My Home Recipe

Ingredients:
1 head cauliflower
1/4 cup almond meal
1/4 stick butter
1/4 cup heavy cream
salt and pepper to taste

How to Prepare:

1. steam the cauliflour till reasonably soft mash with a potato masher or ricer
2. add the almond flour, butter, cream and water if a thiner mixture is desired
3. add salt and pepper desired
4. place contents in a food processor if you desire a creamier mash
5. *****(this mixture can be diluted with more cream, water or chicken broth for a good mock potato soup)
6. add a cube of ementhaller , chedder or whatever
7. cheese you like to bowl before pouring hot mock soup and top with fresh cracked pepper

Ingredients:
2 yellow squash — large, diced
2 zucchini — large, diced
1 yellow onion — shredded, or vidalia (2 small will do as well)
garlic
salt
pepper
lemon pepper

How to Prepare:

1. Grease the frying pan with a small pad of butter.
2. Cooking spray or vegetable oil can be used if prefered.
3. In a large frying pan saute onions until limp.
4. Add zuccinis and squash.
5. While cooking add 1 tsp garlic salt and one tsp of lemon pepper.
6. Cook on med/high until soaft but not mushy.
7. Add salt and pepper to taste.

Ingredients:
1 1/2 pounds fresh mushrooms — fresh - I use white button
12 ounces bacon — may sub ham
2 cups sour cream
8 ounces cream cheese — softened
1 can black pitted olives — sliced

How to Prepare:

1. Wipe mushrooms clean, slice.
2. Fry bacon until just not quite crisp, drain, cut into small pieces with kitchen shears
3. saute mushrooms on medium until tender, but not browned or crisp.
4. In crockpot mix together sour cream and cream cheese.
5. Toss in mushrooms, bacon and olives.
6. Keep hot in crockpot, not boiling or heat in 1 1/2 qt casserole in 350 oven.

Ingredients:
Spinach
Prosciutto
butter
Garlic

How to Prepare:

1. Heat up a frying pan over medium heat (about 5 on an electric stove top).
2. Melt about 2 tablespoons of butter in the pan.
3. Peel and chop one clove of garlic, and fry it in the pan, just until it’s light brown.
4. Add 8 slices of prosciutto, cut into smaller pieces.
5. Fry the prosciutto for about 3-5 minutes; you’re not trying to make it crisp, just flavor the
   butter.
6. Add 12 ounces of chopped spinach, toss all of it together in the pan, cover the pan.
7. Let it cook until the spinach is cooked (it’s better if the spinach is not over cooked), about 3-5 minutes. Delicious and fast!

Ingredients:
8 each red cabbage leaf — washed; raw
1 can black soy beans — drained
2 tablespoons lard — or shortening
1/4 cup chopped onion
1 pound ground beef
1 cup shredded lettuce
1/2 cup diced tomato
1 cup shredded cheddar cheese
1 Tablespoon chili powder — divided
2 teaspoons cumin powder — divided
1 tablespoon dried oregano — divided
1 each salt and pepper — to taste

How to Prepare:

1. In a food processor, process drained beans with 1/2 the seasonings until desired consistency is reached.
2. Heat lard in a skillet and fry processed, seasoned beans over low heat for about 7-8 minutes or until warmed through and creamy looking.
3. Fry ground beef with remaining seasonings until cooked through.

Assemble tostadas:

1. lay out cabbage leaves (you need firm leaves).
2. Spread with the refried beans, then the meat, onion, lettuce, tomato then top with the cheese.
3. This makes 8 large tostadas -you can also skip the leaves and add a layer of sour cream,
   guacamole and salsa to make a layer dip that’s great with pork rinds.

Ingredients:
2 Pin Wheel Steaks, stuffed with spinach & feta (purchase at grocery already stuffed, Brunos in our Area.)
Olive Oil for frying
Garlic Powder
Sea Salt
BlackPepper (to taste) watch salt feta cheese is very salty.
4 oz. heavy cream
1/4 stick or more of butter
1 lg. can green beans

How to Prepare:

1. Sautee steaks in Olive Oil.Cover and simmer on low about 1hour or until very tender. Turning gently. ( they fall apart very easily)
2. Remove steaks melt butter in skillet with meat drippings, add heavy cream, stir until blended.
3. Stir in 1 can of drained green beans simmer covered for a few minutes serve green beans along with steak.
4. Pour Sauce over meat Serves 2. This is absouletly excellent.

