McNeil Family Recipe Book

Make this salad if the previous post was too complicated for you. It's equally delicious. I borrowed the recipe from my friend Marissa Neve. Salad: 2 12.5 oz cans chicken, shredded 3 packages Ramen, uncooked, broken up 3/4 head green cabbage, shredded or 16 oz pkg colelsaw 4 oz slivered almonds 3 green onions, chopped Combine all salad ingredients Dressing: 1/2 c canola oil 2T rice vinegar 1T sugar 1/2 t pepper 1t minced garlic 3 Ramen spice packets Whisk dressing ingredients together and mix into salad just before serving. Serves 4 or 5. I made a few adjustments to this salad when I made a large serving of it. I used 2 bags of shredded cabbage, 1 lb of cooked cut up chicken(cause its cheaper) and tripled the dressing, since I'm a saucy person.

Warning: Do not make this salad at midnight if: 1.You are a novice at cooking wontons 2.You live in a basement apartment, and the smoke detector is connected to your upstairs landlord. You've been warned..... However, if you do not heed my warning and go ahead and make the wontons anyway, here are some more helpful tips..... 1. IF you heat the oil to high, and I don't recommend it, then you toss the wontons in and they immediately turn black and smoke fills your home, simply run the smoking/burning wok outside to cool off. But it would be helpful if you slipped on some shoes, because chances are, even though its May, there will likely be snow on the ground, and your feet will surely freeze if you don't. 2. While the wok is outside smoking, run back into the house, grab a towel, and start fanning the smoking detector to get it to shut off, so the upstairs neighbors can go back to sleep. 3. Open all doors and windows and hope that your house clears of the smoke 4. Load up all...

Okay, I'm going out on a limb here by sharing this with you. Some of you will think this idea is cute and I'm one creative mom, the rest of you are going to cringe at the comparison between a marshmallow and Christ's body. Either way, here is a recipe that I learned WAAAAAAAY back in 8th grade home economics class and have used the last couple of years during Easter as an object lesson. We did it again last night for family home evening, and it was a really enjoyable FHE. As we were taking turns assembling our treats (W ith my help because I am neurotic. No seriously I am. You should've seen our egg dying evening. My mom just looked at me and said, "You must be hormonal." I am. And a control freak. Bad combination.) I had each child tell what they knew about why we celebrate Easter. Considering that I taught them both in Sharing Time last Sunday, I was able to prompt them to remember many things they might have skipped. The best part of this object lesson is ...

For Sunday dinner a couple of weeks ago I was assigned to bring a salad. Not having any ingredients for a salad I ran to the grocery store only to find that one head of iceberg lettuce was $3.50. Are you kidding? The better kinds of lettuce (romaine, green leaf, butter crunch) were even more. The produce guy informed me that due to some late spring frost (what? It is spring some places and they are actually growing things?) the price of a lot of produce is going way up. Not giving up on the salad idea, I just picked up some broccoli...for .69 cents a pound. While in said grocery store I ran into my dad and mentioned the price of lettuce and my solution to the salad dilemma. He emphatically told me he was going to SKIP the salad at dinner the next day. I guess he didn't find the idea of broccoli salad very appealing. Well, I did make that broccoli salad, and I didn't even get to take any home after dinner. Apparently many people found it delicious! I even forced some on my dad a...

Here is another great recipe from one of my favorite recipe blogs. If you haven't checked out "Our Best Bites", you really should. They have lots of great recipes. Billie Jo just bought their cookbook and made an AMAZING birthday dinner for Tim. I can't wait until she posts the recipes.(hint hint) Okay, I guess because she is having a baby tomorrow I will give her a little time. I also attatched their recipe for cilantro/lime dressing because it is SO good to dip these in! I had decided to make these for our Relief Society dinner, but decided it would be a good idea to test them out on the family first. Luke said it best when he declared that these were one of his new favortie foods! 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken 1 C grated pepperjack cheese corn or flour tortillas cooking s...

Patrice made these a couple of years ago for Allen's big 30th birthday party. They were so good that I just had to get the recipe. It comes from one of her favorite cookbooks, The Food Nanny. Not only are these delicious, but they are quick and easy. Noah helped me with these last night, and did almost everything by himself! Green Chili Sour Cream Enchiladas 1/4 c. butter or margarine 1/4 c. flour 2 cups chicken broth 1 cup sour cream 1 or 2 cans of diced green chillies 6-8 flour tortillas grated Monterey jack or pepper jack cheese Melt the butter and add the flour to make a paste. Slowly add the chicken broth, allowing it to boil enough to thicken. Add the sour cream and green chillies. Fill the tortillas with grated cheese and wrap into an enchilada. Pour the sauce over the enchiladas and bake at 350 for 20-30 minutes, until the sauce is bubbly.

This recipe came from a lady in our Kamas Ward when we were first married and had our first " official " home. I guess something about it reminds me of a different time in my life when we were still trying to figure everything out. Jobs, having kids, jobs, making a house payment, cars, and then again changing jobs (mostly Tim changing jobs not me) This is also the time of my life when I realized how much I enjoy cooking and meal planning. I enjoy this recipe for many reasons, give it a try! Ritzy Chicken 5-6 chicken breasts (I cut into chicken tender size so my kids eat it better) 8 oz sour cream 2 cups crushed up Ritz crackers (I use club crackers because they are my favorite) 4 TBLS Parmesan cheese 1/2 tsp season salt 1/4 tsp garlic salt 1/4 cup butter Mix cracker crumbs, cheese, and seasoning in a shallow baking dish. Melt butter in 9x13 pan in oven. Roll chicken in sour cream or plain yogurt, then in crumb mixture. Place in 9x13 pan with melted butter. Bake at 350 de...