Recipes From Here and Afar
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CREAMY SZECHUAN NOODLES
1 pound thin mein (Chinese noodles) or substitute,
cooked al dente (you can use linguine in a pinch)
sauce:
3/4 cup soy sauce
1/4 cup peanut oil
2 cups mayonnaise
1 T. dijon mustard
1/4 cup sesame oil
szechuan chili oil, to taste (I add more after chilled)
add in:
6 scallions, thinly sliced
1 red pepper, coarsely chopped
1 can bamboo shoots, rinsed and drained
1 can baby corn, " ''
1/2 cup chopped fresh cilantro
1/2 lb fresh snow peas, blanched and chilled
(don't add these til end or they lose their crunch!) garnished with cilantro and toasted sesame seeds
I tend to save out some of the veggies to decorate the top with,
and I like a lot of chili oil, so I sometimes just pass the bottle at the table!
Don't be too rigid about the means of combining the sauce and the noodles.
I do find that I make them a day ahead for better flavor and that I save back a little of the sauce to add just before serving so as to moisten them (they seem to get dry after they sit overnight).
I also typically leave out thechicken.
Theresa Tetirick
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Berry Parfaits
1/3 c.granola
1-6oz vanilla yogurt
1/2 c. rasberries
1/2 c. blackberries
Place granola in each parfait glasses. Top each with yogurt. Add berries, repeat yogurt & berries in layers. Top with yogurt & granola. May add walnuts, your choice.
Terri Spaulding
1 pound thin mein (Chinese noodles) or substitute,
cooked al dente (you can use linguine in a pinch)
sauce:
3/4 cup soy sauce
1/4 cup peanut oil
2 cups mayonnaise
1 T. dijon mustard
1/4 cup sesame oil
szechuan chili oil, to taste (I add more after chilled)
add in:
6 scallions, thinly sliced
1 red pepper, coarsely chopped
1 can bamboo shoots, rinsed and drained
1 can baby corn, " ''
1/2 cup chopped fresh cilantro
1/2 lb fresh snow peas, blanched and chilled
(don't add these til end or they lose their crunch!) garnished with cilantro and toasted sesame seeds
I tend to save out some of the veggies to decorate the top with,
and I like a lot of chili oil, so I sometimes just pass the bottle at the table!
Don't be too rigid about the means of combining the sauce and the noodles.
I do find that I make them a day ahead for better flavor and that I save back a little of the sauce to add just before serving so as to moisten them (they seem to get dry after they sit overnight).
I also typically leave out thechicken.
Theresa Tetirick
_____________________________
Berry Parfaits
1/3 c.granola
1-6oz vanilla yogurt
1/2 c. rasberries
1/2 c. blackberries
Place granola in each parfait glasses. Top each with yogurt. Add berries, repeat yogurt & berries in layers. Top with yogurt & granola. May add walnuts, your choice.
Terri Spaulding
Cornish,N.H.
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Fluffy Lemon Desert
1 can 12oz. evaported milk
1 3oz.pkg,lemon gelatin
1 c. sugar
1 3/4c.boiling water
1/4c.lemon juice
Pour
milk into mixing bowl,refrig-for 2 hrs.In medium-
size bowl,dissolve gelatin & sugar in hot water stir in lemon
juice. Cover refrig-till cool. Beat chilled milk into soft peaks,fold
in beaten gelatin,pour into serving dishes,refrig. Garnish with slice
lemon,whipping cream, sprig of mint. 10 servings .
Terri Spaulding
Cornish,N.H.
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Banana Crumb Muffins
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
5 Minute Chocolate Mug Cake
4 tabls flour4 tabls sugar
2 tabls cocoa
1 egg
3 tabls milk
3 tabls oil
3 tabls choc chips (op)
A teas of vanilla
1-Lg microsafe mug
Mix all in bowl,pour into greased mug, cook for 3 min,@ 1000 watts. Cake may rise over top,dont be alarmed! Allow to cool, flip onto plate if desired.
Add frosting or confec-sugar sprinkled on top.
