1 1/2 cups finely chopped onion 1 cup finely chopped scallion 3/4 pound mushrooms, sliced thin 3 tablespoons olive oil 2 red bell peppers, cut into thin stips (about 2 cups) 2 green bell peppers, cut into thin strips (about 2 cups)

In a large skillet cook the onion, scallions, and mushrooms in oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers tender.

Arrange half the bread cubes in a buttered large shallow (4-1/2 quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables.

Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered overnight.

Let the strata stand at room temperature for 15 minutes and bake in the middle of a preheated 350° F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked though. Serves 8.

RC Notes: My pan was even larger than called for (perhaps a lasagne pan would work), I just kept adding more bread cubes (I removed crusts) until I had a skimpy second layer. In the morning, the egg mixture had soaked all the bread — I had misgivings during the night about having enough moisture but all was well. Also, I used a pound of cheese!

Recipe from the February 1991 Gourmet magazine and submitted by Marilyn, Milwaukee, WI, USA.

2/3 cup mayonnaise, divided 4 large hard-cooked eggs, chopped 1 celery rib, diced 4 bacon slices, cooked and crumbled 1/4 cup chopped fresh chives 1 tablespoon minced sweet onion 1/4 teaspoon seasoned salt 1/2 teaspoon freshly ground pepper 12 very thin white or wheat sandwich bread slices, lightly toasted 1 cup firmly packed fresh spinach* Garnish: whole fresh chives

*Substitute fresh arugula for the spinach if you prefer its spicy bite

Stir together 1/3 cup mayonnaise and next 7 ingredients.

Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach and 4 bread slices. Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters; garnish, if desired.

Egg Salad:
Omit the bread, spinach, and 1/3 cup mayonnaise.

Sweet-Pickle Egg Salad Club:
Omit bacon and chives. Add 2 tablespoons instant potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as directed.

Shrimp-Egg Salad Club:
Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

Egg Salad Tip:
If your favorite egg salad recipe seems a little wet, stir in 2 tablespoons of instant potato flakes.

Recipe from September 2002 Southern Living Magazine.

A great make ahead and bake right before serving dish!

1/2 cup butter or margarine, divided
2 tablespoons flour
1/2 teaspoon. salt
1/8 teaspoon pepper
2 cups of milk
1 cup shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs beaten
1 can (4oz) sliced mushrooms, drained
1-1/2 cups soft bread crumbs

In a medium sauce pan, melt 2 Tbls butter or margarine. Add flour, salt, and pepper; cook and stir until mixture begins to bubble. Slowly stir in milk; cook until thickened and bubbly, stir constantly. Remove from heat. Add the cheese; mix well until combined and then set aside. In a large skillet, sauté ham and onions in 3-tablespoons butter or margarine until the onions are tender. Add eggs; cook and stir until the eggs begin to set. Add the mushrooms and the cheese sauce; mix well. Pour into a greased 11" x 7" x 2" baking dish. Melt remaining butter or margarine; toss with the bread-crumbs. Sprinkle over the top of the casserole. Cover and refrigerate overnight. Bake, uncovered, at 350°F for 25-30 minutes or until the top is golden brown. Sprinkle with sliced green onions for garnish.

Makes 6-8 servings.

Recipe submitted by Lisa, St. Johns Salem Ward. This recipe is from Taste of Home magazine. Feb- Mar 1995

1 pie crust (see recipe below)
6 slices of cooked bacon, cut into small pieces
1 medium onion, diced
3 eggs
1-1/2 cup milk
1/4 teaspoon salt
1 cup Swiss cheese
1/4 cup cheddar cheese
1/4 cup parmesan cheese
1 teaspoon flour

Line pie crust with foil and back at 450°F for 8min., remove foil and bake for an additional 4-5min. (If you don't bake crust ahead of time your quiche will turn out soggy). Cook onion in bacon grease until tender. Meanwhile mix together eggs, milk, and salt. Stir in bacon and onions. Toss with the cheeses and flour. Add mixture to the warm pastry crust and bake at 325°F for 35-40 min.

PIE CRUST (from Better Homes & Garden's Cookbook 2000 edition)
1-1/4 cup flour
1/3 cup shortening
5 tablespoons cold water
1/4 teaspoon salt

Mix flour, shortening and salt together with a pastry blender until shortening is pea size. Add water and form dough into a ball. Roll out and place in a 9" pie dish.

