Super Moist Yummy Pumpkin Bread

1 15 oz can of pumpkin puree
4 eggs
1 cup oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp cloves
1/2 tsp ginger

Preheat oven to 350'. (if you have convection bake, do it, because all three can bake evenly at one time)
Grease and flour three 7 x 3 loaf pans (I did two loaves and a pan of muffins)

In large bowl mix pumpkin, eggs, oil, water and sugar until well blended.
Separate bowl, mix everything else.
Stir dry ingredients into the pumpkin mixture. Pour into pans.

Bake for about 50 minutes (check often to make sure it doesn't burn, and I covered the edges with foil a tiny bit) Loaves are done when toothpick inserted comes out clean.

It says these are better then next day, but they were super delicious the first day, they almost didn't last until the 2nd day.

Suggestions:

• I also used pumpkie pie spice instead of all the spices, it's pretty much the same things, and the spice jar will tell you how much to add, I think it's 2 1/2 tsp.

• I would also say add something for texture, I like texture... maybe chopped nuts or mini choco chips... YUMM.......

ENJOY!

Chili's Salsa

So Chris's favorite restaurant is Chili's (really classy..huh?) and we both LOVE their SALSA... so I looked online for the recipe and found this one to be the best.

Ingredients

• 1 (14 1/2 ounce) can tomatoes and green chilies- best to get the ROTEL brand

• 1 (14 1/2 ounce) can whole cannned tomatoes (plus the juice)

• 4 teaspoons jalapenos (canned,diced, not pickled....sometimes hard to find, one time I just used fresh jalapenos which I think makes it pretty tasty.)

• 1/4 cup yellow onion (diced)

• 1/2-3/4 teaspoon garlic salt

• 1/2 teaspoon cumin

• 1/4 teaspoon sugar

Directions

In a blender, blend just jalapenos and onions for just a few seconds (so there will not be huge chunks later on). Add the rest of ingredients and blend until well mixed (but not to the point of a puree). Putin the fridge for at least an hour to let the flavors settle.

EAT WITH CHIPS!

Aunt Louise's toffe

This has become a Jones family favorite at weddings. Aunt Sharon always puts it on the dessert table at her gorgeous weddings.

1 lb. Butter
2 cups sugar
1 tsp. real vanilla
dash of salt

Melt butter in med. Sauce pan and add sugar stirring with wire whisk and cook on med. Hi heat until mixture is thick, bubbly and a smoky caramel color. Add vanilla and salt at the very end and pour out on buttered cookie sheet in the center (oval shape) Place See’s chocolate pieces (2 bags) on top or Hershey’s milk chocolate bar (giant bar) and wait for it to melt and then spread with metal spatula evenly over top and sprinkle with chopped sliced toasted almonds. You can use whole almonds by placing them on the cookie sheet before pouring out mixture, or enjoy the toffee plain with the nuts on top of the chocolate

Sister Jensen's Chocolate Cake

Sister Jensen was a neighbor of Mom’s when she was young. As kids we’d always go see her when we were visiting Grandma Jo. Her cake is delicious and makes a perfect birthday cake!

1 Duncan Hines German Chocolate cake mix (Baked in two round layers and cooled)

1 pint whipping cream
1 large chocolate Hershey’s bar
pinch of baking soda
2 Heaping Tbsp. Powdered sugar
3 Tbsp. Milk

Put cake in freezer for a little while just so it is firm and easy to work with. Whip cream using a kitchen aid or hand mixer with a pinch of baking soda, when cream is stiff add sugar. Apply cream in the center of the layers, on top and on the sides so the entire cake is covered as well as the middle. Then put in the freezer for about 15-20 minutes.

Put milk in double broiler and put chocolate in- add more milk if too thick. Once chocolate is melted good, drizzle over top of cake letting it run down the sides.

German Chocolate Frosting

Grandma Jo used to make German chocolate cake for Grandpa. It has become a family favorite, as it is Dad’s favorite cake! Mom would always make this on Dad’s birthday!
This delicious filling is a favorite with German chocolate cake. Mom used this recipe in many of her wedding cakes and birthday cakes. It can be used to top a cake and looks great!

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 lb. Butter
1 tsp. Vanilla
1 1/3 c. Baker’s Angel Flake Coconut
1 c. finely chopped pecans

Combine milk, sugar, egg, butter and vanilla in saucepan and cook over medium heat until thickened for about 12 minutes. Remove from heat. Add coconut and pecans. Beat until thick.

Hello Dolly Cookies

Mom grew up eating these cookies at her best friend Mary Carol’s home. She loved the cookies so much she began to make them herself!

1/2 c. butter
1 1/2 to 2 c. crushed graham crackers
1 c. chocolate chips (milk chocolate)
1 c. coconut
1 c. chopped nuts
1 can eagle brand milk

In a 9 x 13 baking dish spread cracker crumbs and top with melted butter. Then layer chocolate chips, coconut and nuts over the crumbs evenly. Drizzle the milk over everything. Bake at 350 degrees for 30 minutes

Caramel Nut Squares

Caramels are one of the best parts of Christmastime in the Jones family! A Christmas cannot go by without Mom slaving over the hot bubbling pot of Caramels. Many a night was spent cutting and wrapping them in wax paper to give away to family and friends. We always love to hear Aunt Sally and Uncle Keith oohing and aahing over them!

1 1/2 c. granulated sugar
1/2 c. light brown sugar, firmly packed.
Dash of Salt
2 c. light corn syrup
1/2 c. butter or margarine
1 2/3 c. evaporated milk (one can)
1 tsp. Vanilla extract
1 c. finely chopped pecans or halves (lay them on buttered cookie sheet.)

Lightly butter a small cookie sheet or baking dish. (Lay nuts on dish or pan.) In a saucepan, mix sugars, salt and syrup. Over high heat, bring to boiling, stirring occasionally until in a small amount of cold water, forms into a firm ball (almost crack ball stage). You should be able to pull it and have a thin string that will break. (when cold) Continue to boil over high heat, add butter, and add milk gradually stirring constantly. Lower to medium heat once milk and butter are added. Continue stirring until caramel is the consistency of a firm ball when placed in cold water. It should set up to the consistency of a chewy caramel.

