Cottage Cheese Enchiladas -- Jewell Knell

1 Cup Sour Cream
2 Cups Cottage Cheese
1 2oz Can Green Chilies, Chopped
1 Dozen Tortillas, Flour or Corn
2-3 Cups Shredded Cheese
1 Cup Heated Enchilada Sauce

Mix together sour cream, cottage cheese and chilies. Set aside. Fry tortillas in hot oil; drain. On each tortilla arrange 2 Tablespoons sour cream mixture and 1 Tablespoon cheese; roll up and place in baking pan. Cover with enchilada sauce and remainder of sour cream mixture and top with cheese.

Bake at 350 for 20 minutes

Tater Tot Casserole -- Jewell Knell

Brown 1 lb Hamburger
add 1/2 Onion (diced)
Mix in 1 Can Cream of Mushroom Soup
1/2 can Water or Milk
1 Cup Sour Cream
Mix above ingredients with 1 lb tater tots (frozen), then hamburger. Top with grated cheese.

Bake 30 minutes at 350

Baked Beans -- Jewell Knell

2 Large Cans Pork & Beans
1 Can Pineapple Tidbits (drained)
Bacon as much as you would like
1 Green Pepper (chopped)
1 Large Onion (diced)
2 Cups Ketchup
3/4 Cup Brown Sugar
2 Tablespoon Worcester Sauce

Bake 350 for 2 Hours. Stir Occasionally

Funeral Potatoes - Mother Jewell's recipe, but Mary's handwriting...

2 - 24 oz Hash Browns
2 Cans Cream of Chicken Soup
1/2 Onion
1/2 Cup Grated Cheese
1 Cup Sour Cream

Thaw hash browns in 9X13 pan. Saute onions until clear, add soup and cheese until it is melted. Turn off heat. Add sour cream. Mix into potatoes. Top with crushed buttered corn flakes. Bake 350 for 45 minutes.

Vinagrette Dressing -- by Mark Magleby as told to Emily by Mother Jewell

2 Cups Canola Oil
1/3 Cup Red Wine Vinegar
1 Small Purple Onion -- about the size of a tennis ball
1/2 Cup Sugar
2 Tablespoons Dijon Mustard
2 Tablespoons Salt
Fresh Pepper to taste

Puree in blender until smooth

Orange Apricot Jam -- Jewell Knell

10 Cups Ground Apricots
10 Cups Sugar
1 Package Pectin
Boil for 20 minutes, then add:
1 Large Package Orange Jell-o
Boil 5 Minutes
Bottle
Hot Water Bath for 10 minutes

Dill Pickles -- Jewell Knell

30-36 Cucumbers
3 Cups White Vinegar
3 Cups Water
6 Tablespoons Salt (non-iodized)
In each quart bottle put 1 garlic clove, 1 pinch alum, dry dill sprigs, 1/2 Teaspoon pickling spice.

Cold Pack Boiling 5 Minutes

Eclairs -- Emily Smith

Vanilla Custard

4 cups milk---warm in big sauce pan

Whip together separately, then add to milk…

12 egg yolks

1 ½ cups sugar

8 T cornstarch

1 Teaspoon Vanilla

Stir over medium-high heat until thick. Thickens quite rapidly! Stir, stir, stir! Spread on cookie sheet and let cool.

Whip 2 Cups Heavy Whipping Cream, fold into custard once cool.

Cream Puffs

Boil:

1 C water

1/4 C butter

Stir in:

1 C sifted flour

Whip in 4 eggs one at a time

Delicately spoon desired amount on to parchment papered cookie sheet. Shape with fingers. Can also just scoop with an Ice cream scoop for perfectly round puffs.

Bake at 425° for 20 minutes then 375° for 20 minutes.

Once cool, insert custard in via pastry bag. You can also slice open, fill and top, but not as nice as when you use a pastry bag. Top with chocolate gnocchi or Chocolate Butter Cream frosting, depending on taste.

