Albondigas Soup      
Ingredients:
3/4 c cooked rice
1 large onion diced finely
1 lb. ground turkey
1 egg
1 t. ground cumin
1 t. oregano 
3 garlic clove minced
1 zucchini chopped large		 2 carrots chopped large
1 c  cubed potato
2 tomatoes diced or 1 c.grape tomatoes
6-8 C. chicken stock
1/2 c chopped Cilantro
Salt n pepper & dill to taste		    
         
Method:
Saute the onion for 5 minutes. In a mixing bowl combine beef, pork, 1/2 of the onion, egg, rice, cumin and oregano. Salt and pepper to taste.
Mix well and form into 1 inch balls. In a 4 quart pan, saute the garlic, zucchini, carrots and tomatoes. Add the rest of the onions. Cook for 5 minutes. Add the chicken broth and bring to a boil.

Carefully drop in the meatballs. Reduce the soup to a simmer and cook for 45 minutes. Add fresh cilantro to bowls.
Serve with steamed corn tortillas. 		 
         
 
 
 




back
     
Eggplant Shu Mai Dumplings
  Ingredients:
2 teaspoons canola oil
4 cloves garlic minced
2 teaspoons fresh ginger minced
1 lb. eggplant peeled and chopped
1 low sodium soy sauce
2 tablespoons black bean sauce
1 teaspoon sesame oil
4 tablespoons cilantro minced
cornstarch for dusting
24 Gyoza wrappers
Chili sauce for dipping		  
   
   

Method:
Heat oil over med. heat in wok or skillet. Add ginger, garlic and cook for 1 min. Add eggplant and stir fry over high heat for 4-5 min.
until very soft. Add water if needed.
Add soy sauce, bean sauce, sesame oil, cilantro. Cook stiring until thick about 1 min.
Let cool. Dust baking sheet w/ cornstarch.. Arrange several gyoza wrappers on work surface. Fill 2 tsp.
in the center of each. Pull up sides into pleats and plop onto baking sheet, flattening bottoms. Cover tightly w/ platic and chill.
To cook dumplings, steam in steamer on plastic wrap or wax paper for approx. 8 min. Serves 6-12.


Per serving: 13 Calories; 1g Fat (43% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 97mg Sodium

 

  
 
     
Fried Chicken Curry Wontons
  Ingredients:
1 lb. ground chicken
2 green onion chopped
1/2 teaspoon garlic salt
vegetable oil
2 tablespoons waterchestnuts minced
1 teaspoon ginger ground
  
1 16 oz. won-ton wrappers
2 cloves garlic
pepper
1 egg lightly beaten
3 teaspoons curry powder
  
 

Method:
Combine the chicken, water chestnuts, garlic, onions, ginger, curry, pepper and salt, mixing well. Unwrap wonton
skins and cover with damp paper towels to keep skins from drying out. Place one wonton skin on work surfacewith one point facing up.
Place 1 heaping teaspoon of filling in center of skin. Fold bottom point over center of filling. Roll toward top point, then fold sides to the back.
Seal seams with egg.

Place the wontons on a baking sheet; cover with damp paper towels. Put in a large heavy pan, heat 3 inches
of oil to 360 degrees over medium high heat. Fry the wonton 3 or 4 at a time, until golden brown.
Drain on paper towels. Serve warm or at room temperature with M om's Sweet N Sour Sauce. Yield: 50 wontons.

 

                 

Not as pictured. It will be creamy.
 
         
Hungarian Cucumber Salad
  Ingredients:
2 cucumbers peeled and sliced
pinch season salt
1/2 italian onion thinly sliced
1/2 cup white vinegar
1/4 cup water

4 teaspoons sugar
1/8 teaspoon hungarian paprika
1/4 teaspoon dill
dollop sour cream
  
 

Method:
Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.

In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.

    
 
       
               
 
         
Vampire Bloody Mary    
  Ingredients:
2 dashes tabasco sauce
2 dashes bitters
15 dashes worcestershire sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon garlic finely chopped
10 dashes salt
1/4 whole lime juice squeezed
1/4 whole lemon juice squeezed
1 1/2 ounces Vodka
6 oz. tomato juice
 

Method:
Mix together. Serve over ice with a celery stick.

  
 
 
 
 
 
             
       
 
         
Kentucky Mint Juleps    
  Ingredients:
4 c. water
2 c. sugar
4 c. loosely packed fresh mint leaves, chopped
4 c. bourbon
Crushed ice
Fresh mint leaves
 

Method:
Combine water and sugar in a medium saucepan; bring to a boil. Reduce heat to medium and cook for 10 minutes. Reduce heat to low, add chopped mint leaves and simmer 30 minutes. Let syrup stand at room temperature overnight. Strain. Fill julep cups with crushed ice. Combine bourbon and mint syrup; pour over ice. Garnish with mint. Yields 7 1/2 cups.k.