BYU

Byu Navajo Tacos

1 cup warm water 1 Tbs yeast 1 Tbs sugar 1 tsp salt 4 Tbs nonfat dry milk 2 3/4 cups bread flour 6 cups beef chili 3 cups shredded lettuce 1 1/2 cups shredded cheddar cheese 1 cup sour cream or ranch dressing 3 tomatoes, diced salsa 1 Prepare the fry bread: Soften yeast in warm water. Add sugar, salt, dry milk, and bread flour and knead the mixture into soft dough. In a greased bowl, allow dough to rise until it doubles. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown. 2 Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa. Servings: 6

Higbee's Maurice Salad

Maurice Salad and Dressing

6 cups diced iceberg lettuce 4 oz cooked ham, julienned 4 oz cooked turkey, julienned 4 oz swiss cheese, julienned 1 tsp chopped sweet pickles DRESSING 1 cup mayonnaise 1 hard boiled egg, chopped 2 Tbs chopped parsley 1 tsp vinegar 1 Salad: Combine all ingredients. Mix with Classic Maurice Dressing and place in a bowl lined with lettuce leaves. 2 Dressing: Combine and mix: Servings: 4 Gerry and I would ALWAYS go to Higbee's to eat this salad.....

tony roma's onion loaf....love these

Onion Ring Loaf (Ala Tony Roma's)

4 white onions, (4 to 6) 1 cup Milk 3 Eggs, beaten Salt 2 cups Pancake mix, about Oil Parsley 1 Slice onions crosswise and separate into rings. Combine milk, eggs and salt to taste in mixing bowl. Soak onion rings in mixture 30 minutes. Place pancake mix in shallow bowl. Heat oil for frying in skillet to 375 degrees. Remove onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown. 2 Drain fried onion rings on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into 8x4-inch loaf pan Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate. Garnish with parsley. Servings: 4

OG parmesan crusted chicken

Olive Garden Parmesan Crusted Chicken

1 cup plain bread crumbs 2 Tbs flour 1/4 cup Kraft Parmesan Cheese 1 cup milk 6 1/2" thick pieces of chicken breast strips, chicken tenders vegetable oil for frying 2 cups dry bowtie pasta 2 Tbs butter 3 Tbs olive oil 2 tsp crushed garlic 1/2 cup apple juice 1/4 cup water 2 Tbs flour 3/4 cup half and half 3/4 cup sour cream 1/2 tsp salt 1/8 tsp basil leaves 3/4 cup mild asiago cheese, finely grated GARNISH 4 broccoli Florets, lightly steamed 2 white mushrooms, quartered, lightly steamed 1/4 cup crushed red pepper 1 Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add apple juice and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat. 2 Garnish Broccoli Florets (lightly steamed) White Mushrooms (quartered lightly steamed) /4 tsp. Crushed Red Pepper Assembly: Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired. Servings: 2

applebee's santa fe stuffed chicken

Applebee's Santa Fe Stuffed Chicken

8 boned, skinned chicken breast halves 8 oz block Monterey Jack cheese, divided 1 cup Italian bread crumbs 1 1/2 Tbs grated Parmesan cheese 1/2 tsp salt 1/2 tsp ground cumin 1/2 tsp ground black pepper 1/2 cup butter, melted 1 Tbs butter 1 Tbs flour 1 cup milk 1 small red bell pepper, diced 1 small green bell pepper, diced Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Cut half of the cheese block into 8 slices. Wrap each flattened chicken breasts around a slice of cheese. Secure with wooden picks or uncooked spaghetti noodles. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13" X 9" baking dish, being careful not to crowd them. Drizzle remaining butter over the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5-10 minutes). Bake in 400F degree oven for 25-30 minutes, or until chicken is cooked through. Grate remaining cheese. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer. Add cheese, reduce heat, and simmer until thick, stirring constantly so cheese doesn't burn. Place chicken on plates, pour sauce over, and top with diced peppers. Servings: 8

Olive Garden Salad

Olive Garden Salad Mix

1 bag American Blend, Dole Salad 4 -5 slices Red Onion 4 -6 Black Olives 2 -4 banana peppers 1/2 cup croutons 1 small tomato, quartered freshly grated parmesan cheese Preparation: Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top. Olive Garden Salad Dressing 1/2 cup mayonnaise 1/3 cup white vinegar 1 tsp vegetable oil 2 Tbs corn syrup 2 Tbs parmesan cheese 2 Tbs Romano cheese 1/4 tsp garlic salt 1/2 tsp Italian seasoning 1/2 tsp parsley flakes 1 Tbs lemon juice Olive Garden Salad Mix Preparation: Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

