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Ingredients for 4 servings

  • 2 chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 small onion, sliced
  • 1 tbsp garlic, minced
  • 9 sweet mini peppers, sliced (or use 1 red and 1 orange bell pepper)
  • Broccoli and carrots (or any other vegetables), steamed
  • 16 oz pkg linguini or spaghetti

Sauce:

  • 1.5 cup cold water
  • .5 cup brown sugar
  • .5 cup soy sauce
  • 1 tsp garlic powder
  • 3 tbsp cornstarch
  • 2 tsp sesame oil

Steps

  1. Heat oil in skillet. Add garlic, onions, and chicken. Cook until partially done, then add peppers and cook until crisp tender. Remove from skillet. Mix all the sauce ingredients and pour into the hot skillet, cooking till thickened, about 5 minutes. Meanwhile, cook pasta according to package directions. Drain the noodles and mix with the sauce and steamed veggies, and chicken. Serve immediately.

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Ingredients for 4 servings

  • .33 cup cream cheese, softened
  • .25 cup green salsa (I like it hot!)
  • 1 tbsp fresh lime juice
  • .5 tsp cumin
  • 1 tsp chili powder
  • .5 tsp onion powder
  • .5 tsp granulated garlic
  • 3 tbsp chopped cilantro
  • 2 tbsp sliced green onion
  • 2 cups shredded cooked chicken (fabulous cooked in adobo)
  • 1 cup grated pepper jack cheese
  • Small corn tortillas
  • Salt

Steps

  1. Heat oven to 425F. Line baking sheet with foil and lightly spray with cooking spray.
  2. Combine cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and add cilantro and green onions. Add chicken and cheese and stir well.
  3. Place 2-3 tbsp of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll up as tight as possible. Place seam side down on baking sheet. Spray tops lightly with cooking spray and sprinkle salt on top. Bake for 15-20 minutes or until crisp and ends start to turn golden brown. Serve with salsa, sour cream, and guacamole.

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Description

Lon's favorite Campbell's soup is Chicken Corn Chowder. I hate the stuff, but when Lon had his wisdom teeth removed, I thought I'd make him a homemade version I found online. Turns out, he hated it. I, on the other hand, couldn't get enough. The moral of the story: Stephanie is right. On this one anyway!

Ingredients for 6 servings

  • 2 tbsp extra virgin olive oil
  • 2 stalks celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • 1 jalapeno, seeds and membranes removed, finely chopped
  • 3 cloves garlic, minced
  • 2 (14 oz) cans chicken broth
  • 3 tbsp flour
  • 1.5 cups frozen corn
  • 2 large chicken breasts, cooked and shredded
  • 4 oz softened cream cheese
  • 1 cup milk
  • .5 tsp salt
  • .25 tsp pepper
  • 1 cup shredded cheddar cheese

Steps

  1. Place olive oil in large pot over medium heat. Saute celery, peppers, and onions until tender (about 5 minutes). Stir in garlic. Cook for another 3 minutes. Whisk broth with flour in a liquid measuring cup or bowl, then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in large bowl until smooth. Whisk the mixture into the soup along with salt, pepper, and cheddar cheese. Simmer on low until ready to serve.

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Ingredients for 15 servings

  • .66 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1.66 cups milk
  • 2.33 cups flour
  • 1 cup cornmeal
  • 4.5 tsp baking powder
  • 1 tsp salt

Steps

  1. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder, and salt. Add to creamed mixture alternating with egg mixture. Pour into a well greased 9 x 13 backing pan and bake at 400F for 22-27 minutes or until toothpick inserted in middle comes out clean.

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Another Farmer recipe I married into was how to cook "bird egg beans". These are a dried bean larger than a pinto bean, and speckled. These had been canned according to directions in the Kerr canning book for dried beans and the Farmer family grew these beans in their garden. Debbie has also grown them and gave them as gifts to the family one Christmas season.

Ingredients for 4 servings

  • 1 quart of canned bird egg beans
  • Rich milk to cover the beans
  • Seasoned Salt
  • Pepper

Steps

  1. Open a jar of canned bird egg beans into a small kettle. Cover with rich milk and heat through. Season with seasoned salt and pepper and enjoy. These are a real tasty dish for those who like cooked dried beans. They have a different flavor than pinto and great northerns.

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I couldn't go without writing up my recipe for ham hocks and beans!! My family was raised on them and it could easily be said that it was Jack's favorite meal served over homemade bread!!
Jennifer Crites: Don't forget the apple cider vinegar poured on top of the beans and buttered bread!

Ingredients for 16 servings

  • 4 cups of dried beans
  • 1 ham hock or left over ham bone from a roast
  • 4 tsp salt
  • Pepper to taste
  • 1 onion, chopped

Steps

  1. Pick over 4 cups of dried beans to pick out bad beans, etc . (I liked Great Northern the best, but Pinto beans comes a close second.) Cover generously with water and let soak overnight. An hour before serving, put the soaked beans in a small pressure cooker and cover generously with water, add the salt, pepper, chopped onion and cover and cook at 10 lbs pressure according to directions for the small pressure cooker for 20 - 30 minutes. Salt might need to be adjusted if a salty ham bone is used. Serve over homemade bread. It was the custom in Jack's family to sprinkle vinegar over the ham and beans before eating them, but that is VERY optional. I liked mine WITHOUT the vinegar, but some of the children followed their father in this. ENJOY!!

