NOTE: The latest recipes I have tried recently are at the top.<\/strong><\/p>\n CHESTER\u2019S LEBANESE SALAD\/Salata (Book Club 12\/17\/24)<\/strong><\/p>\n 8 cups greens (head red leaf, \u00bd small bib lettuce; 2c+ spinach, chopped) \u00a0<\/p>\n EGG NOG PIE (aka CREME BRULEE PIE) (Dot Berry, Rev 1\/6\/2023) SPRINKLE ON TOP: <\/strong>nutmeg or cinnamon or Heath English Toffee bits<\/p>\n MICROWAVE INSTRUCTIONS<\/strong>: Mix egg yolks together til well blended.\u00a0 Temper egg yolks with pudding mixture. Stir in margarine and vanilla.\u00a0 <\/span>COOL!!<\/strong>\u00a0 Whip the whipping cream and add to pie filling. Pour into cooked pie crust.\u00a0 Sprinkle with nutmeg.\u00a0 Refrigerate.<\/span><\/p>\n VARIATIONS:<\/strong> For German-Chocolate Pie:\u00a0<\/strong> Melt 1\/2 bar German chocolate (microwave 2 min. on medium power). Blend in with filling. Pour into pie shell.<\/p>\n CREAM OF TORTILLA SOUP – OUR FAVORITE SOUP! (rev 7\/2019)<\/strong> Make soup base with: Melt oleo in pot large enough to hold 8 cups liquid. For each serving, place in a bowl:<\/strong> Top with: Crunched up tortilla chips or serve with Tostitos round chips Refrigerate leftover soup base. When reheating \u2013 add water to thin.<\/p>\n * Masa Flour is found in the Latin food section of grocery stores. It\u2019s used with water to make tortillas. Your kitchen will smell pleasantly like tortillas or a Mexican restaurant as you prepare this soup.<\/p>\n TORTILLA or WON TON STRIPS<\/strong><\/p>\n 12 tortillas or egg roll wrappers Cut tortillas\/wontons in 1<\/sup>\/2″ strips. TACO SEASONING MIX\u00a0 (Kalyns Kitchen) Brown meat and drain off grease. Add 2 T taco seasoning for 1 pound of meat, more or less with about 1\/2 cup water. Simmer til water is absorbed. For juicier sauce add about 2 tablespoons of flour with meat before adding water. Store Mix in freezer.<\/p>\n COPYKAT ARBY\u2019S CHICKEN SALAD\u00a0 (7\/2019)<\/strong><\/p>\n 4 cups cooked chicken breast in small chunks (rotisserie chicken is best) Place first five ingredients into a large bowl. CURRY DIP\u00a0\u00a0\u00a0\u00a0 (1\/20\/19) 2 teaspoons cumin Toast curry powder and cumin by placing in small skillet. In small bowl, combine mayonnaise, chopped onion and lemon juice. GALEN’s CHEESIEST\/EASIEST CHEESE CRACKERS<\/strong><\/p>\n Sharp or Extra Sharp Cheddar Cheese or Gouda. Micro on high 2 \u00bd min. (actual timing depends on your micro power) If cheese breaks into several pieces–it was cooked too long PHO SOUP (chicken or beef) 4-6 servings\u00a0 (1\/7\/19) BROTH: SOUP INGREDIENTS ZUCCHINI, ITALIAN SAUSAGE, RED PEPPER & OLIVE SALAD<\/strong> 2 T olive oil, divided Cut sausage into rounds about 3\/4 thick, then cut in half again. CHESTER’S SOUTHWEST EGG CONCOCTION\u00a0 11\/2018<\/strong><\/p>\n Sausage (about 1 patty’s worth) In a 1 egg nonstick pan…<\/strong>(5.5″-6.5″ diameter) I was so surprised when I tried this recipe.\u00a0 I didn’t even miss the lasagna noodles! Was good leftover too.<\/strong><\/p>\n LOW-CARB LASAGNA WITH ZUCHHINI\u00a0 (9\/18\/18)<\/strong><\/p>\n 2 large zucchini, cut in round slices about 3\/8″ thick (enough to make two layers\u2014don’t too thin) Simmer Marinara & Italian seasonings+basil til reduced to paste, about 20 min Stir zucchini in microwaveable bowl with olive oil and Italian Herbs. Layer HALF the zucchini slices in bottom Make a second layer of zucchini, cottage cheese mixture, ending with marinara on top. Reserve remaining Mozarella cheese.