Faux Mashed Potato Patties

I'm sorry that I don't have a better picture of these yummy patties but at least its a picture! Right!! LOL

I am trying to do away from eating white potatoes so I decided to try this recipe using  califlower instead of potatoes to make mashed poatoes.  And the leftovers turned into patties.

Ingredients:

califlower

butter

evaporated milk

salt/pepper

chopped onions

egg

a little flour

Directions:

I made the mashed califlower using the first 4 ingredients.. making sure the califlower was smashed good  and the next day I added the egg and flour.  Made them into patties and fried them till golden brown.  They were delicious both as mashed and as patties!



Dried Cranberry and Pistachio Biscotti

I wanted to make some biscotti for Christmas gifts this year so I decided to make this one.

Ingredients:

2/3 cup sugar Or splenda

2 large eggs

1 teaspoon vanilla

then1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup flour

1/2 cup shelled pistachio's

1/2 cup dried cranberries

Directions:

Preheat the oven to 350*

1.  In a bowl beat sugar, eggs on high speed untill fluffy ( 3-5 minutes) then add

     vanilla.

2. In a seperate bowl mix the flour, baking powder and salt and then add to the

    egg mixture and beat until combined. Fold in cranberries and nuts.

3. Transfer dough onto a well floured counter and roll into a log shape about 12

     inches long and 3 1/2 inches wide. You may have to flour your hands to form

    the log as log is sticky.





4.  Place log on baking sheet and bake about 25 minutes or until firm to touch.

      Remove from oven and let it cool on a wire rack 10 minutes.

5.  Reduce oven heat to 325* 



6.  transfer log to a cutting board and cut about 1/2 inch slices on the diagonal

      Place biscotti cut side down on baking sheet and bake 8-10 minutes .  Turn

     over the biscotti and bake another 8-10 minutes or until golden brown.

    Remove from oven and let cool.  Store in an air tight container.



     

    

  



chocolate covered cherries and buckeyes

I wanted to make some chocolate covered cherries and buckeyes for Christmas gifts this year and so I used a filling for making potato candy,which I got from a foodie group I am on and the one that submitted the recipe is Leila Rockwell.

Ingredients

1 sm	mashed potato
1-6 c	powdered sugar
1-2 tsp	vanilla extract or your choice
1/2 tsp	salt
	chocolate, peanut butter, coconut, etc
1 lb	semisweet chocolate, chopped or chocolate chips. more if needed
1 + Tbsp	shortening to thin. when chocolate begins to thicken add a little more shortening. be careful and not add to much.

Directions

1

The main ingredients for this old fashioned candy are mashed potato and confectioners sugar. You can use any flavor you want and even add peanuts, coconut, chocolate, maraschino cherries and wrap dough around them.

2

In a mixing bowl combine the potato, salt and vanilla. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.

 

 

3

When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in the size of balls you want.

 

3, For the cherry filling I flattened each ball of filling and placed a cherry in the middle and brought up the filling to cover the cherry. 

4.  To make the buckeyes I mixed peanut butter into the filling and rolled into balls.

5. I used melting chocolate and about 1 Tbsp shortening and placed in a micro safe bowl and microwaved until chocolate had melted and gave it a good stir.

6. Take the bowl of melted chocolate over to a table to work on and dip the cherry balls and peanut butter balls in the chocolate and place on a parchment covered cookie sheet and place in the freezer till chocolate has hardened..3-5 minutes.

Place in air tight container.  You can add all kinds of stuff in this filling, coconut, chopped nuts etc.

whole Wheat English Muffin pizza

I tried this mini snack pizza the other day and it was good to me.  i am trying to stay away from regular white flour products .

Ingredients:

1 whole wheat english muffin

ragu pizza sauce

pepperoni

cheese of your choice ( I only had pepper jack when I made this pizza)

Directions:

toast the two halves of the muffin

add pizza sauce

add cheese and pepperoni

Broil in toaster oven until cheese melts.



