December 2011 Dishes

Side Dish:  Janice
Nutty Quick Bread
Source:  Allrecipes.com
Prep Time:  50 min.
Serves:  24

Ingredients:

2 cups 1% buttermilk
1 cup Grape-Nuts cereal
1 egg, lightly beaten
3 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Directions:

In a bowl combine the buttermilk and cereal; let stand for 10 minutes.  Add egg.  Combine the dry ingredients; stir into cereal mixture just until moistened.  Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Comments:
Janice:   I really loved this bread.  It does give the feeling that it has nuts in it.  It is very much like a sweet bread.  I think this bread would compliment a lot of meals.  It is very tasty and is good with your favorite spread like butter, peanut butter, etc.

Tammy:  This was a good bread.  Mild flavor and very dense.  Was great with some melted butter.  Mom always surprises me with her recipes.  I look at the recipe and think, "That does not sound good," but usually I am proven wrong.  Good job Mom!

Melissa:  Yeah, I agree with Sis...this recipe did not sound good at all.  And for Mom being such a picky eater, I was very surprised she would pick this one.  But yes, it turned out pretty darn good.  Super yummy with some butter and a little bit fills you up. Mom's dish was a hit.

Main Dish:  Tammy
Turkey Tetrazzini
Source:  Every Day Food Magazine
Prep Time:  30 min.
Serves:  4

Ingredients:

8 oz. linguine pasta, broken in half
3/4 lb. boneless, skinless turkey breast, cut into 1/2-inch chunks
Salt and pepper
6 tbsp. butter
8 oz. small whit mushrooms, quartered
1 tbsp. chopped fresh thyme
3 tbsp. flour
2 cups milk
1 cup chicken broth
1 cup grated Parmesan cheese
1 cup frozen peas and carrots

Directions:

1.  Preheat the oven to 400 degrees.  Grease 9-by-13-inch baking dish.  Cook the pasta according to package directions until just barely al dente; drain.
2.  Meanwhile, season the turkey with salt and pepper.  In a large skillet,heat 1 tbsp. butter over medium-high heat.  Add the turkey and cook until browned, 1 to 2 minutes.  Transfer to a bowl.
3.  Add 2 tbsp. butter to the skillet.  Add the mushrooms and thyme; season with salt and pepper.  Cook until the mushrooms start to soften, about 3 minutes.  Transfer to the bowl with the turkey.
4. Melt the remaining 3 tbsp. butter in the skillet.  Whisk in the flour and cook for 1 minute.  Whisk in the milk and broth and bring to a boil, then simmer for  to 3 minutes to thicken. Stir in 1/2 cup Parmesan and the peas and carrots.  Season with salt and pepper.
5.  Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine.  Transfer the pasta mixture to the prepared baking dish.  Sprinkle with the remaining 1/2 cup Parmesan cheese.  Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if you're planning on freezing this for later.)

Comments from Tammy:  Well, first of all this recipe was called Turkey Tetrazzini, yet when I got back from the store, I realized I had bought chicken instead.  I don't think that was a big factor.  I had really high hopes for this recipe, yet it wasn't quite as flavorful as I wanted it to be.  It was a little bland.  Definitely add a little more salt to the recipe and top each serving with some extra Parmesan cheese and it is really good.  Not sure if I will make this one again.


Lissa: This recipe was interesting, because it seemed like a whole lot of steps for not too much flavor at all.  I'm not sure if people actually cook the dishes in the recipes they make or they just throw it together and make it sound good.  But anyways, probably not something I would make cuz it's too many steps lol.


Janice:  I really enjoyed this dish.  It was made with chicken this time instead of turkey, but it was very delicious.  It was even better with a little more Parmesan added after the fact.  I will definitely make this dish.

Dessert:  Melissa
Chocolate Toffee
Source:  Heavenly Chocolate Recipes
Prep Time:  30 min.
Serves:  12

Ingredients:

1 cup sugar
1 cup butter (2 sticks)
1 6 oz. package chocolate chips
1 cup chopped pecans

Directions:

1.  In heavy saucepan, combine sugar n butter.  Cook until toffee reaches hard-crack stage.  Pour onto sprayed baking sheet.
2.  Melt chocolate in double boiler spread over toffee.
3.  Sprinkle with pecans and press pecans into chocolate. Chill briefly to set chocolate.  Break into pieces.

