Mana Pua

I am going to be posting two mana pua recipes on this page. The one above is my preferred recipe and the second recipe is for the easy in a hurry kind of manapua.  I got both these recipes from two Hawaiians, Arthur and A Tutu a few years ago..

Filling:

1 cup water

2 Tablespoons cornstarch

2 Tablespoons sugar or splenda

1/2 teaspoon salt

1 lb char su diced

Bao:

1 package active dry yeast

1 3/4 cup lukewarm water ( 110-115 degreees temp.)

1/2 cup sugar or splenda

1 Tablespoon oil

1 teaspoon salt

5 1/2 cups flour

12  - 3 inch oiled wax paper or parchment paper

Directions:

 Soften yeast in lukewarm water.

Add the sugar or splenda, oil and salt stirring until dissolved

Add the flour a cup at a time, mixing well at each addition.

Knead for 5 minutes on a floured board.

Place dough in a lightly oiled bowl and turn dough over, greased side up.

cover and let rise in a warm, draft free place for about 1 1/2 hours or until doubled in bulk.

Punch down and divide dough into 12 pieces.

Shape into balls and flatten to 3 inch circles.

Place 1/4 cup filling in the center and bring up edges of dough together, pinching to seal.

Place sealed side down on oiled paper and cover and allow to rise for 45 minutes or until doubled in size.

Place on rack in steamer.

Cover with a clean,dry dishtowel over steamer and place steamer cover over towel to secure

Steam over medium heat for 25 minutes

makes 12 manapua

Easy kine Manapua:

This recipe is for those days when you don't feel up to making the dough for the manapua.. I use the same filling as the above recipe calls for but I use canned biscuits for the BAO.

Char Su Filling

Manapua just  out of the steamer using canned biscuits.  There's supposed to be 5 manapua but I snatched one and ate it! 

Ingredients:

Filling same recipe as above.

2 cans of canned biscuits.

Directions:

Make the filling and then get the 2 cans of biscuits out of the refrigerator.  I sit down at the table to put these manapua together. And here's what you do.  Take two of the biscuits and put them together, flattening them out and in the center place a teaspoon of the filling on the flatten biscuit.  Draw up the edges and pinch together.  Place the pinched side down on an oiled 2 inch paper and steam for 10 minutes.  2 cans of the biscuits will make 10 manapua.

Banana Nut Bread

I just took this Banana Nut Brad out of the oven and it smells Heavenly!

i had 2 overripe banana's that needed to go into a recipe as I did not want to waste them so I went hunting in my tons of cookbooks and found this recipe to try for the first time.  Its from the book "80 years of 4H cooking in Hawaii".

As you know I lived in Hawaii for many, many years and collected a ton of cook books from local community cooks. Now I just cut me a slice to see if I wanted to post this on here and it tasted good to me and hope it does to you if you try it.

This recipe was submitted by Helene Horimoto Zeug.

Ingredients:

1 cup butter

2 cup sugar or splenda

4 well beaten eggs

2 cups ripe banana's smashed good

1 teaspoon vanilla

2 1/2 cups sifted flour

2 teaspoons baking soda

1 teaspoon salt

1 cup chopped nuts

Directions:

preheat oven 350 degrees and oil and flour your 2 loaf pans. Set aside.

Cream butter & sugar. Then add the well beaten eggs, mixing well with the butter & sugar.  Then add well smashed bananas, mixing well with the other ingredients.  In a seperate bowl sift your flour and baking soda. Add the flour mixture to the wet mixute a little at a time.  Then add the chopped nuts and stir into the batter.  Pour the batter into the 2 loaf pans equally and place in the oven to bake for 50 minutes to 1 hour.  I tested mine and it was ready in 50 minutes .  Some ovens differ in temperatures just be sure and check at the 50 minute time and if not ready let it bake a little longer.  My husband Loves banana nut bread slathered with butter.  Anyway, Enjoy!!



French Onion Soup

This is one of my favorite soups to make on a cold ,chilly winter day in

Washington.  Its soo good!

