EGG ROLL WRAPS
2 c. sifted flour
1 tsp. salt
1 egg
1/2 c. ice water
Cornstarch
Sift flour and salt into a large bowl. Make a well and add eggs and water Stir with a fork until dough holds together and leaves bowl clean. Turn out onto lightly floured surface, knead until smooth - about 5 minutes. Cover dough with the bowl and let stand for 30 minutes. Don't expect the dough to raise, it's only resting.
Divide into fourths. Dust pastry board with cornstarch. Roll each fourth to a 14 x 11 inch rectangle. Cut into 3 1/2 inch squares. (The cornstarch prevents them from sticking together). Makes 24.
Thursday, July 22, 2010
Ham Fried Rice
Ham Fried Rice
2 Tbsp. oil
1/2 cup sliced green onion (regular onion works fine too)
1 C. Ham or bacon
3 Cups rice, cooked (if it's chilled it doesn't stick together as much)
1/4 C. soy sauce
2 eggs
1 C. frozen peas
Directions:
1) Saute onions and ham in oil until onion is soft
2) Add rice to the pan and mix well
3) scrape all the mixture to one side so you have one side with the bottom of the pan showing. Pour soy sauce there. hold the pan at an angle over burner so only soy sauce is cooking. Let the soy sauce bubble for about a minute. You may think it's burning but its not. This step is important for getting the right flavor.
4) stir rice mixture and soy sauce together
5) make a hole in the middle of the mixture and scramble the eggs inside it. When eggs are cooked mix them in with the rice mixture.
6) Add the peas and warm them through.
I know I made it sound sorta difficult, but it's really not. Give it a try and you'll see!
2 Tbsp. oil
1/2 cup sliced green onion (regular onion works fine too)
1 C. Ham or bacon
3 Cups rice, cooked (if it's chilled it doesn't stick together as much)
1/4 C. soy sauce
2 eggs
1 C. frozen peas
Directions:
1) Saute onions and ham in oil until onion is soft
2) Add rice to the pan and mix well
3) scrape all the mixture to one side so you have one side with the bottom of the pan showing. Pour soy sauce there. hold the pan at an angle over burner so only soy sauce is cooking. Let the soy sauce bubble for about a minute. You may think it's burning but its not. This step is important for getting the right flavor.
4) stir rice mixture and soy sauce together
5) make a hole in the middle of the mixture and scramble the eggs inside it. When eggs are cooked mix them in with the rice mixture.
6) Add the peas and warm them through.
I know I made it sound sorta difficult, but it's really not. Give it a try and you'll see!
Egg Rolls
Ingredients
* 2 tablespoons vegetable oil
* 1/2 lb ground lean pork
* 3 garlic cloves, minced
* 1/2 medium onions, minced
* 2 green onions, finely chopped
* 5 cups cabbage coleslaw blend
* 1/2 teaspoon powdered ginger
* 1 tablespoon soy sauce
* salt
* pepper
* 15 egg roll wraps - or follow this recipe to make your own like I did.
* water
Directions:
1. Heat oil in skillet.
2. Sauté garlic and onions until tender.
3. Add pork and sauté until browned.
4. Add coleslaw blend and stir-fry on high heat about 5 minutes.
5. Remove from heat and add seasonings, and salt and pepper to taste.
6. To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
7. Deep fry at 350°F (or just use a fry daddy), until golden brown.
8. Drain on paper towels and enjoy!
9. These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.
Strawberry Freezer Jam
I always thought that people who made jam must really have a lot of patience, skill, and overwhelming essence of Supermomness. Turns out that even I can make strawberry freezer jam! Anything requiring a canning jar is a little intimidating to me. Though I'm starting to feel more comfortable, but I still feel like quite the novice. Anyway, make some freezer jam -- it will make you think you're as awesome as your own mother. Luckily I have a chest freezer so I can make lots. The other day I made 15 pints of the oooey, gooey, Holy-cow-that's-a-lot-of-sugar yumminess!
NO COOK FREEZER STRAWBERRY JAM
1 qt. strawberries
4 c. sugar
1 box Sure-Jell
3/4 c. water
Prepare containers and fruit:
Wash and rinse with boiling water and drain. Use 1 to 2 cup glass or rigid plastic containers with tight fitting lids.
Have fruit at room temperature. Wash and drain well. If using food processor, take care not to puree fruit. Use exact measure of prepared fruit; extra fruit can affect sets.
Remove caps from berries. Thoroughly crush fruit one layer at a time. Measure 2 cups into large bowl. Measure exact amount of sugar (4 cups). Add sugar to fruit and stir thoroughly. Let stand 10 minutes. Mix 3/4 cup water and contents of Sure-Jell in small saucepan.
Bring to a full boil, boil for 1 minute, stirring constantly. Stir into fruit and continue stirring for 3 minutes. (A few sugar crystals will remain.) Ladle quickly into prepared containers, filling to within 1/2 inch of tops.
Wipe spills with a clean damp cloth. Cover at once. Let stand at room temperature 24 hours. Store in freezer. Small amounts of unfrozen jam or thawed maybe covered and stored in refrigerator up to 3 weeks. Makes approximately 4 3/4 cups.
This recipe will almost, but not quite fill up 3 pint jars. I made 5 batches to get me 15 pints.
