Smoked Turkey Wraps

Also made by Donna Land for the luncheon we had with Presiding Bishop David Burton when he visited our stake in June 2011.

8 flour tortillas

12 0z Alouette Garlic and Herbs flavored cream cheese

caramelized onions (recipe follows)

16 slices bacon (about 1 lb.), cooked and crumbled

1 1/2 lbs. sliced deli smoked turkey

4 cups mixed greens (arugula or ruffly lettuce)

Spread tortillas with cream cheese.

Layer other ingredients on top, in order given.

Roll up burrito style and wrap in parchment paper.

(She says she usually makes more bacon and onions than called for)

Caramelized Onions

2 large sweet onions, sliced and separated

1 TBS sugar

2 TBS olive oil

2 tsp Balsamic vinegar

Cook onions, sugar, and oil over medium/high heat for about 20 minutes, stirring often.

Stir in vinegar.

Wonder Salad

Donna Land made this salad when Presiding Bishop David Burton came to visit our stake in June, 2011.

2 bags shredded angel hair coleslaw mix

1 onion, diced

1 green pepper, diced

Dressing

Bring the following to a boil:

1 cup sugar

1/2 cup vegetable oil

1/2 cup vinegar

1 tsp salt

Pour over cabbage mixture while dressing is still hot.

Keeps up to 2 weeks.

Baked Custard

When we got married, Doug's sister, Karen, gave me a set of custard dishes and this recipe. She said I should learn to make it because it was one of Doug's favorite desserts. I did, and it is!!

4 cups scalded milk

1 cup sugar

6 - 8 eggs, beaten

1/4 tsp salt

1 tsp vanilla

Add sugar and salt to scalded milk.

Pour slowly over beaten eggs.

Add vanilla and stir well.

Pour into a 2-qt baking dish.

Sprinkle with cinnamon.

Place baking dish in a water bath and bake at 350 for about 1 hour, or until firm and knife blade inserted in the middle comes out clean.

Pineapple Sheet Cake

2 cups sugar

2 cups flour

2 eggs, beaten

1 20-oz can crushed pineapple

2 tsp baking soda

1 tsp vanilla

1/4 tsp salt

Combine ingredients and pour into a greased and floured sheet pan.

Bake at 350 for 30 minutes.

Icing:

1 8-oz cream cheese

1 LB powdered sugar

4 TBS margarine

Cream together and frost cake while still HOT.

Top with chopped pecans and shredded coconut

Lasagna Belmonte

1 medium onion, diced

1 - 1 1/2 LBS lean ground beef or turkey

1 clove garlic, minced

1 16-oz can tomato sauce

1 6-oz can tomato paste

1 cup water

1 tsp EACH salt and oregano

1/2 tsp EACH pepper and sugar

12 oz lasagna noodles

16 oz. cottage cheese

16 oz. mozzarella cheese, grated

1/2 cup grated Parmesan cheese

In a large skillet that has a lid, cook and stir beef and onion until beef is done and onion is tender. Add garlic and cook a minute or so longer.

Stir in tomato sauce, tomato paste, and water.

Add salt, oregano, pepper, and sugar.

Stir to combine.

Cover and simmer 1 hour.

Cook noodles in boiling, salted water. Drain.

Arrange 1/3 of noodles on the bottom of a 9 X 13 baking dish.

Spread evenly with 1/3 of the meat mixture.

Dot with 1/3 of the cottage cheese.

Sprinkle with 1/3 of the mozzarella.

Continue layering to make 3 layers.

Top final layer with grated Parmesan cheese.

Bake, uncovered, in a 350 oven for about 30 minutes or until cheese is melted and lasagne is hot and bubbly.

Serves 6 - 8

Snickerdoodles

Gennie's Recipe - Doug's favorite!

2 cups shortening

3 cups sugar

4 eggs

2 tsp vanilla

5 1/2 cups sifted flour

4 tsp cream of tartar

2 tsp baking soda

1 tsp salt

Preheat oven to 400.

Mix together shortening, sugar, eggs, and vanilla.

Stir in flour, cream of tartar, baking soda and salt.

Chill dough 1 - 2 hours.

Roll chilled dough into walnut-sized balls, then roll balls in a mixture of:

4 TBS sugar

4 tsp cinnamon

Bake at 400 for 8 - 10 minutes or until lightly browned.

Cool a few minutes, then move to cooling rack.

Yield: about 8 dozen 2 1/2 inch cookies

Best Ever Veggie Dip

1 cup mayonnaise

1 cup cottage cheese

1 envelope Hidden Valley Original Ranch Dressing mix

Mix ingredients together. Refrigerate an hour or so to allow flavors to marry. Serve with cut vegetables.