Recipes 2

This recipe is from an insert that was in my Country Living magazine. It was sent in by Ena Quiggle, an Honduran immigrant living with her family in Goodhue, Minnesota. This recipe is quick to make and great served with broccoli, green beans, or Brussel sprouts. Excellent left over as well.

Shanghai Noodles With Spicy Beef Sauce

3 tablespoons vegetable oil or peanut oil

2 teaspoons minced garlic

1 1/2 teaspoons minced fresh ginger root (1 teaspoon dried)

1/4 teaspoon crushed red pepper (I add more, we like it spicy)

1 1/2 cups chopped onions

1 pound ground beef

1/2 cup chicken broth

1/3 cup hoisin sauce

1/4 cup soy sauce

1/4 cup dry sherry or beef broth

2 tablespoons cornstarch

16 ounces (1 box) vermicelli or angel hair pasta cooked

2 tablespoons toasted sesame oil

1/2 cup diagonally sliced green onion

Heat a wok or large skillet until hot: add the oil, garlic ginger and pepper flakes. Saute 5 seconds. Add onions and saute till onions are translucent. Crumble in the beef and stir-fry till beef is browned.

In a small bowl combine 1/4 cup chicken broth, hoisin sauce, soy sauce and sherry (or beef broth). Stir into meat mixture. Cover; reduce heat and simmer 10 minutes, stirring once or twice.

Dissolve cornstarch in 2 tablespoons chicken broth. Add remainder of the can of broth to the meat mixture to heat through. Add cornstarch slurry to thicken broth stirring constantly. Add the 2 tablespoons of sesame oil to the bowl of pasta and toss well to coat. Pour meat sauce over top and toss to combine. (I put the bottle of sesame oil on the table because some of us like more than others.)

I took this recipe from a newspaper. It was sent in by Mary Klein, New Bremen, Ohio. It's really delicious, especially if you like apples.

Canadian Apple Pudding

1 cup brown sugar

2 tablespoons margarine or butter

2 tablespoons cornstarch

1/2 teaspoon vanilla

1 cup water

Combine all ingredients. Bring sauce to a boil and boil for a few minutes until slightly thickened.

Make a batter of:

1/4 cup shortening or margarine (I used Crisco grease) and 1/2 cup of sugar. Cream together and add 1 egg and 1/2 teaspoon vanilla. Mix 1 cup flour with 2 teaspoons baking powder and 1/2 teaspoon salt. In a greased 8x12-inch baking dish, slice 8-10 large apples. Spread batter over the apples. Pour or ladle sauce evenly over batter. Bake at 350* for 40-45 minutes.

This recipe is another one given me by Lorraine in Rhode Island. I have no idea where she found it. All I know is I have been using it for many years as a Christmas cookie and everyone loves them.

Austrian Chocolate Balls

Place in separate small bowls 1/4 cup finely crushed walnuts, multicolored sprinkles, and nonpareils, or decorations of your choice. Set aside.

Melt over low heat 2 squares unsweetened chocolate and 1/3 cup margarine or butter. Remove pan from heat. Add 1 cup sugar, 1 egg plus one yolk and 1/2 teaspoon vanilla.

Measure into a bowl 1 1/3 cups flour and 1/2 cup finely chopped nuts of your choosing. (I use walnuts most often.) Stir flour and nuts into chocolate mixture. Lightly grease the palms of your hands with a bit of margarine. Shape cookie dough into 3/4-inch balls/ Place 1-inch apart on a cookie sheet. Bake 8-12 minutes at 350* until firm to the touch. Immediately remove cookies from sheet to a cooling rack. Do not over bake or they will be tough.

Coating for Cookies

1 square unsweetened chocolate

1 tablespoon margarine or butter

1/4 teaspoon vanilla

1 cup powdered (Confectioner's) sugar

2-3 tablespoons milk

In saucepan, melt chocolate and margarine; remove pan from heat. Add remaining coating ingredients.

While coating is warm, dip each cookie in to cover the top and dip in decoration of your choice.

I always make a double batch of these. They are so cool to give as gifts on a pretty little dish. You'll have them begging for more.

Years ago I found a Chicken Chow Mein recipe in a cookbook at the library. It was very good, but not complete enough for me, so I added my touches to it. It's a healthy dish to eat.

My Chicken Chow Mein

In a medium bowl, mix 2 cups chicken broth with 4 tablespoons of low sodium soy sauce. Stir in 4 tablespoons cornstarch and set aside.

Cut 4 large boneless, skinless chicken breast halves in half lengthwise. Slice each place into this slices. Slice 12 - 15 ribs of celery 1/8-inch thick on the diagonal into long strips. Cut 4 medium onions in half, then into thin slice. Mince 4 cloves garlic. Cut a small cabbage in half. Reserve one half for a later recipe. The second half should be cut in half lengthwise again then thinly sliced across.

In a large wok or saucepan, heat 2 tablespoons of oil. When oil is hot, add half the chicken slices and stir-fry till fully cooked and just browning. Remove to large bowl and cook remaining chicken. Add to the other chicken in the bowl.

Into the wok or pan, add 2 tablespoons oil. When oil is hot, add onions and garlic and stir-fry 30 seconds to flavor the oil then add celery and cabbage. Thinly sliced mushrooms can be added here, if you like. Stir-fry 5 minutes then add two cups chicken broth. Bring to a boil, reduce heat and simmer until veggies are softened to your liking. Add 1 can bean sprouts and cook until heated. Stir broth that has the cornstarch and add it. Stir till broth thickens. Add chicken and cook until chicken is hot.

Serve over Chow Mein Noodles you can find in the grocery store or over white rice. (I use Jasmine Rice. We love it.)

This recipe comes from a ladies' magazine. Not sure which one as I didn't mark it. It's really delicious and always a hit at mealtime.

Teriyaki Honey Chicken

1 cut up fryer chicken, or chicken parts of your choice

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup dry sherry or water

1 teaspoon grated fresh ginger or 2 teaspoons ground ginger

2 medium garlic cloves, crushed

Place chicken in a large plastic zipper food bag or large glass baking dish. Combine remaining ingredients in a small bowl then pour over chicken.

turning to coat. Close bag or cover dish with plastic wrap. Marinade in refrigerator at least 6 hours, turning chicken two or three times. Remove chicken from marinade, reserve marinade, and arrange chicken pieces on a foil lined baking pan. Cover chicken with foil. Bake at 350* for 30 minutes. Uncover chicken and baste with marinade. Bake uncovered 35 - 45 minutes, or until done, turning and brushing chicken brushing occasionally with marinade.

Dipping Sauce

Combine equal parts of honey with spicy brown mustard and mix well.

This crust is very good. I have made many pizzas using it. I have no idea where the recipe came from originally.

Pizza Crust

1 package active dry yeast

2 tablespoons lukewarm water

1 cup boiling water

1 1/2 teaspoons salt

2 tablespoons Crisco grease

3 cups sifter flour

Dissolve yeast in the 2 tablespoons warm water for 5 minutes.

In a large bowl,pour boiling water over shortening and salt. Cool to lukewarm; add yeast mixture. Add 1/2 the flour beat until smooth. Add remaining flour; beat until smooth.

Allow dough to rest 10 minutes. Pat dough into a 13-Inch circle for thick crust, or cut in half and pat into 11-inch circles. Spread an even layer of cornmeal on the bottom of two cookie sheets or pizza pans. Let rise in a warm place until double in height.

Spread marinara sauce or your favorite jarred pizza sauce over crust, top with mozzarella cheese and toppings of your choice. Larry likes pepperoni and mushrooms, I like pepperoni and onion. I also like it with sliced meatballs on it .

Bake at 450* 25-30 minutes, or until desired doneness on crust. (We like it lightly golden brown on the bottom.)

This is also good as cheeseburger pizza. Saute 1 medium onion diced small with 2 cloves garlic, minced. Add burger, 1 teaspoon Italian seasoning, and black pepper to taste. Cook till just browned; drain off grease.

Ladle marinara sauce evenly onto crust and dust with dried oregano (not too much); add mozzarella cheese and top with the burger mixture. Bake 25-30 minutes, or until crust is to your liking.

While pizza bakes, brown 4 or 5 strips of bacon till crisp; crumble. When pizza is cooked, remove from oven and top with the bacon and 1 1/2 cups grated American or cheddar cheese. Return to oven till cheese melts. Serve with ketchup and pickles.

This recipe makes 12 muffins. I like to make a double batch to keep some on the freezer.

Cranberry Muffins

1 tablespoon margarine or butter, softened

4 tablespoons margarine or butter melted and cooled

1 cup cranberries, coarsely chopped

2 3/4 cups flour

3/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg, slightly beaten

Preheat oven to 400*. Spread the 1 tablespoon softened margarine into 12 muffin cups; or use paper liners.

Combine flour, sugar, baking powder, and salt; sift into a deep mixing bowl.

Pour milk into flour mixture in a steady stream while beating with a large spoon. When milk is completely absorbed, stir in eggs and 4 tablespoons melted margarine. Add berries and continue stirring until well combined.

Fill muffins tins 2/3 full. Bake for 25-30 minutes until muffins puff up and tops are brown. Toothpick inserted in center should come out clean.

This salad is one Larry taught me how to make. lt's definitely a family favorite. We usually have it with Terriyaki Chicken Wings.

Spaghetti Salad

1 Pound box of Vermicelli pasta cooked according to preference, but not over done.

One bottle Italian dressing (I make and use Good Seasons Italian or Garlic and Herb dressing)

1/3 pound each hard salam, sandwich pepperoni, and imported ham, or whatever kind you like, sliced into strips then diced.

3-4 plum tomatoes, diced, or more if you like

Koshed dill spears sliced into three or four strips lengthwise (depending on size) and then diced to make 3/4 cup

Sweet Sandwich pickles diced to make 3/4 cup

1/2 cup green or black olives diced

In a large bowl layer 1/3 of the pasta with 1/3 of each ingredient. Sprinkle with a little seasoned salt and black pepper and 1/3 the Italian dressing. Repeat layers two more times, ending with dressing. Toss the salad well, making sure the dressing distributes over all the paste:

Refrigerate. To me this salad is best served cold.

Salmon Cakes

Ingredients:

•1 can (16 ounces) salmon

•4 green onions, finely sliced

•2 tablespoons minced fresh parsley

•ground black pepper, to taste

• 2 large eggs, well beaten

• 1 to 1 1/2 cups fine dry bread crumbs

½ teaspoon garlic powder

1 tablespoon mayonnaise

• 3 coconut oil or olive oil

Grated rind of half a lemon 2 tablespoons juice from the lemon

Preparation:

Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in green onion, parsley and pepper. Mix beaten eggs with garlic powder and salmon. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter I used olive oil); add patties. Fry patties slowly on one side; add more oil if needed, turn patties and fry until brown on the other side.

Serves 6.

Balsamic Vinaigrette

Ingredients

•3 tablespoons white balsamic vinegar

•1 tablespoon dark balsamic vinegar

•1 tablespoon Dijon mustard (I used Gulden’s Brown)

•1 garlic clove, minced

•1/2 cup olive oil

•Salt and freshly ground pepper

Preparation

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.

Tartar Sauce

Original recipe makes 1 cup Change Servings

•1 cup mayonnaise

•1 tablespoon sweet pickle relish

•1 kosher dill spear diced small

•1 tablespoon minced onion

•2 tablespoons lemon juice (optional)

•salt and pepper to taste (I used a sprinkle of Seasoned Salt)

Directions

In a small bowl, mix together mayonnaise, sweet pickle relish, kosher pickle and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Wapsipinicon Rhubarb Muffins

Preheat over to 325*

1 1/2 cups brown sugar (not packed)

2/3 cup oil

1 egg

1 cup buttermilk or sour milk (1 tablespoon white vinegar in a cup of whole milk)

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups dices rhubarb

Topping

1/2 cup sugar

1/2 teaspoon cinnamon

1 tablespoon melted butter or margarine

Grease, or line muffin tins.

In a large bowl whisk to combine brown sugar, oil, egg, and buttermilk or sour milk and vanilla.

In a separate bowl combine salt, flour, and baking soda; stir together. Add dry ingredients to liquid mixture blending till just moist. With rubber spatula fold rhubarb into mixture. Place 1/4 cup of batter into 18 muffin tins.

Combine remaining ingredients and sprinkle over batter.

Bake at 325 for 30 - 35 minutes.

Note: 1/2 cup of finely chopped nuts may be folded in with the rhubarb.

Rev's Shepherd's Pie

Potato Topping:

Peel and dice about 3 pounds of potatoes, or more, to your liking. Add to pot of water and bring to a boil. Just before water boils, add a teaspoon or less of salt, and stir. Cook until tender; mash adding butter and milk as usual. To make the potatoes non-dairy for me, I mash the potatoes with olive oil. They are a bit stiffer, but still good.

Meat and Vegetable filling:

1 1/2 pounds ground beef, thawed

2 tablespoons olive oil or butter

1 medium onion diced

2-3 cloves garlic, minced, or one teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 envelope Lipton Onion Soup Mix

2 tablespoons Worcestershire Sauce

1 can cream style corn

1 can whole kernel corn

1 cup frozen peas *

Paprika

Warm the 2 tablespoons olive oil in an 10-inch frying pan. Add the onions and saute for 5-6 minutes. Add the garlic and cook 1 minute longer. Crumble the ground beef into the onion/garlic mixture and cook until well browned. Drain off excess grease from the meat.

Sprinkle meat mixture with the salt, pepper, and onion soup mix. Add Worcestershire Sauce and mix well. Cook, about 7-10 minutes stirring occasionally. Remove from heat.

Place meat mixture in the bottom of an 8X8 inch or 9X11 inch deep sided casserole dish. Spread evenly. Add the creamed corn, then the whole kernel corn, and then the peas, spreading each vegetable in an even layer.

Top casserole gently with the mashed potatoes, spreading them evenly and into each corner to cover the vegetables. Thinly slice ten pats of butter and place randomly over potatoes. Sprinkle with Paprika. Cover with foil.

Place the the Shepherd's Pie on a cookie sheet and bake in a 350* oven for 30 minutes. Remove foil and bake another 5 minutes, or until potatoes become golden. Cool ten minutes. Enjoy!

* You can add a 16-ounce bag of frozen mixed veggies instead of the 2 cans corn and peas.