Olliebollen

Olliebollen are the Dutch doughnuts that are traditionally served on New Year's Eve.

1 tbl. dry yeast
1 cup lukewarm milk
2 1/4 cups all-purpose flour
2 teaspoons salt
1 egg
3/4 cup dried currants
3/4 cup raisins
1 Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting


Dissolve the yeast in the warm milk.

Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.

Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy.

Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

This recipe is based on the one published at allrecipes.com.

Cowboy Barbecue Sauce

There might have been a time when it seemed odd to talk about barbecue and grilling in the winter. Those days have passed, and hard core grillers do it year 'round.

This is the best sauce to brush on meat and/or to serve as an accompaniment to barbecued meats.

2 tbl. bacon fat or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup tomato catsup
1 cup bottled chili sauce (looks like catsup)
½ cup packed light brown sugar
½ cup lemon juice
2 tbl. Worcestershire sauce
Hot red pepper sauce to taste

Saute onion and garlic in oil. Add everything but the hot sauce and simmer, stirring often to prevent sticking, until slightly thickened, about 45 minutes. Add hot sauce to taste.

Cool, cover, refrigerate. Use within 5 days.

Cookie’s Dry Rub

Use about 2 tbl. of this rub on a 6 lb. boneless rib roast or a brisket that you plan to smoke.

2 tbl. sweet Hungarian paprika
1 tbl. garlic salt
1 tsp. freshly ground pepper
1 tsp. dried oregano
1 tsp. ground cumin
½ tsp. onion powder
¼ tsp. ground cayenne pepper

Boilermaker Sauce

This recipe is quoted from the July 1995 issue of Bon Appetit Magazine. It's a grilling/basting sauce that has been used in our house ever since it was published.

A boilermaker is a classic one-two drink consisting of a shot of whiskey followed by a beer chaser. Those ingredients also come together in this all-American barbecue sauce. Use it on ribs, pork chops, chicken, even burgers (brush it on during the last ten minutes of grilling). If making ribs, brush them often during the first part of cooking with a mixture of one part cider vinegar to ten parts water and a pinch of dried crushed red pepper; that will keep them moist. This recipe makes enough for three pounds of meat or poultry and can be doubled easily.

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 12-ounce bottle chili sauce
3/4 cup beer
1/4 cup unsulfured (light) molasses
3 tablespoons cider vinegar
3 tablespoons bourbon whiskey
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce (such as Tabasco)

Heat oil in heavy medium saucepan over medium heat. Add onion and garlic; sauté until tender, about 8 minutes. Reduce heat. Add chili sauce, beer, molasses, vinegar, bourbon and Worcestershire sauce. Simmer until reduced to 2 cups, stirring occasionally, about 25 minutes. Stir in hot pepper sauce. (can be made up to 1 month ahead. Cover; chill.)

Grandma Elva’s Teriyaki Sauce

Marinade meat in this sauce for several hours or overnight before grilling.

For beef marinade:
½ cup dry red wine
½ cup soy sauce
2 tbl. brown sugar
1 clove garlic, chopped
½ tsp. ginger

For chicken or pork chops:
Substitute pineapple juice for the wine and increase the brown sugar slightly.

After this has been used for marinating the meat, heat it up and reduce it somewhat and serve it as a sauce with the meal.

Hot Cider

6 oz. apple cider
1 ½ oz. Tuaca liqueur

Pour cider into a mug, warm in the microwave, add Tuaca. Top with whipping cream sprinkled with cinnamon and sugar. Serve with a cinnamon stick. I believe this is also known as Hot Apple Pie.

Holiday Luncheon Salad

Fresh spinach leaves
Cooked chicken, cut into small pieces
Dried cranberries
Cherry tomatoes
Sugared almonds
Gorgonzola cheese, crumbled

Optional: Mandarin orange slices

Arrange all on salad plates and drizzle with Orange Vinaigrette (olive oil, Balsamic vinegar, orange juice, Dijon mustard, salt, pepper, and paprika).

Sugared Almonds

These are nice for snacking. They also appear in tomorrow's Holiday Luncheon Salad.

