Wednesday, September 30, 2009

Dinner is Done September Menu

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GREAT Souper Saturday

Freezer Dinner September 09

Sausage French Bread Sandwich

Loaf of French Bread
1.5 - 2 lbs of sausage (cook)
Herbed Cream Cheese
Mozzarella Cheese

Cut French bread at top 1/3. Hollow bottom of bread. Spread cream cheese on top and bottom. Fill with cooked sausage, top with cheese and wrap in double foil.

Baking Day.... Defrost at least 24 hrs. in refrigerator. Take off one layer of foil and put on cookie sheet. Bake in 350 oven until it is hot all the way through and cheese is gooey melty. I think about 20 minutes. Serve with favorite Marinara sauce for dipping.

Lettuce Wrap Chicken Filling

1 - 1.5 lbs Chopped cooked chicken
1 onion chopped and cooked
2 cloves garlic
1 Tblsp soy sauce
¼ C Hoisin sauce (easy on the sauce)
1 tsp. minced pickled ginger
1 Tblsp rice wine vinegar
Asian chile pepper sauce
1 bunch green onions, chopped
2 teaspoons asian dark sesame oil
1 can water chestnuts, drained and finely chopped

Cook chicken drain and set aside. Cook the onion in the same pan, stirring frequently. Put in one bag. In a new bag, add the garlic, soy sauce, hoisin sauce, ginger, vinegar, chile pepper sauce, green onions, sesame oil and stir.

To Eat: Dice the water chestnuts, and fry up the puffy noodles. In large skillet in a bit of oil stir-fry cooked chicken/onion just to brown and warm and set aside. Warm the sauce and add the chestnuts and chicken.
Serve with lettuce (to be used like a tortilla) and the puffy noodles.

Spicy Lime Chicken

¾ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
1/8 tsp paprika
¼ tsp garlic powder
1/8 tsp onion powder
¼ tsp dried thyme
¼ tsp. dried parsley
4-5 boneless skinless chicken breast halves

Directions - In each large Ziplock, mix together seasonings, rub in to chicken breasts.
Separate 1 lime.

Cooking day: After defrosting in refrigerator over night:
Heat 4 tablespoons butter and 2 tablespoons olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Great in tacos with corn tortillas, cabbage, sour cream, and pico de gallo.

Pork Baby Back Ribs

2 lbs pork baby-back ribs
¾ C ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T vinegar
Salt and papper to taste
½ C chopped Onion

Mix all ingredients in a freezer bag, mix in ribs. Freeze.

Dinner night - after defrosting bake at 400 for 1 ½ - 2 hours. I bake slow... then at the end put under broiler to "crisp the outsides"

Grilled Salmon

4 - 4 oz. salmon fillets salmon
¼ C peanut oil
2 Tbl soy sauce
2 Tbl balsamic vinegar
2 Tbl thinly slice green onion
1 ½ tsp. brown sugar
1 clove garlic
¾ tsp. ground ginger
½ tsp. crushed red pepper flakes
½ tsp. sesame oil
1/8 tsp. salt

In large freezer bag, mix all ingredients well. Add salmon. Burp out air and double bag.

Defrost over night in fridge.
Grill salmon turning ½ way through, cook until just flakes.

Oriental Salad Dressing

1/8 C. Peanut Oil
1/8 C. Sesame Oil
¼ C. rounded Sugar
6 Tblsp. Rice Vinegar
1 tsp. dry mustard
2 ½ tsp. Ginger
2 Tblsp. Soy sauce
1 tsp. accent
2 ½ Tbl Real Lemon Juice
¼ tsp. pepper.

Mix in jar. Store in fridge.

Make a salad with 5-6 chicken breasts cooked and chopped, 1 head lettuce of choice, ½ C Slivered Almonds, ½ C baked & salted sunflower seeds, ½ C toasted Sesame Seeds, 1 green pepper chopped, 2 cucumbers chopped, and deep fried Chinese noodles (or Ramen for ease).

Monday, September 21, 2009

Souper Saturday is Here

Souper Saturday
Saturday, October 24 from 9:00 am to 2:00 pm
Last day for signup Sunday, October 11th
Money due to Cheryl Bullock by October 11th

Questions?  Call Leslie Bennett at (801) 913-4013
or Bonnie Lotz at (801) 282-3277

We are SO Excited * Hope To See You There!

