Fried Rice

4 cups of cooked rice (day old is the best)
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions

Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.

Garlic Roasted Potatoes

2 lbs red potatoes
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil

Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.

Au Gratin Potatoes

2 lbs potatoes (about 6 medium)
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika

Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.

Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.

Gooey Carmel Corn

1 c butter
2 c brown sugar
1 1/2 c Karo syrup
1 t salt

Bring to a boil. Cook for 5 minutes, NO LONGER.

Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.

Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.

Poppyseed Bread

BREAD
3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 1/2 c sugar
1 1/2 c milk
1 1/8 c oil
1 1/2 T poppy seeds
3 eggs
1 1/2 t vanilla
1 1/2 t almond extract

Blend all ingredients and beat 2 minutes. Grease and flour 3 medium loaf pans. Bake at 350 for 50 minutes. While still hot, pour on glaze.

GLAZE
3/4 c sugar
1/4 c orange juice
1/2 t vanilla
1/2 t almond extract
2 T melted butter

Macaroni Grill Bread

1 T yeast
1 T sugar
1 c warm water
2 1/2 c flour
1 t salt
1 T rosemary
2 T butter
coarse salt

Place yeast, sugar, and water in a large bowl and allow mixture to become bubbly. Mix 2 cups of flour and the salt. Add the rosemary. Knead until smooth and elastic. Add more flour if necessary. Place dough in a greased bowl and cover with a towel. Let dough rise in a warm place for 1 hour until doubled. Punch down dough and divide in half. Let dough rest about 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into small rounded oval loaves. Melt butter and brush over the top of the loaves. Let loaves rise again until doubled, about 45 min. Preheat oven to 375. Lightly sprinkle coarse salt over the loaves and bake until lightly browned 20-25 minutes. Good dipped in olive oil and balsamic vinegar

Parmesan Pea Risotto

2 t olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
1 1/2 c uncooked arborio rice
5 c chicken broth
2 bay leaves
1 c frozen peas
1/4 c parsley, fresh, chopped or 2 T dry parsley
4 T grated Parmesan cheese
2 T butter
1/8 t salt
1/8 t pepper

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 2 minutes. Add rice and cook until translucent, stirring constantly. Add 1 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1 cup at a time, waiting until liquid is absorbed before adding the next cup. Remove bay leaves. Fold in peas and cook until hot. Remove from heat, fold in parsley, Parmesan cheese, and butter. Season to taste with salt and pepper.

Eggrolls

1/2 lb of sausage
1/2 head of Chinese cabbage
2 T minced ginger
3 cloves minced garlic
eggroll wrappers

Cook sausage. Add chopped cabbage, ginger, and garlic. Roll into eggroll wrappers. Fry in oil about 2 inches deep. Serve with sweet n sour sauce.

Sweet n Sour Sauce
1/4 c white vinegar
1/4 c pineapple juice
3 T packed brown sugar
1 1/2 T ketchup
2 t water
2 t cornstarch

Combine white vinegar, pineapple juice, brown sugar, and ketchup. Mix cornstarch and water, and add to vinegar mixture. Microwave until thickened.

Cider Sauce

1/2 c sugar
2 T cornstarch
1/4 t cinnamon
1/4 t nutmeg
2 c apple juice
2 t lemon juice
1/4 c butter

Mix sugar, cornstarch, cinnamon, and nutmeg; stir in apple juice and lemon juice. Cook stirring constantly. Boil and stir 1 min. Add butter. Good over waffles.