Broccoli Casserole

Recipe from: Bonnie (who got it from Pam & John Forncrook 10/17/1989)

Serves: 6-8 people

1 pkg Stove Top Stuffing

8-16 oz broccoli (per taste)

3/4 cup milk

2 tbsp flour

2 chicken bouillon cubes

1/4 cup butter

1 pkg (8oz) cream cheese

Handful grated cheddar cheese

Sprinkling of paprika

Prepare stuffing per instructions on the box. Put in bottom of buttered 9 x 13 pan and top with broccoli. 

Stir milk, flour and 2 chicken bouillon cubes in saucepan. Cut butter and cream cheese into the saucepan while stirring. Melt the butter and cream cheese and cook until thick, pour over the broccoli.

Cover top with grated cheese and sprinkle with paprika.

Cover with foil and bake at 350 degrees for 45 minutes. 

Steamed Dumpling Wrapper

This recipe can be used for a thin or thicker wrapper depending on what you prefer based off the filling used. This is the same type of wrapper used in the steamed shrimp dumplings you see at Dim Sum (pictured left). 

This is also the version Stephenie's grand-mother uses for "Chi Chi's". 

1 cup wheat starch

1 heaping tbsp tapioca flour
3 dashes salt

1 tsp oil (vegetable)
1/2 cup boiling water

Tortilla press

Mix starch, tapioca flour, and salt together. Then add oil. Gradually add water while mixing. Mix until able to knead into a ball (pick up the extra ingredients on the side of the bowl during the kneading process).

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.
Steam for 8 minutes.

Chi Chi - Tapioca Pearl Wrappers

Makes 75-100 wrappers

1 bag (14 oz) tapioca pearls

1 bag (16 oz) wheat starch

2 cups + 4 tbsp water

1 1/2 - 2 cups boiling water (get some going in your tea kettle)

3-6 tsp vegetable oil

Tortilla press

Soak Tapioca pearls in the water, add 1 cup initially then gradually add in 1/2 cup increments while stirring. Let it sit for 5-10 minutes after the first 1-1/2 cup to review if more is needed. If dry, add more water while stirring. Set aside. 

The total amount of water depends on what is necessary to get the pearls soft. When Rosenna and I made these on 12/30/08 we needed 2 cups + 4 tablespoons.

Boil the water.

Add about 1-2 cups of the wheat starch to a bowl and drizzle some of the vegetable oil while stirring. Gradually add the boiling water while you knead the dough. Repeat the process until all of the wheat starch is used.

You might want to use a glove to help with the heat of the boiling water and the stickiness. 

Gradually add the softened tapioca pearls to the wheat starch mixture. Knead until the two are thoroughly mixed together and doesn't stick to hands. You may need to add a little oil at this point as well. 

Wrap the each side of the tortilla press in plastic wrap so the wrappers do not stick. Lubricate the sides with a little oil. From the dough, form balls relative to the size of wrapper you want. Press the balls in the press to the desired size.

Now they are ready to fill with filling.

Steam for 8 minutes. 

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

From Cooking with Rosena

Spätzle

This is Silke's recipe for Spätzle.

500 grams Mehl (5 cups Flour)

5-6 Eier (Eggs)

300-400 ml Mineralwasser (1-1/2 - 1-3/4 cup Mineral water)

Salz (Salt)

Pfeffer (Pepper)

Muskat (Nutmeg)

Mix until there are no lumps and it is relatively thick. 

Boil a pot of water.

Use the press or cut with a knife off cutting board into the water.

Boil for a couple of minutes then transfer to a bowl of cold water for a minute or so. Move to another container. Repeat the process.

Fry completed Spätzle with butter to warm then serve.

--------------------------

Here is the recipe from the press I bought in Germany.

Serves 8

500 grams flour (about 5 cups)

6 eggs

A pinch of salt

Warm water

Mix ingredients together until dough is moist and spongy. 

