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.

1/2 recipe in ( )
Key ingredients: cilantro and El Pato sauce

Crab Surimi Thai Salad

4 servings           Prep time: 15 minutes
1/4 cup seasoned rice vinegar
2 tsp Asian fish sauce
1 tsp sugar
3 small bell peppers ( red,green, orange &/or yellow), seeded & finely diced
1/2 jalapeno pepper, seeded & minced
1/2 seedless cucumber, chopped
1/4 cup copped fresh cilanro
12 oz surimi ( imitation crab)
12 slices ( about 2 whole) papaya, honeydew, or mango, skin removed

Blend vinegar,fish sauce & sugar in a bowl.
Mix in peppers, jalapeno, cucumber, cilantro, & surimi.
To serve, place 3 slices of fruit on plate and top with 1-1/2 cups of salad

Nutrition per serving: 186 calories
1.5 gm total fat       0.3 gm saturated fat    7% calories from fat
17 mg cholesterol   0.6 gm omega-3 fatty acids
12 gm protein         33 gm carbohydrate
4 gm fiber              1252 mg sodium
61 mg calcium

Walnut Pound Cake

1 cup butter (2 sticks), softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1 cup milk
1/2 tsp pure vanilla extract
1 to 2 cups black walnuts, chopped

Preheat oven to 325 degrees F.
Grease & flour a 10 inch tube or Bundt pan ( I also added walnut dust from chopping)
Cream together butter and shortening with electric mixer on medium speed for 2 minutes.
Gradually add sugar. Beat for 5 to 7 minutes.
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour and baking powder.
Gradually add to the butter mixture, alternating with milk.
Mix until just well blended.
Stir in vanilla and walnuts.
Pour into pan and bake at 325 F for 90 minutes.
Remove from oven and let cool for 10 to 15 minutes.
Remove form pan and cool thoroughly on a wire rack.
Dust with powdered sgar if desired.

Prep: 20 min
Baking time: 90 min
Cool down: 30 min
Serves: 16
From Penzey's Spices