quick and easy recipe ideas for busy people · 3/4 cup oil 3 t honey 3 tsp salt 3 t yeast water....

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Chapter 1 –Appetizers

1) Aburage Appetizer

2) Stuffed Aburage

3) Chicken with Nori

4) Korean Pupu Chicken

5) Cucumber with Imitation Crab

6) Lumpia and Sauce

7) Koko

8) Namasu with Codfish

9) Eggplant Namasu

10) Namako Namasu

11) Ogo Namasu

12) Oyster Roll

13) Spinach Roll

14) Seafood Pupu

15) Shrimp Treats

16) Squid Pupu

17) Ika Tempura

18) Kamaboko Tempura

19) Mashed Potato Tempura

20) Pork Tempura

21) Shrimp Tempura

22) Won Ton

23) Clam Dip

24) Crab Dip

25) Kim Chee Dip

26) Taco Dip

27) Tortilla Chips Dip

28) Vegetable Dip

29) Mexican Platter

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Chapter 2 –Beverages

1) Energy Shake

2) Fruit Punch

3) Fruity Punch

4) Fruit Punch Delight

5) Jello Punch

6) Homemade Fresh Guava Juice

7) Frosty Orange Drink

8) Frozen Strawberry Daiquiri

9) Strawberry Spritzer

Chapter 3 –Cakes

1) Banana Pudding Cake

2) Blueberry Cake Mix

3) Butter Pecan Cake

4) Carrot Cake

5) Cherry Glazed Sponge Cake

6) Chocolate Dobash Cake

7) Chocolate Zucchini Cake

8) Christmas Jello Cake

9) Ice Cream Cake

10) Jello Cheesecake

11) Mayonnaise Cake

12) Mochi Cake

13) Nut Swirl Pudding Cake

14) Pluck Cake

15) Pineapple Cream Cheese Cake

16) Pumpkin Cake

17) Strawberry 7-Up Cake

18) Wine Cake

19) Pistachio Cake

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Chapter 4 –Cookies

1) The Best Chocolate Chip Cookies

2) Butterscotch Chocolate Chip

3) Cornflake Cookies

4) Hundred Dollar Cookies

5) Ice Cream Cookies

6) Crunchy Jumble Cookies

7) M & M Cookies

8) Peanut Butter Cookies

9) Rice Krispies Cookies

10) Sugar Oatmeal Cookies

11) Shortbread Cookies

12) Swedish Cookies

13) Toll House Cookies

Chapter 5 –Pies

1) Banana Cream Pie

2) Blueberry Cream Cheese Pie

3) Chocolate Dream Pie

4) Coconut Cream pie

5) Ice Cream Pie

6) Lemon Chiffon Pie

7) Double-Crust Mango Pie

8) Ohelo Berry Pie

9) Impossible Pumpkin Pie

10) 3-Layered Pumpkin Pie

11) Shortbread Pumpkin

12) Strawberry Delight Pie

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Chapter 6 -Misc. Desserts

1) Almond Float

2) Apple Shortbread

3) Apple Turnovers

4) Baklava

5) Chocolate-Mint Bars

6) Double Chocolate Crumble Bars

7) Energy Bars

8) Fruit Cake Bars

9) Haupia Shortbread Bars

10) Mac Toffee Bars

11) Banana Bread

12) Banana Bread with Chocolate Chips

13) Mango Bread

14) Quick Oatmeal Bread

15) Portuguese Sweet Bread

16) Jello Pudding Brownies

17) Marshmallow Brownies

18) Peanut Butter Brownies

19) Cascaron

20) Coconut Macadamia Balls

21) Black Bottom Cupcakes

22) Puto (steamed cupcakes)

23) Custard Suprise

24) Lemon Sponge Custard

25) Easy Drop danish

26) Berries Delight

27) Chocolate Cream Cheese Delight

28) Pineapple Sour Cream Delights

29) Banana French Toast

30) Fabulous French Toast

31) Haupia

32) Coconut Kanten

33) Lavosh

34) Malasadas

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35) Layered Manju

36) Chi Chi Dango

37) Chi Chi Mochi

38) Coconut Butter Mochi

39) Cornmeal Muffins

40) Pineapple Muffins

41) Wheat Germ Applesauce Muffins

42) White Chocolate Pretzel

43) Sweet-Bread Pudding

44) Onolicios-Rolls

45) Cinnamon Rolls

46) Vanilla Cookies

47) Blueberry Cream Cheese Squares

48) Pumpkin Squares

49) Strawberry Jello Squares

50) Small Fruit Tarts

51) Easy Yokan

Chapter 7 –Beef

1) Beef Broccoli

2) Beef with Green Peppers

3) Beef Teriyaki

4) Beef Tofu

5) Barbequed Beef

6) Bar-B-Q Meat Cutlets

7) Korean Bar-B-Q Meat or Chicken

8) Khal Bi

9) Pipikaula

10) Pot Roast

11) Barbeque Ribs

12) Short Ribs Supreme

13) Roast

14) Chuck Roast

15) Teriyaki Pot Roast

16) Shish Kabob

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17) Finger Steaks

18) Quickie Flank Steak

19) Quickie Swiss Steak

20) Butter Yaki

Chapter 8 –Hamburger

1) Quicky Spaghetti

2) Spaghetti & Meatballs Marinara

3) Ground Beef Stroganoff

4) Zippy Beef Casserole

5) Stuffed Cabbage Rolls

6) Eggplant Parmigiana

7) Juicy Hamburgers

8) Favorite Hamburgers

9) Delicious Chili

10) Hamburger Croquettes

11) Hamburger Goulash

12) Lasagna

13) Hamburger Maki

14) Meat Loaf (B-B-Q)

15) Healthy Golden Meatloaf

16) Spicy_Meatballs

17) Easy Pizza

18) Portugese Sausage Pizza

19) Chinese Steak Wrap

20) Beef & Potato Casserole

21) B-R-B Casserole (Burger-Rice-Beans)

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Chapter 9 –Pork

1) Pork Adobo

2) Bacon-Baked Beans

3) Char Siu

4) Ham Glaze

5) Scalloped Ham, Potatoes & Carrots

6) Pork Chops & Beans

7) Peanutty Mushroom Chops

8) Pork Chops & Stuffing

9) Oven Kalua Pig

10) Oven Lau Lau

11) Sweet Sour Oven Ready Butt

12) Pork Hekka

13) Pork with Peas & Pimentos

14) Tofu Pork

15) BBQ Ribs

16) Baked Beans Spareribs

17) Sweet Sour Spareribs

18) Stuffed Portuguese Rolls

19) Sweet Sour Pork

20) Pork Pot Roast

21) Tonkatsu

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Chapter 10 –Chicken

1) Abalone Chicken Dish

2) Artichoke Chicken

3) Chicken with Bamboo

4) Barbeque Chicken

5) BBQ Mochiko Chicken

6) Chicken Cacciatore

7) Chicken Curry

8) Chicken Long Rice

9) Crispy Chinese Chicken

10) Mexican Chicken

11) Chinese lemon Chicken

12) Hawaiian Chicken

13) Ginger Chicken

14) Guamanian Chicken

15) Honey Chicken

16) Kentucky-Style Fried Chicken

17) Korean BBQ Chicken

18) Chicken Luau

19) Miso Shoyu Chicken

20) Mochiko Chicken

21) Chicken with Mushroom

22) Nori Chicken

23) Chicken in dry onion soup

24) Oyako Donburi

25) Oyster Chicken

26) Chicken with Papaya

27) Pineapple Chicken

28) Pot Roast Chicken

29) Stuffed Chicken

30) Chicken Vegetable

31) Teriyaki Chicken

32) Chicken Yakitori

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Chapter 11 –Duck

1) Chinese Roast Duck

Chapter 12 –Turkey

1) Roast Turkey

2) Smoke Flavored Turkey

3) Turkey Chowder

Chapter 13 –Seafood

1) Crab-Broccoli Casserole

2) Crab Omelette

3) Crab Regal

4) Ahi with Sweet Sauce

5) Miso Fish

6) Oriental Sablefish

7) Steamed Fish

8) Salmon or Tuna Casserole

9) Salmon Rice Loaf

10) Seafood Bisque

11) Seafood Lasagna

12) Pineapple Shrimp

13) Shrimp Canton with Vegetables

14) Stuffed Shrimp

15) Squid Luau

16) Tuna-Tofu Casserole

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Chapter 14 –Quickies

1) A Gallon of Granola

2) Quick Granola

3) Almond and Apple Oatmeal

4) Bakalau Salad

5) Crab Broccoli and Cauliflower Salad

6) Chicken Salad

7) Fruit Salad

8) Pasta Salad

9) Peanutty Salad

10) Hot Potato Salad

11) Wonderful Salad

12) Salmon Salad

13) Shrimp Salad

14) Somen Salad

15) Spaghetti Salad

16) Spicy Chinese Tofu

17) Pineapple Orange Salad

18) Clam Chowder

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Mix well: 3T sesame oil 1T white vinegar 4T. shoyu 2-3 cloves garlic 3 T. sugar (completely dissolved) 3 pkg. aburage 1/2 cup chopped green onion 1 pkg. shredded codfish (4 oz.) Rinse aburage in hot water. Squeeze out excess water and cut into strips. Rinse cod fish in warm water. Drain. Combine all ingredients in a bowl and toss. Mix well. Refrigerate - better overnight.

1 container surimi 1 pkg. hamburger 3 pkgs. aburage (sliced in half) (optional: grated carrots, chopped onions and water chestnuts) Mix all the above ingredients together, except aburage. Slice aburage in half. Stuff aburage with surimi mixture. Steam for 20 minutes on stove or in rice cooker.

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1/2 LB. tender chicken meat SEASONING: 1/4 cup shoyu 2 sheets nori 2 tsp. sugar 1/2 cup cornstarch 1/4 tsp. ajinomoto 1 tsp. mirin (optional) Slice chicken into thin strips and marinate in seasoning. Let stand awhile. Cut nori in half and cut into 1/2" width. Roll soaked chicken meat in cornstarch and bind with nori. Fry in deep fat.

5 lbs. chicken 1T. salt - sprinkle salt on chicken and place overnight in refrigerator. Flour (to coat chicken). SAUCE: 1/2 cup shoyu 1 stalk green onion, minced 1/2 cup sugar 1 skinned Hawaiian chili pepper, chopped (optional) 1 clove garlic, finely minced Dry chicken pieces with paper towel. Roll chicken in flour(If flour gets moist on chicken, be sure to sprinkle more flour or chicken will not get crisp) Deep fry chicken until very crisp. Dip in sauce and serve.

3 cucumbers 1 sweet onion, sliced thin Hawaiian salt, (rock salt) 1 tray shredded imitation crab 1 jar 6.7 oz Kim Chee Base (red sauce ingredients:garlic,salt, chili pepper, and ginger) Peel cucumber (like for salad). Slice slant about 1/4 inch thick slices. Mix cucumber slices and onion and sprinkle a little Hawaiian salt. Soak for about half hour. Drain well. Add shredded imitation crab to cucumber and onion. Add Kim Chee Base to your taste. Good for pupu or salad.

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1 Japanese cucumber 1.4 oz pkg. Shio Fuke Konbu Slice cucumber approximately 1/8 inch thick. Sprinkle Shio Fuke Konbu on top. Mix well. Let stand about 15 minutes before serving. NOTE: the salt and shoyu flavor from the Konbu (seaweed) gives the cucumber a very nice taste.

1 pkg. lumpia shells 3/4 lb. ground pork optional: instead of ground pork, you can use shrimp,hamburger or fish 1 pkg. chop sui vegetables 1/2 pkg. bean sprouts 1/4 cup oil salt & pepper to taste Brown ground pork in frying pan. Add mixed vegetables and bean sprouts. Add salt and pepper to taste. Drain. Wrap pork and vegetable mixture in lumpia shell by laying about 2 Tbsp of the pork-vegetable mixture on the shell and rolling the shell up. Fold two ends well. Heat oil in frying pan and fry lumpia rolls over medium heat until brown on both sides. serve with lumpia sauce. Lumpia Sauce: 2 green onions, chopped 2 Tbsp toasted sesame seeds, ground 1/4 cup shoyu Dash of salt and pepper 1/4 cup vinegar Chili pepper flakes,2 Tbsp sugar Mix onions,shoyu,vinegar,sugar,sesame seeds,salt and pepper.Add chili flakes to taste

May use: head cabbage, won bok, or mustard cabbage. Prepare Sauce: 5 cups water 1 cup sugar 1/4 cup table salt 3/4 cup vinegar Marinate at room temperature overnight. Refrigerate in morning. Let stand in refrigerator for 3 days before serving.

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1 pkg 4 oz. Marukai Taegu codfish (1 tsp sugar optional) 2 or 3 cucumbers 1 sweet onion sliced thin Hawaiian salt to taste SAUCE: 1 or 2 seedless Hawaiian chili peppers 3 Tbsp sesame oil 1/4 cup plus 1 Tbsp vinegar 1/4 cup shoyu Peel cucumber(like for salad) Slice lengthwise in half, then slice on a slant. Salt cucumber and onion and soak for about half hour. Drain well. Add codfish. Toss in sauce just before serving.

2 long size nasubi (eggplant) 1. slice and salt (1 Tbsp Hawaiian salt) 2. Soak for 1/2 hour or more 3. Squeeze liquid from eggplant 4. Add to sauce: 2T. sugar 2 T. shoyu 1 T. lemon juice 2 tsp. powdered mustard

10-15 Namako (sea cucumber) dried shrimp (chopped) 3 cups shoyu 1/2 cup lemon juice 3 cups rice vinegar daikon (radish),grated fine 1 cup brown sugar cut Namako into 1/2 inch pieces and soak in water for 10 min. Drain well and add to sauce. Mix well and add daikon right before serving.

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A few ogo 1/4 C vinegar 1/2 C shoyu 3 T sugar ground sesame seeds chopped round onion sliced tomato 1 tsp sesame oil Pour boiling water over ogo and drain in colander. Put ogo in large bowl and add remaining ingredients. Mix

1 can water chestnut, chopped 1/3 cup chopped green onion ! large or 2 small cans mushrooms (stems/pieces) 1 tub surimi 2 cans oysters 2 T cornstarch 2 T sugar 2 T shoyu 1/2 tsp Chinese 5 spice 1-1/2 packages Panko (to roll in) Roll in Panko and deep fry. Makes about 50 small pieces.

1 small container sour cream 1 box chopped spinach (add later) 1 cup mayonnaise tortilla (to spread mixture on) 1/2 bottle bacon bits 1 pkg Hidden Valley Ranch Dressing Blend above mixture well, then add 1 pkg well drained chopped spinach. Spread thin layer on tortilla, roll tight, refrigerate overnight. Cut into about 1" pieces and serve cold.

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2 blocks cream cheese (softened) 1 btl seafood cocktail sauce minced garlic 1 box wheat thins 1 4-1/2 to 5 oz. canned shrimp Combine cream cheese with minced garlic (to Taste). Spread cream cheese mixture in glass pie plate. Pour cocktail sauce over cream cheese to cover. Drain shrimp, sprinkle all over top of cocktail sauce. Place wheat thins standing up in the dip-all around the edges of the dish to make it attractive.

1 Kamaboko (red or green) 6 shrimps 1 can water chestnuts cut in (strips) 3/4 cup flour 1/4 cup cold water 1/2 tsp salt 1 stalk green onion (chopped) 1 egg oil (for deep frying) tsp sugar Grate Kamaboko coarsely. Chop shrimp. Mix all ingredients together. Drop into hot oil by the teaspoon. Deep fry until brown.

3# squid: clean,slice,boil and drain the squid SAUCE: 3/4 cup shoyu 1 round onion, sliced 1 T sesame seed juice of 1 lemon 1/4 cup sesame oil green onion to garnish 1/2 or more chili pepper (optional) Mix sauce and soak squid-better overnight.