Comments:

Melissa: Oh man! What can I say??? I've always wanted to make a delicious toffee and this made my mouth water the whole time making it...BUT! Just wasn't good at all.  I was so disappointed.  It took a lot of time and I really had no clue what I was doing...the recipe wasn't descriptive enough for a beginner like me.  I like it when recipes put a label on them like "beginner" "amateur" "pro" lol.  We'll, the very next day, Mom bought a candy thermometer...so I shall have to try again sometime.


Tammy:

Janice:  Lissa was very disappointed with the way the toffee came out.  This recipe did not give a lot of instructions.  It needed to give a lot more than it did.  For novices such as us, we need step-by-step instructions.  It did not say how long to cook it an I think that may have been some of the confusion.  But in the end, the toffee tasted fine.  I like it.

Halloween

Lissa

Main Dish:  Candy Corn Quesadillas

Source:  Tasteofhome.com

Prep Time:  25 min.  Cook:  10 min.

Serving Size:  24

Ingredients:

1 rotisserie chicken, cut up

1 jar (15 ounces) salsa

1 cup frozen corn, thawed

1/4 cup barbeque sauce

1/2 tsp ground cumin

1/2 cup butter, melted

8 flour tortillas (10 inches)

1 jar (15-1/2 ounces) salsa con queso dip, warmed

4 cups (16 ounces each) shredded Mexican cheese blend

2-2/3 cups crushed nacho tortilla chips

1/2 cup sour cream

Directions:

1.  In a large sauce pan, combine the first five ingredients; heat through.

2.  Brush butter over one side of each tortilla.  Place one tortilla buttered side down, in a large skillet.  Spread with 1 cup chicken mixture; top with another tortilla, buttered side up.  Cook over medium heat for 1-2 minutes or until bottom is lightly browned.  Flip.

3.  Spread 1/2 cup queso dip over top of quesadilla.  Sprinkle cheese around outside edge.  Cover and cook for 1-2 minutes or until cheese begins to melt.  Remove to a cutting board.  Sprinkle chips over middle of quesadilla.  Spoon a dollop of sour cream into the center.

Comments:

Lissa: Yum!  These were obviously pretty simple, but they were fun none the less.  They were best right off the grill because they were crunchy - when they sat too long, the queso soaked into the tortilla and it  became mushy.  I really loved the chicken filling and used the left overs several days after in burritos and tacos.  I would consider this a success for having several months off for my wedding and Alaskan adventure.  I was so excited to be cooking with real utensils again :)

Janice:  I enjoyed these quesadillas very much.  They really did look like a candy corn.  They were very tasty.  I would not hesitate to make these.  They are really good hot and crispy.  They need to be eaten soon after taken out of pan because they tend to get soggy of they have set for a long period of time.  The sour cream just adds that much of a taste enhancer to them.  I loved them.

Tammy: These were so very delicious.  Eat them right off of the pan and you will not be disappointed.  They don't make the best left overs so make sure you eat them all that night :)  The chicken mixture in the middle will be great for any tacos or quesadillas too.  Yummy!  Good Job Sis!!!

Tammy

Main Dish:  Tex Mex Black Bean Dip

Source:  Allrecipes.com

Prep Time:  10 minutes

Servings:  15

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 tsp vegetable oil

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup fresh corn kernels

2/3 cup chopped tomatoes

1/2 cup mild picante sauce

1 tsp chili powder

1/2 cup shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

1 tbsp fresh lime juice

Tortilla Chips:

1. Use halloween cookie cutters to cut shapes out of flour tortillas

2. Spray with cooking spray

2. Sprinkle with salt

3. Bake 5-7 minutes at 350 degrees until edges are brown.

Directions:

1.  Place black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.

2.  In a medium size frying pan, heat oil over a medium heat.  Stir in onion and garlic and saute for 4 minutes.

3.  Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened.  Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.

Comments:

Lissa: The black bean dip was very tasty - and I didn't think the chips would be gross without any flavoring, but they were perfect with the dip.  And very fun too!  I think the kids would love this - even if they didn't like the dip, the chips would be fun to make together.  Good job ladies having an all around successful Halloween cooking night. 

Janice:  I thought the bean dip was excellent.  I, of course, did not want cilantro on mine.  I thought the tortillas cut into a pumpkin and ghost characters were just the added addition for a Halloween treat.  If the tortillas were baked a little longer than the recipe called for, they were a little more crispy.  I would make this dip and have the cilantro on the side for individual liking.  I would definitely recommend this recipe for any party.

