bottled butter (for food storage)

Boil lids and ring in water and keep hot. Wash and dry 1/2 pint jars.
Melt 1 lb. of high quality butter (cream O Weber, Meadow Gold is what was suggested, but I don't see much difference in butter quality). Melt in pan, let it start to boil, and simmer 5 minutes. Fill 1/2 pt. jar to 1/2 inch from the top, make sure jar edge is clean, and put lid and ring on, tighten firmly. Let cool til jar feels just warm, then shake. Put in fridge till cold, but shake every 5 minutes or so, while it cools, til the separated butter mixes. It will automaticlly seal with no processing. It will last on your shelf for up to 5 years. We had this demo at our RS super Saturday, and we got to tried a bottle on our hot bread. It was the consistency of butter that has been left out to soften, and had no wierd taste or texture. I lb of butter makes about 5 1/2 pint jars.

Rosemary Shortbread

Makes: 16 cookies

2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 tablespoons mild honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar

Preheat oven to 300°F.
Whisk together flour, salt, baking powder, and rosemary in a bowl.
Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
Make another shortbread with remaining dough.

Possibly the most delicious thing I have ever eaten!

Halibut Weaver

2 pounds halibut
1 c. light mayo
1 c. shredded cheddar cheese
1 c. shredded monterey jack cheese
1 T. dill weed
1 t. dry mustard powder

Preheat oven to 350 degrees. Place halibut in a baking dish. In a medium bowl, mix all remaining ingredients. Spread over halibut. Bake for 30-40 minutes or until fish is done in the middle.

This is super yummy!

John Stockton's sukiyaki

1 round steak cut into strips
2-3 c celery sliced diagonally
1 lg onion sliced
1 c beef broth
1/2 teas sugar
1/2 teas ginger
2-3 tbs corn starch
2 1/2 cups water

Brown steak, add celery and onions. Cook stirfry until vegetables are tender. Mix remaining ingredients together and add to meat and vegetables. Let simmer for about 1 hour on low heat. Serve over cooked rice.

Thurl Bailey's Risotto with zucchini

2 1/2 c. chicken stock
3 Tbs butter
1 Tbs olive oil
1 yellow onion, chopped
1 clove garlic, chopped
1 c medium grain rice
1 zucchini, sliced thin
1/3 c paremsan/reggiano cheese
salt and pepper to taste
Bring chicken stock to a simmer. In saucepan melt 2 Tbs butter with oil, add onion and saute til tender. Add garlic and rice, stir til rice kernels are hot and coated, add half the zucchini and cook for 1 minute, add chicken stock stirring constantly. When rice is half cooked, add the remaining zucchini and salt and pepper, cook til rice is done. Remove from heat. Stir in the remaiming butter and cheeses.

From the Utah Jazz cookbook.

Creamy Black Bean Salsa Chicken

2-4 Boneless, skinless Chicken breasts
1 C. Salsa ( I use Pace)
1 15oz can Drained and rinsed Black Beans
1 can chicken broth
1 15oz can Corn drained
1 pkg Taco Seasoning
1/2 c. sour cream
1 C. grated cheddar chees

Place chicken in crock pot. Add salsa, beans, broth, corn and taco seasoning. Cook on low 6-8 hrs until chicken falls apart. Remove chicken with slotted spoon. Use fork to shred or pull apart. Add sour cream and cheese to crockpot. Stir well until blended. Return chicken to sauce. Serve with tortilla chips.

A yummy variation is to wrap chicken up in flour tortillas with a bit more cheese, and then pour sauce over top. either way, this is a YUMMMMMMMY, and easy dinner

Yummy One to One Punch

1 can Hawaiian's Own Strawberry Guava frozen juice
1- 2 liter bottle Fresca

Mix together. Make as much as you need by adding equal parts juice & soda. Add ice & lime slices to punch bowl.