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Ika (sliced into strips 1/2" x 2") SAUCE: 1/2 C shoyu 1/2 C sugar 1 clove garlic, crushed dash of mirin green onions (optional) 1 box Tempura batter (prepare as directed on box) Soak ika strips in sauce overnight. Dip soaked ika into tempura batter and deep fry.

1 kamaboko, sliced into thin strips 1 tempura, sliced into thin strips green onions, chopped BATTER: 1 C flour 3T cornstarch 1 tsp baking powder 1 tsp salt 1/2 C water 3 T sugar (heaping) 1 egg yellow coloring Mix batter together. Combine kamaboko, tempura, and green onions with batter. Drop by spoonful into hot oil. Deep fry. NOTE: May also add sliced beans and/or carrots.

2-1/2 cups sweet potato 1/2 cup sugar (boiled and mashed) 1/4 tsp salt 1-1/2 cup mochko (1 lb box) Mix all ingredients. Roll out to 3/4" thickness. Cut into 1"x2" lengths and deep fry.

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1/2 lb ground pork 1 small carrot, grated 2 slices white bread 1 small onion, minced 3/4 cup water 2 eggs 1 cup flour 1 tsp salt mustard, shoyu, or sweet-sour sauce Put pork,carrot,onions,1 egg, and salt, in mixing bowl. Moisten bread with water then squeeze quite dry. Add to pork mixture in bowl, mix well and make small patties about 1" diameter. To make batter, gradually add the remaining egg and the 3/4 cup water to flour, mixing until smooth. slip patties in batter and deep fry at 375 till well done. serve with mustard, soy sauce, or sweet-sour sauce.

1/2 cup flour 1/2 cup cornstarch shrimp pinch of salt 1 egg 1/2 cup water Mix flour, cornstarch, pinch of salt , one beaten egg and water together. Dip shrimp in batter and deep fry.

1 lb ground pork 1 T sugar 1 stalk green onion,chopped 1 T shoyu 1 container surimi salt & pepper to taste won ton squares Brown ground pork with sugar, shoyu, salt, and pepper. When done add green onion and mix. Let it cool. Then add it to the surimi. Mix thoroughly. Put about 1/2 tsp of mixture in each square of won ton. Dampen the two opposite corners of the won ton with a little water and fold the won ton into a triangle. Fold the two ends together and press tightly. Deep fry until light brown. Drain and serve hot. 2000 pounds of Chinese soup = Won ton

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1 8oz pkg cream cheese 2 small cans clams, chopped 1 T Worcestershire sauce 2 T minced onions 1 T minced parsley (optional) 1 T Tabasco (optional) Cream cheese in small bowl with Worcestershire. Add other ingredients.

1/2 can Tomato soup 1/2 cup mayonnaise a pinch of salt 1 8oz pkg cream cheese 6-8 drops Tabasco sauce a dash of black pepper 1 can crab, drained (frozen ok,too) Blend all ingredients except crab. Add crab last.

1 8oz pkg cream cheese (softened) 1/2 cup kim chee (chopped) 1-1/2 T kim chee juice Mix all ingredients. Chill and serve with chips or on crackers.

1-1/2 lb hamburger 1 can refried beans 1 pkg taco sauce mix 1 small can sliced olives 8 oz mozzarelle cheese, shredded Brown meat, Add beans and taco sauce mix. Put into 9 x 13 pan. Top with olives and cheese. Bake at 350 until cheese melts.

1 17 oz can Rosarita Refried beans 1 8 oz container avacado dip 1 8 oz tub sour cream 1 4 oz can sliced black olives 2 medium sized tomatoes, diced 2 cups sharp cheddar cheese Use 9x13 pan. Layer ingredients. Refrigerate. Serve cold with large tortilla chips.

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1 cup sour cream 1 cup mayonnaise 1 T dill weed 1 T bon appetit 1 T green onion, finely chopped 1 T parley, finely chopped Mix ingredients together. Serve with vegetables. Soak cauliflower, zucchini, celery, carrots, cucumber, etc in ice cold water.

1 lb hamburger 1 envelope taco seasoning (add water as directed on pkg) 1 large can refried beans 1 can olives (chopped in large pieces) grated cheddar cheese 2 small tomatoes or 1 large tomato-chopped in small cubes 1 8oz tub sour cream guacamole (when avocados are in season) 1 cup chopped lettuce 1 pkg nacho chips Brown hamburger,drain fat,add taco mixture and bring to a boil. Simmer for 10-15 mins.Let cool. Spread refried beans on large platter 1/2 inch thick. Sprinkle cooled meat mixture over beans.Sprinkle chopped tomatoes next.Then sprinkle chopped olives followed by grated cheese. Sprinkle chopped lettuce around the border.If you have guacamole, put some on the side. The sour cream is placed in a small mound in the center just before serving.Place thenacho chips around the edge of the platter.Enjoy!

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3/4 C milk 2 T honey 1/4 C orange juice 1 egg dash of vanilla 1 peeled frozen banana* *Peel banana before freezing. Blend all ingredients. Makes 2 cups.

Mix in a pitcher: 2 cups chilled orange juice 1 cup chilled lemon juice 4 cups chilled apple cider 1/2 cup sugar Stir until sugar is dissolved. Pour over ice cubes in tall glasses. 7-8 servings

46 oz pineapple juice 1/2 gallon 3-colored sherbet 12 oz guava nectar 2 bottles ginger ale, chilled slices of orange mint leaves (optional) Mix together all ingredients except mint leaves and serve over ice.

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ice (desired amount) 1/2 gallon pineapple sherbet (use 1/2 for one bowl of punch) 1/2 gallon carton fruit punch 1 can orange soda Place ice in punch bowl or container. Pour fruit punch over ice. Spoon pineapple sherbet into punch. Pour can of orange soda all over mixture. Stir gently.

3 cups water 2 cups sugar 1 pkg 3 oz Jello (any flavor). Combine water and sugar and boil until sugar is dissolved. Add package of Jello and set aside to cool. In large bowl mix: 1/2 cup lemon juice 1 46oz can unsweetened pineapple juice 2 cups water Combine Jello mixture and juice mixture. Pour into milk or juice cartons (2 half gallon cartons) and freeze until firm. Just before serving, crack into chunks and pour 1 to 2 quarts Ginger Ale over chunks.

2 cups common or commercial guavas sliced into cubes 1/2 cup heaping sugar 1/3 cup lemon or lime juice 4 to 5 cups water (almost to top of blender) Add all ingredients in blender. Be sure to cover and blend well. Next, strain about two times with a large plastic sieve. Ready to serve in a tall glass with ice cubes. Refreshing!

1/2 cup cold milk 1/2 cup cold water 1/2 of a 6 oz can orange juice concentrate (1/3 cup) 1/2 tsp vanilla 1/4 cup sugar 5 or 6 ice cubes In blender container combine milk, water, orange juice, vanilla, sugar and ice cubes. Cover and blend until smooth(about 30 seconds). Serve at once. Yield about three cups.

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2 container frozen strawberries (thawed and blended) 3 6oz cans pink lemonade 6 cans water 1 12oz can 7-up 1 pint Bacardi rum (light) Mix all ingredients together. Put in container and freeze. To Serve: Shave out of container with spoon.

3 10oz packages frozen sliced strawberries 6 cups white grape juice 1 28oz bottle carbonated water, chilled Let strawberries stand at room temperature about 20 minutes. Place 2 of the undrained packages of strawberries in a blender container.Cover and blend until smooth. In a large punch bowl or pitcher combine blended strawberries, grape juice, and remaining undrained package of strawberries. To serve slowly pour in carbonated water; stir gently to mix. Add red food coloring, if desired. Makes 24 (4oz) servings.

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1 or 2 ripe bananas 1 cup water 1 pkg. yellow cake mix 1/4 cup oil 1 pkg vanilla instant pudding 3/4 cup chopped nuts 4 eggs Slice bananas and mash well.Beat with mixer. Add remaining ingredients and blend well. Mix at medium speed for two minutes. Pour into two well-greased 8x8x2 pans. Bake in 350 oven for 30 minutes.(If using a 9x13 pan, bake for 50 mins) sprinkle with powdered sugar.

1 pkg yellow cake mix 1 pkg instant vanilla pudding 1 pkg dream whip 1/2 cup milk 3 eggs 2/3 cup salad oil 1 can number 303 syrup-packed blueberries 1 cup nuts powdered sugar Mix first six ingredients well. Add 1 can blueberries (drained) and nuts. Pour into greased and floured pan. Bake at 350 for about 30-40 minutes.

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Cool and sprinkle with powdered sugar Variations: Coconut may be used instead of nut meats. During the holidays use 2 cups diced cranberries instead of the blueberries.

1/2 cup mashed bananas 4 eggs 1 pkg ( 2 layer size) yellow cake mix 1 cup water 1 pkg (4 serving size) butter pecan vanilla instant pudding and pie filling 1/4 cup oil 1/2 cup finely chopped pecans (optional Combine all ingredients in large mixer bowl. Blend well, then beat at medium speed of electric mixer for 4 minutes. Pour into a greased and floured 10-inch tube pan. Bake at 350 for 50 minutes or until knife inserted in center comes out clean. Cake should be pulling away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Top with confectioners sugar, banana slices and pecan halves, if desired

3 cups finely grated carrots 2 cups sugar 1-1/2 cup oil 4 eggs 2 cups sifted flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt Mix sugar and oil. Beat 4 eggs until light and fluffy Add sugar, oil to egg mixture Mix well. Take 2 cups sifted flour and add 2 tsp soda, 2 tsp cinnamon and 1 tsp salt. Sift together and add to egg, sugar and oil mixture Add carrots. Bake at 325 for 45 minutes to an hour

1 cup butter or margerine 1-1/2 cups sugar 4 eggs 1 tsp almond extract 2 cups unsifted flour 1 cup (21 oz) cherry or blueberry pie filling powdered sugar Cream sugar and butter until light. Add eggs one at a time beating well after each addition. Stir in the extract and flour until well blended. Spread batter in a well greased 10x15 pan.

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With a spatula, divide cake batter into 15-18 squares. Drop pie filling in the middle of each square. Bake at 350 for 35 to 40 minutes. Cool in pan. Dust with powdered sugar before serving.

1 box Duncan Hines Devils Food cake mix 3 large eggs 1/2 cup oil 1 can 7-UP Mix and bake in greased 9x13 pan at 350 oven for approx. 35-40 minutes After cooled, add the following frosting FROSTING FOR DOBASH CAKE Boil together: 1/4 cup sugar 1-1/2 cp water 1/4 cup butter 1/4 tsp salt Add: 1/2 cup cornstarch 1/2 cup water 1/2 cup Nestles Quick Boil again until mixture thickens. Frost cake while frosting is still hot

Cream: 1/2 cup butter 1/2 cup oil 1-3/4 cup sugar Add: 2 eggs 1 tsp vanilla 1/2 cup sour milk Stir in 2 cups grated zucchini Sift, then add: 2-1/2 cups flour 4 tsp cocoa 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinammon 1/2 tsp cloves TOPPING: 1/2 cup chocolatechips 1/2 cup chopped nuts Pour into greased and floured 9x13 pan. Bake at 325 for 45 minutes

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1 pkg Duncan Hines White or Yellow cake mix 1 pkg vanilla instant pudding 1/2 cup crisco oil 1 cup water 1 tsp vanilla 3 eggs 1/2 cup finely choped nuts, optional Preheat oven to 350. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in greased and floured 9 inch round cake pans for 30-35 minutes. cool in pans 15 minutes, then poke with fork at 1/2 inch intervals. Do not remove from pans. 1 pkg strawberry jello 1 pkg lime jello 2 cups boiling water 1 container Cool Whip, thawed. Dissolve each package of gelatin separately in one cup boiling water Pour strawberry gelatin over one layer, lime over the other. Chill in the refrigerator for 30-45 minutes. Unmold one layer and invert into serving platter. Spread some Cool Whip. Unmold second layer and place on top of first layer. Spread top and sides with remaining Cool Whip Chill until ready to serve.

2 pkgs Cinnamon Sugar Graham Crackers, crushed 2 blocks butter, melted (1/2 lb) 1/2 gallon chocolate ice cream 1 sm can Herseys syrup 1 cup crushed walnuts Mix graham crackers and butter. Pat into 9x13 pan.Bake at 350 for 8 minutes. Let cool. Soften ice cream, layer in the pan, top with syrup and walnuts. Leave in freezer for a couple of hours.

CRUST: 3/4 cup butter 3/4 cup chopped nuts 1-1/2 cup flour 1/4 cup +2T brown sugar Cream brown sugar and butter. Add flour and chopped nuts. Press into 9x13 pan. Bake at 350 for 10 minutes or until slightly brown. Dissolve and cool: 1 cup hot water

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1 box lemon Jello (3 oz) Cream together one 8 oz package of cream cheese, 3/4 cup sugar. Then fold in one 12oz container of cool Whip. When Jello is cool, add to cheese/whipped cream mixture. Pour into cooled crust. Chill. (See NOTE:) TOP: 2 boxes Jello (any flavor) 3 cups hot water Dissolve in water and cool. Pour over cream mixture. Chill. NOTE: Be sure cream mixture is slightly set before pouring Jello on, otherwise cream cheese mixture will rise.

1 pkg (17.5 oz) Pillsbury Fudge Cake Mix 1-1/2 cups water 2 eggs 1/2 cup mayonnaise Generously grease and lightly flour 13x9 inch pan. In a large mixing bowl, combine cake mix,water, eggs and mayonnaise. Blend and beat as directed on cake mix pkg. Pour into prepared pan. Bake at 350 for 25 to 35 minutes, until toothpick inserted in center comes out clean. Frost.

Grease a 9x13 pan well. 1 block butter (1/4 lb) 4 eggs 4 cups mochiko 1 tsp vanilla 2-1/2 cups sugar 2 tsp baking powder 2 cups milk 1 can coconut milk Mix all ingredients together. Beat well. Bake at 350 for one hour or until done. Refrigerate overnight before cutting.

1/4 cup sugar 1/2 cup very finely chopped pecans 1/2 tsp ground cinnamon 1 pkg (2 layer size) yellow cake mix 1 pkg (4 serving size) butter pecan vanilla instant pudding mix. 4 eggs 1 cup (1/2 pint) plain yogurt or sour cream 1/4 cup oil 1/2 tsp imitation maple flavor(optional) Combine sugar, nuts and cinnamon: set aside.

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Combine remaining ingredients in large mixer bowl. Blend well, then beat at medium speed for 4 minutes. Pour two thirds of the batter into greased and floured 10 inch fluted tube pan Sprinkle with sugar nut mixture, keeping mixture away from the sides of the pan. Top with remaining batter. Bake at 350 for 50 to 55 minutes. Knife inserted in center should come out clean Do not underbake Cool in 15 minutes. Remove from pan and finish cooling on rack.

4 cans Pillsbury Buttermilk Biscuit dough 1 block melted butter Mix the following ingredients in a bowl 1 cup white sugar 1/4 cup cinnamon 1/4 cup brown sugar Cut each biscuit into 4 pieces. Roll in sugar mixture to coat and place in bundt pan. Melt 1 block butter or margerine and pour over biscuits Better to add butter after each layer of rolls Bake at 350 for 30 minutes. Flip bundt pan onto plate at once.

1 pkg yellow cake mix. 1 8 oz cream cheese 1 large Cool Whip 1 pkg instant vanilla pudding (prepared per pkg directions) 1 small can pineapple(crushed and drained) Marachino cherries (halved) walnuts (chopped) Make yellow cake as directed. Place in 9x13 pan, Beat together cream cheese, Cool Whip, and prepared instant pudding. Frost cake with mixture. Decorate with cherries and chopped walnuts.