Remove from heat. Add vanilla and mix well. Let stand until it stops bubbling. Pour into buttered pan. Cool to room temperature. Refrigerate 2 hours. Cut into 1 inch squares

Aunt Sally's Pumpkin Pie

This is a family favorite recipe- a lighter, less rich version of pumpkin pie. It tastes best cold topped with a dab of whipped cream.

1/2 tsp. Salt
2/3 c. Sugar
1 rounding Tbsp. Flour
1/2 tsp. Nutmeg
1/4 tsp. Clove
1 tsp. Cinnamon
3 eggs, slightly beaten
1 1/4 c. pumpkin
2 c. milk

(Makes 9” pie)
Sift together in bowl: salt, sugar, flour and spices, add beaten egg. Mix in pumpkin and stir in heated milk gradually. Bake at 450 for 15 minutes. Then turn to 350 until solid (approx. 30 minutes more)

Buttercream frosting

Mom’s famous wedding cakes are made with this delicious frosting. It is the best butter cream out there! It is also used to for sugar cookies that are a favorite for Valentines Day, Halloween, and of course Christmas

1 lb. Butter
1 lb. Crisco
4-5 egg whites (or sm. Recipe Meringue powder on can)
1/4 c. granulated sugar
1-2 tsp. White vanilla (brown will work but white keeps icing whiter)
dash of salt
2-3 lbs powdered sugar


Beat egg whites until stiff peaks start to form and then add granulated sugar, set egg whites and sugar aside. In separate bowl beat butter and Crisco until smooth and fluffy. Then start to add powdered sugar and egg whites- alternating until you have proper consistency. You want to add powdered sugar until icing is stiff and doesn’t taste too greasy. Then add a couple dashes of salt and vanilla. Beat for approximately 5 minutes or more after all ingredients have been added. Icing should be fluffy and white. A mixing unit such as a kitchen aid is ideal for this recipe. Hand mixers tend to break dow

Carrot Cake

Mom’s famous wedding cakes consisted of this delicious recipe (among others). She got this recipe from Aunt Teddi who won a blue ribbon for it in the Utah state fair!


1 1/2 c. Wesson oil
2 c. sugar
4 eggs (add one at a time)
Sift together- 2 c. and 2 tbsp. flour
2 tsp. Cinnamon
1/2 tsp. Salt
2 tsp. Baking soda
3 c. grated carrots
1/2 c. raisins (optional, mom doesn’t do)
1/2 c. nuts (pecans or walnuts work best)

Mix ingredients in large mixing bowl (Kitchen aid works great) in order listed above.
Bake at 325 in a 9x13 pan.

Top with Cream Cheese frosting, click here for link to it's recipe.

Cream Cheese Frosting

8 oz. package of Philadelphia Cream Cheese
3/4 c. butter
1 lb. powdered sugar
1-2 tsp. Vanilla

Beat cream cheese and butter in mixer until smooth. Add powdered sugar slowly. Add vanilla and whip until light and fluffy.

This tastes great on Carrot cake or devils food cake.

Outback Steak Seasoning

Mom’s copy of the original

Sprinkle thick sirloin pieces with onion salt, garlic salt, and cayenne pepper. Use some Tex Joy if you have some. The meat can be soaked in about 1 c up of water mixed with 1/2 packet Au jus

Chicken South of the Border

This recipe is a Jones Family favorite. Granna Vera Jean introduced it to us and Mom has elaborated it a little bit!

4-5 chicken breasts pre cooked and hunked (boiled in broth, preserve some for later)
1 doz. Corn Tortillas cut into quarters
2 cans cream of chicken soup
1 sm. Can of Salsa Verde
1/2 Red pepper chopped finely
1/2 Green pepper chopped finely
1 c. onion chopped
2 Tbsp. butter
2-3 cloves garlic
2 c. of Cheddar and Monterey Jack cheese

In a medium saucepan saute peppers, onions, and garlic in butter. Be sure to cook until onions are golden brown and not crunchy. Add soup and salsa verde to vegetables. Simmer for 10 minutes stirring frequently.

In a glass baking dish, layer tortillas, drizzle broth, hunked chicken breasts, sauce, and then cheese. Do these layers twice.

Bake for 30 minutes at 350 uncovered.

Amanda's note: Chris loves this and he has renamed it- CHICK SOB

Swiss Steak

We grew up with this on Sundays. It was Heather’s and Dad’s favorite
It was inspired by Grandma Jo’s Swiss Steak.

2-3 pounds thick steak cut in 3-4 oz. pieces
1 large can whole tomatoes
1 pkg. Onion soup mix
1/2 pkg. Lawrey’s spaghetti sauce packet
1 onion
3-4 stalks celery
small handful of parsley
1 zucchini
5-6 small carrots
Place all ingredients in blender, except soup mix and steak. Add soup mix after it is blended and stir through tomato mixture.. Coat steak in flour, pepper and salt mixture
And pound into meat with meat pounder. Fry steak pieces in oil until brown and crispy on both sides. Place in Dutch oven or large rectangular glass pan; pour sauce over meat so it is covered with sauce and place foil or lid on dish and cook at 250 degrees for 3 hours. This is great served with cheesy Mormon potatoes.

Mom's Meat Loaf

This is a favorite family recipe that we as kids loved growing up. The bacon on top was always the best part! Grandma Vera Jean’s piquant sauce gives it the finishing flavor.

2 lbs ground beef (you can substitute 1/2 lb. with Farmer John’s traditional sausage)
1 egg
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Basil
1/4 c. ketchup
2 tbsp. Mustard
1 1/2 c. soft breadcrumbs
1/4 of an onion grated
1-2 cloves of garlic grated or pressed
2 tsp. of beef bullion or au jus packet.
1 c. boiling water
1 c. cheese (combination of Swiss and cheddar or cheddar only)

topped with Bacon and piquant sauce 1/2 c. ketchup, 1 Tbsp. Mustard, 1/2 tsp. nutmeg, 2 tbsp brown sugar (mix well with fork)



Dissolve beef bullion in boiling water, add bread crumbs, ketchup, mustard and egg, stir until soaked. Add all other ingredients saving beef for last. (Mom likes to mix meatloaf using hands, if you can stand it. You can also use a masher.) Smooth evenly into a regular sized loaf pan. Pour piquant sauce over top, poke several fork holes in the meatloaf. Place bacon on top (however many pieces fit). Bake at 350 for an hour making sure meat is cooked through to the center.

