Chop Suey and Chocolate Bars

I couldn't find the Sun-Bird chop suey mix. I used some ginger, garlic, onion powder and corn starch.

My nephew, Steve was over for dinner.
We watched the Steelers and Eagles. They both lost.


CHOP SUEY

1/2 lb pork cubes (cut from pork blade or butt steak)
2 tbsp peanut oil
1 bunch green onions, sliced 1/4 inch bias
1 pkg Sun-Bird chop suey mix
1 cup water
2 tbsp soy sauce
2 cans (14 oz ea) chop suey vegetables, drained
1 can (4 oz) sliced mushrooms, save liquid
Cooked rice
Chow mein noodles

In a 10 inch frying pan add pork cubes to peanut oil and brown for about 3 minutes. Add onions and sauté with pork for another 3 minutes. Combine water, soy sauce, mushroom liquid and stir in chop suey mix. Add to pork and simmer till it thickens (if too thick add liquid). Add drained vegetables and mushrooms and simmer for about 5minutes or until heated through. Serve over rice and top with crisp noodles. Serves 4.

CHOCOLATE CHERRY BARS

1 pkg fudge cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
2 eggs, beaten
1/2 cup chopped walnuts

FROSTING
1 cup sugar
5 tbsp butter
1/3 cup milk
6 oz pkg (1 cup) semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large bowl combine first 5 ingredients and hand stir until well mixed. Pour into prepared pan. Bake 35 to 40 minutes or until toothpick in center comes out clean.
For the frosting: In small pan combine sugar, butter and milk. Boil for 1 minute stirring constantly. Remove from heat; add chocolate chips and stir until smooth. Pour over bars. Makes about 3 dozen bars.

Como estas su rellenos?

What a great way to get your omega 3s. O.K., scrambled eggs would probably be easier but, this sure tasted great.
CHILIES RELLENOS

4 eggs, separated
2 tsp flour
1/8 tsp salt
1/8 scant tsp white pepper
1 can (4 oz) whole green chilies, halved lengthwise, seeded, rinsed and patted dry
1/4 lb Monterey jack cheese, sliced
6 oz mild taco or picante sauce

Beat egg whites until stiff. Wisk egg yolks in a large bowl and add flour, salt and pepper. Fold in beaten egg whites and pour half into a greased 6 x 10 x 2 inch baking dish. Lay chilies flat over mixture then cover with cheese slices. Pour remaining egg mixture over cheese. Bake in a 325 F oven for 25 minutes. Cut in 4 pieces and serve with warmed taco or picante sauce. Serves 2.


Carol was big help on this one. The recipe said beat egg whites until stiff. She told me that meant the eggs and not me. She also showed me how to fold in the eggs whites.

Happy Veterans Day!

The prep time on this took a little longer. Removing the skin from the chicken took a little longer than I anticipated.
The next time I make this, I'll add more rosemary and before I bake it, I think I'll even sprinkle some on.

BROILED CHICKEN LEG QUARTERS

2 chicken leg quarters
2 garlic cloves, crushed
1 tbsp olive oil
2 tbsp lemon juice
1/4 tsp rosemary, crushed
Salt and pepper


Combine and mix olive oil, lemon juice, crushed garlic and rosemary. Place chicken legs and marinade in a sealed plastic bag. Coat chicken and marinate for about 4 hours in refrigerator.
Heat oven to 350 F, salt and pepper chicken, and bake on a broiling pan for 35 minutes. (Reserve marinade and baste when turning and broiling chicken.) Turn chicken and continue baking for 20 to 25 minutes. Remove from oven and adjust for broiling about 6 or 7 inches from heating element. Broil for about 2 minutes on each side or until golden brown. (Rev. 10/4/93)

Variation: Use Sara Lee's marinade and follow above cooking instructions except, do not salt and pepper.

Carol made the salad and I made the scalloped potatoes.

I Remember Friday Night Meals(Broiled Fish in Lemon Sauce)

Dad really liked broiled fish. I remember a lot of really great meals on Friday night. I especially remember him standing in the kitchen keeping an eye on the broiler. The kitchen was so small that when he bent down to open the oven, Mom could barely get by.
I had some orange roughy in the freezer and it really tasted great with this recipe.
I think next time I will cut down the butter and skip the marinading. The flavor of the seasonings could have been stronger, too.

