Café Rio Shredded Chicken

2 lbs Boneless, skinless chicken breast

8 oz Zesty Italian salad dressing

½ TBS minced garlic

1 pkt ranch dressing mix

½ cup water

½ TBS chili powder

½ TBS ground cumin

Place chicken in crock pot. Mix all other ingredients in a bowl and pour over chicken. Cook on high for 5-6 hours or low for 8 hours. When finished cooking remove chicken and shred with two forks. Remove marinade from crock pot and place in medium bowl. Place shredded chicken back in crock pot, pour about 1 cup of marinade back over chicken and serve.

Pizza - Wes Read

Ingredients:
2 cups of "*bread* flour"
1 tsp. instant yeast (pizza yeast works also)
1 1/2 tsp. of salt
1 cup of water @ 110 degrees
1 1/2 Tbsp. of sugar
1 Tbsp. olive oil
1 Cornmeal


Sauce:
Hunt's tomato sauce
Add:
Oregano
Rosemary
garlic salt

Also need

Pizza pill
Pizza stone
Can purchase these from Bed Bank and Beyond.


Instructions:
This will either form two ovals or 1 large circle. Mix sugar, flour, and
salt. Dissolve instant rise yeast into cup of warm water. When yeast is
dissolved add olive oil to water. Then mix with dry ingredients. Mix wet
and dry ingredients until just combined (dough will be shaggy). Knead onto
a floured surface until it just forms a ball. Do not over knead, maybe
8-10 times. Let the dough rise until it is double in size ( about 1 1/2
hours).
Preheat oven to 500 degrees with the pizza brick in the oven. When dough
has doubled, punch it down to form the crust shape as desired (add flour
underneath and around the dough so it isn't so sticky. Once it's in a flat
circle, sprinkle pizza peel generously with cornmeal so the pizza can
slide of the peel. Place the dough on the peel. Add sauce, cheese,
pepperonis.
Open oven and pull the rack with the pizza stone out partially. Carefully
slide pizza off the peel onto the brick with quick side-to-side jerks.
Close and bake for 8-10 minutes on a pizza stone. The edges will be
brownish when the pizza is done.

Instructions for Sauce:
heat up till boil, then simmer

Chili Cornbread Salad (Jill Walker)

From the Recipe Shoebox.

The ingredients:
1 pkg. (8-1/2 oz.) Jiffy cornbread muffin mix

1 can (4-oz) chopped green chilies

1/8 tsp. oregano

1/8 tsp. cumin

1 cup mayonnaise

1 cup sour cream

1 envelope ranch dressing mix

2 cans (15-oz. each) pinto or kidney beans, rinsed, dried

2 cans (15-1/4 oz. each) whole kernel corn, drained

3 medium tomatoes, chopped

1 large green pepper, chopped

1 bunch green onions, chopped

10 bacon strips, crumbled

2 cups cheddar cheese, shredded

Prepare cornbread mix as indicated on box, then stir in chilies, cumin, and oregano and spread in greased pan.  Bake at 400 degrees for 25 minutes.  

In a bowl combine mayonnaise, sour cream, and dressing mix.  In a separate bowl, mix corn, tomatoes, green pepper, green onion, bacon, and cheese.  

Crumble 1/2 of cornbread into 9X13" pan.  Then layer 1/2 beans, then 1/2 mayonnaise mixture, and 1/2 corn/bacon mixture.  Repeat layers.  Refrigerate 2 hours.   Serve with a fruit salad and corn bread.   Makes 8-10 main dish servings.

Zucchini Pie - Jill Walker

2 c chopped zucchini
2 c peeled and chopped tomatoes
1/2 c chopped onion
1/3 c Parmesan
1 1/2 c cheddar cheese, grated

Put in pie plate.

Mix:
3/4 c Bisquick
3/4 c milk
3 eggs
1/2 t salt
1/2 t pepper

Pour over veggies & cheese. Bake at 30 minutes at 400°

Vegetable Casserole - Jill Walker

1 large pkg Stove Top Stuffing, fixed according to pkg directions
9 c cooked squash (cook to tender crisp & drain)
*can use fresh or frozen vegetables, any variety
2 cans Cream of Mushroom soup
16 oz sour cream
shredded cheese

Butter 9x13 and put 2/3 of stuffing in bottom. Combine soup and sour cream. Mix in vegetables and put over stuffing. Put remaining 1/3 stuffing over. Top with shredded cheese.

