Sunday, June 29, 2008

Vegetable Recipes

Cheesy Veggies

Elena Brower

1 head cauliflower, cut into pieces

2 bunches broccoli, cut into pieces

1 small bag baby carrots

1/4 c. marg. or butter

1/4 cu. flour

2 cups milk

1/2 tsp. salt

pepper to taste

1 cup Velveeta cheese (or can use cheddar, but I like Velveeta better)

Steam veggies until tender, but not too soft. In medium sauce pan, melt butter. Add flour and stir until combined. Add milk and stir with a whisk. Add salt and pepper to taste. Continue cooking and stirring until mixture boils and is thick. If it's too thick, add a little more milk. Add cheese, and continue to stir constantly until cheese is melted. Pour over drained vegetables. Can serve it as is, or put it in a casserole dish and pop it in the oven for 15 minutes to re-warm everything up. You can adjust the vegetables according to what you like: cauliflower only, omit carrots, etc.

Broccoli with Orange Sauce

Annette Call

1 pkg. frozen broccoli

1 Tablespoon butter

1 Tablespoon flour

1/2 Cup prepared orange juice

dash of salt

Cook broccoli as instructed on package. Melt butter in saucepan, add salt and stir in flour until bubbly. Slowly stir in orange juice so as to prevent lumping. Cook until slightly thickened, pour over broccoli.

Almond Vegetables Mandarin

Annette Call

1 Cup thinly sliced carrots

1 Cup cut green beans

1 Cup thinly sliced cauliflower

1/2 Cup sliced green onion

2 Tablespoons salad oil

1 Cup water

2 Teaspoons or 2 cubes chicken boullion

2 Teaspoons cornstarch

1/2 Cup unblanced whole or sliced almonds

pinch of garlic powder

Cook and stir carrots and beans in oil two minutes (in skillet). Add cauliflower and onion and cook one minute longer. Add mixture of cornstarch, boullion and water plus pinch of garlic powder. Cook and stir until thickened. Vegetables should be tender crisp. If additional cooking time is required, reduce heat, cover and steam to desired doneness. Add almonds and serve. Do not overcook. Serves 4-6

Garden Vegetable Medley

Susannah Harris





Slice and layer tomatoes, squash, onions and then cheese on top (Layer 2 to 3 times). Bake 350 degrees for 20-30 minutes. You can put in microwave on high for 10 minutes if desired.

Relish tray with ranch

Julie John

If you are watching your diet, puree some cottage cheese and add some dry ranch powder. This has the taste of ranch without all of the fat.

Sneak in the Veggies

Julie John

There are lots of ways to puree veggies and sneak them sauces, etc.

I boil broccoli for a 2-3 minutes, then chop them in my food processor and add them to spaghetti sauce.

Even my husband can't tell!

Campfire Potatoes

Jody Murdock

5 Red Potatoes

1 Yellow Onion

2 Tbsp Parsley

1/3 Cup Chicken Broth

6 Tbsp Butter or Margerine

Make a dish out of aluminum foil, peel and slice potatoes and onion place in foil dish. Pour broth, parsley, and butter on top. Close foil dish. Bake on grill for 30 minutes on a high to medium flame. Salt and Pepper to taste.

Taco Meat

Jana Richards

(This recipe helps your taco meat go farther and kids can’t really tell they are eating any vegetables.)


1lb ground hamburger meat

2 carrots (shredded)

1 potato or 1 cup frozen hash browns (shredded)

1 small onion (chopped)


Your favorite taco seasoning packet or you can season it with chili powder, salt & pepper to taste


Brown ground hamburger meat. Drain grease. Add shredded carrots, shredded potatoes, & chopped onion. Mix in taco seasoning packet following their instructions. Simmer until vegetables are completely cooked.

Zucchini Side

Joy Taylor

1 zucchini sliced

1 yellow squash sliced

1 onion sliced or diced

Mushrooms (canned or fresh)

1-2 Tomatoes wedged

Olive Oil

Put about 1-2 Tbsp Olive oil in a pan. Put zucchini, yellow squash, onion, and mushroom and sprinkle on some Mrs. Dash seasoning. Sauté until they are a medium soft—then add the tomatoes cook until the tomatoes are just warm. Serve as a side to your meal.