Ingredients :
1/4 lb Fresh or frozen medium- Sized shrimp
2 Green onions
3 tbsp Peanut oil
1/3 lb Fresh snowpeas
1/2 c Chicken stock
8 lg Fresh or canned water Chestnuts
2 tsp light soy Sauce
1 tsp Dry sherry
1/2 c Unpeeled straw mushrooms
1/2 tsp Salt
2 tsp Fresh ginger, slivered
1 pinch Sugar
1 lg Clove Garlic, minced
Cornstarch paste

How To Cook :

1. Soak snowpeas in cold water for 2 hours to make crisp.
2. Soak shrimp in salted cold water for 1 hour.
3. Drain straw mushrooms. Break off ends of snowpeas.
4. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact.
5. Deeply slit shrimp around upper curve (don’t cut through), deveining, & spreading shrimp almost flat.
6. Cut green onion on the bias in 2″ lengths.
7. Slice water chestnuts thinly crosswise.
8. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar.

Stir-frying:

1. Swirl peanut oil into very Hot wok.
2. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds).
3. Remove shrimp to serving platter.
4. Stir-fry mushrooms for 30 seconds; add Garlic & ginger; stir-fry another 30 seconds.
5. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute.
6. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green.
7. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly.
8. Return ingredients, including shrimp. Stir briefly. Serve immediately.
9. Note: snowpeas should be slightly undercooked when served.

Ingredients :
1 c beef broth
1 c water
1 bay leaf
1 clove garlic,peeled
1 onion (minced)
2 tbsp minced celery leaves
1/4 tsp salt
1/8 tsp pepper
1/4 c heavy cream
3 Thin slices Lemon

How To Cook :

1. Simmer all ingredients but the cream and lemon slices,covered for 20 minutes.
2. Then strain into another saucepan.
3. Add cream and heat over lowest heat for 3-5 minutes.
4. Add salt and pepper to taste.
5. Serve hot with lemon slices on top of your cooked broccoli.

2 lb Napa (or celery) cabbage
1 c Chicken stock
1 tsp Salt
1/4 tsp Salt
8 Chinese “jyo” mushrooms
1 tbsp Sherry
1 tbsp Dried shrimp
1/2 tsp Sugar
1/4 c Sichuan preserved mustard greens
1 tsp soy Sauce
Cornstarch paste
1 tbsp Peanut oil
1 tbsp Rendered chicken fat

How To Cook :

1. First wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft.
2. Next, mince the shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green.
3. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2″ sections.
4. In a bowl, combine stock, salt, sherry, Sugar & soy Sauce; reserve.
5. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil Hot.

Braising:

1. Heat peanut oil in wok until Hot but not smoking.
2. Stir-fry mushrooms, shrimp & mustard green for 15 seconds.
3. Add cabbage; stir-fry for 1 minute.
4. Add stock mixture; bring to boil.
5. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more
   stock if needed.
6. Turn up heat; add enough cornstarch paste to make light Sauce.
7. Swirl in Hot chicken oil. Serve.

**Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

Ingredients :
1/2 lb Firm tofu
20 Wonton skins
1 tb Corn or canola oil (amount may be doubled)
Oil for deep-frying
1/4 lb Fresh mushrooms; minced
1 tsp Minced ginger root
1 Soy Sauce (or double amount)
1/2 c Chopped onion
1/4 tsp Pepper
1 tbsp Curry powder; blended with:
1 tsp Sherry
2 tbsp Water
1/4 tsp Paprika
1 tsp Cornstarch; blended with:
1 tsp Low sodium instant bouillon chicken, or Vegetable
1 tbsp Water (amount may be doubled)
1 tbsp Sesame oil

How To Cook :

1. Dry the tofu and crumble into small pieces with a fork.
2. Heat oil in a nonstick wok; saute ginger root until brown.
3. Add chopped onion and blended curry powder; stir and cook for 2 minutes.
4. Add tofu, mushrooms, soy Sauce, pepper, sherry, paprika and bouillon; bring to a boil.
5. Add sesame oil and blended cornstarch; mix well. Cool.
6. Place a portion of the curried tofu (about 2 tsps) in the center of a wonton skin.
7. Fold the skin diagonally into the shape of a triangle.
8. Seal the edges with water. Heat oil for deep-frying.
9. Fry the tofu triangles until brown and crisp.
10. Serve with vinegar, equal amounts of soy Sauce and vinegar, or Sweet and Sour Sauce, or eat plain. Makes 30 triangles