Zucchini Bread

3 eggs
1 C oil
1 C sugar*
2 C grated zucchini
3 tsp vanilla
2 tsp cinnamon
1/2 C nuts (optional)
3 C flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Stir together eggs, oil, sugar, zucchini.l Sift together flour, soda, salt, cinnamon and baking powder.  Add to zucchini mixture.  Stir in vanilla and nuts. Bake at 325 degrees for 1 hour.  May need 15 mins more. Cool completely before freezing. Makes 2 loaves.

(2 C sugar is regular recipe - I always make low sugar)

Grandma Howlett's Playdough

(My kids' grandma)

Mix together:
3 C flour
1/2 C salt
1 Tbsp alum*

Mix together then combine with dry ingredients:
1 3/4 C boiling water
3 Tbsp cooking oil
Food coloring (20 plus drops)

Knead together like you would bread dough until all ingredients are well-blended.  Store in refridgerator (up to six months) in sealed container or resealable bag.

 (*Alum is a preservative - it's what makes it last 6 months in the fridge.)

Strawberry Cream Cheese Cobbler

We really liked this recipe, except that we decided the cream cheese wasn't necessary for us to like it! As usual for our family, we reduced the sugar a bit, but mmmm! was this a great breakfast!


Find the link here: Strawberry Cream Cheese Cobbler

Susan’s Classic Mustard Potato Salad

Prep Time: 30 mins          Refrigeration time: 4 hrs minimum           Servings: 16-20

Ingredients

8 C russet potatoes, diced* (about 10 -12 medium potatoes)

6 eggs, hard boiled and finely crumbled

3/4 C dill pickles, very finely diced

1 1/2 C Miracle Whip, (but mayo works well too)

2 T yellow mustard

1/4 C pickle juice

1 1/2 t salt

Optional ingredients other people like to add: diced onion, diced celery, pepper, sour or regular cream

Directions

Boil diced potatoes with the whole eggs. Remove the eggs and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Place into a very large container with a lid.

Dice the eggs (reserving 2 for slicing to decorate top).  Very finely chop pickles.  (May add finely diced onion if desired.) Add diced eggs and chopped pickles to the potatoes. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the Miracle Whip, mustard, dill pickle juice, and salt. Whisk until creamy.

Pour over potato mixture. Gently fold into the potato mixture until the dry particles are coated with the creamy mixture.  Lay sliced eggs around the top, and dust top with paprika if desired.

Cover and refrigerate four to eight hours to chill and for flavors to properly disperse. (This can be made in advance and stored in the refrigerator for 3 days.)

*I ALWAYS dice before cooking to shorten cooking time & be able to use while warm. However, you may boil them in the peels – but let them cool before handling as they will dice and hold up better when cold. 

Souperburger Sandwiches

I got this recipe from a fellow Seminary Council member, back in 1982, when we decided to make Sloppy Joes for our opening social. (Ours was the largest LDS Seminary in the world at the time.) We had to feed a LOT of people, and this was SO tasty, I had to have the recipe!

1 lb ground beef
1 medium onion, diced
1 can Campbell's Chicken Gumbo soup
1 T prepared mustard
1/8 t pepper
6 hamburger buns, split & toasted

In skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.  Spoon off fat. Add soup, mustard and pepper. Heat through, stirring often. Serve over buns. Serves 6.

(Dairy free IF you use dairy free buns, or make your own. Find a fabulous & quick recipe at: http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns)


My friend's recipe is similar:


1 lb. hamburger

2 T. minced onion

1 T. vinegar

1 T. Worcestershire sauce

1 T. sugar (optional)

1 T. mustard

1/2 cup catsup

1 can tomato soup or chicken gumbo soup (She said that she blends up the gumbo soup so that her kids can't see the rice...)

We'll be using this recipe for girls' camp this year!

Japanese Fried Rice

From my friend, Cindy, mom of the friend of a couple of my boys'.


Prep Time: 30-40 minutes

3 T butter1/2 C carrots, shredded or diced1/2 C onion, diced1 1/2 C frozen peas, thawed (optional)4 eggs8 C cooked rice4 T soy saucesalt to tastepepper to taste
MELT 1 T of the butter in a frying pan. Saute carrot and onion in butter. Set aside in a small bowl. SCRAMBLE eggs over medium heat. Chop egg into pea-sized bits. MELT the remaining 2 TBSP of butter in the pan. Add rice, carrot, onion, and peas to egg. ADD the soy sauce, salt and pepper to taste. COOK rice for 6-10 minutes over medium heat. Stirring every couple minutes.


Serves 6

Skinny Masitas de Puerco

A Cuban pork recipe I found online. Find the ingredients & instructions here.