Bacon-wrapped Water Chestnuts

Submitted by Sister Pitman

Lean Bacon slices cut into 2-3 Inch strips
Whole water chestnuts
BBQ Sauce: 3/4 C Ketchup
4 TBSP Butter
1/4 C Water
Worcestershire Sauce (To Taste)
3 TBSP Brown Sugar
Vinegar (To Taste)
Salt & Pepper
Fresh minced garlic

1. Combine and simmer on the stove (If you do not want to make the BBQ sauce sweet Baby Ray's brand is the next best!)
2. Wrap bacon around water chestnut and insert toothpick.
3. Broil until bacon is almost done.
4. Take it out and drain the grease. Then dip it into the BBQ sauce and broil again until sauce is thick and sticks to the bacon.

Taboulli Egg Salad

Submitted by Sister Smith

1 cup chicken broth (1 teaspoon chicken soup powder + 1 c. hot water is fine)
4 eggs, lightly beaten
1/3 cup Italian salad dressing
1 1/2 teaspoons chili powder
1 cup whole wheat couscous
3 cups mixed diced fresh veggies (e.g. tomato, cucumber, carrot, green onion, bell pepper)
2 tablespoons each of diced fresh mint and parsley
3 tablespoons lemon or lime juice

1. Dice 3 cups veggies and set aside.
2. Beat 4 eggs lightly in a separate bowl.
3. Combine salad dressing, lemon/lime juice and chili powder in another small bowl.
4. Bring broth to a boil in a large pot. Whisk in eggs in a steady stream. Stir & cook 1 minute until eggs are set (looks a bit like scrambled eggs). Remove from heat.
5. Stir in couscous. Cover and let stand for 5 minutes.
6. Stir in diced veggies.
7. Stir in salad dressing mixture. Refrigerate, covered. Enjoy!

Notes: This nutritious salad for 6 is inexpensive, wholesome and easy to make ahead for a picnic. Add 1/8 teaspoon of cayenne if you like it spicier. Deli turkey, green salad, and watermelon turns it into a full meal deal.
I first tasted this recipe at a Branch picnic in Nelson, BC, Canada courtesy of Brenda Strom.

Fettuccine Pasta

Submitted by Sister Barney

1/4 c. butter
8 oz. Cream cheese
1/4 c. flour
pinch of salt
2 c. milk

1. Cream butter and cream cheese together with hand mixer. Add flour and salt to mixture. Mix in milk.
2. Heat and stir until thick. 
3. Serve over cooked fettuccine noodles. Add chicken breast or shrimp if you want!

Italian Subs

Submitted by Sister Barney

Take one loaf of french bread and slice in half. Brush thin layer of olive oil on one side of bread. Sprinkle Italian seasoning and sliced of cheddar cheese on top. Add meat (turkey or ham and Pastrami) onto other side of loaf. In the middle add any of the following:
red or green peppers
cucumber
red onion
tomatoes
black olives
chopped lettuce

Great for serving large crowds! Just slice sub and serve on platter.

Broccoli Lasagna

Submitted by Sister Barney

2 cans cream of broccoli soup
1 10 oz. package frozen chopped broccoli
3 carrots, very thinly sliced
1 large onion, diced
3/4 lb. mushrooms, sliced
12 lasagne noodles
16 oz. shredded mozzarella cheese
1 15 oz. container cottage cheese
2 large eggs

1. Over med-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
2. In skillet, cook carrots and onion until brown. Reduce heat, add 1/4 c. water. Cook and simmer 15 minutes until vegetables are tender.
3. In same skillet, saute mushrooms, then add carrots and onion.
4. Prepare noodles.
5. Preheat oven to 375.
6. In bowl, mix cheeses.
7. In 9 x 13 pan, 1 c. broccoli mixture, half lasagne noodles, 1/2 cheese mixture, all carrot mixture, 1/2 of remaining sauce, noodles, cheese, then sauce.
8. Bake lasagne on 375 for 45 minutes (Carrots may need longer).

Rolled Chicken and Asparagus

Submitted by Sister Barney

1 lb. Boneless, skinless chicken breasts
24 to 30 asparagus spears (tough ends removed)
2 T. lemon juice
6 green onions, chopped
1/2 t. salt
1/2 t. pepper

1. Preheat oven to 350 degrees.
2. Cut chicken breasts into 8 or 10 strips, each about 1 inch by 5 inches long.
3. Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears. Fasten with toothpicks (I don’t!)
4. Place in a covered baking dish that has been sprayed with a non-stick coating. Sprinkle with lemon juice, green onions, salt and pepper.
5. Cover and bake 25 to 30 minutes. Remove toothpicks. Serve hot or refrigerate until chilled and serve cold.

