Miller Family Tradition - made for many birthdays. Sharon makes this for the Miller Christmas Party.
Egg Yolk Sponge Cake
1 1/2 cup Softasilk Flour (no substitutions)
2 tsp baking powder
1/2 tsp salt
6 egg yolks (1/2 cup)
1 cup sugar
1/2 cup boiling water
2 tsp vanilla
1 tsp lemon flavoring
Heat oven to 350. Grease and flour 13x9 pan. Measure flour by spoon-level-pour method. Mix flour, baking powder, and salt. Set aside. Beat egg yolks in small mixer bowl until very thick and lemon colored. Beat in sugar. Blend in water and flavorings, then dry ingredients. Pour into pans. Bake about 35 - 40 minutes, until done (top springs back when touched lightly.) Let cool upright in pans 10 minutes, then remove.
Pie Meringue:
6 egg whites
1/2 tsp cream of tartar
12 Tbl sugar
1 tsp flavoring
Heat oven to 400. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Beat in flavoring.
Chocolate ice cream
Put ice cream in scoops over cake, and smoothe till mostly even.
Pile on the meringue. Bake 8 - 10 minutes, until lightly brown.
Note: Aunt Sharon puts it on bottom rack under the broiler and watches it carefully until it is browned.
Saturday, December 27, 2014
Squash Relish
Recipe from Ruth Bliss, a friend of Jack and Honey Butler's
1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.
Drain and rinse with cold water. Add 1 green pepper and 1 red pepper, chopped.
In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper
Add squash and peppers to mixture in pot. Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.
1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.
Drain and rinse with cold water. Add 1 green pepper and 1 red pepper, chopped.
In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper
Add squash and peppers to mixture in pot. Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.
Dutch Pancake with Veggies
from Jeannette
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt
In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..
Preheat oven to 450. On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side. Pour batter into pan.
Bake 10 minutes. Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown. (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.) Makes one pancake.
Make next part while pancake cooks:
Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes
Reduce heat to low. Stir in 1 1/2 c shredded Gouda cheese until melted.
Spoon filling into pancake. Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts. Cut into wedges. Makes 4-6 servings.
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt
In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..
Preheat oven to 450. On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side. Pour batter into pan.
Bake 10 minutes. Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown. (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.) Makes one pancake.
Make next part while pancake cooks:
Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes
Reduce heat to low. Stir in 1 1/2 c shredded Gouda cheese until melted.
Spoon filling into pancake. Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts. Cut into wedges. Makes 4-6 servings.
Hamburger Soup from Fran
1 lb hamburger, crumbled. and fried
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper
Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper
Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.
Wednesday, November 26, 2014
Allen's Gin Seabreeze
SeaBreeze Mixer 2 Tbl (Stonewall Kitchen)
2Tbl gin
Red orange juice 1/4 cup Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange
2Tbl gin
Red orange juice 1/4 cup Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange
Saturday, November 15, 2014
Pumpkin Sheet Cake
This is from Taste of Home's 1995 Oct/Nov magazine. Allen made it 4/28/96 (he was 8 years old). He liked it best with no frosting. I made this with Blue Hubbard Squash 10/29/17 for Bart, me and Allen Miller. Marie was in NC visiting a friend.
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended. Pour into a greased 15 x 10 in. x 1 in. baking pan. Bake at 350 degrees for 25 - 30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended. Pour into a greased 15 x 10 in. x 1 in. baking pan. Bake at 350 degrees for 25 - 30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
Pumpkin Spice Bread Deluxe
This is terrific, and I would make it to give as a gift! I used homegrown pumpkin, so it was a bit more fibrous than the canned stuff, but I think that made it even better. I got the recipe from my old Good Housekeeping Cookbook (1986) that I found at a thrift store.
3 cups all-purpose flour
1 1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
2 eggs
2 cups pumpkin puree
1 cup brown sugar
1/2 cup maple syrup
1/4 cup canola oil
1/4 cup golden raisins
1/2 cup chopped pecans
1. Preheat oven to 350 degrees. Grease 9" by 5" loaf pan.
2. In large bowl, mix first 6 ingredients. In medium-sized bowl, beat eggs with pumpkin, brown sugar, maple syrup and salad oil; stir into flour mixture just until flour is moistened. Gently stir in raisins and pecans. Spoon batter evenly into loaf pan.
