Chicken Fettuccine

1 lb. fresh fettuccine
1/4 c. butter
1 c. cream or evaporated milk
4-5 chicken breasts
olive oil
garlic
Parmesan cheese
Fresh nutmeg
Pinch of salt and fresh ground pepper
Brown the chicken and garlic in the olive oil and a little butter. Remove from pan. Boil the pasta until done. Drain. Melt the rest of the butter in the pan and whisk in the cream. Heat through, add the noodles, Parmesan cheese, and nutmeg and mix together. Top with chicken and more Parmesan cheese.

Quick Black Forest Cake

Here's my Octoberfest recipe for Black Forest Cherry Cake.
From: Joan Morris
1 package devil's food cake mix with pudding
3 eggs
1 T almond extract
1 21 oz can cherry pie filling
1 1/2 c. chocolate chips
1/2 c. oil
1 T butter
2 T milk
1/2 c. powdered sugar
Directions
Preheat oven to 350
Mix together: cake mix, beaten eggs, almond extract, half of the cherry pie filling, oil and 1 c. chocolate chips. Stir until just combined. pour batter into a greased bundt pan.
Bake ina 350 oven for 45-5- minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool.
Glaze: Heat 1/2 c. chocolate chips, butter, and milk in saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined, stir in powdered sugar.
Spread glaze over cake. Decorate cake with other half of cherry pie filling and serve with whipped cream.

Pickled Cucumbers and Red Onion

These are a delicious taste of Scandinavia. My Dad always had bowl of pickled cucumbers in the fridge every summer.
From: Tyler Florence
1 Burpless cucumber (or English)
1/2 small red onion
2 T fresh picked dill sprigs
1 1/2 c. white vinegar
1 c. sugar
5-6 allspice berries
Directions:
Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bolw with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

Banh Mi- Style chicken Sandwiches

I've wanted to try a Banh Mi sandwich since watching "The Great Food Truck Race" on Food Network. This recipe didn't disapoint. These sandwiches are delicious, but messy. You can adjust how hot by serving the sandwiches with the sauces on the side.
Baguette split
1/4 cup light mayo
2 T sriracha (Thai hot sauce)
2 cooked chicken breasts, sliced
1/4 c sweet chili sauce
1 -2 jalapenos, thinly sliced
2/3 English cucumber, peeled and thickly sliced
Min and cilantro leaves
2 c. shredded lettuce
1/2 cup shredded carrots
1 T seasoned rice vinegar
To make the sandwich, spread both sides of the baguette with mayo and sriacha. Arrange chicken over the bottom halves and moisten with chili sauce. Add jalapenos, cucumber, and herbs, then drizzle with more sauce. Toss the lettuce and carrots with the vinegar, add to the sandwiches, then finish with more chili sauce. If you 'd like. Add top halves and serve with lots of napkins.

Cafe Rio Pork

From:Patty Mickelsen
3 lb. pork
3 1/2 c. water
1 2/3 c. coke
5/8 c. sugar
1 fresh clove, minced
3/4 oz. chicken base (boullion)
1/2 pkg. taco seasoning
1 onion, minced
1 carrot, chopped
1 sm serrano chile
1 sm. guajilo chile
Cut pork into 1 lb. pieces. Place meat in stock pot with ingredients. Simmer pork on low in crock pot overnight or for 8 hours, until meat pulls apart easily.
Shred pork and add 1 1/2 c. sugar, 3 c. red chile sauce, 2 c. pork stock (cold). Heat to serve
Cilantro Ranch Dressing
• 1 package of Hidden Valley ® ranch dressing. (prepare according to directions)
• 3 Tbsp of prepared salsa Verde)
• cilantro (1/4 bunch)
• 2 cloves of garlic
• 1/4 cup lime juice
• 1/8 tsp Tabasco
Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa Verde, garlic, lime juice and Tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Serve with lettuce,rice, and beans in a salad or in a flour tortilla.

Kourambiathes (Greek Wedding Cookies)

This is Grandma Hopa's original recipe that she made every year for Christmas and other special occasions. These melt in your mouth, they are so good.
From: Dorothy Morris
1 lb. unsalted butter (softened)
1 egg plus 1 yolk
1/4 c. powdered sugar
1 tsp. vanilla
1 jigger whiskey (opt.)
4-5 c. flour
1/2 c. crushed almonds, white roasted
1 lb. powdered sugar
Put butter into electric mixer bowl and whip for 30 minutes. Add the powdered sugar, eggs, vanilla, beating thoroughly after each addition. Add flour a little at a time until a soft dough is formed that can be handled easily. Roll into small balls. Place on cookie sheet. Bake at 350 for 15 minutes. When done, sprinkle liberally with powdered sugar while still HOT. The secret to good Kourambiathes is in NOT making the dough stiff. The amount of flour needed varies with the humidity and temperature. If there is a question about how much flour, bake a cookie and see if it is okay before adding more flour.