Meatloaf tastes great with Mormon Potatoes!

Oven Baked Chicken

Mom puts this together Sunday morning and leaves in the oven while at church.

4- 6 large chicken breasts with bones
Sprinkle with the following ingredients:
Garlic salt
Onion salt
Black pepper
Lawrey’s
Tex Joy (or cayenne pepper)
Sweet Basil

Grate fresh onion and garlic and place on top of each piece and on backside of each breast. Place on a cookie sheet and cover with a cookie sheet the same size or with foil and bake on 225 degrees for 3 hours. Yummy with Mom’s rice pilaf or with red skin potatoes placed around chicken and sprinkled with seasonings, cut in wedges and added the last hour of cooking.

Chicken Stroganoff

This is Wes’ favorite! Mom got it from Aunt Sally and added elaborated a bit.

3-4 de-boned chicken breast (slightly thawed)
2 cans cream of mushroom soup
1 box of sliced fresh mushrooms (optional)
1 bunch green onions chopped
3-4 fresh minced garlic cloves
1/4 c. butter
1/2 sm. Container sour cream
1/2 tsp black pepper

Saute chicken, garlic and onions in butter, adding about 1/4-1/2 cup white wine (optional) and cook until chicken is no longer pink. Add soup and pepper and simmer for about 15-20 mins. Then add sour cream at the end. Season to taste and continue to simmer on low heat until ready to serve over white rice or noodles.

Chicken Mustachelli

Mom made this for the football players at Duarte High

Use Spaghetti sauce in cookbook with out the meat. You will need 6-8 cups
1 1 /2 bags or boxes of mustachelli cooked according to pkg. ( undercook so pasta is still a bit firm)
16 oz. container cottage cheese or Ricotta cheese
1 egg
1 cup parmesan cheese
2 TBPS parsley chopped fine
1 lb. Mozzarella cheese grated
1- 6 oz. container shredded Parmesan cheese

4-6 chic. Breast cut in small pieces and sauteed in 1/4 c. butter, 3-4 garlic cloves minced, 1/2 cup white wine, 1/2 tsp. basil, 1/4 tsp. oregano, 1 Tbsp. parsley chopped finely, a few sprinkles of thyme and some pesto seasoning if you have some. Simmer until chicken is tender and juices evaporate somewhat.

Spread small amount of sauce to line 9x13 baking dish and layer pasta, sauce, chicken. cheese mixture and both grated cheeses, repeat layers one time. Cover top with sauce, then cheese and bake at 350 degrees for 30-45 min. Serve with Mom’s garlic bread and die and go to heaven!!!

Spaghetti Sauce

This sauce has been slowly developed over the years to the point of taste bud bliss!

1 large can whole tomatoes
1 med. Can diced tomatoes
1 large can yellow tomatoes (optional)
1 onion
1 zucchini
6 cloves garlic
2 handfuls fresh chopped baby spinach (add this at the end it doesn’t need to cook long)
6-8 baby carrots
2-3 stalks celery
1 whole red pepper
small handful of parsley chopped fine
1 can Hunts traditional or roasted garlic flavored spaghetti sauce
1/2 packet Lawrey’s Spaghetti sauce
1 can tomato paste
1 cup red wine (cooking wine or the real thing!)
1 tsp. sweet basil
2 bay leaves
1 tsp oregano
1-2 tsp pesto seasoning (if you have some in the house)
1/2 cup sun-dried tomatoes
1/2 lb. Mild Italian sausage
1 lb. ground sirloin

Brown meat, 1/2 of onion and 3 cloves of the garlic and 1/4 red pepper in pan with a little olive oil. Blend all other ingredients in blender with 1 lg. can of whole tomatoes. Except diced tomatoes and yellow tomatoes. Pour over meat mixture and then blend yellow tomatoes and add along with diced tomatoes. Simmer on stove (low) for 3-4 hrs. Or you can place pot in slow oven (250) for several hours. Serve over spaghetti topped with Parmesan cheese or use sauce for chicken mustacelli or lasagna.

If you would like a marinara sauce omit the beef and serve over pasta. You can also serve with chicken breast pieces on top.

Thanksgiving Turkey

Aunt Bonnie inspired this creation

Remove gizzards and neck and boil on stove with carrots, celery and a piece of red pepper.

Stuff turkey as desired and sprinkle cavities prior with salt and pepper. Place carrots, celery, onion, parsley, 1 green onion and garlic cloves underneath bottom of Turkey and place in a roasting bag and cook according to directions.

To prepare gravy, use broth from gizzards and pour broth that has drained from the turkey into your gravy. Strain. You may want to add a packet or two of Turkey Gravy to make it go further and give it a richer flavor. Add water to taste and thicken with Cornstarch

Bengal Barbeque Chicken Skewers

Mom fell in love with these at Disneyland’s famous Bengal Barbeque and went home and developed her own recipe that actually tastes better!

6-8 de-boned chicken breasts cut in chunks
Marinate chicken in lime, lemon, pineapple (use some of juice from crushed pineapple) and orange juice with 3-4 garlic cloves grated, a few sprinkles of soy sauce and some lemon-lime soda and garlic salt and pepper. Soak in marinade for about 4-6 hrs. Thread 3-4 chicken chunks onto wooden skewers and cook on grill basting with Polynesian sauce.

Polynesian sauce:
1 med. Can crushed pineapple with juice (use some in marinate)
1/2 c. garlic flavored rice vinegar
1/8 cup white distilled vinegar
1/2 c. ketchup
lime juice (1 whole)
lemon juice (1/2 lemon)
orange juice (1 whole)
1/2 c. brown sugar
2 TBSP honey or more if needed
1/4 c Karo syrup (optional)
1- 2 cups water
1/2 red pepper chopped fine
1/2 green pepper (grated the fleshy part into mixture, don’t chop)
1/2 onion chopped fine
Garlic salt and salt to taste
A couple pinches of cayenne pepper

Saute onion and garlic in butter until golden and then add all other ingredients and simmer for and hour. Add enough cornstarch (mixed with cold water) until sauce is slightly thickened. Use approx. 2 T. cornstarch.