<\/p>\n Bake uncovered 25-30 min. til mixture is slightly bubbles on sides. MARIA’s TOMATO & AVACADO SALAD\u00a0 (9\/2018)<\/strong><\/p>\n Chill following: Mix and serve.<\/p>\n CAPRESE SALAD\u00a0 (8\/2018)<\/strong><\/p>\n 4 oz. Mozzarella balls Cut tomatoes in half and put on plate cut side up. My husband raved over this one! Said it’s a KEEPER! 2 med. size Cucumbers, peeled if desired, seeded Cut Cucumber in half lengthwise. Cut into half-moon slices \u00bc” thick. FISH TACOS\u00a0 (for Two)\u00a0 7\/25\/18<\/strong><\/p>\n 1 lime Brine fish in salt water for couple hours. Drain & dry. MANICOTTI<\/strong> (serves 4 w\/2 manicotti each) (5\/27\/18) 4-6 c Marinara Sauce (we like Prego Spicy) Thai Hot & Sour Soup\u00a0 (1\/28\/18)<\/strong> Place tofu on several layers of paper towels. Cover with more layers of paper towels; top with cast-iron skillet\/heavy pan. Let stand abt 1 hr. Discard paper towels. Cut tofu into small cubes. In large pot, bring broth and Tom Yum paste to a boil. Stir in mushrooms. Cook 2-3 min. RASPBERRY POUND CAKE (10\/2017) 1 lb unsalted butter *Crush strawberries and strain out seeds. Glaze for topping:<\/strong> 1 c powdered sugar mixed with juice of lemon.<\/p>\n FIESTA CHEESE FONDUE (Dip) \u2013 8\/28\/17 *Fiesta Blend contains Monterery Jack, Cheddar, Queso Quesadilla & Asadero Cheeses. Do NOT use a cheese blend with mozzarella which strings badly!<\/span><\/span><\/p>\n SHRIMP LIMONE\u00a0 (4\/2017) 4T butter\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Serve with TAJIN!!<\/strong> In saucepan, melt butter over med. Heat. BEEF & BARLEY SOUP \u2013 serves 4<\/strong><\/p>\n 10-12 oz sirloin strip, fat trimmed, diced in small bite-sized pieces Pat steak dry with paper towel. WHITE CHOCOLATE MACADAMIA COOKIES<\/strong> \u00bd c margarine, softened Cream butter & shortening. LEMON CAPELLINI\u00a0\u00a0 (<\/strong>1\/2 recipe) 8 ounces angel hair pasta \u2013 or small spaghetti Boil water for pasta (follow pkg. instructions). Place diced tomatoes on paper towels to absorb extra juice. Place tomatoes and basil a large bowl, set aside. Whisk olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt. Add to tomatoes. Add pasta to boiling water. When pasta is done, drain and pour over tomato mixture. Toss til combined. If desired, sprinkle with more Parmesan (optional), sea salt and red pepper flakes.<\/p>\n Great accompaniment with meat dish.\u00a0 Cooks up into a scrumptious flavorful butter sauce.<\/p>\n EASY RISOTTO in RICE COOKER\u00a0 (09\/15\/16)<\/strong> 2 T butter (1T and 1T) In rice cooker bowl, (1) place 1T butter. Turn rice cooker on. Leave cover open if can. Add chopped onion, salt and garlic, cooking til soft, 4-7 min., stirring occasionally til liquid has evaporated. Stir in rice and cook about 3 min., stirring occasionally. Add wine if using, stirring constantly til fully absorbed and alcohol is burned off, 2-3 min.<\/p>\n Stir in chicken broth and any other ingred. Close cover, turn on regular cycle. Stir twice while cooking to prevent sticking. If risotto is too thick, add \u00bc cup more broth. If too soupy, cook longer, checking every 5 min. Turn cooker off or unplug or turn to warm.<\/p>\n Stir in remaining 1 T butter and cheese, lemon juice, parsley, chives. Can add \u00bc c more broth to loosen texture. Season with salt\/pepper to taste. Serve immediately with Parmesan cheese to sprinkle over it. Keep on warm cycle in rice cooker.