Bake at 375° for 30 minutes.

*usually fills 9x13 to over-flowing. Use larger pan or divide between 9x13 and 8x8

Zucchini Provencal - Jill Walker

Ingredients

• 1 small onion, thinly sliced
• 1 tablespoon olive or vegetable oil
• 1 medium zucchini, cubed
• 2 plum tomatoes, peeled, quartered and chopped
• 2 tablespoons chopped green pepper
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons minced fresh parsley (optional)
  

Directions

1. In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

** For the record, the leftovers are really good in scrambled eggs the next morning!

Layered Enchiladas - Michele Hoak

15 tortilla shells
1 lb ground beef
1 can refried beans
1 can whole corn
1/2 c to 1 c sauteed onions (to taste)
1 lb shredded cheddar cheese
60 oz tomato sauce
1 pkg enchilada seasoning (or season to taste with garlic, cumin, chili powder, onion salt, etc.)

For sauce:
Cook ground beef and onion together. Stir in seasoning mix and tomato sauce.

Layer in 9x13 pan:
sauce, shells, cheese, sauce, shells, beans, corn, sauce, shells, sauce, cheese, olives (for decoration)

Bake at 350° for 45 mins or until hot

Noodle Salad

Ingredients:

Tri Color Noodles

Italian Dressing

Sliced Olives

Chunked Summer Sausage

Shredded Cheddar Cheese

Parmesan Cheese

Anything else that sounds good

Directions:

Boil the noodles and drain. Add everything else and mix. Chill for a few hours, taste and add more dressing as needed as the noodles will suck it up!

Italian Shells

Ingredients:

1lb. Hamburger

2 Cups Shells (noodles)

1 15oz Can Tomato Sauce

½ Chopped Onion

1 Clove Minced Garlic

1 Sm Can Sliced Olives

Italian Seasonings to taste.

Directions:
Brown onion & hamburger while boiling shells. Drain fat from hamburger and water from noodles. Add all ingredients (except noodles) and simmer then add shells and mix together.

Cheese Tortellini Salad with Roasted Vegetables - Lisa Dunn

(Ashley Smith's recipe)

Roasted Vegetables

2 medium zucchinis – diced

2 medium red peppers – julienned

2 medium yellow peppers – julienned

1 bunch asparagus – cut into 1 inch pieces

1 medium onion – cut into thin crescents

1-2 Tbls olive oil

(or other vegetables that may be in season)

Toss the vegetables with oil and stir fry (or roast in a 425 degree oven) until tender, about 15-20 minutes. Allow all vegetables to cool.

Optional:

1 – 2 cups cooked Chicken breast – chopped

Tortellini

2 lbs. cheese tortellini

In a large sauce pan over medium heat, cook tortellini in boiling, salted water according to package directions and drain.

Salad

1 cup frozen peas

1 cup marinated artichoke hearts

Salt and pepper to taste

Dress with a creamy herbed dressing or Italian Vinaigrette. I like Newman’s Own Light Balsamic Vinaigrette and a little Carini’s Creamy Italian.

Can be served chilled or at room temperature.

Basic Quiche - Michele Hoak

1 pie crust (recipe below)

4 eggs
1 c heavy cream or 1/2 & 1/2
1 c cheese
1/2 t salt
1/4 t pepper
1/8 t pepper sauce (Tabasco)

Add ins:
1 c diced ham
1/4 c sliced green onion
1/4 c diced onion
6 oz crab
1 t dill weed
spinach
broccoli
mushrooms
bell pepper
ETC.

Pie Crust:
1 c flour
1/2 c shortening
1/4 c water
pinch of salt or sugar

Cut shortening into flour until pea-sized balls. Add water and mix well with fork. Roll out on heavily floured board.

Bake at 350° until done (approx. 45 minutes)

Basic Crepes - Sunni West

Basic Crepes

3 eggs

1 1/2 c. flour

2 Tbsp. butter melted

1/8 tsp. salt

1 1/2 c. skim milk

In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add butter and beat. Heat a round skillet over medium heat. Pour a bit of the batter in the middle of the skillet. Quickly lift skillet and turn to coat evenly in a very thin layer. Cook over heat until bottom is lightly brown, turn to other side for a few seconds. Crepes can be stored between wax paper in the fridge for up to three days.