Mix the following ingredients in a bowl until well blended: 1 29oz can pumpkin 1 large can evaporated milk 1 cup sugar 3 eggs 1 tsp cinnamon Pour into greased 9x13 pan. Combine: 1 yellow cake mix 1 box vanilla instant pudding 1 cup water 3 eggs

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1/2 cup oil Spread mixture over pumpkin. Bake at 350 for 50-60 minutes or until toothpick comes out clean. Cool in pan for about 15 minutes. Turn into platter like an upside-down cake. pumpkin layer will be on top. Keep refrigerated before serving.

1 box yellow cake mix 3eggs 1/4 cup Wesson oil 1 can 7UP soda Combine all ingredients and mix thoroghly bake in a 9x13 inch pan for 35 min at 350. Cool. When cooled, make holes in cake with chopstick, 1" apart Then prepare the following: 1 small box strawberry jello 1/2 cup hot water 1/2 cup cold water 1/4 cup frozen strawberries, chopped Dissolve Jello in hot water, then add cold water and strawberries Pour cooled solution into holes of cake and over entire cake Prepare frosting: 3/4 cup carnation milk 3/4 cup cold water 1 pkg instant vanilla pudding 1 small Cool Whip Mix the 1st three ingredients thoroughly. Fold in the Cool Whip. Frost the cake: decorate with strawberries.

1 pkg yellow cake mix 1 small pkg instant vanilla pudding 4 eggs 3/4 cup sherry wine (straight sherry) 1 tsp nutmeg 3/4 cup Wesson oil powdered sugar ( to top finished cake) Beat all ingredients for 5 minutes. Bake for 45 minutes at 350 or until well done in greased floured tube pan. Let stand in pan for 5 minutes. Remove and sprinkle with powdered sugar or let stand until cool and make glaze with soft powdered sugar frosting and drizzle over cake. Taste will vary depending on sherry used.

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1 pkg white cake mix 1 pkg 3-3/4 oz pistaschio nut instant pudding 1 cup salad oil 4 eggs, beaten 1 cup lemon and lime flavored soda 3/4 cup semi-sweet chocolate pieces Preheat oven to 350. Grease a bundt pan. In large electric mixer bowl, combine cake mix, pudding, salad oil, eggs and soda. Beat well. Fold in chocolate pieces. Bake for 45 minutes. Cool. Frost.

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1 cup butter-flavored shortening 3/4 cup sugar 3/4 cup brown sugar 1 egg 1-1/2 cup flour 1 tsp baking powder 1 tsp vanilla 1 tsp baking soda 1/8 tsp salt 2 cups Quick oats 1 cup shredded coconut 1 cup chopped macadamia nuts 1 cup semi-sweet chocolate Preheat electric oven to 325. In large bowl of electric mixer, cream shortening and sugars until light and fluffy Add egg and vanilla. Beat well. Sift flour with baking powder, baking soda and salt. Gradually mix into creamed mixture. Stir in remaining ingredients. Shape into 1-1/2 inch balls. Place on ungreased baking sheets and flatten with bottom of glass dipped in flour Bake for 15 minutes or until lightly browned. Makes 3 dozen large cookies.

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1/4 cup butter 1 cup brown sugar 1 egg 1/2 tsp vanilla 1 cup flour 1 tsp baking powder 1/4 tsp salt 1 cup chocolate bits 3/4 cup chopped nuts Melt butter - while still hot add brown sugar, egg and vanilla. Beat until fluffy. Sift flour, baking powder and salt. Add to first mixture. Add chocolate bits and nuts. Spread evenly into greased 8x8x2 inch pan. Bake at 350 for 30 minutes. (do not overbake. cookies should be chewy, not dry.)

1 cup butter 1 cup sugar 1 egg 1tsp vanilla 1 cup flour 1 tsp baking powder 1 cup chopped nuts cornflakes should be crushed. Cream butter, add sugar a little at a time and beat well. Add well beaten egg, then vanilla. Sift flour and baking powder and stir into butter mixture. Add nuts. Drop batter by teaspoonful into bowl of crushed cornflakes. Toss lightly. Bake on greased cookie sheet 15-20 minutes at 325. Do not flatten cookies before baking.

2 blocks of butter and 1 cup of Crisco 1 cup white sugar 1 cup brown sugar 2 eggs 1 tsp vanilla 1 tsp almond extract 4 cups flour 2/3 T baking soda 2/3 T cream of tartar Cream shortening, sugars, eggs, and flavorings. Sift dry ingredients and add to creamed mixture. Chill dough. Scoop dough onto baking pans using a tablespoon. If desired, each cookie could be flattened with a glass dipped in sugar. Bake at 325 for 10 minutes. Makes approx. 5 dozen cookies.

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1 lb butter 2 cups sugar 1 large egg 5 cups flour 1 T vanilla Cream butter and sugar until fluffy. Add egg,vanilla and beat. Add flour 1 cup at a time until blended. Roll in waxed paper. Freeze until hard enough to slice. Slice 1/4 inch thick and bake at 325 for 15-20 minutes.

1-1/4 cup flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup margarine, softened 1 cup sugar 1 egg 1 tsp vanilla 2 cups Rice Krispies 1 cup semi-sweet chocolate pieces 1 cup seedless raisins, optional Sift dry ingredients (flour, baking soda, salt) together. Cream margarine and sugar in a large bowl. Add egg and vanilla, beat well. Add dry ingredients. Stir in Rice Krispies, chocolate pieces and raisins. Drop onto lightly greased baking sheets. Bake at 350 for 12 minutes or until light brown. 3-1/2 dozen..2-1/2 inch cookies

1 cup Crisco 1 cup sugar 3/4 cup molasses 2-1/4 cup flour 1 cup Quaker Oats 2 tsp vanilla 2 eggs 1/2 tsp salt 1/2 tsp baking soda 2 cups plain M&M's Mix dry ingredients together, then add all other ingredients, except M&M's. Beat with beater on medium seed until well blended. Add M&M's and mix well. Spoon onto ungreased cookie sheet. Bake at 375 for 10-12 minutes.

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1/2 cup shortening (1/4 butter and 1/4 margarine is good) 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar (packed) 1 egg 1-1/4 cup flour 3/4 tsp soda 1/2 tsp baking powder 1/4 tsp salt Combine shortening, peanut butter, sugars, and egg. Mix well. Blend in flour, soda, baking powder, and salt. Cover & chill. Heat oven to 375. Shape dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheet. With fork dipped in flour, flatten in criss-cross pattern. Bake 10 to 12 minutes or until set but not hard.

2 blocks butter 1 cup brown sugar 1 cup white sugar 2 eggs 1 tsp baking soda 1 tsp vanilla 2 cups flour 1 tsp baking powder 1 tsp salt 2 cups rolled oats 2 cups Rice Krispies 1 sm pkg chocolate chips 1 cup nuts Cream butter and sugars. Add eggs and vanilla. Sift together flour, salt, soda, and baking powder. Stir in dry ingredients; oats, Rice Krispies, chocolate chips and nuts. Drop by teaspoonful on greased cookie sheet. Bake at 350 for 12-15 minutes.

Cream together: 1 cup shortening 1 cup white sugar 1/2 cup brown sugar add 1 beaten egg Sift together: 1-1/2 cup flour 1 tsp soda

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1 tsp cinnamon add to 1st mixture. Then Add: 1-1/2 cups rolled oats 3/4 cups finely crushed walnuts or pecans 1 tsp vanilla Chill it for 1 hour. Drop by teaspoonfuls on greased cookie sheet. Butter the bottom of a small glass, dip it in granulated sugar and flatten cookies. (no need to rebutter the glass, just re-sugar each time) Bake at 350 for 10 minutes.

1 lb butter 1 cup sugar 4 to 4-1/2 cups flour 1 tsp vanilla Mix all ingredients. Press into a 9x13 inch pan. Bake at 350 for 30 minutes or until golden brown.

Cream in Mixer: 1 cup butter & 1 cup powdered sugar Blend In: 1-1/4 cup chopped nuts 2 cups sifted flour Add: 1 T water 1 T vanilla Shape into balls, use 1 level tablespoon. Bake on ungreased cookie sheet. Bake at 325 for 12 to 15 minutes. Roll in powdered sugar while warm.

1 cup butter, softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 tsp vanilla 2 eggs 1 pkg Nestle semi-sweet morsels 1 cup nuts 2-1/4 cup all-purpose flour 1 tsp baking soda 1 tsp salt Preheat oven to 375. In small bowl combine flour, baking soda, and salt. Set aside. In a large bowl combine butter, sugar, brown sugar, and vanilla, beat until creamy, beat in eggs. Gradually add flour mixture. Mix well. Stir in morsels and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes at 375.

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Pie Crust: 3 cups flour 4 T sugar 1 tsp salt 1 cup Wesson oil 4 T cold water Sift dry ingredients together. Add 1 cup Wesson oil and 4 tablespoons cold water. Mix together. Press into 9x13 pan. Bake at 350 for 30 minutes or until cooked. Cool. Slice about 3 Large Bananas and spread on cooled pie crust. Filling: 2 boxes instant vanilla pudding mix 1-1/2 cups milk 2 cups vanilla ice cream, softened 1 8 oz container Whip Cream Beat pudding mix and milk. Add softened, but not melting ice cream. Pour over sliced bananas. Top with one 8oz container whipped whipping cream.

Butter Crunch Crust: Mix 1 block melted butter with: 1 cup flour 1/4 cup brown sugar 1/2 cup macadamia nuts Bake at 400 for 15 minutes Filling: 1 8oz pkg. cream cheese, softened 1 jar whipped avocet 1 cup sifted powdered sugar

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1 tsp vanilla Add sugar to softened cream cheese, mix well. Add vanilla. Fold in avocet. Pour into cooled baked pie shell. Top with 1 can Comstock blueberry filling . Chill for a couple of hours.

2 envelopes Dream Whip Whipped Topping mix. 2-3/4 cups milk 2 pkgs (4 serving size) Jello brand chocolate instant pudding and pie filling...(or any other flavor) 1 baked 9 inch pie shell, cooled or 9 inch graham cracker crust. Prepare whipped topping mix as directed on package (using 1 cup milk) in large mixing bowl. Add remaining 1-3/4 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours, then serve.

2 cups milk 1/4 cup grated coconut 1/2 cup sugar 1/4 tsp salt 4 egg yolks 3 T cornstarch 1/2 cup sugar 1 T butter 1 tsp vanilla 2 drops almond extract Baked Pie Shell Mix 1st four ingredients in top of double boiler and bring to boiling point over water Don't let pan touch water. Mix egg yolks, cornstarch, and 1/2 cup sugar and add to first mixture. Bring to a boil and cook until mixture thickens. Mix butter, vanilla, and almond extract together. Add to first mixture. Pour into baked pie shell. Optional: Cover the filling with a thick layer of freshly grated coconut or a high meringue topping. MERINGUE: 4 egg whites 1/4 tsp cream of tartar 1/4 tsp salt 1/2 cup sugar Beat egg whites until stiff. Add sugar slowly. Pile onto cooled pie and bake in 350 oven until golden brown.

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1 pkg (3 oz) lemon jello (flavor according to fruit) 1 cup boiling water 1 pint vanilla ice cream 3/4 cup fruit cocktail (or other fruit) 1 baked 9 inch pie shell 1 cup prepared whipped cream Dissolve jello in boiling water. Add ice cream by spoonfuls, stirring until melted. Chill until thickened, about 10 minutes. Fold in fruits. Pour into pie shell. Chill until firm. Top with whipped cream.

1 14oz can Eagle Brand sweetened condensed milk 1/3 cup lemon juice few drops yellow food coloring 3 egg whites 1/8 to 1/4 teaspoon cream of tartar Crust Combine milk, lemon juice, and food coloring. In small bowl beat egg whites with cream of tartar until stiff, not dry. Gently fold sweetened condensed milk into mixture. Pour into crust.

Filling: 6 to 8 large half ripe mangoes, sliced 1 tsp cinnamon 1 cup sugar 1/2 tsp nutmeg 2 T cornstarch 3 T butter Crust: 1-3/4 cup all purpose flour 1/2 cup oil 3 T water 1 tsp salt Combine spices, cornstarch, and sugar with bowl of sliced mangoes. Mix well. Make crust by mixing flour and salt. Add oil and water, cutting in the liquids until mixture is crumbly. Divide dough in half and form two balls. Roll out one ball and shape into 9 inch pan to form the bottom crust. Pour filling into crust. Dot filling with butter. Roll out second ball for top crust and cover filling. Cut slits in top crust to allow steam to escape. Brush crust with milk. Bake at 425 for 10 minutes. Reduce heat to 350 and continue baking for 50 minutes.

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FILLING: Mix: 8 oz cream cheese with 3/4 cup confectioners sugar Add: 1 tsp vanilla Fold in: 1 cup (bottle) whipping cream Pour into 9 or 10 inch baked pie shell. Chill a whole day. TOPPING: 4 cups Ohelo berries (firm Blueberries work, also) 1 cup plus 2 T granulated sugar 3 T cornstarch 1/4 tsp salt 1 lb butter or margerine lemon juice (few drops) Mix berries, sugar, cornstarch and salt. Cook until thick over medium flame. Remove from heat and add butter and lemon juice. Cool. Spread on cream filling.

3/4 cup sugar 1/2 cup Bisquick baking mix 2 T margarine or butter 1 can (13oz) evaporated milk 2 eggs 1 can (16oz) pumpkin 2-1/2 tsp pumpkin pie spice 2 tsp vanilla Heat oven to 350. Grease pie plate, 9x1-1/4 inch. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50-55 minutes. Garnish with whipped cream, if desired.

Combine in paper bag and shake well: 1/4 tsp pumpkin pie spice 1-1/2 cup sugar 3/4 tsp salt 5 T flour Mix Together: 1 cup evaporated milk 1 cup regular milk 1-1/2 tsp vanilla

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Filling: combine in a large bowl: 6 egg yolks, beaten (whites to be stiffly beaten separately) 1 cup canned pumpkin Quickie pie crust: press out into pan 1-1/2 cup flour 2 T evaporated milk 1/2 cup Wesson oil Add dry ingredients to yolk mixture. Beat,add,and mix in liquid. Fold in stiffly beaten egg whites. (Don't mix too well-lumps ok) Pour into unbaked pie shell. Make a tent with foil (pinch 4 corners of foil so it stands up on pan.) Let set for 20-30 minutes. Preheat oven to 450 with cookie sheet inside Place "set" pan onto cookie sheet, lower heat to 425. Bake 10 minutes. Lower heat to 325. Remove foil after 15 minutes. Bake 30-40 minutes more. NOTE: A timer really helps with this recipe.

3 cups flour 1/2 cup sugar 1 cup margarine 4 eggs, slightly beaten 1 large can pumpkin 1-1/2 cup sugar (part brown) 1 tsp salt 1/2 tsp cinnamon dash cloves 2 large cans cream Mix first three ingredients and press down in 9x13 inch pan. Combine remaining ingredients, spread on top and bake at 425 for 15 minutes. Lower to 350 for 55 minutes or until done.

Crust: 2 T wheat germ 25 sq graham crackers, crushed 1/4 cup sugar 1/2 cup melted butter Mix and reserve 1/2 cup for garnish press remaining in 9" pie pan Filling: 1/2 cup milk 1/2 lb marshmallow

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Heat above until melted and cool 1/2 cup whipping cream, whipped 1/2 cup nuts (for garnish) 1 pt strawberries, sliced Fold strawberries, whipping cream and cooled mixture. Pour into pie pan. Garnish with nuts and half cup mix reserved from crust. Refrigerate

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2 envelopes unflavored gelatin 1/2 cup cold water 3/4 cup sugar 1 T almond extract (or less) 1 cup boiling water 1 cup milk Dissolve gelatin in cold water. Boil 1 cup of water in heavy pot Add gelatin and sugar. Take off fire, then add milk and almond extract. Pour into baking pan and refrigerate. Cut into small pieces and serve with canned lichee, fruit cocktail, or any fruits. NOTE: Lichee and mandarins are a good combination. Fresh fruits may be added. Use a 9x13 pan for doubled recipe.

