Family Recipes

Long Family Recipes

Amy (my sweet mother-in-law)

                                       Grandma and GrandpaOaks! (Amy's parents)

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Recipes from Grandma Oaks

Grandma loves serving soup.  This began after grandpa was diagnosed with Celiac.  From then on out the whole diet changed for the family, they no longer could eat pasta or bread (that was not home-made by grandma).  Because Grandma wanted to make food that the whole family could eat, she started making lots of Celiac friendly soups for dinner. 


Black Bean Soup

1 lb. black beans soaked overnight (or 4 to 5 cans black beans)

2 yellow onions, diced

2 tsp. cumin

1 tsp. coriander

4 cloves garlic, minced

1 small can green chilis

2 T. oil

½ bag of frozen corn

diced, cooked chicken breast

Toppings: fresh tomatoes, avocado, tortilla chips, lime wedges, chopped cilantro, sour cream

In a soup pot heat oil and cook the onions for a few minutes until starting to brown. Add cumin, coriander, garlic, chicken broth, black beans, and chilis. While the soup simmers, cook the chicken breasts until done. Cut into small pieces. Add to the soup along with the frozen corn. Simmer together for about 30 minutes.  Enjoy with any of the toppings.

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Pozoli Soup

(by (Grandma) Josephine Oaks)
While serving in the Philipines as Mission Presidents, They always asked the missionaries who were going home what food they wanted to eat for their last dinner in the mission field. One missionary said pizzoli soup so Grandma talked to some people and found a recipe and made it. The missionary said it was even better than the pizzoli his mom would make.  They have been making this soup ever since! 

¾ lb. pork loin, cut into ¾ inch chunks

1 medium onion, chopped

5 cloves garlic, minced

5 c. chicken broth

1 tsp. dried oregano leaves

1 T. chili powder

3 (14 ½ oz.) cans hominy, rinsed and drained

1 (7 oz) can diced green chilies

Fry onions until caramel in color. Brown chunks of pork. Put all ingredients together. Bring to a boil, then reduce heat and simmer, covered, until flavors are blended, about 20 minutes. Serve in bowls with sliced avocados, tomatoes, cilantro, limes, sour cream, cheese, and torilla chips

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Saucy White Chili

(8 to 10 servings)  

1 T. oil

6 boneless, skinless chicken breast halves cut into 1 inch cubes

¼ tsp. salt

¼ tsp. black pepper

1 medium onion, chopped

1 garlic clove, minced

5 cans Great Northern beans, undrained (16 ounces each)

2 cans chicken broth (14 ounces)

1 can whole tomatoes, undrained and broken up (14 ounces)

1 can chopped green chilis, undrained (4 ounces)

2 tsp. ground cumin

1 tsp. chili powder

In a soup pot, heat the oil over medium heat. Sprinkle the chicken with the salt and pepper and sauté for 5 to 6 minutes, until browned. Add the onion and garlic and cook for 3 to 4 minutes, or until the onion is tender. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for 5p to 60 minutes, or until the chili thickens slightly, stirring occasionally. This can be served over a bowl of brown rice.

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Recipes from Amy's kitchen.

While some of these recipe's have special significance, most are just tried and true easy recipes that Amy picked up as she was learning to feed her family.  

Butternut Squash Soup

When Amy and Lance's children were young, their dad decided to plant a bunch of butternut squash.

When they harvested it, they had so many that the back hallway was overflowing with squash. Amy (mom) found a good recipe for squash soup and then we slowly ate all of the squash in the hallway.  

 3 lbs. squash (2)

4 T. Butter

4 T. onions, minced

1 ½ tsp. salt

1 tsp. brown sugar

6 c. water

½ c. cream (optional, I never put it in)

 Cut 2 butternut squash in half and place center side down on foil on cookie sheet. Wipe a little olive oil on the center first. Cook for about 1 hour at 300 degrees.

 When the squash is cooked, remove the seeds and throw away. Then harvest the squash into a bowl.

 In a soup pot, melt butter, add onions and cook for a few minutes. Gradually add spoonfuls of the squash and alternate with the water. Add the salt, and brown sugar. Boil on low for about 20 minutes. Put in a blender and puree. If you would like to add cream, do so after the soup is all cooked and stir it in.

 You may top it with fresh nutmeg and/or hazelnuts.

Peach Smoothies


Up at the Long's home we have a fair amount of fruit trees.  One of which is a peach tree.  So this peach smoothie recipe was a must. 

1 c. frozen peaches (if fresh, add more ice)

1 c. Orange Juice

1 c. Yogurt (Vanilla or Plain)

1 tsp. vanilla

Sweeten to taste with sugar, agave syrup, or honey

1 c. ice

If you freeze the peaches prior, make sure they are dipped in orange juice to keep their color and flavor. Put about 1 cup frozen peaches in blender. Add 1 c. orange juice. Add 1 c. yogurt, 1 tsp. vanilla, sweetening, and 1 c. ice. Blend.