Ingredients:

about 1/4 cup of butter more or less

3  large onions sliced

4 cups beef broth (canned)

  3 cups chicken broth( canned)

1 Tablespoon worstershire sauce

garlic/cheese toasted french bread slices ( I get these at the deli department at Safeway store)

enough gruyere cheese sliced to cover toasted french bread slices

Directions:

In a pot melt the butter and then add the sliced onions and cook on medium heat to carmalize.  Once the onions have carmalized add the beef and chicken broths and the tablespoon worstershire sauce and let simmer.  When you are ready to serve the soup pour the soup into your soup bowl and then add the garlic/cheese toasted french bread and top with the gruyere cheese or whatever cheese you desire to go on top of the toasted bread.  I place my soup in the microwave to melt the cheese. Then take out of the micro and enjoy a good tasting soup!!  Quick to make and good to eat!

Dark Chocolate Cobbler

I got this recipe from a foodie group I am on and the gal who submitted it is

Erin Latch.  It smelled heavenly while baking and when I took it out of the

oven I had to hold myself back from diving in while it was piping hot.  This

is a recipe that I will be making many, many times at my home.  I did change two things on this recipe.  I substituted splenda for sugar and I used dark

chocolate cocoa powder instead of the regular cocoa powder the recipe called for.  If you are a chocloate lover as I am you will LOVE this recipe!!

Directions

1

Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.

2

Meanwhile in a bowl, mix together the 1 1/4cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.

3

In a separate bowl mix the cocoa and remaining sugar together and sprinkle on top of batter. Do not stir.

4

Pour the 2 cups of boiling water on top of that (don't stir) and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually take about 35 minutes. Serve warm. Great with ice cream

Ingredients

2 stk	butter
1 1/4 c	sugar ( I used Splenda)
1 1/2 c	self rising flour
1 tsp	vanilla
3/4 c	milk
FOR THE CHOCOLATE LAYER
1 c	sugar ( I used Splenda)
6 Tbsp	cocoa powder ( I used the Dark cocoa powder)
2 c	boiling water

Reese's Peanut Butter Cups

I got this recipe  and the above picture from a foodie group I am on and the gal that submitted it is Rhonda Gibson.

I haven't made them as yet but since I like both the ingredients and the recipe is so simple I wanted to add it to my tutugrannies recipes site.  They will

be going in my Christmas baskets !!

Ingredients

1 pkg	(18-24 count) miniature peanut butter cups unwrapped
1 pkg	refrigerated peanut butter cookie dough

Directions

Place unwrapped peanut butter cups in freezer before starting.
Preheat oven to 350 degrees.
Using miniature muffin tins sprayed with Pam, place a 1 inch ball of dough in each cup.
Bake according to package, for lowest amount of time.
Remove from oven and leave in pans.
Remove candy from freezer and carefully press one into each cookie.
Remove from tins after they are almost cool.
Cool completely on racks.

Waldorf Salad

This is a very good salad to serve with turkey or baked chicken.

Ingredients

1/2 c	raisins
4	firm,tart apples,cored & cut into bit size pieces(skin on)
1 Tbsp	lemon juice
1/2 c	chopped celery (1 large rib)
1/3 c	halved walnuts
1/3 c	mayonnaise
1 Tbsp	sugar or splenda
6 lg	leaves iceburg lettuce

Directions

1

Plump the raisins by putting them in a small bowl of water for 5 minutes. Drain them very well and pat them dry.

2

Sprinkle the lemon juice over the bit size apples as this keeps them from turning brown.

3

Mix everything together and serve on leaves of iceburg lettuce.



Fork Filled Fried Won Tons

These Fried won tons are so good and I serve them as a side for my Chow mein dish which is posted on this recipe page.

Ingredients

1/4 lb	pork hash ( ground pork)
2 md	fresh shrimp. clean and chop coursely
1 Tbsp	bamboo shoots, chop coursely
2 Tbsp	water chestnuts, chopped coursely (like a grain of rice)
1	stalk green onion, slice fine
1/8 tsp	accent (optional)
1 sm	egg yolk ( save white to seal won ton's)
1/3 tsp	salt
1/2 tsp	bourbon or straight whiskey (optional)
1/3 tsp	sugar
1 1/2 tsp	shoyu sauce ( soy sauce)
1/4 tsp	cornstarch
1 Tbsp	peanut oil
1 pkg	won ton pi

Directions

1

Put i level teaspoon of filling in center on one side of won ton. Dab whites from egg on edges on the won ton and fold over. Pressing all around the won ton to make sure it is sealed good. Do all the won tons with the fillings.

2

Heat 1 1/2 cups of oil in a wok or skillet on medium heat until oil is heated. Test the heat of oil by placing a piece of the won ton pi in the oil if it should brown too quickly the oil is too hot. The oil must not be too hot or the won ton will burn and the filling may not be thoroughly cooked.

3

Put around 4-6 won tons in and cook till it is a golden brown .. turning as needed. cook about 5 minutes.

4

Take out and drain on paper towels then place in a deep flat dish and spread out evenly.



Chow Mein With Fried Pork Won Tons

This is not a good, clear picture of the chow mein but I have to tell you it is sooo good!!  And with the fried pork wontons on the side it just rounds out the yummy taste of this meal.  In Hawaii I used S & S saimin but of course over here I can't find it so I use the Shrimp Flavored Ramen instead.

Ingredients

1/4 lb	pork, cut into strips
1/4 tsp	garlic salt
1/4 tsp	salt
1/4 tsp	accent (optional)
1 Tbsp	cornstarch
2 Tbsp	salad oil
1 c	carrots ( 1 medium)
1 c	celery ( 1 stalk)
1 c	green onion (2 stalks)
1 c	green beans (6-8)
1/8 tsp	salt
1/8 tsp	accent (optional)
4 c	bean sprouts
1/8 tsp	salt
1/8 tsp	accent (optional)
2	cubes soup base (or two packets from raimen noodles package)
1 1/2 c	water
2 Tbsp	cornstarch
7 oz	dried saimin ( 1 package instant saimin) cooked as directed and drained

Directions

1

Marinate the pork, garlic salt,salt, accent and cornstarch.

2

Cut the veggies into thin strips and fry in hot wok or skillet.. When veggies (carrots, celery,green onion and green beans) are cooked to desired doneness, remove from skillet into a large mixing bowl.

3

Fry in same wok/skillet the bean sprouts, salt and accent

4

Combine beans sprouts with rest of veggies in the bowl and toss lightly to mix.

5

Make sauce:
2 cubes soup base or the 2 packets from Raimin noodles ( I use shrimp flavored ramin and the sauce packet that goes with it PLUS a chicken flavored packet for chicken flavored ramin here in the mainland since I can't find the Saimin I used in Hawaii here in Wa. add to it the water, and cornstarch.( you will only use the 2 packets from the ramen noodles and just ONE package of the noodles.. as the recipe calls for ONE 70z package of saimin or ramen if you are going to use ramen.
I use the shrimp and chicken flavored packets..

6

Fry marinated pork in hot wok/skillet with 2 Tablespoons oil. When pork is throughly cooked, add sauce to make gravy.

7

To serve:
Spread cooked saimin (or Ramen) on large platter.
Cover noodles with cooked veggies. Pour pork gravy over entire dish.. garnish with chinese parsley if desired

8

Serve with the pork filled fried won tons.



Angel Biscuits

Being from the South this is a wonderful biscuit to set on your table for your family and friends.

I made these a few months back and this is how they looked when I placed them hot out of the oven onto a bowl.  Add some honey butter on the side and thats good eating folks!

Ingredients

1 pkg	active dry yeast
1/4 c	warm water ( 105-115*f)
2 1/2 c	all purpose flour
2 Tbsp	sugar
1/2 tsp	salt
1/2 tsp	baking powder
1/2 tsp	baking soda
1/2 c	butter, melted
3/4 c	buttermilk; luke warm
2 Tbsp	butter, melted

Directions

1

Stir yeast into warm water til dissoved. Set aside

2

Combine flour, sugar, salt, baking powder, and baking soda in large bowl.

3

stir 1/2 c melted butter into buttermilk

4

pour wet mixture and yeast mixture into dry ingredients; then stir just until combined (NEVER OVER MIX BISCUITS)

5

knead lightly on floured surface; about 10-12 strokes.

6

roll or pat to approx 1/4" thick and cut with a 2" cutter

7

Place half on ungreased cookie sheet 1" apart

8

brush with remaining 2 Tbsp.melted butter, top with other half of biscuts.

