PORK FRIED RICE
2 large eggs
2 teaspoons plus 1 tablespoon vegetable oil
6 ounces Chinese Barbecued Pork, store bought or homemade
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tablespoon thin soy sauce
1 teaspoon XO Sauce (optional)
¼ teaspoon salt
¼ teaspoon ground white pepper
Lightly beat eggs. Heat a fourteen-inch flat –bottomed wok or skillet over
medium-high heat until hot but not smoking. Add 2 teaspoons oil and beaten
eggs, and cook 1 to 2 minutes, tilting the pan so that the egg covers the surface
as thinly as possible to make a pancake. When the bottom is just beginning to
brown and the pancake is just set, transfer to a cutting board. Allow pancake
to cool slightly, then cut into ¼-inch wide, 2-inch-long strips. Cut barbecued
pork into ¼-inch dice to make about 1¼ cups.
Add remaining 1 tablespoon oil and rice to wok, and stir-fry 2 to 3 minutes,
breaking up the rice to separate the grains, until it is lightly coated with oil. Add
the diced pork, peas, scallions, and egg strips, and continue stir-frying 3 to 4
minutes, or until rice is beginning to brown slightly. Add soy sauce, XO Sauce,
salt, and pepper, and stir-fry 1 more minute, or until well combined. Serve
1-1/2 pounds chicken breast cubes
2 tablespoons vegetable oil
2 cups diagonally sliced celery
1 16-ounce can bean sprouts, drained
1 10-3/4-ounce can condensed cream of mushroom soup
1 8-ounce can sliced water chestnuts, drained
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1 cup sliced green onions
1/4 cup sliced pimiento
3 cups hot cooked rice
1 3-ounce can chow mein noodles
Cook chicken cubes in oil in large skillet over medium heat until lightly
browned. Stir in celery and cook about 1-1/2 minutes or until tender crisp. Add
sprouts, soup, water chestnuts, soy sauce and pepper. Cook 1 minute longer.
Stir in onions and pimientos. Heat but do not overcook. Spoon over hot rice;
top with noodles.
MUSSELS WITH GARLIC BUTTER
3 lb Fresh mussels, scrubbed
10 tb (1 1/4 sticks) butter
3/4 c Finely chopped shallots
6 lg Garlic cloves, minced
4 tb Chopped fresh parsley
2 tb Fresh lemon juice
1 ts Grated lemon peel
Place mussels in heavy large Dutch oven, cover and cook over high heat
until mussels open, shaking pan occasionally, about 5 minutes. Drain
mussels, reserving liquid. Transfer mussels to bowl; discard any that do
not open. Tent bowl with foil.
Melt butter in same Dutch oven over medium-high heat. Add shallots and
garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley,
lemon juice, lemon peel and reserved liquid from mussels and bring to boil.
Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle
with 1 tablespoon parsley.
Garlic is a perfect partner for the shellfish in this easy starter. Pass a
basket of soda bread to mop all the juices.
DELUXE HOLIDAY FUDGE
PREP: 10 min; COOK: 10 min; CHILL: 2 hr
Makes 6 dozen candies
If you're a lover of lusciously smooth and creamy chocolate fudge, just leave out the nuts and cherries.
For extra chocolate flavor, use creamy chocolate sweetened condensed milk, now available.
1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups)
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup dried cherries or chopped dried apricots.
1. Grease bottom and sides of square pan, 9x9x2 inches, with margarine, or line with aluminum foil.
2. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring
constantly, until chips and marshmallows are melted and mixture is smooth.
3. Stir in vanilla, nuts and cherries. Immediately pour into pan. Cover and refrigerate about 2 hours or
until firm. Cut into 1-inch squares.
Place chocolate chips, marshmallows and milk in 8-cup microwavable measure. Microwave uncovered
on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are melted and mixture can
be stirred smooth. Continue as directed in step 3.
PREP: 10 min; BAKE: 45 min; CHILL: 2 hr
Makes 24 servings
1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup stick margarine or butter,* softened
2 packages (8 ounces each) cream cheese, softened
1 container (6 ounces) Yoplait® Original red raspberry yogurt (2/3
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 1/2 cups raspberry pie filling or topping
1. Heat oven to 325°. Lightly grease bottom of rectangular pan, 13x9x2 inches.
2. Beat cake mix (dry) and margarine in large bowl with electric mixer on low speed until crumbly;
reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan.
3. Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until
blended. Pour into pan. Sprinkle with reserved crumbly mixture.
4. Bake about 45 minutes or until center is set. Refrigerate at least 2 hours before serving. Cut into
2-inch squares; serve with pie filling. Refrigerate any remaining dessert.
High Altitude (3500-6500 ft): Bake 1 hour.
Simple easy recipe:
2 CANS OF CREAM OF CHICKEN SOUP
PACKAGE OF CORN TORTILLIA’S
SMALL CAN OF GREEN CHILLY PEPPERS
ZESTY MEXICAN CHEESE SHREDDED
1 CAN OF WHITE CHICKEN MEAT
Preheat oven to 350 degrees
Heats soup, chicken and finely chopped green chilly peppers (amount depends on how spicy you want it) till hot.
In a casserole dish cover bottom of dish with corn tortillas. Pour enough soup mix to cover, add shredded cheese, add another layer of tortilla’s, soup, and cheese, and continue layering leaving last layer with a generous amount of cheese spread over the top. Cover and bake until cheese is melted.
Simple and very good……From cabinet to table 20-25 minutes…
TAHNYA'S POTATO SOUP
1.50 C Boiling water
3.00 o Diced potatoes
0.50 c Chopped celery
0.25 c Chopped onion
2.00 tb Flour
2.00 c Milk
0.50 lb Chopped velveeta cheese
0.50 ts Salt
1.00 ts Parsley flakes
1.00 ea Cube chicken bouillon
0.00 Dash pepper
Add water to potatoes, celery, onions, parsley, seasonings, and
Cover and cook till tender.
Blend flour and a small amount of milk and then stir into the
Add remaining milk and cook until thickened.
Add velveeta cheese and stir till melted.
CHICKEN SOUP AND DUMPLINGS
CHICKEN SOUP AND DUMPLINGS
12 oz. package of Reames Home Style Egg Noodles (frozen)
8 cups water
6 teaspoons chicken bouillon granules
1 large carrot chopped
1 celery stalk chopped
2 cups cooked chicken - cubed
1 teaspoon parsley flakes
1 2/3 cups reduced fat Bisquick
/3 cup low fat milk
Place water, chicken, carrot, celery in a dutch oven. Bring to a boil.
Add bouillon granules, dissolve. Drop in frozen noodles and stir to
separate. Simmer for 30 minutes. Sprinkle with parsley flakes.
Stir dumpling ingredients until soft dough forms. Drop by spoonfuls
into simmering soup. Cook uncovered for 10 minutes. Cover and
cook 10 minutes more.
STEAK ON A STICK
wooden skewers (soaked in water to prevent burning)
3/4 cup soy sauce
1 tbsp. sesame oil
1 small chopped onion
1 tbsp. minced garlic
1/2 cup sugar
1/2 cup alcohol (wine, beer, whiskey ~ your choice)
2 tbsp. (fresh) ginger
Let meat marinate for approximately 1-2 hours. Prepare the kabobs
on the skewers and grill until done.
NEVER FAIL FUDGE
5 cups Sugar
1 large (12oz)can Evaporated Milk
1/4 lb. Butter or Margerine
12 oz (3/4 of 16 oz jar) Marshmallow Fluff
1 teaspoon Salt
1 Teaspoon Vanila
1 Cup Walnut Meat (if desired)
2 Large (12 oz.) Packages Semisweet Chocolate Pieces
1) Combine the First 5 Igredients in a 4 quart sauce pan. Stir over Low Heat until blended.
2) Bring to Boil over moderate heat, being careful not to mistake escaping air bubbles for boiling.
Then boil slowly. STIRRING constantly for 5 minutes. (to soft ball stage).
3) Remove from heat, stir in the chocolate and vanila and nuts if desired until chocolate is
melted.. Pour into 2 buttered 9 x 9 pans and cool. Yield is approx. 5 pounds.
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