Chicken Rolls

This recipe was acquired from Celia Reed of the Duarte Second ward. They are very yummy served with Consumee rice!

2 cups cooked diced chicken
3 Tbsp. Butter
4 oz. Cream cheese
1/4 C. chopped green onions
1/4 C. Sliced almonds (optional)
2 cans philsbury cresent rolls (8 rolls each)
1/4 C. melted butter
1/2 C. grated or shredded Parmesan cheese
2 cans Campbell’s cream of chicken soup
1 sm. Slice of red pepper grated
1 clove garlic grated
1/4 tsp. Thyme

Beat thoroughly cream cheese and butter, then add chicken, green onions and almonds. Stir until well combined. If you like the mixture more juicy you may add some of the cream of chicken soup (about ¼ C. or more depending on your liking). Unroll the crescent rolls and you can roll each one out with a rolling pin so it is a little larger (this makes it easier to put more chicken in). Place chicken mixture at the wide end of each roll and bring up two small sides while rolling forward. Roll in melted butter and Parmesan cheese. Bake at 375 for 15 minutes, until golden brown but not raw.

Sauce: Use cream of chicken soup. Season with Garlic, red pepper and thyme. Mix with milk to desired thickness. Salt and pepper to taste. Serve sauce over each roll.

Amanda's note: To make it a bit healthier, and how my mom always made it was to dip each roll in butter and BREAD CRUMBS instead of cheese (or maybe try them both). Also my mom used to put canned mushroom bits in it, yummy.

Chesnut Chicken

This recipe originated in a Puritan Oil brochure that came to Grandpa Davis’ office. Aunt Teddi was the first one to make it and everyone died over it! Since then it has become a family favorite and often requested by Heather!

Ingredients

6 skinless boneless chicken breasts
1 tsp. salt
1/4 tsp. Pepper
2-3 Tbsp. Olive oil
1 can Campbell’s Cream of Chicken soup
3/4 cup white wine
1/2 lb. Sliced mushrooms
5 oz. can of sliced water chestnuts (drained)
2 Tbsp. Chopped green and red peppers (sub. yellow for green if desired)
1/4 tsp. Thyme

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper and brown in hot oil. Place breasts in a glass-baking dish. Combine wine with drippings in skillet, using a wire whisk, then gradually add soup. Add mushrooms, chestnuts, peppers and thyme. Heat to boiling, then pour around chicken. Cover baking dish. Bake at 350 degrees for 25 minutes; uncover and bake 25-35 minutes until chicken is tender.

Variations: May be served over cooked white rice or paired up with Mom’s consumee rice.
This is a great Sunday meal to prepare before church and bake at 200 degrees for 3 hours. Have your husband go home to check and stir it during Sunday school :)

Turkey Stuffing

Mom makes this for Thanksgiving and Christmas Eve. We love Mom’s stuffing!

Use two boxes of cornbread stuffing and 1 box of regular stuffing
1-2 cups onion chopped fine
1-2 cups celery chopped fine
3-4 garlic cloves grated or minced
1 can water chestnuts, chopped
6-8 mushrooms minced finely
1/2 red pepper chopped finely

Follow directions on box for proper amount of liquid and butter. Use liquid from a stock that contains, water, neck and giblets, celery, onion, carrots, parsley and garlic. This stock is also used to make the turkey gravy.

Mix ingredients in large mixing bowl. Stuff Turkey cavities before cooking. After cooking Turkey remove stuffing and mix with remainder of stuffing, place in baking dish and bake at 350 for 30-40 minutes.

Rice Pilaf

This is one Mom created to go with chicken or steak.

2 cups Jasmine rice (preferred) or long grain white rice.
Small handful of parsley and/or cilantro chopped fine
1/2 onion chopped fine
2-4 celery stalks chopped fine
1/4 - 1/2 of a red pepper chopped fine
2-3 green onions chopped fine
2-3 garlic cloves grated or pressed
If using Jasmine rice, use 3 cups water or amount recommended for long grain rice.
1 - 2 Tbsp chicken bouillon
1/4 - 1/2 c. butter

Saute veggies in butter until golden brown, add rice, water and bouillon and bring to a boil. Reduce heat to low and cover and simmer for about 20 min.

Mormon Potatoes

This recipe is famous in the church and we grew up with it. It is great served with ham and Mom used to make it with Swiss steak.


2 Cans of Cream of Chicken
1 cube of Butter
1 bunch Green Onions
8 oz. Sour Cream
2 c. Cheddar Cheese
Dash of Salt and Pepper
1 1/2 large bags of frozen shredded hash brown potatoes
1 c. crushed saltine crackers with melted butter

In a sauce pan add soup, butter, onions, cheese, salt and pepper and sour cream until thick and bubbly. In a large mixing bowl combine potatoes and sauce. Place in a large baking dish and top with crackers.

Grandma Vera Jean's Candied Yams

This is by far the best yam recipe around. We have enjoyed this recipe for many years at Thanksgiving and Christmas.


6-8 Yams
5-6 Apples
1 c. sugar
1 c. water
3 Tbsp. Cornstarch
1 tsp. Salt
1 cube of butter

Parboil yams cool and peel. Then slice lengthwise. Peel and slice apples thinly in long wedges. Place yams in baking dish and apples on top. In a small sauce pan heat sugar, water, cornstarch, butter and salt until thick and bubbly. Pour over top of yams and apples. Sprinkle 1/2 tsp. of Cinnamon over top.
Bake at 350 for 30-40

Consumee rice

Grandma Jo made this based on a recipe that was made for Aunt Teddi’s shower. We love to eat it with Chicken Chestnut.

