Spinach/Bacon Quiche

by Michele's maid, Apple

1 pkg. feta cheese

2 sm. sour cream

4 sq. frozen spinach

2 eggs

1 pkg. bacon

1 large onion

1 single pie crust or puff pastry

 

Thaw the spinich squares in microwave until warm through and press the water out.  Saute the spinach, onion, and bacon together.  Mix together the feta cheese, egg, and sour cream in separate bowl.  Combine everything together and pour into a pre-baked single pie crust or puff pastry (weighted down when baking).  Sprinkle yellow cheddar cheese on top.  Bake at 325º for 40 minutes.

Pumpkin Cake

by Amanda Cleavinger/Mali Soderborg

1 can pumpkin (2 cups)
2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Mix together and pour onto greased cookie sheet. Bake at 350 for 20-30 minutes or until knife comes out clean.

*Delicious with cream cheese frosting!

PAN FRIED BREAD

Ingredients:

300g bread flour
60g sugar
4g instant dry yeast
200g warm water

How to:

mix all the ingredients in a bowl
add water in several times to from a smooth and elastic dough
divide the dough into 2 portions
oil two clean bowls, put the dough in and rise until doubled in size
sprinkle flour on the countertop
flatten the dough and shape them as 20cm diameter rounds
rest for 10 minutes
transfer the dough into a pan and flatten again to fit the bottom
no oil is needed for baking this bread
cover and bake in the clean dry pan over medium-low heat
bake for 8 minutes or until both sides are golden

by Sylvia You

Taste of the World

Philippine Deli, by Crisse deJesus

1 - Maja Blanca

coconut milk, evaporated and condensed milk, sugar, corn flour, sweet corn kernels

2 - Pancit Malabon

noodles, cabbage, carrot, pork or chicken

3 - Suman

sticky rice, coconut milk, brown sugar and lemon rind

Mexican Dip, by Margie Solorio

refried beans

smashed avocado seasoned

sour cream w/ a sprinkle of chili powder

chopped up tomatoes

chopped jalapeno (optional)

grated cheese

Layer the ingredients and serve with tortilla chips.

Jab Chae, by Sue Kim

Noodles made out of sweet potato powder, pork strips, green bell pepper, carrot, onion, mushroom

Mix with sauce (soy sauce, sesame oil, sugar, salt, roasted sesame seed)

Yak Sik or Yak Bab, by Sister Lim

Sticky sweet rice, peanuts, dates

Steam together with soy sauce, brown sugar, sesame oil

Chirashi-zushi, by Junko Nagahama

Rice, lotus root, carrot, shiitake mushrooms, sesame, chicken breast

White Sugar, brown sugar, vinegar, salt

Topped with shredded egg, cucumber and carrot

Kleeb lam-duan (Thai flower cookie)

by Kaw Dockum

The recipe below is for a large batch, but it can be reduced, too.

Ingredients

5 cups of flour

2 1/2 cups of powdered sugar

1 1/2 cups vegetable oil

Mix flour and sugar together, then add oil. Knead until well mixed. Divide the dough into smaller bowls and add food coloring by preference. Roll dough into 1/2 inch to 1 inch balls (chill the dough first if it's too soft). Use a sharp knife to slice the ball into 3 or 4 pieces (like the petals of a lam-duan flower). On a greased tray, position the "petals" so their corners touch. Roll a small ball of dough and place in the middle of the petals, like the pistil of the flower. Bake at 350 degrees for 8-10 minutes. Let cool and enjoy!

Optional: Use a Thai dessert candle (tian op) to add fragrance to the dessert. Place the cooled kleeb lam-duan around the edges of a large pot. It is okay to stack them. Place the dessert candle with the desired scent (I recommend jasmine) in the center. Light the dessert candle. (Dessert candles emit smoke but have no flame.) Let sit covered for a few minutes, or longer for a stronger scent, according to preference.

Leche Flan

By the Bacosa Sisters 

Preparation time: 30 minutes

Estimated cooking time: 45 minutes

 

Ingredients:

* 1 cup sugar

* 3/4 cup water

* 1 can (390g) evaporated milk

* 1 can (390g) condensed milk

* 10 egg yolks

* 1 teaspoon of vanilla extract or lemon essence

 

Cooking Instructions:

* In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

* Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square.