applebee's Oriental chicken salad...dawn's favorite

Applebee's Oriental Chicken Salad

3 Tbs honey 1-1/2 Tbs rice wine vinegar 1/4 cup mayonnaise 1 teaspoon grey poupon dijon mustard 1/2 teaspoon sesame oil SALAD 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup cornflakes 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast 2 cups vegetable oil for fryingq 3 cups chopped romaine lettuce 1 cup red cabbages 1 cup napa cabbages 1/2 carrot, julienned 1 green onion , chopped 1 Tbs sliced almonds 1/3 cup chow mein noodles 1 Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. 2 Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. 3 In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 4 Fry each chicken finger for 5 minutes or until coating has darkened to brown. 5 Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. 6 Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. (http://www.topsecretrecipes.com) Makes 1 dinner-size salad.

Pam's cukes...can be frozen

	7 cups thinly sliced cucumbers, not peeled 1 cup sliced onions 1 cup sliced green peppers 2 cups sugar 1 cup cider vinegar 1 teaspoon salt 1 teaspoon celery seeds 1 Mix together the cukes, peppers, and onions 2 Mix the other ingredients. 3 Pour over the veggies. Stir. Set 24 hours in frig 4 These can be frozen.

Norma's donuts from Sophia

1 cup shortening (I used butter flavored)

2 Tbsp. yeast dissolved in 1/2 cup warm water

5 eggs

1 cup sugar

1 Tbsp. salt

1/2 tsp lemon extract

2 cups mashed potatoes (she recommends making them from instant potatoes)

4 cups luke warm milk

5 pounds of flour (about 10 cups)

(MY ADDITION....2 T. DOUGH ENHANCER....MAKES AN EVEN BETTER DOUGH/DOUGHNUT...

Scald milk with shortening, add salt, sugar and enough flour to the batter about the consistency of cake batter. Add the potatoes, beaten eggs and dissolved yeast, extract, dough enhancer and enough flour to make a soft dough. Let raise twice and roll out flat. Cut into donut shapes. Let raise until light and fluffy (about fifteen more minutes.) Cook in hot oil (375°), turning as they become golden brown. Glaze or frost or dip in cinnamon sugar, plain sugar or powdered sugar. Enjoy!

A few tips:

• each batch makes about 60ish doughnuts


• we doubled the batch last night and used one gallon of Wesson Oil


• from the rolling out to eating point, it took one hour


• don't forget to cook the doughnut holes, toss them into a zip-lock bag of sugar and shake.


• Store them tightly once completely cooled


• Share some with a neighbor or friend!

Bean and Corn Dip/Salad

Bean and Corn Dip/Salad

1 can drained black eyed peas (soup can sized)

1 can shoe peg corn ( 11 ounce size)

3 avocados diced

1 large lime- juice and pulp

4-5 green onion chopped

one small sweet onion chopped

4 to 5 roma tomatoes chopped

1/2 bundle fresh cilantro leaves chopped

3/4 cup Paul Newman's Italian dressing ( Family Recipe)

mix all ingredients together

garlic powder, salt and pepper to taste

*Serve with good tortilla chips

PC Lemony Chicken Popover Puff

Popover Puff
3 T margarine, melted, divided
1 cup milk
6 eggs
1 cup flour
1/2 t. salt

Chicken and Vegetable Filling
2 medium carrots, pelled
1 cup sugar snap peas, cut in half
1/2 cup chopped onion
1 T butter or margarine
1 lemon
1 can condensed cream of chicken soup
2 cups diced cooked chicken
1 cup diced red bell pepper
1-1/2 t. Pantry All-purpose Dill Mix (PC)
1/2 cup shredded cheddar cheese

1. Preheat oven to 450. For popover puff, measure 1 T of the butter into Deep Dish Baker; brush over bottom ONLY. In bowl, combine milk, eggs and remaining butter using a whisk. In small bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or til smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temp to 350, continue baking 10-15 minutes or until puffed and golden brown.

2. Meanwhile, prepare chicken and vegetable filling. Using Crinkle Cutter, cut carrots in half lengthwise then corsswise into 1/2" slices for a total of 1 cup. Chop onion. Place carrots, snap peas, onion and butter in covered microwave dish and microwave, covered on HIGH 2-3 minutes or til vegetables are crisp-tender; set aside.

3. Juice lemon to measure 2 T. juice. In bowl, combine lemon juice, soup, chicken, bell pepper and dill mix; mix well. Microwave on HIGH 4-5 minutes or until hot stirring once. Add cheese and half of the vegetable mixture into the filling; mix gently.

4. Remove puff from oven to Cooling Rack; let stand 3 minutes or until puff begins to fall. If necessary, cut around sides of puff to loosen from baker. Spoon filling into puff; arrange remaining vegetable mixture around edges. Slice and serve.

yields 8 servings.

PS. you can substitute broccoli florets. Dried dill weed can be substituted for the dill weed mix.

chocolate chippers by King Arthur

Today I am trying their chocolate chip cookies which is pretty much the standard, only with the addition of vinegar and I have gotten into the habit of sprinkling sea salt on top of most cookies before baking. Here's the recipe, straight from King Arthur himself.

2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter
1/2 cup vegetable shortening
1/2 teaspoon salt
2 t. vanilla
1/4 t. almond extract
1 t. vinegar, cider or white
1 t. baking soda
1 large egg
2 cups flour
2 cup chocolate chips

Preheat the oven to 375. LIghtly grease or line with parchment two or more baking sheets.

In a large bowl, combine the sugars, butter, shortening, salt, vanilla, and almond extracts, vinegar, and baking soda, beating until smooth and creamy. Beat in the egg, again beating til smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. Mix in the flour, then the chips.

Use a spoon or a tablespoon cookie scooop to scoop 1-1/2" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides...they'll spread.

Bake the cookies for 11-12 minutes, til their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven and cool on the pan til they've set enough to move without breaking....yields 3 dozen.

PS...remember to sprinkle the top of the dough with sea salt before baking.

ok...the first pan is out of the oven, cooled enough to set, and put on a cooling rack...but I couldn't wait. They did spread a bit, but are SO Amazingly soft! A hint of the almond and I love the hint...but if you would prefer the usual flavor, skip the almond and only use vanilla.

copy cat that!

Applebee's Spicy Orange chicken Bowl
	Spicy Orange Sauce 1 cup orange juice 1/2 cup light brown sugar 3 Tbs orange marmalade 2 Tbs soy sauce 1 Tbs vegetable oil 1/2 teaspoon minced parsley 1/4 teaspoon chili flakes 1/4 tsp minced garlic 1/8 teaspoon dried thyme 1 tsp rice vinegar Almond Rice Pilaf 3 Tbs butter 1 cup uncooked converted rice 2-1/4 cups chicken broth 1/8 teaspoon salt 1/3 cup sliced or slivered almonds 1/4 cup diced celery 1/4 cup diced onions 1 teaspoon minced parsley OTHER 20 ounces breaded chicken fingers, baked --approx 12 strips 1-1/2 cups broccoli florets 1 cup sliced red bell peppers 1 cup sliced mushrooms 3/4 cup sugar snap peas 1/4 cup shredded carrots 1/2 cup crispy chow mein noodles 1/4 cup sliced or slivered almonds 1 Make the spicy orange sauce by combining all ingredients, except vinegar, in a medium saucepan. Simmer over med/low heat for 15 minutes or til thick...might need to add cornstarch/mixed with a little water to thicken. Remove sauce from heat and add vinegar 2 Make rice pilaf by melting 2 T. butter ofmediumheat in a med. saucepan. Be sure to use a saucepan with a lid. Add 1 cup uncooked converted rice and saute rice for 2-4 minutes in butter or til some of the rice begins to turn light brown. As the rice is cooking heat chicken stock on high in microwave for 3 to 4 minutes or until stock begins to bubble. When the rice begins to brown, quickly add the hot stock and salt to the pan. Cover the pan, reduce heat to low and simmer rice for 20 mionutes. As the rice cooks, melt remaining 1 T. butter in a medium skillet over mediumheat. Add almonds and saute for 1-2 minutes ro tuntil the almonds begin to brown. Add celery and onions and saute for another couple of minutes until the onion begins to turn translucent. When the rice has cooked for 20 minutes, remove it from the heat. Add almonds, celery, onion, and parsley to the rice, then let it sit, covered, for 5 miknutes or until the remaining liquid is absorbed. 3 If you haven't already baked your chicken fingers, now's the time to cook them following the directions on the package. 4 Steam the broccoli, red bell pepper, mushrooms, sugar snap peas, and carrot in a steamer basekt in a covered suacepan over simmering water for 10 miknutes or until the broccoli si tender. Salt and pepper the veggies 5 Prepare each dish by spooning 2 cups of the rice pilaf into two large bowls. Divide the steamed vegetables in half and spoon them over the rice. Cut each of the chicken fingers in half and slide them into a large bowl. Pour the orange sauce over the chicken and toss. Spoon the chicken and sauce onto the veggies in each bow. Sprinkle 1/4 cup of chow meain noodles over each dish, followed by about 2 Tablespoons of almonds 6 serve. Servings: 2 but almost 3, depending on how piggly wiggly you are. Next time I will not thicken the sauce as much.