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.

Zucchini Cake and Chocolate chips by Diane Chu (visitor)
Cream: 1/2 c. soft margarine
1- 3/4 c. sugar

Beat in: 2 eggs
Add: 1/2 c. oil
1 tsp vanilla
1/2 c. buttermilk
Beat ingredients above well. sift and then add to first mixture:
2 1/4 c. flour
4 tb. cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves

Then add 2 cups of diced zucchini and blend well.
Grease and flour a 9 x 13 inch pan and spread mixture into pan.
Sprinkle with 1/2 cup chocolate chips and 1/2 cups walnuts.
bake: 350 degrees for 40 to 45 minutes.

Cream Puffs

For the Puffs:

¾ cup all-purpose flour ¼ tsp salt

Pinch of nutmeg 6 TBSP unsalted butter

¼ cup water 3 Eggs

1. Preheat oven 400 degrees and butter a baking sheet

2. Sift together flour, salt and nutmeg. In a medium sauce pan bring butter and ¼ cup water to a boil, remove from heat and add dry ingredients all at once. Beat with a wooden spoon for about 1 minute until well blended and mixture starts to pull away from sides of pan, then set the pan over low heat and cook mixture for about 2 min, beating constantly. Remove from heat.

3. Beat one egg in a small bowl and set aside. Add remaining eggs 1 at a time to flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny. It should fall slowly when dropped from a spoon.

4. Using a tablespoon drop dough onto baking sheet in 12 mounds. Bake for 25-30 minutes, until pastry is well risen and browned.

5. Split puff in ½, scoop ice cream, arrange on platter and pour sauce over top. Serve immediately.

6. If adding pudding make a hole on the side and squeeze pudding in. You may also cut the top off add the pudding and put the top back.

Praline Sundae Topping

INGREDIENTS

• 1/4 cup butter
• 1 1/4 cups packed brown sugar
• 16 large marshmallows
• 2 tablespoons light corn syrup
• 1 dash salt
• 1 cup evaporated milk
• 1/2 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

DIRECTIONS

1. Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

I found this recipe at allrecipes.com

Microwave Brownies

5-Minute Brownies

1/2 cup butter or margarine melted in the microwave
1 cup sugar
1/4 cup cocoa
1/2 cup flour
2 eggs
1 tsp. vanilla
1/4 tsp. salt

Grease a glass baking dish and coat with sugar. Bake in microwave on high power for 5 minutes.

Note: if you want to add a handful of mini chips or nuts — add 2 Tbsp. corn starch to your dry ingredients. This will help to keep them from all settling to the bottom.


Directions:
Note -- I like mine a little more cooked than my microwave cooks them... so I go for 6 minutes. They taste best the second day -- but usually don't last that long.

Walking Group - need more sisters

So far we have two interested sisters. One for Monday and Wednesday, one for Tuesday. If we want to make this work, we need more interested souls. Please email M4ReliefSociety@hotmail.com with your preference. Thank you!

Märia's Corn Chowder

Sauté in a big pot 4-6 strips of bacon, 1 Tbl minced garlic and 1-2 onions (I use a Pam spray instead of butter or oil).

Put in 1/2c. thinly sliced celery, 1/2c. thinly sliced carrots, 4-6 small cut potatoes, 48oz container of broth/stock (any flavor works).

Let cook for 10 minutes on low-medium heat, stirring every 1-2 minutes. Put in 2-3 cans creamed corn, 1/2c. shredded mozzarella cheese, 1/4c. cheddar cheese, 2 Tbl sour cream and 1 can evaporated milk.

Let cook until carrots and potatoes are soft, stirring every 1-2 minutes (this will take approx 10 more minutes). Salt and pepper to taste.

Easy Apple Crisp

Quick Apple Crisp
Ingredients:
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon

1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)

Directions:

1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.

Want it Fast? Microwave on High about 15 minutes.


Yield: 10 servings

Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g


www.pamperedchef.com

Masman Beef Stew

2-3 lbs. beef roast, cubed into 1 ½" chunks

1 13.5 oz. can coconut milk (Get a brand that lists coconut as the first ingredient, not water)

1/3 c. Masman curry paste
3- 3 1/2 tsp salt
5 rounded TBSP sugar
4 or 5 medium potatoes, peeled and cubed
1 lb. baby carrots
1 large sweet onion, chopped
¾ c raw peanuts. Peel them and brown in a fry pan: remove red skins.

In a large pot add coconut milk and 1/3 c. curry paste, mix well.
Heat pot to medium high and stir. You can adjust the amount of curry paste you put in, depending on how hot and spicy you like it.When it starts to boil, reduce the heat to medium. Reduce the mixture for 5 mins. Add cubed beef roast and half of the onion and stir. Sprinkle 3- 31/2 tsp salt and 5 rounded TBSP sugar over the beef and stir. Cover pot and cook on medium heat for 30 mins and then add the peanuts. Stir occasionally and keep covered. When meat is fork tender, add the carrots and potatoes. (About 2 hours) Cover and cook on med. low heat until the vegetables are almost tender. Add enough water to cover the meat and vegetables, increase the heat to boiling. Once it boils reduce heat and cook for about 30 more mins- UNCOVERED. Stir often. Good with French bread

April Cooking Night

Easy Bundt Cake

Directions:

Preheat oven to 350 degrees. Grease and flour a bundt pan. (I just use baking spray with flour.)combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for about 1 hour.

Ingredients

1 (18.25 ounce)package cake mix
1 (3.9 ounce) package instant pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips (optional)

I like to mix and match cake and pudding and chip flavors. Be Creative! My favorite is chocolate cake with chocolate pudding drizzled with homemade coconut pecan frosting.

Niya's Skiyaki

I hope these directions make sense.

Ingredients:

Very thin sliced Beef
Yam noodles
Green Onions
Mushrooms
1/2 cup soy sauce
2 tablespoons Aji-mirin
4 teaspoons sugar

Directions

Mix soy sauce, Aji-mirin and sugar in a skillet. Heat mixture.

Slice onions, mushrooms and beef.

Cook yam noodles, onions, mushrooms, and beef in soy sauce mixture. The noodles will turn brown and pick up the flavor of the sauce. The beef will cook quickly because it is thin. Cook until it looks done.

Serve over Rice.

Jill's Flour Tortillas

2 cups flour
1/2 teaspoon salt
4 tablespoons shortening
1/2 cup hot water

Mix salt into flour. Cut shortening into flour until uniform crumbly texture is reached. Add hot water gradually, mixing with a fork until dough forms a ball. Knead with your hands on a floured surface until dough is elastic and smooth - about 4 minutes. Cover and let dough rest for 10 minutes. Divide dough into 12 golf ball sized balls. Roll out one at a time on floured surface approximately 7 inches in diameter. Cook on a hot ungreased griddle 10 to 30 seconds on ease side - until spotted and tender. Serve immediately or keep warm until ready to use.

Chile con Queso

1 lb. Velveeta cheese
1 large onion, chopped
1 T. vegetable oil
1 T. flour
1T. chili powder
1 clove garlic (optional), minced
1 10 oz can tomatoes and green chilies
1 chopped jalapeno pepper (optional)

Saute onion and garlic in oil until transparent. Add flour and chili powder. Cook 1 minute. Add tomatoes and green chilies and cook until sauce is thickened. Add cheese in chunks and cook until melted. Yields 4 cups.

Easy version: Chop desired amount of Velveeta cheese in cubes. Place in microwave safe dish. Pour can of Rotel (tomatoes and green chilies) over the top. Drain Rotel for thicker sauce. Cook in microwave until melted. Stir and Enjoy