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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Foil Cooking Spicy Pistachio Chicken

Foil Cooking Spicy Pistachio Chicken

great for keeping in the flavor and its fast in prep time, toss it in oven and finito.

4 Fresh frozen boneless skinless chickent breasts
1 tbs unsalted butter, melted
1/4 tsp cayenne pepper
1/4 cup finely chopped pistachio nuts
1 tbs grated parmesan cheese
1 tbs finely chopped green onions

PREP: Preheat oven to 350*F. Prepare 4 pieces of foil large enough for each to hold 1 chicken breast. CLEAN: Wash hands. Place each breast on piece of foil. Brush chicken with melted butter and sprinkle with pepper.
Wrap foil around chicken.

COOK: Place foil packets on a cookie sheet; bake 35 min. Remove from oven; Open foil and sprinkle pistachio nuts over chicken. Leave foil open and return to oven. Bake about 5 min. or until internal juices of chicken run clear or meat thermometer reads 170*F at the breast thickest part.

SERVE: Remove chicken from foil and place on serving platter. Sprinkle chicken with parmesan cheese and green onion.
CHILL: Refrigerate leftovers immediately.

Makes 4 servings

Prep Time: 10 min.
Cook Time: 40 min.

Jumbo Party Sandwich

Thinly sliced roast beef, provolone cheese and olives are a sandwich classic—and a party
favorite.
1 1/2 pounds thinly sliced cooked lean roast beef
1/2 cup sour cream
1 tablespoon horseradish-style mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 round loaf white bread, unsliced (2 pounds)
1 clove garlic, minced
1/4 cup butter, softened
1 tablespoon snipped Italian parsley
1 teaspoon crushed dried basil
3 cups chopped lettuce
6 thin slices red onion, separated into rings
6 ounces fontinella or provolone cheese, sliced
1 red bell pepper, thinly sliced
1/4 cup sliced pitted ripe olives
Combine sour cream, mustard, salt and pepper; reserve.
Cut bread in half horizontally. Remove soft center of bread, leaving about a 1-inch- thick shell.
Mash garlic; combine with butter, parsley and basil. Spread cut sides of bread with herb butter.
To assemble, layer ingredients in the following order in bottom of loaf: lettuce, onion, cheese,
roast beef, sour cream dressing, red pepper slices and olives. Cover with top of loaf.
Cut into 8 wedges; serve immediately.
Makes 8 servings.

Favorite Recipes

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Add it now

Shrimp On The Barbie

For the grill master seafood lover you have to try this one.

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.

Marinated Steak Kabobs

We made these for the jabbermix 4th of July party. They were a big bang, nothing left but the skewers.
Next year we will have to make many more. we hope you enjoy these.

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
1 green zucchini, slice about 1/8" pieces
1 yellow zucchini, slice about 1/8" pieces
1pack of Fresh whole white mushrooms
2 medium Onions, quartered
2 medium Tomatoes, quartered(or use a pack of cherry tomatoes)
1 cup Apple Wood Chips
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables **(exclude mushrooms and zucchinis)***
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

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Crispy Peanut Butter Chicken

We tried to find a recipe for some peanut butter chicken that we ate at Chinese restaurant and just cannot find one like the one we had eaten so I put together this one and tried it and wallah! pretty close to what we had experienced. Hope you like it too.

1 egg, slightly beaten
1/3 c. Skippy creamy or chunk style peanut butter
1 tsp. salt
1/8 tsp. pepper
1/3 c. milk
4 chicken Breasts slice into strips
1 c. fine dry bread crumbs or use cornflakes
1/2 c. Mazola corn oil

Mix together egg, peanut butter, salt and pepper. Gradually add milk, beating with a fork to blend until paste like add in crumbs. Dip chicken in egg mixture; then dip strips in batter then place in heated frying pan or skillet. fry until golden crispy brown. Serves 4. (You may bake if you like at 375 degree oven for 45 minutes or until chicken is tender and crispy.)
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Recipes Kids Love

