Show-Off Recipes

DRINKS AND DESSERTS

Mock Champagne
Lindsey Dewey

Boil 6 cups sugar with 6 cups water

Add 2 quarts grapefruit juice, 6 quarts gingerale and ice

Egg Nog
Shelly Rigby
2 eggs, well beaten ("fake" eggs work well)
1 can sweetened condensed milk (low or non-fat is available)1 tsp. vanilla1 qt. milk (skim milk is okay)1 c. whipping cream (don't let peak)

Combine eggs, sweetened condensed milk, and vanilla. Slowly add the quart of milk. Fold in the whipped whipping cream. Sprinkle with nutmeg and let chill for several hours before serving.

Turtle Pecan Cheesecake
Sarah d’Evegnee
This recipe is from a cookbook that Eric and I got for our wedding and is one of the first “gourmet” recipes I tried as a newlywed. If the amount of stickiness on this page of the cookbook is any indication of how much we love it, we love it to a positively filthy degree!

 

After ten years of trying out different recipes, it is still my favorite cheesecake recipe.

8 oz chocolate vanilla wafer cookies
¼ cup (1/2 stick) butter, melted
2½ packages cream cheese, softened

1 cup sugar
4 ½ teaspoons flour
¼ teaspoon salt
1 teaspoon vanilla

3 large eggs
2 Tablespoons whipping cream
Caramel Topping (recipe follows)
Chocolate Topping (recipe follows)

1 cup chopped toasted pecans
Preheat oven to 450.

Crush cookies in plastic bag with a rolling pin. Combine cookies and butter and press onto bottom of 9 inch springform pan. Beat cream cheese until creamy and then add sugar, flour, salt, and vanilla; miz well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. Bake 10 minutes,Reduce oven temperature to 200. Continue baking 35-40 minutes or until set. Loosen rim of pan and remove; cool

Drizzle caramel topping over cheesecake in a zig-zag pattern. Drizzle chocolate topping over cheesecake in a zig-zag pattern, but in the opposite direction of the caramel. Sprinkle with pecans. This gets better as it sets, so I would suggest making it at least 12 hours in advance if you can!

If you’re short on time, you can always use pre-made toppings, but if you have the time, these ones are phenomenal!

Caramel Topping:

7 ounces (1/2 bag) caramels
1/3 cup whipping cream

Combine ingredients in small saucepan; stir over low heat until smooth.

Chocolate Topping:

4 ounces sweet baking chocolate
1 teaspoon butter
2 Tablespoons whipping cream

Combine ingredients in small saucepan; stir over low heat until smooth.

Pistachio Cookies

Gennifer Rawlings

These are only "impressive" if you haven't seen the recipe! They're so easy, and they're cute on a platter.

1 Cup Butter, softened

1/3 Cup Powdered Sugar

1 Egg
1 Teaspoon Vanilla
¾ Teaspoon Almond Extract

½ Cup Mini Semi Sweet Chocolate Chips
1 Package (3.4 oz) Instant Pistachio Pudding 

Mix 2 Cups Flour

Cream together butter, sugar, egg, vanilla and almond extract. Add pudding mix, flour and chocolate chips. Mix well.

Roll into 1” balls and press thumb in middle of ball.
Bake 350 ° for 12 minutes or until edge is golden.

Filling:
¼ Cup Butter, softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla
2-3 Tablespoons Milk

Food Coloring

Mix well and put a dollop on the top of each cookie.
Melt ½ Cup semi-sweet chocolate chips. Put in baggie and cut offcorner of bag. Drizzle over cookies.

Dessert is Served
Kelly Eyring

This one is all about presentation.

You'll need a shrimp cocktail cup or a larger bowl with a nesting bowl on top. Fill the bottom bowl half full with water. Color the water with food coloring. Drop small chunks of dry ice in water just before serving. Place cold ice cream or sherbet in nesting dish. Spoon on topping if desired. Nest in top of other dish. Dry ice "fog" will create "OOhs and Ahhs from your guests. 

Try different color combos for holidays. Blue water with vanilla ice cream and strawberry topping for the 4th of July. Black water and orange sherbet for Halloween. Green water and pink peppermint ice cream for Christmas.

Roasted Almonds 

Shelly Rigby
(see eggnog photo above)
Preheat oven 250*

4 c. raw whole almonds

1 egg white

1 tsp. cold water
1/4 tsp. salt
1 tsp. cinnamon

½ c. sugar

Beat egg white and water until light frothy. Do not let peak. Add almonds to eggs and coat really well. Mix the rest of the ingredients. Bake1 hour stirring every fifteen minutes.