Potatoes on the Grill

Joy Taylor

1/2 cup water

1 bouillon cube

Potatoes cubed

Slabs of butter

Parsley flakes (approx. 1 Tbsp)

Onion (diced)

Cube potatoes, and then put slabs of butter on top. Sprinkle with parsley flakes and chopped onion. Then dissolve bouillon cube in the water and pour over the top of potatoes. Cook in pan covered with tin foil on Grill for about 20 minutes. (You can also cook in the oven 350` for about 25-30 minutes.)

Stuffed Mushrooms

La Tisha Wammack

1 10-ounce package chopped spinach

1/8 teaspoon salt

8 large mushrooms

1 tablespoon extra-virgin olive oil

Mozzarella Cheese

In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach and salt. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, then chop the stems.

Heat the olive oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4-5 minutes. Remove the mushroom caps to a heatproof serving platter.

Drain the spinach. Stir in the sautéed chopped mushrooms.

Spoon the spinach mixture into the caps and top with cheese. Bake at 350 for about 10 minutes, or until cheese start to brown.

Monday, June 16, 2008

Bread Recipes

Bread Sticks

Nell Anderson

1/8 c. Parmesan cheese

1/8 c. butter, softened

1/8 c. Mayonnaise

2 Tbsp. sugar

1 1/2 c. warm water

1 Tbsp. yeast

1 tsp. salt (or a little more if you like)

3 to 3 1/2 c. flour

Combine together Parmesan cheese, butter and mayonnaise. Set aside (goes on top) Combine yeast, warm water and sugar; let yeast start to work, then add salt and flour to make a soft dough. Let set 10 minutes. Grease cookie sheet, put dough on sheet, getting it to all corners. Let rise 1 hr. (when I do it, it only needs to rise about 40-45 minutes. (You will know when it is ready to bake) Put topping on top and bake 350 degrees for 20-25 minutes. When ready to serve cut with pizza cutter if you have one.

In the recipe book I have on this recipe it calls for 1/4 c. Parmesan Cheese, 1/4 c. softened butter and 1/2 c. mayonnaise. I have always thought it was twice as much mixture as needed and too rich. It turns out good if I make it just like I have it above. (Just spread a thin layer over it all and it should be fine)

Orange Refrigerator Rolls

Nell Anderson

2 packages yeast or 2 tbsp. Yeast

Mix in ½ c. water and add to ½ c. sugar, and ½ c. oil

3 beaten eggs

2 tsp. salt

3/4 c. warm water

4 ½ c flour

makes a very soft dough - mix with a spoon

Let rise till double - mix down and cover and put in refrigerator. Two hours before serving - roll out like a jelly roll - use ample flour.

Roll up and cut in 1" slices and place in muffin tin and bake 350 degrees 20-30 minutes.

Remove from tin and butter.


1 grated Rhine of 1 orange

½ c. sugar

Spread on dough

Overnight Butterflake Rolls

Annette Call

Dissolve 2 yeast cakes (2 Tablespoons yeast) in 1/4 cup warm water.

Mix together:

1/2 cup sugar

1/2 cup Shortening (do not melt)

1 cup warm water


3 beaten eggs

Yeast mixture

4 1/2 cups flour

2 teaspoons salt

Let stand in refrigerator overnight (covered). Roll out thin and spread with butter. Roll up like you do cinnamon rolls and slice in 1-inch pieces. Place in greased muffin tins. Let rise about 3 hours. Bake at 400 degrees for 10 -15 minutes or until a golden brown. Brush tops with melted butter and enjoy.

French Bread Spread
Jana Freed

1 cube butter, softened not melted
1 tsp. dried parsley
1/4 tsp. oregano
1/4 tsp. dillweed
1/4 tsp. garlic salt
2 tbsp. parmesan cheese

Mix all ingredients together. Cut a loaf of french bread in half. Spread on both sides of a loaf of french bread. Place halves on top of each other. Wrap in foil. Bake in a 350 degree oven for 15 minutes.

Family Favorite Breadsticks
Jana Freed

Mix & let yeast dissolve:
1 tbsp. yeast
1 1/2 cups warm water
1 tbsp. sugar

Add yeast mixture to:
1/2 tsp. salt
3 cups flour
Mix and kneed for 2 to 3 minutes max.

Let sit for 10 minutes (or longer if you have time). Roll out on floured surface and cut into strips.

