Rachel's 100% Whole Wheat Bread

Recipe from: Rachel Meriah Ferguson Platt who received it at a Relief Society cooking demonstration.  After trying this recipe for herself, Rachel fell in love with baking!  

"Bosch Mixer" Batch (cut in half for Kitchen Aide):

6 (3) cups warm water

1 1/2 (3/4) Tbsp. Salt

1/2 (1/4) cup oil

1 (1/2) cup honey

3 (1 1/2) Tbsp. yeast*

4 (2) Tbsp. dough enhancer*

2 (1) Tbsp. gluten (approx.)*

10 (5) cups wheat kernels (approx.)

yield = 4 2lb. loaves (2 loaves for Kitchen Aide)

Freshly grind wheat into flour.  Combine water, salt, oil, honey, yeast, dough enhancer, gluten, and several cups of whole wheat flour until well mixed.  Slowly add flour until dough pulls away from the side of the mixing bowl (it is better to add too little flour than too much flour.)

Dough should be somewhat sticky at first but will absorb excess water as it kneads.  Knead for 10 minutes on an oiled surface (vegetable oil).  Pre-heat oven to 150˚ (or lowest setting).  Shape into loaves and place in well greased pans.  Turn oven off and put loaves in warm oven to rise until double in size (approximately 30 minutes).  When loaves are double in size, set oven to 350˚ and turn it on, leaving loaves in the oven.  Bake until thermometer placed in center of loaves reads 190˚ (about 20 minutes).  

*The lady that did the presentation recommended these products:

-SAF Instant Yeast

-Blue Chip Baker Dough Enhancer

http://www.shop.bluechipgroup.net/main.sc

-Vital Wheat Gluten

The Dough Enhancer and gluten are optional, but they increase the texture, taste, shelf-life, and nutritional content of the bread!  Store all of these products in the refrigerator after opening.

Slimy Goop

Recipe from: Christa Platt

1/3 cup very warm water

1 Tbsp. borax

food coloring

2 cups Elmer's glue

1 1/2 cups water

Mix together 1/3 cup very warm water and add borax until it dissolves.  Add a few drops of food coloring.  In a separate bowl, mix glue with 1 1/2 cups water.  Add the borax mixture to the glue mixture and stir together.  A rubbery blob will emerge from the brew, which the wizards can divy up into plastic zip-top bags to take home.

Invisible Ink

Recipe from: Christa Ferguson Platt

Lemon juice 

Cotton swabs

Paper

Dip cotton swabs into lemon juice and write secret messages on blank sheets of paper.  Once it is dry, have an adult iron it using a hot setting.

Bubbling Brew

Recipe from: Christa Ferguson Platt

2 Tbsp. water

1 Tbsp. baking soda

2 Tbsp. vinegar

Place cup on a tray (for overflow).  Stir water and baking soda together in cup until dissolved.  All at once, add vinegar, and POOF!!!

Play Dough

Recipe from: Christa Ferguson Platt who received it from her sister-in-law, Tricia Platt

1 cup flour

1/2 cup salt

1 cup water (with food coloring) 

1 Tbsp. oil

2 Tbsp. cream of tarter

Mix all ingredients together adding food coloring to water.  Stir over medium heat until it thickens and dough pulls away from sides of pan.  Knead.  Keep in air tight container.

Carmels

Recipe from: Mom, Erin Kay Smith Ferguson who received it from her mother, Marion Jo McCrary (1950's)

2 cups sugar

1 cup butter

1 1/2 cups white corn (Karo) syrup

2 cups cream

2 tsp. vanilla

1 cup walnuts (optional)

Mix together sugar, syrup, butter, and 1 cup cream, then boil in a buttered pan.  When boiling hard, add the other cup of cream slowly so as not to stop the boiling.  Cool until light tan or until it forms a firm ball (240-245˚) in cold water.  Remove from heat and add vanilla and walnuts (optional).  

Do not stir while cooking and only enough afterwards to mix in the nuts.  Pour into buttered pan.  Cool and cut into squares.  Wrap in waxed paper.  

Sarah's Pumpkin Gingerbread Trifle

Recipe from: Sarah Keleise Ferguson.  A beautiful presentation and big hit with everyone for Thanksgiving 2004!  Received from Paula Deen's Home Cooking show on the Food Network.

