As the weather gets cooler and we are gleaning our gardens for produce, it also sparks our appetites for good home cooked meals. Our featured cook today, J’Lean Wadsworth of St. Anthony gets into the season with some of her favorite family recipes.

J’Lean Stoddard grew up in Teton City, Idaho. She met her future husband, Fred Wadsworth, also from St. Anthony, through her dad’s work. He worked in the lumber business and so did Fred’s family. J’Lean and Fred have lived in the St. Anthony area since their marriage. Fred is now retired from Wadsworth Lumber and J’Lean has retired after 40 years working at Archibald Insurance Agency in Rexburg.

J’Lean and Fred have two children. Larron and wife, Tonya, live in Fort Lewis, Washington. Larron is active in the Army Special Forces and has spent the last 30 years in the Army. Tonja is a horse trainer. Larron is the father of six children. His favorite food while living at home was Porcupine Meatballs and Snickerdoodles.

A daughter Deidre lives in South Weber, Utah. She is married to Adam Zick and they have three children. She works for Delta Airlines and he works for Varex in Salt Lake City, Utah. Her favorite food while living at home was White Bean Chili and Cinnamon rolls.

J’Lean’s favorite food would be homemade chicken and noodles while Fred would choose meat and potatoes. The family favorite is chicken and noodles or stroganoff. Chicken and noodles would be the food J’Lean would cook to please her family at any time.

Cooking from scratch is the way J’Lene cooks. She was taught by her grandma, Vera Clark and her mom, Dorma Stoddard. Her favorite is baking and she loves to share what she cooks. For many years, J’Lean bottled produce of all kinds for winter eating. She still bottles potatoes and carrots. When she gets the spuds and carrots from the garden, she puts them in her washer and runs them. It takes off most of the peelings. Of course, the vegetables are young with thin skins and the washer is the agitator style. It works for her even though it takes a bit to clean out the washer after the process. When the kids were home, she also bottled and froze lots of beans, corn, jams and fruits.

Keeping a stocked pantry and having good kitchen utensils makes cooking more enjoyable to J’Lean. Fred helps out with cooking breakfast which is usually on a Sunday morning.

Hobbies for J’Lean include quilting and she will also tie quilts. Grandma Clark was also the teacher in this category. She has made quilts for all of her grandchildren. Fred loves snow machining and keeps busy in his retirement helping out others with little projects which usually involves a snow machine.

When the kids were still at home, the family spent time four-wheeling, riding snow machines and spending most of the summer in the woods because of their business. The kids both played basketball, volleyball, baseball and softball in school .

At this stage of their lives, J’Lean and Fred enjoy taking trips to visit their children and grandchildren. They also love having them come home to visit; especially the nine grandchildren and their great grandchild. Times have slowed down for them but they still enjoy that good home cooked food and the fall season and cooler weather that makes J’Lean want to cook some of the family specialties.

Today, J’Lean has shared some of the favorites of the Wadsworth family in today’s Food Stuff. They are easy, simple, taste good and use basic food storage ingredients from the pantry.


As harvest approaches and you are drinking more soft drinks with an aluminum tab; save them and turn them into the Standard Journal. We will deliver them to the Ronald McDonald House in Salt Lake City to assist in some of their projects with the aluminum tabs recycled. Such a great project and takes only a second to snap off the tab and save it for us. You will be appreciated by some families of children who are in Salt Lake for medical treatment.

Pilgrim Pumpkin Pie

(J’Lean Wadsworth)

4 eggs, slightly beaten

3 cups pumpkin

1-1/2 cups sugar

1 teaspoon salt

1 teaspoon ginger

½ teaspoon cloves

2 cups evaporated milk

2 teaspoons cinnamon

1 yellow cake mix

1 cube butter

1 cup chopped nuts

Mix above in order given, ending with cinnamon. Pour into ungreased 9x13-inch pan. Sprinkle one box of yellow cake mix over mixture and drizzle one cup melted butter over cake mix. Sprinkle one cup chopped nuts over all. Bake at 350 degrees (325 degrees for glass pan) for 1-1/2 hours.

Cheese-Rice Zucchini Casserole

(J’Lean Wadsworth)

4 small zucchini, sliced

4 medium onions, sliced

1 cup cooked rice

1 can cream of mushroom (or chicken) condensed soup

Grated cheese

Saute onion in a little cooking oil; add zucchini and cook several minutes until tender-crisp. Layer rice, soup, zucchini and grated cheese in baking dish. Bake until heated completely through at 350 degrees.

