tag:blogger.com,1999:blog-62563036778411211022024-03-05T02:03:07.879-05:00The Burton Ward Cookbookthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-6256303677841121102.post-63870601592182282242009-02-17T10:31:00.002-05:002009-02-17T10:37:02.378-05:00S.O.S.By Kristin <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Riedel</span><br /><br />1 pound ground meat<br />1 pound ground sage sausage<br />1 pound <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Velveeta</span> cheese<br />pkg. of small sliced <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">pumpernickel</span> bread<br /><br />Fry the the meats together. Once the meat is thouroughly cooked mix the diced Velvetta cheese to the meat mixture and stir until the cheese is melted. You can also add garlic pepper and worchestershire sauce to add more flavor. Add a spoonful of the mixture to the slices of pumbernickel bread and bake in the oven at 350 for 15-20 min.the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-30678713867144630742009-02-17T10:23:00.003-05:002009-02-17T10:30:49.299-05:00Cheesy Potatoes (Funeral Potatoes)By Kristin Riedel<br /><br />Saute:<br />3 chopped green onions<br />1/4 cup butter (1/2 stick)<br /><br />Mix together:<br />1 can cream of chicken soup<br />1 pint sour cream<br />2 cups grated sharp cheddar cheese<br />2 pounds Oreida Hash Browns<br />Sauted onions and butter<br />Salt and pepper to taste<br /><br />Place this in a 13x9" pan<br /><br />Bake at 350 degrees for 1 hourthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-27935426969083152802009-02-09T15:32:00.001-05:002009-02-09T15:33:54.908-05:00Classic Pecan Pie Filling-by Denise Robison<br /><br />3 eggs<br />1 cup sugar<br />1 cup corn syrup<br />2 Tbsp melted butter<br />1 tsp vanilla<br />1 ¼ cups pecans<br />1 9 inch unbaked pie crust<br /><br />Preheat oven to 350 degrees. In a medium bowl with fork beat eggs slightly. Stir in sugar, corn syrup, butter and vanilla until blended. Stir in pecans. Pour into <a href="http://burtonwardcookbook.blogspot.com/2009/02/pie-crust.html">pie crust</a>. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-29021369972204198192009-02-09T15:31:00.001-05:002009-02-09T15:34:34.346-05:00Apple Pie Filling-by Denise Robison<br /><br />6 cups Apples, peeled, cored, and thinly sliced<br />½ to ¾ cup sugar<br />2 T. flour<br />1 tsp cinnamon<br />Dash nutmeg<br /><br />Mix together flour, sugar, cinnamon, and nutmeg. Toss apples with sugar flour mixture. Transfer to the pastry-lined pie plate. Dot apple filling with 1 T. butter cut into pieces. Adjust top crust over filling. Seal, flute edge, and cut slits in top crust. Sprinkle with sugar, if desired. Cover edge with foil. Bake at 400 degrees for 50 minutes or until top is golden and the fruit is tender.the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-83050072025137403752009-02-09T15:30:00.000-05:002009-02-09T15:31:10.914-05:00Pie Crust-by Denise Robison<br /><br /><span style="font-weight: bold;">Pastry for Single-Crust Pie</span><br />1 ¼ cups all-purpose flour<br />¼ tsp salt<br />1/3 cup shortening<br />3 to 4 Tbs cold water<br /><br />Stir together flour and salt. Cut in shortening. Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Repeat until moistened. Press dough into a ball. Between two pieces of wax paper, roll dough from center to edges. When dough is about 12 inches in diameter remove top sheet of wax paper and wrap the pastry around rolling pin and off of the bottom sheet of wax paper. Unroll onto a 9-inch pie plate. Ease pastry into pie plate. Trim to ½ inch beyond edge of pie plate, fold under extra pastry and flute edge. Bake as directed in individual recipes.<br /><br /><span style="font-weight: bold;">Pastry for Double-Crust Pie</span><br />2 cups all-purpose flour<br />½ tsp salt<br />2/3 cup shortening<br />6 to 7 Tbs cold water<br /><br />Stir together flour and salt. Cut in shortening. Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Repeat until moistened. Press dough into a ball, and cut in half. Between two pieces of wax paper, roll one half of dough from center to edges. When dough is about 12 inches in diameter remove top sheet of wax paper and wrap the pastry around rolling pin and off of the bottom sheet of wax paper. Unroll onto a 9-inch pie plate. Ease pastry into pie plate. Trim pastry even with rim of pie plate. For top crust, roll remaining dough. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust ½ inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-40947240106056097132008-12-26T16:18:00.000-05:002008-12-26T16:20:51.871-05:00Turkey Cranberry Wreath<p><span style="font-family:Times New Roman;"><span style="font-size:130%;color:#800000;"><br /></span> </span></p><p><span style="font-family:Times New Roman;"><b>2 pkg. (235g each) refrigerated crescent rolls<br />1/2 C. mayonnaise<br />2 T. honey Dijon mustard<br />1/2 tsp. coarsely ground pepper<br />2 C. cooked turkey, chopped<br />1/2 C. celery, sliced<br />3 T. fresh parsley, snipped<br />1/2 C. dried cranberries<br />4 oz. Swiss cheese, shredded (1cup)<br />1/4 C. walnuts, chopped (optional)<br />1 egg, separated</b> </span></p><p><span style="font-family:Times New Roman;"><b>Preheat oven to 375°F.</b> </span></p><p><span style="font-family:Times New Roman;"><b>Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)</b> </span></p><p><span style="font-family:Times New Roman;"><b>Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.</b> </span></p><p><span style="font-family:Times New Roman;"><b>Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.</b> </span></p><p><span style="font-family:Times New Roman;"><b>Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.</b> </span></p>the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-90895890353323174982008-12-19T14:51:00.002-05:002008-12-19T14:57:26.820-05:00Better Than Sex CakeWARNING!<br /><br />This recipe is not for the faint of heart (or diabetics). It contains HUGE amounts of calories and probably fat - don't question this or try to change it. Just enjoy and share with a lot of friends!<br /><br />1 box german chocolate cakes, prepared according to box<br />1 can sweetened condensed milk<br />1 jar hot fudge topping<br />12 oz cool whip<br />3-4 score bars, crushed<br /><br />Bake cake. As soon as it comes out of the oven poke holes all over with the handle of a wooden spoon. Pour condensed milk over the top. Let cool. Spread the jar of hot fudge over the top and let this set. When set and totally cool top with cool whip and candy.<br /><br />By: Kadiethe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-62554518300834827482008-12-19T14:45:00.004-05:002008-12-19T14:51:07.564-05:00Baked spinach and artichoke dipPreheat oven to 350 degrees.<br /><br />Mix:<br />1 (10 oz) package spinach, thawed and drained<br />1 (14 oz) can artichoke hearts drained and chopped<br />2 (8 oz) packages cream cheese at room temperature<br />1/2 c sour cream<br />4 cloves of garlic, minced<br />3/4 c shredded mozzarella<br /><br />Topping:<br />1 cup shredded mozzarella<br />1/4 c grated parmesan<br />salt and pepper, to taste<br /><br />Assemble and bake for 30 minutes or until the top is brown and bubbling<br /><br />By:Kadiethe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-60964740939189608632008-12-19T14:38:00.003-05:002008-12-19T14:51:31.955-05:00Baked Potato Soup2 large baked potatoes (400 degrees for 1 hour)<br />2/3 c butter<br />2/3 c milk<br />6 cups milk<br />1 heaping tablespoon chicken bouillon<br />3/4 t salt<br />3/4 pepper<br />2 green onions chopped<br />8 oz sour cream<br /><br />Cut potatoes into small cubes, leaving skin on and set aside. In large pot combine butter and flour. Add the milk and bring to a boil, like making a white sauce. Stir until it thickens. Add bouillon, salt and pepper. Then add cheese, green onion and potato cubes. A few minutes before serving stir in sour cream.