Baked onion dip (jed)


HAWAIIAN SWEET AND SOUR MEATBALLS (Porcupine Style) Elena Cabatu



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HAWAIIAN SWEET AND SOUR MEATBALLS (Porcupine Style) Elena Cabatu


MEATBALL MIXTURE:

1 LB GROUND BEEF

½ LARGE ONION (DICED)

1 large egg

¼ cup bread crumbs

½ cup cooked wheat berries

1 tsp. Soy sauce (Aloha Brand Shoyu – can purchase at Walmart)

Salt and pepper to taste


GRAVY MIXTURE

1 can pineapple chunks

1/3 cup brown sugar

1/3 cup Soy Sauce (Aloha Brand Shoyu)

1/3 cup water
In a large bowl, combine meatball ingredients. Form into meatballs and cook in a large pot or wok with 1 Tbsp of oil. While meatball are cooking combine gravy ingredients in a small bowl. Remove cooked meatballs from pot/wok and save 1 Tbsp grease. Pour gravy mixture into your pot/wok and bring to a gentle boil. Mix 2 Tbsp cornstarch with a little water and slowly pour into gravy, mixing with a whisk. When the gravy has thickened, place meatballs back in the pot/wok and gently stir. Serve over rice.
White (sticky) rice:

1 cup white short grain rice

1 ¼ cup water
In a pot rinse your rice in warm water until the water is clear. Drain and add 1 ¼ cup of water. Bring to a boil for 30 seconds; reduce heat to low, cover and cook for 15-20 min or until the water is absorbed and the rice is tender. Remove from heat and let sit for about 5 minutes before serving.

You can also make what we call Hapa rice with half brown and half white rice using the same recipe but adding 1/4 cup more water.




Quickest Pizza Dough


This is the quickest way to make pizza dough, since it has only a 10 minute rising.

3 1/2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon (1 packet) instant rise yeast

1 teaspoon salt

1 cup water

1 1/2 tablespoons extra virgin olive oil

 

In a large bowl, combine 2 cups flour with sugar, undissolved yeast and salt. Heat olive oil and water together until very warm (100° to 110°F). Slowly stir into flour. Mix well. Stir in 1 to 1 1/2 cups of remaining flour, enough to make stiff dough. Knead on a lightly floured work surface until smooth and elastic, about 8 to 10 minutes.


Preheat oven to 450°F. The oven should be hot.
Place in oiled bowl and cover with clean tea towel. Let rest for 10 minutes. After resting, divide dough in half. Roll or stretch each half into 12 inch pizzas, or use single roll for 14 inch pizza. Place in lightly oiled pizza pan or pans. Cover and let rest for 10 minutes before putting on topping of your choice.



SAMOSA ROLL-UPS by Cheryl Tucker


2 onions, finely chopped

1/2 inch fresh ginger, grated; (or 1 1/2 tsp ground)

4 cloves garlic, finely grated

1 tsp. cumin seed (or 1 tsp powder)

2 1/2 tsp. coriander powder

1/2 tsp. tumeric

1/4 tsp. cayenne pepper (optional)

1/4 tsp. Garam Masala

2 tsp. Salt

2 lbs. ground beef

1 pkg won ton Wrappers

olive oil

---Filling---

1 lemon


1 pkg frozen peas

2 springs fresh mint, finely chopped

8-10 sprigs fresh coriander, finely chopped; (if available)
Sauté onions in small amount of oil until clear. Work fresh ginger and garlic in mortar and pestle and add toward end of cooking onions; stir to keep from burning. Add next five ingredients. Cook, stirring constantly, adding a Tablespoon or so of water as needed to keep spices from sticking or burning. When spice odor changes (raw odor vanishes), add ground beef, chili pepper and salt. Cook over medium heat until meat is done and all liquid has evaporated, stirring occasionally. Remove from heat; add peas, lemon juice (juice from 1 fresh lemon) chopped coriander and mint. Stir to mix well. Cool. Take a won ton wrapper and brush inside with olive oil. Add 1 Tbsp. of filling. Tuck edges inside and then roll like a burrito. Brush top with olive oil and place on greased cookie sheet about two inches apart. Bake at 500 degrees for ten to fifteen minutes until golden brown. Remove from oven and let cool. Delicious hot or cold.

Steak and Peppers (Kory Miskin’s Albania Missionary Cookbook)


Slice 1 lb. beef into ½ inch. strips. Mix ¼ cup soy sauce and 1 tsp. sugar. Pour over beef and soak for ½ hour. Combine 2 tsp. cornstarch (or 4 tsp. flour) with 2 Tbsp. soy sauce (if necessary add a little water). Heat 4 Tbsp. oil in skillet. Add one clove minced garlic and 1 tsp. ginger. Sauté’ 1 min. Add 2 green peppers diced and sauté’ for 3 min. Add beef liquid. Sauté’. Add 2 tomatoes diced and cornstarch mixture. Cook. Serve over rice.

Turkey Pot Pie By Joyce Miskin  

"Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices!"

1 recipe pastry for a (10 inch) double crust pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Kristana made this recipe without the crust. She poured it into a casserole dish, then topped it with biscuits and baked it.




