April Recipes

Pani Popo                                                            Amalie Monlux

18 Frozen dinner rolls

1 (13 ½ ounce) can coconut milk

Water (1/2 can minus 2Tb to be mixed with cornstarch)  (Use the can that milk can in)

1 cup sugar

2 Tb. Cornstarch (mix with water above)

Lightly grease a 9 x 13 inch baking dish. Line the 18 rolls (3 across and 6 down), set aside to let rise according to package directions.

In sauce pan, add the coconut milk, water and sugar. In a small bowl mix cornstarch with 2 Tb of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil, add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.

Bake rolls 350 degrees. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till ½ to ¾ of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with sauce until the tops of the rolls are golden brown.

Remove pan and allow a few minutes to cool. Serve warm.

Left over sauce can be used to smother rolls when served individually or just make a second pan of pani popo.

Malasadas                                                                                           Amalie Monlux

1 pkg. Fleishman’s rapid rise yeast

1 tsp. sugar

¼ c. warm water

3 c. flour

¼ c. sugar

¼ c. melted butter

3 eggs

½ c. water

Vegetable oil for frying

1/8 tsp. nutmeg

Mix together Fleischman rapid rise yeast with melted butter, condensed milk and water (120-130 degrees), 3 beaten eggs at room temp., half of the flour.  Mix well.
Let it sit for 10 minutes. Add the rest of the flour, mix well. Let rise for an hour in a warm draft free area. Or until double in size. Heat vegetable oil to 375. Make 2 to 3 inch balls of Malasadas dough. Cook in oil for about 6 minutes or until golden brown and cook through. Set on paper towel to cool just a little. Roll in sugar or shake in a bad with ½ c sugar.  Ready to eat.

Februrary Recipes

TOFU STUFFED SHELLS

Mix 1 container firm tofu drained

1/2 teas salt (to taste)

1/2 teas Italian seasoning

1 teas minced garlic

1 cup frozen spinach, thawed and drained (it’s probably 1/2 cup after draining)

Chopped green onions

Finely shredded Romano or parmesan cheese

1/2 jar pasta sauce

Cook jumbo shells according to package. Drain.

Line bottom of baking dish with layer of pasta sauce. Fill shells with tofu mixture. Add more sauce to top of shells

Microwave or bake until heated through.

Note: all seasonings are approximate, since I never measure! This can also be made with cottage or ricotta cheese if you don't want to use tofu.

LENTIL SLOPPY JOES

1 cup lentils boiled in 4 cups water, until soft. (15-20 minutes)Drain.

Sauté in oil:

1 small onion diced

1/2 green pepper chopped

2 cloves minced garlic

Add:

2 teas oregano 1 teas salt

1 small can tomato paste plus 1 can water, or 1 can tomato sauce

3 Tbs brown sugar

1 Tbs mustard

Mix in cooked and drained lentils. Heat thoroughly. Turn off heat and let stand 10 minutes. Serve on toasted buns or pita.

FRENCH BREAD

2 cups warm water

1 T yeast

5 ¾ cups flour

1 T. sugar

2 tsp. salt

Combine yeast and water, Dissolve - add sugar, salt, and 3 cups flour. Beat until smooth and shiny. Add remaining flour. Knead 5-7 minutes in mixer or a little more than 10 minutes by hand – Place in greased bowl and let rise for l hour (I just keep it in the Bosch) – Divide in half; set aside for 5 minutes. Roll into long loaves placed 4 inches apart on greased tin. Put slashes (like French bread) in and let rise for 1 hour. Bake at 400* for 30-35 minutes.

January Recipes

Cake Tootsie pops

Box Cake Mix (strawberry is good)

Cream Cheese frosting (one can)

Sucker sticks

Chocolate melts (any color desired)

Bake a box cake according to the directions. Let the cake cool, then crumble cake into little pieces. Mix 2/3 a container of cream cheese frosting. Shape and roll into small 1 1/2 “balls. Push in one sucker stick into each cake ball. Refrigerate 1/2 hour until balls are firm.

In a small bowl melt chocolate candy melts in the microwave according to directions.

1^st coat the lolipop around the sucker stick. Allow it to dry. Then finish coating the lolipops with chocolate, add sprinkles. Prop suckers up in a glass to dry so it will not create a flat side.

Let candy melt cool for about 15 minutes.

Enjoy! Maria

Carrot Pudding by Candy

1 c sugar
1/2 c butter or mar
1 egg
1 c grated carrots
1 c grated potatoes
1 c flour
1 cup raisens
1-1/3 teas soda
1 teas cinnamon
1 teas nutmeg
1 cup nuts (if desired)
pinch of salt

cream butter and sugar. Add egg (well beaten). then add other ingredients in order given. Mix well. Steam 3 hours. Serve hot with brown sugar sauce (ice cream or cool whip is also good)
After cooled put in freezer to store if keeping for very long.

Bottle preparation. Use wide mouthed canning jars. Oil the bottles and fill only 1/2 full. The mixture expands in bottle as it is cooked. put lids and rings on bottles, don't tighten too tight. Cook for 3 hours in cold pack or with a steamer pan. fill the steamer pan with water up to the bottom of the bottles.

If you times this recipe by 4 you will end up with 6-9 quarts.

1/2 recipe for Brown Sugar Sauce
2 c brown sugar
2 c cold water
3 Tb cornstarch
1/8 lb. butter (or 4tb)
1/2 can canned milk (not sweeten condensed)
1 teas vanilla

Add ingredients bring to a full boil.

Chicken Tikka Masala by Rebecca Plotts

Marinade:

1T Lemon Juice

3teas Garam Masala

3/4 C. Plain Yogurt or coconut milk

3 boneless, skinless chicken breast

chick peas (optional)



Sauce:

1 teas Chicken Masala

1 teas Garam Masala

1/2 teas Paprika

4 cloves garlic (pressed)

1 onion

1 (14.5 oz) can Diced tomatoes, or 1 can salt free tomato paste with one cup water



Combine first three ingredients for the marinade in a glass or plastic bowl. Cut up chicken and mix together with first three ingredients. Refrigerate overnight if possible or at least 6 hours.



Dice and saute onion until tender. Add diced tomatoes and continue cooking. combine in the blender with remaining ingredients. Puree until smooth. If using tomato paste, saute onions then put them in the blender with the remaining ingredients.

Flavored Popcorn Treats Candy Miller

Pop 1 1/2 cup dried pop corn. Spray large bowl with Pam. Place popped corn in bowl.
In sauce pan add the following ingredients:
1/4 c butter
1 c sugar
1/2 c corn syrup
pinch of salt
1tb vanilla

Bring tro a full boil. Take off heat and add food coloring and 2tsp flavoring. pour a thin stream of sauce over the popcorn making sure you cover all popcorn. then with a spoon bring up the syrup from bottom of pan to cover remaining popcorn.

Flavor suggestions:
Jello flavor: one half of a 3 oz box. add to mixture at the beginning and boil with sauce.
Watermelon was the favorite at the cooking group nite
pina colada
cinnamon
flavorings can be found at any cooking store even Walmart

Romanian Meatballs by Amy Anna

4-5 eggs (beaten)
2 lbs. ground beef (chicken or turkey)
2-1/2 lbs bround pork (must be pork)
parsley (handful chopped)
1 head of garlic (chopped small/med size)
Onion (2 small chopped small)
potatoes (grated 4-5 medium)
salt and pepper to taste

Make mixture, form into 2-3 inch balls. Heat 2-3 inches of oil in fry pan for frying. Fry meatball turning as needed. cook approximately 8-12 minutes till all sides are brown and inside is throughly cooked.