Memorial Day Salads Galore!

Edamame Hummus (Ellie Kreiger) *****

2 cups shelled edamame, cooked according to package directions
1 cup silken tofu, briefly drained of excess liquid
1/2 teaspoon salt, plus more to taste
3 cloves garlic
1/4 cup olive oil
1/3 cup lemon juice, plus more, to taste
1 1/2 teaspoons cumin, plus more, for garnish

Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice[, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin. Serves 12

Self-Rising Flour

4 cups flour + 2 teaspoons salt + 2 tablespoons baking powder

Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour.

Self-rising flour is a relatively soft all-purpose flour to which baking powder and salt have been added. Manufacturers suggest using it for biscuits, quick breads, and cookies and eliminating the baking powder and salt called for in the recipe.

Cake Flour

2 min | 2 min prep

2 cups

• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch

1. To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.
2. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.
3. If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

Cake flour, the lowest protein flour, has undergone a special bleaching process (distinct from the process used for other white flours) that increases the flour's ability to hold water and sugar. This means that when you're making baked goods with a high ratio of sugar to flour, the flour will be better able to hold its rise and will be less liable to collapse.

Flour Tips and Substitutions

All-Purpose Flour: 1 cup = 140 grams, 1 cup sifted = 115 grams

Cake Flour: 1 cup = 130 grams, 1 cup sifted = 100 grams

Whole Wheat Flour: 1 cup = 150 grams, 1 cup sifted = 130 grams

Bread Flour: 1 cup = 160 grams, 1 cup sifted = 130 grams

7-Min Frosting (Paula Deen) *****

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frosting for 1 layer cake or approximately 8 to 12 cup cakes

Basic 1-2-3-4 Cake (Paula Deen) *****

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Old-Fashioned Cupcakes

1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 1/2 - 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
4 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook's Note: Add more sugar to get this consistency.

Carrot Cupcakes with Cream Cheese Frosting (Ellie Kreiger) *****

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

Kid Pleasing Juice Recipes

Carrot-Apple-Beet Juice A straightforward favorite, this juice is sweet and tasty. The beet turns the juice a cool purple color that kids love.

Prep: 10 minutes 1 small apple, cored 4 carrots 1/2 medium young beet, cut into wedges (1 cup) Scrub the produce well. Juice the apple first, then alternate juicing the carrots and the beet. Serve chilled or over ice. Makes 1 serving.

Super Green Juice It's hard to get kids to eat spinach and celery, but they won't even notice in this vivid green drink.

Prep: 15 minutes Chill: 30 minutes 1 small handful fresh parsley (about 1/4 cup) 1 cup pineapple chunks 6 cups spinach leaves 1 stalk celery 1 medium orange or tangerine, peeled and seeded Wash veggies. Bunch up the parsley, and push it through the feed tube with the pineapple, spinach, celery, and orange. Cover and chill 30 to 60 minutes or until well chilled. Stir and pour into an ice-filled serving glass. Makes 1 serving.

Veggie Smoothie A vegetable smoothie? It's true. This is a fun way to get growing bodies the nutrition they need.

Prep: 15 minutes 2 cups lightly packed spinach 1 large green apple, cored 1 large banana, peeled, cut into chunks, placed in a food-safe bag, and frozen 1/2 cup milk 1 Tbsp. peanut butter Wash spinach and apple well. Juice the spinach and apple. Pour into a blender. Add frozen banana chunks, milk, and peanut butter. Cover and blend. Serve immediately. Makes 2 servings.

Ginger Ale Adventurous kids will crave this alternative to soda. And so will adults. The combination of parsnips and pears gives it an intriguing and zingy taste.

Prep: 15 minutes 2 medium parsnips 2 medium pears, cored 1-inch thick slice of fresh ginger 16 oz. carbonated water, chilled Juice the parsnips, pears, and ginger. Divide among 4 serving glasses. Add carbonated water. Stir right before serving. Makes 4 to 6 servings.

