Homemade Mayo

Step 1

1 large egg yolk (at room temp)

Step 2

½ tsp mustard, dry or prepared (optional)
½-1 Tbsp apple cider vinegar or lemon juice
¼ tsp salt

Step 3

¾ c. expeller-pressed oil (safflower or avocado oil)
Salt and white pepper to taste (optional)

Directions:

1. Beat egg yolk in a large bowl for 1 minute onlow speed using a blender or hand-held mixer until it is thick.
2. Add the mustard, vinegar, and salt and beat for another 30 seconds.
3. Slowly drizzle oil into the egg mixture with the blender/beater on high. This will take several minutes. Do not stop blending or beating until the mixture thickens.
4. Taste your mayonnaise and season with extra salt, pepper and vinegar as desired.
5. Store in a glass jar in the refrigerator for up to 3 weeks.

Source: Nutritional weight & wellness

Sprite chicken

Sprite chicken

1 cup vegetable oil
1 cup soy sauce
1/4 tsp. garlic powder
1 T. horseradish
2 cups Sprite or 7-up
8 skinless, boneless chicken breasts

Mix together and add chicken.  Marinate at least 8 hours or overnight.  Barbecue on grill until meat is cooked. 

Source:
2001 Neighborhood Cookbook

Meatballs with stuffing (need recipe)

Mom made meatballs with stuffing in them and gravy, they were delicious!  I need to get the recipe.

Frito's Salad

Frito Salad

Romaine lettuce
Tomatoes
Black beans
Olives
Red onion
Kidney beans
Frito's

Dressing
Catalina bottled dressing

Source: Toni Atkins

Lemony Arugula Salad

Lemony Arugula Salad

1 container arugula
3/4 c. candied pecans
1 c. cherry tomatoes (summer) or pomegranate seeds (wintertime)
2/3 c. Parmesan cheese
1 avocado diced


Dressing:
zest of 1 lemon
juice of 1 lemon
1 T. white wine vinegar
2 garlic cloves minced
1/2 c. EVOO

*If doubling salad ingredients don't double salad dressing*

Source: Grandma's ward

Pumpkin Bars

Pumpkin Bars

4 eggs                                                   
1 cup vegetable oil                 
2 cups sugar  

15 oz can pumpkin                                                        
2 cups flour                                           

1 tsp baking soda

1/2 tsp salt

2 tsp baking powder               

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger
1/2 tsp cloves
Preheat oven to 350 degrees. Grease and flour an 11x15 inch baking pan or 2 9x9 inch pans. In a large bowl, combine eggs, oil, sugar and pumpkin. Mix well. Sift together dry ingredients and add to pumpkin mixture. Mix together gently.  Pour mixture into baking pans. Bake 25-30 minutes. Cool and frost.
 
Frosting
8 oz cream cheese
1/4 cup butter
1 tsp vanilla
4 cups powdered sugar
1 tsp milk, to thin
In a medium bowl beat together cream cheese, butter and vanilla with an electric mixer. Add powdered sugar gradually. Beat until light and fluffy. Thin with milk if needed.

Source:

 Amy Seiter (Oakview ward)

Brown Rice

Brown Rice

2 cups water
1 cup uncooked brown rice
1 tsp. better than bouillon beef
2 T. butter
2 ribs celery diced
1/2 of onion chopped

Bring to boil over high heat, turn down to low and let simmer for 55 minutes.

Serve.

Source:
Mom

Pork Roast with cranberry sauce

Pork Marinade:

2 T. ground coriander
2 T. course salt
1/2 cup EVOO
1 T. black pepper
2 tsp. dried crushed pepper
1 tsp. cumin
5 to 6 lbs. pork roast

Rub pork roast 24 hrs before cooking.  Bake at 350 degrees.  Meat thermometer should reach 150 degrees.


