Everyday Heirlooms: Preserving & Teaching Homemaking Skills

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 homemaking skills is to spend time in the kitchen as a family. Meal planning and preparation, conversation skills and manners, clean up and after dinner chores — these are all ways that we teach our children how to be functioning, independent, honorable adults.
They are also healthy (not counting the sweet treats, but moderation is the key), and most are pretty quick to put together. Remember that the benefit of time you may save going to the drive-thru is lost to more money spent and more unhealthy calories consumed.

If you are an inexperienced cook, never fear. There is no secret formula or inherited gene that makes a good cook. If you can read and you are willing to practice, you can learn to cook. The rewards of putting in effort in behalf of your family are fantastic:
Whether we are cooking, eating, or cleaning up the mess, the time we’re together is time well spent. For most modern families time is at a premium, and few busy parents have the luxury of spending hours putting a nutritious meal on the table. However, as a society we are more aware than ever of the importance of eating healthy foods.
• Healthy, energetic minds and bodies • 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

or inside a ziploc bag. Pound to 1/2” thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper; set aside. Melt butter in skillet over medium heat. Place the chicken in the skillet, skin side down and sprinkle with half the tarragon. Cook for 3 minutes then turn. Sprinkle with remaining tarragon. Cook an additional 3-4 minutes until cooked through. Cut limes in half and squeeze juice onto chicken. Reduce heat to low and cover. Cook 2 minutes; serve.

Main Dish Recipes

Herbed Chicken Nuggets

Serves 4-6 This is a lower fat version of chicken nuggets than the fast food variety. If your kids don’t like green stuff, leave out the dried thyme.

4 boneless, skinless chicken breasts 2 eggs, beaten 1 Tbs water 1 cup seasoned, dried bread crumbs 1/2 cup parmesan cheese 1/2 tsp dried thyme

Sunshine Grilled Chicken Breasts

Serves 4-6 Use the time-saving tip found on California Lime Chicken recipe
1/4 tsp salt Preheat oven to 425. Spray wire cooling rack with Pam and sit inside rimmed cookie sheet. Trim chicken off fat and cut into 1” pieces. In medium bowl beat eggs with the water and add the chicken. Combine bread crumbs, parmesan cheese, thyme, and salt in ziploc bag. Add chicken pieces a few at a time and coat well, using hands if needed. Place coated pieces on rack and bake for 15-17 minutes. Serve with dipping sauces if desired.
1/2 cup lemon juice 1/2 cup orange juice concentrate, undiluted 1 tsp chicken bouillon 1 Tbs minced garlic 1 tsp oregano 1 tsp red pepper flakes (or less) 4-6 chicken breast halves

1. Combine first 6 ingredients in ziploc bag. Shake to mix.

Dipping Sauces

2. Trim chicken and pound to 1/2” thickness. Add to marinade. Squish bag around to coat chicken. Refrigerate at least 2 hours and up to 24. Drain chicken and discard marinade.

Nippy Pineapple Sauce:

Mix one 12 oz jar pineapple preserves, 1/4 cup mustard, 2 Tbs. prepared horseradish in small saucepan. 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:
Note: After the chicken is marinated you can bake, broil or sauté instead of grilling.

Combine 1/2 cup sour cream, 1/2 cup mayonnaise, and 1 tsp dill weed in small bowl. Cover; refrigerate until cool.

Cold Plate Specials

These ideas work great for summertime lunches or picky eaters. Vary the ingredients to suit your tastes and adjust amounts for different appetites.

California Lime Chicken

Serves 4

Time saving tip: When you get home from the grocery store, trim the chicken and pound to 1/2 inch thickness. Place enough chicken inside a Ziploc bag to make a recipe; freeze. When ready to prepare the recipe, thaw chicken and proceed.

Ham Cold Plate

Arrange on plates: sliced deli ham baby carrots snap peas
1/4 cup butter

grapes wheat thins ranch dressing for dipping
4 boneless, skinless chicken breasts 1 Tbs fresh tarragon, or 1/2 tsp dried 2 large limes

Place chicken breasts between 2 sheets of plastic wrap

Southwest Turkey Plate

Mix in small bowl: 2 Tbs salsa

tortillas then layer with leaf lettuce, tomatoes and your favorite meat and cheese.