4 cans Campbell’s Consumee soup
1 c. finely chopped celery
1 Onion chopped finely
1/4 to 1/2 c. chopped green bell peppers
1/4 to 1/2 c. chopped red bell peppers
3 to 4 large mushrooms chopped finely (optional)
2 c. uncooked white rice
3/4 c. butter


Sautee vegetables in butter in skillet on stove over medium-high heat, Combine rice, soup and vegetables in glass baking dish. Bake uncovered at 350 for about 45 minutes or until rice is done. Stir rice, scraping edges half way through baking time

If serving with Chicken Chestnut, you can put the rice in for the last 45-60 minutes next to the chicken in the oven.

Apple Chili

Mom always liked Wendy’s chili and so she designed this chili after theirs. It tastes much better and Mom added apples to give it a sweet taste.

A few edits have been made by Katie. 9/15/15


1 lb. Lean Ground beef (Mom uses Sirloin)
2 onions chopped finely
5 stalks of celery chopped finely
3-4 cloves of garlic grated
1 Tbsp. Chili powder
2 lg. can of tomatoes diced (blend 1/2 of tomatoes with handful of cilantro)
2 apples chopped finely
3 bay leaves
2 tsp. sweet basil
1 packet of Au Jus
1 lipton onion soup packet
3 can of chili beans
2 can small red beans
2 cans red kidney beans
1/2 tsp. Cumin
1 1/2 Tbsp. sugar
1 12 oz. can tomato sauce

Brown beef,  in separate pan sautee onions, celery, garlic and apples with 3 tbsp butter. Combine. Drain most the water off of the beans and add to beef. Add the remaining ingredients along with 2 lg. cans of water. Simmer for 6 hours, stir occasionally.

Makes a very large pot.

Bridgette's Hearty Vegatable Soup

Mom created this soup for her friend Bridgett who was dying of Cancer. She was on a very strict diet and could only have fresh vegetables.

Fill large stock pot 3/4 full with water. Place the following ingredients in it:

2-3 chicken breasts de-boned
1/4 cabbage shredded thin
1 c. pinto beans
1 c. brown rice
2 c. baby carrots (cut up)
3-4 stocks of celery chopped
3-4 fresh tomatoes chopped (or one small can chopped tomatoes)
1 c. fresh green beans
2 handfuls of fresh spinach cut up
1 large onion chopped
Handful of parsley chopped
1 tsp. sweet basil
1/2 tsp. oregano
2 bay leaves
4-5 Tbsp. Chicken bouillon
1 tsp. pepper
1 tsp. garlic salt
3-4 cloves of garlic grated or pressed
1 sweet potato cubed
1 yellow crookneck squash (cut up in quarters)
1 zucchini cut in quarters
1 can of tomato sauce (without citric acid at Whole foods)
Salt and Pepper if needed
Sugar if needed

Simmer for at least 4-6 hours. Mom used a chicken carcass from a rotisserie chicken wrapped in cheesecloth and removed at the end. It helps to season the broth very nicely. Subtract 2 Tbsp. of bouillon if you use carcass.

White Chicken Chili

Mom got this recipe from Margaret Neilson and it has become one of our favorites. You can use Ham instead of chicken and make it less spicy for a mild bean soup!

Soak 1 1/2 lbs. of great white Northern beans overnight in water 3 or 4 inches above beans

Saute 1 onion, 2-3 stalks of celery, 3-4 cloves of garlic, 1/2 red and 1/2 green pepper (chopped finely) in 2 Tbsp. butter.
Add beans and 2-3 chicken breasts (frozen or fresh) to vegetables and enough water to fill pan 2/3 of the way.
Add 1 small can Salsa Verde
1 handful of finely chopped cilantro
Season with:
1/2 tsp. of oregano
1 tsp. Basil
3-4 Tbsp. chicken bouillon
2 Dashes of Cayenne pepper
Season with Garlic salt and pepper
1/2 c. white wine (optional)
1 Tbsp. sugar
1 or 2 limes squeezed at the end

Remove whole chicken breasts, let cool and cut in pieces and place back in soup before serving

Tony Roma's Potato Soup

Steve Jones gave us this recipe at the beach reunion. He got it from Tony Roma’s when he worked there. Mom made a few changes.
6-8 potatoes cubed fine
1-2 onions chopped finely
3-4 stalks celery finely chopped
3-4 cloves fresh garlic grated or pressed
1/2 - 3/4 cup flour
1 cube butter
1 qt. Half and Half
1 tsp. Tabasco sauce
2-3 Tbsp chicken bouillon
pepper and salt to taste

Place chopped vegetables (except 1./2 of the onion) and enough water to cover them in a stock pot along with bouillon and boil them until tender. Then add potatoes and enough extra water to barely cover them and bring to a boil; then reduce to simmer until potatoes are just barely tender (still slightly firm). In the meantime while potatoes are cooking, saute 1/2 of the onions in butter until golden and tender (this adds a more roasted onion flavor to soup) Then add flour to hot butter and onions and using a wire whisk, stir until thick and pasty. Then pour pan of Water and vegetables all at once into thick paste, bring to a boil or bubble while stirring and simmer for about 10-15 min. on low to mix the flavors. Garnish with fresh bacon pieces, green onions & cheese.

Chicken Noodle with Homemade Noodles

Chicken Noodle with Homemade Noodles

Mom developed this after eating at Soup Plantation. She liked their soup, but felt the flavor was watery and the noodles needed to be homemade.

Use a large stock pot and fill 3/4 of the way to top. 4-5 stalks of celery chopped fine
1-2 onions chopped fine
Grate 3-4 fresh garlic cloves into liquid
Throw in a handful of baby carrots
Place 1/2 red pepper in soup mixture
Chop handful of fresh parsley very fine and add to liquid.
4-5 TBSP chicken bouillon
1 tsp. black pepper
Garlic salt or Lawrey’s Season salt to taste
3-4 de-boned frozen or fresh chicken breasts
1-2 Tbsp sugar

Place all ingredients in pot of water and bring to a boil. Remove cooked red pepper and carrots (remove skin from pepper) and mash them finely and return to soup mixture. Cover slightly and simmer for a couple hours or more. When chicken is tender, remove and place on plate until cooled and cut up and return to soup. Add noodles at end and simmer until they are tender (about 10-15 mins.)