Put dough into the grater's container

Place grater over pan of boiling water so it rests on the rim.

Grate the dough into water.

Spätzle will rise to the surface when cooked.

Drain and serve with melted butter.

Lemon Bars

This recipe is one that a co-worker Velma perfected. It took me 3-4 tries to get it right but I finally did. The recipe below reflects all of the changes to the original recipe she gave me. 

2 cups unbleached flour

1 cup butter

1/2 cup powdered sugar

4 eggs

2 cups sugar

Dash salt

5 tbsp lemon juice (juice of 2 lemons)

2-4 heaping tsp lemon zest

1/4 cup flour

1 tsp baking powder

Powdered sugar

Preheat oven to 350 degrees. (Lightly spoon flour into measuring cup; level off.) Combine flour, butter and 1/2 cup powdered sugar. Mix thoroughly and loosely place (this is critical) into ungreased 13x9-inch pan. 

Bake 20 minutes.

Meanwhile, mix egg, sugar, salt and lemon juice. fold in 1/4 cup flour and baking powder. Pour onto hot crust.

Bake 25 minutes longer.

Cool; cut into squares and sprinkle with powdered sugar.

Makes 2 dozen

Cream Cheese Pesto Mold Recipe

After my last birthday party, several people have asked for this recipe, so I thought I would post it here so I don't lose it. My friend Kelle is the one who shared this with me originally.

Cream Cheese Pesto Mold
Serves a crowd

This makes a great alternative to a cheese ball, and can be made several days ahead of time. Although homemade pesto is preferred, a good store bought pesto can be used.

1 pound unsalted butter (I have used salted as well)
2 - 8 ounce packages Philly cream cheese
1 recipe pesto
1/4 cup pine nuts, roasted
fresh sprig of basil
cheesecloth

• We the cheesecloth and wring it dry. Use it to smoothly line an 8 cup mold (double thickness), making sure that you have a couple of inches left draped over the sides.
• Make the pesto and set aside (or get your store bought pesto out of the fridge and set aside). :) Soften the butter and cream cheese SLIGHTLY, and cream together until smooth and well-blended.
• Layer the cream cheese mixture and the pesto into the mold, starting and ending with the cream cheese. We usually end up with about 5-7 layers. Try to divide the mixtures somewhat evenly.
• When all of the mixtures have been used, fold the extra cheesecloth over the top and press down firmly to fill the crevices in the mold.
• Refrigerate at least 2 hours, or cover with plastic wrap and store in the fridge for up to 5 days. Before serving, invert onto a plate and carefully remove cheesecloth. Garnish with pine nuts and a fresh sprig of basil.

Susie's Mojito Recipe

Susie brought some mint into work for anyone who wants it. She also shared the mojito recipe she has been using this summer.

Susie's 2008 Mojito Recipe (1 glass)

• 6-8 mint leaves (torn and mashed) in the bottom of the glass
• 1/2 lime (squeezed)
• Fill the glass with ice
• 1.5 oz white rum
• 2 tbsp. simple syrup (or 4 tsp. sugar)
• Club soda (fill the rest of the glass)

I can't wait to try it!

Joanne's Easy Peanut Butter Cookies

EASY PEANUT BUTTER COOKIES

1 CUP SUGAR
1 CUP CHUNKEY PEANUT BUTTER
1 EGG
½ C CHOC. CHIPS

MIX WELL, SPOON ONTO A DRY BAKING SHEET
YOU CAN PRESS USING THE BOTTOM OF A GLASS DIPPED IN SUGAR
BAKE AT 350 FOR 8 TO 10 MINUTES


I got this recipe from my co-worker Joanne. She bakeds some of these and gave them to my other co-worker Mike. When Mike was away from his desk today, I stole his bag of cookies. Don't worry about Mike, it looks like he got a couple cookies prior to the theft. Once I ate one of these I had to find out where they came from and get the recipe. I am putting it here so I don't forget it!

