Won Tons

Ingredients:
1/2 lb sausage
1/2 lb ground beef
1T dry onion
1T soy sauce
1 T worchestershire sauce
2 T brown sugar
1 tsp salt
1/4 c oatmeal
1 egg
won ton skins

Directions:

Mix all ingredients together and put into wan ton skins. Fry in hot oil until crispy brown.

Egg Drop Soup

 

 

 

 

 

 

What you'll need

• 4 cups chicken broth
• 3 tablespoons water
• 1 tablespoon cornstarch
• 1 egg, lightly beaten
• 10 to 12 fresh snow peas
• 1 green onion, finely sliced
• 1/4 cup finely chopped ham (optional)

How to make it

1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth.
2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

Recipe found here

Green Candied Popcorn

Ingredients:

• 4 quarts popped popcorn (I don't have a popcorn poppers so I bought light butter popcorn and popped it in the microwave. I used almost two full bags.)
• 1 1/2 c. sugar
• 1/2 c. light corn syrup
• 2 Tbsp butter
• 1/2 tsp. salt
• 1/4 tsp. vanilla
• 1 tsp. baking soda
• 1/4 tsp. cream of tartar - optional, but makes mixture more creamy. I didn't use this. :)
• green food coloring (I used 4 drops)

Directions:
In a saucepan on medium heat, melt the butter then add sugar, corn syrup, cream of tartar, and salt. Increase temperature to medium high and bring mixture to a boil, stirring constantly to dissolve sugar. (It will be a big sugar blob at first, but just keep stirring till it dissolves and boils.)

Once mixture boils, add in food coloring and stop stirring. Allow it to boil for 5 minutes without stirring. Remove from heat and carefully stir in vanilla and baking soda. Working quickly and while sugar is foamy, pour mixture over popped corn and gently stir to coat it.

Place popcorn in a large roaster or rimmed baking sheet lined with parchment paper or sprayed with cooking spray. Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Recipe from here

Popeye's Ice Cream

Ingredients:
3/4 c half and half (or almond milk)
1/4 c agave nectar
1/2 banana
2/3 c nonfat dry milk (rice milk)
2 c spinach, lightly packed
1 1/2 tbs vanilla
2 1/2 c ice cubes

Directions:
Blend liquids first. Add ice.

Chopotle Chicken Taco Salad

Ingredients:Dressing:
1/3 c chopped fresh cilantro
2/3 c light sour cream
1 tbs minced chpotle chile, canned in adobo sauce
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt

Salad:
4 c shredded romaine lettice
2 c chopped roasted skinlees, boneless chicken breasts (app. 2 breasts)
1 c cherry tomatoes, halved
1/2 c diced avacado
1/3 c thinly vertically sliced red onion
1 (15oz) can black beans, rinsed and drained
1 (8 3/4 oz) can whole kernal corn (no salt added), rinsed and drained.

Directions:
1. To prepare dressing, combine first 7 ingredients, stiring well.
2. To prepare salad, combine lettuce and remaining ingredients in a large bowl.
3. Drizzle dressing over salad; toss gently to coat. Serve immediately.

**Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney beans or pinto beans also taste great with this dish

Creamy Orzo with Asparagus & Parmesan

Ingredients:

1 cup orzo

1 cup asparagus, cut into 1 inch pieces

1 tbsp butter or margarine

1/4 to 1/2 cup cream

1/4 cup grated parmesan cheese

Salt & Pepper, to taste

Directions:

Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes.

After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!).

Once the orzo and asaparagus are cooked and tender, drain and return to the pot.

Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency.

Season with salt and pepper.

Voila! You have a delicious side dish! Serve immediately

 

Recipe found here.

Potato Crescent Rolls

                                     Recipe from here
Ingredients:
2 potatoes, peeled and cut into 1" cubes
2 pkg active dry yeast (4 1/2 tsp)
1 1/2 c warm water
2/3 c white sugar
2 eggs
1 1/2 tsp salt
6 1/2 c flour
1/4 c butter

Directions:

1. Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
4. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 15 to 20 minutes, or until golden brown