Coconut Cream Pie

5 tablespoons cornstarch
1 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
3/4 cup half and half
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla

Mix cornstarch, sugar, and salt in medium saucepan. Add milk and cream. Cook on medium heat until smooth and thick stirring constantly. Mix a small amount of the hot mixture into the egg yolks in a small bowl. Add the eggs to the rest of the mixture in the pot and cook 2 more minutes. Remove from heat and add butter and vanilla. Add flaked coconut to taste. Pour cream mixture into a baked pie shell and chill completely. Serve with whipped cream.

Parmesan Chicken

1/2 cube butter or margarine
2 cups bread crumbs (about 5 slices)
1/2 to 3/4 c. parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. garlic salt
2 Tbs. parsley flakes
Salt & Pepper
8-10 skinless boneless chicken breasts (depends on size)

Mix all ingredients together except butter to make bread crumb mixture. Dip chicken in
butter, then dip chicken in bread crumbs covering front and back. Place on cookie sheet
lined with foil and bake at 375 for 45- 60 minutes..

Most of the time when I make this, people only eat half of a chicken breast (especially women) so you
should be able to get 2 servings out of each piece of chicken. Also, I have made this the night before or
early in the morning and put it in the refrigerator until I am ready to cook it.

Submitted by Camille Watts

Funeral Potatoes

12 large potatoes or a 32 ounce bag of frozen hash browns
2 (10oz) cans cream of chicken soup concentrate
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tablespoons butter

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate (or cut small) into a greased 9X13-inch baking dish (or put frozen hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350°F for 30 minutes. Makes 12 servings.

Sometimes I put in more potatoes to stretch it and because I do not always like so much sauce. I also end up baking it longer than 30 minutes. I like it to be a little crusty on the top.

Submitted by Becky Lathen

Turkey & Wild Rice Soup

1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
1/2 C butter
1/2 C flour
4 C chicken broth
2 C cooked wild rice (she uses Uncle Ben's Original Recipe Long Grain & Wild Rice)
2 C half & half
2 C turkey or chicken, cooked & diced (or canned turkey or chicken)
1 tsp parsley flakes
salt & pepper

Melt butter in pot. Add onion, celery & carrots and cook until onion is transparent. Stir in flour until well mixed and bubbly. Add chicken broth and bring to a boil for 1 minute. Add wild rice, half & half, turkey, parsley, and salt & pepper to taste. Simmer for 20 minutes.

*Note: Monica said that her sister (who she got the recipe from) adds the seasoning packet that comes with the rice, but Monica never adds it. Also, she was given a tip for cutting veggies quickly--you can put your veggies in a blender with some water and pulse until chopped to the desired size and then strain the water off of the veggies. Monica said she tried it this way last time and probably pulsed them a little too much because they were in pretty small pieces, but they cooked faster and she really liked it like that.

Submitted by Monica Blackwood, Star 2nd Ward

Tortilla Soup

One can– 16 oz Refried Beans
One can– 15 oz Black Beans
One can– 14 oz Chicken Broth
1 ½ Cup frozen Corn
¾ Cup Chunky Salsa
1 ½ Cup Cooked Chicken
½ Cup Water

Simmer 30 Minutes

Crunch Tortilla chips into bottom of bowl, add Soup and
Top with Shredded Cheese and Sour Cream

BBQ Beef

28 oz. ketchup

2 T horseradish

3 T mustard

2 T Worcestershire sauce

2 T soy sauce

3/4 C. water

1/2 C brown sugar

1 T lemon juice

1/4 t each- onion salt, garlic salt, red pepper (optional- i didn't use it in mine), liquid smoke (very important)

Pour over beef roast that has been cooked slow (crock pot is best), well done and shredded

(May be used with chicken and pork)

Easy Chicken Noodle Soup

2 Chicken breasts

1-16 oz Linguine noodles

2 cans evaporated milk

McCormick Season All salt

In a large pot boil water. Cook whole chicken breasts in water creating a broth. Take chicken out and dice into small pieces. Add Linguine noodles, cook until soft. Take off heat. Add chicken pieces, evaporated milk and Season All. (Takes quite a bit of Season All)

Homemade Laundry Detergent

1 cup washing soda (Arm & Hammer)*
1/2 cup Borax (20 Mule Team)*
1 bar Fels-Naptha soap*
Approximately 3 gallons water
5 gallon bucket with lid **
Large wooden spoon
A large pot
Box or cheese grater

1. Grate the bar of Fels-Naptha soap using either a box or cheese grater.

2. Put 4 cups of water into the large pot and heat on high. When water is boiling, add the grated soap a little at a time until the entire grated bar of soap is in the pot.

3. Stir the soapy water with a wooden spoon until all the soap is dissolved. Lower heat to a simmer. Continue to stir. Eventually the water will take on the color of the soap you added. You now have some very warm soap soup!

4. Fill the 5 gallon bucket with 3 gallons of warm tap water. Add 1 cup washing soda, 1/2 cup Borax, and the Fels-Naptha soap mixture to the 5 gallon bucket. Stir well.

5. After stirring, you'll have a bucket full of vaguely soapy water. Let it sit overnight without the lid. The next day it will look like Jell-o. Use between 1/2 cup to 1 cup per load of laundry.

* Can be purchased at WinCo Foods
** Can be purchased at Home Depot for around $3

This bucket of laundry detergent should last 1 year. Is safe to use in front loading (HE) washing machines.

Submitted by Shantel Teeter, Star 1st Ward

Peach Pie

3 1/2 cups fruit (drained, save reserved juice recipe)
3/4 cups sugar
4 Tbsp flour
1/2 tsp cinamon
1/4 to 1/2 cup fruit juice (use save reserved juice)
1 Tbsp. butter

Combine ingredients and heat til thickened. Place filling in pastry shell, placing pastry on top of filling. (See above for No-Fail Pie Crust recipe). Bake for 425° for 35 minutes.

Note: Zelphie uses 2 jars of her canned peaches when making her peach pie.

Submitted by Zelphie Winegar

No Fail Pie Crust

2 1/2 cups sifted flour
1 tsp salt
1 cup butter Crisco
1 Tbsp vinegar
1 egg, beaten
1/4 cup cold water

Sift together flour and salt in a mixing bowl. Using a wisk, cut in Crisco until mixture resembles small peas. In a measuring cup, combine vinegar & egg and fill with cold water to 1/2 cup line. Pour into flour mixture and mix lightly until all the flour mixture is moistened and pastry forms a ball (do not overmix). Divide dough in half to use as 1 double or 2 singles. Roll out dough, working from the center out, and place in pie pan. Fill with favorite filling, form edges and vent top pastry. Chill in the refrigerator for 15 to 30 minutes. Bake as labeled on filling directions or bake as a pastry shell. If making pie with an upper and lower pastry, brush the top pastry with either milk or cream and sprinkle with sugar before baking.

Submitted by Zelphie Winegar