Frappe

 Frappe

I also got this from the same baby shower I just mentioned. 

1 quart raspberry sherbet

1 quart pineapple sherbet

Soften the sherbet. Then add: 

Fruit, such as bananas, raspberries, blueberries, blackberries

Mix well (as in make sure those bananas are visibly unidentifiable) and freeze. Soften before serving. Can be mixed with Sprite for a drink. (We had it as a drink. It was really yummy!)

Chicken Salad

Chicken Salad

1/2 Cup Mayo

1/2 Cup plain yogurt

1/2 cup sour cream

Mix together, then add:

1 cup cooked, cubed chicken

1 cup chopped celery

1 cup green grapes

1 T poppy seeds

salt and pepper to taste

1/2 cup cashews

This is my all-time favorite chicken salad EVER! I LOVE it. I had it at a baby shower years ago when I worked at FARMS, at BYU. I made it recently for dinner, the other night, and Pat ate it very heartily. He went back for more . . . and some more . . . I said, "You like the salad?" He said, "It's awesome!"

Grandma Hawkes' Potato Salad

Grandma Hawkes' Potato Salad 

1 C mayonnaise

1/3 C chopped onion or green onion

1 1/2 tsp vinegar*

1 1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

5 C cubed, cooked potatoes (about 6 medium sized potatoes)

1 C sliced celery

1 1/2 tsp celery seed*

5 hard-boiled eggs (3 inside, 2 sliced on the top of the salad, spread out all pretty with paprika sprinkled on them. That's how Grandma did it.)

*means optional

Combine all the wet ingredients and form a sauce and chill it while you boil the peeled, chopped potatoes. It takes about 30 minutes to get them soft. Once they're cooked, they need to cool before being added to the sauce you made. Also, you can have the eggs boiling while the potatoes are boiling. They just need to reach boiling and stay there for 1 minute, and then sit removed from heat, with the lid on, for 10 minutes. Then they are good to go, although you need to let them cool also before throwing them in the mix. Once the eggs and potatoes are cool, (which process can be sped up with cold water, ice, the freezer, the fridge, whatever . . . ) add to the wet ingredients and you have a yummy potato salad. I love how much onion it calls for. In fact, I add a little extra. Some might like less. Grandpa Hawkes always liked a lot, and if I remember correctly, she would add more for him.

Teriyaki Chicken

Teriyaki Chicken 

(from Mom, who got it from a cookbook made by Aunt Jody's & Aunt Beccy's ward when they were in the same ward)

1/2 C soy sauce (we think Kikkoman is best)

1/4 sugar

3 cloves of garlic, coursely chopped

2 t fresh ginger, peeled and coursely chopped

Marinate chicken (I like to use boneless, skinless breasts; thighs are really yummy but more fatty of course) all day or all night. To marinate: you can put the liquid and the chicken in a plastic bag and set the bag in a bowl in the fridge. (Or stick it in a tupperware in the fridge, but I like the bag because I can rub the marinade into the chicken and turn it over whenever I open the fridge to be sure the chicken is soaking it up all over). 

Bake at 350 for 45-60 minutes or until done. Serve with rice. 

P.S. In the grocery store, when you buy the fresh ginger, the smallest piece you can buy is more than sufficient.

Whole Wheat Pancakes (from Mom)

Whole Wheat Pancakes (from Mom)

1 1/4 C whole wheat flour

3/4 tsp salt

4 tsp baking powder

3 eggs, yolks separated (The way this read at first was 3 eggs, separated, so I had this mental image of each egg being placed far apart from the others on the counter. Amelia Bedelia would think that way!)

3 Tbsps oil

1 1/4 C milk (the thicker, the better)

3 Tbsp sugar (brown or white)

Mix dry ingredients. Mix oil, milk and egg yolks in separate bowl. Mix wet and dry ingredients together. Beat egg whites til stiff, being careful not to overbeat them because that will just make them go all runny again. Fold the egg whites gently into the batter, and your batter is done. 

To fold: pour the egg whites into the batter, and rather than stirring them into the mixture, take your spoon or spatula and scoop (or "fold") the batter over the eggs. Do this gently a few times until the egg whites are combined with the batter. That's what makes Mom's pancakes so fluffy-textured. Just like overbeating the egg whites would make them runny, stirring instead of folding would do the same.

I trust you know what to do with it next. :)