Oriental Chicken Slaw

This fabulous salad was also served at 2009 Stake Womens Conference.

Prep time: 20 minutes
Chill: 2-24 hours

1/2 c salad oil
1/2 c rice vinegar
1/4 c sugar
1/4 t crushed red pepper
2 3-oz packages chicken-flavor ramen noodles
4 c finely chopped cooked chicken
4 c packaged shredded cabbage with carrot (coleslaw mix)
3/4 c sliced almonds, toasted
1/2 c sliced green onions

For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.

In a large saucepan, cook ramen noodles in boiling water for 2-3 minutes or until tender; drain. Transfer noodles to a large bowl. Pour 1/4 c of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2-24 hours.

Serves 8. Nutrition facts per serving:

470 calories; 30 g total fat; 445 mg sodium; 24 g carbo; 2 g fiber; 26 g protein

Ginger-Chicken Pasta Salad

This delicious salad was served at the 2009 Stake Womens Conference.

Prep time: 35 minutes
Chill: 4 - 24 hours

8 oz dried rotini or small bow ties
1 1/2 c snow peas, tips and strings removed
3 T salad oil
3 T rice vinegar
2 T sugar
2 T soy sauce
1 1/2 t grated fresh ginger
1/2 t crushed red pepper
2 c bite-size strips cooked chicken
1 1/2 c yellow and/0r red sweet pepper strips
3/4 c thinly sliced radishes
1/2 c bias-sliced green onions
3 T snipped fresh cilantro or parsley
1/2 c chopped peanuts

Cook pasta according to package directions; drain. Rinse with cold water; drain again.

Meanwhile, cook snow peas in boiling water for 30 seconds. Drain; rinse with cold water. Cover and chill until serving time.

For dressing, in a screw-top jar combine oil, vinegar, sugar, soy sauce, ginger, and crushed red pepper. Cover and shake well.

In a very large bowl combine cooked pasta, chicken, sweet pepper strips, radishes, green onions, and cilantro. Add dressing; toss gently to coat. Cover and chill for 4 to 24 hours.

Just before serving, add pea pods to salad; toss to mix and coat with dressing. Sprinkle salad with peanuts.

Serves 6. Nutrition facts per serving:

484 calories, 20 g total fat, 50 mg cholesterol, 492 mg sodium, 48 g carbs, 5 g fiber; 28 g protein

Favorite Chicken Enchiladas - Jill Walker

This is completely different from any enchilada recipe I have ever tried. It seems like more of an "Italian" sauce but somehow it works for enchiladas ....it was a hit!

2 c diced, cooked chicken
2 T butter
1 medium onion, chopped
2 cloves garlic, minced
16 oz crushed tomatoes
8 oz tomato sauce
4 oz diced green chilies
1 t sugar
1 t ground cumin
1 t basil
1/2 t salt
1/2 t oregano
8 flour tortillas
3 c Monterey Jack cheese, grated (I used 2 c mozzarella)
1 c cheddar cheese, grated
3/4 c sour cream

Saute onion and garlic in butter. Add crushed tomatoes, tomato sauce, green chilies, sugar and spices. Bring to a boil and simmer 20 minutes. Spoon some of the sauce over the tortillas one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese, reserving 1 c for the topping. Roll up and place seam side down in greased 9x13 glass dish. Blend sour cream with remainder of sauce; pour over top. Sprinkle with remaining cheeses. Bake at 350° for 40 minutes.

SUSHI - Michele Hoak

Ingredients:

5-10 cups dry Calrose or Pearl rice

Seasoned Rice Vinegar

1 pound crab meat

1 English Cucumber (julienned)

1 Avocado (thinly sliced)

4-8 oz. Smoked Salmon(1 package is enough)

1 package Cream Cheese

1 pack Sushi NORI (the seaweed wrappers)

Rice

Clean and rinse and drain, repeat. Rinse rice until the water runs clear. This could take up to 10 times. If you have a rice cooker use it! Follow directions for cooking the rice. However, let your rice rest 30 minutes before cooking. If you do not have a rice cooker, good luck. The water ratio is 1 1/2 water to 1 cup of rice.

