Lumpia Shanghai

This recipe was given to me by Sis. Mackert and let me tell you, it is very delicious!!!

3 lbs Ground Beef or Ground Pork or Ground Chicken
1/2 bag of carrots shredded.. I used my food processor.
1 large Onion diced very small or I used my food processor.
5 Stalks of Celery shredded.. I used my food processor.
1 tsp garlic powder
1 tsp of season salt
a little soy sauce to taste
a little black pepper to taste
4 eggs
2 tsp Sesame oil
2 Tbs Worcestershire sauce
3 Pks Lumpia Wrappers
Plus if you have it, I added one Pork cube to my recipe for flavor.

Note: With the carrot, onion, and celery, I used my food processor and it worked great and was a whole lot less work.

Directions: Mix all together ( I used plastic gloves because it is sticky ). Now take about a tablespoon or more of mixture and add to center of lumpia wrapper in a line that resembles a long tube across the wrapper and follow directions on how to roll it on the package. Remember to roll these very tight because when you fry them you don't want them coming apart. I make a huge amount of the mixture and roll up several Lumpias and freeze them for a later date for a good fellowship food.

Serve with: Philippino sweet chili sauce or your favorite sweet and sour sauce. Or make your own homemade sweet and sour sauce with. Recipe follows.

Home made sweet and sour sauce:
ketchup, Lemon Juice, brown sugar, black pepper, garlic salt, dried onion, chili sauce, and corn starch for thickening. Add these ingredients to your liking and cook in a small pot on stove. Yummy!

Best Green Beans

1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced or minced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce

Directions: place bacon in large pan and fry over medium heat. Cook bacon until brown. Add the mushrooms and garlic and reduce the heat to medium low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce and heat through.

Chicken Alfredo Pasta Salad

Prep time: 30 min. Total time: 30 min. Servings: 4 servings ( 1 1/4 cups each)

1 Box (7.75 oz) classic salad mix pasta cork screw pasta
1/2 cup refrigerated Alfredo sauce
1 1/2 cups shredded or diced deli rotisserie chicken or grilled chicken (w/o skin)
1 cup halved grape or cherry tomatoes
1 cup halved sliced cucumber
2 Tablespoons sliced fresh basil leaves

Directions:
In 3 quart saucepan cook pasta as directed on box. Drain; rinse with cold water to cool.

In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumbers and basil in servin bowl. Add alfredo mixture; toss evenly to coat. Sprinkle with topping packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.


Note: I doubled the recipe. I did not use the classic salad mix because I did not have it and I don't think my store carries this. I did use the corkskrew pasta in the different colors and grilled my Tyson garlic flavored chicken breasts on my george foreman and cut it up and it added awesome flavor. I also used extra parmesan cheese in the mix. Besides that difference, I made the recipe the same. Play around with it and add new flavors. This is a yummy cold side dish for a bbq or whatever you plan to do for the summer time.

Pineapple-Mandarin Orange Cake

Yellow Cake Mix
3/4 Cup of oil
4 eggs
1 small can of mandarin oranges (drain 1/2 of the juice off, then pour into mix)
1 Large can of crushed pineapple (pour 1/2 of the can into mix. Save the other half for topping)

Mix all ingredients in a large bowl with a mixer. Then pour into pan or glass dish. Bake at 350 degrees for 35-40 minutes. As soon as cake comes out of pan, put it in the refrigerator for 20 min. (refrigeration is optional, you can just allow it to cool)


ICING:

One 12 oz. carton of cool whip
One package of instant vanilla pudding (do not prepare, put it in the bowl like it is.)
Drain the rest of the pineapple and put all ingredients into the bowl and mix with mixer. When the cake is cool put the icing on cake. The cake should then be refrigerated if you have any left overs.

Chicken Parmigiana

1 whole chicken boned and skinned or 1 bag of boneless skinless chicken
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp flour
1 egg
1/4 c. soft white breadcrumbs
6 tbsp. grated Parmesan cheese, divided
1 Tbsp. olive oil
Tomato Sauce: recipe follows
3 oz. Mozzarella cheese

Season chicken with salt and pepper. Sprinkle lightly with flour and dip chicken into beaten egg. in shallow dish, mix together breadcrumbs and 4 tbsp. of the Parmesan cheese; dredge chicken to coat thoroughly. In small frypan, place olive oil over medium heat; add chicken and cook about 3 min. turn and cook 3 min. more to brown lightly on each side. Place chicken in baking dish, cover with tomato sauce; place Mozzarella cheese on top and sprinkle with remaining 2 tbsp of the Parmesan cheese. Place in 350 degrees F. oven and cook about 15 min., until bubbly. Makes 2 servings.

