May's Recipes

German Courgette (ZUCCHINI) BARS W/CREAM CHEESE FROSTING

Cream: 1 cup oil and 1 1/2 cup sugar
Add: 3 eggs and beat well
Sift: 2 cups flour, 1/4 tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon
Add: 1 tsp vanilla and 2 cups zucchini, grated

Pour into greased 9x13 pan and bake at 350 degrees for 25 mins.

Frosting:
3 oz cream cheese
1/2 stick of butter
3 cups powdered sugar
milk for spread ability
May 13, 2009 4:19 PM

BECCA"S MEAT FUN
Here's one that I grew up with, and I should have made it tonight. You serve it with roast beef.

2 eggs
Flour
Splash of milk
Cold water
Pinch of salt

Make while meat is resting. Beat eggs. Add enough flour to make a paste (should look a little stringy!). As soon as the meat is taken from the oven, increase heat to 400 degrees. Put about 1 tablespoon of fat from meat into each section of a patty tin. Put tin in oven to get hot.

Meanwhile, add milk and salt to paste and beat well. Add enough cold water to make a thin batter and beat well. Pour into patty tins. Cook for 20 minutes. Should rise well, be light brown and crisp and be hollow in the center.

These used to be used at the start of the meal with gravy made from the meat residue. This was to help fill everyone up so they would not need so much meat. It is also possible to cook the batter in the original roasting tin after draining off some of the fat, then cut into pieces.


Lettuce Wraps (Kimberli)
2-3 chicken breast (cubed and cooked in oil - or however you like, I usually use cook my chicken in the crock pot, then shred it)
5-6 lg carrots - peel and grate
1 bunch chopped green onion
1 sm can water chestnuts - chopped
1 bag bean sprouts (This only stays fresh for about 2-3 days. I've also used canned bean sprouts and it works too. Not quite as good though. I've also used sugar snap peas or edamame and that was yummy, but harder to eat.)

Add all veggies to chicken, then add approximately
1/8 c sesame seed oil
1/4 c soy sauce
2/3 bottle bangkok padang peanut sauce (bottle is 11.5 oz - made by House of Tsang... you can usually find it at Wal-mart)

Stir and let simmer until veggies are done and sauce gets sort of thick (approx 20 min)
Wash bunch of romaine lettuce (I've also used boston). Put sweet and sour sauce down the vein then add the above mix.



Danish Almond Puffs (Julie Allen)

Crust: 1 cup flour
1 cube butter
2 TBS water

Cut butter into flour; sprinkle water over; stir with large fork; spread in large rectangle on cookie sheet (won't cover the whole thing). Cover the crust with the "puff" and bake at 350 degrees until golden brown. (my recipe doesn't give a time, so I just checked every 10 min until it looked good, around 30-40 min)

Puff: 4 eggs
1 cup flour
1 cube butter
1 TBS almond extract

Melt butter in boiling water (about 1 1/2 c.) ; remove from heat, add almond flavoring and flour, stir and cook for one minute until flour is cooked. Remove from heat, add eggs one at a time; spread over crust.

Frosting: 2 cups powdered sugar, 1/2 stick soft butter, and milk to moisten and almond flavoring to taste. Top with sliced almonds.


Fried Rice (Wendy)

Oil (any type)
4-5 stalks of Green onions
Frozen vegetables (thawed) (any mixture is fine…I always get the kind with peas, carrots, green beans, and sometimes lima beans)
2 eggs (beaten)
2 cups of cooked rice (this should feed 2 adults and 2 little children with some left over)
Soy sauce
1 tsp Sugar
White pepper
2 tsp Sesame oil
Red wine (optional)
• Cut green onions and divide them up into the white parts and the green parts.
• Heat oil in a big pan on medium-high heat.
• Stir in white parts of green onions when the oil is hot. You should hear sizzling. Stir the onions around for a minute or two.
• Put in the beaten eggs and cook like scrambled eggs, but not too well done.
• Stir in the vegetables. Turn the heat to medium and put the cover on the pan to cook the veggies a little. Keep watching the pan and stirring the vegetables so that everything gets cooked evenly and so the eggs don’t burn. Depending on how soft you want the veggies, take a bite of a carrot to determine if you’re done. (I usually cook mine longer because I want the veggies softer for my youngest one to eat.)
• Stir in the rice. This is where things get “heavier” to flip and turn. Keep mixing it up until you get a good distribution of veggies and eggs throughout the rice.
• Pour in some soy sauce and continue mixing. The reason there is no “set” amount of soy sauce is because you can control the saltiness of the rice. There is no rule that fried rice has to be ALL brown. It’s perfectly acceptable to Asians for fried rice to have some white color still left in there. I usually just keep pouring and mixing until all of my rice is a light brown. Then I have my husband taste it (only because he doesn’t like things as salty as I do). If it needs to be saltier I add more soy sauce. If it’s too salty, I add more white rice that I have saved on the side. I know this is SO not helpful because there isn’t a “set” amount, but it’s ok to play around with the amount to suit your family’s taste.
• Sprinkle in the sugar.
• Put as much white pepper as you like. (I never put a lot because I can’t eat spicy food.) So again, it’s up to you how much of a kick you want to give it. Just remember that white pepper has WAY more flavor and kick than black pepper, so be careful. If you want more spiciness after you’ve finished cooking, you can always add it just to a bowl of rice after the fact.
• Stir around the rice mixing the sugar and white pepper around.
• Pour in the sesame oil and stir the rice.
• Stir in the red wine, if using.
• Take the pan off the heat.
• Stir in the green parts of the green onions.
• Serve.