8 Traditional Recipes Every Latter-day Saint Should Know

(*8*)Carry the water to a boil. Place gelatin and sugar in a medium bowl; add boiling water, stirring till gelatin dissolves. add lemon juice, if desired. add crushed pineapple. refrigerate till syrupy consistency. whip cream till stiff. fold in gelatin combination. place in 9×13-inch pan. refrigerate for a number of hours till agency. makes 12 servings.

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract (non-obligatory)
• 2 cups flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• powdered sugar

(*8*)In a big bowl, whisk collectively the butter, sugar, vanilla, and almond extract (if desired). In one other bowl, mix the flour and salt. add to the creamy combination and blend properly. add pecans. combine the dough till it holds collectively. form dough into 1-inch balls. place on a greased baking sheet about 2 inches aside. bake at 400°f for 10-12 minutes or till calmly golden. chill cookies for a couple of minutes and roll in powdered sugar a number of instances till properly coated. makes about 3 dozen cookies.

• 1 jar (7 oz.) marshmallow cream
• 1 bag (12 oz.) chocolate chips
• 1/4 teaspoon salt
• 1 cup evaporated milk
• 1/4 cup butter
• 2½ cups of sugar
• 1 teaspoon vanilla
• 1/2 cup chopped almonds or walnuts (non-obligatory)

(*8*)In a big bowl, mix the marshmallow creme, chocolate chips, and salt. put aside. In a saucepan, mix evaporated milk, butter, and sugar. boil for five minutes, stirring sometimes. take away from warmth. pour over marshmallow combination and stir till dissolved. add vanilla and chopped nuts (if desired). Pour fudge into greased 9×13-inch pan. cool earlier than reducing into 1-inch squares. makes 2½ kilos.

• 1½ pound spherical steak, reduce into ¼-inch items
• 4 tablespoons flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 6 tablespoons butter, divided
• 1½ cups chopped onion
• 1 minced garlic clove
• 2 tablespoons olive oil
• 1 can (10½ oz.) beef broth
• 1 pound contemporary mushrooms or 1 (8 oz.) can mushrooms
• 1 tablespoon worcestershire sauce
• 1/2 cup bitter cream
• noodles or rice for 8

(*8*)reduce spherical slices of steak into strips about 1-inch vast and 2-inches lengthy. Mix flour, salt, and pepper in a paper lunch bag or plastic bag. add beef strips and shake till properly coated. In a big skillet, soften 4 tablespoons of the butter. add onion and garlic and cook dinner till calmly browned. place in a bowl and reserve. In a skillet, soften the remaining 2 tablespoons butter over medium warmth. add olive oil. place the meat strips within the pan and brown on all sides. add beef broth and onion-garlic combination. cowl and simmer for about half-hour. add mushrooms and Worcestershire sauce and proceed cooking till meat is tender, about 10 minutes. it may be made a day forward and reheated over low warmth. simply earlier than serving, high with bitter cream. serve over buttered noodles or rice.

• 12 massive potatoes or 1 (32 oz.) bag frozen hash browns
• 2 cans (10¾ oz.) cream of hen soup
• 2 cups bitter cream
• 1 cup shredded cheddar cheese
• 1/2 cup butter, melted
• 1/3 cup chopped onion
• 2 cups crushed corn flakes
• 2 tablespoons butter, melted

(*8*)peel the potatoes and boil them for half-hour, till they’re tender. cool and grate right into a greased 9 × 13-inch baking dish (or put chips in a baking dish). Mix soup focus, bitter cream, cheese, ½ cup butter, and onions. combine gently with potatoes. mix crushed cornflakes and a pair of tablespoons of the melted butter. sprinkle on high bake at 350° f for half-hour. makes 12 servings.

• 1 cup coconut
• 1 cup miniature marshmallows
• 1 cup pineapple chunks, drained
• 1 cup tangerines, drained
• 1 cup bitter cream

(*8*)Combine all components collectively and chill for a number of hours. makes 10 1/2-cup servings.

• 8 ounces noodles
• 2 slices bacon, chopped
• 1/4 cup chopped onion
• 1 cup whipped cream
• 8 ounces artichoke hearts
• 1/2 cup crushed tomatoes
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound massive contemporary shrimp, cooked
• 1/2 cup freshly grated Parmesan cheese

(*8*)Prepare dinner fettuccine in line with package deal instructions; drain properly and let stand. In a big skillet, cook dinner bacon till cooked by way of however not crisp. add the onion and sauté for about 2 minutes. add whipped cream, artichoke hearts, tomatoes, dried basil, salt, and pepper. warmth to a boil, scale back warmth, and simmer till artichokes are tender and sauce is thick, about 10-Quarter-hour. stir shrimp into artichoke combination. warmth till heat and serve over cooked pasta. high with Parmesan cheese. makes 4 servings.

• 8 frozen hash brown potato patties, shredded
• 1/2 cup butter, melted
• 1 cup cubed precooked ham
• 1 cup shredded cheddar cheese
• 1 cup shredded Swiss cheese
• 8 eggs
• 2 cups milk or cream
• 1/2 teaspoon salt

(*8*)Place hash brown patties in greased 9×13-inch pan. Pour melted butter evenly over floor of potato patties. bake at 350° f for 20 minutes. take away from oven. sprinkle potatoes with ham and cheeses. In a big bowl, beat the eggs. add milk or cream and salt. take away. pour the combination over the cheeses and ham. bake at 350° f for about half-hour. serves 8.

photographs by ali eisenach

(*8*)For extra easy and scrumptious recipes that your ward members will rave about, take a look at The Important Mormon Cookbook. Obtainable at Deseret Bookstores and deseretbook.com.