Sister Alatini's Recipes From September's Relief Society Dinner

These recipes are old recipes from my mother and she never wrote them down - they were just by word of mouth.  My mother never cooked with recipes- that’s what made her a great cook.  I know these just because I had watched her over and over again make these recipes.  So I am trying to put these instructions in a way that everyone can understand.  I too only know these recipes by mouth and do not have exact measurements.  I apologize.  If anyone has any questions or gets stumped when making these, just call me and I will be happy to walk you through.  Also Mexican food is very oily and very fattening which is why it is so yummy.  I always say in moderation. Ha! Ha!  It is a nice treat here and there.

Rice:         This rice is a bit different - not the way everyone is used to making rice.  I know I use a rice cooker most of the time, but when you make Mexican rice, you need to have flavor, and unfortunately Mexican rice or Spanish rice is made in a greasy, but tasty, yummy way, and of course, is only eaten every once in awhile. 

1 c. oil

4 c. rice (calrose rice is best)

1 bunch cilantro

2 cubes caldo de tomato or tomato bullion

8 c. water  (2 cups of water for every cup of rice)

seasoning salt, to taste

Use a pot that has a deep dish for several cups of water.  Put about 1 cup of oil in the pot on med high.  Once the oil is hot enough, put 4 cups of rice on the stove with the oil.  Keep mixing the rice into the oil until rice changes to a white color.  When most of the rice has changed colors, add 8 cups of water, mixing the rice very well.  Add 2 cubes of Caldo de Tomato. Chop the cubes into small pieces before putting them in the water.  Chop up one bunch of cilantro into small pieces and throw it into the water.  Add some seasoning salt and mix very well (until you see the caldo de tomato pretty much dissolved.) Cover with a lid letting a crack be open on top to let the steam out.   Turn stove down to med and let cook until water is gone.  I usually watch rice very carefully.  Half way in between, mix it one more time.  Rice is done when all the water is gone.

Enchiladas(Chile quiles) :   

corn tortillas

salt

2 cans green Chile sauce (las Palmas)

cumin

3 cans green chilies

pepper

4 c. oil 

1 boiled chicken,

shredded

cheese

Boil chicken, then shred chicken or cut into pieces.  Put chicken in cooker for about 2 hours with 1 can Green Chile sauce to simmer. Add salt, cumin, and pepper according to your taste.  Add about 3 cans of green chilies to your chicken as well to simmer. When chicken is done, you can start layering.


First put a little green sauce on the bottom of your pan as a base for your tortillas.  Heat up about 4 cups of oil to dunk your corn tortillas in to soften them up.  (You do not fry them to where you are going to make a complete tostada shell.  You just dunk in oil for them to crisp just a little.)   Put in pan one by one to cover the pan (about 7 tortillas all on the bottom of the pan with the sauce.)  Put on top chicken with the sauce.  Add a layer of cheese.  Smother on more green sauce to cover all layers of chicken and tortillas.  Keep repeating this until you have done about 2 or three layers. 

Lemonade recipe: 

Lemonade Kool-aid

Sugar

Mango flavoring (Smart and Final)

Frozen fresh peaches, and sliced lemons

Just mix lemonade kool-aid with sugar according to taste in one gallon container or whatever container you decide to make it in.  Always mix it according to taste with the sugar.  When you put it in a glass pitcher, you then put one to two cups (again according to your taste) of the mango flavoring.  Then just add the frozen fresh peach slices and lemon slices.  This drink is meant to taste good, but also serves as a pretty drink on your table. 

Honey Whole - Wheat Bread

By Gary W. Hogue

One Loaf

Flour – 14.7 oz

Water – 8.4 oz (1+ cup)

Salt – 0.3 oz (1 tsp)

Oil – 1.0 oz (2 Tbs)

Honey - !.6 oz (2 Tbs)

Yeast – 1.0 tsp

Total – 1 lb 11.0 oz

Three Loaves

Flour – 2 lb 12.0 oz

Water – 1 lb 11.1 oz

Salt – 0.9oz (1 Tbs 1tsp)

Oil – 2.4 oz (6 Tbs)

Honey – 4.8 oz (6 Tbs)

Yeast – 2.0 tsp

Total – 4 lb 10.4 oz

1. Measure wheat using a scale. The weight of the wheat equals the weight of the flour. Place wheat in grain mill and mill to flour.

2.    
           2. Add water and salt to Bosch mixer. In measuring cup add oil then honey immediately adding both to mixer – this helps prevent honey sticking to the cup.

     3. Add freshly milled whole – wheat flour to mixer. Add yeast on top of flour


      4. Place lid on Bosch and turn switch to 1. Mix for 8 minutes. After four minutes check texture of dough – should be slightly moist and loose pulling away from the sides of the bowl. If too dry add water a tablespoon at a time. If too loose add more flour. Finish mixing.

     5. Prepare large bowl by lightly coating with oil. Lightly oil hands to prevent dough sticking then roll out dough to oiled bowl and cover with plastic wrap. Let dough rise for 45 minutes.