MAIN DISHES and APPETIZERS

Chicken Breasts in Phyllo
Christine Gilbert

1 1/2 cup mayonnaise
1 cup chopped green onion
1/3 cup lemon juice
2 cloves garlic, minced

2 teaspoons dry tarragon
12 chicken breast halves, boned and skinned
Salt and pepper
24 sheets phyllo dough
1 1/3 cups butter, melted
1/3 cup freshly grated Parmesan cheese

Combine first 5 ingredients to make a sauce. Lightly sprinkle chicken pieces with salt and pepper. Place a sheet of phyllo on working surface. Quickly brush with melted butter (about 2 teaspoons). Place a second sheet on top of first. Brush with melted butter. Spread about 1 1/2 tablespoons of sauce on each side of a chicken breast (3 tablespoons in all). Place breast in one corner of buttered phyllo sheets. Fold corner over breast, then fold sides over and roll breast

 up in the sheets to form a package. Place in an ungreased baking dish. Repeat with remaining breasts and phyllo sheets.

Brush packets with rest of butter and sprinkle with Parmesan cheese. At this point, the dish may be tightly sealed and frozen. Thaw completely before baking.

Bake at 375 for 20-25 minutes, or until golden. Serve hot.
(These are great to prepare in quantity then frozen until the day you are using them.)

Shrimp Platter Appetizer
Nicole Burt

1 8-oz pkg cream cheese
½ C sour cream
¼ C mayonnaise
2 cans (4 1/2) oz each) broken shrimp, rinsed and drained1 C cocktail sauce
2 C shredded mozzarella cheese
1 green pepper, chopped
3 green onions, chopped
1 large tomato, diced
Combine cream cheese, sour cream, mayonnaise. Spread on a 12-inch glass plate. Scatter shrimp over the cheese layer. Cover cocktail sauce. Then add a layer of shredded mozzarella cheese, a layer of green peppers, and a layer of green onions. Arrange diced tomato in the center. Cover with plastic wrap and chill. Serve with assorted crackers.

Green Goddess Salmon
Kelly Eyring

This is really pretty with the pink salmon and then the green sauce and chopped red tomatoes on top. It sort of looks Holidayish.

1 cup loosely packed cilantro

2 Tbs. chopped parsley
2 Tbs. olive oil
2 Tbs. lime juice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
4 salmon fillets, about 1 1/4 lbs.
2 plum tomatoes, diced

1. Heat oven to 400 F. Line a baking pan with foil, then coat with vegetable cooking spray. Place cilantro, parsley, olive oil, lime juice, salt pepper, and garlic in blender along with 2 Tbs. water. Process until smooth.
2. Place fillets on pan, spoon 1 heaping Tbs. of sauce on each, and sprinkle with tomatoes. Bake 13-18 minutes, until cooked through. Serve with extra sauce if desired. Serves 4


Salmon-in-a-Crust
Maija-Liisa Adams

Lohipiirakka--Finland
Every Finnish hostess has her own version of this fish pie.

1.5 cans salmon
2 T butter
1 T lemon juice
2 T minced fresh parsley
4-5 T dried dill weed
salt and pepper to taste
1 t onion powder
1 1/2 cups cooked rice
3 hard-boiled eggs
1 egg, thoroughly beaten
lots of melted butter:)
Lemon wedges for garnish

Drain water off of salmon, open second can, just scoop out half of it. In a small bowl, mix together with a fork: salmon, lemon juice, parsley, dill and salt and pepper to taste. Refrigerate at least 20 minutes.

Cover a large ungreased baking sheet with parchment paper. Or grease baking sheet; set aside. Shape on end to resemble a fish tail, not less than 6 inches wide. Arrange pastry on prepared baking sheet. Cut pieces of dough scraps to represent fins; press in place. Spread salmon, parsley mixture over pastry within 2 inches of the edge. Drizzle with butter. Now make a layer of rice and drizzle with more butter and sprinkle more dill weed over it. Next make a layer of chopped boiled eggs and again drizzle with butter and dill weed.

Roll remaining half of dough to a 20" x 10" oval. Moisten edges on bottom crust with water. Arrange top crust over salmon layer. Press top and bottom crust, shaping fins and tails. Brush surface with beaten egg.

Preheat oven to 375 degrees. Cut a hole where eye of fish should be. Insert a small ball of dough to keep hole open. With tips of scissors blades, cut top crust to simulate fish scales. These also serve as air vents during baking. Bake 35 minutes or until crust is lightly browned but still pale. To serve, cut in crosswise slices. Serve with melted butter, lemon wedges and Horseradish Mayonnaise. Makes 8 servings.

Cottage-Cheese Pastry
Maija-Liisa Adams

Rahkakuori--Finland
Use this lovely, flaky pastry for sweet or savory pies.

1 cup cold, firm butter
2 c all-purpose flour
1 small-curd cottage cheese
1-2 T ice water, if needed

In a large bowl, cut butter into flour until mixture is crumbly and pieces are about the size of peas. Stir in cottage cheese until mixture forms a crumbly dough. Knead lightly to shape into a ball, adding ice water a few drops at a time, if necessary. Chill 30 minutes before rolling out.

Keeps well in refrigerator if you'll use it within 2 days. It freezes well, so make it ahead of time.

Horseradish Mayonnaise
Maija-Liisa Adams

This is excellent with any cold fish.

1/2 cup whipping cream
1 cup mayonnaise
3 Tbsp. grated fresh horseradish

In a medium bowl, beat cream until soft peaks form. Fold in mayonnaise and horseradish until blended. Refrigerate 15 to 30 minutes for flavors to blend. Makes about 2 cups.