3. Bake 1 1/4 hours or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
Sunday, October 26, 2014
Peanut Noodles
1 box spaghetti noodles
2 Tbl sesame oil
1 bunch scallions, chopped. Keep white and green separate. Use green for garnish.
1 Tbl minced garlic
1 tsp grated ginger (I keep mine in the freezer)
1/3 cup creamy or crunchy peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 Tbl cider vinegar
1 tsp sugar
1/4 tsp red pepper flakes
peanuts for garnish
Cook and drain spaghetti
Meanwhile cook sauce:
Heat sesame oil in pan over low heat and cook scallions until tender. Add ginger and garlic and cook 1 minute more.
Increase heat to medium and add peanut butter, soy sauce, vinegar, sugar and red pepper flakes. Stir until combined. Remove from heat.
Toss spaghetti with sauce and garnish with sliced green scallions and peanuts if desired
2 Tbl sesame oil
1 bunch scallions, chopped. Keep white and green separate. Use green for garnish.
1 Tbl minced garlic
1 tsp grated ginger (I keep mine in the freezer)
1/3 cup creamy or crunchy peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 Tbl cider vinegar
1 tsp sugar
1/4 tsp red pepper flakes
peanuts for garnish
Cook and drain spaghetti
Meanwhile cook sauce:
Heat sesame oil in pan over low heat and cook scallions until tender. Add ginger and garlic and cook 1 minute more.
Increase heat to medium and add peanut butter, soy sauce, vinegar, sugar and red pepper flakes. Stir until combined. Remove from heat.
Toss spaghetti with sauce and garnish with sliced green scallions and peanuts if desired
Pumpkin Bars
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can pumpkin (not pie filling)
Directions
Set out the cream cheese and butter to reach room temperature. Get out the eggs right away also.
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda), and set aside.
In a large bowl, comine eggs, sugar, oil, and pumpkins until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 inch baking pan. (Not dark) Can line with parchment paper, greased. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Cool completely.
Frosting:
1 8 oz pkg cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp vanilla extract
1 Tbl heavy cream or milk
Cream together butter and cream cheese until soft and fluffy. Add powdered sugar, vanilla, and milk or cream. Mix on high speed until smooth and creamy.
These make a great breakfast treat!
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
4 eggs
1 and 2/3 cups sugar
1 cup oil
1 can pumpkin (not pie filling)
Directions
Set out the cream cheese and butter to reach room temperature. Get out the eggs right away also.
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda), and set aside.
In a large bowl, comine eggs, sugar, oil, and pumpkins until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 inch baking pan. (Not dark) Can line with parchment paper, greased. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Cool completely.
Frosting:
1 8 oz pkg cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp vanilla extract
1 Tbl heavy cream or milk
Cream together butter and cream cheese until soft and fluffy. Add powdered sugar, vanilla, and milk or cream. Mix on high speed until smooth and creamy.
These make a great breakfast treat!
Sunday, October 12, 2014
Pumpkin Pancakes
Pumpkin pancakes are delicious - Mom made them for Bart and me this morning. We are in Berne for Bart's birthday weekend. They didn't puff up as much as I would like, so I'm going to increase the baking powder. We had them with great breakfast sausage on the side, and homemade maple syrup on top.
1/4 cup pumpkin puree
1 egg
1 cup milk
1 cup flour
1 Tbls sugar
1 Tbl baking powder
1 1/2 Tbl pumpkin pie spice
Whisk pumpkin and egg until smooth. Mix dry ingredients, and add to wet ones. Fry on cast iron skillet or griddle.
The extra pumpkin (if you get it from a can) would make great smoothies. You could even freeze it in ice cube trays. Or make pancakes again soon :)
Sunday, July 6, 2014
Blueberry Lemon Bread
from Bed & Breakfast Cookbook's Newcastle Inn in Newcastle, ME
6 Tbl butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 Tbl baking powder
1 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbl grated lemon rind
1 tsp lemon juice
Grease and flour a loaf pan. In a large bowl cream the butter and sugar together. Add the eggs and mix. In a separate bowl, sift together the flour, baking powder and salt. Add the milk and sifted ingredients alternately to the creamed mixture. Stir in the blueberries, lemon rind, and juice. Pour the batter into the prepared pan. Bake in a 350 degree oven for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.
