Saturday, September 17, 2011

2011 RS Retreat Book Reviews

"Hattie Big Sky" by Kirby Larsen
"The Guernsey Literary and Potato Peel Pie Society" by Mary Ann Shaffer and Annie Barrows
"Peace Like a River" by Leif Enger
"The Help" by Kathryn Stockett

Monday, September 12, 2011

KISS Retreat 2011 Recipes

Pork recipe by Cheryl Phillips
1 pork roast (5-8 lbs)
1 can pepsi
1 C brown sugar
1 C salsa
Put pork roast in crock pot. Pour 1 can of Pepsi over roast, add 1 cup of brown sugar and 1 cup of salsa over roast. Cook on low heat for 8-12 hours. Shred pork, put in bowl. Drain juices in separate bowl. Chill. Next day remove fat off the top of the reserved juice, add 2 cups of juice to pork. Reheat, ready to eat as burrito or salad. Enjoy.

Breakfast Casserole by Cheryl Phillips
1 pk sausage or bacon cooked, drained and crumbled or chopped
* 10 eggs lightly beaten
* 3 C light cream
* 1 t salt
* chopped green onions
* 1 t dry mustard
16 oz day old bread (I like french bread) cubed
4 oz shredded cheddar cheese
4 oz shredded swiss cheese
*= egg mixture
Grease pan. Line pan with bread. Sprinkle with cheeses and breakfast meat. Pour *Egg mixture over bread. Cover with foil. Sit overnight in refrigerator. Preheat oven. Bake at 350 for 1 hour.

Sweet Rice by Karma Hemuli (a friend of Marion)
Saute in a large skillet:
3 T oil
1 onion, chopped
Once the onions are cooked add:
2 & 3/4 C rice
Stir to coat the rice. Then add:
5 C chicken broth
1/3 C sugar
1/2 bunch cilantro finely chopped.
Cover and simmer until all of the moisture is absorbed. You may also put the broth, sugar and cilantro in the rice cooker and add the rice/onion/oil mixture to the rice cooker and cook it in the rice cooker. This will serve 15-20.

Black Beans by Marion McClellan
~2 lbs dry black beans, soaked and cooked FIRST!! ;)
~ 1-1/2 C tomato sauce, flavored or plain ( I use 1/2 of a can of Hunt's Spaghetti sauce)
1 heaping T of fresh garlic
1/2 bunch of fresh cilantro, finely chopped
2 T ground cumin
1 onions, chopped
1/8 C chicken bullion
water as needed, at least 2 cups to start with.
Let all cook together on low on the stove, in a LARGE crock pot or roasting pan. This will FILL your large crock pot!

Tomatillo Ranch By Marion McClellan
~2 C ranch dressing
1 bunch cilantro
1-2 tomatillo
2 T lime juice
1-2 cloves garlic
1 jalapeno, if desired
Put in a blender and blend until smooth

3rd ward salsa recipes

Garden Salsa
1/4 bunch cilantro
3 jalapenos
2 medium onions
3 bell peppers
10 medium to large tomatoes
1 - 8 ounce can tomato sauce
2 tsp garlic salt
1 tsp black pepper
1 can green chilies, chopped

Chop or process all veggies in a food processor. Add tomato sauce, garlic salt, black pepper and chilies. Stir well. Will keep in fridge for 7-10 days.

Apple Berry Salsa with Cinnamon Chips

4 (7 inch) flour tortillas
1 TB sugar
1/2 tsp cinnamon

Preheat oven to 400 degrees. Lightly spray tortillas with water, then sprinkle with cinnamon and sugar. Cut each tortilla into 8 wedges and bake on baking stone for 8-10 minutes, or until lightly browned and crisp. Cook on rack.

2 medium Granny Smith apples, finely chopped
1 c. strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 TB brown sugar
2 TB apple jelly

Mix apples, strawberries, and kiwi together. Mix orange zest and juice, brown sugar and jelly together and add to fruit. stir well. Serve with cinnamon chips.

Hot Jessica's Spinach Dip
1 (9 oz) box frozen spinach, chopped, thawed, and drained
1 (8 oz) pk cream cheese
1 c. mayonnaise
1 c. sour cream
2 cloves garlic, finely chopped
1 tsp hot sauce (optional)
1/4 tsp black pepper
1/4 tsp salt
1 jar artichoke hearts, drained and chopped
1 c. grated Parmesan cheese
1/2 c. green onion, chopped

Mix spinach and creamy stuff first. Add additional ingredients. Put into 8x8 or 9x9 pan. Bake at 350 degrees for 35 to 45 minutes, or until hot and bubbly. Serve with crackers or chips.

Caramel Apple Dip

8 oz cream cheese
2/3 c. brown sugar
1 tsp vanilla
1 TB milk to thin (optional)
Toffee bits to taste

Mix together first four ingredients. Sprinkle with toffee bits. Serve with apples.