Everyday Heirlooms: Preserving & Teaching Homemaking Skills

May 1-2, 2008

Kitchen Time is Family Time by Lisa Harrison

A really great way to preserve and teach They are also healthy (not counting the sweet homemaking skills is to spend time in the treats, but moderation is the key), and most kitchen as a family. Meal planning and prepa- are pretty quick to put together. Remember ration, conversation skills and manners, clean that the benefit of time you may save going up and after dinner chores — these are all to the drive-thru is lost to more money spent ways that we teach our children how to be and more unhealthy calories consumed. functioning, independent, honorable adults. If you are an inexperienced cook, never fear. Whether we are cooking, eating, or cleaning There is no secret formula or inherited gene up the mess, the time we’re together is time that makes a good cook. If you can read and well spent. For most modern families time is you are willing to practice, you can learn to at a premium, and few busy parents have the cook. The rewards of putting in effort in luxury of spending hours putting a nutritious behalf of your family are fantastic: meal on the table. However, as a society we are more aware than ever of the importance • Healthy, energetic minds and bodies of eating healthy foods. • Self-reliance • Strengthened relationships The recipes included here are easy to prepare. • And many more!

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference Main Dish Recipes or inside a ziploc bag. Pound to 1/2” thickness using a meat mallet or rolling pin. Sprinkle with salt and pep- Herbed Chicken Nuggets per; set aside. Melt butter in skillet over medium heat. Serves 4-6 Place the chicken in the skillet, skin side down and This is a lower fat version of chicken nuggets than the sprinkle with half the tarragon. Cook for 3 minutes fast food variety. If your kids don’t like green stuff, then turn. Sprinkle with remaining tarragon. Cook an leave out the dried thyme. additional 3-4 minutes until cooked through. Cut limes in half and squeeze juice onto chicken. Reduce 4 boneless, skinless chicken breasts heat to low and cover. Cook 2 minutes; serve. 2 eggs, beaten 1 Tbs water 1 cup seasoned, dried bread crumbs Sunshine Grilled Chicken Breasts 1/2 cup parmesan cheese Serves 4-6 1/2 tsp dried thyme Use the time-saving tip found on California Lime 1/4 tsp salt Chicken recipe

Preheat oven to 425. Spray wire cooling rack with 1/2 cup lemon juice Pam and sit inside rimmed cookie sheet. Trim chicken 1/2 cup orange juice concentrate, undiluted off fat and cut into 1” pieces. In medium bowl beat 1 tsp chicken bouillon eggs with the water and add the chicken. Combine 1 Tbs minced garlic bread crumbs, parmesan cheese, thyme, and salt in 1 tsp oregano ziploc bag. Add chicken pieces a few at a time and 1 tsp red pepper flakes (or less) coat well, using hands if needed. Place coated pieces 4-6 chicken breast halves on rack and bake for 15-17 minutes. Serve with dipping sauces if desired. 1. Combine first 6 ingredients in ziploc bag. Shake to mix. Dipping Sauces 2. Trim chicken and pound to 1/2” thickness. Add to Nippy Pineapple Sauce: marinade. Squish bag around to coat chicken. Mix one 12 oz jar pineapple preserves, 1/4 cup mus- Refrigerate at least 2 hours and up to 24. Drain chick- tard, 2 Tbs. prepared horseradish in small saucepan. en and discard marinade. Cook and stir over low heat 5 minutes. 3. Preheat grill to medium-high. Place chicken on grill and cook 4-5 minutes per side until cooked through. Dill Sauce: Combine 1/2 cup sour cream, 1/2 cup mayonnaise, Note: After the chicken is marinated you can bake, and 1 tsp dill weed in small bowl. Cover; refrigerate broil or sauté instead of grilling. until cool.

