Cobble Creek Kitchen

4 C Lemon Lime Soda
2 C Soy Sauce
2 C Oil
1TB Garlic Powder
1 TB Horseradish (optional)
10 LB. Boneless Turkey or Chicken Breasts or Thighs

Combine all ingredients but meat in a large non-metal pan.  Place the turkey in the mixture and marinate for at least 12-18 hours in the refrigerator.  Cook on the grill, turning twice and basting with the marinade if desired.  (We put the meat in large 2 gallon zip-lock bags and poured the marinade over it.  By placing it in a cake pan, it could be rotated occasionally to more evenly distribute the marinade.)  (This recipe originated with the Norbest Sanpete, Utah turkey plant.  Often, the marinated turkey steaks are served for dinner as part of the Manti Pageant.)



Submitted by: Stephanie Ransom

Categories: Chicken , Main Dishes , Stephanie Ransom

4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg. cream cheese, softened
1 envelope Italian dressing mix


Place chicken on bottom of slow cooker. Combine soup, cream cheese. and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook some rice according to pkg. directions. Top rice with chicken and sauce.



Submitted by: Corinne Taylor

Categories: Chicken , Crockpot , Main Dishes

1 lb.boneless, skinless chicken breasts
1Tb. Vegetable oil
1 small white onion, diced
6-8 garlic cloves, minced
1 7oz. can green chiles, drained
2 15oz. cans white beans, undrained
4 c. Chicken broth
1tsp. chicken bouillon granules
2 tsp. ground cumin
2 tsp. dried oregano
1 c sour cream
3 c. shredded Monterey Jack Cheese

1. Cook chicken by desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the nion is translucent. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, and oregano. SImmer 30-45 min.
3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

Serves 6



Submitted by: Corinne Taylor

Categories: Main Dishes , Soups

3 C. cooked shredded chicken
2 1/2 cans Cream of chicken soup
2 c. Sour Cream
1 small can Green Chiles
You can also add some onion if you like.

 Mix together in a bowl. Mix the 1/2 can leftover cream of chicken soup with some milk and pour into bottom of 9x13 pan.  Put a scoop of chicken mixture on a flour tortilla and then some cheddar cheese. Roll and place in pan. When pan is full of enchiladas, pour the leftover chicken mixture over the top of them and sprinkle some cheese on the top and bake for 40 min. at 375 degrees.


Submitted by: Annette May

Categories: Chicken , Main Dishes

Categories: Main Dishes , Pasta , Shannon Peery

3 cups raw macaroni
2 cups cheddar cheese
4 T. margarine
4 T. flour
2 cups milk
1/2 t salt
1/4 t pepper

Boil macaroni for approx 7 or 8 minutes and then drain.  Set aside.

To make the white sauce
Cook the margarine, flour, salt and pepper until it gets bubbly and smooth.  Then add milk stirring the whole time until it thickens on about medium high.  When it comes to a boil, lower the heat but let it boil for a minute stirring the whole time.

Layer:
In a buttered (or sprayed with vegetable oil) casserole dish, add half the cooked macaroni, then the half the cheese, then half the white sauce.  Repeat top layer macaroni, then cheese and top with white sauce.

Heat oven to 350 degrees, cook for 30 mins covered, 15 mins uncovered

Submitted by: Sarah Schaaf

Categories: Main Dishes , Pasta , Sarah Schaaf

1 lb. ground beef (or cooked, shredded beef)
1/4 small onion, chopped
1/2 t salt
1/4 t pepper
1 (10 3/4 ounce) cream of mushroom soup
1 (10 ounce) can mild enchilada sauce
6 (10 inch) flour tortillas
1 C grated cheese
1/2 lettuce, shredded
Sour Cream, optional
Guacamole, optional

1. Brown ground beef and onion until meat is no longer pink and onion is tender.  Season with salt and pepper.  Drain.
2. Mix together soup and enchilada sauce in saucepan.  Heat on medium until hot and bubbly.
3. Spray 9x13 pan with cooking spray.  Pour half the soup/sauce mixture into bottom of pan. Set aside.
4. Warm tortillas in microwave, approx 20 seconds.
5. Heat oven to 350
6.  Put about 3 tablespoons of meat at one end of the tortilla.  Sprinkle 1 T of cheese over the meat and then fold.
7. Place tortillas in pan, add remaining sauce over the top, then the remaining cheese.
8.  Bake uncovered 25 minutes until hot and bubbly.

Makes 6
**Just a side note**We pour a little soup inside the enchiladas to give them a little more flavor.

Submitted by: Sarah Schaaf

Categories: Main Dishes , Sarah Schaaf

1 c. fine bread crumbs
¼ c. Parmesan cheese
2 Tbs. parsley flakes
1 tsp. salt
¼ tsp. crushed thyme
1/8 tsp. pepper
½ c. margarine
1/8 tsp. garlic powder
8 chicken breasts or 10-12 thighs, skinned

Combine bread crumbs, cheese, parsley, salt, thyme and pepper in a pie pan. Melt margarine with garlic powder. Dip chicken in margarine, then in the bread crumb mixture.  Bake on a cookie sheet in a 370 degree oven for 45-60 minutes.

Submitted by: Corinne Taylor

Categories: Chicken , Corinne Taylor , Main Dishes

1 lb. pkg. Lasagna noodles (oven ready)
1 lb. Jimmy Dean Sage Sausage-cooked
1/2 lb. Hamburger-cooked
1 32 oz. jar Prego sauce
1 bottle 15 oz. 4 cheese Classico Alfredo Sauce
1 lb. Mozzarella Cheese

Layer with sauce, noodle, meat, Alfredo sauce and Mozzarella cheese in crockpot. Cook all day on low or put in 13x11 pan and bake in oven at 350 degrees for 1 1/2 hours.