<br /><br />Garnish with shredded cheese and crumbled bacon<br /><br />By Kadiethe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-91702224894642916072008-11-20T10:21:00.005-05:002008-11-20T10:35:04.001-05:00Bean Salsa<div style="text-align: left;"><span style="font-size:85%;">by Trina Anderson</span><br /><br />1 can black eyed peas - drained<br />1 can kidney beans - drained<br />1 can black beans - drained<br />1 can corn - drained<br />1 1/2 cans green chilies<br />1 can diced tomatoes<br />1 8oz Italian Dressing<br /><br />Mix everything together and sprinkle with Garlic Powder.<br /><br />Serve with chips - Tostitos Scoops!<br /><br /><br /><br /></div>the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-91176086267268113422008-11-13T06:08:00.005-05:002008-11-13T06:18:06.337-05:00Penne with Chicken and Pesto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPx2shLLoQeeUIfvClvUseu6tymUU0RC0AkUhyphenhyphenIQmbF_alH4ocQUwaNiSvjsj_bsr143GMOGM_XsWQWSsirvGcqRN7ssixoMhNQBPY_vDbZ7_5BbJUQLnFjMCVsZJkIz1ZEycw3d6qG8g/s1600-h/chicken.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPx2shLLoQeeUIfvClvUseu6tymUU0RC0AkUhyphenhyphenIQmbF_alH4ocQUwaNiSvjsj_bsr143GMOGM_XsWQWSsirvGcqRN7ssixoMhNQBPY_vDbZ7_5BbJUQLnFjMCVsZJkIz1ZEycw3d6qG8g/s320/chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5268098726530737138" /></a><br /><br /><br />By Kristin Riedel<br /><br /><br />INGREDIENTS <br />1 (16 ounce) package penne pasta <br />2 tablespoons butter <br />2 tablespoons olive oil <br />4 skinless, boneless chicken breast halves - cut into thin strips <br />2 cloves garlic, minced <br />salt and pepper to taste <br />1 1/4 cups heavy cream <br />1/4 cup pesto <br />3 tablespoons grated Parmesan cheese <br /><br />DIRECTIONS<br />Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. <br />Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-53486833908913876672008-09-24T17:21:00.003-04:002008-09-24T17:28:15.996-04:00Buttermilk Syrup*This syrup is delish! I also like to cook it a little longer and it turns into a wonderful caramel sauce for ice cream or eating by the spoonful!!
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<br /><meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 2.4 (Win32)"><style type="text/css"> <!-- @page { size: 8.5in 11in; margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="margin-bottom: 0in;"><span style="font-family: georgia;">3 cups sugar</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">1 1/2 cups buttermilk</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">4 T karos syrup</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">2 sticks butter</span></p><p style="margin-bottom: 0in;"><span style="font-family: georgia;">2 t baking soda</span></p><p style="margin-bottom: 0in;">
<br /><span style="font-family: georgia;"></span></p>Mix all together in a large pan, boil for 5 minutes. Then remove from heat and add 4 t vanilla<p style="margin-bottom: 0in;"> </p>
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<br />Kadie Duffythe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-79845019925662910482008-09-18T19:31:00.002-04:002008-09-18T19:35:40.664-04:00Carrot Pineapple Muffins-by Abby Welker<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1DyoDVFHFZmj98nQqiZQd_ky2mmYD_bY52oLgBFdNAJasSk1u7WNqGX41fwHKOb3HVb_IuWOEK7S8OtYoEh_h72RwaGG-MQLEcLEn5XQkCHB8Im9s-62qZWRI-ZexBSCPqUh0Zbx6M4/s1600-h/muffins.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1DyoDVFHFZmj98nQqiZQd_ky2mmYD_bY52oLgBFdNAJasSk1u7WNqGX41fwHKOb3HVb_IuWOEK7S8OtYoEh_h72RwaGG-MQLEcLEn5XQkCHB8Im9s-62qZWRI-ZexBSCPqUh0Zbx6M4/s400/muffins.jpg" alt="" id="BLOGGER_PHOTO_ID_5247508516766103570" border="0" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Don't let the name deter you - these muffins are SO good and depending on how you make them, they can be very healthy and filling!