Wednesday, May 20, 2009

Cinammon Almond Braid

1 tube (8 oz.) refrigerated crescent rolls
2 Tbsp. plus 1/4 cup sugar, divided
1 tsp. ground cinnamon
1/2 c. finely chopped slivered almonds
1 Tbsp. butter, melted
1/4 tsp. almond extract

1/2 c. confectioners' sugar
1/4 tsp. almond extract
1 1/2 to 2 tsp. milk
1/4 tsp. ground cinnamon

1. Line a 15 x 10 X 1 inch baking pan with parchment paper.
2. Unroll crescent dough into prepared pan; seal seams and perforations.
3. Combine 2 Tbsp. sugar and cinnamon; sprinkle over dough.
4. Combine the almonds, butter, extract, and remaining sugar; spread lengthwise down the center of dough.
5. On each long side, cut 1-inch-wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
6. Bake at 375* for 10-15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
7. For icing, in a bowl, combine confectioners' sugar, extract, and enough milk to achieve desired consistency. Drizzle over braid, sprinkle with cinnamon. Serve warm.

Prep: 20 min. Bake: 10 min. + cooling

*I thought this tasted even better the next day, not warm--so be sure to have leftovers!

Tortilla Soup

1 can (10 1/2 oz.) condensed chicken with rice soup, undiluted
1 1/3 c. water
1 c. salsa
1 c. canned pinto beans, rinsed and drained
1 c. canned black beans, rinsed and drained
1 c. frozen corn
1 c. frozen diced cooked chicken
1 tsp. ground cumin
Crushed tortilla chips, shredded cheddar cheese, and sour cream

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese, and sour cream.

*If you want, you can cut tortillas into strips and bake them for a few minutes to make homemade tortilla strips. Yum!

Yield: 5 servings
Prep/total time: 10 minutes

Taste of Home Simple & Delicious Cookbook

Quick Ham Fried Rice

2 c. cooked rice
2 Tbsp. vegetable oil
3 eggs, well beaten
1/2 c. ham, diced
2 green onions, chopped
1/2 c. frozen peas and carrots
1/2 tsp. chicken bouillon
2 tsp. soy sauce

Heat 1 Tbsp. oil in a large skillet. Scramble eggs. Remove eggs from skillet and heat remaining oil. Stir-fry ham and rice (day-old rice works best because it is drier than fresh-cooked rice) until ham starts to brown. Add green onions, peas, and carrots, and stir-fry until vegetables are cooked through. Sprinkle with bouillon and soy sauce. Return scrambled eggs to skillet and mix well.

Mormon Pantry Family Dinner Cookbook

Sweet and Sour Pork

1 pound boneless pork, cut up
1/3 c. cornstarch
1/3 c. all-purpose flour
Vegetable oil, for cooking
1 tsp. salt
3 eggs, well beaten
3 Tbsp. milk

Heat oil in heavy skillet. Blend corn starch, flour, and salt together. Whisk eggs and milk together. Blend into dry mixture and stir well. Dip pork in batter and drop into hot oil. Cook on both sides until golden brown. Drain on paper towel.

Sweet and Sour Sauce:
1/2 c. brown sugar
1/2 tsp. chicken bouillon
1/4 c. cornstarch 2 c. water/pineapple juice
1 16-oz. can pineapple tidbits
3 Tbsp. apple cider vinegar
1/2 tsp. garlic powder
2 Tbsp. soy sauce
1 tsp. ground ginger
2 carrots, peeled and sliced
3 green onions, chopped
1 green bell pepper, chopped

Drain pineapple and reserve juice. Combine reserved pineapple juice and water to make 2 cups liquid. Mix liquid with remaining ingredients except cornstarch and pineapple in a large saucepan. Cook over medium heat until carrots are tender. Blend 1/2 c. water, 1 drop red food coloring, and cornstarch. Add to pan and stir over medium heat until sauce boils and thickens. Add pineapple and warm through. pour over cooked pork pieces. Serve with rice.

Mormon Pantry Family Dinner Cookbook