ORIENTAL GINGER NOODLES

I always enjoy oriental noodles when I have them at a Restaurant. So, I had to develop a good recipe so that I could prepare them at home. I use thin spaghetti, but you can use the sauce with your favorite oriental noodles. Try it, and let me know how you like it!



ORIENTAL GINGER NOODLES:



8 ounces Thin Spaghetti

1/4 cup rice vinegar

3 - 4 green onion, sliced

2 tablespoons low-sodium soy sauce

1 - 2 tablespoon freshly grated ginger

4 tablespoons honey

1 teaspoon chili paste

2 teaspoons sesame oil

1 teaspoon toasted sesame seeds (optional)

Cook spaghetti according to package directions al dente...Drain, set aside

Whisk all the rest of ingredients in a small bowl. In a large serving bowl, place the hot cooked spaghetti, add all of the sauce mixture and toss to coat.

"TUNA CONES" FOR KIDS OF ALL ,AGES

This recipe was always wanted at my cooking classes for kids....When we prepared these it seemed that Kids of All Ages enjoyed them.. The mothers seemed to love the idea of thier children being able to eat these on the run...."TUNA SALAD IS NOT JUST FOR BREAD ANYMORE"...:)







"TUNA CONES" FOR KIDS OF ALL AGES







1 LARGE CAN OF ALBACORE TUNA



1/4 - 1/2 CUP MIRACLE WHIP OR MAYO



1 DILL PICKLE CHOPPED OR 1 TABLESPOON SWEET PICKLE RELISH



4 PITTED BLACK OLIVES



4 FLAT-BOTTOMED ICE CREAM CONES







DRAIN THE TUNA...IN BOWL COMBINE TUNA MIRACLE WHIP (OR MAYO). CHOPPED PICKLES AND STIR INTO TUNA....WITH AN ICE CREAM SCOOP FILL THE CONES.



TOP WITH BLACK OLIVES

MOMS' "BRACIOLE"

MY MOM WOULD MAKE THIS OFTEN.....MY AUNT RAE, WAS THE FIRST ONE IN THE FAMILY TO MAKE LITTLE BRACIOLES', WHICH WE ALL LOVED TOO.....


THIS RECIPE IS FOR ONE LARGE BRACIOLE. BUT, IF YOU PREFER, YOU CAN MAKE LITTLE ONES TOO!!!!!!!!





MOM'S BRACIOLE:





1 1/2 POUNDS FLANK STEAK OR ROUND STEAK


1/2 CUP DRIED ITALIAN STYLE BREAD CRUMBS


2 GARLIC CLOVES, MINCED


2/3 CUP GRATED PECORINO ROMANO CHEESE


1/3 CUP PROVOLONE (OPTIONAL)


2 TABLESPOONS CHOPPED ITALIAN PARSLEY LEAVES


4 TABLESPOONS OIL


1 TABLESPOON RAISINS (OPTIONAL)


1 TABLESPOON PINE NUTS (OPTIONAL)


SALT AND PEPPER TO TASTE


3 1/4 CUPS YOUR FAVORITE SAUCE/GRAVY





PLACE THE FLANK STEAK ON A PIECE OF PARCHMENT OR WAXED PAPER AND POUND THE MEAT WITH A PAN OR MALLET TO FLATTEN IT......SALT AND PEPPER TO TASTE,


THEN LAYER ALL THE NECESSARY INGREDIENTS OVER THE MEAT, AND ALSO THE OPTIONAL INGREDIENTS YOU WOULD LIKE.,,,,,,,,DRIZZLE WITH 2 TABLESPOONS OF OLIVE OIL. STARTING AT 1 SHORT END, ROLL UP THE STEAK AS FOR A JELLY ROLL TO ENCLOSE THE FILLING COMPLETELY. USING BUTCHER'S TWINE, TIE THE STEAK ROLL TO SECURE....OR YOU CAN USE TOOTHPICKS TO SECURE ROLL.





PREHEAT THE OVEN TO 350 DEGREES





HEAT THE REMAINING 2 TABLESPOONS OF OIL IN A SKILLET AND ADD THE BRACIOLE AND COOK UNTIL BROWNED ON ALL SIDES. ABOUT 8-10 MINUTES. PLACE IN A ROASTING PAN, LARGE ENOUGH TO HOLD MEAT AND SAUCE....COVER THE BRACIOLE WITH THE MARINARA SAUCE AND BAKE UNTIL TENDER...BASTING EVERY 30 MINS. COOKING TIME SHOULD BE ABOUT 1 1/2 HOURS.





REMOVE THE BRACIOLE FROM THE SAUCE. USING A LARGE SHARPE KNIFE, REMOVE THE TWINE AND CUT DIAGONALLY INTO 1 INCH SLICES....SPOON SAUCE OVER AND SERVE.....GREAT WITH YOUR FAVORITE PASTA........(MIGHT WANT TO MAKE MORE SAUCE FOR PASTA).....NOW...THAT'S ITALIAN!!!!!!!