Cold Plate Specials California Lime Chicken These ideas work great for summertime lunches or Serves 4 picky eaters. Vary the ingredients to suit your tastes Time saving tip: When you get home from the grocery and adjust amounts for different appetites. store, trim the chicken and pound to 1/2 inch thick- Ham Cold Plate ness. Place enough chicken inside a Ziploc bag to Arrange on plates: make a recipe; freeze. When ready to prepare the sliced deli ham recipe, thaw chicken and proceed. baby carrots 1/4 cup butter snap peas 4 boneless, skinless chicken breasts grapes 1 Tbs fresh tarragon, or 1/2 tsp dried wheat thins 2 large limes ranch dressing for dipping

Place chicken breasts between 2 sheets of plastic wrap

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference Southwest Turkey Plate tortillas then layer with leaf lettuce, tomatoes and Mix in small bowl: your favorite meat and cheese. 2 Tbs salsa 1 Tbs Miracle Whip Stromboli Arrange on plate: Serves 4 sliced deli turkey breast lettuce leaves 1 frozen bread dough, thawed cherry tomatoes 1/2 lb sliced deli meat or ham chunks sliced cheese 2 cups grated cheese mango slices parmesan cheese flour tortilla dried thyme salsa mixture for dipping 1. Preheat oven to 350 and lightly grease a cookie Bologna Cold Plate sheet Arrange on plates: 2. Roll dough into a rectangle about 8x15 bologna sliced cheese 3. Place deli meat on top and cover with cheese. cucumber slices Starting with edge furthest away from you roll up like Ritz crackers a jellyroll, turning edges under and pressing to seal strawberries seam. Place seam side down on cookie sheet. Sprinkle individual chocolate pudding cups for dipping berries with parmesan cheese and dried thyme. bbq sauce for dipping meat and cheese 4. Bake 25-30 minutes until top is dark golden brown. Cool slightly then slice into portions.

Turkey-Melon Wraps Note: This is good hot or cold, and works well for Makes 8 picnics or eating on the road. 1/2 small cantaloupe 8 large flour tortillas, room temperature bottled horseradish sauce (mayo works, too) Side Recipes red leaf lettuce leaves, washed and dried 1 lb sliced deli turkey breast Potato Salad Vinaigrette Makes about 10 cups (recipe can be halved) 1. Cut melon in half and remove seeds. Cut rind from melon and slice into thin wedges. 4 lbs medium red potatoes, unpeeled and quartered or cut into eighths if large 2. Spread a very thin layer of horseradish sauce on 3 tsp salt, divided each tortilla. Too much sauce will overpower the 1/2-cup olive or canola oil other flavors. 1/2 cup cider vinegar 2 Tbs Dijon mustard 3. Lay a lettuce leaf (or two if they are small) down 1 Tbs sugar the center of each tortilla. Place 2 slices of turkey on 1/2 cup loosely packed fresh parsley each tortilla. This should mostly cover the tortilla. Next place several pieces of the melon down the cen- 1. In large saucepan place potatoes, 2 tsp salt, and ter of each tortilla. enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer until potatoes are fork- 4. Carefully roll up and secure with a toothpick. tender. Drain; cool slightly. These are ready to eat, or wrap each one tightly in plastic wrap and refrigerate. 2. Meanwhile, in blender, combine oil, vinegar, mustard, sugar, parsley and remaining 1 tsp salt; blend Note: Wraps are great for picnics since they don’t get until smooth. Transfer to large serving bowl. soggy as fast as sandwiches. Try spreading cream cheese flavored with a little dry ranch dressing mix on 3. Add warm potatoes to dressing in bowl; gently stir

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference with a rubber spatula until coated with dressing. Let chicken bouillon, curry, salt and pepper in a medium stand 30 minutes to absorb dressing, stirring occasion- saucepan and bring to a boil. Stir in couscous, cran- ally. Serve warm or cover and refrigerate up to 1 day berries and raisins. Remove pan from heat. Cover and to serve cold. let stand 5 minutes.

