Recipes for Hot side dish

Please place recipes for Hot side Dish here

On Sunday 11 November 2007 18:47, Granby wrote:

Please place recipes for Hot side Dish here

Here's one I really like. I always make it with tofu, since I'm
vegetarian, but the original was pork and chicken works just as well.

Hawaian Tufu
============
2 cups or less Cubed Tufu, (pork or chicken) 2 Eggs (or 1)
1/4 cup (approx) Flour 1 tsp Salt
1/4 tsp Pepper (optional) 1/2 cup Cooking Oil
1 or 2 Green Peppers 4 Celery Stalks
1 tin Consume soup (no water added)*
1/2 cup Pineapple chunks (drained) 1/2 cup Pineapple Juice
3 Tbsp Cornstarch 1/2 cup White Sugar
3 Tbsp (+ a bit) Dark (Mushroom) Soya Sauce 1/2 cup White Vinegar
2 cups Rice, (& water to cook it)

* The consume was originally 2 OXO chicken boulion cubes and a cup of
water,
but OXO was bought out by Knorr, and they stopped making the cubes.
Consume
works almost as well, but recently Knorr has introduced the chicken
cubes,
however at the time of this writing they are untried in this recipe.
(???)
They are likely not the same.

Steam or boil the rice.
It makes sense to have these ingredients pre-measured for this recipe.
It is possible to cut and measure as things cook, but things don't
always go well and it can be a mess.
Now you diagonally cut the celery, and if you like crunchy celery you
can set it aside, if you want to soften it a little, pre-fry it for 5
minutes or so. It may brown a little around the edges and that won't
hurt anything. Then set it aside with the green papers chopped into
largish squares, (largish, bite sized).
When you cut the tofu, just make bite sized pieces to your own style.
Mix the egg(s) with the flour and salt to make a batter to coat the
tofu. I often leave out the black pepper, because you'll never be able
to taste it in the final product anyway. I make it fairly thick. The
measurements are just guidelines.
Heat the oil in a skillet, (frypan, wok), and cook the battered tofu
in it in a manner that keeps them from sticking together. It's easy to
cut them apart and fiddle with them, turning as necessary. When these
are fried on most sides, add the celery, peppers, pineapple bits,
pineapple juice and 1/4 cup only of the consume. Cover this and let it
simmer, gently stirring only occasionally, while you make the sauce.
For the sauce you need a small to medium sized saucepan and you put
all the sauce ingredients in before you put it on the heat. ( I
sometimes add a bit more vinegar and sugar to accent the flavour). You
can mix the cornstarch with vinegar cold and stir before adding to the
consume in the pan, the sugar and soy sauce. Then put it over medium
heat and *stir constantly* till it thickens. It should take 12 to 15
minutes to thicken. If it goes faster turn the heat down next time.
Pour the thickened sauce in with the simmering other stuff and gently
stir to combine the sauce with the frypan liquids.
Serve over the rice, or beside it on the plate.


--
Regards,
Fred
http://www.fredwilliams.ca/thesecretofmoney.html

soft likez ez so diz iz whut she duz;

sweet potatoez custard...

bake a few large sweet potatoes in the micorwave, let them cool. Then scoop
the inside into a big bowl. add some butter, sugar and marshemellow cream
blend througly, place in a greased baking dish and bake at 350 f until the
top is brown... remove and cut into squares or just dip onto plate... OEJ
Granby wrote in message
...
Please place recipes for Hot side Dish here

CURRIED FRUIT BAKE

1 CAN (APROX 30 OZ) CANNED SLICED PEACHES
1 CAN 1 LB 4 OZ PINEAPPLE SLICES
1 CAN (APROX 30 OZ) PEAR HALVES
JAR OF MARICHINO CHERRRIES, WITH STEMS ARE NICE

ADD CANNED APPRICOTS, MANDERINE ORANGES, BING CHERRIES, APPLE SLICES FOR
PIE, WHATEVER CANNED FRUIT YOU WOULD LIKE TO ADD…OR NOT. Total amount can
be doubled.
*********************
IN A SAUCEPAN HEAT:

1/3 CUP MELTED BUTTER
¾ CUP LIGHT BROWN SUGAR, PACKED
2 TO 4 TEASPOONS CURRY POWDER, TO TASTE
The curry mixture does not seem to need to be doubled
*********************
Drain fruits, dry well 0n cloth or paper towels. Arrange in layers in a 2
quart casserole, sliced fruit first, then pear halves, with sliced pineapple
on top, ending with maraschino cherries in centers, and spotted where they
add to the design.

Melt butter, add brown sugar and curry, and heat till blended.
Spoon over fruit.

Bake uncovered, @ 350degrees, for 1 hour.
This may be made a day ahead of time, baked and refrigerated.
Actually better that way, blends and absorbs flavors.
Reheat @350 degrees for 30 minutes before serving.
Can be reheated in oven or on range top.
(Or make a day ahead, then bake and serve next day)

Makes 10 to 12 servings, leftovers are good, try with ice cream

whoaaa, we nefur seed owrz hooman drool befur... TV amazed atta site!!!
Sylvia M wrote in message
...
CURRIED FRUIT BAKE

1 CAN (APROX 30 OZ) CANNED SLICED PEACHES
1 CAN 1 LB 4 OZ PINEAPPLE SLICES
1 CAN (APROX 30 OZ) PEAR HALVES
JAR OF MARICHINO CHERRRIES, WITH STEMS ARE NICE

ADD CANNED APPRICOTS, MANDERINE ORANGES, BING CHERRIES, APPLE SLICES FOR
PIE, WHATEVER CANNED FRUIT YOU WOULD LIKE TO ADD.OR NOT. Total amount
can
be doubled.
*********************
IN A SAUCEPAN HEAT:

1/3 CUP MELTED BUTTER
¾ CUP LIGHT BROWN SUGAR, PACKED
2 TO 4 TEASPOONS CURRY POWDER, TO TASTE
The curry mixture does not seem to need to be doubled
*********************
Drain fruits, dry well 0n cloth or paper towels. Arrange in layers in a 2
quart casserole, sliced fruit first, then pear halves, with sliced
pineapple
on top, ending with maraschino cherries in centers, and spotted where they
add to the design.

Melt butter, add brown sugar and curry, and heat till blended.
Spoon over fruit.

Bake uncovered, @ 350degrees, for 1 hour.
This may be made a day ahead of time, baked and refrigerated.
Actually better that way, blends and absorbs flavors.
Reheat @350 degrees for 30 minutes before serving.
Can be reheated in oven or on range top.
(Or make a day ahead, then bake and serve next day)

Makes 10 to 12 servings, leftovers are good, try with ice cream

Owr Meowmie sez she duznt kook, but we sed she hadda post a ressypee
ennewayz. Dis iz wun she made a kupla timez -- itz a krokpot ressypee.

Swedish-style pea soup

1 cup yellow split peas
1 meaty ham hock
2 quarts water
1/2 teaspoon dry mustard
2 or 3 carrots, peeled and diced
1 onion, peeled and diced
salt and pepper to taste
2 tablespoons dry sherry (optional)

Soak peas and drain. Place in crockery pot with ham hock, water, mustard,
carrots, and onion. Cover and cook on low (200 degrees) 8 to 12 hours, or
until peas are tender. Remove ham hock and dice meat. Place vegetables and
pea broth in a blender container, cover and blend until smooth. Return soup
and diced ham to crockery pot. Add salt, pepper, and sherry. Heat until
steaming. Makes about 8 servings.

Dere now, dat wuznt so hard, wuz it, Meowmie?

Rebecca

anna it sowndz gud, Tiger who lofz ham
Rebecca wrote in message
t...
Owr Meowmie sez she duznt kook, but we sed she hadda post a ressypee
ennewayz. Dis iz wun she made a kupla timez -- itz a krokpot ressypee.

Swedish-style pea soup

1 cup yellow split peas
1 meaty ham hock
2 quarts water
1/2 teaspoon dry mustard
2 or 3 carrots, peeled and diced
1 onion, peeled and diced
salt and pepper to taste
2 tablespoons dry sherry (optional)

Soak peas and drain. Place in crockery pot with ham hock, water, mustard,
carrots, and onion. Cover and cook on low (200 degrees) 8 to 12 hours, or
until peas are tender. Remove ham hock and dice meat. Place vegetables and
pea broth in a blender container, cover and blend until smooth. Return
soup
and diced ham to crockery pot. Add salt, pepper, and sherry. Heat until
steaming. Makes about 8 servings.

Dere now, dat wuznt so hard, wuz it, Meowmie?

Rebecca

gramby sayz if itz zooup itz haz godda be goodz. Her ken take anyfing and
turnz into zoop. We likz dat tortiaaa zoop and her bakon and tater zoop.
Piglet looking at gramby wanning som bakon.
"Stormmee" wrote in message
...
anna it sowndz gud, Tiger who lofz ham
Rebecca wrote in message
t...
Owr Meowmie sez she duznt kook, but we sed she hadda post a ressypee
ennewayz. Dis iz wun she made a kupla timez -- itz a krokpot ressypee.

Swedish-style pea soup

1 cup yellow split peas
1 meaty ham hock
2 quarts water
1/2 teaspoon dry mustard
2 or 3 carrots, peeled and diced
1 onion, peeled and diced
salt and pepper to taste
2 tablespoons dry sherry (optional)

Soak peas and drain. Place in crockery pot with ham hock, water, mustard,
carrots, and onion. Cover and cook on low (200 degrees) 8 to 12 hours, or
until peas are tender. Remove ham hock and dice meat. Place vegetables
and
pea broth in a blender container, cover and blend until smooth. Return
soup
and diced ham to crockery pot. Add salt, pepper, and sherry. Heat until
steaming. Makes about 8 servings.

Dere now, dat wuznt so hard, wuz it, Meowmie?

Rebecca

I wunder if meowmee iz shmart e-nuff tu sayve summa da ham furr diz?
Pit2nya

"Rebecca" wrote in message
t...
Owr Meowmie sez she duznt kook, but we sed she hadda post a ressypee
ennewayz. Dis iz wun she made a kupla timez -- itz a krokpot ressypee.

Swedish-style pea soup

1 cup yellow split peas
1 meaty ham hock
2 quarts water
1/2 teaspoon dry mustard
2 or 3 carrots, peeled and diced
1 onion, peeled and diced
salt and pepper to taste
2 tablespoons dry sherry (optional)

Soak peas and drain. Place in crockery pot with ham hock, water, mustard,
carrots, and onion. Cover and cook on low (200 degrees) 8 to 12 hours, or
until peas are tender. Remove ham hock and dice meat. Place vegetables and
pea broth in a blender container, cover and blend until smooth. Return
soup and diced ham to crockery pot. Add salt, pepper, and sherry. Heat
until steaming. Makes about 8 servings.

Dere now, dat wuznt so hard, wuz it, Meowmie?

Rebecca