Miraval Pound Cake with Choc Sauce

Prep/Cook Time: 1 hr 30 min (12 servings)

2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
Pinch sea salt
6 tablespoons unsalted butter, softened
2 tablespoons unsweetened applesauce
1 1/3 cups turbinado raw cane sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup fat-free milk
1/2 cup Fantasy Fudge Sauce, recipe follows
1/4 teaspoon baking soda

Equipment: 9 by 5-inch loaf pan

Spray and flour a loaf pan. Preheat oven to 350 degrees F.

In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.

Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.

Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

Fantasy Fudge Sauce:
1 cup concentrated fruit sweetener or reduced fruit juice
4 tablespoons cocoa powder

Place the sweetener in a medium pot over low heat and reduce by 1/3 until thick.

Mix in the cocoa powder until combined and set aside to cool, (it will foam up). Place in a sealable container and refrigerate until needed up to 2 weeks.

All-In-One Potato Bake

• 4 x potatoes, cut into wedges
• 1 x eggplant sliced
• 1 x onion sliced
• 1 x peppers sliced
• 4 x chicken pieces
• 1/4 cup Kraft Zesty Italian Dressing
• 1/2 cup Kraft 4 Cheese Italiano Shreds

Directions:

1. PLACE potatoes, eggplant, onion and peppers on foil-lined baking sheet. Place chicken on top of vegetables.
2. COAT with dressing. Bake at 450°F for 30 minutes or until potatoes are tender and chicken is cooked through.
3. SPRINKLE with cheese during the last 5 minutes of baking.

Tuna Casserole

• 1 cup frozen peas
• 2 stalks celery, chopped
• 1 can (10 oz) cream of mushroom soup
• 1/2 can milk
• 1 can tuna, drained
• 4 cups cooked elbow macaroni (about 2 cups dry)
• 2 cups grated Kraft Medium Cheddar Cheese, divided

Directions:

1. STIR together peas and celery with soup and milk in a large microwaveable dish. Microwave on HIGH for 10 minutes or until vegetables are tender.
2. ADD tuna, cooked macaroni and 1 cup cheddar cheese.
3. SPRINKLE with remaining cheese and microwave on HIGH for 10 min or until hot and bubbly.

One Pot Chicken

• 1 large stewing chicken, well rinsed
• 2 large onion, chopped
• 2 large carrot, chopped
• 4 stalks celery, chopped
• 4 cloves minced garlic
• 1/2 cup mixed minced fresh herbs, (such as parsley, sage, thyme and oregano)
• 4 cup water
• 4 tbsp butter
• 1/2 cup flour

Directions:

1. Place the chicken, vegetables and water in a cast iron pot or large stew pot. Cover with a tight fitting lid. Suspend just far enough over an open fire to bring the water to a simmer and keep it there. Simmer for one and a half hours. Alternatively place on a burner on a modern stove and do the same.
2. While the chicken cooks make a modern roux with the flour and butter. Melt the butter and stir in the flour until a smooth thick paste forms.
3. In the last twenty minutes of cooking add the herbs. When done carefully remove the chicken and vegetables to a serving platter. To make gravy whisk the roux into the simmering juices that remain. Serve immediately.

French Potato Salad (Flay, Moulton) *****

GRILLED/FLAY VERSION:

2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon and capers and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

BOILED/MOULTON VERSION:

3 cups (2 pounds) potatoes, cooked and peeled
1/4 cup white wine
2 tablespoon tarragon vinegar
1 teaspoon dijon
6 tablespoons olive oil
Salt
Pepper
Parsley

While still warm cut potatoes into 1/4-inch chunks or medium dice. Then whisk together tarragon vinegar, salt, mustard and olive oil. Drizzle vinaigrette over warm potatoes.

Potato Salad (Neelys) *****

Serves 6

5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

Chicken Santa Fe Salad

15 min | 15 min prep

SERVES 4

• 
  

Dressing

• 1/4 cup reduced fat Italian dressing (creamy or regular)
• 1/4 cup chunky salsa (hot or mild)
• 2 tablespoons lime juice

Salad

• 2 cups cooked chicken, shredded
• 1 (15 ounce) can black beans, drained & rinsed (2 cups)
• 1 1/2 cups corn (canned or frozen & thawed)
• 4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
• 4 cups reduced fat tortilla chips, approximately
• 4 teaspoons low-fat sour cream, to taste (or regular)
• 4 teaspoons low-fat cheddar cheese, to taste (or regular)

1. Mix dressing together in a large bowl.
2. Add chicken,beans,corn,and salad greens and toss well to coat.
3. Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
4. Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Curried Chicken Pasta Salad

Serve on your prettiest plates with hot garlic bread for a really special lunch! Cook time is chill time.

by MarieAlice

2½ hours | 20 min prep

SERVES 2

• 2 cups conchiglie (small seashell pasta shapes)
• 3 1/2 cups diced cooked chicken breasts, poached
• 1/2 cup diced celery
• 1/2 cup diced dried apricot
• 1/2 cup sultana raisin
• salt
• 1/4 teaspoon white pepper
• 1/3 cup mayonnaise (use a good quality such as Hellmans, or do as I do and make your own)
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 cup cashews, toasted and chopped

1. Cook the pasta in a large pot of boiling salted water until al dente (about 8 to 10 minutes); drain
2. Run under cool water to chill and drain again
3. In a medium bowl, combine the chicken, celery, apricots, raisins, cooked pasta, salt and white pepper, mixing well
4. In another bowl, combine the mayonnaise, curry powder, cumin, coriander, rice vinegar and sugar; whisking ingredients together
5. Toss this dressing with the chicken mixture
6. Cover bowl and chill for at least 2 hours before serving
7. Serve on chilled plates, sprinkling with the toasted cashews

My Amish Chicken Casserole *****

A casserole for the nights you have to get a good meal on the table in a hurry. I love casseroles that use good ingredients and is a recipe that you can change to your own taste. You could add some other vegetables to this one. I just love the Dutch-Amish recipes.

by Miss Annie

1¼ hours | 30 min prep

SERVES 4 -6

• 8 ounces noodles, cooked (seriously, not more)
  
• 2 cups cooked chicken, cubed
• 2 cups chicken broth (canned is ok)
• 1 cup milk
• 1 (4 ounce) can mushrooms
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup margarine
• 1/3 cup flour
• 1/3 cup grated parmesan cheese

1. Melt margarine, then add flour and stir until smooth.
2. Gradually add milk and broth, then seasonings and mushrooms.
3. Combine chicken, cooked noodles, and prepared sauce.
4. Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
5. Bake at 350º for 35-45 minutes, or until heated thoroughly and top is browned slightly.

Salsa Chicken Soup With Cilantro-Chile Cream *****

45 min | 25 min prep

SERVES 6 -8

• 1 (32 ounce) carton chicken broth
• 1 cup water
• 2 cloves garlic, finely chopped
• 1 (16 ounce) jar salsa (any flavor)
• 1/2 cup long-grain rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 can hominy or 1 1/2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• shredded cheese on top, serve with tortilla chips
  

FOR CILANTRO CHILE CREAM

• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime juice

1. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2. Add salsa,rice,oregano,and salt.
3. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

Chicken Empanadas

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

by Miss Annie

38 min | 25 min prep

8 -9 empanadas, (approx.)

• 1 cup cooked chicken
• 1/2 cup monterey jack cheese, grated
• 1/2 cup cheddar cheese, grated
• 1 can green chilies, chopped or use green salsa
  
• 1 teaspoon minced garlic
• 3 tablespoons minced green onions
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon salt
• 2 frozen pie crusts
• 3 egg yolks
• 2 tablespoons kosher salt
• 1 tablespoon chili powder

1. Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas. Or, moisten chicken with green sauce
   
2. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
3. Place approximately 2 tablespoons of chicken mixture in center of dough circles.
4. Fold each circle in half and crimp edges with a fork.
5. Place on a baking sheet and brush tops with egg yolks.
6. Sprinkle top with mixed salt and chili powder.
7. Bake 12-13 minutes at 400F degrees.
8. Serve warm or at room temperature.
9. Freezes well.
10. I also did a BBQ chicken filling with shredded gouda, a bit of cream cheese and a couple tablespoons of barbecue sauce. Also yummy and good for those who don't do spicy.

Chicken Rice Casserole

Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

by Marie

45 min | 20 min prep

SERVES 4

• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 teaspoon dried thyme or 1/2 thyme and 1/2 rosemary
• 1 cup chicken broth
• 1 cup milk
• 2 cups diced cooked chicken
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• some garlic powder, dried onions
  
• 2 cups cooked rice
• 3/4 cup frozen peas, thawed
• 3 tablespoon dry breadcrumbs
• 3 tablespoon grated parmesan cheese

1. Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme rosemary garlic and onions and cook for 1 minute.
2. Gradually stir in broth and milk, stirring until thick and smooth.
3. Stir in chicken and add salt and pepper; set aside.
4. Grease a 1 1/2 quart shallow baking dish.
5. Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
6. Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
7. Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Sour Cream Chicken Enchiladas

55 min | 10 min prep

SERVES 4

• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup sour cream
• 1 (4 1/2 ounce) can chopped green chilies
• 8 12-inch flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups chopped cooked chicken

1. Heatr oven to 350°F.
2. Spray 13x9 baking dish with cooking spray.
3. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
4. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
5. Spoon remaining mixture onto top of the tortillas and cover pan with foil.
6. Bake 30 to 35 minutes.
7. Remove from oven and top with the reserved cup of cheese.
8. Bake 5 minutes longer, or until cheese is melted.

Egg Foo Young

Our favorites though are turkey and ham, but chicken is great in this as well. Do this by 'feel', you don't want it to be too 'eggy' or the patties will spread too much in the pan. The sauce is really easy to double as the ingredients are all in 'ones'....one cup of broth to one tablespoon of soy sauce to one tablespoon of cornstarch to one tablespoon of water. The original recipe called for lots of canned ingredients but I use fresh when I have the time and inclination. When I do use the fresh, I parboil the bean sprouts and saute the mushrooms a bit, but don't use any oil. I suggest doubling the sauce recipe and serving this with whatever type of rice you like. I've tried doing this in a non-stick skillet with spray on oil but it just doesn't work, the patties fall apart. This freezes really well and I'm adding my tips for that.

1¼ hours | 30 min prep

SERVES 4

• 1 (14 ounce) can bean sprouts
• 1 (7 ounce) can mushrooms
• 1 (8 ounce) can sliced water chestnuts
• 4 green onions, including green parts, chopped
• 1 1/2 cups leftover cooked turkey or ham or cooked chicken, chopped
• 8 eggs
• peanut oil, for sauteing

Sauce

• 1 cup water
• 1 chicken bouillon cube
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon cold water
• cooked rice

1. Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces.
2. Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you've chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and 'scramble' the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won't hold together.
3. Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and 'scooping' the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
4. check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
5. Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to 'seal' the egg mixture so it doesn't run too much.
6. Sauce:.
7. Combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce).
8. Serve the patties over steamed rice, with the sauce.
9. Freezing tips:.
10. This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°F for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!

Maple Sugar-crusted Apple Pie

Makes 8 servings
The flavors of maple sugar, maple syrup, and apples combine in this most American of desserts. Serve it with homemade vanilla ice cream. INGREDIENTS 2 cups all-purpose flour 1/4 cup plus 2 tablespoons maple sugar 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pea-size bits and frozen 2 tablespoons shortening, cut into pea-size bits and frozen 1/4 cup ice water, mixed with a few drops of lemon juice For the Filling: 10 to 12 medium Granny Smith or McIntosh apples, peeled, cored, quartered, and then cut into thirds (10 cups) 1/4 cup sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/4 cup cornstarch 2 tablespoons arrowroot 1/4 cup maple syrup 1 large egg, lightly beaten with 2 tablespoons water
DIRECTIONS FOR PIE DOUGH: Combine the flour, 2 tablespoons of the maple sugar, and salt into the bowl of an electric mixer and turn the machine to its lowest setting. Add the frozen butter gradually and mix for 5 minutes, or until the butter starts to break up. Add the frozen shortening and mix for 2 to 3 minutes more. Drizzle in the ice water, just enough for the dough to start to mass together. Let the dough rest for 10 minutes, form into 2 discs, and refrigerate for 30 minutes. May be made 3 days ahead and refrigerated, covered. Preheat the oven to 400 degrees F. FOR FILLING: In a mixing bowl, combine the apples, sugar, cinnamon, nutmeg, cornstarch, and arrowroot. Add the maple syrup and mix gently. On a floured surface, roll out 1 circle of dough and place in a 10-inch pie pan. Add the apple filling. Roll out the second crust, lay it over the filling, and crimp the edges. Brush the top crust with the egg wash, sprinkle with half the remaining maple sugar, and cut several vents in the crust. Bake the pie for 30 minutes. Reduce the oven temperature to 350 degrees F, sprinkle the remaining sugar over the top crust, and bake for 30 minutes more, or until the apple filling is bubbling. Should be baked and served the same day.
Recipe reprinted by permission of Time/Life. All rights reserved.
Nutrition Information Makes 8 servings - Facts Per Serving: Calories: 474 Fat. Total: 22g Carbohydrates, Total: 69g Cholesterol: 73mg Sodium: 161mg Protein: 5g Fiber: 5g % Cal. from Fat: 42% Fat, Saturated: 0g

Individual Apple Tarts

Serves 4 Flour 1 pound prepared puff pastry, defrosted 4 Golden Delicious apples or other baking apples 2 tablespoons unsalted butter, cut into small pieces 4 tablespoons granulated sugar Confectioners' sugar Whipped cream or creme fraiche for serving

DIRECTIONS On a lightly floured surface, roll the pastry out to a thickness of about 1/8 inch. If the dough gets warm and too soft to handle, slide it onto a cookie sheet and refrigerate for half an hour or until firm. Using a plate or a bowl as a guide, measure four 6-inch disks of pastry, cutting the rounds with the tip of a small, sharp knife. Transfer the cut pastry to 2 parchment-lined cookie sheets. Pierce the pastry with the tines of a fork 6 to 8 times; this will help prevent the dough from rising unevenly during the baking. Chill the dough in the refrigerator while you prepare the apples. The disks can be prepared up to this point and refrigerated for 1 day or frozen for up to a week. Heat the oven to 425 degrees F. Peel, core, and halve in pieces 1/8-inch thick. Remove one sheet of disks from the refrigerator. Lay half the apple slices on the pastry in concentric circles, leaving a 1/2-inch border. Evenly dot the tarts with half the butter, and sprinkle a tablespoon of granulated sugar on each tart. Repeat with the other tray. Bake the tarts in the oven for 30 to 40 minutes, until the apples are browned at the edges and the pastry has turned a rich golden brown. Remove the finished tarts from the oven and cool them on a rack. Serve warm or at room temperature, dusted with confectioners' sugar and topped with a dollop of whipped cream or creme fraiche.

Mexican Green Rice

in 6 c rice cooker (add maybe 1/2 c water for 10 c cooker)

serves 3-4
1 T butter
1/4 small white onion, chopped
1 c long grain white rice
1.5 c water
1/2 t salt
1/2 c minced cilantro

Brown rice cycle - melt butter add onion, cook stirring until soft (5 mins). Add rice water salt and cilantro. S tirr. Close cover and reset for Brown rice cycle. When done, let steam 15 mins and it will keep warm for 1 hour.

Brown Rice

In 10 cup rice cooker:

Serves: 2.....0.75c rice + 1.75 or 2.25c water
Serves: 4.....1.5c rice + 2.5 or 3.33c water
Serves: 6.....2.25c rice + 3.66 or 4.5c water
Serves: 8.....3c rice + 4.66 or 5.33c water
Serves: 10...3.75c rice + 6.5c water
Serves: 12...4.5c rice + 7.5c water

Long and med brown rice take the same amount of water. A little more water for short grain (e.g 1/2 c)

Roasted short-grain brown rice: toast the rice on a cookie sheet at 375 for 10-12 mins, stirring from edges to center. Then cook.