Tammy:  I was very proud of this dish.  Not only did it look adorable, but it tasted delicious.  The tortilla chips are great when you cook them enough to have a crunch to them.  And the bean dip? I have to admit I was a little skeptical, but it was so tasty.  I couldn't get enough.  Paired so great with what Lissa made.  Yay for me :)

Janice
Dessert:  Booger Cookies
Source:  Allrecipes.com
Prep Time:  1 hour 15 min.
Servings:  24 cookies

Ingredients:
1 cup margarine, softened
1/3 cup confectioners' sugar
1 egg
1 tsp vanilla extract
3/4 tsp almond extract
1 (3 ounce) package instant pistachio pudding mix
2 cups all-purpose flour
1/2 cup semisweet chocolate chips

Filling:
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1 tbsp milk, or as needed
3 drops green food coloring, or as needed
24 milk chocolate candy kisses (such as Hershey's Kisses), unwrapped

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a baking sheet.
2. Beat the margarine and 1/3 cup confectioners' sugar with an electric mixer in a large bowl until smooth.  Beat in the egg, 1 tsp vanilla extract, and the almond extract until completely incorporated.  Mix in the pudding mix until smooth.  Stir in the flour until just incorporated, then fold in the chocolate chips, mixing just enough to evenly combine.
3. Form the cookie dough into 1-inch balls, and place onto the prepared baking sheet.  Use your thumb to make an indent into each cookie.
4. Bake in the preheated oven until the edges are golden, 10-14 minutes.  Allow the cookies to cool on the baking sheet for 1-minute before removing to a wire rack to cool completely.
5. While the cookies are cooling, prepare the filling by stirring 1 1/2 cups confectioners' sugar in a bowl with 1 tsp vanilla extract, milk, and food coloring.  Add additional milk as needed to make the mixture smooth.  Spoon a little of the green filling into each cooled cookie, and top with a candy kiss.

Comments:
Janice:  These cookies were very good.  They looked very much like their name sake.  The filling mixture was very tasty and I think if spead all over the top of the cookie, would really enhance the cookie taste.  I would make them again.

Lissa: Yeah...finding out that mom picked "Booger Cookies" for our Halloween theme night was hillarious.  I forgot how much fun it is to watch her put together a recipe - no exact measurements, measuring over the mixing bowl, too funny!  In any case, these turned out pretty good, but I thought the cookie tasted strongly of flour.  Not sure why.  But overall, a good fun recipe that the kids will love!  So fun.  Good job thinking outside the box mom :) 

Tammy:  These cookies were good if you took a bite with everything paired together.  Alone, the cookie was bland, but with the frosting and the kiss it was really good.  I would recommend putting the frosting all over the top of the cookie so that every bite has frosting in it.  I was so proud that mom picked a dish called booger cookies.  So funny.  Good job mom!!!

Inside Out Lasagna, Zucchini Fritters, and Bread Pudding

Janice
Main Dish:  Inside-Out Lasagna
Source:  All Recipes.com
Ready In:  25 minutes

Comments:  I was a little disappointed in this recipe. I felt that it was a little bland and could have had a little more flavor.  If I made it again, I think I would also add maybe some ground turkey meat to it for a little more flavor also.  Overall it was not bad but it could have been better. 

Comments By Tammy:  Unfortunately this was not my favorite recipe.  I think it is more because I am picky about certain things, rather than the actual recipe itself.  This recipe had A LOT of tomatoes in it.   I really don't like tomatoes.  Especially big chunky ones :)  This also had ricotta cheese on top of it.  Sadly, I am not a ricotta fan either.  Beyond those two downfalls, the spinach and the mushrooms were yummy.    I think some people would really like this pasta, but it was not really for me.  Nothing on Mom though.  She did everything right.  The recipe itself, just wasn't very well developed.

Comments By Melissa:  True, true, no offense MOM but this recipe was very disappointing for me as well.  I too do not like tomatoes or ricotta cheese.  But other than that, it just didn't really have much flavor.  I think it needed seasonings and maybe some turkey or chicken to add variety. Personally, I wouldn't try this recipe again - but again, not Mom's fault this time, just wasn't tasty.

