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

Hard Candy Suckers

From the kitchen of: Jolene Durbin, Yorba Linda, California

Ingredients

• 1 cup sugar
• 1/2 cup water
• 1/3 cup light corn syrup

• 1/8 to 1/4 tsp. candy flavoring oil (extracts won't work)
• Liquid food coloring (as desired)
• Candy eyes and/or decorations (optional)

Instructions

1. Mix sugar, water and syrup in a lightweight pan over medium-high heat. Bring to a boil. Add candy thermometer, cook to hard crack stage (290 degrees); remove from heat. When bubbles simmer down, stir in oil flavoring and liquid food coloring as desired.

2. Pour hot candy mixture into prepared molds. Remove suckers from molds when cool and beginning to hold their shape. Add decorations if desired. Place on another flat surface to continue cooling. Put cooled suckers into plastic bags

Recipe taken from Familyfun.com

submitted by: Carrie Brady

Pineapple Limeade

Pineapple Limeade
1 can pineapple juice (46 oz)
1 8oz bottle lime juice
2 liters sparkling water OR 1 1/2 qts. cold water (I use this lesser amount because a full 2 liters is too watery in my opinion).
1/2 to 1 cup sugar (to taste)

Mix and serve.
submitted by: Sherie Christensen

Coconut Syrup

Coconut Syrup
Ingredients
• 1 (14 ounce) can coconut milk
• 1 cup flaked coconut
• 3/4 cup brown sugar
Directions
1. In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

And if anyone is interested in buying it instead of making it themselves, these websites are for the actual coconut syrup my sister would get in Hawaii, and they are delicious!
http://www.hawaiiansunproducts.com/coconuts.html
http://www.abcstores.com/browse.cfm/4,70.html
submitted by: Jodi Sparks

Coconut Crusted Perch

Coconut Crusted Perch
1 egg
1 Tbsp milk
1/2 tsp salt
2/3 cup crushed Ritz crackers
1/2 cup flaked coconut
1 lb (1 pkg) frozen perch fillets, thawed
vegetable oil for frying
Whisk together egg, milk and salt. Place in a shallow bowl. In
another shallow bowl combine crushed Ritz and coconut. Dredge each
fillet first in the egg mixture then in the cracker mixture. Heat
about 4 Tbsp oil in a frying pan until hot. Fry fillets 2 minutes on
each side (until fish flakes easily with a fork) then transfer to
paper towel-lined plate. You may need to remove coconut pieces, etc.
from the oil with a slotted spoon between each batch and replenish the
oil a little. You can serve the fillets with a sweet and sour sauce
if desired.
submitted by: Saralynn Jensen