Chili

Tuna Chowder

Tuna Chowder

Brown until tender, about 5 minutes…

¾ cup chopped onion

¾ cup sliced celery

3 tablespoons butter or margarine

Add…

3 cups diced raw potatoes

2 ½ cups water

1 ½ tsp salt

Heat to boiling and cook over medium heat about 15 minutes.

Blend together…

1 ½ TB flour

¼ cup milk

Add…

1 ¾ cup more milk

Stir into potato mixture and cook until thick, stirring constantly.

Add…

2 cans (6 oz) tuna fish, drained and flaked (could sub with a can of pink salmon since one can costs about as much as 2 cans of tuna these days)

Heat and serve at once.

Baked pasta

One package macaroni noodles

One jar spaghetti sauce

One tub cottage cheese

1/2 cup grated cheese

Cook macaroni according to package. Drain well. 

Preheat oven to 375. 

In a large bowl stir together spaghetti sauce and cottage cheese. Add cooked pasta, stir well. 

Put mixture into a greased 9x13 pan. Top with shredded cheese. 

Baked uncovered for 30 minutes. 

Depending on what is available you can add fresh vegetables as well. Such as chopped zucchini or mushrooms. 

Apricot Quick Bread

Years ago I read a book in which they made Apricot or peach bread with canned fruit. My children do not like the texture of canned apricots, so I decided to try them in bread, and voila! I couldn't find the recipe from the book (it was one of the Hannah Swenson mysteries by Joanne Fluke), but I found a quick bread recipe for peach bread and modified it....

3 1/2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 sugar
3/4 c. shortening(sorry, have some in my food storage.  I'm sure you can substitute with oil or butter)
3 eggs
3/4 cup milk
Sift together flour, baking powder soda and salt.  Cream together shorteneing and sugar, then add eggs beating thoroughly til light and fluffy.  Add dry ingredients alternately with milk to creamed mix.  Add 2 cups of canned appricots drained and pureed, combined with 1 1/2 tsp cinnamon.

Pour into greased bread pans.  Bake 350*F for 1 hour.  Cool in pan 10 min.  Then cool on wire racks.  Makes 2 loaves.

Cinnamon Roll cake

Another recipe from my Relief Society president!  She shared it on facebook, and I don't remember where it was shared from.

Cinnamon Roll Swirl Cake
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, still cold, but cut into small pieces
1 cup brown sugar
2 TB flour
2 TB cinnamon

Glaze, stir together:
 2 cup powdered sugar
5 TB milk
1 tsp vanilla

In a large bowl, mix all the ingredients for the cake together, except for the butter.  Once mixed; slowly pour in the butter, stir into the batter.
Pour into a greased 9x13 pan.  For the topping, cut the butter into brown sugar, flour and cinnamon using two knives, a pastry cutter, or by rubbing it together with your fingers until it looks like crumbs.
Drop evenly over the batter and swirl with a knife.

Bake at 350 for 30-40 minutes.

While the cake is warm, drizzle the glaze over the cake.

Shepherd's pie

I call this cottage pie, as it is made with beef, but most everyone I know refers to it as Shepherd's pie.

1 lb ground beef

1 onion chopped

1 can peas

2 carrots, diced

1 pkg gravy mix 

4 cups mashed potatoes  (used the Instant potatoes)

1 cup shredded cheese

Preheat oven to 350

Cook the beef in a skillet until browned, add onion and carrot and cook until onions translucent.  Stir in peas. (My skillet is huge, so I can mix it all in that, but if your is not, transfer everything into a bowl that will hold all) Mix gravy with one cup of water.  Stir in to meat/vegetable mixture.  

Grease a 9x13 pan.  Pour meat/vegetable mixture into pan.  Top with mashed potatoes and then sprinkle with cheese.  Bake uncovered for 30 minutes.

Meatloaf

This is my husband's favorite meatloaf, and that is saying something since he always said he didn't like meatloaf!

I admit I didn't get any post cooking pictures....but here's with ketchup on top:

1 lb. ground beef

1 lb. sausage

1 chopped apple

1/2 onion, chopped

1 tsp. salt

1/2 tsp ground pepper

Smoosh that all together with your hands, then put in a baking dish (mine is 9x13) shaping it into a loaf.  If you'd like, squeeze ketchup on top, how ever much you'd like, we like a lot.

Bake at 350 for one hour.  and then another half hour, if you cut it in half and find it not fully cooked through.  

Even my 3 yr old picky eater loves this.

Lemon Blondies

My Relief Society President actually shared this recipe on facebook this morning and it sounded perfect for us since the seasonal produce at our Bishop's Storehouse this past week was cantaloupes, tangelos, and lemons.  I used 3 lemons in this recipe to have enough zest, I will freeze the left over lemon juice.

Lemon Blondies (actually of a different name, from here: BeckyCharms & Co: Luscious Lemon Brownies)

3/4 cup white flour
3/4 cup granulated sugar
1/4 teaspoons salt
1/2 cup butter, softened
2 large eggs,
2 tablespoons lemon zest
2 tablespoons lemon juice

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter and set aside. 

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. (obviously you can use a hand mixer if that is what you have)

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...

1 rounded cup powdered sugar

4 tablespoons lemon juice

8 teaspoons lemon zest

sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

Hawaiian Haystacks

This is a very unspecific in quantity type of recipe.  You make as much as you figure you will need and you use whatever toppings you want.  Here is what we did for our family of five.

Ingredients:
Two cooked chicken breasts, sliced
4 cups cooked rice
one can Cream of chicken soup heated with a can-full of milk
1 tomato, chopped
2 stalks celery, chopped
1 cup shredded cheese
1 can olives
raisins
1 can of corn

Each person layers everything in a bowl pretty much however the person wants, which ever toppings they want.

Other topping possibilities :
chopped green onion (or regular onion, sauteed)
pineapple
mandarin oranges
chopped bell pepper
chopped/slivered almonds
chow mein noodles
shredded coconut
bacon bits
dried cranberries
frozen peas
sauteed(or raw) mushrooms