DoDo's MUSTARD PICKLES

4 quarts cucumbers
2 lbs pickling onions
2 sweet red peppers
1 large bunch celery
1 large head cauliflower
Cut up and soak overnight in salt solution – 1 cup of salt plus water to cover
Drain in sock or drain

Make paste of:
3 tbs dry mustard
6 rounded tbs flour
1 quart sugar
2 quarts vinegar
1 tbs tumeric
1 tbs celery salt
Make past adding little vinegar at a time. Let come to a boil & boil for 3 minutes
Seal in sterilized jars

CHOCOLATE CRINKLE COOKIES -- Grandma Wilson

4 sq Unsweetened Chocolate
1/2 c Oil [I substitute Butter!]
2 c Sugar
1/2 t Salt
4 Eggs
2 t Vanilla
2 c Flour
2 t Baking Powder

Mix oil (butter!), chocolate and sugar
Blend in one egg at a time until well mixed
Add vanilla
Stir in Salt, Flour and Baking Powder
Chill overnight

Roll balls in Powdered Sugar
Place on ungreased cookie sheet

Bake at 350 for 10-12 minutes.

"MRS FIELD'S" CHOCOLATE CHIP COOKIES -- Alternate Oatmeal Raisin Cookies

CREAM:
2 c Butter (1 lb)
2 c Sugar
2 s Brown Sugar

ADD:
4 Eggs
2 t Vanilla
4 c Flour
5 c Oatmeal (Process oats in blender until coarse powder)
1 t Salt
2 t Baking Powder (for softer cookies, use less Baking Powder)
2 t Soda

ADD:
24 oz Milk Chocolate Chips (recipe calls for Guittard brand)
3 c Pecans

Place golf-ball size balls on ungreased cookie sheet. [I use small ice cream scoop]
Bake at 350 for 14-15 minutes. Makes 112 Cookies.


Note that this is a large recipe -- I usually cut it half.

ALTERNATE: Replace choco chips with 2 c raisins -- makes my favorite Oatmeal/Raisin Cookie.

SPINACH AND ARTICHOKE DIP

Compare to Applebee's

INGREDIENTS:
8 oz Mozarella Cheese, grated
1/2 c Sour Cream
2 oz Fresh Parmesan Cheese, grated
1/4 t Black Pepper
3 cloves Garlic, crushed
1 can (14 oz) Artichoke Hearts, drained and chopped
2 blocks (8 oz each) Cream Cheese
1 pkg (10 oz) Frozen Spinach, thawed, drained and squeezed dry
1 pkg (13.5 oz) Tortilla Chips

PROCEDURE:
Preheat oven to 350
Reserve 2 oz Mozarella and 1 oz Parmesan for Topping
Combine all remaining ingredients in a large bowl and stir until well-blended
Spoon mixture into a 1-1/2 quart baking dish or several smaller baking dishes. [ I always use three smaller dishes. This will store refrigerated (4-5 days) and reheat later]
Sprinkle reserved Mozarella and Parmesan over mixture.
Bake for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.

FRUIT BARS

When I was young, my Grandma Wilson (Leona) lived on South Temple just four doors down from Backer's Bakery. Often, we would walk over for a treat, and Grandma usually ordered their Fruit Bars. Here we are forty some years later, I've found a recipe that takes me back to my childhood -- it's pretty dang close to what I remember!

INGREDIENTS:

2 c Sugar
3/4 c Butter
3 Eggs
1/2 c Honey
3 T Molasses
4-1/2 c Flour
1 t Salt
2 t Soda
2 T Cinnamon
3/4 c Coconut
1-1/4 c Chopped Dates
1 c Raisins
1 c Chopped Walnuts [I don't add Walnuts]
1/2 c Rolled Oats


INSTRUCTIONS:

Cream sugar and butter. Beat in Eggs.
Stir in Honey and Molasses.
Sift dry ingredients and add slowly along with remaining ingredients.
Knead with hands to blend ingredients. [I use my 7 quart KitchenAid Mixer, but it's a very thick stiff dough]
Add a little water if the mixture is too dry.
Use ice cream scoop to place balls of dough across a greased cookie sheet.
Flatten dough uniformly across the cookie sheet.
Bake at 375 for 17-18 minutes or until golden brown. Toothpick test: slightly sticky
Cut with a pizza cutter while still warm -- I typically cut squares 1x1 or 2x2 etc.
Glaze with frosting.


