mmm mmm more Yummy!

VEGETABLE FETTUCINI Submitted by: Allison Matthews Ingredients: 16 oz. fettucini 1/2 cup butter 8 oz. sour cream 16 oz. heavy cream 16 oz. frozen broccoli 4-6 carrots cut in thin rounds 1/2 cup parmesan cheese 1/4-1/3 cup butter to saute vegetables Procedure: Cook and drain noodles. Saute frozen broccoli and carrots in butter. Cook 15 min or until done. Separate some noodles, toss vegetables with noodles. In sauce pan, melt 1/2 cup butter, add sour cream and heavy cream. Stir until well blended. Stir constantly on medium heat. Mix remaining noodles. Pour sauce over noodles. ----------------------------- CHICKEN ENCHILADAS CASSEROLE Submitted by: Kimberly Waite Ingredients: 4 chicken breasts, cooked and shreaded. 12 corn tortillas 1 can cream of mushroom soup 1 can green chili enchilada sauce 2 cups sheaded chedder cheese Procedure: Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. Spray a 9X13" pan with cooking spray. Place 6 tortillas in pan. Ad 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Serve with sour cream, olives, lettuce and tomatoes. Serves 6-8. ----------------------------- SWEET AND SOUR CHICKEN Submitted by: Jennifer Pearson Ingredients: 4-8 skinned, deboned chicken breast halves 1 egg, beaten cornstarch vegetable oil (or Pam) to fry in. Sauce: 3/4 cups sugar 4 Tbs. ketchup. 1/2 cup vinegar 1 Tbs. soy sauce 1/2 tsp. garlic powder. Procedure: Mix all the ingredients for sauce together. Dip chicken breast in egg, roll in cornstarch. Fry in oil (or Pam) until just browned. Place chicken in a shallow baking pan. Pour the sauce over it and bake uncovered at 325 degrees F. for one hour. Turn chicken ever 15 min. Serve with rice! ----------------------------- LEMON CHICKEN Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 3 lb chicken brests, boned 1 tablespoon sherry 1 tablespoon soy sauce 1 1/2 salt 2 eggs 1/4 cup cornstarch 1/2 teaspoon baking powder 2 cups salad oil for frying 1/3 cup sugar 1 tablespoon cornstarch 1 cup chicken broth 1 tablespoon lemon juice 1 lemon 2 tablespoons salad oil Procedure: In large bowl, comine the chicken with the sherry, soy sauce and 1/2 teaspoon of the salt; let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooht batter. In wok or large skillet, heat the 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into 1 1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or skillet, heat the two tablespoons oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly, until sauce is clear. Pour over chicken. Makes six servings. ----------------------------- PICKLED VEGETABLES Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 3 large turnips 1 medium carrot 1 medium green pepper 2 tablespoons salt 2/3 cup sugar 1/2 cup vinegar Procedure: Pare turnips and carrot; cut into lengthwise halves, then cut crosswise slices 1/8 inch thick. Cut green pepper into 1 1/2 X 1/4 inch strips. Mix vegetables with salt; let stand 1 hour. Rince and squeeze out as much liquid as possible. Pack into quart jar. In small saucepan, cook sugar and vinegar until sugar dissolves; cool. Pour over vegetables. Refrigerate several days before serving. Serve with Sweet and Sour Spareribs. Makes one quart. ----------------------------- GON LO MEIN Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 3 pkgs (10 oz. size) ready to eat chow mein noodles 3/4 cup oyster sauce 2 tablespoons sesame oil 8 dried mushrooms (soaked) 6 green onions, chopped 1 pkg (12 oz) bean sprouts 4 stalks celery, slivered 1/2 cup Chinese peas, sliced 1 pkg (12 oz) green beans, sliced 1/2 teaspoon salt 1/2 teaspoon monosodium glutamate 3/4 lb char siu, thinly sliced Procedure: Place noodles in a 13 X 9 X 2 inch baking pan. Sprinkle noodles with 1/4 cup of the oyster sauce and 1 tablespoon of the sasame oil; heat in electric oven at 250 degrees F. for 10 minutes. Remove stems from mushrooms; slice caps. In a wok or skillet, heat remaining tablespoon oil. Add mushrooms and other vegetables; stir-fry for 2 minutes. Season with salt, monosodium glutamate and the remaining 1/2 cup oyster sauce. Mix char siu with the vegetables. Stir in noodles and toss gently. Makes 12 servings. ----------------------------- SWEET SOUR SPARERIBS Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company Ingredients: 2 lb. spareribs 1 tablespoon soy sauce 2 tablespoons flour 3 tablespoons salad oil 1 clove garlic, crushed 1 small piece ginger root, crushed 2/3 cup vinegar 1 1/2 cups water 1 cup light brown sugar 2 teaspoons salt Procedure: Have butcher cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix ggently. In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain off fat. Add remaining ingredients; simmer 45 minutes. Serve with Pickled Vegetables. Makes 6 servings. ----------------------------- MANGO BREAD Submitted by: Mischele Hicks Organization: BYU Ingredients: 2 cups flour 2 tsp. baking soda 1 tsp. salt 1 cup sugar 1 tsp. cinnamon 1/2 cup raisins 3/4 cup vegetable oil 3 eggs 2 chopped