The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins. Don’t overcook the vegetables as they will become more tender when the dish is reheated in the microwave.

Serves 4

8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch

Combine beef with next 6 ingredients to make marinade. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes, drain. Rinse under cold water to cool.
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1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
6 (1/2-inch thick) pork chops
1/4 cup vegetable oil
2 medium-size cooking apples
2 cups apple juice, divided
3 tablespoons brown sugar
1/2 teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl, dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13×9x2 inch baking dish.

Core unpeeled apples and cut into rings, place on chops. Pour 1-1/2 cups apple juice over apples. Combine sugar and allspice, sprinkle over apples. Bake, uncovered, at 325°F. for 1 hour or until chops are tender.
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6 Boneless, skinless chicken breast halves (about 1 1/2 pounds)
1/3 cup All-purpose flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Oil
1 large Onion, sliced and separated into rings
1 large Green pepper, cut into strips
1/2 lb Fresh mushrooms, sliced
2 Cloves garlic, minced
3 can Italian tomatoes (14 1/2 Oz, each), undrained
1 tsp Dried oregano leaves
1/2 tsp Dried basil leaves
Hot cooked spaghetti

Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. (more…)

4 cups flour
1 cup butter (or margarine)
3/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking soda
1/2 teaspoon salt

Work the butter into the flour with a pastry cutter or fork. Next, stir the vinegar, baking soda, and salt into the milk, and add this to the butter-flour mixture.

Form the dough into a ball. Roll out very thin. Lightly score the dough in the size of the cracker you desire. (Sometimes I make squares, sometimes diamonds. I think you could cut out the crackers with cookie cutters for special occasions, but you will have a lot of waste unless you gather up the fragments and re-roll and re-cut them.)

Now bake the crackers at 375F for about 10 to 15 minutes or until crisp. The crackers should not get too brown, just a sprinkling of brown on top.

Something simple for them to do over the holidays…

Serves 4

Ingredients:
4 ounces small pieces milk chocolate
4 ounces butter
2 each eggs
1/4 cup sugar
2 teaspoons flour

Preparation: Melt the chocolate and the butter together in the microwave, stirring in short intervals. Blend the eggs and sugar together thoroughly and add the flour.
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2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners’ sugar
2/3 cup graham cracker crumbs
30 mini (1 3/4 by 1 1/4 inch) paper cups

In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
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3 egg yolks
2/3 cup melted butter (unsalted)
1 Tbsp dried tarragon
1/4 cup dry white wine or white wine vinegar with tarragon
1/4 cup dry vermouth
1/2 chopped shallot
White pepper
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2 pounds ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoons chopped chives
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1 ounce salt pork
2 ounces lean cured ham (washed and diced)
1 tablespoon lard or vegetable oil
1 green pepper, seeded and chopped
3 sweet chile peppers, seeded and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon whole dried oregano
1 teaspoon salt (more…)

Makes 12 potato balls

2 pounds potatoes, peeled and quartered
2 quarts (8 cups) water
1 1/2 tablespoons salt
2 ounces (4 tablespoons) butter
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon cornstarch

1/4 of recipe for Basic Meat Filling (recipe follows)
Cornstarch (to coat balls)
Lard or vegetable oil (for deep frying)
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