Marilyn's Bookshelf

August 2012

Dallas, Sandra, Whiter than Snow (August 2012)

In a small gold-mining town high in the Colorado Rockies, an avalanche kills seven children on their way home from school.  This happens in the first chapter.  The succeeding chapters talk about the lives of the various parents – two estranged sisters, a Civil War veteran, a black mine worker, and a prostitute.  Each of the stories is intense and poignant.  In the end, there are connections made, but Dallas is never gratuitous or moralistic. Another masterpiece by Dallas.

Marilyn's Bookshelf

July 2012

See, Lisa, Snow Flower and the Secret Fan (June 20120

     Set in 19^th century China in a remote province, two seven-year-old girls are matched (almost as in a traditional marriage) as “old sames,” to remain life-long sister friends.  This is still in the days of tortuous foot-binding for tiny feet only 7 centimeters long and many, many family and cultural traditions.  These two girls, Lily and Snow Flower, share many experiences over a lifetime, some of which are written in a secret women’s language, nu shu, on a delicate fan which is passed back and forth between them.  Told from the point of view of Lily, the story weaves through both lives, marriages, children, escape during a rebel uprising against the Chinese government, and sickness.  The Chinese traditions are described – good and bad – in charming detail, much of which would be impossible for us to imagine.  The poetry from Snow Flower is especially poignant, and her life is not what it appears to be.  A delightful read.

Marilyn's Bookshelf

Handley, George B.,  Home Waters: A Year of Recompenses on the Provo River    

I understand that a year or so ago, George Handley (Ken and Kate’s son) was invited to present at a Relief Society event which welcomed both men and women.  Don’t know why I would have missed it, but after reading Handley’s transcendent book, I know I would never make the same mistake again.

BYU English professor, scholar and essayist, Handley has created an amazing tour de force by combining thoughts on faith, family, place, history, poetry, and environment.  His basic premise begins when he returns to Utah with his family after having been raised in Connecticut and working in California.  He wonders if he will be able to “fit in” to his perceived narrow vision of Utah Valley. However, he takes it upon himself to discover and explore the headwaters and tributaries of the Provo River, where he hikes, rambles and flyfishes (it brings to mind Norman McLean’s memorableA River Runs Through It).  But this is indeed more than just an exploration of the river, land and mountains, it examines in philosophical language that is more poetic than prose, ideas that encompass and intertwine all of these ideas in a fashion that entrances and enchants, as well as entices one to explore the passages of one’s own place in family, history, faith, and environment.  Published by the prestigious University of Utah Press, this is a book not to be missed.  It will rank up there with my all-time favs, not only because of its depth of subject, the beauty of language, and the magnificence of intellectual discovery.

General Conference Notebook Luncheon

Thanks for a spiritual feast Sisters!
Recipe for Bread Pudding
Spray baking pan and fill w/ bread (i.e. crousant, french, rolls - leftover breads work well)
1 cup sugar
1 pint shipping cream
4 eggs
- dash salt
1 tsp vanilla
Whip ingredients, pour over bread,sprinkle w. chocolate chips.
Bake @ 350 for 1 hour, or until not runny.

Marilyn's Bookshelf

April 2012

Brooks, Geraldine, Caleb’s Crossing (March 2012)

     Brooks, a resident of Martha’s Vineyard, has set this novel in the early 17^th century on the Vineyard, and takes the plot from an actual early Native American, Caleb Cheeshahteaumauk, the first Native American to graduate from the newly-established Harvard College (1665).  Little is known about Caleb, and there is only one extant document, written in Latin in his own hand, from which she creates her tale.  Her main character, however, is Bethia Mayfield, daughter of a forward-thinking preacher whose mission is to educate the Native Americans in of the Wampanoag tribe on the island and particularly to teach them of Christ.  Bethia befriends Caleb when they are both children.  The friendship continues when Bethia, although far below her status and intelligence, is indentured as a servant to one of the teachers at Harvard where Caleb also is being educated as a student.  Brooks has done a great deal of research about the early days of white settlement on the Vineyard, and also the patterns of speech and the moirés of the day, which is the part I found most interesting about the novel.  The romantic aspects of the novel nudges toward the cliché, but worth the read if for nothing else but the elements of the early Puritan settlement and the early days of Harvard