When rice is done dump it into a bowl (non-metallic) to cool. Do not let it sit more than an hour. Rice will start to dry out. Using your rice right away is important. If you have a rice cooker you can leave it in there to cool longer just do not lift the lid( be sure to unplug it so it doesn't keep on warming.) Fanning is a good way to cool your rice quickly and not dry it out.

Pour Seasoned rice vinegar over rice, toss and fan all at the same time. 1/3 cup of Vinegar to 3 cups cooked rice is the recipe I have. I have now looked up 5 different recipes and they are all different on the amount of vinegar you should use.(and there are recipes that show you how to make your own sushi-zu, but why mess with an already perfected taste? Buy your seasoned rice vinegar already done.) So do it to taste. You should be able to taste it on the rice but it should not over power the rice.(your nose is not a good judge at this point. It WILL over power your nose even with a little bit.) Fanning and tossing the seasoned rice vinegar will give your rice a pretty shine. Rice is ready, that is the hard part.

Rolls
Cover your bamboo mat with plastic wrap. This helps the rice not stick to it. Place one Nori on the mat and fill with rice. leaving a 1/2 inch gap at the bottom closest to you and about a 1 inch gap at the top. 3/4 cup of rice to one cup is a good amount. Not too much or it makes your rolls to big to get in the mouth.

Filling
Salmon Rolls

About 1/3 the way up your roll, place a thin line of cream cheese and top with salmon. Roll away from you tightly. Done!

California Rolls

About 1/3 the way up your roll, place a line of thinly sliced avocado, two or three strips of julienne cucumber, and a line of crumbled crab. Roll tightly, away from you. The nice thing about sushi is it can all be done to taste. don't like something...leave it out. love something...put more in. Experiment a little. I have seen cooked shrimp in place of crab and steamed asparagus instead of salmon.

Have fun with it!

Baked Spaghetti - Jill Walker

This recipe has been making the rounds with excellent reviews coming from everyone who has tried it. Easy and perfect for a large group (or for Compassionate Service - one for you and one to share)!

This makes two 9 by 13 or 1 extra large casserole dish.

1 pint sour cream

1 pint cottage cheese

1 8 oz. cream cheese

1 cup Parmesan cheese
12 oz cooked and drained spaghetti
2 jars spaghetti sauce
mozzarella cheese

Blend sour cream, cottage cheese, cream cheese and Parmesan together and spread in bottom of pan(s).

Place cooked and drained spaghetti on top of cheese and cream mixture. Cover spaghetti with sauce.

Sprinkle on mozzarella cheese. Cover loosely and bake at 325 degrees for 30 to 40 minutes.

Chicken Tetrazzini - Michele Hoak

From Michele's fantastic cooking class today! (She'll teach a class the second Monday of each month at 11am at the Bennions' house. Next month: Sushi!)

Chicken Tetrazzini

3 T margarine
1 c diced bell pepper
5-1/2 cups cooked shredded chicken/turkey
3 c shredded Jack cheese
1 10-3/4 oz can Cream of Anything soup
10-3/4 oz can of milk
Garlic cloves and Parmesan cheese (optional)

While spaghetti noodles are boiling, saute onion and bell pepper in margarine. When noodles are done, rinse in cold water and drain. To a large pot add: noodles, chicken, soup, milk, cheese, onions and bell peppers. Mix lightly. Pour in 9x13 pan. Bake at 350 for 10 to 30 minutes until cheese is melted and mixture is hot. Salt and pepper to taste. You can add garlic to mixture and top with parmesan cheese before baking.

If you want to make and freeze this for later, cook the noodles just until they bend.

Thanks Michele!

Baked Ziti - RS Compassionate Service

1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 c sour cream
6 oz mozzarella, shredded
2 T grated Parmesan cheese

Bring large pot of lightly salted water to boil. Add pasta and cook about 8 minutes.

In large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes.

Preheat oven to 350°. Butter 9x13" baking dish. Layer as follows: 1/2 ziti, 1/2 Provolone, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with Parmesan.

Bake 30 minutes in preheated oven or until cheeses are melted.