Broccoli - Cauliflower Bake

A perfect side dish of comfort, vegetables in a creamy cheese sauce.  Pairs well with chicken, beef and pork by The Oregonian.
Serves 10.

• 4 cups Broccoli, stems removed
• 3 cups Cauliflower, stems removed
• 10 3/4 oz. can Condensed Cream of Mushroom Soup
• 1 tbsp Unsalted Butter
• 1 tbsp Unsalted Butter, melted
• 3 oz. American Cheese, torn into medium pieces
• 1 tbsp Onion, finely chopped
• 1/2 tsp Dried Basil
• 3/4 cup Panko Bread Crumbs

1. Preheat oven to 375* degrees F.
2. In a large saucepan, cook broccoli and caulflower in a small amount of salted, boiling water for 6 - 8 minutes, covered.  Drain, remove from pan and set aside.
3. In same pan, saute onion until tender in butter over medium-high heat, add soup, cheese and basil.
4. Cook and stir until bubbly, stir in cooked veggies.
5. Toss to coat and transfer mix to 1 1/2 quart casserole dish.
6. Sprinkle bread crumbs evenly over veggies, drizzle butter evenly over bread crumbs.
7. Bake for 15 minutes.

Vegetarian Burritos

Vegetarian burritos even meat lovers will enjoy. Packed with mexican flavors and veggies by Lacey Johnston.
Serves 2 - 4.
Print Recipe

• 1 Green Bell Pepper, sliced into thin strips
• 1 Red Bell Pepper, sliced into thin strips
• 1 White Onion, sliced into thin strips
• 15 oz. can Refried Beans
• 15 oz. can Black Beans, drained
• 1/2 cup Corn
• 1 tbsp Taco Seasoning
• 1/4 cup Sour Cream
• 2 cups Iceburg Lettuce, chopped
• 2 Red Tomatoes, diced
• 1 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1 tbsp Unsalted Butter
• 1/3 cup Water
• 1 pkg. Large Tortillas
• 1 cup Cheddar Jack Cheese, shredded

1. Preheat oven to 325 degrees F.
2. In a large skillet, saute bell peppers and onion until tender. Set aside.
3. In a small saucepan heat refried beans, water and taco seasoning over medium-low heat.
4. In a nonstick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
5. Assembly burritos with all ingredients excluding tomato and lettuce.
6. Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
7. Unwrap burritos and top with lettuce and tomato.

Chili

Meaty, hearty chili that is perfect on those cold wintery days by Kathy Johnston.
Serves 6.
Print Recipe

• 1/4 cup White Onion, chopped
• 1 stem Celery, chopped
• 4 lg. White Mushrooms, quartered
• 1 Green Bell Pepper, chopped
• 1 tbsp Olive Oil
• 1 lg. can Diced Tomatoes
• 1 can Nalley's Chili, no beans
• 8 oz. can Tomato Sauce
• 1 can Red Kidney Beans
• 1 tbsp Chili Powder
• 1 1/2 lbs. Ground Beef, lean
• 1 clove Garlic, chopped
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. In a large dutch oven, saute onion, celery and beef in olive oil until meat is brown and veg is tender over medium-high heat.
2. Add garlic, saute 1 minute then add chili powder.
3. Add chili, green bell pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms, simmer uncovered for 15 minutes.
6. Serve with cheddar cheese and sour cream if desired.

Braeburn Apple Jelly

Lightly sweet apple jelly, perfect for breakfasts and desserts by Lacey Johnston.
Makes 10 cups, About 6 - 8 jars.

• 5 lbs. Braeburn Apples
• 9 cups Sugar
• 1 box Pectin
• 5 cups Purified Water
• 3/4 cup Purified Water, if needed
• 6 - 8 Sanitized Glass Jars and Lids

1. Discard apple stems, cut apples into small pieces, do not peel.
2. Place apples in a large stockpot; add 5 cups purified water and bring to a boil.
3. Reduce heat to low, cover and simmer for 10 minutes.
4. Crush cooked apples with a potato masher, cover and simmer 5 more minutes, stirring occasionally.
5. Remove apples from heat and mash well.
6. Strain apples to make 7 cups prepared fruit juice, discard pulps.  Add up to 3/4 cup water if needed to get 7 cups juice.
7. Put prepared juice back into stockpot, add pectin.
8. Bring to a full rolling boil (bubbles do not break while stirring) while stirring constantly.
9. Quickly stir in sugar.
10. Return to a full rolling boil and boil 1 minute, stirring constantly to remove any lumps.
11. Remove from heat, let sit 5 minutes.
12. Skim off any skum/foam that forms.
13. Pour jelly into jars immediately leaving 1" at top of jar.
14. If sealing with wax, melt chopped wax in double boiler using a sanitized tin can.
15. Cover hot jelly with 1/2" hot wax, let wax and jelly cool completely before sealing with lids.
16. Jelly stores in fridge unsealed for up to 6 months, if sealed with wax store in a cool, dark place for up to 5 years. 