Chicken Breasts in Mushroom Sauce

Submitted by Sister Barney

2 c. sliced mushrooms
1/4 c. chopped gr. Onions
2 T. flour
1/2 c. water
1/2 c. plain nonfat yogurt
1/4 t. salt
1/8 c. pepper
1 t. instant chicken bouillon
1 lb. Skinless, boneless chicken breasts
1/4 t. paprika

1. Preheat oven to 350.
2. Saute mushrooms and onion in skillet that has been sprayed with a non-stick coating.
3. Shake flour with water to prevent lumps. Add to mushrooms along with next four ingredients. Cook, stirring constantly until thickened.
4. Arrange chicken in a 9 x 9 baking dish that has been sprayed with non-stick coating. Pour sauce over chicken and sprinkle with paprika. Bake for 30 minutes or until chicken is no longer pink.

French Toast with Caramelized Pecans, Strawberries and Cream

Submitted by Sister Brown (courtesy of Sunny Anderson)

Prep Time: 20 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings

1 pound fresh strawberries, sliced
1/2 cup plus 3 tablespoons sugar
3/4 cup heavy cream
8 ounces cream cheese, room temperature
4 eggs
1/4 cup milk
2 teaspoons ground cinnamon
4 (1 1/2-inch thick) slices stale brioche
3 tablespoons butter
1/2 cup pecans, chopped
1/4 cup brown sugar
Special equipment: food processor

1. In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
2. In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
3. In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar.
4. Place bread slices in pan and soak on each side until well coated and soaked through.
5. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes.
6. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky.
7. Serve French toast with dollop of cream, sticky pecans and strawberries.

Hudson’s Rustic Pear Tart with Hazelnuts

Submitted by Sister Brown (from the Hudson’s Bar and Grill at the Heathman Lodge, Vancouver, WA)


Tart dough:

1 1/2 cups all-purpose flour
2 T. granulated sugar
1/2 teas. salt
5 T. cold butter (use butter only)
2 egg yolks
1/4 cup cold water

Filling:

3 T. butter (use butter only)
1-1 1/2 pounds pears, diced with skin on (about 3 pears)
1/4 cup plus 2 T. firmly packed brown sugar
1/4 teas. salt
1/4 teas. ground cinnamon
1/4 cup flour
1 egg
1 T. cold water
1/4 cup hazelnuts, toasted and chopped, for garnish (see note)

To make dough:

1. Combine flour, sugar and salt. Cut in butter. Mix until crumbly.
2. Mix yolks and cold water together and add to dry mixture.
3. Chill for 30 minutes, then roll out to a 14-inch circle and place onto a parchment-lined sheet pan.

Preheat over to 350 degrees.

To make filling:

1. Heat butter in skillet. Add pears, 1/4 cup brown sugar, salt, cinnamon and flour. Saute for just a few minutes, and cool.
2. Put filling in center of tart dough, then fold and crimp dough up over and around filling. Brush tart with egg mixed with cold water. Sprinkle with remaining 2 tablespoons brown sugar and chopped hazelnuts.
3. Bake for 20 to 30 minutes, or until pears are tender and crust is golden brown. Cool on wire rack.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth. (I never remove the skins.)

Minestrone Soup

Submitted by Sister Brown (Recipe from Sister Keldsen)

3 14.5 oz cans stewed tomatoes (I blend them up)
4-5 cups water
2 tsp. beef or chicken bullion
1 8oz can tomato sauce
3 carrots - chopped
4 stalks celery - chopped
1 large onion - chopped
1 tsp basil
1 tsp oregano
1 Tbs parsley
2 cloves garlic minced
1 Tbs honey
1 can green beans, drained
1 can kidney beans, drained
1 3oz package cheese tortellini

1. Add the first 12 ingredients to a stockpot.
2. Bring to a boil then reduce to low and simmer 3-4 hours.
3. Add green beans, kidney beans and pasta. Cook until pasta is done.
4. Add salt and pepper to taste. Grated parmesan cheese on top is yummy.