Tammy:

Side Dish:  Zucchini Fritters

Source:  Food Network Magazine

Ready In:  20 minutes

Comments:  Let me just say that I knew this recipe was going to totally rock.  I just had a feeling about them.  The ingredients were simple, healthy and the recipe looked super easy.  How could I go wrong?  I don't know how, but I did go wrong here.   What should have been a perfectly delicious and beautiful zucchini fritter, wound up being a salt fritter!  They were so salty!  I followed the recipe to a tee.  Add salt to get the liquid out of the zucchini and sprinkle with salt right before serving.  What is up with these recipes?  Do the people that write them, not acutally try them?  Do they not follow their own steps?  Even thought they turned out super salty, I can tell that this could be an awesome recipe without the salt. DO NOT SALT THEM BEFORE SERVING!!!  Other than that they should be fabulous!!!

Comments By Melissa: Agreed, what is wrong with people who post recipes online?  The only thing I can think is that they don't actually follow a recipe...they simply throw it together and then when they try to write the recipe down to post it, they aren't getting the measurments right.  In any case, something was really wrong with this one, the salt was too much to handle.  They had Sis pour salt in the beginning and end and it was so salty that I couldn't eat them.  I think the idea of the recipe is great, different and could work in addition to any meal, but definitely need to cut the salt in half - if not more, then add some later to taste if necessary.  Good job though Sis trying something totally new!

Comments By Janice:   The fritters were very good.  They were a little salty but that can be fixed easily.  This was a very different side dish.  Everyone knows that I am NOT a vegetable person, so I always have a preconceived notion that I will not like something.  But, I am trying to a lot of different things.  Good job!

Melissa:

Dessert:  Spiced Caramel-Apple Bread Pudding

Source:  All Recipes.com

Ready In:  3 hours

Comments:  Hahaha leave it up to me to not read the recipe all the way through, thinking it will take only 45 minutes when it really takes 2 1/2 hours! LOL  But let me tell you, this is a complete winner.  I don't necessarily like bread pudding, because the ones at restaurants are always soggy with bland flavor, but this...this was DELICIOUS!!!  I scarfed mine down so fast, it was crunchy and so flavorful.  Definitely try this one with your family, it's a hit! woo hoo, go me =)

Comments By Janice:  Great job Lissa.  I know that this took a lot longer that you though it would, but it was worth the wait.  Bread pudding is one of my favorite desserts and this I loved.  The pecans gave it a little more crunchy texture and it was really different.  The apple was another different taste.  I hadn't had bread pudding in a long time and this was a welcome treat.

Comments By Tammy:  Well, thank goodness for Lissa's 3 hour recipe.  At least one of us had a winner of a dish this time, and boy was this a winner.  I mean, can dessert really get much better than a fantastic bread pudding?  I don't think so!!!  This was so yummy and very worthy of being served at the best restaurants.  Even though it took 2 1/2 hours longer than she originally thought it was going to take :)  It was definitely worth the wait!

RECIPES 

Inside Out Lasagna:

Ingredients:
8 (ounces) whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion (chopped)
3 clove garlic (sliced)
8 ounces (about 3 1-2 cups) sliced white mushrooms
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14-ounce) diced tomatoes with italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

Directions:

Bring a large pot of water to a boil.  Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.  Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat.  Add onion and garlic and coo, stirring, until soft and beginning to brown, about 3 minutes.  Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach, and crushed red pepper (if using), increase heat to medium-high; cook, stirring once halfway through, until the spinach is wlted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls.  Dollop each serving with 3 tablespoons of ricotta.



Zuchinni Fritters

Ingredients:
2 small zucchini
2 teaspoons salt
4 minced scallions
1/4 cup chopped parsley
1/4 cup chopped dill
1 beaten egg
34 cup grated parmesan cheese
1/4 cup flour
1 tablespoon olive oil

Directions: 
Grate 2 small zucchini into a colander in sink; toss with 2 teaspoons salt and let sit 10 minutes.  Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan and 1/4 cup flour.  Pan fry spoonfulls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side.  Drain on paper towel and season with salt.




Spiced Carmel Apple Bread Pudding:

Ingredients:  1 Granny Smith apple (peeled and chopped)
1/2 teaspoon ground cinnamon (divided)
1/2 loaf (16 ounce) Italian bread (cut into bite-size pieces)
Vegetable cooking spray
3 large eggs
1 1/2 cups 2% reduced-fat milk
1 cup apple cider
1/4 cup firmly packed brown sugar
 1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Toasted Pecan-Caramel Sauce:
1/4 cup chopped pecans
3/4 cup sugar
1 teaspoon light corn syrup
1/2 cup evaporated milk
1 1/2 teaspoon butter

Directions:

Prepare the bread pudding:  Saute apple and 1/4 teaspoon cinnamon in a lightly greased skillet over medium-high heat 2 minutes or until tender.  Stir together bread and apple mixture in a 11x7-inch baking dish coated with cooking spray.

