Saturday, December 24, 2011

Babolouie Stew

Bobalouie Stew

(from Pam Christensen of Riverside Ward, Columbus, OH)

1 pound ground beef (chuck or round)

¼ cup chopped onion

2 cans cream of celery soup, undiluted

3 cups grated carrots

Diced tomatoes

1 quart tomato juice

1 T brown sugar

1 cup water (more if needed)

Salt and pepper to taste

Brown meat; drain grease. Add rest of ingredients and simmer until flavors blend. More vegetables can be added or water if too thick.

(Every winter I want hot soups and stews. This is a favorite from Pam Christensen. She and her husband are LDS church stalwarts out here in Zion (Ohio). They are some of the power houses of faith that made it possible for us to have a temple here. --think of the story of the judge who was so wearied of the widow's request that he granted it . . .)

Betty's Tamale Pie

Betty's popular Tamale Pie (as printed in the Holladay Herald and modified by me (David Westwood)

Brown 1-1.5 lbs ground meat with 1/2 cup finely chopped onion & 1/2 to 1 teaspoon garlic salt / powder (or small quantity fresh minced garlic) and salt to taste. . .

Add and simmer: 1 15 oz. can Mexican Style stewed tomatoes, 1/4 to 1/2 cup salsa, 1-2 tsp chili powder, 1/2-1 tsp oregano, pinch of cumin / fresh cilantro. Sliced olives (optional)

On stove top at low heat in sauce pan or in microwave in 2 qt glass bowl cook : 3/4 cup cornmeal & 3/4 cup hominy grits in 6 cups broth (recipe says chicken, but beef or vegetable work as well imho) and 1.5 teaspoon salt (optional) stirring frequently. Cook until mush is soft and loses raw taste (Betty/Mom sometimes added 1 small can drained corn).

Line greased 9x13" casserole dish (or 12" diameter round glass baking/casserole dish / 2 8.5/9" diameter found glass baking bowls.) with cooked cornmeal/grits pour in meat mixture and top with remaining cornmeal/gits mixture. Sprinkle generously with grated cheese.

Bake uncovered for 45 minutes at 350 degrees F.

May be cooled and reheated (some say that improves the flavor) also freezes nicely.


Variation given to Vilo & me by Betty shortly after our marriage.


1 C. Yellow cornmeal
2/3 C. Hominy grits
~1/2 tsp salt
~5 C. Water

1 can corn (optional)
1 to 1.5 lb Lean ground meat (turkey) -- use faux ground meat or mixed chili beans if you are serving it to vegetarians.
1 medium onion finely chopped
1 can (~15 oz.) Mexican style diced or stewed tomatoes
1 small can chopped olives (optional)
1 can / 2 cups of cooked chili beans - black, red, pinto or mixed (optional)
1 small can chili peppers (optional)

Salsa to taste
chili powder to taste
cumin / cilantro to taste

1-2 cups grated jack, pepper jack or sharp cheddar cheese (or a mixture of cheeses including queso fresco if available)

Combine cornmeal & grits in salted water in a 2 quart sauce pan or 2 qt covered glass bowl cook on stove top stirring frequently or in microwave oven for 5 minute intervals, stirring between intervals. Continue until polenta mixture is thick.
-Note one may add some cheese, corn or olives to the polenta mixture once it has thickened.

Pour a layer of cooked polenta into the bottom of a glass casserole. Reserve some polenta for topping

Heat a large skillet and brown meat (or TVP) with onions. Season with salsa, chili powder, cumin/cilantro (& lime juice -DW) as desired / to taste. When meat has browned add the diced/stewed tomatoes with a little liquid and combine thoroughly. Add drained corn, beans and peppers if desired.

When meat mixture has thickened pour evenly over the layer of polenta (cornmeal/grits) in casserole. Put remaining / reserved polenta on top of meat mixture and cover with grated cheese.

Cook between 350 and 425 degrees F. until cheese bubbles.

The dish may be made a day in advance and refrigerated until warming before serving. May also be frozen for up to two weeks.

