Egg Drop Soup

Perhaps the best part of this surprisingly simple soup is perfecting your "drop" technique. Do you want the egg to cook into skinny strands, thicker ribbons, or tiny shreds? A recipe this quick and easy can be made often, so you and your child can experiment to find your favorite method.

RECIPE INGREDIENTS:

• 4 cups chicken broth
• 3 tablespoons water
• 1 tablespoon cornstarch
• 1 egg, lightly beaten
• 10 to 12 fresh snow peas
• 1 green onion, finely sliced
• 1/4 cup finely chopped ham (optional)

DIRECTIONS:
1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth.

2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

Basil Baked Tomatoes

(From person who originally posted this on the site I got it from)
This recipe has been in our family for many years. My mother brought it with her when she came to the United States from Italy. When fresh tomatoes are plentiful, this is a great way to serve them.

SERVINGS: 4
METHOD: Baked
TIME: Prep/Total Time: 25 min.

Ingredients:

• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/2 cup soft bread crumbs
• 2 large tomatoes
• 4 fresh basil leaves, chopped
• 1/8 teaspoon coarsely ground pepper

Directions:

1. In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat.
2. Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened. Yield: 4 servings.

Vegetable Spring Rolls

Prep: 30 minutes
Chill: 2 hours

Ingredients

• 1/2 cup shredded daikon (Oriental white radish) or radishes
• 2 green onions, thinly sliced
• 2 tablespoons rice vinegar
• 1 small fresh jalapeno or serrano pepper, seeded and finely chopped
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 cup shredded carrot
• 1/2 cup bite-size cucumber strips
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon reduced-sodium soy sauce
• 1 cup warm water
• 6 8-1/2-inch rice papers
• 1-1/2 cups shredded Boston or curly leaf lettuce

Directions

1. In a small bowl combine daikon, green onions, vinegar, jalapeno pepper, sugar, and sesame oil. In another small bowl combine shredded carrot, cucumber strips, cilantro, and soy sauce. Cover both mixtures; refrigerate for 2 to 24 hours, stirring once. Drain both mixtures.
2. Pour the warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers, not touching, on clean dry kitchen towels. Let soften for a few minutes until pliable.
3. Place 1/4 cup shredded lettuce on each rice paper near one edge. Place about 1 rounded tablespoon of each vegetable mixture on the lettuce. Fold in the ends. Beginning at that edge, tightly roll the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with the remaining fillings and papers. Cover and refrigerate up to 2 hours.
4. To serve, cut each roll in half crosswise on a diagonal to make 12 pieces. Makes 12 appetizer servings.

Creamy Straw And Hay Fettuccine

Prep: 10 minutes
Cook: 15 minutes

Ingredients

• 12 ounces each dried regular and spinach fettuccine
• 2 tablespoons olive oil
• 1 package (8 ounces) sliced white mushrooms
• 1-1/2 cups heavy cream
• 1 box (10 ounces) frozen tiny peas, thawed
• 1/4 cup sun-dried tomatoes in oil, drained, cut into thin strips
• 1/4 pound prosciutto, cut into thin strips
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan

Directions
1. Cook pasta following package directions. Drain.
2. While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms; sauté 10 minutes.
3. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in Parmesan cheese.
4. Toss cooked pasta with sauce. Sprinkle with additional Parmesan cheese, if desired. Makes 10 servings.

Crunchy Chicken Fingers

Makes: 4 servings

Ingredients

• 12 ounces skinless, boneless chicken-breast halves
• 1 egg, lightly beaten
• 1 tablespoon honey
• 1 teaspoon yellow mustard
• 1 cup packaged cornflake crumbs or 2 cups cornflakes, finely crushed
• 1/4 teaspoon salt
• Dash ground black pepper
• Ketchup (optional)

Directions

1. Heat oven to 450°F. Cut chicken into 3/4-inch strips. In a shallow dish, combine the egg, honey, and mustard. In another shallow dish stir together cornflake crumbs, salt, and pepper. Dip chicken strips into the egg mixture; roll them in crumb mixture to coat evenly.
2. Arrange chicken strips on a baking sheet. Lightly spray with nonstick cooking spray. Bake 12 to 15 minutes, or until chicken is cooked through. Serve with ketchup, if desired.

Mommy Munch's Famous Chili

This is a good recipe for chili when you don't want to spend all day simmering it.

INGREDIENTS:

• Chili Seasonings
• 1-1/2 lbs hamburger, browned
• 2 (14.5oz) cans diced tomatoes
• 1-2 (8.5oz) cans mushrooms
• 1 (14.5oz) can beans, either Pinto, red, kidney
• 1 (14.5oz) can black beans
• 2 cups cooked rice (optional)

DIRECTIONS:

1. Brown hamburger in a medium skillet. In a Large cook pot combine the other ingredients. Do not drain cans. Add seasonings. Cook on Medium low heat for about 1 hour.

Banana Split on a Stick

Makes: 8 servings

Ingredients

• 8 tablespoons strawberry topping
• 4 bananas, peeled and halved crosswise
• 1-1/2 cups strawberry ice cream, softened
• 8 tablespoons pineapple topping
• 1-1/2 cups vanilla ice cream, softened
• 1/3 cup chocolate-fudge topping
• 1-1/2 cups chocolate ice cream, softened
• Whipped cream
• 1/4 cup chopped walnuts
• 8 maraschino cherries (drained and patted dry)

Directions
1. Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Cover and freeze for an hour.
2. Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.
3. When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.

Recipe adapted from Pops! Icy Treats for Everyone copyright © 2008 by Krystina Castella. Photographs copyright © 2008 by Emily Brooke Sandor. Reprinted with permission of Quirk Books; quirkbooks.com.