Chow Fun

CHOW FUN

There was a little family snack shop in Kihei, Maui, Hawaii that has since closed but for years hubby and I would go to this little snack shop that was attached to the little grocery store at the entrance to Kihei and it was located right on the main road to Kihei before the new highway was built behind the old road.  We used to get this chow fun that was served in a foam cup and get us a great cheeseburger sammie and soda and head across the street where the ocean was and enjoy this wonderful chow fun and burger and watch the fishermen fish off the old Kihei pier and also watch the swimmers. Good memories...

since moving to Vancouver, Wa in 2008 I looked all over for chow fun noodles but couldn't find any so I used the noodles I could get and here is MY rendition  of Suda Store's chow fun!

Ingredients

1 pkg	fettuccnini noodles
md	piece of pork
1/2 pkg	bean sprouts, fresh
1 bunch	leaf onion( green part) sliced
1/2 tsp	salt/pepper (to taste)
	shoyu sauce ( i use aloha brand)
	hot sauce
3 Tbsp	peanut oil or canola oil
SEASONING FOR PORK RUB
	salt and pepper
	garlic powder

Directions

1

take the pork and rub it with salt/pepper/garlic powder.

2

Place the meat in a pan and cover with foil and let it bake until the consistance you would do for making BBQ pork. When done remove from oven.

3

Follow the cooking instructions on package of fettuccini noodles.. when cooked take out and drain well.

4

Next step is to chop up those leaf onions (green part) set aside

5

When the pork has cooled chop it into bit size pieces and set aside.

6

Get out your wok and add some peanut oil and when hot add the pork and then the noodles mixing well

7

Next add the bean sprouts and leaf onion.

8

add the salt and pepper (to taste)

9

I use two wooden spoons to lift the noodles and make sure all is mixed well. so when you lift the chow fun out to put in a bowl you get meat,veggies and the noodles.. know what I mean?

10

When the chow fun is in the serving bowl add the shoyu to your taste as well as the hot sauce..You can leave out the hot sauce but we like it in ours.And if you care to.. make some cheeseburgers to go with the chow fun and don't forget the soda pop too!!

Brunswick stew

Brunswick stew

I usually use beef,pork and chicken for this stew but didn't have stew meat so used just the pork and chicken.  this is so good served with southern corn bread!!

Ingredients

	pork,diced
6	chicken tenders,diced
3 md	potatoes, diced
1 c	carrots, (i used baby carrots)
1 1/2 c	lima beans
1 can(s)	creamed corn
1 can(s)	diced tomatoes
1 c	shredded cabbage
1 1/2 c	sliced okra (size used for fried okra)
sm	onion,diced
SEASONING
	chicken grandules
	worstershire sauce
	garlic powder
	shoyu sauce
	catsup
	baby rays bbq sauce
	salt and pepper
	hot sauce Directions 1 Fill your pot with water and add the pork and chicken and cook until done. 2 Remove meat from broth and dice pork and the chicken and return back to the pot with broth. 3 add the veggies and seasoning... I taste as I go to get it the right taste. Starting with a little and adding a little more tlll I get it the way it should taste. 4 I set the heat to medium low and let it gently cook till ready to serve. a couple hours more or less on the slow heat.

Baptist Pound Cake

I found this recipe online .  the recipe called for using all purpose flour but since I am trying to stay away from all purpose flour I thought I would try it out using white whole wheat flour and also using baking splenda in place regular sugar.

I also added a little frosting on top that wasn't in the original recipe using some sugar free chocolate with a little milk added to it when I melted the chocolate to make it thinner to spread.

BAPTIST POUND CAKE

2 sticks of butter

3 cups of sugar

1/2 cup crisco oil

cream the above until light and fluffy

ADD 6 eggs ..one at a time beating well after each addition.

3 cups all purpose flour

1 tsp baking powder

1 cup milk

1 tso vanilla

1/2 tsp each almond,lemon orange extract

Sift flour and baking powder together and add alternatley with milk beginning and ending with flour.

beat well,scraping sides and bottom of bowl well.

Pour into a well greased and floured bundt pan and place in a cold oven.

turn oven to 350 degrees and bake 1 1/2 hours. 

do not open oven while baking.

Opel's chocolate Stack Cake

Today I made this cake from a recipe on a foodie site I belong to and the recipe is from Bea Liles.  She cautions about the icing being thin but eventually will harden up .  As you can see in this picture the icing was placed on the top layer and dribbled down to the plate but I kept spooning it back up till it did eventually harden up as its supposed to do.  because I used 9 inch cake pans I only got 8 thin layers of cake where as she used 8 inch pans and got 10 layers of cake.