Crust: 1-1/2 cups butter 1 cup sugar 4 cups flour Filling: 3 cups diced apples 1/2 cup sugar 1/4 cup flour

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1-1/2 tsp cinnamon 1 T lemon juice Crust: Cream butter and sugar. Add flour. Put in 9x13 pan and place some aside for topping. Filling: Combine and pour over crust, then sprinkle remainder of dough over apple filling. Bake at 375 for 45 minutes.

1 can Comstock apple filing (20 oz) 3/4 cup sugar 1 T butter 1 tsp cinnamon 1/4 tsp salt 2 tsp cornstarch 1/2 tsp nutmeg Drain the juice from the apples. Mash the apples a little. Mix all ingredients in a pan and cook until slightly thickened. Remove from heat and cool. Turnover Crust: 2 cups flour 3/4 cup Crisco 1/4 cup water (ice cold) 1 tsp salt Mix flour, salt, and Crisco by hand. Add ice water. Mix it until the dough feels thick. Divide the dough in to 12 equal parts. Roll each one between 2 sheets of wax paper for easy handling. Fill the crust with about 1 tablespoon of apple filling. Seal with water around the edges. Put a dab of cream on the top before baking. Bake in 400 oven for 20 minutes.

SYRUP: 3/4 cup sugar 1/2 cup water 1/2 tsp lemon juice combine ingredients and bring to a boil for 15 seconds on low. Preheat oven to 350 PASTRY: 1 box fillo leaves 2 blocks butter (1/2 lb) 1 cup finely chopped nuts 1/2 cup sugar 1/4 tsp cinnamon Combine nuts, sugar and cinnamon. Thaw fillo at least 3-4 hours before using. Melt butter. Divide fillo leaves in half on greased cookie sheet. Sprinkle sugar, cinnamon and nuts on top of fillo. Place remaining fillo on top. Cut into diamond shapes with sharp knife. Spoon melted butter over all. Reduce oven to 300 and bake for about 1 hour to 1-1/4

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hours. until golden brown on top. Remove from oven. Pour cooled syrup over pastry and cool. Cut and serve.

1 cup butter or margarine 4 squares unsweetened chocolate 2 cups sugar 1 cup all purpose flour 1 tsp vanilla extract 1/2 tsp salt 4 eggs 1 cup walnuts, coarsely chopped 3/4 cup confectioners sugar 1 T water 1/4 tsp peppermint extract green food coloring Preheat oven to 350. Grease 9x13 inch baking pan. In small saucepan over very low heat melt butter and chocolate, stirring occasionally. Pour butter mixture into large bowl. Add sugar, flour vanilla, salt and eggs. With mixer at low speed, beat ingredients until blended. Stir in nuts. Pour chocolate mixture into pan. Bake 35 minutes or until toothpick comes out clean. Cool. Mix confectioners sugar, water and peppermint extract in a small bowl with a spoon until icing is smooth. Then stir in a little green food coloring. Little by little, pour icing over cooled chocolate layer in pan. When icing is dry, cut into 32 bars. Cover and refrigerate. To keep bars moist and chewy, keep refrigerated.

1 block butter 3/4 cup sugar 2 eggs 1 tsp vanilla 3/4 cup flour 1/2 cup chopped nuts 2 T unsweetened cocoa 1/4 tsp baking powder 1/4 tsp salt 2 cups mini marshmallows Cream butter and sugar. Beat in eggs and vanilla. Mix flour, nuts, cocoa, baking powder and salt, stir into egg mixture. Bake in greased 9x13 pan at 350 for 20 minutes. Sprinkle 2 cups mini marshmallows evenly on top. Bake three minutes more. Cool. Topping: 1 cup semi-sweet chocolate pieces 1 cup peanut butter

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2 cups Rice Krispies Cook and stir chocolate and peanut butter over low heat until chocolate is melted. Stir in cereal. Spread mix over marshmallow layer. Chill. Cut into bars.

2-1/2 cups Crisp Rice cereal 1 cup Quick Oats 3/4 cup sesame seeds (toasted) 1 pkg (10 oz) marshmallows 1/2 cup peanut butter 1/4 cup butter or margarine 1/2 cup peanuts (add more if desired) 1/2 cup raisins (add more if desired) 1/2 cup sunflower seeds Grease 13x9x2 inch pan Mix rice cereal, oats, and sesame seed. Toast in pot over medium heat for a few minutes. Remove from heat. Melt butter or margarine and peanut butter in a large pot. Add marshmallows to mixture and continue to stir over low heat. Add cereal mixture to melted mixture and add peanuts, raisins, and sunflower seeds now, working quickly. Press firmly into greased pan. Cool and cut into bars. Makes about 36 bars. Wrap individually in waxed paper.

Crust: 2 sticks butter 2 cups flour 1/2 cup powdered sugar Filling: 1/2 cup flour 1/2 tsp salt 4 eggs, beaten 1-1/2 cup sugar 1 tsp baking soda 1 cup candied fruits, chopped 1 cup walnuts, chopped Cut butter into sugar and flour to form crust. Press into 9x13 inch pan. Bake at 350 for 10 minutes or until light brown. Blend together-flour, salt, sugar, baking soda, and eggs. Add walnuts and candied fruits. Pour over crust and bake at 350 for 30-40 minutes. Cut into bars while warm.

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Crust: 1 cup butter 2 cups flour 1/4 cup powdered sugar chopped nuts (optional) Cut butter into flour. Do not stir. Press into 9x13 inch pan. Bake at 350 until light brown (approx 15-20 minutesS) Cool crust. Filling: 2 12oz cans frozen coconut milk (defrost) 1 cup milk 9 T sugar 1/2 cup cornstarch (sifted) 1/4 tsp salt Combine dry ingredients. Slowly add milk, stirring to dissolve dry ingredients. Add defrosted coconut milk. Stir until smooth. Cook until thickened (medium heat). Boil about three minutes, stirring constantly. Cool until lukewarm. Pour on crust and spread evenly. Chill. Top with whipped cream. Slice, then sprinkle with Flaked coconut (optional). TIP: Stir occasionally when cooling haupia to keep it from getting lumpy. Set pot in pan of cold water to speed up cooling. Keep pot covered with cloth. Slice before spreading coconut flakes for better appearance.

1 cup butter 1 cup brown sugar 2 cups plus 2 T flour 1 cup mac nuts 1 cup chocolate chips 1 tsp vanilla Blend butter and sugar. Add flour and vanilla. Add nuts and chocolate chips. Press in jelly roll pan. Bake at 325 for 30-35 minutes. Cut into squares while hot.

2/3 cup butter 1-1/3 cup sugar 2 beaten eggs 1 tsp baking soda 1 tsp salt 1/4 tsp cinamon 1-2/3 cup mashed bananas 1/4 tsp nutmeg 1 tsp vanilla 2-3/4 cup flour

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2 tsp baking powder Cream butter and sugar. Add eggs and vanilla. Beat well. Add dry ingredients alternating with mashed bananas, beating smooth after each addition. Pour into 2 greased 9 inch layer pans. Bake 35 minutes at 350.

1/2 cup butter 1-1/2 cup sugar - cream until fluffy 2 slightly beaten eggs 1 tsp vanilla - add to above - mix well 4 T sour cream 1 tsp baking soda - combine -mix well 1-1/3 cup sifted flour 1 cup bananas, mashed 1/2 cup chopped nuts 1/2 to 1 pkg chocolate chips (6 oz) Add sour cream mixture and flour alternately to creamed mixture. Mix well after each addition. Add bananas, nuts, and chips to above mixture. Pour into greased and floured loaf pan. Bake at 350 for 1 hour or until done.

2 cups flour 2 tsp soda 1 T baking powder 2 tsp cinnamon 1/2 tsp salt 1-1/2 cup sugar 1/2 cup Wesson oil 1/2 cup melted margarine 1 tsp vanilla 2 cups mangoes 3 eggs 1/4 cup nuts (optional) Sift dry ingredients together into large bowl and make a well. Pour other ingredients into well and mix. Pour into greased pans and let set for 20 minutes before baking at 350 for 1 hour.

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In large bowl place: 2 cups Quick Oats 3/4 cup oil 3 T honey 3 tsp salt 3 T yeast Pour 2 cups boiling water over above ingredients and stir well. Then add 2-1/2 cups cold water. To this lukewarm mixture add 3 tablespoons yeast and allow to stand for 5 minutes. Stir in: 1/2 cup wheat germ 4-1/2 cups unbleached white flour 1 cup soy flour 4-5 cups whole wheat flour Flour kneading surface. Knead dough approx. 15 minutes, adding white flour as needed So dough is not sticky. Place in a greased bowl, turning dough so the the top is greased. Cover and let rise for 1 to 1-1/2 hours or until doubled in bulk. (Keep bowl out of drafts. If it is a cool day, place bowl in the oven with a pan of hot water underneath.)

Punch dough down and let stand 5 minutes to regain elasticity. Place on kneading surface

and cut into 4 equal pieces. Knead each piece and form into loaves. Place in well-greased

bread pans.

Cover and let rise for 30 minutes. Bake at 375 for 15 minutes. Reduce to 350 and bake

for 30 minutes longer. Cool on rack. Lightly butter tops, if desired. Yields 4 loaves.

1 cup scalded milk 2 pkg cake yeast 1-1/4 cup lukewarm water approx. 14 cups four 2 tsp salt 3 cups sugar 3 T butter 10 eggs, beaten grated lemon rind (1 lemon) 1/2 tsp lemon juice 1 egg (for brushing loaves) Dissolve yeast in lukewarm water. Sift flour. Mix sifted flour, salt, and sugar. Add butter and stir. Add eggs, lemon juice, lemon rind, and yeast. Mix well. Knead dough for 20 minutes, gradually adding milk as needed by dampening hands with milk. Knead until dough does not stick to hands. Let rise in bowl/pan until doubled in size. Pound down then shape into greased bread pan. Let rise until doubled. Brush top with well beaten egg. Bake at 350 for about 1 hour.

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1 pkg (4 oz)Pudding and pie flling (Regular chocolate or chocolate fudge) 1/2 cup unsifted flour 1/4 tsp baking powder 1/3 cup melted butter 2 eggs 2/3 cup sugar 1 tsp vanilla 1/2 cup chopped walnuts Combine pudding mix, flour, baking powder. Mix well. Melt butter, remove from heat,add sugar Beat in eggs, one at a time. Blend in vanilla and pudding mixture. Stir in nuts. Spread in greased 8 inch square pan. Bake at 350 for 35 minutes or until done.

1/2 cup butterscotch pieces or mint pieces 1/4 cup butter 3/4 cup flour 1/3 cup firmly packed brown sugar 1 tsp baking powder 1/4 tsp salt 1/2 tsp vanilla 1 egg 1 cup miniature marshmallows 1 cup (6 oz) pkg semi-sweet chocolate pieces 1/4 cup chopped nuts Melt butterscotch pieces or mint pieces with butter. Cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla, and egg to butter mixture. Mix well. Fold in marshmallow, chocolate pieces and chopped nuts. Spread in greased 8 or 9 inch square pan. Bake at 350 for 20 to 25 minutes. Do not over bake.

1 cup sifted all purpose flour 1/2 tsp salt 1/2 cup butter or margarine, softened 1 cup sugar 4 eggs 1 tsp vanilla 1 can (16 oz) chocolate syrup 1-1/4 cups smooth or chunky peanut butter 1 T butter or margarine 2 squares (2 oz) semi-sweet chocolate 1-1/2 T butter or margarine Preheat oven to 350. Grease a 13x9x2 inch baking pan. Sift flour and salt onto waxed paper.

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Beat butter, sugar, and eggs in a large bowl until light and fluffy. Stir in vanilla. Stir in flour and salt until well blended. Stir in chocolate syrup until no streaks of white remain. Pour mixture into prepared pan. Bake for 25 minutes or until center springs back when lightly touched with finger tip. Cool completely in pan on wire rack. Mix peanut butter with 1 tablespoon melted butter. Spread evenly over top of brownie. Melt chocolate with remaining butter in a small bowl over hot, not boiling water. Drizzle chocolate across peanut butter in lines 1 inch apart. Let chocolate set before cutting into 24 bars.

1 10oz pkg mochiko 3/4 cup sugar 2 cups fresh grated coconut 1 cup water 1 qt oil for frying Mix first three ingredients together. Add water and mix thoroughly. Form dough into balls. Deep fry at 375 for 3 to 4 minutes until golden brown. Cool in a colander.

1 pkg (8oz) cream cheese 1/4 cup chopped macadamia nuts dash of cinnamon dash of sugar flaked coconut Soften cream cheese at room temperature. Mix with chopped nuts, cinnamon and sugar. Chill. Then shape into bite-sized balls. Roll in coconut.

Cream Cheese Filling: 1 8oz pkg cream cheese 1 egg 1/3 cup white sugar 1/8 tsp salt 1 small pkg chocolate chips Mix ingredients together in a medium bowl then set aside. 1-1/2 cup flour 1 cup white sugar 1 tsp baking soda 1/4 cup cocoa 1/2 tsp salt 1 cup fresh milk 1/3 cup vegetable oil 1 tsp white vinegar 1 tsp vanilla extract

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Mix all dry ingredients together in a bowl. Add all other ingredients and blend together well. Line cupcake pans. Fill half full with chocolate batter. Add 1 teaspoonful cream cheese filling on top of batter. Bake at 350 for 20 to 25 minutes.

2 eggs 1 cup milk 2 cups bisquick mix 1 cup sugar 1-1/2 tsp baking powder food coloring (optional) Beat eggs and stir in milk. Combine dry ingredients, then gradually beat into egg mixture. Beat until smooth. Pour into paper cupcake holders half full and place in aluminum pie pan with holes. Steam for 15 minutes or until well done. Makes about 18 cupcakes.

4 eggs 1/2 cup Bisquick 2/3 cup sugar 1 cup shredded coconut 1/4 cup butter 1 tsp vanilla 2 cups milk Put all ingredients in a blender for one minute. Pour into a 10" glass pie dish. Bake at 350 for 50 minutes. Cool before cutting.

Cream: 3/4 cup sugar 1-1/2 T butter Add: 2 tsp lemon rind or 1 T orange peel Add: 3 egg yolks and beat well Add alternately and stir 3 tablespoons flour, 1/4 cup lemon juice. Fold in 3 beaten egg whites. Pour into buttered dish.Bake at 350 for 45 minutes in pan with 1 inch hot water.

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1/4 cup margarine or butter, softened 2 T sugar 2 cups Bisquick baking mix 2/3 cup milk 1/4 cup any flavor preserves Mix margarine, sugar and Bisquick until crumbly. Stir in milk until dough forms. Beat 15 strokes. Drop by rounded tablespoons 2 inchs apart onto lightly greased cookie sheet. Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon of preserves. Bake at 375 until golden, 10-15 minutes. While warm, drizzle with glaze. Makes 12 danish. Glaze: beat 2/3 cup powdered sugar, 1 tablespoon warm water and 1/4 teaspoon vanilla until smooth.

1-1/2 cup graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted 1 pkg (8oz) cream cheese, softened 2 T milk 3-1/2 cups Bird's Eye Cool Whip 2 pints strawberries, hulled and halved 2 pkg Jello Vanilla Flavored instant pudding 3-1/2 cups cold milk Make crust with crumbs, sugar and melted butter. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of whipped topping. Spread over crust. Arrange strawberries. Prepare pudding with 3-1/2 cups cold milk. Fill in the following order: crust, cream cheese,strawberries, pudding, Cool Whip.

Crust: 2 cups flour 1 cup butter 1/2 cup chopped nuts Add all ingredients together. Press into pan. Bake at 350 for 20-25 minutes. 1ST layer: 1 cup powdered sugar 1 8oz cream cheese 1 cup Cool Whip Cream cheese and sugar until softened. Fold in Cool Whip. Chill. 2ND Layer: 2 boxes instant pudding (chocolate) 3 cups milk

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Combine pudding and milk. Whip until thickened. Chill. Spread remaining Cool Whip over 2nd layer. Add nuts if desired. Chill about 1 hour.

Crust: 3 cups flour 4 tsp sugar Combine 1 cup oil and 4 T cold water and stir until cloudy. Mix all ingredients in a 9x13 inch pan and press in the pan. bake at 400 about 15 minutes or until golden brown. Filling: 2 small boxes of vanilla pudding 1 can (8oz) crushed pineapple (not in heavy syrup) 2 cups sour cream 1-1/4 T sugar Combine all ingredients. Mix until well blended. Pour onto crust and chill. Top with whipped topping.

1 egg 1/2 banana 1/2 tsp cinnamon 3 slices whole grain bread 2 tsp butter serve with maple syrup, applesauce or yogurt Peel and cut up the banana. Put egg, banana and cinnamon in blender. Blend until smooth. Pour batter in soup bowl. Melt butter in pan on medium flame. Lift pan slightly by handle (use a pot holder) to make sure the whole pan is greased. With fork place one bread slice in batter. and Turn bread over to cover both sides with batter. Put bread in pan. Brown both sides.

9 slices dry white bread 3/4 cup Aunt Jemima Pancake mix 1/2 cup softened butter or margarine 1/2 cup honey 1/2 tsp vanilla 3 eggs 3/4 cup milk Cut bread diagonally. Place pancake mix, vanilla, eggs and milk in a bowl. Beat with rotary beater until smooth. Drop bread slices into batter. Fry until golden brown. Serve with honey butter, made by beating together the honey and butter.

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6 cups coconut milk 3 cups regular milk 1 cup and 2 T sugar 1 cp and 2 T cornstarch 3/8 tsp salt Mix all ingredients together and stir over medium heat for about 5 minutes until it starts to thicken. Do not let cornstarch get lumpy. Pour into smooth bottomed pan. Let set in refrigerator overnight.

2 sticks red Kanten 2 cups water 1 cup sugar 1 120z can coconut milk Wash kanten, squeeze out water and shred. Add water, soak for 30 minutes. Add sugar. and cook to dissolve Kanten. Add coconut milk, bring to a boil. Remove from heat. Strain into an 8x8 pan. Cool. Keep stirring at intervals to keep coconut from rising. Chill in the refrigerator. Cut into desired shapes.

3 cups flour 1/2 tsp baking soda 1/2 tsp salt 3-4 T sesame seeds 1/4 cup sugar 1 block butter, melted 1 cup buttermilk Mix dry ingredients. Add butter and buttermilk. Mix well. Form batter into a ball, the size of a walnut Roll out on floured board with rolling pin, into thin pieces. Place on ungreased cookie sheet. bake at 350 for 10-12 minutes. Turn over between baking to brown both sides.

7 slices of bread 2 cups Bisquick 1 cup milk 1/2 cup sugar 2 eggs lots of oil Mix bisquick with 1 cup milk. Stir in sugar and eggs thoroughly. Slice up bread. Cut in half, then half again. One at a time, coat bread with the mixture. Then cook in hot oil in pan.

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1 lb butter 1/2 cup sugar 1/2 tsp salt 5 cups flour 3/4 cup condensed milk 2 cups ung Mix everything except ung. Divide dough in half. Press half dough in 9x13 inch pan. Spread ung on dough evenly. Second half of dough: Cut two strips of waxed paper the size of the 9x13 inch pan. Roll dough between waxed paper evenly and turn on top of ung, making sure the top layer seals the pan. Bake for 40 minutes at 350

1-1/2 cups mochiko 1 cup sugar 1-1/2 cup coconut milk Butter small (6") round or square container. Mix ingredients in another bowl by adding liquid to dry ingredients a little at a time (to assume smooth texture). Pour in buttered container. Microwave on high 1 min. Turn bowl. Bake on medium 2 min. Turn bowl. Bake high 1 minute. continue turning and adding 1 min on high until cooked. (almost dry to touch in the middle) SUGGESTION: Scrape hardened portions toward center each time you turn.

1 box mochiko 1 tsp baking powder 1-1/2 cups water or fresh milk (add additional 1/4 cup liquid if too thick) 1 tsp vanilla 2-1/2 cups sugar 1 12oz can coconut milk 1 tsp food coloring red or green Mix all ingredients. Pour into greased 9x13 inch Crisco oiled pan (on bottom only) Cover with foil. Bake at 350 for 1 hour. Cool overnight. Cut and roll in potato starch (katakuriko) Optional: add 1/2 cup walnuts.

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Mix: 1 16oz box Mochiko 2-1/4 cup sugar 2 tsp baking powder Add: 1 block melted butter 5 eggs 1 large can evaporated milk 1 can water 1 tsp vanilla 1 4oz can coconut flakes Mix well with electric mixer. Pour into 9x13 inch baking pan. Bake at 350 for 1 hour.

1/3 cup shortening 1/3 cup sugar 1 beaten egg 1-1/4 cup milk 1 cup flour 1/2 tsp baking powder 4 tsp salt 1 cup cornmeal Cream shortening with wooden spoon. Add sugar gradually. Add beaten eggs to creamed shortening and beat. Add milk and stir. Add flour and mix. Add baking powder and mix. Add salt and mix. Add cornmeal and mix, but don't overmix. Bake at 450 for 25 minutes in muffin tins.

1/2 cup butter 1 cup sugar 2 eggs 2 cups flour 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 small can crushed pineapple Cream butter and sugar. Add eggs. Mix dry ingredients well and add to creamed mixture with pineapple (with juice). Bake in lined muffin tins at 350 for 30 minutes. makes 1 to 1-1/2 dozen.

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1 egg 1 cup applesauce 3/4 cup maple syrup or honey 1/4 cup melted butter 2 cups unbleached flour 1/2 cup wheat germ 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup raisins Preheat oven to 375. Beat the egg, applesauce, maple syrup and melted butter. In a separate bowl, toss together the remaining ingredients. Make a well in the center and pour in the liquid. Stir gently, just until everything is wet. Spoon the batter into a dozen greased muffin tins. bake at 375 for 20-25 minutes.

1 lb white chocolate, cut into small pieces 1 bag pretzel sticks (50% less salt) 2 cups Rice Krispies cup cake cups Melt chocolate.Put it in a stainless steel bowl.Break pretzel sticks and add to Rice Krispies in a medium bowl. Set aside. Boil water in a pot big enough to fit the bowl with the chocolate. Bring water to a boil and turn stove off. Put bowl with chocolate into boiled water. Stir chocolate until it is completely melted. Pour chocolate over pretzels and Rice Krispies and stir well. Put into cupcake cups and refrigerate for 10 minutes.

1 loaf sweetbread 3 cups milk 1/2 cup butter 1 cup sugar 5 eggs, beaten cinnamon raisins Scald milk, then add butter and sugar. Cool. break bread and lay on bottom of greased 9x13 pan. Add beaten eggs to cooled mixture. Pour over bread, mix in raisins , then sprinkle cinnamon. bake at 350 for approx. 1/2 hour.

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Combine and cool to lukewarm: 1 cup scalded milk 1/2 cup shortening 1/2 cup sugar 1/2 to 1-1/2 tsp salt Add yeast and stir well: 1 pkg yeast Add eggs and flour: 2-3 eggs, beaten 4-1/2 to 5 cups flour Mix to smooth soft dough. Knead lightly on a floured board. Place dough in greased bowl. Cover and let rise until double in bulk. Divide dough into thirds. Roll on lightly floured surface to 9" circle Brush with butter. Cut in 12-16 wedge shaped pieces. Roll, starting at wide end. Place end of wedge on bottom to prevent from unrolling. Let wedge double in bulk on lightly greased sheets. Bake at 325 for 20-25 minutes. To freeze for future use: bake at 275 until slightly brown. Seal and freeze immediately Billy Button bought a buttered biscuit. Did Billy Button buy a buttered biscuit? If Billy Button bought a buttered biscuit, Where's the buttered biscuit Billy Button bought?

2-1/2 cps flour 1 tsp salt 3/4 cups shortening 5 T cold water Sift flour and salt together. Add shortening and blend. Cut into small pieces. Add water and mix with fork. Set oven to 450 for the first 15 minutes. Then lower to 350 until brown.

1 cp butter 1/2 cup confectioner's sugar 2 tsp vanilla extract 1 egg yolk 2-1/2 cups flour confectioner's sugar (to sprinkle tops) In a bowl, blend butter and sugar until fluffy. Add egg yolk and flour. Add vanilla. Mix thoroughly. Using a teaspoon form individual cookies on greased cookie sheets. bake at 350 for 8 minutes. Do not let cookies brown. Remove to rack - let stand 2 minutes. With a greased spatula, remove cookies

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carefully. When cold sprinkle tops with confectioner's sugar.

CRUST: 1/2 stick margarine 16 graham crackers, crushed 1/4 cup sugar Spread into a 9x13 pan. Bake at 350 for 15 minutes. Cool. FILLING: 2 8oz pkg cream cheese, softened 1-1/2 cup confectioner's sugar 2 tsp vanilla 2 cups whip cream(avocet,2 bottles OR 1 12oz Cool Whip) 2 cans blueberry pie filling, chilled Blend cream cheese, sugar and vanilla. Whip cream. Fold into cream cheese mixture and pour into cooled crust. Top with blueberry filling. Chill before serving.

Crust: Bake crust at 425 for 10 minutes or until brown. Bake in 9x13 pan. 2 cups flour 2 cubes butter 1/2 cup brown sugar 1 cup nuts, crushed Layer 1: Mix and cool: 1 box (3oz) lemon jello 1 pkg gelatin 1cup hot water While waiting for this to cool, cream together: 1 8oz cream cheese 3/4 cup sugar Add cooled jello mixture, then fold in 1 bottle Avocet or tub cool whip. Pour into crust and chill until firm. Layer 2: Mix and cool:1 box (3oz) orange jello 3 pkg gelatin 1-1/2 cups water While layer 2 is cooling, mix the following together until smooth: 1 13oz can pumpkin 1 cup white sugar 1/2 cup brown sugar 1/2 tsp salt 3/4 tsp cinnamon 1/4 tsp ginger 1/4 tsp cloves

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1-2/3 cup canned milk Add the above mixture to the orange jello(Layer 2) and pour over Layer 1. Chill until firm (overnight).

Crust: 3/4 cup butter 2 T powdered sugar 2 T sugar 2 cups flour Mix. Press into 13x9 pan and bake at 350 for 20-25 minutes. Filling: 12 oz can evaporated milk, chilled 1 cup sugar 1 small can crushed pineapple 3 oz strawberry jello 1 pkg gelatin 1 large and 1 small carton cool whip Heat pineapple, sugar, jello, and gelatin until sugar dissolves. Cool. Whip cream and blend into pineapple mixture. Pour over crust. Top with whip cream and refrigerate.

24 "Nilla wafers" 2 8oz cream cheese, softened 3/4 cup sugar 2 eggs 1 T. lemon juice 1 tsp vanilla 1 can cherry, blueberry or strawberry filling Line 24 muffin pans with paper cupcake cups. Place a "Nilla" wafer in each cup. Beat cream cheese. Add sugar, eggs, lemon juice and vanilla. Pour cream cheese mixture on wafer about 3/4 full. Bake 15 minutes at 350. Cool and top with pie filling.

2 cups water 2 sticks red kanten 1/2 cup sugar 2 cans tsubushi-an (red azuki bean paste) Wash kanten, tear into pieces and soak in water. Add sugar and bring to boil. Add tsubushi-an and mix well. Cook over low heat for about 30 minutes, stirring constantly. **It's worth it!** Pour into 8x8 inch pan. When cool refrigerate. Cut into thick pieces for easier handling. NOTE: double recipe for 9x13 pan. Red kanten is Agar Agar used to make jello. 2 pieces per package - great for dieters.

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1 lb meat, sliced 2 tsp sugar 2 T soy sauce 1 T crushed ginger 2 T sherry 2 T flour 2 cups broccoli, sliced 1/2 cup water 1/2 tsp salt Marinate meat with sugar, soy sauce, ginger, sherry, and flour. Heat 1 teaspoon of Wesson oil and stir-fry broccoli, add salt and water. Simmer until tender, then take out. Stir fry meat in 1 tablespoon of heated oil for 2 minutes. Add broccoli and serve.

1 lb lean beef 1 T cornstarch 1 tsp sugar 2 to 3 T soy sauce, according to taste 1 T dry sherry 2 medium or 3 small green peppers 4 T vegetable oil

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1/2 tsp salt 1 garlic clove, crushed Cut beef across the grain into slices about 2" long and 1/4" thick. Combine cornstarch. sugar ; blend with soy sauce and sherry; mix with the sliced beef;set aside. Cut green pepper into 1-1/2 inch pieces. Pour 2 tablespoons oil into skillet or wok; set over high heat. Add salt, then green peppers. Stir constantly until peppers turn a dark green, about 1 minute. Remove peppers leaving as much oil in skillet as possible. Spread out on plate. Add remaining oil to skillet with crushed garlic. Stir in the beef mixture. Cook, turning constantly for about 2 minutes. Add green peppers. Mix well. Serve immediately with rice.

1-1/2 lbs boneless beef tenderloin or sirloin steak 1/2 cup soy sauce 2 T cooking oil 2 T molasses 2 tsp dry ground mustard 1 tsp ground ginger 4 cloves garlic, halved 1/4 cup water Partially freeze beef. Thinly slice across grain into approx. 3 inch strips. For marinade, combine soy sauce, oil, molasses, mustard, ginger, garlic, and 1/4 cup water. Mix well. Add meat to marinade. Let stand 15 minutes at room temperature. Drain meat, reserving marinade. Thread meat strips accordion-style on 12 skewers. Grill skewers over hot coals 5 to 7 minutes or to desired doneness. Turn and baste occasionally with marinade. Serves 6.

1/2 lb beef 1 T salad oil 2 T sugar 1/2 tsp ginger root, minced 1 cup bean sprouts 6 stalks green onions, 1" long 1/4 cup shoyu 1-1/2 T mirin 1 block tofu, in 1' cubes 1 round onion, sliced Stir fry beef in oil. Add sugar, mirin, shoyu, and ginger. Cook about 2 minutes. Add onions, bean sprouts, green onion and tofu. Cook 1 more minute or until tofu is heated through. Delicious!

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3-4 lbs pot or blade roast 1 onion, sliced thinly 1 clove garlic, diced 1 cup catsup 1/4 cup consommé 1 T Worcestershire 1 T sugar 1 T salt 1 T celery seed Put all the above in a large pot and cook 3-4 hours. (Done when you can shred meat with two forks). Thicken with cornstarch if you wish.

1/2 cup shoyu 1/2 cup sugar dash of garlic salt 1/8 tsp mirin 1 small piece of ginger green onions, chopped flour to coat meat Combine shoyu, sugar, garlic salt, mirin, ginger, and green onions. Soak meat in sauce for 2 hours or overnight. Coat meat with flour and fry in hot pan with a generous amount of oil.

