Chicken Lo Mein

1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
1 cup thinly sliced carrots
2 cup broccoli florets
1 cup sugar snap pea pods, halved
1/2 pound skinless, boneless chicken breast, cut into bite-size strips

1.Cook the noodles according to the package directions until just tender. Drain them well, and then set them aside.

2.In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.

3.Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the carrots and stir-fry 2 minutes more. Finally, add the broccoli and pea pods. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.

4.Heat the remaining tablespoon of oil in the pan. Add the chicken and stir-fry it until it's no longer pink, about 4 to 5 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.

5.Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

Mimi's Cafe Carrot Raisin Bread

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts


1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in
a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
with an electric mixer. Add shredded carrot and mix. Add raisins
and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until
combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 50-60
minutes, or until done.

Makes 2 loaves.

Mini Blinis

1 1/2 loaves . thinly sliced white bread
1 8 oz. block cream cheese, softened
1 c. sugar
2 egg yolks
1 t. vanilla
1/2 c. butter, melted
1/2 – 1 c. sugar + 1 T. cinnamon, mixed together

1. Carefully cut the crusts off of each slice of bread and set aside.

2. With a rolling pin, flatten each slice of bread until it is paper thin.

3. In a bowl, beat together the cream cheese, 1 c. sugar, egg yolks and vanilla until smooth.

4. Spread a layer of the cream cheese mixture onto each slice of bread and roll up jelly roll style.

5. Roll each piece in melted butter then in cinnamon-sugar combination.

6. Place in a pan and freeze overnight. When frozen package into freezer bags.

7. Take out as many as you want to cook and place on cookie sheet. bake at 350 degrees for 12-18 minutes, until lightly golden brown on the edges

Slow Cooker Pork Roast

1 large onion, sliced

3 pounds boneless pork loin roast

1 cup hot water

1/4 cup white sugar

3 tablespoons red wine vinegar

2 tablespoons soy sauce

1 tablespoon ketchup

1 teaspoon black pepper

3/4 teaspoon salt

1 teaspoon garlic powder

7-8 small red potato's

1 cup baby carrots

1.Arrange onion slices,potato's,and carrots evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and pour over roast.

2.Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

*This pork roast has only a mild flavor that it actually gives to the meat. So we shredded it up and put some bbq sauce on top. It tasted great. 

Berry Cream Cheese Foldovers

 

4 oz cream cheese, softened

1/4 cup sugar

3-4T jelly (I used Blackberry)

1/2 tablespoon whipping cream

1/4 teaspoon ground cinnamon

1/2 teaspoon lemon juice

1 can (8 oz) refrigerated crescent dinner rolls

 

1/2 tablespoon milk

1 tablespoons sugar

 

1.Heat oven to 375°F.

2.In medium bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon,and lemon juice.

 

3 Unroll can of dough separate into 4 rectangles, firmly pressing perforations to seal.

 

4Place about 1T Jelly down center of each dough rectangle. Spoon 1 rounded tablespoons cream cheese mixture onto the jelly spread slightly. Fold dough rectangle in half crosswise. Place on greased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 1 tablespoons sugar. With sharp knife, cut 3 diagonal slits in top of each square.

 

5Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.

*This recipe makes 4 fold overs.

Potato Pockets

1 (3.3 ounce) pouch Cheddar flavored instant mashed potatoes

1 3/4 cups hot water

1 (3 ounce) package cream cheese, softened

3/4 cup finely chopped fully cooked ham

2 medium green onions, chopped

1/4 cup Bac-Os® bacon flavor bits or chips

1/4 cup shredded Cheddar cheese

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

1 tablespoon butter, melted

 

1. In a bowl mix together the potato's and the hot water. Add cream cheese beat until blended. Stir in ham onions bacon and Cheddar cheese.

2.Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal.

3.Brush butter over tops. Bake at 375 degrees F 10 to 12 minutes or until golden brown.

Beefy Biscuits

1 lb. ground beef
1/2 medium onion, chopped
1 tsp garlic minced
1 (8 oz.) can tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
1 large can refrigerated flakey biscuits
1 1/2 cups shredded Cheddar cheese
sour cream

1.In a pan brown ground beef, onion,and garlic. Drain. Stir in tomato sauce, chili powder, and cumin. Season with salt and pepper.

2.Cut biscuits in half and place bottoms in a greased 9 x 13-inch baking dish. Remove meat mixture from heat and add 1 cup of the cheese. Spoon over dough and arrange remaining biscuits on top. Sprinkle with remaining cheese.

3.Bake at 375 degrees for 25 to 30 minutes or until biscuits are deep golden brown. Serve with sour cream.