TATOR-TOT CASSEROLE by Fern Nelson

2 lbs hamburger

1 pkg Lipton onion soup (dry)

3 cans cream of mushroom soup

2 lbs Tater-Tots
Break hamburger in bottom of ungreased pan, sprinkle onion soup mix over hamburger. Spread mushroom soup over that. Top with tots. Bake at 375 for 1 hour, or until tots are brown and crisp. (16 servings)

Wienerschnitzel By Joyce Miskin

I buy boneless pork chops and trim off the fat. If they are double in thickness, (like at Sam’s club) I cut them in half before pounding them. You can leave them thick, but it takes a lot to pound them thin enough; but they will be large schnitzel’s that way. Put the meat on a cutting board, and pound each piece of meat until about ¼ inch thick., or less. (Cover the meat with plastic wrap before pounding, or it will splatter). Salt and pepper each piece of meat on both sides.


On dinner sized plates, put the following ingredients:

Flour


Beaten eggs

Bread crumbs  (I buy western family unseasoned---but you can make your own or buy whatever brand, unseasoned)

 

Dip meat one at a time into each ingredient until well coated.  Start with the flour, then the egg, then the bread crumbs. I usually repeat the process for each piece of meat so they are coated twice, but last time I coated them once and it was still good. (I ran out of bread crumbs!)  Cook the meat in hot oil, about ½ inch deep in the frying pan, until browned, turning with tongs to cook the other side of the schnitzel.  Place on a paper towel to drain some of the oil. Serve hot with lemon juice squirted on top of the schnitzel.


This can also be made using boneless, skinless chicken breasts, coated one time.
Note: Keep oil at about 350 degrees. Might want to cut into Pork to make sure it is done 

MEXICAN:


A good wife always forgives her husband when she’s wrong. Milton Berle

As Phyllis Diller said, “Never go to bed mad. Stay up and fight!”

After a quarrel, a wife said to her husband, “You know, I was a fool when I married you.” The husband replied, “Yes dear, but I was in love and didn’t notice.”

I married Miss Right. I just didn’t know her first name was Always.

During arguments, be open and honest about your feelings. Don’t presume the feelings or expectations of your partner - ask! Consult with others in an appropriate manner with the ultimate decision being made by you. Be careful about disclosing issues that only you and your partner need to decide. Let go of mistakes. Learn from mistakes and allow them to be the stepping stones towards growth.

You will have an argument! When you do, don’t threaten to go home or leave. Stick with the discussion until it’s solved. If it gets too heated, take a time out. Listen to each other.

When things are really stressful, sit down on the floor facing each other and maintain eye contact while discussing the issue. Try holding hands to enrich the connection. It helps you to feel important and cherished, and eliminates hostile body language.

Don’t be afraid to say, “I think you/we are just tired. Let’s drop it.” Be open to being told the same thing. Try not to raise your voice. It is very powerful to be able to say, “I’m upset” without acting it out. Stick to the subject. Identify the real problem. Don’t go to other issues. Remember, your spouse is not a mind reader. Recognize when it is your fault and apologize. Don’t stonewall - closing your ears or shutting off when a partner is complaining is a huge predictor of breakdown in a relationship.

Another interesting fact that research has uncovered is that the relationship is likely to fail if the woman shows affection to her partner when he is displaying negative emotions towards her. The advice says that an angry response from the spouse is more likely to contribute to a healthy long-term relationship. This sounds crazy, I know, but I have experienced it. Years ago, I heard advice that I should try “not complaining” for thirty days to see how it affected our relationship. It sounded so noble and good that I decided to try it. It was an absolute disaster. When he did something that really bugged me, I just smiled and ignored it (at least on the outside, but it festered inside). I was working so hard to be perfect, but he wasn’t (as he didn’t know about the experiment). He was allowed to criticize me, but I just had to take it. After a few days, I learned that it was much healthier to express my emotions (in a positive way, of course), rather than stifle them. However, agreeing to disagree and knowing which subjects to steer away from is a key relationship skill. Getting everything “out in the open” or “airing issues” doesn’t always make sense if there are topics on which you just don’t agree. If he squeezes the toothpaste from the bottom and she squeezes it from the middle, buy two tubes!

Express disapproval using “I” rather than “You”. Thus, you would say, “I feel so uncomfortable in a house where everything isn’t put away” rather than “You are such a slob. Clean up your mess.” The one expresses how the situation affects the speaker. The second criticizes the other person.


Chicken Enchilada Casserole By Joyce Miskin

For a 9x12 baking pan—can spray pan with non-stick spray for easier serving

8 - 12 corn tortillas cut in quarters

½ cup sour cream (more if desired)

1-2 cans cream of chicken soup

1-2 cups grated cheddar cheese (use some of the cheese to put on top of the casserole)

1 small can diced green chilies or jalapenos (depending on how hot you like)

½ small onion diced and sautéed (or dehydrated minced onion—1 tbsp. softened in water)

2-3 chicken breasts cooked and diced or shredded

Salt and pepper to taste

Combine sour cream, soup, cheese, onions, chilies and salt and pepper in serving bowl and mix together. Spread about 1/3 of creamed mixture on the bottom of the pan. Layer the pan with half the tortillas. Spread with about ½ the remaining creamed mixture and layer with remaining tortillas. Spread with remaining creamed mixture and top with cheese. Cover with aluminum foil and bake in preheated 350 degree oven for about 45 minutes, until bubbly.
(This is not an exact recipe as you can tell. Ben asked for it when I wasn’t sure how I made it!)



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