Vancouver Recipes

Stuffed Manicotti

2007-10-18T06:10:00.001-07:00

Cook 1 package manicotti tubes according to package directions; drain. Meanwhile, mix together 2 pounds ricotta cheese, 1 beaten egg, 1/4 cup Parmesan cheese, 1 tablespoon Italian seasoning, ground pepper, and garlic powder to taste. Pour about 1 cup spaghetti sauce in 9x13 pan and spread around to coat bottom of pan. Stuff manicotti tubes with cheese mixture and place in pan. Pour remaining spaghetti sauce over stuffed manicotti and sprinkle with more Parmesan cheese. Cover with foil and bake 30 minutes at 350°.

Feel free to mess around with the herbs/spices in the ricotta mixture. I don't like the taste of ricotta and I don't like my original recipe that much, so I do something new to it every time.

To stuff the tubes, I've heard you can leave them uncooked but I haven't tried that yet. I've tried using a spoon and putting the cheese mixture in a zipper baggie and cutting off one corner, which works sometimes. Last time I used a table knife, which worked really well. You'll have some leftover cheese mixture - just plop it in the pan with the manicotti and bake it. It's still good without a manicotti around it.

Chicken Alfredo

2007-08-30T08:55:00.001-07:00

Butter/margarine
2 boneless skinless chicken breast halves, cubed
1 packet Italian dressing mix
1 can cream of mushroom soup
1 cup milk
1 8-oz package cream cheese, cubed

Melt butter in frying pan; add chicken pieces and Italian dressing mix. Cook and stir till chicken is cooked through. Add cream of mushroom soup, milk and cream cheese. Cook and stir till cream cheese is melted and sauce is smooth. Serve with noodles or rice.
Source: Hottie Christine

Easy Breadsticks

2007-08-30T08:50:00.000-07:00

1 1/4 cups water
1 TB yeast
2 TB sugar
2 tsp salt
3 cups flour
1/2 cup melted butter
Garlic powder
Parmesan cheese

Combine water and yeast; set aside. Combine sugar, salt and flour. Add wet stuff to dry stuff. Mix together and set aside to rise for 20 minutes. Preheat oven to 375° and grease a 9x13 pan. Spread dough in pan; brush with melted butter and sprinkle with garlic powder and Parmesan cheese. Bake 20-25 minutes. Remove from pan immediately (place on cookie sheet) and cool for a few minutes; cut into strips. (I cut the big breadstick in half lengthwise first, then cut the two pieces into long skinny strips.)
Source: Teresa G.

Buche de Noel (Yule Log)

2006-12-30T19:21:00.000-08:00

Source: Christmas Recipes from the Lion House, copyright 1989, Hotel Temple Square Corporation

Cake Roll:
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Filling:
1 cup whipping cream
2 tablespoons sugar

Frosting:
1/3 cup cocoa
1/3 cup margarine, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla
1 to 2 tablespoons hot water
Green and red candied cherries (optional - for garnish)

Preheat oven to 375°. Line a jelly-roll pan (10 x 15-inch) with wax paper; grease paper.

Prepare cake roll: Beat eggs in mixer bowl on high speed till thick and lemon colored, about 5 minutes. Gradually beat in 1 cup sugar. Beat in water and 1 teaspoon vanilla on low speed. Sift together flour, 1/4 cup cocoa, baking powder, and salt; add to egg and sugar mixture, beating just till batter is smooth. Pour into jelly roll pan. Bake 15 minutes. Cool 5 minutes in pan. Turn out onto a dish towel sprinkled with powdered sugar. Remove wax paper and roll cake and towel from short end; cool.

Prepare filling: Beat whipping cream till stiff. Add sugar. Unroll cake, and spread whipped cream over cake. Roll up again and place seam-side down on serving plate.

Prepare frosting: Mix cocoa, margarine, 2 cups powdered sugar, and vanilla. Add hot water till smooth and of spreading consistency. Cover roll with frosting, making strokes with fork tines to resemble bark. Decorate with green and red candied cherries, if desired. Refrigerate till ready to serve. 10-12 servings.

Tips:
- Use cooking spray to cover the wax paper and use plenty of it. The wax paper I used went to the edges of the bottom of the jelly roll pan, but not up the sides, which ended up being perfect. The cake was so thin, about as thick as a cookie, that it was very easy to loosen it from the sides of the pan by running a butter knife along the sides. Make sure to cut a large enough piece of wax paper so the ends stick up on the short ends of the pan. This will create a handle to pull on when removing the cake from the pan.