BAKED PIZZA SANDWICH


Yield: 6 servings
1 lb Lean Ground Beef
15 oz Tomato Sauce; 1 Cn, OR
15 oz Pizza Sauce; 1 Cn
1 ts Oregano Leaves
2 c Biscuit Baking Mix
1 ea Egg; Lg
2/3 c Milk
8 oz Cheese; *
2 oz Mushrooms;Sliced,Drained,1Cn
1/4 c Parmesan Cheese; Grated
* Use 1 8-oz package of sliced process American Or
mozzarella cheese.
~------------------------------------------------------
~----------------- Heat the oven to 400 degrees F.
Cook and stir the meat in a large skillet until brown.
Drain off the excess fat. Stir in half of the tomato
sauce and the oregano leaves into the meat mixture.
Heat to boiling then reduce the heat and simmer,
uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk.
Measure out 3/4 cup of the batter and set aside.
Spread the remaining batter in a greased baking pan 9
X 9 X 2-inches. Pour into the remaining tomato sauce
over the batter, spreading evenly. Layer 4 slices of
the cheese, the meat mixture, the mushrooms and the
remaining cheese on top of the batter and tomato
sauce. Spoon the reserved batter on the top of the
cheese. Sprinkle the batter top with the grated
Parmesan cheese and bake, uncovered, until it is
golden brown, 20 to 25 minutes. Cool for 5 minutes
before cutting into squares and serving.
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Ground Beef Jerky

1 lb Very lean ground beef
1 tb Worcestershire sauce
1 ts Curing salt; (optional, this contains nitrates and sugar; or subsitute
an equal amount of seasoned salt)
1 dash cayenne
Buy the leanest ground beef possible, or select a lean chuck roast and grind it or have it ground. Combine meat with remaining ingredients, mixing well.
Cut a piece of plastic wrap the size of your drying tray. Put seasoned
ground beef on plastic wrap and, using a moistened rolling pin,(or buy a jerky gun at a WalMart for about $13.00) roll ground beef to 1/8" thick, spreading meat over entire area of tray. A jerky press can be used instead. Follow manufacturer's directions. Place meat−covered plastic wrap on gray and dry at 140 F for 4 to 6 hours. Remove tray, plastic wrap−side up. Peel of wrap and discard. Roll paper towels over top with rolling pin to remove melted fat. Invert meat onto another tray, plastic wrap−side up. Peel of wrap and discard. Return meat to dehydrator and dry for another 4 to 6 hours. Top with paper towels and roll again to absorb
fat. Dry until jerky is hard and leathery. Cut into strips before storing.
Package airtight and store in refrigerator or freezer if possible. Use
within 6 months. Visit us at Jabbermix.com

Garlic Grilled Steaks

Garlic Grilled Steaks


Change it up with these great-tasting grilled garlic steaks.
"For a mouthwatering change of taste at your next barbecue,
take steak to new flavor heights by basting your choice of cuts
with a great garlicky blend that requires just minutes to fix. "
-- Taste of Home Test Kitchen
You Will Need
10 garlic gloves
1 1/2 tablespoons salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)
What to Do
1. In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and
pepper; mix well.
2. Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a
meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
3. Brush with garlic mixture during the last few minutes of cooking.
Serves: 4
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Chicken Gumbo or Chicken & Seafood Gumbo

If you never tried gumbo or if you have, you might want to try this great recipe for some Chicken Gumbo or Chicken and Seafood Gumbo.

The choice is yours!
But here's what you'll need:
2 fryers or hens
2 boxes frozen cut okra or 4 cups fresh sliced okra, chopped
2 large bell peppers, chopped
2 large onions, chopped
6 stalks celery, chopped
1 tablespoon parsley
1 tablespoon thyme
1 teaspoon marjoram
3 cloves garlic, minced
3/4 cup vegetable oil
3/4 cup flour
1--15.25 or 16 ounce can stewed tomatoes
1--10 ounce can Ro-Tel tomatoes
5 bay leaves
Salt and Pepper to taste
Boil and debone chicken; retain broth. Put vegetable oil and lour in skillet; mix and cook on low temperature until dark brown. Stir constantly, you're making a roux. Add chopped vegetables; cook until tender. Add mixture to large soup kettle. Add tomatoes, strained broth from chicken, and a little water. Simmer 1 to 2 hours. Add chicken meat and herbs/spices. Cook approximately 10 minutes. YOU MAY add seafood at this time; like shrimp, oysters, crab, etc. Serve over rice in a soup bowl.
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Hope you Enjoy.