     6. Roll dough out of bowl onto a lightly oiled surface and fold. To fold grab one end of the dough and pull it into the middle. Fold a few times and then turn it upside down and put it back into the bowl and re-cover. Let rise another 45 minutes.

     7. Repeat step 6 one more time. Time spent in dough rising helps develop flavor and texture – it’s well worth it.

     8. Divide dough into 1 ½ lb pieces – use scale if you want to be exact. (Any extra dough is divided evenly among the pieces.) Keep covered with plastic wrap at all times.

     9. Shape into loaves and place into lightly oiled loaf pans. Cover with plastic wrap and let rise until doubled – about 30 to 45 minutes. Preheat oven to 350 degrees.

      

      10. Put into preheated oven for 20 minutes. Rotate loaves for even baking then bake for another 20 minutes.

      11. Remove bread from bread pans and onto cooling rack. Allow to cool completely – a couple of hours – before putting into bread bags. Never keep in refrigerator – freezer is best. Will keep on counter for a few days.  

Black Bean Brownies

This is an easy recipe I found online with only 2 ingredients. What I learned from this is that you can use a can of beans to replace oil and eggs if needed. Also, only serving is only 2 points on Weight Watchers.

Black Bean Brownies

1 box brownie mix

1 can (15 oz) black beans

Open the can of black beans, rinse well. Place the beans back back in the can. Add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.

You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree!

Bake as indicated on the box.

Makes 20 brownies-- 2 Weight Watcher Points each!

Meatball Soup

Meatball Soup submitted by Linda Black

Meatballs (frozen) – I buy them at Costco or Sam’s – use however many you want.
1  15-ounce can garbanzo beans, rinsed and drained
1  14-ounce can beef broth
1  14-1/2-ounce can Italian-style stewed tomatoes
1-1/2  cups water
1  cup sliced fresh mushrooms
1  teaspoon dried Italian seasoning, crushed
1/4  cup tiny bow-tie pasta or ditalini
3  cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

DirectionsIn a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, frozen meatballs, and Italian seasoning. Bring to boil. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach. Cook for 1 to 2 minutes more or just until spinach is wilted.

Makes 4 main-dish servings.

Make-Ahead Tip: Prepare soup, except do not add spinach; cool. Transfer to airtight freezer container; seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cook over medium heat, stirring occasionally to break up. Stir in spinach as above.

Start to Finish: 15 minutes

Alfredo Sauce

Alfredo Sauce submitted by Margo Pearce

2 c. Heavy Cream

1 stick real butter

3 Tbs. Cream Cheese

1/2 to 3/4 c. Shredded Parmesan Cheese

1 tsp. Garlic Powder

Pinch of Black Pepper

Directions:

Melt butter and cream cheese over medium heat

Add heavy cream and cook for 5 min over med heat. (Never let it boil)

Add parmesan cheese, garlic powder and black pepper and continue to cook until cheese is fully melted.

(You can use fresh garlic - mince it very fine and add it to the butter and let it sweat for a couple of minutes than add cream cheese)

Important - Never let it boil as it will curdle the cream

You can replace the cream with 'Half and Half'. Just add a couple of Tbs of flour to the butter and then it will thicken...

Apple Dumplings

APPLE DUMPLINGS
submitted by Mary Kleinman
1. 2 (8 count) Crescent Rolls
    3-4 Granny apples
2. Peel apples and slice into 16 pieces.
3. Roll apple slices into each Crescent Roll.
4. Place into greased 13 x 9 pan.
5. Melt and pour over apple roll:
        1/2 c. butter
         1 1/2 c. sugar
         1 t. cinnamon
6. Pour 1 (8 oz.) can of 7-up over all.
7. Bake at 350 degrees for 45 min.
8. Serve warm with ice cream/cool whip. 

Meatball Soup

With our lesson regarding Provident Living/ Self - Reliance, we discussed different ways we could incorporate these areas more into our life. One was through cooking our own meals. This blog may be used to post our favorite recipes we can share with one another (also helps us explore more choices). If you have a favorite recipe you would like to share, please send it to: Kleinman.RS@gmail.com

This recipe was submitted by Linda Black - a quick (15 minutes) and easy family favorite!

Meatball Soup

Meatballs (frozen) – I buy them at Costco or Sam’s – use however many you want.
1 15-ounce can garbanzo beans, rinsed and drained
1 14-ounce can beef broth
1 14-1/2-ounce can Italian-style stewed tomatoes
1-1/2 cups water
1 cup sliced fresh mushrooms
1 teaspoon dried Italian seasoning, crushed
1/4 cup tiny bow-tie pasta or ditalini
3 cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

Directions
1.. In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, frozen meatballs, and Italian seasoning. Bring to boil. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach. Cook for 1 to 2 minutes more or just until spinach is wilted.

Makes 4 main-dish servings.

Make-Ahead Tip: Prepare soup, except do not add spinach; cool. Transfer to airtight freezer container; seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cook over medium heat, stirring occasionally to break up. Stir in spinach as above.

Start to Finish: 15 minutes