* Spread the caramel on the bottom of the moulds.

* Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

* Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

* Cover moulds individually with aluminum foil.

* Steam for about 45 minutes OR

* Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

* Let cool, then refrigerate.

 

To serve:

Run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

 

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Fresh Pumpkin Soup

Serves 6

 

·       3 tablespoons butter

·       1 1/2 onion diced

·       3 carrots peeled and diced

·       1 1/2 apple peeled and diced

·       3 cups fresh pumpkin (roasted and diced, see note below)

·       1 1/2 tablespoons sage leaf

·       4 1/2 cups chicken stock

·       1 1/2 cups cream

·       1 1/2 to taste salt & freshly ground black pepper

Directions:

Prep Time: 20 mins

Total Time: 50 mins

1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.

2.   Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.

3. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

4.   Divide soup among 4 soup bowls and serve immediately.

5.  COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Heidi Gailey

 

Apricot Bars

2 ¼ cups flour

1 ½ tsp baking powder

½ tsp salt

2 ¼ cup QUICK oats

1 ½ cup brown sugar

1 cup Butter

1 cup apricot preserves, jam ( can use raspberry or blackberry too)

 

Combine mix the first 5 ingredients together, cut in the butter until crumbly.  Pat 2/3 of mixture in a ungreased 9X13 inch pan, I like to use glass.  Spread with preserves and then cover with remaining crumb mixture.  Press down lightly bake at 350 degrees for 30-35 minutes.  Cool and cut into bars.

Heidi Gailey

BAKLAVA

by Dannii Purdy

base:
1 box filo(phyllo) dough, defrosted (about 16 oz.)
1 lb. (450g) walnuts, finely chopped
1-2 tsp. cinnamon (depending on how much you like it) sprinkled over walnuts
1/2 cup butter, melted (may need a little more)

syrup:
1 cup water
1 cup white sugar
1/2 cup honey
1 tsp. vanilla extract and/ or 1 tsp. almond extract
(i add a dash of cinnamon and maybe a dash of nutmeg to be fancy)

.in a 9"x13" pan, brush with melted butter then layer in phyllo dough as follows:

2 sheets phyllo, brush with melted butter; 2 sheets phyllo, brush with melted butter; 2 sheet phyllo, brush with melted butter, 2 sheet phyllo, brush with melted butter; sprinkle in half the nut-cinnamon mixture (repeat this three times, the final time with just 6 sheets and no nuts on top)

2+2+2+2 = 8; nuts; 2+2+2+2 = 8; nuts; 2+2+2 = 6 done

.brush top with any remaining butter and then with a sharp knife, cut baklava into squares or triangles BEFORE baking
.bake at 350F/ 176C for 45-50 minutes until crisp and deep golden brown
.while it is baking combine the syrup ingredients in a saucepan and bring to a boil until sugar dissolved, then turn off heat (i do it in a large pyrex measuring cup in the microwave for 3-5 minutes)
.remove baklava from oven and pour syrup over IMMEDIATELY (this will thicken the syrup and infuse it into the baklava). let stand for as long as you can wait for it to cool
.devour :)

*i found walnuts at gourmet market at emporium; phyllo dough at embassy commissary though may also be at gourmet market or villa

Falafel

by Lisa Crawford

Soak overnight, then rub together vigorously to loosen skins, rinse and drain, discarding skins

½ lb (1 c) dry chickpeas

 

Puree in food processor

chickpeas

3 cloves garlic

½ onion

3 green onions

 

Add 

¼ c fresh or 1+ T dried parsley

½ t allspice

1/4 t cayenne (optional)

¾ t salt

pepper

Refrigerate for ½ hour 

Form into slightly flattened balls and deep fry at 350 (med high), drain on paper towels

 

Serve in pita with yogurt sauce, tomato, cucumber, hummus

 

Hummus

by Lisa Crawford

Cook and drain

¾ c dry garbanzo beans/chickpeas

*or a big can precooked

 

Food process with a little olive oil

chickpeas

2 cloves garlic

 

Then add

2 T plain yogurt

2 T tahini (this is white sesame seed paste, available here)

2 T lemon juice (I used lime)

1 t ground cumin

½ t salt (or less if using canned beans)

pepper

Pita Pockets

by Lisa Crawford

makes 12 whole pita pockets

 

1 1/4 cup warm water (110-115 degrees)

1 tablespoon oil

1 teaspoon salt

2 teaspoons sugar

2 3/4 cups whole wheat flour

1/3 cup vital wheat gluten*

1 1/2 teaspoons dry yeast

 

*if you don't have this, just use at least 1 c all-purpose flour and the remaining whole wheat flour to total 3 cups

 

In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

 

Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour).