Tomato Sauce: In small frypan, place 1 1/2 tbsp. olive oil; add 1/2 onion, chopped, and 1 clove garlic, minced; saute about 2 min. Stir in 1 can (8 oz) tomato sauce, 2 tbsp oregano, 1/4 tsp. pepper and 1 1/2 tsp. chopped parsley. Cover and simmer 5 min.

Banana-Chocolate Ripple Cake

This is delicious!! you can use this for a decorative cake pan or even use in muffin pans as well

1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 cup (2 medium) mashed, very ripe bananas
1 tsp vanilla extract
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups semi-sweet chocolate morsels, melted
confectioners' sugar, for garnish.

1. Preheat oven to 350 degrees. Lightly grease a 10 inch tubular cake pan. In a large bowl, beat together butter and 1 cup sugar until smooth. Stir in bananas, sour cream, vanilla and egg yolk.
2. In a medium bowl, combine flour, baking soda and baking powder. Stir into banana mixture. In a msall bowl, beat egg whites to stiff peaks; gradually beat in remaining sugar. Fold into batter.
3. Pour one third of the batter into prepared cake pan. Place melted chocolate in plastic bag with small hole. Swirl chocolate on top of batter. Top with remaining batter.
4. Bake cake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool the cake on a rack. Using a strainer, sprinkle the cooled cake with confectioners sugar.

NOTE: if you want to make this cake with more chocolate and nuts you can add a bag of chocolate morsels and nuts to go with it into the batter. I like it better this way. YUM

Peach Glazed Chicken

This is a recipe that doesn't have solid measurements. Very Tasty and colorful!

Spray pan with non stick cooking spray. Wash chicken and place in large bowl. Season liberally with spices such as-
Lawry's season salt
pepper
red pepper flakes
cajun seasoning
garlic powder

Toss chicken well with spices and place in baking pan. Drizzle with sesame oil and soy sauce. Bake covered for 1 hour or till chicken is done. I like mine to fall off the bone. Drain liquid off. (You can save this for to thicken with cornstarch if desired) Sprinkle chicken liberally with brown sugar and more sesame oil. Cut up into slices-

one onion
green pepper
red pepper
one can of peaches- juice drained

Sprinkle vegetables and peach on top of chicken and return to oven. Turn up heat and broil for a few minutes so veggies cook a bit. Add peach juice to chicken drippings and thicken with cornstarch. Pour over chicken.

Serve over rice.

Haystacks

This microwave candy is made with chow mein noodles and butterscotch chips.. Easy!
You may want to make a double or triple recipe of this yummy dessert because they go fast.

1 Cup butterscotch chips
1/2 Cup peanut butter
1/2 Cup peanuts
2 cups chow mein noodles

Preparation:
Microwave the butterscotch chips and peanut butter for 3-5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.

Easy No Bake Cheesecake

I used the store bought Graham Cracker Pie crust for this.
This recipe is so easy and that is why I like it so much.


1 Pkg. of Cream Cheese (softened)
1/2 cup Sugar (add more to your liking)
1 tsp of Vanilla Extract
couple squirts of lemon juice (add more to your liking)
1 small tub of Cool Whip
1 Graham Cracker pie crust

Mix cream cheese until light and fluffy. Mix in sugar (or if using variation sweetened condensed milk), vanilla, & lemon juice well. Do a taste test and see if you want either more sugar or lemon juice. Fold in cool whip. Add to pie crust and put in freezer to set quickly or put in refrigerator until set.

Variation: Here is another way to make this Cheesecake.
1 pkg cream cheese, softened
1 can eagle brand sweetened condensed milk (smallest can).
1/3 cup lemon juice
1 tsp vanilla
small tub of cool whip
1 Graham Cracker Pie crust.

Topping: any fruit glaze with fruit or plain

Banana Cream Cheese Pie

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
1 (8oz) package cream cheese, softened
1 can Sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas
2 Tbsp lemon juice

In medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in 1/3 cup lemon juice and vanilla. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice and garnish top of pie with banana slices.

*Lil's variation- I made this today with a few variations and it is great. It stays set when you cut through it and it isn't runny at all.

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
2 (8oz) package cream cheese, softened
1 can Sweetened condensed milk ( I put in a little less)
One tub of cool whip
Squirt of lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas

Make as above recipe and fold in cool whip by hand Top with Whip Cream or more Cool Whip.

Magic Pumpkin Pie

1 unbaked 9-inch pastry shell
2 cups (16 to 17 oz. can) canned pumpkin
1 can sweetened condensed Milk
1 egg
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
3/4 tsp cinnamon

In a large bowl, blend together all ingredients. Turn into pie shell. Bake in moderate (375 degees) oven 50-55 min. or until knife inserted comes out clean. Refrigerate at least 1 hour.