Put cookie sheet with 1/2 cube of butter on it in a preheating 375 degree oven and let melt. Place breadsticks on pan. Season with parmesan cheese, garlic salt, salad supreme, and sesame seeds (if desired). The secret ingredient is the salad supreme. I have only found it at Albertson's in their spice section. Let sit on pan for 10 more minutes. Bake for 15 to 20 minutes.

The Inn Dinner Rolls
from "The Inn" restaurant on Temple Square
Jana Freed

2 1/2 tbsp. dry yeast 1/3 cup sugar
1/4 cup real butter, softened 1 tbsp. salt
1/2 cup dry milk powder 1 egg
6 1/2 cups flour (or less) 2 cups warm water

In a large bowl combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups of flour, and egg. Beat together until very smooth. Add 2 more cups of flour, one at a time, and beat until smooth. Add 1 more cup of flour, 1/2 at a time. Mix until dough is smooth and satiny. Gather dough into a ball and place into a greased bowl. Let rise in warm place until double in size.

Use the last of the flour (1 1/2 cups) as needed on the board for rolling and shaping the dough. Don't use it all unless you need it. Roll dough out like a pizza, cut into slices, then roll up like butterhorn rolls (start at the wide end and roll to the point). Place rolls on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes or until golden brown. Makes about 2 dozen rolls. (Always add flour gradually and keep dough as soft as you can handle it.)

Crescent Rolls

Julie John


1 package Yeast (or 1 Tablespoon)

1 1/4 cup warm water


1/4 cup sugar

1 teaspoon salt

3 eggs, well beaten

Add, then beat until smooth:

3/4 cup melted butter or margarine

4 cups flour

Cover tightly and refrigerate at least 4 hours. Then take a portion, roll in circle on well-floured board or countertop.

Cut into pie-shaped wedges. Roll wedges for crescents. Bake 10 minutes at 400 degrees on grease cookie sheet. Dough will

store in refrigerator for 5-6 days. Make 6 dozen.

Honey Whole Wheat Rolls

Tammie McCammon




TIME: Prep: 20 min. + rising Bake: 20 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/4 cup butter or margarine, melted
  • 1/4 cup honey
  • 1 egg
  • 3/4 cup whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoon salt
  • 2-1/4 to 2-3/4 cups all-purpose flour
  • Additional melted butter or margarine


In a mixing bowl, dissolve yeast in water. Stir in the butter, honey, egg, whole wheat flour, oats, salt and 1 cup of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 15 rolls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20 minutes or until golden brown. Brush with butter. Yield: 15 rolls.

These are sooooo Yummy!


Tammie McCammon

Makes 1 tray

1T Yeast

2T Sugar

1 1/2 Cups Tap hot water

Put in mixing bowl and mix and let sit for 5 min.

Add 1 tsp salt and 3 1/2 cups of flour (Always start with half the flour)

Mix and let rest for 15-20 min.

Melt 1 stick of butter or marj in a jelly roll size pan. Roll dough out into a rectangle spinkle with garlic salt, parmesan(all optional). Use a pizza cutter and cut into 1/2 inch strips fold each strip in half and twist, roll in butter and lay in pan. Finish the rest and it should fill the pan, sometimes you have to scrunch, because they start rising. Sprinkle with Sesame Seeds and Cover with a towel and let double in size, not usually longer than 30 min if you didn't kill your yeast. Bake at 375 for 15-20 min, until golden brown.

French bread

Krista Nebeker

3 Tbsp. Sugar

1 1/2 Tbsp salt

3 tbsp oil

4 1/2 cup warm water

3 Tbsp yeast

12 cup flour

Dissolve yeast in 1/2 cup warm water. Combine with water and other ingredients. Add flour until you have a very stiff dough. If dough seems soft, add a little more flour. Let the dough rise for 10 minutes and then mix down. Mix down every five minutes for 20 minutes Divide dough into four parts. Roll out as jelly roll and then roll up the long way of dough. Brush with one egg white mixed with one TBSP water. Slash if desired and sprinkle with sesame seeds and let raise until desired size of loaf. Bake 400* for 25 min.

Quick Rolls

Jana Richards


4 1/2 cups flour

2 tbsp yeast dissolved in ½ cup warm water

3 eggs-beat

1 cup warm water

1/2 cup sugar

1/2 cup margarine-melted

1 tsp salt


Set aside 2 tbsp yeast in warm water.

Beat eggs. Add 1 cup water, sugar, melted margarine, salt, & yeast. Mix well.