3. Fluff couscous with fork; stir in almonds.

Zesty Grilled Vegetables Serves 8 Simple Waldorf Salad 4 medium zucchini, cut diagonally into 1/2 inch thick 6 servings slices This is a much lighter version of Waldorf Salad 3 red, orange or yellow bell peppers, cut into 1/2 inch 1/2 cup mayonnaise (light OK) wide strips 1 Tbs sugar 1/4 cup Italian dressing (Girard’s Olde Venice Italian 1 Tbs milk is great) zest from 1 lemon 1/4 cup grated parmesan cheese 3 red apples, diced (any variety) 1 cup sliced celery 1. Preheat grill to medium-high. 1/2 cup chopped walnuts or pecans 2. Place vegetables in a grill basket. Grill vegetables 2 Tbs lemon juice until crisp-tender, about 10 minutes. Turn occasionally 1. Preheat oven to 350* Toast nuts until lightly to prevent burning. browned. Cool.

3. Place cooked vegetables in large bowl. Add dress- 2. In small bowl, stir together mayo, sugar, milk and ing; toss to coat. Sprinkle with parmesan cheese. zest.

Note: If you don’t have a grill basket just cut the veg- 3. In medium bowl, stir together apples, celery, nuts etables bigger so they don’t slip into the grill. When and lemon juice. Pour dressing over fruit and stir to cooked cut the vegetables into bite size pieces if nec- coat. essary. Note: if you want to make this ahead of time, keep the dressing separate from the fruit. Keep chilled. Then Curried Couscous add dressing and nuts when ready to serve 4-5 servings Couscous is tiny pieces of pasta, which cooks super fast. If your family doesn’t like curry, leave it out. Yogurt-Fruit Salad 4 servings 1/4 cup slivered almonds This is so simple to prepare and the ingredients are 1 1/2 cups water usually in the kitchen. It’s good with muffins as a 1 Tbs butter Sunday night supper. 1 Tbs dried onion 1 Tbs dried parsley flakes 1 large apple, cubed 1 tsp chicken bouillon 1 orange, peeled, sectioned and cut into bite-size 3/4 tsp curry powder pieces 1/2 tsp salt 1 banana, peeled and sliced 1/8 tsp pepper 1/2 cup chopped, toasted nuts (optional) 1 cup uncooked couscous 1 (8 oz) carton yogurt, any flavor 1/4 cup dried cranberries 1/4 cup raisin or currants Stir all ingredients together in medium bowl. This is best served right away. 1. Preheat oven to 350. Spread almonds on a cookie sheet and toast 5-8 minutes until golden brown. 2. Place water, butter, dried onion, parsley flakes,

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference Breads 3. In large mixing bowl whisk together flour, baking powder and salt. Never Fail Country-Style Bread 4. Add oil to milk; do not stir. Make a well in the cen- If making bread intimidates you, try this recipe. You ter of the flour and pour in liquid all at once. Stir with can’t kill it. fork until dough starts to clean the sides of the bowl. Combine following ingredients in large mixing bowl: Turn dough out and knead on counter top about 10 3 cups flour times. Do not add extra flour. 3 Tbs sugar 5. Roll or pat dough until 1/2” thick. Cut biscuits 1 Tbs salt using a 2” biscuit cutter. (A larger size cutter or glass 2 Tbs instant yeast can be used; you will get fewer biscuits.) Place on Pour in: ungreased cookie sheet. Gather remaining dough and 1/3 cup oil pat out again. Continue until all dough is used. 2 1/2 cups warm water Handle as little as possible.

Beat well with hand mixer or spoon. Add, 1 cup at a 6. Bake 10-12 minutes until golden brown. Serve hot. time: 3 cups flour