Note: I have also made this in the Crock Pot.

Olive Garden Toscana Soup Recipe

Submitted by Sister Brown

Serves: 5-6

Ingredients:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced (or I use the real bacon bits)
1 1/4 teaspoon garlic, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1 1/2 cup sausage link - spicy, precooked, cut in half length-wise, then cut at an angle into 1/2-inch slices use I used spicy Italian sausage
3/4 cup heavy whipping cream

Directions:

1. Fry Italian sausage and onions in a large pot. Drain. Then add the garlic and cook for 1 min.
2. Add bacon bits, chicken bouillon, water and potatoes; bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

Alternate Directions:

1. Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done.
2. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
3. Add chicken bouillon, water and potatoes; bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

Two-Layer Key Lime Pie

Submitted by Sister Twelves(adapted-recipe from Bon Appetit)

Crust:
1 1/2 C crushed shortbread cookies
1/2 C almond meal (from Trader Joe's)
6 T unsalted butter-melted
2 T sugar

Baked Layer:
1- 14 oz can sweetened condensed milk
1/2 C Key lime juice
3 large egg yolks
1/2 tsp lime zest plus more for garnish

Chilled Layer:
1 8 oz cream cheese, room temp
1/2 C sweetened condensed milk
1/4 C Key lime juice
2 T sugar
1 tsp vanilla paste (also from Trader Joe's)
Sweetened Whipped Cream for decorating top

1. Preheat oven to 350 degrees.
2. Mix shortbread crumbs with melted butter and sugar. Press into 9 " springform or pie pan.
3. Bake 8 minutes or until golden brown. Reduce temp to 300 degrees. Cool crust completely.
4. Whisk condensed milk, lime juice, zest and egg yolks in bowl to blend. Pour into cooled crust.
5. Bake until custard is set, about 25 minutes. Cool to room temp.
6. Beat cream cheese, condensed milk, lime juice, sugar & vanilla paste in bowl. Pour over baked layer.
7. Cover and chill until firm, at least 4 hours.
8. Pipe whipped cream on top and garnish with zest.

Cranberry Fluff Pie

Submitted by Sister Twelves

3/4 c sugar
2 tsp cornstarch
3/4 c water (or substitute orange juice for a different flavor)
2 c fresh or frozen cranberries
1/2 tsp cinnamon

1. Combine all in medium saucepan. Bring to a boil; boil and stir for 2 minutes.
2. Reduce heat and simmer until berries pop. Set aside to cool.

1 9” pie shell – I like to use a commercial Oreo crust, but this is very good with either a pastry (baked) or graham cracker crust as well.
1 8-oz pkg cream cheese – softened
1 tsp vanilla
1 c confectioners’ sugar
2 c sweetened whipped cream or Cool Whip (I use Cool Whip)

1. In mixing bowl, beat cream cheese and vanilla until smooth. Add powdered sugar and beat until fluffy. Fold in whipped cream or topping.
2. Pour into prepared crust and spread evenly. Top with the cranberry mixture.
3. Chill at least 4 hours or overnight. Store in refrigerator.

Chicken Cordon Bleu

Submitted by Sister Phister

4 boneless chicken breast
1 C flour
1 pkg Shake & Bake
4 slices ham (deli or luncheon type)
1/4 C Parmesan Cheese
2 beaten eggs
1 pkg. bleu cheese dressing mix (Good Seasons) opt.
4 slices Swiss Cheese
Parsley flakes

Sauce:(Can double sauce for extra to pour on chicken)
1 small carton sour cream
1 can Cream of Mushroom soup

1. Combine Shake & Bake, dressing mix and Parmesan cheese.
2. Flatten out breast; arrange one slice ham and one slice Swiss cheese on top of each breast.
3. Roll up breasts and secure with tooth picks.
4. Roll chicken in flour, then beaten eggs, then the Shake & Bake mixture.
5. Fry rolled chicken in hot oil to brown on all sides.
6. Remove the toothpicks. Arrange in shallow baking dish.
7. Combine soup and sour cream and parsley and pour over chicken.
8. Bake at 350 degrees for 45 minutes.

Notes: Extra sauce is a nice touch to make sure you have enough to pour over. Serve with rice or pasta.

We have had this for Christmas Eve dinner served with Arlene’s rice. Very flavorful!