Add 4 1/2 cups of flour and mix well with wooden spoon or mixer. Dough will be soft and sticky.

Let rise for one hour. Punch down and shape into rolls. Place on greased cookie sheet, and rise for half hour.

Bake at 400 degrees for 12 to 15 minutes

Old fashioned sweet dinner rolls (not Texas Roadhouse but worth a try)

Candice Scott

2 c scalded milk

1/4 c softened butter

1/2 c sugar

1 tsp salt

1 yeast cake dissolved in 1/4 c 100 degree water

3 1/2 c flour

1 whole egg

2 egg yolks

*in a large mixing bowl, combine the scalded milk with butter, sugar and salt. Wait until liquid cools, and then add three cups of flour and the dissolved yeast.

*Cover and allow dough to rise.

* Beat whole egg and the two yolks, and add to the dough with just enough additional flour to be able to punch it down. Roll out and cut into two inch squares, one inch high.

* Give the rolls adequate elbow room on the spray coated pan, bake for about 15 minutes in an oven that was preheated to 350 degrees. (Rotate baking pan after about seven minutes.)

Monkey Bread (not the sweet roll kind)

Tina Shepherd

2c very warm water

1/2 cup sugar

2 tsp salt

1 TBsp yeast

Mix and let bubble. Add:

2 beaten eggs

3 c flour

Stir well. Add:

4TBsp vegetable oil

3 c flour

Dough will be sticky. Let rise until double. Roll out on floured board . Cut all of the dough into circles (I use a large glass or cookie cutter) MElt one cube of butter in a pan (I usually use a bundt cake pan, but if you half the recipe it works well in a bread pan) Layer all of the circles in the melted butter (for this step I usually just stack the circles and lay them so they are vertical instead of one top of each other) Let them rise to the top of the pan. Bake at 350* for 20 minutes covered, uncover and cook 10-20 more or until cooked through and golden brown.

Great Food Storage Bread

(Ready in 1 hour)

Holly Williams

Full Recipe

10 1/2 cups bread flour (you have to use bread flour)

1/2 cup sugar

3 rounded T. instant yeast

3 T. liquid Lecithin (can be purchased at health food stores)

4 Cups of your hottest tap water

1 tsp. salt

** Mix all dry ingredients first. Add hot water an lecithin. Keep an extra cup of hot water on hand. When measuring Lecithin pour in bowl 3 blobs the size of quarters. It is way too sticky to use a tablespoon measuring spoon.

** Mix for 1 minute. Add more water as needed. The dough needs to be sticky. The stickier the dough the more moist it is. When dough is at right consistency; mix for 7 mins. more. (After 7 mins. you cannot add more flour or water).

**Take pam spray and spray hands and cutting board. (Do not use flour on anything! It will dry out your bread). Spray everything you are going to use.

** Immediately cut into 4 loafs. (You want to do this fast before it start to rise). Cutting is better than breaking it apart.

** Now that you have your 4 loafs you can do what ever you want. You can cook up all 4 into bread loafs or make 1 loaf of bread and breadsticks, pizza crust, cinnamon rolls, cinnamon twists, meal or dessert breads. Anything fun to do with bread. We made this recipe while camping and did scones!

** Cook 350 for 25 mins.

* Make stuffed pizza crust and roll string cheese in crust!

* If you use Wheat flour use 1/2 cup of applesauce in place of some of the water.

* If you don't have a big Bosch, you can split recipe in half and use your kitchen aide.

* Lecithin last about 8 years whether opened or not.

*All ingredients can be put into food storage!

My sister had a lady in Utah come and do a class on this bread. I admit I have not tried it yet, but my sisters family begs her to make it all the time. She does not make homemade bread herself, but says this recipe is sooooo easy to do.

French bread

Krista Nebeker

3 Tbsp. Sugar

1 1/2 Tbsp salt

3 tbsp oil

4 1/2 cup warm water

3 Tbsp yeast

12 cup flour

Dissolve yeast in 1/2 cup warm water. Combine with water and other ingredients. Add flour until you have a very stiff dough. If dough seems soft, add a little more flour. Let the dough rise for 10 minutes and then mix down. Mix down every five minutes for 20 minutes Divide dough into four parts. Roll out as jelly roll and then roll up the long way of dough. Brush with one egg white mixed with one TBSP water. Slash if desired and sprinkle with sesame seeds and let raise until desired size of loaf. Bake 400* for 25 min.

