Paper Fortune Cookies (Laura J)

Fold a regular cupcake liner in half.
Stitch (with sewing machine) around the outer edge of the liner.
Leave about 1/4 inch unstitched at the end for an opening to put the candy in.
(I used after dinner mints, as they are small and dry)
With your finger, push the center up to create the fortune cookie shape.

Hot Mustard for Pork & Seeds (Donna)

1 4oz. can dry mustard (Coleman)
1 cup cider vinegar
Mix mustard and vinegar together and let stand over night.
Next day beat with a mixer:
2 eggs
1 cup sugar and mustard mix
Cook in double boiler until thick, Cool
Add:
1 1/2 cup mayonnaise
Beat well.
Refrigerate

Egg Foo Young (Christy)

3t vegetable oil
1 slice fresh ginger root, minced
6 green onions, chopped
2 stalks celery, chopped
2 cups bean sprouts, may used canned or fresh
2 mushrooms, sliced
1 green bell pepper, may omit
1/2 cup chopped ham (chicken or shrimp may be used also)
1 t salt
6 eggs beaten

1. Heat oil in large skillet on medium-high heat. Saute ginger, salt veggies and meat until tender.
2. In large bowl beat eggs well and then and veggie mixture.
3. Heat skillet with small amount of oil. Pour 1/2 c egg mixture in skillet and brown on each side (like making pancakes!)repeat until done. Makes about 8-10.

Sauce
1c chicken broth
1/2T cornstarch
1T sugar

Mix well until sugar and cornstarch are dissolved. Cook over high heat until it boils and thickens. Serve over Egg Foo Young.

Cantonese Chicken (Gail)

chicken, coated with flour and fried as usual
juice from 1 can mushrooms
juice from 1 or 2 cans bean sprouts
juice from 1 can bamboo shoots
juice from 1 can water chestnuts
2-3 chicken bouillon cubes
1 c. water
cornstarch to thicken
2 Tbsp. soy sauce

Add all juices, bouillion cubes, water and soy sauce. Bring to a boil. Thicken with corn starch. (Add more water or soy sauce to flavor>) Add almonds or cashews for a garnish.
(Use the bean sprouts, mushrooms, bamboo shoots and water chestnuts in the chow mein.)

Chow Mein (Gail)

1 stalk chopped celery
1 large onion, sliced
1 can bamboo shoots
1 can bean sprouts
1 can water chestnuts
1 can mushrooms
salt and soy sauce to taste
chow mein noodles

Cook covered and steam until vegetables are tender. Drain juice and thicken with cornstarch and pour back over chow mein. Add salt and soy sauce to taste. Serve hot over Chinese noodles.

Cashew Chicken ( Mary)

Cashew Chicken- from Hamilton Beach:
2 pounds boneless skinless chicken breasts
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup chicken stock or broth
1/4 cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup roasted cashews
1 can (8 oz.) sliced water chestnuts, drained
Cooked rice

1.Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside.

2.Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped.

3.Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Use a slotted spoon to remove chicken and vegetables.

4.Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy sauce, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes.

5.Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice.

Serves: 8

The Best Fried Rice Ever (Mary)

3 cups cooked rice

3 eggs

1/4 cup green onions

1/2 cup white onion

1/2 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/4 cup soy sauce

3 tablespoon vegetable/olive oil



Make 3-4 cups white rice set aside and cool. Lightly scramble 3 eggs set aside. Cook green and white onions, carrots, and celery in oil until half done, then add chicken broth and soy sauce until vegetables are lightly crispy. Add rice and eggs and cook until hot.

Stir Fry (Joycelyn)

In fry pan cook the following until tender-do not over cook:
1 cup shredded carrots
1 cup chopped onion
1-2 cup chopped broccoli
1/8 cup olive oil
1/8 cup sesame oil
Add the following to the above cooked vegetables and cook until heated.
1 5 oz. can chopped water chestnuts
1 8 oz. can chopped bamboo shoots
1 15 oz.can chopped young corn (the little ones on the cob)
Place all vegetables in a bowl and set aside.
In a fry pan cook l pound of thinly sliced tender steak** until done.
Add 3 Tablespoons cornstarch to 2 14.5 oz cans of beef broth. Pour broth over beef and bring to a boil, stirring constantly. Add 1 Tablespoon grated fresh ginger and 4 tablespoons soy sauce then mix well.
Add cooked vegetables and serve over cooked rice. Top with more soy sauce if desired
** I use left over cooked roast for the meat so it is very tender.
Chicken could be used in place of the beef (make sure to replace the broth with chicken broth)

Lettuce Wraps (Laura S.)