1 Tbs Miracle Whip

Stromboli

Serves 4
Arrange on plate: sliced deli turkey breast lettuce leaves cherry tomatoes sliced cheese
1 frozen bread dough, thawed 1/2 lb sliced deli meat or ham chunks 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

sheet

Bologna Cold Plate

Arrange on plates: bologna
2. Roll dough into a rectangle about 8x15 sliced cheese cucumber slices Ritz crackers strawberries individual chocolate pudding cups for dipping berries bbq sauce for dipping meat and cheese
3. Place deli meat on top and cover with cheese. Starting with edge furthest away from you roll up like a jellyroll, turning edges under and pressing to seal seam. Place seam side down on cookie sheet. Sprinkle with parmesan cheese and dried thyme.

4. Bake 25-30 minutes until top is dark golden brown. Cool slightly then slice into portions.

Turkey-Melon Wraps

Makes 8

Note: This is good hot or cold, and works well for picnics or eating on the road.

1/2 small cantaloupe 8 large flour tortillas, room temperature bottled horseradish sauce (mayo works, too) red leaf lettuce leaves, washed and dried 1 lb sliced deli turkey breast

Side Recipes

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 3 tsp salt, divided 1/2-cup olive or canola oil 1/2 cup cider vinegar
2. Spread a very thin layer of horseradish sauce on each tortilla. Too much sauce will overpower the other flavors.
2 Tbs Dijon mustard 1 Tbs sugar 1/2 cup loosely packed fresh parsley
3. Lay a lettuce leaf (or two if they are small) down the center of each tortilla. Place 2 slices of turkey on each tortilla. This should mostly cover the tortilla. Next place several pieces of the melon down the center of each tortilla.
1. In large saucepan place potatoes, 2 tsp salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer until potatoes are forktender. Drain; cool slightly.
4. Carefully roll up and secure with a toothpick. These are ready to eat, or wrap each one tightly in plastic wrap and refrigerate.
2. Meanwhile, in blender, combine oil, vinegar, mus-

tard, sugar, parsley and remaining 1 tsp salt; blend until smooth. Transfer to large serving bowl.

Note: Wraps are great for picnics since they don ’ t g et 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

with a rubber spatula until coated with dressing. Let stand 30 minutes to absorb dressing, stirring occasionally. Serve warm or cover and refrigerate up to 1 day to serve cold. chicken bouillon, curry, salt and pepper in a medium saucepan and bring to a boil. Stir in couscous, cranberries and raisins. Remove pan from heat. Cover and let stand 5 minutes.

3. Fluff couscous with fork; stir in almonds.

Zesty Grilled Vegetables

Serves 8

Simple Waldorf Salad

6 servings
4 medium zucchini, cut diagonally into 1/2 inch thick

slices
This is a much lighter version of Waldorf Salad
3 red, orange or yellow bell peppers, cut into 1/2 inch wide strips 1/4 cup Italian dressing (Girard’s Olde Venice Italian is great)
1/2 cup mayonnaise (light OK) 1 Tbs sugar 1 Tbs milk zest from 1 lemon 3 red apples, diced (any variety) 1 cup sliced celery
1/4 cup grated parmesan cheese 1. Preheat grill to medium-high.
1/2 cup chopped walnuts or pecans

2 Tbs lemon juice
2. Place vegetables in a grill basket. Grill vegetables

until crisp-tender, about 10 minutes. Turn occasionally to prevent burning.
1. Preheat oven to 350* Toast nuts until lightly browned. Cool.

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

Note: If you don ’ t h ave a grill basket just cut the vegetables bigger so they don ’ t s lip into the grill. When cooked cut the vegetables into bite size pieces if nec- essary.

3. In medium bowl, stir together apples, celery, nuts and lemon juice. Pour dressing over fruit and stir to coat.

Note: if you want to make this ahead of time, keep the dressing separate from the fruit. Keep chilled. Then add dressing and nuts when ready to serve

Curried Couscous

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

1 1/2 cups water 1 Tbs butter
This is so simple to prepare and the ingredients are usually in the kitchen. It’s good with muffins as a Sunday night supper.
1 Tbs dried onion

1 large apple, cubed 1 orange, peeled, sectioned and cut into bite-size pieces 1 banana, peeled and sliced 1/2 cup chopped, toasted nuts (optional) 1 (8 oz) carton yogurt, any flavor
1 Tbs dried parsley flakes 1 tsp chicken bouillon 3/4 tsp curry powder 1/2 tsp salt 1/8 tsp pepper 1 cup uncooked couscous 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,

3. In large mixing bowl whisk together flour, baking powder and salt.

Breads

Never Fail Country-Style Bread

If making bread intimidates you, try this recipe. You can’t kill it.
4. Add oil to milk; do not stir. Make a well in the center of the flour and pour in liquid all at once. Stir with fork until dough starts to clean the sides of the bowl. Turn dough out and knead on counter top about 10 times. Do not add extra flour.
Combine following ingredients in large mixing bowl: 3 cups flour 3 Tbs sugar 1 Tbs salt 2 Tbs instant yeast
5. Roll or pat dough until 1/2” thick. Cut biscuits using a 2” biscuit cutter. (A larger size cutter or glass can be used; you will get fewer biscuits.) Place on ungreased cookie sheet. Gather remaining dough and pat out again. Continue until all dough is used. Handle as little as possible.
Pour in: 1/3 cup oil 2 1/2 cups warm water

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

time: 3 cups flour

Knead so that it doesn’t stick to fingers. Another 1/2 to 1 cup of flour will probably be needed. Knead dough for 5 minutes or so. Spray bowl with cooking spray and place dough in bowl. Cover with plastic wrap. Let dough rest for 10 minutes then punch down. Do this 5 times. Lightly flour a surface and divide dough into 2 pieces. While working with the 1st piece keep the other one covered. Roll dough into a 10-12 inch square. Fold the upper right hand corner over to the middle. Fold the upper left hand corner to the middle. Starting with the pointy top, carefully roll the dough towards you until you reach the bottom of the dough. Place in on a greased cookie sheet. Repeat steps with remaining dough. Make 3 gashes across tops of loaves. Cover and let rise to double. Bake at 375 degrees for about 25 minutes or until top is dark golden color.

Easy Flatbread

These are so easy, but look like you went to a lot of work.

Rhodes roll dough, thawed according to directions on package (you can use the regular or gourmet rolls.) Olive oil Kosher salt

Roll or press thawed rolls into a flat circle. Place on baking sheet and make several indentations with your finger on each roll. Brush lightly with oil and sprinkle with salt. Bake at 375* for 10-15 minutes or until golden brown. Good hot or cold, but should be served the same day.

Recipe options:

1. Before brushing with oil place clean, fresh sage leaf in center of roll then brush with oil

Tender Biscuits

2. After brushing with oil sprinkle with sesame seeds, poppy seeds, sunflower seeds, parmesan cheese, chopped dried or fresh herbs
Makes about 3 dozen 2” biscuits 2 tsp vinegar or lemon juice 1 1/3 cups milk
3. Substitute kosher salt for cinnamon sugar
2/3 cup oil 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 2/3 cup sugar 1/2 cup cornmeal 1 Tbs baking powder
2. Pour vinegar or lemon juice into 2 cup liquid measure. Pour milk in and let stand while you mix other ingredients.

1/2 tsp salt

Herb Butter

2 eggs, lightly beaten 1 1/2 cups milk 1/3 cup oil
1/2 cup butter, at room temp 3-4 tsp fresh herbs of your choice, finely chopped

Cream all ingredients until well blended. Store in fridge.
1. Preheat oven to 350* 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 moistened. Pour into greased 8x8 baking pan. Bake for 25- 30 minutes or until toothpick comes out clean.

Trail Mix Crispy Bars

Makes 24 1/4 cup butter 1 8oz pkg miniature marshmallows (or half of a 16 oz. pkg.)

Note: This recipe can be doubled. Pour batter into greased 9x13 pan and bake about 45 minutes.

1 tsp vanilla or almond extract 1/8 tsp salt 5 cups Rice Krispies 2 cups trail mix*

Flavored Butters

Flavored butters are easy, delicious and can be used on a number of things. Try on toast, bagels, pancakes or French toast. The orange honey butter would also be good on steamed carrots. Try the cinnamon butter on baked sweet potatoes. Try mixing any flavor that sounds good to you with 1/2 cup butter and see what happens. All butters can be frozen for future use.
1. Lightly coat a 9x13 baking dish with cooking spray; set aside.