Farmer's Pork Chops

8 medium potatoes
1/2 medium onion
salt & pepper to taste
White sauce (see recipe below; you
may also use your own, but this one is good.)
1 cup all-purpose flour
2 tablespoons Lawry's seasoned salt
8 center cut pork chops; about 1/2 inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion into very think slices. Cut slices in half Drain potatoes; layer half the potatoes in a well greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half on onion slices on top of potatoes. Repeat with remaining potatoes and onions (not forgetting salt and pepper between each layer). Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in four mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. DELICIOUS!!!!!

White Sauce:
8 tablespoons (1 stick) of butter
1/2 cup all purpose flour

1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

WOW!!! That is all I have to say about this recipe. The time you put into making this dish will be rewarded with lots of praise and a wonderful taste from the juices of the pork chops. ENJOY!!!

Snickers Surprises

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 pkg (13 oz) Snickers Brand Miniatures
1 pkg Dove Brand Milk or Dark Chocolate candy bars (if they have any. If not you can use another type of chocolate candy bar to drizzle on top) Optional.

1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all SNICKERS Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.
6. Place a SNICKER in the center of each piece of dough.
7. Form the dough into a ball around each SNICKER.
8. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking times and temperatures may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
9. Let cookies cool on baking rack or wax paper.
10. OPTIONAL: Drizzle melted Dove chocolate candy bars on top or use another type of chocolate candy bar only if you want to.

Makes about 2 dozen cookies

Egg Pie

9 inch crust

1 large can of Pet milk or 1 cup milk
5 eggs
1 1/2 cups of sugar
1 1/2 sticks of margarine (room temp.)
1/2 tsp of nutmeg
2 tbsp flour
2 tbsp lemon flavor (some like vanilla extract)

Make pie shell according to your own pie shell directions and bake it.

Mix all ingredients really good and pour into pie crust. Bake at 325 degrees F for 45-55 minutes, or until an inserted knife comes out clean. Do not overcook.

Korean Style Watermelon 수박

Watermelon (cubed in bowl)

Add ice, lemon juice, and sugar to taste.

If you need more detailed recipe you can follow the following recipe-
1 watermelon cut up in bite size pieces
5 lemons cut up to bite size pieces
2 cups sugar to taste
2 cups water to taste
ice cubes

Fruit Preserves

Fruit (strawberries, blueberries, apples, papaya, any kind really)
Lemon juice to taste (lemon juice not good in certain kinds of fruit)
Sugar to taste

Cook over low heat until fruit is cooked down
Serve over toast or cake, etc.

Easy Chicken Enchiladas

2 Cups chopped cooked chicken (deboned, skinless)
1 Cup chopped green bell peppers
1 pkg. Cream Cheese, cubed
1 Jar Salsa (8oz.) divided
8 (6 inch) flour tortillas
3/4 lb. Velveeta Cheese or cheese sauce, divided.
1/4 Cup milk

Mix together bell pepper, cream cheese, salsa, & cheese sauce with milk. Cook until Bubbly. Add cooked chicken. Put 1/4 Cup of mixture on a flour tortilla and roll up. Lay seam side down in casserole pan. Cook in oven at 350 degrees for 20 Minutes. Add cheese on top and heat until melted. Serve with salsa.

Easy Oreo Truffles

If you love chocolate then this recipe is for you!!! I'm serious!!

1 (1 lb.) package Oreo cookies, divided
1 (8 ounce) package Philidelphia Cream cheese, softened
2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can be finely crushed in a resealable plastic bag using a rolling pin too.)

2. Crush remaining 36 cookies to fine crumbs; place in medium bowl.

3. Add cream cheese; mix until well blended.

4. Roll cookie mixture into 42 balls, about 1-inch in diameter.

5. Dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.)

6. Sprinkle with reserved cookie crumbs.

7. Refrigerate unti firm, about 1 hour

How to Dip Truffles:
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Southern Fried Chicken

If time permits: For better tasting chicken, if you season it with just a little salt, pepper, garlic powder and lawry's season salt and then place in refrigerator to sit atleast 2-3 hours before preparing for frying it will be all that much better tasting.

3 eggs
1/3 cup water
2 cups self-rising flour
1 tsp pepper
One 1- to 2 1/2- lb. chicken, cut into pieces
Crisco shortening for frying

Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350 degrees) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 - 14 minutes, compared to 8 - 10 minutes for white meat).

Chicken Pot Pie

one 10 3/4 oz can condensed cheddar cheese soup
One 10 3/4 oz can condensed cream of celery soup
1/2 cup milk
1 chicken, skinned, cooked, boned, and cubed
1 medium onion, diced
one 10 oz package frozen green peas (or one 8-oz can, drained)
3 carrots, sliced, cooked, and drained
Salt and pepper to taste
1 pastry for top and bottom (see below for recipe)
Butter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13x9x2 inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 Minutes until golden brown.

Pastry:

3 cups all-purpose flour
1 tsp salt
1/4 tsp baking powder
3/4 cup crisco shortening
Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8 inch thick.