Gnocchi

8 oz Dark Chocolate (the finer quality chocolate, the better the frosting)

6 oz Milk Chocolate

1/2 Cup Heavy Whipping Cream

Vanilla Custard -- Emily Smith

4 cups milk---warm in big sauce pan

Whip together separately, then add to milk :

12 egg yolks

1 ½ cups sugar

8 T cornstarch

1 Teaspoon Vanilla

Stir over medium-high heat until thick. Thickens quite rapidly! Stir stir stir! Spread on cookie sheet and let cool.

Whip 2 Cups Heavy Whipping Cream, fold into custard once cool.

May be used for various recipe -- posted on this blog:
Éclair's
Banana Cream Pie
Coconut Cream Pie
Fruit Tort

Pasta with Basil Vinaigrette -- Emily Smith

Basil Vinaigrette Dressing
(mix in food processor or blender – also I put variation depending… I often add more lemon….)

4 Large garlic cloves

2 T Dried basil

1 ½ t. Sugar

1 T Dry mustard

3 T fresh lemon juice

6 T Red wine vinegar

2 t Salt

1 t. Fresh ground pepper

1 ¼ C Olive oil

XXXX

2 Zucchinis, halved lengthwise and cut into ½ in. pieces

12 oz Dried fusilli (curly noodles or bow-ties, or whatever pasta you want)

3 Cooked chicken breasts, skinned boned and ½ in cubes

2 Med. Tomatoes, diced – or sweet cherry tomatoes

3 Green onions, chopped

12 Black olives

1 green or yellow pepper

½ C Grated fresh parm cheese

Mince garlic in food processor. Add basil, sugar, mustard, lemon juice, salt and pepper. Process 10 seconds. With machine is running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 ¾ C.

Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with ¼ cup dressing. Gently combine chicken, zucchini, pasta and green onions. Adjust seasonings and dressing to taste. Spoon salad onto platter. Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately. (I usually just mix it all in)

Pretzel Jell-o Salad - Camille Dahl

Crust: 

2 c. crushed pretzels

3/4 c. melted butter or margarine

2 tsp. sugar

Mix crushed pretzels and sugar, add melted butter, mix well.  Press lightly into 9X13.  Bake 8 min. at 400 .  Let cool.

 Filling: 

1 8oz. cream cheese, softened

½  c. sugar (or 2 packets Equal, or to taste)

2 c. Whipped Cream – sweeten with equal

Mix cream cheese and sugar / substitute.  Fold whipped cream.  Spread on cooled crust.

 Topping: 

2 - 3oz. Sugar-free Raspberry Jell-o

1 - 12 –14 oz. Frozen Raspberries (or fresh)

2 c. boiling water

Dissolve jell-o in boiling water, add frozen raspberries,

let set 10 minutes.  Pour onto filling.  Refrigerate for 2-3 hours before serving.

Recommend making the day before

Can use strawberry jello and berries

German Pancakes -- unknown author

12 Eggs

2 Cups milk

2 Cups flour

1/3 Cup sugar

1 Teaspoon salt

1 Teaspoon vanilla

12 Tablespoons butter

Mix all ingredients in a blender except butter. Melt butter in pan you intend to cook pancakes in. Pour batter in pan. Bake @ 375 for 10 minutes.

Smaller Batch:

6 Eggs

1 Cups milk

1 Cups flour

1/4 Cup sugar

1/2 Teaspoon salt

1/2 Teaspoon vanilla

6 Tablespoons butter

Mix all ingredients in a blender except butter. Melt butter in a smaller pan you intend to cook pancakes in. Pour batter in pan. Bake @ 375 for 10 minutes.

Em's Cho. Chip Cookies

½-Cup Shortening

½-Cup Butter

1-Cup Brown Sugar

1-Cup White Sugar

1-Teaspoon Mexican Vanilla

Whip together for approximately 2-3 minutes then add…

2 Eggs

Whip another 8-10 minutes

In a separate bowl, mix together the following:

2 Cups Flour

½-Teaspoon Salt

1-Teaspoon Baking Powder

½-Teaspoon soda

Incorporate with the wet ingredients, just barely…

Then…Mix by hand or with a dough hook:

2 Cups Oatmeal – quick oats or regular

2 Cups Chocolate chips

Bake at 375° 8-13 minutes, depending on how large you make them. Key is to under bake…. If you over bake – remove from the cookie sheet immediately as they will continue to cook.