Easy French Bread

La Tisha Wammack

2 ¼ C warm Water

2 T sugar

2 Pkgs Yeast or 2 T

1 T salt

2 T oil

5 ½ to 6 Cups flour

Combine water, sugar, and then sprinkle yeast on top. Allow yeast to soften. Add salt, oil and 3 cups flour. Beat well add remaining flour, mixing well. Let rest 10 minutes. Stir down then knead dough on a floured board. Knead only 2 to 3 times. Divide into 2 balls. Shape dough fold under end. Put on baking sheet sprinkled with corn flour. This way you won’t have to grease your baking sheet. Let rise for 30 minutes. With a sharp knife make 3 slashes ¼ inches deep on top. Brush entire surface of bread with 1 beaten egg. (Or just put butter on the top when it’s all done). Bake 30 minutes at 400° (check the first time you make it your oven might cook faster or slower).

Aunt Marsha’s Famous Rolls

Lorraine Wammack


2 1/4 tsp of yeast (1 pkg)

3/4 cup warm water (100°-110°)

7 Tbsp Sugar

3/4 cup warm milk (100°-110°)

1/4 cup oil

1 3/4 tsp salt

4-5 cups flour


Dissolve the yeast and 1 Tbsp sugar in warm water for 5 minutes; Add milk, oil, salt and the remaining 6 Tbsp sugar; Add in 4 cups of flour and knead dough for approximately 10 minutes if kneading by hand or 6 minutes if using mixer, adding in additional flour as necessary (the dough should be slightly sticky); Transfer the dough to a slightly oiled bowl, cover with plastic wrap and let rise until doubled (approx 1 hr); Transfer dough to a floured surface and roll out dough; Cut dough into circles and dab butter in the center of dough; Fold the dough in half and pinch the edges closed; Place on baking sheet and cover with plastic wrap; Let rise until double in size (approx 1 hr)


Preheat oven to 425°; Bake for 12 - 15 minutes.

Jenean’s Crescent Rolls

La Tisha Wammack

3 C bread flour

½ cup sugar

1 T salt

1 T yeast

Mix well, in center add:

½ C oil

2 ½ C hot water

1 egg

Mix in center. Add 3 ½ – 4 ½ cup all purpose flour until no longer sticky. Cover and allow to rise for 1 hour or until doubled in size. Separate in half. Roll each ball into a good size circle. Cut in “pizza” slices, (16). Roll from big end to small. Place on greased baking sheet. Cover and let rise for 1 hour. Bake at 350° for 12 minutes or until golden brown.

Bread Bowls

La Tisha Wammack

2 1/2 C very warm water

2 T cooking oil
2 T sugar

6 C flour, divided in half
1 T salt

2 packages (2 T) dry yeast

In a large mixing bowl, add warm water and stir in sugar, salt, oil, and half the flour with the yeast mixed in. Mix well. Stir in remaining flour and mix until all ingredients are completely mixed. Leave spoon right in the batter. Allow dough to rest 10 minutes, then mix again. Allow dough to rest another 10 minutes, then mix again. Repeat this process every ten minutes for an hour. Turn dough onto floured surface; knead only enough to coat dough with flour so that it can be handled then divide into four parts. Roll each part into a ball and then tuck the dough on the bottom so that the top in nice and round. Cover lightly and let rise for a half hour. Bake at 400° for 20 minutes.

Dinner Roll Knots

La Tisha Wammack

4-4 ½ C Bread flour (or all-purpose)

¼ C sugar

2 pkgs. Yeast

1 ½ t salt

1 ¼ very warm milk (120° - 130°)

1/3 C butter or margarine softened

2 eggs

Combine 1 C flour, sugar, yeast, and salt in large bowl. Add in the warm milk and butter and beat for about two minutes of until well mixed. Add in 1 egg and 1 C flour and beat for two more minutes. Gradually add in the remaining flour until you create a soft dough that pulls away from the sides easily. Spray the top of the dough with Pam or other cooking spray, cover and let rest about 10 minutes.

Remove the dough from the bowl, punch it down and divide it into 24 equal parts. Roll each piece into about a nine inch rope and then tie a loose knot in the dough. Place on a greased baking sheet, spray top with cooking spray and allow to rise about 20-40 minutes or until doubled in size.

Beat the remaining egg and brush on the tops of the rolls. Bake at 375° for 15-20 minutes or until golden brown.