CHICKEN FRIED RICE

CHICKEN FRIED RICE

Ingredients:

3 boneless, skinless chicken breast halves
2 cups water
2 tablespoons soy sauce
1 egg, lightly beaten
1/2 teaspoon pepper
vegetable cooking spray
2 teaspoons peanut oil
1/2 cup finely chopped fresh mushrooms
1/4 cup thinly sliced green onions
2 cups cooked long-grain rice

Directions:
1. In a large saucepan combine water and chicken and bring to a boil. Cover, reduce heat
and simmer for 30 minutes or until chicken is tender. Remove chicken from the heat and reserve
the broth. Cut chicken in small piece and set aside.

2. Combine 1/3 cup of the reserved broth, soy sauce, egg, and pepper, stirring well. Set aside
for later use. Coat a wok or a large skillet with vegetable cooking spray then add
peanut oil. Heat at medium-high heat until hot. Add onions and mushrooms
and cook for around 3 minutes.

3. Next add rice and chicken to the skillet. Cook, stirring frequently, for around
6 to 8 minutes. Next pour broth-egg mixture over the top of the chicken and rice,
stirring constantly. Cook an additional 4 minutes and then serve.

Cheese Soup

Cheese Soup

Dissolve 4 chicken bouillon cubes in 1 quart water. Add: 1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 1/2 c. chopped potatoes

Cook 10-15 minutes on medium heat. Add 1 (20 ounce) bag California Blend vegetables. Cook 5-6 minutes on medium heat. Add 2 cans cream of chicken soup, heat on medium heat. Add 1 pound Velveeta cheese, cubed; cook until creamy.

Free Vanilla Ice Cream

Free Vanilla Ice Cream

Ingredients:

• 1 ½ cup soymilk powder
• 3 ½ cups soymilk
• 2/3 cup water
• 1 ½ cup sugar
• 1 T. vanilla
• 1 t. apple cider vinegar

Directions:

1. In a blender, combine the soymilk powder, water and soymilk until well blended.

2. Combine the soymilk mixture with the sugar, vanilla and vinegar in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy in consistency. Pour the mixture into a 9”x 5”metal loaf pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.

3. Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy. Place the mixture back in the pan and back into the freezer. Repeat this procedure 3 more times at 30 minute intervals, allowing the ice cream to chill in the freezer covered for 1 hour after the last blend before serving.

4. Serve ice cream cold, adding your choice of toppings if desired.

Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients:
2 tsp. oleo or oil
2 tbsp. onion
1 1/2 c. water
1 chicken bouillon cube
1/2 c. potatoes
1/8 tsp. salt
1 1/2 c. broccoli, cook 4 minutes
Dash of garlic
1 1/2 c. milk
1/4 lb. cut up Velveeta


Directions:
Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, stirring until dissolved. Add potatoes and salt, cook until potatoes are soft, then mash them in pan. Add cooked broccoli, garlic and milk. Heat. Add cheese, stirring until melted. You may add pepper to taste.

Fish Sticks

Fish Sticks

Ingredients:

• 2 lb. white fish fillets, such as sole, cod or tilapia, finely chopped and lightly salted
• 2 large eggs, separated
• 2 ½ cups panko bread crumbs
• 2 T. dried thyme
• 1 t. salt
• 1 T. olive oil
• 1 cup flour
• 1 T. fresh lemon juice

Directions:

1. Preheat the oven to 450 F. Lightly oil a large baking sheet and set aside.

2. In a small bowl, combined the chopped fish with 1 of the egg whites, stirring until mixture just holds together. Set aside.

3. In another small bowl, combine the panko breadcrumbs, thyme, salt and oil until well mixed. Place the flour in a small bowl and set aside. Place the remaining egg yolks and white with the lemon juice in another small bowl.

4. Using your hands, form “sticks” out of the fish mixture by rolling small amounts of the mixture between your palms. Roll these in the flour until well coated, then dip them in the egg-and-lemon mixture. Dredge the sticks in the panko mixture until completely coated and place on the prepared sheet. Bake fish sticks for about 20 minutes or until golden brown, flipping the sticks halfway through to ensure even browning. Serve warm.

Fudge Truffle Cheesecake

Fudge Truffle Cheesecake

Submitted by Hartson Dowd, Cake Club Member
Recipe Courtesy of www.CakeClubRecipes.com

Ingredients:

1 1/2 c. vanilla wafer crumbs
1/2 c. confectioners' sugar
1/3 c. unsweetened cocoa powder
1/3 c. butter, melted
2 c. semi-sweet chocolate chips
3 8-ounce packages cream cheese
1 14-ounce can sweetened condensed milk
4 eggs
2 tsp. vanilla extract

Directions:

In a large bowl, stir together vanilla wafer crumbs, sugar, cocoa and butter. Press ingredients into a 9-inch springform pan. Melt chocolate chips in the top of a double boiler until very smooth. In a large mixing bowl, beat cream cheese until fluffy and gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat on low speed until the ingredients are thoroughly blended, then pour filling into prepared crust.

Bake at 300 degrees for 55-60 minutes. The cake will seem underbaked in the center, but will continue to cook after removed from oven.

Japanese Sushi

Japanese Sushi

Ingredients:
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.

Directions:

Pour the cooked rice into a tray. Finely slice the tuna and salmon. Put the seaweed into a sushi mat and press rice down into it. Slice the mushrooms and the pieces of asparagus and lay along the rice. Add the wasabi. Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy.