RECIPES


SEAFOOD EGG ROLLS

25 egg roll wrappers
8 oz. *crab meat
8 oz. *finely chopped shrimp (cooked)
8 oz. *fish (cooked)
{*or any seafood of choice}
1 large chopped onion
1 large diced tomato
4 cloves finely chopped garlic
2 tsp. soy sauce
2 beaten eggs
1/4 cup dried cilantro
1/2 tsp. oil
salt and pepper (to taste)

Heat oil and saute onion and tomato.
Add seafood, garlic, and soy sauce.
Add salt, pepper, and cilantro. Stir thoroughly.
Remove from heat and set aside until cool.
Add equivalent of 1 egg and mix thoroughly.
Place 2-3 tbsp. of mixture and place on wrapper or
follow directions on wrapper package.
Use remaining egg to seal wrapper.
Deep fry in hot oil until brown.
Drain excess oil on paper towel.
Serve with sweet and sour sauce or with banana ketchup.

PANSIT

6 oz. rice sticks (thin noodles)
3 shredded chicken breasts (boiled)
2 tbsp. oil
1 inch finely chopped ginger
1 medium chopped onion
3 cloves minced garlic
3 cups shredded bok choy or cabbage
1/2 tsp. crushed red pepper
2 tbsp. oyster sauce
1 large green minced onion

Boil chicken breasts separately. Shred and set aside.
Cook noodles according to directions on package.
Heat oil and add onions, garlic, and ginger.
Saute for 2 minutes or until brown, stirring occasionally.
Add bok choy, oyster sauce, pepper, and 1/4 cup water.
Add chicken and cook for 2 minutes.
Pour bok choy and sauce over warm noodles.
Garnish with minced green onions and lemon.

PORK BARBECUE (PHILIPPINE STYLE)

1 lb. cubed tender pork loin
1/4 cup soy sauce
5 cloves minced garlic
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 cup tomato ketchup

Mix ingredients in a bowl and marinate overnight.
Thread pork cubes with bamboo skewers.
Place pork skewers on hot grill.
Turn each side until brown or well done.

MOM'S LASAGNA

1/2 lb. ground beef
1/2 lb. bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (6 oz.) tomato paste
1-1/2 cups water
1 cup salsa
2 tsp. sugar
1-2 tsp. chili powder
1 tsp. fennel seed
1 tsp. dried oregano
1 tsp. dried basil
9 Lasagna noodles
1 carton (16 oz.) cottage cheese
4 cups (1 lb.) shredded Mozzarella cheese
3/4 cup grated Parmesan cheese

In a large kettle or Dutch oven, cook beef, sausage & onion
until the meat is browned & onion is tender; drain.
Stir in the next 10 ingredients.
Simmer, uncovered, for 3 hours, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions;
drain & rinse in cold water.

In a greased 13-in. x 9-in. baking dish,
layer a third of the noodles & meat sauce,
half of the cottage cheese, 1/3 of the mozzarella &
1/3 of the Parmesan.
Repeat layers.
Top with remaining noodles, meat sauce, mozzarella & Parmesan.
Cover & bake at 350° for 45 minutes;
Uncover & bake for 20 minutes.
Let stand 20 minutes before cutting.


FESTIVE CRANBERRY SALAD

1 can (14 oz.) sweetened Condensed Milk
1/4 cup Lemon Juice
1 can (20 oz.) crushed Pineapple, drained
1 can (16 oz.) whole-berry Cranberry Sauce
2 cups miniature Marshmallows
1/2 cup chopped Pecans
Red Food Coloring, optional
1 carton (8 oz.) frozen Whipped Topping, thawed

In a bowl, combine milk & lemon juice; mix well.
Stir in pineapple, cranberry sauce, marshmallows,
pecans & food coloring if desired.
Fold in whipped topping.
Spoon into a 13-in. x 9-in. x 2-in. baking dish.
Freeze until firm, 4 hours or overnight.
Cut into squares.
Yield: 12 - 16 servings.


CHICKEN ADOBO

12 chicken pieces (whole drumsticks recommended)
7 cloves of garlic (crushed)
4 tbsp. soy sauce (or more to taste)
ground black pepper
3 cups water
3 tbsp. white vinegar or rice vinegar
4 bay leaves
2 tbsp. sugar (or more to taste)

Put chicken in a saucepan and add vinegar, soy sauce, garlic, bay leaves, sugar, and pepper.
Partly cover and cook over medium-high heat until simmering.
Lower heat to low-medium and keep saucepan partly covered until the chicken is done (about 30 minutes).
Remove the bay leaves and serve over rice.
Serve with beer! :)


CHEESEBURGER SOUP

1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb.)
1/4 cup all-purpose flour
8 oz. processed American cheese, cubed
1-1/2 cups milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain & set aside.
In the same saucepan, saute onion, carrots, celery,
basil & parsley in 1 tbsp. butter
until vegetables are tender, about 10 minutes.
Add broth, potatoes & beef; bring to a boil.
Reduce heat; cover & simmer 10-12 minutes
or until potatoes are tender.

Meanwhile, in small skillet, melt remaining butter.
Add flour; cook & stir 3-5 minutes or until bubbly.
Add to soup; bring to a boil.
Cook & stir for 2 minutes.
Reduce heat to low.
Add cheese, milk, salt & pepper;
cook & stir until cheese melts.
Remove from the heat; blend in sour cream.
Yield: 2-1/4 qts.


HOT GRAPEFRUIT TODDY

2 tbsp. superfine sugar
1 2-in. cinnamon stick
1 tsp. whole cloves
6 cups grapefruit juice

Combine sugar and spices in a saucepan.
Stir in the grapefruit juice and heat slowly.
Pour into 6-ounce mugs.
Makes 8 servings.
House & Garden's Drink Guide





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