October Monthly Meeting Recipes for Homemade Soap & Preparedness

Recipes from September Activity

CREAMY CILANTRO-LIME RANCH DRESSING

This is the dressing recipe that was used at our Relief Society birthday party dinner that was held this month.

1 cup mayonaise
1/2 c. milk or buttermilk
1 lime, juiced (about 2 Tbl lime juice) I half this, or I think it's too limey
1 packet ranch dressing mix (ignore the directions on the packet)
2 cloves garlic, roughly chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa (I used Herdez brand, 89 cents @ Smith's)
Hot Sauce (like Cholula or Tabasco) to taste (I used a pinch of cayenne pepper)

Combine mayo, milk, lime juice, & the contents of the packet of ranch dressing, in a blender. Add garlic, cilantro, & green salsa & blend to thoroughly mix all the ingredients. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow the dressing to thicken & the flavors to meld.  ~Mindee Romberger

Recipes from our jam class

Easy Jello Jam
Ruth Roberts

15 C. Sugar
16 C. Fresh Fruit (can use 9 C. apricots & 7 C. canned pineapple)
12 oz. Jello (1 1/3 C.)

Blend fruit in a blender an mix with sugar. Bring to a boil and boil for 15 minutes. Then turn the heat off and add the Jello. Immediately pour into bottles and seal with hot lid and flat. It will seal itself after this.

This recipe can be cut in half, but do not double.


Easy Bread
Ruth Roberts

-----------------------Doubled recipe I use
3 C. warm water--------6 C.
2 Tbsp. yeast----------4 Tbsp.
2 Tbsp. oil------------1/2 C.
8-9 C. Flour-----------16+ C.
1/3 C. Sugar-----------1/2 C.
Scant 1 Tbsp. salt-----1 Tbsp.
2 Eggs-----------------2 Eggs

In Bosch, combine all ingredients and mix for 5-10 minutes. Add flour slowly allowing it to get mixed in well. Don't get the dough too stiff--keep it a bit sticky. It makes a lighter bread. Raise twice. Bake at 350 degrees for 25 minutes. (Doubled recipe makes 6-7 loaves)

Egg Rolls

2 c. Napa cabbage
2 c. cabbage
1 c. carrots
2 c. bean sprouts
2 c. cooked meat (beef, chicken, shrimp\
Or pork)
1 T. sesame oil
3-4 T. soy sauce
Pepper to taste
1 clove garlic
1 T. fresh ginger
3-4 green onions
1 pkg. spring roll wrappers

Shred all fine.
Cook meat.
Cook remaining ingredients.
Cool and drain.
Wrap (seal with water)
Fry at 375 for 3-4 minutes
Drain on paper towel.

Sauce
½ c. grape jelly
6 oz (½ the bottle) chili sauce

More recipes from our cooking class...

Taco Soup
By: Marlene Moyes

1 pound ground beef
1 onion
1 large can kidney beans
1 can refried beans
1 can Mexican style chili beans
1 (16 oz) can corn
1 (16 oz) can diced tomatoes
1 (15 oz) tomato sauce
1 1/2 cans water
1 (4 1/2 oz.) can chili package taco seasoning
1 package Hidden Valley Ranch dressing (not buttermilk)

Directions: Brown beef and onions in a large pan, drain off fat. Add remaining ingredients but don’t drain cans and simmer for an hour or so.


Beef Taco Bake
By: Trina Smith

1 lb. Cooked ground beef
1 can (10 3/4 oz.) tomato soup
1 c. Salsa
1/2 c. Milk
1 small can (8 oz.) tomato sauce
8 flour or 10 corn tortillas (cut in small triangles)
1 c. shredded cheddar cheese

Directions: Combine cooked ground beef, soup, salsa, milk, tortillas, & 1/2 of the cheese in a bowl. Spray 13x9 casserole dish, pour it in & smooth it evenly. Top with remaining cheese. *can add drained corn if desired * serving suggestion: Serve over rice & top with lettuce & tomato


One Dish Chicken Bake
By: Haley Hammons

1 pkg. Stove Top Stuffing
4 chicken breast halves (or 2 cans of chicken)
1 can cream of mushroom or chicken soup
1/3 c. sour cream or milk

Directions: Mix stuffing mix and 1 2/3 c. water, set aside. Place chicken in 13x9 in. baking dish or 2- quart casserole. Mix soup & sour cream; pour over chicken. Spoon stuffing evenly over top. Bake at 375 for 35 minutes or until chicken is cooked through.


