Chicken Salad Pasta

Serves 36 People

12 chicken breast 

1 can of cashews

1 bunch of red grapes halved

3 cups of celery chopped finely

1 cup mayonnaise

1 cup miracle whip

1 tbsp. lemon juice

3 to 4 shakes of curry powder

½ cup of sugar (or to taste)

1/8 to ¼ cup of cream to thin to right consistency

1. Boil the chicken in 4 cups of water with onion, celery ends, salt and pepper. Cut chicken in bite sized pieces and spread chicken on big piece of tin foil. Season chicken and celery with salt, pepper and onion salt until desired flavor. (This is an important step for the flavor of the salad)
2. In a separate bowl combine mayonnaise and miracle whip, sugar, and curry powder. Thin with lemon juice and cream. Dump chicken and celery in bowl and chill. Just before serving stir in grapes and cashews.
3. 2 boxes of bowtie pasta (may need to add more dressing) mix in before chill.  

Courtesy of Kim Matthews

Funeral Potatoes

This famous and well-loved favorite can be found at most ward dinners and funerals.

12 large potatoes or 1(32 oz) bag frozen shredded hash browns
2 (10-3/4 oz) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/2 cup chopped onion
2 cups crushed born flakes
2 Tbls butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 -inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, cour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minute. Makes 12 servings.

Courtesy of: The Essential Mormon Cookbook

Onion Rings

Ingredients:
Vegetable Oil for frying
3/4 cup flour
1/2 cup milk
1/2 tsp salt
1 egg
3 lg. Spanish or Bermuda onions, cut into 1/4 inch slics and separated into rings.

Directions:
Heat Oil to 375 degrees.
Beat remaining ingredients (except onions) until smooth.
Dip each ring in batter nad fry a few onions at a time, about 2 minutes, turing once.

Selma's Potato Dumplings

4-6 medium potatoes, mashed (can us leftovers)
1 small loaf wheat bread (homemade is best)
1 cup flour, divided
Salt
Milk
2 eggs, beaten

1. In a large bowl, tear bread as if you're making stuffing.
2. Add beaten eggs, 3/4 c flour and a little milk just to moisten bread. You don't want it soaked, just a little more than damp.
3. Add mashed potatoes and mix together until mixture holds together so you can make balls. It should feel damp.
4. Make into balls about 2-1/2 inches in diameter and roll into remaining flour.
5. Place in boiling salted water until dumplings float on top, cook 2 minutes longer. They should not be doughy inside.

Corn Bread Dressing (stuffing)

Bake, Cool, Crumble
1 pkg corn bread mix – follow pkg directions
1 pk onion soup mix
6 cups soft bread crumbs

½ cup margarine
1 cup celery
1 teas sage
2 eggs, beaten
Salt and pepper
1-1 ½ cups warm milk

Mix corn bread, add soup mix and bread crumbs. Bake according to cornbread directions. Cool and crumble.
Sautee margarine and celery.
Combine bread, celery, sage, eggs and warm milk together.
Place in turkey or casserole dish. Bake at 350 degrees until golden brown.

Courtesy of: Joan Stoddard

Sweet Potato Casserole

This recipe was personally given to us by the Chef at Ruth's Chris Steakhouse in Salt Lake City restaurant.

Serves 4-6 People.

INGREDIENTS
Sweet Potato Mixture
3 Cups Mashed Sweet Potatoes
1 Cup Sugar
½ tsp Salt
1 Tsp Vanilla
2 Each, Eggs well beaten
½ Cup Butter

Crust Mixture
1 Cup Brown Sugar ( I prefer a half cup of sugar on top instead)
1/3 Cup Flour
1 Cup Chopped Nuts (pecans preferred)

PROCESS
1. Combine Crust Mixture in mixing bowl and hold on the side.
2. Combine Sweet Potato Mixture ingredients into a mixing bowl in the order listed. Combine thoroughly.
3. Pour Mixture into buttered 9x9 baking dish.
4. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
5. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.