Saturday, May 3, 2008

Dinner is Done April Menu

Sloppy Joes

Leftover pot roast
1 can tomato soup
1 T. Lemon juice
1 ½ to 2 T Worcestershire sauce
¼ C onion, diced
¼ C green pepper, diced
½ tsp salt
2 T vinegar
¼-½ t garlic
¼ C brown sugar
1 t chili powder
6 to 10 drops tabasco sauce

Saute onions and peppers in butter. Add all other sauce ingredients and cook till warm. Shred meat and add to sauce. Simmer for 20 minutes to an hour. The longer the better. Serve on good rolls.

Defrost at least 24 hrs in refrigerator. On cooking day just simmer the meat in the juices until they are hot and well mixed. Serve on rolls.

Cranberry Chicken

1 Can jellied cranberry sauce with cranberries
1 C French dressing
1 pkg. lipton onion soup

Knead to mix.

Add 4-6 chicken breasts

Defrost 24 hours in refrigerator. Bake 350 for 30-40 min or until chicken is not pink.
Serve with rice & veg

Buttermilk Herb Chicken Breasts

1 c buttermilk
1Tbl Dijon mustard
1 Tbl honey
1 Tbl fresh rosemary chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
5-6 boneless skinless chicken breasts

Mix buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag. Kneed to cover breasts with marinade.
Serving day: Thaw chicken (24+ hours in refrigerator). Recipe calls for : discarding marinade. Grill over medium heat until chicken is tender and juices run clear. Dylan put the lot in a large fry pan and simmered it all… marinade and all. It was tasty over rice.

Sweet and Sour Pork

1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch

1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste

1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water

Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

For Freezer dinners you will have 3 bags, one pork, one sauce and one onions & peppers. Defrost in refrigerator 24+ hours.

Heat 1 Tblsp oil in fry pan - cook peppers and onion until soft. Stir in 1/2 tsp. salt and 1/2 tsp. sugar. Pour in sweet and sour sauce and bring it to a boil - stir in pineapple (with juice) and pork. Return to a boil. Mix 2 Tblsp. corn starch and 1/4 C water to thicken - cook to desired thickness. Serve with rice.

Glazed Meatloaf

1 cup ketchup
2/3 cup brown sugar
2 tablespoon lemon juice
2 teaspoon dry mustard
2 pounds lean ground beef
4-6 slices of bacon crumbled
1 C bread crumbs
¼ C diced onion
1 egg, beaten
1 cube beef bouillon, crumbled
3 tablespoons lemon juice

Make the “glaze in ziplock.” Mix the meat, bread, onion, egg bouillon, 3 T. lemon juice, 1/3 C Glaze mixture. Shape into a loaf and wrap in saran wrap.

Baking day:
You will have 2 items, the meatloaf and the sauce bag.

Fully defrost meatloaf & sauce. (24+ hours in refrigerator) Preheat oven to 350 degrees F (175 degrees C).
Put 2 old slices of bread in bottom of loaf pan. Put loaf in the pan.
Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more. Throw away the bread that has soaked up the fat drippings.

WOW! It is May already!

Here is a calender for Enrichment this month!!

Sat. May 3 - I don't want it... you can have it at the church 8am
Thursday May 8 - "Stake Enrichment Night" at 6:30pm dinner will be served.
Tues May 13 - My Life One Dessert at a Time 7:30 pm. UHHHH anyone remember where we agreed to house it???? I will update the location later.
Wed. May 21 - QUARTERLY ACTIVITY!!! "What Heaven Sees in You!"
Thurs. May 22 - Card Exchange 7:30 pm at Jen Johnson's (across street from Karen Johnson's)
Wed. May 28 - Cannery 9-1 Contact Josefina for info.
Thurs. May 29 - Tasters Table - Everyone bring a summer dish to share, and please bring a few copies of the recipe!!!! The idea is to get a few new recipes for your family to enjoy. So bring something, try lots of things and then go home and make the things you like. 7pm at the church!

Sunday, April 13, 2008

Change the Date

We are so sorry but the date was changed for the next Enrichment Activity.

"What Heaven Sees In You"
Presentation by:
Voorhees ~the Elders
(That's Gary and Joanne)
May 21st @ 6:30
Dinner will be served!!


4th Week:
1.Describe your childhood home/homes. Addresses. Neighbor memories? Sketch homes floor plans….
2. How did you feel about school? Elementary? Jr. High? High School? College? Teachers… Getting to and from school.
3. List for the back of the book - 100 things I love.

Wednesday, March 12, 2008

Mom Song By Request

Here is the very fun video of what a mom says in 24 hours ... all to William Tell Overture!!

Hope you enjoy.