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%)

Chinese Chicken Salad -- Min Kingsford

1/2 lb. Chicken breasts

Marinade:
1/2 cup sugar
1/2 cup soy sauce
1/4 tsp. grated fresh ginger
1 small clove garlic(minced)
Mix together, marinate chicken in this mixture 1-2 hours.
Bake at 350 degrees for 1 hour. Cut into slices or small pieces.
Tip: I normally marinate with teriyaki sauce or Yoshida's original gourmet sauce (at Winco in the Asian section). This way makes it easier to marinate and it tastes better.

Dressing:
2 Tbsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tbsp sesame oil
3 Tbsp vinegar
1/4 cup salad oil
Combine and chill (can be made ahead of time). Can use this amount of dressing 3 different times.

Salad:

1 head iceberg lettuce or whatever lettuce you have.

3-4 green onions

1/2 pkg. won ton wraps, deep fried in hot oil for 1-2 minutes

sesame seeds

In 13x9 baking dish, first layer--shredded lettuce heads, second layer--chopped stalks of green onion (if you don't like green onions, just omit), third layer--sprinkle chicken breast. Fourth layer--sprinkle fried wonton skin.(You have to deep fry the skin) and sprinkle sesame seeds. Fifth layer--put on the dressing right before serving the salad.

Bulgogi(Korean BBQ) -- Min Kingsford

Ingredients:

2 lbs thinly sliced beef (loin tip steak or any roast meet)

Marinade:

Mix all in blender:
1/4 cup soy sauce
1/4 cup sugar
1/4 cup water
2 tbsp. sesame oil
2 tsp. pepper
1-2 tbsp. minced garlic
1 tbsp. juice of ginger
1/2 onion

Sprinkle in after blending:

1 tsp. sesame seeds

Cooking Directions:

Slice the beef very thin. Combine marinade ingredients in food processor. After processing, put in a big bowl with sesame seeds and beef. Marinate for at least 1-3 hours.
Cook in frying pan with a little a bit of oil. Serve with rice.
You can add any kind vegetable you like, but cook the vegetables when the meat is almost 80% cooked.
Make extra sauce if you want to add a lot of vegetables.

Tip: Ask the butcher to slice the beef very thin like the lunch meat or slice cheese.

Overnight Rolls (from Super Saturday)

Submitted by Sister Poyfair

3 c. warm water
3 Tbsp yeast
¾ c sugar
1/3 c oil
1 Tbsp salt
1 egg
10 c. flour (I use less than this)

1. First proof yeast in water with sugar until foamy.
2. Add oil, salt, and egg. Mix with whip.
3. Add flour one cup at a time. Mix until dough is soft and not sticky. Don’t use all the flour save about two cups to form the rolls the next day.
4. Store in large sealed container and refrigerate.
5. In the morning form into rolls on greased cookie sheet, let raise until double.
6. Bake @ 350 for 20-25 minutes or until golden brown.

Italian Wedding Soup (from Super Saturday)

(which we all now know means the marriage of perfect flavor!)

Submitted by Sister Twelves

(6 to 8 servings)

Meatballs:
½ lb ground beef
¼ c grated parmesan cheese
¼ c breadcrumbs (I used Progresso garlic & herb flavored)
1 egg
Salt and pepper (say 1 tsp salt and ½ tsp pepper)

Directions:
Mix together gently with your hands and form into balls. Any size you like, but about a ½ Tbsp meat mixture is what we did Saturday. I used 1 Tbsp disher to measure and made 2 balls out of each. Bake in 350 oven for 20 minutes or until mostly done. Set aside until needed.

You can make as many meatballs as you wish. You can completely cheat and use frozen Italian style meatballs and I won’t tell anyone.


The Soup:

2 qts chicken broth or stock
1 medium onion – chopped
2 or 3 ribs of celery – chopped
1 c chopped carrot
3 c chopped kale or baby spinach (I used spinach on Saturday, but kale is more Italian)
1 c any really small pasta (I used D’Italini – which are little rings)
Cooked meatballs
2 or 3 cloves of garlic, minced
Salt and pepper to taste


Directions:
In a little olive oil, sauté onion, celery, and garlic until soft. Put in a little salt and pepper. Add the stock and carrots and bring to a boil. When at a boil, add the pasta and lower heat to medium. Cook until pasta is al dente. Drop in meatballs and stir in kale or spinach. Heat through. Taste and correct seasonings. Serve!!

On Saturday, we garnished with grated parmesan cheese.

Corn Chowder (from Super Saturday)

Submitted by Sister Twelves

(serves 6 to 8)



Pot 1 (the bigger pot)
2 or 3 medium red potatoes cut into dice (I leave on skins).
1 medium onion – chopped
2 or 3 stalks celery – chopped
Water to cover
Salt and pepper to taste
2 c defrosted, frozen corn or 1 can of corn, drained

Pot 2 (the smaller pot)
4 Tbsp butter (I prefer unsalted and yes, I think butter is important)
¼ c flour
1 qt milk (I used 2%, but if you want it richer, you can use whole)
Salt and pepper to taste.


