Appetizers

Spiced Nuts

1         C. sugar

5        T. water

¼        t. salt

1         t. cinnamon

2        C. pecans or walnuts

Spread nuts on cookie sheet.  Mix all other ingredients in pan and bring to boil.  While the mixture is boiling, heat nuts in oven for a few minutes until warm (350˚ oven).

The mixture is ready when a drop forms a soft ball when dropped into cold water.  When mixture is ready, add nuts and mix until all the nuts look frosty.

Spread nuts on cookie sheet and separate (rather quickly because the syrup hardens fast).  Cool and store.

Susan Inouye

Stuffed Mushrooms (with Cheese)

1         lb. mushrooms (about 24)

¼        C. finely chopped green onions

1         clove garlic, finely chopped

¼        C. margarine or butter

½        C. dry bread crumbs

¼        C. Parmesan cheese

2        T. snipped parsley

½        t. salt

½        t. dried basil leaves

¼        t. pepper

Wash mushrooms.  Cut ends from mushroom stems.  Remove stems from mushrooms; chop stems finely.  Cook and stir mushroom stems, green onions and garlic in margarine over medium heat until tender, about 5 minutes.  Remove from heat; stir in remaining ingredients.

Fill mushroom caps with stuffing mixture.  Place mushrooms filled sides up in greased baking dish.  Cook in 350˚ oven 15 minutes.  Serve hot.

Contributed by Monica Sakamoto

(Betty Crocker’s International Cookbook)

Sweet and Sour Meatballs

Meatballs

2-4     lb. lean ground beef

1/2     C. milk

2         eggs

2        t. salt

2        t.  soy sauce

6        cloves garlic, grated or crushed

1-2     C. oatmeal

Mix all ingredients together, and roll into balls the size of walnuts.  Place on cookie sheet or baking pan ½ inch apart.  If cookie sheet is used, placed aluminum foil on cookie sheet with sides turned up (or else juice and fat will run off).  Bake for 20-25 minutes at 325˚.  Remove and drain on paper towels.

Serve with lemon sauce or sweet and sour sauce.  May be frozen and served at a later time.

Note:  This recipe makes about 20-25 meatballs per pound of meat.

Sweet and Sour Sauce

¼        C. white vinegar

¾        C. sugar

2        T. tomato paste

Few chunks of green pepper and white onions

1        C. chicken broth

1        small can pineapple chunks and pineapple juice from can

4        T. cornstarch

1/4     T. salt

Dissolve the cornstarch in 1/3 cup water.  Place all the ingredients together in a sauce pan, except peppers, onions and pineapple chunks.  Heat and stir until tomato paste is completely dissolved.  Add more tomato paste if a redder color is desired.

Keep stirring mixture while adding cornstarch until thickened and smooth.  Add peppers and onions and cook for about 1 minute.  Add pineapple chunks and serve over meatballs, wonton bows, egg rolls, chicken, etc.

Note: If sauce is too sour, add more sugar. If it is too sweet, add a little more vinegar.

Margie Lew

Vegetarian Lettuce Wraps

YIELD: Serves 4

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

Ingredients:

• 3 tablespoons hoisin sauce

• 3 tablespoons reduced sodium soy sauce

• 2 tablespoons rice vinegar

• 1 teaspoon sesame oil

• 2 teaspoons canola or grapeseed oil

• 1 (12 to 14-ounce) package extra firm tofu (do not use silken)

• 8 ounces baby bella (cremini) mushrooms, finely chopped

• 1 (8-ounce) can water chestnuts, drained and finely chopped

• 2 cloves garlic, minced

• 2 teaspoons freshly grated ginger

• 1/4 teaspoon red pepper flakes (omit if sensitive to spice)

• 4 green onions, finely sliced, divided

• 8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves

• Optional for serving: Grated carrots, additional red pepper flakes

  Directions:

1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

2. Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

3. Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

4. Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

5. The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs!

Nancy Salaets