<br /><br /><span style="font-size: 130%;">Carrot Pineapple Muffins</span><br /><br />Preheat oven to 375 degrees. - makes about 15 regular sized muffins. (odd number, I know, but that's how much my batch made...)<br /><br />In a medium bowl, combine the following:<br />1 c. sugar<br />2/3 c. oil (or plain applesauce)<br />2 lg. eggs<br />1 t. vanilla<br />1 c. grated carrots (or half carrot, half apple)<br />1 c. crushed pineapple<br />1/2 c. (or more) chopped pecans or walnuts<br /><br />Mix together until combined.<br /><br />In a large bowl, combine the following:<br />1 1/2 c. flour (or white wheat flour)<br />1 t. cinnamon<br />1 t. salt<br />1 t. baking soda<br />2 t. baking powder<br /><br />Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.<br /><br /><span style="font-size: 130%;">just a thought</span>:<br />Something I LOVE is ground flax seed (found in the baking aisle). I add this to EVERYTHING! I'll add a Tablespoon of that to the mix for just a touch of flavor and some good fiber. You could also add a Tablespoon of wheat germ for the same reasons.<br /><br />Try different fruits, veggies, and nuts in your muffins - have fun with it.the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-80470861524102189172008-09-13T21:04:00.003-04:002008-09-13T21:07:57.311-04:00Kids Favorite Fruit SaladIngredients:<br />1 (17 oz) can fruit cocktail<br />1 1/2 cups miniature marshmallows<br />1/4 cup drained maraschino cherries, halved<br />2 medium bananas, sliced<br />1 medium apple, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">coarsely</span> chopped<br />1 1/2 cups frozen whipped topping, thawed<br />or sweetened whipped cream<br /><br />1. In large bowl, combine all ingredients except whipped <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">topping</span>, mix lightly.<br /><br />2. Gently fold in whipped topping.<br /><br />3. Serve <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">immediately</span>, or cover and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">refrigerate</span> until serving time.<br /><br /><br />Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-15036899852648085892008-09-13T20:48:00.003-04:002008-09-13T20:56:51.860-04:00Resurrection RollsIngredients:<br />Crescent rolls<br />Melted butter<br />Large Marshmallows<br />Cinnamon<br />Sugar<br /><br />1. Preheat oven to 350 degrees<br /><br />2. Give each child a triangle of crescent rolls.<br /> ( This represents the cloth that Jesus was wrapped in.)<br /><br />3. Give each child a marshmallow. Cut in half.<br /> ( This represents Jesus)<br /><br />4. Dip the marshmallow in melted butter.<br /> (This represents the oils of embalming)<br /><br />5. Dip the marshmallow into cinnamon and sugar.<br /> (which represents the spices used to anoint the body.)<br /><br />6. Wrap the coated marshmallow tightly in the crescent roll.<br /> (This represents the wrapping of Jesus' body after death.)<br /><br />7. Place in a 350 degree oven for 10-12 minutes<br /> ( The oven represents the tomb.)<br /><br />Note: Bake in cupcake paper liners and muffin tins.<br /><br />When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, He is risen. ( The marshmallow and the crescent roll is puffed up, but empty.)<br /><br />My Mom did this for Easter 2008, with her grandchildren.<br /><br />Sugar Doodle Website<br />Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-69274332954889844962008-09-13T20:31:00.002-04:002008-09-13T20:38:18.877-04:00Monkey Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0osFF_5nbjLFm9w1swTMMFFFzEUvEKQh-insrgRnhULx9zJUYSUAYuXxRH8rEWWYhwqTXCPLlSgEDLmxoA8w5DYMbEIVa1FyxDkJerI0NC20ddZnFazzYMD364JAP7mkOEK0Q5DQ-Bc/s1600-h/monkey+bread.