Beans, beans, the magical fruit....

Sort- dry beans (pick through and discard broken, moldy, shriveled beans and any dirt clods)
Rinse- beans in strainer and then place in large glass or plastic bowl
Add- water to cover (if beans are 2 inches high, cover with at least 4 inches water)
Soak- overnight in the refrigerator.
Pour- beans and soaking water in cooking pan or crock pot.
Saute- Two pieces of bacon.
Add- bacon to beans.
Add- 3 carrots broken in half
         1 onion with 4 cloves pushed into the side
         1 or 1/2 jalapeno pepper ADD THIS!!! ITS NOT HOT!! IT TOTALLY MAKES THE BEANS!
Add- salt, about 1 tablespoon.
Cook-in pressure cooker for 30 minutes and then simmer with lid off for 1 hour or so till soupy.
          crockpot for 5-8 hours on low.

Add- more salt when done pressuring or after 5 hours in crockpot. stir ocasionally to help work up broth.
Add- Paprika (some), mexican oregano (just a bit) and red pepper flakes (just a bit).


*towards end of cooking beans, prop lid open so water can evaporate and bean broth thicken.


        

Dad's Sweet Potato Casserol

3C Yams (bake in oven and then measure)
1C Brown Sugar
1/2t salt
3 Eggs, beaten
1/4C Butter
1C Cream
1t Vanilla

Mix well in mixer till yam is pureed. pour in 9x13 cake pan. in bowl mix together:

1C Brown Sugar
1/2C Flour
1C Pecans, chopped
4T Butter

Mix all together till crumbly. Sprinkle on top of yam casserole. Bake 45 minutes at 350*.

*you can cut recipe in half and bake in small square baking dish.

Zucchini Relish

2C Zucchini, chopped or shredded
1C Sweet Onion, Vidalia or Walla Walla Sweet
1/2C Green Pepper
1/2C Sweet Red Pepper, chopped
2T Salt, (canning salt!)
1/3/4C Sugar
1C Cider Vinegar
2t Celery Seed
1t Mustard Seed

Combine zucchini, onion, green and red peppers, sprinkle with salt, cover with cold water. let stand 2 hours. drain, rinse and drain thoroughly. combine remaining ingredients, bring to a boil. add vegetables, simmer 10 minutes. pack hot relish into hot jars. leaving 1/4 inch head space from top of jars. put on 2 piece caps. process 10 minutes in a boiling water canner. yield is about 4 half pints.

*use jars straight from the dishwasher, hot and clean!!
*got this recipe from a lady i helped move into our ward. i made her a tuna sandwich and used this relish in it and i begged her for the recipe. delish!!!!!!!!!

Valley Cafe Salad Dressing

1C Buttermilk
2C Mayonnaise
1C Yogurt, plain
2T Onion, minced fresh
1T Garlic,minced fresh
1/4C Parsley, minced fresht
1t Basil
1t Oregano
1/2t White Pepper
1/4t Salt
1/2t Black Pepper
1/? Marajoram 
?/? Dill Weed

Blend all ingredients in blender just until onion and parsley are minced fine and well-mixed. Makes 4 Cups. Great as a vegtable dip too!

*I told a girl from church that worked at Valley Cafe that i loved that place. She later was asked to write down all their recipes and gave me a copy of this recipe.
*its healthier with yogurt but i like to use cream in place of the yogurt. Way yum!!
*the first 3 ingredients are the base, from there you can experiment. Add just fesh basil and garlic (or some pesto) and people will rave and beg for the recipe!  
*not sure on the last too ingredients as the mice chewed a hole here. Twits!
*makes a ton! I usually cut it in half.
*use within a few days as everything is fresh and not preserved like bottled dressing.

Helen Jean Sabin's Pie Crust

4C Flour
2t Salt
1T Sugar
13/4C Shortening, cold!!!  (Crisco, Lard, Butter or combination of them)
1 Egg
1T Vinegar
1/2C Water

Mix flour, salt and sugar together. Add shortening and chop up till its the size of small peas. Mix egg, vinegar and water. Add slowly to dry mixure till you can for a shape when squished in your hand. Mix into a ball and cut in half. Form into flat disks about 4-5 inches across. Cover in plastic wrap and let rest in frige for 1 hour.  Lightly flour counter top and roll out slightly, lightly flour top and flip over. Repeat. 

*dont use too much flour when rolling out.

Chicken Enchiladas

Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)
Directions:
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving"

-I added black beans to mine to add more fiber and substance. Joel LOVED these. We even had them the next day for leftovers and they tasted just as good. I boiled my chicken in chicken broth with mexican spices then chopped it up. I also ate mine with cilantro, avocado, and green onions.

Cilantro-Jalapeno Mayonnaise (serve with Fish Tacos!)

1/2C Cilantro, lightly packed fresh
1 Jalapeno pepper, rinsed, stemmed, seeded
1 3/4C Mayonnaise
2T Water
2T White Vinegar
1 Garlic clove, peeled
1/4t pepper


*i did not use a whole jalapeno, probably like 1/4.
*Frickin' amazing!!!!!!