<\/p>\n SHRIMP & GRITS\u00a0 (Judy Bates 11\/2014) Cook bacon in a large non-stick skillet. Set it aside. LEMON COOKIES\u00a0 (Judy Temple) 11\/2014 1 lemon cake mix Mix all ingredients except powdered sugar. FILET MIGNON AKA BEEF TENDERLOIN FILETS (for 2)<\/strong> (2) 6 to 8 oz. precut Filet Mignon Preheat oven to 425\u00b0 with rack in center of oven. MARSALA SAUCE\u00a0 <\/strong>(chicken or beef base) 3 tablespoons olive oil
2 c cherry\/grape tomatoes, halved
\u00be c red or yellow bell pepper (yellow is sweetest)
3\/4 c purple onion, chopped (to taste)
1 med. cucumber, peeled, diced (remove seeds)
6 oz marinated artichoke hearts, chopped
8+ oz Feta cheese (dry not crumbled) chopped
OPTIONAL: 4 white radishes, chopped; 2 avocados, chopped
Prepare Vinaigrette a minimum of 4 hrs. early! Room temp or olive oil will congeal.
LEMON VINAIGRETTE DRESSING \u2013 Enough for 2 salads!<\/strong>
2 garlic cloves\u2014*see method\/directions below to generate full benefits of garlic
\u00bd c fresh lemon juice
\u00bd c olive oil
1 t Kosher or Himalayan salt
fresh ground pepper to taste
2 TBsp Za\u2019atar spice blend (source: HEB)
\u00be of zest from med size navel orange (abt 1Tbsp?)
OPTIONAL: 1 t dried mint; \u00bd t dill
*peel garlic cloves; smash; rest 15-20 min; then mince (to release allicin)
NOTE: To considerably reduce chopping time, use Vidalia Chop Wizard<\/p>\n
****Cherie’s Fave for T’sgiving and Xmas!***
Makes 1 pie
<\/strong>9″ cooked, cooled pie shell (or graham cracker crust)
2 T cold water
1 t gelatin (1 pkg)
1 c milk or half-and-half
1\/2 c sugar
pinch salt
2 T cornstarch
3 egg yolks, well mixed
1 T margarine, diced
1 t vanilla (OPT: 2T White Rum & 2T Brandy; or 1\/4 c rum)<\/strong>
1 c (8 oz) whipping cream (NOT Cool Whip!)<\/p>\n
Mix sugar, salt, and cornstarch together in small bowl.
In large microwavable bowl, stir together water and gelatin (4 qt glass meas cup works well)
Microwave 30 sec. on High.
Add milk and sugar-salt-cornstarch mixture
Micro 2.5 minutes on HI or til it boils\u2014WATCH closely<\/strong>. Boil ONLY<\/strong> 1 min.
Mix egg yolks together til well blended.
Temper egg yolks by dribbling some hot mixture into gradually and stirring
Stir in margarine, vanilla, (rum, brandy if used).
COOL!! <\/strong>(12 min in frig is sufficient)<\/strong>
Whip the whipping cream and add to pie filling (don\u2019t use Cool Whip)
Pour filling into pie crust.
Sprinkle with topping. Refrigerate.
VARIATIONS:<\/strong>
For Black Bottom Pie:<\/strong> Melt 1\/4 bar German Chocolate (2 min. microwave on medium power). Blend into one half filling. Pour into bottom of cooked pie crust and top with vanilla pie filling. Sprinkle with nutmeg.
For German-Chocolate Pie:<\/strong> Melt 1\/2 bar German chocolate (microwave 2 min. on medium power). Blend in with filling. Pour into pie shell.<\/p>\n
For Black Bottom Pie:<\/strong>\u00a0 Melt 1\/4 bar German Chocolate (2 min. microwave on medium power).\u00a0 Blend into one half filling. Pour into bottom of cooked pie crust and top with vanilla pie filling. Sprinkle with nutmeg.<\/p>\n
\n
For 8 bowls of soup: (this soup is UNLIKE most tortilla soups!)<\/strong><\/p>\n
1 c oleo
1\/2 c flour plus \u00bd c masa harina FLOUR* (NOT masa meal!) or use reg. flour
7 c chicken broth \u2013 HEATED!
