Chocolate Chip Oatmeal Cookies
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt (optional)
1 1/4 c brown sugar, packed tightly
1 c butter, softened (2 sticks)
1/2 c sugar
2 eggs
2 tblsp milk
2 tsp vanilla
2 1/2 c oats, quick or old-fashioned
2 c semi-sweet chocolate chips (12 oz)
1 c nuts, coarsely chopped (optional)
Preheat oven to 375^F. Combine flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and sugar in large mixing bowl until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts: mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 10 minutes for chewy cookies. Makes approximately 4 dozen cookies.
Submitted by Alisha, Nestle
Creamy Chicken Pasta and Vegetables
16 oz. box Rotini or Penne Pasta
2 cans cream of chicken soup
3 boneless skinless chicken breasted
1/4 c milk
1/2 tsp. garlic salt
salt and pepper to taste
Carrots
Broccoli
Cook pasta as directed on the box. Cook chicken until thoroughly cooked then cut into bit size pieces. Steam or boil carrots and broccoli just until tender. In a sauce pan, mix together cream of chicken soup, garlic salt, salt and pepper and milk then bring it to a boil. Removed soup mix from the heat and add cooked pasta, chicken, and vegetables.
Submitted by Taunya
Mom’s Chicken Teriyaki
5-6 chicken thighs
½ c sugar
½ c soy sauce
Sprinkle of ground ginger
Garlic salt
Place chicken thighs in baking dish with lid. Combine sugar, soy sauce and ginger; pour over chicken. Sprinkle seasoned chicken with garlic salt. Bake at 350-375 degrees for 45 minutes if chicken is thawed, 2 hours if frozen.
Submitted by Alison
Tuna Casserole
1 can cream of mushroom
1 Tblsp miracle whip
¼ c sour cream
1 Tblsp minced onion
1-2 cans tuna fish
Salt & pepper to taste
1 bag egg noodles
Potato chips, plain
Boil noodles. Mix everything else together except potato chips. Combine noodles and mixture together in casserole dish. Crush potato chips and put an even layer on top. Microwave covered for about 5 minutes.
Submitted by Lyndsey
February 28, 2009
February 15, 2009
Cooking Question?
Does it really make a difference to use unsalted vs. salted butter when cooking? Why?
Pie
Apple Pie
Double Crust:
2 c flour
1/2 tsp salt
2/3 c shortening
1/3 c water, chilled
Note - 8 inch two crust pie size. Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Divide the dough into 2 balls. Roll the bottom crust out 2 inches larger than the pie pan. Then fit it loosely but firmly into the pan. Fill the pie generously, then put on the top crust and prick several places with a fork or cut vents. Bake as indicated in Apple Pie recipe.
Apple Pie Filling:
1 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1 1/2 Tblsp flour
6-8 large, firm apples (tart & sweet), about 10 cups
2 Tblsp butter
Preheat oven to 425^F. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and thinly slice the apples. Toss apples into the sugar mixture, coating them well. Pile apples into crust-lined pan and dot with butter. Cover with top crust and make vents. Melt 1 TBS. butter and baste the top crust. Bake 10 minutes at 425^F then lower the heat to 350^F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Submitted by Alisha, Fannie Farmer Cookbook
Grasshopper Pie
1 ½ c cold milk
1 pkg (3.9 oz) instant chocolate pudding
2 ¾ c whipped topping, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
¼ tsp mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ¾ c whipped topping. Fold in ¾ c candies. Spoon into pie crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Submitted by Alison, Taste of Home
Double Crust:
2 c flour
1/2 tsp salt
2/3 c shortening
1/3 c water, chilled
Note - 8 inch two crust pie size. Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Divide the dough into 2 balls. Roll the bottom crust out 2 inches larger than the pie pan. Then fit it loosely but firmly into the pan. Fill the pie generously, then put on the top crust and prick several places with a fork or cut vents. Bake as indicated in Apple Pie recipe.
Apple Pie Filling:
1 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1 1/2 Tblsp flour
6-8 large, firm apples (tart & sweet), about 10 cups
2 Tblsp butter
Preheat oven to 425^F. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and thinly slice the apples. Toss apples into the sugar mixture, coating them well. Pile apples into crust-lined pan and dot with butter. Cover with top crust and make vents. Melt 1 TBS. butter and baste the top crust. Bake 10 minutes at 425^F then lower the heat to 350^F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Submitted by Alisha, Fannie Farmer Cookbook
Grasshopper Pie
1 ½ c cold milk
1 pkg (3.9 oz) instant chocolate pudding
2 ¾ c whipped topping, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
¼ tsp mint extract
2 drops green food coloring, optional
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ¾ c whipped topping. Fold in ¾ c candies. Spoon into pie crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Submitted by Alison, Taste of Home
Chinese Food
Potstickers
1 lb. cabbage (napa or regular)
1 lb. ground pork
1 t rice wine
1 t minced fresh ginger
1 bunch green onions, sliced
2 T soy sauce
1 t sesame oil
Potsticker or dumpling wraps (50)
Bring a pot of water to a boil and cook the cabbage leaves until they are limp. Drain, and quickly plunge cabbage in cold water to stop the cooking. Wring the cabbage in cheesecloth or a dish towel to remove as much water as possible. Chop cabbage. Combine the ground pork with all the seasonings, and then add the cabbage. Combine thoroughly.
Put a tablespoon of filling in each wrap.
When you’re ready to cook the potstickers, heat a couple of tablespoons of oil in a pan and put your dumplings in. Let them get a little brown on the bottom, and add ½ cup of water, cover and cook until most of the water is evaporated, then remove the lid, and let the bottoms finish browning (a couple minutes more). Invert the pan over a plate and you’ll have beautiful potstickers, golden side up!
Submitted by Ie Mei
Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breast- cut into bite size pieces
Garlic salt
2 beaten eggs
Cornstarch
Place cut chicken in a bowl and sprinkle with garlic salt. Let the chicken sit for at least 1 hour in the refrigerator. Then, pour the beaten eggs over chicken and mix; be sure to saturate each piece of chicken.
Heat a frying pan (filled about an inch deep with cooking oil) to medium heat.
Pour a significant amount of cornstarch into a separate bowl. Dip each piece of chicken individually into the cornstarch until covered.
Brown the chicken in the oil, don’t cook it all the way through. You just want a nice fried shell on the chicken; it will be a very light brown. The chicken will cook for another hour in the oven and will be too tough if fried too long. Put browned chicken in a greased 9X13 pan. Pour sauce ingredients over chicken and bake at 325 degrees for 60 minutes. Stir the chicken every 15 minutes during baking.
Sauce
1-2 tsp Samball Fresh Chili paste**
1 ½ cups sugar
¾ cup ketchup
3 tsp soy sauce
Dash salt
¾ cup chicken broth
6 Tblsp brown sugar
¾ cup white vinegar
Mix all ingredients in a saucepan. Cook on a low heat until sugars are dissolved. The sauce will be a very thin liquid when you pour it over the chicken but it thickens as it bakes.
**The more Samball paste you use the spicier the chicken will be. Using 1 teaspoon gives it a nice zing but using 2 makes it extra spicy! So add a small amount first and then taste the sauce before adding more.
Submitted by Alison
1 lb. cabbage (napa or regular)
1 lb. ground pork
1 t rice wine
1 t minced fresh ginger
1 bunch green onions, sliced
2 T soy sauce
1 t sesame oil
Potsticker or dumpling wraps (50)
Bring a pot of water to a boil and cook the cabbage leaves until they are limp. Drain, and quickly plunge cabbage in cold water to stop the cooking. Wring the cabbage in cheesecloth or a dish towel to remove as much water as possible. Chop cabbage. Combine the ground pork with all the seasonings, and then add the cabbage. Combine thoroughly.
Put a tablespoon of filling in each wrap.
When you’re ready to cook the potstickers, heat a couple of tablespoons of oil in a pan and put your dumplings in. Let them get a little brown on the bottom, and add ½ cup of water, cover and cook until most of the water is evaporated, then remove the lid, and let the bottoms finish browning (a couple minutes more). Invert the pan over a plate and you’ll have beautiful potstickers, golden side up!
Submitted by Ie Mei
Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breast- cut into bite size pieces
Garlic salt
2 beaten eggs
Cornstarch
Place cut chicken in a bowl and sprinkle with garlic salt. Let the chicken sit for at least 1 hour in the refrigerator. Then, pour the beaten eggs over chicken and mix; be sure to saturate each piece of chicken.
Heat a frying pan (filled about an inch deep with cooking oil) to medium heat.
Pour a significant amount of cornstarch into a separate bowl. Dip each piece of chicken individually into the cornstarch until covered.
Brown the chicken in the oil, don’t cook it all the way through. You just want a nice fried shell on the chicken; it will be a very light brown. The chicken will cook for another hour in the oven and will be too tough if fried too long. Put browned chicken in a greased 9X13 pan. Pour sauce ingredients over chicken and bake at 325 degrees for 60 minutes. Stir the chicken every 15 minutes during baking.
Sauce
1-2 tsp Samball Fresh Chili paste**
1 ½ cups sugar
¾ cup ketchup
3 tsp soy sauce
Dash salt
¾ cup chicken broth
6 Tblsp brown sugar
¾ cup white vinegar
Mix all ingredients in a saucepan. Cook on a low heat until sugars are dissolved. The sauce will be a very thin liquid when you pour it over the chicken but it thickens as it bakes.
**The more Samball paste you use the spicier the chicken will be. Using 1 teaspoon gives it a nice zing but using 2 makes it extra spicy! So add a small amount first and then taste the sauce before adding more.
Submitted by Alison
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