Ingredients:
8 oz. can of Bamboo shoots (drained and minced)
8 oz. can of Water Chestnuts (drained and minced)
2 TBSP of Hoisin sauce
2 TBSP peanut butter (I have never used this because I do not like peanut butter but the recipe calls for it)
3 TBSP of Water
2 tsp of soy sauce
2 tsp of splenda
2 tsp of red pepper flakes (less if you do not like hot, it gives it a definite kick)
Mix these ingredients together and set aside.

1 TBSP mined garlic
1 cup of chopped onion
2 tsp fresh grated ginger
Sauté these and then add meat to brown.
1/2 -1 pound of ground turkey (recommended), chicken, or beef.
1 tsp sesame seed oil (I have not always used this and it tasted fine)
When meat is cooked add bamboo/chestnut mixture and sesame seed oil. Cook for about 2 minutes.

Serve with:
sliced green onions
lettuce leafs
cooked rice (goes nicely with this dish)

Chinese Cheesecake (Peggy)

Ingredients
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Directions
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.

Chex Delight ( Donna)

Boil for 5 minutes:
1 cup sugar
1 cup light corn syrup
1 cup margarine
Then add:
1 teaspoon vanilla
1 teaspoon baking soda
Pour over and stir to coat:
17 oz Rice Chex (or 1/2 Corn Chex & 1/2 Rice Chex)
4 oz. slivered almonds
7 oz. coconut

Reese's Chewy Chocolate Cookies (Reba)

1 1/4 cup margarine softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour (2 1/4 - 2 1/2 flour)
3/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips (or flavor of your choice)

Cream margarine and sugar until fluffy. In a large mixing bowl add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not over bake---Cookies will be soft. They will puff during baking and flatten upon cooling) Cool on cookie sheet until set about 1 minute Remove to wire rack to cool completely. Makes about 4 1/2 dozen.

Coconut Candy (Joycelyn)

1 lb powdered sugar
1 lb fine coconut
1 can sweetened condensed milk
1/2 cup butter (melted)
1 teaspoon vanilla
Optional... 1 cup finely ground nuts of you choice

Mix all ingredients in a large bowl.
Shape into small balls and place on a wax paper lined cookie sheet. Refrigerate over night.
Melt 1 large bag semi-sweet chocolate chips and 3 tablespoons shortening in a double boiler. Dip candy and set on wax paper. Spoon some of the melted chocolate into a zip lock bag. Cut the bottom corner of the bag with scissors then squeeze and drizzle chocolate stripes over coconut candy.
Best if stored in refrigerator

English Toffee (Peggy)

2 c butter
2 c sugar
2 Tbsp corn syrup
6 Tbsp water
1 tsp vanilla
1 c almonds slivered, opt.
1 c almonds ground, opt
1/2 t salt
1 lb dipping chocolate
Melt butter and grease sides of heavey kettle. Add syrup, salt and water. Add sugar
and cook to dissolve. Add slivered almonds and cook to 290* or hard crack stage,
stirring constantly. Add vanilla and pour to 3/8 inch thickness onto buttered cookie sheet.
If desired, mark into small squares and dip in chocolate after cooling thoroughly.
Otherwise spread with melted chocolate and sprinkle with ground almonds.

Fudge (Gail)

3 cup sugar
/34 cup butter
1 can (5oz) evaporated milk
1 pkg milk chocolate chips
1 jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla
Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil 4 minutes or to 234 degrees. Stirring constantly. Remove from heat. Add chocolate and creme; stir until melted. stir in nuts and vanilla.
Pour into greased pan, cool.