White Bean Chili

(Deidre Sick and J’L Wadsworth)

2 pounds chicken, chopped

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon vegetable oil

3 15-ounce cans Great Northern Beans, drained and rinsed

½ teaspoon pepper

1 cup sour cream

2 to 3 14-ounce cans chicken broth

2 4-ounce cans chopped green chilies

1 teaspoon salt

1 teaspoon cumin

1 teaspoon oregano

¼ teaspoon cayenne pepper

2 cups heavy whipping cream

Sauté chicken in vegetable oil with onion and garlic in large sauce pan until chicken is no longer pink. Add broth, chilies and seasonings. Bring to a boil, reduce heat and simmer for 15 minutes uncovered. Add beans and simmer for another 15 minutes. Remove from heat and add sour cream and heavy whipping cream. Stir until smooth and simmer for 5 to 10 minutes and then serve.

Porcupine Meatballs

(Larron Wadsworth and J’Lean Wadsworth)

1 pound hamburger

½ cup uncooked rice

½ cup milk

2 tablespoons chopped onion

1 teaspoon salt and pepper

Mix together with wet fingers and make into eight balls. Place in pan about ½-inch apart.

Mix: 1 can tomato soup

1-1/2 cups water

Pour over meatballs and bring to a boil. Cover and cook for 45 minutes.

Cherry Pie

(J’Lean Wadsworth)

4 cups cherries

1 teaspoon vanilla

Simmer cherries and vanilla for 15 minutes.

¼ cup cornstarch

1 cup white sugar

Mix together and add to the cherries. Cook until thick. Remove from heat and let cool.

1 package refrigerated or frozen pie shells

1 8-ounce cream cheese, softened

½ cup powdered sugar

Mix together the cream cheese and powdered sugar. Spread in the bottom of pie shell. Add cherries on top and cover with second pie shell. Seal edges and make slit in top shell to release steam. Bake at 350 degrees until golden brown.


(Larron Wadsworth and J’Lean Wadsworth)

1 cup shortening

2 eggs

2 teaspoons cream of tartar

½ teaspoon salt

1-1/2 cups sugar

2-3/4 cups flour

1 teaspoon soda

Cream shortening, sugar and eggs. Sift dry ingredients together and add to creamed mixture. Mix. Chill dough and roll into balls the size of a walnut. Roll in a mixture of two tablespoons sugar mixed with two teaspoons cinnamon. Place two inches apart on ungreased cookie sheet. Bake until light brown at 400 degrees for about eight minutes.

Peanut Butter Blossoms

(J’Lean Wadsworth)

½ cup butter

½ cup brown sugar

1 egg

1 teaspoon vanilla

½ teaspoon salt

½ cup peanut butter

½ cup white sugar

2 tablespoons milk

1-1/2 cups flour

1 teaspoon soda

Chocolate candy stars

Cream butter, sugar, eggs and milk. Add remaining ingredients except chocolate stars. Roll into a ball and roll in sugar. Bake at 350 degrees for eight minutes. Put chocolate star in middle and cook three more minutes.


(J’Lean Wadsworth)

2 cubes butter

2 cups sugar

2 cups flour

½ teaspoon salt

4 eggs

½ teaspoon baking powder

5 tablespoons cocoa

Cream butter, sugar and eggs. Add dry ingredients. Pour into a 9x13-inch pan and bake at 350 degrees for 20-25 minutes. Cool and frost, if desired.

Smore’s Pie

(J’Lean Wadsworth)

Graham crackers

2-3-ounce packages instant chocolate pudding

5 cups cold milk

1 large bottle marshmallow cream

1 12-ounce tub whipped topping

Mix pudding with cold milk. Let thicken in refrigerator. Then line 9x13-inch pan with graham crackers. Beat together marshmallow cream and whipped topping. Set aside. Layer pudding and whipped topping mixture on top of the graham crackers and top with crushed graham crackers. Chill until ready to serve.

Cinnamon Rolls

(J’Lean Wadsworth)

2 tablespoons yeast

½ cup warm water

Mix together and set aside.

1 cup butter, melted

1 cup sugar

2 teaspoons salt

4 eggs, beaten

2 cups instant mashed potatoes

2 cups milk

8 to 10 cups flour

Mix together butter, sugar, salt, eggs, potatoes and milk. Then add two cups flour and then yeast mixture. Stir to incorporate well. Add about eight cups flour and mix. (Will be sticky.) Knead and let rise, mix down and let rise again. Roll out and brush with melted butter and sprinkle with sugar and cinnamon, (nuts and raisins, if desired). Roll up and cut to desired size. Place cut side down in pan or on cookie sheet. Bake at 350 degrees for about 20 minutes. Frost.