1 c half & half \u2013 HEATED!
\u00bd t garlic powder
\u00bd t white pepper
1-3 t pickled Jalapeno juice (to taste)<\/p>\n
Stir in both flours til creamy roux forms.
GRADUALLY stir in HEATED broth, milk, spices, Jalapeno juice.
Gradually makes the roux remain creamy and thickens faster.
Lower temperature. Stir frequently.
Good idea to use a burner separator to prevent scorching!
Cook til medium thick. (Adding cheese below will thicken it more)<\/p>\n
1 tsp chopped pickled Mt. Olive MILD Japalenos–to taste (or 2 slices per bowl)
\u00bd c grated Monterrey Jack Cheese [Farms doesn\u2019t string when melted like some brands]
\u00bc c diced white chicken meat\u2014rotisserie is best or Swanson\/Hormel
3-4 thin sliced grape tomato rounds (or canned petite diced tomatoes)
Pour soup base over ingredients.<\/p>\n
Or make your own tortilla strips\u2014see recipe below.<\/p>\n
\n
1 t oil
Pinch salt (or chili powder mixed with salt for tortilla strips)<\/p>\n
In bowl, toss strips with oil and salt (& chili powder-opt).
Arrange strips on foil lined baking sheet.
Bake at 375\u00b0 on middle shelf 3 to 5 min til crisp. Cool.
Serve as garnish on top of appropriate soup or salad.<\/p>\n
\n
<\/u><\/strong>Use 2-3 T per 1 pound ground beef (to your taste)
Makes \u00be cup or 16 Tablespoons (8 servings per 1 lb meat)
<\/strong>\u00bc c Ancho chile powder
2 T chile powder
1 t Chipotle chile powder (optional-adds heat)
3 T ground cumin
1 T dried cilantro or oregano
1 T sweet paprika (not HOT!)
1 T salt
2 t garlic powder
2 t onion powder
1 t fine ground black pepper<\/u><\/p>\n
\n
1 cup red grapes, halved
1 cup Fuji apple, peeled, diced\/chopped
1 cup celery, sliced thin
1\/2 cup chopped pecans or roasted slivered almonds
OPTIONAL: salt & pepper to taste
1 cup mayonnaise (or Salad Dressing if you like it sweet)<\/p>\n
Stir in dressing salt and pepper; toss to coat.
Taste. Add more salt and pepper if necessary.
Serve on crackers, a bed of lettuce or bread with lettuce, if desired.<\/p>\n
\n
<\/strong>(Good on roasted chicken or pita chips)<\/p>\n
1 cup mayonnaise
3 tablespoons finely chopped or blended onions
4 teaspoons fresh lemon juice
4 teaspoons honey<\/p>\n
Cook over low heat about 30-45 seconds, shaking constantly til it releases a pleasant odor.<\/p>\n
Mix well and stir in toasted curry powder, cumin and honey ntil well blended.
Cover and refrigerate until serving time.<\/p>\n
\n
Other types cheese can be used, but NOT American or Velveeta!
Soft cheeses like Havarti of Jack may not turn out crispy.
Cut slices 1\/8″ thick and about 1″ square
Place 10 slices on microwave plate around outer edge
(NONE in the center!)<\/p>\n
Cool for 1 min. Will harden in 2 min and be ready to eat.
Should be very crunchy\u2014not chewy.
Remove from plate with spatula.<\/p>\n
If it bunches up and is gooey–it wasn’t cooked long enough.
Return to micro and cook longer in 30 second increments.<\/p>\n
\n
<\/strong>Traditionally, the beef is cut so thin that it cooks in the bowl when hot broth is added.<\/p>\n
<\/strong>12 c water
4T (\u00bc c) Better Than Bullion\u00a0 (chicken or beef flavor)
2 med. carrots, sliced into rounds
\u00bd med. onion, sliced into rings or strips (rest used in ingredients below)
2″ knob of ginger, peeled, sliced in thin rounds. (or 1t ginger powder)
6 anise stars
3″ stick cinnamon
6 whole cloves
2T fish sauce
salt to taste
\u00bd t peppercorns
2T sugar–to taste.