 

Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 12 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6-inch circle.

 

As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy.

 

Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.) I preheated my pizza stone and baked them on it instead of using the wire racks.

 

Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

 

Cut pita breads in half, or split the top edge, and fill as desired.

 

Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

 

GREEK/ISRAELI SALAD

by Dannii Purdy

2 cucumbers, peeled (or stripe peeled) and cut into chunks
4-6 small roma tomatoes (or 2-3 large tomatoes) cut into chunks
1 small red onion, cut in half then finely sliced into slivers
150g kalamata olives cut into halves
as much feta cheese as you can afford cut into 1/2" cubes (fresh in water or marinated in oil - both are yummy)
olive oil (drizzle over about 2-3 tablespoons)
2-3 tablespoons vinegar (red wine vinegar is great but balsamic vinegar is also yummy)
sea salt and pepper (important to really bring out the flavors - use less if you have a salty feta)
.toss
.eat
*i found the kalamata olives and danish feta cheese at gourmet market at emporium mall

Banana Bread

>
> Alice's maid Kwan's Banana Bread
>
> 1/2 C butter, softened
> 1 C sugar
> 2 eggs, beaten
> 4 banana, large ones
> 3 C flour
> 2 t baking soda
> 1/2 t salt
> chocolate chips, nuts...
>
> 1. cream the butter then add the sugar, beat until smooth
> 2. add beaten eggs in several times and beat
> 3. add mashed banana
> 4. add the dry ingredients and beet until well combined, about 2 minutes
> 5. bake at 360 degree F for 60 minutes, makes 2 loaves

Chocolate Cheese Cupcakes

Bake at 350 F (175 C) for 30-35 minutes. 

Combine in mixing bowl:

2 8-oz pkgs of softened cream cheese

2 eggs

2/3 cup sugar

1/8 tsp salt

Stir in 12-oz package of chocolate chips (1 ½ cups) 

Sift together in mixing bowl:

3 cups sifted flour

2 cups sugar

½ cup cocoa

1 tsp salt

2 tsp soda 

Add:

2 cups water

2/3 cup cooking oil

2 Tbsp vinegar

2 tsp vanilla 

Beat well. 

Fill muffin cups ½ full of chocolate batter.

Top with 1 heaping tsp cream cheese mixture.

Sprinkle with nuts (optional).  Makes 48.

Chewy Oatmeal Cookies

1 ¼ cups firmly packed light brown sugar

¾ cup Crisco Golden All-Vegetable Shortening or ¾ Crisco Golden stick

1/3 cup milk

1 egg

1 ½ teaspoons vanilla extract

3 cups oats (quick or old-fashioned, uncooked)

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup raisins

1 cup coarsely chopped walnuts 

Heat oven to 375 F.  Grease baking sheets.  Place sheets of foil on countertop for cooling cookies.

Place brown sugar, shortening, egg, milk and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and cinnamon.  Add to shortening mixture; beat at low speed just until blended.  Stir in raisins and walnuts.

Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake one baking sheet at a time at 375 F for 10 to 12 minutes or until cookies are lightly browned. 

DO NOT OVERBAKE.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.   

Chewy Oatmeal Cookie Variations

HALF-DIPPED COOKIES – Omit raisins and nuts.  Bake and cool.  Microwave 1 cup prepared chocolate frosting for 20-25 seconds or until smooth and thin.  Dip top half of cookie in frosting.  Lay on waxed paper until set.

FAVORITE CHIP COOKIE – Omit raisins and nuts.  Add 1 cup baking ships to batter.  Bake and cool.

MAPLE WALNUT COOKIE – Omit raisins.  Add 1 ½ teaspoons maple flavoring to dough.  Bake and cool.  Frost top of cooled cookie with mixture of 1 container prepared vanilla frosting and 1 teaspoon maple flavoring.  Garnish with walnut halves.

Chocolate Drop Cookies

Chocolate Drop Cookies   

1 cup sugar 
1/2 cup margarine or butter, softened 
1 egg 
2 ounces melted unsweetened chocolate (cool) 
1/3 cup buttermilk or water 
1 teaspoon vanilla 
1 3/4 cups Gold Medal all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup chopped nuts, if desired 
Chocolate Frosting 
 
Heat oven to 400 F.  Mix sugar, margarine, egg, chocolate, buttermilk and vanilla.  Stir in flour, baking soda, salt and nuts.  Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake until almost no indentation remains when touched, 8 to 10 minutes.  Immediately remove from cookie sheet.  Cool; frost with Chocolate Frosting.  About 4 1/2 dozen cookies. 
 
Chocolate Frosting 
Heat 2 squares (1 ounce each) unsweetened chocolate and 2 tablespoons margarine or butter over low heat until melted;  remove from heat.  Beat in 3 tablespoons water and about 2 cups powdered sugar until smooth and of spreading consistency. 

Debbie's notes:  I add crushed candy canes on top. 
 

Texas Caviar

1/2 yellow onion, chopped fine

1 green bell pepper, chopped fine

1 bunch green onions, chopped fine

1 jalapeno pepper, chopped fine

1 T minced garlic

2-3 fresh tomatoes on the vine, chopped fine

1 (8 oz) bottle zesty Italian dressing (I mixed up my own from a mix with some vinegar, some lime juice)

1/2 tsp ground coriander

1 bunch chopped fresh cilantro

1/2 cup dried black beans, cooked, rinsed, drained (or 1 can)

1/2 cup dried white beans, cooked, rinsed, drained (or 1 can)

1/2 cup wheat (to make into wheat berries)

I cook the dried beans in separate slow cookers, so the white beans don’t look gray, about 8 hours on low or 4 hours on high. You can cook the wheat with the white beans. Then just mix everything, cover and chill in the refrigerator for at least 2 hours before serving. For me, it seemed a little runny still, so I added in some cooked brown rice. Serve with tortilla chips.

Bean Burritos and Corn Bread

Flour Tortillas

Here's the link to the recipe with video tutorials. I used white wheat flour that I grind, but if you just have store-bought whole wheat flour, you may want to do half and half with all-purpose flour.

http://everydayfoodstorage.net/2009/04/21/fresh-homemade-tortillas-food-storage-recipes/food-storage-recipes

"Refried" Pinto Beans

1/2 c dried beans ends up making about the amount in one can from the store

1. Cook beans until well done (you can soak first overnight to reduce cooking time. I do mine in a slow cooker, but on the stove works fine too--just make sure there is always enough water to cover them)

2. In a food processor, process beans, some cooking water (to get desired consistency), some bouillon paste, some taco seasoning, some sour cream. Or, you could try some canned salsa for flavoring.

Fresh Salsa

Mix to taste
-any of the following: diced tomato, diced mango, fresh corn (we boiled it maybe 5 min, but if it is really fresh, raw tastes great)
-chopped green onion
-minced garlic
-chopped cilantro
-lime juice or vinegar
-bit of sugar
-salt
-if you like it a little spicy: a minced fresh chili or some canned diced green chilies, drained

Chill at least an hour before serving.

Corn Bread

Preheat oven to 425

Mix

1 c flour

1 c cornmeal

¼ c brown sugar

1 T baking powder

½ t salt

Mix and then add to dry just until smooth

1 c whole milk

¼ c oil

2 eggs

Bake in greased 9x9 pan at 425 for 20-25 min

I use white wheat flour or sometimes a mix of that and white bean flour, but I think any flour would work. I grind my cornmeal from popcorn, but store-bought cornmeal works just as well. I also sometimes use dry milk and dry eggs, so I can make a lot of batches ahead of time and freeze them in bags and then just add hot water and oil right before cooking.

Guacamole Recipe from Hong Kong

Don't worry if you can't read the images. Just click on the picture, and it will enlarge if for you. This is one of my favorite recipes from my Hong Kong Study Group years.

Focaccia Bread from Alice's St. Patrick Day's lunch

Here are notes from my friend, Sirina, who found the recipe from FoodNetwork and passed it to Joyce, who made us the bread:

You’ll see two rows of ingredients amount, the left being the halved one which I think is a perfect size for four, and the right being the original amount. I normally just top the dough with fresh rosemary, salt, and olive oil. I’ve never tried the original toppings.

The tricks are not to overknead the dough (I personally don’t think you need 10 mins as suggested in the recipe but if you like denser, chewier texture, go full 10 mins) and to slather the bowl and dough ball with a bit more olive oil than you think you’d want.

Cheers,

Sirina

------------------------------------------

Ingredients

• 1 2 teaspoons rapid-rising dry yeast (instant)
• ½ 1 cup warm water
• 1 2 tablespoons sugar
• 1 ¾ -2 3 1/2 to 4 cups flour
• ½ 1 tablespoon coarse salt
• 2 Tbsp 1/4 cup olive oil
• Cornmeal, for dusting

Toppings:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 Kalamata olives, pitted and quartered
• 1/4 cup shredded Parmesan
• 1 tablespoon coarse salt
• Freshly ground black pepper
• 2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 1 or 2 tablespoons of water and add it to the mixture. Pour in 2 Tbsp (or1/4 cup) olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

The MEAT Section

Hi Everyone,

It's a good thing Mary Sue is back here in Bangkok. She reminded me that I haven't yet loaded all of the recipes from the old Bangkok Ward recipe book. She specifically asked for the Meat Section, so sisters--here it is! Keep reminding me and I'll get the whole book on our website! And please keep those delicious recipes coming our way...Jeanne--don't forget that yummy Pumpkin soup, please!

Country Pie

Crust;

1/2 of 8 ounce can tomato sauce 1/4 cup chopped onion

1/2 cup bread crumbs 1/4 cup chopped bell pepper

1 pound ground beef 1/8 teaspoon oregano

1 1/2 teaspoon salt 1/8 teaspoon pepper

Combine all ingredients and mix well. Pat mixture into a 9 inch pie plate and pinch fluting around edges.

filling;

butter 1 1/4 cups minute rice 1/2 teaspoon salt

1 1/2 (8 ounce) cans tomato sauce 1 cup grated cheese

1 cup water

Combine all ingredients except 1/2 cup grated cheese which is reserved for topping. Spoon into pie shell. Cover closely with foil and bake for 25 minutes at 350 degrees F. Uncover and sprinkle with remaining cheese on top. Return to oven and bake, uncovered for 15 minutes. Serve in wedges.

Myrleen Hendrickson

Spaghetti Pie

6 oz. spaghetti 1/2 cup green pepper, chopped

2 tablespoons butter 8 oz. can of tomatoes, chopped

1/3 cup parmesan cheese 6 oz can of tomato paste

2 eggs, beaten 1 teaspoon sugar

1 cup cottage cheese 1 teaspoon oregano

1 pound hamburger 1/2 teaspoon garlic salt

1/2 cup chopped onion 1/2 cup mozzarella cheese

Cook spaghetti, drain. Stir eggs and parmesan cheese into hot spaghetti. Place in bottom of pie plate like crust. Spread cottage cheese on bottom. Brown meat, onion and green pepper. Drain. Stir in tomatoes, paste, sugar, oregano and garlic salt. Heat through. Place in crust. Bake uncovered for 20 minutes at 350 degrees F. Sprinkle mozzarella on top and bake for 5 more minutes.

Myrleen Hendrickson

Tostada Casserole

1 pound ground beef 2 1/2 cups corn chips

2 cups tomato sauce (15 oz.) 1 can refried beans (15 1/2 oz.)

1 envelope taco seasoning mix 1/2 cup shredded cheddar cheese

In skillet, brown ground beef. Add 1 1/2 cup of tomato sauce and seasoning mix, stir-ring to mix well. Line bottom of 11x8 x2 inch baking dish. Combine remaining tomato sauce and refried beans; spread over ground beef mixture. Bake at 375 degrees F. for 25 minutes. Sprinkle with shredded cheese and crushed corn chips. Bake 5 minutes more.

Myrleen Hendrickson

Sloppy Joes

2 pounds hamburger 1 tablespoon vinegar

1 large onion, chopped 1 8-ounce can tomato sauce

4 stalks celery, chopped salt & pepper to taste

1 tablespoon sugar Lots of Ketchup

Brown hamburger and drain grease. Add onion and celery and cook until tender. Add remaining ingredients, adding enough ketchup to make it the right consistency. Let simmer for an hour to blend flavors. Serve on hamburger buns. Serves 12.

Ann Hartman

Chicken Asparagus Stroganoff

1 can cream of chicken soup(undiluted) 1 cup diced cooked chicken

1/4 cup milk 1/4 teaspoon rosemary

1/4 cup sour cream 1/4 cup shredded cheddar cheese

2 cups cooked sliced asparagus Cooked rice or noodles

Grease a 1-quart casserole. Combine soup, milk and sour cream. Pour half the soup mixture into the casserole; top with asparagus, chicken and rosemary. Pour remaining soup over chicken. Sprinkle with cheese. Bake at 350 degrees F. for 30 minutes. Serve with rice or noodles. Yields 4 servings.

Loretta Wolff

Stroganoff

1/4 cup butter 1 clove garlic, chopped

1 lb. ground beef 1/2 teaspoon pepper

1 (8 oz.) can mushrooms 1 can mushroom soup

1 cup sour cream 2 tablespoon flour

Sauté onion and garlic in butter. Add beef and cook until red disappears. Add salt, pepper, mushrooms, flour, and soup. Stir thoroughly and cook slowly for 20 minutes. Add sour cream. Serve over cooked noodles or rice.

Dawn Oswald

Spinach Tortellini with Creamy Mushroom Sauce

1 7-ounce box Spinach Tortellini* 1 teaspoon salt

1/4 cup onion 1/4 cup heavy cream (I often use milk)

3 tablespoons butter freshly ground pepper

1 teaspoon fresh lemon juice 1/4 cup white wine

3 tablespoons flour 1 cup frozen peas

1 cup chicken broth chopped parsley and scallion rings to garnish

Cook tortellini. Meanwhile, in a medium saucepan, sauté the onions and the mushrooms in the butter and lemon juice until tender, but not brown, sprinkle with flour and toss. Add the broth and cream, stirring until the mixture is thickened and comes to a boil. Add the seasonings and wine. Cook an additional minute. Pour sauce over tortellini. Sprinkle with cooked peas, parsley and scallions.

*Any tortellini will do.

Marianne Poulson

Fettuccine With Mushrooms and Toasted Almonds

2 tablespoons coarsely chopped salt

unblanched almonds 2 cups half & half

4 tablespoons butter 1 teaspoon fresh lemon juice

8 ounces mushrooms, sliced 12 ounces fresh or 8 ounces dried fettucine

1 clove garlic,crushed 1 tablespoon chopped parsley



Heat large skillet over low heat; add almonds; toast, stirring until lightly browned, about 2 minutes. Scrape into small dish, reserve.

Melt butter in skillet over medium heat. When foam subsides, stir in mushrooms. Sauté over medium-high heat, stirring until tender and lightly browned, about 10 minutes. Stir in garlic; season with salt.

Add the half & half; heat to boiling. Boil until liquid is reduced by half and sauce is slightly thickened, about 10 minutes. Stir in lemon juice.

Meanwhile, cook fettucine in boiling water until al dente or firm to bite. 2 minutes for fresh noodles and 5-7 minutes for dried; drain.

Toss fettuccine with mushroom mixture, parsley and almonds. Season with coarsely ground black pepper.

Stephanie Roemer

Creole Jambalaya

1 tablespoon shortening 2 1/2 cups water

2 tablespoons flour 1 large onion, chopped

1 pound smoked pork sausage 1 clove garlic, chopped

1/2 cup bell, chopped 2 cups uncooked rice

3 cups raw, deveined shrimp 2 tablespoons Worcestershire sauce

5 cups tomatoes, peeled and diced 1 1/4 teaspoon salt

(sometimes I use Ro-Tel for 1/2 teaspoon thyme

2 out of the 5 cups) 1/4 teaspoon red pepper

Melt shortening in large heavy Dutch oven. Add flour and stir until blended; then add sausage(cut into bite size pieces) and bell pepper. Cook 5 minutes. Add shrimp, tomatoes, water, onion and garlic. Bring to a boil; add rice. Stir in Worcestershire sauce, salt, thyme and red pepper. Cover and simmer for 30 minutes, or until rice is tender. Stir occasionally. Does not freeze! Serves 8.

Tamara Beard

Cream of Taco

clipart by pccrafter.com

1/2 can chopped green chilies 1 can evaporated milk

1 pound hamburger 1 can cream of mushroom soup

6-10 corn tortillas 1 can cream of chicken soup

1 onion 1/2 pound (or more) Long Horn cheese

Brown hamburger. Heat tortillas in oil, not crisp,warm only. Mix remaining ingredients together. Layer tortillas and cheese and soup mixture. Bake at 350 degrees F. for 30 minutes.

Loretta Wolff

Beef Enchiladas

1 pound hamburger 1 can cream of mushroom soup

1/2 onion, chopped 2 green onions, chopped

small can tomato sauce 1 package flour tortillas

1 cup sour cream cheddar cheese, grated

Brown hamburger and onion. Add tomato sauce. Put about 1/3 cup of beef mixture in tortilla and roll up. Place seam side down in 9x13 inch pan. Mix sour cream, soup, and green onions in a bowl and pour over top. Top with desired amount of cheese. Bake at 350 degrees F. for 15 minutes.

Myung Uscharawadi

Rocky’s Hearty Meal

beef, cut in large bite size pieces Lawry’s salt or salt and pepper

flour dried onions, minced (or fresh)

garlic powder garlic, minced

potatoes, peeled, cut in bite size pieces oil

carrots, peeled, cut in long lengths 1/2 cup water

butter or margarine
Coat beef with flour and garlic powder. In a large skillet fry the beef in hot oil at high heat. Brown it thoroughly. Sprinkle with onion, garlic, salt and pepper and pour into a baking pan. Pour water in the skillet to save the flavor of the left over drippings in the pan. Set aside.

In a clean skillet, melt the butter. Mix the potatoes, carrots, salt and pepper. Combine with the beef in the baking pan. Pour the reserved flavored broth and cover. Bake slow at 300 degrees F. until tender.

Sukannika Rock

My Famous Mexican Dish

2 cans chili with beans 1 small chopped onion

1 can chili without beans 1 small bag of plain Doritos

1 cup cooked chicken, shredded (opt.) Grated cheddar cheese (no limit)

Spread Doritos evenly in a baking pan . Then put chicken and onions on top. Set aside.

Mix the chili in a sauce pan on a low heat. Pour over the Doritos and chicken. Sprinkle the cheese on top. Bake at 350 degrees F. for 15-20 minutes or until the cheese is all melted.

Think of the Rocks when you are having the most favorite meal of our family.

Sukannika Rock

White Sauce Casserole, My Style

2 cans cream of mushroom soup Parmesan cheese (sprinkling kind)

some milk to dilute the soup grated mozzarella cheese

ground beef, about a pound or more Lawry’s salt (or your own) and black pepper

chopped onion or dried onion will do Cooked noodles (egg noodles or lasagna)

Brown the ground beef with onion. Add soup and milk. Add salt and black pepper (lots of it). Use the same procedure as you do with lasagna with the sauce first so the noodles won’t stick to the pan. Then noodles and sauce. Sprinkle parmesan and grated mozzarella. Repeat one more layer. If you want to add 1 can of French style mixed vegetables with the sauce and noodles.

“That’s the only way I get my family to eat vegetables.” Sukannika Rock

Sweet and Sour Pork

1 pound pork shoulder, cut into 1 green pepper cut into wedges

bite size pieces 1 celery stick, slice into 1/8 inch slices

1 carrot, sliced diagonally 1 cup pineapple, cubed and drained

batter;

3/4 cup cornstarch 1/4 teaspoon pepper

1/4 cup flour 1/2 cup water

1 teaspoon baking powder 1 egg, slightly beaten

1/2 teaspoon salt
Heat oil to 400 degrees F. Dip pork pieces into batter. Deep fry a few pieces at a time until brown. Stir fry carrot, pepper and celery in wok with small amount of oil until tender crisp. Add pineapple and vegetables to sweet & sour sauce. Pour over fried pork and serve over cooked rice.

sweet & sour sauce #1;

2/3 cup cold water 2 tablespoons cornstarch

1/2 cup sugar 3 tablespoons catsup

2 tablespoons rice or wine vinegar

Measure water first. Dissolve cornstarch in water. Add to other ingredients; cook and stir until it thickens.

sweet & sour sauce #2;

3 tablespoons vinegar 1 tablespoon cornstarch

2 tablespoons soy sauce 3/4 cup pineapple juice

3 tablespoons brown sugar
Mix and cook until thickened.

Lynette Pinvises

Sweet & Sour Spareribs

3 pounds spareribs (cut in serving 1 cup crushed pineapple

size pieces) 1/2 cup catsup

2/3 cup brown sugar, packed 1/2 cup water

2 tablespoons cornstarch 1/4 cup chopped onion

2 tablespoons dry mustard 2 tablespoons soy sauce

2/3 cup vinegar
Spread ribs in a single layer in a shallow baking pan. Brown at 425 degrees F. for 20 to 30 minutes. Drain off fat. In a saucepan, combine all remaining ingredients except salt and pepper. Stir until smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs. Spoon half of sauce over meat and bake for 45 minutes at 350 degrees F. Turn ribs and cover with remaining sauce. Bake for 30 minutes more or until well done.

Janice White

Swiss Steak

Cut 4 to 6 pounds of round steak in nice size serving pieces (about 10).

Blend the following ingredients and pour over meat in 9 x 13 inch pan:

2 cans cream of mushroom soup 1 envelope Lipton onion soup mix

1 can water 2 1/2 tablespoons Minute Tapioca

Cover with foil; seal tight. Do Not Peek! Cooking time: 5 hours at 250 degrees F. You can substitute 1 can of tomato soup for 1 can of mushroom.

Rhea Pitman

Swedish Meatballs

2 pounds hamburger 1 egg

1 chopped onion salt to taste

Combine ingredients. Shape into meatballs and bake at 350 degrees F. for 40 minutes.

sauce;

1/2 bottle chili sauce 2/3 cup apricot/pineapple jam

1/2 jar grape jelly 1/3 cup lemon juice

1/2 bottle ketchup 1/4 cup soy sauce

juice of 1 lemon 1 garlic clove

Mix together all ingredients and heat. Add meatballs.

Marianne Poulson

Swedish Pot Roast (pressure cooker)

Clipart from pccrafter.com

3 pounds pot roast, chuck or brisket 2 onions, sliced

1 teaspoon nutmeg 1 clove garlic, diced

1 teaspoon cinnamon 1/2 cup brown sugar

1/2 teaspoon ginger 1/2 cup vinegar or grape juice

2 teaspoons salt 1 cup water

1/8 teaspoon pepper 4 bay leaves

2 tablespoons cooking oil

Combine nutmeg, cinnamon, ginger, salt and pepper; rub into meat. Heat pressure cooker, add oil and brown meat well on all sides. Add onion, garlic, brown sugar dissolved in vinegar or grape juice, water and bay leaves. Close cover securely. Place pressure regulator on vent pipe and cook for 35 minutes with pressure regulator rocking slowly. *Let pressure drop on its own accord. Liquid may be used for gravy. Serves 6.

* For those without a pressure cooker, cook meat instead in a Dutch oven for 3 to 4 hours.

Myung Uscharawadi

Debbie's Parmesan Chicken (Serves 6)

3-4 chicken breasts (depending on size): Slice in half horizontally to make pieces of equal thickness

6 cups corn flakes
1/3 cup grated parmesan cheese
1 can tomato sauce
1 tsp. Italian seasoning
8 oz. shredded mozzarella cheese (whole milk is best)
1 egg

Preheat oven to 350. Crush cornflakes in bowl using plastic cup. Mix in parmesan cheese. Beat the egg in a separate bowl. Take chicken breast slices one at a time and dip in egg, then cover completely in crumb mixture and place in large Pyrex baking dish. Place in oven for 20 minutes. While baking, mix together tomato sauce and Italian seasoning and simmer in small saucepan on lowest heat, stirring occasionally.

Remove chicken from oven to stove top. Spoon tomato sauce over the top of each piece. Sprinkle generous amount of cheese over each and return to oven for 8 minutes.

Serve with salad, fruit, french bread, and mini pasta mixed with a little butter and freshly chopped parsley. (Also nice with potatoes and parsley, instead of pasta).