Asian Beef Skewers

"Ginger flavored beef skewers are excellent as an appetizer as well as an entree."

Ingredients:

    3 tablespoons hoisin sauce

    3 tablespoons sherry

    1/4 cup soy sauce

    1 teaspoon barbeque sauce

    2 green onions, chopped 

    2 cloves garlic, minced

    1 tablespoon minced fresh ginger root

    1 1/2 pounds flank steak skewers

• PREP
  30 mins
• COOK
  6 mins
• READY IN
  2 hrs 40 mins     

    Directions:

    1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.

   2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

   3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.

  4.  Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

 

Thai hot and sour soup

"Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!"

    Ingredients:

     3 cups chicken stock

    1 tablespoon tom yum paste

    1/2 clove garlic, finely chopped

    3 stalks lemon grass, chopped

    2 kaffir lime leaves

    2 skinless, boneless chicken breast halves - shredded
   
    4 ounces fresh mushrooms, thinly sliced

    1 tablespoon fish sauce

    1 tablespoon lime juice

    1 teaspoon chopped green chile pepper

    1 bunch fresh coriander, chopped

    1 sprig fresh basil, chopped

• PREP
  10 mins
• COOK
  15 mins
• READY IN
  25 mins 

 Directions
  1.  In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.

   2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Footnotes:

    Note:    Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

Peanut Butter Noodles

''This is kid friendly with an Asian twist. Can also be made with spaghetti pasta."

 1. 1/2 cup chicken broth   

  2. 1/2 tablespoons minced fresh ginger root

  3. 3 tablespoons soy sauce

  4. 3 tablespoons peanut butter

  5. 1/2 tablespoons honey
 

   6.   2 teaspoons hot chile paste (optional)

  7.  3 cloves garlic, minced

  8.  8 ounces Udon noodles

  9. 1/4 cup chopped green onions

  10.  1/4 cup chopped peanuts

• PREP
  15 mins
• COOK
  10 mins
• READY IN
  25 mins

 1. Bring a large pot of water to a boil. Add noodles and cook      until tender according to package directions. Drain.

  2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

    

Angel Food Cake with Strawberry Rhubarb Jam & cream

1 cups sifted powdered sugar whites of 12 large eggs
1 1/2 tsp cream of tartar

1/4 tsp salt
1Tbsp vanilla
1/2 tsp almond extract
1 cup granulated sugar

Preheat oven to 375 degrees. Sift flour & powdered sugar together  3 times. set aside. At low speed, star beating egg whites. add cream of tartar, salt, vanilla, & almond extract. Turn  to medium & add sugar, 2 tablespoons at a time. Beat to stiff peak. turn to low & add powdered sugar mixture, 1/4 cup at a time. When all added fold mixture with wire whisk until all mixture is completely blended. put in cake pan on lowest rack of oven. Bake 30 minutes  at  375 degrees. invert pan t cool. If desired, top with strawberry rhubarb jam & whipped cream (mix heavy cream with sugar & whip stiff peaks).