BROILED FISH IN LEMON SAUCE

1 lb Red Snapper (Scrod, Boston Blue, Haddock, or Flounder) fillets, cut into serving size portions
1/2 cup margarine
2 tbsp Real-Lemon
1 tbsp white wine Worcestershire sauce
1/8 tsp salt
1/4 tsp oregano
1/4 tsp basil leaves
1/4 tsp thyme
1/4 tsp dill weed

Melt margarine, stir in remaining ingredients. Pour over fillets in 8 x 12 inch baking dish. Marinate in refrigerator for at least one hour. Broil 4 inches from heat 10 to 12 minutes per inch of fish thickness. If fillets are more than 3/4 inch thick broil skin side up for first half of broiling time and turn. Baste with marinade 3 or 4 times during broiling. Serves 4.

I served this with brown rice and french cut green beans.

Happy 17th Birthday, Steve! (Cake and Frosting)

Carol did all the work here.

Our nephew's birthday was a great opportunity to try out a few of the cake and frosting recipes in The Book. Somehow, the decision to make a cake for his party turned into a decision to make a bowling-themed shape cake. (Steve is one of his high school's top bowlers - yea Steve!) A bowling pin and bowling ball were an easy choice.

The bowling ball was baked in a 2 quart casserole dish, so it required a somewhat denser cake than the pin which I baked in a jelly-roll pan. I chose the Apple Sauce Spice Cake for the ball and Deep, Dark Chocolate Cake for the pin. Because I wanted to tint the ball blue, I selected a butter-cream frosting for the ball and Fluffy Uncooked Frosting for the pin - fluffy frosting is always the easiest to use on a cake that's been cut into a shape.

I'm certainly not going to be taking any business away from the Ace of Cakes, but the end result was greeted with a big grin from the birthday boy. (And a comment from my dear sister about having WAY too much free time on my hands.)
FLUFFY UNCOOKED FROSTING
1 egg white, thorougly chilled 1/2 cup boiling water
1 cup granulated sugar 1/2 tsp vanilla
1/4 tsp cream of tartar

Combine in a large mixer bowl, egg white, sugar and cream of tartar. Add boiling water and at once begin beating with mixer until thick and fluffy. Add vanilla. Makes enough for tops and sides of two 9 inch layers.

APPLE SAUCE SPICE CAKE

1 box spice cake mix
1 cup apple sauce
1/4 tsp baking soda
3/4 cup chopped walnuts (optional)


Prepare spice cake batter according to mix directions except: substitute 1 cup apple sauce for 1 cup of liquid in the directions. Add baking soda and nuts to the batter. When cool frost with caramel icing.

DEEP, DARK CHOCOLATE CAKE (Hershey Foods Corp.)

1 3/4 cups unsifted all-purpose flour
2 cups sugar
3/4 cup Hershey's Cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk or sour milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling strong black coffee

BUTTERCREAM FROSTING
6 tbsp butter or margarine, softened 1 tsp vanilla
2 2/3 cups powdered sugar, sifted Few grains salt
3 to 3 1/2 tbsp milk

Cream butter or margarine in small mixer bowl. Add powdered sugar alternately with milk. Blend in vanilla andsalt. Beat to spreading consistency. Enough for tops and sides of two 8 inch layers.



Combine dry ingredients in large mixer bowl. Add remaining ingredients except coffee and beat at medium speed for 2 minutes. Remove from mixer and stir in boiling black coffee (batter will be thin).
Pour into two greased and floured 9" or three 8" layer pans or one 13 x 9" pan. Bake at 350 F for 30 to 35 minutes for the layers, 35 to 40 minutes for the 13 x 9" pan, or until cake tester comes out clean. Cool 10 minutes on rack. Remove from pans and cool completely. Frost as desired.

GROUND BEEF PATTY & MUSHROOMS AU JUS

I remember Mom making this recipe. The mushrooms au jus really top it off.

GROUND BEEF PATTY & MUSHROOMS AU JUS


1/2 lb ground beef

1/2 tsp A-1 sauce

1/2 tsp Worcestershire sauce

1/4 tsp onion salt

Mix above ingredients. Make two 5/8 inch thick patties and dust with flour. Melt 1/2 tbsp margarine and fry over medium heat 3 to 3 1/2 min on each side. Serve with mushrooms au jus.

MUSHROOMS AU JUS

1 lb mushrooms, cleaned, trimmed and sliced

4 tbsp margarine

1 tbsp minced yellow onion

1 tsp Worcestershire sauce

1 tsp A-1 sauce

1 tsp G Washington Brown

Salt and pepper

Place above ingredients in a large covered skillet and simmer for 6 or 7 minutes. Serve over steaks or chops. Makes 2 cup. May be frozen in small containers.