Knead so that it doesn’t stick to fingers. Another 1/2 Easy Flatbread to 1 cup of flour will probably be needed. Knead These are so easy, but look like you went to a lot of dough for 5 minutes or so. Spray bowl with cooking work. spray and place dough in bowl. Cover with plastic wrap. Let dough rest for 10 minutes then punch down. Rhodes roll dough, thawed according to directions on Do this 5 times. Lightly flour a surface and divide package (you can use the regular or gourmet rolls.) dough into 2 pieces. While working with the 1st piece Olive oil keep the other one covered. Roll dough into a 10-12 Kosher salt inch square. Fold the upper right hand corner over to Roll or press thawed rolls into a flat circle. Place on the middle. Fold the upper left hand corner to the baking sheet and make several indentations with your middle. Starting with the pointy top, carefully roll the finger on each roll. Brush lightly with oil and sprinkle dough towards you until you reach the bottom of the with salt. Bake at 375* for 10-15 minutes or until dough. Place in on a greased cookie sheet. Repeat golden brown. Good hot or cold, but should be served steps with remaining dough. Make 3 gashes across the same day. tops of loaves. Cover and let rise to double. Bake at 375 degrees for about 25 minutes or until top is dark golden color. Recipe options: 1. Before brushing with oil place clean, fresh sage leaf in center of roll then brush with oil Tender Biscuits Makes about 3 dozen 2” biscuits 2. After brushing with oil sprinkle with sesame seeds, poppy seeds, sunflower seeds, parmesan cheese, 2 tsp vinegar or lemon juice chopped dried or fresh herbs 1 1/3 cups milk 2/3 cup oil 3. Substitute kosher salt for cinnamon sugar 4 cups all purpose flour 2 Tbs baking powder 1 tsp salt The Best Cornbread Makes nine 3” squares 1. Preheat oven to 475* 1 1/2 cups flour 2. Pour vinegar or lemon juice into 2 cup liquid meas- 2/3 cup sugar ure. Pour milk in and let stand while you mix other 1/2 cup cornmeal ingredients. 1 Tbs baking powder

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference 1/2 tsp salt Herb Butter 2 eggs, lightly beaten 1/2 cup butter, at room temp 1 1/2 cups milk 3-4 tsp fresh herbs of your choice, finely chopped 1/3 cup oil Cream all ingredients until well blended. Store in 1. Preheat oven to 350* fridge. 2. Combine dry ingredients in large bowl

3. Combine liquid ingredients in small bowl Snacks and Sweets

4. Stir liquids into dry ingredients just until mois- Trail Mix Crispy Bars tened. Pour into greased 8x8 baking pan. Bake for 25- Makes 24 30 minutes or until toothpick comes out clean. 1/4 cup butter Note: This recipe can be doubled. Pour batter into 1 8oz pkg miniature marshmallows (or half of a 16 greased 9x13 pan and bake about 45 minutes. oz. pkg.) 1 tsp vanilla or almond extract 1/8 tsp salt Flavored Butters 5 cups Rice Krispies Flavored butters are easy, delicious and can be used 2 cups trail mix* on a number of things. Try on toast, bagels, pancakes or French toast. The orange honey butter would also 1. Lightly coat a 9x13 baking dish with cooking be good on steamed carrots. Try the cinnamon butter spray; set aside. on baked sweet potatoes. Try mixing any flavor that sounds good to you with 1/2 cup butter and see what 2. Melt butter in a large saucepan over medium heat. happens. All butters can be frozen for future use. Stir in marshmallows; cook and stir 2 minutes or until smooth. Remove from heat; stir in vanilla or almond Raspberry Butter and salt. Stir in cereal and trail mix. Scrape mixture 1 cup butter, at room temperature into prepared pan. 1/2 cup unsweetened frozen raspberries, thawed (or 3. Lightly coat hands with cooking spray; press cereal use fresh) mixture evenly into pan. Cool completely. Cut into 1-2 Tbs honey squares. Combine all ingredients using electric mixer. Doesn’t *Any combination of nuts, seeds, candy or dried fruit can need to be completely smooth. Store in fridge. be substituted for the trail mix. Cinnamon Butter 1/2 cup butter, at room temp Easy Banana Snack Cake 1 cup powdered sugar This cake is moist and flavorful enough that it doesn’t 1 1/2 tsp cinnamon need frosting 2 tsp milk 2 cups flour Cream butter and sugar. Add cinnamon and milk and 1 tsp salt mix well. Store in fridge. 1/2 tsp baking powder 1/2 tsp baking soda Orange-Honey Butter 1 1/2 cups sugar 1/2 cup butter, at room temp 1/2 cup vegetable or canola oil 1/2 cup honey 1/2 cup milk, divided 1-2 tsp orange zest 1 cup ripe bananas, mashed (about 2) Cream all ingredients until well blended. Store in 1 tsp vanilla fridge. 2 eggs 1/2 cup toasted pecans (opt)

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference 1. Preheat oven to 350*. Spray cookie sheet with juice into sugar mixture; stir in lemon juice; pour into Pam. 8x8 pan. Freeze until firm, about 5 hours, stirring occasionally so mixture freezes evenly. 2. In large mixing bowl stir together flour, salt, baking powder, baking soda and sugar. 3. To serve: let granita stand at room temperature 5-10 minutes to soften slightly. With fork, scrape across 3. Add to bowl oil, 1/4 cup milk, bananas and vanilla. surface to create a pebbly texture. Spoon into dessert Beat for 2 minutes with electric mixer. dishes. 4. Add eggs, remaining 1/4 cup milk and nuts, if using. Beat 1 minute. Kid Heaven Parfait 5. Pour batter into pan and spread evenly. Bake 15-18 Serves 6-8 minutes, until golden brown. 1 large package Oreo flavored instant pudding mix Note: This can also be baked in a 9x13 pan for 25-30 2 cups milk minutes. Oreo cookies, coarsely crushed mini marshmallows chocolate chips or M & M’s Lemon Granita Makes six 1/2 cup servings 1. Mix pudding according package directions and Granitas are Italian ices. They taste super good in the chill. summertime. A little lemon granita and a little orange 2. When pudding is cold, layer pudding, crushed granita in a bowl together are heaven. cookies, marshmallows and chocolate chips in clear 2 cups water cups, finishing with a layer of pudding and a sprin- 1 cup sugar kling of chocolate chips. 3-4 lemons

1. In saucepan over high heat bring water and sugar to Lemony Blueberry Parfait boiling. Boil until sugar is dissolved. Set aside. Serves 4

2. Meanwhile, squeeze 3/4 cup juice from lemons. 1 cup whipping cream Stir juice into sugar mixture; pour into 8x8 pan. 4 Tbs sugar, divided Freeze until firm, about 5 hours, stirring occasionally 2 Tbs fresh lemon juice, divided so mixture freezes evenly. 3 cups blueberries 3. To serve: let granita stand at room temperature 5-10 1 purchased pound cake, cut into cubes minutes to soften slightly. With fork, scrape across lemon zest (opt) surface to create a pebbly texture. Spoon into dessert 1. In chilled bowl, whip the cream with 2 Tbs. sugar dishes. and 1 Tbs lemon juice. Gradually add in the remaining sugar and lemon juice, whipping until cream is thick but not over whipped. Orange Granita Makes six 1/2 cup servings 2. Alternate layers of pound cake, whipped cream and berries in 8 oz parfait glasses (or other glass of your 2 cups water choice), then top each serving with a dollop of 1 cup sugar whipped cream and lemon zest. 2-3 oranges 2 Tbs. lemon juice Note: Strawberries can be substituted for the blueberries. 1. In saucepan over high heat bring water and sugar to boiling. Boil until sugar is dissolved. Set aside.

2. Meanwhile, squeeze 1 cup juice from oranges. Stir

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference Strawberry Agua Fresca Watermelon Slushy Makes about 8 cups Makes 4-6 servings

4 cups water 5 cups 1/2 inch cubes seeded watermelon 1/3 cup sugar 1 cup orange juice, chilled 6 cups strawberries, stems trimmed 1/2-3/4 cup frozen limeade or lemonade concentrate, 1/4 cup fresh lime juice (about 2 limes) undiluted

Place all ingredients in blender and process until 1. Arrange the watermelon in a single layer on baking smooth. Depending on the ripeness of the berries, sheet; freeze for 45 minutes to 1 hour or until semi- adjust the amount of sugar for desired sweetness. frozen.

2. In blender combine watermelon, orange juice and Berry-Banana Smoothie limeade, and process until smooth. Divide between Makes 4 servings cups, or cover and freeze for later.

2 ripe bananas, peeled 1 1/2 cups pineapple juice Watermelon Lemonade 1 cup lowfat vanilla yogurt watermelon chunks 1 cup strawberries, stems trimmed chilled lemonade

Break bananas into small pieces and put in blender Combine equal parts watermelon and lemonade in with remaining ingredients. Process until smooth. blender until smooth.

Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference