Vietnamese spring rolls

Ingredients

Rolls:
2 oz rice vermicelli noodles
4 (8″ square) rice papers
8 medium cooked shrimp, peeled and split in half lengthwise
4 leaves red leaf lettuce
1/2 cup bean sprouts
1/4 cup julienned cucumber
1/4 cup julienned carrot
1/4 cup julienned sweet onion
8 fresh chives
2 tbsp fresh mint, minced
2 tbsp fresh cilantro

Sauce:
1/4 cup hoisin sauce
1/4 cup chicken broth
1 tbsp fish sauce
1 jalapeno pepper, cut into thin rings
2 tbsp dry roasted peanuts, chopped fine

How to prepare

For the rolls: put the noodles in a small bowl and cover with hot tap water. Let stand 15 minutes to soften. Drain well. Arrange 2 sheets of rice paper in a jelly roll pan. Cover with hot tap water and let stand 5 minutes to soften. Drain and repeat with remaining paper. Lay rice paper on a flat surface and arrange 4 shrimp halves across the center of each, cut side facing up. Cover with a lettuce leaf. Divide sprouts, herbs and vegetables among them. Careful roll up and arrange on a plate so that the cut side of the shrimp is facing up. For the sauce: combine hoisin sauce, chicken broth and fish sauce. Add slice jalapenos to taste and the peanuts. Serve with the spring rolls.

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Oyster corn bread stuffing

Ingredients

1 pt oysters (15 1/2 oz) well drained
1 cup celery chopped
1 cup onion chopped
1/2 cup butter
3 1/2 cup corn bread cubes, toasted
1/2 cup chicken broth
1 tsp poultry seasoning

1 tsp sage

How to prepare

Cook celery and onion in butter until tender. Add oysters and cook 3-5 minutes or until edges begin to curl. Combine all ingredients and mix thoroughly. Makes approx. 4 cups stuffing, enough for 4 lb bird. For 5 to 9 lb bird double the recipe. For 10-15 lb bird triple the recipe.

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Pebre – chilean hot salsa

Ingredients

2 tbsp oil, olive
1 tbsp vinegar, wine, red
1/3 cup water
4 chiles, aji, seeded, stemmed and minced
2 garlic clove, minced
1/2 cup onion, minced
1/2 cup cilantro, minced
1 tsp oregano, minced
Salt to taste

How to prepare

Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable. Yield: 2 cups.

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CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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White chocolate cappuccino mousse

Ingredients

3/4 cup heavy (whipping) cream, scalded
6 oz (1 cup) white chocolate chips
1 large egg, room temperature
2 tsp instant espresso coffee powder, dissolved in 1 tbsp boiling water

1/2 tsp ground cinnamon
1/2 tsp orange extract
1 tsp pure vanilla extract
1/3 cup heavy (whipping) cream
optional garnish: whipped cream, cinnamon and chocolate coffee beans

How to prepare

1. In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract.
2. With machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth.
3. Chill for about 15 minutes.
4. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours.
5. Before serving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired.
Makes 4 servings.
Prepared 1/19/95 by edwina gadsby, one of five finalists in our great american dessert contest. From: mike n maty

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Deviled shrimp

Ingredients

1/2 cup butter, room temperature
4 anchovy fillets, drained and minced
2 cloves garlic, pressed
1 1/2 tsp dijon mustard
1 1/2 tsp tabasco sauce
1 1/2 tsp worcestershire sauce
1/4 tsp salt

40 lg shrimp, uncooked, peeled & deveined
1/4 cup fresh parsley, minced

How to prepare

Using the back of a spoon, mash butter, anchovies, garlic, mustard, tabasco, worcestershire, and salt in a small bowl. Preheat broiler. Place shrimp in a single layer in a large baking dish. Spread butter mixture over shrimp. Broil shrimp without turning for about 5 minutes or until cooked through. Sprinkle with parsley and serve. Serves: 8

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Baked macaroni & cheddar cheese

Ingredients

1/2 lb elbow macaroni, cooked
3 tbsp butter
2 tbsp flour
1/4 tsp dry mustard
1 tsp salt
1/4 tsp white pepper
2 cup milk
1/2 lb extra-sharp cheddar cheese, grated
1/2 cup bread crumbs
paprika

How to prepare

Cook macaroni as usual. Meanwhile, melt 2 tbsp butter in top of double boiler. Add flour, and seasonings, stirring to keep smooth. Gradually add milk and cook over hot water, stirring until hot and thickened. Add cheese and cook until just melted. Combine macaroni and cheese sauce in a rectangular casserole dish. Scatter bread crumbs on top. Dot with remaining butter. Sprinkle with paprika. Bake in a preheated 350f oven until browned on top, about 20 minutes.

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Thai fried noodles – pad thai

Ingredients

1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 tbsp granulated sugar
3 tbsp fish sauce (nam pla)
1-1/2 tbsp tomato ketchup
2 eggs, beaten

3/4 lb (about 3 hanks) rice vermicelli (sen mee), soaked in hot water 15 minutes and drained
1 cup bean sprouts

garnish:
1 tbsp dried shrimp powder

2 tbsp peanuts, coarsely ground
1/2 tsp dried red chili flakes
2 green onions, finely chopped
2 tbsp coriander (cilantro) leaves, chopped
2 limes, sliced into 1/8″ circles

How to prepare

Heat oil in a wok and fry garlic until golden. Quickly add shrimp, stir-fry until heated through. Add sugar, fish sauce and ketchup, stir until sugar dissolves. Add beaten eggs, letting them set slightly, then stir to scramble. Add noodles and toss and stir about 2 minutes. Reserving about 4 tbsp of bean sprouts, add remainder to the wok. Stir over heat until bean sprouts are barely cooked. Turn pad thai onto a platter, placing reserved, raw bean sprouts on one side. Sprinkle noodles with garnish ingredients in following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring platter with the lime slices and serve. 4 servings.

The fish sauce, rice noodles and shrimp powder should be available at southeast asian markets (in vietnamese markets fish sauce goes by the name nuoc nam, avoid the kind from the philippines).

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Chocolate zucchini cake

Ingredients

1/2 cup butter
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
1 3/4 cup sugar
4 tbsp cocoa
2 1/2 cup flour
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 cup sour milk (a tsp of vinegar added to milk)
1 cup chocolate chips
2 cup zucchini, unpeeled, grated

How to prepare

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake in a greased 9″x13″ pan at 325 degrees for 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sift powdered sugar on top of the cooled cake.

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