Monday, May 3, 2010

Val's Chicken Rolls

Valene Terry

8 oz. cream cheese softened
4 T butter softened
1 tsp. lemon pepper seasoning
2 C cooked chicken, diced
1 4oz. can mushrooms, drained
2-3 stalks celery, diced
2 cans crescent rolls
1 stick margarine melted
1 pgk. herb dressing mix crushed, chicken flavor

Beat together until thoroughly combined, cream cheese and butter. Add lemon pepper, chicken, mushroom and celery. Lay out two triangles of crescent rolls so you have a rectangle. Fill center of each with chicken mixture. Fold edges and pinch together. Dip in melted butter and roll in dressing crumbs. Place on ungreased baking sheet and bake at 375 for 15-20 minutes.

Friday, April 16, 2010

Best Lemon Meringue Pie

Gloria Valla - Bridge (best friend from jr high in Lompoc!)

1 baked 9" deep dish crust
1 1/4 c sugar
6 T cornstarch
2 c water
1/3 c lemon juice
3 large egg yolks (save whites for meringue)
1 tsp lemon extract
1 tsp plain white vinegar
3 T butter or margarine

Mix sugar and cornstarch in pan, add water. In small bowl combine eggs yolks w/lemon juice, whisk well. Add to the sugar mixture, cook over medium hear until mixture boils, boil ONE minute and then turn off heat. Add lemon extract, butter and vinegar. You can add a drop of yellow food coloring now to make a darker yellow. Pour into baked pie shell, cover with meringue and brown in the oven.


1 T cornstarch
2 T water
1/2 c boiling water
3 egg whites
1/2 c sugar
1 tsp vanilla
Pinch of salt

Blend cornstarch and warer in small saucepan, add boiling water, cook - stirring until clear and thick (happens quickly). Remove from heat, let stand until completely cool. Beat egg whites until foamy, gradually add sugar a little at a time until stiff peaks form. Turn to low and add salt and vanilla and gradually add cornstarch mixture. Turn mixer to high and beat well, spread on pie and bake at 350 for 10 minutes or until top is a pretty golden brown.

Tuesday, November 17, 2009

Sara's Salsa

Val Romrell

12-14 tomatoes
2 fresh jalapenos
2 cans shoe peg corn
2 small cans chopped olives
2 large bunches green onions
1 bunch cilantro
Salt & Pepper to taste
1 tsp fresh lime juice
1 small bottle Zesty Italian Salad dressing

Dice tomatoes and all ingredients. Combine and blend with Zesty Italian salad dressing and let marinate for 30 minutes before serving.

Monday, November 2, 2009

Easy Strawberry-Banana Ice Cream

Sister Ferney/10th Ward RS

½ gallon vanilla ice cream
½ gallon pineapple sherbet
2 pkgs. frozen strawberries
3 bananas sliced
1 c. chopped pecans or walnuts

Partially thaw ice cream & sherbet, then mash together and add remaining ingredients and re-freeze. You will want to double this recipe!

(This is similar to our family favorite dessert. You can just use sherbet and no ice cream for lower calories!)

Easy Chicken & Rice

Sister Ferney/10th Ward RS

2 cups milk (Use 2 cups water and 2/3 cup powdered milk)
2 cups white uncooked rice
2 cans cream of chicken soup
1 tsp seasoned salt
1 can chicken
1 can mixed veggies or any favorite vegetable (optional)

There are two ways you could prepare this recipe:

Method 1: Preheat oven to 350 degrees. In a bowl, combine the milk, rice, cream of chicken soup, canned veggies (optional) and seasoned salt. Pour into a lightly greased 9 x 13 pan. Flake canned chicken on top. Cover and bake for 30 minutes. Take out of the oven and stir. Bake another 30 minutes, or until the rice is cooked through. Enjoy!

Method 2: Cook rice on stovetop according to package instructions. Mix soup, a little milk to thin (won’t need the full 2 cups called for in the recipe), veggies and chicken. You can eat this as soon as it is heated through, or you can bake it for awhile, but that takes another dish and more energy costs.

Notes: Like many rice recipes, this one is very versatile. You can add lemon pepper for a little "zing", or red pepper flakes for some spice. Parsley is always good for some nice color, and don't forget about onion powder and garlic powder. Also, this recipe contains pantry foods only. If you have refrigerated items on hand, put them to use! Sprinkle some grated cheese on top for extra yumminess

Easy Tuna Casserole

Sister Ferney/10th Ward RS

(serves 3-4)

8 oz pasta (macaroni, shells, whatever you have)
1 can tuna (5-6 oz) (could use canned chicken or salmon)
1/2 can peas (or other veggies)
about 1/4 cup Italian dressing

If you are rotating this meal (i.e., serving it when you aren't really living off your food storage), make it with frozen or fresh peas. You could also add cubed cheese.

Cook pasta according to package directions. Drain. Mix in tuna, veggies, and Italian dressing. Mix. Serve hot or cold!

Note: Could try using a can of Cream of Mushroom or Cream of Celery soup instead of the Italian Dressing.

Taco Bean Soup

Sister Ferney/10th Ward RS

1 can black beans
1 can Great Northern beans
1 can kidney beans
1 can tomatoes
1 can corn
3/4 cup salsa
1/2 tsp onion powder
1 Tbsp taco seasoning

Combine all ingredients into a pot and simmer for 30 minutes. (Or, combine it all into a crockpot and simmer). Can serve with chips, sour cream and grated cheddar cheese if available.

Note: this recipe can also be made with dry beans. Cover all your beans with a few inches of water and soak for a few hours, or overnight. Then rinse the beans and cook until tender before using in the recipe.