1 cup soy sauce 5 lbs short ribs or chicken 1/2 cup sesame oil for chicken 1 cup sesame oil for short ribs 1 cup sugar 1/2 tsp salt 1/2 tsp black pepper 4 cloves garlic, chopped 6 stalks green onion, chopped 4 T sesame seeds, toasted and pulverized Blend all ingredients except meat. Marinate short ribs or chicken at least 4 hours. Knead sauce well into meat. Turn over meat at least 3 times during marinating process. Charcoal or oven broil.

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4 lbs short ribs Sauce: 1/2 cup shoyu 1 T sugar dash of black pepper 2 cloved garlic, finely chopped 1 T honey 1 inch cube ginger, finely sliced or ground 2 stalks green onion, finely chopped 1 tsp sesame oil 1 tsp cooking oil Slice meat 3/8 inch away from bone leaving bone attached. Criss cross meat to break fibers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for 1 hour. Broil or barbeque to desired doneness.

4 pieces flank steak (cut into 3" lengths) 1 cup shoyu 4 T sugar 1 pkg kim chee base 2 cloves garlic, minced or grated 2 T sherry wine 2 T white sesame seeds Marinate for 24 hours in a plastic bag. Place meat on rack and bake, turning once Bake at 200 for 5 hours.

3-4 lbs beef pot roast 1 clove garlic 2 tsp salt 1/4 tsp pepper 3 T oil 1 cup water 1/2 tsp Worcestershire sauce 1/4 cup chili sauce Rub meat thoroughly with a cut clove of garlic. Brown the pot roast slowly on all sides in hot oil in a heavy pot. Season with salt and pepper. Add water, Worcestershire sauce, and chili sauce. Cover and simmer gently until meat is tender, approx. 3-1/2 hours. Turn the pot roast occasionally. Add more water, if necessary, a little at a time. Make gravy by thickening pan drippings with flour blended in cold water( 1 tablespoon flour to each cup of liquid)

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2 lbs ribs 1/2 cup shoyu 1/2 tsp aji 1 piece ginger, crushed 2 T oyster sauce 2 T vinegar 5 T sugar 2 T liquor 1 clove garlic, crushed 1 small onion, sliced* Marinate in sauce over night. Bake in sauce at 350 for 1 hour. Covered. Bake another 10 minutes uncovered. *Sliced onion to be laid on ribs at baking time - not to be in sauce.

2 lbs short ribs (salt and pepper to taste) 1 8oz can tomato sauce 1 T Worcestershire sauce 1 T wine 1/4 cup brown sugar, packed 1/4 cup catsup 1/8 tsp garlic powder 3 T shoyu 1 T vinegar 2 T sugar Salt and pepper ribs and brown. Drain. Combine all ingredients and pour over ribs. Simmer for about 1-1/2 hours or until tender.

Salt roast then rub with some butter and 1/2 packet of onion soup. Wrap in foil and bake at 375 for about 1 hour in the morning. Turn oven off, but do not open oven door. (the heat will slow cook the roast). Before eating, bake again 300 for 40 minutes (rare),45 minutes (medium) 50 minutes (well done). Gravy: Pour the dripping in the pan, add water to taste and 1 can cream of mushroom soup. Thicken with cornstarch and water.

Approx. 4 lbs chuck steak 1 T Hawaiian salt pepper (desired amount) 1 garlic, crushed(may use garlic salt or powder) Kitchen Bouquet 2 T tomato paste

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Worcestershire sauce 2 beef bouillon cubes 1 medium carrot 1 medium onion 2 stalks celery pinch of salt Season chuck steak with Hawaiian salt, pepper, and garlic. Brown. Add 3 cups water, a little kitchen bouquet, tomato paste, and a little Worcestershire sauce. Simmer 2-1/2 hours or until meat is tender. Turn meat occasionally. Remove meat. Simmer carrots about 10 minutes. Add round onion and celery and cook until done. Remove vegetables. Add 2 beef bouilion cubes and water. Mix flour or cornstarch with water to thicken. Add a pinch of salt to the gravy. Put vegetables back in the pot with meat. Warm everything together with the gravy.

1/2 cup flour 1/2 tsp garlic powder dash of pepper 3 to 4 lbs beef chuck roast (about 2" thick) 1/2 cup teriyaki marinade and sauce 3 medium potatoes, quartered 1 T vegetable oil Combine flour, garlic powder and pepper. Coat both sides of meat with flour mixture. reserve extra mixture. Lightly brown meat slowly on both sides in hot oil in dutch oven or large skillet. Combine teriyaki sauce and 1-1/4 cups water - pour over meat. Cover and simmer 1-1/2 hours. Arrange potatoes around meat and simmer, covered, about 30 minutes longer. Meanwhile, blend 1/4 cup reserved flour mixture and 1/2 cup water. Set aside. Remove meat and potatoes to serving platter, keep warm. Pour pan drippings into large measuring cup. Skim off fat-reserve 2-1/2 cups. Return drippings to pan and bring to a boil, gradually stir in flour mixture. Cook and stir until thickened. To serve, slice meat across grain and serve with gravy.

3 lbs sirloin tip 1/2 cup catsup 1/2 cup sugar 1/2 cup shoyu 3-4 T oyster sauce aji, ginger, garlic Cut meat into cubes and soak in mixture 4 to 6 hours. Use bell pepper, tomato, button mushroom, onion, pineapple, etc.

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Skewer and cook over charcoal. Sauce: Just before serving, heat 1/2 cup pineapple juice and 1/2 cup sauce. Pour on kabobs.

3 lbs round steak 1/3 cup flour 1-1/2 tsp salt 1/2 tsp pepper 1 T or more corn oil Pound flour, salt, and pepper into meat. When it is all into the meat, cut into 1 finger size pieces. Pan fry quickly.

1 flank steak 4 T chopped green onions 2 T soy sauce 2 T vegetable oil 1/2 tsp thyme 2-4 drops Tabasco Mix the marinade ingredients. Lay flank steak flat on a dish. Spread on half the marinade. Turn the steak and spread with the rest of the marinade. Cover with waxed paper and leave for at least 20 minutes. You may also refrigerate this for several hours. Great on the hibachi.

1-1/2 lb round steak 2 tsp shortening 1 can (10-1/2 oz) golden mushroom soup 1/2 cup chopped canned tomatoes 1/4 cup chopped onions dash pepper Pound steak. In skillet, brown steak in shortening. Pour off fat. Add remaining ingredients and cook over low heat 1-1/2 hours.

1 to 2 stalks Chinese cabbage 1 stalk watercress 2 onions 2 cans sukiyaki vegetables 1 lb thinly sliced meat per person Cut vegetables into 2 " pieces. heat skillet and fry meat with butter. Add vegetables until partially cooked. Place vegetables into small bowls and dip into butter yaki sauce. Continue cooking while others are eating. 1 cup shoyu 1/2 cup sugar 1/4 cup new mirin

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1/3 cup lemon juice 2/3 cup sesame seed Cook these ingredients until sugar is melted. Pour into individual bowls. 3/4 cup grated daikon may be added to sauce after it has been cooked.

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1 lb hamburger 1/2 small onion, diced bottled spaghetti sauce 1 can cream style corn Brown about 1 lb of hamburger and add onions. Drain. Add a bottle of spaghetti sauce, about 1/2 bottle of water and 1 can of cream style corn. Simmer a while then serve over spaghetti. **Quick lunch the kids will love!**

SAUCE: 2 cans crushed tomatoes 4 cloves fresh garlic, pressed 1 can stem/pieces, mushrooms Sauté garlic in 1 T oil. Add tomatoes and mushrooms. Simmer 30 minutes. MEATBALLS: 1 lb ground beef (lean) 1 egg 1/4 onion, chopped fine Mix in bowl. Add garlic salt, pepper, and bread crumbs to consistency to form balls. Brown on all sides. Add 1/2 cup sauce and simmer for 20 minutes on low. Cook your favorite noodles as per package instructions. Serve hot with parmesan cheese.

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1/2 cup minced round onion 2 T corn oil 1 lb ground round or chuck beef 1 peeled clove garlic (minced) 2 T flour 1/4 tsp pepper 1 can cream of mushroom soup (undiluted) 1 cup sour cream 1 tsp salt or to taste 1 small can sliced mushrooms Sauté onion in corn oil until golden brown. Stir in all other ingredients except soup and sour cream. When beef is fully cooked, add soup and sour cream. Serve with noodles or over rice.

1 lb ground beef 4 oz uncooked elbow macaroni 3/4 cup milk 1/2 cup shredded cheddar cheese (2oz) 1/4 cup chopped green pepper 1 to 2 T instant minced onion 1 tsp salt 1 cup crushed potato chips Heat oven to 350. Cook and stir meat until brown. Drain fat. Cook macaroni as directed on package, drain. In ungreased 2 qt casserole dish, mix all ingredients, except potato chips. Cover, bake 40 minutes. Uncover, sprinkle with potato chips and bake 5 minutes longer.

Core a whole cabbage. Place in hot water. Peel off leaves one at a time as they soften. Drain. 1-1/2 lb ground beef 1 cup cooked rice 1 small onion, chopped 1 egg 1/2 tsp poultry seasoning 2 tsp salt or to taste pepper Mix above to form 6 to 8 balls. Place meatball on cabbage leaf and roll up. Secure with toothpick. Place in saucepan. Combine and Pour over cabbage rolls: 2 cans tomato sauce 1/4 cup water 1 T brown sugar 1 T lemon juice or vinegar Simmer 1 hour or place in covered casserole dish and bake at 350 for 1-1/2 hrs.

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1 T salad oil 1/2 cup onion, chopped 1 clove garlic, crushed 1/2 lb ground chuck 1 can (2 lb 3oz) Italian tomatoes, undrained 1 can (6 oz) tomato paste 1/4 tsp oregano 1/2 tsp basil leaves 1-1/2 tsp salt 1/2 tsp pepper 1 T brown sugar 1 large eggplant (1-1/2 lb 2 eggs 1-1/4 cup parmesan cheese 1 pkg mozzarella cheese 1/2 cp bread crumbs Sauté onion, garlic, and chuck in oil. Add tomatoes, paste, oregano, basil, salt, pepper, and sugar. Bring to a boil, reduce heat and simmer covered for 45 minutes. Meanwhile, slice eggplant (1/4" slices). Combine 2 eggs and 1 tablespoon water. On waxed paper, combine 1/2 cup dry bread crumbs and 1/2 cup grated parmesan cheese. Dip eggplant into egg mixture, then dip into crumb mixture. Saute eggplant in 1 tablespoon hot oil until golden brown. Arrange half of eggplant slices in bottom of lightly greased baking dish. Sprinkle with more parmesan cheese and top with half of mozzarella cheese slices. Cover with half of tomato sauce. Arrange another layer of eggplant slices. Cover with rest of sauce and mozzarella. Sprinkle top with parmesan. Bake uncovered 25 minutes at 350F.

2 lbs ground beef 1/4 cup sugar 1/4 cup shoyu chopped green onions 2 eggs flour In a bowl, mix shoyu and sugar. Add chopped green onions and lean ground beef. Mix well and form into patties. Then dip in flour. Lastly, dip into beaten eggs. Fry in oil at low heat.

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2 lbs ground beef 3 slices bread-soaked in water and squeezed 1 egg 1 medium onion, finely chopped 1/2 green pepper, finely chopped celery, finely chopped 2 T oyster sauce 2 T mayonnaise 2 tsp Worcestershire sauce 2 tsp salt dash of pepper Mix all ingredients and make patties

Fry: 1 lb hamburger 4 pcs bacon, chopped 1/2 ring Portuguese sausage 1 clove garlic 1 round onion, chopped Add: 1 can kidney beans 1 can condensed tomato soup 1 T chili powder 1 T brown sugar 1 T curry powder pinch of salt Simmer for one hour stirring now and then. Serve with hot rice.

1 potato 1/2 lb hamburger 1 medium onion 1/2 tsp salt 1/2 tsp pepper 1-1/2 T sugar 1-1/2 T shoyu flour, egg and bread crumbs (to coat) Boil and mash potato. Add 2 tablespoons butter and dash of salt. Combine mashed potato with the hamburger ingredients. Make a ball and roll in flour. Dip in egg and roll in bread crumbs.

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Deep fry.

1 lb hamburger

1/4 onion, chopped salt, pepper 1 can cream of mushroom soup 1 can water 1/2 bag mixed vegetables Brown hamburger. Drain oil. Add onions annd stir until onions melt. Add salt, and pepper to taste. Add in 1 full can soup. Mix well. Then add 1 full can water and 1/2 bag mixed vegetables. Simmer until vegetables are tender. Vegetables should not overcook. NOTE: We like this served with hot elbow macaroni.

1 lb ground beef 1 #2-1/2 can tomatoes 1 8oz can tomato sauce 1 envelope spaghetti sauce mix 1/2 cup parmesan cheese, grated salt to taste 8 oz lasagna or wide noodles 1 6-8 oz pkg thin mozzarella cheese slices 1 cup cream style cottage cheese Brown ground beef slowly then drain fat. Add next three ingredients. Cover and simmer for 40 minutes, stirring occasionally. Add salt. Cook noodles in boiling salted water until tender. Drain, rinse in cold water. Place half the noodles in a 8x12x2 baking dish. Cover with 1/3 of the sauce. Add 1/2 of the mozzarella cheese, add half of the cottage cheese. Repeat layers ending with the sauce. Top with parmesan cheese. Bake at 350 for 25-30 minutes. Let stand for 15 minutes. Cut in squares.

1 lb hamburger 1 lb fishcake 1/2 round onion, minced 2 eggs 2 T shoyu 2 T sugar 1 tsp salt 15 sheets makinori Mix above ingredients except the makinori. Roll the mixture in makinori like sushi in 5/8" diameter.

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Wrap each roll individually in waxed paper. Freeze overnight. Slice each roll in 4 pieces while frozen. Deep fry. You can keep in freezer indefinitely and cook as needed.

(Barbeque style) 1-1/2 lbs ground beef 1/2 cup onion, finely chopped 1/2 cup fresh bread crumbs 1 egg, beaten 1-1/2 tsp salt 1/4 tsp pepper 2 8oz cans tomato sauce 3 T vinegar 3 T sugar 2 tsp Worcestershire sauce 2 T prepared mustard 1/2 cup water Mix together beef, crumbs, onion, beaten egg, salt, pepper, and 1/2 can tomato sauce. Form into loaf and put in shallow pan, about 7x10". Combine the rest of the sauce and all other ingredients. Pour over loaf. Bake in moderate oven 350 for 1-1/4 hours. Baste occasionally.

1 lb hamburger 1 can golden mushroom soup 1 onion, diced 1 celery stick, diced 1/2 cup bran 1/4 cup wheat germ salt to taste dash of pepper 1 egg 1/4 cup milk Mix hamburger with onions, celery, salt and pepper, bran, wheat germ, egg, and milk. Mold into a casserole dish. Pour soup diluted with a 1/2 can water over. Garnish with a little parsley and bake in oven 425 for about an hour.

1/2 cup cornflake crumbs 1 lb ground beef 2 T catsup 2/3 cup nonfat dry milk 1 tsp salt 1/8 tsp pepper 1 egg

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1/4 cup onion, grated 1/4 cup water Put crumbs into mixing bowl. Add remaining ingredients. Mix thoroughly. Shape into 48-50 balls. Fry brown with a little oil, drain oil, set aside. Make spicy sauce, add meatballs to sauce. Serve as a main dish with rice or noodles. SPICY SAUCE: 2 T pickle relish 1/4 cup catsup 2 T onion, chopped 1/8 tsp pepper 1/4 cup water 1 T vinegar 1 8oz can tomato sauce 2 T sugar, level 1 T Worcestershire sauce Combine ingredients in 3 quart saucepan. Simmer on moderate heat about 15 minutes stirring frequently. Add meatballs and keep hot until serving time.

