Food Recipes

Not only is there great scrapbooking and crafting going on at the ArtisticU events, there is also YUMMY food! We eat like Queens and have some of the best recipes for Entrées, Salads, Deserts and Snacks. We love to talk food and share our delicious creations.
These recipes are by Diana Veenendaal unless other wise noted. And you must know that Diana makes fresh rolls for all meals…. just sayin'.

SALADS            SOUPS             DESSERTS            BREAKFAST          

Orange Rolls  (this is a must for every retreat - Diana's specialty)
1 Tablespoon yeast
Pinch of sugar
¼ cup water
1 cup milk
1 tablespoon butter
½ cup sugar
½ teaspoon salt
3 eggs, beaten
4 cups flour (slightly more or less to reach desired consistency)
½ cup softened butter
½ cup sugar
Grated rind from 1 large orange

Dissolve yeast and pinch of sugar in ¼ cup warm water.  Heat milk, butter, ½ cup sugar, and salt until butter is melted.   Transfer to large bowl and cool to lukewarm and beat in yeast mixture, eggs, and 1 cup of the flour.  Let rise till bubbly.  Gradually add remaining flour and beat well with spoon—not necessary to knead—you want a soft dough that is not too sticky to handle.  Cover and let rise till double in bulk.  Mix ½ cup softened butter, ½ cup sugar and grated orange rind.  Roll dough out on lightly floured surface into rectangle and spread with sugar-orange mixture.  Roll up as for cinnamon rolls.  Cut into slices and place in greased muffin tins.  Let rise till double.  Bake at 375 degrees for 15 minutes or until lightly browned.  Makes 18 to 24 rolls.
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Devine 1 HR Breadsticks  (melskitchencafe.com)  

DOUGH:
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (see note)

BUTTER AND TOPPING:
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese

In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.


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Swedish Meatballs  (adapted from melskitchencafe.com)

1 1/2 pounds - half beef & half pork
1 large egg
1/4 cup milk
1/3 cup bread crumbs (Panko)
1/4 cup finely minced or grated onion (on the small holes of a box grater)
1 teaspoon salt
1 teaspoon brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1-2 tablespoons oil for cooking

SAUCE:
1 tablespoon butter
1 tablespoon olive oil or coconut oil
1/4 cup flour
3 cups low-sodium beef or chicken broth (or a combination)
1 teaspoon brown sugar
1/2 cup sour cream
Chopped fresh parsley
Cooked egg noodles or potatoes or rice for serving

For the meatballs, in a large bowl, combine all the meatball ingredients except for the oil and mix until evenly combined.
Heat 1 tablespoon of the oil (you can use the other tablespoon for the second batch, if needed) in a 12-inch, nonstick skillet over medium heat. Scoop the meatball mixture into balls, about 1-2 inches in diameter, and add them in a single layer to the hot oil – you may need to do a second batch to cook all the meatballs. Brown on all sides, no need to cook all the way through yet as they’ll finish cooking later, and remove to a paper towel-lined plate, leaving as much oil in the pan as possible, and repeat with remaining meatballs, adding a bit more oil to the skillet if needed.
Once all the meatballs have been removed from the skillet, return the skillet to medium heat and add the 1 tablespoon butter and 1 tablespoon oil for the sauce, cooking until melted. Stir in the flour and cook, stirring constantly, for 1-2 minutes to brown the flour mixture and cook out the flour taste. The mixture will be a bit crumbly.
Slowly add the broth, just 1/2 cup at a time, whisking quickly to remove any lumps. Let each addition of broth cook until thick and smooth before adding the next bit. Once you’ve added about 2 cups, go ahead and pour in the rest and whisk until combined.
Stir in the brown sugar and bring the sauce to a low simmer. Add the meatballs back to the skillet (cram them into a single layer) and cook for 10 or so minutes until the meatballs are cooked through, turning them once or twice to coat with sauce.
Off the heat, stir in the sour cream, whisking it in as best you can around the meatballs (adding it during the simmering time can curdle the sauce). Sometimes, I ladle out a bit of the warm sauce into a liquid measuring cup and whisk the sour cream in before adding it all back in to the skillet – it blends in a bit easier.
Garnish with fresh parsley and serve over hot, cooked egg noodles, potatoes or rice.

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Crispy Southwest Chicken Wraps  (melskitchencafe.com)

1 cup cooked rice, warm or at room temperature
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt or garlic powder
1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green bell pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about a tablespoon)
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Nonstick cooking spray
Toppings (optional): sour cream, salsa, etc.


