Sweet Potatoes with Crunchy Topping

Rosalie Robison Risk

3-4 cups mashed sweet potatoes (cooked or use 1 large can)
1 cup sugar
1/3 stick butter (melted or softened)
½ teaspoon salt
½ cup milk (regular or evaporated)
1 teaspoon vanilla
2 eggs

Mix above ingredients and pour into 9x13 baking dish. Mix the following topping ingredients together thoroughly, then sprinkle on top of sweet potato mixture.

¼ cup flour
¾ cup brown sugar
¼ stick margarine softened
¾ cup chopped nuts

Bake at 350 degrees for 35 minutes.

Source: Noreen Roush, a friend in State College, PA Ward. She brought it to our Relief Society Christmas dinner. It's become one of my favorite Christmas recipes.

Oriental Salad

Rosalie Robison Risk

Tear 1 head leaf lettuce (romaine is best) into bite sized pieces in large bowl. Chop up 1 large broccoli (use mostly florets, not stem), and 1 bunch green onions with tops.

Saute:
1 stick margarine
½ cup sunflower seeds
2 packages ramen noodles, crumbled into small pieces (save seasoning pkg. for another purpose)
¾ cup slivered almonds

Combine with salad greens just before serving. Toss salad with dressing at last minute.

DRESSING:
½ cup salad oil
½ cup white vinegar
¾ cup sugar
3 tsp. soy sauce

Source: Carolyn Schroeder, Longview TX Stake President's wife. Served at Stake Leaders Christmas dinner Dec. 1998. Sister Schroeder died January 1999. The Schroeders were our very good friends. This is delicious!

Liba's Potato Salad

Rosalie Robison Risk

This recipe would be for 20 lbs. potatoes. Adjust recipe for smaller amount.

Peel, boil and mash (don't whip), potatoes.

Combine to following ratio: 90% Miracle Whip, 5% mustard, 3% either Catalina or French dressing, (or if don't have any on hand, use 1-2 T catsup to give a pinkish color), may also use a little Ranch dressing for taste, and a little sweet pickle relish.

To mashed potatoes, sprinkle on about 1/3 a bottle of Salad Supreme seasoning. Add dressing to potatoes, along with about 1 bunch of finely chopped green onion 'green ends' only. Boil and chop fine 1 dozen eggs. Add to salad. May sprinkle a little Salad Supreme on top.

Source: This is Texas style potato salad, always served with BBQ brisket. Recipe came from Elizabeth Coplen, a good friend in Nacogdoches Texas Ward.

Sweet Lime Pickles

Rosalie Robison Risk

Best if made with Armenian cucumbers!

Cut 7 pounds cucumbers into ¼” slices. (If too large, peel, cut in half and seed.) Put into crock or large plastic Tupperware bowl. Cover with a solution of 2 cups hydrated lime (in canning section of grocery store) in 2 gallons of water. Cover tightly and let stand 12-18 hrs, stirring with hands, or if it has tight cover, tip up and down, to mix lime solution often. Rinse thoroughly with clear water to remove lime and let stand in clear, cold water at least 4 hours.

In the meantime, make syrup:
2 quarts vinegar, full strength
5 to 5 ¼ lbs sugar

Combine in spice bag: 2 teaspoons each; celery seed, mustard seed and whole cloves. Bring solution to boil, add spice bag and 2 ½ - 3 tsp salt. Let syrup cool. Add drained cucumbers to cold syrup and let stand overnight. Bring to boil and simmer 25 minutes or until cucumbers are transparent. Spoon cucumbers carefully into hot sterile wide mouth quart jars. Pour boiling syrup over them. Seal. Turn jar upside down for 5 minutes to make tight seal.

Source: Recipe on back of lime bag. Mom and Dad always made lots of these. We love them.