- Be liberal with the powdered sugar on the dish towel. Don't be afraid to use too much. You can brush it off the roll before you frost it, but if you don't use enough, the cake will stick to the towel. Be sure the roll cools completely before you unroll it to spread the whipped cream filling.

- For the frosting, START with 1-2 tablespoons of hot water. It won't be enough to make the frosting of spreading consistency. Gradually add more hot water until it's the way you want it.

Crunchy Onion Loaf

2006-12-30T19:06:00.000-08:00

Source: Christmas Recipes from the Lion House, copyright 1989, Hotel Temple Square Corporation

1 tablespoon dry yeast
1/4 cup lukewarm water
1 envelope onion soup mix
2 cups water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons Parmesan cheese
2 tablespoons shortening
5 to 5 1/2 cups flour
1 egg yolk, beaten
Cornmeal
1 egg white, beaten

Soften yeast in 1/4 cup water. Mix soup mix and 2 cups water in saucepan and simmer 10 minutes. Add sugar, salt, Parmesan cheese, and shortening. Cool to lukewarm; add 2 cups of the flour, egg yolk, and yeast and beat. Add remaining flour a little at a time till dough is stiff enough to knead. Turn out on lightly floured surface and knead till smooth and elastic. Place in bowl, cover, and let rise till doubled in bulk. Punch down and divide in half. Shape into two round loaves. Place on greased baking sheet sprinkled with cornmeal. Cut several diagonal slashes in top and brush with egg white. Bake at 375° for 30 minutes.

Tips:
- "Lukewarm," to me, feels like bath water or slightly cooler.
- Don't use a hand mixer for this recipe. The dough likes to travel up the beaters.
- Kneading till "smooth and elastic" makes the bread feel like bubble gum after you've chewed it awhile - stretchy and springy, but not rock hard.
- When "rising" my bread dough, I always turn my oven up to 200°, turn it off, then put the bowl (needs to be oven safe, not Tupperware) in the oven.
- The dough is doubled in bulk when you can stick two fingers into it and it will hold the shape of your fingers.
- Use plenty of cornmeal and go easy on the egg white - use just enough to cover the loaf. If you use too much, it drips and makes the loaf stick to the baking sheet. But do use it because it gives the loaves a really nice shine.

Cookie Dough Brownies

2006-10-07T09:19:00.000-07:00

Brownie:
1 cup semisweet chocolate chips
1/2 cup margarine, softened
1 cup sugar
3 eggs
1 tsp vanilla
1 1/4 cups flour
1/4 tsp baking soda
3/4 cup chopped walnuts

Heat oven to 350°. Melt chocolate chips in microwave; cool slightly. In a bowl, cream margarine and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking sodea; add to batter and stir in walnuts. Spread in a greased 9 x 13 baking pan. Bake 16-22 minutes or till a toothpick comes out clean. Cool on wire rack.

Cookie Dough Topping:
1/2 cup margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 TB milk
1 tsp vanilla
1 cup flour
1 cup semisweet chocolate chips

In a bowl, cream margarine and sugars. Beat in milk and vanilla; gradually add flour. Stir in chocolate chips. Drop batter by spoonfuls onto cooled brownie and spread carefully. Cut into squares.

The cookie dough topping is not baked and the brownies should be stored in the refrigerator.

Creamy Vegetable Soup

2006-10-06T09:43:00.000-07:00

This recipe was given to me by my friend JaNee' R. in Evergreen ward.

2 cups chicken broth
1 cube margarine
3 cups water
1 tsp salt
4-5 potatoes, peeled & chopped
5-6 carrots, peeled & chopped
1 onion, chopped
1 bag frozen broccoli
1 can cream of celery soup
2 pints half & half
1 cup shredded Monterey Jack cheese

In a large pot, heat chicken broth, margarine, water and salt until margarine is melted. Add vegetables and simmer over medium-low heat. When vegetables are cooked to your liking, add soup, half & half and cheese; stir till smooth. Add pepper to taste.