Terri Spaulding
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Bosc Gratin au Shea-Taylor
Serves six as side dish to pork, chicken or turkey roast
1 very large red onion, cut into 12 wedges
5 Bosc pears, halved, cleaned of core, each half cut into six thin lengthwise slices
several sprigs of fresh thyme
one half cup grated Reggiano
coarse unflavored bread crumbs
1-1/2 cup currants, softened first in warm water with allspice and drained
olive oil, salt, pepper, allspice
Place onion, 4 pears, currants, thyme leaves (your taste) into greased bottom of 9X13 pan
Cover, roast at 400 for 30 minutes (turn twice while roasting)
Mix two cups bread crumbs, cheese and three tablespoons olive oil, shakes of salt, pepper, allspice
Cover onion/pear mixture with topping, pour in about 1/2 cup water
Arrange several whole sprigs of thyme and rest of pear slices decoratively on top, cover.
Return to oven for about 25 minutes.
Good (and easy) Chocolate Chip Cookies
In food processor,
combine and pulse lightly: 1/2 cup sugar
1/4 cup brown sugar
Add: 1/2 cup shortening (use Crisco sticks for convenience)
1 egg
1 tsp. vanilla
Cream together with sugar in food processor.
Sift together: 1 cup flour
3/4 tsp. salt
1/2 tsp. soda
Add to creamed mixture and pulse to combine.
Add 1 cup semisweet chips and pulse lightly, or combine by hand in separate bowl.
Use small cookie scoop for uniform cookies.
Bake at 350 degrees for 9-12 minutes on parchment paper-lined cookie sheet.
Check at 8 minutes. Cool on rack.
Makes 3 dozen.
from - Colleen O’Neill
Cornish, NH
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Fingerprint Cookies
-very festive for holiday gift giving or entertaining
Preheat oven to 325 degrees
1/2 chopped nuts (pecans or walnuts)
2 cups flour
3/4 cup confectioner's sugar
1 cup butter or margarine, softened
1 tsp. vanilla
Assorted jellies and jams
Chop nuts finely in food processor and remove.
In food processor, combine flour, 10X sugar and butter. Pulse to mix.
Sprinkle with vanilla and mix dough (pulse) until smooth.
Add chopped nuts and pulse to mix in.
Put dough into a bowl and stir with a spoon if necessary to distribute nuts.
Shape dough into 1" balls.
Place about 1" apart on parchment-lined cookie sheet.
Indent centers with lightly floured finger,
then fill each with about 1/4 tsp. jelly or jam. (do not overfill or they will run)
Bake in preheated 325 degree oven for 15-18 min,
or until just lightly brown on edges.
Check at 14 minutes.
Remove to rack to cool.
Makes about 60 cookies.
In food processor,
combine and pulse lightly: 1/2 cup sugar
1/4 cup brown sugar
Add: 1/2 cup shortening (use Crisco sticks for convenience)
1 egg
1 tsp. vanilla
Cream together with sugar in food processor.
Sift together: 1 cup flour
3/4 tsp. salt
1/2 tsp. soda
Add to creamed mixture and pulse to combine.
Add 1 cup semisweet chips and pulse lightly, or combine by hand in separate bowl.
Use small cookie scoop for uniform cookies.
Bake at 350 degrees for 9-12 minutes on parchment paper-lined cookie sheet.
Check at 8 minutes. Cool on rack.
Makes 3 dozen.
from - Colleen O’Neill
Cornish, NH
___________________________________________
Fingerprint Cookies
-very festive for holiday gift giving or entertaining
Preheat oven to 325 degrees
1/2 chopped nuts (pecans or walnuts)
2 cups flour
3/4 cup confectioner's sugar
1 cup butter or margarine, softened
1 tsp. vanilla
Assorted jellies and jams
Chop nuts finely in food processor and remove.
In food processor, combine flour, 10X sugar and butter. Pulse to mix.
Sprinkle with vanilla and mix dough (pulse) until smooth.
Add chopped nuts and pulse to mix in.
Put dough into a bowl and stir with a spoon if necessary to distribute nuts.
Shape dough into 1" balls.
Place about 1" apart on parchment-lined cookie sheet.
Indent centers with lightly floured finger,
then fill each with about 1/4 tsp. jelly or jam. (do not overfill or they will run)
Bake in preheated 325 degree oven for 15-18 min,
or until just lightly brown on edges.
Check at 14 minutes.
Remove to rack to cool.
Makes about 60 cookies.