Sour Cream Sugar Cookies

1 1/2 C sugar
1/2 C butter
2 eggs
1 C sour cream
2 tsp vanilla
5 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Cream sugar and butter.  Add eggs, sour cream and vanilla and beat well.  Mix in dry ingredients.
Refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Roll out dough to 1/4 inch thick using plenty of flour.  Don't overwork the dough, or cookies will be tough.  Cut out cookies with cookie cutters.
Bake 7-8 minutes.  Cookies are done if you touch one and it doesn't leave a finger mark.  They will still be white on top.  If you see any brown at all the cookies are done.
Let cool for 2 minutes then transfer to cooling rack.

from Bernice Oliver
I got this recipe from a ward cook book I bought at a Relief Society bazaar when I was 8.

Spinach and Swiss Salad

This makes a very large salad which is perfect for a crowd, but for our family of 6 I usually half the recipe and then add the salad dressing as we eat it. Enjoy!

Spinach and Swiss Salad

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled ( I use the pre-cooked crumbled bacon)
1 C. small curd cottage cheese, rinse and drain off liquid in small colander
1 pkg.Croutons

DRESSING:
1 C. sugar
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
1 1/2 C. vegetable oil
1 T. poppy seeds
Mix together ingredients in blender. Store in refrigerator until ready to use. Toss all salad ingredients together and add dressing. (Makes more dressing than you will need for one salad.)

Janelle Openshaw

Fresh Summer Corn Salad

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.

**Be sure not to overcook the corn.

Makes about 6 cups.

Janelle Openshaw

served at the ward picnic July 2011 (recipe from Tatertots and Jello)

Mint Chocolate Cookies

3/4 cup brown sugar

3/4 cup white sugar

1/2 cup butter

2 eggs

1 tsp vanilla

2 cups flour

1/2 cup cocoa

1 tsp soda

1/2 tsp salt

1/2 cup mint baking chips

Cream brown sugar, white sugar and butter. Beat in eggs and vanilla. Beat well. Add flour, cocoa, soda, and salt. Mix well. Stir in chips. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for 10 minutes.

Keith Oliver

Keith made up this recipe from a regular chocolate chip cookie recipe. The whole family was instantly hooked.

Macaroni and Cheese

1 lb elbow macaroni

1/4 cup butter

1/4 cup flour

2 cups milk

1 tsp salt

1/8 tsp pepper

2 cups shredded cheddar cheese

Fill a large pot 3/4 full with water. Add a sprinkle of salt. Heat on high until water boils. Add macaroni. Stir occasionally. Cook until done. Drain. While the macaroni cooks make cheese sauce. In a medium sauce pan, melt butter, add flour, mix. Add milk slowly and stir. Stir constantly until mixture thickens. Turn off heat. Add salt and pepper and cheese. Stir until cheese melts. Pour over macaroni. Stir and serve.

Variations:

Add browned sausage

or

Add 1 can black beans, 1 cup salsa, 1 can corn

or

Pour into casserole dish, sprinkle with cheese and bread crumbs, bake at 350 for 20 min.

Bernice Oliver

White Chicken Chili

Approximate ingredients

2 sticks butter

1/3 cup flour

1/2 yellow onion

1 pint heavy cream

1 quart whole milk

1 1/2 tsp chicken bouillon

40 oz. can great northern beans

18 oz diced cooked chicken

8 oz can diced green chilies

1 cup monterey jack cheese

1 heaping tsp minced gaarlic

1 Tbsp ground white pepper

1/2 tsp seasoning salt

1/2 tsp Worcestershire sauce

1/2 tsp Tabasco sauce

Instructions

Place butter and onion in a large pot. Heat on medium until butter is melted and onions are sauteed. Take off heat and stir in flour until you get a roux (thick paste). Add milk and heavy cream. Heat slowly on medium, repeatedly stirring. As it heats, the milk and heavy cream will thicken. Once thick, add chicken bouillon and stir. Then add strained and rinsed great northern beans, chicken, green chilies, and stir. Once heated again, add cheese, garlic and stir. When the cheese is melted, add white pepper, seasoning salt, Worcestershire sauce, and Tabasco sauce. Stir occasionally until fully heated.

Brian VanderBee

This recipe won the chili cook off a few years ago.

For a recent Relief Society activity I (Bernice) used this recipe as an example of exchanging food storage items in favorite recipes. Here are my substitutions:

3/4 cup butter

1/2 cup flour

1 can evaporated milk

4 cups water (save from cooking chicken or beans)

1 1/2 cup powdered milk

3-4 cups dried great northern beans (how beany do you like it?)

The rest of the ingredients are the same except that I prefer less pepper and more salt.