Raspberry Truffle Brownies

2006-10-06T09:24:00.000-07:00

Brownie layer:
1 1/4 cups semisweet chocolate chips
1/2 cup margarine
3/4 cup brown sugar
2 eggs
2 TB water
1/2 tsp baking powder
3/4 cup flour

Heat oven to 350°. Melt chocolate chips and margarine; cool. Beat eggs and sugar; add chocolate and water and mix. Stir in flour and baking powder. Bake in a 8 inch round or 9 inch heart-shaped pan for 30-35 minutes. Cool completely.

Truffle layer:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 cup semisweet chocolate chips, melted
1/3 cup seedless red raspberry jam

Beat together cream cheese and powdered sugar; add jam and beat. Add melted chocolate chips and beat. Spread cream cheese mixture on top of cooled brownie.

Drizzle:
1/4 cup semisweet chocolate chips
1 tsp shortening

Melt together and drizzle over truffle layer. Chill at least 2 hours before serving. Cut into very tiny pieces.

Hawaiian Haystacks

2006-03-17T12:15:00.000-08:00

2 cans cream of chicken soup
1 cup chicken broth
2 cups cooked, chopped chicken
4 cups cooked long-grain rice
Toppings: chow mein noodles, chopped tomatoes, chopped celery, chopped peppers, chopped green onions, pineapple chunks, grated cheese, slivered almonds, sunflower seeds, coconut

Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken; simmer 8-10 minutes, until heated through. On 8 individual plates, layer all ingredients - first rice, then chicken gravy, then toppings. Serves 8.

Chicken in a Pot

2006-03-10T12:28:00.000-08:00

Quantity can vary - just depends on how much you want and how much you've got..

Boneless, skinless chicken breasts
Sliced onions
Sliced peppers
Canned diced tomatoes (I like the Italian seasoned kind)

Put all ingredients in crock pot and cook on low heat for a few hours. Or you can cook it on high for an hour or two.

Serve over steamed rice.

Mmmmm. And super easy!

Recipe Request - Refrigerator Cookies

2006-03-07T15:49:00.000-08:00

Have any good refrigerator cookie recipes, the kind you roll into a long roll and then slice? Sidnee was baking some the other day and I walked into her house and they smelled so good. I was thinking it would be a good "free time" thing to do, make a bunch of cookie dough and freeze it for later. Thanks!

Pineapple Cottage Cheese Salad

2006-03-04T19:55:00.000-08:00

1 small pkg. lime Jell-O
1 cup small curd cottage cheese
1 cup drained crushed pineapple, juice reserved
1 small carton Cool Whip

Drain pineapple and reserve juice. Add enough water to make 1 cup. Bring to a boil. Dissolve Jell-O in hot juice mixture. Add 1 tray of ice cubes and stir until Jell-O thickens. Remove remaining ice cubes. Add cottage cheese, pineapple and cool whip. Let set in fridge until firm.

Ham, Egg, and Cheese Pockets

2006-03-02T14:00:00.000-08:00

This one comes from a B&B in Maine. Their breakfasts were so good that I asked for the recipes!

12 slices of ham
Shredded Cheese
12 eggs

Preheat oven to 350 degrees.

Slice ham slices in half. Spray muffin tin with Pam or other non-stick spray. In each muffin cup, press two half pieces of ham, criss-crossing the pieces. Spoon in about 1 Tablespoon of shredded cheese and gently press it to the edges, leaving a "bowl" for the egg. Carefully crack one egg into each pocket.

Bake for 15-20 minutes. (Cooking time will depend on your oven.) Try not to open oven door while baking, but do make sure not to burn them! If you have a window on your oven door, it is most useful! When the egg white is fully cooked and egg yoke is still a little runny - they are perfect!

Busy Night Special

2006-02-28T11:40:00.000-08:00

This is a simple one-pan meal that my mom used to make on the busiest night of the week. (So, her name for it changed from time to time. I remember it being called Tuesday Night Special, Wednesday Night Special, or Thursday Night Special, depending on the year and what activities we had going on.)

1 pound ground beef
2 cups white rice, uncooked
1 pkg Taco Seasonings
1 can of vegetables - your choice: corn or green beans (both are equally yummy)
4 cups water

Cook the beef and drain fat. Add rice, seasonings, can of veggies, and water. Bring to boil. Reduce heat, cover and let cook for 20 - 25 minutes, until rice is cooked and water is absorbed. Season to taste and if desired, sprinke with shredded cheese.