Velveeta Cheesy Chicken & Broccoli Rice

1 lb. boneless skinless chicken breasts cut into bite- size pieces
1 can (14 1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) Velveeta, cut into 1/2 in. cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed

Directions: Cook chicken in large nonstick skillet on medium-high heat 5 min, or until chicken is done. Stir in broth. Bring to boil. Add rice, Velveeta and broccoli; Remove from heat. Let stand 10 min. Stir until Velveeta is completely melted and mixture is well blended.


Cheeseburger Pasta

1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s condensed cheddar cheese soup
1 can (10 3/4 oz.) Campbell’s Condensed Tomato soup
1 1/2 cups water
2 cups uncooked medium shell- shaped pasta

Directions: Cook the beef in a 10-in. skillet over medium-high until well browned, stirring often to separate meat. Pour of any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 min. or until the pasta is tender, stirring often.


Cheddar Chicken and Potatoes

4 slices Oscar Mayer Bacon
4 small boneless skinless chicken breast halves (1 lb.)
4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed
4 oz. (1 c.) Kraft 2% milk shredded sharp cheddar cheese

Directions: Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet. Add chicken to skillet; cook 5 min. on each side or until done (165.F) Remove chicken from skillet; Cover to keep warm. Crumble bacon. Add to skillet. With potatoes; Cook and stir 5 min. or until heated through. Place chicken over potatoes; top with cheese; cook 2 minutes or until cheese is melted.



Meat Balls

2 lb. ground beef
1 pkg. (6 oz.) Stove top stuffing mix for chicken
1 1/4 cups water
2 eggs

Directions: Heat oven to 400 F line 2 15x10x 1-inch pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 1 1/2 in. balls, using 1/4 cup for each. Place 16 meatballs in each prepared pan. Bake for 16- 18 minutes or until done. (160 F.)

Recipe's from the cooking class:

Thanks to Trina Smith, here is a recipe to make your own

Condensed Cream of Chicken Soup

1 1/2 Cups Chicken Broth
1/2 tsp. poultry seasoning
1/4 tsp. onion powder or 1 Tbsp. dehydrated onion
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/4 tsp. salt
1/4 tsp. parsley flakes
dash of paprika
1/2 Cup milk

Whisk together: 1 1/2 Cups milk and 1 Cup flour

Boil ingredients together for 2 minutes. Add milk and flour mixture while whisking, bring to a boil again and turn off.

Store in freezer bags.

Potato Pearl Rolls

2 pkg. yeast (5 tsp)
1/4 c warm water
2 c milk
3/4 c sugar
1/2 c shortening
1/3 c potato pearls
2 eggs
2 tsp salt
8 c flour (approximately)

Dissolve yeast in warm water. Scald milk, sugar and shortening and set aside. Mix potato pearls with hot water to equal one cup. When milk mixture has cooled to lukewarm, mix with potato water, yeast, eggs and salt. Add about 8 cups flour. Knead until smooth and elastic. Raise until double. Punch down, roll out 1/2 inch thick. Cut in 3 to 3 1/2 inch circles. Fold in half, pinch edges together. Place on greased cookie sheet. Raise until double (approx. 45 minutes). Bake at 375 degrees for 10-15 minutes.
Makes 3 1/2 dozen.