A standing joke is that there is always a toothpick or two left in the chicken that you can’t find. So whoever is the lucky one to find it, gets to do the dishes!!

Hot Chocolate Mix

Submitted by Sister Wright

8 quart powdered milk
8 oz powder coffee creamer (any flavor)
1 lb Chocolate nesquik
1/2 cup powder sugar
3 oz chocolate pudding

Mix together well in a large container. Store in an air tight container

To use:
1/3 cup mix to 8oz water

Notes:
I use more creamer. I use one small container of creamer.
This is a great food storage item.

Saucy Ribs

This recipe will serve a small army. Be sure to serve with some bread to sop up the sauce.

2 racks of pork ribs, cut into 2 or 3 rib servings
1 bottle of your favorite bbq sauce (I like Masterpiece original)
1 small jar (about 1 1/2 c) cherry preserves, apricot jam, or grape jelly (you can actually use any kind of jam you like)
2 Tbsp mustard (grainy kind is especially good)
1 Tbsp honey
1/2 tsp black pepper

1. Mix the bbq sauce, jam, honey, and mustard. Pour over ribs and toss to cover. Sprinkle with pepper.
2. Place all in a large crock-pot (I use the 5 qt one for this recipe). I like to use a commercial crock pot liner to keep clean-up simple.
3. Bake on "high" for 4 -5 hours or "low" for 8 -10 hours. So tender! So easy!

Date Nut Bread

Submitted by Sister Twelves

Serve this with softened cream cheese for a real treat!

3/4 c chopped nuts (I prefer walnuts)
2 c chopped dates (I use a 1 lb pkg)
1 1/2 tsp salt
1/4 c butter (or Crisco), brought to room temperature
2 eggs, slightly beaten
1 tsp vanilla
1 c sugar
1 1/2 c flour

1. Put first 4 ingredients into bowl. Pour over all 3/4 c boiling water. Stir and set aside for 15 minutes (important).
2. Then stir in eggs, sugar, and vanilla. Carefully stir in flour, being careful not to overmix.
3. Pour into greased loaf pan (or use 3 mini loaf pans).
4. Bake 350 degrees for 1 hour (toothpick will come out clean). Cool before removing from pan. For perfect slicing, allow to cool for several hours. Delicious!

Blueberry Sauce

Submitted by Sister Twelves

2 c water
1 1/2 c sugar (or up to 2 cups if berries a little sour)
2 c blueberries (rinsed and picked over) - divided
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg (I use fresh grated)

1. Bring water and sugar to boil in medium saucepan. Boil until sugar dissolves and then for 2 minutes at a hard boil (this is “simple syrup”).
2. Lower heat and add 1 c blueberries and salt. Simmer for 2 or 3 minutes or until berries begin to pop.
3. Use a fork to finish mashing the berries. If you want to, you can strain at this point (I never take this step).
4. Add the other cup of berries and simmer until they heat through.  Stir in spices.
5. Serve immediately over ice cream, cheesecake, or pound cake. Also wonderful on pancakes or French toast!

Variations:

Strawberry Sauce – change out 2 c sliced and cleaned strawberries for the blueberries as above. Omit spices. Add some finely chopped lemon zest to the simple syrup (“zest” is the yellow part of the peel).


Raspberry or Blackberry Sauce – rinse and pick over 2 c berries and proceed as for the strawberry syrup (no spices and use a little lemon zest). I will strain to remove seeds.

Ruby Donnelly's Best Christmas Cut-out Cookies

Submitted by Sister Twelves

3 c sifted flour
1/2 tsp baking powder
1/2 tsp soda
1 c butter or margarine (Grandma preferred margarine as it makes a softer cookie)
2 eggs
1 c sugar
1/2 tsp vanilla

1. Sift flour, soda, and baking powder. Cut in softened butter until mixture looks like corn meal (like you do for a pie crust).
2. In a separate bowl, beat eggs then add sugar and beat well. Stir in vanilla. Combine with flour/butter mixture.
3. Shape into a ball, cover with plastic wrap, and chill well (Grandma frequently would let it sit overnight).
4. Roll out 1/8" thick on lightly floured board. Cut with cookie cutters of various shapes, using a spatula to lift cut cookies onto a greased cookie sheet.
5. If you like, you can decorate before baking with chopped nuts, chocolate chips, colored sugar, dried fruit, or decorating candies.
6. Bake at 375 degrees for 6 to 8 minutes or until the edges just start to brown.
7. Cool on wire rack before decorating with frosting.