Party this week at Lindsey Dewey's house! Thursday at 7 PM. Bring your best "show-off" recipes!

SPUD CELEBRATION! Our best tater-tasties!

Creamy Potato Casserole
Mindy Sutherland

1 bag (26 oz) frozen hash browns
1 pd ground beef, cooked and drained
½ cup onion, diced and cooked with beef
11/2 c frozen peas
2 c half and half or milk
2 cans cream of chicken soup
1 c shredded cheddar cheese

Heat oven to 350. Place ground beef and onions on bottom of 9x13 pan. Combine soup and half and half and pour on top of beef mixture. Sprinkle cheese on top. Cook for 60-70 minutes until bubbly and browned.


Spudnuts
Maija-Liisa Adams

We used to make these for a Drill Team Fundraiser and this is my Advisor, Jessie Jones's recipe. It brings back so many fond memories and they taste so yummy.

3 1/2 tbsp. dry yeast
1/2 cup warm water
1 c mashed potatoes (instant may be used unless you can taste the difference like I can:)
1/2 cup sugar
4 tbsp oil or shortening
3 tsp salt
2 eggs beaten lightly
2 cups scalded milk
7 cups flour

Dissolve yeast in water. Cream the shortening, sugar, salt, and potatoes together. Add eggs and yeast. Mix well. Then add flour and milk alternating. Let rise. Roll out fairly thick, cut out and let rise again on greased sheets. Fry in deep fat and glaze. You don't want your grease too hot or they will be doughy in the middle.
Glaze:
2 1/2 cups powdered sugar
1/2 cup hot water
1/2 tsp vanilla


Twice Baked Potato Casserole
Julianna Thueson

6 medium unpeeled potatoes, baked
1/4 tsp salt
1/4 tsp pepper
1 pound sliced bacon cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onion

Cut baked potatoes into 1 inch cubes. place half in sprayed 9x13 dish.
Sprinkle half on the salt, pepper, and bacon. Top with half of the
sour cream and cheeses. Repeat layers. Bake uncovered at 350 for 20 min.
or until cheese is melted. sprinkle with onions.


Halibut Chowder
Kelly Eyring

4-6 cups chopped potatoes
2 cups water
1cup chopped carrots
1 tsp season salt
1 tsp salt
½ tsp pepper
2 cans cream of mushroom soup
1 lb bite size halibut
1 tsp minced garlic
1 cup chopped green onion
2 Tbsp butter
1 can canned milk (I use fat free)
8 oz pkg cream cheese (I use 1/3 less fat

1. wash and cut potatoes in small bite size chunks (good with peelings on)
2. wash and dice carrots
3. combine water, potatoes, carrots and seasonings in pan
4. boil until veg are tender 15-20 min.
5. add soup and heat on med
6. cut halibut into small bite sized pieces
7. sauté halibut, garlic, and onions in butter
8. add to soup
9. mix milk and cream cheese in blender
10. add to soup
11. heat until hot not boiling
12. stir constantly or will scorch

This is a rich and delicious soup.


Leek and Potato Potage
(That’s a fancy word for French Soup)
Sarah d’Evegnee

This is a re-creation of Eric’s grandmother, Babonne’s, recipe. It is a d’Evegnee family legacy. We LOVE it and make it for Christmas dinner each year to remember Babonne and her gourmet cooking.

I usually double or triple this recipe so we have enough for our greedy kids.

1/2 cup butter
1 leek, rinsed and sliced
1 small yellow onion, diced
Salt and pepper to taste
2 cups chicken broth
(or chicken stock if you are fancy)
2 teaspoons cornstarch or flour
2 cups Yukon Gold potatoes, peeled and diced
1 cup heavy cream


In a large pot over medium heat, melt butter. Cook leeks and onion in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch or flour into potato mixture and let cook for about one minute. Pour broth into pot and stir well. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Using immersion blender or just your regular boring non-fancy blender, puree mixture to desired thickness (some people like a few small potato pieces , and others like it completely smooth.) Season with salt and pepper before serving. Serve with croutons and more cream on top (that’s how they eat in France) or with a crusty baguette.

Cheesy Chili Pepper Potatoes
Christine Gilbert

About 6 cups prepared potatoes (mashed with butter and milk and still warm)
1-2 cups sour cream
½ lb. grated jack cheese
2 6-oz. cans peeled green chili peppers

Arrange ½ of potatoes in buttered casserole. Top with a layer of sour cream, the chilies and 1/2 of the cheese. Add the remainder of the potatoes and sprinkle with the remainder of the cheese.

Cover and heat for 30 minutes at 350.

Serves 6-8.

Super Easy Short Ribs
Christine Gilbert

These make the perfect accompaniment to the Cheesy Chili Pepper Potatoes

1 Tablespoon olive oil
4-1/4 pounds beef short ribs
2 onions, quartered
1 14 ½ oz. can beef broth
½ cup bottled chile sauce
¼ cup honey
3 Tablespoons Worcestershire sauce
4 garlic cloves, chopped
Chopped fresh parsley

Preheat oven to 350 degrees F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.