2. Melt butter in a large saucepan over medium heat. Stir in marshmallows; cook and stir 2 minutes or until smooth. Remove from heat; stir in vanilla or almond and salt. Stir in cereal and trail mix. Scrape mixture into prepared pan.

Raspberry Butter

1 cup butter, at room temperature 1/2 cup unsweetened frozen raspberries, thawed (or use fresh)
3. Lightly coat hands with cooking spray; press cereal mixture evenly into pan. Cool completely. Cut into squares.
1-2 Tbs honey Combine all ingredients using electric mixer. Doesn’t need to be completely smooth. Store in fridge.

*Any combination of nuts, seeds, candy or dried fruit can be substituted for the trail mix.

Cinnamon Butter

1/2 cup butter, at room temp 1 cup powdered sugar 1 1/2 tsp cinnamon 2 tsp milk

Easy Banana Snack Cake

This cake is moist and flavorful enough that it doesn’t need frosting

2 cups flour 1 tsp salt
Cream butter and sugar. Add cinnamon and milk and mix well. Store in fridge.
1/2 tsp baking powder

1/2 tsp baking soda 1 1/2 cups sugar 1/2 cup vegetable or canola oil 1/2 cup milk, divided 1 cup ripe bananas, mashed (about 2) 1 tsp vanilla

Orange-Honey Butter

1/2 cup butter, at room temp 1/2 cup honey 1-2 tsp orange zest

Cream all ingredients until well blended. Store in fridge.
2 eggs 1/2 cup toasted pecans (opt)

1. Preheat oven to 350*. Spray cookie sheet with Pam. juice into sugar mixture; stir in lemon juice; pour into 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 surface to create a pebbly texture. Spoon into dessert dishes.
3. Add to bowl oil, 1/4 cup milk, bananas and vanilla. Beat for 2 minutes with electric mixer.

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 minutes, until golden brown.
Serves 6-8 1 large package Oreo flavored instant pudding mix 2 cups milk

Note: This can also be baked in a 9x13 pan for 25-30 minutes.

Oreo cookies, coarsely crushed mini marshmallows chocolate chips or M & M’s

Lemon Granita

Makes six 1/2 cup servings Granitas are Italian ices. They taste super good in the summertime. A little lemon granita and a little orange granita in a bowl together are heaven.
1. Mix pudding according package directions and chill.

2. When pudding is cold, layer pudding, crushed cookies, marshmallows and chocolate chips in clear cups, finishing with a layer of pudding and a sprinkling of chocolate chips.
2 cups water 1 cup sugar 3-4 lemons

1. In saucepan over high heat bring water and sugar to boiling. Boil until sugar is dissolved. Set aside.

Lemony Blueberry Parfait

Serves 4
2. Meanwhile, squeeze 3/4 cup juice from lemons. Stir juice into sugar mixture; pour into 8x8 pan. Freeze until firm, about 5 hours, stirring occasionally so mixture freezes evenly.
1 cup whipping cream 4 Tbs sugar, divided 2 Tbs fresh lemon juice, divided 3 cups blueberries 1 purchased pound cake, cut into cubes lemon zest (opt)
3. To serve: let granita stand at room temperature 5-10 minutes to soften slightly. With fork, scrape across surface to create a pebbly texture. Spoon into dessert dishes.
1. In chilled bowl, whip the cream with 2 Tbs. sugar 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 choice), then top each serving with a dollop of whipped cream and lemon zest.
2 cups water 1 cup sugar 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

Strawberry Agua Fresca

Watermelon Slushy

Makes about 8 cups

Makes 4-6 servings

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

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

2. In blender combine watermelon, orange juice and limeade, and process until smooth. Divide between cups, or cover and freeze for later.

Berry-Banana Smoothie

Makes 4 servings 2 ripe bananas, peeled 1 1/2 cups pineapple juice 1 cup lowfat vanilla yogurt 1 cup strawberries, stems trimmed

Watermelon Lemonade

watermelon chunks chilled lemonade

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