2-14oz. pkgs. gingerbread mix

1-5.1 oz. pkg. vanilla pudding mix (cooked or instant)

1-30 oz. can pumpkin pie filling

1/2 cup packed brown sugar

1/3 tsp. ground cardamom or cinnamon

1-12 oz. container frozen whipped topping or whipped cream 

1/2 cup gingersnaps, crushed

Bake the gingerbread according to the package directions and cool completely.  Meanwhile, prepare the pudding and set aside.  Stir the pumpkin pie filling, sugar, and cardamom into the pudding.  Crumble 1 batch of gingerbread into the bottom of a large trifle bowl or any pretty bowl.  (Trifle can be layered in a punch bowl.)  Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping/cream.  Repeat with the remaining gingerbread, pudding, and whipped topping/cream.  Sprinkle the top with crushed gingersnaps.  Refrigerate overnight.  

Pecan Ice-Box Cookies

Recipe from: Mom, Erin Kay Smith Ferguson, who received from Mimi, Jennie Miller Ferguson (1960's)

1 cup butter

1 cup brown sugar

1 cup white sugar

3 eggs

3 1/2 cups flour

1 tsp. soda

2 tsp. cinnamon

1/2 tsp. salt

1 1/2 cups broken or chopped pecans

Cream butter and sugars together.  Add eggs and beat well.  Measure flour and add cinnamon, salt, and pecans.  Add this to butter, sugar, and egg mixture, kneading into a stiff dough.  Mold into rolls and refrigerate about 24 hours.  Cut into thin slices and bake in 425˚ oven.

Molasses Sugar Cookies

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her California neighbor, Sandy Brown (1973)

1 1/2 cups shortening

2 cups sugar

1/2 cup molasses

2 eggs

4 tsp. baking soda

4 cups flour

1 tsp. cloves

1 tsp. ginger

2 tsp. cinnamon

1 tsp. salt

Melt shortening in sauce pan over low heat.  Remove from heat and let cool.  Add sugar, molasses, and egg.  Beat well.  Sift together flour, soda, and remaining ingredients.  Add to first mixture.  Mix well and chill.  Form into 1" balls, roll in granulated sugar and place on greased cookie sheets 2" apart.  Bake at 375˚ for 8-10 minutes. 

Halloween Sugar Cookies

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from Jeannine Johnson, Primary President, Richardson, Texas Ward (1960's)

1 cup shortening

2 cups sugar

2 eggs

1 tsp. salt

4 1/2 cups flour

4 tsp. baking powder

4 Tbsp. milk

1 tsp. vanilla

1/2 tsp. nutmeg

Roll out dough on floured surface.  Cut cookies with cereal bowl.  Bake 375˚ for 12-15 minutes.  Frost with orange icing and decorate with candy corn to look like a Jack-O-Lantern.  Makes about 20 large cookies.

Oatmeal Cookies

Recipe from: Mom, Erin Kay Smith Ferguson who received it from the Senior Citizens in Farmington, Iowa (1967)

1 cup butter or shortening

1 cup brown sugar

1 cup white sugar

2 beaten eggs

1 tsp. vanilla

1 1/2 cups flour

1 tsp. salt

1 tsp baking soda

3 cups quick cooking oatmeal

1 1/2 cups raisins, nuts, or chocolate chips (or combination)

Cream butter/shortening, sugars, and eggs.  Mix raisins/nuts/chips with dry ingredients, then add.  Next add and mix vanilla.  Shape into rolls, wrap in waxed paper and refrigerate overnight.  Slice into 1/2" slices.  Bake at 350˚ for 10-15 minutes.  Makes about 4 dozen cookies.  

"Seeky" Christmas Cake

Recipe from: Mom, Erin Kay Smith Ferguson, who received from Texas neighbor, Pat Secrest (1970's).  It soon became a family tradition to always have "Seeky" Cake on Christmas morning.

Cake:

Sift together and set aside:

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

Cream well:

1/2 cup better or margarine

3/4 cup sugar

1 tsp. vanilla

To creamed mixture, add:

3 eggs

one at a time, beating well after each.

Next, add flour mixture and beat well.

Then fold in:

1/2 pint sour cream and set aside

Topping:

Mix to crumbly mass:

6 Tbsp. butter or margarine

1 cup brown sugar

1 cup ground walnuts

1-3 tsp. cinnamon

Bake in an angel food cake pan which has been heavily greased and floured.  Fill pan as follows:

First 1/2 cake batter, then 1/2 of the topping sprinkled over it, then the other 1/2 of the cake batter and the remaining topping.

Bake at 350˚ for 50 minutes.  Cool completely in the pan before removing.  DO NOT INVERT PAN to cool.  

Wrap in foil and deliver to family, friends, and neighbors, especially at Christmas time!

Cocoa Apple Cake

Recipe from: Mom, Erin Kay Smith Ferguson, originally from the C&H Sugar company (1960's)

Cream together until fluffy:

3 beaten eggs

2 cups sugar

1 cup butter

1/2 cup water

Sift together: 

2 1/2 cups flour

2 Tbsp. cocoa 

1 tsp. baking soda 

1 tsp. cinnamon

1 tsp. allspice

Add to creamed mixture and mix well.

Fold in:

1 cup finely chopped walnuts

1/2 cup semi-sweet chocolate chips

2 cups grated apples

1 tsp. vanilla

Mix well.  Grease and flour 10" loose bottom tube pan.  Bake at 325˚ for 60-70 minutes.  Serves 12.

Laura's Double Layer Pumpkin Cheesecake

Recipe from: Laura Anne Ferguson Platt Mammen.  A big hit with everyone for Thanksgiving 2004!

2-8 oz. pkgs. cream cheese, softened

1/2 cup white sugar

1/2 tsp. vanilla

2 eggs

1-9" graham cracker pie crust

1/2 cup pumpkin puree

1/2 tsp. ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup whipped cream

Preheat oven to 325˚.  In large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth.  Blend in eggs, one at a time.  Remove 1 cup of batter and spread into bottom of crust; set aside.  Add pumpkin and spices to remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.  Bake in preheated 325˚ oven for 35-40 minutes or until center is almost set.  Allow to cool, the refrigerate for 3 hours or overnight.  Cover with whipped cream before serving.

Terry's Carrot Cake

Recipe from: Terry Ferguson, originally received from Jayne Brownlee Ferguson (1960's).  This family recipe has been requested and served at several family weddings.

Cake:

Combine all ingredients:

2 cups flour

2 cups sugar

4 eggs

1 1/2 cups corn oil

3 cups grated carrots

1 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. vanilla

Bake in 3 layer cake pans or a sheet cake pan at 350˚ for 25 minutes.

Frosting:

1 stick softened butter

1-8 oz. pkg. cream cheese, softened

3 3/4 cups powdered sugar

1 cup chopped pecans

Combine and spread on top of all 3 layers.

Chocolate Scotch Cake

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her Texas neighbor, Betty Sue Inman (1950's)

Cake:

Sift Together in Large bowl:

2 cups flour

2 cups sugar

In sauce pan combine:

1 stick butter

1/2 cup shortening

4 rounded Tbsp. cocoa

1 cup water

Bring this mixture to a rapid boil, and pour over flour and sugar.  Mix well.

Then add:

1/2 cup buttermilk

1 tsp. soda dissolved in buttermilk

3 eggs slightly beaten

1 tsp. vanilla

1 tsp. cinnamon

Mix well, pour into large 9x12 loaf pan or broiler pan.  Bake 350˚ for 30 minutes.

Frosting:

Mix in a sauce pan and bring to a boil:

1 stick melted butter

4 Tbsp. cocoa

6 Tbsp. sweet milk

Remove from heat and add:

3 1/2 cups powdered sugar

1 tsp. vanilla

3/4 cup coconut

3/4 cup chopped pecans

Spread frosting on cooled cake.

Apple Pudding Cake

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister, Ardy (1960's)

Sift into a mixing bowl: 

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. baking soda 

1 cup flour

1 cup sugar

1/2 tsp. salt

Add:

1/4 cup melted butter

2 cups chopped apples

1 beaten egg

1/2 cup chopped walnuts

Mix together and bake in greased 8x8" square pan at 375˚ for 45 minutes.

Lowfat Pumpkin Bread

Recipe from: Laura Ferguson Struempler

This was a recipe that Laura made with the rest of the BYU 110th Ward R.S. Presidency for all of the Relief Society sisters for Christmas.  The recipe came from Ana Lisa Hale, the R.S. president, who majored in nutrition at BYU.

1 cup applesauce

4 beaten eggs

2 cups canned pumpkin

3 cups sugar

1 tsp. cinnamon

1 tsp. nutmeg

2 tsp. baking soda

3 1/2 cups flour

1 1/2 tsp. salt

1/2 bag chocolate chips

Mix applesauce, eggs, and pumpkin for a few minutes.  Mix dry ingredients and add to pumpkin mixture.  Stir in chocolate chips.  Pour into loaf pans (2 large or 3 medium).  Bake at 350˚ for 1 hour (check center with a toothpick - it can take longer).  Cool completely and wrap each loaf in foil - it tastes best eaten the next day!

