Ward Dinner Rice Pilaf

6 TBS butter
1 onion, chopped
3 tsp minced garlic
1 tsp dry dill weed
1/2 tsp salt
1 envelope Lipton dry onion soup mix
2 cups white long grain rice
4 cups water

Bring the 4 cups of water to a boil in a pan.
In a separate 3-quart saucepan, melt butter over medium heat.
Stir in onions, garlic, dill weed, and salt.  Saute 2 to 3 minutes.
Add envelope of dry soup mix and saute 1 - 2 minutes longer, stirring constantly.
Add rice and saute until it takes on a white-ish appearance.
Slowly pour boiling water over rice mixture.
Stir until everything returns to a boil.
Cover pan and reduce heat to simmer.
Simmer for 25 to 30 minutes - DO NOT PEEK.
Remove pan from heat and lightly toss pilaf, then place a paper towel over the pan and re-cover with the lid (To absorb moisture).
Let stand 10 minutes - A VERY important step! 
Serves 8 - 10

This recipe is from Suzanne Manutai - We fixed it for the R1 Ward adult dinner in 2019.
It was served with Chicken Cordon Bleu and buttered green beans.  Yum!

Paula Deen's Crockpot Potato Soup

Loaded Broccoli Cauliflower Salad

Ingredients

Dressing|:
• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/4 cup clover honey
• 2 Tablespoons red wine vinegar
• 1 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
Salad:
• 4 cups small broccoli florets, diced
• 4 cups small cauliflower florets, diced
• 12 slices thick cut bacon, cooked and diced
• 8 ounces Colby Jack cheese, small cubed
• 1/2 medium red onion, chopped and rinsed

Instructions

1. Whisk all dressing ingredients together in a medium sized mixing bowl.
2. Cover and chill.
3. In a large salad bowl, toss all salad ingredients.
4. Pour dressing over salad and toss to evenly coat.
5. Top with additional bacon and serve immediately.
6. ENJOY!

Christmas Punch

2 cups orange juice
2 cups cranberry juice
1 cup pineapple juice
1 cup Ginger Ale

Mix and Chill

Marshmallow Caramel Popcorn

• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.

Sweet Potato Souffle

BASE:
6 cups cooked, MASHED sweet potatoes (fresh cooked or canned, drained)
1 cup sugar
4 eggs
1 tsp salt
2/3 stick butter, melted
1 cup milk
1 TBS vanilla

Mix the above ingredients together and spread in a deep 9 X 13 casserole or other large baking dish.
Bake at 350 for 1/2 hour or until hot and bubbly clear through.
Remove from oven and add topping.

TOPPING:
2 cups brown sugar
2/3 cup flour
1 TBS cinnamon (optional)
2/3 stick butter
1/2 cup chopped pecans - Optional

Using a pastry blender, mix together the butter, brown sugar and flour.
Gently toss in pecans if using.
Sprinkle on top of sweet potato mixture.
Return to oven and bake until topping melts**.

**Do not cover while baking or topping will not be crisp.



Recipe from Lynda Smith

Best Gingerbread Cookies (Recipe from Stacy Brooks)