NO COOK FREEZER STRAWBERRY JAM
1 qt. strawberries
4 c. sugar
1 box Sure-Jell
3/4 c. water
Prepare containers and fruit:
Wash and rinse with boiling water and drain. Use 1 to 2 cup glass or rigid plastic containers with tight fitting lids.
Have fruit at room temperature. Wash and drain well. If using food processor, take care not to puree fruit. Use exact measure of prepared fruit; extra fruit can affect sets.
Remove caps from berries. Thoroughly crush fruit one layer at a time. Measure 2 cups into large bowl. Measure exact amount of sugar (4 cups). Add sugar to fruit and stir thoroughly. Let stand 10 minutes. Mix 3/4 cup water and contents of Sure-Jell in small saucepan.
Bring to a full boil, boil for 1 minute, stirring constantly. Stir into fruit and continue stirring for 3 minutes. (A few sugar crystals will remain.) Ladle quickly into prepared containers, filling to within 1/2 inch of tops.
Wipe spills with a clean damp cloth. Cover at once. Let stand at room temperature 24 hours. Store in freezer. Small amounts of unfrozen jam or thawed maybe covered and stored in refrigerator up to 3 weeks. Makes approximately 4 3/4 cups.
This recipe will almost, but not quite fill up 3 pint jars. I made 5 batches to get me 15 pints.
Sunday, July 11, 2010
4 Layer Pie
I've heard this called many things, (my favorite being "Girdle Buster"), but my family has always called it 4 Layer Pie. I guess that shows how terribly creative we are. But it tastes awesome no matter what you prefer to call it!
4 Layer Pie
Layer 1: 1 1/2 C flour
1 1/2 sticks margarine or butter
1 Cup pecans - diced
Mix all together and press into the bottom of a 9X13 baking dish. Bake at 350 for 20 minutes.
I'll admit,I usually just buy 2 crusts (graham cracker, chocolate or Oreo all work great) instead of making this layer.
Layer 2:
8 oz cream cheese
2 C. Cool Whip
2 C. Powdered Sugar
Mix together well.
Layer 3: 2 small or 1 large chocolate pudding mixed as directed on the package.
Let pie set in refrigerate and then add layer 4.
Layer 4: Cool Whip on top.
Take this to your next family reunion and I guarantee they will invite you to come back!
4 Layer Pie
Layer 1: 1 1/2 C flour
1 1/2 sticks margarine or butter
1 Cup pecans - diced
Mix all together and press into the bottom of a 9X13 baking dish. Bake at 350 for 20 minutes.
I'll admit,I usually just buy 2 crusts (graham cracker, chocolate or Oreo all work great) instead of making this layer.
Layer 2:
8 oz cream cheese
2 C. Cool Whip
2 C. Powdered Sugar
Mix together well.
Layer 3: 2 small or 1 large chocolate pudding mixed as directed on the package.
Let pie set in refrigerate and then add layer 4.
Layer 4: Cool Whip on top.
Take this to your next family reunion and I guarantee they will invite you to come back!
Tip: Tomato based leftovers
Tip #7: Storing tomato based leftovers.
Do you hate it when your storage containers (I will always want to call them Tupperware even though I've never owned any actual Tupperware) start looking nasty and are impossible to clean. Be sure to spray your container with cooking spray before putting any tomato based leftovers in them and they will look nice and new for a lot longer. Also, teach your husband not to put them in the microwave. I almost have mine trained. Unless I'm not around to catch him at it.
Do you hate it when your storage containers (I will always want to call them Tupperware even though I've never owned any actual Tupperware) start looking nasty and are impossible to clean. Be sure to spray your container with cooking spray before putting any tomato based leftovers in them and they will look nice and new for a lot longer. Also, teach your husband not to put them in the microwave. I almost have mine trained. Unless I'm not around to catch him at it.
Strawberry Mousse Pie
Strawberry Mousse Pie
1 Graham cracker crust (or make your own)
1 packet unflavored gelatin
1/4 cup cold water
2 Cups strawberries - hulled and sliced
1/4 cup extra fine granulated sugar
1 Cup heavy cream - chilled
3 Tbsp. powdered sugar
Sprinkle gelatin over cold water in a saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved (about 1 minute) remove from heat.
Place berries, sugar and gelatin mixture in a blender. Puree. Pour into bowl. Chill until mixture mounds when dropped from spoon. About an hour.
Beat cream and powdered sugar in a chilled bowl until soft peaks form. Stir 1/4 of cream into strawberry puree to lighten mixture. Fold in remaining cream. Pour into crust. Refrigerate for 2 hours before serving.
1 Graham cracker crust (or make your own)
1 packet unflavored gelatin
1/4 cup cold water
2 Cups strawberries - hulled and sliced
1/4 cup extra fine granulated sugar
1 Cup heavy cream - chilled
3 Tbsp. powdered sugar
Sprinkle gelatin over cold water in a saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved (about 1 minute) remove from heat.
Place berries, sugar and gelatin mixture in a blender. Puree. Pour into bowl. Chill until mixture mounds when dropped from spoon. About an hour.
Beat cream and powdered sugar in a chilled bowl until soft peaks form. Stir 1/4 of cream into strawberry puree to lighten mixture. Fold in remaining cream. Pour into crust. Refrigerate for 2 hours before serving.
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