Noodles

2 c. flour
1/2 tsp. salt
2 beaten egg yolks
1 beaten egg
1/3 c. water
1tsp. veg. oil or olive oil

In large bowl stir together 1 1/4 cups flour and the salt. Make a well in center of the dry mixture. Combine eggs, water and oil and add to dry mixture, mix well. Sprinkle surface with the remaining flour and knead dough until smooth and elastic and cover and let the dough rest for 10 min. Divide the dough into 2 equal portions. On a floured surface roll each portion into a 12 inch square about 1/16 inch thick and cut into stips lengthwise and horizontal into the size of noodles. Hang them over the edge of bowls and dump them into hot soup mixture and bring to a boil, then reduce heat to simmer noodles until tender.

Mom's Chicken Noodle Soup

This soup was one that we grew up on. Mom designed this recipe herself. It is a fun one to make on a rainy day!

1 Large pot of water (3-4 Quarts)
3-4 Chicken breasts (with or without bones)
5 carrots chopped (these are regular sized carrots, change amount appropriately if you use baby)
5-6 Stocks of Celery chopped
1 stock broccoli chopped fine
1 onion diced
1 tsp. Crushed rosemary
1 tsp. Sweet basil
1/2 tsp. Thyme
1 tsp. Salt and pepper
5-6 Tbsp. Chicken bouillon
1 clove fresh garlic
2 Tbsp. Green pepper grated
1-2 tsp. Fresh or dried parsley
Lawry’s seasoning salt to taste
2 Bay Leaves

(Other ingredients- 6 oz. egg noodles, 1/2 c. cornstarch, 1 c. frozen green peas)

Add above ingredients (except other ingredients) including chicken to water. Bring to boil, then reduce and simmer for 1- 1 1/2 hours. Remove chicken and dice place back in soup. Mix about 1/2 C. of cornstarch to some hot water (about 1 c.) and slowly add to soup until it is slightly thickened. You can leave on the stove for another 1/2 - 1 hour but reduce to warm and cover. Add 6 oz. of egg noodles during last 30 minutes before serving. Add 1 c. frozen petite green peas and cook on low for 5-10 minutes.

Other vegetables can be added or omitted depending on your preference.

Potato Cheese Soup

Mom created this recipe patterned after the potato cheese soup at Marie Callendars! It is nice to make on a cold day!

8 oz. container of Velveeta Cheese
1 lb. Monterey Jack and Cheddar cheese (grated)
2 quarts Milk
1/2 c. butter
1 onion chopped finely
2 cloves of garlic (pressed or grated)
6-8 potatoes, cubed
1 bunch celery, chopped
1/4 c.Red or Green pepper grated for added flavor
3-4Tbs. Chicken bouillon
1/2 c. baby carrots
3/4-1 c. flour

In large stockpot place carrots, grated pepper and celery with enough water to cover them, bring to a boil and simmer until tender. Add potatoes (diced and peeled) and bouillon along with enough water to cover them and bring to a boil again simmering until just barely tender. While the veggies are cooking, in another pan, saute onions, and garlic in melted butter until tender and golden. Add flour to butter mixture stirring rapidly with wire whisk (it will not lump and will be a very thick paste). Next gradually add milk while stirring with whisk and add cheese. Stir until hot, thick and bubbly, then add to stock pot with potatoes and veggies in it. Cook all ingredients together for blended flavor on very low heat, stirring bottom of pan occasionally for about 10-15 mins. Serve with real bacon bits on top. Use salt and pepper to taste, add some Lowry’s Season salt if desired.

Beef Barley Soup

This is a hearty and delicious soup that Mom created based on a soup at Mimi’s Cafe. One day when she was at work she called Katie and had her make the entire soup while she was at home and sick, (she was only 12) Ever since then Katie loves making soup!


1-1/2 lbs. Beef strips (like stir fry style) cut up into small pieces
1 Lg. can whole tomatoes, pureed in blender
1 clove fresh garlic
Few pinches of fresh parsley
1/4 green or red pepper
1 onion cut in pieces or chopped
1/2 bunch celery cut up or chopped
4-5 carrots cut up
2-3 potatoes cubed
zucchini cut up
1 tsp. Sweet basil
1/2 tsp. Oregano
2-3 flowerettes of broccoli (chopped)
1/2 to 1 tsp black pepper
1 tsp. Lawrys
Dash of clove
3 Tbsp. Red or white wine
3 Fresh tomatoes diced
1/4 c. sugar
1/2 c. barley
3 lg. cans of water (use can from tomatoes)
1 pkg. Brown gravy mix
1 pkg. Au jus mix
1 pkg. Lipton onion soup mix
1/2 c peas or fresh green beans
1/2 c. corn (if desired)

In a blender puree can tomatoes, fresh garlic, parsley and red pepper. Place in large stockpot or crock pot along with all ingredients except for potatoes and peas (because they don’t need to cook very long). Bring to a boil. Simmer on low heat 4-5 hours or higher heat for 2 hours. If using a crock-pot simmer on high for 3 hours and then on low for 3 hours or until ready to serve. Add potatoes and peas at the last 30 min. if using stove (if using crock pot you may have to put them in an hour before serving)

The slower the soup is cooked the more tender the meat and richer the flavor.

Strawberry Margaritas

Mom always makes these in the summertime on Sunday evenings because of her love for slushy drinks. Aunt Becky introduced her to Margarita mix.

Use a blender
Fill pitcher 3/4 full with ice
Add 1 cup fresh strawberries
Fill 1/3 from bottom with lime flavored Margarita Mix (non-alcoholic)
Pour about 1/8 cup maraschino cherry juice in blender
Pour 7-up to the level of ice
Add 1/4 - 1/3 cup sugar
Squeeze 1 whole lime into blender and chop ice and then blend until smooth.
Dip moistened glass edges in sugar, pour in slush and place washed strawberry cut in half to the center of strawberry and place on edge of glass.

Christmas Jello

Mom always makes this for Christmas Eve dinner and puts it in small individual jell-o molds.