Whisk together eggs, milk, apple cider, brown sugar, vanilla, nutmet, and remaining 1/4 teaspoon cinnamon; pour over bread mixture in baking dish.  Cover and chill 1 hour.

Preheat oven to 350 degrees F.  Bake break mixture at 350 degrees F for 45 to 50 minutes until top is crisp and golden brown.  Serve warm with Toasted Pecan-Caramel Sauce (see preparation below).

Prepare the sauce:  Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

Sprinkle sugar in an even layer in a small saucepan.  Stir together syrup and 1/3 cup water, and pour over sugar in saucepan.  Cook, without stirring, over medium-high heat 12 to 14 minutes or until sugar is dissolved and mixture is golden.

Remove from heat.  Gradually whisk in evaporated milk.  (Mixture will bubble.)  Stir in butter and toasted pecans.

It's Asian Theme!

Tammy:

Main Dish

Chicken Lo Mein

Source: Joy of Cooking - All About Pasta

Servings: 4

Comments from Tammy: Can I just say that I totally rocked on Asian Theme Night?  Is that too arrogant? Ok, well it wasn't really me that rocked, but this recipe ..... it was so awesome.  Far better than what you would lfind in a chinese fast food restaurant.  This was classy asian restaurant quality food.  This recipe was easy, fast and surprisingly delicious.  I pulled it out of a cookbook    that I don't think I have ever used.  What a shame!  That is just going to have to change.   Sometimes using a cookbook is a little scary, because you really have no indication if the recipe is good or not.  But, I need to be a little more adventurous and take somechances.  Yum!!!! Can't wait to make it again!

Comments from Melissa: Well, we cooked this so long ago and to be honest, I have the worst memory (but I think it's genetic so Mom and Sis probably have it just as bad).  But I remember this tasting very yummy.  It seemed like a safe enough recipe that I could try with my future hubby - because I don't think there is a way to mess it up =)  Good job sister! 



Comments from Mom: I love Chinese food and this was a great main dish.  I loved it!  I thought that it was a great choice to go with the other dishes we had.  It was a great meal.

Melissa:
Side Dish
Asian Chicken Noodle Salad
Source: AllRecipes.com
Submitted by: Xing Jin
Serves: 4
Ready in: 25 minutes




Comments from Melissa: All I can say is "woot woot!" Haha My appetizer turned out great =)  It was sooo delicious and it was easy but not too easy (sis).  I had heard of bok choy before but never knew what it was so I had to ask the guy at the grocery store what it was.  Then I was very nervous to be making an entire salad out of it with no lettuce or spinach.  But the noodles on top and nuts and crunchy snap peas were perfect and making my own dressing was something I have always wanted to do.  So proud of myself ;)~


Comments from Tammy: Oh my gosh!  This night was so awesome, because all of the recipes were so very good.   This was a pretty easy recipe, however, I am going to let Lissa off the hook because it tasted so darn good.   The crunchy topping that Lissa made for this salad would go great on any salad.   I should just make it and keep it on hand to throw on top of salads for lunch.  Then dressing was delicious and I actually liked the bok choy.  I am proud of you, Sis, for making your own dressing.  How cool is that?  Cooking nights totally rock!  Well, they rock when our recipes rock.  When our recipes suck .... not so much.


Comments for Mom: I thought that this salad was just great.  Good job, Lissa.  I had never heard of bok choy before, but learned what  it was.  It could have used a little more chicken, but overall yummy.  It had good texture and the dressing was delicious.  I will make this sometime.




Janice:

Dessert
Creamy Rice Pudding

Source: AllRecipes.com
Submitted by: Erica G.
Serves: 4
Ready in: 45 minutes


Comments from Janice: This rice pudding recipe was yummy.   I have never made anything like this before, so was nervous how it would come out.  It was easy preparation.  I thought that I would burn it because there was so much liquid left after cooking time.  In turn, I cooked it longer than I should have and it was a too thick.


