Monthly Archives: November 2015

Soups

Coconut Lime Chicken Soup – Sue Richards

3 T. butter 1 carrot, shredded tai seasoning (see below) 2 c. chicken broth 1/2 bunch fresh cilantro 1 15 oz can unsweetened coconut milk 1 2-2 1/2 pound deli-roasted chicken from the grocery store, shredded 1 c. previously cooked long grain [...]

Read More

Side Dishes

Baked Asparagus Fries – Lizah Leishman

Ingredients 1 cup Panko* 1/2 cup grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 1 pound asparagus, trimmed 1/2 cup all-purpose flour 2 large eggs, beaten Instructions Preheat oven to 425 degrees F. Lightly [...]

Read More

Side Dishes

Zucchini Rice – Lizah Leishman

Ingredients 1 1/2 cups uncooked rice 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can whole kernel corn, drained 2 zucchini, shredded 2 tablespoons unsalted butter Juice of 1 lime 1/4 cup chopped fresh cilantro [...]

Read More

Breads

Relief Society Rolls

1 square softened butter 1/4 c. sugar 2 c. milk 1 T. salt 1 T. yeast 1/4 c. warm water 1 T. sugar 3 eggs (room temperature) 6 c. flour 1. Warm the butter, sugar, milk and salt in the microwave until sugar is dissolved. 2. Mix yeast, water [...]

Read More

Desserts

Chocolate Custard Pie – Josh Davis

Makes one pie Heat to boil one minute: 3/4 c. sugar 1/2 c. flour 3 T. butter 1/4 tsp. salt Mix ingredients below then slowly add above mixture by Tablespoons until mixture is warm then add two dark chocolate candy bars and cook for 3 more [...]

Read More