Friday, December 23, 2011

Betty's French Bread recipe

to: 2 cups WARM water (hotter than a baby bottle)
add: 1 1/2 tsp sugar 1 1/2 tsp oil 1 scant Tbs yeast

Let yeast dissolve 5 minutes or more. Add salt to two cups flour and stir into yeast mixture. Add more flour (as much as 5 cups total), stirring vigorously for 5 minutes. The dough will be too sticky to knead. This results in larger air holes and a wonderful chewy texture. (Betty used white unbleached flour. Stephen Westwood has used half whole wheat and even all whole wheat successfully.)

Let dough rise in covered bowl for 12-24 hours. Shape into two long narrow loaves on heavily floured board. Place on greased cookie sheet. For a "quick" 2nd rise, warm the oven to 150 degrees F . . . turn off . . . put cloth covered loaves into oven for 1 hour (or until double in size). Remove from oven. (For "regular 2nd rise, place covered read in warm place for another 12 hours.)

Increase oven temperature to 375 degrees F. Bake bread 15 minutes, remove, brush tops of loaves with a glaze of 1 egg and 1 Tbs water and continue baking another 15 minutes. When done, bread will sound hollow when bottom is thumped.

This bread was frequently available at Betty's (often disappearing quickly if there were any visitors!)

Mr. Stumphy's French Bread Recipe

2 cups warm water
1 pkg yeast (2 1/2 scant teaspoonsful)
1 Tbs. sugar
5 3/4 cups flour
2 tsp. salt

Sprinkle yeast over warm (think hot but not boiling) water in a large mixing bowl. Sprinkle sugar on top. Let yeast dissolve and grow for at least 5 minutes. Add 2 cups of flour and salt. Stir. Add more flour, 1 cup at a time, stirring until dough is too stiff and then kneading. Knead dough on floured surface for 15 minutes. (I am lazy and do it in the large bowl.) Let raise in greased bowl until doubled in bulk (about 1 hour).

Punch down (literally punch the dough and give a few brief kneading strokes). Divide the dough in halves, shaping each half into a ball. Let dough rest 5 minutes. Roll each ball with hands to form a long slender baguette loaf roughly 3" in diameter (the ends will be smaller). With sharp knife cut diagonal slashes 1 1/2 " apart. Cover with a clean cloth. Raise 1 hour or until double in bulk. Bake at 425 degrees F. for 30-35 minutes. Brush tops with egg white. Return to oven for 2 minutes.

Makes 2 small loaves. We have successfully used half white/half whole wheat flour in this recipe.

Mr. Stumphy was the French teacher at Provo High School when Vilo and Sheila were students there. He was colorful and opinionated and very good at teaching French culture as well as the language. Vilo has been making these baguettes ever since getting this recipe in his class.

Yeast dough tip: Elisabeth and James learned in Home Economics at Hastings Middle School this most useful tip. If you cannot be at home when the dough will be ready, cover the dough and put it in the fridge before it rises and then take it out and let it rise at your convenience.

Tuesday, July 26, 2011

Chocolate Cake

Chocolate Cake Express

** Double recipe for 9x13 or 2 layer round cake

1.5 C all purpose flour
3/4 C granulated sugar
1/3 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 TBS vanilla extract
1 TBS cider vinegar
1/2 C vegetable oil
1 C water
1/2 C bakers chocolate chips

Preheat oven to 375 F. Grease and flour (or cocoa) an 8"x8"x2" baking pan. In a mixing bowl combinethe first 5 ingredients. Make a well in the center of the mixture and add the vanilla, vinegar and oil, then gradually stir in the water. Continue stirring until thoroughly blended, but do not over mix! Stir in bakers chocolate chips :) Pour batter into the baking pan and bake, uncovered for 25 to 30 minutes, or until a toothpick comes out clean. Don't over bake; the secret of the cake is moistness. Cool in the pan on a wire rack for 10 minutes, then remove the cake from the pan to the rack to cool completely. Serves around 6.