Corn Bread Dressing

Recipe from: Mom, Erin Kay Smith Ferguson (1950's)

1 cup corn meal

1 cup flour

1/4 cup sugar

1/2 tsp. salt

4 tsp. baking powder

1 egg

1 cup milk

1/4 cup vegetable oil or shortening

Sift together dry ingredients in bowl.  Add egg, milk, and oil.  Beat for about one minute or until smooth.  Bake at 450˚ for 20-25 minutes in 8x8" square pan or in muffin pans.  

(*Note: make one batch for use in the Ferguson Corn Bread Dressing recipe for a 10-12 lb. bird.  Double or triple this recipe depending on the size of your turkey)

Yeast Rolls

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister, Ardy (1960's)

1 pkg. yeast

1/4 cup warm water

3 Tbsp. melted butter (melt in milk)

1/2 cup sugar

3 beaten eggs

1 cup warm, scalded milk

2 tsp. salt

4 1/2 cups flour

Put yeast, warm water, and 2 Tbsp. of the sugar in a cup.  Add sugar to eggs, salt, and milk.  Add yeast mixture.  Add 2 1/2 cups of the flour and beat well in mixer.  Stir in the rest of the flour.  Cover with a damp towel.

About 3 hours before baking, divide into 3 parts.  Roll each part into a circle about 1/2" thick.  Butter and cut into 12 wedges.  Roll from large end to point.  Let rise, covered with dry towels for about 3 hours.  Bake at 400˚ for 10-12 minutes. 

For Brown and Serve Rolls, bake at 300˚ for 10 minutes (they will still be white) and freeze.  To serve, bake frozen rolls at 400˚ for 7 minutes.  

Mom's Whole Wheat Bread

Recipe from: Mom, Erin Kay Smith Ferguson (1970's)

2 1/2 Tbsp. yeast - 1/2 cup warm water

5 cups hot tap water

7 cups unsifted whole wheat flour

2/3 cup cooking oil

2/3 cup honey

2 Tbsp. salt

7-8 cups unsifted whit flour (until a medium soft dough forms)

1. Sprinkle yeast on warm water- do not stir.

2. Pour hot tap water into bowl, add flour and mix with beaters.

3. Add salt, oil, and honey.  Then mix.

4. Add yeast which should be brewing while grinding the wheat.

5. Remove beaters from mixer, add kneading arm and hook; then add remaining flour.  Knead 10 minutes.

6. Remove dough from bowl on to oiled countertop or pastry sheet.  Slap or drop dough onto countertop until merged together.  Shape into 4 loaves, place in greased loaf pans.

7. Let rise in 175˚ oven for about 30 minutes.  Bake at 350˚ for 40 minutes.

8. Remove baked bread from pans immediately.  Brush tops with oil or butter if softer crust is desired.  Makes 4 loaves.

Beef Rice Pilaf or Grandma's Beef Rice Bake

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister, Ardy (1960's)

"This is one of Kyle Mammen's favorites of Grandma's recipes.  We had Easter dinner with Grandma and Grandpa while they were on their mission in Salt Lake City.  Grandma made roast beef with this rice dish and ever since Kyle always asks me to make it for him!"

~Laura Anne Ferguson Platt Mammen

1 stick melted butter

1 can beef broth soup

1 can beef consommé soup

1 cup rice

Melt butter, then stir in the 2 cans of soup and rice.   Bake at 350˚ for 70 minutes.  You may also add mushrooms and green onions during the last 15 minutes of cooking time.

Corn Bread Dressing

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from Big Mama, Willie Mae Taylor Ferguson (1955)

10-12 lb. bird/(25-30lb. bird)

3 (9) cups of dry bread crumbs

5 (15) cups of dry crumbled corn bread*

*(see note on corn bread recipe)

3 (8) Tbsp. sage

1 (3) tsp. salt

dash of pepper

1 (3)cups finely chopped celery 

1/2 (1 1/2) cups finely chopped onion

1/2 (1 1/2)cups melted butter

2 (6) beaten eggs

1/4 (3/4) cup chicken broth or water

Toss together bread, corn bread, and seasonings.  Cook celery and onion in butter until tender but not browned, then pour over bread.  Add eggs and toss lightly to mix.  Moisten with broth and toss.  Makes 6 cups for a 10-12 lb. bird.

Terry's Cranberry, Pear, and Ginger Chutney

Recipe from: Terry Ferguson who received it from gourmet chef, Art Smith, personal chef to Oprah Winfrey from O Magazine (2000).

