September 2006 Recipes

Chicken Chimichangas - Kim

¼ cup vegetable oil
2 cups cooked chicken, cut into bite size pieces
1 medium onion
2 garlic cloves, minced
2 medium tomatoes, diced
2 cans green chilies
1 large boiled potato
1 tsp. salt
1 ½ tsp. oregano
1-2 tsp. chili powder
2 Tbs. Cilantro, chopped
12 tortillas

Sauté meat, onion, garlic, tomato, chilies and potato until onion softens in large pot. Add salt, oregano, chili powder and cilantro. Simmer for 2 – 3 minutes more. Fold ½ cup of meat mixture into warm tortilla envelope style and fry in pan with hot oil until crispy. Drain on paper towel. Serve with salsa, guacamole, cheese, olives etc.


Cowboy Caviar - Kim

1 (28 oz.) can diced tomatoes
1 (15 oz.) can corn
1 (15 oz.) can black beans with jallepenos
½ to ¾ medium red onion, diced
1 bunch fresh cilantro, diced
½ Good Seasons Zesty Italian dressing packet (prepared as per instructions on back)

Mix all ingredients in large bowl. Serve with tortilla chips.

Korean Lettuce Wraps - Kim

½ lb. per person - Pork Bolougi Meat (not sure on spelling)
(This meat is sliced very thin and can be purchased pre-sliced and frozen at Pares Market in Taylorsville, next to John Paras Furniture.)
Thaw meat completely. Separate slices and remove fat by pulling or cutting it out of the strips. Place strips with removed fat into a large bowl.

Marinade:
Soy Sauce
Sugar
Chopped green onions
Diced garlic cloves
Sesame oil

Mix one cup soy sauce to one cup sugar and add to meat. Mix. Repeat until meat is coated and moist ( I had 10 lbs. meat and used 3 cups soy sauce and 3 cups sugar) Add chopped green onions and garlic to taste and mix. ( I used 2 tsp. diced garlic and 1 bunch green onions.) Drizzle sesame oil over the mixture while stirring. (I used 2-3 Tbs.) Sprinkle more sugar over the top of the mixture. Marinate overnight in refrigerator. Spray large frying pan with non-stick spray and place a single layer of meat mixture into pan. Cook over medium high heat until meat is cooked and sauce has caramelized. (The liquid in the bottom of the pan will evaporate and the meat will become sticky and sweet.) Place cooked meat in a pan and keep in a 200 degree oven to keep warm until all meat is cooked. Serve with lettuce and sticky rice.

House of The Rising Sunflower Seed Salad - Kim

Ingredients:
½ cup butter
4 T. sesame seeds
½ cup sunflower seeds
¼ cup slivered almonds
2 pkgs. Ramen noodles
¾ cup sugar
½ cup oil
½ cup cider vinegar
1 ½ T. soy sauce
1 bunch green onions, thinly sliced
1 8oz. can water chestnuts, coarsely chopped
1 cup loosely packed bean sprouts
1 pkg. coleslaw mix


Instructions:
Melt butter in skillet and toast seeds, nuts and ramen noodles until lightly browned. (Discard flavor pack from noodles.) Drain and cool. Mix sugar, oil, vinegar and soy sauce together and heat in microwave to melt sugar, stirring often. Set aside to cool. Mix green onions, sprouts, water chestnuts, and coleslaw together in large bowl. Add salad dressing to taste. Serve on chilled plate topped with seed/nut mixture. Add chicken or shrimp and garnish with mandarin orange if desired.

Speedy Breadsticks/ Pizza Dough - Kim

Ingredients:
6 cups flour 2 Tbsp. yeast
1 tsp. salt 3 cups warm water
4 Tbsp. sugar

Instructions: Dissolve yeast in warm water and sugar. Gradually add salt and flour. Mix for 3 minutes or until dough is soft (not sticky, you may have to add a little more flour). Shape into breadsticks and place on greased pan or roll onto greased pizza pan. (This recipe makes enough for 2 medium size pizzas, or one jelly roll size pan of breadsticks, or 1 medium size pizza and 1 9X13 size pan of breadsticks). Let rise 15-30 minutes for breadsticks. Pizza dough does not need to rise. Add desired toppings to pizza and or breadsticks. Bake at 350 degrees for 20 minutes

Pork Chops with Baked Apples - Lindsey

Salt and pepper
2 T. oil
1 T. butter
1 ½ c. apple juice
¾ c. raisings
¾ c. firmly packed brown sugar
¼ t. nutmeg
4 tart apples peeled, thickly sliced
2 T. lemon juice
1 t. cinnamon

Lightly season pork chops with salt and pepper. Heat oil and butter in a skillet, sauté chops until browned. Arrange in baking dish. Add ¾ c. apple juice to skillet. Scrape up browned particles and pour over chops. Add raisins. Cover and bake 30 minutes at 350. Turn chops. In separate bowl, combine sugar, cinnamon and nutmeg. Toss apples with lemon juice then toss with sugar mixture. Add to baking dish. Pour remaining apple juice over chops. Cover and bake 15 more minutes.

Orange Crunch Salad - Lindsey

1 head green leaf lettuce
1 head red leaf lettuce
1 medium can mandarin oranges
½ c. sliced almonds, toasted

Dressing:
¾ c. sugar
1 T. minced onion
1 t. salt
1/3 c. vinegar
1½ t. dry mustard
1 c. oil

For the dressing, mix all ingredients in a blender except the oil. Toss just before serving.


