8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 (4.5 ounce) can sliced mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 Tablespoons vegetable oi
l
1 1/2 cups chicken broth
2 Tablespoons soy sauce
1/4 teaspoon salt
ground white pepper, to taste
2 Tablespoons cornstarch
2 Tablespoons cold water
In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to med-high. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 secs). Pour over patties.
Won Ton Salad made by Kathy
1 green onion (white part and 2 inches of green), coarsely chopped
1 large garlic clove, quartered
1/4 cup white wine vinegar
1/4 cup soy sauce
2 Tablespoons sugar
1 teaspoon dry mustard
3/4 teaspoon minced peeled fresh ginger
1/2 teaspoon Worcestershire sauce
3/4 cup peanut oil
2 Tablespoons oriental sesame oil
1/4 cup sesame seeds, toasted
3/4 pound cooked chicken breast meat, cut into 1 inch pieces
3/4 pound smoked ham, cut into matachstick-size strips
1 1/2 cups drained canned sliced water chestnuts
1 small head red leaf lettuce, torn into bite-size pieces
1 small head romaine lettuce, torn into bite-size pieces
1 pound fresh spinach, torn into bite-size pieces
1/2 cup bean sprout
vegetable oil
20 won ton wrappers (about 4 ounces), cut into 1/2 inch wide strips
For Dressing: Mince onion and garlic in processor. Blend in vinegar, soy sauce, sugar, mustard, ginger and Worcestershire. With machine running, gradually add both oils, then sesame seeds.
Comtine chicken, ham, water chestnuts, all the lettuce and spinach in a large bowl. Toss with enough dressing to coat. Top with bean sprouts, then the won ton strips. Serve, passing the remaining dressing separately.
Heat vegetable oil in deep fryer or heavy deep skillet to 375 degrees. Add won ton wrappers in batches and cook until golden brown about 1 minute.
Fried Rice made by Kathy
1/3 cup plain vegetable oil
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
salt and pepper
3 cloves garlic, finely chopped
2 inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
small amount snow peas
soy sauce just to moisten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 Tablespoon of the oil. Add the meat and cook stirring occasionally until lightly browned. Add the onions and season with salt and pepper. Cook for 1-2 minutes until the onion is fragrant. Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more Tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer eggs to the bowl. Break the eggs up with a wooden spoon or spatula.
Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. If dry add some soy sauce.
Apricot Chicken made by Andrea
6 skinless, boneless chicken breast halves (I cut into pieces to serve a group)
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 ounce) bottle Russian-style salad dessing
1 cup apricot preserves
Preheat oven to 350 degrees. Place the chicken in a 4 quart casserole dish. Mix the soup mix, dressing, and preserves together and pour over the chicken. Cover the dish and bake for 1 hour. Serve over rice.
1 (11 ounce) package butterscotch flavored morsels
3/4 cup creamy peanut butter
2 (5 ounce) cans chow mein noodles
1 1/2 cups miniature marshmallows
4 ounce peanuts
Line baking sheets or trays with waxed paper. Microwave the morsels for about 1 minute and stir. Microwave at additional 10-20 second intervals, stirring until smooth. Stir in the peanut butter until well blended. Add the chow mein noodles, marshmallows, and peanuts and toss until coated. Drop by rounded Tablespoons onto prepared baking sheets. Refrigerate until ready to serve.
Crunchy Noodle Salad made by Connie
Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 Tbsp. dark sesame oil
1 Tbsp. honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 Tbsp. toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, thinly sliced
4 scallions sliced diagonally
3 Tbsp. chopped fresh parsley
Cook spaghetti according to package directions then drain and set aside. In another pot of boiling salted water add the sugar peas and cook for 3-6 minutes until crisp and tender. Remove from water and immerse in ice water to stop cooking and preserve the color and then drain.
For the dressing whisk together the oil, rice wine vinegar, soy sauce, sesame oil, money, ginger and 2 Tbsp. sesame seeds with peanut butter in a bowl. Pour over the spaghetti and vegetables in a large bowl, add the parsley and remaining sesame seeds and toss. Serve at room temperature.
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