MaryAnne Whitman – Corporate Development

My sister came up with this recipe many years ago when my children were small. They liked the name. Amazing as it is, they still request this when they come home to visit.

Yuk-a-Mien
(It’s really good!)

Ingredients:

• 1 package of pork chops
• 4 large cans of chicken broth
• 2 bunches of green onions chopped (include green stems)
• Spaghetti (1 lb package)
• Soy Sauce

Broil pork chops until cooked through. Cook spaghetti according to package directions and drain.

When pork chops are cooked, cut into bite size pieces. Add cut pork chops and broth in large kettle and heat – do not boil! Add the bones to the broth for flavor. Simmer about 10 minutes to blend flavors.

To serve: Divide spaghetti into individual soup bowls, ladle broth and meat into bowls. Top with chopped green onions and soy sauce to taste.

Amy Capps – Conference

Well...I don't like to cook so I didn't find any great "cooking" recipes, but here is my very favorite baking recipe. Hopefully that doesn't matter. I guess I'm known for my desserts and my candy especially around Christmas time. This one is "famous" in my family and people love it!

English Toffee

Combine in Heavy Skillet:

• 1 LB melted Butter
• 2 T Light corn Syrup
• 2 C. Sugar
• 2 T water
  
  Turn stove to almost medium-high. Stir constantly (8-10 Minutes) until candy turns brown and gives off a burnt smoke smell (Hard crack stage or 310-315 degrees). Pour onto buttered cookie sheet. Top with one large Hershey Bar (7 oz) or two 6 oz packages of chocolate chips while hot. Place in refrigerator to harden chocolate faster. Crack into pieces and serve.

Cristi Easton – President Elect

Hash brown casserole is one of my family’s favorite meals. You can use it as a main dish or add slices of ham if you like to have meat. In Utah, it also goes by funeral potatoes. You will find it at a lot of funerals in Utah because it is so easy, hence the nickname. My daughter and I like to add a little more sour cream and cheese to the mixture.

Hash Brown Casserole
(or Funeral Potatoes)

Ingredients:

• 2 lb package of frozen hash browns
• ½ cup diced onion
• 1 can (10 ¾ oz) cream of chicken soup (or cream of celery)
• ½ soup can of milk
• 1 cup sour cream
• ¾ cup corn flake crumbs (or you can use any other crumbs you like – bread crumbs, Chex cereal, Ritz crackers, potato chips)
• 3 tablespoons butter, melted
• 1 cup sharp cheddar cheese, grated

Preparation:

• Heat oven to 350 degrees
• Thaw frozen potatoes
• Melt 1 tablespoon of the butter
• Combine soup, milk, sour cream, and melted butter. Fold in thawed potatoes and cheese. Add salt and pepper to taste.
• Place potato mixture in a greased 13x9 inch cake pan or you can use a 2-3 quart casserole dish
• Melt remainder of butter and mix with crumbs.
• Sprinkle over potato mixture
• Bake uncovered for 50-60 minutes or until mixture turns golden brown

Julie Esau – Association News

Somehow I got a hold of this recipe and while it sounds interesting and you wonder if you should eat it, it is a HUGE hit for a quick appetizer. It has been nick-named “Corn Salad” for a group of our friends, and the salad is always the #1 requested item to make.

Corn Dip

• 2 cans Mexi Corn – drained
• 1 can Rotel – drained (you can use regular, but if you like HOT, go for the extra HOT)
• 1 cup mayonnaise
• 1 cup sour cream
• 3 green onions – chopped
• 2 cups shredded cheddar cheese

Mix all together and chill. Serve with tortilla chips.