Chicken Swiss - Lindsey

4-6 boneless, skinless chicken breasts
½ c. flour
1 t. rosemary, crush lightly
½ t. paprika
¼ t. garlic pepper
¼ t. salt
¼ c. olive oil butter combination
½ lb. fresh mushrooms, sliced
¼ c. green onions, chopped
1/3 c. dry white wine
½ lb. Swiss cheese, sliced
¼ c. fresh parsley, finely chopped

Place flour and seasonings in a paper bag or a pie plate. Add the chicken, a couple of pieces at a time and shake to coat well. In a large fry pan, heat the oil-butter combination over medium-high heat. Add the floured chicken and sauté 3-5 minutes on each side or until lightly browned. Place the browned chicken in a shallow baking dish and set aside. Add the mushrooms and green onions to the pan, adding more butter, if necessary and sauté 5-7 minutes. Pour this mixture over the chicken pieces. Deglaze the pan with the wine and let the liquid reduce to half. Pour this over all in the dish. Place a slice of cheese on each piece of chicken. Sprinkle the parsley over all. Bake uncovered in a preheated 350° oven about 30 minutes. Serves 4-6.

Spring Salad - Lindsey

1 c. canola oil
¾ c. sugar
½ c. red wine vinegar
2 cloves garlic
½ t. salt
½ t. paprika
¼ t. pepper

Mixed greens
Sugared pecans
Jack cheese
Fresh strawberries

Mix up dressing – can keep for up to one week. In the winter it is good with craisins, feta and slivered almonds.

Chicken Pot Pie - Lindsey

4 large chicken breasts
Diced carrots
Diced celery
Diced onions
Frozen petite peas
2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
½ t. thyme
½ t. pepper
Salt to taste
1 cube butter
½ c. flour
2 boxes Pillsbury pie crusts

Boil chicken breasts in chicken broth. Remove chicken from broth. Boil vegetables in broth (except peas) until tender crisp. In separate saucepan, melt butter. Add flour to butter cook for 1-2 minutes. Add to broth mixture. Cook until thickens. Add shredded chicken and peas. In separate bowl, mix soups, thyme and pepper. Combine everything together. Pour into pie plate with bottom crust. Add top crust. Bake at 350° for approximately 40 minutes or until crust is done. Makes 2 pies.

Asparagus Chicken Pasta - Lindsey

1-8 oz. package pasta (farfalle)
1 lb. asparagus
2 chicken breasts, cut into pieces
2 cloves garlic, minced
½ t. hot sauce
¼ t. red pepper flakes
¼ c. olive oil
1 T. butter
½ t. salt
¼ t. pepper
¼ c. parmesan/romano blend cheese (or more)

Cook pasta according to package. While pasta is cooking, cut asparagus into 1” pieces. Heat oil and butter in a frying pan. Add garlic, red pepper flakes and hot sauce. Sauté over medium heat for 2-3 minutes. Add chicken and cook for 5 minutes. Add asparagus, salt and pepper and cook until tender-crisp – about 5 or 6 minutes. Drain pasta and place in a serving bowl. Pour asparagus and chicken mixture over pasta and sprinkle with cheese. Toss gently to combine.

Lime Syrup - Marjorie

Boil simple syrup (equal parts water and sugar) 3 minutes
Take off heat and cool
Add fresh lime juice and lime zest to taste
Drizzle over cut up watermelon, cantaloupe and honeydew.

Garden Herb Pork - Marjorie

4 chops
1 T butter
1/3 C chopped carrots
1 T parsley
2 t flour
1/2 t basil
1/2 t beef boullion
2/3 C milk
2 T water

Sprinkle meat with salt and brown in butter for 5 min - one side. Turn, add carrots. Cook another 5-7 min. Remove meat. In a bowl combine parsley, flour, basil and boullion. Add to pan, then add milk. Stir till bubbly, then add water. Put meat back in and keep warm until ready to serve.

Sesame Green Beans - Marjorie

Cook 1 lb fresh green beans in boiling salted water until just tender. Drain and serve with sesame soy sauce
Sesame Soy Sauce
1 T toasted sesame seeds
1 T soy sauce
2 T melted butter
(combine and heat)


Broccoli Salad - Marjorie

Fresh broccoli chopped into bite sized pieces
Cooked bacon, crumbled
Sunflower seeds
Dried cranberries
Purple onion
Whatever else sounds good


Dressing:
1 C mayo
1/3 C sugar
2 T vinegar


Chicken Broccoli Alfredo Soup - Marjorie

1/2 C butter
1 chopped onion
2-3 cloves minced garlic
4 C chopped broccoli
2 C water
Bowtie Pasta (1/2 box)
1/2 C flour
1 qt half & half
4 C chicken broth
1 1/2 t salt
pepper
dast nutmeg
1 1/2 C grated parmesan cheese
cooked chopped chicken

Melt butter and saute onion and garlic
In another pan, blanche broccoli in 2 C water - save water
Cook 1/2 box bowtie pasta and drain
To onion/garlic/butter add flour and cook for 1 minute
Add half & half, chic broth, salt, pepper, nutmeg and cheese.
Stir until thickened
Add cooked pasta and chicken, broccoli and water.


Delicious White Bread - Marjorie

5 to 6 C flour
3 T sugar
2 t salt
2 pkg yeast
2 C warm water
1/4 C oil

Combine 2 cups flour, sugar, salt and yeast. Add warm water and oil and blend at low speed until moistened. Beat 3 minutes at medium speed. By hand add an additional 2 1/2 to 3 cups flour. Knead on floured surface about five minutes (add up to 1 cup flour if necessary). Let rise in greased bowl until double. Punch down and shape. Let rise once more. Bake at 375 40 to 45 minutes.