Asian Lettuce Wraps
-1 head iceberg lettuce, leaves rinsed and dried
-1 lb ground beef (or if you like, ground chicken or pork)
-1 (8 oz) can water chestnuts, drained, finely chopped
-1 small yellow onion, chopped
-1 bunch green onions, sliced
-3 cloves garlic, minced
-1 teaspoon chili garlic sauce
-1 Tablespoon soy sauce
-1 Tablespoon rice vinegar
-2 teaspoons sesame oil
-1/4 cup hoisin sauce
Dippling Sauce (optional)
-1/2 – 1 Tablespoon chili garlic sauce (I use 1 Tablespoon, but that is pretty spicy, you may want to try less)
-1 teaspoon sesame oil
-2 Tablespoons rice vinegar
-2 Tablespoons soy sauce
Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside. In a medium skillet over medium heat, brown the ground meat stirring often to break up meat. Drain, and set aside. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, vinegar, and chili garlic sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil and ground meat, and continue cooking until the onions wilt (about 2 minutes). To serve arrange lettuce leaves on a platter, place meat mixture in serving dish and let guests pile their own meat into the center of their lettuce leaves, roll, and enjoy. If desired combine ingredients for sauce and serve along with the wraps.
Asian Cole Slaw
-1 (16 oz) bag Dole cole slaw mix (with red cabbage and carrots)
-5 green onions, sliced
-1/2 red pepper, sliced (optional- If I have it on hand)
-1 package chicken or oriental flavor ramen noodles, noodles broken into small pieces
-1/2 cup slivered almonds, toasted
-2 Tablespoons sesame seeds, toasted
-3 Tablespoons rice vinegar
-2 Tablespoons white sugar
-2 Tablespoons oil
-seasoning from Ramen noodles
-1/4 teaspoon salt
-1/4 teaspoon pepper
Place cole slaw mix, onions and red pepper in bowl. Pour dressing over mixture and toss to coat. Chill 2-12 hours. When ready to serve add almonds, sesame seeds, and noodles and toss to combine.
(picture as it appears in slow cooker before chocolate is melted)
Chocolate fondue is one of our absolute favorite desserts. I like to serve it with assorted fresh fruit (pineapple, strawberries and bananas) for dipping and pound cake (see recipe below) sticks for drizzling.
-12 oz dark chocolate (can use a bar and chop up, I use a bag of Nestle morsels)
-1/2 cup half and half or whipping cream
-any variety of chopped nuts (optional- I like pecans)
Combine chocolate, cream and nuts in small slow cooker. Stir to combine. Cook on low for 30-60 minutes. Stir once or twice during cooking. Will keep for up to 2 hours on low.
Can be made in microwave or on stove top. If cooking using other methods melt chocolate and cream together, but do not boil.
5 Flavor Pound Cake
-2 Sticks Butter Softened
-1/2 Cup Crisco Shortening
-3 Cups Sugar
-5 Eggs Well Beaten
-3 Cups Flour
-1/2 Tsp. Baking Powder
-1 Tsp. Salt
-1 Cup Milk
-1 Tsp. each of vanilla, lemon, almond, coconut and butter flavor extracts.
Combine butter and Crisco. Add sugar and beat until fluffy. Add eggs; mix flour and baking powder and salt, alternately with milk. Add extracts. Pour into well greased and floured tube pan. Bake at 325 degrees for 1 and 1/2 hours. Let cool completely before you turn it out of the pan.