Serves 6.

More Asian Recipes!

I've included the edited version of the Massaman curry in the post, which is a lot closer to the way I actually made it.  I had combined a couple of recipes to get what I wanted and then kept tweaking it as I made it to get it to taste how I wanted it to taste. I think this is a reasonable facsimile of what I did.  

Just so you know, Lindsey's recipe wasn't late at all. In fact, the reason I missed it was because it was so incredibly early! Go Lindsey!

Wontons
Lindsey Dewey

1 package (Azumaya) square wonton wraps
1 chicken breast, cooked & chopped
1 ½ TB soy sauce
½ small onion, chopped fine
1 large carrot, grated
1 small zucchini, grated
1 small potato, grated
4-5 mushrooms, chopped fine
1 egg, beaten

Chop all vegetables finely and add cooked, chopped chicken. Sauté in oil and a little garlic. Take out of pan when vegetables are crisp-tender and place in bowl. Add beaten egg and soy sauce. Put about 1 teaspoon mixture in each wonton skin and fold according to package directions. Fry in oil until golden. Drain on paper towels. Serve with Sweet & Sour Sauce.

Sweet & Sour Sauce

1/3 cup chicken broth
1/3 cup red wine or cider vinegar
½ cup packed brown sugar
1 ½ TB cornstarch
dash of garlic powder
1 TB soy sauce
dash of powdered ginger

Combine all ingredients together in a medium saucepan. Cook over medium heat until thickened and bubbly. Serve.

Chicken and Broccoli Stir Fry

Genn Rawlings

Serves 4

 3/4 cup brown rice

 3 tablespoons honey
 2 tablespoons sesame seeds
 2 tablespoons soy sauce
 1 garlic clove, finely chopped or crushed with a garlic press

 2 large egg whites
 1/4 cup cornstarch

 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks (about 10 chicken tenders)
 Coarse salt and ground pepper
 2 tablespoons vegetable oil, such as safflower
 4 scallions, thinly sliced
 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

 Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

 Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat. I DOUBLE THE SAUCE--IT'S A LITTLE DRY IF YOU DON'T

 In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

 Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice. You can serve the broccoli on the side, or mix it with the chicken and sauce and then pour over rice.


Massaman Curry
Sarah d’Evegnee

1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass (You can find this in a tube at Albertson's in the produce section)
1 teaspoon ground ginger
2 teaspoons red curry paste or more if you like it
spicier (I used 3 or 4)
16 ounces chicken broth
2 teaspoons fish sauce
2 tablespoons soy sauce
1 Tablespoon white sugar

2-3 Tablespoons brown sugar (depending on how sweet you like it)

2 teaspoons red chili paste (I used 3 or 4)

2 teaspoons cumin or coriander (whichever one you have)
1 (13.5 ounce) can reduced-fat coconut milk
1-2 chicken breasts, cut in thin slices
horizontally and then cut into 2 inch pieces
OR ½ cup peeled and deveined medium
shrimp OR thinly sliced flank steak
1-2 potatoes, peeled and cut into chunks
with crinkle cutter.
1-2 carrots, peeled and cut into slices with
crinkle cutter.
2 tablespoons fresh lime juice
½ cup unsalted cashews
1/4 cup chopped cilantro
2 green onions, thinly sliced

Bring a pot of lightly salted water to a boil. Add potatoes and carrots. Boil until almost cooked through—about 7-9 minutes.
Heat oil in a large saucepan over medium heat. Add chicken or beef and cook for 5-6 minutes. Stir in garlic, lemon grass, cumin, chili paste, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugars. Add potatoes and carrots. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, lime juice, cilantro, cashews and shrimp (if that was your meat choice). Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
Garnish with green onion and crushed cashews (optional) Serve over jasmin rice.

The next recipe party will be Thursday, October 16th at Mindy Sutherland's house. The theme is "Spud Celebration" in honor of Potato Harvest.

Asian Recipes (September 2008)

Mongolian Beef
Debbie Richards

2 tsp. vegetable oil
1/2 tsp. ginger, minced
1 TBSP. garlic chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup Dark brown sugar
1 cup vegetable oil
1 lb. flank steak
1/4 cup corn starch
2 large green onions

Put the oil in a skillet over med heat. Add ginger and garlic to the pan. Quickly add the soy sauce and water. Dissolve the brown sugar in the sauce, then raise the heat to about medium high and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into thin strips. If you tilt your knife at a 45 degree angle, the strips are wider. Dip the steak into the cornstarch to apply a very thin dusting to both sides. Place the steak on a cookie sheet. Let the beef sit for about 10 minutes.

Heat 1 cup of oil over medium heat until it's hot but not smoking. Add the beef to the oil and saute for just two minutes, or just until the beef starts to darken on the edges. Use a slotted spoon to take the meat out and put it on paper towels. Pour the oil out of the skillet.