2 tbl. butter
¾ cup almonds
3 tbl. sugar

Melt the butter in a pan and add the almonds. Stir constantly over medium heat for a couple of minutes, then add the sugar. Continue stirring constantly over low heat for about 15 minutes, until the sugar turns a nice caramel color. Spread the nuts out on a sheet of waxed paper to cool. Sprinkle lightly with salt.

Dutch Christmas Cooking

Here are some links to a few Dutch Christmas recipes, to represent the Dutch side of the family.

Dutch Christmas Log (Banketstaaf)--Flaky pastry log with a center of almond paste

Dutch Christmas Spice Cake (Speculatus)

Dutch Peppernut Cookies (Pepernoten)

Dutch Spice Cookies (Speculaas Koekjes)

Dutch Letter Cookies (Spritz)

An Italian Christmas Eve Supper

Since this blog is for my son, I am attempting to include several different traditions that have influenced our family cooking over the years. Here is an article that I found at the Post-Gazette.com Magazine, quoted in its entirety.

The tradition of the Italian Christmas Eve Feast
Monday, December 20, 1999
By Suzanne Martinson, Food Editor

It's difficult to precisely pin down the origins of the "seven fishes of Christmas Eve" that many Italian-Americans serve, but Rizzi DeFabo has tried.

The restaurateur, whose family owns Rizzi's Malabar Inn in Crabtree, says he always heard the seven fishes talked about for Christmas Eve dinner, but there was never an explanation. Three theories:

The Seven Sacraments of the Catholic Church -- baptism, penance, Holy Eucharist, confirmation, marriage, holy orders and the sacrament of the sick.

The seven sins of the world -- pride, envy, anger, gluttony, sloth, lust and greed.

The seven days it took Mary and Joseph to travel to Bethlehem.

"Some say it's the seven hills of Rome, some say it's the seven winds of Italy, or the Seven Wonders of the World," he says.

DeFabo says the northern Italian people "don't really know about this custom. It's from Naples on down, a southern Italian tradition."

Many Italian families will serve many more than seven fish -- up to 21 types of various preparations. As for the fixed number of dishes, DeFabo Rizzi says, "Southern Italians are very superstitious. I'm very superstitious." His roots are in the south of Italy, too, his father from the Abruzzi region, his mother's town in the Molise region.

"No expense was spared to buy the fish for Christmas Eve," DeFabo says. His own family will be host for 32 family members for the traditional Christmas Eve dinner at their home near the restaurant. This marks the 85th consecutive year the family has gathered.

Family togetherness is important, DeFabo says, if you want to follow the popular Italian saying "Natale con I tuoi; Pasqua conchi vuoi," which means "Christmas with your family; Easter with whomever you wish."

Through Thursday, the restaurant is serving smelt, calamari, , shrimp, eel and baccala three different ways -- stewed, in a salad and deep-fried. It is accompanied by spaghetti with raisins, walnuts and breadcrumbs with garlic and oil. His grandmother always made cauliflower battered and deep fried. The signature dessert is panettone, a holiday cake.

DeFabo considers baccala, which is dried cod, the most popular holiday fish. Lou Dell'Aquila of Leet Township also includes baccala at his traditional Christmas Eve party for family and friends. He says many cultures besides the Italians enjoy dried cod, including Scandinavians, Portuguese and the Spanish. "They salt it right on the boat," he says. "The key man on the boat was the man who knew how to salt -- too much destroys flavor, too little salt and it would rot."

Christmas Eve Dishes in New Mexico

I am certainly no expert on New Mexican cooking, although we love buying fresh, warm tortillas at the local tortilleria; and we wouldn't miss getting our big bags of freshly roasted, locally grown green chiles every fall at the Farmer's Market. Right now, the grocery stores are featuring displays of pork shoulders, dried red chiles, and posole corn--a hint to me that I had better start learning how to make a big pot of posole.

To give you an idea of Christmas cooking here, the best thing I can do is to send you to this article by Nancy Gerlach on the Fiery-Foods.com website. It includes recipes for Green Chile Tortilla Pinwheels, Chile de Arbol Salad, Posole (Pork and Posole Corn), Red Chile Sauce, and Biscochitos (Anise-Flavored Cookies). There is also a discussion of the origin of farolitos, or luminarias--different areas of the state call them by different names--the little candles in paper bags that line walkways and roof lines at Christmas.

I was a little surprised that the Fiery-Foods article didn't give a recipe for tamales, because as this piece from Texas Cooking tells us, "It's Not Christmas Without Tamales." Remember, they call this area Little Texas, so I guess it's okay for us to reach across the border for some Texan recipes, too.

Christmas Wreath Bread

1 pkg. yeast
¼ cup warm water
2 ½ cups warm milk
¾ cup butter
1 egg
½ tsp. salt
1 cup sugar
1 ½ tsp. cardamom
7 cups flour

Mix as for bread, knead until smooth. Let rise on board for 1 ½ hours.

Divide dough in half; cut each half into three pieces. Roll the pieces into long "snakes" and braid three of them together. Braid the second loaf. Form each braid into a circle, pinch ends together firmly, let rise 40 minutes. Bake on greased cookie sheets at 350 for 35-40 minutes.

Pour glaze* over warm bread. Decorate with halved maraschino cherries (holly berries), artificial holly leaves, and a large ribbon bow.

*Glaze
2 cups powdered sugar
¼ cup milk
1 tsp. lemon extract

Chocolate Pepper Cookies

This recipe comes from Martha Stewart's Christmas.

1½ cups butter (no substitution)
1 ¾ cups sugar
2 large eggs, lightly beaten
3 cups sifted all-purpose flour
1 ½ cups unsweetened cocoa
¼ tsp. salt
1/3 tsp. freshly ground black pepper
Pinch of cayenne pepper
1 tsp. cinnamon

Mix together (adding sifted ingredients 1 large spoonful at a time), chill dough well, roll out 1/8” thick, cut out cookies. Bake on parchment lined cookie sheets at 350 for 8 to 10 minutes. [Martha insists on parchment, but one year I made the discovery that brown paper grocery bags cut to fit your cookie sheets work just as well].

Melt 4-6 ounces of semi-sweet chocolate and drizzle over cooled cookies for decoration.

Pecan Shortbread Cookies

This recipe comes from Martha Stewart's Christmas.

1 cup butter (no substitution)
1 cup loosely packed light brown sugar
½ tsp. vanilla
Pinch of salt
2 ¼ cups sifted flour
½ cup finely chopped pecans (Note: 1-8oz. pkg pecans makes three batches)

Refrigerate dough until well chilled. Roll out ¼” thick, cut out cookies. Bake on parchment lined cookie sheets in the top third of your oven at 325 for 20 minutes. Cool on racks.

Frugal Tip: These make perfectly lovely plain shortbread cookies if you leave out the pecans.

No Mayo Potato Salad

1½ lbs. Yukon Gold potatoes
1½ lbs. Red potatoes
¼ cup walnut oil
¼ cup rice vinegar
1 tbl. balsamic vinegar
¾ tsp. salt
¾ tsp. freshly ground black pepper
1½ tsp. sugar
2 tbl. capers
3 medium green onions, finely sliced
½ cup coarsely chopped sweet onions
½ bunch parsley, finely chopped

Optional additions: Red and green chopped peppers, celery, lightly sautéed sweet onions, toasted walnuts, cooked chicken breast, sliced grape tomatoes, crumbled bacon.

Boil or steam the potatoes with their skins on until soft but not mushy. Let cool slightly and cut into bite-sized pieces.

Combine the walnut oil, rice and balsamic vinegars, salt, pepper, sugar, and capers.

Combine the potatoes, green onions, sweet onions, and parsley. Add the dressing, stirring lightly to mix. Serve warm or cold. Serves 10.

Thai Chicken Wings

2 lbs.chicken wings
2 tbl. peanut oil
1/3 cup dark soy sauce
½ cup water
2 tbl. sherry
2 tbl. honey
1 garlic clove, crushed
1 tsp. finely grated ginger
Crushed hot red pepper to taste

Cut off tips of chicken wings and save them for stock. Cut the rest of each wing into two at the joint. Heat the oil in a wok and fry the wing pieces (be sure they are very dry) until browned. You might want to fry them in batches.

Stir together the remaining ingredients, add to wok and stir well. Reduce the heat to low, cover and simmer until the wings are tender (about 30 minutes). Stir frequently after 15 minutes, as the glaze thickens and might burn.

Serve warm.

This recipe comes from a lovely little New Hampshire cookbook called The Nine Seasons Cookbook. Its subtitle is More Than 150 Recipes to Get You from Mud Season to Fall Foliage and Back Again.

Javanese Chicken and Fruit Curry

1 ½ tbl. oil
¼ cup tomato juice
1 tbl. lemon juice
1 small onion, minced
1/8 tsp. chile powder
½ tsp. dry mustard
¼ tsp. ground fennel
¼ tsp. pepper
1 clove garlic, peeled and minced
½ tbl. coriander
1 tsp. turmeric
1 tsp. ground cumin
4 tbl. white vinegar
½ cup sliced mangoes, optional
¼ cup pineapple chunks and juice
½ banana sliced
1 tbl. honey
½ tsp. salt
2 cups cubed cooked chicken

Have all ingredients measured and ready. Heat wok, add oil, tomato and lemon juices and other ingredients except chicken. Mix, lower heat, cover and simmer 15 minutes. Ladle out one cupful, set aside. Add chicken to sauce in pan, stir and heat through. Serve with rice and pass extra sauce.

Hunan Chicken

Shred the meat from a 2 lb. cooked chicken, and combine it with ½ cup sliced water chestnuts (or substitute chopped celery).

Mix the seasoning sauce below, pour over chicken and mix well. Refrigerate until well chilled. Serve with cucumber slices and plain rice.

Seasoning sauce:
2 tsp. sesame paste (can sub. peanut butter)
1 tbl. rice or white vinegar
1 tbl. sesame oil
1 tsp. chile oil (can sub. peanut oil and chile powder)
1 tbl. soy sauce
1 ½ tsp. crushed Szechuan peppercorns
1 ½ tsp. minced fresh ginger root
3 tbl. chopped green onions
1 tbl. chopped garlic
3 tbl. chopped Chinese parsley
1 ½ tsp. chile powder

Note: This stuff is really good for whatever ails you and will probably cure everything from ringworm to fallen arches. The amount of garlic called for will stave off unwanted advances for weeks.

Obviously it takes a while to build up a Chinese pantry, so we substitute freely in this recipe. We also vary the amounts of chile and garlic, depending on our moods and physical bravery levels.

No matter how we make it, we always get a boost out of this meal. My family, I'm sorry to say, has always called this recipe “human chicken.”

Grilled Chicken

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
6 skinless boneless chicken breast halves
Nonstick vegetable oil spray

Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish. Don't be put off by that cinnamon--it all works out. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)

Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). [Or do it on George--which is what we say when we mean to use a George Foreman Grill]. Grill chicken until cooked through, turning occasionally, about 15 minutes (less on George).

Makes 6 servings.

The original recipe came from Bon Appetit magazine, June 2000. It's evolved a bit, as everything does in our household.

Evelyn Logan’s Chicken Salad

Cut up cold cooked chicken
Pineapple chunks, well drained
Mandarin orange segments, well drained
Chopped onion, celery, green pepper
Mayonnaise mixed with mustard to taste

Mix all these ingredients and chill well. Just before serving, stir in a can of crisp Chinese noodles.

I had this salad once at a luncheon in Tacoma, Washington. I asked for and received the recipe from someone whose name might have been Loretta, but I have absolutely no idea who Evelyn Logan is.

Chicken Salad à la Auntie

Sauté some chicken breasts with garlic, then simmer with onion and parsley and a bit of white wine; then drain, cool, and chop.

Add to taste:
Mayo
Dijon mustard with seeds
Capers
Toasted walnuts
Parsley
Pepper
Buttermilk

This recipe gives you a glimpse of the Auntie Bucksnort experience--there are no measurements or amounts given, all is done by taste and with great flourishes and gustatory excitement. The original recipe said to "simmer the chicken with onion and parsley and whatever." I have put in white wine for the whatever, but who knows if this is what she had in mind? I would ask her to elucidate but in more recent years she has taken greatly against onions, and I know that sentence would surely set her off...

Pork in Red Chile Sauce

Get a bag of dried red chiles. Measure out a couple of cups, pick through them for surprises, take out some seeds if you want, and rinse well. Add 3-4 cups of water, some garlic, chopped onions, and cumin, and a couple of tsp. of salt. Simmer for at least 15 minutes, until chiles are soft. Cool slightly (you can put some ice cubes in to hurry things up), then run the sauce through the blender, a couple of cups at a time. You might want to strain it, too, to avoid getting chile skins on your teeth.

Brown some cubed pork (from steak or chops or tenderloin) in some olive oil. Add some chopped onions and a couple of cups of the red chile sauce. Simmer, covered, until the pork is tender—half an hour or a little longer.

Pasta Bagna Cauda

1/8 cup olive oil
1/8 cup butter*
2-3 chopped garlic cloves
6 flat anchovies, drained and chopped
1 pound of pasta, cooked al dente
1 egg
Grated cheese, Parmesan or Romano
Freshly grated black pepper

Blend oil and butter in pan over low heat. Add garlic and cook until soft, stirring constantly. Add anchovies, continue cooking over low heat until the anchovies sort of disappear. Pour all over cooked pasta; add the egg, well beaten; the cheese; and the pepper to taste. Toss well (the egg will cook on contact with the hot pasta).

*The original recipe, from Jeff Smith’s The Frugal Gourmet Cooks with Wine, calls for ½ cup olive oil and ¼ pound of butter!

Lasagna

1 lb. Italian sausage or ground beef
1 clove garlic, minced
1 tbl. whole basil
1-1 lb. can (2 cups) tomatoes
2-6 oz. cans (1 1//3 cups) tomato paste

10 oz. lasagna or wide noodles
3 cups fresh Ricotta or creamy cottage cheese
½ cup grated Parmesan or Romano cheese
2 tbl. chopped parsley
2 beaten eggs
½ tsp. pepper
1 lb. Mozzarella cheese, sliced very thin
Note: The original recipe calls for 1 ½ tsp. salt in the sauce and 1 tsp. in the Ricotta mixture—you can just leave it all out or not, according to your taste.

Brown meat, spoon off excess fat. Add next 4 ingredients. Simmer uncovered 30 minutes, stirring occasionally.

Cook noodles (actually you can just wet them), drain, rinse.

Combine remaining ingredients, except Mozz. cheese.

Place half the noodles in a 13” x 9” x 2” baking dish; spread with half the ricotta filling, add half the Mozzarella cheese and half the meat sauce. Repeat layers, saving a little Mozzarella to decorate the top with.

Bake at 375 for 30 minutes. Let stand 10 minutes before cutting in squares—filling will set slightly. Makes 12 servings.

Baked Spaghetti

½ pound thin spaghetti
3 tbl. butter
3 tbl. flour
1 cup milk
1 lb. sharp Cheddar cheese, grated
1 – 1 lb. can whole tomatoes
1 tbl. butter
Salt and pepper

Cook the spaghetti and drain it. Make a white sauce with the next 3 ingredients. Add most of the cheese and stir until melted. Place the spaghetti in a large casserole, pour over the cheese sauce, then pour over the tomatoes, breaking them up as you do so. Add the juice from the tomatoes as well. Don’t worry about the way it looks. Dot with butter, sprinkle with remaining cheese. Bake one hour uncovered at 350.

This recipe comes from The Loaf and Ladle Cook Book, by Joan S. Harlow. We used to live about 10 miles down the road from her Loaf and Ladle Restaurant in Exeter, NH.

South African Dried Fruit Curry (Bobotie)

1 cup dried apples
½ cup dried pitted prunes
½ cup seedless raisins
1 ½ cups water
1 ½ lb. cubed lamb or stew beef
1 tsp. salt
2 tbl. vegetable oil
1 cup finely chopped onions
2 tbl. Madras curry
2 tbl. red wine vinegar
1 tbl. lemon juice
Chopped peanuts
Sliced bananas

Soak dried fruit in water at least one hour. Sprinkle lamb with salt, brown in oil, remove from pan. Brown onions, return meat and its juice to pan. Add curry powder, stir over low heat 2 minutes. Add fruit and soaking water, vinegar, and lemon juice. Partially cover and cook about one hour, adding more water if necessary. Most of the liquid should be cooked away at the end of the hour.

Serve over rice garnished with banana slices and chopped peanuts.

