The Food Dish
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.
If you love food and mystery (or know someone who does), Josi Kilpack’s culinary mysteries are the perfect guilty pleasure.
Amateur sleuth Sadie Hoffmiller is constantly stumbling upon and solving crimes, but along the way, she also eats--and the readers get to benefit! Each book in Josi Kilpack's culinary mystery series features some of Kilpack's favorite recipes and other foods tied into the setting of the story. Kilpack’s most recent adventure, Rocky Road, is set in Utah and features more than a dozen delectable recipes for Mormon classics like funeral potatoes, strawberry pretzel pie, and fry sauce; favorites from great Utah restaurants (including imitation Cafe Rio pork salads); and others you’ve probably never heard of. This is one of them.
What could smell more appetizing than the fragrance of baking bread? Try all these delicious recipes for bread concoctions--all from the same basic recipe! It conjures memories of visits to Grandma’s house or our favorite bakery, but to the novice, the prospect of making bread seems daunting. This fear of not having your bread turn out as perfectly as Grandma's is what has made bread making a (nearly) lost art. Actually, with a few tips, it isn’t difficult—and it’s immensely rewarding! Using a bread mixer can expedite the process, but you can also make excellent bread by hand. If you’re interested in a high-quality mixer, consider the “Bosch Universal Mixer.” Otherwise, you will need a large mixing bowl, a sturdy spoon, measuring cups and spoons, several loaf pans, and a non-stick surface on which to knead the bread (a pastry sheet, parchment paper, an oiled baking sheet or a clean, floured countertop should work).
7-8 cups of wheat flour freshly ground if possible, medium-texture. If you’re nervous about using all whole wheat at first you may substitute 2-3 cups of white flour for the same amount of whole wheat.
1/3 cup granulated lecithin or 3-4 Tablespoons of dough enhancer. (Our Provident Pantry Dough Enhancer helps make fluffier and stronger dough with great flavor and less of a tendency to be dry and crumbly when baked. It also adds to the shelf-life of the finished bread. This product is a blend of natural ingredients, not chemicals.)
Autumn is almost here, and that means it's time for college football! This is a sure-fire recipe for the most delicious game-day stew. Your tail-gate parties will be the talk of the campus.
The new Cougar Football Cookbook features favorite recipes from the wives and mothers of many well-known BYU football players and coaches. Check out this great one from Pat Edwards, wife of LaVell Edwards, who was BYU head coach from 1972 to 2000.
· 2–3 pounds stew meat
· 2 tablespoons olive oil
· 4–6 carrots, diced
· 4–6 potatoes, diced
· 2 (1-ounce) packages dried soup mix, such as Lipton’s Onion
· 1 (26-ounce) can cream of mushroom soup
· 1 (10.75-ounce) can condensed cream of mushroom soup