Sukiyaki

A ward friend of mine made this at a get
together last week. It is so fabulous!


Sukiyaki-Ashley H.

1lb. round steak or roast beef cut in thin strips 2"x1"
1 large onion, cut in quarters, then eighths lengthwise
3 stalks celery cut 1/2" diagonal pieces
4 carrots, cut lengthwise
10-15 mushrooms cut lengthwise


Sauce:
1/4 cup oil
dash garlic salt
1 cube bouillon
1/4 cup brown sugar
1/8 cup soy sauce
1/2 cup water

Using 2T oil or more, brown meat; add onion and sauce. Cover and simmer 3 minutes. Add carrots & cover & simmer 5 minutes. Add celery & mushrooms, cover 3 minutes. Stir after each addition. Thicken with 1T cornstarch to 1/4 cup water. Stir until glossy. Serve immediately.

Optional: Serve over rice.

Carmel Apple Dib

This is easy, delicious and fun. Even gets kids to eat apples!

1 8oz package of Cream Cheese

3/4 to 1 cup Brown Sugar

1 tsp vanilla

You may add nuts, toffee bits, or even chocolate.

Just mix together and serve.

Y-U-M-M-Y
Taco Soup
(And So Easy Too!)

Brown 1 lb. Of Hamburger
With 1/2 Chopped Onion

To The Hamburger Add:
2 Cans Stewed/Diced Tomatoes
1 Can Corn (Undrainded)
2 Cans Pinto Beans (Undrained)
1 Packet Taco Seasoning

Heat & Serve With:
Tortilla Chips, Cheese & Sour Cream

SO GOOD!

Broccoli chicken Cassarole gone wonderfully wrong

Okay, so I was making cassarole and being unoriginal when i realized the C. Mushroom soup was about 4 years past due.  Needless to say I didnt' use it.  I then had to make something up quick.  As usual I didn't write this down until after and I never measured so I am guessing on the measurements.  They should be pretty close though.  

Ingredients of body:

1 1/2 cups broccoli and colliflower - Cooked al dente.

2  - 3 cups pasta (I used rottini, but small noodles work.  Also I used whole grain to give them a stronger flavor.  The sauce may be a bit strong if you use white flour as they just absorb flavors.)

1 1/2 cups chicken cut into small pieces - cooked in a skillet.

1 - 2 cups grated cheddar cheese

10-12 saltine crackers crushed

1/2 cup heavy cream

1 Tbl garlic Powder

2 Tbl Finely chopped onion or minced dried onion

1/4 tsp thyme

1/4 tsp dill weed

Ingredients for Sauce:

1/2 tsp Thyme

1/2 cup milk

1/4 cup sour cream

1/3 cup heavy cream

1 1/2 Tbl condensed Chicken Stock.  (You can find powdered stock so you may need a bit more milk if that is the case.  Chicken Boullion is not the same it is saltier and not as rich.)

2 Tbl flour

2-3 Tbl heavy cream

water as needed

Directions for sauce:

In a sauce pan over med-low heat add milk, sour cream, heavy cream and chicken stock.  While that is heating mix flour and 2-3 Tbl H. Cream until smooth add water until it reaches a consistency of lightly whipped egg white.  Slowly add to sauce pan.  Add thyme.  Stir constantly to avoid burning.  Heat and stir for approx 10 mins.  remove from heat and allow to cool stirring as needed to keep a skin from forming on top.  Sauce is done.

Directions of Body:

Take an 8x8 pan.  Spread the veggies on bottom.  Cover in cream and garlic.  Add pasta on top.  Spread onion on top as well as thyme.  cover top with Chicken pieces.  Slowly pour sauce over top trying to spread it as much as possible.  cover with cheese and finally with crackers.  Bake for 25-30 minutes at 300 degrees uncovered.  Serve.  Makes about 6 servings.

I hope this makes sense and you can all enjoy.  I was very pleasantly surprised.

Have fun

Yummy summer strawberry salad.

As requested this is the recipie from the salad I brought to the girls night. Unfortunately, there is no measuring stuff out so just wing it :)

Salad contents:
Spinach leaves
Cucumbers
Mozzerella Cheese ( the bigger the shread the more colorful it looks)
Strawberries washed and quartered
Almond Slivers

Add contents in a bowl. Adding the strawberries right before serving keeps them fresh and not mushy.

Dressing:
Big tub of frozen strawberries in syrup. (You could probably use fresh strawberries if you want to freeze them yourself.)
1/3 can of frozen limeade

Blend these two together in a blender until smooth. Then add about an inch or half an inch of oil to the top and blend together. The oil is to taste and just to make the mixture the consistancy of dressing.

For turning the salad into more of a meal, just add grilled chicken. I personally haven't tried the chicken, but it sounds fantastic!

Enjoy!!!

Creamy Italian Chicken

*101 Things To Do With A Slow Cooker*

By Stephanie Ashcraft & Janet Eyring

With Summer Here I Figured It Would

Be A Good Time To Share A Favorite

Slow Cooker Dish Of Ours. That Way

We're Not Heatin' Up The House

With Our Ovens Turned On!

Ingredients:

4 Frozen Boneless, Skinless Chicken Breasts

1 Envelope Dry Italian Salad Dressing Mix

1 Can Cream Of Chicken Soup

Directions:

Combine All Ingredients In Slow Cooker.

Cover & Cook On High Heat 6-8 Hours

Or On Low Heat 10-12 Hours.

Serve Over Rice Or Noodles &

A Veggie On The Side!

Yummy Rice Recipe

Rice Recipe

Ingredients:

1 cube butter

2 envelope packages of Lipton Noodle Soup

2 cups rice (can use short or long grain)

5 cups water chicken bouillon

Directions: Heat oven to 350. Make your chicken bouillon water and pour into a 9 x 13 casserole dish. Set aside. Get a fry pan, melt butter and then add rice and soup mix. Brown on medium heat. (like rice-a-roni) then quickly remove and add to casserole dish and stir together carefully without spilling. Then cover with foil. Bake for 1 hour. Water will be absorbed when done.

Note: I half this recipe for the two of us, because it makes a lot of rice.