Pumpkin Chocolate Chip Bread

Suzi Webster

3 C. Pumpkin
6 eggs
1 1/2 C. Canola oil
4 1/2 C. Sugar
3 tsp. Baking Soda
2 tsp. Salt
1 1/2 tsp. Cinnamon
1 1/2 tsp. Nutmeg
1 1/2 C. Water
4 2/3 C. Flour
1 1/2 C. Semi-sweet Chocolate Chips

Mix all dry ingredients together in a bowl. In a separate bowl mix all wet ingredients. Combine and mix ingredients from both bowls. Pour into greased pans. Bake for 60-70 min.
Makes 9 mini loaves, or 4 large loaves.

Strawberry Bread

Suzi Webster

3 C. Flour
1 tsp. Baking soda
1 tsp. Salt
1 1/2 tsp. Ground Cinnamon
4 Eggs
1 C. Vegetable Oil
2 C. Fresh Strawberries or 16 oz. frozen
1 1/4 C. Chopped Walnuts

In a large bowl, combine first 5 ingredients. Add eggs and oil and mix well. Stir in strawberries and nuts until evenly distributed. (You can mash the strawberries first for a more even consistency or leave them whole for larger pieces in the finished bread). Grease and flour 2 9x5x3 inch loaf pans. Divide batter between pans and bake at 350 degrees for 1 hour. Cool in pan 10 min. before turning out on rack.

Rosemary Focaccia Bread

Kristina Pendleton

Stir together. Allow to get bubbly:
1 Tbl. Yeast
1 Tbl. Sugar
1 C. Warm water

Stir into yeast mixture:
1 tsp. Salt
1 Tbl. Butter
2 C. Flour

Then add:
2 Tbl. Fresh chopped Rosemary

Knead 19 min. adding additional flour as needed. Oil bowl. Let rise til doubled (1 hour) covered with a towel. Punch down and divide in half. Shape into 2 round loaves and place on sprayed shortening cookie sheet. Butter tops of dough and sprinkle on crushed sea salt and minced rosemary. Cover again with towel and let rise til doubled (45 min. - 1 hour).
Bake at 375 for 15-20 min. til golden brown. Cool on rack.

Cottage Cheese Dinner Rolls

Andrea Conner

3-6 tsp. Water
1 large Egg
3 Tbsp. Honey
1 1/2 C. Cottage Cheese
1 1/2 tsp. Salt
1/2 tsp. Baking Soda
3 C. Whole Wheat Flour
2 1/4 tsp. Active Dry Yeast

Mix in bread mixer.(optional)
Let stand 5 min. on floured surface.
Divide into 12 portions, roll into balls and place into greased 9" baking pan. Cover with cloth until doubled in size, about 30 min.
Glaze tops of rolls with egg whites.
Bake at 350 for 20-25 min.

Cooking Substitutes

Here's some quick recipe substitutes for those times when you think you have all the ingredients. For instance, when you get ready to make a dessert and it calls for a can of sweetened condensed milk and you haven't any, you don't have to run out to the store to get some.

Sad Recipe
I didn't have potatoes so I substituted rice.
I didn't have paprika so I used another spice.
I didn't have tomato sauce. I used tomato paste...
A whole can, not a half can... I don't believe in waste.
A friend gave me the recipe, she said you couldn't beat it,
There must have been something wrong with her, I couldn't even EAT it!