1-12 oz. bag fresh or frozen cranberries

2 pears, peeled, cored and diced

2 Tbsp. chopped candied ginger

1/2 cup cranberry juice

1/2 cup sugar

1 Tbsp. orange zest, from about 2 oranges

2 Tbsp. toasted, sliced almonds (optional)

Place cranberries, pears, ginger, juice, sugar, and orange zest in medium sauce pan and bring to a boil over moderate heat.  Reduce and simmer, cooking about 20-25 minutes until thickened (some berries should still be whole).  Allow to cool.  The chutney can be made the day before.  Garnish with almonds prior to serving, if desired.  Makes about 4 cups.

Sarah's Stuffed Cranberry Sauce

Recipe from: Sarah Keleise Ferguson.  A new variation of cranberry, enjoyed by everyone for Thanksgiving 2004!  Received from Paula Deen's Home Cooking show on the Food Network.

1-8 oz. pkg. cream cheese, softened

2 Tbsp. good-quality mayonnaise

1/4-1/2 cup chopped pecans

1-16 oz. can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy and spreadable.  Add pecans and mix well.  Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style.  Cut each round in half like a sandwich and place in shallow container, covered.  Keep refrigerated until time to serve.  

Apple Yam Bake

Recipe from: Christa Ferguson Platt who received it from her sister-in-law, Valerie Young, and has become a requested Thanksgiving family classic!

1 cup sugar

1 tsp. salt

5 tsp. cornstarch

2 cups+ water

1/2 cup butter

2 Tbsp. lemon juice

4-5 Rome apples, peeled and sliced

1 large #2 can yams (baked fresh yams are best, peeled and sliced)

pecans

In medium sauce pan, mix dry ingredients first for the sauce.  Then add water and cook over medium heat until thickened.  Add butter and lemon juice.  Layer yams and apples in a baking casserole dish.  Pour sauce over top.  Sprinkle with pecans on top.  Bake at 350˚ for 1 hour.

Quiche Lorraine or Spinach

Recipe from: Christa Ferguson Platt, originally received from a returned missionary from France (1977)

Crust:

1/2 cup melted butter

1 cup + 1 Tbsp. flour

1/2 tsp. salt

1 Tbsp. sugar

Mix well and pat into 9" pie pan.  Set aside. Then whip together:

Filling:

3 eggs

3/4 cup heavy cream

Add a touch of salt and pepper and set aside. 

Sauté and add: 

6 slices shredded bacon

1/3 cup green onions

1/3 cup mushrooms

Add:

1 cup or 4 oz. grated cheddar cheese

Pour egg mixture over crust and bake at 350˚ for 30-40 minutes or until knife comes clean.  Serves 6-8.

Spinach Quiche

Christa's adaptation to the above recipe below- instead of using the last 4 ingredients noted above, you can use this filling variation.  

Sauté and add:

1/2-1 lb. fresh spinach, cooked, drained, and chopped very fine

1/8 tsp. nutmeg

1 Tbsp. lemon juice

2 Tbsp. chopped fresh parsley

1 cup grated baby Swiss cheese

salt and pepper to taste

Add filling to crust, then add cheese.  Add eggs and cream mixture.  Bake at 350˚ for 30 minutes or until knife comes out clean.  Serves 6-8.

Pizza

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from Texas church member, Donna Wright (1970's)

1 pkg. (1 Tbsp.) yeast

1 cup warm water

3 cups flour

1 1/2 tsp. salt

2 Tbsp. vegetable oil

1-8 oz. can tomato sauce

Italian herb seasoning

Browned sausage or hamburger

Grated mozzarella and parmesan cheese

Sliced, cooked mushrooms

Sliced olives, green or black

Dissolve yeast in water and add salt, half of the flour and beat well.  Add oil and remaining flour.  MIx with spoon until flour cleans the sides of the bowl.  Knead to mix well.  Cover and let rest 5-10 minutes.  Oil a 12x15" baking sheet.  Spread dough on pan.  Bake at 375˚ for 4 minutes.  Remove from oven.  Spread tomato sauce over crust and sprinkle with Italian seasonings.  Top with browned sausage or hamburger meat, mushrooms, olives, or other toppings desired.  Sprinkle with grated mozzarella cheese and parmesan cheese.  Bake at 375˚ for about 20-25 minutes.  

This is a thick crust pizza.  For thin crust, use two 12x15" baking sheets.

German Pancakes

Recipe from: Terry Ferguson (1976) who received it from Ruth Simmons, mother of Susie Simmons, friend met while attending BYU-Provo.

Beat together until smooth:

1 cup flour

1 cup milk

6-7 eggs

Melt in 9x12" pan:

1/2-1 stick butter... 

