Pumpkin Waffles

We got this recipe from Donna while we were in Star.

2C. flour

2T. baking powder

1T. cinnamon

1T. sugar

½ t. nutmeg

½ t. coriander

¼ t. salt

4 eggs separated

1 ½ C. milk

1 C. pumpkin

¾ C. margarine or oil

1 T. vanilla

Combine flour, baking powder, cinnamon, sugar, nutmeg, coriander, and salt. In a separate bowl, mix egg yolks, with milk, pumpkin, oil, and vanilla. Add to flour mixture. Beat 4 egg whites to stiff peaks. Fold into pumpkin mixture. Bake in waffle iron, Serve with Buttermilk syrup.

Buttermilk syrup

8T. butter

1C. sugar

½ C. buttermilk

1t. corn syrup

1t. baking soda

1t. vanilla

Heat butter, sugar, buttermilk, and corn syrup in medium sauce pan. When sugar dissolves remove from heat and add baking soda and vanilla. Syrup will fizz, let die down and serve.

Golden Mushroom Chicken

I think these next 4 are from Kamae (we all know I wouldn't submit anything with mushrooms)


1-1 ½ cans Golden Mushroom soup
½ bottle favorite bbq sauce
chicken (4-6 chicken breasts or equivalent tenderloins)

Put frozen chicken in crock-pot. Cover with soup and bbq sauce. Cook on high 4-6 hours.

Harvest Hamburger Soup

From the Essential Mormon Cookbook

1 lb. ground beef (I use ground turkey.)
2 10.5-oz. cans beef consommé (I use beef broth.)
2 cups water
1 12-oz. can diced tomatoes
2 Tbs. sugar
1 11-oz. can corn
2 carrots, peeled and chopped
4 potatoes, peeled and diced
1 packet taco seasoning
Salt and pepper to taste
1 cup grated mozzarella cheese

Brown meat. In a large saucepan combine all ingredients except cheese. Cook uncovered until vegetables are tender. Add grated cheese to individual servings. Makes 6 servings. I usually serve w/ sour cream and Fritos or tortilla chips, and corn bread.

Chicken and rice

White Sauce:
4 Tbs. butter
4 Tbs. flour
1 ½ cups milk
1 tsp. salt
½ tsp. pepper
2 small chicken bullion cubes

1 can cream of chicken soup
4 Tbs. cream cheese, softened

Melt butter and flour together in large saucepan. Add milk, salt, pepper, and bullion cubes. Simmer, stirring often until thickened. Add soup and cream cheese to white sauce. Stir until smooth (may need to add a little more milk). Add boiled, shredded chicken, OR put frozen chicken in crock-pot and cover with sauce. Cook on high about 5 hours. Serve over rice.

Tarragon Chicken

4 boneless, skinless chicken breast halves (I use tenderloins b/c they cook faster.)

1 Tbs. butter

1 Tbs. extra-virgin olive oil

1 Tbs. chopped fresh tarragon

½ cup heavy cream

Fresh lemon juice, to taste

In a large pan, melt butter with olive oil over medium-high heat. When hot, add chicken, season with salt and pepper and sauté gently, turning until chicken is cooked through. Transfer chicken to a plate. Add tarragon and cream to pan. Stir with a wooden spoon, scraping any browned bits from pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2-3 minutes, season with lemon juice. Return chicken to pan and turn each piece several times in sauce until well coated and hot.

I serve with wild rice and a vegetable.