Comments from Melissa: See, I don't remember this being of wierd consistency, I just remember it being sooo tasty!  I do remember though, Mom being really worried that it was too runny and so she just kept cooking longer and longer and longer.  Haha  She is so hillarious to watch because she doesn't care what the recipe says, she just does her own thing and then later she says "oh, I guess I should have paid closer attention to the recipe."  I don't think I have had rice pudding but one other time in my entire life - you just don't hear of it at resturaunts.  In any case, it was super yummy and with a little cinnamon on top, actually a pretty easy recipe.


Comments from Tammy: I love rice pudding.  It is one of my favorite desserts, especially when I am looking for something that is low calorie.  Mom's rice pudding was so yummy.  It will be on my list of things that I will definitely make in the future.  We sprinkled cinnamon on top and it was perfection.  Mom, was really worried that it was going to be too runny, but that was not the case at all.  She could have stuck to the recipe exactly with regards to cooking time, and it would have turned out perfect. Regardless of consistency, it tasted awesome! Great job, Mom!

RECIPES

CHICKEN LO MEIN:
Ingredients/Directions:
In a Medium Bowl Stir : 
1tsp cornstarch
1/2 tsp salt
1 tsp toasted seasame oil
Thinly cut one boneless skinless chicken breast and toss with cornstarch mixture.  Let marinate for 15 - 20 minutes. 


Place on Plate:
4 ounces cut bok choy, in 3 inch pieces
1/4 cup sliced bamboo shoots
3 scallions, cut in 2 inch pieces
1/4 cup sliced mushrooms
1 tsp finely minced garlic


In a Small Bowl Stir :
1/4 cup chicken stock
2 Tbsp oyster sauce
1 Tbsp soy sauce
1/2 tsp sugar


To Cook :
Cook 6 oz spaghetti according to package directions.  Drain and rinse with cold water until cool.  Toss spaghetti with 1 tsp sesame oil.


Heat wok over high heat: Pour in 1/3 cup peanut oil, heat until hot.  Then add chicken and cook lightly.  Drain in a colander.  Reheat wok and pour in 3 Tbsp peanut oil, heat until hot.  Add all ingredients on plate, stir vigourously and cook for  45 seconds.  Pour in chicken stock mixture, stir and cover and allow to steam for 1 minute.  Then add noodles and chicken.  Stir and toss about 30 seconds.    Then add in 1/4 cup bean sprouts.  Then stir for about 30 seconds.   Serve immediately


ASIAN CHICKEN NOODLE SALAD:


Ingredients


(3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
1/2 cup sunflower seeds
1/2 cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar
1 tablespoon lemon juice


Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.   Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.


In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.




CREAMY RICE PUDDING:


Ingredients:
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract


Directions:
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

All American

It's All American Night!

Janice:

Main Dish: All American Lasagna

Time: 1 hour 45 mintues

Source: Taste of Home, Comfort Food Cookbook

Comments:  I have never even attempted to make anything like this before.  Fortunately, I had picked a very easy lasagna recipe.  When I started looking I couldn't believe how many different variations there were.  I was also concerned with the number of calories (which some were very very high in).  The recipe called for ground beef and I substituted ground turkey.  I really liked this recipe.  It was not heavy but very light and had much less calories due to using cottage cheese and mozarrella cheese.  I will try this again and it was a simple recipe to make.  I just takes a while to cook (about 1-1/2 hours).

Comments from Melissa: I don't usually eat lasagna - not quite sure why, maybe it's because everyone in the world loves it and I just have to be different, haha.  But I saw the ingredients Mom was using and I was a little worried that it called for cottage cheese LOL - I kept asking her if she read the recipe right =)  But it turned out yummy! I ate my whole slice that night and another slice the next day.  Good job Mom  - but I probably wont eat it next time if you cook it - 1st time's a charm ;)

Comments from Tammy:  Ok, don't let Mom fool you.  She used ground turkey, because she kind of had too.  I don't eat red meat.  I know Mom thinks that I am a little difficult to cook for because of that, but look at what a great substitute ground turkey is for ground beef.  I really liked this recipe. It looked pretty easy, definitely easier than traditional lasagna.  I would definitely make this for my family.  I think this is one that even the kids will enjoy.  Go Mom, Go Mom!!!!