FROSTING GLAZE:

1/2 c Sugar
1/4 c Water
1T White Corn Syrup
1-1/2 c Powdered Sugar

In a small sauce pan, stir together sugar, water and corn syrup.
Cook over medium heat, stirring constantly until mixture boils.
Remove from heat and cool for 5 minutes.
Gradually stir in powdered sugar beating until smooth after each addition.
Mixture should ahve a syrupy consistency.

Makes 3 dozen large or 6 dozen small bars.

[Thank you Naborhood Bakery, Gardner Village!]

EMILY'S SPINACH LOAF

Emily and I experimented with several recipes, including Rhodes' rolls recipe. This is what we came up with. It's been an especially fun effort. We've even distributed Spinach Loaves one year for our Christmas Gifts -- image doing 45 of these! Great buffet finger food. Huge personal favorite.



-----DOUGH-----
1 pk Rapid-rise yeast
1 tb Sugar
2/3 c Water, heated to 125F
2 ½ c Flour (or more)
1 t Salt
3 T Butter, melted
1 Egg, lightly beaten
COMBINE yeast, sugar and water; mix well. Allow to sit for four minutes.
IN MIXER OR FOOD PROCESSOR, combine 1-1/2 cups of the bread flour, salt, butter and egg. Add the yeast mixture. Process or knead, adding enough flour in 1/2-cup increments, to make a soft dough. Knead until elastic and smooth, 1 minute in a food processor or 10 minutes in a mixer or by hand. Place in oiled plastic bag or turn in greased bowl, cover with plastic wrap and let rest 15 minutes or, if you have time, let it double.

-----FILLING-----
SAUTE:
1 c Fresh Mushrooms, sliced
1/2 c Chopped Onion
4 cloves Garlic, chopped or pressed
1 Cube Butter

In large mixing bowl, COMBINE Sauteed Mushrooms, Onions and Garlic with:
3 c Chopped fresh spinach (oR substitute two packages (10 oz each) Frozen Spinach,
thawed, drained and squeezed dry)
1 Can Black olives, pitted and sliced
¾ c Mozzarella cheese, grated
½ c Parmesan cheese, grated
½ c Pimento
1 lb (2 blocks) Cream cheese - at room temperature
2 cubes Butter -- at room temperature
2 tb Fresh chopped basil
2 tb Fresh chopped rosemary
To taste Salt and freshly ground pepper

----ASSEMBLY----
Spray board or counter with non-stick cooking spray. Roll dough into a 12x18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Spread filling mixture down center of the dough. Make cuts on sides of dough from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by pulling last strip and tucking under. Lift braid with both hands and place on large sprayed baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese, if desired. Bake at 350° F 30-40 minutes or until golden brown.

MARKET STREET CLAM CHOWDER

1 c Potatoes, diced
1 c Celery, diced
1 c Onion, diced
1 c Green Bell Pepper, diced
1 c Leeks, diced (open layers when washing, assure no sand remains)
3/4 c Clams, chopped
3/4 T Ground Black Pepper
1-1/2 T Salt
3/4 T Whole Thyme
6 Bay Leaves
1 t Tabasco Sauce
3/4 c Sherry [or substitute 1/4 c Apple Cider Vinegar]
2 c Water
3/4 c Clam Juice
3/4 c Melted Butter
1 c Flour
2 quarts Half & Half

ROUX [This roux is a fabulous base for any cream sauce or soup!]
Combine melted butter and flour in oven-proof container
Bake at 325 for 30 minutes

In large saucepan, combine remaining ingredients EXCEPT Half & Half
Simmer until potatoes are thoroughly cooked
Stir in butter/flour roux into chowder and stir until thick. (Mixture will be slightly less thick than cookie dough)
Remove chowder from heat
Stir in Half & Half until blended
Heat to serving temperature, stirring occasionally
Serve immediately

I don't follow exact recipe amounts -- always add more potatoes and onions. I usually saute the onions before adding to other ingredients. This is a great crowd pleaser -- works well as main dish, and I use it regularly for buffet dinners. Enjoy!!

[Thank you Market Street Grill / Gastronomy Restaurants]

INCREDIBLE CHOCOLATE MINT BROWNIES -- Decadent!

