Marian's Sour cream poppy seed muffins

2 c. Flour 1/4 c. Poppy seeds 1/2 tsp salt 1/4 tsp baking soda 1/2c butter 3/4 c sugar 2 eggs 3/4 c sour cream 1 1/2 tsp vanilla Mix dry ingredients together and set aside. Beat butter and sugar until fluffy. Add eggs and beat. Add sour cream and vanilla, mix. Combine w flour mixture until smooth. Bake 20 min at 375

Grandma Hansen's Caramel Sauce

1/4 cup melted butter
1 cup brown sugar
3/4 cup light corn syrup
pinch of salt

boil for 5 minutes and then slowly add
1/2 cup of half-and-half and cool.

variation:


Chocolate Sauce

1/4 cup melted butter
1 cup white sugar
3/4 cup light corn syrup
pinch of salt

mix and let stand while bringing to boil,
stir once in a while to dissolve sugar but be careful
not to stir too much. Boil for 5 minutes.

Add 1 square baking chocolate (chopped)
and then slowly add
1/2 cup of half-and-half and cool.

Rullepølse

I asked mom for this recipe from when we were little. -lori

I can't even spell the name and the recipe is pretty vague so you will have to ask questions.

Rolepolsa

Use beef flank steak for the outer skin.
Split it thin or else pound it to flatten it out as much as you can.
Cut up thin-thin strips of lean pork,veal and lay it on top of flank steak.
Season it with salt pepper, ginger, allspice, and minced onion.
Roll up tight and tie it into a roll.
Place in boiling water and simmer until tender.
Place under a heavy weight (I put the iron frying pan on top) and let it cool that way.
Slice and enjoy. Mom

for photos go to: http://www.danishsandwich.com/

Lorna's Chicken and Salsa Crockpot extravaganza

1 chicken
1 sliced sweet onion chopped
1/3 cup of sliced green olives
1 jar green chili salsa

crockpot overnight.

Pozole

made this soup last night and it was incredible! and easy!

http://www.foodandwine.com/recipes/chicken-posole

Mu Shu Pork

1/2 lb thinly sliced pork
2 tbsp soy sauce
3 tbsp chicken stock
2 tbsp dry sherry or Shaoxing rice wine
1 tsp salt
1/2 tsp sugar
2 tbsp water
2 tsp cornstarch
3 tbsp oil
2 eggs, beaten well
1 tbsp chopped garlic
2 tsp chopped fresh ginger
3/4 cup shredded carrots
3/4 cup thinly sliced mushrooms
2 c shredded napa cabbage or 3 c baby spinach leaves
2 tsp asian sesame oil
1/4 c finely chopped green onion

Cut pork crosswise, against the grain, into thin slices. Stack slices & cut lengthwise into shreds. Put into bowl, add soy sauce and toss to season evenly. Set aside for 10 minutes.

Combine chicken stock, sherry, salt, & sugar. Stir to mix well. set aside.
In another bowl, combine cornstarch and water. Set aside.

Heat wok or deep skillet over high heat. Add 1 tbsp oil and swirl to coat pan.
Add eggs, swirl to spread out over surface of pan. Cook until edges begin to set. Toss gently, & scramble into soft moist lumps. Transfer to bowl and set aside. ( underdone is better than dry, will go back into pan at the end of cooking)

Let pan heat up again, and add remaining 2 tbsp of oil. Swirl to coat pan. Add ginger and garlic and toss until fragrant. Add pork and spread into a single layer. Cook 30 seconds undisturbed, and then toss well.

Add carrots & mushrooms and toss well. Cook, tossing often until pork has changed color and carrots and mushrooms are shiny and softening ( about 1 to 2 minutes). Add napa cabbage and cook, tossing often until it brightens in color & begins to soften ( about a minute more).

Add chicken stock mixture and cook, tossing often until pork is cooked through and veggies are tender but not limp (about 1 or 2 minutes more) Give cornstarch a good stir and add to pan, tossing until sauce begins to thicken.

Add sesame oil and green onion, along with scrambled eggs and toss gently, just to mix everything well. Transfer to serving plate & serve hot or warm.

From Quick and Easy Chinese by Nancy McDermott

good over rice or with madarin pancakes wraps and hoisin sauce
also have added broccoli, zucchini, bok choy etc.
freezing raw bite-size pork pieces in soy sauce & unthawing works well too

Cilantro Salsa

(6) 12 Roma or 6 medium tomatoes
(1) 2 white (sweet) onions
(4) 6 cloves garlic
(1) 1 bunch cilantro
(1) 2 bell peppers
(1) 2 whole jalapenos, fresh or pickled ( or more if desired)
(1) 1 tsp oregano
(2) 2 tbsp lemon juice or juice from one lemon
(4) 4 oz red wine vinegar
(8oz) 16 oz El Pato tomato sauce (has jalapenos in it)
(16oz) 32 oz tomato sauce (no salt added)

Dice the first six ingredient and mix with all other ingredients. Chill & serve.

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Key ingredients: cilantro and El Pato sauce