Submitted by:Gina Diehl

Categories: Crockpot , Gina Diehl , Main Dishes

*Taste's like Cafe Rio's recipe*


2-3 lb. Boneless Pork Loin Roast
1/2 C. Brown Sugar
1/2 C. Worcestershire Sauce
1/2 tsp. Oregano
1/2 tsp. Ginger
1/2 tsp. Salt
1 tsp. Chili Pwd.
1 tsp. Garlic Pwd.
2 TB. Dry minced onion

Mix together in crock-pot and add roast. Cook on high 3-4 hours. Take roast out and Shred it. Add 1 14 oz. can Red Enchilada Sauce and 1/2 C. Brown Sugar to crock-pot and mix with the juices/sauce. Add meat and warm it back up.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Crockpot , Main Dishes

1 lb ground beef                                             
1 1/2 cups cottage cheese
1 med. onion chopped  
garlic                                                           
1/2 cup Parmesan cheese
29 oz. spaghetti sauce                                    
1 tsp. salt
6 oz. tomato paste                                         
1 cup water
8 oz. lasagna noodles
1 tsp. oregano
4 cups shredded mozzarella

Brown beef, onion and garlic.  Drain.  Add spaghetti sauce, tomato paste, water, salt, and oregano.  Mix well.  Spread 1/4 of sauce in
ungreased crockpot.  Arrange 1/3 of noodles over sauce.  Combine cheeses and spoon 1/3 of mixture over noodles.  Repeat x 2.  Top with remaining sauce.
Cover and cook on low 4-5 hours.  Do not overcook.

Submitted by: Diane Woolsey

Categories: Crockpot , Diane Woolsey , Main Dishes

Categories: Gina Diehl , Main Dishes

Dough for French bread (Pillsbury 2 cans of French bread dough or freshly made) – enough for two loaves

Sliced or diced ham

Shredded cheddar cheese and/or mozzarella cheese

Egg white

Mustard and mayo (if desired)



Roll out dough into large rectangle.  If desired, spread with mayo or salad dressing and mustard.  Place ham and cheese in center.  Roll dough into French bread loaf.  Crisscross both loaves on top on aluminum foiled covered cookie sheet.  Slit open tops of crisscrossed bread.  Brush with egg white.  Let raise and bake at 400˚ for 30 minutes.  Can also be made with pizza sauce and pizza toppings.

Submitted by: Becky Levitre

Categories: Becky Levitre , Main Dishes , Sandwiches

1 loaf frozen dough thawed and raised a little.

Mix together:

1 egg                                                                     
1 tablespoon Parmesan cheese
1 teaspoon parsley                           
½ teaspoon garlic powder
1 teaspoon oregano                           
¼ teaspoon pepper
2 tablespoons oil

Toppings:

Pepperoni, ham or dry salami with 12 ounces of mozzarella cheese sprinkled over the top.

Spread dough onto greased cookie sheet and let raise a little.  Spread egg mixture over the top.  Layer on one of the toppings and then sprinkle mozzarella cheese on top.  Roll dough like a jelly roll starting at long side, seal edges and place seam down.  Bake at 350˚ for approximately 30 to 40 minutes or until golden brown.  Slice and serve.


Submitted by: Corinne Taylor:

Categories: Corinne Taylor , Main Dishes , Sandwiches

1 pound ground beef                                         
1 can refried beans
12 flour tortillas                                                       
½ pound grated cheddar cheese
1 pint sour cream                                                       
1 small can chopped green chilies
1 medium chopped onion                           
1 can cream of chicken soup
1 small can chopped olives

Mix sour cream, chopped green chilies, chopped onion, cream of chicken soup, and chopped olives together in a bowl and set aside.

Layer the ground beef, refried beans, grated cheddar cheese, and sour cream mixture on the tortillas.  Roll the tortillas up and place together in a 9 x 13 baking pan.  Cover over the enchiladas with remaining sour cream mixture and grated cheddar cheese.  Cover with aluminum foil and bake at 350˚ for 30 minutes.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Main Dishes

¾ cup dry bread crumbs
¾ cup mild
½ cup catsup
2 lbs. ground beef
2 beaten eggs
1/3 cup grated onion
1 ¼ teaspoon salt
1/8 teaspoon pepper
½ rounded teaspoon sage
2 Tablespoons flour

Soak bread crumbs in milk and catsup.  Add meat, eggs, onion, and seasoning.  Mix well.  Form in loaf pan and spread with piquant sauce.  Bake for 45 minutes @ 375˚

Submitted by: Peggy Stevens

Categories: Beef , Main Dishes , Peggy Stevens

1 pound ground beef
¼ cup chopped onion (I use 1 Tablespoon dried minced onions)
garlic salt
salt and pepper to taste
1 can cream of mushroom soup
½ cup milk
½  cup sour cream
8 ounces of wide noodles, cooked

Brown meat in large skillet; drain excess fat.  Add onion and garlic and continue to brown.  While stirring, add soup and milk; heat well.  Reduce heat to low and stir in sour cream.  Season to taste with salt and pepper.  Serve over hot noodles.

Takes about 25 minutes to make.


Submitted by: Kay Gledhill

Categories: Beef , Kay Gledhill , Main Dishes

6 lbs beef brisket
2 onions sliced
3/4 cup brown sugar
1/2 cup vinegar
1 cup ketchup
1 cup water
1 tablespoon salt or to taste
pepper

Place brisket in a browning bag.  Place onions on meat.  Blend all other ingredients and pour over meat.
Follow directions for baking bag and bake in oven at 250 for 4 hours.

I also sometimes cook it in the crock pot all day or sometimes in a covered casserole. 
 
Submitted by: Diane Woolsey

Categories: Beef , Diane Woolsey , Main Dishes