6 Tbl butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 Tbl baking powder
1 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbl grated lemon rind
1 tsp lemon juice
Grease and flour a loaf pan. In a large bowl cream the butter and sugar together. Add the eggs and mix. In a separate bowl, sift together the flour, baking powder and salt. Add the milk and sifted ingredients alternately to the creamed mixture. Stir in the blueberries, lemon rind, and juice. Pour the batter into the prepared pan. Bake in a 350 degree oven for 50 - 60 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.
Curried Spinach Soup
Recipe from Bed & Breakfast Cookbook
Broad Bay Inn and Gallery, Waldoboro, ME
5-6 Tbl Butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 cans (10 1/2 oz) chicken broth
2 1/2 cups milk
salt to taste
1 small bay leaf
1/2 tsp tarragon
1 10-oz pkg frozen spinach
2 tsp soy sauce
1/4 tsp curry powder
1 cup heavy cream
Fresh Mint
In a heavy pan, melt the butter. Saute the onions in the butter until wilted. Add the potatoes, broth, milk, salt, bay leaf, and tarragon. Simmer covered until the potatoes are tender, about 10 minutes. Add the spinach and continue to simmer until the spinach defrosts. Puree in a blender. Rinse the pan and return the pureed mixture to the pan. Add the soy sauce and curry powder. Taste and adjust the seasonings. Chill. Add the heavy cream, and blend well. Garnish with fresh mint. Serves 10-12. Bart and I had this on 6/21/03, and he loved it.
Broad Bay Inn and Gallery, Waldoboro, ME
5-6 Tbl Butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 cans (10 1/2 oz) chicken broth
2 1/2 cups milk
salt to taste
1 small bay leaf
1/2 tsp tarragon
1 10-oz pkg frozen spinach
2 tsp soy sauce
1/4 tsp curry powder
1 cup heavy cream
Fresh Mint
In a heavy pan, melt the butter. Saute the onions in the butter until wilted. Add the potatoes, broth, milk, salt, bay leaf, and tarragon. Simmer covered until the potatoes are tender, about 10 minutes. Add the spinach and continue to simmer until the spinach defrosts. Puree in a blender. Rinse the pan and return the pureed mixture to the pan. Add the soy sauce and curry powder. Taste and adjust the seasonings. Chill. Add the heavy cream, and blend well. Garnish with fresh mint. Serves 10-12. Bart and I had this on 6/21/03, and he loved it.
Blueberry Pecan Sour Cream Coffee Cake
Recipe from The American County Inn and Bed & Breakfast Cookbook from a B&B in Maine called The Island House in Southwest Harbor, ME on Mount Desert Island
Grease a Bundt pan.
In a large bowl, cream:
1/2 cup butter
1 cup sugar
2 eggs
In a separate bowl, sift together:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Measure
1 cup sour cream
Add dry ingredients and sour cream alternatively until all are combined.
Combine:
1/2 cup sugar
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup chopped pecans
Measure 1 cup blueberries
Put 1/2 the batter into the bundt pan and spread evenly.
Sprinkle with half the nut/sugar mixture.
Put half the blueberries over that.
Put the rest of the batter over the blueberries.
Repeat with nut/sugar mixture and blueberries.
Bake at 350 for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Grease a Bundt pan.
In a large bowl, cream:
1/2 cup butter
1 cup sugar
2 eggs
In a separate bowl, sift together:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Measure
1 cup sour cream
Add dry ingredients and sour cream alternatively until all are combined.
Combine:
1/2 cup sugar
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup chopped pecans
Measure 1 cup blueberries
Put 1/2 the batter into the bundt pan and spread evenly.
Sprinkle with half the nut/sugar mixture.
Put half the blueberries over that.
Put the rest of the batter over the blueberries.
Repeat with nut/sugar mixture and blueberries.
Bake at 350 for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Tuesday, May 13, 2014
Tamale Pie in the Slow Cooker
Ingredients
- 1 pound ground turkey or beef
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (10 ounces) enchilada sauce
- 2 green onions, chopped
- 1/4 cup minced fresh cilantro
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 2 eggs
- 1 cup (4 ounces) shredded Mexican cheese blend
- Sour cream and additional minced fresh cilantro, optional
Directions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
- Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
- In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean. Or put muffin mix on top and transfer to 400 degree oven for 20 minutes.
- Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.
