Monday, March 15, 2010

Homemade Mac and Cheese

Homemade Mac and Cheese by Elisabeth Beutler

2 C (8 oz) Elbow macaroni

¼ C margarine or butter

3 T flour

1/8 t each dry mustard, salt and pepper

2 C milk

2 C sharp cheddar cheese

1 C croutons or crushed Ritz crackers

Cook macaroni in boiling water for three minutes. Drain. In med saucepan melt margarine. Blend in flour, mustard salt and pepper and cook on low to med heat until smooth and bubbly. Gradually add milk. Bring to a gentle boil and stir over med heat until mix thickens. Stir in cheese until it is melted and mixed in. Add pasta. Put into casserole and top with crackers. Bake at 350 degrees for about 30 minutes.
submitted by: Elisabeth Beutler

Tuesday, March 9, 2010

Coconut Macaroons

Coconut Macaroons
Ingredients

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
submitted by: Emily O'Loughlin

Chinese Potstickers or Pan-fried Dumplings

Chinese Potstickers or Pan-fried Dumplings
Chinese pan-fried dumplings are fried and then steamed in water. This two-stage cooking process gives the dumplings a crispy bottom, soft top, and juicy filling.

Napa cabbage add color, texture and flavor to this easy to make pan-fried dumpling recipe. Yields about 48 dumplings.
Ingredients:
• 1/2-3/4 cup finely chopped Napa cabbage
• 1/4 cup finely chopped green onion (Spring onion)
• 1/4 cup chopped water chestnuts (optional)
• 1 pound ground pork
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon Asian sesame oil
• Dash white pepper
• 1 package wonton or gyoza wrappers (about 48 wrappers)
• 1 tablespoon cornstarch mixed with 2 tablespoons water, or 1 lightly beaten egg white
• 1 cup water, or as needed

Preparation:
Combine the first 10 ingredients in a large bowl, using your fingers to mix everything together. (Note: If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use).

Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the potsticker wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.

To fold the dumpling, moisten the edges of the wrapper with the egg white or mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. (Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings).

Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 potstickers, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings. Serve with soy sauce combined with white or sherry vinegar and a few drops of sesame oil.
submitted by: Emily O'Loughlin

Chicken Broccoli Casserole

Chicken Broccoli Casserole
Boil chicken breast (or I pick apart a rotisserie chicken), let cool and cut into pieces. Cook 1 cup of rice and put in the bottom of a 8x8 casserole dish or pan. Then put fresh broccoli on top of that (I cut it into small pieces). Top that with chicken pieces. Mix 1 can of Cream of Chicken soup with ¾-1 cup of Helmans mayonnaise and spread over the casserole. Top that with grated cheddar cheese and bread crumbs. Bake at 350 for 30 minutes or until cheese is brown/bubbling.
submitted by: Ellen Patton

Pacific Pork loin roast with pineapple, garlic and ginger

Pacific Pork loin roast with pineapple, garlic and ginger
Ingredients:
• pork loin roast, boneless, about 3 to 4 pounds
• salt and pepper
• 3-4 cloves of garlic, minced
• 1 large onion, sliced
• 1/4 cup sugar
• 3/4 cup hot water
• 2 tablespoons soy sauce
• 2 tablespoons sherry vinegar
• 1/2 teaspoon ground ginger
• 3 tablespoons red wine vinegar
• 1 tablespoon ketchup or tomato paste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can [8 ounces] pineapple chunks, drained
• 2 tablespoons cornstarch
• 2 tablespoons cold water
Preparation:
Season pork roast with salt, pepper & garlic. Brown roast on all sides or place under broiler for 15 to 20 minutes to remove some fat. Place onion in bottom of slow cooker insert; top with the pork roast. Combine sugar, hot water, soy sauce, sherry, ground ginger, wine vinegar, and ketchup. Cover and cook on LOW for 9 to 11 hours (or 5-6 hours on HIGH--meat should register above 160 degrees).About 1-2 hours before done, add sliced bell peppers and pineapple chunks.
To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set the slow cooker on HIGH; add cornstarch mixture. Continue to cook until thickened. (I would do this step on stovetop).
Serves 6 to 8.
submitted by: Emily O'Loughlin