Dilly Green Beans

Rosalie Robison Risk

3lb fresh green beans

Wash, trim and pack into sterilized wide mouth pint jars along with ½ hot red pepper, 1 sprig fresh dill and 1 clove garlic per jar. Heat 5 1/2 cups water, 4 1/2 cups vinegar and 1/2 cup salt to boil. Pour over beans while hot and seal. Process in hot water bath 10 minutes. Makes about 8 pints.

Source: Diane Alling, Lansing, MI Ward , a good friend.

Chicken Casserole Supreme

Rosalie Robison Risk

6 chicken breasts, cooked, skinned & cut into bite size pieces
2 cans cream of chicken soup
2 cups grated cheddar cheese
½ cup butter, melted
1 cup sour cream

Layer chicken in bottom of 9x13” pan. Combine remaining ingredients and pour over chicken. Cover with foil and bake at 350 degrees for 45 minutes. Meanwhile, prepare 2 regular boxes of Stovetop Stuffing. Mix. Spread on top of casserole. Cover and continue baking an additional 45 minutes.

Source: Served at Relief Society Christmas dinner in Bangor, ME. Probably President Ginger Seader’s recipe.

Nacho Chicken Casserole / King Ranch Casserole

Rosalie Robison Risk

Boil: 6 chicken breasts until very tender, (or purchase a roasted supermarket chicken). Remove meat from bones and cut into small pieces.
Mix with diced chicken:
2 cans cream of chicken soup
1 can Rotel diced tomatoes and green chilies
1 cup or more grated cheese.

Add 1 cup sauted diced onion and 3/4 cup of chicken broth. Spray 9 x 13" casserole pan with Pam spray. Crush a thick layer of tortilla chips on bottom of pan. Pour chicken mixture over chips, mixing lightly together. Partially crush another thin layer of chips and sprinkle over top. Cover with foil (sprayed with Pam) and bake for 45 minutes at 350 degrees. Remove foil and add another cup of grated cheese to top. Bake 8 to 10 minutes more without foil.

Source: The "pot luck" casserole in E. Texas. I got this particular version from Nan McNeeley, who was my 1st Counselor while I was serving as Primary President in Nacogdoches Ward. It’s Thomas’ favorite casserole!

Chili

Rosalie Robison Risk

1 large onion, chopped
6 oz. can tomato paste
2 cloves garlic, chopped fine
1 can tomatoes (1 qt.)
3 tablespoons. salad oil
1 ½ tsp. oregano
2 lbs ground beef
2-3 tsp. ground cumin
1 4 oz. can green chilies
3-6 tsp. chili powder (to taste)
1 10 oz. can consomme
2 16 oz. cans pinto beans

Saute onion and garlic in oil until golden but not brown. Add beef, cook until brown, stirring often. Stir in chilies (with their juice), consomme, tomato paste, tomatoes, oregano, cumin and 3 tsp. of the chili powder. Simmer, add more chili powder if desired. Simmer about 25 minutes, then add beans. Heat 10 more minutes, remove from heat. This is much better if allowed to cool, refrigerate, then reheat hours later, or next day or so. Garnish with grated cheese and chopped onions.

Source: Judy Mihalic, wife of one of Paul's students at MSU.

Tortilla Casserole

Rosalie Robison Risk

Brown in skillet: 1lb hamburger, 1 chopped onion, ½ tsp. garlic salt. Drain. Add to skillet and mix: 1 can enchilada sauce, 1 medium can chili con carne ( I use Wolf brand with no beans), 1 8 oz. can tomato sauce, 1 cup grated cheese. Gently mix in: 3 cups tortilla chips

Turn into 9x13" pan and bake at 350 degrees ½ hour. Spread over top: 1 cup sour cream (may mix directly into casserole if desired). Sprinkle ½ cup more cheese on top for garnish.

Source: Gayle Vest, Michigan friend now living in Logan, Utah.

Korean Fried Rice

Rosalie Robison Risk

Saute 2 lb ground beef or thinly sliced beef or sliced chicken breast. When meat is halfway done, add:
¼ cup soy sauce
¼ tsp. cayenne pepper
2 T. sesame oil
1 T. vinegar
1 tsp. sesame seed
½ cup water
½ tsp. garlic powder
¼ tsp. black pepper
Simmer till done. Add 1 bunch sliced green onions, including tops, just as done. Serve over rice. (Quite spicy and very good!)

