Tuesday, February 6, 2018

Mormon Crack

by Linda Scott


  • 1 box rice Chex
  • 1 box Corn Chex
  • 1 box Crispex
  • 1 box Golden Grahams
  • 1 bag shredded coconut
  • 1 bag slivered almonds
  • 3 sticks of butter (do not use margarine)
  • 2 cups corn syrup
  • 2 cups of sugar

You’ll need 2 LARGE bowls to mix this.
Mix dry ingredients evenly in the 2 bowls.
Heat the butter, corn syrup, and sugar to boiling. Then let it boil for 1 1/2 - 2 minutes.
Pour evenly over the dry ingredient mixture and stir well.
If you have any left over, store in an air tight container.

Fried Cabbage, Ham, & Noodles

  • 2 1/2 cups diced cooked ham (or bacon) cubed small
  • 2 cups white onions diced
  • 1 clove minced garlic
  • 1 medium sized cabbage diced
  • 1 ½ teaspoon salt
  • 1 Tablespoon black pepper
  • ¼ cup water
  • ¼ flour
  • 8 Tablespoons butter, divided
  • 8 ounces dry egg noodles (cooked as directed and drained)
In a large skillet, over medium heat cook ham, onions and garlic in 3 Tablespoons of the butter until they start to slightly brown.

Add cabbage, water, salt and pepper.  Mix then cover and reduce heat.  Cook for about 8-10 min.

Once the cabbage is tender, add the drained noodles.

Make a rue with the remaining butter & 1/4 c flour. Stir in 1 pint of heavy cream. Pour over the cabbage. Stir until thickened and serve.

Fresh Garden Vegetable Medley

by Susan Foote

Saute:

  • 1 chopped onion in butter for about 2 minutes
  • 1 chopped green tomato that has been pealed
  • 1 chopped small bell pepper (red or green) and cook about 5 minutes
  • 2 chopped ripe tomatoes
  • 2 chopped medium zucchini
  • Minced garlic (optional)
Cook until desired tenderness. It should make its own sauce. If not, add more butter or  a tablespoon or 2 of water.

Homemade Salsa With Canned Tomatoes

by Sherry Whyte


  • 1 large can skinned and dices tomatoes
  • 6 green onions
  • 1 small can green chilies
  • 1 clove minced garlic
  • 1 chopped and seeded jalapeno
  • 1 to 2 Tbsp. chopped fresh cilantro
  • 2 dashes of cumin
  • 1 squirt of bottled lemon juice
  • Approx. ¼ tsp. Salt and pepper
  • Approx. 1-2 Tbsp. sugar
  • (Optional 1-2 Tbsp. chopped red onion) 

Put half of the tomatoes (mostly juice) and all the other ingredients in the blender. Pulse until desired consistency. Stir in the rest of the tomatoes. Chill several hours before serving with chips. 

All ingredients are to your taste & liking. This is how we did it.

Thursday, September 21, 2017

Green Sauce

by Lisa Johnson

These are all "to taste"
  • 1 cup mayonnaise
  • 1 cup sour cream
  • One large handful of fresh cilantro
  • 1 teaspoon minced garlic
  • 3  or 4 tablespoons dry ranch dressing mix
  • juice from a small lime
  • 1 cup salsa verde

Put the cilantro in the bottom of a blender. Add the rest of the ingredients in any order. Blend until smooth.

We use this on tacos, enchiladas, nachos, etc.

Tuesday, October 18, 2016

Philly Cheesesteak Sandwiches

by Lynette Wright

http://lisa-marie-johnson.blogspot.com/2009/01/philly-cheese-steaks.html

Monday, June 6, 2016

Mexican Sour Crm Rice

adapted from Mum's The Word

  • 2 cans (14 ounce) chicken broth
  • 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
  • 2 cup sour cream
  • 8 ounces diced green chilies
  • 2 cup shredded Monterey jack cheese
  • 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
  • 1/2 cup cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 small can diced jalapenos
  1. Preheat oven to 350 degrees.
  2. In a large pot, bring the rice and chicken broth to a boil.
  3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
  4. Spray an 9x13 square casserole dish with non-stick spray set aside.
  5. Once rice is done, all chicken broth will be absorbed.
  6. Turn off burner and place pot on a cool burner.
  7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
  8. Season with salt and mix again.
  9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
  10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
  11. Serve immediately!

This is delicious & spicy (especially the next day).