HOMEMADE CHICKEN SOUP

Serves 6-8

One whole chicken 1 gallon water (enough to cover chicken) 1 onion cut in quarters 3 garlic cloves 2 teaspoons salt (or to taste) Black pepper to taste 1 pound new potatoes 4 large carrots cut in one inch slices 2 stalks celery cut in one inch slices 1 can baby corn

Combine chicken, water, onion, garlic, salt and pepper in large stock pot. Bring to a boil. Simmer for 30 minutes to 1 hour, skimming off oil and fat as needed. When chicken is fully cooked, carefully remove from stock pot and shred, removing bones, fat, skin and gristle. Strain chicken broth and return to stock pot. Add vegetables and chicken to chicken broth and bring to a boil. Simmer for 30 minutes or until vegetables are done.

EASY CROCK POT CHICKEN NOOLE SOUP

Serves 6-8

Combine all ingredients except pasta in crock pot. Cook on high for 2 hours then on low for 3-4 hours. Add noodles or macaroni the last hour.

Makes 4 cups

Combine soup, cheese, Worcestershire sauce, lemon juice and chives in slow cooker. Cover and cook on low 2 - 2-1/2 hours. Stir until smooth and well blended. Serve with celery, cauliflower and chips.

From the “Favorite Brand Name Recipes” Slow Cooker Recipes

HAWAIIAN SHORTBREAD BARS

Serves 20

Crust: 1/2 cup butter; softened. 1/2 cup brown sugar; packed 1 cup all-purpose flour Topping: 2 large eggs 1 cup brown sugar; packed 1 teaspoon vanilla extract 2 tablespoons flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup coconut; shredded 1 cup macadamia nuts; chopped

Crust: Heat oven to 350°F. Cream butter and sugar. Blend in flour. Press into the bottom of ungreased 8" x 11" pan. Bake 10 minutes.

Topping: Beat eggs. Add remaining ingredients and mix well. Pour topping over baked crust. Bake 25 minutes or until golden brown. Cool before cutting.

CAKE PRAGUE - From Russia

This cake is considered the most delicious and expensive you can buy in Russia. When baking the layers, aim for the thickness of a pancake. Putting about a cup of batter in a well-greased pie plate or springform pan produces a good thickness. Let layers cool to room temperature before spreading icing or it will not stick.

Batter:
2 cups buttermilk or plain yogurt
3 cups flour
3 cups sugar
3 large eggs
4 tablespoons baking cocoa
2 teaspoons baking powder
2 tablespoons rum imitation extract

Icing:
1 pound butter
1 ½ cup sweetened, condensed milk
4 tablespoons baking cocoa

Heat oven to 385°F. Make icing first. Carefully mix chopped butter and cocoa with a mixer. Add sweetened condensed milk and mix again. Put icing in the fridge while batter is being made.

For batter, mix buttermilk or yogurt, rum extract and cocoa, add rest of ingredients and mix well. The batter should look like sour cream. Bake 7-8 layers in 385°F oven. Layers bake in about 10-15 minutes. Cool the layers then spread icing on each of the layers as you stack them then spread icing on top and sides of cake to finish. Refrigerate for at least two hours. Decorate the finished cake with chocolate shavings or chocolate chips.

CUCUMBER RANCH DRESSING

Makes 2-2/3 cups

1 cup mayonnaise
1 cup buttermilk
2 medium cucumbers, peeled, seeded and pureed
2 teaspoons minced parsley
2 teaspoons celery seed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients, mixing well. Place in container with lid and refrigerate for at least 2 hours before serving.

Note: For a quick and easy recipe: Add 1 medium cucumber, peeled, seeded and pureed and 1 teaspoon celery seed to 1 cup commercially prepared ranch dressing.

Recipe from cooks.com.

DINNER IN A PUMPKIN

Clean out 1 medium pumpkin big enough to hold 4-5 cups.

Sauté 1 onion in 2 tablespoons vegetable oil.

Brown 1-1/2 - 2 lbs. hamburger meat, drain.

Add:
2 tablespoons soy sauce
1 (4 oz.) can sliced mushrooms
1 (10-3/4 oz.) can cream of mushroom soup
1-1/2 cup cooked rice
1 (8 oz.) can sliced water chestnuts.

Place inside pumpkin and cook on a cookie sheet at 350°F oven until pumpkin is tender, about 1 - 1-1/2 hours. To test tenderness, a knife will insert easily into the pumpkin.

Recipe from Melanie, Wakarusa Valley Ward, Topeka, KS Stake.

HOMEMADE HAMBURGER BUNS

Makes 48 buns

4 cups scalded milk 1 cup shortening or lard 1 cup sugar 1 teaspoon salt 2 packages yeast Flour Heat oven to 350 °F.

Combine first five ingredients. Add 11 cups flour or until a soft dough is made. Cover and let rise until double. Form dough into circles depending on what size you prefer your buns to be. Put on greased cookie sheet, flatten slightly and fold sides under to form a perfect circle. Let rise again. Bake for 15-20 minutes.

MEXICAN CHICKEN SALAD

Serves 6-8

For dressing: 1/4 cup cider vinegar 3 tablespoons honey 1 ½ teaspoons cumin (or to taste) 1/4 teaspoon salt pepper to taste Mix well together set aside.

Salad:
1 tablespoon olive oil
2 boneless, skinless chicken breasts cut into 2" strips.
½ teaspoon garlic salt
16 ounce package frozen corn
1 cup chopped plum tomatoes
15 ounce can black beans, rinsed and drained
1 green onion, chopped
1 red bell pepper, chopped
10 ounce package lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack Cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
10 ounce jar thick and chunky salsa

Heat oil in skillet. Sprinkle chicken with garlic salt, then sauté in pan until no longer pink.

Combine cooked chicken, corn, tomatoes, black beans, onions and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. When ready to serve, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.

Recipe from www.busycooks.about.com

Serves 6-8

In medium saucepan, combine the enchilada sauce, chicken broth and chocolate. Warm over medium heat until chocolate is melted. Add peanut butter, garlic salt and cumin. Add more cumin if desired. When flavor is right, add the cornstarch to water, whisk together then add to enchilada sauce mixture. Bring to slow boil, stirring until thickened. Add shredded chicken and serve over Spanish rice (recipe below).

Recipe from Tracy Fillerup, Highland, Utah 16th Ward, Highland, Utah West Stake

Serves 6-8

In saucepan, sauté onion in oil until transparent. Add rice and cook until browned. Add remaining ingredients. Bring to a boil stirring occasionally until rice is tender. Serve with diced fresh tomatoes if desired for color and flavor. Serve with Mexican Chicken mole.

Recipe from Tracy Fillerup, Highland, Utah 16th Ward, Highland, Utah West Stake