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0osFF_5nbjLFm9w1swTMMFFFzEUvEKQh-insrgRnhULx9zJUYSUAYuXxRH8rEWWYhwqTXCPLlSgEDLmxoA8w5DYMbEIVa1FyxDkJerI0NC20ddZnFazzYMD364JAP7mkOEK0Q5DQ-Bc/s200/monkey+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5245668125182279362" border="0" /></a>3 (12 oz) packages refrigerated biscuit dough<br />1 cup white sugar<br />2 teaspoons ground cinnamon<br />1/2 cup margarine or butter<br />1 cup brown sugar<br />1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">cutp</span> chopped walnuts (optional)<br />1/2 - 1 cup raisins<br /><br /><br /><br />1. Preheat oven to 350 degrees. Grease one 9 or 10 inch tube pan.<br /><br />2. Mix white sugar & cinnamon in a plastic bag. Cut <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Biscuits</span> into quarters. Shake 6 to 8 biscuits into sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Continue</span> until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.<br /><br />3. In a small saucepan, melt butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.<br /><br />4. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.<br /><br /><br /><br />This is an old time favorite that I remember making as a kid with my Mom. My kids love it!!!<br />Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-60350339437354541532008-09-13T19:57:00.003-04:002008-09-13T20:04:37.821-04:00Indian Corn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrimH2dcWPTLQ8sJZf8qJsL933Y-Nas7_3UbmAcVst2SkaVP7KEJDWUSpq5yNHmv0x6m7fJ69AQjuACKDVBhGCO0pmxL-OmYWU5b497xsINItGyI8_BP4Z8ok0VOV-aGphyphenhyphenrgHEZ0zOE/s1600-h/Thanking+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrimH2dcWPTLQ8sJZf8qJsL933Y-Nas7_3UbmAcVst2SkaVP7KEJDWUSpq5yNHmv0x6m7fJ69AQjuACKDVBhGCO0pmxL-OmYWU5b497xsINItGyI8_BP4Z8ok0VOV-aGphyphenhyphenrgHEZ0zOE/s200/Thanking+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5245659541778571698" border="0" /></a>1/4 cup butter or margarine<br />1 package (10.5 oz) mini marshmallows<br /> Yellow food coloring<br />8 cups peanut butter and chocolate puffed corn cereal<br />1 cup candy-coated chocolate pieces, divided<br />10 lollipop sticks<br /> Tan and green raffia<br /><br />Makes 10 servings<br /><br /><br /><br />1. Line large <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">baking</span> sheet with waxed paper; <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">set</span> aside.<br /><br />2. Melt butter in large heavy saucepan over low heat. Add marshmallows; stir until melted and smooth. Tint with food coloring until desired shade is reached. Add cereal and 1/2 cup chocolate pieces; stir until evenly coated. Remove from heat.<br /><br />3. With lightly greased hands, quickly divide mixture into 10 oblong pieces. Push lollipop stick halfway into each piece; shape like ear of corn. Place on prepared backing sheet. Press remaining 1/2 cup chocolate pieces into each "ear". Let stand until set.<br /><br />4. Tie or tape raffia to lollipop sticks to resemble corn husks.<br /><br /><br /><br />Silly Snacks<br />Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-61156068584479210532008-09-13T19:43:00.002-04:002008-09-13T19:52:01.288-04:00Octo-Dogs and Shells<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxDXWXq-BMpL66Nn1bA8LuOj4b5tRFDYU8VuBu5Mzjixxome3CqDrJz0_ZmMtpCwgyiXxGT78BlJcE1W5CU6P_NokP6vVjVxaMq4nehQB0qRqiEBghgpcIn7UDxxSaU_KvJkDEM5GK5E/s1600-h/Shells+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxDXWXq-BMpL66Nn1bA8LuOj4b5tRFDYU8VuBu5Mzjixxome3CqDrJz0_ZmMtpCwgyiXxGT78BlJcE1W5CU6P_NokP6vVjVxaMq4nehQB0qRqiEBghgpcIn7UDxxSaU_KvJkDEM5GK5E/s200/Shells+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5245655822381934434" border="0" /></a>4 refrigerated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">hot dogs</span><br />1 1/2 cups uncooked small shell pasta<br />1 1/2 cups frozen mixed vegetables<br />1 cup prepared Alfredo sauce<br />Prepared yellow mustard in squeeze bottle<br />Cheese-flavored fish-shaped crackers<br /><br />Makes 4 servings<br /><br /><br /><br /><br />1. Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at top. Slice each segment into half vertically, creating a total of 8 "legs". Repeat with remaining hot dogs.