Variations: add 1-cup walnuts and or coconut, or use several variations of chocolate – dark, milk, semi-sweet, white, etc.

Holiday Chex Mix - Mary Purser

4 Cups Corn Chex

4 Cups Rice Chex

9 oz Golden Grahams

1 ½ Cup Coconut

2 Cups slivered Almonds

Can also add other nuts and M&M’s – after pouring hot stuff on…

Boil 1 Cup Karo Syrup

1-Cup Sugar

¾ Cup Margarine or Butter

Boil 2 minutes. Pour over Chex Mix.

Calico Beans from Joe Webb (Emily's bro in law)

1 lb Hamburger

½ lb Bacon

1 Medium Onion

Brown together… add

1 T. Yellow Mustard

¼ Cup Catsup

1-Tablespoon Vinegar

¾ Cup Brown Sugar

1 14 oz Can Kidney Beans - drained

1 14 oz Can Butter Beans – drained

1 14 oz Can Pork and Beans – partially drained

Slow cook in crock-pot, or 45 minutes on stove

Honey Candy --Grandma Jewell

Mix the following:
2 Cups Honey
1 Cup Sugar
1 Cup Cream
Cook over medium heat until reaches the hard ball or crack stage, when dropped in cold water. Pour onto buttered platter. When cooled some, add licorice flavor (anise oil) or other desired flavor. When more cool, pull until golden color. Shape into rope like pulls and cut into 1 inch pieces. Wrap in wax paper .

Peanut Brittle -- Grandma Jewell

3 Cups Sugar
1 1/2 Cup Corn Syrup
1 1/4 Cup Water
Cook until 231 degrees
Slowly add 2 3/4 Cups Raw Peanuts. Continue cooking to 320 degrees. Remove from stove and add 2 Tablespoons butter. Prepare ahead then add: 1 Teaspoon Vanilla, 1/2 Teaspoon Soda, 1 Teaspoon Salt. Mix well. Pour on slab and stretch as thin as possible or desired. As soon as batch is hard enough, break and eat!

Caramel or Caramel Popcorn - Grandma Jewell

1 Square Butter
1 lb Brown Sugar
1 Can Eagle Brand Milk
1Cup Corn Syrup (lite karyo syrup)
1 Pinch of Salt
Drizzle of Vanilla (Grandma says after it has cooled a bit)

Cook all ingredients together in heavy pan stirring constantly. Add pinch of salt. Check consistency by dripping into cup of cold water. When desired firmness is reached you are done! Now pour over popcorn --- careful not to get burned. Grandma Jewell would mix in two double paper brown bags.

For caramels, usually cook longer, pour into Pyrex pan (8x10) and let cool. Cut in squares or wrap in wax paper.

Broccoli Soup - Grandma Jewell

2 Cups Chicken Broth
1 1/2 lbs Fresh or Frozen Broccoli
1 Large Onion, Diced
1/2 Cup Flour
1/2 Teaspoon Dry Mustard
1/4 Cup Butter or Margarine
1 1/2 Cups Grated Cheddar Cheese

Cook broccoli and onions in broth water until tender. While cooking, melt butter; stir in flour and seasonings. Slowly add milk, cooking while stirring until thickened and bubbly. Add the this white sauce to broth base. Add cheese; heat until melted. Serve hot. (This recipe is good with cauliflower or mushrooms.)

Taco Soup - Claudia Knell

1 lb Hamburger, brown
1 Packet Taco Seasoning
1 Med Onion, sautee
Add 2 can diced stewed tomatoes
1 Large Can V8 Juice
1 Can Garbanzo Beans
1 Can Kidney Beans
1 Can Great Northern Beans
1 Can Pinto Beans
2 Cans Whole Kernel Corn

Garnish with some or none of the following: Taco Chips, Cheese, Sour Cream, Limes, Cilantro

Choclate Sauce for Ice Cream by Grandma Jewell

1/2 C Milk
1 Cup Sugar
3T Cocoa
1/2 Cup butter or Margarine
1 Teaspoon Mexican Vanilla

Cook until it becomes a little thick. Becomes thicker as it cools. If you have questions, call Mother Jewell / Grandma Jewell 8013737280.