Frosted Vanilla Cupcakes

Light, fluffy, moist cupcakes.  Perfect for any event and pairs well with your favorite frostings by Lacey Johnston.
Makes 12 - 24 cupcakes.

• 2 cups All-Purpose Flour
• 1 1/2 cups Sugar
• 3 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 4 Egg Whites
• 1/2 cup Shortening
• 1 cup 2% Milk
• 1 1/2 tsp Vanilla Extract

Vanilla Frosting:

• 5 tbsp Unsalted Butter, softened
• 4 tsp Milk
• 1 lb. Powdered Sugar
• 2 tsp Vanilla Extract
• 1 - 3 drops Food Coloring (if desired)

1. Preheat oven to 350* degrees F, line cupcake pan with paper liners, set aside.
2. Combine flour, sugar, baking powder, salt, butter, milk and vanilla in large mixing bowl.
3. Mix at low speed with electric mixer for 2 minutes, scrape bowl.
4. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
5. Fill liners 1/2 - 2/3 full, do not overfill.
6. Bake 20 - 25 minutes or until golden and toothpick comes out clean.
7. Cool 10 minutes in pan, remove and set on wire rack to cool completely.
8. To make frosting, mix all ingredients with an electric mixer in a large bowl on low - medium speed.  If it is too thin, add more powdered sugar, too sugary add more butter, too thick, add more milk or vanilla.
9. Frost cupcakes once completely cool.  Store covered on counter for up to 5 days.

Black Raspberry Jam

This jam is best made during berry season (late summer) and makes a very spreadable, rich berry jam by Lacey Johnston.
Makes 6 medium jars.

• 1/2 flat Blackberries
• 1/2 flat Raspberries
• 1/2 cup Purified Water
• 1 box Pectin
• 7 cups Sugar
• 6 - 8 Sanitized Jars and Lids
• 1 large Sanitized Tin Can
• 1 box Wax, for food sealing

1. Gently boil jars and lids to sanitize, let dry and cool on clean towel.
2. Rinse berries and put into large stockpot.
3. Add 1/2 cup water, cover and turn heat to medium low. 
4. Simmer 30 minutes or until bubbling and foamy, it is important to check berries often.
5. Remove from heat and mash berries with hand masher.
6. Strain 1/2 of the berries, pressing berries to remove as much juice as possible. Toss pulps.
7. Measure 5 cups of berries back into the stock pot.
8. Add 1 box pectin and cook on medium-high heat stirring constantly till bubbles remain while stirring.
9. Add sugar, stirring constantly cook 1 minute or until all sugar lumps dissolve.
10. Remove from heat and let stand for 10 minutes.
11. Remove scum from the top of berries using a large spoon and jar immediately, leaving 1" or room at top, set lid slightly on top but not closed.
12. Once cooled, place sanitized tin can sitting up in 2" of boiling water in stockpot. 
13. Put chopped wax pieces into can to melt wax.
14. Top cooled jam with 1/4" of wax.
15. Once wax is set, seal with lids and store in a cool, dark place for up to 5 years.  If unsealed, stores in fridge for up to 6 months.

Mom's Beef Stroganoff

This is my Mom's recipe with a tomato cream sauce instead of the traditional white sauce. Very tasty and makes wonderful leftovers by Kathy Johnston.
Serves 4 - 6.

• 1 lb. Beef Shoulder, cut into 1" cubes
• 2 tbsp Olive Oil
• 1/2 cup White Onion, chopped
• 1 clove Garlic, chopped
• 1 cup Crimini or White Mushrooms, sliced
• 1 cup Sour Cream
• 1 (10 oz. can) Condensed Tomato Soup
• 1 tbsp Worcestershire Sauce
• 1/2 cup All-Purpose Flour
• 6 drops Tabasco Sauce
• 1/2 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1 (8 oz.) pkg. Curly Egg Noodles

1. Dip beef cubes into flour and brown in hot oil in a large saute pan or dutch oven.
2. Add onions and mushrooms, saute till tender and moisture has left mushrooms.
3. Add garlic, saute 1 minute more.
4. Add tomato soup, sour cream, worcestershire, tabasco, salt and pepper, mix well.
5. Simmer 1 hour and 15 minutes.
6. Prepare pasta as directed on package, drain and mix into sauce. Toss till noodles are coated.