1 large pkg. Cranberry Jell-o
1 large pkg. Raspberry Jell-o
1/2 bag frozen Raspberries
1/2 bag frozen Strawberries
1 small can crushed pineapple (undrained)
2 bananas cut in quartered slices (optional)

Make jello according to directions, except when it tells you add cold water; add frozen fruit and 1 cup of water. Pour into individual jell-o molds or pour into a 9 x 13 glass pan and chill for several hours or overnight. Serve squares or molds on top of leaf lettuce with a dollop of cream and sliced almonds and cherry.

Margaret Neilson's Salad

This salad, which was shared by Margaret Neilson, has become a favorite. She served it at Christmas and special occasions.

2-3 heads romaine lettuce (chopped)
1 c. cherry tomatoes
3/4 c. grated Swiss cheese
1/2 c. grated Parmesan cheese
1/2 lb. Bacon (fried, drained and chopped)
2 c. croutons
3/4 c. toasted sliced almonds

Dressing
1-2 lemons squeezed
3-4 cloves of garlic grated
1/2 tsp. black pepper
1 tsp. salt
1/4 c. vegetable or olive oil (add to above ingredients gradually while whipping with a fork, the dressing thickens)

Mom’s elaboration: Add chopped avocados, artichoke hearts or green onions.

Amanda's note: I have also made this with spinach (since I hate when romaine is not very green and leafy)

Cabbage Slaw

Mom got this recipe from Beth Stogner in our ward. Mom has elaborated on her original recipe.

1 Head of Cabbage
1 package of chicken flavored top Ramon
1-2 Tbsp. toasted Sesame seeds
5-6 green onions
1 can mandarin oranges or a fresh mango chopped
1/2 bunch of cilantro washed and chopped
1/2 c. toasted almonds
1/2 red pepper thinly sliced
1/4 c. distilled white vinegar
1/4 c. seasoned rice vinegar
1/4 c. vegetable oil
1/4 c. sugar
1/4 tsp. sesame oil
1 tbsp. Honey

Shred cabbage and toss with onions, red peppers, almonds, and sesame seeds, oranges, cilantro. Mix chicken seasoning packet, vinegars, oils, sugar, and honey in a jar and shake well. Add dressing when ready to serve and break ramen noodles over salad. Toss well. You may add chicken for a lunch salad.

Seven Layer Dip

We grew up having this dip at many special occasions especially Christmas Eve. Mom learned how to make this from Grandma Vera Jean

1 lg. can of refried beans (Mom likes to use fresh if you can get some from a restaurant)
8 oz. container of Sour Cream
3-4 avocados mashed
1/2 Lemon or lime juice
1/4 tsp. Garlic salt
2 Tsp. bottled or fresh salsa
1/2 taco seasoning packet
3-4 taco bell mild sauce (optional)
1 small can sliced olives
1 c. grated cheese (cheddar and Monterey Jack)
2 tomatoes chopped
3 or 4 green onions

On a large plate or platter layer in the following order:
Beans, Sour Cream, Seasoning packets, Guacamole, Cheese, Olives, tomatoes, and onions. For guacamole combine avocados, lime or lemon juice, garlic salt and salsa.

Chicken Croissant Sandwiches

Lil Jacobsen gave Mom this recipe and Aunt Sharon is famous for making them for wedding receptions. They were served at all of our weddings!
6-8 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds

In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered. (Reserve red pepper and about 2 cups of broth)

1/2 bunch of Celery
1/2 of 32 oz. jar of Mayonnaise
1 cup cashews (best if broken in pieces or halfs)

Cube chicken and chop up celery. Mix in Mayonnaise. Add enough to coat chicken, you may use more or less than what the recipe calls for. Mash red pepper (removing skin) and add to mixture for color. Add about 1 cup of chicken broth so that the mixture is very moist. (If it is stored over night the mixture can become dry so you may need to add more before serving.) Just before serving add cashews and spread on croissant sandwiches. Add a piece of leaf lettuce to each sandwich.

***Amanda's note: I have also had it with sliced grapes and bits of green onion in it... SOOO yummy!

Mom's Mexican Salsa

When Mom first came to California she had never tasted salsa! Since then it has become one of her favorite things to eat. She has perfected this recipe over the years.

1 lg. can tomatoes
1 handful of chopped cilantro
1/4 to 1/2 onion
1-2 green onions (opt.)
1 tsp. Salt
8-10 slices of bottled jalapenos or 1/2 fresh jalapeno
Fresh lime or 1/2 lemon
2-3 finely chopped fresh tomatoes

Blend can of tomatoes with jalapenos and lemon or lime juice and salt. Chop onions, tomatoes, and cilantro (do not blend). Add to mixture. Chill for 3-4 hours before serving.

Grandma Lena's Thanksgiving Fruit Salad

Lena Rindlesbacher (Grandpa Mel’s Mother) brought this recipe into our family and since then it has been enjoyed for generations. Grandpa Mel was very particular about the apples being cut in tiny pieces. We grew up having this salad at Thanksgiving dinner.


5 Bananas
7 Gala or Fuji apples
1 Pint whipped cream
1 tsp. Vanilla
1/4 c. powdered sugar
1 medium sized can of crushed pineapple (drained, save juice)
1 tsp. cornstarch

In a small saucepan place pineapple juice and cornstarch. Bring to a boil, stirring constantly with a wire whisk. Cool in refrigerator (this can be done ahead of time the night before). In the mean time, whip cream with hand mixer until it begins to thicken then add powdered sugar and vanilla and cooled pineapple sauce until it forms soft peaks. Place whipped cream in refrigerator. Cut up bananas in quarters and then slice. Cube apples finely. As you are cutting apples you can place them in a bowl with crushed pineapples so that they cover the apples and bananas (the acid keeps them from turning brown). Make sure the bananas, apples and pineapples are well tossed. Toss with whipped cream mixture. Serve on a salad plate on top leaf lettuce and garnish with a dollop of whip cream, half cherry and chopped pecans or toasted almonds.

Grandma Jo's ribbon sandwiches

Grandma Jo is famous for making these sandwiches for luncheons and receptions. Mom used to make these sandwiches for weddings. They look fun died pink or yellow. A fun variation is to tie a ribbon around each square or slice!

3-4 Loaves of Bakery Sandwich bread/ Order it to be cut lengthwise. (Bread can be ordered died a pastel color if you like) You don’t have to have the bread cut this way it just makes it easier if you want to do loaves at a time. You can also make a luncheon loaf and cover the whole loaf in cream cheese and then slice it with a garnish on top of each slice.

Chicken Salad

4-5 chicken breasts
4 Tbsp. Chicken bouillon
1 Tbsp. Lawry’s salt
2-3 sprigs of fresh parsley
1-2 cloves fresh garlic
2-3 carrots
1/2 red pepper
1 onion cut into quarters
1 tsp. Black pepper
3-4 stalks of celery cut into thirds

In a large pot of water boil chicken and ingredients listed above. Bring to a boil and simmer until the chicken is tender and cooked through. Remove and let chicken cool while covered.

2 Stalks of Celery
2 sprigs of parsley
2 c. mayonnaise

Meanwhile, finely chop 2 stalks of Celery, and sprigs of parsley in a food processor or a blender. I use a blender so the celery chunks are extremely fine, otherwise the sandwiches won’t hold together very well. Chop until almost pureed.

After chicken has cooled, chop in the blender so it is extremely fine so it can spread very smooth. Add approximately 2 c. mayonnaise to the chicken. Also use approx. 1/2 cup of broth left over from pot and add to chicken mixture. Mash the left over red pepper from chicken broth and add to chicken. Add the celery and parsley to mixture and stir well. If mixture seems dry, add more mayo and broth. Season with Lawry’s, black pepper and garlic salt (to taste).

Egg Salad

1 dozen eggs hard boiled and chopped very fine
1-2 Tbsp. Mustard
1 tsp. Black pepper
1/4 tsp. Paprika
Season with Lawry’s season salt- approx. 1/4 to 1/2 tsp.

Mix above ingredients so that it can be spread easily

Minced Ham

1 1/2 lbs. Ham (canned is softer) chop in blender until smooth
1 1/2 to 2 c. mayonnaise (depending on consistency, it should be quite moist)
1/4 c. sweet pickle relish
2 Tbsp. Mustard
2-3 Tbsp. Honey or Honey Mustard
1/4 tsp. Ground cloves
Do not add salt, Ham is salty enough

Mix above ingredients

You will need five layers of bread. Spread a layer of each mixture (including a single layer of cheez whiz or cream cheese on one of the slices) on each slice of bread.
If you are not making a luncheon loaf and want to serve as individual sandwiches, you can cut each loaf into about 12 slices. Each slice is approx. 1/2 inch thick. Be sure to remove all crust. If you don’t special order the bread and just want to use regular sandwich bread, you can just slice the bread into quarters and remove the crust.

Chill for several hours before serving.

Christmas Punch

This is a Christmas punch that was inspired by Grandpa Talmage because he loved grape juice and soda mixed together. Mom just elaborated on it and added more ingredients to make it more interesting.

1 can frozen cranberry juice
1 can frozen apple juice
1 can frozen lemonade
1 can frozen grape juice
1 bottle Martinelli’s sparkling apple juice
1 bottle lemon-lime soda (2 liter)

Mix all canned juices together and add 6 1/2 cans of water and place in a large metal or glass bowl (not in a glass punch bowl that breaks and spills on the floor like I did one Christmas)!
Put it in the freezer and freeze until slushy or fairly hard. Add amount of slushy mixture desired along with Martinelli’s and soda as needed and break up so it is slushy.

Grandma Vera Jean’s Bow Knot Orange Rolls

These rolls are famous in the Jones family because Granna made them for Thanksgiving and for special occasions. They have been a family favorite for years.

1 1/4 c. scalded milk
1/2 c. Butter or Shortening
1/3 c. sugar
1/2 tsp. salt
1 pkg. Yeast
2 eggs beaten
1/4 c. orange juice
2 T orange peel
4-5 c. flour

Combine milk, butter and sugar and cool to luke warm and soften yeast in the mixture. Add eggs, juice and peel. Beat thoroughly and add flour next. Mix to a soft dough. Cover and let stand for 10 min. Place in greased bowl and let rise in a warm place until dough is double.
Bake on 400 degrees until golden brown for 15-20 min.
Glaze with a mixture of powdered sugar, orange peel, orange juice and a little butter until you get a smooth fairly runny consistency.

Refrigerator Rolls

This is a great recipe that Mom always used for Thanksgiving and Christmas. They taste great with homemade jam!

2 packets of dry yeast dissolved in 1/4 c. warm water
4 1/2 c. flour
1/2 c. sugar
1/2 c. melted butter
1 c. warm water
3 beaten eggs
2 tsp. Salt

Mix all ingredients except for yeast and flour. Add yeast after ingredients are mixed. Then add flour, stirring until smooth- about seven minutes. Beating is important. Batter will be sticky and stiff.

Leave dough out for 1 hour to let rise. Stir down, cover and put in refrigerator overnight with a plate on top. Remove from refrigerator 3 1/2 hours before baking. Divide in half and roll it out. Use a small to medium sized glass to cut circles into the dough. Take each circle and spread it thick with butter. Fold it over with the butter inside. Bake at 425 or 400 for 12 minutes.

Zucchini bread

I made this recipe a few weeks ago when Debbie had a whole bunch of zucchini lying around. I got the recipe from one of Chris' friends. It turned out pretty good... Katie can testify.

• 3 1/4 cups all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. ground nutmeg
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups finely grated zucchini (I did not grate any of the skin)
  
• 1 tsp. lemon juice
• 1 cup chopped walnuts or pecans (optional)
• Cinnamon sugar (optional)

Preheat oven to 350 degrees. Grease two standard loaf pans.

In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix dry ingredients into wet. Fold in nuts. Divide into the two greased loaf pans. Sprinkle the top generously with cinnamon sugar (certainly not necessary, but certainly recommended). Bake for 1 hour, or until a toothpick inserted into center comes out clean.

*The cinnimon sugar is a MUST, it makes the bread taste more like yummy CAKE.