Chocolate Sour Cream Frosting

2006-02-27T20:48:00.000-08:00

1 cup semisweet chocolate chips
1/4 cup margarine
1/2 cup dairy sour cream
2 1/2 cups sifted powdered sugar

In a saucepan, melt chocolate chips and margarine over low heat, stirring frequently. Remove from heat and cool about 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating till smooth and of spreading consistency. Store cake in the refrigerator. Makes enough to frost tops and sides of an 8-inch double layer cake.

Brown Sugar Glazed Carrots

2006-02-27T20:35:00.000-08:00

2 pounds baby carrots, washed
2 tablespoons margarine
2 tablespoons brown sugar
Dash salt

Steam carrots. In a saucepan, combine margarine, brown sugar and salt. Stir over medium heat. Add carrots and cook about 2 minutes or until glazed. Season to taste with pepper.

Crock Pot Beef in Onion Gravy

2006-02-27T20:31:00.000-08:00

2 cans cream of mushroom soup
1 envelope onion soup mix
4 tablespoons beef broth
2 tablespoons quick-cooking tapioca
2 pounds beef stew meat

In crock pot, combine soup, soup mix, broth and tapioca; let sit 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over hot cooked noodles or mashed potatoes. Serves 6.

Cola-baked Ham

2006-02-27T20:30:00.000-08:00

1 boneless fully cooked ham (4-6 pounds)
½ cup water
1 12-oz can regular cola
2 tablespoons brown sugar

Preheat oven to 325°. Place ham in a roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes. Add water to the pan. Cover and bake 1 ¼ hours. Pour cola over ham; sprinkle with brown sugar. Bake, uncovered, 30-45 minutes longer or until a meat thermometer reads 140° and ham is heated. Let stand for 10 minutes before slicing. Great for sandwiches.

Chicken Nuggets

2006-02-27T20:28:00.000-08:00

3 tablespoons margarine, melted
2 teaspoons Worcestershire sauce
2 pounds boneless skinless chicken breast halves, cut in 1-inch pieces
¾ cups bread crumbs
1/3 cup Parmesan cheese

Preheat oven to 450°. In a bowl, stir together margarine and Worcestershire sauce; add chicken and toss to coat. In a plastic bag, shake together bread crumbs and Parmesan cheese. Add chicken pieces a few at a time, closing bag and shaking to coat pieces well. Place chicken pieces in a single layer in a 15x10 inch pan. Bake 7-9 minutes or till no longer pink. Serves 4.

Breaded Ranch Chicken

2006-02-27T20:27:00.000-08:00

¾ cup crushed cornflakes
¾ cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves (2 pounds)
½ cup butter or margarine, melted

Preheat oven to 350°. In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 pan. Bake, uncovered, for 45 minutes or until chicken juices run clear. Serves 8.

Tanya’s Juice

2006-02-27T20:26:00.000-08:00

1 can frozen orange juice concentrate
1 cup sugar
1 package red Kool-Aid (any flavor)

Place ingredients in 1 gallon pitcher; mix together. Fill pitcher to the top with water and stir.

Ro-Tel Dip

2006-02-27T20:24:00.000-08:00

1 can Ro-Tel tomatoes
Velveeta cheese, cut in small squares

Microwave, stirring occasionally, till cheese is melted. Stir and serve with Tostitos.

Pineapple Cheese Roll

2006-02-27T20:23:00.000-08:00

2 8-oz packages cream cheese, softened
1 8 ½ -oz can crushed pineapple, drained
2 tablespoons finely chopped green onions
1 tablespoon seasoned salt
1 cup chopped pecans

Press all juice out of pineapple; combine with cream cheese, green onions and seasoned salt. Mix well. Refrigerate for several hours; shape into a log and roll in chopped pecans. Refrigerate till ready to serve. Serve with crackers or veggies.

Bacon-Chestnut Tidbits

2006-02-27T20:22:00.000-08:00

1 pound bacon, strips cut into 4 pieces
2 cans whole water chestnuts
1 ½ cups barbecue sauce

Preheat oven to 375°. Wrap each piece of bacon around a water chestnut; secure with a toothpick. Place on foil-covered cookie sheet and bake 10 minutes. Drain and place tidbits in a casserole dish. Pour barbecue sauce over tidbits. Cover and bake 15 minutes.