Friday, December 11, 2015

Menu for Christmas 2015 dinner

Christmas zone meals were quite the production.  We had three to four helpers (members of the Quito Stakes) at each of the nine lunches or dinners in the mission home.  The appetizers were the first big project as they needed to be at the Church early.  Once that was done, it was time to make the delicious freezer rolls, put the turkeys in the oven, and do the rest.  Only one dinner was a comedy (or tragedy) of errors where the turkey wasn´t cooked enough, the brownies weren´t done, I bonked my head on the stove fan and nearly tripped on a rug.  It was definitely not my day.  The good news is that the missionaries didn´t seem to notice because we played a white elephant game while the oven got turned up to broiling!

Miracles aren´t only out in the teaching...many times I´ve experienced kitchen miracles.  Betty Crocker stays close by me in the kitchen when I´m preparing big meals.  I often look up and whisper "Thank you!"

Mariana and Sisters Pemberton, Naylor, Garcia and Richardson getting ready to fill bread baskets with mouth watering rolls
Raspberry Jello with crushed pineapple and raspberries on a bed of lettuce topped with cream
Hermana Ayala and Elder Ramponi prepare the plates in the kitchen

Elders Perez and Dyal try out the raspberry jello salad
The final product
Elders Fierro and Echeverrito take a roll from the basket

mashed potatoes
RICE of course!
winter salad
sweet potato casserole
green beans
delicious rolls

Super brownies
chocolate fudge topping with mint flavoring
vanilla ice cream

Hermanas Naylor, Pemberton and Garcia put the desserts together, with the help of Mariana Vallejo in the background
Elders Ramponi, Valentine and Higgins are wonderful servers

Thursday, December 10, 2015

Appetizers for the Christmas Zone Conference 2015

As part of the Christmas zone conference, the missionaries got a special treat of appetizers.  This year they were cowboy caviar with corn chips, Artichoke dip with french bread broken into pieces, and a vegie tray with ranch dressing.   They devoured everything!  I so love feeding missionaries.  

Cowboy Caviar


2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
clove garlic, minced
1/8 teaspoon pepper
firm-ripe avocado (about 10 oz.)
can (15 oz.) black-eyed peas
can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
Lots of diced avacados
bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage


1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.
Nutritional analysis per appetizer serving.

Artichoke Lemon Dip

Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
§  Prep time: 10 minutes
§  Yield: Makes about 2 cups of dip
§  1 14-ounce (400 g) can of artichoke hearts, packed in water, drained
§  1/4 cup chopped fresh parsley
§  1/4 cup (25 g), packed, grated Parmesan cheese
§  1 Tbsp lemon zest
§  1 clove garlic, minced (about 1 teaspoon)
§  1/2 teaspoon fresh black pepper
§  1/4 teaspoon salt
§  8 ounces (225 g) cream cheese, room temperature
§  3 to 4 Tbsp lemon juice
1 Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor.  Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it.
2 Place the cream cheese in a medium sized bowl.  Add the artichoke parsley mixture and the lemon juice.  Stir until well blended.  Add more salt, pepper,  and lemon juice to taste.  Garnish with a few fresh leaves of parsley or ribbons of lemon zest.
Simply Recipes

Winter Salad

Romaine and butter lettuce

Gala apples, cubed
fresh orange, or grapefruit cut up or mandarin oranges
sugared pecans (I used walnuts)
pomegranate or craisins

3/4 C sugar
1 tsp salt
1 tsp dry mustard
1/3 c. appe cider vinegar
3/4 c. vegetable oil
1 T poppy seeds
2 T fresh onion

Friday, December 4, 2015

Sweet Potato Casserole

Sweet Potato Casserole
By JsBride on December 16, 2007

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 12
    • 4 1/2 cups sweet potatoes, cooked and mashed
    • 1/2 cup unsalted butter, melted
    • 1/3 cup milk
    • 1 cup white sugar
    • 1/2 teaspoon vanilla extract
    • 2 eggs, slightly beaten
    • 1 cup light brown sugar
    • 1/2 cup all-purpose flour
    • 1/3 cup butter
    • 1 cup chopped pecans
    • 0.5 (8 ounce) bags mini marshmallows
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs.
  3. Spread sweet potato mixture into the prepared baking dish.
  4. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over half of the sweet potatoes.
  5. Bake for 25 minutes in the preheated oven.
  6. Add the marshmallows to the sweet potato mixture during the last 5 minutes of baking.
  7. If desired it can be made with just the pecan topping or just the marshmallow topping (just double the amounts).
  8. If making ahead of time bake as directed for 25 minutes, and when about ready to serve warm in oven at 350 for 15 minutes then add marshmallows and bake for another 5 minutes.