...while preheating oven to 425-450˚.  Watch carefully so butter does not burn.  Pour batter into pan and cook for 25-35 minutes or until golden brown.  Place pan in the middle of oven and not too close to the top since the batter will rise up high in the pan during baking.

Optional: You can sprinkle lightly with powdered sugar, also adding maple syrup before serving.  

Chicken and Spaghetti Casserole

Recipe from: Mom (Erin Kay Ferguson), who received it from her Texas neighbor, Bobbie Kincaid (1950's)

Boil together in large pan:

1 chicken

1/4 chopped onion

2 peeled and sliced carrots

2 sliced stalks celery

salt and pepper

Cook in water from above:

1-7 oz. pkg. cut spaghetti

Sauté in skillet:

1 stick melted butter

1 medium chopped onion

1 jar pimento, chopped

Add and cook for 5 minutes:

1 can cream of mushroom soup

1 can tomato soup

1 1/2 Tbsp. worcestershire sauce

salt, pepper, and garlic salt to taste

Mix all together and top with grated cheese.  Bake at 350˚ until cheese melts and casserole is hot.  May be frozen before you add cheese and bake.

White Bean Chicken Chili, White Chili, or Yankee Chicken Chili

Recipe from: Terry Ferguson, Melinda Ferguson McCarthy, and Laura Ferguson Struempler (3 versions), Family favorites of each!

1 Tbsp. olive oil or canola oil (or sauté vegetables in butter)

1 small, medium, or large onion, chopped fine

2 medium garlic cloves, minced (about 1 tsp.) or garlic salt

2-3 15 oz. cans white great northern beans (undrained) or (1 can white or red kidney beans & 1 garbanzo beans- Melinda's version)

1-4 ounce can of diced green chilies

1/2-1tsp. ground cumin

1-2 cans chicken broth (Laura's) or boil chicken & use broth (Terry's) or 1 cup water with 2 chicken bouillon cubes (Melinda's version)

1/2-1 lb. cooked chicken breasts, cut into 1/2" cubes (about 4-5 breasts)

1 medium red bell pepper, chopped fine (Laura's version) or 1/2 lb. sliced mushrooms (Terry's version)

1 tsp. chili powder (Laura's version) or 1 tsp. oregano (Terry's version)

1 can white or yellow corn (Melinda's version)

2 Tbsp. lime juice and 2 Tbsp. minced cilantro (Laura's version)

salsa, sour cream, pepper jack cheese, tortilla strips (Laura's version)

Laura's Version:

In large pot, heat olive oil on medium heat.  Add onion, garlic, and red pepper.  Sauté 5 minutes.  Stir in white beans, chilies, cumin, chili powder, and broth.  Bring to a boil - simmer for 10 minutes.  Stir in chicken and simmer 5 minutes.  Stir in lime juice and cilantro.  Garnish with salsa, sour cream, and pepper jack cheese and serve with tortilla strips.

Melinda's Version:

Dissolve bouillon cubes into 1 cup water and set aside.  Cut chicken into small pieces, brown in sauce pan with butter and garlic salt.  Sauté in canola oil the onion, garlic, and cumin.  Drain corn, beans and green chilies.  Combine all ingredients into crock pot.  Bake for about 2 hours or you may back in oven at 350˚ for about 2 hours.  May also use black or pinto beans.

Terry's Version:

Use cooked chicken or boil chicken first.  Then sauté onions, garlic, mushrooms, and green chilies in butter.  Add cumin and oregano when onions are clear.  Stir in white great northern beans and sauté for 5 minutes.  Then add sautéed mixture to pot of chicken (cut into chunks) and chicken broth.  Heat to serving temperature and serve.

Melinda's Honey Glazed Chicken with Spiced Carrots

Recipe from: Melinda Ferguson McCarthy

Chicken:

1/2 cup flour

1 tsp. salt

1/3 tsp. cayenne pepper

1-3 lb. chicken or 4 chicken breasts, cut into strips

1/4 cup butter, melted

1/4 cup packed brown sugar

1/4 cup honey

1/4 cup lemon juice

1 Tbsp. soy sauce

1/2 tsp. curry powder

In a bowl or bag, combine flour, salt, and cayenne pepper.  Add chicken pieces and dredge or shake to coat.  Pour butter into 9x13" baking pan; then place chicken in pan, turning pieces once to coat.  Bake, uncovered, at 350˚ for 30 minutes.  Combine brown sugar, honey, lemon juice, soy sauce, and curry; then pour over chicken until tender, basting several times with pan drippings.  Makes 4-6 servings.

