(serves 4)
1/4 c butter (margarine)
1 1/2 c diced pork (about 3/4 lb; pork steak works well)
1 c finely chopped onion
1 can bean sprouts, drained
1 c diced celery
1 tsp salt
1/8 tsp black pepper
1 c hot water
Thickening : Mix together…
1/3 c cold water
2 TBSP cornstarch
2 TBSP soy sauce
1 tsp sugar
1) Melt butter, add meat and sear quickly.
2) Add onions and cook five minutes
3) Add celery, salt, pepper and hot water. Cover and cook for five minutes.
4) Add drained bean sprouts. Mix thoroughly.
5) Heat to boiling. Add thickening. Stir lightly and cook five minutes.
Serve with hot rice or Chinese noodles.
Monday, May 12, 2008
Lemon Tart
(serves 8)
9 inch pie crust
2-3 lemons*
4 large eggs
1 c granulated sugar
1/3 c heavy whipping cream
Confectioner’s sugar (optional)
1) prepare and cool crust
2) Grate 1 ½ tsp peel and squeeze 2/3 c juice from the fresh lemons
3) In a medium bowl beat eggs, sugar , lemon peel and juice with whisk until blended. Whisk in cream.
4) Pour into shell. Place on cookie sheet and bake 20 minutes or until center is barely set. Cool completely on wire rack.
Serve at room temperature. Dust with confectioner’s sugar, if desired.
Excellent with chocolate brownie on the side and a scoop of vanilla ice cream on top.
Drizzle with chocolate syrup if you like lemon and chocolate.
* 1 large lemon yields approximately ½ c juice
9 inch pie crust
2-3 lemons*
4 large eggs
1 c granulated sugar
1/3 c heavy whipping cream
Confectioner’s sugar (optional)
1) prepare and cool crust
2) Grate 1 ½ tsp peel and squeeze 2/3 c juice from the fresh lemons
3) In a medium bowl beat eggs, sugar , lemon peel and juice with whisk until blended. Whisk in cream.
4) Pour into shell. Place on cookie sheet and bake 20 minutes or until center is barely set. Cool completely on wire rack.
Serve at room temperature. Dust with confectioner’s sugar, if desired.
Excellent with chocolate brownie on the side and a scoop of vanilla ice cream on top.
Drizzle with chocolate syrup if you like lemon and chocolate.
* 1 large lemon yields approximately ½ c juice
Fiesta Salsa
2 avocados, peeled, pitted and chopped
1 pint grape tomatoes, halved
1 cup frozen corn, thawed
1 (4 oz) can chopped green chilies, drained
1 bunch green onions, chopped
3 tablespoons lime juice
½ teaspoon sugar
Salt and pepper to taste
In large bowl, carefully toss together the avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, salt and pepper.
Refrigerate until ready to serve.
1 pint grape tomatoes, halved
1 cup frozen corn, thawed
1 (4 oz) can chopped green chilies, drained
1 bunch green onions, chopped
3 tablespoons lime juice
½ teaspoon sugar
Salt and pepper to taste
In large bowl, carefully toss together the avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, salt and pepper.
Refrigerate until ready to serve.
Smoked Salmon Tortilla Pinwheels
1 (5 oz) package garlic and herb cheese (Borsin)
1 (8 oz) cream cheese, softened
¼ cup chopped red onion
¼ cup capers, drained
1 tablespoon lemon juice
4 oz smoked salmon
8 (6 to 8 inch) tortillas
Cut salmon into small pieces. Blend together both cheeses until creamy. Stir in red onion, capers, lemon juice and smoked salmon. Divide and spread the filling to cover each tortilla; then roll up jelly roll style. Place seam down on a tray and refrigerate until well chilled. Cut each roll into pinwheels about 3/8 inch thick.
This recipe is very easy and looks like you spent all day. Give it a try.
1 (8 oz) cream cheese, softened
¼ cup chopped red onion
¼ cup capers, drained
1 tablespoon lemon juice
4 oz smoked salmon
8 (6 to 8 inch) tortillas
Cut salmon into small pieces. Blend together both cheeses until creamy. Stir in red onion, capers, lemon juice and smoked salmon. Divide and spread the filling to cover each tortilla; then roll up jelly roll style. Place seam down on a tray and refrigerate until well chilled. Cut each roll into pinwheels about 3/8 inch thick.
This recipe is very easy and looks like you spent all day. Give it a try.
Twice-Baked Potato Casserole
8 medium baking potatoes - about 4 pounds
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.
1 (8-ounce) package of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.
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