Mabel's Spudnuts

1T yeast
1/4 cup warm water
1 cup warm milk
1/2 cup warm mashed potatoes
1/2 teas salt
1/2 cup sugar
1 egg
2 T butter
1/2 teas nutmeg
flour

Dissolve yeast in warm water. Combine milk, sugar, salt, beaten egg, nutmeg, potatoes and butter. Let cool (if necessary) and add to yeast mixture. Stir in flour to make soft dough. Let rise till double, let rise till double again--in the refrigerator. Cut into doughnuts and fry in hot oil. Yield depends on size. Recipe may be doubled.

Courtesy of Karen Utley

Frito Salad

3 tomatoes
1 cucumber
1 red onion
1 can olives, sliced
1 can red kidney beans, drained and rinsed
1 green pepper
1(16 oz.) bottle Catalina dressing
1 (10 oz) bag of Fritos

Chop vegetables; add beans and olives and combine with dressing. Marinage several hours or overnight. Before serving add the bag of Fritos.

Courtesy of Dianne Lathen

Beef Curry (Japanese style)

1 pkg S&B Golden Curry (you can find this at Winco in the Asian section top shelf)
1 lb. Lean Beef cut in small pieces
½ onion chopped
2 Tbsp cooking oil
1 ½ c baby carrots whole
1 ½ c potatoes, cubed
2 ½ c water

Stir-fry meat and onions in oil in a large skillet until onion are lightly browned, approx 3 min. Add carrots and potatoes. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 10 min. Remove from heat, break curry sauce block in to pieces and add them to skillet, stir until completely melted. Simmer 5 min. stirring constantly. Serve hot over rice.

From Jill Laws

Taco Chicken Foil Dinner

4 small boneless chicken breast halves
4 tsp taco seasoning
2 c thinly sliced peeled potatoes
½ c Monterey Jack cheese
½ c Cheddar cheese
½ c of you favorite salsa (I love Arriba)
¼ c sour cream

Preheat oven to 400 degrees. Sprinkle chicken evenly with seasoning mix. Place ½ cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt an pepper; top each with 1 chicken breast, ½ 4 cup of the cheese mixture and 2 Tbs. of the salsa.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.
Bake 30-35 minutes or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with sour cream.

From Kendell Prestwich

Hood River Fresh Apple Cake

2 c sugar
1 c shortening
2 eggs
2 c flour

2 tsp baking soda
1 tsp cinnamon
½ tsp salt
4 c cooking apples
1 c pecans

Sauce:
½ c packed brown sugar
½ c sugar
½ c butter
½ c whipping cream
1 tsp vanilla

Cream together the sugar, shortening and eggs. Sift the dry ingredients an add to mix. Add chopped apples and nuts. Bake in a greased 9x13 pan for 45 minutes @ 350degrees.
Sauce: In a small pan combine sugars, margarine and whipping cream. Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake.

From Jill Laws

Pan Cream Puff

1 c water
1 cube butter
1 c flour
6 eggs
2 large vanilla puddings
6 c milk
1 (12 oz) Cool Whip
1 (8 oz) cream cheese
Chocolate syrup

Cream Puff: Boil water with butter until butter melts. Add flour all at once. Stir vigorously until batter leaves the sides of the pan.
Add eggs (beat one egg in at a time). Spread on greased large jellyroll pan (12x16). Bake at 450 for 20 minutes. Let cool.

Filling: Mix both packages of vanilla pudding (following direction on package). Blend cream cheese into pudding. Spread filling on cooled puff. Spread softened Cool Whip on top of Pudding. Drizzle chocolate syrup on Cool Whip.

From Jill Laws

Fruit Pizza

Crust:

1 cube of butter
1 ½ c flour
2 Tbsp sugar
1 c chopped nuts

Mix together and press onto pizza pan. Bake at 350 for 15 to 20 minutes. Cool.

Middle:

8 oz cream cheese, softened
4 oz Cool Whip
½ tsp Vanilla
1 c powder sugar

Blend and spread over cooled crust. Arrange fruit on top of cheese layer. Use fruit such as banana, kiwi, grapes, berries, peaches, pineapple tidbits, mandarin oranges etc. Top with glaze.