1 pkg dry yeast 1/2 cup warm water 1 tsp salt 2 T shortening 2 cups sifted flour 1 8oz can tomato sauce 1/2 lb ground beef 2 T onion, chopped 1 tsp oregano 1/4 tsp thyme 1/4 tsp garlic powder 1 cup shredded mozzarella cheese Dissolve yeast in water. Add salt, shortening, and 1/2 cup flour. Beat until smooth. Add remaining flour. Roll out on 14x17" greased baking sheet. spread with tomato sauce. Brown beef with onion, oregano,thyme, garlic. Spread over sauce, top with cheese. bake at 425 for 30 minutes.

French bread 2/3 cup parmesan cheese 1 cup mayonnaise 1/4 cup chopped green onion Portuguese sausage, slice thin or chop very fine Slice bread 1" thick. Blend the parmesan cheese, mayonnaise and the green onion together.

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Spread the cheese mixture on the slices of bread. Spread the sausage. Bake the pizza at 350 for 15 minutes or broil for 5 minutes.

Ingredients: 1 lb thinly sliced steak, 1 tbsp oil 1 bunch of spring onions, chopped 2 medium carrots, cut in matchsticks 1/2 c Black Bean Sauce 1 pack Wraps Preparation: Fry the steak in hot oil for 1 minute. Add the spring onions and carrots and quickly fry for 1 minute. Add the Black Bean Sauce and simmer for a final minute. Fill Wraps with the steak and vegetables, roll up and enjoy!

1 lb ground beef 2 T dry onion soup (well mixed, no lumps) 2 eggs 1 can cream of mushroom soup 1 box frozen potato "Tater Tots" 1 can cream of chicken soup 2 slices bread round onion, chopped dash of salt, pepper 1/3 cup milk Combine beef, eggs, bread, milk, onions, salt, pepper. Mix well. Lightly press mixture evenly on bottom of a 9x13 pan. Combine both cans of soup with dry onion soup. Pour over meat. Line the top of the casserole with the frozen potato. Bake at 350 for 40-45 min.

(BURGER, RICE, RED KIDNEY BEANS) 2 cups cooked rice 1 lb hamburger 1 medium onion, diced shaker can Parmesan cheese 15-1/2 oz red kidney beans 12 oz can tomato sauce 1 T salt pepper to taste Set aside cooked rice. Brown burger in skillet. Diced onion can be stirred into burger during browning. Pour off excess fat. Return to medium heat.

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Add tomato sauce and stir. Add kidney beans and stir thoroughly. Place layer of burger mixture on bottom of casserole with rice in the middle and the rest of burger mixture on top. Either shake parmesan or place strips of cheese on top. Bake at 350 for 1 hour.

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Marinade: 8 cloves garlic, crushed 3 bay leaves, broken in half 10 peppercorns 3/4 cup water, or more as needed 1/2 cup apple cider vinegar 1/3 cup soy sauce 2 lbs. Lean pork, cut into 2-inch cubes 1 boneless, skinless chicken breast, quartered 1/3 cup vegetable oil Combine garlic, bay leaves, peppercorns, water, vinegar and soy sauce in large zippered storage bag. Add pork and chicken, marinate overnight. Transfer meat and marinade to dutch oven or heavy saucepan. Heat to boiling over high heat. Boil, uncovered, 2 minutes. Cover, lower heat to medium, simmer 30 minutes. Partly cover pan and cook until meat is cooked and most of the liquid evaporates, 30 to 40 minutes. Remove garlic and bay leaves from mixture with slotted spoon, reserving garlic. Heat oil in large skillet; cook garlic until browned, about 5 minutes. Remove garlic and set aside. Remove chicken and pork from sauce; add to skillet and brown on all sides. Add garlic, chicken, pork and 1 tablespoon of the oil from pan to remaining sauce in Dutch oven. Cover; simmer over low heat 10 minutes, adding more water as needed. The pieces will be coated with gravy. Serve with rice. (6 servings) Preparation time: 45 minutes Marinating time: Overnight Cooking time: 1 hour 10 minutes NOTE: my family prefers either pork OR chicken, not both. If you do that, adjust the quantity of meat accordingly.

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6 slices of bacon 1 small onion 1 can butter beans, drained 1 can kidney beans 1 can (28 oz) baked beans 3/4 cup brown sugar 1 tsp sugar 3/4 cup catsup 1 T Worcestershire sauce 1 cup mild cheddar cheese (cubed) Fry bacon until crisp and crumble into mixing bowl. Fry onion, combine with all ingredients with bacon in the bowl. Mix thoroughly and pour into a casserole dish. Bake at 350 for about 1 hour. NOTE: If cooking for a potluck or a crowd, double recipe and bake in roaster pan. Ok to lay additional bacon strips on top while baking.

2 pork butts (slice in 1 or 1-1/2 thickness) 1/2 cup shoyu 1 cup sugar (1/2 white and 1/2 brown) 1 T hoi sin sauce 1 tsp red coloring (Chinese type) 1-1/2 tsp salt Cut pork in small slices and boil until tender. Soak in sauce overnight. Bake for 1 hour at 300F. Put pan of water in oven while baking. This keeps the pork juicy and moist.

Glaze: 1 cup guava jelly 2 T dark brown sugar 1 T mustard 1/4 cup white wine 1/2 cup pineapple juice 1/4 cup catsup 1/4 tsp cloves Sauce: 1 cup ham glaze 1 cup cherry pie filling 1/2 cup raisins Cook glaze and reserve 1 cup. Bake ham as directed on wrapper. Pour glaze over ham during last 15-20 minutes of baking. Just before ham is ready to serve warm up sauce. Slice ham and arrange on platter. Pour hot sauce on the ham and serve.

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1 can cherry pie filling 1/3 cup pineapple juice 1 T mustard raisins 1 T vinegar 1-2 T cornstarch 1 cup guava jelly Simmer guava jelly, pineapple juice, mustard, and vinegar. Then add cornstarch, pie filling, and raisins. Bake ham as directed. Pour ham glaze before serving. (We leave in separate container for those who like the ham plain.)

2 to 3 cups leftover diced ham 2-1/4 tsp flour 1 can condensed cream of mushroom soup, undiluted 1 cup milk 3 cups potatoes, pared and thinly sliced 1 cup carrots, pared and thinly sliced 1/4 cup onion, minced 3/4 tsp salt 1/4 tsp pepper In skillet, brown ham lightly, remove. Stir flour into drippings left in skillet. Add soup, then slowly stir in milk. Heat, stirring, until boiling. In 2 quart casserole, arrange layers of ham, potatoes, carrots, and onions, sprinkling with salt and pepper. Pour on soup mixture. Bake, covered, 1 hour. Uncover and bake 15 minutes or so until potatoes and carrots are tender. Bake at 325F.

4 to 8 large pork chops salt and pepper 1/4 cup minced onion 1 minced clove garlic 1 T brown sugar 1/2 tsp dry mustard 1 -1lb4oz can red kidney beans 1 - 1lb4oz can lima beans 1/4 cup catsup 2 T vinegar Brown chops, season with salt and pepper and remove from pan. To fat in pan, add onion and garlic, sauté until tender. Add remaining ingredients and mix well. Pour into a 2 quart casserole. Arrange chops on top and bake at 325 for 45 minutes.

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4 to 8 large pork chops salt and pepper 1 can condensed cream of mushroom soup 1 cup milk 4 to 8 oz sliced canned or fresh mushrooms 2 to 3 heaping T peanut butter Brown chops and season with salt and pepper. Put chops into a casserole. Prepare mushroom soup with the milk, stir in mushrooms and peanut butter. Pour over chops and bake at 325 for 45 minutes.

4 to 6 pork chops 3 cups soft bread crumbs 2 T chopped onion 1/4 cup melted margarine 1 stalk celery 1/4 cup water 1/4 tsp poultry seasoning 1 can 10-1/2 oz cream of mushroom soup 1/2 cup water Brown chops. Place in shallow baking dish. Mix bread crumbs and seasonings. Mound on each chop. Mix soup and water, pour over chops and stuffing. Bake at 350 for 1 hour.

4 lbs pork butt 2 T rock salt 1/4 cup liquid smoke Score pork on all sides making 1/4" deep slits, 1" apart. Rub salt into slits, then rub all sides with liquid smoke. Wrap in ti leaves, then in aluminum foil. Let stand 30-40 minutes. Place on rack in shallow roasting pan. Roast at 550F for 45 minutes, then at 400 for 3-1/2 hours or until done. Shred cooked pork and let stand in juice before serving.

4 lbs taro leaves (clean stems, cut off tips and wash) 1 lb salted butterfish (cut in 2" squares) 6 lbs pork butt (cut into 6 pieces Line bottom of large roasting pan with half of taro leaves. Place pork and butterfish on taro leaves and cover with remaining leaves. Cover very tightly with aluminum foil and bake at 325 for 5 hours.

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1 lb oven ready butt cut into 1/2" cubes or in strips Batter: 1/2 cp flour 1/4 cup cornstarch 1/2 tsp baking powder 1 egg 1/2 tsp cooking oil 1/2 cup water Mix flour, cornstarch and baking powder. In separate bowl combine beaten egg, cooking oil, and water. Stir in dry ingredients. Dip pork into batter and deep fry in hot oil for 3-5 minutes until browned. Drain pork on paper towel. Serve with: Sweet-Sour Sauce: 2 T cornstarch 2 T soy sauce 8 T sugar 6 T vinegar 1 cup pineapple juice 4T catsup Cook together until translucent stirring constantly, about 5 minutes. Garnish with chopped green onions and chopped peanuts (optional)

1 lb pork, fried 2 cans chicken broth, add salt and pepper 2 T cornstarch 1 pkg chuba soba (Chinese noodles) 2 pkgs mixed vegetables (chop suey vegetables) Brown pork in small amount of cooking oil. Add broth with salt and pepper. Stir in cornstarch until blended. Then add chuba soba noodles and vegetables. Simmer until vegetables are tender.

1 lb sliced pork butt or belly pork 1 medium round onion, sliced 3 tsp salt, or to taste pepper and MSG(to taste) 1 8oz can tomato sauce 1/2 cup water 1 can peas 1/2 can pimentos (small can) Brown pork, salt and pepper. Add onions. Cook pork until done. Then add the tomato Sauce and sauté for 10 minutes. Add water if it’s dry. Add peas and fully cook. Add pimentos and serve.

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1 lb pork 1 lb bean sprouts 1 block tofu green onions, Cut in two inch lengths Fry pork until done. Add sprouts, tofu and green onions. Make gravy and thicken. Gravy: Add: 1 tsp cornstarch, 1 tsp salt, 1/4 cup water, 1 tsp shoyu, and 1/2 tsp sugar.

3 lbs BBQ pork ribs 2 pieces ginger 1 tsp salt Boil in salt water for 1 hour. Strain and pour cold water. Let ribs cool. 3/4 cup sugar 1/3 cup oyster sauce 3/4 cup shoyu 3/4 cup catsup Soak ribs in sauce for about 2 hours or more. Sprinkle sesame seeds (if desired) and broil. Great on hibachi, also.

2 cups kidney beans 2 lbs spareribs salt and pepper Cook beans until tender, do not overcook. Drain and save water. Cut ribs in serving pieces. Salt and pepper to taste. Brown ribs in bacon drippings. Arrange ribs in baking pan. Barbeque Sauce: 3/4 cup catsup 1 small onion, chopped 1 tsp salt 1 tsp pepper 1 tsp chili powder 3 T brown sugar 1-1/2 T Worcestershire sauce 1/2 cup beans gravy Combine BBQ sauce in bowl. Add beans, then pour over spareribs. Cover and bake 2-1/2 to 3 hours at 325.

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1 T brown sugar 1-1/4 cp sugar 1 cup water 1/2 cup vinegar 1/4 cup shoyu Fry spareribs with salt, garlic and ginger. Add all ingredients (make enough sauce to completely cover ribs) Simmer 1 hour or more. Carrots and daikon may be added during the last 10-15 minutes. Add enough cornstarch/water mixture to thicken, if necessary.

6-1/2 cups flour 1 pkg of 3 yeast 2-1/4 cups milk 1/2 cup sugar 1/2 cup margarine 2 tsp salt 1/2 lb American cheese, diced 1-1.2 lbs Portuguese sausage (2 12oz pkgs) Combine 3 cups flour and yeast in a bowl. In a saucepan, heat together milk,sugar,margarine and salt until warm, stirring occasionally to melt margarine. Add to dry ingredients. Beat at low speed for about 30 seconds. Then beat at high speed for 3 minutes. By hand stir in enough flour to make moderately stiff dough. Turn on lightly floured surface, kneading until smooth about 5 minutes. Pour in greased bowl, turning once to grease surface. Cover, let rise until dough has doubled, about 1-1/2 to 2 hours. Punch down and let dough rest for 10 minutes. Now, boil Portuguese sausage until cooked. Drain and chop into small pieces. Dice cheese. After dough has rested, pinch off golf ball sizes of the dough and flatten with fingers or your hand Place cheese and sausage in the center, bring the sides up to cover and seal. Place on greased pan, pinched side down. Continue with the rest of the dough. Let rise again for 45 minutes. Bake at 350 for 15 minutes. makes about three dozen.

1-1/2 lb pork butt cut in cubes Soak 1/2 hour in: 1 tsp salt dash garlic dash pepper 1T wine Flour and deep fry until brown. SAUCE: 1/2 cup apple cider 1/2 cup brown sugar 1/4 cup water

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Mix sauce. Add 2 tablespoons cornstarch to 1/2 cup water. Bring sauce to a boil, then add cornstarch mix. Pour over pork.

Pork roast, any cut (allow 1/3 lb per serving) 1 small can tomato sauce 1 can* sugar 1 can* shoyu 1/4 cup sherry wine clove garlic piece of ginger Place fat side of roast on bottom of heavy pan to start. Add all ingredients. Put garlic and ginger through garlic press or mash. Cover closely and cook 1 hour per pound over low heat. Turn occasionally. There should be 1/2" liquid in pot. Add water if dry. When done, skim off excess fat** and use gravy over meat. Serve with rice. *Use same tomato sauce can to measure shoyu and sugar. **Easy way to skim excess fat is to use paper towels. Tear towels in half and lay one sheet on top of fat. When soaked with fat, remove carefully onto old newspaper. Repeat until all fat is taken up.

1-1/2 lb lean pork, thinly sliced 1 tsp salt 1/2 cup cornflake crumbs 1/2 cup flour 2 eggs, beaten Sauce: 1/3 cup A-1 sauce 2 tsp catsup 1 tsp soy sauce 1 tsp sugar dash of pepper dash of Tabasco Pound pork and add salt. Dip into flour, then dip into eggs. Coat with crumbs. Fry. Mix remaining ingredients for sauce.

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1 lb chicken meat, cut small 1 garlic, smashed 1 small ginger, crushed 1/2 lb water chestnuts, sliced 1 small shiitake (soak in water) 1/4 lb Chinese peas 2 takenoko, sliced 1 can abalone cut in slices (save the juice) Mix seasoning: 1 tsp salt, 2 T flour, 1 T sugar,2 T shoyu Heat oil in pan. Add crushed ginger and garlic. Take out garlic and ginger and add chicken meat. Cook chicken in shiitake-soaked water and abalone juice. Add sliced takenoko, sliced shiitake and water chestnut. Lastly, add abalone and add the mixed seasoning, peas and aji.

5 lbs chicken thighs or cut up pieces 8 T butter or margarine 3 jars marinated artichoke hearts or bottoms 2 T salt & pepper 1 tsp paprika 1 lb fresh mushrooms 4 T flour 1 cup chicken stock 1/2 cup cooking sherry Salt, pepper, paprika the chicken. brown in 6 T butter or margarine. Put in casserole or

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crock pot. Put remaining 2 T of butter in the pan and saute the mushrooms for 3 minutes. Stir in the flour, chicken broth and sherry. Cook to thicken. Arrange artichoke hearts or bottoms between chicken pieces and pour mushroom sauce over them. Bake covered at 375 for 40 to 50 minutes. If crock pot is used, remove mushrooms from sauce and keep aside with artichokes for use later. Pour sauce over chicken and cook for 8 Hours on low or 4 hours on high. One hour before time is up arrange mushrooms and artichokes around chicken. Cover and continue cooking. Your gravy will be thinner.

