Mom’s Potato Cheese Soup that Megan’s friend Cathy Smith likes

Sauté until clear:
½ cube butter
1 C. sliced carrot
1 C. sliced celery
½ Chopped onion
Add and simmer until tender:
4 C. chopped potato
4 C. water
4 bouillon cubes
Mash vegetables
Add and heat through:
1 pint half and half
1 C. grated cheddar cheese
salt and pepper to taste
Thicken with potato flakes, if necessary or thin with milk or water.

Waldorf Salad

Cubed apples
Chopped celery
Chopped pecans
Sliced bananas
Coconut
Mayonnaise
Feta or gorgonzola cheese, optional

San Jose 22nd Ward Layered Cold Pea Salad

Combine:
4 C. chopped lettuce
1 C. chopped celery
1 bunch chopped green onion
1 C. mayonnaise
Line bottom of bowl with mixture and sprinkle with good layer of:
Grated Parmesan cheese
Cook and drain:
1 pkg frozen peas
Cool and layer on above.
Sprinkle with another layer of:
Parmesan cheese
Crumble on top:
12 slices crisp, cooked bacon
Sprinkle with more:
Parmesan cheese
Chill
Serves 10.

Bobbie Poppleton’s Greek Salad

Combine:
4-6 Roma tomatoes, chopped
1 large cucumber, chopped
3-4 stalks of celery, chopped
1 green pepper, chopped
1 small red onion, chopped
Add:
1 small can garbanzo beans, drained
1 small can black olives, sliced
Mix together & add:
½ C. extra virgin olive oil
1/3 C. white wine vinegar
Pinch of garlic
½ t. basil
Fresh mint (optional)
Top with:
4 oz. crumbled feta cheese

Serve with:

Parmesan Pitas

Split into 2 rounds each.
1 pkg. pita bread
Spread lightly on one side with : butter
Sprinkle with:
Parmesan cheese
Broil in oven until cheese is bubbly and edges begin to brown. Let cool a few minutes and they will harden into a nice crunchy accompaniment to the salad.

Linda Bank’s Chicken Almond Rice Casserole that Adam took to feed the Homeless for his Senior Project

Note: This recipe feeds an army, so half or quarter it or use big pans. Good for large groups- tasty and easy.

Brown:
4 pounds pork sausage
Add:
2 chopped onions
2 chopped green peppers
2 bunches celery, chopped
Add & boil, stirring often:
9 C. water
Add:
6 pkg. dry chicken noodle soup
4 C. minute rice, raw
Stir together and place in baking dish.
Top with:
1 C. slivered almonds
Heat for one hour at 350 degrees.
Serves 24
Good with green salad, rolls and
Linda Banks orange/peach Jell-O

Grandma Packer’s Chinese Chicken Casserole

Stir together:
3-4 C. cubed cooked chicken
2 C. chopped celery
1 C. chicken broth
1 C. chopped onion
1 C. cashew nuts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Chinese noodles
Bake at 350 degrees for 45 minutes.
The last 15 minutes of baking top with some cashews & Chinese noodles saved from ingredients.

Ann Strong’s Quick & Easy Chicken Casserole

Boil for 1 ½ hours:
1 chicken breast per person
Sauté:
½ C. Chopped onion
½ C. Chopped celery
Make according to directions on box::
1-2 pkg. chicken Rice a Roni
Using chicken broth instead of water
Add to Rice
Celery
Onion
Chicken
1 C. Slivered almonds
Steam until liquid is absorbed.
Serve garnished with tomato wedges.
Good with green salad and Ann’s Orange Rolls

Julie Oakley’s Spaghetti Sauce from East Pasadena Ward where Caroline was a baby and Mom and Dad were the YM and YW Presidents at the same time.

Brown in olive oil:
2 pounds ground beef
Add:
1 C. diced onion
1 C. chopped celery
1 chopped green pepper
Salt & pepper to taste
Stir over low heat until well cooked.
When done add ¼ inch olive oil to mixture.
Meanwhile in a large pan combine:
1 large can diced mushrooms
1 large can black olives, chopped
3 cans tomato paste
1 can tomato sauce
2 cans tomato soup
1 can onion soup
1 can tomatoes
Pour meat mixture into sauce mixture.
Simmer for 1 ½ hours.
Serve over spaghetti.