Using 6 qt or larger pot, combine above and bring to boil.
Reduce heat and simmer on med-low, partially covered for 45-60 min.
Strain through colander. Keep broth\u2014discard solids. Add water to make 11 cups.
Taste and if desired, add more sugar, salt and fish sauce. Broth should taste over-seasoned!
Keep hot.
RICE NOODLES:
<\/strong>14-16 oz. (1\/8″ wide) RICE noodles, often labeled “small” (NOT Thai Kitchen Stir-Fry Noodles, which are too thick and don’t soak up broth). Follow directions for cooking noodles\u2014if none:
Place noodles in pot, cover with hot tap water. Soak til noodles are pliable abt 10-15 min.\u00a0 Drain.
Bring 4 qts. water to boil in pot, add drained noodles and cook til tender, 30-60 sec. Drain ASAP<\/p>\n
For chicken: <\/strong>1 roasted chicken, meat removed and chopped
For beef:<\/strong>\u00a0 1 lb UNCOOKED<\/strong> boneless flank steak, london broil, sirloin, eye of round or tri-tip, sliced VERY thin (easiest way: slice frozen meat against grain in 1\/8″ slices)
<\/strong>
SERVE:<\/strong> Place noodles individual soup bowls. Add meat, green onion and cilantro.
Pour over very hot Pho broth and serve with:
SIDES & CONDIMENTS
<\/strong>Fresh basil, fresh cilantro, bean sprouts, remaining \u00bd onion, sliced very thin, hoisin sauce, Sriracha hot sauce, lime slices<\/p>\n
\n
(Adapted from Kalyns Kitchen 9\/2018)<\/p>\n
5 links (abt 5″ long) Italian chicken, turkey or pork COOKED sausage
6 oz black olives, drained, cut in half
11 oz jar roasted red peppers, drained, cut into small pieces (My Fave brand:\u00a0 Cento)
3 small zucchini (about 8″ long) cut in rounds then slice in half again
Can add artichoke hearts
1\/2 cup vinaigrette or Italian dressing (My Fave: Newmans Own Classic Olive Oil\/Vinegar!)
salt and fresh ground black pepper, to taste
1 cup coarsely-grated or freshly-grated Parmesan cheese, to taste<\/p>\n
Fry over in 1T olive oil on med-hi heat til browned. Remove from pan.
Heat 1T olive oil to med-hi. Add zucchini. Cook just til barely starts to soften, about 4-5 min. Turn off heat and let zucchini cool in the pan for 2-3 minutes. Then add the salad dressing and stir to coat all the zucchini. Let stand 5 min.
In salad bowl, combine sausage, olives, red pepper strips. Add zucchini with dressing. Season w\/salt & pepper. Add grated Parmesan and gently combine.<\/p>\n
\n
Purple onion
Roasted Japaleno pepper, chopped (fresh or canned)
1 Egg
Fresh ground black pepper
Sharp cheddar cheese, grated
Salsa Verde (Trader Joe’s excellent)<\/p>\n
Cook sausage, crumbled. Remove from pan
In sausage grease, saut\u00e9 onion til nearly crispy.
Before onion is done, add roasted pepper.
Break egg over onion-pepper mixture.
Sprinkle with pepper, salt.
Cook egg to desired doneness.
Slide mixture on plate or bowl
Top with sausage, cheese and Salsa verde.<\/p>\n
1-2T olive oil
32 oz (4 cups)\u00a0Marinara Sauce
2 t Italian seasoning
2 T fresh chopped basil optional
1-1\/2 c cottage cheese
3 eggs
1-1\/2 c grated Mozzarella cheese
\u00bd c cup grated Romano or Parmesan cheese
\u00bd Hillshire Farms Polish Sausage, cut in rounds, then halves OR cooked Meatballs cut in 6 pieces each. Need something chunky \u2013 not ground beef!<\/p>\n
Preheat oven to 400\u00b0F.