Marilyn's Bookshelf

February and March 2012

McCullough, David, The Greater Journey: Americans in Paris           

Pulitzer Prize winner David McCullough has written a sweeping account of American painters, authors, sculptors, and authors who journeyed to Paris in the 19^th century.  Most of these artists considered Paris the mecca of artistic inspiration and production.  With a bibliography to astound even the most cynical of readers, McCullough has gathered information on John Singer Sargent, Henry James, Mary Cassatt, and many, many others, as they all found a niche among, not only their fellow compatriots, but also the artistic community in Paris. We learn various tidbits about their lives and their work, their successes and ideas.  McCullough even includes mention of a group of Mormon painters who went to Paris to study art, sponsored by the LDS Church in order to supply murals for the Salt Lake Temple (although we have many more paintings from them, as well).  Even through the war with Prussia in 1870-72, many of these artists stayed, when Parisians were eating rats to survive.  Some left Paris to return to America, and others returned on subsequent visits, yearning for the inspiration they found in Paris.  You can listen on CD, but I also got the book from the library, because there are three extensive sections of pictures, denoting many of the famous works that McCullough describes in his book.  McCullough has written many other historical works, all of which I would highly recommend.

Cooking w. Lia Peterson

Thank you Lia for hosting the January cooking class!
Here are some of the recipes and great ideas she shared:
Chicken/Turkey Vegetable Soup

Skinless Chicken breast or left over chicken or turkey

Tomato soup

Black Beans

Kidney Beans

Corn

Green Beans

Dried Onions

1-2 tsp Salt and 1/2 -1 tsp Pepper depending how much chicken broth you are making. You can always add to taste.

Red Chili Pepper

Cooked Rice

You can always add whatever cans of vegetables or beans you like to eat.

To make the Broth-

Boil skinless chicken breast in water, add salt, pepper and dried onions. I always make extra broth to freeze or to use in rice. I usually boil 6 - 8 chicken breast. I use 3 in the soup and use the other shredded chicken in something else. You can also freeze the shredded chicken.

Bring the water and chicken with spices to a boil. Turn down heat to a simmer. Let simmer for about 30 minutes or until the chicken isn't pink in the middle.

Pull out the chicken. Let cool. Shred the chicken. I use my fingers. But if you don't like getting your fingers messy, use two forks and pull about. You can cut into pieces. But I like shredded chicken texture better. But if you don't care.. Just cut the chicken.

If you are using left over chicken or turkey, put the meat into water with salt, pepper and dried onions. Bring to a simmer.

While the chicken is cooling. I make the rice. (2 cups of broth to one cup of rice)

If you are making a big stock pan of soup.. I would use about 2 -3 cups of cooked rice.

I like to use the broth to make my rice.

Depending how much soup you are making; will depend on how many cans of soup and veggies you use.

When I'm making a big pot. I take out 1/2 of the broth... Save or freeze

Add 3 cans of tomato soup, 2 cans of black beans (drain and rinse), 2 cans of kidney beans (drain and rinse), 1 can of corn and 2 cans of green beans. Again, you can put in whatever beans or veggies you and your family enjoy.

If you like carrots and want to use fresh carrots, I would chop them up and cook them with your chicken broth. Carrots take a long time to cook. But add nice color.

I add the shredded chicken or turkey last.

Taste.. I usually add more salt, pepper and dried onions.  

Chicken Broccoli Divan

When I make this I use left over chicken or turkey or you can even use bacon, or ham. But I will give you the recipe as it is and give little hints.

1 1/2 pounds of broccoli cut into bite size pieces

1 32 oz chicken broth

1 tablespoon butter

1 table spoon olive oil

1 1/2 pounds skinless chicken breast cut into bite size pieces

1 cup onion

1/4 cup flour

1/3 cup dry sherry or dry white wine (you can use white grape juice.. but it will taste better with the wine)

2 teaspoons Dijon mustard

4 ounces of cream cheese (you can use reduced fat or no fat)

1 1/2 cups sharp cheese divided (you can use reduced fat cheese)

salt and pepper to taste

2 cups plain croutons or any flavor crushed

Preheat oven to 400F. Spray 9X13 baking dish.

Cook broccoli in boiling water for 2-3 minutes. Drain and set aside. (I like my broccoli to be a bit more crisp. I just use fresh broccoli.)

Place chicken broth in a medium sauce pan over a medium heat. Cook and reduce to 2 cups.

Melt butter and oil in a large skillet over medium high heat. Add chicken and onions; cook 5 minutes or until chicken is done. Chicken should look nicely browned.

***Stir in flour and cook for 1 minute. Add reduced chicken broth, sherry, mustard and cream cheese; cook, stirring until the mixture is smooth.

Stir in broccoli, then stir in 3/4 cup shredded cheese. Season with salt and pepper. Transfer the broccoli mixture into the baking dish, sprinkle with crushed croutons.