(I HAVE KNOWN SOME TO ALSO ADD SLICED HARD BOILED EGGS TO THE FILLING)

CHICAGO STYLE CHICKEN VESUVIO

THIS RECIPE WAS REQUESTED BY NANCY.........OMG......THIS IS ONE OF MY FAVORITES.......I CAN STILL SMELL IT ROASTING IN THE OVEN AS A CHILD....I HAVE MADE IT ALL OF MY MARRIED LIFE AND NEVER GET TIRED OF IT.....MY DEAR MOM ALWAYS MADE IT WITH PEAS....BUT YOU CAN SUBSTITUTE THE PEAS FOR THAWED ATRICHOKE HEARTS OR EVEN LIMA BEANS....I SOMETIMES EVEN ADD LINKS OF SAUTED GOOD ITALIAN SAUSAGE AND IT JUST ADDS TO THE FLAVOR OF IT ALL..... CHICAGO STYLE CHICKEN VESUVIO: 4 - 8 OUNCES FROZEN PEAS, THAWED (OR ARTICHOKE HEARTS OR LIMA BEANS) 1 CHICKEN CUT-UP 1 TEASPOON SALT 1/2 TEASPOON PEPPER (MORE IF YOU WOULD LIKE) 2 TEASPOONS OREGANO 2 TEASPOONS GRANULATED GARLIC 1 1/2 POUNDS OF RUSSET BAKING POTATOES 6 TABLESPOONS OLIVE OIL 2 -3 CLOVES OF GARLIC, WHOLE 1 CUP DRY WHITE WINE (PLUS 1/2 CUP OF CHICKEN BROTH OPTIONAL) 1 TABLESPOON FRESH CHOPPED PARSLEY SEASON THE CHICKEN PIECES WELL WITH SALT, PEPPER, GRANULATED GARLIC AND OREGANO. PEEL THE POTAOTES AND CUT INTO QUARTERS. WARM THE OIL IN A LARGE SKILLET , ADD THE GARLIC CLOVES AND COOK A MINUTE OR TWO JUST TO RELEASE THE FLAVOR.....ADD THE CHICKEN AND COOK ON BOTH SIDES UNTIL GOLDEN BROWN , ABOUT 10 MINUTES.....TRANSFER THE CHICKEN TO A BOWL, AND COOK THE POTATOES IN THE SAME SKILLET UNTIL THEY ARE LIGHTLY GOLDEN BROWN, STIRRING OCCASIONALLY. REMOVE THE POTATOES, AND THEN DEGLAZE THE PAN WITH THE WINE...(AT THIS POINT IF YOU WANT YOU CAN ADD 1/2 CUP OF CHICKEN BROTH).PLACE THE CHICKEN AND POTATOES IN A ROASTING PAN AND POUR THE DEGLAZED WINE SAUCE. OVER THE CHICKEN AND POTATOES.......PLACE IN THE OVEN FOR 20 MINUTES.... STIR IN THE PEAS (ARTICHOKE HEARTS) AND COOK IN THE OVEN FOR ANOTHER 10 -15 MINUTES.....COOKING TIME WILL BE ACCORDING TO THE SIZE OF YOUR CHICKEN PEICES..............PLACE ON A PLATTER WITH POTATOES SURROUNDING THE CHICKEN AND GARNISH WITH PARSLEY........

VALENTINE STRAWBERRY CREAM PIES

MY HUSBAND BILL LOVES STRAWBERRIES......AND HE LOVES OREO COOKIES...SO I HAVE COMBINED THE TWO AND IT TURNED OUT TO BE A GREAT DESSERT YOU CAN SERVE YEAR ROUND......WHEN I SERVE IT FOR VALENTINES DAY, I MAKE IT EXTRA SPECIAL AND PLACE A CHOCOLATE COVERED STRAWBERRY ON EACH SLICE...JUST ANOTHER WAY TO SHOW YOUR LOVE!!!!!!!!.....BEST OF ALL THIS MAKES 2 PIES!!!

MY VALENTINE DAY STRAWBERRY CREAM PIES:
(BUT ENJOY IT YEAR ROUND)

1 CUP SUGAR
1 (8 oz.) PACKAGE CREAM CHEESE, SOFTENED
1 TEASPOON VANILLA
4 CUPS CHOPPED STRAWBERRIES
1 (12 OZ.) FROZEN COOL WHIP THAWED
1/2 CUP CHOPPED PECANS, TOASTED
2 OREO CHOCOLATE READY-MADE CRUSTS (9 INCHES)
CHOCOLATE COVERED STRAWBERRIES OR CHOCOLATE CURLS, OPTIONAL

BEAT THE CREAM CHEESE, VANILLA AND SUGAR IN A LARGE MIXING BOWL UNTIL SMOOTH. BEAT IN THE STRAWBERRIES AND THEN FOLD IN THE COOL WHIP AND TOASTED PECANS. POUR MIXTURE INTO CRUSTS....COVER AND FREEZE FOR AT LEAST 4 HOURS, OR UNTIL FIRM. WHEN READY TO SERVE, REMOVE FROM FREEZER ABOUT 15 MINS. BEFORE SERVING.......GARNISH WITH THE CHOCOLATE COVERED STRAWBERRIES, OR CHOCOLATE CURLS.....YIELDS 2 PIES.......