* Note: When I made it for Vilo's birthday we made a 4 layer cake with strawberry jam in between each layer and a dark chocolate frosting. It was a bitter dark chocolate cake. If you like sweet add, 1 cup sugar and semi-sweet chocolate chips instead.

Other suggestions include adding a tiny amount of cinnamon and or cayenne for a mexican cocoa kick. Enjoy!!!

Thursday, July 21, 2011

Banana Bread


1 1/2 cups white flour
2 tsp baking powder
1/4 tsp salt
2 oz butter
3/4 cup sugar
1 tsp cinnamon
1 tsp vanilla
1 egg
2 mashed bananas
5-6 Tbsp milk

350 oven. Grease bread pan. Sift flour, baking powder, and salt. Cream butter and sugar. Stir in cinnamon, vanilla, egg, and bananas. Mix thoroughly. Add flour mixture gradually, alternating with the milk. Pour into pan. Bake 1 hour until toothpick comes out clean.

Tuesday, June 21, 2011

Butterscotch Brownies

3/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chopped nuts
1/4 cup butter or margarine
1 cup packed brown sugar
1 egg
1/2 tsp vanilla extract

Sift together flour, baking powder and salt. Stir in nutmeats. melt butter in top of double boiler, gradually add sugar and cook for 2 minutes. Remove from heat, and beat in egg and vanilla. Stir in flour-nut mixture. Turn into a greased 8x8 pan and bake in slow oven (300 F). 30 minutes. Cut into 2-inch squares before removing from pan. Makes 16 brownies.

Apple Brown Betty

7 slices bread
6 cups cored, peeled, diced tart apples
3/4 cups brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup water
1 tsp almond extract
1/4 cup melted butter

Cut the bread into small cubes. Toast the cubes lightly in a shallow ban in the oven. Put a third of bread into a buttered 9 inch round or square baking dish. Cover bread with half of apples. Mix sugar, cinnamon and salt and sprinkle half over the apples. Add another third of the bread. Spread balance of apples over crumbs. Sprinkle the rest of sugar mixture over the apples. Cover this with the rest of the bread crumbs. Add almond extract to water and pour over the mixture. Pour melted butter on top. Cover with aluminum foil. Bake in a pre-heated oven at 35o degrees for 30 minutes. Uncover and bake for an additional 15 minutes. Serve warm or cold.

Seminary Cake

  • 2 cups sugar
  • 1/2 cup applesauce (or 1 cup shortening)
  • 3 eggs
  • 4 Tbs vanilla
  • 2 tsp almond extract
  • 1 tsp salt
  • 4 tsp baking powder
  • 3 1/2 cups flour
  • 1 can evaporated milk*
  • 1/2 cup sugar
  • 1/2 cup cinnamon
*You can make evaporated milk by combining 3/4 cups hot water with 1/2 cup of regular powdered milk. You'll need to double this recipe for the cake.

Cream applesauce/shortening and 2 cups sugar, add eggs and then vanilla and almond extract. Then add dry ingredients and milk alternately. Butter and sugar the Bundt pan. Put in 1/3 of batter, then sprinkle with 1/2 cup cinnamon and 1/2 cup sugar mixture, then another 1/3 of batter. Bake at 350 degrees for 1 hour.

I often make it with only 1/2 can of milk. This makes the cake a little heaver and more chewy.

Makes 1 cake.

Indian Recipes

James' Indian recipes:


-heat oil in pan on medium

-start with whole cumin seeds, cook for 30-60 sec.

-add onion and garlic

-once onions are clear, add tomato (either chopped on canned).

Chunnah (chickpea curry)

-heat garbazo beans in a pot, with some chunnah masala

add base when ready

serve with yogurt and fresh tomato

Channhe paneer masala—lightly fry paneer

separately add ground cashews or almonds base

add cream, coconut milk, or yogurt, and some tomato sauce

last add the paneer.

Sunday, June 19, 2011

Huevos Rancheros

1 8 oz can tomatoes, cut up
1/2 tsp. chili powder
1/4 onion, chopped
6 eggs
3/4 cups shredded Monterrey Jack or cheddar cheese

Brown onion with chili powder. Add tomatoes. Then break eggs into the mixture and scramble. Top with cheese. When cheese is slightly melted serve.


