The Relief Society gave all of us a small recipe book for our birthdays during 2008. I thought I would post the recipes for those of you who weren't here then or for those that have lost their books:
VEGGIE CHEESE SOUP
Alesha Olsen
1 can cream style corn
3-4 potatoes (chopped)
1 cup carrots
1/2 cup chopped onion
1/4 tsp. pepper
2 cans veggie broth
1-1/2 cups shredded cheese
Combine everything except the cheese in a large crockpot and cook over low heat for 6-8 hours. Add cheese before serving.
BUSY DAY STEW
Lynette Rasmussen
1 lb. lean ground beef (uncooked, broken into pieces)
1 can cream of mushroom soup
1 can tomato soup
potatoes, carrots, celery, peas, onions (chopped)
Layer the ingredients in crock pot. Season vegetables to taste as layered. Cook on medium heat for 6-7 hours. Can be cooked in over for 2-3 hours on low heat in covered casserole. Depending on how many vegetables you use, you could get 2 cassroles or semi thick stews.
CREAMY CHICKEN SPAGHETTI
Shannon Lovell
1 lb. chicken breast
1 pkg. dry spaghetti sauce
2 cans cream of chicken soup
8 oz. cream cheese
1 pkg. of pasta (your choice which kind)
Layer chicken, soup and cream cheese in crock pot. Sprinkle with spaghetti sauce mix. Cook on low for 6-9 hours stirring occasionally. Serve over pasta.
ASIAN BARBECUE SKEWERS
Linda Clawson
2 lbs. boneless skinless chicken thighs
1/2 cup soy sauce
1/3 cup packed brown sugar
2 Tablespoons sesame oil
3 cloves garlic, minced
1/2 cup thinly sliced scallions
1 Tablespoon toasted sesame seeds (optional)
1. Cut each thigh into four pieces about 1-1/2 inces thick. Thread chicken onto 7-inch-long wooden skewers, folding thinner pieces, if necessary. Place skewers into crockpot, layering as flat as possible.
2. Combine soy sauce, brown sugar, oil, and garlic in small bowl. Reserve 1/3 cup sauce; set aside. Pour remaining sauce over skewers. Cover; cook on low for two hours. Turn skewers over and cook one hour longer.
3. Transfer skewers to serving platter. Discard cooking liquid. Spoon on reserved sauce and sprinkle with sliced scallions and sesame seeds, if desired.
SLOW-COOKER CHICKEN TORTILLA SOUP
1 lb. chicken, cooked and shredded
1 (15 oz) can diced or crushed tomatoes
1 (10 oz) can enchilada sauce
1 (4 oz) can chopped green chilies
1 (14 oz) can chicken broth
1 (15 oz) can corn, drained
1 medium onion, chopped or 1/4 cup dried minced onion
1 clove garlic, minced
2 cups water
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon dried cilntro
1 bay leaf or 1/4 teaspoon crushed bay leaves
1 bag baked tortilla chips
shredded cheddar cheese or sour cream for garnish
2 corn tortillas, cut in 1/4 inch strips and fried until crispy, optional
Combine all ingredients in a greased 3.5 to 5 quart slow cooker. Cook on low 8-10 hours or high for 4-6 hours. To serve, put a few chips in each bowl and then ladle the soup into the bowls. Serve with tortilla chips and Monterey Jack Cheese. Serves 8-10.
ITALIAN CHICKEN
Alesha Olsen
2 chicken breasts
1 can chicken broth
1 pkg. Italian dressing
1 pkg. pasta of choice (cooked)
Pour broth over chicken, and sprinkle with Italian dressing packet. Cook low 6-8 hours or high for 3-4 hours. Shred the chicken and serve over cooked pasta.
WASSAIL
Lynette Rasmussen
2 qts. apple cider
2 cups cranberry juice
1/2 tsp. ground allspice
1/4 tsp. ground mace
1 large orange, cut into 8ths and pierced with whole cloves
3 sticks cinnamon
1/2 tsp. ground ginger
1/2 cup brown sugar
Put all ingredients into a crock pot. Cover and cook for 4 hours on low.
CREAMY BLACK BEAN SALSA CHICKEN
Shannon Lovell
2 chicken breasts
1 cup chicken broth
1 cup salsa
1 can corn (drained)
1 can black beans
1/2 cup sour cream
1 cup grated cheese
Pour broth, salsa, corn, beans and taco seasoning over chicken. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken with a slotted spoon, stir in sour cream and cheese. Pour over chicken and rice (optional).
PIZZA SOUP
Linda Clawson
2 cans (14-1/2 oz. each) stewed tomatoes with Italian seasoning (undrained)
2 cups beef broth
1 cup sliced mushrooms
1 small onion chopped
1 Tablespoon tomato pasta
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound hot turkey Italian sausage, casings removed
Shredded mozzarella cheese
1. Combine tomatoes with juice, broth, mushrooms, onion, tomato paste, salt and pepper in crock pot.
2. Shape sausage into marble size balls. Gently stir into soup mixture. Cover and cook on low 6-7 hours. Adjust salt and pepper to taste. Serve with cheese.
POLYNESIAN PORK CHOPS
4-6 lean pork chops
1 can (8 oz) crushed pineapple
1 cup BBQ sauce (your favorite)...we like Famous Dave's sweet and sassy
Place pork chops in a greased 3.5 to 5 quart slow cooker. Combine pineapple and BBQ sauce in a bowl and pour over meat. Cover and cook on high heat 3 to 4 hours on low heat for 6-8 hours. Serve over hot cooked rice with steamed broccoli and fresh pineapple on the side.