Spray 8″ x 8″ casserole dish with non-stick spray or olive oil.<\/p>\n
Micro zucchini slices til soft, but not fully cooked.
Remove and press lightly between two paper towels to remove moisture.
Beat eggs in bowl, then stir in cottage cheese and Romano or Parmesan cheese.<\/p>\n
then spread HALF the cottage cheese-egg mixture on top
then spread with HALF the Marinara sauce
then spread the meat around evenly
then top with HALF the Mozarella cheese<\/p>\n
Sprinkle remaining Mozarella cheese on top and return to oven just til melted.
Let sit 10 min. before cutting.
Keeps very well in the fridge for several. Freezing not recommended.<\/p>\n
\n
1 Avacado, diced into small pieces
1 large Tomato, diced into small pieces
2 Green Onion, sliced very thin
2 T fresh Lime juice
1 T Cilantro, fresh, chopped (or to taste)
Salt & pepper to taste<\/p>\n
Cherry or grape tomatoes (1\/2 tomato for each moz. Ball)
Fresh chopped basil
Salt\/pepper to taste
Dressing: 2T Olive oil & 1T Balsamic vinegar
OR 3T Newman’s Own olive oil\/vinegar salad dressing.<\/p>\n
Sprinkle with salt. Let sit 5 min or so.
Mix all ingredients, adding dressing little at a time, so won’t get too much.<\/p>\n
CUCUMBER-RADISH-FETA SALAD (KETO)\u00a0 8\/13\/18<\/strong><\/p>\n
10-12 large red Radishes
\u00bd c + \u00bc c crumbled Feta cheese
OPT:\u00a0 2 tbsp minced red onion.
2 T red wine vinegar
2 T olive oil
2 T milk, whipping cream or buttermilk
\u00bd t dried thyme (of fresh=much better=1-1\/2 t chopped)*<\/u><\/p>\n
Trim Radish ends. Cut in half lengthwise then cut in 1\/8″ half-moon slices.
Mix together well: \u00bd c Feta, thyme, red wine vinegar, olive oil and milk.
Stir dressing into salad. Season to taste with salt and pepper.
Serve with extra \u00bc c Feta sprinkled over salad.
<\/strong>Keeps in fridge for 1-2 days, but is best made fresh.
*for thyme, can substitute \u00bc c fresh Mint leaves, thinly sliced.<\/p>\n
\n
2 c shredded cabbage or slaw mix
\u00bc c sour cream
2 T olive oil
\u00bd lb fish filets
4 corn tortillas
\u00bd c salsa
OPT:\u00a0 sliced onion, jalapeno, fresh cilantro to taste<\/p>\n
Grate 1 t lime peel and juice lime. Combine cabbage and lime.
Stir lime peel into sour cream.
On med. heat, saut\u00e9 onion and jalapeno in olive oil.\u00a0 Remove when done.
Sprinkle fish with garlic salt and pepper. Fry fish in oil.
Heat tortillas. Place fish in each.
Top with cabbage, sour cream, salsa and cilantro.<\/p>\n
\n
I have an electric crepe maker.\u00a0 It is WONDERFUL! With it, crepes are so easy to make!<\/p>\n
CREPES:<\/strong> makes 10
2 large eggs
1 c cold water
1 T oil
Pinch salt
1 cup flour.
Whisk all ingredients to a smooth batter, consistency of a creamy soup.
Use electric crepe maker OR heat 8″ nonstick skillet on med\/hi. Pour \u00bc cup batter and tilt skillet to spread batter evenly all over skillet. Cook til crepe sides start pulling away from skillet, about 1 min. Flip crepe and cook other side, abt 20 sec. Remove & stack with paper towel between each one. Repeat.
FILLING:<\/strong>
15-16 oz) ricotta cheese (abt 1 lb)
12 oz mozzarella cheese (reserve 4 oz for topping)
\u00bc c Romano cheese or powdered Parmesan cheese
Mix well. Drop 1\/4c filling in center of each crepe. Shape filling into shape of wiener\u2014not too close to edge. Fold sides of crepe over filling, overlapping slightly. Place seam side down in greased baking dish, side by side.
Top with light covering of spaghetti sauce, reserving rest of sauce to be applied after baking.
