These recipes are from a new cookbook called Secret Recipes, another in the Worldwide Ward Cookbook Series.

Sunday dinners for some families may consist of cereal, microwave dinners, or mac and cheese. Below are some simple, easy and time-saving recipes (from the Secret Recipes cookbook) for the Sabbath day that your family will enjoy again and again.

 Ginger Glazed Salmon

¼ C. packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 6-oz. wild Pacific salmon fillets, about 1 inch thick, skinned
½ tsp. Salt
½ tsp. freshly ground black pepper

Coat rack of broiler pan with nonstick cooking spray. Preheat broiler. In small bowl, whisk sugar, mustard, and ginger. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil 6 inches from heat for 8–10 minutes or until fish is lightly browned and opaque. Serve each fillet on top of a lightly dressed mixed green salad. Makes 4 servings.

 “The secret nature of this recipe is love. When my husband and I were dating, this meal was the first one he made for me. At the time, I had no idea I was going to fall for him, but I knew for a fact that I had fallen for his cooking. The first time he met my family they insisted he make the famous salmon they had heard all about. He did, and of course, they loved it! Now, every time we get together with my family, we always make this scrumptious salmon dish together.”

Stephanie Thompson
Holmes Lake Ward
Lincoln Nebraska Stake
Lincoln, Nebraska

 Swiss Enchiladas
2 C. chicken, cooked and chopped
1 4-oz. can diced Anaheim chiles
1 8-oz. can green chile salsa
1/2 tsp. salt
2 C. heavy cream
12 corn tortillas (or flour tortillas)
Oil for frying the tortillas
2 C. Monterrey Jack cheese, shredded

 Preheat the oven to 350. In a small bowl, mix the chicken, chiles, and salsa. In a large shallow dish, mix the salt and cream. In a frying pan, heat the oil over medium-high heat. Fry the tortillas one at a time for a few seconds until they start to blister and turn soft. Immediately dip each one in the cream mixture. Put a large dollop of the chicken mixture on each tortilla and roll it up.

 Place in an ungreased baking pan, seam side down. When all of the tortillas are done, pour the remaining cream over them and sprinkle the cheese over the top. Bake uncovered for 20 minutes or so, until they are thoroughly heated. Makes 8 servings.

 “This is a recipe I got out of an old cookbook. I make this regularly, and it always gets rave reviews. I grew up in Mexico and this is not the traditional way of making enchiladas there, but who cares when they taste this good!”

Alejandra Walsh
Los Gatos Ward
Saratoga Stake
Los Gatos, California

 Root Beer Pot Roast

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  1 5-lb. Black Angus organic pot roast
Salt and pepper to taste
10 organic carrots, peeled and cut into chunks
Olive oil
36 oz. root beer, room temperature
1–2 onions, optional

Season roast on all sides with salt and pepper and set aside for 15 minutes while you peel and cut the carrots. Heat a frying pan and add just a touch of olive oil. Brown roast on all sides, just until you get that nice caramelized crispiness to the meat. Pour 1/3 of the room-temperature root beer into a slow-cooker. Add the meat carefully. Add the carrots and onions. Pour the remaining root beer over the roast and cook on low for 8–10 hours. Makes 10 servings.

 “The root beer seems unusual, but actually adds a sweet buttery flavor to the roast. Believe me, this will melt in your mouth. Don’t knock it till you try it, because this makes the perfect roast.”

-Britt Beakley
Madison 1st Ward
Madison Wisconsin Stake
Madison, Wisconsin

 Chicken Supreme
1 large chicken
1 10.75-oz. can cream of chicken soup
2 C. sour cream
1 box stuffing mix

Cook and debone chicken. Cut into bite-size pieces. In a 9 x 13-inch pan, spread chicken evenly on the bottom. Cover chicken with cream of chicken soup. Spread sour cream on top of soup. Prepare stuffing mix as directed on box. Spread on top of sour cream. Cover with aluminum foil. Bake at 350 for 40 minutes and then uncovered for an additional 15 minutes. Makes 6 servings.

 “This is my signature recipe. When I was young, my mom was the Young Women president. This was our dinner on activity nights, since it is such an easy meal. We also made it after many holidays, using the leftover turkey or ham instead of chicken. Now that I am married, my husband also loves this dish.”

-Kathryn Donahue Bartholomew
Georgetown Ward
Exeter New Hampshire Stake
Georgetown, Massachusetts

 Secret Alfredo Sauce

 1/2 C. sweet butter
2 garlic cloves, minced
2 C. heavy cream
1/4 tsp. white pepper
1/2 C. Parmesan cheese, grated
3/4 C. Mozzarella cheese
1 12-oz. box angel hair pasta or whatever pasta you like

In a medium saucepan, melt butter over medium/low heat. Add garlic, cream, and white pepper, and bring mixture to a simmer, stirring frequently. Add Parmesan cheese and simmer sauce for 8–10 minutes or until sauce has thickened and is smooth. When sauce has thickened, add Mozzarella cheese and stir until smooth. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3–5 minutes. Place pasta on serving plates and spoon sauce over top. Makes 5 servings.

 “This is the best Alfredo sauce. Sometimes I can’t believe it’s homemade. Add your choice of chicken, shrimp, or crab, if desired. I like it with angel hair pasta, but any pasta will do. This stuff seriously rocks!”

Charles Whitney
Old Hickory Ward
Nashville Stake
Nashville, Tennessee

 *Secret Recipes is available at Deseret Book, Seagull Book and Costco.

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