Asian Slaw

                                                                                                                              

1 package of coleslaw mix

1 bunch of green onions, chopped

2 packages of chicken flavor Ramen noodles, crushed coarsely

1 c toasted sunflower seeds

1 c silvered almonds

Dressing

1/3 c vinegar

1/2 c sugar

1/4 c olive oil

2 T soy sauce

2 chicken flavor packets from the Ramen noodles

Mix vinegar, sugar, flavor packets and soy sauce. Slowly add oil as you use a whisk to incorporate.

Set aside.

In a large bowl, add the coleslaw mix, chopped green onions and toss in the dressing.

Do not add the noodles, seeds and nuts until ready to eat.

This slaw is supposed to be crunchy when eaten.

Mimi’s Layered Ziti Bake

                                                                                                        

1 lb. mild Italian Sausage browned

1 24 oz. jar of Spaghetti sauce

1 8oz tub of Ricotta cheese

2 c Parmesan Reggiano

2 beaten eggs

2 c Mozzarella shredded  

½ c heavy cream

4 T chopped Italian parsley

2 t Italian seasoning

Box of mini Ziti pasta cooked for 7 minutes in salted waterand drained.

Mix the beaten eggs, the Ricotta, the seasonings and ½ c of Parmesan.

Put a third of the sauce in the bottom of a 13x9 greased pan.

Add a third of the Ziti pasta, a third of the sausage, a third of the Ricotta mixture and a third of the Mozzarella.

Repeat the other two layers beginning with the sauce, then the pasta, meat, the Ricotta mixture, and ending with the Mozzarella cheese on top.

Add Parmesan and the parsley to the top layer.

Add the cream around the edges after you have pulled the sides loose from the side of the pan with a spoon.

Cover and bake for 45 minutes in a pre-heated 350 degrees oven.

White Cheddar Crackers

                                                                                                                

Adapted From: Ready Made Magazine

8 oz. sharp white cheddar cheese, grated

3 Tablespoons of unsalted butter, room temperature

1 Tablespoon vegetable shortening

½ teaspoon salt

½ teaspoon Cayenne pepper

1 cup flour

2 Tablespoons ice water

Coarse salt for sprinkling

Directions:

Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly. Slowly add the flour then the ice water. You may add a few more drops of water to help it come together but be careful not to add too much. You don’t want wet dough. Pat the dough into 2 logs and wrap in plastic wrap for at least 30 minutes (or longer).

Preheat oven to 375⁰F.

Using parchment paper cut each log to 1/8 inch by 1 inch strips using a pastry wheel or pizza cutter. Use a toothpick to punch a hole into the center of each square. If dough gets too soft, put in the refrigerator for 10 minutes and they will firm back. Bake for 10 – 15 minutes or until puffed and browning around the edges. If you take the crackers out too soon they won’t have the desired crispiness you want. Move crackers to a cooling rack. Yield:  7 dozen crackers.

Chili Cream Cheese Dip

                                                                                                                      

1 15 ounce can of your favorite chili

2 8 ounce packages cream cheese, softened

2 cups sharp cheddar cheese, shredded

1 lb. bacon, cooked and crumbled

4 green onions

1/2 teaspoon pepper flakes for garnish

Bake in a 350 degree oven for 20 min.

Mix all but the pepper flakes together in a large bowl.

Use a 2 quart baking dish and cook at 350 until golden.

Sprinkle with the pepper flakes.

Serve with chips

Ham Fried Rice

1 cup white Basmati rice, uncooked

2 cups water

2 tablespoons sesame oil

3 green onions, thinly sliced including tops

1 cup ham, diced

1/2 cup frozen green peas (thawed)

1 small can pineapple tidbits, drained

1 egg, beaten

1 tablespoon white sugar

1 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon garlic powder

1/4 cup soy sauce

Directions:

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. Heat sesame oil, over medium-high heat, in a large skillet or wok. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.