Bake at 400\u00b0 for 20 min. Top with reserved mozzarella cheese and bake just til cheese melts.
Serve on plates and cover with remaining marinara sauce.<\/p>\n
\n
Your choice of meat: shrimp, cooked chicken<\/strong> or beef pieces.
4 cups chicken broth
1 T Thai Tom Yum (Instant Hot & Sour Paste). Add more to taste. Be careful! VERY hot\/spicy\/tasty.
8 oz fresh mushrooms\u2014any kind.
8 oz firm water-packed tofu, drained–see instructions below<\/strong>
1\/2 to 1 cup canned bamboo shoots, drained, cut into julienne strips
3 T cornstarch
Garnish with sliced green onions or cilantro leaves.
Add steamed white rice, if desired<\/p>\n
In small bowl, stir cornstarch into 2-3 T water til smooth.
Add cornstarch mixture, tofu, and bamboo shoots into broth mixture;
Cook 1 minute, stirring occasionally; remove from heat.
Serve in bowls and sprinkle with green onions or cilantro and wonton strips.<\/p>\n
\n
<\/strong><\/p>\n
3 c white sugar
6 whole eggs
1 T baking powder
1 t salt
1 c milk
2 tsp lemon extract
2 c fresh raspberries*
1c powdered sugar<\/p>\n
Cream butter and sugar. Add eggs.
Sift flour, salt, baking powder.
Add flour mixture alternately with milk and extract.
Do not over mix. Fold in raspberries.
Pour into greased, floured tube or bundt pan.
Bake at 350\u00b0 for 1-1\/2 hours.
Cool. Leave out uncovered for 3-4 hours so edges get crusty.<\/p>\n
\n
Serves 2<\/strong>
<\/span><\/p>\n<\/div>\n<\/div>\n
\n
<\/strong><\/p>\n<\/div>\n<\/div>\n
4T flour
2 c half & half (2% milk will work too)
\u00bd t garlic salt, pepper & oregano (to taste)
3+T lemon juice (to taste)
1-2 T olive oil
2t garlic, minced
8 oz fresh sliced mushrooms
1 can marinated artichoke hearts, drained
2 Roma or plum tomatoes, chopped
Frozen cooked shrimp, thawed, deveined, detailed
8+ oz Angel hair pasta \u2013 book as directed.<\/p>\n
Add flour and whisk for 1 min.
Add half & half, and increase heat til sauce is boiling. Reduce to a simmer and whisk to remove all lumps.
Add salt, pepper, oregano and lemon juice.
Adjust seasonings to taste.
In large skillet, saut\u00e9 garlic and mushrooms til tender. Add artichoke hearts, tomatoes, shrimp and sauce.\u00a0 Cook til heated through.
Serve over pasta with TAJIN!! (a lemon-lime seasoning).<\/p>\n
\n
Salt & pepper
2 T oil
\u00be c quick cooking barley
6-8 oz fresh mushrooms, sliced
15 oz can diced new potatoes, drained
1 cup frozen peas & carrots
1\/2 c pearl onions (or more) frozen or fresh
1 T chopped garlic
\u00bd t dried thyme
2 t chopped parsley
2T soy sauce
5-1\/2 c beef broth
\u00bd c Marsala wine \u2013 optional
3 T cornstarch<\/p>\n
Put 1 T oil in soup pot and heat til barely smoking.
Add meat, salt pepper and stir til browned.
Remove from pot.
In same pot, heat 1 T oil til shimmering.
Add garlic, thyme and mushrooms & stir til juice evaporates.
Add steak, barley & broth and simmer for 10 minutes.
Add veggies & parsley. Simmer 10 more min.
In small bowl, stir cornstarch into Marsala for thickening. Stir into stew.
Taste and add more salt\/pepper if desired.\u00a0 Serve.<\/p>\n
\n
(Southern Living)<\/p>\n
\u00bd c shortening
\u00be c white sugar
\u00bd c brown sugar
1 egg
1-3\/4 c all purpose flour
1 t baking soda
\u00bd t salt
2 t vanilla
10 oz white chocolate chips
\u00bd c coarsely chopped macadamia nuts, lightly toasted<\/p>\n
Gradually add sugar and egg.\u00a0 Mix well.