Recipe Substitutes
~Allspice - 1 teaspoon = 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves
~Apple pie spice - 1 teaspoon =1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon cardamon
~Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
~Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
~Baking powder - 1 teaspoon = 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)
~Bread crumbs 1/3 cup, dry = 1 slice bread
~Bread crumbs 1/3 cup, dry = 1/4 cup, soft 1 slice bread
~Bread crumbs 1/3 cup, dry = 1/4 cup cracker crumbs or 1/4 cup cornmeal
~Bay leaf - 1 whole = 1/4 teaspoon crushed
~Broth - 1 cup = 1 bouillon cube
~Broth - 1 cup = 1 teaspoon powdered bouillon in 1 cup boiling water
~Bouillon - 1 cube = 1 teaspoon powdered bouillon
~Bell Pepper - 1 tablespoon dried = 3 tablespoon fresh chopped
~Butter - 1 cup = 7/8 cup shortening or 7/8 cup oil or 1 cup margarine
~Oil is not a direct substitute for solid fats in baked products.
Use recipes formulated for oil if a product made with oil is desired.
~Buttermilk - the same amount of yogurt can replace buttermilk
~Light Brown Sugar - 1 cup = 1 cup white sugar and 1 teaspoon molasses
~Dark Brown Sugar - 1 cup = 1 cup white sugar and 1 tablespoon molasses
~Catsup - 1 cup = 1 cup tomato sauce plus 1/2 cup sugar and 2 tablespoon vinegar (for cooking use)
~Chocolate - 1 ounce= 3 tablespoon cocoa + 1 tablespoon shortening
~Chocolate chips - 1 ounce = 1 ounce sweet cooking semi-sweet chocolate
~Chocolate - 1 ounce = 3 tablespoons unsweetened cocoa plus 1 tablespoons fat
~Cocoa - 1/4 cup = 1 ounce chocolate and omit 1/2 tablespoon fat
~Corn syrup - 1 cup = 1 cup sugar plus 1/4 cup liquid
~Cracker crumbs - 3/4 cup = 1 cup bread crumbs
~Cornstarch - 1 tablespoon = 2 tablespoons flour
~Egg - 1 whole = 3 tablespoons beaten egg
~Egg - 1 whole = 2 egg whites or 2 egg yolks
~Egg - 1 whole = 1/4 cup egg substitute
~Flour, for thickening - 1 tablespoon = 1/2 tablespoon cornstarch
~Flour, for baking - 1 cup sifted = 1 cup minus 2 tablespoons unsifted flour
~Flour, for cooking - 1 cup sifted = 3/4 cup whole wheat flour and 1/4 cup all-purpose flour
~Flour for cake - 1 cup = 1 cup minus 2 tablespoons all-purpose flour
~Flour, self-rising - 1 cup = 1 cup minus 2 teaspoons flour plus 1-1/2 teaspoons baking powder and 1/2 teaspoon salt
~Garlic - 1 clove = 1/8 teaspoon garlic powder
~Garlic - 1 clove = 1 teaspoon chopped garlic
~Ginger - 1/8 teaspoon = 1/2 teaspoon raw ginger
~Honey - 1 cup = 1 1/4 cups sugar and 1/4 cup liquid
~Horseradish - 1 tablespoon fresh = 2 tablespoons prepared
~Lemon Juice - 1 teaspoon = 1/2 teaspoon vinegar
~Lemon - 1 whole = 3 tablespoons juice plus 2 teaspoons rind
~Lemon rind - 1 teaspoon = 1/2 teaspoon extract
~Milk - Believe it or not, 1 1/2 lbs of zucchinni, peeled and pureed, will replace 2 cups of milk when baking.
~Onion - 1 small = 1 tablespoon instant minced
~Onion powder - 1 tablespoon = 1 medium onion chopped
~Pumpkin pie spice - 1 teaspoon = 1/2 teaspoon cinnamon,
~1/4 teaspoon ginger, 1/8 teaspoon allspice & 1/8 teaspoon nutmeg
~Sour Cream- 3/4 cup sour milk and 1/3 cup butter or use plain yogurt
~Sugar, white - 1 cup = 1 cup packed brown sugar
~Sugar, white - 1 cup = 1 cup honey minus 1/4 cup liquid in recipe
~Shortening, 1 cup = 1 cup and 2 tablespoons butter or margarine
~Tomatoes, fresh - 2 cups, chopped = 16 ounce can, drained
~Tomato sauce - 2 cups = 1 cup tomato paste plus 1 cup water
~Vinegar -1 teaspoon = 1/2 teaspoon lemon juice
~Yeast - 1 package = 1 cake yeast
~Yeast - 1 package = 2 tablespoon dry yeast

Snack Cake Mix

*6 cups all-purpose flour, unbleached
*2 3/4 cups white whole wheat flour- or all-purpose if you do not like w. wheat
*2 T. baking soda
*1 T. salt
*5 1/4 cups sugar

Mix all ingredients very well. I use a large lidded container.

To Bake Cake, Mix:
*2 1/3 cups mix
*3/4 cups milk
*2 eggs
*1/3 cup vegetable oil
*1 t. vanilla extract

Add-ins can include: Nuts, bananas or other fruits, spices, chocolate chips, coconut, shredded carrots, espresso powder, and cocoa. Even leftover oatmeal! You decide!

Mix all ingredients together and bake in a greased 9x9 pan for 35-45 minutes in a 350 degree oven or until a tooth pick comes out clean. Let cool and frost if you desire. Cut into 16 pieces, wrap individually and store in refrigerator for 5 days or freezer for 6 months.

Note- The use of the white whole wheat flour does give this cake an "earthiness" that most people are not used to. If you think that is you then use all-purpose flour only

Instant oatmeal packets

*2 pounds 10 oz. quick cooking oats ( I used Albertsons brand ($2.99 plus tax: for 2 pound 10oz container (5.8 cents a packet)
*salt (1/8 tsp per bag) (optional)
Optional Flavorings

Put the following ingredients into each small-size zip baggie:
*1/4 cup oats
*1/8 teaspoons salt (optional)

Optional: add to each packet additional flavors.
Store in an airtight container.

To serve: Empty packet into a bowl.
*Add 1/2 cup water.
Stir, microwave 60 seconds.
For thicker oatmeal, use less water – for thinner oatmeal, use more water.

*Optional flavors*:
Apple-Cinnamon Oatmeal-.
*1 tablespoons sugar.
*1/4 teaspoons cinnamon
*2 tablespoons chopped dried apples.

Sweetened Oatmeal-.
*1 tablespoons sugar or 1 packet'Equal' artificial.
sweetener.

Brown Sugar/Cinnamon Oatmeal-.
*1 tablespoons brown sugar
*1/4 teaspoons cinnamon.

Oatmeal w/Raisins& Brown Sugar-.
*1 tablespoons packed brown sugar
*1 tablespoons raisins.

Health Nut Oatmeal-.
*2 tablespoons any kind of wheat germ.

Fruit& Cream Oatmeal.
*1 tablespoons non-dairy coffee creamer
*2 tablespoons dried fruit.

makes about 52 bags

Homemade Hamburger Helper

*1-2 lbs. ground beef
*salt
*pepper
*garlic powder
*onion powder
*1 med. onion, diced
*1 can beef stock
*1 box Mac & Cheese dinner mix
*1/2 cup milk

Cook noodles according to box. Brown seasoned ground beef with onion. Add beef stock and milk; stir in cheese packet from Dinner and cook on med. low heat until thickened, stirring constantly. Add the cooked and drained pasta and serve

The following recipes are effective hamburger helper substitutes.

Seasoning (Makes enough for a few batches):

Mix together the following.

Ingredients:

* 1 1/4 teaspoon black pepper
* 1 Tablespoon garlic powder
* 2 Tablespoons dried parsley
* 1/2 cup instant onion
* 1 Tablespoon onion powder
* 1 1/2 teaspoons salt
* 1 2/3 cups fat-free dry milk powder
* 3 1/2 Tablespoons beef bouillon granules

Store in a jar with tight between uses.

Cheeseburger Casserole

Ingredients:

* 1 pound hamburger
* 1 1/2 cups water
* 1 cup uncooked macaroni
* 1 can chopped tomatoes
* 1/2 cup seasoning mix
* 2 cups of grated cheese

Directions:

First brown the hamburger and drain off the fat. Add 1 1/2 cups water, 1 cup uncooked macaroni, 1 can chopped tomatoes and 1/2 cup seasoning mix. Simmer covered 20 minutes or until macaroni is tender. Remove from heat and add 2 cups of grated cheese.

