Cherry Cheese Pie Recipe

Ingredients:

One 9-inch unbaked pie shell
One 20-ounce can cherry pie filling
One 8-ounce package cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup sour cream
Nutmeg

Directions:

Place cherry pie filling in pie shell and bake at 425 degrees for 15 minutes. Meanwhile, beat cream cheese, sugar, eggs, and vanilla until smooth and creamy. Lower oven temperature to 350 degrees. Gently spoon cheese mixture over cherries. Bake 30 minutes. Cool. Spread sour cream over top of cooled pie, sprinkle with nutmeg and refrigerate until served.

Serves: 8

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Jiao Z Recipe

Ingredients:

1/2 pound ground pork
8 ounces cooked spinach
5 scallions, chopped
2-3 tablespoons soy sauce
2 tablespoons sesame oil
2-3 tablespoons freshly chopped garlic
1-1/2 tablespoons grated fresh ginger
1-1/2 teaspoons salt
1 egg white
1 package won ton skins (4- by 4-inch squares)

Directions:

Combine all ingredients except egg white and spoon into won ton skins (about 1 teaspoon per wrapper). Fold on line to form triangles. Seal corners and edges with egg white. Bring outside corners up to meet and seal again with egg white.

Boil for about 5 to 10 minutes. Dumplings will float, then sink and then usually float again. Do not undercook, as pork will not be done; do not overcook or dumplings will be too soft.

As an alternative, heat wok with oil. Add dumplings and fry until golden.

These authentic Chinese morsels (pronounced ""jouzit"") are also known as potstickers. Have flavored soy sauces, sweet and sour sauce and hot mustard available for dripping. The boiled variety are also great in soup.

Yields: 50 - 60

Brain Teaser - Force

French Toast

Ingredients:

10 – 12 slices stale French bread
5 eggs
2 teaspoons vanilla
1/2 cup sugar
Cooking oil
Confectioner's sugar

Directions:

Slice the French bread before it is stale, otherwise the crust crumbles and the bread slices lose the crust. Mix eggs, vanilla, and sugar. Place one slice of stale bread in the egg batter until the bread has "soaked up" the batter, about 15 minutes. Then fry the soaked slices on hot, oiled griddle. Fry the bread about 2 minutes on each side. Remove and sprinkle with confectioner's sugar and serve while warm.

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Puerco Asado Del Rio Grande (Rio Grande Pork Roast)

Ingredients

3/4 pound boneless pork roast
1/2 teaspoon chile powder
2 teaspoons chile powder
1/2 teaspoon garlic powder
1 cup catsup
1 tablespoon vinegar
1/2 teaspoon salt
1 1/2 cups crushed corn chips
1 cup apple jelly
Season roast.

Directions

Roast pork in an uncovered roasting pan in a 325�F oven for 1 hour. Combine apple jelly, catsup, chile powder, and vinegar in a small saucepan and simmer at low heat for 15 minutes. Baste roast with half of baste and top with half of the corn chips. Complete roasting. (Allow 35-40 minutes roasting time for each pound of roast.)

Serve with remaining baste and corn chips.

Yield: 8-10 servings

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Sugo Alla Bolognese - Bolognan Meat Sauce

Ingredients

6 to 8 ounces ground beef, it shouldn't be too lean, or the sugo will be dry

2 ounces pancetta, minced (optional)

1 1/2 tablespoons olive oil

quarter of a medium-sized onion, minced

half a carrot, minced

six inch stalk of celery, minced

1/2 cup dry red wine

3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water

Beef broth (If you don't have any, dissolve half a bullion cube in a cup of boiling water)

pinch of salt

Pepper

1 pound of pasta.

Grated Parmigiano


Directions

If you omit the pancetta, you will want the full 8 ounces of meat.

This sauce invites improvisation. For example, you may wish to add a few chopped dried porcini (soak them in boiling water first, and strain and add the liquid as well), or a minced chicken liver to the sauce while it's simmering. Some cooks use the meat from a link sausage instead of pancetta, whereas others omit the pork entirely, using more beef. If you use more pork the sauce will taste sweeter. Artusi suggests that you maywant to stir half a cup of whipping cream into it just before you pour it over the pasta.

In any case, assuming you are using the pancetta, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion's translucent, add the ground meat and continue cooking till it's browned. Stir in the wine and let the sauce simmer till the wine's evaporated, then add the tomatoes, a ladle of broth, and check the seasoning.

Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer - Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.

This will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano. In terms of a wine I'd suggest a relatively light red such as a Chianti Colli Fiorentini.

This recipe expands well, and if you double or triple it, using some and freezing the rest, you will have taken care of several meals.

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Buttermilk Chicken Recipe

Ingredients:

1 fryer, cut up, or 6 chicken breasts

1 tablespoon oil

1 tablespoon butter

1/2 cup chopped onion

1-pound can tomatoes, drained

1 cup buttermilk

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon white pepper

1/2 cup chopped chives

1/2 cup chopped parsley

1-1/2 teaspoons dill weed

Lemon juice (a few drops)

1 cup sour cream

Directions:

Brown chicken in oil and butter, add onions and saute. Add tomatoes, buttermilk, sugar, salt and pepper. Cover and simmer 25 to 30 minutes. Add chives, parsley, and dill and cook uncovered 5 minutes. Add lemon juice and sour cream. Heat and serve.

Serves: 6

Herbalife USA

Ginger Peas with Summer Squash

Ingredients:

2 tablespoons olive oil
3 tablespoons green onions, thinly sliced
2 teaspoons freshly-grated ginger
1 garlic clove, minced
1 pound snow peas, stems and tips removed and thinly sliced
3/4 pound yellow summer squash, thinly sliced
1 yellow bell pepper, seeded, deveined and chopped
1 tablespoon fresh cilantro, chopped (or substitute parsley for cilantro)
Salt and pepper

Directions:

In a saute pan, heat oil and saute green onion, ginger and garlic for about 1 minute.

Add peas, squash and pepper and saute an additional 4 to 5 minutes or until vegetables are just tender. Remove from heat, sprinkle with cilantro and season with salt and pepper. Serve immediately.

Serves: 4

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