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Roasted Vegetables

Take any root vegetables such as red potatoes, yams, carrots, potatoes, beets, etc. cut into pieces of the same size so they will cook evenly. Brush with olive oil and your choice of additional spices such as Italian seasoning, fresh minced garlic, or just salt and pepper.

[For yam fries use 2 medium yams cut into same size pieces. Coat with 1/3 c. olive oil, 3 T. Dijon mustard, 2 minced garlic cloves, 2 tsp. Italian seasoning and salt and pepper to taste. Stir and coat all yam fries before cooking. This should make about one tray of fries]

Bake at 400 degrees on an oiled cookie sheet lined with aluminum foil. Turn after 20 minutes and bake another 20 minutes until roasted.

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Yam Fries

2 medium yams cut into same size pieces.

Combine and toss cut yams in:

            1/3 c. olive oil,

            3 T. Dijon mustard

            2 minced garlic cloves

            2 tsp. Italian seasoning

            salt and pepper to taste.

Bake at 400 degrees on an oiled cookie sheet lined with foil or on a silpat. Turn after 20 minutes and bake another 20 minutes until roasted.

Lime Mayo to dip yam fries in

Combine 1/3 c. light mayo, ½ of a fresh squeezed lime,  1 clove garlic minced

Tortilla Recipes

Fillings: BBQ Chicken

            Turkey, Mozarella cheese, romaine

            Pork, onions, cilantro, spinach, salsa

            Any leftovers!

            Dessert tortillas with butter and cinnamon

These can also be used like crepes and filled with chicken and mushroom sauce, broccoli and cheese, etc.

Challah Braid (Sweet dough used for orange and cinnamon rolls or to braid)

(Amy Oaks Long)

This is a General Conference weekend food.  Amy prepares it along with scrambled eggs every Conference.  Grandma did it for them growing up and so Amy has kept on the tradition.  The orange roll recipe was from Grandpa Oaks' aunt Crystal.  She used to be the cook in the governor's mansion in Utah and it was one of her special recipes.

1 ½ c. warm water               

¾ c. sugar

2 T. yeast

½ c. oil

2 tsp. salt

3 eggs, beaten

6 to 7 c. flour

In large mixing bowl combine water, sugar and yeast. Stir to moisten and let sit until yeast dissolves and rises a little. Add oil, salt and beaten eggs. Add 6 cups flour gradually. Knead the dough, using enough flour to keep it from sticking. Knead until smooth and elastic. Let stand until double in size, about 1 hour. Punch down.

To form braid: Divide dough into three equal parts. Roll each part into 36 inch rope. Braid. Place diagonally on lightly greased cookie sheet. Let rise about 1 hour. When completely risen, whisk 1 egg with 1 tsp. milk. Brush all over dough. Bake 350 degrees for 30 minutes

To make orange rolls: Combine 2/3 c. softened butter with ½ c. sugar and the grated rind of 2 oranges. Spread over rolled out dough. Roll up. Cut into 1 inch pieces. Place on tray. Rise until double in size. Bake at 350 degrees for 15 to 20 minutes until light brown on the top.

Frost with buttercream icing but orange juice should be substituted for milk in the recipe.

To make cinnamon rolls: Combine ½ c. melted butter, ¾ c. sugar, 2 T. cinnamon. Spread over rolled out dough. Roll up. Cut into 1 inch pieces. Place on tray. Rise until double in size. Bake at 350 degrees for 15 to 20 minutes until light brown on top.

Frost with buttercream frosting or cream cheese frosting when cool.

                         Ted and Evelyn Badger (my parents)

Recipes from the Badger kitchen

Chicken Broccoli Curry

This dish makes a regular appearance in the Badger households, but it is different in each one.  My mother and father are the parents of ten children and so recipe's that could go a long way, like dishes that could be supplemented with rice, were a popular meal.


Over the years the recipe has changed and evolved.  I did not realize that it had changed so much until my family was all on vacation together.  We were staying at a cabin and each family had an assigned meal of one of the days to cook, another to clean etc.  (My immediate family totals around 40 people with spouses and their children).  It was the day that we were going to have Chicken Broccoli Curry.  Only there was a problem.  The older sister's wanted to do it a particular way.  The middle children believed it was another way, and of course, the youngest of the ten, I knew that my way was the best way.


My parent's were humored and just acknowledged that yes, the recipe had changed over the years, but they didn't pick sides at who was right.  In the end the ones who were actually preparing the dish go to make it their way.  It was of course...my way.


Serves four people and can be modified 1 part for 1 to feed more:  


Combine:
1 can cream of mushroom
1 can cream of chicken
1 cup of mayo
1 cap full of yellow curry (1-3 tsp) 
1 tsp of lemon juice (optional)
Heat in the microwave until very warm, stirring occasionally.


Cook rice as desired.
Cut and steam broccoli in the microwave.
Cook chicken breasts on the stove stop chopped up in soy sauce. 
Combine the sauce and chicken then serve on rice with broccoli on top or side.