Recipes From December Relief Society
Italian Wedding
Soup
3 Mild (or hot if you like spicy) Italian sausages
2-3 Russet potatoes, peeled and cubed1 large onion, diced
2 garlic cloves, diced
2 cups kale, chopped finely
4-5 cups chicken broth
2 cups water
1 or more cups cream
Brown onion and garlic in olive oil in a pot. In a separate pot, brown the sausage (squeeze
it out of the casing into small pieces).
Add water and broth to onions and garlic when they are
softened.Add potatoes until cooked, then add in cooked sausage. Add salt and pepper to taste. Let simmer for 10 min.
Add the kale, then the cream.
Carrot-Tomato Soup
¼-1/2 C butter
2 Cups grated carrots1 C celery, thinly diced
1 large onion, diced
3 medium tomatoes, cut in large chunks
4 peppercorns, unground
1-2 slices of toast, toasted and cooled, crushed into crumbs
1 ½ C chicken or veggie broth
1 C water, boiling
1 C tomato juice
1 tsp. salt, optional
Melt butter and add veggies—tomatoes last
Cook over low heat until translucent and softened,. Add the peppercorns and toast crumbs. Add the 1 cup boiling water. Cover and simmer 30 min. Remove cover and cook until the liquid is evaporated. Puree everything.
Add the broth and juice (can add more juice if you want it thinner.) Add salt and pepper to taste.
2 heads red leaf (or other kind) lettuce
1 large can mandarin oranges, drained1 C craisins
1 C cheese, grated (mozzarella or cheddar)
1 C sliced almonds (optional)
1 Tbsp. butter
2 Tbsp. agave or maple syrup
Sauté almonds over med. Heat with butter and syrup, stirring
constantly until light brown—careful not to burn! Set aside.
Toss all remaining ingredients together.
Add nuts and dressing and toss right before serving.
Dressing:
¼ C honey¼ C apple cider vinegar
½ C olive oil
½ Tbsp. prepared mustard
½ tsp. sea salt
¼ red onion, cut into fourths
½ Tbsp. poppy seeds, optional
Blend everything but the poppy seeds in a blender until
smooth. Add seeds and pulse a bit.
Cinnamon
Roll Cake
12
servings
CAKE:
3
cups Flour
1/4
teaspoon Salt
1
cup Sugar
4
teaspoons Baking Powder
1
1/2 cups Milk
2
Eggs
2
teaspoons Vanilla
1/2
cup (1 stick) Butter, melted
TOPPING:
1
cup (2 sticks) Butter, softened
1
cup Brown Sugar
2
Tablespoons Flour
1
Tablespoon Cinnamon
GLAZE:
2
cups Powdered Sugar
5
Tablespoons Milk
1
teaspoon Vanilla
Directions: Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
Bake
at 350 for 28-32 minutes or when a toothpick inserted near the center comes out
nearly clean.
