Misc. Recipes

Last week my sister and brother-in-law came for a visit. Before they left home I emailed my sister asking if she would bring her “recipe box” that had some of her favorite recipes in it..... and she did! I have an app for my iPad that is called “Recipe Gallery” and you can take photos of recipes, put them into categories and even rate them. I spent a few hours copying her recipes and finished the night before they had to leave - but it was worth it as now I have new “tried-and-true” recipes to share with you.
Before I share some of her recipes though I would like to share a recipe that I made because my sister isn’t able to have milk products. I have an ice cream freezer attachment for my Kitchenaid and was able to use that to make a quick batch of Strawberry Ice Cream that uses Almond Milk, which can be found at Van’s IGA.

Strawberry Ice Cream

2 cups frozen strawberries
2/3 cup sugar
1 Tbsp orange juice or water
1 1/2 cup almond milk
1/2 t. vanilla
2 t. corn starch
Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.
Mix 1/2 cup almond milk with the corn starch and set aside.
Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.
Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).
Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.

Chili Sauce

1 peck tomatoes
1 lb. celery
1 qt. small onions, chopped
3 green peppers
1/2 T. ground cloves
1 T. dry mustard
2 sticks cinnamon
2 lbs. brown sugar
1/4 c. salt
1 qt. cider vinegar
Scald, peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 1 1/2 hours. Tie spices in cloth bag; add with remaining ingredients to tomato mixture; continue cooking 1 1/2 hours. Remove spices; seal in hot, sterilized jars. Makes 6 pints. (I use this with mayonnaise to make thousand island dressing.)

Hawaiian Lemonade

Combine:
6 oz. can frozen lemonade
6 oz. water
12 oz. can apricot nectar
12 oz. can unsweetened pineapple juice
Add 2 small bottle gingerale
Trim with lemon slices

Pot Stickers

1 lb. pork (ground)
2 1/2 c. unbleached flour
10 oz. cabbage
2 green onions (chopped)
1 t. ginger (chopped)
1 1/2 T. tapioca starch
2 T. sesame oil
2 T. dark soy sauce
salt
oil
Sauce for dipping
2 T. light soy sauce
2 T. dark soy sauce
1 T. rice wine
1 t. sesame oil
1 T. sugar
1/8 t. MSG, optional
1 green onion (chopped)
1 t. chili/garlic sauce (for those who like it hot)
Add 2/3 c. boiling water to flour. Mix with chopsticks then add 1/3 c. cold water. Cover bowl and let stand for at least 15 minutes.
Add green onion and ginger to pork in a bowl. Mix in dark soy sauce, 1/1 t. salt, sesame oil, and tapioca starch.
Chop cabbage very finely. Add 1/2 t. salt and mix thoroughly. Remove water from cabbage by squeezing. Add the “dried” cabbage to the pork mixture blending well.
Knead the dough on floured board. Make a dough “log” about one inch in diameter and cut off sections about 1/2 inch thick; about 35 to 40. Roll the sections into 3 inch diameter thin pancakes.
Place 1 T. of the pork filling in the center of the pancake and fold over to make the edges meet. Pinch edges together and stretch a little longer carefully. (Potstickers may be frozen for future use at this stage. Place on a cookie sheet or cake pan so they do not touch and freeze quickly, then bag.)
Coat a cold flat frying pan with oil and add enough dumplings to cover the bottom of the pan without overlapping. (If using frozen potstickers, let thaw partially at room temperature about one hour.) Add 1/2 c. water, cover and fry on medium heat about ten minutes; until the water has evaporated. Continue frying until the bottoms are golden brown. Serve hot with your favorite sauce or dip. (Potstickers may be kept warm by covering in an oven.)

Tomato Juice Cocktail

1 bucket tomatoes
4 celery stalks
2 med. onions
2 green peppers
1 red pepper
1 hot pepper
5 t. salt
1/2 t. pepper
Tomatoes, celery, onions, peppers, (green and red) in almost any amounts.
Cook the vegetables until very soft. Put through a rotary sieve. Return to heat and add salt and pepper to taste. Bring to a boil. Place in hot , sterilized jars and seal. You can put this in a pressure cooker and bring the pressure up to 10 pounds an then turn off the heat. That way you don’t have to worry about packing it so hot. Experiment with the amounts of different vegetables until you find what you like best. You can add Tabasco when you serve it if you like. Makes a great cocktail - better than some kinds! Print this post