Cassava Cake—Kathy Dimaya

2 eggs

2 cups sugar

¼ cup butter

1 can coconut milk

½ can water

3 pkgs. grated cassava, thawed

(buy frozen at  Ocean King Market  14930 SE Mill Plain)

Use blender to mix the ingredients. Pour into two greased pans—one 9x13 and one 9x9. Bake 30-40 minutes at 350°.

Topping:

1 tablespoon flour

1 can coconut milk

1 can sweetened condensed milk

Cook over low heat until thick.  Pour over cake. Broil 1-2 minutes in oven until browned and bubbly.

Served at 2011 ward ‘Christmas Around the World’ party.

Mac N Cheese--Sue Phister and Julie Andersen

Kosher Salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups)  (we used White extra sharp Cheddar)
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crust removed)

Directions

Preheat oven to 375 degrees.

Drizzle oil into large pot of boiling, salted water.  Add the macaroni and cook according to the directions on the
package or 6 to 8 minutes.  Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it.  Melt 6 tablespoons of butter in a large (4 quart) pot and add the flour.  Cook over low heat
for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.  Take off the heat add
the Gruyere, Cheddar and 1 tablespoon Kosher salt, pepper, and nutmeg.  Add the cooked macaroni and stir well.  Pour into a 3 quart baking dish sprayed
with a little Pam. 

Slice the tomatoes and arrange on top. (Can be roasted first). Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubble and the macaroni is browned on top.

Roasted Broccoli and Peppers--Julie Andersen and Sue Phister

4-5 lbs. broccoli

2 red peppers

1 lemon

Salt and pepper

Olive oil

1/3 Cup Parmesan cheese

Preheat the oven to 425.

Take 4 to 5 pounds of broccoli, cut into florets (but relatively big ones.) Wash and dry them THOROUGHLY. Put broccoli and peppers on a cookie sheet. Toss with olive oil, salt and pepper. ( 5 Tbs. olive oil, 1 1/2 tsps. kosher salt, 1/2 tsp fresh ground pepper).

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”  You might want to stir half way through.

When done, take it out of the oven–and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add  1/3 cup of freshly grated Parmesan cheese.

Chopped Salad (2011 Super Saturday--Julie Andersen and Sue Phister)

6-8 cups chopped romaine lettuce

2 medium pears, chopped

1 Cup dried cranberries

1 Cup chopped pecans

8 slices cooked and crumbled bacon

4-6 oz. feta cheese, crumbled

Dressing is a mix of a Poppy Seed (70%) & Balsamic Vinaigrette (30%)