Soak beans over night. Rinse. Cook beans in large pot until soft, about an hour. Cook chicken in water until done. Save chicken broth. Add water from cooking beans until you have 4 cups. Put reserved water and powdered milk in blender and blend until well mixed. Now you can follow Brian's instructions from the beginning using evaporated milk instead of cream and reconstituted powdered milk instead of whole milk. Honestly, his tastes better, but this is also very good.

Frozen Orange Pie

Estella O. entered this in the ward pie contest. It didn't win, but we got some requests for the recipe and we will certainly be making this one again.

1 graham cracker crust

1 (8 oz) package cream cheese, softened

1 can sweetened condensed milk

1 (8 oz) can frozen orange juice concentrate (or lemonade), defrosted

1 (8 oz) package cool whip, defrosted

Beat cream cheese with sweetened condensed milk until smooth. Add orange juice concentrate. Fold in Cool Whip. Spoon into crust. Freeze for several hours before serving. You can make it up the night before then get it out of the freezer about an hour before you want to serve it.

Corned Beef and Cabbage

Corned Beef and Cabbage

1 (5 1/2 lb.) corned beef brisket

2 Tbsp pickling spice

1 large orange, sliced in rounds with the peel on

2 stalks celery, sliced

1 large onion, sliced

1/2 c. cold water

6 Tbs. butter, divided

1 large head cabbage, cored and sliced

2 golden delicious apples, cored and sliced with peel on

1/4 c. cold water

Preheat over to 300 degrees. Line 9x13 pan with aluminum foil, leaving enough extra to cover and seal in roast. Rinse brisket and pat dry. Rub with pickling spice. Place in pan. Arrange celery, orange and onion slices on and around brisket. Pour in 1/2 c. water. Wrap foil around roast tightly sealing ends. Bake 4 hours, until tender.

About 45 min. before roast is done, heat 3 Tbsp. butter and 1/4 c. water in large pot. Add cabbage and apples. Cover and simmer over low heat about 30 min. Occasionally shake the pot so that nothing sticks. Serve with remaining butter and sliced corned beef.

Happy St. Patrick's Day!

Jenny Crellin

Baked Beans

Tiffany Houston made this for the Chili Cookoff March 2011 and tied for first place! She got it from her uncle Paul Waldron

Baked Beans
Prep time – 1 hour
Cook time – 20 min heated through

Ingredients:
1 lbs Bacon cut in 1 inch lengths
1 lb lean Beef
1 lb lean Pork Sausage
2 large diced Onions
¾ cup Brown Sugar
¾ cup White Sugar
1-1/2 c. KC Masterpiece Bold BBQ Sauce
5 Tbsp Prepared Mustard
1 Tbsp Chili Powder
½ tsp. Black pepper
5 Tbsp Honey
Pork & Beans – 2 ea. 30 oz. Cans (Don’t drain)
Kidney Beans – 2 ea. 15 oz. Cans, drained
Pinto Beans – 2 ea. 15 oz. Cans, drained
Butter Beans – 2 ea. 15 oz Cans, drained
Black Beans – 2 ea. 15 oz Cans, drained
1 clove Garlic, minced
Juice of 2 fresh limes
1 healthy pinch Cayenne Pepper
Salt to taste

Cooking Instructions:
Brown bacon, set aside. Brown burger, pork and onions - cook until clear. Drain off all excess fat. Add all beans, garlic, BBQ sauce, lime juice, mustard. Add remaining ingredients. Stir and cook over medium heat until hot throughout.

Size of Dutch Oven: This will completely fill a DEEP 12” Dutch oven. Use a 14” for convenience if you’ve got it.

Servings: Unless you’re serving a very large group at the annual company picnic, I suggest cutting this recipe in half. As listed it will serve 20-30 people.

Woodsman Stew

This was made recently for Book Club and the entire pot was devoured! thanks Tiffany Houston for sharing the recipe!
Woodsman Stew

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds beef, cut into 1-inch cubes
1/4 cup oil
3 cups water
1/2 cup tomato juice
2 beef bouillon cubes
3 medium potatoes, cut into 2 x 1/2 inch pieces
3 medium carrots, cut into 2 x 1/2 inch pieces
3 stalks celery, cut into 2 x 1/2 inch pieces
1 large onion, sliced
1 to 2 tablespoons chopped fresh dill or 1 to 2 teaspoons dried dill weed
1 tablespoon chopped parsley
Sour Cream (Optional)

Combine flour, salt and pepper, coat meat.

Brown meat in oil.

Drain.

Add any remaining flour mixture, water, tomato juice and bouillon cubes and bring to boil.

Cover and simmer 90 minutes.

Add potatoes, carrots, celery and onion, bring to boil.

Cover. Continue simmering 1 hour or until meat and vegetables are tender.

Stir in dill and parsley. Serve with sour cream.

Tiffany Houston