Wontons

Prepare and stuff wonton skins as for Potstickers. Deep fry in oil at 360 degrees until brown. Drain and serve with plum sauce for dipping.

Get out the Pepto Bismol. You’ll need it sometime in the middle of the night.

Spring Rolls

Marinade:
1 tsp. rice wine or dry sherry
¼ tsp. salt
1 tsp. cornstarch

1/3 lb. ground pork
4 dried black mushrooms
2 cups hot water
4 cups shredded cabbage
½ cup shredded carrots
3 cups boiling water
6 tbl. vegetable oil
½ cup shredded bamboo shoots
1 ½ tsp. sugar
¼ tsp. pepper
3 tbl. soy sauce
3 tbl. cornstarch
1 tbl sesame oil
12 egg roll skins
2 tbl. flour
3 tbl. water

Combine ingredients for marinade, mix in pork and let stand for 10 minutes.

Soak dried mushrooms in hot water until soft, 15-20 minutes, drain, chop, remove hard bits.

Place cabbage and carrots in boiling water, boil 2 minutes, drain and cover with cold water. When cool, drain and squeeze out excess water, add to mushrooms.

Heat 6 tbl. oil in wok for 30 seconds, add pork and stir fry for 2 minutes. Remove pork with slotted spoon, set aside.

Combine veg. mixture and bamboo shoots in wok, stir fry five minutes. Add sugar, pepper, soy sauce, cornstarch, and cooked pork to veg., stir well. Remove from heat, salt to taste (probably not necessary), and add sesame oil.

Combine flour and 3 tbl. water, stir well. Fill each egg roll with ½ cup mixture, use flour/water to seal roll (place skin on flat surface with corners at top and bottom, left and right, put filling just below center, roll once from bottom and fold right and left corners over, continue rolling).

You can deep fry these at 350 until brown OR you can bake them on a cookie sheet at 475 degrees for about 25 minutes, turning after 15 minutes.

Serve with a dip sauce. You can make a nice one by combining soy sauce, rice vinegar, and ginger; or try plum jam with a bit of rice vinegar and soy sauce added. 

Potstickers

Stuffed and ready to cook

1 pkg. wonton skins

The filling:
1 lb. fresh ground lean beef or pork
2 tbl. light soy sauce
1 tbl. Chinese rice wine or dry sherry
½ tsp. sugar
2 green onions, chopped
½ tsp. freshly grated ginger
2 cloves garlic
8 water chestnuts chopped coarsely (or substitute celery)
1 tsp. sesame oil
1 egg
1 tbl. cornstarch

For cooking the potstickers:
2 cups chicken stock

Mix all filling ingredients together. Work with half of a package of wonton skins at a time so they don’t dry out. Place about a tsp. of filling on each, brush edges with water, fold over and seal.

Put these on a plate and fill the other half of the skins.

Put half the filled dumplings in a large frying pan with a little bit of oil. Lightly brown them over medium heat. Add one cup of chicken stock, cover the pan, turn the heat up, and cook for 7 minutes. Take the potstickers out, keep warm on a plate in the oven. Repeat with the other half.

Serve with rice and a dipping sauce made of soy sauce, ginger, and rice vinegar.

Grandma’s Won Tons

These are a lot like Crab Rangoon

2 3-oz. pkgs. cream cheese, room temp.
2 green onions, minced
2 6-oz. cans of crab meat, shredded
Won ton skins
Oil for frying

Cream the cheese, add crab meat and onions, blend well. Use one tsp.for filling for each skin. Moisten corners with egg white or water, seal well. Fry a few minutes in oil at 375 until brown.

Sour Cream Coffee Cake

1 ½ cups flour
1 cup sugar
2 tsp. baking powder
½ tsp. soda
¼ tsp. salt
1 cup sour cream (we’ve always used yogurt instead)
2 eggs

Sift dry ingredients. Combine sour cream and eggs, beat well. Stir in dry ingredients. Beat until smooth. Spread in a lightly greased 9” x 9” pan. Sprinkle with streusel mixture, below. Bake at 375 for 40 minutes until top is firm and browned.

*****

Streusel mixture:
2 tbl. flour
2 tbl. butter
5 tbl. brown sugar

Add cinnamon, or nuts, or coconut, if desired.