Trina Yen's - Mountain View Ward - Sweet and Sour Pork

Ingredients:

2/3 lb pork loin or pork shoulder/butt

1 small green pepper, 1 small red pepper and 1/2 onion

1/2 Cup cornstarch

1 Cup pineapple

6 Cups oil for frying (prefer vegetable oil, such as corn oil)

1/2 tsp chopped garlic

(1) Marinated Pork:

1 TBS soy sauce

1 egg yolk

1 TBS cornstarch

3/8 tsp baking soda

1 tsp finely grated garlic, onion and ginger

(2) Sauce ingredients:

3 TBS vinegar

4 TBS brown sugar

4 TBS tomato ketchup

2 TBS water

1/2 tsp salt

Procedures

Remove any fat or tough membrane from pork loin; cut pork into slices 2/3-inch thick. Using blunt edge of cleaver, lightly pound slices to tenderize; cut meat into bite-size pieces; mix with (1) and let soak 3 hours or overnight.
Remove seeds and cut peppers and onion into bite-size pieces.
Heat oil for deep frying; deep-fry pork pieces over medium heat for 3 minutes; remove and reheat oil until very hot; re-fry pork pieces another 30 seconds; remove and drain.
Reheat pan with 3 TBS oil; stir fry chopped garlic until fragrant, add peppers and onion and stir-fry briefly; add (2) and when mixture begins to boil, add 1 1/2 tsp cornstarch and 1 1/2 tsp water to thicken.
Add fried meat pieces and cubed pineapple and toss lightly to mix together; remove and serve with rice.

Laura LaBerteaux - Valley View Ward - Cookie Slop

We were big cookie dough eaters in my house growing up. My mom made chocolate chip cookies for every family occasion. Rainy day? Chocolate chip cookies. First day of school? Chocolate chip cookies. Monday? Chocolate chip cookies. Once we forgot to add the eggs, and when the cookies came out of the oven they were of course not a cookie, but a beautifully warm and gooey. . . thing. We ate it up and called it "cookie slop". You make cookie dough, and then plop a small bowlful of dough into the microwave for about 30/45 seconds and it is just a dream! For something even more decadent - top with whipped cream once it's warmed up!

My favorite cookie dough is from the blog Cookies for Days.

Ingredients

1 1/4 Cup all-purpose flour (you'll heat treat this in your microwave!)

1/2 Cup salted butter, room temperature

1/4 Cup granulated sugar

1/2 Cup packed brown sugar

2 TBS milk

1 tsp vanilla

1/2 tsp salt

1/2 Cup mini chocolate chips

Instructions

In a microwave safe bowl, measure out the flour. Microwave the flour for 30 seconds and then stir. Repeat heating for 30 more seconds and then stir.
Spread the heated flour onto a cookie sheet to help it cool down faster
In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
Mix int he milk and vanilla until evenly distributed
Add the flour and slat to the bowl and mix until a cookie dough forms.
Fold in the mini chocolate chips and enjoy**
Store in the fridge for up to 1 week

** This is where I would put a serving in the microwave and make it gooey.

Brandi Hanke - Monrovia Ward - Great Grandma Lewis' Cucumber Salad

Serves 5-6 people

2 cucumbers

1/2 Cup chopped red onion

4 heaping TBS mayonnaise

3 TBS sugar

2 TBS apple cider vinegar

A little celery salt

Peel and chop cucumber thin
Mix mayonnaise, sugar and vinegar in big bowl
Add cucumber and chopped red onion to bowl
Mix all together
Sprinkle top with little bit of celery salt

Cover and refrigerate at least 30 minutes.

Sonya Johnston - Valley View Ward - OATMEAL CHOCOLATE CHIP CAKE

1 3/4 Cup of boiling water and 1 Cup oatmeal - let stand 10 minutes

Add 1 Cup brown sugar

1 Cup white sugar

1/2 Cup margarine (butter)

2 eggs

Mix in 1 3/4 Cups flour, 1 tsp soda, 1/2 tsp salt, 1 TBS cocoa

Stir in 6 oz chocolate chips into the batter. Pour into your baking dish and put the other 6 ounces of chocolate chips and 3/4 Cups chopped nuts over the batter.

Bake 30-40 minutes at 350

Can serve with cool whip topping.

