Christmas Ward Breakfast recipes

Italian Strata
1 ½ lbs Italian Sausage (cooked and drained)
9 eggs
2 ½ cups milk
9 slices bread broken into pieces
1 ½ cups grated cheese
1 ½ tsp. ground mustard
1 can cream of mushroom soup 
4-5 green onions chopped
¼ tsp salt
To prepare: mill all ingredients together except green onions and sausage. Pour into sprayed 9x13 pan.  Put sausage and onions on top.  Bake at 350 degrees for 60- 80 minutes.  Check often after 1 hour. 

Cinnamon Toast Strata
1 lb cinnamon bread broken into pieces
8 eggs
2 ½ cups milk
6 Tbsp. melted butter
¼ cup maple syrup
1 apple chopped (peeled)
To prepare: Mix all together.  Pour into sprayed 9x13 pan.  Top with 8 oz. cream cheese (diced) on top.  Bake at 350 degrees approximately 60 minutes.  

Apple Syrup
 ½ cup sugar
4 tsp. cornstarch
½ tsp. cinnamon (whisk in)
½ cup apple juice
1 tbsp. lemon juice
To prepare: bring ingredients to a boil.  Stir and cool until thickened.  Stir in 2 Tbsp. butter

Christmas Dinner Rice

Rice Pilaf with Toasted Pine Nuts and Craisins   (Sherry Loudon)
2 T Oil                                                                            2 tsp Salt
2 C Rice       1 C Pine Nuts
2 T Chicken Base (bouillon)     1 C Dried Cranberries/Craisins
4 C Water

Toast pine nuts in skillet until lightly browned. Set aside. Heat oil in a stock pot and add rice, stir fry for 2-3 minutes. Add water, chicken base, salt and craisins. Bring to a simmer, cover and cook 20-25 minutes. remove from heat, let rest with lid on for 5 minutes. Fold in pine nuts and fluff with fork. Serve immediately.

Relief Society Recipes (July)

10 Best Pressure Cookers 2014
http://www.comparing.guru/pages/nsearch?seedid=243&origin=google&gclid=CjgKEAjwuMmdBRDljdfi2_qQpxkSJADDCRwsRUq7qevABHhMqrzUgrLzWkfyZmxHXUyue98b5A4O0fD_BwE
   

Easy, Velvety  Microwave Hot Fudge Sauce
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes

Yield: 20 servings   

Microwave chocolate sauce that you can make in just 5 minutes! This is soooooo yummy!

Ingredients

• 1 cup milk chocolate chips
• ½ cup corn syrup
• ¼ cup butter
• 1 can sweetened condensed milk
• 1 tsp. vanilla
• Dash of salt

1. Combine 1 cup milk chocolate chips, ½ cup corn syrup, ¼ cup butter in a 4-cup glass dish and microwave for 1 minute. Stir well.
2. Add 1 can sweetened condensed milk,1 tsp. vanilla, and a dash of salt.
3. Blend well and microwave until bubbly (about 1 minute). Stir and serve over ice cream. Refrigerate remaining sauce in an air-tight container. Will keep for several weeks.

Pressure Cooker Mexican Shredded Pork   My Way by Nancy Judd   

Makes servings USMetricAdjust Recipe (Help)

                        
2 teaspoon garlic powder 
4 teaspoons ground cumin
4 teaspoons ground coriander
4 teaspoons dried oregano   
1/2  teaspoon cayenne pepper
2 bay leaves
1 packet Taco Seasoning
Salt to taste
1 can Ranch Beans or Chili Beans in Sauce

Place the roast in a pressure cooker and add  the garlic powder, cumin, coriander, oregano,  cayenne pepper, beef broth, canned tomatoes,bay leaves, and onion.  Seal the cooker, and bring to full pressure on high heat; When indicator starts to rock reduce the heat to maintain high pressure, and cook for 45 minutes.

Remove the pressure cooker from the heat and put into sink. Run cold water over top until the little pressure gages go down. (See your Pressure Cooker Instruction Book for your pressure cooker type.  Transfer the pork to a serving bowl and shred the meat with forks. Add some of the cooking liquid to pork and the Taco Seasoning packet and toss with pork until well blended. Add more liquid if necessary from the pressure cooker pan.  Taste and add salt and toss again. Add as much salt as needed to your taste. Add undrained can of Ranch Beans. Mix until well blended with pork. Serve with tortilla chips or in tacos. ENJOY!!

                        
      Quick Microwave Apricot Chicken                      
             

This is one of my favorite ways to fix chicken in a hurry. Everybody just loves it and leftovers are always just as good the next day. For variation, I’ve used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. –Vicki Ruiz, Twin Falls, Idaho

4 ServingsPrep/Total Time: 15 min.

• 1/2 cup apricot preserves
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon chicken broth or sherry
• 1 tablespoon canola oil
• 1 tablespoon cornstarch
• 1 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 medium green pepper, chopped
• 1/2 cup salted cashews
• Hot cooked rice

• In a large resealable, combine the first seven ingredients; add
• chicken. Seal bag and turn to coat. Transfer to a shallow
• microwave-safe dish. Cover and microwave on high for 3 minutes,
• stirring once.

• Add green pepper and cashews. Cover and microwave on high for 2-4
• minutes or until chicken is no longer pink, stirring once. Let stand
• for 3 minutes. Serve with rice. Yield: 4 servings.

Lemon Drops (Patti Jones)

Lemon Drops

Cream Together
1 cup butter
2 eggs
1 1/2 tsp lemon extract
1 tsp vanilla


Mix in Bowl: Then add to creamed mix- Then add 4 oz lemon drops crushed (1/2 bag) 
1 1/3 cup sugar
Zest of one lemon (save lemon)

Sift Together
3 cups flour
1 tsp baking soda
½ tsp salt

Add dry to above mixtures.  Do not over mix.  Roll into 1” balls. Flatten with your hand.  Bake 350 degrees for 10 minutes.

Glaze
1 ½ cups powdered sugar
3 TB lemon juice from “naked lemon”