Brown Rice + Miso:
serves 3-4 from a 6 cup cooker (adjust to 10 c cooker)
1.5 T white or yellow miso
2.14 c water
1" ginger root
juice of 1/2 lemon
1 c brown rice
Mash miso with 1/4 c water. Place with remaining water, peeled ginger lump, lemon juice in cooker. Add rice and swirl. Cover and set for Brown Rice cycle. Will keep warm 2 hours. Remove ginger nob.

Naan *****

Submitted by: Mic Rated: 5 out of 5 by 571 members

Prep Time: 30 Minutes Cook Time: 7 Minutes

Ready In: 3 Hours Yields: 14 servings

"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."

INGREDIENTS:

1 (.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten

2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted

DIRECTIONS:

1.	In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.	Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.	During the second rising, preheat grill to high heat.
4.	At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Cauliflower Souffles

Kid Friendly - serves 6

4T butter, divided
1/2 c grate dparm + 2T
2 T flour
1 c whole milk
1/8 t grated nutmeg
1/4 t salt
1# cauliflower, cored, coarsely chopped (4c) and steamed soft
4 large eggs, separated
1/4 t cream of tartar

350 oven. Put whites in fridge. Melt 2 T butter and use pastry brush to paint 6x 8oz. ramekins or 1 7-8c souffle dish then sprinkle with 2 T parm. Melt butter in saucepan on med-low and add flour. Make roux but not brown. Add milk then nutmeg slowly. Reduce to low and cook stirring until thick enough to coat a spoon, about 5 mins. Remove, add salt, remaining cheese, stir until melted. Stir in vegs and yolks into cool sauce). Wait 1 hour. Beat whites on med to foamy about 1 min. Add cream of tartar and cont beating until soft peaks form (3-4 mins). Fold whites into veg mixture getnly but throughy with spatula. Pour into dishes. Bake in middle of oven until puffed and golden, about 30 mins for indiv dishes on cookie sheet and 35 mins for large. Serve immediately.

Cauliflower Potato Hash

Kid Friendly

1/2# sweet turkey sausage
2 T EVOO
3/4# cauliflower cut into small florets (3c)
1 med onion, chopped
1 celery stalk, chopped
1 T butter
s/p
1 idaho potatoes, peeled, boiled, broken into 1" pieces
1/4 t ground cumin

Slit sausage casings and scrape meat into bowl. Heat oil over med and cook meat, stirring about 7 mins. Add vegs (not potatoes), butter, sp, cont cooking until browned. About 30 mins. Add potatoes, cumin and cook 15 mins more.

Pasta, Cauliflower, Bread Crumbs

Kid Friendly
1/4 c EVOO
1 med onion diced small
2# cauliflower, fine chopped
s/p
1/4 c plain dried bread crumbs, toasted in oven until brown
1# pasta, cooked and drained
parmesan grated

Cook onion in EVOO for 15 mins. Add veg, s/p and remaining oil and cont cooking about 15 mins. Stir in bread crumbs and parsley, then pasta, tossing and heat through. Serve with parm on top and extra bread crumbs if desired.

Sticky Rice

In the rice cooker:
2.5 c rice
rinse and soak overnight, place in steamer bowl of rice cooker, wrapped in cheesecloth, make a well in the pile of rice, fill the steamer bowl half way with water, use white rice cycle, half way through pour more water over the rice to make it stay moist.

Instructions that came with Thai Rice Steamer:

Rinse until water comes clear. Soak overnight in water that covers it by 2 inches. Rice should steam in 20 mins. Water in the pot should be only up to the basket. You can use a lid to cover the rice. After steamed, fluff it up by tossing rice from the basket and catching it in the basket or use chopsticks or bamboo tool... rub outside of basket and rice will loosen.

http://importfood.com/stickyrice.html

2 cups sticky rice

Soak the rice in cold water to cover by 2 inches for 3 hours up to overnight.
Drain the rice and transfer to a bamboo steaming basket, or a colander or steaming basket which can be suspended over boiling water. Set aside.

Fill a wok or saucepan with water. Place a rack or tray at least 1 inch above the water, cover the wok, and bring the water to a boil over high
heat. Uncover the wok and place the rice filled steaming basket on the rack over the steam. Cover and reduce the heat to maintain a steady steam, and
cook until the rice is sticky enough to be squeezed into small lumps, about 30 to 45 minutes.

