Sister Brooke Snow from Midland 2nd ward shared the following recipes. They look wonderful!
SPLIT PEA SOUP
1 pound (2 1/4 cups) dried split peas
2 quarts boiling water
2 tsp. garlic salt
2 chicken bouillon cubes (optional, I don't often use this)
2 carrots, sliced
2 stalks celery, sliced
1 ham hock or 1/2 - 1 cup cooked, sliced ham (optional, but I use this every time)
Mix all ingredients in large pot, bring to boil. Reduce heat and simmer for 1 hour or until peas are tender.
LENTIL SOUP
1 pound (2 1/4 cups) dried lentils
2 quarts water
1/4 cup dried onion
1 tbsp. garlic salt
2 smoked sausages, sliced
Mix all ingredients in large pot, bring to boil. Reduce heat and simmer for 1 hour or until peas are tender.
PUMPKIN CHOCOLATE CHIP COOKIES
1 yellow cake mix
1 spice cake mix
1 (29 oz.) can pumpkin
1 (12 oz.) package chocolate chips
Mix together all ingredients, bake in 350° preheated oven for 8 - 10 minutes.
BLACK BEANS AND RICE
2 (15 oz) cans black beans (or use the equivalent of already prepared dried black beans, I make my own beans and then freeze them in baggies)
3 smoked sausages, sliced (or you can use crumbled sausage of your favorite flavor)
garlic powder and onion salt to taste
Serve over steamed white rice. (This is a traditional Brazilian dish from my Mom's mission)
WHOLE WHEAT BATTER BREAD (I've never made this, but it sounds easy and good)
1/2 cup brown sugar
2 tbsp. yeast
1/2 cup warm water
5 1/2 cups hot water
1/2 cup oil
1/2 cup sugar
2 tbsp. salt
12 or more cups whole wheat flour
Mix brown sugar, yeast, and warm water in a small bowl. Set aside. Put hot water, oil, sugar, salt, and 7 cups of flour in a large mixing bowl. Mix on medium speed. Add the yeast mixture and blend. increase speed and add 5 or more cups of flour gradually until batter begins to pull away from the sides of the bowl. Pour into four greased 9 x 5-inch bread pans. Let rise one hour or until doubled in volume. Bake at 350° for 30-35 minutes. Remove from pans and allow to cool before slicing.
SPLIT PEA SOUP
1 pound (2 1/4 cups) dried split peas
2 quarts boiling water
2 tsp. garlic salt
2 chicken bouillon cubes (optional, I don't often use this)
2 carrots, sliced
2 stalks celery, sliced
1 ham hock or 1/2 - 1 cup cooked, sliced ham (optional, but I use this every time)
Mix all ingredients in large pot, bring to boil. Reduce heat and simmer for 1 hour or until peas are tender.
LENTIL SOUP
1 pound (2 1/4 cups) dried lentils
2 quarts water
1/4 cup dried onion
1 tbsp. garlic salt
2 smoked sausages, sliced
Mix all ingredients in large pot, bring to boil. Reduce heat and simmer for 1 hour or until peas are tender.
PUMPKIN CHOCOLATE CHIP COOKIES
1 yellow cake mix
1 spice cake mix
1 (29 oz.) can pumpkin
1 (12 oz.) package chocolate chips
Mix together all ingredients, bake in 350° preheated oven for 8 - 10 minutes.
BLACK BEANS AND RICE
2 (15 oz) cans black beans (or use the equivalent of already prepared dried black beans, I make my own beans and then freeze them in baggies)
3 smoked sausages, sliced (or you can use crumbled sausage of your favorite flavor)
garlic powder and onion salt to taste
Serve over steamed white rice. (This is a traditional Brazilian dish from my Mom's mission)
WHOLE WHEAT BATTER BREAD (I've never made this, but it sounds easy and good)
1/2 cup brown sugar
2 tbsp. yeast
1/2 cup warm water
5 1/2 cups hot water
1/2 cup oil
1/2 cup sugar
2 tbsp. salt
12 or more cups whole wheat flour
Mix brown sugar, yeast, and warm water in a small bowl. Set aside. Put hot water, oil, sugar, salt, and 7 cups of flour in a large mixing bowl. Mix on medium speed. Add the yeast mixture and blend. increase speed and add 5 or more cups of flour gradually until batter begins to pull away from the sides of the bowl. Pour into four greased 9 x 5-inch bread pans. Let rise one hour or until doubled in volume. Bake at 350° for 30-35 minutes. Remove from pans and allow to cool before slicing.