Originally published as Slow Cooker Tamale Pie in Taste of Home August/September 2010, p 57
Nutritional Facts
1-1/4 cups (calculated without sour cream) equals 392 calories, 16 g fat (7 g saturated fat), 107 mg cholesterol, 1,149 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.
Saturday, May 3, 2014
Szechwan Chicken with Cashews
I made this 2/25/88, also for Allen's 6th B'day, and again 5/4/94 as marked in the Betty Crocker International Cookbook. The last entry says "no onion or peppers; add 1/2 head bok choy and lean straw mushrooms.
2 whole chicken breasts, cut into 1/2 inch pieces.
1 egg white
1 tsp cornstarch1 tsp salt
1 tsp finely chopped ginger root (I grate it)
Dash of pepper
1 Tbl peanut oil
6 scallions (with tops), chopped (reserve 2 Tbl tops)
1 large pepper, cut into 1/2 inch squares
1 can (4 oz) button mushrooms, drained (reserve liquid) or straw mushrooms
2 Tbl Hoisin sauce
2 tsp chili pepper paste or 1 tsp chopped dried red pepper
1/2 cup chicken broth
2 Tbl cornstarch
2 Tbl cold water
2 Tbl soy sauce
Cut up the chicken. Mix egg white, 11 tsp cornstarch, ginger root, soy sauce and some black pepper in a 2 quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 1 Tbl oil in wok or skillet until hot. Stir fry cashews until light brown, about 1 minute; drain on paper towels. Sprinkle with 1/2 tsp salt. Heat 2 Tbl oil until hot. Add chicken; stir fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 Tbl oil until hot. Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir fry about 1 minute. Add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix 2 Tbl cornstarch, 2 Tbl water, and 2 Tbl soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashews; garnish with reserved green onion tops.
2 whole chicken breasts, cut into 1/2 inch pieces.
1 egg white
1 tsp cornstarch1 tsp salt
1 tsp finely chopped ginger root (I grate it)
Dash of pepper
1 Tbl peanut oil
6 scallions (with tops), chopped (reserve 2 Tbl tops)
1 large pepper, cut into 1/2 inch squares
1 can (4 oz) button mushrooms, drained (reserve liquid) or straw mushrooms
2 Tbl Hoisin sauce
2 tsp chili pepper paste or 1 tsp chopped dried red pepper
1/2 cup chicken broth
2 Tbl cornstarch
2 Tbl cold water
2 Tbl soy sauce
Cut up the chicken. Mix egg white, 11 tsp cornstarch, ginger root, soy sauce and some black pepper in a 2 quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 1 Tbl oil in wok or skillet until hot. Stir fry cashews until light brown, about 1 minute; drain on paper towels. Sprinkle with 1/2 tsp salt. Heat 2 Tbl oil until hot. Add chicken; stir fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 Tbl oil until hot. Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir fry about 1 minute. Add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix 2 Tbl cornstarch, 2 Tbl water, and 2 Tbl soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashews; garnish with reserved green onion tops.
Hummus
1 can chick peas (garbanzo beans), drained. Reserve liquid.
Tahini or 1/2 cup sesame seed blended with reserved liquid and 1 clove garlic, halved (in blender)
3 Tbl lemon juice
1 tsp salt
If you are using the sesame seed combo, blend that first, then add the rest of the ingredients and blend until of uniform consistency.
Guacamole
2 very ripe avocados, mashed
1 small onion, minced
1 green jalapeno chili, minced
1 Tbl lime juice (lemon as subs. if nec.)
1 tsp snipped cilantro (optional)
1/2 tsp salt
1 medium tomato, chopped
Mix avocados, onion, chili, lemon juice, cilantro and salt. Stir in tomatoes. Cover and refrigerate at least 1 hour. Serve with tortilla chips. Also great on cheeseburgers. I have substituted salsa in a pinch for everything but the avocado.
1 small onion, minced
1 green jalapeno chili, minced
1 Tbl lime juice (lemon as subs. if nec.)
1 tsp snipped cilantro (optional)
1/2 tsp salt
1 medium tomato, chopped
Mix avocados, onion, chili, lemon juice, cilantro and salt. Stir in tomatoes. Cover and refrigerate at least 1 hour. Serve with tortilla chips. Also great on cheeseburgers. I have substituted salsa in a pinch for everything but the avocado.
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