Rice Soup

1 cup calrose rice

10 cups water

2 eggs

3 pork bouillon cubes

3 potatoes cut in pieces

cilantro

green onions, chopped

lemon grass

Boil water in quart sized pan and add bouillon cubes then rice. Add eggs and potatoes. Add cilantro, green onions and lemon grass to top of the bowl.

Xiang Thao

Salsa

4 (14.5oz) can diced tomatoes, drained

1/4 chopped onion, white or yellow

1/2 bunch of cilantro

2 jalapenos, blackened

garlic powder

salt and pepper

Cut jalapenos into 6th and fry in oil until completely black and crispy. Add ingredients in blender. Pulse blender until you've reached desired consistency. Test with a chip.

Amy Chapman

Mandarin Orange Salad

Salad

1/2 head red lettuce
1/2 head romaine
1 cup chopped celery
2 green onions chopped
1 can mandarin oranges

Dressing

4 Tbsp sugar
4 Tbsp wine vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup salad oil

Almonds

1/2 cup sliced almonds
1 Tbsp plus 1 tsp sugar
Broil until brown

Assemble salad, dressing and add almonds.

Jillene Rios

Cream-Filled Chocolate Supreme Muffins

3 Cups Flour
2 Cups Sugar
1/2 Baking Cocoa
2 Tsp Salt
2 Cups Cold Water
3/4 Cup canola oil
1 Egg
2 Tbsp White Vinegar
2 Tsp Vanilla Extract

Filling:
4 Oz Cream Cheese Softened
1/4 C Sugar
1/8 Tsp Salt
2 Tbsp Beaten Egg
1/2 Tsp Vanilla Extract
3/4 C Milk Chocolate Chips
Confectioners Sugar (optional)

In a large bowl, combine the flour sugar, cocoa, baking soda and salt. In another bowl combine the water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened.

For filling beat the cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips.

Fill 12 paper lined jumbo muffin cups half full with batter. Drop heaping tablespoonfuls of cream cheese mixture into center of each: cover with remaining batter.

Bake at 350 for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners sugar if desired.

Tera Peterson

Pumpkin Brownies

4 eggs 1 2/3 cup sugar 1 cup oil (I use applesauce and make it a little over the top of the cup) 1 16 oz. pumpkin (2 cups) 2 cups flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/4 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1 cup nuts, optional Beat together eggs, sugar, pumpkin, and oil (or applesauce) until light and fluffy. Mix in dry ingredients and mix thoroughly. Spread in ungreased (grease if using applesauce) 10x15 pan and bake at 350 for 25 minutes. Cool and frost Frosting 1 3 oz. cream cheese 1 teaspoon vanilla 1/2 cup softened margarine 2 cups powdered sugar Cream together cream cheese and margarine. Add vanilla and powdered sugar until smooth. Wanda Peterson

Grandma Peterson's Sunday Hot Chocolate

1 1/2 cups sugar
1/2 cup cocoa

Mix Well

Add 1/4 cup hot water and stir well to dissolve sugar.

Add:

2 teaspoons vanilla
1 (12 oz) can evaporated milk

Mix well. Add 1 gallon of milk to a pan and add mix. On medium-low heat, heat cocoa until desired temprature. Stirring constantly to prevent burning.


This is the recipe for Grandma Marjorie Wanda Simpson Peterson's cocoa that she makes each Sunday, along with her cheese sandwiches.

Naan Indian Bread

Ingredients

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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