Tammy
Side Dish: All American Corn Bread
Source: GroupRecipes.com
Time: 30 minutes

Comments:  I have to admit that this recepie was too easy for one of our cooking nights.  But, my justification is that I have never made a cornbread before.  Therefore I am going to let my self off the hook on this one :)  As far as the recipe and how it turned out?  Well, it couldn't have been any easier and it was so yummy!  Let me tell you, I have had a lot of dry cornbread in my day..... but not here. Not even close!  It was so moist and fluffy and I impressed Lissa with this one.  If I can impress Lissa then the recipe is definitely a keeper.   :)

Comments from Janice:  Our theme as you can tell was All American due to the 4th being so close to our cooking date.  The cornbread was yummy.  It was a very sweet cornbread as there are so many different kinds of cornbread.  The other difference was that this called for full kernals of corn.  The bread was sooo moist and soft and it is good hot with butter or very cold just out of the refrigerator or room temperature.

Comments from Melissa: I looooved this cornbread!  It was sooo tasty all warm and fresh from the oven - a perfect compliment to any meal and looked super easy =)  Great job Sis!  I even had a piece the next day, cold without butter and it was yuuuumy!



Melissa
Dessert: All American Apple Pie
Source: Allrecipes.com
Prep time: 25 minutes
Cook time: 45 minutes


Comments: Woo Hoo!!! Go me! =) I can't believe I actually made an apple pie from scratch! I think it's something that every cook should know how to throw together (and I'm sure most of you do) but I had never attempted anything like this, especially not the crust too, and it turned out sooo tasty.  I poured just a little bit of carmel on top and served it warm with a scoop of vanilla bean ice cream mmm mmm!  This is a definite winner!  Especially if I perfected it haha

Comments from Janice:  Yeh, Lissa.  This pie was yummy.  I will say that I am not a pie person, but I LOVED this one.  It was very sweet and tasty.  The only thing that might make it even better is to cut the apple slices even smaller, because they were a little crunchy.  Even so, great job.

Comments from Tammy:  My baby sister, who, this time last year, could not boil noodles, is making apple pie.    WHAT???????  I am very proud of you Sista!    This was a really yummy recipe and very doable.  I have made some pies with complicated crust recipes, but this crust was fairly easy.  It didn't quite stretch far enough so that Lissa could crimp the edges, but that didn't matter.  It was pretty and very delicious.  Good Job Lis!   Are you turning into a cook?  Could that be?  You go girl!

Recipes

American Lasagna:

Ingredients:

1 pound lean ground turkey

1 small onion, chopped

1 can (28 oz) crushed tomatoes

1 3/4 cups water

1 can (6 oz) tomato paste

1 envelope spaghetti sauce mix

1 egg, lightly beaten

2 cups (16 oz) fat free cottage cheese

2 tablespoons grated Parmesan cheese

6 uncooked lasagna noodles

1 cup (4 oz) shredded part-skim mozzarella cheese

Directions:

1. In large saucepan, cook the turkey and onion over medium heat until meat is no longer pink, drain. Stir in tomatoes, water, tomato paste, and spaghetti mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

2. In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Spread 2 cups meat sauce in a 13x9 inch baking dish coated with cooking spray. Layer with three noodles, half of cottage cheese mixture and half of reamining meat sauce. Repeat layers.

3. cover and bake at 350 degrees for 50 minutes. Uncover, sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and the cheese is melted. Let stand 15 minutes before cutting.

Cornbread:

Ingredients:

2 cups biscuit baking mix

1 cup butter

1 cup half and half

1 cup yellow cornmeal

1/2 tsp salt

3/4 cup sugar

2 large eggs fork beaten

1, 11 oz can of sweet corn kernals, drained

Directions:

1. Warm half and half with butter to melt butter and when warm, add to remaining combined ingredients (except eggs and corn).

2. Blend well then stir in eggs and corn.

3. Pour into greased 9x13 inch pan.  Bake at 350 degrees about 30 minutes or tested done and golden.

4. Let cool then serve.

All American Apple Pie:

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup vegetable oil

2 tablespoons cold milk

1 1/2 teaspoons white sugar

1 teaspoon salt

6 fuji apples, cored and sliced

3/4 cup white sugar

3 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup all-purpose flour

1/2 cup white sugar

1/2 cup butter

Directions:

1. Preheat oven to 350 degrees

2. To make crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading dough evenly over the bottom and up sides. Crimp edges of the dough around perimeter.

3. To make filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly into unbaked pie shell.

4. To make topping; Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.

5. Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.