Scotch Pancakes

  • 2 beaten eggs
  • 1/2 cup powdered sugar
  • 1/2 cup melted butter (or replace half with applesauce)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 1 1/3 cups milk
Beat eggs, sugar and melted butter together. Then add dry ingredients and milk. These burn easily.

Serves 4

Imitation Maple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 Tbs. imitation maple flavoring
Heat the water until the sugar is dissolved. Then add maple flavoring.

Makes 1 cup.

Grandma's Pancake Recipe


1 can high quality hot enchilada sauce (Little Pancho's, Rosarita, La Victoria -- NOT El Paso)
1 can tomato soup
1 pckg. corn tortillas
1/2 lb. hamburger (opt.)
1 cup chicken, cubed (opt.)
1/4 onion, diced
1 cup grated cheese (if there is no meat add more cheese)
(We also sometimes add fajita vegetables)

Put tortillas in sauce until soft. Put in hamburger or chicken, if desired, top with grated cheese and diced onion. Roll up tortilla. Put in greased baking dish. Pour extra sauce over and sprinkle cheese on top. Bake at 350 degrees until cheese is melted and sauce is bubbly.

Serves 4

A Grandma Gill Recipe!

Chicken Divan

  • 10 oz package frozen broccoli
  • 1/2 to whole chicken or turkey
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup*
  • 1/2 cup mayonnaise or salad dressing*
  • 1 t curry powder
  • paprika
  • 1/2 cup grated cheddar cheese
  • almonds (optional)
  • chopped mushrooms (optional)
  • 2 cups rice
  • 3 cups water
*I often use two cans of cream of mushroom soup, just a spoonful of mayonnaise and a splash of milk

Cook broccoli and chicken separately. Mix soups, mayonnaise and curry powder. Debone chicken. Arrange broccoli in bottom of greased 9 x 13 pan. Put chicken on top of that pour soup mixture over. Add almonds an mushrooms, if desired. Top with grated cheese. Sprinkle with paprika. Bake uncovered at 375 degrees for 30 minutes. Fluff with a fork.

Serves up to 10 people at my house
(later became just broccoli divan when Matt and Judith went vego)

From the Edgemont 2nd ward relief society



3/4 cup lukewarm water
1 pkg. yeast
1 tsp. sugar
2 cups flour (we usually use whole wheat and sometimes add cornmeal, tasty!)
1 tsp. salt

Combine water, yeast, and sugar and let sit for 5 minutes. Add flour and salt. Knead 10-15 minutes. Let dough rest for about 15 minutes. Roll out. Add toppings, bake at 400 degrees for about 20 minutes.

You can use baking powder biscuit dough for a crust. It's quicker, but not as authentic.

Oregano or Italian seasonings to taste
Garlic Salt
1 or 1 1/2 8 oz. cans tomato sauce

Leftover spaghetti sauce makes a wonderful pizza sauce. This sauce can also be put on other breads, topped with pizza toppings and served for a quick meal.

This sauce should cover 1 baking sheet size pizza.


chopped ham, pineapple, sausage, pepperoni, hamburger etc.
chopped onions, green pepper, mushroom, olives, etc.
grated cheese

Serves 3 pizza lovers.

The crust is from Diena Simmons who got it from her friend Teresa. The photo is from our own lovely Elisabeth.

Yums: A Blog

This is about family. Family and good food. I (Judith) was organizing the recipes that my mom has. A lot of them are recipes are old Gill standbys that all her siblings also have. But as the cousins move away from there parents home they won't have access to the recipes anymore. This blog is so when we all have our own kids and reminisce about that one dish that mom or grandma always made, we can find the recipe. We can continue the traditions and memories of good family meals through the generations.

Everyone can help compile this by typing up those recipes that have become traditions in their own households (from the previous book or other new additions) and the Westwood family will attempt to keep the blogs organization going. Please add tags to your posts including your last name so your families favorites will be easily searchable!