Chili Tomato Macaroni

Ingredients:

* 1 pound hamburger
* 1 1/2 cups water
* 1 cup uncooked macaroni
* 1 can chopped tomatoes
* 1/2 cup seasoning mix
* 1 Tablespoon chili powder

Directions:

First brown the hamburger and drain off the fat. Add 1 1/2 cups water, 1 cup uncooked macaroni, 1 can chopped tomatoes, 1 tablespoon chili powder and 1/2 cup seasoning mix. Simmer covered 20 minutes or until macaroni is tender.

Potato Casserole

Ingredients:

* 1 pound hamburger
* 1 1/2 cups water
* 1 cup uncooked macaroni
* 1 can chopped tomatoes
* 1/2 cup plus 1 tablespoon seasoning mix
* 5 or 6 medium sized potatoes, thinly sliced

Directions:

First brown the hamburger and drain off the fat. Add 1 cup water, 5 or 6 peeled sliced thinly potatoes, 1/2 cup plus 1 tablespoon seasoning mix. Simmer covered for 20 to 30 minutes or until potatoes are tender. Stir. Uncover and cook until excess water is evaporated.

Beef Barley Soup Mix in a Jar

*1 (1 pint) jar
*3/4 cup medium pearl barley, separated
*1/2 cup dried lentils
*2 tablespoons dried parsley flakes
*1/4 cup dried minced onions
*1/4 cup instant beef bouillon
*2 tablespoons dried celery flakes
*1/2 teaspoon dried thyme leaves
*2 bay leaves
*1/4 teaspoon black pepper
*1/4 teaspoon dried minced garlic

Layer soup kit ingredients in jar in order listed, using half of barley first and then remaining barley at the top. Close jar securely with lid. Attach cooking instructions.

Beef Barley Soup

*1 (2 pound) boneless beef chuck, cut in 1/2-
to 3/4-inch pieces or 2 pound lean hamburger
*1 tablespoon vegetable oil
*Contents of gift jar
*10 cups water

Heat oil in Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of soup kit jar and water to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is fork tender.

Discard bay leaves.

Yields 8 servings.

Buttermilk Pancake Mix

*2 cups buttermilk powder
*8 cups all-purpose flour
*1/2 cup granulated sugar
*8 tsp baking powder
*4 tsp baking soda
*2 tsp salt

Sift the ingredients together well. Store in a container with a tight-fitting lid.
Makes 10 cups of mix

To make the mix:

*1 egg, beaten
*2 Tbsp vegetable oil
*1 cup water, or more as needed.
*1 1/2 cups buttermilk pancake mix (see above)

Mix ingredients until blended. Let it stand five minutes.

Makes 10 pancakes.

Notes: Use the mix within 6 months of when you make it. If you can't find buttermilk powder in your local grocery store, try a bulk food store.

Homemade Cocoa Mix

Ingredients

*4 cups nonfat dry milk powder
*1 ½ cups sugar
*1 cup non-dairy coffee creamer
*2/3 cup unsweetened cocoa powder
*1 (4 oz) package instant chocolate pudding mix

Place all ingredients in a large bowl and mix together. Place mix in a sifter and sift to make a really fine powder (or you can use your food processor for this step). Store in an airtight container. Add ½ cup of mix to an 8 ounce mug and fill with hot water.

One Pan Cake Mix

In quart jar layer ingredients in this order:

*2 1/2 cups All purpose flour
*1/2 cup dry cocoa
*1 1/2 cups sugar
*2 tsp. baking soda
*1/2 teaspoon salt.

Put these instructions:
Empty contents of jar into 9 x 12 baking pan. Stir until well blended. Make 3 wells in the mixture. Pour 2/3 cups oil in one. Pour 2 Tbsps. Cider vinegar (yes vinegar) in the second and 1 Tbsp vanilla in the third. Pour in 2 cups water and stir with a fork until well blended. Spread into an even layer. Bake at 350 degree oven for 35 to 40 minutes. Sprinkle with powdered sugar or frost .