9

Cover and let rise 1 1/2 to 2 hrs

10

Bake 375* for approx 15 min. or until done



BBQ Chicken sauce

I got this recipe from Pioneer Woman's site but the picture is mine when I tried this wonderful recipe.  I LOVE Pioneer Woman's recipes. She used chicken thighs but I used drummettes instead.  The sauce is to die for!!!



Ingredients

• 18 whole Chicken Legs
• 1 Tablespoon Canola Oil
• ¼ whole Onion, Diced
• 2 cloves Garlic, Minced
• 1 cup Ketchup
• ¼ cups Packed Brown Sugar
• 2 Tablespoons (additional) Brown Sugar
• 4 Tablespoons Distilled Vinegar (less To Taste)
• 1 Tablespoon Worcestershire Sauce
• ⅓ cups Molasses
• 4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
• Dash Of Salt

Preparation Instructions

Preheat oven to 425 degrees. Place chicken legs on a broiler pan or any pan with a rack, then roast for 20 minutes.
While the chicken is roasting, heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.
Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)
After 20 minutes of roasting, crank on the broiler to get a little color on the legs. Broil for five minutes.
Remove chicken legs from oven. Reduce oven to 350 degrees. With tongs, dip each chicken leg into the sauce, submerging completely. Place back onto the pan. After all chicken is coated, return pan to oven for five minutes, or until hot and sizzling.
Remove from oven. Brush/dab generously with remaining sauce. Allow chicken to sit a few minutes before serving.

Posted by Ree on April 20 2011

Perfect Corn On The Cobb

I got this recipe online some time ago and I think it was called Family

Favorites.. So whoever posted this picture and recipe I give credit to you.

Water (as much as you need to cover your corn)
1/3 - 1/2 c. Sugar (or just a good handful)
Corn on the cob (peeled and ready to go)
Butter
Salt & pepper - to taste

Fill a large stockpot about halfway with cold water, add sugar and bring to a boil (don't add salt to the water.. Salt will toughen the corn, add the salt AFTER it is already cooked). When water is boiling, add corn. Cover and boil for about 5 minutes (don't over-boil -- start timing from the time you drop the corn in.. You don't need to bring it back to a full boil before you start timing it). Remove from heat and let sit covered for another few minutes. Remove from water with tongs and serve with butter, salt and pepper.

Apple Crescent Puffs

This is a tried and true recipe I made from a recipe from a lady online called Aunt Bea.  Its a winner!  The photo below is mine but of course the recipe is hers.  This is sooo good with a scoop of vanilla ice cream added on the side. I take alot of my photos just as they come out of the oven or out of the pan.  Nothing fancy about this old girl Shirley!



Ingredients

1 can(s)	refrigerated crescent rolls
2 lg	granny smith apples
1 stk	butter or margarine
1 c	granulated sugar
1 1/2 c	water
1/2 tsp	vanilla extract
	cinnamon (optional)

Directions

1

Preheat oven to 350. Peel, core and remove seeds from apples. Cut each apple into fourths. You will have 8 apple quarters.

2

Seperate each crescent triangle and place into a deep baking dish. Place and apple quarter in the center of each crescent. Wrap crescent roll around the apple slice.

3

In a saucepan bring to a boil the butter, sugar and water. Remove from heat and add vanilla. Pour over the apples and bake uncovered @ 350 for approximately 30 minutes or until golden brown.

4

Note: you may add cinnamom to the butter, sugar & water or you may sprinkle cinnamon on top once baked. It's your choice.

5

Leftovers are good when heated up in the oven, toaster oven or microwave.

6

TIP: I have doubled the recipe when I had several apples that I needed to cook. I just put a can of crescent rolls in the bottom of the dish, put several sliced apples on that and another can of crescent rolls on top. I then poured the boiled mixture over that and baked until golden brown. It's very good that way, too. And I have certainly used other apples besides the granny smith. Also, I have used half granulated sugar and half brown sugar. Sometimes I omit the vanilla. They're good any way you make them.

Lumpia

This is an old favorite of ours.  I have been making this lumpia for many, many years.



Ingredients

1 lb	ground pork
2 clove	minced garlic
1 c	sliced green onion
1/2 c	minced carrots
1/2 c	finely chopped cabbage
1 tsp	salt
1 tsp	pepper
1 tsp	garlic powder
1 tsp	shoyu sauce (soy sauce)
30	lumpia wrappers
1	egg, beaten
2 c	oil for frying

Directions

1

Fry the ground pork with the minced garlic.

2

When well done remove from frying pan and let cool.

3

The recipe called for 1/2 regular onion and 1/2 green onion but I preferred to use all green onion so that was 1 cup of green onion for my recipe.

4

mince the carrots and cabbage.

5

mix the veggies in with the cooked pork.

6

add salt, pepper, garlic powder and shoyu sauce and combine with the pork and veggies

7

Put all back in the frying pan with a little oil and cook for a few minutes to slightly cook the veggies.

8

take the filling out of the frying pan and into a bowl to cool.

9

When cooled off get your lumpia wrappers out and place the filling on the lumpia wrapper. Run the edges of the lumpia wrapper with the beaten egg to seal when the lumpia is rolled. ( I used just plain water instead of beaten egg for the sealer) Works just as well to me as the beaten egg.

10

When you get all of the lumpia rolled. Get your wok or frying pan heated up to cook and cook both sides until golden brown.

11

Serve with your favorite dipping sauce.

12

NOTE: Because this makes alot of lumpia I only cook enough for our meal and the rest I wrapped each one in saran wrap and put in freezer bags for other meals.  But for parties fry all!  There is just me and hubby now the kids flew the coop along time ago.

Chicken Fried Steak

This recipe is to die for!!  I got it from a group I am on and the lady who submitted it is Bonnie Dare.. I will be posting alot of her recipes that I have tried and found to be really good!  The picture below is my chicken fried steak from her recipe that I had just finished cooking and not even on a plate yet! LOL 

Ingredients

6 to 8	ounce tenderized beef cutlets (pork cutlets may be used)
3/4	cup coconut oil for frying ( I didn't have coconut oil so just used canola oil)
2	large eggs beaten
4	cups milk (reserve 2 cups for gravy)
1 1/2	cups flour (reserve 1/4 cup for gravy)
1/2	teaspoon worcestershire sauce
1/4	teaspoon tobasco sauce
	salt and pepper to taste
2	teaspoons special seasoning (recipe below)
	~~~~~~~~~~~~~~~~
	special seasoning recipe:
1/2	cup kosher sea salt
1/4	cup ground black pepper
2	tablespoons white ground pepper
1 1/2	teaspoons cayenne pepper
2	tablespoons ground cumin
1/4	cup garlic powder
2	tablespoons hungarian paprika

Directions

1

Cook's Tip: Please read through the recipe before making it. Thanks!

2

MAKE THE SPECIAL SEASONING:
Combine in a pint jar with a tight lid the following spices: 1/2 cup kosher sea salt, 1/4 cup ground black pepper, 2 tablespoons white ground pepper, 1 1/2 teaspoons cayenne pepper, 2 tablespoons minced onions, 1 1/2 tablespoons ground cumin, 1/4 cup garlic powder, and 2 tablespoons Hungarian paprika. Shake to mix. Keep Special Seasoning for future Chicken Fried Steaks.

3

EQUIPMENT:
You will need two pie plates, one for the egg and milk mixture, and one for the flour.
An electric skillet is perfect to make this dish, but you can use any heavy skillet.

PREPARE THE RAW MEAT:
You will need 4 large 6 to 8 ounce tenderized beef cutlets at room temperature.

MAKE THE EGG WASH:
Combine in a large pie plate: 2 large eggs, beaten with 2 cups milk at room temperature, whisk until smooth. Set aside.

MAKE THE FLOUR COATING:
Add 1 1/4 cup all purpose flour to a pie plate for dredging. Add two teaspoons of the Special Seasoning to the flour, mix well.

HEAT UP THE SKILLET:
coconut oil to fry, 3/4 cup melted in a 350 degree electric skillet.

DREDGE THE STEAKS AND FRY THEM:
This is a 3 step process! Dredge each of the 4 cutlets in the FLOUR FIRST, and then in the egg wash mixture, and then BACK IN THE FLOUR. Make sure they are well coated and gently lower them into the hot oil. This process is crucial to get the nice thick Chicken Fried Steak crust we all love. Fry the steaks 3 to 5 minutes on each side until they are a lovely golden brown. Turn with tongs. When done, remove to a platter. Cover loosely with foil to keep warm.

4

MAKE THE WHITE GRAVY:
3 tablespoons oil from skillet drippings you fried the meat in. (Remove all but 3 tablespoons of the oil) Make sure you leave any cracklings or brown bits in the skillet.
You will need 1/4 cup flour, 2 cups of milk, 1/2 teaspoon worcestershire sauce, and 1/4 - 1/2 teaspoon Tabasco sauce. Salt and black pepper to taste. Place the flour in the skillet and stir into the hot oil, and make a white roux. Slowly add the 2 cups of milk, to make a white gravy, adding more milk if it is too thick until it is just right to serve. Before serving, add the worcestershire sauce and the tobasco sauce.

5

TO SERVE:
Place a steak on the plate, ladle a generous helping of gravy over the top of the steak and serve with mashed potatoes and a vegetable. Enjoy!

 

 

 



Onion Rings

What could taste better than some good old home made onion rings!!

This is one of the easiest recipe to make and it's my own recipe and all I can say is they are good!



Ingredients

1/2 c	aunt jemima pancake mix
1/2 c	yellow corn meal
	enough water or milk to make batter a little thicker than you would pancake mix
1 md	onion

Directions

1

Peel and cut the onion into slices and seperate the slices. I cut them kind of thick.

2

In a small bowl add the pancake mix and the cornmeal.

3

Add the liquid to the dry ingredients and mix well.

4

Dip the onion rings into the pancake/cornmeal mixture and fry in hot oil until golden brown.

5

Note: Aunt Jemima pancake mix says to use water but I use milk.. Up to you which one you want to use.
I used one medium onion and it made enough for 2 people..



Shoyu Chicken

I have been making Shoyu Chicken for many, many years and it is a standard dish that you will find at any Hawaii gathering, be it at a potluck,or in your own home or bbqing down the beach! So ono (good)!!!

I make my own marinade and use it for thinly sliced beef, pork teriyaki or chicken.  I usually bbq this outside on the grill but when we moved to WA and I made this dish for our supper I did it in the oven so hence you have the picture below ..



Ingredients

1 c	aloha shoyu
1 c	brown sugar
1 c	water
1 Tbsp	minced garlic
1	thumb sized piece of fresh ginger
1 tsp	sesame oil
8/9	pieces of bone in chicken thighs

Directions

1

Mix all the sauce ingredients in a bowl and stir well.

2

Add the sauce ingredients in a big pot containing the chicken thighs. and boil until cooked.

3

Turn on the oven to broil and place cooked chicken thighs in a baking dish and brush some of the sauce from the pan you cooked chicken in over the cooked chicken and broil till it looks like how it would on an outdoor grill. Broil both sides. Or else use a grill instead of the oven.

Hush Puppies

Here is my recipe for making southern hush puppies.  Nothing better than to have these puppies to go along with fried fish and coleslaw!!

Ingredients

1 c	corn meal
3/4 c	self rising flour
1	egg
1	finely chopped onion
	buttermilk

 

Directions

1

Mix all the ingredients with enough buttermilk to moisten and drop by teaspoon into hot oil until golden brown.

