Roasted vegetables

2 large potatoes cubed
2 stalks celery cubed
1 medium onion cubed
2 teaspoons minced garlic
4 large carrots cubed

1/2 cup water
1 chicken broth bullion cube
2 tablespoons olive oil
salt and pepper to taste

I chop the vegetables and place them all in a baking dish. You can use any amount, and any kind of vegetable you like to fill the baking dish. I then drizzle 2 tablespoons of olive oil over the vegetable, dissolve the bullion cube in the 1/2 cup of water, add the garlic, and pour over the vegetables. I add salt and pepper to the top and then bake in the over at 425 degrees for about an hour.

-Mia Roberts

Black Beans and Rice

2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 1/2 cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoon red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1/2 cup sliced scallions (optional)

In a medium sauce pan, combine 4 cups of water with 1 teaspoon of the salt and 1 1/2 teaspoons of the olive oil. Bring to boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Saute the onion, garlic, green or red pepper, until the vegetables are softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

-Mia Roberts

Vintage BYU Mint Brownies

[Made at the BYU Courgareat starting in the 1950’s by the Courgareat “Pastry Angel” Eliza Wall Wardle]

8 eggs

2 cups sugar

2 cups butter

8 squares unsweetened chocolate (melted)

3-1/2 cups sifted flour

4 teaspoons vanilla extract

2 cups chopped nuts

Beat eggs and sugar until fluffy. Add butter and mix well. Add melted and cooled chocolate. Stir flour, vanilla and nuts into mixture until evenly blended. Pour batter into greased jelly roll pan.

Frosting

2-1/2 cups powdered sugar

1/2 cup butter

1-2 teaspoons milk

1 teaspoon mint flavoring

green food coloring

3 squares unsweetened chocolate (melted)

Stir powdered sugar, butter and milk together and divide frosting into 1/3 and 2/3 amounts. Add 1 teaspoon mint flavoring and few drops green food coloring to 1/3 and frost brownies with the green frosting. Refrigerate until frosting has set. Add 3 squares chocolate, melted, to the 2/3 amount of frosting. Spread over mint frosted layer after it has set.

--Printed in Provo Daily Herald on Sept. 22, 2009, pages B12 & B11.

Peanut Brittle

2 cups sugar

1 cup white corn syrup

1/2 cup water

Cook to a hard crack stage, about 10 minutes. Add 2 pats butter, 2 cups peanuts, raw only, 1 tsp vanilla, cook until nuts show white spots, 1 TBS baking soda, stir fast and pour out onto cookie sheet that has been buttered. Let stand for one hour, break and enjoy.

-Gerrie Grundy

BAKED POTATO SOUP
(Yield: 5-6 servings)

2 large baking potatoes
6 Tbs thinly sliced green onion (about 3)
3 Tbs butter
3 Tbs flour
2 tsp snipped fresh dill or 1/4 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
4 cups milk
1 1/4 cups shredded American cheese
4 slices of bacon, crisp-cooked, drained,and crumbled

1. Bake potatoes at 425 degrees for 40-60 minutes (or until tender). Scoop out white portion of each potato. Break up any large pieces. Discard skins.
2. In a large saucepan cook 3 Tbs of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese. Stir until cheese melts
3. Pour into bowls and top each serving with the remaining cheese, green onion, and the bacon.

NOTE: I didn't feel like this recipe called for enough salt, so you may want to "salt to taste"

-Julie Snelders

Butternut Squash Soup

Butternut Squash Soup

2 Tbsp unsalted butter

1 onion, chopped

3 lbs butternut squash, peeled, seeded, and cut into chunks

4 cups low sodium chicken broth (or vegetable broth)

2 sprigs thyme, or ¼ tsp dried

Pinch nutmeg (opt)

½ cup whole milk

Salt & pepper

Melt butter and sauté onion in a pot about 5 min. Add all but the milk. Simmer with lid about 20 min till squash is tender. Remove thyme sprig. Blend in batches in blender till smooth. Return to pot and stir in milk. Bring to brief simmer and remove from heat.

-Sheila Madsen

Kål Panna (cabbage roll stir fry)

Kål Panna (cabbage roll stir fry)

1 lb ground beef

6 cloves garlic

salt and pepper

1 cup cooked rice

1 head cabbage, chopped

½ tsp allspice

Brown beef with garlic, salt, and pepper. Add rice. Separately fry cabbage in butter. Add ½ to the meat and serve the other ½ on the side. Season the meat with ground allspice. Serve with cranberry sauce.

-Sheila Madsen