Sweet and Sour Chicken or Pork

4 (smaller) chicken breasts cut into bite sized pieces

1 beaten egg

1 c. cornstarch

2 tsp garlic salt

Mix cornstarch and garlic salt in a small bowl. Dip meat in egg and then in the cornstarch mix, until the meat is coated. Brown in a little oil. Place meat in 9x13 and cover with sauce (below). Bake at 350 covered for one hour. Uncover and bake for another 1/2 hour. (or at 375 for 45 min. and then uncovered for about 20).

Sauce:

1/2 c. chicken broth

1/2 c. vinegar (I used apple cider)

1/2 c. ketchup

1 1/2 c. sugar (I only used 1 c)

1 tsp salt

Yum yum yum! This made a lot, and I ate it about four times. I still want more! It's worth frying it first, but I think it would still be good if you eliminated that step. The sauce is great! This would be great for Chinese New Year's! We ate it over rice.

Hot Citrus Drink

Sometimes on Sunday evenings, rather than fixing another big meal (we usually ate earlier after church), mom would pop popcorn and make Hot Citrus Drink.

2 C sugar (or 1 C if you want to be healthier)
2 quarts water (8 C)
2 C orange juice
3/4 C lemon juice
1 t vanilla
1 t almond extract

Heat all ingredients together on the stove.

Easy Yummy Breadsticks

I got this recipe at RS, from Elizabeth Reimann.  This woman can bake delicious for an army.  I was amazed at how simple these were.

1 T yeast
3 1/2 C - 4 C flour
1/2 t salt
2 T sugar
1 1/2 C warm water

Soften yeast in warm water.  Mix sugar, salt, and 3 1/2 C flour.  Add to yeast mixture.  Blend well, adding remaining flour to form soft dough.  Knead 3 minutes.  Cover and let rest for 10 minutes.  Grease 12 x 17 cookie sheet.  Put dough in middle of pan and press out to edges. 

Combine and spread on top of dough:
1/4 C butter
1/4 C Parmesan
1/4 C Mayo
1/4 t parsley
1/4 t garlic salt

Cut down middle and across dough with pizza cutter.  Clip with scissors at the edges.  Let rise about 30 minutes or until almost double. 

Bake 350 for 20-25 min.  Cool in pan.  Makes 32 breadsticks.

I used SAF instant yeast and just combined all my dry ingredients then added the water and mixed for 3 minutes with my kneading paddle.  I only used 3 1/2 C flour and the dough was just right.  I used a pint mason jar to roll my dough to the edges.  I didn't have any Parmesan cheese, but I did have some Swiss I needed to get rid of, and it worked just fine.  I'm tempted to try cutting the topping ingredients in half to make a slightly healthier option.  I think these would still turn out great.

Hearty Chicken Noodle Soup

This is from the Lion House Recipes cookbook.  Mom used to make this growing up, and it has always been a hit.  I'm blogging my "simplified version."

3 C chicken broth (3 C water + 3 bouillon cubes)
2 C chopped carrots
2 C chopped celery
3/4 C chopped onion
2 cans cream of chicken soup (10.5 oz)
1/2 C milk
2 C cooked, diced chicken
2 1/2 oz (about 4 cups) cooked noodles

Simmer the carrots, celery, and onions in the chicken broth until tender.  Add cream of chicken soup, milk, chicken, and noodles.  Makes about 10 cups.

"Grandmother's Saffron Rolls"

I made these rolls for a presentation on Christmas in Sweden for Eli's second grade.  They were a hit.  I left the saffron out, since it costs $20-22/jar.  Saffron comes from a crocus.  So next spring -- save the centers of your crocus and you can cook with them in the winter!  I got the recipe from a Swedish cookbook Mom has.  I have clarified one part of the instructions below.

45 rolls
Oven temp 450
Convection 400

3 T margarine/butter
2 C milk (I used powdered)
2 T active dry yeast
1 t salt
2 t sugar
6 1/4 C flour
1/8 t saffron
1 sugar cube or 1 t cognac
1/2 C margarine/butter, softened
2/3 C sugar
1 egg

Brushing and garnish:
1 egg, lightly beaten
Raisins
Pearl sugar, if desired

Melt the butter in a saucepan.  Add the milk and heat to 100.  If using active dry yeast, heat to 115.  Crumble the yeast in a large bowl and add some of the milk, stirring until dissolved.  Add the remaining liquid, salt, sugar, and enough flour so the dough no longer sticks to the sides of the bowl (about 5 cups).  Sprinkle with a little flour, cover, and let rise until doubled, about 1 hour.

Crush the saffron with the sugar cube in a mortar or mix with the cognac.

Beat the butter and sugar until light and fluffy.  Add the saffron and the egg.  Knead this mixture into the dough.  Add the remaining flour, reserving a little for later.  Form into shapes.  Place on a greased or parchment-lined baking sheet.  Cover and let rise until almost doubled.

Brush with beaten egg and garnish with raisins and pearl sugar.  Bake on the center oven rack for 8-10 minutes, until golden on top.


If you don't have them touch, you'll have a nice crust on each roll.

Pork Enchiladas

I got this recipe from my friend Natalie.  It tastes a lot like the sweet pork meat you can get at those Mexican places -- you know the ones.

In a slow cooker combine:
6 lb. pork roast
1 C brown sugar
1 C Worcestershire sauce
1 T dried oregano
2 t ground ginger
2 t salt
1 T chile powder
1 T garlic powder
1 T onion powder

Cook overnight on low.  Remove roast, cool, and shred.  Drain liquid and place shredded pork back in slow cooker.  Add 28 oz. enchilada sauce and 1 1/2 C brown sugar.  Mix and cook on low for several more hours.

In a baking dish place corn tortillas filled with shredded pork, enchilada sauce, and cheese.  Roll tortillas as best you can and line them in rows in the pan.  Pour more enchilada sauce and cheese on top.  Bake about 25 minutes at 350 or until heated through.

When I made this I cut the recipe in half, used a bunch of random pork I had in the freezer (cubes, chops, whatever), and decreased my sugar.  Still tasted sweet enough.  I made enchiladas, and we also made taco salads with beans, cheese, Spanish rice, lettuce, Ranch dressing.

Mild Turkey Sausage

You know how sometimes you go to the store to buy turkey sausage and they don't have it?  Well, my friend Heather makes it herself:

• 2 pounds ground turkey
• 3/4 teaspoon ground ginger
• 1 1/2 teaspoons salt
• 1 teaspoon dried sage
• 1/4 teaspoon cayenne pepper (opt)
• 1 1/2 teaspoons ground black pepper

You can shape them into patties or leave it as ground sausage, but if you shape them, cook them for about 6-8 min. each side over medium heat in a greased skillet.

(As the title suggests, this makes a mild sausage.  I think I'll bump up my cayenne next time!  Yum!)