Mom's Vegetable Dill Dip

VEGETABLE DIP

1 Cup Sour cream

1 Cup Mayonnaise

4 Tbl. dill weed

1 tsp. Bon Appetite (or you can use equal parts celery salt and onion powder and STILL add the additional 1 tsp onion powder)

1 tsp. Onion powder

· Blend together and let sit for an hour or more (best if made the night before).

Monster Cookies

4 eggs

1 1/2 c brown sugar

1 1/3 c white sugar

1 tsp vanilla

2 2/3 tsp soda

10 tbls margerine

2 C peanut butter

6 c oatmeal

5 1/2 oz choc chips, 5 1/2 oz m&m

ice cream scooper full of dough

350 for 12 min

Sherrie's Enchiladas

for filling:

2 C cream of chicken soup

2 C half and half (or I usually substitute sour cream and milk)

1 C diced onion

garlic salt and pepper to taste

3 C shredded cheese (reserve 1 C for tops of enchiladas)

12 tortillas

Reserve 1/3 of mix to coat bottom of pan and put on top of enchiladas.

Mix in 3 cooked chicken breasts. Fill tortillas with chicken mixture. Place in glass pyrex, top with remaining mixture and cheese. Bake 350 for 35 min.

Chicken and Broccoli Casserole

3-5 chicken breasts- cooked and cubed

2 lbs broccoli

2 can cream of chicken soup

1 C mayo

1 tsp curry

2 Tbls lemon juice

1 tsp salt

Mix all together and bake in oven: 350 for 35 min

Sundried Tomato Dip- Barefoot Contessa

• 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup good mayonnaise
• 10 dashes, hot red pepper sauce
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced (white and green parts)

Directions

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature

Cookie Perfection

Cookie Perfection

makes: 3 dozen
Bake: 375 for 8 min or 350 for 9-10 min
don't grease pans

Cream together:
1 1/2 cups white sugar
3/4 cups brown sugar
1 1/4 cups Crisco
1 1/2 tsp vanilla

Add:

3 Beaten Eggs

Add:
3 Cups + 3 Tbsp flour
1 1/2 tsp baking soda
1 1/2 tsp salt

Add:
12 oz pkg chocolate chips

Green Thai Curry

This was our ward cooking club last month and it was SO good!! Specialty ingredients but really good.

This is a spicy dish, but Ami said you can use more or less of the green curry paste, depending on how spicy you want your meal. She used 2 Tbs for our meal (which still had plenty of zing!), but she usually uses 3 Tbs for her husband.

Thai Green Curry with Chicken

1 lb boneless, skinless chicken thighs
2 fresh lemon grass stalks
1 1/2 Tbs vegetable oil
2-3 Tbs green curry paste
3Tbs finely diced shallots
3 Tbs coarsely chopped garlic
1 tsp finely chopped ginger
2 tsp lime zest
1 Tbs fish sauce
2 tsp sugar
1 tsp salt
8 oz eggplant cut into chunks
1 can coconut milk
3 Tbs water
small handful of fresh cilantro leaves
large handful of basil leaves (Thai)

Cube chicken- 1 inch pieces. Peel lemon grass and chop finely. Heat the wok and add the oil. Add green curry paste and stir fry for 2 minutes. Add the chicken and coat it well.

Green Curry PasteCooking the chicken with the green curry paste

Add lemongrass, shallots, garlic, ginger, lime zest, fish sauce, sugar, and salt. Stir fry for another minute.

The bottle of Fish Sauce

Add eggplant and pour in the coconut milk and water. Turn the heat to low and simmer for 15 minutes or until the chicken is cooked through.

The chopped eggplantThe eggplant and chicken before adding the coconut milkCan of Coconut Milk

Simmering for 15 minutes

Add cilantro and basil leaves; give the mixture a good stir and serve at once. Serve over rice; Ami serves it with jasmine rice, which has a wonderful flavor.