2

NOTE: I don't own a deep fryer so I use a medium size sauce pan (I use just for deep frying) works just as well for me. And I drop two or three at a time in the hot oil.

Beef Teriyaki

This is my recipe for Beef Teriyaki that I have been making for over 40 plus years. 



Beef Teriyaki  served with Japanese Somin Salad and Rice.

Ingredients

12	thinly sliced beef
1/2 c	brown sugar
1/2 c	shoyu sauce (soy sauce)
1/2 c	water
1	size of your thumb smashed fresh ginger
2 tsp	minced garlic
1/2 tsp	sesame oil

Directions

1

combine all the ingredients used for the marinade.

2

place thinly sliced beef in a container and add the marinade and mix well.

3

Place in the refrigerator to marinade overnite.

4

When you get up in the morning take out the teriyaki and mix again and return to refrigerator.

5

when you are ready to bbq take out of the refrigerator, cook over bbq stove and then ENJOY!!



Japanese Somen Salad

This is a very good salad and I have been making it for years.  Its good for potluck dinners as it makes a good size platterful.  This salad calls for 3 Japanese items that can be found in the oriental section of the grocery store.  These items are the somen noodles, nori, and char su. Below is a picture of the nori (seaweed) that is also used to make sushi.  Char Su is actually a Chinese item( Chinese roast pork) not Japanese sorry about that~

On the left is the NORI and on the right is the Char Su Pork

Somen salad



Ingredients

1 pkg	somen noodles
1 c	char su pork, diced
1 md	cucumber, diced
4	stalks of green leaf onion,diced (green part)
1 sm	head of lettuce, thinly sliced
3	eggs, beaten
1/2	sheet nori or more if you prefer

Directions

1

Cook somen noodles as directed in package when cooked place in a colender and run cold water over the noodles and let drain.

2

Then dice the char su, cucumbers, leaf onions.

3

thinly slice the lettuce.

4

place the 3 eggs that have been slightly beaten in a medium heated skillet with oil and cook one side then flip over to the other side to cook.

5

take the cooked eggs out when done and cut into strips.

6

If you want the nori in it. cut the nori into small pieces.

7

NOW YOU ARE READY TO PUT TOGETHER YOUR SALAD!

8

Take out your platter and add the cooked somen noodles to cover the platter.

9

add in layers the lettuce, cucumbers, char su pork, nori, egg strips and leaf onion.

10

When ready to serve pour the dressing over it.
Dressing recipe is listed below.

11

DRESSING:
This needs to be made the night before you are going to use so the flavors blend.

12

1/2 cup Japanese rice vinegar
1/2 cup shoyu sauce (soyu)
1/2 cup sugar ( I used brown sugar)
1/2 teaspoon sesame oil
3/4 teaspoon toasted sesame seeds

13

Place all in a small jar and shake up to mix well.
Store in the refregerator untill ready to use.

Imitation Crab meat Mun Doo

Today I decided to make some Mun doo to use up the imitation crab meat sitting in my refrigerator.  I haven't made this appetizer in awhile so it should hit the spot.  I thought I would post the various stages of preparing this yummy dish so here goes.  I had aleady put the filling in the wrappers before thinking about taking a picture of it .. anyway heres the recipe.

Mock Crab Mun Doo

1/2 lb imitation crab, shredded

1 (8 oz) cream cheese, softened

1/4 cup mayonnaise

1/3 cup thinly sliced green onions

1/4 cup minced water chestnuts

1 teaspoon worcerstershire

1 package  mun doo pi ( or won ton pi )

In a medium bowl combine the ingredients and mix well

Next get the wrappers laid out to add the filling to. I didn't have mundoo pi so I used wonton pi.

The only difference in the two is mundoo pi is round and won ton pi is square shaped.

Next step is to wet around the four sides of mun doo wrapper with water.

And fold over, pressing the sides firmly to seal.

The above mun do are ready to deep fry.  I use my wok and use peanut oil to fry them in.. 

This is what was left after we pigged out!  umm,ummm good!!



Chocolate peanut butter grahams

A few years back my visiting teaching partner and I went to visit one of our sisters at her home for our December visit teaching and before we left this sister gave us a tin of cookies.  Later that day I opened the tin and took out one of the cookies and was I EVER in heaven!!  Later on when I saw this sister I asked for the recipe and she gave it to me.. She said she was at the checkout counter at the grocery store and picked up a TASTE OF HOME magazine and this particular recipe was in there.. Its easy to make and oh so good!!  I don't know who submitted this recipe to "Taste Of Home" magazine but she did us all a favor to post it and IF I find her name I will give her credit here for that recipe.



Ingredients

1 jar(s)	(18 0z) creamy peanut butter
1 pkg	(16 oz) graham crackers,broken into rectangles
1 1/2 lb	milk chocolate candy coating

Directions

1

Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers.

2

In a large heavy saucepan over low heat melt the candy coating (I get melting chocolate in the bulk dept of Win Co store here in Vancouver,WA.)anyway, melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. ( I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.

3

Place on waxed paper lined baking sheets. Let stand until firm. Store in an air tight container in a cool dry place.