Glaze:

3/4 c water
¼ c lemon juice
¼ c orange juice
3 Tbsp cornstarch
1c sugar

Boil until thick and clear. Cool slightly; don’t let it get stiff. Drizzle over fruit. Refrigerate over night.

From Jill Laws

Raspberry Trifle

1 angel food cake
2 pkg raspberry Danish Dessert
2 pkg (10oz) frozen raspberries
2 pkg (3 ¾ oz) instant vanilla pudding
2 c sour cream
3c cold milk
Whipping cream or cool whip

Break cake into bite-size pieces. Layer in see-though bowl. Cook Danish Dessert according to package directions. Thaw raspberries and add to Danish Dessert when cooled. Mix pudding with milk and fold in sour cream; mix well. Spread cooled Danish Dessert over broken cake pieces. Spread pudding mixture over Danish Dessert and raspberries. Top with whipped cream or cool Whip and toasted slivered almonds. Refrigerate overnight. *Also good with strawberries.

From Jill Laws

Spinach Salad

1 bag baby spinach, remove stems
1 head red leaf lettuce
1/2head iceberg lettuce
6-8 slices bacon cooked and crumbled
1 cup shredded Swiss cheese
2 cans mandarin oranges, drained-OR-
About 2 Cups any seasonal fruit(both
Strawberries and peaches are great)
Wash and tear lettuce. Add all other ingredients. Toss with dressing immediately before serving. Serve chilled. Serve about 6.

Dressing:
¼ cup white vinegar
½ cup sugar
½ cups good olive oil
½ tsp dry mustard
Dried onions to taste
Poppy seeds to taste

Combine in blender and mix until smooth and pour over salad.


From Amanda Hemmert

Spinach Almond Salad

1 bag (10oz) fresh spinach
½ lb. fried bacon
1 granny smith apple, sliced very thin
1 pkg (6oz) craisins
½ c almonds

Wash spinach and dry well. Tear into bite size pieces, making sure to remove any large stems. Add bacon, apple, craisins, and toasted almonds (toast almonds in a 350 degrees oven for 8-10 min. or until golden brown=watch carefully). Toss with dressing immediately before serving.

Salad Dressing
¼ cup granulated sugar
1/3 cup oil
1 Tbs. red onion chopped
¼ tsp salt
3 Tbs. cider vinegar
*Mix ingredients in blender and pour over salad.

From Gina Fredinberg

Russian Chicken

6 to 8 Chicken Breast
1 small bottle Russian dressing
Salt and pepper to taste
1 small jar apricot jam
1 pkg dry onion soup mix

Wash and dry chicken pieces. Place in bottom of shallow baking dish. Salt and pepper lightly. Mix the dressing, jam and soup mix together and pour over chicken Bake in a 350 oven for 1 ½ hours. Do not cover while baking.

From Roxie Bybee

Master Bread Dough Recipe

From the book Artisan Bread in Five Minutes a Day
Taught by Becca Greaves at Enrichment Activity

3 Cups Lukewarm Water
1 ½ Tbsp Yeast (active dry or instant is fine)
1 ½ Tbsp. Kosher Salt (or 1 Tbsp. table salt)
6 ½ Cups of unsifted, unbleached, All Purpose White Flour
Cornmeal for pizza peel.

Follows the directions for Olive Bread except let the loaf rest for 10 min omit the cornstarch wash and dust with flour before slashing: bake about 30min. (watch a demonstration by the book authors at www.youtube.com. Search for Artisan Bread in Five Minutes a Day and choose the video that is 4.05 min).

You can also bake it in a loaf pan (nonstick only). Fill a lightly greased pan just over half full, let rise for 1 hr 10 min, dust with flour and slash the top, then bake at 450 for 35 minutes or until brown.

VARIATIONS:

Olive Oil Dough Substitute: ¼ Cup Water for ¼ Cup Olive Oil (Last 12 days)

Light Whole-Wheat Substitute: 1 Cup All Purpose Flour for 1 Cup Whole Wheat Flour (last 14 days

European Peasant Bread: Substitue 1 Cup All Purpose flour for ½ cup Whole Wheat Flour & ½ C Rye Flour (Last 14 days)

Deli-Style Rye Substitute: Cup all Purpose Flour for 1 Cup Rye Flour and 1 ½ Tbsp. caraway seeds

Bran Enriched White bread Substitute; ¾ Cup All Purpose Flour for ¾ Cup Wheat Bran (last 14 days)

Portuguese Corn Bread: Substitute 1 ½ cup All Purpose Flour for 1 ½ cup cornmeal (Last 10 days)

Oat Flour Bread: Substitute 1 Cup All Purpose Flour for 1 Cup Oak Flour (last 10 day)


MIX INS:

Can add when first mixing the dough or right before shaping: Amount is per full recipe. Let rest 1 hour before baking)

1 tsp. dried thyme and ½ tsp dried rosemary
2 Cup. Chopped Olives
1 Cup Cheddar Cheese
1 Cup Mashed potato and 2 Tbsp Roasted Garlic
2 Cups cooked spinach, 2/3 C feta Cheese and 1 ½ Tbsp. Sugar

MAKING PIZZA (OR CALZONE):

(You can use the Master Recipe dough from European Peasant, Olive Oil or Light whole Wheat). Dust the top of the container of dough with flour. Grab an orange-sized amount of dough. Add more flour to your dough ball an shape it into a round ball. Roll out the dough ball on a floured surface until it is about ¼ “ thick. You may want to use your hands to help stretch it out too, or let it rest halfway through, then roll it out some more.

Pizza Stone Method
Place the pizza stone in oven on the middle rack. Preheat the oven to its hottest temp (500 or 550) for 20 min. Place the rolled-out dough onto a cornmeal covered pizza peel. Add toppings. Slide the pizza directly onto the pizza stone. Bake approximately 10 min (more or less depending on pizza thickness).

Pizza Pan or cookie sheet Method
Preheat oven to 450. Place the rolled out dough onto a pizza pan or greased cookie sheet. Add Toppings. Bake for appprox. 15 min (more or less depending on pizza thickness).

Olive Bread

(Makes 4 loaves. Recipe may be halved or doubled)

2 3/4 cups lukewarm water
1 1/2 Tbsp yeast (active or instant is fine)
1 1/2 Tbsp kosher salt (or 1 Tbsp table salt)
1 Tbsp sugar
1/4 cup extra virgin olive oil
2 cups chopped kalamata olives
6 1/2 cups unbleached all-purpose flour
Cornmeal for covering the pizza peel

Mix the water, yeast, salt, sugar, olive oil and olives in a 5quart bowl, or plastic food container. Measure the flour using the scoop and sweep method (gently scoop up the flour, then sweep the top level with a knife) and add to the mixture. Mix with a wooden spoon (or a Kitchen Aid with the dough hook attachment) until mixture is well combined. It’s not necessary to knead, just make sure the flour is mixed in well. You can also mix it together with wet hands.

Cover with a lid (not airtight) and let it sit on the counter for 2 or 3 hours. The dough is ready to use now, or you can refrigerate it and it use over the next 12 days.

Preheat oven to 450. Put a baking stone* on the middle rack and an empty boiler tray on the bottom shelf.

Make the Cornstarch Wash: Combine 1/2 tsp cornstarch with 1/2 c cold water. Microwave 30-60 seconds. (This will keep in the refrigerator for about 2 weeks).

Sprinkle a pizza peel (or a cookie sheet) with cornmeal. Dust the surface of the container of dough with flour and pull out a grapefruit-sized amount (1 pound). Hold it in your hands and add a little more flour so it won’t stick to your hands as you gently form it into a ball. Place on the cornmeal covered pizza peel and let it rest for 1 hr (30 min if using fresh dough that is room temp).

Just before baking, paint the surface with the cornstarch wash and slash the top with a serrated bread knife. Slide the loaf onto the baking stone, then pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake 35 minutes, or until the crust is deeply browned. Cool on a rack before slicing.

*If you do not have a baking stone, let the loaf rest on a cookie sheet, then place it in the oven to cook.

---From the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois---

Delicious Bok Choy Salad

Ingredients:
First Step: Salad topping
½ cup butter
2 TB sugar
½ c sesame seeds
2 pkgs Top Ramen noodles (broken/crushed to tiny pieces)
3 oz sliced almonds

Melt the butter and lightly brown the above ingredients. Set aside browned ingredients in a separate container.

Second step: Salad
2 lbs Bok Choy (chop stalks as well as leaf, I also use savoy/chinese cabbage with good results)
4 green onion stalks (chop into small pieces)

Combine the above ingredients into a large salad bowl and refrigerate if not serving immediately.

Third Step: Dressing
¾ cup vegetable oil
¼ cup red wine vinegar
½ c sugar
2 TB soy sauce
1 TB sesame seed oil (this is a crucial ingredient! Find it in the Asian section in a small bottle)

Combine and mix the above third step ingredients.

Fourth step: Salad mixing/preparation
When ready to serve, mix all three prepared ingredients evenly in a large serving bowl.

Just a hint: It is not a good idea to refrigerate the salad if there are leftovers. It doesn't survive the refrigerator.

Courtesy of: Sierra Langford

Tortellini & Tomato Soup

3 tbsp olive oil
1 onion, chopped
3 garlic gloves, minced
1 14 oz. can diced tomatoes
6 cups low-sodium chicken broth
2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
12 oz fresh meat- or cheese-filled torellini or 9 oz fresh ravioli
3 cups chopped fresh spinach or 1 10 oz. package frozen spinach, thawed & drained.
Salt and pepper to taste

(I recommend fresh spinach and Costco 3-cheese Tortellini -- use 1/2 of the 2-pack)

Heat olive oil in large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in brothe and rosemary, bring to a boil. Reduce heat and simmer, covered, 5 minutes. Add pasta, stirring to blend and simmer 5 to 6 minutes more.

Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with fresh parmesan or stir in a spoonful of pesto.

Serves 4-6, 30 minutes prep time.

Pad Thai - Stir-Fried Noodle

• ½ pound Rice Noodles
• 2 Eggs
• 3 Cloves Garlic
• 3 Tbsp oil
• 1Chicken Breast thinly sliced
• ½ cup Bean Sprouts
• ¼ cup green onions
• 2 tsp. roasted peanuts
• 3 Tbsp. Pad Thai sauce
• Lime or cilantro for garnish

Directions: Soak rice noodles in hot water until soft. Drain, and set aside. Next, heat oil in a wok or large heavy skillet. Saute chicken and garlic until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, chicken and pad Thai sauce. You can also add lime juice or red pepper depending on taste. Mix while cooking, until noodles are tender. Add bean sprouts and green onions, and mix for 3 minutes. Garnish with peanuts, lime, or cilantro.

Serves 2 people.

Yellow Curry Chicken

• ½ chicken breast
• 2 cups coconut milk
• 1 cup of potatoes in chunks
• ¼ of a medium sized onion sliced
• 1 Tbsp. sugar
• ¼ tsp. salt
• 1 tsp yellow curry powder
• 1 Tbsp red chili paste

Directions: On low heat, mix yellow curry powder, Red Chili Paste and ½ of the coconut milk until oil separates out of coconut milk. Next, add chicken and potato stirring gently. Add sugar and salt and stir until it is dissolved. Still on low heat, cook for a few minutes allowing the chicken and potatoes to absorb some of the concentrated curry sauce.

Add the rest of the coconut milk and turn up the heat to medium, stirring gently until it is all mixed together. Allow to cook for 10-15 minutes stirring periodically to prevent the coconut milk from burning. If the sauce becomes too thick add a little bit of water. Once the potatoes are soft and become a light yellow color, add the pineapple chunks. Heat the pineapple and then serve with rice.

Serves 1-2 people.

Mango Sticky Rice

INGREDIENTS

• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca or corn starch
• 3 mangos, peeled and sliced

Directions: Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice.

Earthquake Cake

Place in the bottom of a greased 9 x 13 pan the following:

2/3 cup coconut
2/3 cup chocolate chips
2/3 cup crushed nuts

Prepare a chocolate cake mix according the box directions. Pour over other ingredients.

Combine

8 oz. cream cheese
1 cube butter
1 pound powdered sugar

Spoon mixture on to cake batter.

Bake at 350 degrees for 45-50 minutes.