In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

OPTIONAL: dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
Heat a large non-stick skillet (griddle) over medium heat for 1 minute (about 350 degrees on electric griddle).
Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
Spray the top with nonstick cooking spray and flip. Cook another 2-4 minutes until golden and the filling is hot.
Serve with sour cream, salsa, or other toppings of your choice! Filling freezes well too.

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Slow Cooker Korean Beef  (melskitchencafe.com)

3-4 pounds stew meat (or chuck roast cut into 1-inch cubes)
1/2 cup chicken broth (I use low-sodium)
1/2 cup low-sodium soy sauce (regular soy sauce may make this too salty)
1/3 cup packed brown sugar
4 cloves garlic, finely minced or pressed through a garlic press
1 tablespoon sesame oil (toasted or regular)
1 tablespoon grated fresh ginger (or ginger paste)
Pinch of red pepper flakes or dash or two of hot sauce (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons cornstarch
3 tablespoons cold water
10 ounces shredded carrots (I used the bagged kind in the produce aisle – about 1 1/2 cups)
Sesame seeds and chopped green onions, for garnish
Hot, cooked rice or quinoa, for serving

SLOW COOKER: place the stew meat in the insert of a 5- or 6-quart slow cooker. In a medium bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, brown sugar, garlic, sesame oil, ginger, red pepper flakes or hot sauce, garlic powder, onion powder, and pepper.
Pour the sauce over the meat in the slow cooker, and stir to coat the meat in the sauce mixture. Cover and cook on low for 8-9 hours.
With about 30 minutes left of cooking time, whisk together the cornstarch and water. Add the mixture into the slow cooker and stir to combine well. Stir in the carrots. Turn the slow cooker to high and cook another 30 minutes; the sauce will thicken a bit as it cooks.

PRESSURE COOKER: place the stew meat in the insert of an electric pressure cooker.
In a medium bowl or liquid measuring cup, whisk together the chicken broth, soy sauce, brown sugar, garlic, sesame oil, ginger, red pepper flakes or hot sauce, garlic powder, onion powder, and pepper.
Pour the sauce over the meat in the pressure cooker, and stir to coat the meat in the sauce mixture. Secure the lid and cook on high pressure for 15-18 minutes (on the Instant Pot, select “manual” and then dial up or down to the allotted time; it will start on it’s own after the time is selected).
Let the pressure naturally release for 10 minutes, then quick release the rest of the pressure.
Whisk together the cornstarch and water. Press the “saute” function on the pressure cooker. Add the cornstarch mixture, whisking well. Stir in the carrots. Continue stirring constantly while the mixture bubbles and thickens, 2-3 minutes.
Serve the meat over hot, cooked rice or quinoa, and garnish with sesame seeds and chopped green onions.
If you like carrots crisp-tender - add them in at the end of cooking. If you like them softer, add them to the slow cooker sooner (or to the Instant Pot at the beginning of the cook time).

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Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1-2 large limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
2 pounds chicken (or pork), cooked and shredded (3-4 boneless, skinless chicken breasts)
8-10 fajita-size flour tortillas
1 pound Monterey jack cheese, shredded
16 ounces green enchilada sauce (like the Herdez brand)
1 cup heavy cream, sour cream or half-and-half

Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
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Stuffed Pork Tenderloin with Mushroom and Balsamic Gravy

for filling:
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, about 2 cups chopped onion
garlic salt
1½ lb mushrooms, washed and sliced and divided
1 clove garlic
salt and pepper
toothpicks

meat and gravy:
2- 1¼ lb pieces of Pork Tenderloin, patted dry (total 2½ lbs)
salt and pepper
olive oil
4 tablespoons balsamic vinegar
4 tablespoons soy sauce
4 tablespoons butter
remaining mushrooms
¼ cup flour
2 cups chicken broth
drippings from cooked tenderloins

