Spring Rolls
Yu-ting “Jenny” Chiu, Bindery Preparation
Filling:
6 oz. ground pork
4 oz. shrimp
1 cabbage (shredded)
4 green onions (well chopped)
3 tbs. Sesame oil
Sauce to marinate the meat:
1 tbs. soy sauce
1 t. cornstarch
Some oil and salt. Set aside.
20 Spring Roll Wrappers
Filling: Marinate the pork with the sauce indicated above for about 30 minutes. Stir-fry all the ingredients of the filling (green onion goes first.)
Wrapping it up: Put one tablespoon of filling on the wrap, about one inch from the edge toward you. Roll twice, then fold right and left side toward center. Continue rolling into a tight roll. Brush the outer edge of the wrap with some water. Seal it up. Deep-fry them till they turn to a “shining” golden color.
back to top
Spinach Quiche
(or other variety)
Leila Kramer, Serials
9 inch pastry crust (uncooked)
2 eggs
2 C evaporated milk
2 C mayonnaise (not Miracle Whip)
2 T flour
1/2 - 2 C grated Swiss cheese
1/3 C green onions
*choice of pkg. cooked/drained spinach w/ mushrooms
Ham w/ American cheese or cheddar?
Broccoli and favorite matching cheese
Use your imagination
Pre-cook crust 3-5 minutes. Lay chosen *choice on crust and pour egg mixture over gently. Cook 40-45 minutes @ 350. If you wish to freeze, cook 30 minutes then freeze and cook the additional 15 minutes when ready to serve. **These can be made in tiny muffin tins or metal cups (from bakery supply places like Shepherds’ ) as great appetizers for parties or wedding receptions.
back to top
Marsha's Breakfast Casserole
Kiersten Honaker, Serials
8-10 slices of bread, cubed
2 cups grated cheese
5-10 sausage links (about 3/4 lb)
4 eggs
2 1/4 cups milk
3/4 teaspoon dry mustard
1 can mushroom soup plus 1/2 cup milk
Put all bread in a 13 x 9 inch pan. Sprinkle with cheese. Arrange cooked, sliced sausage on top. Beat eggs with mustard and 2 1/4 cups milk. Pour over bread, cheese, and sausage. Cover and refrigerate--overnight, if possible. Before baking, pour mushroom soup and 1/2 cup milk over all. Bake uncovered at 300 degrees for 90 minutes.
back to top
Ham Fried Rice
Paoshan Yue, Serials
Make 3 servings of ham fried rice, or 4-6 as part of a meal
Ingredients:
4 cups cold cooked rice
8 ounces cooked ham, chopped
2 eggs (more if desired)
1 green onions, diced
Seasonings (Add according to taste):
Salt
White pepper powder
Sugar
Oil for stir-frying (such as vegetable oil)
Directions:
Beat the eggs lightly with chopsticks, add a dash of salt. Chop the cooked ham and dice the green onions. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other halt the same way. Cut the egg into small square pieces, and save for later. Add oil, stir-fry the rice over medium heat. Add the salt, white pepper power and sugar. Add the ham, green onions, and egg and combine thoroughly.
back to top
Tomato Basil Bruschetta
Leila Kramer, Serials
Olive oil
Balsamic vinegar
1 clove garlic, crushed
3 roma tomatoes
fresh basil to taste, chopped
salt to taste
4 slices of crusty sourdough bread
Dice tomatoes. Toss with vinegar, olive oil, basil leaves, and salt and pepper to taste. Store in air-tight container in refrigerator at least 1 hour before serving to let the flavors mix well. Rub both sides of each slice of bread with crushed garlic and a little olive oil. Toast the bread on both sides until golden brown and well-toasted on the outside. Place toast on platter, drizzle with tomatoes mixture.
back to top
Quiche Lorraine
Leila Kramer, Serials
Pastry for 9 inch pie crust*
12 slices bacon (about 2 lb.)
1 C. shredded Swiss cheese (4 oz.)
1/3 C. minced onion (or green onion)
2 c. whipping cream (or evaporated milk)
4 eggs
3/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne red pepper
Heat oven to 425°. Prepare your favorite pie crust recipe to line a single crust into a 9 inch pie pan. Crisply fry the bacon; drain and crumble. Sprinkle bacon, cheese, and onion in pastry-lined pan. With rotary beater, blend remaining ingredients. Pour into pie pan. Bake 15 minutes. Reduce oven temperature to 300. Bake pie 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let pie stand 10 minutes before cutting. Serve in wedges with fresh fruit on the side for a delicious brunch. (Can do the same tiny muffin tin trick for parties or receptions.)
* An easy single 9 inch sized pie crust recipe to remember is 1 C. flour, 2 C. shortening or margarine, 1/4 C. ice cold water and pinch (1/8 tsp.) salt if made with shortening. You don=t need salt if you used margarine because it=s already salted. For this cut shortening into flour & salt mixture. Add ice cold water and roll out between layers of floured waxed paper. This makes it easy to peel one side off and flip into pie pan.
back to top
Sweet and Sour Pork
Yu-ting “Jenny” Chiu, Bindery Preparation
1 lb. Pork Chunk (cut them into little squares)
2 green onions
5 slices pineapple
1 cup cornstarch
6 cups oil
Sauce to marinate the pork:
½ teaspoon salt
1 tbs. soy sauce
1 tbs. cornstarch
1 tbs. water
1 egg yolk
Sweet and sour sauce:
3 tbs. vinegar
2 tbs. sugar
1 tbs. cornstarch
1 tbs. water
1 teaspoon salt
1 teaspoon sesame oil
1) Marinate the pork with the sauce indicated above for 30 min. 2) Make sweet and sour sauce and set it aside 3) Coat each small pork chunk with the cornstarch and deep-fry them till they turn golden, set them aside 4) Stir-fry green onions, pineapple, and fried pork chunks with sweet and sour sauce.
back to top |
Chuck Wagon Sloppy Joes
Lanell Rabner, Periodicals
2 lbs. ground beef
1 (8oz) can tomato sauce
1 (10oz) can chicken gumbo soup
½ C. chopped onion
¼ C. ketchup
2 Tbsp. brown sugar
¼ tsp. prepared mustard
8-10 hamburger buns, split
Cook ground beef over medium heat until brown – drain. Stir in tomato sauce, soup, onion, ketchup, brown sugar and mustard. Simmer uncovered over low heat for 10 minutes, stirring occasionally. Heat oven to 325°. Wrap buns in tin foil and heat in oven for 15 minutes. Spoon meat mixture onto warm buns. Makes 8-10 servings. Variation: add chili sauce to taste.
back to top
Kalua Pork (Slow Cooker)
Kimberly Ha’o, Serials
3 lbs. pork butt
1 tsp. liquid smoke
1 cup water
3-6 TSBP Hawaiian salt
Pre-washed fresh spinach
Place pork, fat side up, in a 6 quart crock pot. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Stuff as much spinach as possible around the roast. Cover and cook on high for 4-5 hours or on low for 6-8 hours.
back to top
Manapua
Kimberly Ha’o, Serials
Basic yeast dough Ingredients:
5-6 cups flour
1/4 cups sugar
1-3/4 cups warm water
2 TBSP shortening
1 TBSP yeast
Dissolve yeast in water. Add sugar and shortening. Mix in enough flour to make a fairly stiff dough. Knead until smooth. Cover and let rise in warm place for 2-4 hours until double.
Manapua Ingredients:
1 lb. char siu
1 recipe basic yeast dough
Chop char siu into small pieces. Divide dough into 24 pieces, flatten with dough palm of hand. Place one portion filling in middle of dough circle. Pleat edges of circle and press firmly; pleat entire circle in this fashion. Wrap up entire circle and press all edges together to close. Place filled buns on squares of paper and let rise 10 minutes. Arrange buns in a steamer 1/2 inch apart and steam 15-18 minutes over high heat; remove and serve.
back to top
Lone Star Fish Tacos
Leila Kramer, Serials
Serve Lone Star Fish pieces wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo* and Lone Star Cilantro-Jalapeno Mayonnaise** and a squeeze of lime juice.
Fish preparation:
6 T ground dried New Mexico or California chili powder
3 T. salad oil
1/2 tsp. each: pepper, salt, cayenne garlic powder, cumin
2 whole cloves
1 dried bay leaf, broken into pieces
1 pound boned, skinned firm-flesh fish such as halibut, mahi mahi, or rock fish
In large bowl, mix ground dried chilies, oil, pepper, 2 tsp. salt, garlic powder, cayenne, cumin, cloves and bay leaf. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times. Lift fish from marinade and arrange pieces in a single layer in a 9x13 inch pan. Discard marinade. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 2-inch slices, season to taste with salt.
back to top
**Lone Star Cilantro-Jalapeno Mayonnaise
1 3/4 c. mayonnaise
2 T. water
2 T. distilled white vinegar
1 peeled garlic clove
1/2 c. lightly packed fresh cilantro
1/4 tsp pepper & salt to taste
1 rinsed & steamed fresh jalapeno chili (w/ seeds removed)
Combine all ingredients except salt; whirl until smooth. Add salt to taste. Makes about 2 1/4 cups.
back to top
*Lone Star Pico de Gallo
2 cups diced tomatoes
1/2 cup finely diced onion
2 T minced jalapeno chilies
1/4 cup minced fresh cilantro
2 T lime juice
1/2 tsp garlic powder
salt to taste
In a bowl combine all except salt. Add salt to taste. Makes about 2 cups.
back to top
Egg Rolls
(Not as good as Paoshan’s)
Leila Kramer, Serials
3 C chopped celery (I prefer Bok Choy)
1-2 medium sized yellow onions (quartered, sliced length-wise)
1 head nappa cabbage
bean sprouts (optional, I leave them out sometimes)
1/4 C diced cooked ham*
1/4 C diced cooked chicken*
1/4 C diced cooked pork*
white pepper (I used lemon pepper)
garlic powder
egg roll wrappers (one package)
1 egg
1/4 C milk
cornstarch
*I substitute Shrimp &/or fake crab in slightly
larger quantity to make 1 to 11/2 cups- worth
In lightly oiled wok, combine celery, onions, napa, sprouts, ham, chicken and pork. Cover and cook on medium heat, stirring occasionally until vegetables are tender. Drain off liquid. Add white pepper and garlic to taste. Mix well. Combine approx. 1/2 C cornstarch with water and add to mixture. Heat until mixture becomes sticky. Be sure mixture does not scorch. Remove from heat and allow to cool. Lay out egg roll wrappers. Combine egg and mild and apply generously to edges of wrapper. Put 2 generous tablespoons of filling on wrapper and wrap according to pkg. directions. Deep fry until golden brown.
back to top
New Orleans Style Jambalaya
Lanell Rabner, Periodicals
¼ cup cooking oil
½ lb smoked sausage, sliced
½ lb ham, cubed
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped green onions
2 cloves garlic, minced
16 oz can tomatoes, drained, reserving liquid
1 tsp thyme
¼ tsp cayenne pepper
½ tsp black pepper
1 tsp salt
1 cup rice
1 ½ cups chicken stock
1 ½ tsp Worcestershire Sauce
2 lbs. peeled shrimp
In a large, heavy Dutch oven, sauté sausage and ham until lightly browned. Remove from pot. Sauté vegetables in meat drippings until tender. Add tomatoes and thyme, salt and pepper. Cook 5 minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire Sauce to equal 2 ½ cups. Bring to a boil, then reduce heat and simmer with vegetables and rice. Add raw shrimp, ham, and sausage and cook uncovered, stirring occasionally for about 30 minutes.
back to top
|