Put the pan back over the heat, dump the meat back in. Add the sauce, cook for one minute, then add all the green onions. Cook for one more minute then remove the beef and onions with slotted spoon and put in a serving dish. Leave excess sauce behind.





Slow Cooker Char Siu Pork Roast (Chinese BBQ)
Jenny Nyholm

1/4 cup soy sauce
¼ cup hoisin sacue
3 TB ketchup
3 TB honey
2 tsp. minced garlic
2 tsp. grated peeled fresh ginger
1 tsp. dark sesame oil
½ tsp. five-spice powder
2 lbs. boneless Boston butt pork roast, trimmed
½ cup chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a freezer bag, add pork to bag, and seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using slotted spoon; place on a cutting board and cover with aluminum foil to keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 min. or until sauce thickens. Shred pork with 2 forks; serve with sauce over rice.

Katsudon (Japanese pork chops)
Maria Thomas

1TBSP sugar
1TBSP soysauce
1 C boiling water
sliced onion
porkchops
eggs
flour
crackers
oil

Cut small pieces of pork chop. cover with flour, egg, crushed crackers and deep fry.

Mix together sugar, soy, onion and boiling water. Add pork and cook until juice is absorbed. Pour beaten eggs over the top and cook until eggs are done.

Nasi Lemak
Maija-Liisa Adams

300g long grain rice
2 shallots
2 slices ginger
1/8 tsp fenugreek seeds (halba)
1 tsp salt
375-400 ml coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted

Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Sambal Ikan Bilis: OPTIONAL...He suggests "serve the rice with just the Rendang below", but I'll include it, in case you want to try it.

1 bombay onion
1/2 cup dried ikan bilis (anchovies)
1 clove garlic
2 tbsps tamarind juice
4 shallots
8 dried chillies
Prawn paste (belacan) (Optional)
Salt and sugar to taste

Method
Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chilies. Slice the bombay onion into rings. Heat 2 table spoons oil in a pan and fry the ground ingredients until fragrant.

Add in the onion rings. Add tamarind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.

Beef Rendang (Beef Chunks cooked in coconut milk)

Ingredients:
600g beef topside, cubed

Grind together:
4 tbsp chilli boh
7 shallots
5 cloves garlic
4cm piece ginger
2 onions
4 stalks lemon grass, finely sliced
3cm piece galangal (blue ginger)
1 tbsp cumin powder
1 tbsp fennel powder
1 litre thick coconut milk (extract from four grated coconuts)
1 litre water
1/2 cup kerisik (pounded dry-fried grated coconut)
1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:
1 tsp salt or to taste
1 tsp brown sugar or to taste

Method
Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender. Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

Massaman Curry
Sarah d’Evegnee

1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste or more if you like it
spicier
16 ounces chicken broth
2 teaspoons fish sauce
2 tablespoons soy sauce
1 Tablespoon white sugar

2 Tablespoons brown sugar

2 teaspoons read chili paste

2 teaspoons cumin or coriander (whichever one you have)
1 (13.5 ounce) can reduced-fat coconut milk
1-2 chicken breasts, cut in thin slices
horizontally and then cut into 2 inch pieces
OR ½ cup peeled and deveined medium
shrimp OR thinly sliced flank steak
1-2 potatoes, peeled and cut into chunks
with crinkle cutter.
1-2 carrots, peeled and cut into slices with
crinkle cutter.
2 tablespoons fresh lime juice
½ cup unsalted cashews
1/4 cup chopped cilantro
2 green onions, thinly sliced

Bring a pot of lightly salted water to a boil. Add potatoes and carrots. Boil until almost cooked through—about 10 minutes.
Heat oil in a large saucepan over medium heat. Add chicken or beef and cook for 5-6 minutes. Stir in garlic, lemon grass, cumin, chili paste, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugars. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
Stir in coconut milk, lime juice, cilantro, cashews and shrimp (if that was your meat choice). Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
Garnish with green onion and crushed cashews (optional) Serve over jasmin rice.

Japanese Curry
Christine Gilbert

This is a recipe that Clark learned to make as missionary in Japan. It is a staple in our home. Our kids love it (especially when it is sweet) and it fills all of us up on a cold winters night. The best part is, it is SO easy to make and will be ready even before the rice is finished steaming!

1 chicken breast, ½ lb stew meat or pork: cut into cubes
1 potato: cut into cubes (I don’t peel it but you can)
1 carrot (or a bunch of baby carrots): cut into cubes
1 onion cut into cubes
1 apple cut into cubes
1 S & B pack of curry chopped-up (bought in Asian section of supermarket)
Honey
Brown sugar
Salt & Pepper

In a saucepan, sauté the onion in a little oil. When soft, add the meat and sauté until browned (sprinkle with salt and pepper). When meat is browned, add potatoes and carrots. Add four cups of water, making sure that everything’s covered. Bring to boil then simmer until meat is tender. Skim off any foam that might gather on top of the boiling mixture. Add apples and pack of curry. Stir until the curry has melted and blended well. Continue simmering until thick. Sweeten it up with honey or brown sugar if you want. Serve with rice.

