Szechuan Pasta Salad

Szechuan Pasta Salad Ingredients:
2 packs Angel hair pasta
1/2 lb. Turkey
2 Red bell peppers
2 medium Carrots
1 can Water chestnuts
6 Green onions
1 cup Miniature corn on the cob
1/4 lb. Snow peas
1 bunch Cilantro
4 tablespoons Toasted sesame seeds
DRESSING:
2 cups Mayonaise
3/4 cup Soy sauce
2 tablespoons Szechwan hot oil
1/4 cup Sesame oil
1 tablespoon Dijon mustard
2 Garlic cloves

Method:
1. Cook angel hair pasta al dente.
2. Dice turkey, bell pepper and peeled carrots.
3. Drain and slice water chestnuts.
4. Remove stems from cilantro and use the leaves only save a little for the
garnish.
5. Chop green onions.
6. Slice the cobletts.
7. Slice the snow peas on a diagonal into thin strips.
8. Toast the sesame seeds and reserve 1 TBSP. for the garnish.
9. Toss ingredients together.
10. Combine all dressing ingredients in food processor.
11. Add to salad and toss.
12. Garnish with toasted sesame seeds and cilantro.

Snickers Fudge

Guaranteed for the snickers lover or just the chocolate lovers
This is a great recipe and will go over great with the family and friends.

Bottom Layer
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto
the bottom of a lightly greased 13 X 9−inch pan. Refrigerate until set.
Filling
1/4 cup butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups Marshmallow Cream
1/4 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
Melt butter in a heavy saucepan over medium−high heat. Add sugar and milk. Bring to a boil; boil and
stir for 5 min. Remove from heat; stir in the Marshmallow Cream, peanut butter and vanilla
extract. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel Layer
1 (14 ounce) package caramels
1/4 cup whipping cream
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over
the filling. Refrigerate until set.
Icing
1 cup (6 ounce) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In a saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over
the caramel layer. Refrigerate for at least 1 hour.
Cut into 1−inch squares. Store in the refrigerator.
Yields 8 dozen.

Lobster Rolls

A lobster roll
consists of lobster salad spread on
a bun (usually a hot dog bun) that
is then broiled. The bun is quite
important. A commercial hot dog
bun appears to be the ideal casing,
being soft enough to prevent
the filling from squirting out from
the end opposite the bite and
bland enough to allow the delicate
flavor of lobster meat to shine
through.

Servings(8)

3 cups [720 mL] cooked lobster meat
1 cup [240 mL] mayonnaise
1⁄2 cup [120 mL] celery, strings removed, peeled, and very finely diced
1 garlic clove, finely minced
2 tablespoons [30 mL] fresh basil leaves chiffonade
1 tablespoon [15 mL] fresh parsley, finely chopped
1⁄4 cup [60 mL] scallions, finely sliced
Tabasco to taste
Fresh lemon juice to taste
Salt and pepper to taste
4 hamburger buns, preferably homemade
Butter, for grilling
Lemon wedges, for garnish
A D V A N C E P R E PA R AT I O N
1. Mix the lobster meat with the mayonnaise, celery, garlic, basil,
parsley, and scallions.
2. Season to taste with Tabasco, lemon juice, and salt and
pepper. Allow to stand, refrigerated, for at least 4 hours or
overnight.
C O O K I N G M E T H O D
3. Spread the hamburger bun halves with butter and grill until
toasted.
4. Spread 1⁄3 to 1⁄2 cup [80 to 120 mL] of lobster salad on
each bun half and broil under a salamander or broiler until
browned.

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DEEP FRIED DOUGH STICKS

Chinese Deep Fried Dough Sticks
Makes: 15 Servings
3 ½ cups (500 g) flour, sifted
4 cups (1000 ml) vegetable oil for deep- frying
1 tsp salt, or to taste
½ oz (15 g) alum
1/4 oz (7 g) baking soda
1. Dissolve the salt, baking soda and alum in 11 oz (325 ml) of water.
2. Mix the water and flour to form dough.
3. Let stand for 15 minutes, then dampen your hands and knead until the dough is smooth and
elastic.
4. Place the dough on an oiled surface and roll into a long strip.
5. Cut into 30 short strips of about 1 oz in weight.
6. Press 2 strips together and roll them lengthwise.
7. Pull the batter sticks until they are 10 inches long.
8. Heat the oil to 400 F (205 C), or until a piece of day-old bread browns in about 30 seconds.
9. Add the dough sticks, a few at a time, and deep fry, stirring constantly, until brown.
10. Drain well and serve warm with milk or bean milk.

Easy Taco Salad

For a quick and tasteful meal we invite you to try the taco salad recipe below. Enjoy!

Taco Salad

1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix
Brown the beef, drain, season with chili powder and set aside to
cool.
Prepare the dressing by whisking the Miracle Whip, ketchup and
taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce,
tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the
crushed chips, dressing and cooled ground beef. Mix well, cover
and refrigerate.
Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.

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