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Eggs Asian

by Joyce Kohl

Eggs Asian Source: Go Inside™
The Sweet and Sour Sauce is optional, but DO try it!
Servings: About 6 Ingredients:
May be doubled or halved

 

 

 6 eggs

1 cup bean sprouts, drained

1 can (7 ounces) crab meat

flaked parsley

4 scallions sliced thinly

2 tablespoons salad oil

1/2 teaspoon tabasco

oil

sweet and sour sauce
Directions:
  1. Add tabasco to eggs and beat lightly with a fork.  Drain and rinse the bean sprouts; add to the egg mixture.  Stir in crab mean and scallions.   Melt 2 teaspoons oil in a skillet.   Add about one fourth of the egg mixture and cook until lightly browned; turn and brown the other side.   Remove to serving dish and keep warm in the oven.
  1. Continue making until batter is used up.  Serve with the following warm Sweet and Sour Sauce:
  1. Combine 2 teaspoons sugar, 1 1/2 teaspoon cornstarch, 2 teaspoons vinegar, one tablespoon soy sauce, 1/4 teaspoon tabasco in a small sauce pan.   Gradually stir in 3/4 cup water; cook over low heat, stirring until thickened.

 

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Crispy Fried Chicken

by Joyce Kohl

Crispy Fried Chicken Source: Go Inside™
My “secret” method was learned by accident.

Always a family favorite
Servings: Ingredients:
Prepare amount needed

 

Optional: Skin the chicken

 chicken, cut-up and washed thoroughly

flour

salt and pepper

shortening
Directions:
  1. Prepare several hours ahead, or even the night before.   As you clean the chicken pieces, lay them one layer deep in a pan or plate.   Keep the plate tilted by putting an object under one end to allow the excess water to drain to one end.  Using paper towels, soak up the excess water, but do not pat dry the chicken.  In a large Tupperware bowl with a lid, put enough flour to coat the chicken pieces and to cover the pieces once coated.   Add salt and pepper to taste.   Salt and pepper the chicken pieces, too, and then toss each piece in the flour.   Repeat cleaning, draining water, and coating chicken until all the chicken has been floured.   Cover, shake, and then refrigerate.
  1. After about 3 hours or after overnight, remove chicken from refrigerator.  The pieces will be stuck together.Separate them and thoroughly re-coat each piece. You may have to remove the pieces to a pan during this process.  If needed, make another mixture of flour, salt and pepper and add to the bowl.  At this point, the chicken can be fried, or cover, shake, and refrigerate again for another 3 hours.  Then re-coat again before frying.
  1. May be fried in a large, deep chicken fryer with at least 1 1/2″ heated shortening, or in an electric deep-fry pan.  My family likes the chicken best when I prepare it the night before, re-coat it the next morning, and then again just prior to deep-frying – which is about 12 hours between re-coating.  When preparing a lot of chicken for a lot of people, I use the deep-fry method and cook each batch for 17 minutes, then put it in a slow oven to keep warm until ready to serve.

 

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Swedish Meatballs

by Joyce Kohl

Swedish Meatballs Source: Go Inside™
Serve with a tossed salad and lots of hot rolls and butter.
Servings: Ingredients:
6-8

 

Add chopped green pepper if desired

 2 pounds lean ground beef

1 bunch green onions, diced

1 carrot, diced or shredded

1 cup beef stock

2 eggs

1 1/2 slices bread

1 T garlic salt

1 tsp thyme

1/2 tsp cardamon

1 pound mushrooms

1 package brown gravy mix

10 ounces noodles, cooked
Directions:
  1. Mix together:  Ground beef, eggs, onions, carrot, bread, seasonings.  After the meat mixture is well mixed, shape into small balls of about 1 1/2 inches and place on a cookie sheet.  Bake in a 350 degree preheated for 20 minutest.
  1. Cook mushrooms – whole – in butter for five minutes, then add it and all the pan drippings, plus the gravy mix to the beef stock.  Boil for 3 minutes.
  1. Add cooked noodles and meatballs.

 

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Breaded Veal Cutlets

by Joyce Kohl

Breaded Veal Cutlets Source: Go Inside™
Also known as Weiner Schnitzel, a favorite German recipe
Servings: Ingredients:
4

 

Double as needed

 2 pounds leg of veal, sliced 1/4″ thick

1 cup lemon juice

salt and pepper

2 eggs

2 T water

1/4 cup flour

1 cup fine bread crumbs

1 1/2 cup shortening
Directions:
  1. Beat the eggs with the water.  Marinade the cutlets in lemon juice for an hour.  Pat dry with paper towels, sprinkle with salt and dip first into beaten eggs, then into flour, then into the bread crumbs.
  1. Refrigerate 30 minutes.  Heat shortening in a heavy skillet, add cutlets and cook over medium heat for 3 to 4 minutes.  Serve immediately.