<br /><br />2. Place hot dogs in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">medium</span> saucepan; cover with water. Bring to a boil over medium-high heat. remove from heat; set aside.<br /><br />3. Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between 4 plates.<br /><br />4. Drain <span class="blsp-spelling-error" id="SPELLING_ERROR_2">octo</span>-dogs. Arrange one <span class="blsp-spelling-error" id="SPELLING_ERROR_3">octo</span>-dog on top of pasta mixture on each plate. Draw faces on "heads" of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">octo</span>-dogs with mustard. Sprinkle crackers over pasta.<br /><br /><br />Silly Snacks<br />Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-39078748098933729662008-09-13T19:31:00.003-04:002008-09-13T19:40:55.071-04:00Chicken Quesadillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FaZeiu8Pd1hco2efcVOTPobf34LgKJKaRUnG1uDlrT_hfjvkQFe6etrwMp8Y0fNvrnN61jZEK-4XkGL_8VQAxtRxKWNooRtXlQ38yMKFK6lmAOgu9i3DRB9m-08Jj4I4yVFvvQ35-3U/s1600-h/chicken+q+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FaZeiu8Pd1hco2efcVOTPobf34LgKJKaRUnG1uDlrT_hfjvkQFe6etrwMp8Y0fNvrnN61jZEK-4XkGL_8VQAxtRxKWNooRtXlQ38yMKFK6lmAOgu9i3DRB9m-08Jj4I4yVFvvQ35-3U/s200/chicken+q+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5245652735576061826" border="0" /></a>1 can Campbell's condensed Cream of Chicken Soup<br />1 jalapeno pepper, seeded and finely chopped (optional)<br />1 cup shredded Cheddar cheese<br />1 1/2 cups chopped cooked chicken<br />8 flour <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tortillas</span> (8")<br />Salsa<br />Sour Cream<br /><br /><br /><br />1. Mix soup, pepper, 1/2 cup cheese and chicken.<br /><br />2. Place tortillas on 2 baking sheets. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and press edges together.<br /><br />3. Bake at 400 F. 8 min. or until tortillas are crisp. Sprinkle with remaining <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">cheese</span>. Serve with salsa and sour cream.<br /><br />Makes 4 servings<br />Prep Time: 15 min.<br />Cook Time: 8 min.<br /><br />Campbell's Soup Back Label Recipes<br />Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-52938563494492217902008-09-13T19:08:00.004-04:002008-09-13T19:39:16.604-04:00Beef And Mushrooms Dijon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0NPi36o-YXRXYzbjbmFhXT3kYAzTjzIU15haRoDaJr56ZB4cTncZXi1_K7LOTna3_mAFummZueM4fEuiHJlN8mxYDVjLVZt51gsexa4Dc4irP0yjqX1uBlk-8P0N5EjBX-uO4mYcgks/s1600-h/Steak+and+Rice+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0NPi36o-YXRXYzbjbmFhXT3kYAzTjzIU15haRoDaJr56ZB4cTncZXi1_K7LOTna3_mAFummZueM4fEuiHJlN8mxYDVjLVZt51gsexa4Dc4irP0yjqX1uBlk-8P0N5EjBX-uO4mYcgks/s200/Steak+and+Rice+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5245646846196603474" border="0" /></a>1 lb. boneless beef sirloin steak, 3/4 " thick<br />2 tbsp. vegetable oil<br />2 cups sliced mushrooms<br />1 medium onion, sliced<br />1 can Campbell's condensed Cream of Mushroom Soup<br />1/2 cup water<br />2 tbsp. Dijon-style mustard<br />4 cups hot cooked rice<br /><br />1. Slice beef into very thin strips.<br /><br />2. In skillet over medium-heat, heat half the oil. Cook beef in 2 batches until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">browned</span>, stirring<br /> often. Set beef aside.<br /><br />3. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender.<br /><br />4. Add soup, water and mustard. Heat to a boil. return beef to pan. Heat through. Serve over rice. If desired, garnish with fresh chives.<br /><br />Makes 4 servings<br />Prep Time: 15 min.<br />Cook Time: 25 min.