Martha Stewart’s All American Meat Loaf

Process:
3 slices white bread to crumbs.
Shred in food processor & add to crumbs:
1 large carrot
1 rib celery
½ medium yellow onion
2 cloves garlic
½ C. parsley leaves
Add: ½ pound ground round
½ pound ground pork
½ pound ground veal, optional
½ C. catsup
2 t. dry mustard
2 large eggs
1 t. pepper
1 t. Tabasco
½ t. chopped rosemary
Knead together and form into a loaf.
Cut a 5 x 11 piece of parchment. Put in on a baking rack set in a baking tray.
Set the loaf on the parchment.
Mix together & brush over loaf:
3 T. catsup
2 T. brown sugar
1 T. olive oil
Cook in hot oil until soft & golden:
1 small red onion cut into ¼ inch rings
Sprinkle onion over loaf.
Bake 30 minutes at 400 degrees.
Sprinkle rosemary needles on top.
Continue baking 25 minutes more.

“Stumptown” Stew from the Red Lion Restaurant at the Portland International Airport.. Stumptown was an early name for Portland

In a large saucepan, heat:
1 T. oil over medium high heat.
Brown in oil all sides of:
1 pound beef tenderloin, cut in one inch cubes
Remove meat from pan and set aside.
Add and heat til almost smoking:
1 T. olive oil
Add & sauté over high heat until golden brown:
1 clove garlic, diced
¼ C. minced shallots
1 small onion, diced
½ pound 2 ½ C. sliced mushrooms
2 small celery ribs, 1 C. diced
3 medium carrots, peeled and sliced
5 small red potatoes, cooked & quartered
Add & bring to a boil for about 5 minutes:
1 C. purple sparkling cider
Add the brown sauce and reserved beef.
Bring to a simmer And simmer for 3-5 minutes.
Serve in deep bowls garnished with tomato, green onion and Parmesan cheese.
Brown Sauce
In a medium saucepan heat over medium heat:
1 ½ t. vegetable oil
Add & sauté until shallots are golden brown:
2 small clove garlic, minced
2 T. minced shallots
Pinch dried parsley, basil,
thyme, oregano, bay leaf
Add:
2 t. sparkling cider
1 t. tomatoe paste
2 t. beef bouillon powder
2 1/1 C. water
Salt & pepper to taste
Kitchen bouquet optional if necessary for color.
Melt:
1 T. butter
Stir in until smooth:
2 T. flour
Stir flour into sauce.
Heat sauce until it thickens and coats the back of the spoon.
Simmer gently for 15 minutes.

Pat Foushee’s “No Peek” Missionary Stew to feed the missionaries in Lake Oswego Stake

Stir together in pot with lid:
2-3 pounds stew meat
2 C. carrots, cut in chunks
4-8 potatoes, cut
1 C. chopped celery
1 C. chopped onion
2 cans tomato soup
1 can water
2 T. tapioca
1 t. sugar
1 t. salt
Cover.
Oven bake, 300 degrees, 4 hours.

Grandma Packer’s Green Pepper Steak

Combine:
1 C. soy sauce
1 clove garlic
½ t. ginger
Add:
1 pound beef chuck, chunked
Toss together, let marinade 2 hours in fridge.
Prepare vegetables:
1 C. sliced green onion
1 C. red or green pepper, 1”square
2 stalked celery, sliced thin
Heat:
¼ C. oil
Add beef and brown over high heat.
Cover and simmer 30 minutes.
Add vegetables, cook 10 minutes.
Mix, then add to pan and stir till thickened:
1 T. cornstarch
1 C. water
Add and heat through:
2 tomatoes, cut in wedges
Serve over hot, cooked white rice.

Grandma Packer’s Beef Brisket

Sprinkle over the top of:
2 beef briskets
Garlic
Lawry’s seasoning salt
3 T. paprika
2 big onions, chopped
1 C. water
Roast in a covered pot 3 hours at 325 degrees
Add:
4-5 stalks chopped celery
Salt
Pepper
Accent
Lemon pepper
3 T. liquid smoke or smoked seasoning salt
Bake 3 more hours.
Refrigerate over night.
Slice on grain when cold.
Warm and serve after slicing.
Can use eye of round roast, but
bake only 3 hours. Use same seasonings and serve immediately.