Yaki Udon
Stephanie Fay

Heat :
4 oz veg. oil in wok or skillet

Brown 1 lb chicken breast
1 cup onion

Add
1 cup carrots
1 cup green pepper
1 cup zucchini
1 cup yellow squash
Mushrooms

Cook about 10 min.

Add
1 lb (package) Udon Noodles (back corner of Albertsons by vegetables)

Pour soy sauce over top
add about 3-4 tbls of sugar to taste

Serve immediately
Can try using broccoli or other vegetables

Oyako Donburi (sweet chicken and rice)
Kelly Eyring
Oyako means parent and child which refers to the use of both chicken and egg to make this delicious rice dish. This isn't beautiful, but it is really tasty
Serves about 8

2 chicken breasts
2 medium onions sliced
6 eggs
4 cups cooked sticky rice

1 1/2 cup soy sauce
1 1/2 cup sugar
3 cups water

Put all the seasonings into a 9x13 pan mix well
put in the sliced onions. Cut the chicken into bite sized pieces and add to the pan. Bake at 350 for about 20-30 min or until the chicken is cooked
mix eggs and pour over the mixture in the pan and put back in the oven until the eggs are done
Serve in deeper bowls over rice
If you have nori (sea weed or tasty "laver") cut into small pieces and put on the oyako donburi


Thai Chicken Bowls Mindy Sutherland
8 chicken breasts, cubed 2 cloves crushed garlic ½ cup chopped onion
2 stalks sliced celery
2 t grated ginger root
1 t five spice powder
½ t salt
1 T lemon juice
1 t hot sauce
28 oz chicken broth
1 head cauliflower
Flour or cornstarch
6 T sliced carrots
6 T chopped cilantro

Place chicken in slow cooker. Top with first 6 ingredients listed after chicken. Combine hot sauce and broth and put in cooker. Cook for 5-6 hours on low. Shred cauliflower in processor and microwave for 6 minutes. Thicken sauce with small amount of flour and cornstarch.

Chicken Pad Tai 

Rachel Helfrich

8 oz rice noodles ¼ cup finely chopped peanuts ½ tsp grated lime peel 3 Tbs fish sauce 2 Tbs fresh lime juice 2 Tbs packed brown sugar 4 ½ tsp rice vinegar 1 tsp (or to taste)chili paste 3 Tbs cooking oil 1 lb boneless, skinless chicken breast, cut into bite-sized strips 1 Tbs finely chopped garlic 1 egg, lightly beaten 1 cup fresh sprouts 1/3 cup sliced green onion 2 Tbs snipped fresh cilantro
Place noodles in a large bowl. Add enough hot tap water to cover: let stand for 10 to 15 minutes or until pliable but not soft. Drain well.
Meanwhile, for peanut topping, combine peanuts and lime peel; set aside. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile paste; stir until smooth. Set aside
In a 12-inch skillet heat 1 tablespoon of the oil over medium high heat. Add chicken and garlic: cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg: set aside.
In the same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts: stir fry for 2 minutes. Add fish sauce mixture and chicken; cook 1to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

Pork-Peanut Stir Fry
Caryn Esplin

Cut up 4 pork loin chops (boneless) into strips (2 in x 1/2 in.) and stir fry until done.
Dice/slice and stir-fry your favorite veggies over high heat:1 c. onions, 2 c. mushrooms, 1 c. peppers, 1 c. zucchini, 1 c. carrots, etc. (even peas)
Combine and season with salt, pepper, and Tony Cachera’s seasoning (or any garlicy-onion season-all)
Heat and stir theses ingredients to make a sauce:
1/2 c. pineapple-apricot jam (or peach jam)
1/2 c. peanut butter
1 T. lemon juice or vinegar
1/2 c. honey mustard BBQ sauce
1/2 can cream of mushroom soup
1 can pineapple tidbits with enough of the liquid to make a pourable sauce
Optional: 1/2 c. vinagrette dressing

Pour the sauce over the meat/veggies. Stir it in slightly. Top with mandarin oranges, and peanuts, and voila’!
Serve with warm brown rice