Source: My friend Charlotte Yeakley, from Bangor, Maine. She’s the most amazing woman who has adopted 10 or more children, several of whom are from Korea. In teaching them about their heritage, she has learned how to make many delicious Korean dishes.

Rosalie's Meatloaf

Rosalie Robison

4 slices bread, crumbled fine
1 teaspoon salt
2 eggs, lightly beaten
½ teaspoon Broiled Steak Seasoning Salt
1/3-½ cup canned milk
½ teaspoon thyme
5 tablespoons catsup
½ teaspoon sage
2 tablespoons A-1 Steak sauce
½ teaspoon garlic powder
2 teaspoons Worcestershire sauce
2 lb ground beef

Mix first 11 ingredients together. Add ground beef and mix well. (Using well washed hands works best! Combine thoroughly.) Adjust spices to suit taste. I often use more. Put mixture into large greased bread pan or casserole dish and bake at 350 degrees for 1 ½ hours. (Bake a pan of scalloped potatoes at same time for an old fashioned oven dinner!)

Chicken Cordon Bleu

Rosalie Robison Risk
Buy 6-8 boneless, skinless chicken breasts. Pound each piece flat.

On each flattened breast lay: 2/3 slice shaved boiled ham 2/3 slice Swiss cheese

Roll up and tuck in ends. Secure with toothpick if necessary.

Dip in beaten eggs, then roll in crumb mixture.

Crumb mixture: 1 ¼ cups fine dry bread crumbs, ¼ cup grated parmesan cheese, ½ t. garlic powder, ½ t. salt, dash of pepper.

Place loose side down in greased baking pan.

Add ¼ cup chicken broth.

Bake 1 hour and 15 minutes at 300 degrees.

Serve with sauce spooned over each piece.

Sauce: combine 1 can cream of chicken soup and ¼ cup chicken broth. Blend together and heat gently on low heat. Just before serving add ½ cup sour cream. Keep warm but never boil.

Source: Sister Baird, Lansing, MI Mission President's wife.

New England Clam Chowder

Rosalie Robison Risk

Peel and cut into small cubes: 4-5 medium potatoes and 1 small onion

Simmer in water just to cover till tender, along with 1 tsp salt.

Add: 2 cans minced clams with their juice

Bring to simmer again.

Add: 1 qt. milk, 1 can evaporated milk, 2 tablespoons butter

Bring almost to simmer, adding more salt and pepper to taste.

May thicken with a little flour/milk mixture if thicker chowder is desired.

Serve immediately with hot crusty French bread. Serves 4-6.

Minestrone Soup

Rosalie Robison Risk

1 pound ground beef
¼ cup white rice
1 cup onions, chopped
1 small bay leaf
1 cup potatoes, peeled and cubed
¼ teaspoon thyme
1 cup sliced carrots
¼ teaspoon basil
½ cup diced celery
4 teaspoons salt
1 cup shredded cabbage
Dash of pepper
3 1/2 cups canned tomatoes
1 1/2 quarts water

Crumble beef into large kettle and cook slightly. Add remaining ingredients. Bring to boil and boil gently 5 minutes. Reduce heat to medium low and cook for 1 1/2 hours. Serve with grated cheese . . . (and a loaf of hot home made bread!)

Source: Sister Baird, Mission President's wife, Lansing MI Mission.

Spicy Eggnog

Rosalie Robison Risk

1/2 cup sugar
3 eggs, separated
Dash allspice
2 cups milk, chilled
1/4 tsp cinnamon
1 cup light cream, chilled
1/8 tsp nutmeg
Nutmeg to garnish

Combine sugar, allspice, cinnamon, and 1/8 tsp nutmeg in a small bowl. In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form. Gradually beat in half of sugar mixture until stiff peaks form. In small bowl, beat egg yolks until lemon-colored. Gradually beat in remaining sugar mixture until thick and smooth. Thoroughly fold into whiles. Stir in milk and cream; mix well. Serve well chilled, each serving sprinkled with nutmeg. Serves 12.