In pot one, toss in your veggies and just barely cover with water. If you wanted a richer soup, I suppose you could use broth or stock; I find this recipe plenty rich without stock. Add some salt and pepper to get the veggies started. Bring to a boil and then drop to a simmer and let simmer away until veggies soft but not overcooked (maybe 15-20 minutes).

A word about potatoes: substitute any waxy potato you like (White Rose, Yukon Gold, purple) – the standard Russet (or “Idaho”) potato makes fabulous mashed or baked potatoes, but will get mushy in soup.

In the meantime, in a smaller pot, melt your butter and then whisk in the flour. Add pinch of salt and pepper and let cook over medium low heat for a couple of minutes (to get out that raw flour taste). Gradually whisk in the milk until you have a medium white sauce. Taste and correct seasonings.

Add corn to larger pot and then check and correct seasoning. I always find I need to add more salt. Stir in the entire contents of 2nd pot without draining the vegetables. Stir and serve!

This is wonderful garnished with bacon or chives.

To turn this into the best clam chowder you’ve ever had, omit the corn and drain 2 cans of minced clams over the vegetables. Set the clams aside for later. Add a bottle of clam juice if you want it more “clammy.” Add water to just cover as before (but it will be less because you have some clam juice in there). Prepare the white sauce the same way.


Then after the two pots are combined, stir in the clams. Wonderful!

Pumpkin Soup (from Super Saturday)

Submitted by Sister Twelves

(serves 4 to 6)


Ingredients:
½ lb maple sausage (my original recipe says to use chorizo … switch it out!)
1 c pureed pumpkin (I use canned and 1 c is ½ of a 15 oz can)
1 qt chicken stock or broth
½ c chopped onion
½ c chopped celery (I forgot to put it in Saturday … use it or not as you choose)
2 small apples, cored and chopped (I leave peels on)
½ c cream
Salt and pepper to taste

Directions:
In your soup pot, cook sausage until done; take out and set aside. Leave 1 Tbsp drippings in pan. Sauté onion, celery, and apple until tender. I would add some salt and pepper at this point. Add stock and pumpkin. Bring to boil then drop to a simmer for 10-15 minutes. Check and correct seasonings (this means taste and add more salt / pepper if needed). Puree mixture until thick and smooth – I used a stick blender, but your food processor or regular blender will work fine. Keep a towel over any appliance openings as hot liquids tend to explode. Return to soup pot if you didn’t use a stick blender. If the soup is not as thick as you want it, add some potato flakes or minute rice and let sit for a few minutes, then puree again. Stir in cream.


Stir in the cooked, crumbled sausage and serve! On Saturday, we garnished with roasted pumpkin seeds. If you use chorizo, some chopped cilantro on top would be nice.

Italian Cream Sodas

Submitted by Sister Hartley

I bought all the supplies at Cash 'N Carry. They have a huge selection of syrup flavorings for only $3.50 a bottle. I used Blackberry, Raspberry, Peach and Orange.

Ingredients & Directions:

1. Fill a 16 oz. cup full of ice.
2. Pour 1/4 cup Half & Half, 1/4 cup syrup flavoring and add Club Soda to fill the glass.
3. Stir the mixture well and top with canned whipping cream.

Curried Chicken Casserole

From Louise McAllister

4 chicken breasts
2-3 stalks celery
1 small onion
1 can mushroom pieces
1 can sliced water chestnuts
1 (6-oz.) box Uncle Ben’s long grain/wild rice
2 cans cream of chicken soup
1 cup mayonnaise
¼ tsp. curry powder

1. Cook chicken breasts; cool, bone, and cut into bite-size pieces.
2. While chicken cooks, cook rice (25 minutes).
3. While that is cooking, sauté celery and onion pieces in 1 T. butter. Add mushrooms and water chestnuts. Let simmer for 10 minutes. Add to cooked rice.
4. Spread rice mixture in bottom of 9 x13 casserole. Layer chicken pieces on rice.
5. Mix soup, mayo, and curry powder together and spread over chicken. (Option: take ½ c. Pepperidge Farms corn bread stuffing; mix with 1 T. melted butter. Sprinkle over top of casserole. Looks pretty and tastes good). 
6. Bake at 350° for 30 minutes. 

Serves 8.

Chocolate Chip Cake (Mother's Day Treat)

From Sister Atkinson

Cake

Mix together:
1 chocolate cake mix (I always use Duncan Heinz)
1 small pkg. fudge instant pudding
1/2 c. sugar
3/4 c. water
3/4 c. oil

Blend in:
4 eggs, one at a time

Stir in:
8oz sour cream
1 c. chocolate chips
1 tsp vanilla

1. Pour into greased and floured Bundt pan and bake at 350° for 45-50 min.
2. Let cool for an hour. Remove from pan.
3. Sprinkle with powdered sugar or make a glaze.

Chocolate Glaze

Melt over low heat:
5 tbsp. cocoa
5 tbsp. butter

Cool and add:
2 c. pd. sugar
1/4 c. very hot water

1. Beat until smooth and drizzle over cake.

Or top with this Cream Cheese Frosting

2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).

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.