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
• 1 pint heavy cream
• 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.

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.