Note from Emily: I made this... boiled it for abut 5 minutes, then simmered on a lower heat for about 5-8 minutes. IT FROZE ON THE ICE CREAM! YUM! But later when I refrigerated it, it became a little granulated. If you cook it less, I don't think it will granulate later, or freeze on the ice cream.

Mother Jewell's Chili

3 Cups pinto beans

2 Quarts water

Cook on low over night in crock-pot – if not tender, turn to high

1 Pound ground beef – browned

1 Teaspoon salt

1 Teaspoon pepper

1 Tablespoon brown sugar / or white sugar

1 Medium onion

1 Package Chili seasoning – Schilling

Oregano and rosemary to taste – optional.

1 Big can V-8 juice

Sautee all ingredients together…. When beans are tender, add to beans and add 1 can V-8 juice.

Remove lid to thicken.

Best Ever Chocolate Cake

This cake was served at my wedding party as the groom’s cake. Remember? Stan LOVES chocolate and got this recipe from a friend at work. This is so NOT Texas fudge...

1 C Shortening

2 ½ C Flour

2 C Sugar

2 tsp. Baking soda

½ C Cocoa

½ tsp. Salt

1 T Vinegar

1 C Hot water

1 C Milk

1 tsp. Vanilla

2 Eggs

Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Add cocoa and blend well. Mix vinegar and milk together for a while (usually a couple of minutes works). (Buttermilk can be substituted). Add flour, soda, and salt alternately with the milk and vinegar mixture. When well blended (don’t beat the heck out of it), add hot water and vanilla. Once again, don’t mix excessively, just enough to blend. Pour into a 9x13” greased and floured pan or 2 - 8 inch round cake pans (PAM works fine). Bake at 350 for 35-45 minutes.

Frosting

8 oz dark chocolate (the finer quality chocolate, the better the frosting) (I use Hershey Special Dark or Dove)

6 oz milk chocolate (Hershey or Dove Mike Cho)

1 cup heavy whipping cream

Chop chocolate finely. Heat cream until simmering. Pour over chocolate and stir until smooth. Refrigerate approximately 1 hour.

Beat 1 cup heavy whipping cream until soft peaks. Fold into chocolate mixture and spread on cake. You can add flavoring to this such as vanilla, orange, or mint.

Caramel Brownies

Mother Jewell used to make these for us when we were kids, remember?

1 German Chocolate cake mix (I use Pillsbury)

3/4 C. margarine or butter, softened

2/3 C. evaporated milk (1/3 for cake mix 1/3 to melt caramel)

1 (16 oz.) bag Kraft caramels

1 (6 oz.) bag chocolate chips (I sometimes mix milk cho. and semi sweet)

Chopped pecans -- optional

Mix together the cake mix, 3/4 cup margarine and 1/3 cup evaporated milk. Batter will be thick. Spread half of the batter into ungreased 9x13 pan. Bake at 350° for 6 minutes. While that is baking, melt caramels and 1/3 cup evaporated milk over medium heat stirring often! Pour caramel over baked portion of brownies. Sprinkle with chocolate chips and nuts. Then drop and spread remaining batter by teaspoonfuls over the top of the brownies (will not cover the entire top—but will fill in as it is baking).

Bake 18 minutes at 350°.

Eat hot with a spoon, or cool and cut. Yummy either way!

Spinach Salad

From Lydia and Sam Jarman. As I remember it, they got it from a friend who loves to entertain somewhere in Heber Valley… or Alpine?

Salad

“Spring Mix” Lettuce

Baby Spinach

Grapefruit

Avocados

Raspberries

Apples (Gala, Fuji, or Jonathan)

Craisins

Fetta Cheese

Candied Almonds or Pecans (chop nuts, put in coated fry pan, pour on an equal amount of sugar—one cup sugar to one cup nuts, stir until sugar melts—use medium heat. Place nuts on wax prepared cookie sheet)

Optional: Mushrooms, Arugula and Pears

Dressing

½ Cup Sugar

1 Teaspoon Grated Onion

½ Teaspoon Salt

1 Cup Oil (Canola)

1/3 Cup Apple Cider Vinegar

¼ Cup Red Wine Vinegar

1 Teaspoon Dried Mustard

¾ Teaspoon Poppy Seeds

1 Tablespoon Frozen Raspberries

Shake in quart jar or mix in blender

MEXICAN SALAD BAR (similar to Café Rio and Bajios)

This post is a recipe I stole from Hannah Stoehr’s (pronounced STEER) blog. Looks delicious! She has a photo on her site – I haven’t figured out how to do that yet.