Carrots:

5 large carrots, peeled and julienned

2 Tbsp. melted butter

1 Tbsp. sugar

1/2 tsp. salt

1/4 tsp. cinnamon

Place carrots in sauce pan; cover with water and cook until tender- about 8-10 minutes.  Drain.  Combine remaining ingredients and pour over carrots and toss to coat.  Serve immediately.  

Chicken Kiev

Recipe from: Mom, Erin Kay Smith Ferguson, a Russian dish, received from her sister, Ardy (1960's)

4 medium boneless chicken breasts 

salt

4 Tbsp. chopped green onion

4 Tbsp. chopped parsley

1/4 lb. chilled stick butter

1 beaten egg

flour

bread crumbs

1. Cut chicken breasts lengthwise in half.  Remove skin (and cut away from bone not tearing the meat, if not already boneless).  Each half should be one piece.

2. Place each piece of chicken (boned side up) between 2 pieces of heavy plastic wrap (Saran Wrap works best).  Working out from the center, pound out with wooden mallet to form cutlets not quite 1/4" thick.

3. Peel off plastic wrap and sprinkle with salt.  Measure 1 Tbsp. each of onion and parsley, sprinkling over cutlets.  Cut a 1/4 lb. stick of butter into 8 sticks lengthwise.

4. Place small stick of butter near end of cutlet.  Roll as jelly roll, tucking in sides of meat.  Press to seal well.  Dust with flour, dip in beaten egg, and then roll in fine bread crumbs.  Chill rolls of chicken at least one hour.  Fry in deep hot oil at 340˚ for 5-7 minutes, until golden brown.  Serve on platter with lemon wedges and parsley.  Makes 4 servings.

Mom's Five Hour Stew

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister, Ardy (1960's) which became a family favorite, especially for Sunday dinners after church.

1-2 lbs. stew meat

2 cups carrots

1 cup celery

2 medium onions

2 medium potatoes

1 can tomato soup

1 soup can of water

2 Tbsp. tapioca

1 tsp. salt

pepper to taste

3 beef bouillon cubes

1 Tbsp. Worcestershire sauce

(For Terry's adaptation: also add 3-4 cloves fresh garlic, pressed or finely chopped, 1 can diced tomatoes, and 1 additional Tbsp. tapioca)

Chop vegetables and meat into large chunks- about one inch.  Add the remaining ingredients.  Bake at 250˚ for 5 hours or until done or may be cooked in a crock pot.

Beef Broccoli Stir Fry

Recipe from: Laura Ferguson Struempler, originally from Family Fun magazine, one of the Struempler favorites!

2 Tbsp. soy sauce

1 Tbsp. rice wine vinegar

1 Tbsp. sugar

1/2 tsp. sesame oil

2 1/2 tsp. cornstarch

1 clove minced garlic

1 tsp. minced fresh ginger

1 pound flank steak

1 medium head broccoli

2 Tbsp. vegetable oil

1/2 cup chicken or beef broth

2 Tbsp. oyster sauce

For marinade, combine: soy sauce, rice wine vinegar, sugar, and sesame oil into a medium-sized bowl.  Add cornstarch and blend well with a spoon.  Stir in garlic and ginger.

Trim any fat away from steak and cut into think slices- no more than 1/4 inch thick and no more than 1 1/2 inches long.  Stir pieces into marinade and cover bowl.  Set aside for 30 minutes.  

While meat marinades, cut broccoli into small florets and set aside.  I also start cooking the rice at this time, so it's all ready together.

Pour 2 Tbsp. vegetable oil into wok or large sauté pan.  Heat up on high temperature until it's very hot.  Add meat and stir-fry for 2-3 minutes or until slightly browned.  Transfer meat to a plate.  Immediately add broccoli and chicken or beef broth to pan.  Cover with a lid and cook over high heat for 2-3 minutes.  Uncover pan and stir in the meat and oyster sauce.  Cook uncovered for another 1-2 minutes, until broccoli is tender.  Makes about 4-5 servings.  Serve over rice and enjoy!

5 Five Cup Salad or Pineapple Orange Salad

Recipe from: Mom, Erin Kay Smith Ferguson, who received from her sister, Ardy (1960's)

1-16 oz. sour cream

1-15 oz. can mandarin oranges

1-20 oz. can pineapple chunks or tidbits

1-10.5 oz. bag mini-marshmallows

1 cup or 1/2 bag (14 oz.) flaked coconut

Mix all ingredients together and refrigerate.  Best when made the day before serving so the marshmallows melt in.