Rice Crem

This is a delicious Norwegian dessert.
From Ann Reed
This recipes serves 8
In large kettle, simmer on low 4-5 hours
1 cup rice
1 qt. whole milk
1 c. sugar
When thick
Add
1 T. vanilla
Chill then add 1/2 pint sweetened whipping cream
Serve with raspberry sauce.

Lemon Meatballs

These meatballs are served at every Octoberfest. They are delicious!
From: Cindy Gabrielsen
1 lb. ground beef
1 cup bread crumbs (seasoned)
1 egg
1 tsp. grated lemon rind
2 c. water
2 beef bouillon cubes
1 T. lemon juice 2-3 lemons
1 tsp. cornstarch
2 T. cold water
1 egg yolk
Combine meat, breadcrumbs, egg, lemon zest and mix together. Shape into meatballs. Bring 2 c. water to boil in sauce pan, add bouillon, stir until dissolved. Gently drop meatballs into water. Cook 8-10 minutes. Remove meatballs, keep warm. Add lemon juice to water. Dissolve cornstarch in cold water. Stir into water. Cook until thickened. Add little of water to egg yolk, and then add to other sauce. Remove from heat, pour over meatballs.

Tomato and Oregano Chicken

Greek village like the village of Kominitsa where Grandpa Morris was from.
This is an authentic recipe from Great Grandma Morris.
3 lb. chicken
1/2 c. oregano
salt, pepper, accent
1 small can tomato sauce
1 cube butter
Melt butter in fry pan. Line with chicken. Sprinkle with seasonings. Brown chicken on all sides. Put chicken in a 9 x 13 pan. Add tomato sauce to fry pan and add 1/4 c. water. Bring to a boil. Pour over chicken. Broil for 5 minutes. Reduce heat to 350 and cover with foil. Bake for 45 minutes.

Norwegian Meatballs

From: Great Grandma Inge Peterson
Makes: Lots
3 lbs. ground beef
1 medium white onion (minced)
2 beaten eggs
2 c. bread crumbs
2 T. cream
2 tsp. nutmeg
2 tsp. ginger
handful of sage leaves (lots)
2 tsp. salt
pepper to taste
Mix well with hands -refrigerate- mold into balls. Brown in butter, add 1 T water, Bake in oven one hour at 325.
Sauce:
Use drippings from pan, add flour and thicken, add 1 can chicken broth and 1 cup sour cream. Pour over meatballs and bake until warm.

Chicken Tinga with Tostadas

Sarah P made this for us right after she and Devin got married and it has been one of my favorites ever since.
From: Sarah Morris
1-2 chiptle peppers plus adobo
4-5 white or yellow onions - sliced
2 cans stewed tomatoes
1 chicken (boiled and shredded) I use a couple of breasts
bay leaf
garlic chicken stock
Slice onions, saute in oil in pan, blend tomatoes and pepper/adobo - add to pan with onions, chicken, bay leaf and garlic and simmer until thick. Salt to taste, add chicken stock if needed, should be the consistency of barbecue beef. Serve with cream, tostadas, mexi cheese, cilantro and lime.

Christmas Eve Prime Rib

We served this on our Old English themed Christmas Eve dinner with Yorkshire pudding.
From: Patricia Manwaring
Season prime rib with
clove of crushed garlic, pepper, salt, dill seed, red pepper, paprika, and salt. Rub all over.
Bake in deep roasting pan - 30 minutest at 500°F then lower heat to 300°F and continue roasting 2 -3 hours depending on size of roast.
Yorkshire pudding
8 eggs
2 c. milk
1/2 tsp. salt
seasoning salt
Beat these ingredients together and add 2 cups flour.
Heat drippings in roasting pan with 1/4 c. butter
Bake at 400°F for 5 minutes, then lower heat and bake at 350°F for 20 minutes.

Rot Kohl

This is a staple of the Octoberfest every year.

From: Cindy Gabrielsen
1/4 c. butter
1/2 tsp. onion
1/3 c. sugar
3 lb. red cabbage
1 apple peeled and sliced
1/4 tsp. salt
1/2 c. water and stock
1 tsp. flour
3 T. vinegar
Melt fat, fry onion and sugar, add cabbage, salt, apple and stock. Cook for 30 minutes until soft. Blend in flour and add vinegar and more water if necessary.

Greek Salad

This is Grandma Hopa's recipe for delicious Greek Salad.
From: Dorothy Morris
Mix together:
2/3 c.olive oil
1/3 c. red wine vinegar
Accent
salt and pepper
Mix 2 head lettuce, cucumber, tomatoe, 2 cans shrimp, and feta cheese, red onion and greek olives.
Pour dressing over at the last minute.

Mantes Le Jolie Crepes

Devin and the Caen mission apartment

Devin perfected this recipe while serving as a missionary in France. I don't think anyone makes them as well as Devin. We just wish he would make them more often.
From: Devin Morris
Family size serving
3/4 c. sugar
3 1/2 c. flour
1 packet vanilla sugar or 1 T vanilla extract
9 eggs
4 c. milk
6 T cooking oil
Voila! Authentic Mantes-la-Jolie crepes!