<br /><br />Campbell's Soup Back Label Recipes<br />Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-30707491497828556702008-09-13T18:55:00.004-04:002008-09-13T19:17:05.956-04:00Oven-Baked Chicken Parmesan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFvxG1NVRg4effva4uYL8pJaorrwGrvHqFmPa2YAtDhOwijhTQIXnRlQuOsPmPmMJXBVHl48Jd_9P46fCFIeejXwW_qowYs4M2-pTOLqa0htCDf4b7Xaie-5I-oDKFADobEdoU8vMKg8/s1600-h/chicken+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFvxG1NVRg4effva4uYL8pJaorrwGrvHqFmPa2YAtDhOwijhTQIXnRlQuOsPmPmMJXBVHl48Jd_9P46fCFIeejXwW_qowYs4M2-pTOLqa0htCDf4b7Xaie-5I-oDKFADobEdoU8vMKg8/s200/chicken+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5245645896665993234" border="0" /></a><br />Ingredients<br /><br />4 boneless, skinless chicken breast halves (about 1 1/4 pounds)<br />1 egg, slightly beaten<br />3/4 cup Italian seasoned dry bread crumbs<br />1 jar (26 to 28 oz)<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ragu</span> Old World Style Pasta Sauce<br />1 cup shredded mozzarella cheese<br />Makes 4 servings<br /><br />1. Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well.<br /><br />2. In 13x9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.<br /><br />3. Pour <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ragu</span> Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink. Serve, if desired, with hot cooked pasta.<br /><br />Prep Time: 10 minutes<br />Bake Time: 30 minutes<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_2"></span> Trina Andersonthe Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-60861573588216518282008-09-12T05:54:00.002-04:002008-09-12T05:58:23.915-04:00Cucumber Saladby Kristin Riedel<br /><br />3 cucumbers<br />1/2 of a large onion<br />Miracle whip<br />Ranch dressing<br />Milk<br /><br />Peel and slice the cucumbers into circles. Dice the onions. Now the rest is up to you. I don't usually measure things I just add them until it taste right. Maybe 2 TBS of miracle whip, a good squeeze of dressing and 1/4 cup (?) of milk. It's better when you can taste more of the ranch dressing than miracle whip.the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-51040930251572023412008-09-12T05:49:00.002-04:002008-09-12T05:54:17.380-04:00Macaroni Saladby Kristin Riedel<br /><br />Macaroni pasta noodles<br />1 6oz can of tuna in water<br />2 celery sticks<br />1 cup of frozen peas<br />Miracle whip<br /><br /><ul><li>Boil the pasta.</li><li>Drain the tuna.</li><li>Cut the celery into small pieces.</li><li>Drain and rinse the cooked pasta.</li><li>Add all of the ingredient together. I don't have a specific measurement for the Miracle whip you just keep adding it until the salad isn't dry. </li><li>Refridgerate until cold.</li><li>Sprinkle with salt and pepper and enjoy.</li></ul>the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-78293450800597994812008-09-12T05:43:00.002-04:002008-09-12T05:49:18.911-04:00Pasta Saladby Kristin <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Riedel</span><br /><br />Spiral pasta noodles<br />1 large onion<br />2 cucumbers<br />1 large tomato<br />1 small can of black olives<br />1 16 oz Italian dressing<br />McCormick's Salad Supreme<br />Sharp cheddar cheese (shredded)<br /><br /><ul><li>Boil the pasta.</li><li>Dice onions, cucumbers, and tomato's.</li><li>Drain the pasta and rinse with cold water.</li><li>Place the pasta and vegetables in a large serving dish and add the dressing (not all 16oz is needed).</li><li>Sprinkle with Salad Supreme and mix together.</li><li>Just before you eat add the cheese.</li></ul>the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0tag:blogger.com,1999:blog-6256303677841121102.post-27165663295992528232008-09-12T05:37:00.002-04:002008-09-12T05:42:59.151-04:00Grilled sausage and marinaby Kristin Riedel<br /><br />Italian sausage<br />Emerill's marina sauce<br />Mozzarella cheese<br />1 large onion<br />Mini sub buns<br /><br />Slice the sausage in half leaving them connected by the skin then grill them. Warm the sauce in a sauce pan and toast the inside of the buns. Cut the onion into thin strips. Add the sausage to the bun, then the cheese, next the sauce and last the onion. YUM!the Burton Ward Relief Societyhttp://www.blogger.com/profile/11064165683402045006noreply@blogger.com0