Add boiling water to the pan as needed to maintain the original level.

When the rice is done, turn it out onto a large baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to
help release some of the steam. When the rice is cool enough to touch, gather it into a large lump and place it into a basket or on a serving plate.

Serve hot, warm or room temperature.
======================================

FROM INSTRUCTIONS THAT CAME WITH THE STEAMER:

THAI SWEET COCONUT RICE WITH MANGO DESSERT

Soak 1.5 c rice overnight. Steam in basket. Fluff.

In small saucepan, heat coconut milk sweetend with sugar and lemongrass stalk (mash to bring out flavor). Mix with steamed rice. Amount of milk should be enough to get the rice to a consistency to form little golf balls. Place on platter and pour some coconut milk over the balls. Serve with sliced fresh mango.

===============================
FROM EMERIL

1 1/2 cups Thai sticky rice (khao niao)
1 can (19 ounces) unsweetened coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 mangoes, peeled and sliced
6 sprigs mint

In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.
Inside a wok, place a bamboo steamer and line the steamer with parchment paper. Add enough water to come up just below the bottom steamer rack, 1 to
1 1/2 inches. Bring the water to a boil. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender,
20 to 25 minutes. Remove from the heat and transfer the rice to a bowl.

Open the coconut milk and skim the thick cream from the top into a small saucepan. (Reserve the leftover coconut milk for another recipe.) Add the
sugar and salt to the coconut cream and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour over the rice, mix well,
cover and set aside until liquid is absorbed, about 30 minutes.

Serve at room temperature with mango slices. Garnish with mint sprigs. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours.
Don't refrigerate or the rice will harden.)

=============================
FROM MING TSAI

2 cups sliced shiitakes
3 cups steamed glutinous rice, recipe below
1 tablespoon minced garlic
1 tablespoon minced ginger
Salt and black pepper to taste

In a hot pan, saute garlic and ginger in a little canola oil. Check for seasoning. Add shiitakes and cook until soft. In a bowl, mix hot rice with
shiitakes. Form triangles with hands.

RICE:
1 pound glutinous rice (2 1/4 cups)
1 large banana leaf or cheesecloth

Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with
banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to
pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy.

Thai Bananas in Sticky Rice, "Khao Tom Madt"

In every Thai city and village, the people know and love khao tom mad. It's a vegetarian dish too, so according to our sources it may be impossible to find a Thai person that does not like eating it. Although it's a dessert recipe, this is very filling and could be served as a main course. The black beans are optional.

Ingredients
1 2/3 cups sweet (glutinous) rice
2 cups coconut cream
4 tablespoons sugar
pinch of salt
8 ounces dried black beans
4 small bananas, halved
8 pieces banana leaf or aluminum foil, 6" x 10"

Method
Soak the glutinous rice in water overnight, then drain. If you want to include the black beans soak them overnight also and boil until soft. Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed. Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed. This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let cool.
Put a small amount of rice on a banana leaf and mix with black beans. Place a banana on top, cover with more rice and beans, the fold up the leaf and tie securely. Repeat until all bananas are used up. Steam 15 minutes, cool, unwrap and serve.

Sweet Spicy Green Beans or Asparagus

* 375g green beans, trimmed

* 2 tablespoons soy sauce

* 1 clove garlic, finely chopped

* 1 teaspoon dried crushed chillies

* 2 teaspoons honey

* 2 teaspoons canola oil

preparation method

1. Arrange a steamer basket over a pot of boiling water, and steam the green beans for 3 to 4 minutes.
2. In a small bowl, mix the soy sauce, garlic, chillies and honey.
3. Heat the oil in a frying pan or wok over medium heat. Add the beans and stir-fry for 3 to 5 minutes, then pour in the soy sauce mixture. Continue to stir-fry for 2 minutes, or until the liquid has nearly evaporated. Serve immediately.

Perfect Potstickers - no sesame (Alton Brown)

Prep Time: 50 min

Cook Time:20 min

Serves: 35 to 40 potstickers

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

Nestle - Libby's

Thank you for contacting NESTLÉ® Baking Products.
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