BROWNIES

1 c Butter, softened
2 C Sugar
4 oz unsweetend chocolate (4 squares)
4 Eggs
1 t Pure Peppermint Extract
1 C Flour (add 3 T flour for high altitude -- ie. Utah)
1/2 t Salt
1 C Chopped Nuts [I usually delete the nuts]

Melt unsweetened chocolate over very low heat with 2 T butter
Cream remaining butter with sugar; add melted chocolate
Add eggs and beat well
Add extract, flour and salt
Fold in nuts
Bake in 9x12 baking pan at 350 for 28-30 minutes, toothpick test -- very slight moist dough
Let cool


ICING

4 T Butter
2 t Pure Peppermint Extract
2 T Cream or Milk
2-3 drops Green Food Coloring (not too much here)
2 C Powdered Sugar

Melt butter, and add cream, extract and coloring. Add powdered sugar and beat until creamy smooth. Spread on cooled brownies, and cover with plastic wrap. Place in refrigerator for thirty minutes until icing is set.


GLAZE

6 oz Milk Chocolate Chips
6 t Butter

Melt chocolate chips and butter. Mix with small wire whip until blended. Pour over frosted brownies and spread to cover completely. Let glaze set.


These brownies are so incredibly rich that I recommend small servings, ie. 1" squares. Enjoy!!

[Thanks to dear college friend Suzi Keller Lynch}

SWEET AND SOUR MEATBALLS -- Grandma Cornelia's!

1 lb Ground Beef
1/2 lb Ground Sausage [I've used 1-1/2 lb Ground Beef (no sausage) without regret]
2 t Soy Sauce
1 clove Garlic
3/4 c. Cracked Wheat (crack whole wheat in blender until coarse meal)
5 oz can Water Chestnuts, drained and diced
8-3/4 oz can Crushed Pineapple, drained, reserving juice
1/3 c. Milk
1 tsp Ginger
1 Egg
1 t Salt

Combine all ingredients and form into small balls. [Suggest ice cream scoop! I've made both small and large meatballs with small/large ice cream scoops] Bake on cookie sheet at 350 for 25 minutes. [30 minutes for large meatballs]

Sauce:
Combine in saucepan:
1/2 c Brown Sugar, firmly packed
2 t Soy Sauce
1 cube Beef Boullion
2 T Cornstarch, combined with 1 c Cold Water
1/2 t Salt
3 T Vinegar

Add enough water to reserved pineapple juice to make 1-1/2 c liquid and combine with above. Cook until thick; pour over meat.

These meatballs are always a hit! Great stand alone for Buffet -- Add rice for main dish.

SLOPPY JOES -- Fast and Easy

1 lb Ground Beef
1 Onion, chopped
1 Green Bell Pepper, diced
1 c Ketchup
1 T Prepared Mustard
1 t Sugar
1/2 c Water
1 t Salt
1/2 t Worcestershire Sauce
1/4 t Chili Powder
1 clove Garlic [or 1/2 t Garlic Powder]
Black Pepper to taste

Brown hamburger with onions and green pepper. Drain grease and add remaining ingredients and stir well. Simmer on low heat for 15 minutes or until desired consistency.

Chicken, Black Bean and Corn Enchilada Casserole

1-2/3 oz Old Paso Enchilada Sauce Mix
6 oz Canned Tomato Paste
2 T olive oil
2 Onions, chopped
1 Green Pepper, chopped
3 cloves Garlic, minced
1-1/2 c uncooked Yellow Cornmeal
15 oz Canned Black Beans, drained and rinsed
15oz Canned Corn, drained
2 c Cooked Chicken Breast, diced
1-1/2 c Cheddar Cheese, shredded

Preheat oven to 350. Prepare enchilada sauce according to package directions, using tomato paste and 3 cups of water.

Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.

Meanwhile, add cornmeal to 2 cups of water in a medium bowl and stir to combine. Gradually add cormeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickend, about 4 to 6 minutes.

Coat 9x13 inch baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.

Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.

Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes.

Slice into 8 pieces and serve.

[I RECOMMEND USING ABOUT HALF THE ENCHILADA SAUCE SUGGESTED]

[Thanks to old college friend Sande Golightly Nascimento!]