You will need a pan to roast the meat, either a roasting pan or a 9x13 pan, and a pan to saute the vegetables.
Lay the pork tenderloins onto a cutting board, and cut the pieces lengthwise down the middle to butterfly each tenderloin (see photo) by making approximately a 2 inch incision, unfold the tenderloin like a book.
Pat the meat dry with paper towels.
Drizzle about 1-2 tablespoons of olive oil on the inside surface of the meat, sprinkle generously with salt and pepper. Set aside until ready to stuff tenderloins.
In a large frying pan, saute onions in 2 tablespoons butter and 2 tablespoons olive oil until soft over medium heat about 4 minutes.
Add 3-4 cups or about half of the sliced mushrooms to the onions in pan. Set rest of mushrooms aside for gravy.
Increase heat in pan to medium high, continue stirring and cooking mushrooms until soft, about 4-5 minutes. Salt and pepper to taste.
Cook until mushrooms start to turn golden, add chopped garlic cook for one additional minute.
Remove mushrooms and onions from heat.
Preheat oven to 450 degrees and place rack in middle of oven.
Spread the cooked mushroom and onion mixture evenly down the middle of the pork tenderloin. You may either roll and secure the filling inside, or simply place the filling in the middle of the pork and secure with toothpicks. Sprinkle outside of pork with a little salt or garlic salt.
Add 1 tablespoon olive oil to pan used to saute onions and mushrooms.
Heat the pan to medium high and then sear the meat on all sides, this takes approximately 2-3 minutes if pan is heated properly.
The meat should be a rich golden color on all sides.
Remove the meat and place seam side up in a roasting pan or 9x13 pan , do not wash pan.
Pour 2 tablespoon soy sauce and 2 tablespoons balsamic vinegar down the seam (where toothpicks secure the roast) over each stuffed tenderloin roast so the sauces will soak into the filling and center of the tenderloins.
Bake for 15-18 minutes at 450 degrees. Set meat on counter for at least 15 minutes before cutting.
Prepare gravy while meat is resting. If preparing gravy in roasting pan, set meat aside onto another plate so the plate will catch the juices.
Melt 4 tablespoons butter over medium heat in same pan used to cook onions and mushrooms.
Add remaining sliced mushrooms and increase heat to medium high.
Add salt and pepper to taste, stir fry mushrooms until golden brown.
Sprinkle mushrooms with ¼ cup flour, stirring while adding flour.
Slowly add 2 cups chicken broth to pan, stirring while adding broth.
When mushroom gravy is thickened a bit, add the drippings from the roast this will give the gravy a rich, dark color. Stir until all juices are combined.
When ready to serve, remove toothpicks gently from meat.
Place meat onto cutting board.
Slice tenderloins into ¾ to 1 inch thick pieces.
Carefully place meat on platter by sliding a long knife or spatula under cut meat and remove to a platter all at once.
Spoon gravy down center of meat just before serving.
Serves approx 6-8

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Roasted Garlic and Parmesan Mashed Potatoes

5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt
1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic
(trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)
For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.
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Baked Ziti
  • 1 pound 1% cottage cheese (about 2 cups)
  • 2 large eggs
  • 2 ounces (about 1 cup) freshly grated parmesan cheese
  • 1 pound ziti or other similar pasta (like rigatoni or penne)
  • 2 tablespoons olive oil
  • 5 medium garlic cloves, finely minced (about 5 teaspoons)
  • 1 (28-ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon sugar
  • Black pepper
  • 2 teaspoons cornstarch
  • 1 cup milk (1% or above)
  • 8 ounces mozzarella cheese, cut into 1/4-inch cubes


  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
  2. In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.
  3. Cook the pasta in a pot of salted, boiling water until it begins to soften but isn't cooked all the way (cook it about three minutes short of the package directions) - it will finish cooking in the oven.
  4. While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.
  5. Drain the pasta and leave it in the colander. Return the pot (no need to wash) to the stovetop. Whisk together the cornstarch and milk and pour it into the pot set over medium heat. Bring the milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine. Add the cooked pasta and stir to coat well with the saucy mixture.
  6. Transfer the pasta to the prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
  7. Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
*Freezable Meal: Prepare the recipe right up until the baking step and then cover with a double layer of aluminum foil that's been lightly greased with cooking spray. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase the time by another 20 minutes or so. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.
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Mandarin Chicken Wraps

4 boneless, skin less chicken breast halves, cut in thin strips
1/2 cup lite soy sauce
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
8 (11-inch) flour tortillas
2 tablespoons oil
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 cups coleslaw mix, divided
1 medium onion, sliced thin
1 red or yellow bell pepper, sliced thin
1 bunch fresh cilantro
Prepared sweet chili sauce, sweet and sour or plum sauce

In a glass bowl, mix together soy sauce, cornstarch and ginger.  Add chicken and stir to coat.  Marinate in refrigerator for 15 minutes.  Wrap tortillas in foil and place in 300 degree oven for 15 minutes to warm.  In a large frying pan, place oil over medium high heat.  Remove chicken from marinade, drain and place in frying pan, sprinkle with pepper flakes and garlic.  Stir-fry for 2 minutes.  Add onion, 1 cup of the coleslaw mix and the bell pepper and continue stirring and cooking about 3 minutes more or until chicken is no longer pink.  On each tortilla, place remaining coleslaw mix in equal portions and cilantro as desired.  Top with equal portions of chicken mixture.  Roll tortilla, then slice diagonally through the center.      
 