I always double it, and use canned milk for some of the cream. I also add 2 tsp rum flavoring!

Source: McCall's Cook Book, 1963. I use this recipe for our traditional eggnog on Christmas Eve when we sit around the tree and listen to the tape, 'A Christmas Carol' with Basil Rathbone, which was recorded from Grandfather Risk's old 78 rpm records. This has been a Risk family tradition since Paul II was a little boy and is continued today by all the Risk families.

Crystal Almond Punch (Twilight Ballroom Punch)

Rosalie Robison Risk
Combine: 5 cups sugar and 2 cups water. Bring to boil stirring till sugar dissolves. Cool.

Combine: 1 ounce vanilla extract, 1/2 cup lemon juice, 1 ounce almond extract, 1 T. Ascorbic acid (if you can find it!), 1/2 cup water Mix together and add to cooled sugar mixture.

To Serve: Add 1 cup concentrate to 2 liters GINGERALE in punch bowl filled with crushed ice. You can freeze concentrate.

Makes 94 4-ounce servings.

Source: 'Secret' recipe from The Twilight Ballroom at Stephen F. Austin State University, Nacogdoches, TX. It's always served at the President's Christmas Reception. It was 'smuggled' to me by my friend Jennifer Blades, who worked campus catering for several years! I've served it at all kinds of Open Houses; wedding, missionary, graduation, and farewell.

Risks' Hot Mulled Cider

Rosalie Robison Risk

2 quarts fresh cider
2 tsp whole cloves
1/4 cup brown sugar
3 whole cinnamon sticks
2 1' pieces of whole ginger

Put spices into a 'spice bag' (I use a nylon jelly bag) and tie tightly. Combine cider and brown sugar in large kettle. Bring to boil, add spice bag and let simmer for 20-30 minutes. Serve hot in mugs.

Source: This is Paul's mother's recipe and our old standby. I save and reuse the spice bag a number of times during cider season, so we can have hot cider in a hurry! If I don't have whole ginger on hand I just sprinkle powdered ginger in the cider to taste.

"Ham Bones"

Rosalie Robison Risk

6 slices boiled ham
1 bunch green onions or small sweet pickles
6 oz softened cream cheese

Spread each slice of ham and with cream cheese. Place one green onion, trimmed to fit lengthwise on each slice, or line with small sweet pickles. Roll, starting at onion side, like a jelly roll and slice in 1/2 inch pieces. Secure with toothpick. Makes about 72 'bones'.

Source: Ramona Holmes, 1st Counselor's wife, brought these to Stake Leaders Christmas dinner at our home in Bangor, ME, December 1985. I've used her recipe many times since.

Jackie deNevers' Hot Artichoke Hors D'oeuvre

Rosalie Robison Risk

Chop in food processor, using standard metal blade to process:
1 8-ounce can artichoke hearts, drained
1 8-ounce pkg cream cheese, in chunks
2 tbls. chopped green onions
1 cup mayonnaise

When chopped and mixed, stir in 1 cup grated parmesan cheese.
Pour into buttered baking dishes. Bake at 350 degrees for 1/2 hour (less for several small containers). Serve hot with plain crackers.

Source: From the Blades Kitchen, recipe by Klancy deNevers, Salt Lake City, UT.

Chimese Dressing

Rosalie Robison Risk

1 can Eagle Brand milk
Brandy flavoring to taste
2 8-oz packages cream cheese
1 tsp vanilla
1 1/2 cups powdered sugar

Cream ingredients together thoroughly with mixer. Chill. Serve with fresh fruits; especially good with strawberries and pineapple chunks.

Source: SFA's Twilight Ballroom (served at the yearly Christmas President's Reception)