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Contents:
Assorted Doufu Potage
 Materials Serving 4-6 persons Serving 4-6 persons Beancurd 3 pcs
1 liter Water
120 g Chicken Meat
3 pcs Dry Black Mushrooms
1 small slice Chinese Ham
2 tbsp Green Pea
2 tbsp Shells Moved Peanut
Potageolutioning
2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour
2 tbsp Salt
1 pc Egg
1 tbsp Oil
2 tbsp Cornflour
1) Boil chicken in 1 liter of hot water for 5 minutes
2) Take out and shred, soup for use
3) Soak dry black mushroom and China ham, wipe out water, then shred
4) Whisk the doufu, then add potage and mix it well
5) Boil doufu with 500ml of chicken soup and mix well
6) Heat other 500ml of chicken soup in wok, add shredded black mushroom
7) Add mixed doufu, peanut and shredded China ham, stir mix until soup boiled
8) Add pea while potage is boiled again, then add pea, serve
Remark
tbsp - table spoon
Potage is served better with some pepper
Assorted Doufu
4 pcs Beancurd 1 pc Green Pepper 1 pc Red Pepper 120 g Lean Pork 5 pcs Dry Black Mushrooms
Seasoning
2 tbsp Salt 1 tbsp Cornflour
2 tbsp Light Soy Sauce
Sauce
1 tbsp Spicy Bean Paste 2 tbsp Chopped Spring Onion 1/2 tbsp Sugar 3 tbsp Cornflour Solution
1) Clean and slice the lean pork, marinate with seasoning
2) Parboil the sliced pork 1/2 minute in hot oil, dish up
3) Remove seeds of green and red pepper, cut into small pieces
4) Soak the dry black mushrooms, shred, cut beancurd into thick slices
5) Heat wok with 2 tbsp of oil, fry both sides into golden by slow heat, dish up
6) Heat same wok with 1 tbsp of oil in high heat, add sauce
7) Add approx. 5 tbsp of water, then fired beancurd, stir and mix well
8) Pour in red and green pepper, stir again, then add sliced pork
9) Stir fry well, cover lid and cook for a while, add cornflour solution, serve
Remark
tbsp - table spoon
Apple and Brie Fondue
2 lbs. brie cheese
5 apples, peeled and cut into slices
Preparation:
1. Remove rind from cheese and cut into cubes.
2. Place cheese in fondue dish. Heat until cheese has melted but not liguidy.
3. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.
Anchovy Antipasto
1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.
Greek Quesadilla
1 flour tortilla
2 tablespoons feta cheese
1/4 cup shredded mozzarella cheese
Pinch of finely diced herbs (oregano, basil and rosemary)
3 tablespoons diced Kalamata olives
1/8 cup finely diced onion
Sprinkle ingredients evenly over one side of the tortilla. Fold in half. Grill for about 1-2 minutes, or bake at 350 degrees F for 5 minutes. Slice in thirds and serve.
Grands Tuna Melts
2 (6 ounce) cans water-packed tuna, well drained
1/3 cup chopped onion
1/3 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 pound 1.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits
4 ounces (1 cup) shredded Cheddar cheese
Sour cream, if desired
Chopped tomato, if desired
Shredded lettuce, if desired
Preheat oven to 350 degrees F. Grease cookie sheet.
In medium bowl, combine tuna, onion, mayonnaise, salt and pepper; mix well.
Separate dough into 8 biscuits. Place 4 biscuits on greased cookie sheet. Press or roll each to
form a 5-inch round. Spoon tuna mixture into center of biscuits. Top each with cheese. Press or
roll remaining 4 biscuits to form 5-inch rounds. Place over filling. Press edges to seal.
Bake for 15 to 20 minutes or until golden brown.
C ut each sandwich in half. Top each with sour cream, tomato and lettuce.
Glop
This is an old old old family recipe. Even today, at the right time, I love it..... My mother called it
GLOP. We never bothered to change the name; it wasn’t necessary.
1 pound Tillamook cheese
1 small can tomato sauce
A pinch of garlic salt
Dash of oregano
Dash of marjoram
Sliced pepperoni, cut into thin strips and/or
cut-up mushrooms (optional)
Grate cheese into a bowl. Add all other ingredients and stir thoroughly.
Spread mixture on open hamburger buns and broil until toasty and cheese is melted and optional
ingredients are heated through.
Giant Meatball Sandwich
1 pound ground beef
1/2 pound ground pork sausage
2 cups commercial spaghetti sauce with peppers and mushrooms
1 clove garlic, minced
1 (16 ounce) loaf unsliced Italian bread
1 (6 ounce) package sliced provolone cheese
Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over mediumhigh heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper towels. Discard drippings.
Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring
occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking
sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted.
Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of
meatballs, overlapping as needed. Place top half of bread over cheese.
Serve immediately.
Garlic Bread with Philly Steak
1 loaf French bread
1 1/2 pounds thin strips round steak
1 large bell pepper
1 1/2 pounds mushrooms
1 large red onion
4 cloves garlic, minced
1 teaspoon sage
Salt and pepper to taste
Garlic Bread
1/2 pound butter
1/8 cup olive oil
Garlic powder
Paprika
Pepper
Grated cheese to taste
Sprinkle of Italian seasoning
Cut meat into 3 x 1/2-inch strips. Cut the bell pepper the same way. Cut mushrooms into slices.
Slice onion thinly and mince garlic finely.
Pan brown the meat at medium high for about 10 minutes. Add remaining ingredients. Lower heat and sauté for about 10 to 15 minutes until a nice, beefy sauce is made in the pan.
Serve on garlic French bread.
Garlic Bread: Slice bread in half lengthwise. Butter both cut sides. Add remaining ingredients,
sprinkling evenly on both halves. Microwave 30 seconds or heat in the oven 5 minutes.
Serve with "Philly" steak or a side dish.
Garden Fresh Calzones
Vegetable oil cooking spray
3/4 cup mushrooms, sliced
3/4 cup zucchini, halved lengthwise, thinly sliced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green onion, sliced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 (10 ounce) can refrigerated pizza crust dough
4 tablespoons light mozzarella cheese
4 tablespoons light spaghetti sauce
1 egg white, beaten
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic
powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into
large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4
vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half
over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each
calzone. Bake 12 to 15 minutes or until golden brown.
Fried Peanut Butter and Jelly Sandwiches
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup milk
12 slices bread
1/2 cup smooth peanut butter
1/4 cup shortening
Jelly
Combine eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining
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