Sunday, November 29, 2009

Honey Mustard Dipping Sauce

1/2 c honey
1/2 c mayonnaise
1/4 c Dijon mustard

Mix all together. Refrigerate leftovers.

Recipe from Red Ledge Ward

Chuck Wagon Dinner

1 1/2 lbs ground beef
1 onion, diced
1 can kidney beans
1 can corn
1 can pinto beans
3 8oz cans tomato sauce
2 c uncooked macaroni
3 c water or beef broth
1 tsp each of chili powder, ground oregano and ground basil
salt and pepper to taste
grated cheddar cheese

Brown the ground beef in the dutch oven with onion. Stir in the rest of the ingredients except the cheese. Cover and cook with 17 to 22 coals with 1 bottom to 3 top ratio for 25 to 30 minutes or until the macaroni is tender. Stir occasionally and add more moisture if needed. When done sprinkle cheese on top and cook until the cheese is melted. Serves 8 to 12.

Recipe from Red Ledge Ward

Amy's Homemade Chili

4 c dry beans - small red beans and kidney beans
12 c water
Rinse beans. Stick beans and water in crock pot and let soak. Before bedtime, drain and rinse the beans, then add 12 c water and turn the crock pot on low.
In the morning add:
1 6oz can tomato paste
1 15oz can tomato sauce
1 14.5oz can diced tomatoes
2 c water
1-2 tbls chili powder
1 tsp ground red pepper
1 tbls dried minced onion
1 tbls salt
1/2 c brown sugar
1-2 tsp garlic powder
1/2 tsp cinnamon
14 c semi sweet choc. chips
1 tsp liquid smoke (optional)

Cook all day in crock pot on low heat. About an hour before serving brown and drain 1 lb hamburger and stir into chili. Serve with cheese and crackers.

Recipe from Snow Canyon First Ward Sister Amy Foster

Navy Bean Bundt Cake

1 2/3 c cooked navy beans
1 c sugar
2/3 c brown sugar, firmly packed
2 eggs
1 tsp baking soda
1/3 c evaporated milk
1/2 c water
1/2 c chopped pecans or walnuts
1 c butter (softened)
1 tbsp vanilla
2 c flour
1 1/2 tsp baking soda
1 1/2 tsp nutmeg
2 tsp cinnamon
1 1/3 c flaked coconut

Puree beans in blender or mash with fork. Set aside. In a large bowl combine butter, sugars and vanilla, beat until creamy. At high speed add eggs. Stir in beans. In medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir one half of dry ingredients until blended. Add nuts and coconut. Blend. Pour into greased bundt pan. Bake at 350 for 50-55 minutes or pour into 13x9x2 greased pan and bake for 25-30 minutes.

This recipe came from the Red Ledge Ward Relief Society.

Spicy tomatillo dressing

from cafe rio

1 pkg hidden valley ranch dressing mix
1 c buttermilk
1 c mayo
2 tomatillos....remove husks
1/2 garlic bulb minced
1/2 bunch cilantro
1/2 tsp lime juice
jalapeno slices

Blend well in blender. Add extra mayo to thicken if needed.

Lime Rice

Lime rice from Cafe Rio
2 tbls butter
1 small yellow onion (chopped fine)
4 garlic bulbs minced
6 2/3 c water
8 tsp chicken bullion
1/2 bunch cilantro chopped
2 tsp cumin
2 small cans diced green chillies
1 tbls lime juice
1/2 tsp salt
3 c long grain rice

In saucepan saute butter, onion and garlic.
In large pot bring to boil water, chicken bullion, cilantro, cumin, green chillies, lime juice and salt.
Add sauteed mixture to boiling water. Add rice. Reduce heat, cover and simmer for 30 minutes.
or
Place all ingredients together in rice cooker. Stir when finished and serve.

Sweet shredded Pork

Sweet shredded pork/Cafe rio
5lb pork roast
1/4 c ketchup
1/4 c soy sauce
1 1/3 c brown sugar
2 fresh garlic bulbs minced
1/2 c chicken broth

Place pork in 9x13 in pan and cover with aluminum foil. Bake at 350 for 5-6 hrs. Or place in crock pot for 6 hrs. Take out and shred pork. Drain excess liquid from crock pot and put shredded pork back in.

In sauce pan combine rest of ingredients and cook until sugar is dissolved. Pour over pork, stir and serve.

Chip Dip

1 package breakfast sausage (the kind in the tube like the 1lb hamburger)
1 small can diced green chillies
1 bottle green taco sauce
1 package cream cheese
1 tube sour cream

Cook sausage in medium sauce pan. Do not drain. Add in all ingredients and cook till thoroughly warmed. Serve with chips.

This recipe is a Andersen/Canfield tradition. It was so yummy and gone within a few minutes.