Kira Feik - Monrovia Ward - PEANUT BUTTER BARS

2 Cups sugar

2 Cups and 1 tsp Karo Syrup

Mix together, heat to rolling boil. Take off heat and stir in 3 Cups plain or chunky peanut butter.

Pour mixture over 8 Cups Wheaties or other flake cereal. Press in ungreased cake pan. Place in frig to cool.

1 6 oz package milk chocolate chips

1 6 oz package butterscotch chips

Melt and pour over the mixture.

Lindsay Merrill - Duarte Ward - Tex Mex Chicken Stew (adapted from America's Test Kitchen)

2 onions, minced

2 jalepeno chiles, stemmed, seeded (optional), and minced

6 garlic cloves, minced

1-2 bell peppers, diced

1 TBS tomato paste

1 TBS vegetable oil

1 TBS chili powder

4 Cups low-sodium chicken broth (or homemade), more to taste (I usually use about 6 dups)

1 (14.5 ounce) can diced tomatoes (can use a 29 oz can or two 14.5 ounce cans if you like it more

tomato-ey)

1/4 Cup minute tapioca (you get this by the jello and pudding in the store)

1 TBS brown sugar

3 pounds boneless skinless chicken thighs, trimmed

Salt and pepper

2 Cups frozen corn

2-15 ounce cans of black beans, drained and rinsed

1-15 ounce can of kidney beans, drained and rinsed

Minced canned chipotle chili in adobo sauce

1/4 Cup minced fresh cilantro

Optional toppings:

Shredded cheese, sour cream or Mexican crema, more cilantro, lime wedges/ lime juice

Microwave onions, jalapenos, garlic, bell pepper, tomato paste, oil and chili powder in a bowl, stirring occasionally, until onions are softened about 5 minutes; transfer to a slow cooker (use a large slow cooker, at least 6 quarts.
Stir broth, tomatoes, tapioca, and sugar into slow cooker. Add about 1 tsp salt and a few grinds of pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
Stir in corn and beans, cover and cook on high until heated through, about 10 minutes. Stir in shredded chicken, chipotles to taste (I use about 2 chilis, minced, and a couple teaspoons of the sauce) and let sit until heated through about 5 minutes. Stir in cilantro, season with salt and pepper to taste (it may need quite a bit more salt since you just added a lot of unseasoned beans and corn), and serve.

Personal Notes:**This soup can be cooked on a pot on the stove if a slow cooker isn't available. Let the chicken simmer for 45 minutes to an hour, or until it falls apart easily and the soup has thickened some. The tapioca is to help with thickening in the slow cooker since minimal liquid evaporates when using a slow cooker. Therefore, the tapioca is optional if cooking stove top. I would still use it, but the soup will thicken a small amount naturally.

Becky Carter - Arcadia Ward - Orange Banana Yogurt Smoothie

Fun Breakfast my mom would make!!

Serves 2

2 Cups orange juice

1 Cup vanilla yogurt

2 bananas, frozen, cut into pieces

ground cinnamon

Place orange juice and bananas in blender and blend until smooth. Add yogurt and blend until frothy. Pour in glasses and sprinkle with cinnamon.

Joyel Dandie - Valley View Ward - Nana's Fudge

18 oz chocolate chips

1 tsp vanilla

1/2 lb butter

1 large can evaporated milk

30 large marshmallows

4 1/2 Cups sugar

2 Cups nuts

In a large bowl put chocolate chips, marshmallows, nuts, butter and vanilla. In a large pan combine sugar, milk. Stir and bring to a boil and boil 10 minutes. Pour over ingredients in bowl and stir until well mixed. Pour in pan and let stand 48 hours.

Sue Carey - Watergate Salad (Very American)

This recipe came out around 1974 when President Nixon was involved in the "Watergate Scandal". To see this salad you might not recognize all the ingredients so it was considered a "big cover up" just like the Watergate Scandal.

Ingredients: 1 can of crushed pineapple chilled, 1 small box of pistachio instant pudding, 2 cups of white mini marshmallows, 1 regular size container of cool whip thawed.

Mix in a large bowl, the crushed pineapple including juice with the box of pistachio pudding. Then stir in the 2 cups of mini marshmallows and last add the whole container of cool whip. Stir everything until well blended. Let it chill in refrigerator 1 hour before serving. Serves 8 -10

Roberta Priestley - Temple City Ward - Chocolate Zucchini Cake

1/2 Cup butter

1/2 Cup vegetable oil

1 3/4 Cup sugar

2 eggs

1 tsp vanilla

2 Cups Zucchini, shredded

2 1/2 Cup flour

1/2 Cup sour milk (1/2 Cup milk with 1 1/2 tsp vinegar - let set for 15 minutes before using)

4 TBS cocoa

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

pinch of ground cloves

Mix together butter, oil and sugar. Add eggs and vanilla. Add sour milk, Sift together and add: flour, dry ingredients and spices. Fold in shredded zucchini. Pour into a 9" x 13" greased and floured pan. Add topping.

Topping:

1/2 Cup brown sugar

1/2 Cup nuts

1 Cup chocolate chips

Mix topping ingredients together. Sprinkle over cake batter. Bake at 350 degrees for 40-50 minutes.

Carol Cramer - Arcadia Ward - Rice Pudding - her mom, Florence DeRyke's, recipe

2 1/2 Cups cooked white rice

2 eggs, stir into the rice

1 can, 12 oz, evaporated milk

1/2 Cup white sugar

1 Cup milk

1 tsp vanilla

1/2 Cup raisins (optional)

Mix all ingredients together. Bake in greased 2 quart casserole dish at 350 for 35-45 minutes. Store in fridge, use as a dessert or breakfast cereal. Serve warm or cold, place leftovers in fridge.

Jane Crump - Monrovia Ward - Old World Multi-Grain No-Knead Bread

Ingredients

2 1/2 Cups (300g) all purpose flour

1/4 Cup (30g) whole wheat flour

1/4 (25g) old-fashioned rolled oats + 1 TBS for sprinkling on top

2 TBS pumpkin seeds +1 TBS for sprinkling on top

2 TBS sesame seeds + 1 TBS for sprinkling on top

1 TBS flaxseeds + 1 TBS for sprinkling on top (optional)

1 TBS poppy seeds + 1 TBS for sprinkling on top (optional)

1 1/2 tsp salt

1 tsp instant yeast

1 1/2 Cups (360ml) room temperature water

Instructions

1. In a large mixing bowl, whisk the flours, oats, salt, yeast and seeds together until mixed. Stir in the water

until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough

barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours

room temperature.

2. In the morning, preheat the oven to 450 degrees F and place a 4-6 quart heavy covered pot (cast iron,

enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.

3. Once the oven is hot remove the covered pot, and carefully line with parchment paper (be careful, it's hot!)

Gently scrape the dough from the bowl, shape into a ball with your hands sand place in the pot (the dough

will look a little bit sticky and messy but it's normal, just let it be). Sprinkle the extra seeds on top, and

place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 5-10 minutes

to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It's done!

Sister Ashcroft - California Arcadia Mission - Olive Garden Fettuccine Alfredo

Fettuccine Alfredo is a classic Italian dish and a popular restaurant offering. Now you can recreate the Olive Garden's famous version with this restaurant copy cat recipe.

Ingredients

1 pint heavy cream (2 cups)

1/2 Cup butter

2 TBS cream cheese

3/4 Cup Parmesan cheese (grated)

1 tsp garlic powder

8 ounces fettuccine, cooked an drained

Salt and pepper to taste

Instructions

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic power. Simmer this for 15 to 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.

Donna Hanke - Monrovia Ward - German Quark (Made from Greek Yogurt)

32 oz Greek Yogurt (any percent fat)

1/4 Cup mayonnaise

2-3 TBS softened butter

1/2 Cup chopped green onion

Salt and Pepper to taste

You will need a cheesecloth that has been folded to make four layers. Finished size should be no less than 18" by 18".

Lay the cheesecloth inside a bowl with the 4 corners draped over the sides. Spoon the yogurt onto the middle of the cheesecloth. Loosely tie two opposite corners together, then tie the other two opposite corners together. You need to hang your yogurt up so the liquid can drain. Put the bowl under the hanging yogurt to catch the liquid. Let it drain overnight.

In the morning you will have a cheese ball! Discard the liquid that is in the bowl.

Add all ingredients into a bowl and stir together until well mixed. Chill for about two hours to meld flavors.

This is wonderful on bread, crackers and vegetables!

Also, your cheese ball is wonderful just plain! I love it on toast with a little jam. It tastes similar to cheese cake!

