Aunt Kay's French Bread

 Dad's Aunt K (Kay) lived on "K" Street in Salt Lake. Sometimes, dad would bring home Aunt K's French bread after he visited her on his way home from work. In my head I remember Potato Bread, but in talking to cousin Melanie, she believes it was just French Bread and had the recipe!

Almond Bars - 2 kinds

The first Almond Bars I had were from Krystelle Beyer when we were neighbors in the Bountiful Third Ward. They are a Dutch recipe called Jan Hagels:

1 C butter

1 C sugar

1 separated egg

1 t almond extract

2 C flour

1/2 C blanched, sliced almonds

1 T sugar

1/4 t cinnamon

Beat butter and sugar till fluffy, add yolk and almond; blend thoroughly; add flour, mix; turn dough on greased cookie sheet and spread to edges (flat). Beat egg white, spread on top. Sprinkle with almonds and cinnamon sugar. Bake 350 for 15 minutes. Cut diagonal lines and vertical lines to make a parallelogram shape (the part I don't remember is if you do this before or after you bake them!) I made a note that the crispier they are, the better! And, make sure the middle is thin, too!)

This next recipe was one of cousin Marsha's. We ate these at both Michael's and Sven's funerals, sadly just weeks apart.

Almond Bars

3 C flour

3 C sugar

1.5 C butter (3 sticks)

6 eggs

2 T - 1 oz. almond extract

Slivered or sliced almonds for top

Combine all ingredients and spread in greased jelly roll pan. Sprinkle top with almonds. Bake at 325 for 30-35 until golden.

I got the recipe from Melanie who had done the baking for the funerals; she added: Cream softened butter and sugar together until light and fluffy. Add eggs 2 at a time, combining until incorporated. Add extract. Add flour and mix until just combined. If using unsalted butter, add a pinch of salt. Put sliced or slivered almonds on top and bake. The pan size is a half sheet size baking pan. These store and freeze really well, so they can be made ahead.

Pumpkin Squares

 Evan loves this recipe that his Mom used to make.

Crust:

1 package lemon or yellow cake mix (keep 1 C of mix out)

1/2 C softened butter

1 egg

Mix the above together, press in to a greased 9 x 13

Filling:

2 C pumpkin

3/4 C brown sugar

3/4 C evaporated milk

1 t vanilla

1 t salt

2 eggs

Mix the above together and pour over crust.

Topping:

1 C cake mix

1/4 sugar

1 t cinnamon

1/4 C softened butter

Cut together and sprinkle on top.

Bake at 350 for 45 minutes so a knife comes out clean. Cool. Top with cool whip or whipped cream.

Broccoli Soup

 I missed this broccoli soup when I was at Rick's College that Mom would make, so I suppose she sent me the recipe, and I learned to make it! I've modified the instructions a little so you can use the vegetable water in the soup!

1 stick (8 T or 1/2 C) butter

2 C water

2 C milk

4 t chicken Better Than Bouillon (or bouillon cubes)

1/4 C chopped onion

1.5 lbs broccoli (or 2 10 oz packages frozen, chopped broccoli)

1 C grated cheddar

In one saucepan boil 1.5 lbs fresh broccoli, cooked and chopped (or 2 10 oz. packages of frozen broccoli) in 2 C water with 4 tsp chicken Better Thank Bouillon and 1/4 C chopped onion.

To make white sauce, in another saucepan make a quart of white sauce by melting 8 T butter (until bubbly) over medium heat, stirring constantly to avoid scorching. Add 8 T (1/2 C) flour. Stir constantly until bubbly and thick. Add 2 C milk, heat until bubbly and thick.

When both the white sauce is thickened and the vegetable mixture is cooked, pour the vegetable mixture into the white sauce and stir until combined. 

Stir in a cup of grated cheddar. Season with salt and pepper as desired. 

Delicious in bread bowls.

Baked Ziti

16 oz dry ziti pasta

1 onion, chopped

1 lb. lean ground beef

2 (26 oz) jars spaghetti sauce

1 bag baby spinach, finely chopped (or bag of frozen, thawed)

12 oz Italian cheese blend (or just mozzarella)

1.5 C sour cream

Grated parmesan on top (or cheddar)

Boil water, add pasta, cook for 8 minutes, drain.

Cook meat and onion in large skillet. Add spaghetti sauce and spinach and simmer for 15 minutes.

Preheat to 350. Butter or spray a 9x13. Layer half the noodles, half the Italian cheese, all the sour cream, half of the sauce, the other half of noodles, the other half of the cheese, the other half of the sauce, top with the parmesan.

Bake for 30 minutes, or until cheeses are melted.

Recipe from Kellie Campbell and modified a little.

Southwestern Egg Rolls (chicken, corn, bean burritos) with Avocado Sauce

 This recipe is from my friend Kaylene and it's so yummy!

2 chicken breasts, cooked and cubed (one chicken breast is fine and pork works too!)

1/2 red bell pepper, diced

2 T green onion, sliced (opt)

1 can or 1 C frozen or canned corn

1 can black beans, rinsed and drained

1 can diced green chiles

1 t cumin

1/2 t chili powder

1/2 t salt

Dash of cayenne pepper

2 C shredded cheddar

Flour tortillas

Avocado Dipping Sauce:

1 C ranch

1 avocado, pitted and mashed

1 lime, juiced

Salt, pepper, cayenne to taste

Put chicken in a large bowl, add corn, beans, seasonings, cheese, bell pepper, green onions, and green chiles. Slightly warm the tortillas to make them easier to roll. Place a portion of the filling into each tortilla and roll as tightly as possible. Spray a large jellyroll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops with butter and bake at 400 until golden (20 min?). Puree the sauce ingredients until smooth. Serve sauce with chicken rolls.

This makes plenty if I use regular-sized flour tortillas. This last time I used the big, burrito tortillas and they worked well, but you have fewer of them because they are so big, but you can cut them in half or double the filling recipe.

Coconut Chicken Curry

This recipe comes from Laura Gailard. I've already lost it once, so I thought I better post it here! Very easy and very yummy!

And this is a similar one from Maggan Allred:

Four chicken breasts

eight Yukon Gold potatoes cubed 

one bag baby carrots

2 lb one onion cut in thin slices

Two cans coconut milk 

7.8 Oz golden Curry mild (comes in a box I  cubes) 

Bake in the Crock-Pot on high for 6 hours or until chicken can be shredded. Shred chicken and serve over rice and with naan. (Amazing)