Fortune Cookies
Jann Johnson

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

1. Make Up the Fortunes Ahead of Time
This will give you more time to compose the messages. The strips of paper used should be 3 to 3 1/2 inches long and no more than 1/2-inch wide.
2. Use Cold Baking Sheets
Fortune cookies tend to turn out best when you start with a cold (and greased) baking sheet. Since most recipes make more cookies than can be placed on one 9 X 13-inch baking sheet (the cookies spread out during baking), it’s best to use two baking sheets. That way, you don’t need to wait for the sheet to cool down before baking the next batch of cookies.
3. Cookie Size: Larger is Better
Many fortune cookie recipes call for making a 3-inch cookie. A cookie this size is more difficult to work with and fold than a slightly larger (3 1/2 - 4-inch) cookie. Another plus is that the larger cookie fits snugly into the cup of a muffin tin. This saves you from having to hold the cookie for several seconds after folding, to make sure it keeps its shape. My own preference is to use one level tablespoon of batter to make a 4-inch cookie.
4. Tilt the Baking Sheet to Spread the Batter
The key to making fortune cookies is a batter that is evenly spread out on the baking sheet. This can be difficult to accomplish with a wooden spoon, since the batter tends to stick to the spoon. Carefully tilting the baking sheet in all directions gives better results.
5. Start By Making Only One or Two Cookies
The instant the cookies are removed from the oven, the race begins: you have twenty seconds at most to add the fortunes, fold the cookies in half and then shape them into the standard fortune cookie shape. It’s best to start with one or two cookies – that way, you’re not feeling pressured.
6. How to Tell When the Cookies are Done
The cookies are done when approximately 1/2 inch of the outside is golden and they are easy to lift with a spatula. The middle part of the cookie remains quite light in color.
7. Wear Close Fitting Cotton Gloves
You need to work with the cookies when they first come out of the oven and are still very hot - wearing cotton gloves makes this easier.
8. Be Prepared to Work Quickly
As noted above, you only have up to twenty seconds to work with the baked cookies before they cool down and stiffen too much to be workable.
9. How to Fold and Shape the Cookies
Remove the cookie from the baking sheet with a spatula and flip it over in your hand. Lay the fortune in the middle of the cookie, and hold it there while folding the cookie in half.

Still holding the the folded cookie in both hands, between your thumb and index fingers, pull the ends down over the rim of a glass or a muffin tin, or the handle of a wooden spoon, until the ends meet. The opened side of the fortune cookie should be facing upward, towards you.

Soup Recipes (from the Oct 2007 party)

White Bean Chicken Chili
(Lindsey Dewey)

1 TB olive oil
1 cup water
1 cup chopped onion
1can (14 oz.) artichoke hearts
2 tsp. chopped garlic
1can diced tomatoes
1 ¾ lb. chicken (cut into pieces)
1can diced green chilies
1 envelope taco seasoning
1can white beans, drained & rinsed

Garnish with fresh cilantro, sour cream, tortilla chips and guacamole
Sauté onion, garlic, and chicken in olive oil and taco seasoning. Add remaining ingredients and bring to a boil. Turn down heat and simmer for up to half an hour. Garnish and serve.

Chicken Tortilla Soup.
(Stacy Roach)

1 Tbsp. vegetable oil
2 medium green peppers, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
4 carrots, chopped
1 medium onion, chopped
3 to 4 chicken breast, cut into thin strips
1 (10 oz.) can Ro-tel tomatoes
1 1/2 tsp. cumin (ground)
1 can whole kernel corn (or frozen corn 1/2 the bag)
1/4 c. chopped fresh cilantro
6 c. chicken broth
Juice of 1 lime
Shredded Monetary Jack cheese
Tortilla chips

Heat oil. Add chicken and saute. Add peppers, carrots, onion, and garlic. Cook and stir until onion is soft and chicken is cooked through. Add tomatoes. Reduce heat to medium and cook 5 minutes. Stir occasionally. Add cumin, corn, broth, and cilantro. Heat to boiling. Reduce heat to low and simmer uncovered about 10 minutes. Squeeze in lime juice. Turn off heat. Place broken chips and cheese in bottom of bowl. Ladle in hot soup and serve.

Finnish Rhubarb Soup – Rapaperikisseli
(Maija-Liisa Adams)

Description:
In Finland and other Scandinavian countries, fruit soup is a part of summer and another way to use the fresh fruit of the season. At a Midsummer's Party 2 types of Fruit Soup -- rhubarb and apricot were served. Once in Lappland, a friend served me prune kisseli. I've always made the rhubarb version which has been a family favorite as long as I can remember. I have yet to make the apricot version, but it should be about as simple as substituting which fruit you use in the recipe below. I'll also share the low carb twist we made in substituting from the orginial recipe.

Directions:
Boil 7 cups water,
add 4 cups chopped rhubarb,
add 2 cups Albertson's strawberry jam, (You may add real strawberries instead, but will have to drastically increase the sugar.)
and 1 cup sugar until the rhubarb starts to fall apart.
It's such a soft shade of pink, so if you want it to look darker, add a few drops of red food coloring.

Taste it and add more sugar, if you want it sweeter. Remove from heat and add (2T potato or corn starch stirred into cold water) stirring continually. After it thickens, put it back on heat until it bubbles, then remove completely.

It's a wonderful last course, serving as a delicate and refreshing palate cleanser after a rich dinner...right before you retire to the parlor and bring on buttery pastries and herbal tea. Usually we serve Pulla with it. Serve cold in 6 inch flat soup plates to heighten the effect of the puffs of whipped cream or if you serve it hot try a scoop of vanilla ice cream instead. You may also serve it instead with cream, half & half or milk.

Low Carb Alterations:
Now for the low carb adjustments. Instead of using potato starch only, use part Xanthum Gum. I'll experiment next time to see if it can be used exclusively. Instead of sugar, I used Splenda. Instead of strawberry jam, I used fresh strawberries and drastically increased the cups of Splenda. Someday I'll try agave or estevia as the sweetener instead.