Susan Wall - Valley View Ward - Ginger Chicken a l'Orange

Favorite recipe of my dad's (I love it too.) My mom would sometimes make it for his birthday. Terry (Susan's husband) makes is slightly different, (check out his changes below).

Ingredients

1 chicken fryer cut up in pieces
¼ cup orange juice
Salt and pepper
Monosodium Glutamate
¾ cup butter
½ cup slivered almonds
1 cup orange juice
½ tsp orange rind
½ tsp ginger
½ tsp nutmeg
4 Tbsp powdered sugar

Preparation

Rinse chicken pieces in cold water; drain. Dip in ¼ cup orange juice; sprinkle with salt, pepper and
monosodium glutamate.
Melt butter in skillet. Brown chicken skin side down in butter, starting with meatier pieces first. Turn
pieces when golden brown on the second side.
Cover skillet and cook over low heat for 25 minutes. Remove chicken from skillet; set aside.
Meanwhile, saute almonds in a skillet. Add remaining ingredients and stir until blended.
Continue to cook, and stir occasionally. Until liquid is reduced to half the volume.
Return chicken to skillet; spoon orange-almond sauce over pieces. Cover and continue to cook for
an additional 10 minutes or until chicken is tender.
Serve with orange-almond sauce spooned over chicken pieces and rice. Makes 4 to 6 servings.

Terry’s Alternate Preparation.

Substitute cut-up fryer with two large boneless skinless chicken breasts thinly sliced diagonally across the grain.

Combine orange juice, orange peel, powdered sugar, ginger and nutmeg in a bowl and add the sliced chicken and

allow to marinate for at least ½ hour. Reserve the marinade for reduction in a later step.

Melt butter in a frying pan over medium high heat, brown the chicken pieces adding some salt and pepper as it

browns. After all the pieces have been browned, turn heat to low cover and cook for about 10 minutes.

Remove chicken from pan and saute the almonds in the juices. Add the reserved marinade mixture and simmer

until liquid is reduced by half and is moderately thickened.

Return the chicken to the pan and simmer for 10 minutes.

Serve over rice. We use a combination of Lundberg Wild Blend and Brown Jasmine rice.

Megan Finlay - Duarte Ward - English Toffee

English Toffee
Servings: 2 pounds
Ingredients
1/3 cup sliced almonds
1 cup (2 sticks) butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup chocolate, chopped in small pieces (your choice of dark/semi-sweet or milk)
can also use chocolate chips
1/2 cup walnuts, coarsely ground
Directions
On a foil-lined cookie sheet arrange almonds in a single layer on an area measuring about
7 inches x 12 inches; set aside. In a heavy saucepan combine butter, sugar, salt and
vanilla. Cook over high heat for 5 to 6 minutes, stirring constantly with a clean, dry,
wooden spoon, until candy cooks to a walnut brown (some describe it as the color of a
brown paper bag). Immediately, without scraping the pan, pour candy over almonds,
covering all nuts. Allow candy to sit 1-2 minutes until it starts to set up. Sprinkle
chocolate over the top allowing it to melt for a few minutes. Then spread the melted
chocolate evenly. Sprinkle with ground walnuts. After completely cool, break the toffee
into large pieces. May be stored indefinitely in a covered tin in a cool, dry place. If
desired, break into smaller pieces.
Notes for success:
● You must use a heavy pan.
● Cook over the highest heat.
● Do not double the recipe.
● For each batch use clean, dry pan and clean, dry wooden spoon.
● Once candy begins to cook, do not let anything divert attention.
● Experience helps one to know when candy is ready to be poured. Candy cooked to a
nut brown color has better flavor than one cooked to a lighter color, but care must
be taken not to burn it.
Origin: Megan Finlay
My grandmother grew up in England. While in London she heard the missionaries sharing
the gospel in Hyde Park and was later able to be baptized while on leave when she was
serving as a nurse during World War 2. After the war ended she saved money and
obtained the 2 sponsors required to be able to come to the United States.
Described by her son she was “a teacher with a candy bar incentive and a connoisseur of
chocolate, ice cream and diets.”
This recipe is one that my Mom still makes every December as a holiday treat and one of
my favorites.

Sue Cornwall - Monrovia Ward - Shepherd's Pie

Meat Filling:

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels

Potato Topping:

1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

Instructions

Make the Meat Filling.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.