While this cake was sitting waiting for me to keep scooping the frosting on the top of the cake I went to do something and a big ol rat came and cut a big piece so this cake may not look beautiful but it sure was good. And eventually all that frosting was scooped on top of the cake (after hubby  aka big ol rat) had him some and it was  hardened enough to stay put!  LOL

Ingredients

2 c	all-purpose flour
1 c	self-rising flour
1 1/4 tsp	baking soda
1/2 tsp	baking powder
4	eggs, room temperature
2 c	granulated sugar
1 1/2 c	buttermilk
3/4 c	vegetable or canola oil
1 tsp	pure vanilla extract
CHOCOLATE ICING:
3 c	plus 1 tbsp granulated sugar
1/2 c	cocoa powder
9 to 10 oz	evaporated milk, undiluted
1 1/2 stk	butter
1 1/4 tsp	pure vanilla extract

Directions

1

Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.

2

CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.

3

ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.

4

ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.

5

Note: the icing will start to get gooey as it cools but then will harden later.

Directions

1

Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.

2

CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.

3

ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.

4

ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.

5

Note: the icing will start to get gooey as it cools but then will harden later.

I made these asparagus rolls ups from a recipe I got off my recipe club.  The lady who submitted it is

Deb Crane and she got it from  "Taste of Home".
I used sour dough bread and left the crust on the bread.

	Ingredients 16 fresh asparagus spears 16 slices sandwhich bread, crusts removed 8 oz cream cheese, softened 2 Tbsp fresh or dried chives 8 bacon strips, cooked and crumbled 1/4 c melted butter 3 Tbsp greated parmesan cheese
	Directions 1 Place Asparagus in a skillet with a small amount of water; cook until crisp tender, about 6-8 minutes. Drain and set aside. 2 Flatten bread with a rolling pin. 3 Combine cream cheese, bacon and chives; spread 1 Tablespoon on each slice of bread. Top with an asparagus spear. Roll up tightly; placing seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese ( I like to use Italian bread crumbs as well) 4 Cut roll ups in half. 5 Bake @ 400 degrees for 10-12 minutes or until lightly browned.
3 Tbsp	greated parmesan cheese

Fried Green Beans

I belong to a recipe club and one of the members (Lynn Socko) submitted this recipe.

I have made green beans tempura style but not using cornmeal as the batter.
So here is the recipe!  My husband liked it and so did I!

Ingredients

	fresh green beans
1 can(s)	evaporated milk
	vinegar
	corn meal
	salt & pepper to taste

Directions

1

Pour milk into semi flat bowl, add about 2 TBL of vinegar, enough to thicken it some. Then add about 1/2 -1 c of cornmeal. You want the batter to be very thick so it will stick to the beans.

2

Heat oil in a deep pan or deep fryer. Put a few beans in oil at a time, making sure they are seperated. Fry till they start floating and look crispy. Salt and pepper as soon as you remove from oil.

I didn 't have evaporated milk so I just used 2% milk and it worked out great.

I also used ranch dressing for dipping sauce and sliced garden fresh tomatoes as a side as well.. The green beans were fresh from our garden.

 

Chili Chicken Pukalani, Maui style

There is a little ma and pa grocery store in Pukalani, Maui , HI that sells

lunches as well and one thing they sell is chili chicken and this is the closest I have come to getting it to taste like Pukalani's take out chili chicken.

Ingredients

	chicken thighs
	salt and pepper
	garlic powder
	flour egg wash
1/2 c	shoyu sauce (soy sauce)
1/2 c	water, hot
1/4 c	brown sugar
1/4 c	chili powder
2 clove	minced garlic

Directions:

sprinkle chicken with the salt/pepper/garlic powder.

Dip into egg wash and roll in the flour. cook in hot oil until well cooked and golden brown.

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2

While the chicken is cooking make your sauce by mixing well the last 4 ingredients so brown sugar is dissolved.I zap it in the microwave a few seconds to make sure the sugar is dissolved. Set aside.

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3

As the chicken is finished cooking dip in the sauce and place in a baking dish in the oven on low heat(200*) until all chicken pieces are cooked and dipped in the sauce. Then remove from oven and serve.

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4

If you are cooking alot of chicken then you need to double the sauce recipe.