Bake for 15 minutes add rest of cheese cook 5 more minutes or until mixture is bubbly and the topping is brown.

My tip for making this fast -

I cut up my broccoli set aside. You can use whatever amount of broccoli you want. Just adjust the cheese mixture.

****Next in a large wok or your largest skillet.. Add 2 cups chicken broth, 1/4 cup flour stir, until broth and flour mix. Add cream cheese, sherry, Dijon mustard, Dried onions about 1/4th cup, bring to a low boil and melt all the ingredients.

You'll need to watch.. or you could burn it. Once the cream cheese is melted add your sharp cheese. Add cheese more cheese if the sauce is too runny.

After your sauce is made, add your chicken, or whatever you'll be using, broccoli, I like to add red peppers for more color; stir together and mix well.

Pour into your baking dish, sprinkle your crushed croutons, bake minutes 15 minutes, sprinkle the rest of cheese and bake 5 more.

I like to make this the night before. But don't add the croutons until you are ready to bake it..

It will take about 25-30 minutes to cook if it has been in the fridge.

It's easy double and freeze. If you do this.. Cook your broccoli and don't add the croutons on your frozen casserole until you are ready to bake it.

To make your own chicken broth... fill pan with water, add dried onions or fresh chopped, salt, pepper, parsley, add a skinned chicken breast. (you can put in as many chicken breast or just use one.) Let simmer for about 30 minutes or until the chicken is no longer pink in the middle. (You can shredded the chicken and use in this recipe, freeze for another day or use in salad or other things that calls for shredded chicken.)

Take the chicken out, put the juice in bottles to use later or throw in your freezer. You can use this broth when you make rice. It will make it taste really nice.

Hawaiian Haystacks

Chicken (you can use leftover roasted chicken or boil and shred)

Cream of Chicken soup (you can use mushroom if you don't have chicken)

Sour Cream

Chicken Broth

salt and pepper to taste

dried onions to taste

Mix shredded chicken with cream of soup, sour cream add enough chicken broth to make the mixture of gravy. Add salt, pepper and dried onions to taste. My family loves it when I put in red chili peppers.

Serve over rice.

Here are a few ideas you can put on top of the chicken mixture.

Grated cheese, pineapple, peas, slivered almonds or sunflower seeds, green onions, celery, red or green pepper tomatoes or anything else you might think sounds good.

My family like to top with cheese, dried onions and Chinese noodles.

Egg Soufflé
5 pieces of white bread, buttered and cut into 2 inch cubes
3 cups grated sharp Cheese. (You can use less)
4 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
dash of cayenne pepper.
The best thing about this recipe, you may add to it whatever you like:
Onions
red peppers
spinach (drain)
mushrooms(if you are using fresh, cook before and drain)
ham/bacon
You can add these to the dish or serve on the side.
I always add onions to almost everything I cook. It adds great taste. Chopped onions will add the most flavor, but if your in pinch throw in some dried onions.
Spray your cooking dish 8X8, or you can double the recipe and use a 9X13. Beat together eggs, milk, salt, mustard and pepper. Pour over top of bread and mash the bread down into the liquid. Let sit over night, bake at 350 for about an hour.

I bake right after I make it. If it is for the next day. I just reheat it in the oven.

Enchiladas

12 eggs

½ cup milk

1 tsp salt

½ tsp pepper

4 TBSP dry onions ( another 4 TBSP to add with meat.)

Cheese

Veggies of your choice and meat of your choice

8 soft taco shells

The beauty of this recipe, you can fill the soft shell with whatever filling you want.

For Ham and spinach enchiladas –

Cut up ham and fry with dry onions.

Fill taco shell with ham, cheese and spinach. Wrap taco shell up, place in a 9X13 greased pan. Seam of taco shell towards the bottom of the pan.

Fill all 8 shells.

Mix eggs, milk, pepper and onions. Pour over filled taco shells. Put grated cheese on to of taco shells.

Bake 350 degree’s for 45 minutes.

For chicken enchiladas do the same as you would for the ham, but add chicken instead.

Other ideas - You can fill the taco shells just cheese or just add veggies.

If you use red or green peppers or mushrooms, make sure you sauté the veggies first.

I make enchiladas with my left over roasted chicken. I usually make ½ the pan with ham enchiladas and the other half chicken.

If you don’t have left over chicken. Just boil some chicken for about 30 minutes. Cool then pull/shred chicken. I also add dry onions to the chicken before I fill the shells.