The Food Dish
Home is where good things happen, and for the Romney family, the heart of the home is the kitchen. These are some of our family classics that have endured the test of time and brought us closer together over the dinner table.
This versatile recipe works well with any vegetables you have on hand. Packed with protein, it cuts calories and fat by using a rice crust—a clever way to use leftover rice—instead of traditional pie crust.
Prep Time: 20 minutes
Did you know that it takes 540 peanuts to make one 12-ounce jar or peanut butter? If peanut butter is your thing, then bust out a jar because it’s national peanut butter lover’s month!
Smooth or crunchy, with chocolate or without, no matter the texture or recipe peanut butter has made its way into the hearts of many Americans. In honor of National Peanut Butter Lover’s month, we thought we would share some quick facts about peanut butter that you probably didn’t know:
- Peanut butter was first introduced in 1904 at the St. Louis World’s Fair.
- Peanut butter has other uses outside of eating, such as eliminating fish odors, removing sticky items such as gum or stickers, fixing scratched CDs, polishing the furniture, or curing the hiccups.
Famous for its mouthwatering meals, the historic Lion House Pantry Restaurant has been serving up hearty home-style fare for more than 40 years. Many of their celebrated recipes are even older, dating back as far as the pioneer days and handed down through families. In celebration of this rich heritage, we asked the chefs for their best stuff, and they didn’t hold back!
Lion House Rolls
From Lion House Weddings
· 2 tablespoons yeast
· 2 cups warm water
· cup sugar
· cup shortening
· 2 teaspoons salt
· cup nonfat dry milk
· 1 egg
· 5 1/2 cups all-purpose flour
· Butter or margarine, melted
In large bowl, mix yeast and water; let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups flour. Beat together until smooth. Gradually add remaining 3½ cups flour until soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 wedges. Starting at wide end, roll each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400˚ F for 15 minutes. Serve warm. Makes 3 dozen rolls.
Get out your best chili recipe to compete for the title of LDS Living’s Best Chili Recipe! The top recipe gets a $100 gift card to Deseret Book! You’ll also get bragging rights at ward potlucks and will have you recipe featured in our fall 2014 issue of LDS Living!
When we at LDS Living asked for your best Jell-O recipes, you didn’t disappoint! (If you haven’t tried it yet, our winner, Orange Creamsicle Cheesecake, is to die for.)
Now we turn to you, our readers, with another recipe cook-off challenge: chili. This brimming brew of beans, this mouthwatering menagerie of meat is a prime choice for crisp fall evenings and ward or family potlucks. So bust out the recipe rolodex, and give us the best you’ve got.