Charity's Ghirardelli Chocolate Fudge

I stole this recipe from my friend Charity's blog since I know that her entire family are incredible bakers. If she or her family say something is good, I can't wait to try it out.

San Francisco Fudge

• 2 1/4 C Semi-Sweet Chocolate Chips
• 14 ounce can sweetened condensed milk
• 1 C miniature marshmallows
• 1 1/2 tsp vanilla
• 1 C chopped walnuts (optional)

Melt everything in a pan together until rich and smooth, then pour it into whatever dish you want it to harden in.
Charity never adds the nuts, since she is allergic to walnuts, and her entire family has the same sensitivity. She says it is delicious!

Murada Rosemary Chicken

Murada-Benedetti Rosemary Chicken (acquired 12, 28,2008)

This recipe came from Annette Benedetti and originally comes from her side of the family. This is great for use on drumettes and real crowd pleaser. 

1/2 of 1 package of Dixie Fry - Original Recipe (buy the 10 oz /283 g box)

Rosemary (if using fresh, use sparingly)

Beau Monde 

Dampen chicken

Add a sprinkling of beau monde

Roll in Dixie Fry

Fry in vegetable oil @ 350-375 degrees (this is critical, do not use olive oil even if you want to) - not too hot

Sprinkle a little rosemary while frying. 

Try not to turn the chicken too much (ideally 1 time per side)

Storage in oven (while waiting for all to be fried):

Put a small amount of white wine in the pan with the chicken to steam up  the flavor.

DO NOT COVER (or you will have soggy chicken)

Benedetti Spaghetti Sauce

Benedetti Spaghetti Sauce (acquired December 28, 2008)

Total cooking time: minimum 3.5 hours

2 large carrots - finely diced

2 lbs. lean hamburger

Natures (Morton's) seasoning mix

2 yellow sweet cooking onions - chopped

4 large cloves garlic - chopped

Handful Italian parsley - chopped

1/2 - 1 box (26.455 oz/750g) "Pomi" brand strained or chopped tomatoes (choose depending on how chunky you like your sauce and how much)

2 cans (15-16 oz) tomato sauce

1 can (14 oz) beef broth

1 bag (1-2 oz) dried mushrooms

2 tsp thyme

1-2 tsp allspice (use sparingly)

1-2 tsp sugar (to taste)

Hydrate mushrooms by soaking until soft (15 minutes or so), set aside.

Chop onions, garlic, and parsley together and set aside.

Brown the hamburger with a little olive oil and seasoning mix. (If desired, drain excess fat now. Another option is to wait until the next day when the sauce is cooled/completed and skim the fat off.)

Add carrots, onions, parsley, and garlic. Cook until limp. 

Add tomato sauces and beef broth. 

Add thyme and allspice.

Add mushrooms.

Heat sauce through, then set to a slow simmer (1-2 hours).

Taste sauce, if bitter add sugar (to taste).

Turn off and allow to sit for a minimum 1 hour.

Serve with sprinkled parmesan cheese.  

The Benedetti family often makes a large batch then freezes the sauce for continued use. 

Rosena's BBQ Pork

This BBQ Pork recipe I got from Rosena last week.

BBQ Pork

1 lb Pork (Paula uses pork tenderloin)

1 tsp Garlic Powder

1/2 tsp Salt

2 tbsp Sugar

1 tbsp Roast Red Pork Seasoning Mix

1 tbsp Chinese Barbecue Seasoning Mix

2 tbsp Hoisin sauce

Mix garlic powder, salt, sugar, seasoning mix together. Add hoisin sauce and mix well. Put on the meat.

Marinate for minimum 3-4 hours (overnight is really good). Turn once every hour or so.

Bake at 400 degrees for about 45 minutes depending on the thickness of the meat. The internal temperature should be between 160-165 degrees.

**Do not read the directions on the seasoning mixes, those are another method.

**Do not add water, it was deliberately omitted and once it sits for a couple of hours you will realize there is enough moisture in the recipe.