You may also find this recipe at http://maijaliisa.blogspot.com/2007/07/ever-tasted-cold-fruit-soup-kisseli-is.html.


Asian Chicken Soup
(Karen McMaster)

2 cups shredded tofu

2/3 cup shredded chicken

1 tsp. water
Use water, soy sauce and cornstarch to marinate meat with
1 tsp soy sauce
1 tsp cornstarch
6 c. chicken stock or broth

1 1/2 tsp salt

Mix 
4 TBSP Cornstarch with
5 TBSP water and set aside.
2 eggs


3 TBSP soy Sauce

3 TBSP vinegar
3 TBSP shredded green onion

1/2 can bamboo shoots

5-6 mushrooms thinly sliced

Optional: chopped coridander and ginger root (1/2 TBSP Ea.)

1 tsp red pepper
1 tsp sesame oil



Boil chicken stock and salt, add in marinated meat and stir to separate. Add tofu and bring to a boil. Add the cornstarch/ water mixture, stir. When boiling, slowly add eggs in a thin stream; stir lightly. and then add final ingredients, stir.
 Cook Japanese Calrose rice, then you can put some rice in the bottom of your bowl and soup on top, or serve with rice to the side.



Cheese Broccoli Soup
(Shannon Packer)

4 cups cubed potatoes

1 onion, chopped

2 cups sliced carrots

2 cups chopped celery
 3 cups cut-up broccoli


Boil all veggies but broccoli in 2 cups of water for 10 minutes. Add
broccoli and boil for 10 more minutes. Do not drain.

Sauce:
1/2 cup margarine
1 tablespoon flour
2 cups milk
1 pound Velveeta cheese, cubed (I used cheddar)
1 teaspoon dry mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)

In saucepan, melt margarine. Stir in flour. Add milk and cook, stirring
constantly, until thick. Add cheese and other ingredients. Mix until
smooth. Add to undrained veggies and heat together but do not boil.



Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
(Christine Gilbert)

1/2 Cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice

6 tablespoons (3/4 stick) butter)
6 cups finely chopped onions
3 15 oz. Cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned chicken broth

3/4 cup shelled pumpkin seeds (pepitas) toasted

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours (Mexican cream can be made 1 week ahead. Keep chilled)

Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made one day ahead. Cool. Cover and chill. Bring to simmer before continuing.)

Ladle soup into bowls. Drizzle with cream. Sprinkle with seeds.


Cheesy Chicken Chowder
(Shelly Rigby)

3 c. chicken broth
1/4 c. butter

2 c. diced, peeled potatoes
1/3 c. flour
1 c. diced carrots
2 c. milk
1 c. diced celery (optional)
2 c. grated cheddar
 cheese
1 1/2 tsp. salt
2 c. diced, cooked 
chicken
1/4 tsp. pepper
1 can cream of chicken soup


In large saucepan, bring chicken broth to boil. Reduce
 heat and add potatoes, carrots, celery, salt, pepper 
and butter. Cover and simmer until vegetables are
 tender. Melt butter in another pan; add flour and mix 
well. Gradually stir in milk and cook until thickened 
over low heat. Stir in cheese and cook until melted .
Add to broth along with chicken soup.

Chicken and Leek Soup
(Kelly Eyring)

1 pkg Knorr Leek Soup Mix
6 cups water
6 cubes chicken bullion
1/8 teaspoon garlic powder
1 cup wide egg noodles, I add a few handfuls more
1 cup heavy cream
2 cups chicken, cooked and diced

Mix together with a wire whisk the soup mix, water, bullion cubes, and garlic powder. Heat to boiling and add noodles. Reduce to simmer until noodles are just done. Add cooked chicken and heavy cream. I like to serve this with a salad and corn bread. It is easy and fast.

Broccoli Soup
(Debbie Richards)

2 C. water
1 C. shredded carrots
½ C. chopped celery
2 C. broccoli (just in regular size pieces)
1/8 C. chopped onion
1 tsp. salt
8 oz. pkg. cream cheese
2 C. milk
3 Tbsp. butter
3 Tbsp. flour

Combine all but cream cheese, milk, butter, and flour in a pan. Boil for 15-20 minutes. Then add cream cheese (cut it into chunks so it melts faster) and stir until melted and mixed in. Stir in the milk.

In another small pan melt butter and mix with flour. Add to soup mixture. Bring to a boil again to thicken.

Split Pea Soup
(Rachel Helfrich)

3 teaspoons olive oil

6 ounces ham -- diced

3 whole carrots -- sliced

1 ½ whole onion -- chopped

1 large sweet potato -- peeled and cubed

1 1/2 tablespoons garlic -- minced

3 cups chicken broth

1 1/2 cups split peas (a combination of yellow and green looks
pretty)



Heat oil over meduim-high heat. Add ham, carrots, onions, sweet potato and
garlic; cook, stirring, until softened, about 4 minutes

Add broth and split peas and bring to a boil. Reduce heat to low and
simmer, partially covered, until vegetables are tender and peas have broken
down, about 45 minutes. Season with pepper