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Ingredients for 4 servings

  • 15 spring roll sheets
  • 3 oz mung bean noodles (vermicelli, or bean thread)
  • .5 cup shredded cabbage
  • .33 cup dried fungus
  • 1 tbsp soy sauce
  • 2.5 cups cooking oil
  • 2 cloves garlic, finely chopped
  • .5 cup ground pork or ground chicken
  • .5 cup shredded carrots
  • .5 tbsp ground black pepper
  • 2 tsp salt
  • 2 tbsp wheat flour or tapioca flour

Steps

  1. Defrost the frozen spring roll wrappers. They will dry easily, so always keep wrappers covered with moist kitchen towels as you work on one at a time.
  2. Soak the dried fungus in warm water until it is soft. Drain and set aside.
  3. Soak mung bean noodles in warm water for about 10 minutes or until they are soft. The mung bean noodles will appear transparent, drain the water completely. Cut them into short pieces (2 inches) and set them aside.
  4. Take 1/4 cup of water at room temperature in a small pot and put wheat flour or tapioca flour into it, mix this as well as you can. Put pot on very low heat and stir contents for about 3 minutes to make a paste. Set this aside.
  5. On medium heat, add 1 tbsp of oil into a frying pan, wait for 1 minute then add chopped garlic to it. Stir fry for half a minute. Add ground pork or chicken and stir fry for about 5 minutes.
  6. Add shredded cabbage, shredded carrots, fungus, mung bean noodles and stir well.
  7. Add soy sauce, salt, ground black pepper and stir well. Cook for 1-2 minutes or until the meat is done. Remove from heat and allow this to cool.
  8. To roll the spring rolls: put one wrapper on the cutting board or plate, put 1 tbsp of stuffing on the wrapper about 1-1/2 inches from the edge. Fold the edge towards the stuffing, firmly roll up the spring roll one time. Fold both side edges and then roll them up to the end. Use a little flour paste on the end to bind the wrapper. Place the rolls under a moist kitchen towel to prevent them from drying out, and take them out just before frying.
  9. On medium heat, pour 3 cups of oil in frying pan. Check if the oil is hot enough by putting small piece of spring roll wrapper into hot oil. If it's hot enough, the oil will sizzle around it. Fry 3 to 4 spring rolls at a time until golden brown. Place them on a paper towel.
  10. Serving: The spring rolls taste best when served warm with Thai Sweet Chili Sauce. The best way is to cut them into half to make sure they are not too hot to eat.

Tips: You can try using half ground shrimp and half ground pork to add a different texture and flavor. For vegetarian, you can omit the meat.

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Ingredients for 4 servings

  • 1 tsp sugar
  • 1 lb pork or chicken
  • .25 tsp tumeric powder
  • 1 tsp salt
  • 2 tbsp curry powder
  • .5 cup coconut milk

Steps

  1. Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.
  2. Slice pork or chicken into thin strips (about 1/4 of an inch thick) that will fit onto the skewers.
  3. Marinade the meat with curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers. (I do both at the same time.)
  4. Thread the pork or chicken onto the bamboo skewers. I find that stuffing the skewers gives me a moister, tastier result that is more tender than when it is stretched tight.
  5. Grill and serve with peanut sauce and cucumber in vinegar.

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Ingredients for 4 servings

  • 2.75 cups sticky rice - uncooked
  • 3.25 sticky rice - uncooked if using Mae Ploy brand coconut milk
  • 1 can coconut milk
  • 1 cup sugar
  • .75 tbsp salt
  • 1 tbsp vegetable oil

Steps

  1. Soak the sticky rice and cook it as directed in recipe how to cook sticky rice.
  2. While the rice is cooking, put coconut milk, sugar, salt, vegetable oil in a saucepan. Bring to a boil on medium heat, stirring occasionally. Remove from heat when it boils.
  3. After rice is cooked, put the sticky rice in a big bowl and pour the coconut mixture over the rice. Coconut mixture should cover the rice, stir evenly. Cover for 10-15 minutes to let coconut milk soak into the rice.
  4. Serve warm with fresh mango that has been sliced.

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Ingredients for 4 servings

  • Lukewarm water
  • Rice

Steps

  1. In lukewarm water, soak sticky rice for 2-1/2 - 3 hours (or overnight in room temperature water).
  2. Fill half of the steamer pot with water. Drain the rice and put it in the bamboo basket. Cover the rice with any lid (if you don't have a lid, aluminum foil will work). Set the bamboo basket over the steamer pot.
  3. Bring to boil and let it steam for 10 minutes.
  4. Stir, so the rice at the bottom moves to the top.
  5. Steam for 10 more minutes and stir again.
  6. Steam for 10 more minutes. The color of the rice will turn clear when it's done. Taste to see if it's soft enough. If it's still not soft enough, steam just 5 minutes more and check again, until it's done.

Tips: You can re-steam the rice if it's too hard later on, because Utah weather is very dry compared to Thailand. To clean the bamboo basket, just let the rice that sticks to the basket dry and it will come off when wiped with your hand.

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