Jello Cheese Salad

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from Mimi, Jennie Miller Ferguson (1960's)

1 cup sugar

1 small can crushed pineapple

1 cup water

1/2 pint whipping cream

1-3 oz. pkg. lemon Jello gelatin

juice of one lemon

1 cup grated cheddar cheese

Pour water over Jello and set aside.  Bring pineapple, lemon juice, and sugar to a boil.  Boil for 3 minutes.  Pour over Jello mixture, stir to dissolve.  When it starts to congeal, add whipped cream and grated cheese.  Chill until very firm.

Melinda's Broccoli Salad

Recipe from: Melinda Ferguson McCarthy, originally received from Utah friend, Shelly Anderson

1 big bunch broccoli, cut into small florets

1/2-1 lb. bacon, cooked & crumbled

1/2 medium red onion, chopped small

1/2 cup raisins

1 cup cashews

1 cup mayonnaise

1/2 cup sugar

2 tsp. lemon juice

Mix together mayo, sugar, and lemon juice.  Chill 2-3 hours.  Mix together all ingredients just before serving.

EAT! YUM!

Cream of Broccoli Soup

Recipe from: Christa Ferguson Platt, who received it from her sister-in-law, Tricia Platt

Cook together in pan:

2 lbs. fresh or frozen broccoli (or cauliflower)

2 cans chicken broth (soup)

Allow to cool slightly, then puree in blender, saving some florets, if desired.

Melt in sauce pan:

1/2 stick butter

Then add:

3 Tbsp. flour

1 more can chicken broth (soup)

Gradually add puree to thicken.

At serving time, add:

2 cups cream (or half and half)

1/2 tsp. nutmeg

salt to taste

Then add:

cooked florets

1/2 cup grated cheese

1 sautéed finely diced onion, potato, celery, carrot, and cauliflower 

Heat to serving temperature and enjoy!

Russian Tea

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister Ardy (1960's).  

This recipe became a family tradition to drink on cold winter days.  It also fills the air with a wonderful citrus scent!

Boil for 5 minutes:

2 cups sugar 

2 cups water

Then add:

2/3 cup lemon juice

2 cups orange juice

2 tsp. vanilla

1 tsp. almond extract

2 quarts (8 cups) water

Heat to drinking temperature.  Leave pot on stove on very low heat to enjoy throughout the day and fill the room with a wonderful citrus smell!

Instant Hot Chocolate Mix

Recipe from: Mom, Erin Kay Smith Ferguson who received from Texas church member, Peggy Naud (1970's)

8 quart box powdered milk

2 pound box Nestle's Quick chocolate drink mix

12 oz. jar powdered coffee creamer (3 cups)

2 cups powdered sugar

Mix all ingredients together and store in a plastic container until use.  Mix with hot water to taste.  Add marshmallows or whipped cream, if desired.

Chili Con Queso

Recipe from: Laura Ferguson Struempler, originally received from Katherine Struempler

This is a favorite in Chris' family made by his Grandma Struempler from El Paso, Texas. Chris' parents always had queso & chips around when the whole family was around for the holidays.

1 stick of butter

2 cups chopped onion

1 Tbsp. minced garlic

2 cups chopped green chilies (grandma used canned)

2 cans Ro-Tel brand canned tomatoes

2 cans cream of chicken soup

4 lbs. Velveeta Cheese, chunked

1 1/2 lbs. cheddar cheese, grated

Melt butter and sauté onions with minced garlic.  Add green chilies and tomatoes.  Cook down a little and add soup.  Add Velveeta cheese, a little at a time until completely melted and blended.  Next, add grated cheddar cheese and melt, blending a little at a time.  You need a very large pot or crock pot.  Stir frequently to avoid burning on the bottom.  Makes several quarts and can be frozen in small portions and reheated.  Serve with tortilla chips and enjoy!

Kyle's Tasty Artichoke Dip

Recipe from: Kyle Mammen

This recipe came highly recommended from several family members including Christa, who said "Kyle made this from a recipe his brother gave him.  He has made it for very special occasions including our anniversary, Christmas Eve, New Year's parties, and just anytime we want a scrumptious dip!"

1-8 oz. pkg. cream cheese, softened

1 cup mayonnaise (optional)

1 cup grated cheese (Parmesan, Asiago, or Romano)

1-14 oz. can artichoke hearts, drained and finely chopped

3 cloves or 1-2 tsp. finely chopped garlic

pinch-1/2 tsp. dried dill weed

1 1/2 cup frozen spinach (optional)

Blend all ingredients together. Pour into a small baking dish and bake at 350˚-400˚ for 30 minutes or until golden brown.  Can sprinkle top with mozzarella cheese and dill half way through the baking time.  Serve with toasted French baguette or tortilla chips.