ripe mangos 1 tsp. vanilla extract Procedure: Mix all ingredients well. Pour into greased pan. Bake at 325 degrees F. for one hour. Cool for 20 minutes. ----------------------------- JIN DUI Submitted by: Nancy Linn Organization: Dept. of Psychology, Univ. of Illinois, Urbana Ingredients: 1 pkg. 15.5 oz Lee Cheung Woo rice powder (orange package) 1 pkg. 17.6 oz Peacock Brand glutinous rice flour (white package with red lettering on one side & blue lettering on the other side) 1 1/2 c. sugar 1 cup water 1 1/2 t. whiskey (or other hard liquor) optional: vinegar can be added for extra crispiness Procedure: Combine sugar, water, & whiskey. Empty packages of the rice flour in a large mixing bowl & add combined liquid a little at a time. Mix by hand, DO NOT KNEAD because it will turn out tough if you do. Mixture should be crumbly but hold together when squeezed. More water can be added when needed (depends on the humidity of the day). Roll into logs the size of large cucumbers. Break off pieces about 1 1/2 inches in diameter, make into bowl shapes. Stuff with filling & roll into balls so that no seams or stuffing shows. Roll in sesame seeds & squeeze so that the sesame seeds don't fall off before frying. Fry in hot oil. Test oil by sticking a wooden/bamboo chopstick in the oil if tiny bubbles rise quickly around the chopstick, its hot enough. Roll the raw jin dui so that it touches oil on all sides before putting in the next one. Press the jin dui gently with your wire ladle to shape the jin dui. When the sheen of oil disappears quickly on the top of the jin dui, it is ready. The color should be a dark golden brown. Variations: Canned yams can be added to the rice flour. Mix the yams first into the rice flour, than add the liquid. Fillings: Black bean sugar, bean paste, lotus paste, coconut, char siu, dried shrimp mixture, (1/3 lb candied melon & 7 oz coconut), etc. Be sure to fry the salty jin dui last so that it doesn't give the others a bad taste. Makes 36 jin dui. ----------------------------- CHINESE PRETZELS (TONG WAN) Submitted by: Nancy Linn Organization: Dept. of Psychology, Univ. of Illinois, Urbana Ingredients: 2 eggs 1 cup sugar 2 cups flour 1/4 cup cornstarch 3/4 cups milk or water sesame seeds Procedure: Mix all ingredients together but save out some sesame seeds. Add more sesame seeds to the batter as you go on. Heat oil, heat the pretzel iron in the oil, then dip into the batter. DO NOT let the batter go over the top of the iron. If you can't find a Chinese pretzel iron, get a Swedish rosette iron, they are smaller but work well & are more easily found. ----------------------------- HULI HULI CHICKEN Submitted by: Mischele Hicks Organization: BYU Ingredients: 3 broken fryers, split or quartered 1/4 cup catsup 1/4 cup shoyu 1/2 cup chicken broth 1/3 cup white wine 1/4 cup frozen pineapple juice concentrate. pinch of fresh or dried ginger. drop or two of worcestershire sauce. Procedure: Mix ingredients in bowl, brush over washed chicken splits. Grill over barbecue, turning and basting with sauce until it is done (about 40 minutes). For a real hawaiian picnic lunch, eat with sticky rice, macaroni salad. ----------------------------- KHAL BI Submitted by: Residential Services Division Organization: Hawaiian Electric Company Ingredients: 4 lb short ribs 1/4 cup soy sauce 1 tablespoon sugar 1/8 tablespoon pepper 1 tablespoon minced garlic 1 tablespoon honey 1/2 teaspoon minced ginger root 1/4 cup minced green onions 1 teaspoon sesame oil Procedure: Have butcher cut meat into 1 1/2 to 2-inche pieces. Butterfly ribs by cutting parallel to bone to within 1/4 inch of opposite side; open to lay flat. Score meat on both sides. Combine remaining ingredients. Marinate meat in sauce for 4 hours. Broil 3 inces from unit in electric oven for 3-5 minutes on each side. Makes 6 servings. ----------------------------- MUN DOO Submitted by: Residential Services Division Organization: Hawaiian Electric Company Ingredients: 3 lb chicken pieces 1/4 lb lean pork 8 cups water 1 tablespoon salt 1/2 teaspoon monosodium glutamate 1 pkg (12 oz) bean spouts 1 jar (12 oz) kim chee 1 block tofu 1 pkg (10 oz) wun tun wrappers 1 teaspoon toasted sesame seed, crushed 3 green onions Procedure: In a large saucepot, combine chicken, pork, water, salt and monosodium glugamate. Cover and simmer until chicken is tender. Remove skin and bones from chicken; chop chicken and pork very fine. Cool broth; skim offf layer of fat. Strain broth. Cook bean sprouts for 3 minutes; drain. Chop very fine. Drain kim chee; chop very fine. Place tofu in cloth; squeeze and drain. COmbine chicken, pork, bean sprouts, kim chee and tofu for filling. Put 1 teaspoon of filling in center of each wun tun wrapper. Dampen edges slightly, fold in half diagonally, and pinch to seal. Bring broth to a boil, add dumplings, and cook 5 minutes. Serve soup in bowls; sprinkle with sesame seed and green onions. Makes 8 servings. -----------------------------