 
You will want to give these a try:  (updated 12/14)


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Hawaiian Haystacks (Spring 2015)

Combine and heat:
2 cans cream of chicken soup
1 cup chicken broth

Prepare the following:
2 cups cooked chicken, diced
4 cups cooked rice
1 package chow mein noodles
 2 medium tomatoes, diced
1 cup sliced celery
1/2 cup green onions, sliced
1 can pineapple tidbits, drained
1 cup grated cheddar cheese
1/2 cup slivered almonds
1/2 cup coconut
sliced olives
layer rice, noodles, gravy and any other desired toppings.

Artichoke and Cheese Soup (a new favorite Spring 2015)
1 large or 2 small shallots, chopped
10 cremini mushrooms, sliced
1/2 cup butter
2/3 cup flour
32 ounces chicken stock
1 quart half and half
1/2 pound chopped, cooked bacon
1 jar artichoke hearts in water
8 ounces Swiss cheese grated
1 1/2 cups parmesan cheese
1 tablespoon salt
1/2 tablespoon ground pepper
1 tablespoon Italian seasoning
1 teaspoon garlic salt

Melt butter in a large pot.  Saute shallots and mushrooms until soft.  Sprinkle in flour and cook 1-2 minutes.   Slowly whisk in stock.  Bring to a boil and stir until thickened.  Stir in chopped artichoke hearts, bacon, cheeses and seasonings.  Stir until cheese is melted.  Season to taste. 

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Glazed Broccoli with Almonds (Spring 2015)

 2 pounds broccoli or 2 packages (10 ounces each) frozen broccoli
1/2 teaspoon salt
1 chicken bouillon cube
3/4 cup hot water
1/4 cup butter or margarine
1/4 cup flour
1 cup light cream
2 tablespoons lemon juice
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup slivered blanched almonds

Separate broccoli, trim stems and wash thoroughly.  Add salt, and cook in boiling water for 6 minutes or until barely tender.  Drain and arrange in 9x9-inch baking pan.

While broccoli is cooking, prepare sauce:  Dissolve bouillon cube in 3/4 cup hot water.  melt butter or margarine in saucepan; blend in flour.  Gradually stir in cream and dissolved bouillon cube; cook over medium heat stirring constantly, until thickened and smooth.  Remove from heat and stir in lemon juice, salt, and pepper.  Adjust seasoning to taste.  Pour sauce over broccoli.  Sprinkle with cheese and almonds.  Bake at 375 degrees for 20 minutes or until golden brown.  Makes 6 to 8 servings.
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Southwest Peppered Cream Chicken  (October 2013)

1 tsp. garlic salt
½ tsp. dried oregano, crushed
½ tsp. fresh ground pepper
4 medium sized skinless, boneless chicken breasts or thighs
2 tsp. oil
¼ cup chicken broth
1 cup milk
1 Tbl. Fresh cilantro, chopped
1 can diced green chilies, drained
4 slices Monterey Jack cheese
Hot cooked rice for 4
In a small bowl, combine the flour, garlic salt, oregano and pepper.  Place 2 Tbls. of the mixture in a shallow dish.  Set remaining aside.  Rinse the chicken in cold water, then pat dry on paper toweling.  Coat each piece of chicken with the flour mixture.  Add oil to a skillet and heat over med-high heat.  Add the chicken and brown on both sides, then remove from the skillet.  Carefully add the broth to the skillet, stirring to loosen any browned bits.
In a small bowl, whisk the milk into the remaining flour mixture.  Add to the broth along with the cilantro.  Cook and stir until thickened and bubbly.  Reduce the heat.  Return the chicken to the skillet.  Stir in the chilies. Cover and cook for 8-10 minutes or until chicken is no longer pink.  If desired, place cheese slices onto each piece of chicken.  Cover and cook for 1-2 minutes or until cheese melts.  Serve with rice.  
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Ranch Potatoes  (October 2013)

