Howard Bennion & Holly Jane Bennion Salsa Recipe

Howard Bennion&Holly Jane Bennion Salsa Recipe

Preheat oven to 350 degrees
Place next 4 ingredients on cookie sheet.
10-12 tomatoes
3 tomatillos
3 Serrano chilies
4 cloves garlic
Put in preheated oven for 35-40 minutes.
In blender, blend all 4cooked ingredients.
Add 2 tsp dried chicken bouillon
1 tsp oregano
3/4 tsp salt
3/4 bundle of cilantro chopped
Juice from 1 lime
Blend and cool. Pour into containers and enjoy

"Lion House" Cream of Broccoli Soup with Cheddar Cheese

Makes 6 servings

4 Tablespoons unsalted butter
1/2 cup copped onion
1/c cup peeled, chopped carrots
1/2 cup chopped celery
4 cups chopped broccoli
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups shredded cheddar cheese, divided
2 Tablespoons Worcestershire sauce
Salt and pepper, to taste
Broccoli florets, steamed, for garnish

Melt butter in a large soup pot over medium heat.  Add onion, carrots, celery garlic, and broccoli and saute until the vegetables are very soft.  Add flour to the vegetables, making a roux.  Pour in cream and chicken broth, mixing well.  Simmer until mixtgure has thickened, about 4 minutes.  Add 1 cup cheddar cheese and stir until cheese has melted into the soup.  Season with worcestershire sauce, salt, and pepper.

To serve, ladle into individual bowls and garnish with remaining 1/2 cup cheddar cheese and steamed broccoli florets.

Raisin Filled Cookies

Lillie asked me about raisin cookies I used to make.  I can't find the exact recipe I used but I think this is close enough.

Raisin Pie Filling*
1 1/2 cups raisins
1 1/2 cups water
1/4 cup pineapple juice, or 1/4 cup more water
1/2 teaspoon vanilla

• In a small saucepan, combine raisins, water, pineapple juice, and vanilla.  
• Bring to a boil and cook 5 minutes.  
• Pour mixture through strainer.  
• Set raisins aside, reserving liquid.

1 cup sugar
1/4 cup cornstarch
1/2 t salt
1/4  cup lemon juice

• Mix sugar, cornstarch, and salt; add hot raisin liquid, beating with wire whip.
• Continue cooking and stirring until thick, about 5 minutes.
• Add raisins and lemon juice

At this point the filling is ready to fill cookies.

*I remember adding the follow
1/2 t ginger
1/2 t cinnamon
1/8 t cloves
1/8 t nutmeg
1 T orange peel grated
substitute rum extract for vanilla

Citrus Apricot with walnut chunks and chocolate morsels

Take your favorite, chewy chocolate chip cookie recipe,

add the fine zest of 1 orange,

use 1 cup of chocolate chips,

1 cup of chunked walnuts, and

1/2 to 1 cup of chopped dried apricots... could use peaches, or mangoes and it would be just as good.

Mom’s Fudge early recipe

3 cups sugar

1 cup milk

2 teaspoons butter

2 squares bitter chocolate

½ teaspoon vanilla

2/3 cups nuts

Mix first 4 ingredients and cook to soft ball stage (238°).  Pour out to cool.  When cool to the touch, work with wooden spoon & spatula.  When creamy add vanilla and nuts.  When fudge starts to lose its gloss, turn into greased pan for hardening.

Post note by Aunt Enid:

From what used to hear from mother’s brothers and sisters, making fudge has been a very long-time endeavor with her.  She used to make it as a child when her parents were out and hide it under her bed.  Likely in those days, she was not using the marble slab.  I have found that a Formica table top will work also for pouring out the fudge, but not so well as marble.  I have always been amazed that such creamy fudge can come from a recipe which uses so little butter, but it is so.  I recall Mom telling me that the cooler the fudge is when you start stirring it, the creamier it will be –but the longer it takes to “turn.”  The cooking temperature is of extreme importance.  If it is under cooked, it will not harden and will have to be eaten with a spoon.  If overcooked, it will become hard.

Grandma’s Fudge

4 cups white sugar

¼ cup brown sugar

¼ cup dark Karo

1 cup whole milk

½ cup butter

2 squares bitter chocolate

Combine all ingredients and cook in a heavy bottomed pan, stirring occasionally with a wooden spoon.  Bring to a mild boil.  Wash down sides of pan to remove sugar.  Cook until candy has reached soft ball.  Pour onto a cold marble slab.  When it quits moving, stir with a pastry cutter until creamy brown.  Then knead fudge to soften it.  If it is a little hard and crumbly, add a little milk and knead it in.

(To make penuche use all brown sugar and leave out the chocolate.  To make fondant, make as directed but leave out the chocolate.  Experiment with fun flavors like rum extract and a little nutmeg for eggnog, or strawberry and a little red food coloring, etc.)

Gran'ma Wood's Fruit Salad

*Dressing:

¾ cup sugar

2 Tablespoons corn starch

1 cup boiling water

zest of 1 orange and 1 lemon

juice of 1 orange

1 Tablespoon lemon juice

Boil the zest in the water for 5 minutes.  Mix sugar and corn starch thoroughly and add water.  Cook 10 minutes until thick.  Cool.  Add the juice of one orange and 1 Tablespoon lemon juice.  Just before serving add ½ cup of cream whipped stiff.

The fruit usually consisted of sliced bananas, canned pineapple, Royal Ann cherries, small marshmallows, or Mandarin orange slices.

*I sometimes use piña colada yogurt instead of a cooked dressing