Spiced Tea

Some call this Russian Tea. I've only known it as Spiced Tea. This is wonderful on a cold Autumn/Winter day! I also put the mix in gift jars to give out as presents.

INGREDIENTS:

• 3 cups Tang
• 1/2 cup instant tea, unsweetened
  
• 1 cup sugar
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves

DIRECTIONS:

1. Mix all together.

Peach Pie

From The Old Farmer’s Almanac

Yield: 8 servings

Delicious on its own or with a generous scoop of vanilla ice cream, nothing says "summer" like fresh peach pie.

Ingredients:

• 3 pounds ripe peaches (about 9 medium)
• 1 tablespoon lemon juice
• 1 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon ground cloves
• dough for double-crust pie
• 2 tablespoons butter or margarine
• 1 egg white mixed with 2 teaspoons water

Directions:

1. Peel peaches by immersing in boiling water for 20 to 30 seconds, then plunging into ice water. Peel off skin using fingers or a small knife.
2. Cut peaches into 1/2-inch-thick wedges (should yield about 7 cups). Sprinkle peaches with lemon juice.
3. Mix sugar, flour, and cloves in a large bowl; add peaches, and toss until evenly coated.
4. Roll out half the pie dough to a 12-inch circle and fit into pie plate. Spoon filling into pie shell and dot with butter.
5. Roll remaining dough into a 10-inch circle then cut into 12-3/4-inch-wide strips. Weave strips to form lattice on top of pie. Crimp crust together around the edge.
6. Brush lattice with egg-white mixture, then sprinkle with sugar.
7. Bake at 375 degrees F for 50 to 55 minutes, until pastry is golden brown and peaches are tender when pierced.
8. Cool for at least 1 hour before cutting.

County Fair Funnel Cakes

What would the fair be without these delicious deep-fried pastries? To make these timeless treats, slowly swirl batter into oil, brown it to perfection and lightly dust with confectioners' sugar.

SERVINGS: 6
METHOD: Deep-Frying
TIME: Prep/Total Time: 30 min.

Ingredients:

• 2 eggs, lightly beaten
• 1-1/2 cups milk
• 1/4 cup packed brown sugar
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Oil for deep-fat frying
• Confectioners' sugar

Directions:

1. In a large bowl, combine the eggs, milk and brown sugar. Combine flour, baking powder and salt; beat into egg mixture until smooth.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
3. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar; serve warm.
   

Yield: 6 servings.

Editor's Note: The batter can be poured from a liquid measuring cup instead of a funnel.

Cowboy Caviar

INGREDIENTS:

• 2 tbsp red wine vinegar
• 1/2 to 2 tsp hot pepper sauce
• 1 tsp olive oil
• 1 clove garlic, pressed
• 1 firm ripe avocado
• 1 can (14.5oz) black beans, rinsed
• 1 can (14.5oz) black-eyed peas, rinsed
• 1 can (14.5pz) corn, frozen, fresh or roasted
• 2 to 3 roma tomatoes, seeded
• 2/3 cups green onions
• 1/3 cup cilantro, finely chopped

DIRECTIONS:

1. Mix first six ingredients together and set aside.
2. Mix rest of ingredients and then add to the first mixture.
3. Serve with chips of your choice.

CHEESY BRUNCH ROLL-UPS

INGREDIENTS:

• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onions (optional)
• 1/2 cup sliced green pepper
• 2 Tbsp butter
• 8 7-inch flour tortillas
• 1-1/2 cups shredded cheddar cheese
• 4 beaten eggs
• 2 cups milk
• 1 Tbsp flour
• 1/4 tsp garlic powder
• A few drops of Tabasco sauce
• 1/2 cup shredded cheddar cheese for topping

DIRECTIONS:

1. In a saucepan cook mushrooms, onion, and green peppers in butter until tender. Drain.
2. Dividing mushroom mixture evenly, spoon along center of each tortilla. Divide the 1-1/2 cup of cheese among the tortillas.
3. Roll up tortillas and place, seam side down, in a greased 12 x 7 inch baking dish.
4. In a bowl stir together eggs, milk, flour, garlic powder, and pepper sauce. Pour over rolled up tortillas.
5. Bake in a preheated 350* F oven for 35 to 40 minutes or until set. Sprinkle the 1/2 cup cheese over top. Let stand 10 minutes. Cut and serve.

To Make ahead: Prepare as above, except do not bake. Cover and refrigerate 2 to 24 hours. Bake, uncovered, in a preheated 350* F oven for 45 to 50 minutes.

From Betty Crocker Cookbook
(Provided to me by Tammy Johnson)

Poppin' Jalapeno Bread

6 servings 1 loaf
1 hour 45 minutes

Ingredients:

• 1 package active dry yeast
• 1 cup water
• 1 egg, beaten
• 2 tablespoons butter, softened
• 4-4 1/2 cups flour, divided
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 3 small canned jalapeno peppers or fresh jalapeno peppers, seeded and chopped
• 1 cup shredded sharp cheddar cheese
• 1/4 cup minced red onions

Directions:

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes until foamy.
2. Combine dissolved yeast, egg and butter; mix until butter melts.
3. Combine 3 cups flour, sugar, salt and garlic salt.
4. Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth.
5. Beat in peppers, cheese, onion and enough of the remaining flour to form a soft dough.
6. Turn dough out onto a well-floured surface and knead 1 minute.
7. Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan.
8. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
9. Preheat oven to 400.
10. Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped.
11. Remove from pan and allow to cool on wire rack.