6 to 8 medium red potatoes (about 2 to 2 ½ pounds)
½ cup sour cream
½ cup prepared ranch-style dressing
¼ cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup (4 ounces) shredded cheddar cheese
Topping
½ cup (2 ounces) shredded cheddar cheese
2 cups coarsely crushed cornflakes
¼ cup butter, melted

Cook the potatoes until tender, quarter (leaving skins on if desired) and set aside.  Combine the sour cream, dressing, bacon, parsley and 1 cup cheese.  Place potatoes in a greased 9x13” baking dish.  Pour sour cream mixture over potatoes and gently toss.  Tope with ½ cup of cheese.  Combine cornflakes and butter and sprinkle over top.  Bake at 350 degrees for 40-50 minutes.  8 servings.
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Apricot Chicken  (April 2013)

4 boneless, skinless chicken breasts (I prefer thighs)
½ cup apricot jam
1 ½ tablespoons soy sauce
1 tablespoon prepared whole-grain mustard
1 tablespoon butter
¼ cup sliced almonds

Pat chicken breasts dry, season with salt and pepper, then place in a greased 9”x13” baking dish.  Bake for 10 to 15 minutes in a 400 degree oven.

Meanwhile, stir together remaining ingredients (except almonds) in saucepan.  Heat until well-combined, stirring often.  Pour sauce over chicken and continue to bake for 10 to 15 minutes or until chicken is cooked through.  Sprinkle chicken with almonds and briefly broil until almonds toast and sauce begins to caramelize.  You can double or triple sauce if you want more to serve over rice.
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Cider Wassail (November 2014)

2 quarts apple cider
1 1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 cinnamon sticks
Dash ground cinnamon
Dash ground cloves

In a large saucepan, combine all of the ingredients.  Bring to a boil.  Reduce heat; cove and simmer for 20-30 minutes.  Discard cinnamon sticks.  Serve hot in mugs.  Yield:  10-12 servings.

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Baked Ham and Cheese Sandwiches (November 2014)

3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls (I used slider rolls from Walmart bakery)
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

Preheat oven to 350 degrees.  Grease a 9 x 13-inch baking dish.  In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds and dried onion.  Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish.  If desired, spread a small amount of mayonnaise onto each roll.  Layer about half the ham onto the rolls.  Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer.  Place the tops of the rolls onto the sandwiches.  Pour the mustard mixture evenly over the rolls.

Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes.   
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Chicken Alabam (November 2014)

8 pieces chicken
1/3 cup flour
1/2 teaspoon paprika
1/2  teaspoon salt
Dash of pepper
Dash of thyme
5 tablespoons butter
1/4 cup onion, chopped
1 cup chicken soup stock
1/2 cup light cream
1/4 teaspoon lemon juice
2 tablespoons pimiento

Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme and saute in 3 tablespoons oil until golden brown.
Saute onion lightly in 2 tablespoons butter for 5 minutes.  Stir in excess flour from dredging chicken.  Add soup stock.  Cook and stir until thickened.  Add light cream and cook until smooth and thick.  Add lemon juice, then pimiento; blend well.  Pour sauce over chicken in a large casserole; cover and bake 1 1/4 hours at 325 degrees, or until chicken is fork tender.  Serve over cooked rice. (I usually double or triple the sauce
recipe).
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Jimmy Kimoto's Sweet Sour Spare Ribs

1 1/2 - 2 pounds Pork Butt
1 tbsp oil
1 clove garlic
1 inch fresh ginger (grated)
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1/3 cup vinegar
1 1/2 cups water
1/2 cup brown sugar
1 tsp salt
1/3 cup soy sauce
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1/3 cup flour

1)  Cut pork butt or Boneless Spare Ribs into 3/4" - 1" cubes.
(Season pieces with EXTRA  2-3 tbsp soy sauce, salt, pepper, 1 clove garlic, and grated ginger.)  Now heat oil and add 1 clove garlic and ginger to pan. Fry pork until nearly done.  Drain oil from pan.
2)  Combine 2nd set of ingredients - ensure that sugar is dissolved. Put meat and sauce in pot and simmer for 45 min - 1 hour.  (If desired separate liquid from meat, cool liquid and refrigerate till fat hardens on top. Remove fat from sauce and return sauce to pot with meat. Reheat to boiling point).
3)  Combine the 1/3 cup flour with enough water for a very watery solution. Only add during simmer and only enough to thicken.

Serve over Rice.

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Chicken Curry

Follow directions on box. Use chicken thighs for very tender chicken.
Serve over Rice.



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