Thursday, March 5, 2015

Ike's Vietnamese Fish Sauce Wings

Ike's Vietnamese Fish Sauce Wings
from: Pok Pok

1/2 cup Asian fish sauce
1/2 cup superfine sugar
4 garlic cloves, 2 crushed and 2 minced
3 pounds chicken wings, split at the drumettes
2 tablespoons vegetable oil, plus more for frying
1 cup cornstarch
1 tablespoon chopped cilantro
1 tablespoon chopped mint 
1-2 T chili garlic sauce
 
In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Aunt Robin’s Baked Beans

Aunt Robin’s Baked Beans

1 – green bell pepper, chopped
½ - onion, chopped
4-5 – strips of bacon (hickory smoked)
4 – can Campbell’s pork and beans
1-2 tsp – mustard
4-5 tbsp – brown sugar (more as needed)
Salt & pepper
Cast iron skillet

Cook bacon strips to render grease.   Set bacon aside.  Sautee bell pepper and onion until tender in the bacon grease.  Add beans, set heat on low.  Crumble bacon, add to beans.  Add mustard, brown sugar, salt, & pepper.  Simmer for 10-15 mins.  Stir occasionally to keep from sticking to pan.  Taste, add more sugar if needed.  Should end up with a balance of sweet and savory. 

Ginger Cookies

Ginger Cookies
from: Lori

1/2 c sugar
2 c flour
1 t baking soda
1 1/2 T ground ginger
1/2 t sea salt
1/2 c butter (cubed)
1/4 c molasses
2/3 c fine-grain cane sugar
2 T peeled and grated fresh ginger
1 egg, well beaten
1 c dried apricots, finely chopped

In a large bowl, whisk together the flour, baking soda, ground ginger and salt. 
Heat the butter in a saucepan until it is just barely melted.  Stir in molasses, fine-grain sugar, and fresh ginger.  The mixture should be warm, but not hot at this point.  Whisk in the egg.  Pour mixture over the flour mixture and add the apricots.  Stir until barely combined.  Chill for about 30 minutes, long enough to let the dough firm up a bit.
Preheat the oven to 350.  Line two baking sheets with parchment paper.
Scoop out the dough in exact, level tablespoons.  Then tear those pieces of dough in two and roll each into a ball.  Grab a small handful of the large-grained sugar and roll each ball between your palms to heavily coat the outside with sugar.  Place the cookies a few inches apart on the prepared baking sheets.
Bake the cookies, two sheets at a time, for 7 to 10 minutes, until the cookies puff up, darken a bit, are fragrant, and crack.  The bottoms should be deeply golden.

Makes about 48 tiny cookies

Vegetable Cheese Soup

Vegetable Cheese Soup
from: Paula Billings

6 c chicken broth
10 oz velveta cheese (cubed)
1 can rotel tomatoes
2 lbs veggies (brocolli, califlower, carrots)

Boil veggies in broth until al dente.  Turn off fire and add cheese and rotel.

Katie's Beef Chili

Katie's Beef Chili

3/4 large onion, chopped
1/8c vegetable oil
1/2T minced garlic
1 lb ground beef
1/8 c chili powder
1/2 T ground cumin
1 T paprika
1/2 T crumbled dry oregano
1/2 t dried red pepper flakes
15oz can tomato sauce
1 1/4 c beef broth
1 1/2 T cider vinegar
19oz can chili beans, rinsed, drained

In a large pot, heat oil over moderately low heat and cook the onions 5-10 mins, until softened. Add garlic and cook for 1 more minute.  Raise heat to medium and add beef, stirring and breaking up any lumps until no longer pink, 10 mins.  Add chili powder, cumin, paprika, oregano, and pepper flakes.  Cook for another minute.  Add tomato sauce, broth and vinegar.  Simmer the chili, covered 35-40 mins.  Add beans, 1t salt, and 1/2t pepper and simmer for 15 mins.

Microwave Banana Pudding

Microwave Banana Pudding
from: Paula BonDurant

1 can Pet Milk
8 eggs
4T flour
4T corn starch
~5 c Milk
2 2/3 c Sugar
1/2 stick of butter
salt
1t Vanilla
Bananas & wafer cookies

In a large microwavable bowl, pour in pet milk then fill to 6 cups with milk.  Separate 8 eggs.  Whip in yolks with milk and discard whites.  Add flour, corn starch and sugar.  Whip well. 
Microwave 5 mins, then whip well scrapping bottom.
Repeat
Repeat
Add butter, salt, and vanilla.
Microwave in 4 min segments until thick.  Whip after each 4 min segment.
Cover with wax paper and allow to cool.
Layer with with bananas and wafers.

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting
 Adapted from The Dessert Bible by Smitten Kitchen

Makes 5 cups of frosting, or enough to frost and fill a two layer 9-inch cake

15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract

Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.
Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.
Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.

Murfreesboro Lunchroom Cookies

 Murfreesboro Lunchroom Cookies
from: Grandma Sylvia

1/2 c Pet Milk
2 c    Sugar
3T    Cocoa Powder

1/2 c Butter
1/2 c  Peanut Butter
1 t      Vanilla

1 1/2c Quick Oats
1/2 c  Graham Crackers, crushed

Mix milk, sugar, and cocoa in medium sauce pan over medium heat.  Bring to boil.  Boil 3 mins. Test by dripping mixture in water.  Add butter, peanut butter, and vanilla.  Take off heat and mix in oatmeal.  Drop by spoon on greased wax paper.