Friday, January 22, 2010

Chinese Pizza

3 c. flour

1 c. boiling water and 1/3 c. cold water

mix in mixer

Form into a ball then separate the dough in 6 balls. Roll out into six rounds. Spread with soft butter and add salt and chopped green onions. Roll up like a cinnamon roll then roll in snail shapes. Squash them flat and roll out into a round again. Fry in oil. Brown on both sides. Cut into quarters and eat.

-Shelly Smith

Shrimp with Nuts

1 lb shrimp

Shell and devein shrimp and marinate in cornstarch and rice wine. The more cornstarch the crispier they will be.

Carmelize pecans. Pour some white sugar in nonstick pan on high heat (cover bottom of the pan with sugar). When sugar starts to melt turn heat down to medium or low. Add pecans and keep stirring until nuts are coated. (a large handful of pecans)

Heat a couple of tablespoons of oil in another pan. Add shrimp and stir the shrimp fast. The shrimp are done when they are no longer pink. Pour shrimp into a bowl and add pecans. Put in about 1/3 cup of honey add a big spoonful of Mayonaise. Add more honey and mayonaise if you need more sauce. Stir until dissolved. Eat over rice.

-Shelly Smith

Friday, December 4, 2009

Butternut Squash Ravioli

2½ lbs butternut squash, peeled and cubed

2 Tbsp olive oil

Salt & pepper

2 small shallots, chopped

¼ cup Gruyere cheese (2 oz)

1 egg, beaten

¼ tsp freshly ground nutmeg

½ tsp cinnamon

Pinch of cloves

Brown Butter Sauce

½ cup salted butter

10 large sage leaves

½ cup pecans, coarsely chopped

½ cup dried cranberries

½ lemon, juiced

Parmesan Cheese, for serving

Toss the squash in oil, salt, and pepper. Bake on a foil lined sheet at 375 for 25 min or until fork tender. Meanwhile sauté shallots and garlic in ½ Tbsp oil about 3 min. Process shallots, cheese, egg, and spices in food processor until smooth. Add squash and pulse until thickened. Taste for seasoning.

To make ravioli:

Fill 3 inch square wrappers with a spoonful of squash. After folding over, pinch the 2 corners together. This makes two 12 oz pkgs of wrappers (about 85). In a large pot of boiling water, drop about 12 ravioli at a time and cook for 3 minutes. Take them out with a slotted spoon and keep separated (they will stick to each other). These can be frozen (on waxed paper on a cookie sheet) and then cooked for 4 minutes.

To make sauce:

Melt the butter over med heat. Add the sage leaves and let cook for a minute. Add pecans and cook for a couple more min. Add cranberries last so they don’t burn. Let butter cook until it turns amber. Remove from heat and add lemon juice. Salt and pepper to taste. Pour sauce over ravioli and top with grated Parmesan cheese.

-Sheila Madsen

Tuesday, November 10, 2009


2 cups celery
1 cup onions
1/2 cup butter
8x8 pan cornbread (6 cups) crumbled
2 cups fresh bread crumbs
2 Tbsp sage
2 eggs
2 Tbsp poultry seasoning
1 cup chicken broth

Saute celery and onions in butter. Remove from heat and let cool a little. Add sage, seasoning, and broth. Beat eggs and add. Toss with cornbread and bread crumbs. Bake at 375 for 40 min or until crust browns.

-Vicki Olson


1 cup cream

½ cup milk

4 cups sugar

3 Tbsp corn syrup

Heat cream and milk in large pan till just before a boil. Add sugar and stir to dissolve. Add corn syrup. Wash the sides of pan with wet pastry brush. Stir to boil. Stop stirring and cook to 242 degrees (takes about 12 minutes). Pour onto marble slab or buttered cookie sheet. Do not scrape pan! Cool for about 40 min. Beat in Bosch with 2/3 stick of softened butter with dough hook till fondant turns white. Takes about 15-20 min. Flavor with orange peel, lemon peel, cherry extract, vanilla, peppermint extract, etc. Roll in small balls and dip in chocolate. Makes 125-140 balls.

-Sheila Madsen

Lion House Rolls

2 c warm water

2/3 cup nonfat dry milk ( I substitute Lactaid for water and milk so my family can have this)

2 T yeast

¼ cup sugar

2 t salt

1/3 cup butter

1 egg

5-51/2 cups flour

Combine milk and water until dissolved. Add yeast, sugar, salt, butter, egg, 2 cups flour.

Mix on low speed until mixed then increase to medium for 2 minutes. Add 2 more cups flour and repeat,

mixing on low then medium. Remove to mix additional flour by hand until dough is soft, not sticky or stiff.

Let rise in greased covered bowl until double in size. Roll out and shape rolls as desire. Place on greased

Cookie sheets and let rise again 1-11/2 hours. Bake 375 15 minutes.

-Becky LeDosquet

Friday, November 6, 2009

Pumpkin Chocolate Cheesecake Bars

Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

2 8oz pkgs cream cheese softened
1 3/4 cups sugar
3 large eggs
1 cup cooked and pureed fresh pumpkin or canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp vanilla
1/4 tsp salt
6 oz semisweet chocolate, cut up
2 Tbsp. butter
1 1/4 cups dairy sour cream
1/4 cup sugar
Grated fresh nutmeg


  1. Lightly grease a 13x9x2 baking pan, set aside.

For crust: In a large bowl mix crumbs and sugar.

Add melted butter; mix thoroughly. Press evenly

in bottom of prepared pan: set aside. 
2. Preheat

oven to 325 degrees F. For filling: In a large

bowl beat together cream cheese and the

1 3/4 cups sugar. Add the eggs, one at a time,

beating at low speed after each addition until

just combined. Stir in the pumpkin, spice, vanilla,

and salt. Pour 1 1/4 cup of the filling into a medium

bowl. Set both bowls aside. 
3. In a small saucepan

over very low heat melt the chocolate and the butter,

stirring frequently until smooth. Stir melted chocolate

into the 1 1/4 cup reserved filling. Carefully spread

chocolate mixture evenly over crust. Bake 15 minutes.

Remove from oven. Slowly and carefully pour remaining

pumpkin filling over baked chocolate layer; spreading

4. Bake for 40-45 minutes or until mixture is

slightly puffed around edges and just set in the center.

Remove from oven; cool 30 minutes. Combine sour cream

and 1/4 cup sugar. Cover; let stand at room temperature

until pan cools. 
5. Gently spread the sour cream layer

over bars. Refrigerate for several hours or overnight

before cutting. Sprinkle lightly with freshly grated nutmeg

just before serving. Keep refrigerated.

-Julie Snelders