 

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Sour Cream Potatoes

by Joyce Kohl

Sour Cream Potatoes Source: Go Inside™
This side dish is good with almost any meal, even with sandwiches
Servings: Ingredients:
12

 

Adjust recipe for smaller amount

 

Topping kids like: Crushed Potato Chips

 6 large potatoes, boiled and diced

2 cups sharp cheddar cheese, shredded

1/3 cup chopped green onions

1/4 cup butter

1 tsp salt

1 tsp pepper

2 cups sour cream
Directions:
  1. Mix all the ingredients together and put into a baking pan. Sprinkle paprika on top.
  1. Bake at 350 degrees for about 30 minutes.

 

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Shrimp Dip Supreme

by Joyce Kohl

Shrimp Dip Supreme Source: Go Inside™
Party favorite and quick to prepare
Servings: Ingredients:
Several Guests

 

Double or triple according to number of people

 

Your guests will appreciate fresh shrimp

 1 (8-ounce) package cream cheese

1/2 cup sour cream

1 tsp Worcestershire sauce

1/4 tsp prepared mustard

1 can shrimp, minced or cut up

1 tsp scraped onion or minced extremely fine

1 tsp sugar
Directions:
  1. Soften cream cheese to room temperature, then cream it. Add the sour cream and blend well. Add remaining ingredients and blend again. If using big pieces of shrimp, then be sure you don’t break them up with electrical beating. Refrigerate.
  1. Remove from refrigerator well before serving time to allow the dip to become softened and ready for dipping.

 

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Candy Snacks

by Joyce Kohl

Candy Snacks Source: Go Inside™
Craving sweets? Give this quickie recipe a try.
Servings: Ingredients:
Enough for everyone

 

 

 1 (12-ounce) package chocolate chips

1 cup creamy peanut butter

1 pound (a box) of powdered sugar

1 stick butter

1 box Crispix or Corn Chex
Directions:
  1. In a large glass bowl, melt chocolate chips, butter and peanut butter. Very gently stir in the cereal.
  1. Transfer the mixture to a Tupperware bowl with a lid. Pour powdered sugar on top of the mixture. Put the lid on the bowl, then shake until the cereal is well coated.

 

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Amaretto Ice Cream

by Joyce Kohl

Amaretto Ice Cream Source: Go Inside™
Nothing is better than homemade ice cream
Servings: Ingredients:
1 1/2 gallons

 

 

 4 eggs

1/2 tsp sale

1 quart Half and Half

1/2 cups amaretto

2 (6 ounce) packages chocolate chips

3 cups sugar

1 quart whipping cream

2 tsp vanilla extract

1 cup toasted almonds, chopped
Directions:
  1. Beat eggs well. Gradually add sugar and beat until mixture is a lemon color and very stiff. Add remaining ingredients and mix thoroughly.
  1. Put mixture into an ice cream maker, then make according to the directions of the ice cream maker.

 

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Coconut Salad

by Joyce Kohl

Coconut Salad Source: Go Inside™
Unique recipe for coconut lovers
Servings: Ingredients:
Servings vary

 

Try adding bananas, too!

 1 can Eagle brand milk

1 small can coconut

1 cup pecans, broken

1 can cherry pie filling

1 small can crushed pineapple, drained

1 cup miniature marshmallows
Directions:
  1. Mix all ingredients together, cover and chill in the refrigerator until ready to serve.

 

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Spinach and Artichoke Bake

by Joyce Kohl

Spinach and Artichoke Bake Source: Go Inside™
This is so good it could be called “Spinach-Artichoke Surprise.”
Servings: Ingredients:
6-8

 

 

 2 (10-oz) pkgs frozen chopped spinach, thawed and drained

1 (6-oz) jar marinated artichoke hearts

1 medium chopped onion

1/4 tsp ground nutmeg

2 T butter

3/4 tsp oregano

1 can cream of celery soup

4 eggs, beaten

1/8 tsp pepper

4 ounces cream cheese

1/3 cup milk

1/3 cup parmesan cheese
Directions:
  1. Drain the artichokes, reserving 2 tablespoons of the marinade, then chop the artichokes. Cook the onion in the reserved marinade and butter until limp.
  1. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs, and pepper. Spoon the mixture into a shallow 2 quart baking dish. Smooth the top. Beat together cream cheese, milk, and parmesan cheese and spread evenly over the mixture.
  1. Bake in a preheated oven at 325 degrees for about 35 minutes or until center feels firm.