Chicken Curry

• 1 Can cream of chicken soup
• 1 1/2 tbsp sugar
• 3/4 cup Chicken broth
• 1/4 to 1 tbsp Curry powder (to taste)
• 1/2 tsp. ground ginger
• 1 1/2 Cup cooked chicken chunks
• 1/2 tbsp lemon juice

Mix and heat soup, sugar, and broth. Combine curry powder and ginger in a small bowl, ad about 1/4 cup of soup mixture to it and stir out lumps. Pour into soup. Add chicken and lemon juice. Heat through. Serve over rice and top as desired.

Here are some suggested toppings:
peanuts, cashews, apple chunks, mandarin oranges, coconut, pineapple chuncks, bacon, banana, cucumber, tomatoes, green onions, cheddar cheese and those crispy chow mein noodles. My usual are the pineapple, mandarin oranges, coconut, bacon, apple chunks, cheese, peanuts and noodles. I love it.

Christmas Tree Salad

From the kitchen of Kay Hall. This is on of Casey's favorites.

1 box (6 oz.) lime Jello
1 can (20 oz.) crushed pinnapple
1 C. Cool Whip
1 package (8 oz.) cream cheese
1/2 C. chopped pecans
1 C. boiling water
Marachino cherry halves

Melt jello into boiling water. Stir until Jello dissolves; cool. Add crushed pinneapple, whipped cream cream cheese and nuts. Mix well . Pour jello into a Christmas Tree mold and top with whipped creams and cherry halves.

Pancakes

This is the best recipe I've found for made from scratch pancakes. I can't remember where I found it, but it's really basic and super easy to make and I've included my own alterations.

• 1 1/2 C. Flour
• 3 1/2 tsp. Baking Powder
• 1 tsp. Salt
• 2 Tb. Sugar
• 1 1/4 C. Milk
• 1 Egg
• 3 Tb. Melted Butter
• 2 tsp. Cinnamon
• 2 tsp. Vanilla

Sift together flour, baking powder, salt, sugar, and cinnamon. Make a well in the center and add the remaining ingredients. Mix together until smooth. Spoon onto a buttered griddle and cook on one side until bubbles form and pop. Turn over and finish cooking.

Some of my favorite pancake toppings are:

• strawberries
• peaches
• nectarines
• bananas
• maple syrup
• buttermilk syrup
• whipped cream
• butter

Roast Chicken

One of my favorite things to make, also one of the easiest. I learned how to make this while I was working in the service deli at Albertson's. There are so many different flavors! My favorite is Lemon Pepper. Here is what you do:

• 1 whole chicken
• Flavors to taste

First, fold the chicken wings up and back behind the chicken so the chicken lays on it's back on the wings. Then either tie the chicken legs together with some twine or make a hole in the skin of the chicken between the end of the breast and the thigh, take the opposite leg and put it throught the hole and tuck the other leg into the space between the leg and breast. This will keep the chicken in a nice neat package. Put the chicken in a baking dish and roast in an oven at 350 degrees for an hour and a half.

You can flavor you chicken with any spices you choose. Tonight I used seasoning salt, lemon juice and fresh cracked pepper. I've also used salt, pepper and garlic powder. You can also put potatoes, carrots and onions in the dish with the chicken! It's sooo stinkin' EASY!

You can use the juices from the cooked chicken to make gravy and it's delicious!

Rachel's Steak and Shrimp w/ garlic butter sauce

Case and I developed this recipe today for our Christmas lunch! we bought the ingredients for our dinner but, got invited at the last minute to dinner, so it became lunch!

1 Ribeye steak

1 package frozen pre-cooked extra large shrimp

1 stick salted butter (you can probably use less)

3 cloves garlic

1 tsp. black pepper

1 tsp parsley

1/4 c. chopped onions

monterey steak seasoning.

crisco/butter/olive oil, your choice of oil

First, oil a pan with your choice of oil. Get it nice and hot so you can sear your steak to keep all those awesome juices in. Put your steak in the skillet. You should hear a nice sizzle when you put it in. Sprinkle the steak w/ Monterey Steak seaoning. Let it cook on one size until your desired temp (i.e. rare, med. rare, well done....etc.) Then flip it over and finish it off. When it's cooked how you like, take it out of the pan and put it on a plate to cool. Immediately after you take the steak out of the pan, add the entire package of frozen shrimp. I added 2 pats of butter, 2 cloves of pressed garlic, about a teaspoon of parsley and the chopped onion. I let it all saute in those awesome steak leftovers. It took less than 5 minutes to get the shrimp all hot. When they were finished, I took them out of the pan and put them on the plate w/ the steak. After that, i poured the lefty over juices into a bowl for dipping. For the garlic butter sauce I started with a stick of salted butter, then added a clove of pressed garlic and about a teaspoon of parsley. microwaved it for about 20 seconds so it was about half melted then i blended it all together. I mixed the two sauces together and it was AWESOME!!! We had a lobster with it too.

Alton Brownies

Yeah, I got this recipe from Alton Brown. I call them Alton Brownies and they're really delicious! They are moist and chewy, just right. This ain't no cake like brownie. And here is the recipe:

• 1 1/4 c. cocoa powder
• 1 c. brown sugar
• 1 c. sugar
• 1/2 c. flour
• 1/2 tsp. salt
• 8 oz. butter, melted
• 2 tsp. vanilla
• 4 eggs

Preheat oven to 400 and grease and flour a 8 inch square baking pan. In a mixing bowl beat eggs, well, but don't over beat them. Add the sugars, vanilla and butter and mix together. Then add remaining dry ingredients and mix until combined, again, don't over beat. Pour into prepared pan and back for about 45 minutes. Use a toothpick to test for doneness.

*note: I used a 9x13 pan and back at 350 until it was done, I don't remember how long though.

Lion House Rolls

I'm just going to copy and paste this recipe into my blog. I got it from the KSL website. I followed this one ALMOST to a 't'. The only thing I did differently was I let the yeast bloom for about 5 minutes before adding the butter, flour, egg and salt. They turned out really well. Hope you enjoy this!

• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 ½ cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:

1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.

2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.

Brush top of rolls with butter when first taken from oven.

How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!