Makes about 6 dozen.

Ruby Donnelly's Easy Squash Pickles

Submitted by Sister Twelves

2 lbs zucchini
1 large onion (recipe does not specify, but I think she preferred a white onion)
1/2 c pickling salt

1. Slice the squash into either 1/4" rounds or 1/2" chunks as you desire and slice the onion into thin slices.
2. Place in a kettle and cover with water.
3. Add 2 trays of ice cubes and let stand overnight.

The next morning make your brine:
2 c white vinegar
2 c sugar
1 tsp celery seed
1 tsp turmeric
2 tsp mustard seed

1. Bring to a boil and pour over the drained squash/onions. 
2. Bring back to a boil - boil for 5 minutes.
3. Seal in sterilized jars.

Spaghetti with Mushrooms, Garlic, and Parsley

(Spaghetti ai Funghi) Submitted by Sister Twelves


Serves 6


1/4 cup extra-virgin olive oil
8 cloves garlic, chopped fine
1 1/2 pounds assorted mushrooms, cleaned and sliced 1/4″ thick (about 6 cups)
8 fresh sage leaves, chopped (If you don't have sage, or you want a change, tarragon is a wonderful substitute)
1 pound spaghetti
1 cup vegetable stock or water
1/4 cup chopped Italian (flat leaf) parsley
1 cup grated Parmeasan cheese

salt and pepper to taste

1. Bring salted water to a boil in a large pot over high heat.
2. Heat the olive oil in a large skillet over medium heat. Cook garlic, stirring frequently, until golden, about 2 minutes.
3. Add as many of the mushrooms as will fit comfortably into the skillet. Season lightly with salt and pepper and toss in the sage. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
4. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you’ll have to wait for that liquid to boil off before the mushrooms begin to brown).
5. In the meantime, stir the spaghetti into the boiling water. Cook until done, about 8 minutes.
6. Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a simmer. Cook until the liquid is reduced by about half, about 5 minutes.
7. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce.
8. Toss in the parsley. Check the seasoning, adding salt and pepper if necessary. Stir in the cheese, and serve immediately.

Ann's Famous Broccoli Salad

Submitted by Sister Twelves

1 lb broccoli, chopped. (you can blanch if you like a brighter green color; I don't always bother)
1 lb bacon, fried crisp and crumbled
1/2 red onion, finely chopped (Walla Walla onions in season are great, too!)
1/2 c roasted sunflower seeds (I have substituted chopped peanuts, toasted pecans, or cashews with excellent results; my family's favorite is honey roasted peanuts)
1/2 c raisins (golden is preferred and I usually double; substitute craisins or dried cherries for something deliciously different as well)
1 red or yellow pepper, chopped


Dressing:

1 c good mayonnaise
4 Tbsp red-wine vinegar
1 Tbsp sugar

Note: I have also used 1 c of a commercial cole slaw dressing as a substitute for the dressing (Lighthouse makes a wonderful one)

Mix well and pour over salad ingredients.  Toss to coat evenly.  Best if sits in refrigerator a few hours to blend flavors.

Cafe Rio Pork

Submitted by Sister Cooper

We love to serve this over rice with black beans, bell peppers, tomatoes, cheese, cilantro, sour cream, and salsa. You could also wrap it up in a burrito.

4-6 lb pork roast
16 oz bottle of salsa
1 Can Coke (not diet, but you can use caffeine free)
2 C brown sugar

1. Place pork in crock pot and fill 1/2 way up pork with water. Cook on High for 5 hours. Drain off water.
2. Clean fat off pork and shred with forks.
3. Mix together sauce ingredients and put on top of pork - bakc in crock pot. Cook for an additional 3 hours on high. Leave on low until ready to serve.

Cha-Cha’s White Chicken Chili

Submitted by Sister Cooper

1 T. vegetable oil
1 onion, chopped
3 cloves garlic, minced
4-oz. can chopped green chile peppers
2 t. ground cumin
1 t. dried oregano
1/4 t. ground red cayenne pepper
2 14.5-oz cans chicken broth
3 15-oz. cans white beans (cannellini or Great Northern)
3 cups chopped cooked chicken breast
1 cup shredded Monterey Jack or Cheddar cheese
1/2 cup chopped cilantro
Juice from 2 limes

1. Heat oil in a large pot over medium-low heat. Add onion and cook until tender, about 3 minutes.
2. Stir in garlic, green chile peppers, cumin, oregano, and ground red pepper. Continue to cook an additional 3 minutes.
3. Stir in chicken broth, beans, and chicken. Simmer for 15 minutes.
4. Remove from heat; stir in cheese, cilantro, and fresh lime juice.