Recipe submitted by Heather, Tempe 10th Ward.

12 oz. cooked chicken, chopped (2 cups) 1 cup broccoli, chopped 1/2 cup red bell pepper, chopped 1 garlic clove, pressed 1 cup (4 oz.) sharp cheddar cheese, shredded 1/2 cup mayonnaise 1 teaspoon dried dill weed 1/4 teaspoon salt 2 packages refrigerated crescent rolls 1 egg white, lightly beaten 2 tablespoons slivered almonds

Preheat oven to 375°F.

Place chopped chicken and broccoli in large bowl, add chopped red pepper, pressed garlic and shredded cheese. Gently mix. Add mayonnaise, dill, salt; mix well.

Unroll 1 pkg crescent dough. Do not separate. Arrange longest sides of douch across width of 12" x 15" baking sheet or stone. Repeat with remaining package of dough, seal perforations. On longest sides of baking sheet/stone, cut dough into strips 1-1/2" apart, 3 inches deep using a pizza cutter or sharp knife (there will be 6 inches in the center for filling).

Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough with pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.

Yeilds 10 servings.

Recipe from Pampered Chef, Spring/Summer 1999 Seasons Best Recipe Collection.

8 bonelss skinless chicken breast halves (abt 2 pounds), cooked and cubed
2 cups seedless red grapes, halved
2 cups slated cashew halves
2 celery ribs, sliced
3/4 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon balsalmic vinegar
Lettuce leaves, optional

In a large bowl, combine the first four ingredients set aside.

In a small bowl, combine mayonnaise, sour cream and vinegar; mix well. Pour over chicken mixture; toss to coat. Cver and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

Yield 12 servings.

RC Note: Chopped Granny Smith apples provide an added crunch and tart yet, sweet flavor to this chicken salad.

Recipe submitted by Kathleen, Wakarusa Valley Ward.

2 oranges peeled and cut into small pieces
10-12 strawberries sliced thin
1 grapefruit peeled and sliced into small pieces
2 bananas sliced
Honey

Mix fruit together. Adding 1T of honey at a time until you reach the desired taste.

Recipe submitted by Heather, Tempe 10th Ward.

Cake: 1 pkg. yellow cake mix w/pudding 1 cup fresh orange juice or from carton 1/2 cup vegetable oil 1/4 cup granulated sugar 1 teaspoon pure vanilla extract 4 large eggs Glaze: 1 cup confectioners' sugar, sifted 3 tabelspoons fresh orange juice 1 teaspoon fresh grated orange zest

Preheat oven to 350°F, placing rack in the center of the oven. Lightly mixt a 12-cup Bundt pan with oil and dust with flour.

Place all cake ingredients in a large mixing bowl and blend with an electric mixer on low for 1 minute. Stop machine and scrape down sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 more minutes. Pour batter into prepared pan and place in the oven.

Bake cake until golden brown and just starts to pull away from the sides of the pan - 45-47 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Run a long sharp knife around the edge of cake and invert onto rack to cool completely, 30 minutes more.

While cake cools, prepare the glaze. Combine all ingredients in a small bowl and stir with a wooden spoon until smooth.

Place cake on a serving platter and pour glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.

Recipe from The Cake Mix Doctor and submitted by Kathleen, Wakarusa Valley Ward.

4 - 4-1/2 cups all-purpose flour 2 packages active dry yeast 1/2 cup milk 1/3 cup sugar 1/3 cup butter 1/2 teaspoon salt 2 eggs 2 teaspoons finely shredded orange peel 1/2 cup orange juice

In a large mixing bowl, combine 2 cups of the flour and yeast; set aside.

In a medium saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt until warm (120°Fto 130°F) and butter almost melts. Add to flour mixture. Add eggs, 1 teaspoon of orange peel, and orange juice. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in dried cherries and as much of the remaining flour as you can.

Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total.) Shape dough into a ball. Place dough in a lightly greased bowl. Turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Line two baking sheets with foil. Grease the foil; set aside.