In separate bowl, combine flour, soda, salt.\u00a0 Add to creamed mixture.
Stir in vanilla, chocolate and nuts.
Cover and chill dough for 1 hour.
Drop by 2 Tablespoons, on lightly greased cookie sheets, 3\u201d apart.
Bake at 350\u00b0 for 12-14 minutes.
Cool slightly and remove from pan.<\/p>\n
\n
<\/strong><\/p>\n
1 cup ripe tomatoes, peeled, diced (2 small or 1 large) Remove juice & seeds
2 T capers (no juice)
Juice of 1\/2 lemon
1 t lemon zest
2 cloves garlic, minced
2 large basil leaves, chopped
1\/8 cup extra virgin olive oil (or more)
Pinch of Himalayan or Sea Salt (to taste)
1\/4 cup Parmesan cheese, freshly grated
Red peppers flakes, (optional) to taste
Diced cooked chicken-optional<\/em><\/p>\n
\n
Serves 3-4<\/p>\n
\u00bc onion, chopped fine
\u00be t salt
1 med clove garlic, minced
1 cup Arborio rice \u2013 don\u2019t wash!\u00a0 (may not work with other kinds of rice)
1\/2 c dry white wine \u2013 optional (if not using increase chicken broth by 1\/2 cup)
2-1\/2 cup low sodium chicken broth
1 t lemon juice
1 T chopped fresh parsley
\u00bd cup (1 oz) grated Parmesan cheese<\/p>\n
\n
<\/strong>1\/2 lb. bacon, cooked & crumbled
2 c. heavy whipping cream
2 Tbsp. butter
2 Tbsp. Frank’s hot sauce
1 Tbsp. minced garlic
1 lb. cooked, peeled shrimp (plus or minus)
1 c. cubed cheddar or pepper jack cheese
1\/4 c. green onions, chopped (3-4)
3 c. water
1 tsp. salt
1 c. quick grits<\/p>\n
Using same skillet, bring butter, cream and hot sauce to a boil (stirring constantly).
Reduce heat to medium, add garlic, stir constantly until thickened.
Stir in cooked shrimp. Cook 1-2 minutes til shrimp is warm.
Meanwhile, in separate pot, bring water and salt to a boil.
Reduce heat to medium and whisk in grits.
Cook, stirring occasionally, 7-8 minutes or until smooth.
Stir in cheese til melted.
In serving bowl, place one serving grits. Top with cream sauce. Garnish with bacon & green onions.<\/p>\n
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<\/strong>Makes 30 approx.<\/p>\n
\u00bc c melted butter
1 egg
8 oz cream cheese, softened
Powdered sugar<\/p>\n
Roll into balls and roll in powder sugar
Bake at 350\u00b0 11-13 min
Cookies will be soft<\/p>\n
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Serve with Marsala Sauce——–EXCELLENT!<\/p>\n
1 to 2 T Olive oil
Salt & Pepper
OPTIONAL:\u00a0 your favorite steak seasoning<\/p>\n
Salt & Pepper one side of each filet. Add your favorite seasoning.
Heat ovenproof saut\u00e9 pan over med-high til very hot\u2014about 5 min.
(small iron skillet works well) Turn on exhaust fan!
Add filets and sear in oil on one side only for 4-5 min.
TURN OVER. Salt and pepper and sprinkle your favorite steak seasoning.
Place pan in oven and roast to desired doneness.
Rare-5 min; Med Rare-6-7 min; Med-9 min.
Cover with foil and let filets rest for 5 min.
This technique keeps all the natural flavor and moisture in the filets while they finish cooking.<\/p>\n
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Scrumptious served on sliced filet mignon (beef tenderloin)!<\/p>\n
1 t onion powder (can use \u00bc c onion, chopped)
1 t garlic powder (can use 1T chopped garlic)
3\/4 pound mushrooms, sliced (can mix w\/portabellas & shitakes)
1\/3 c cornstarch (5Tbs)
1\/2 cup Marsala wine
2 cups beef or chicken broth\/consumme-the stronger the better)
Salt and pepper, to taste<\/p>\n
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