Sauce:
4 c. fresh cranberries (1-1/2 pkg)
2 c. orange juice
1 c. apple cider
1 c. sugar
3/4 c. packed brown sugar
2 sticks cinnamon
1/4 c. cider vinegar 
12 fresh mint leaves
1 tsp. coriander

Combine; Cook over medium heat.  Let reduce half in size, about 1-1/2 hours.  Serve with roast.  Marinade can be used on boneless prime rib roast. Delicious!

Mom made this with about 3 lbs. of pork chops instead of a 5-6 lb. roast. So she 1/2 the recipe.
It was delicious, Andi liked it.

Source:
2001 Neighborhood Cookbook
Claire Gardner

The official 8th ward funeral potatoes

The Official 8th ward funeral potatoes (Sour cream scalloped potatoes)

12 large potatoes or 24 ounces frozen shredded hash browns, thawed
2 cans (10-1/4 ounce each) cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup melted butter or margarine
1/2 cup onions chopped
2 cups corn flakes, crushed
2 tablespoons melted butter

Boil potatoes with skins on for 30 minutes (until just tender) Cool and grate into 9" x 13" dish (or put hash browns in the casserole dish.  Combine soup, sour cream, cheese, 1/2 cup of butter, and onions.  Gently blend into potatoes.  Combine cornflakes and 2 tablespoons melted butter.  Sprinkle on top.
Bake at 350 degrees for 30 minutes.
Serves 16.

Source:  Olympus 8th ward relief society cookbook

Soy Salmon/Ginger Glazed Salmon

Soy Salmon/Ginger Glazed Salmon

1-1/2 lb. fresh salmon fillets or tails
1/2 cup soy sauce
1/4 cup white grape juice concentrate (no sugar added)
1 tsp. fresh chopped ginger (or 1/2 tsp. dried ground)
Nonstick canola spray

For those with wheat allergy, use San-J wheat free soy sauce and Canola Harvest non stick spray.  Mix sauce ingredients; set aside.  Wash fillets with cool running water; pat dry.  Place in 9 x 13 inch pan that has been sprayed lightly with nonstick spray.  Season fillets with salt (pepper optional) Drizzle fillets generously with glaze 15 minutes before baking.  Cover with foil.  Bake at 400 degrees for 20 minutes or until fish flakes easily.  Do not overcook or fillets will become dry.

Source: 2001 Neighborhood cookbook

Pennsylvania Red Cabbage

Pennsylvania Red Cabbage

2 T bacon drippings
4 cups shredded red cabbage
2 cups cubed unpared apple
1/4 cup brown sugar
1/4 cup vinegar
1-1/4 teaspoons salt
dash of pepper
1/2 t. caraway seed

Heat drippings in skillet; add remaining ingredients and 1/4 cup water.  Cook covered over low heat; stir occasionally.  For  crisp cabbage, cook 15 minutes; for tender, 25-30 minutes. Serves 4 or 5.

Source:
Betty homes & garden cookbook

Tuna Noodle Casserole

Tuna Noodle Casserole

2 cans cream of mushroom soup ( I used 1 can cream of mushroom soup)
1 cup milk ( I used 1/4 cup milk)
2 cups peas (didn't have any)
2 can tuna fish, undrained ( I used one can tuna fish, undrained)
4 cups egg noodles (I used 1/2 pkg egg noodles)

Topping
2 T. bread crumbs  ( I didn't do this, but could crush Ritz crackers on top)
1 T. butter melted

Saute' garlic, onions, and red bell pepper.  Cook egg noodles then add in undrained tuna fish, and saute onion mixture, add in cream of mushroom soup, and milk (I used 1/4 cup)
Season with garlic powder, salt and pepper.  Serve



Here is the baking option:

Can stir soup, milk, peas, tuna and noodles in 3-quart casserole
Bake at 400 degrees for 30 minutes or until hot.  Stir
Mix bread crumbs with butter in bowl and sprinkle over tuna mixture.  Bake for 5 minutes more.

source: all recipes