For the kids

Pennsylvania Dutch Funnel Cake

Oil - (for deep frying) <I use Canola>
1 1/3 c sifted flour
1 tsp baking powder
2 tbsp sugar
1/8 tsp salt
2/3 c milk
1 egg
confectioners sugar or molasses <topping of choice>
funnel

Add enough oil to a frying pan to measure at least 2 inches deep.  (You could also use a pot instead of a pan).  Heat to 375F.  (This varies on each stove I've used but would be about Med to Med High heat)
1.  Mix flour, sugar, salt and baking powder into a bowl and mix to blend dry ingredients.
2.  Add egg and milk to a small bowl and mix until well blended, then add to the dry ingredients and mix until smooth.
3. Fill your funnel with the mix, using your finger to cover the opening at the spout.  Dribble the mix into the heated oil, swirling into circles from the center out.  Each cake should be about 3 inches in diameter.
4.  Fry until golden brown, then remove and drain on a paper towel, sprinkle with powdered sugar, drizzle with molasses, or add whatever topping you prefer.  (My favorite is to top with strawberries and whipped cream.)



I will add a picture as soon as I take one.  Sorry my camera is on the fritz.

Hollandaise Sauce

2 egg yolks
3 tbsp lemon juice
1/2 c very cold butter/margarine

In a small saucepan, stir egg yolks and lemon juice with wooden spoon.  Add half of butter (1/4 c).
Stir over low heat until butter is melted.
Add the rest of the butter and continue stirring until butter is melted and sauce is thickened.  Be sure butter melts slowly giving the eggs time to cook and thicken without curdling.

You can refrigerate leftovers and reheat by adding a little hot water while warming on low heat.


Bearnaise Sauce is Hollandaise Sauce +
1 tbsp minced parsley
1/2 tsp dried terragon and 1 tbsp tarragon vinegar

Mousseline Sauce is Hallandaise Sauce+
1/4 c whipped cream (fold in to sauce)


These are some of my favorite sauces.  Thought I'd share. :)

Pancakes

Pancakes:

Wet in one bowl:

beat these together

2 eggs (slightly beaten)

3 Tbsp. butter not margerin

then add

2 cups sour milk (This is viniger in Milk)

2-3 Tbsp. sugar

Dry in another:

mix all this

2 cups flour

1 tsp. baking soda

1 tsp salt

1 1/2 tsp baking powder

Contributed by: Lil' Sis

Thai Grilled Chicken Wings

Thai Grilled Chicken Wings

1 1/2 lbs. wings1/2 C. water1/4 C. soy sauce1/4 C. Worcestershire saucegrated zest of 1 limejuice from 1 lime2 T. fresh grated ginger1T. sugar3 garlic cloves minced1/4 t. crushed hot red pepper flakes

Cut off wing tips and then cut the rest of the wings into 2 pieces.

To make the marinade, combine all remaining ingredients into a bowl, add chicken wings, toss to coat. Cover bowl and refrigerate at least 4hours but best overnight, turning occasionally.

Preheat grill for at least 5 minutes then turn to medium. cook for 15 to 20 minutes until golden brown. You can put the marinade on the cooking chicken until the last 5 minutes of cooking.

Grilled Thai Chicken Wings

INGREDIENTS:

4-5 pounds chicken wings

1/4 cup oyster sauce

1/4 cup dry red wine

1/4 cup honey

4-5 green onions, finely chopped

4 cloves garlic minced

2 tablespoons chili sauce

2 tablespoons fresh cilantro, chopped

1 tablespoon lemon juice

2 teaspoons soy sauce

PREPARATION:

Cut wings into two pieces and discard wing tips. Place chicken into a resealable plastic bag. Combine remaining ingredients and pour mixture over wings. Move around to coat well, seal bag, and place into refrigerator for 1-3 hours.

Preheat grill for medium heat. Remove wings from bag and reserve marinade. Place wings on the grill and baste liberally with marinade. Cook for 20 minutes, turn, and coat with marinade again. Allow to cook for another 20-30 minutes. Discard remaining marinade. When juices run clear and meat no longer appears pink, remove from heat and serve.

Contributed by: Lil' Sis

Oven Baked Stew

Heat oven to 350 degree's

2 lbs. Stew Meat

1 Lrg. Onion, cut into eighths

6-8 carrots pealed & chunked

1- 28 oz. can crushed tomatoes

1- 7 oz. can El Pato

3 bay leaves

6 slightly choped garlic pods

8 medium to large potatoes

2 cups beef broth

1/3 c. flour

1 T. worcestershire sauce

2 t. salt

1 t. sugar

1 t. dried marjoram leaves

1/2 t. pepper

1 t. garlic powder

Directions:

In a Dutch oven or stonewear that has a lid, put the ingrediants from the stew meat to the potatoes in the cooker, in a 1-2 quart bowl mix the remaining ingrediants with a wisk until mixed well then poor into dutch oven and mix with meat and veggie mixture. Cover and put in the oven for 2-2.5 hours or until potatoes and meat are tender.

The MUCH anticipated Enchiladas!

Ingredients

• 1 lb ground beef
• 1/2 c chopped onion (or about 1/4  c dried minced)
• 1 tsp salt
• 8 6-inch flour tortillas
• taco sauce
• 1 c shredded cheddar (I use a mixed blend, mexican)
• 4 tbsp butter/margerine
• 4 tbsp flour
• 2 tsp (2 cubes) chicken buillion
• 2 1/3 c water
• 2 tbsp (I actually use 2 of the small cans) chopped canned green chili peppers
• 2/3 c sour cream (you can definitely add sour cream substitutes such as IMO to this instead)

Optional ingredients chopped tomatoes, cilantro, "garnish" of choice.

Directions

1. Cook beef and onion until meat is browned and onion is tender; drain off excess fat.  Stir in salt.  
2. Divide the meat into the tortillas and top each with even amounts of the taco sauce.
3. Set aside about 1/3 of your cheese and use the rest to split evenly on top of the taco sauce.
4. Roll and place seam side down in a 13x9x2
5. In a saucepan melt the butter, blend in the flour and chicken bouillon and stir in water.  
6. Cook and stir till thickened and bubbly then add the chili peppers.  
7. Stir about half the hot mixture into the sour cream and then return to the saucepan and mix. 
8. Pour the mixture over the totillas in the baking dish.
9. Sprinkle the remaining cheese over the top and bake at 350 degrees F until heated through, (about 15-30 minutes).

You can and should experiment with your enchiladas.  In the picture below (we had four different styles of enchiladas on the table so each had a way of identifying what it was.), this was a spicy dish so it had a drizzle of the spicy taco sauce over the top of it.

Contributed by my lil' sis.

Korean Style Beef

I altered the original just a bit. It is great for the summer barbecue.

3/4 cup soy sauce

1/4 cup sherry vinegar

3 Tablespoons sugar

1 teaspoon hot sesame oil vs. plain sesame oil (either will work)

1 teaspoon red pepper flakes

This marinate can be used over flank steak, hanger or any steak. I used 4 lbs. of hanger steak. I marinated it all day in the frig in a large zip lock bag. That way I could continue turning it during the course of the day but not necessary.

About an hour or so before you grill the steaks prepare the sauce.

3/4 cup chopped cilantro

1/3 cup vegetable oil

1 Tablespoon fresh lime juice

1 chopped red chile

4 Tablespoons soy sauce

Grill the steak, then serve. I cut up the steak and slathered the sauce on top. Makes for a beautiful presentation.