MEXICAN SALAD BAR (similar to Café Rio and Bajios)

Tortillas (uncooked from Costco)
Pork, chicken or beef
Grated cheese
Lime cilantro rice
Romaine and/or red leaf lettuce
Pinto or black beans
Corn, frozen, thawed (Costco)
Guacamole or avocadoes
Tomatoes
Mango or other salsa
Olives
Lime cilantro dressing

PORK, CHICKEN OR BEEF

4 lb. meat (approx) – cook on medium heat in crockpot all night, break apart next morning and add:
1 qt tomato sauce or enchilada sauce or salsa or tomato soup, diluted
2 garlic, pressed
1 1/2 c. brown sugar
1 T. cumin
3 c. Dr. Pepper or Coke (2 cans)
3 T. molasses
½ t. salt
Continue cooking on low for a few hours

LIME CILANTRO RICE

1 qt. water, boil
2 T. butter
1 t. salt
½ t. cumin
1 lime, juice from
2 T. cilantro, finely chopped
2 c. rice – simmer for 20 minutes

LIME CILANTRO DRESSING

1 package ranch dressing mix
1 c. buttermilk
1 c. mayo (half can be sour cream)
1-2 garlic, pressed
5 green onions or 2 T. finely chopped onion (opt)
½ bunch cilantro, finely chopped or use food processor
2-3 tomatillos, finely chopped or salsa verde
½ lime, juiced
4 t. sugar
½ t. salt
½ jalapeno or 1/8 t. cayenne or other

PINTO OR BLACK BEANS

2 c. dry beans, cook on high in crockpot over night in abt 6 c. water, drain and rinse, then add:
3 c. tomato juice or tomato soup, diluted
4 garlic, pressed
2 t. cumin
1 t. salt
¼ c. olive oil
¼ c. chopped cilantro and 1 onion (opt)
Cook on low for a few hours.

Orange Chicken Chili (Don’t know why it’s called that.)

This is the famously delicious meal Mark and Julie have generously prepared and served at their home on occasion for missionary comings and goings -- as transcribed by Julie.

The Big Batch!

(Feeds 35 hungry teachers)

Sorry guys, this is as much as I could get from Mark

Big bag of fresh boneless skinless chicken thighs at Costco

8 14 oz. cans of 33% reduced sodium chicken broth

6 large onions cut up in long thin slices—purple onions are better but more expensive

1 cup olive oil

1 rounded T chopped garlic (Costco) Or do it yourself—we like the stuff we found at Cotsco because our fingers stay out of the fray – and it lasts forever so you always have garlic on hand. But not on finger :)

1 bottle Cholulah hot sauce—with the wooden knob. (Maceys)

8 cans of black beans, strained and rinsed.

3 cans Orange Juice 12 oz.

Approx ½ container of Tones chicken base (Costco)

6 red peppers sliced into strips (Costco)

3 bunches of Cilantro (chopped)

Lots of limes

Sour cream

Avocados (Blech!)

Serve over Rice. Fancy Brown/Wild mix from Costco, or just plain old white.

Ready? OKAY!

In a LARGE stockpot combine oil and garlic--watch and stir ‘til fragrant but not browned.

Add chicken and coat it with oil and garlic and brown it a little—we never have time for that but it would be cool.

Add broth and onions and Choluah and simmer until chicken is almost fall-apart tender. (The longest part.)

Then add the orange juice (no water) and the red peppers (you add the OJ later than everything else so it won’t burn, and the peppers late so they are not mushy.) Add the beans now too—because you have to add them sometime. Simmer awhile longer and then start tasting it. It will probably need salt but don’t add it--instead add about ¼ container of Tone’s chicken base. Mark used between a ¼ and ½ of it. He’s not sure. Just add it until it tastes right.

Somewhere in the middle of making all this, try and remember to get the rice going.

If you decide to make the fancy brown/wild rice remember it takes a lot longer than white rice. Also, I like to add the Tone’s chicken base to the rice as well because it rounds out the flavor.

When you serve it, make every one squeeze a lime on it and add the sour cream, chopped cilantro and avocado to the top. Unless they hate and despise avocados then they can leave them off—but encourage them to at least try the lime and sour cream and cilantro because it just makes the whole thing taste perfect.

Sugar Cookies - Fast and Easy (no refrigeration required) and Yummie Frosting Emily and Mary

I have been on the hunt for the perfect sugar cookie. This may not be perfect depending on your taste, but it's close! I made a visit to Mary's house in Dallas and she had made a version of this recipe -- I added my tweaks and here you have it!

I suggest you play with it to come up with your perfect cookie. Roll it thinner (my taste) for crisp cookies, and thicker for a moist mouthful

Sugar Cookies

1 C Sugar

1 C Butter

3 eggs

Drizzle Mexican Vanilla

Drizzle Almond Extract

4 C Flour

3 t Baking powder

Cream: sugar, butter, eggs and flavorings. Add dry ingredients and mix. Dough will be soft and does not hold shape well… but great for round cookies!

Roll to desired thickness then bake at 375 for 10 minutes.

*Do not refrigerate OR add more flour.

Frosting:

1 Stick Butter

3 Tablespoons Milk

3 Tablespoons Maraschino Syrup (I found it at Albertson’s in the specialty drink section. If you can’t find it in a bottle, you can use the stuff the cherries are in)

1/4 teaspoon Almond Extract

4 C + 3 T Powdered Sugar

Whip it good! The maraschino syrup makes it the perfect pink.

Mother Jewell's Rolls (with a few tweaks from Emily)

If you grew up in the Lee and Jewell household, there were no better days than bread making days! Remember the smell? If you are in the second generation, you may have had grandmas rolls, bread or bread sticks, but most likely tasted them at the hand of just a few: Nels Draper, Mary Purser or Emily Smith. Here I have published the recipe for the masses. My only tweaks away from Mother Jewell's original recipe: tad bit more salt and little more mixing. I also used rapid-rise yeast--which does cost more than regular old yeast. But you can use it.

Good luck! Make memories! I've also found I'm very well received at family gatherings when I bring a batch of rolls with me.

In your mixer of choice… (I prefer KitchenAid)

2 Cups Warm Water

1 Tablespoon RapidRise Yeast

1 Tablespoon Sugar

3 Teaspoons Salt

Mix with hook on speed 1 for approximately 2 minutes. Let sit until yeast starts to get foamy - about 2 to 3 minutes, then gradually add…

5 Cups Flour (more or less)

You will need to make your best judgment on the amount of flour. Less is more in this case. The dough may be a bit sticky, but the end product will be better than if the dough is too stiff.

Mix the dough for approximately 5 minutes on speed 1 or 2. Dough should mostly be hugging the dough hook and come away from the sides of the bowl. Remove the dough hook, scrape dough to center of the bowl cover with warm moist dishtowel, and let sit until double in size.

Pre-heat oven to 420.

Prepare area to shape rolls. Drizzle approximately 2 Tablespoons oil onto counter top, spread evenly then sprinkle with sesame seeds. Remove dough from bowl. You may want to put a little oil on your hands to prevent sticking. Mold dough in oval shape and arrange over sesame seeds. Dough will be elastic. I have a plastic dough cutter to cut the dough into approximately ½ inch wide, 4-inch long strips. I then wrap around my fingers and try to make something that resembles the shape of a roll. Sesame seeds should appear on top – sometimes they all end up inside… in this case, sprinkle a little extra pile on the counter so you can dip the tops before you put onto the baking sheet. You may want to consult Mother Jewell on this method!

Let them rise for 8-10 minutes, or until they appear the desired size you want. Bake 10 minutes, then turn pan and bake another 8-10 minutes. Should start to get a delicious brown color. Once they are the desired color, remove from oven and brush with butter.

So Delicious!

Makes aprox 30 rolls