For filling, in a small bowl, stir together the 2/3 cup sugar, the 1/4 cup butter; the 1 tablespoon flour; and remaining 1 teaspoon orange peel. Roll each half of dough into a 14x10-inch rectangle. Spread filling lengthwise over half of each rectangle. Fold dough in half lengthwise, covering the filling. Cut each rectangle into fourteen 1-inch-wide strips. Holding a strip at both ends, carefully twist one end in one diretion and the other end in the opposite direction. Repeat with other strip. Place strips on prepared baking sheet, pressing ends down. Cover; let rise in warm place 30 minutes until nearly doubled. (Or cover twists with oiled waxed paper, then wtih plastic wrap; chill for 2-24 hours. Uncover twists and let stand at room temperature for 35 minutes. Break any surface bubbles with a greased wooden toothpick. Bake as directed).

Preheat oven to 375°F. Bake for 15-18 minutes or until lightly brown. Immediately transfer twists to wire racks placed over waxed paper. Drizzle warm twists with Orange Icing.

Makes 28 twists.

ORANGE ICING: In a small bowl, stir together 1-1/2 cups sifted powdered sguar and enough orange juice (2-3 tablespoons) to make the icing easy to drizzle.

MAKE AHEAD TIP: Prepared and bake twists except do not frost. Place cooled twists in a freezer container or bag and freeze for up to 1 month. To reheat, place twists on two baking sheets. Bake at 325°F for 12-15 minutes or until heated through. Drizzle with Orange Icing.

Recipe from Our Best Hoilday Menus 2003, submitted by Kathleen, Wakarusa Valley Ward.

1-1/2 cups flour
1 cup uncooked oatmeal
3/4 cup sugar
1/2 cup sour cream
1/2 teaspoon baking soda
1 egg

1/4 cup sugar
8 oz. cream cheese
1/4 teaspoon almond extract
1 egg

1 can cherry pie filling

1/3 cup sliced almonds
3/4 cup margarine

Preheat oven to 350°F. Mix together flour, oats, and 3/4 cup sugar in large bowl; cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, one egg, and soda to remaining crumb mixture; mix well. Spread onto bottom of greased 10-inch springform pan.

Beat cream cheese, 1/4 c sugar and extract in small mixing bowl at medium speed with electric mixer until well blended. Blend in one egg. Pour into crust. Top with pie filling.

Sprinkle with reserved crumb mixture and almonds.

Bake 50 to 55 minutes or until golden brown. Cool 15 minutes. Carefully remove rim of pan. Refrigerate leftovers.

Recipe from "Diane's Christmas Brunch Cookbook."

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup "mix-inx" (see below)
1-1/4 cup heavy cream, plus more for brushing
Turbinado sugar for sprinkling

Combine the flour, baking powder, salt and sugar in a bowl. Whisk to blend well. Add the "mix-ins." Stir in dry ingredients with a rubber spatula while pouring the cream, continuing to stir until a soft, sticky dough is formed.

Turn dough out onto a lightly floured surface and knead briefly (8-10 times). Pat the dough into a circle 1/2" to 3/4" thick. Cut the circles into 8 wedges and place the wedges an inch or so apart on an ungreased or parchment-lined baking sheet. Brush each scone with cream and sprinkle generously with raw sugar.

Bake at 425°F until golden brown and sprngy to the touch - about 15 minutes.

Mix-ins can include dried fruits, nuts and chocolate bits, or a combination. Favorite mix-in ideas:

• Dried tart cherries with golden rasins
• White chocolate chuncks with quartered dried apricots
• Chocolate chips with dried tart cherries
• 1/2 cup dried currants along with the zest of one orange

Recipe from Alyson, Lawrence 2nd Ward.

1/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
2 (8oz each) cans crescent rolls
16 marshmallows
1/4 cup melted margarine

Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
3 teaspoon milk

Heat oven to 375°F. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip marshmallow in margarine; roll in sugar mixture. Place marshmallow on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip in remaining margarine; place margarine side down in ungreased barge muffin cup. Bake at 375°F for 12 to 15 minutes or until golden brown. Place foil or cookie sheet on rack below muffin cups during baking to guard against spillage. Remove from pans immediately. In small bowl, combine all glaze ingredients; drizzle over warm rolls.

Recipe from "Diane's Christmas Brunch Cookbook."