Favorite Mango Bread

This is our favorite mango bread. I have had this

recipe since my children were in grade school.

That was a very, very long time ago! I got

this recipe from a cookbook that teachers

donated their favorite recipes in Kihei,

Maui, Hawaii

Ingredients

2 c	flour
1 1/2 c	sugar
1 tsp	cinnamon
1/2 tsp	salt
2 tsp	baking soda
3 md	slightly beaten eggs
1 c	canola oil
2 c	coarsely chopped mangoes
1/4 c	coarsely chopped nuts
1 tsp	vanilla extract

Directions

1

sift together:
2 c flour
1 1/2 c sugar
1 t cinnamon
1/2 t salt
2 t baking soda

2

Add:
3 slightly beaten eggs
1 c canola oil
2 c coarsely chopped mangoes
1/4 c coarsely chopped nuts
1 t vanilla
Fill bread pans 2/3 full. Bake at 350* 50-55 minutes.

Shirley's Potato Salad

This is my husband's favorite potato salad and I have been making it for

years. Sometimes I add some macaroni to it as well.. so it becomes potato, macaroni salad so here is the recipe,

Ingredients:

how ever many potatoes you need to make a big or small salad.

eggs, use the same number eggs that you have potatoes

diced onion

finely diced celery

sweet pickle relish

petite english peas that have been defrosted but NOT cooked

hellimans mayo

salt and pepper

Directions:

I boil the potato and eggs the night before I am going to make the salad.

I boil the potatoes in their skins I might add.

Next day peel the pototo skins off and dice the potatoes

peel the eggs and smash them as you would for making egg salad sammies

place the potatoes and smashed up eggs in a bowl.

Add the diced onion and celery

add the pickle relish

add some mayo ,

add salt and pepper to taste.

If the mayo is not enough add more till you get it how you like it.

place in the refrigerator till ready to serve..

lomi lomi with opi (dried shrimp)

This is lomi lomi.. my style if don't have salt salmon on hand..

Ingredients:

tomatoes diced

onion diced

kosher salt or sea salt

dried shrimp (opi) that has been soaked in warm water

 ice cubes (2-3)

dice the tomatoes and onion and place in a bowl.

add the opi and salt to taste and mix all well

add the ice cubes (they will melt and add more liquid to the

dish)

After the ice cubes have melted stir and place the lomi lomi in the refrigerator until ready to serve.



Kalua Pig and cabbage

As you can see I took this picture as the kalua pig and cabbage were cooking.

This is a dish that I make the day after we have had just the Kalua pig.

Its so easy to make a kid could cook it!

Ingredients:

left over Kalua pig

small head of cabbage( slice it to the size you want )

kosher or sea salt

black pepper

a little minced garlic (optional)

In a dutch oven or pot of your choice add some canola oil.

add the kalua pig and some minced garlic

add the sliced cabbage

Mix the meat and cabbage together .

add some salt to taste as well as black pepper

Cook until cabbage is cooked.

At my house we like to add a little shoyu sauce to it before removing from the

pot .

Since we don't have poi here I cook rice for hubby and a pan of cornbread for me.  We have leftover sides with this dish and the sides are: lomi lomi and potato salad.. both recipes I will be posting as well.



Oven Roasted Kalua Pig

Since moving to Vancover,WA in 2008 I have had a new experience of making Kalua Pig over here in the mainland.  In Hawaii my Native Hawaiian husband did Kalua Pig in the imu.. so the recipe below is how I do it here.

Ingredients:

pork butte

kosher salt or seasalt

liquid smoke

water

Directions:

using a fork , poke with the tines of a fork into the meat as far

as you can all over the pork butte.

take some kosher or sea salt in your hand and rub all over the

pork top,sides and underneath

I don't measure the liquid smoke I just pour a good bit

all over the pork butte making sure to rub it down into the holes made with the tines of the fork.  The amount varies with the size of the meat. Use your own judgement.

Set the port butte in the roasting pan adding some water. cover with tin foil and  slow cook it 300 degrees .

When done take out of the roaster onto a cutting board and with two forks shred the meat.  When the meat is all shredded place the meat back in the roasting pan and and mix the meat into the drippings left from roasting the meat .. by mixing in the liquid you won't have a dry shredded kalua pig.