Homemade Egg Noodles

1 small egg, well-beaten
1 Tablespoon milk
1/4 teaspoon salt
1/2 cup flour

Combine egg, milk, and salt in a mixing bowl. Stir in flour until a stiff dough forms. Cover and let rest 10 minutes. Roll out very thin. Allow dough to dry about 20 more minutes. Roll up the dough loosely and cut strips 1/4" to 1/2" through the entire roll. Carefully unroll strips and cut to desired lengths. Drop into boiling salted water or soup. Cook, uncovered, 10-12 minutes.

(Source: "Mormon Pantry - Cooking for Two" by Debbie G. Harman, pg. 58)

Taco Soup

1 onion, chopped (or 1/4 cup dried onions)
1 (16 ounce) can red chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can refried beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can of chicken stock
2 (10 ounce) cans diced tomatoes, undrained
1 can chopped green chilies, drained
1 (1.25 ounce) package taco seasoning
1 (12.5 ounce) can chicken, undrained
sliced olives (optional)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, diced tomatoes, green chilies, canned chicken, and olives in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker to low heat, cover, and cook for 5 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Cinnamon Chips

4 flour tortillas
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter

Spread butter on tortillas. Mix cinnamon and sugar and sprinkle over tortillas. Place tortillas (two at a time) on a cookie sheet and broil until sugar starts to bubble. Repeat with remaining tortillas. Cut tortillas pizza style to make chips. Cool and serve with fruit salsa.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Fruit Salsa

1 cup strawberries
2 kiwifruit
1 apple
1 banana
1/2 teaspoon lemon juice
1/4 cup frozen orange juice concentrate
2 tablespoons sugar

Wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. Serve with cinnamon chips.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Oven-Roasted Vegetables

2 medium potatoes, peeled and cut in medium cubes
2 medium sweet potatoes, peeled and cut in medium cubes
1/2 large red onion, cut in large pieces
2 large carrots, cut in sticks
1/2 pound fresh green beans
3 cloves garlic, crushed or minced
3 fresh rosemary sprigs, cut in 1-inch pieces (or1/2 teaspoon dried rosemary)
3 tablespoons olive oil
Salt and pepper to taste

Put all ingredients in a large bowl and mix until evenly coated with olive oil. Place in greased or non-stick baking pan in one even layer. (Cooking time increases when double layered.)

Roast in preheated oven for 20 to 25 minutes at 450 degrees F. Lower heat to 375 degrees F. for another 15 to 20 minutes or until vegetables are tender. Remove rosemary sprigs. Makes 6 to 8 servings.

Note: High-temperature roasting caramelizes the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables. Any vegetable can be used.

(Source: "The Essential Mormon Cookbook" by Julie Badger Jensen, pg. 79)

Pear Walnut Salad

2 large heads of Romaine lettuce
1 lb. bacon, cut in 1/2" pieces and cooked
3 pears, cut into chunks with or without skin
12 oz. crumbled gorgonzola cheese
1 1/2 cups broken walnuts
Dressing

Dressing:
1 1/2 cups apple cider vinegar OR balsamic vinegar
1 cup sugar
3/4 cup oil
1 medium red onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon dry mustard
2 tablespoons poppy seeds

Cut the red onion into 1" cubes. Put all ingredients in a blender and mix. Toss salad, add dressing, and serve.

Seasoned Potato Wedges and Peas

8-10 yellow potatoes
3 tablespoons olive oil
2 cups snap peas
2 tablespoons Seasoning Mix

Cook potatoes for 8 minutes in microwave then slice like wedges. Lightly fry in olive oil and sprinkle with seasoning mix. Cook until slightly crispy and turn to other side. Toss with snap peas and continue to fry for 1 minute, turning twice. Do not overcook. Peas should be crisp.

Seasoning Mix
Blend together:
1/4 cup sun-dried tomatoes
2 teaspoons dried red chili
1 cup rock salt
2 tablespoons coarse pepper
1/2 cup dried rosemary
1/2 teaspoon dry mustard

And mix separately:
1 teaspoon basil
1 teaspoon lemon peel
2 teaspoons soy oil

Toss the dry ingredients with the oil mix. Bake at 325 degrees F. for 15 minutes on a cookie sheet. Store in an air-tight container to retain freshness.

(Source: "The Gathering of Friends, Vol. 1", Michelle Huxtable and Alyse Christensen, pg. 12)

Peppermint Angel Food Dessert

3/4 cup crushed red and white peppermint stick candy
1/2 cup milk
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
2 teaspoons water
1 pint whipping cream, whipped until stiff
1 angel food cake, sliced into 3 horizontal layers
1/2 cup chocolate syrup

Put candy in milk; heat and stir until dissolved. Soften gelatin in water and add to milk and candy mixture. Chill until it starts to set. Fold into whipped cream. Spread cream mixture over bottom layer of cake. Drizzle chocolate syrup over whipped cream mixture. Place another layer of cake and repeat. Repeat with third layer. Cover outside of cake with whipped cream mixture. Chill and serve. Makes 12 servings.

(Source: Lion House Recipes, pg. 88)

Thrifty Lima Pot

1-1/2 cups (12 oz.) large dry lima beans
3 cups cold water
1 can (1 lb.) tomatoes, cut up
1/4 cup onion, chopped
1/2 teaspoon salt
1 can (12 oz.) luncheon meat, cubed
1 beef bouillon cube
1/8 teaspoon pepper
1 cup milk, regular or skim
3 tablespoons flour
1 teaspoon Kitchen Bouquet, if desired

Rinse beans; place in large saucepan; add water. Bring to boil, cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Do not drain. Add tomatoes, onion and salt; cover and simmer for 75 minutes. Add luncheon meat, bouillon cube and pepper. Bring to boil; reduce heat; simmer 15 minutes, stirring occasionally. Combine milk and flour; add to stew mixture. Cook, stirring constantly, till thickened; stir in Kitchen Bouquet. (Makes 8 servings.)

(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pgs. 86, 87)