Caramels (Gail)

1 cup butter
1 pound (2 1/4 cup) brown sugar
dash salt
1 cup light corn syrup
1 15 oz can sweetened condensed milk
1 tsp vanilla

Melt butter in heavy 3 quart saucepan.
Add sugar and salt; stir thoroughly. Stir in corn syrup.
Mix well. Gradually add milk, stirring constantly. Cook and stir
over medium heat to firm ball stage (245)
12 to 15 minutes. Remove from heat; stir in vanilla.
Pour into buttered 9x9x2 inch pan. Cook and cut into squares.

Fruit Cake (Gail)

Double Cheese Salad (Mary)

1 large package of lemon jello
2 cups boiling water
Dissolve jello in the boiling water and add 3 oz package of cream cheese. Cool.
In a sauce pan combine 15 oz can of crushed pineapple (do not drain) and 1 cup of sugar. Boil 10 min. and cool. I omit the sugar and just add the can of pineapple to the jello cooled whipped jello above.
Add 2 cups of grated mild cheddar cheese. Whip ½ pt of whipping cream – I use Cool Whip sometimes.
Beat jello mixture until foamy and add pineapple, add cheese and fold in the whipped cream. Garnish with chopped nuts (I use walnuts).

Raspberry Cranberry Jello Salad (Donna)

1 (6 oz package) raspberry jello
1 1/2 cups of boiling water
2 Tbs. orange rind grated
1 (16 oz) can jellied cranberry sauce
1 (8oz) can crushed pineapple, drained
1 cup diced celery
1 package instant lemon pudding
2 cups milk
1 (8oz) cool whip
1 cup walnuts or pecans chopped
Dissolve jello in water, add rind and cranberry sauce and
chill until thick. Stir in pineapple and celery. Pour
into a 9x13 pan and let it set. Prepare pudding as package directs.
Spread on jello and refrigerate. Before serving spread with
Cool whip and sprinkle with nuts.

Pumpkin Pie Bites (Peggy S.& Christy)

1 spice cake mix
small can pumpkin
Mix together, add semi-sweet chocolate chips. Drop bite size dough onto baking sheets. Bake at 350* for 8 min.

Yam Casserole (Joycelyn)

1 large can yams
1/2 cup sugar
1/8 cup milk
1/2 teaspoon vanilla
1 egg
1/2 cup crushed pineapple
1/2 cup chopped shredded coconut
1/4 cup melted margarine
Melt margarine and mix all ingredients together. Place yam mixture in 8X8 pan.

Topping

Mix together:
1/2 cup chopped pecans
1/4 cup flour
1/4 cup melted margarine
1/2 cup brown sugar
Spread topping over yams. Bake at 350 for 25-30 minutes.

Cranberry Sauce (Joycelyn)

10 oz. fresh cranberries chopped in food processor
20 oz. can crushed pineapple
1/3 cup agave (sweetener)or sugar
Drain liquid from pineapple(is should be about 1 cup...add water if necessary to make it 1 cup). Place pineapple juice and agave in sauce pan and bring to a boil.
Add chopped cranberries to hot pineapple mixture and cook for about 10 minutes. Add drained crushed pineapple to pan and cook another 1-2 minutes.
Chill in refrigerator. Serve cold.

Stuffing (Reba)

2 loaves of cheap white bread
Cube then mix with a little seasoning salt for color--let dry overnight. Stir with hands.
In an electric fry pan:
Saute 1 lb. butter
2-5 stalks celery chopped
1 onion chopped
When cooking add 1/4 to 1/2bottle of sage.
Add bread slowly and mix in chicken broth (2-3 cans chicken broth--small) to make moist.
Place in 9X13 pan and bake at 350 for 30-45 minutes OR Stuff in a turkey

Halloween Fingers (Keri)

1 1/2 c peanut butter
6 c powdered sugar
1 cup margarine
1 1/2 tsp vanilla

Mix together until well blended. Shape into fingers. (Shape around a pretzel stick --for the bone)
Pretzel sticks (optional)
sliced almonds for fingernails
red food gel for blood
Add almond fingernails and food gel to shaped fingers.

Witch Hats (Gail)

One of our Taste Testers enjoying a Witches Hat! Yummmmmmmmmmm

























Chocolate striped packaged cookies
Colored frosting
Hershey Kisses
Turn cookies chocolate side up, place a mound of colored frosting in center, then place a Hershey Kiss on top of icing.