Tomato-Cream Sauce for Pasta

Submitted by Sister Cooper

1/2 - 1 lb. sweet Italian sausage
2 tablespoons olive oil
1-2 red onions, diced (depending on size and onion preference)
1 Italian squash, chopped
1 Italian zucchini, chopped
5-6 cloves garlic, minced
2 (14.5 oz.) cans Italian-style diced tomatoes, undrained
2 T. dried basil leaves
1 1/2 t. white sugar
1/2 t. dried oregano
1/2 t. salt
1/4 t. ground black pepper
Dash red pepper flakes
2 T. - 1/4 cup Parmesan
1 cup heavy cream (or lighten it up by using 1/2 c. milk and 1/2 c. cream OR 1/3 c. milk, 1/3 c. cream, and 3 oz. low-fat cream cheese for a little tang)
2 T. butter

1. Brown the Italian Sausage over medium heat. After the sausage is browned, remove it from the pan and drain the fat.
2. Heat olive oil over medium heat and sauté onions for a few minutes. Add the chopped zucchini and squash and the minced garlic and sauté until the vegetable are crisp-tender.
3. Add tomatoes, basil, sugar, oregano, salt, pepper, dash of red pepper flakes, and parmesan. Add the browned Italian sausage. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.
4. Remove from heat. Stir in whipping cream (and/or substitutions) and butter. Reduce heat and simmer 5 more minutes.
5. Serve over your favorite pasta.

Red Lentil Soup With Lemon

Submitted by Sister Cooper, taken from NY Times

Time: 45 minutes

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings.

Chocolate Cake

Submitted by Sister Cooper

This is the chocolate cake recipe my mom would make when I was growing up, and it’s so moist and delicious! I haven’t been able to find one I like better.

Double the recipe below for two 9" round layers, or make as is for a 9" square pan. Make sure to use parchment on the bottom and butter and flour well or the chocolate chips will stick to the bottom.

1 1/2 cups flour
1/4 cup cocoa
1 cup sugar
1 t. soda
1/2 t. salt
5 T. oil
1 T. vinegar
1 t. vanilla
1 c. water
1/2 cup semi-sweet chocolate chips (or more or less to taste)

1. Combine all the dry ingredients with a whisk, then add wet ingredients and mix it all together.
2. Add the chocolate chips at the end.
3. Bake at 350 degrees for 30 minutes (or 32 minutes in my oven).

“Perfectly Chocolate” Chocolate Frosting

(to top the cake above – taken from the back of the Hershey’s cocoa can)

1 stick (1/2 cup) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed.
3. Stir in vanilla.

Makes about 2 cups frosting.

Garlic Lover's Chicken

Submitted by Sister Griffin

1/2 Cup Dry bread crumbs
1/3 Cup Grated parmesan cheese
2 Tble Minced fresh parsley
1/2 Tsp Salt, optional
1/8 Tsp Pepper
1/4 Cup Milk
6 (1-1/2 lbs) Boneless skinless chicken breast, halves
1/4 Cup Butter or margarine, melted
1 to 2 Garlic cloves, minced
2 Tble Lemon juice
Paprika

1. In a large resealable plastic bag, combine the first five ingredients.
2. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
3. Place in a greased 13-in. x 9-in. x 2-in.
4. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
5. Bake, uncovered, at 350 degrees for 25-30 minutes or until the juices run clear.

Yield: 6 servings.

Chocolate Waffle Cookies

 Submitted by Sister Nay (credit to Savannah Wyatt)

1/3 c. butter melted
6 tlb cocoa
2 eggs
3/4 c. sugar
1 tsp vanilla
1 c. flour
  

1. Stir butter and cocoa until smooth and melted over low heat.
2. Bea eggs, sugar, and vanilla together in a bowl until light and add chocolate mixture, mix until smooth.
3. Gradually add flour.
4. Heat waffle iron, spray with Pam and cook for 60 seconds 4 cookies at a time.
5. Sprinkle with powdered sugar.