Egg Foo Yung, Ham Fried Rice, Coconut Chicken Fingers - Linda Chipman

Egg Foo Yung

8 large eggs, beaten

1 cup thinly sliced celery

1 cup finely chopped onion

1 cup fresh bean sprouts

1/2 cup diced fresh mushrooms

1/3 cup of cooked crumbled ground beef

1/3 cup of cooked chicken

1/3 cup of cooked pork sausage

1 teas. salt

1/4 teas. pepper

To save time, I sauted the chicken, beef and sausage together instead of cooking it separately and it worked just fine. Put the eggs in a large bowl and stir slightly and then add everything else including the meat. Heat some oil in a large frying pan. Use 1/2 cup of the mixture at a time and pour in the frying pan like little pancakes. Four or five will fit at a time. Cook on medium heat until lightly brown and then turn over. Take out of oil and keep warm in a 9x13 pan while you are cooking the rest.

Sauce for the above:

4 teas. chicken bouillon or 4 bouillon cubes

3 cups of hot water

1 Tbsp. white sugar

4 Tbsp. soy sauce

12 Tbsp. cold water

3 TBsp. corn starch

Dissolve the boullion or cubes in the hot water. Stir in the sugar, soy, salt and pepper. Add the water to the corn starch and stir until smooth and then add to the water mixture. Bring to a boil and boil for just a few minutes until it thickens. Serve over the patties.

Coconut Chicken Fingers

12 chicken fingers

1-2 eggs

1 cup flour

1 cup sweetened coconut flakes

1 cup of seasoned bread crumbs

Stir the eggs. Mix the coconut and crumbs together.You will have three bowls: One for the egg one for the flour and one for the coconut/bread crumb mixture. Dredge each piece of chicken in the flour then the egg and then the coconut stuff. Place on a baking sheet that is covered with foil and sprayed with Pam. Bake in a 450 degree oven for about 15 minutes or until juices run clear. Don't over cook. Serve with sweet and sour sauce or ranch dressing.

Ham Fried Rice

4 eggs

1 green pepper diced

1 bunch of green onions diced

1 cup of celery thinly sliced

2 cups of finely chopped ham

4 cups of COLD or day old rice ( you can use either converted or sticky rice but I prefer the sticky rice

soy sauce to taste

In an electric frying pan or wok scramble the eggs in a little bit of oil and then take them out of the pan and set aside. Add a little more oil and saute the peppers, onions, celery and ham until tender. Add the rice and eggs back in and shake on soy sauce to taste. Turn to low and cook until heated through.

French Onion Soup - Linda Chipman

This is a recipe for onion lovers only but it is very delicious and easy to make. I love making soups in winter

3 medium yellow onions

2 medium red onions

10 green onions with tops

2 garlic cloves, minced

4 T. butter

4 cans of beef broth (14 1/2 oz.) each

2 cans of Campbells's Beef Consumme Soup

2 teas. Worcestershire sauce

1 teas. nutmeg

2 cups or more of Shredded Swiss Cheese

12 slices French bread (3/4 inch thick)

Slice all of the oniones 1/4 inch thick. In a large pan over medium heat, saute onions and garlic in butter for 15 minutes or until tender and golden. Add everything else except the cheese and bread. Bring to a boil then turn down to simmer for 30 minutes. Slice the bread and top with some of the grated cheese and put under the broiler on second shelf down until the cheese is melted.

Put some cheese in each individual bowl and pour soup over it. Serve with the cheese bread and dip it in the soup to eat.

SPEEDY RICE PUDDING - Linda Chipman

When fall gets here and things slow down a little it's time to try some new recipes. I tried this one yesterday and really liked it because it is so easy.

4 cups milk (I used whole)
1 egg, beaten
1 small package of vanilla pudding 3 oz. (the kind you cook)
1 cup uncooked instant rice
1/4 cup of raisins
nutmeg and cinnamon to shake on top

In a saucepan, combine milk, egg and dry pudding mix. Add rice and raisins. Bring to a boil over medium heat stirring constantly. Remove from heat and cool for 5 minutes. Pour into indivudual dishes or a serving bowl. Sprinkle with cinnamon and nutmeg as desired. This is good served warm with a dollop of cool whip or whipped cream. Enjoy

Easy Peach Cobbler - Linda Chipman

This is a recipe I like to make because you don't have to run to the store for anything and besides if you have some bottled peaches that are a little dark, you can use them up. If company comes unexpectedly, you can hurry and make this.

2 quarts peaches (not drained)
1/2 cup sugar
1 teas. amond flavoring optional ( I didn't have any and I couldn't taste any difference)
cinnamon to taste
2-3 Tbsp. corn starch mixed with a little cold water

Pour peaches with juice, sugar, flavoring and cinnamon in a large sauce pan and bring to a boil. Stir in the corn starch and water into the peach mixture aand cook until thickened. Pour this into a 9x13 pan.

Mix together:
2 cups flour
2 T. sugar
1 T. baking powder
1 teas. salt
6 T. shortening

Mix together and cut the shortening in. Add 1/2 cup of milk or more. (I like the batter to be a little thin.) Drop on top of peach mixture and spread around. Bake @ 350 degrees until golden on top. Serve with whipped, cream or ice cream or cool whip while warm. You may half this recipe but put it in a 8x8 pan.