Lemon Pie

Ingredients:

4 eggs
1 1/2 C w. sugar
1/4 butter, melted
2 t finely shredded lemon peel
2 T lemon juice
1 T cornmeal
1 1/2 t vanilla

1 pie crust (or pie shell)

Preheat oven to 350F
1. In a bowl beat eggs lightly. Stir in sugar, butter, peel, lemon juice, cornmeal and vanilla. Mix well and pour filling into shell.

2. Bake for about 40 mins or until a knife inserted near the center comes out clean.

3. Cool on a rack. Cover and chill to store.

Poached Egg on Marinara Sauce

Ingredients:

a jar of your favorite marinara sauce
eggs
crusty bread

In a skillet heat up at least a cup of the marinara sauce, let it simmer. Crack an egg onto the sauce, cover and turn down the heat to low. Wait a few minutes until the white of the egg sets.

Serve with crusty bread.

Applesauce Coffee Cake

Ingredients:

1 1/3 C all purpose flour
1/2 C b. sugar
1/2 C butter
1/4 C chopped nuts
1/2 t ground cinnamon
1 1/2 t baking powder
1/2 t baking soda
2 beaten eggs
1 C applesauce or apple butter
1 t vanilla
1/2 C raisin (optional)

1. In a bowl combine 3/4 C flour and the sugar: cut in margarine. For topping remove 1/2C crumb mixture; stir in nuts and cinnamon. Set aside.

2. To remaining crumb mixture add remaining flour, baking powder, and baking soda.

3. Add eggs, applesauce or apple butter and vanilla; beat till well blended. If desired stir in raisins.

4. Pour into 9x9x2 inch greased baking pan. Sprinkle topping on batter.

5. Bake in 375 F oven for 30-35 mins or till toothpick inserted near the center comes out clean.

6. Serve warm.

Schnitzel with mushroom sauce

Ingredients:

1 1/2 lb. pork loin, cut into 6 oz. slices
3/4 C all purpose flour
1 T salt
1 t ground black pepper
1 t granulated garlic
1 t paprika

1 egg
1/2 C milk
2 t dry mustard
2 C bread crumbs

1/4 C olive oil & 1 T butter
1/2 C diced yellow onion
8 oz. slice button mushrooms
2 T lemon juice
1/4 C flour
1/2 C white wine (dry)
2 C beef stocks

Olive oil for frying (or any vege. oil)
2 T chopped fresh parsley (1 tsp. dry parsley)

Preheat oven to 350F.

1. Pound pork slices between sheets of plastic wrap to 1/4" thickness.
2. In a shallow med. bowl, mix together 3/4 C flour w/ salt, pepper, garlic and paprika.
3. In another shallow bowl, combine egg, milk and mustard.
4. In another bowl the bread crumbs.
5. Dredge pork on flour mixture, then egg mixture, then bread crumbs last. Let set on a baking sheet fitted w/ a cooking rack for 5 mins. in the oven.

6. In a med. pan, make the sauce. Saute chopped onions until translucent,add mushrooms and let it brown a little bit. Add lemon juice then flour, make a roux. De-glaze w/ white wine, then the stock stirring constantly. Taste and adjust seasoning.

7.Heat 1/4C oil in saute pan, fry pork evenly. Careful not to burn.

Serve pork w/ sauce, sprinkle w/ fresh parsley.

Ox Tongue with Mushroom Sauce (Lengua)

Ingredients:

1 ox tongue
2 T lemon juice (or w. vinegar)
1 T salt

1/4 C oil (or any vegetable oil)
5 cloves garlic, minced
1 med. onion, chopped
salt and pepper
2 pcs. bay leaves
1/4 t crushed pepper
1 C dry white wine
enough water to simmer tongue

1. Rub tongue w/ salt and vinegar. Rinse and boil about 10 mins.
2. Scrape white coating from surface.
3. Marinate in lemon juice and salt for about 1 hr.
4. In a skillet, brown tongue in 1/4 C oil. Set aside.
5. In the same pan, saute garlic and onions. Put back tongue and deglaze w/ white wine.

At this point you may continue cooking in crockpot and cook on low for about 5 hrs. putting all ingredients. Otherwise;

6. Cover w/ enough water and put all other ingredients. Let it simmer until tender.
7. Taste and re-season if needed.

Mushroom Sauce

8 oz. sliced button mushroom
1/4 C olive oil plus 1 T butter
2 T lemon juice
1/4 all purpose flour
broth from tongue

1.Heat olive oil and butter, put mushroom and let it brown a little bit.
2.Add 2T lemon juice (more if desired)
3.Add flour, make a roux, add broth. Cook until bubbly. Taste and adjust seasoning if needed.
4. Pour over slice meat and serve.

Peanut Butter Cookies

Ingredients:

1/2 C b. sugar
1/2 C w. sugar
1/2 C butter
1 t vanilla
1 egg
1 C peanut butter

1 1/2 C flour
1/2 t salt
1/2 t baking soda

1. Cream peanut butter, sugar, & vanilla together. Add vanilla and egg, then mix in peanut butter.

2. Add the dry ingredients and mix well. Form into balls about the size of a ping-pong ball and space evenly on a greased baking sheet.

3. Press ball down with a fork in a cross-hath pattern.

4. Bake at 350F oven about 12-15 mins.

Easy Sour Dough Cinnamon rolls

Ingredients:

2/3 C water
2 T white vinegar
3 C all purpose flour
1/2 C sour cream
1/4 C sugar
1 t salt
2 1/4 t yeast

Filling:
2 T butter, softened
1/4 C brown sugar
2 t ground cinnamon
Mix sugar and cinnamon. Spread butter on dough and sprinkle w/ sugar mixture.

Glaze:

3/4 C powdered sugar
1/2 t vanilla
3-4 t milk
mix until smooth and thin enough to drizzle

If you have bread machine, just put all ingredients in same order as above and set machine on dough cycle. Otherwise just do it manually.

Bake at 375 F for about 25 mins.

Fried Tofu w/ Garlic Dipping Sauce

Ingredients:

Tofu
Cooking oil for frying

Dipping sauce:

chopped garlic
vinegar
salt

1. Drain tofu and slice. Deep fry.
2. Chopped garlic and mix w/ vinegar and salt.

Bruschetta and Berry Smoothie

Ingredients for bruschetta:

french bread or baguettes
chopped tomatoes (seeded)
minced garlic
chopped basil
salt & pepper
olive oil

1. Sliced bread, brush w/ olive oil and toast.
2. Meantime chop tomatoes, basil and mince garlic.
3. Mix chopped tomatoes, garlic and basil. Season w/ salt and pepper and drizzle some olive oil.
4. Serve w/ toasted french bread or italian bread would do too!

Berry Smoothie

Strawberry
Blueberry
Yogurt (non fat)

Fresh Spring Roll

Ingredients:

Filling

Shredded Tofu
Shredded Carrots
Shredded cabbage
Thinly sliced green beans
ground pork or chicken
chopped garlic


rice paper spring roll wrapper
curly leaves lettuce
ground peanuts
dried shredded seaweeds
chopped cilantro

sauce:
brown sugar
water
chopped garlic
teeny bit of vinegar
teeny bit of sesame oil
cornstarch

Pot Stickers

Ingredients:

40-50 siu mai wrappers
Filling:
1 lb ground pork
2 C chopped nappa cabbage
1/4 C green onions
1 T chopped ginger
1 t soy sauce
1 t salt
2 t sesame oil
1 t chinese rice wine
1 T sugar
2 T cornstarch

1. Combine filling ingredients.
2. Place about 2t filling in center of wrapper. Wet edge and seal to form a circle.
3. Hold top edge and press down to flatten bottom.
4. At this point you may either steam it the way we want it, or fry until medium brown on both sides.
5. If you fry it, add 1/2 a cup of stock or water, cover and cook until liquid is absorbed.

Serve with sauce

soy sauce
rice vinegar
sugar
chopped green onions
minced garlic
a drizzle of sesame oil

Bibingka

Ingredients:

4 eggs beaten
1 C w. sugar
2 C rice flour
1/2 t salt
2 T baking powder
2 C coconut milk
1/4 C melted butter

Toppings:
1/4 C coconut milk
1/4 C brown sugar

1. Beat Eggs, sugar, salt, coco milk and melted butter.
2. Mix rice flour and baking powder.
3. Slowly, mix dry ingredients w/ wet ingredients.
4. Bake in 375 deg. oven. When half done brush with topping mixture, may add grated cheese at this point and continue baking till golden brown.

Maki

Green Papaya Salad

Grilled Corn Salad

Aside from boiled corn or grilled corn, this is also one of my favorite

Deep Fried Stuffed Tofu

Ingredients:
1 lb. cube tofu

Filling:
1/3 C ground pork
1/3 C chopped prawns
1 T chopped water chestnuts
1 pc. dried mushroom (soaked and chopped)
1/4 t salt
1 t soy sauce
1 t sesame oil
1 T cornstarch

3 C cooking oil (for deep frying)

1 T oil
1 clove garlic minced
2 dried mushrooms (soaked and sliced)
1/4 t salt
1 T soy sauce or oyster sauce
1 t rice wine
1 C soup stock

3 C sliced bokchoy or pechay
1 green onion chopped
1 t sesame oil
cornstarch for thickening

1. Drain tofu.
2. Combine filling ingredients
4. Cut tofu into 4 equal pcs. Cut each pc. diagonally into triangle. W/ sharp knife, gently remove some of the tofu forming a pocket for stuffing.
5. Deep fry stuffed tofu until light brown. Remove and set aside.
6. Heat 1 T oil and fry garlic for a few sec. then add the sliced mushrooms. Add salt, soy sauce, wine and soup stock.
7. Add stuffed tofu. Cover bring to a boil, reduce temp. and simmer for 5 mins.
8. Turn temp. up to high, add the bokchoy and green onions. Drizzle w/ sesame oil. Thicken sauce w/ cornstarch and water.
9. To serve: Place greens at the bottom and the tofu on top.

Serve with rice

Chicken Braised w/ Chinese Mushrooms

8 pcs. dried mushrooms
4 pcs. chicken thighs
2 green onions
1 x 1 1/2 " pc. ginger root
2 T veg. oil
2 carrots (sliced)
1/4 C soy sauce
2 T sugar
2 T chinese rice wine
1/2 t black pepper
1 lb. bok choy, quartered lengthwise
1/4 t sesame oil
1. Soak mushrooms until tender, remove stems
2. Skin and debone chicken thighs (slice if desired). Season w/ salt and pepper.
3. Cut white and light green part of onions ino 1" lengths. Thinly slice ginger, set aside.
4. In a wok, heat oil and brown chicken, set aside. Add onion lengths and ginger; stir fry for 30 sec.. Add mushrooms and carrots, stir-fry for 1 minute. Stir in soy sauce, sugar and wine; add chicken stock or water about 1/2 a cup or more if desired; bring to a boil.
5. Return chicken to the wok, reduce heat, cover and simmer for 15 mins or till meat is cooked through.
6. Add black pepper and taste, reseason if necessary.
7. Meantime blanch bok choy in salted boiling water until tender. Drain and toss w/ sesame oil, arrange around platter and keep warm.
8. With slotted spoon, arrange chicken on platter; surround w/ carrots and mushrooms. Pour sauce over and garnish w/ thinly sliced green onions.

Serve with rice

Jenelle's snow ball cookies

Ingredients:
1 C butter (softened)
1/2 C sifted powdered sugar
2 T honey
2 C all purpose flour
3/4 C walnuts
1 t vanilla
1/4 t salt
sifted powdered sugar
1. In a large mixing bowl beat the butter, 1/2 C sugar and honey w/ an electric mixer at med. speed till combined.
2. Stir in the flour, walnuts, vanilla and salt. Mix thoroughly w/ your hands if necessary.
3. Shaped into 1" balls. Place balls 1 1/2" apart onto greased cookie sheets.
4. Bake 325 deg. oven 14-16 mins or until very lightly brown.
5. While cookies are warm roll them in powdered sugar and cool on wire racks. You might want to roll cookies again in powdered sugar once more. Makes about 48 pcs.

chocolate-kiss-topped cookies

Ingredients:
1 C all purpose flour
3/4 C whole wheat flour
1 t baking powder
1/8 t baking soda
1/2 C shortening or butter
1/2 C peanut butter
1/2 C w. sugar
1/2 C brown sugar
1 egg
2 T milk
1 t vanilla
1/2 C chopped peanuts (optional)
Sugar
Milk Chocolate Kisses
1. In a med. mixing bowl stir together all purpose flour, whole wheat flour, baking powder and soda. Set aside.
2. In a large mixing bowl beat shortening and PB w/ an electric mixer. Add 1/2 C w. sugar n b. sugar till fluffy. Then add egg, milk, n vanilla until thoroughly combined. Gradually add flour mixture n nuts (if desired).
4. Shaped dough into 1" balls. Roll balls in sugar to coat, place balls 2" apart onto ungreased cookie sheets.
5. Bake 350 deg. oven 10-12 mins. Immediately press a choco kiss into the center of each cookie.
Remove cookies and cool on wire racks. Makes about 54 pcs.