Recipes from March RS meeting

Bacon Covered Water Chesnuts  (Debbie Everett)
1 can waterchesnuts- whole
1 lb. bacon
2/3 c brown sugar
2/3 c catsup
-drain, slice into 2 water chesnuts, Cut bacon into thirds.  Wrap piece of bacon around sliced chesnut.  Secure with a toothpick.  Place on greased, foiled cookie sheet.  Bake 325 for 45 min.  mix brown sugar and catsup.  Spoon mixture over the wrapped chesnut.  Bake an additional 20 min at 325.  Serve immediately.

Sausage Con Queso Dip  (Debbie Everett)
1 lb sausage (hot or mild)
16 oz Velvetta
16 oz salsa (mild to hot)
4 oz green chilies
- Cook sausage into small pieces, drain on paper towel.  Cut velvetta into small cubes and add to sausage in skillet, stir frequently to melf.  Add salsa and chilies. stir well.  serve warm.
 * For crock pot. add cooked sausage and other ingredients.  Turn on low and stir occasionally- ready in 3 hours or less.

Ham Puffs   (Tresa Peterson)
6 oz Ham - cut into very small pieces
4 oz swiss cheese- grated
1 T mustard
1/2 c chopped onion
2 eggs
1/4 t pepper
-    Mix all together the above ingredients
2 pkg of cresent rolls
Unroll one package of the cresent roll. pinch together the seams. cut into 24 pieces. Spray tiny sized cupcake tins. or grease them
Take each piece and place in tin. fill with ham mixture.  Bake 350 for aprox 12-15 min.

January Recipes

Lemon Poppy Seed Bread (Natasha Wight)
Lemon cake mix with pudding
1 large instant lemon pudding
4 eggs
1 cup water
1/2 cup oil
2 Tablespoon poppy seeds
Mix and cook in bread pans. Bake at 350 degrees.  45-50 minutes

Zucchini bread or muffins
1 cup sugar
1cup brown sugar
3 beaten eggs
1 cup vegetable oil
2 cups grated zucchini(peeled optional)
3 teaspoons vanilla
3 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoon cinnamon
combine dry ingredients. mix and bake at 350 degrees. 1 hour
muffins bake at 350 degrees for 15 - 20 minutes

Breadsticks (Sarahn Mund- from Jody Anderson Willard 1st ward)
2 cups  flour
2 Tablespoons sugar
1 teaspoon salt
1 Tablespoon yeast
1 1/2 cup hot water
1 1/2 cup flour
1 cube butter (1/2 cup)
*optional: garlic salt, parmesan etc. for topping before baking
Mix 2 c. flour, sugar, salt, and yeat togther. Add hot water . Blend, then slowly add 1 1/2 flour. Knead in mixer or by hand for ten minutes. cover and let rise until double (45-60 minutes) Roll dough out in 10x14 rectange. Cut into 1" strips with pizza cutter. Melt 1 cube butter in 9x13 pan. fold dough strips in half, then twist. Lay ent to end in pan. cover pan and let raise about 30-40 minutes.
Bake at 400 degrees.  10-15 minutes or till golden brown

Cinnamon Bread Delight
3 cups flour
2 cups sugar
1 (5 oz) package instant vanilla pudding
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup applesauce
2 eggs, beaten
1 teaspoon vanilla
2 Tablespoons cinamon sugar
Mix flour, sugar, pudding mix, soda, powder, salt, and cinnamon. In separate bowl, mix milk, oil, applesauce, eggs and vanilla. Stir both bowls together until smooth. Grease and sprinkle bottoms or 2 loaf pans with cinnamon sugar mixture, and divide batter between the 2 pans.
Bake at 325 degrees   about 1 hour

Vegetable Barley Alphabet Soup (Tresa Peterson)
2 stalks chopped celery
1 chopped onion
3 Tablespoons olive oil
4 cups chicken broth
4 cups beef broth
1 (14.5 oz) can peeled diced tomatoes with juice
12 oz v-8
1/3 cup uncooked alphabet pasta
1/2 cup quick- cook barley
1 cup frozen corn
1 cup beans
1 cup peas
4 potatoes peeled and diced
1 cup carrots sliced
salt and pepper to taste
In a large stock pot, saute celery and onion in oil for 5-10 minutes. Add broths, tomatoes and juice and V8. Add potatoes and carrots. Bring to a boil, Simmer for 30 minutes. Add remaining vegetables. Add barley and alphabet pasta. Bring to a boil, reduce heat to low and simmer for 30 minutes OR put all soup in a crock pot and cook for about an hour.