Monday, November 30, 2009


1 1/2 tbsp minced garlic
1 tbsp minced fresh ginger (1 tsp ground ginger)
1 1/2 tbsp curry powder (or less to suit your taste)
1/4 cup vegetable broth
3 tbsp soy sauce
1/2 tsp sugar
3/4 tsp salt
1/4 tsp fresh ground black pepper
1 1/2 tbsp corn oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cups thinly sliced cabbage
1/2 lb rice stick noodles (ethnic food section), softened in hot water and drained

Make a curry seasoning by mixing together the following:, garlic, ginger, curry powder; set aside.

Make a basic Chinese sauce by mixing together the vegetable broth, soy sauce, sugar, salt, pepper; set aside.

Heat a heavy skillet over high heat; add the oil and heat until hot, about 30 seconds. Add the curry seasoning and stir-fry until fragrant, about 10 seconds. Add the onion lices and stir-fry for a minute or until barely tender. Add the red and green peppers; stir-fry for another minute. Add the cabbage and cook for 2 or 3 minutes until everything is crisp tender. Add the Chinese sauce and the noodles. Carefully toss to mix. Cook, stirring, for 30 seconds. Best served hot.

Monday, November 23, 2009


1 lb boneless skinless chicken breasts, cut into bite sized pieces
2 tbsps Italian salad dressing
2 cups frozen mixed vegetables
1 can (10 3/4 oz) cream of chicken soup
1/4 lb Velveeta cheese, cubed
1 sheet frozen puff pastry dough, thawed
1 egg, beaten

Preheat oven to 400 degrees.

Put the Italian salad dressing into a large skillet and add the cubed chicken. Cook the chicken over medium heat for 5 minutes or until cooked through. Stir in the vegetables, soup, and the cheese. Put the mixture into a 9-inch square baking dish that has been sprayed with nonstick cooking spray.

Unfold the pastry sheet and place over the chicken mixture; fold the edges of the pastry under and press down onto the edges of the baking dish. Brush the pastry with the beaten egg. Cut slits in crust to vent. Set baking dish on a cookie sheet (to catch any boil-over that might happen). Place casserole in oven and bake for 30 minutes or until the crust is browned and mixture is bubbly. Let stand for 5 minutes before serving.
Yield: 6 servings

Thursday, November 19, 2009


1 small can flaked crab
1 stick butter or margarine
2 tbsp mayonnaise
1 small jar Old English Cheese Spread
1 pkg English muffins
seasoning salt to taste
lemon pepper to taste
garlic salt to taste

In a mixing bowl, combine the butter, mayonnaise, cheese spread, and seasonings well. Add the crab to the mixture. Split the muffins and spread the crab mixture on the muffins. Freeze on an open pan and then store sealed in zip-top freeze bags. When ready to use, cut into fourths and broil until bubbly, being careful not to burn.

Note: Keeps well in freezer.

Yield: 48 appetizers

Monday, November 16, 2009


1 can or carton (32-oz) egg nog, chilled
1/2 cup of rum or brandy
whipped cream
ground cinnamon

In a glass pitcher, combine the egg nog and the rum or brandy; stir to combine well. When serving, garnish with whipped cream and a sprinkle of ground cinnamon. Be sure to refrigerate any leftovers!

Sunday, November 15, 2009


1 head cauliflower, cut into florets
8 oz broccolini
4 leaves of chard, torn
2 tbsps olive oil
4 cloves garlic, minced
8 oz tofu, cut into small cubes
zest of 1 lemon
juice of 1 lemon
salt to taste

Bring saucepan of salted water to a boil. Add cauliflower florettes; cook 2 to 3 minutes. Add the broccolini flowers and cook for another minute. Add the chard leaves and cook another minute. Remove mixture from heat, drain, and rinse with cold water to stop the cooking process.

Heat olive oil in a skillet over medium heat, add the garlic and cook about 3 minutes, until lightly browned. Add tofu; cook for a minute. Turn heat to high; add the drained vegetables. Season to suit your taste. Cook for about 5 minutes, stirring constantly, until the vegetables start to brown. Add the lemon zest; cook for two minutes. Add the lemon juice and cook for one minute.