2 lbs chicken thighs 3/4 cup shoyu 2 T white sugar 1 clove garlic, crushed 2 cups sliced bamboo shoots 1 6-1/3 oz can button mushrooms 2 cups watercress, cut into 1 inch pieces Remove skin from chicken thighs. Heat frying pan to 300 or low heat on range. Put chicken on ungreased, hot surface. Cook five minutes. Then turn chicken over. Combine shoyu, sugar and garlic. Pour over chicken. Cook 20 minutes or until chicken is done. Stir in bamboo shoots and mushrooms. Cook another 5 minutes. Stir in watercress. Remove from heat. Serve hot with rice. Makes 4 servings.

2 lbs chicken 1/4 cup water 1/3 cup sugar 1/3 cup shoyu 1/3 cup catsup 1 tsp salt ginger garlic Boil chicken with all ingredients. Turn to low. Simmer.

5 lbs wings 3 T flour 6 T cornstarch 6 T mochiko (japanese flour) 6 T sugar 2 tsp salt 2 tsp oyster sauce 7 T shoyu 3 eggs ajinomoto

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peanut oil - sesame seeds Marinate chicken for 1 hour in above ingredients. Fry in peanut oil and sprinkle sesame seeds.

2 lbs chicken thighs 2 T shortening 1 can (10-3/4 oz) condensed tomato soup 1/2 cup chopped onion 1/4 cup Chianti or other dry red wine 2 cloves garlic, minced 1/2 tsp salt 1/2 medium green pepper, cut into strips In skillet, brown chicken in shortening. Pour off the fat. Add remaining ingredients except pepper. Cover & cook over low heat 30 minutes. Add pepper. Cook 15 minutes more or until chicken is tender. Stir now and then.

1 lb chicken breast 2 cans cream of mushroom soup 1 pkg Lipton chicken noodle soup 1/2 cup water or chicken broth 1 can chopped mushrooms 1 T curry 1 cup peas 1 onion, chopped garlic and ginger Cut chicken into bite sized pieces. Brown with garlic, ginger and chopped onions. Add all other ingredients and cook slowly.

5 lbs chicken thighs, cut in half 1 piece 2" ginger, sliced 4 tsp Hawaiian salt 1 tsp msg 4 bundles long rice, 2 oz each 2 T cooking oil minced green onions In large pot heat oil, add ginger and chicken. Cook until brown. Add salt, msg, and enough water to cover chicken. Soak long rice in hot water for 1/2 hour. When chicken is cooked, add long rice and simmer for 10 minutes. Add green onions just before serving. Yields about 12 main dish servings.

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3 lbs chicken thighs 1 cup cornflake crumbs mixed with 1/4 cup sesame seeds Sauce: 1/2 cup shoyu 1/2 cup sugar 1 slice ginger, crushed 1 clove garlic, crushed 2 T cooking wine 1/2 tsp msg 1/2 tsp salt Combine sauce ingredients and let stand for 15 minutes. Marinate chicken in sauce for 1 hour. Roll chicken pieces in cornflake crumbs. Line shallow pan with heavy foil. Place chicken on foil, skin side up. Bake at 350 for 30-45 minutes.

Ingredients: 8 skinless boneless chicken thighs 2 tablespoons olive or sunflower oil 1 red and 1 yellow pepper, seeded and thinly sliced 2 fat cloves garlic, thinly sliced 1 jar Mexican or Enchilada Sauce 1/2 cup whole green beans, trimmed and halved 1/2 cup sour cream 2 green onions, chopped Sea salt and freshly ground black pepper Brown the chicken thighs in 1 tablespoon of the oil in a hot frying pan. Remove and set aside, then add the remaining oil to the pan, along with the peppers and garlic. Heat until sizzling, then sauté gently for 5 minutes until softened, stirring occasionally. Return the chicken and pour over the sauce of your choice. Season well, add about half a glass of water, bring to the boil, then cover and simmer very gently for 10 minutes. Meanwhile, boil the beans for 3 minutes or so, then drain. Add to the chicken and peppers, and continue cooking for another 5-10 minutes until the chicken is tender. Spoon over the sour cream and scatter with the chopped onions to serve, alongside rice or pasta.

2 T Kihero and spice blend 2 T steak sauce 3 T dry sherry 3 T sesame oil 2 egg whites, slightly beaten 6 skinned, boned chicken breats, halved enough vegetable oil for deep frying 2 T margarine 1/2 cup sliced green onions with tops 3 cups thinly pared carrots

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2 T margarine 2 T cornstarch 1 cup skim milk 3 T lemon juice Mix seasonings, steak sauce, sherry, sesame oil, and egg whites in shallow bowl Dip chicken twice, refrigerate 20-30 minutes. Heat vegetable oil to 360F. Fry coated chicken a layer at a time 2-1/2 to 3 minutes. Heat 2 tablespoons margarine and cook onion until soft, then cook carrots till crisp and tender. Heat 2 tablespoons margarine in small saucepan. Mix in cornstarch, remove from heat, gradually stir in milk until smooth. Bring to a boil stir constantly, boil 2 minutes. Remove from heat, stir in lemon juice. Pour over chicken. Serve with vegetables.

1 broiler-fryer chicken, cut in parts 1/2 cup flour 1 tsp salt fresh ground pepper 2 T vegetable oil 1/2 cup sugar 1 T cornstarch 1 (8 oz) can crushed pineapple,drained reserve juice and add water to make 3/4 cup liquid 2 T vinegar 2 tsp soy sauce 1/4 tsp ground ginger 1 cube chicken boullion 1 small green pepper, cut into bite size pieces Sprinkle chicken with flour, salt, and pepper. Heat oil in large frying pan on medium heat and brown chicken on all sides. In medium saucepan combine sugar, cornstarch, pineapple juice, vinegar soy sauce, ginger, and boullion cube. Bring to a boil, stirring constantly, and pour over chicken. Add crushed pineapple and green pepper. Cover and cook on low heat approx. 20-25 minutes until chicken is tender when pierced with fork. Serve with rice.

2 cups catsup 1/8 cup worcestershire sauce 2 T brown sugar 2 T vinegar 1 piece ginger root, 1-1/2 " long 2 cloves garlic, crushed 2 lbs chicken wings or legs Peel ginger root and cut into small pieces. Add all remaining ingredients except chicken. Mix well. Pour sauce over chicken. Refrigerate overnight or for a few hours. Bake, covered, for 1-1/2 to 2 hours at 350. NOTE: spareribs may be substituted for chicken.

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10 lbs chicken wings 1/4 cup Hawaiian salt garlic salt or fresh garlic puree black pepper ajinomoto 1/2 cup or a little more, lemon juice (fresh or bottled) bread crumbs mixed with a little flour Marinate chicken overnight. Roll in bread crumbs and flour mixture. Pan fry. Sometimes I dread standing there pan frying 10 lbs of chicken wings. If you line two pans with foil, you can bake it in the oven for 1 hour (about 330-340F is good). Clean up is easy and you won't need to turn the chicken over.

1 fryer 1 egg yolk, slightly beaten 2 T apple cider vinegar 2 T worcestershire sauce 2 T melted margarine 1-1/4 tsp salt 1/2 tsp paprika 1/4 cup honey Mix all ingredients together. Dip chicken in sauce. Put in large baking pan. Bake at 375 for 30 minutes. Turn and baste with remaining sauce. Bake another 30 minutes. Last 10 or 15 minutes, Last 10 or 15 minutes, check and if too dark, cover loosely with aluminum foil.

2 to 2-1/2 lbs chicken pieces 1 cup flour 1 3 oz pkg Italian salad dressing and dip mix 1 egg 2 T water salad oil for frying Pat dry chicken pieces. Shake in a bag with combined flour and salad dressing mix. Do only a couple pieces at a time. Beat egg and water, dip chicken pieces in mixture to coat. Shake chicken pieces, again with seasoned flour. Fry in oil 1/4 inch deep, heated to 350F until golden brown on both sides. Lower flame cover and cook 20-25 minutes or until tender. Uncover for last 10 minutes.

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4 lbs chicken 1 cup brown sugar 1 to 1-1/2 cup shoyu 6 T sake wine 1 tsp salt 2 T fresh grated ginger 2 T crushed garlic 2 T sesame seeds 4 T sesame oil 3 stalks green onion Mix all ingredients and marinate. Bake in moderate oven 1 hour.

4 lbs chicken 3 tsp salt 3 cups coconut milk, scalded 2 bunches or 4 lbs taro leaves (luau leaves)** Cut chicken into small pieces. Place in large kettle, cover with hot water and add salt. Bring to a boil, pour off and save liquid. rinse chicken with warm water. Replace chicken in liquid and simmer until tender. Wash luau leaves thoroughly, remove stem and fibrous parts. Place in covered saucepan, adding 1 cup water and continue cooking until wilted. Drain. Add fresh hot water and continue cooking. Drain and add water again and continue cooking once more. When tender, drain, then use a sharp knife to cut into small pieces. Add coconut milk to luau leaves. Place chicken in serving dish with 2 cups hot broth with excess fat removed. Add luau leaves and sauce to chicken and serve hot. **Spinach leaves are my personal favorite, even if I can get luau leaves. They are usually tender, so you do not have to cook them so many times.

5 lbs thawed chicken thighs 1 cup each miso, shoyu, beer, and brown sugar Combine the four ingredients and mix well. Debone thigh if possible and flatten meat. Soak chicken in mixture overnight. Delicious if cooked over hibachi. May be baked or broiled. Baste often while cooking.

5 lbs chicken thighs, deboned and cut in half 1/2 cup mochiko 1/2 cup cornstarch 1/2 cup sugar 1/2 cup shoyu 1 tsp salt 4 eggs, beaten

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1/2 cup green onion, chopped 4 cloves garlic, minced Mix all ingredients, add chicken and marinate overnight. Deep fry.

1 chicken fryer, cut up 1 can bamboo shoots dried mushroom (1 pkg) 1 clove garlic Crush garlic and brown in oil. Add chicken and let it simmer. Soak the mushrooms and Slice bamboo shoots. When chicken is half-cooked, add mushrooms and bamboo shoots. Add yellow food coloring. Let simmer for another 5-10 minutes.

5 lbs chicken thighs 1 pkg nori Sauce: 1/4 cup sugar 1/4 cup mochiko flour 1/4 cup cornstarch 1/4 tsp salt 5T soy sauce 2 eggs 1/4 cup green onions Debone thighs, cut chicken into 1/2 inch thick pieces. Soak in sauce overnight or at the least 3 hours. Wrap the nori around chicken and fry.

3 to 4 lbs chicken thighs 1 pkg dry onion soup (1-3/8 oz) 1/3 cup flour 1/3 cup sherry 19" heavy foil 2 medium carrots, cut diagonally 2 stalks celery, cut 1/4" diagonally 1 10oz can cream of chicken soup, undiluted Oil a 9x14 pan. Dredge chicken in flour and lay flat, skin side down, then sprinkle dry onion soup and vegetables. Combine sherry and soup, then pour over chicken. Cover air tight with foil and bake in preheated 350 for 1-1/4 hours or until tender.

1 lb chicken, cut in slivers 2 cans chicken broth Simmer chicken in broth for 5 minutes. Add the following ingredients and bring to a boil: 3/4 cup sliced bamboo shoots 1 medium round onion, sliced

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1/2 carrot sliced thin 1 5-1/2 oz can mushrooms, sliced 2 tsp salt 2 tsp sugar 2 T shoyu 1/4 cup mirin Add green onions. Pour 6 beaten eggs over mixture. Cover and cook over low heat for 30 seconds. Serve with hot rice.

1 cup sugar 1 cup catsup 3/4 cup shoyu 1/3 cup oyster sauce 5 lbs chicken thighs Parboil chicken thighs for about 1/2 hour to 45 min. Drain chicken. Combine above ingredients. Add to chicken. Marinate 1 to 2 hours. Place chicken in pan. Bake 30 minutes at 325.

3 lbs stewing chicken, cut up 1 tsp salt 1 tsp bagoong (fish paste) 1 small piece ginger 7 cups water 2 medium sized green papayas (seeded cut into small cubes) In sauce pan cook chicken with salt, bagoong, and ginger for 20 minutes or until fat collects at the bottom of the pan. Stir occasionally. Add water, cover and cook for about 2-1/2 hours or until chicken is tender. Add papaya cubes and cook for another 10 to 15 minutes.

Fry: 3 lbs chicken pieces Sweet Sour Sauce: 1 cup pineapple juice 1 cup pineapple chunks 1/2 cup vinegar 1 6oz can tomato paste 1/2 to 3/4 cup sugar 2 cups water 1 tsp salt 1/2 green pepper, cut fine 1 small onion 2 T cornstarch. Pour over cooked chicken. Simmer until hat and thickened.

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3 lbs chicken thighs 1/2 tsp salt 1/4 cup soy sauce 3 T salad oil 6 dried mushroom, soaked and washed 1 tsp sherry 1 small piece ginger root, crushed 1 cup chinese peas 1 green onion, cut in 1 inch pieces 1 T cornstarch 1 cup chicken stock 1 T soy sauce 1 tsp sugar Rub chicken with salt and 1/4 cup soy sauce. Let stand for 15 minutes. Brown chicken in oil. Add quartered mushrooms. Combine ginger and sherry/pour over chicken. Cover and simmer for 30 minutes. Place chicken on serving dish, leaving mushrooms in skillet. Add peas and onion. Combine remaining ingredients/add to mushroom mixture. Cook until sauce thickens. Pour over chicken.

5 lbs chicken thighs 1 lb box Stove Top stuffing toothpicks salt and pepper (to taste) Debone chicken in 1 piece. prepare stuffing according to directions. Put stuffing in place of bone. Secure with toothpick and add salt & pepper. Lay chicken skin side up. Bake 375 for 45 min. Slice in half and remove toothpicks. It is ready to serve.

2 whole chicken breasts, (about 1-1/2 lb) split 2 T shortening 1 can creamy chicken mushroom soup 1/3 cup milk 1/4 tsp thyme leaves 1 can (8oz) mixed vegetables, drained 1 T chopped parsley In skillet, brown chicken in shortening, pour off fat. Stir in soup, milk and thyme. Cover. Simmer 30 minutes or until done. Stir occasionally. Add remaining ingredients. Heat.

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3 to 4 lbs chicken thighs or drumsticks sauce: 3/4 cp shoyu 3/4 cup sugar 2 T sherry 1 T sesame oil 1 T sesame seeds 1/2 tsp msg (optional) 1 clove garlic, minced 1 piece ginger (1/2"),crushed Mix all ingredients. Soak chicken 4 hours or overnight in sauce. Bake in shallow pan 30-40 minutes. Turn pieces over while baking. Add rest of the shoyu mixture and cook 10 minutes more. Serve with chopped green onions and Chinese parsley.

5 lbs chicken thighs 1 cup mirin 1 cup brown sugar 2 T white sugar 1 cup shoyu 1 can chicken broth Debone chicken. Cut into bite-sized pieces. Boil all other ingredients and cool. Soak for 6 hours or overnight. Place chicken on BBQ skewers. Broil on charcoal or in oven. NOTE: Try adding mushrooms, round onion, green peppers, and cherry tomatoes to the skewers!

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1 young duck Seasoning for inside of duck: 1/2 T ginger juice 1 T wine 1 tsp shoyu 1 tsp sugar 1 tsp salt 1/2 tsp num yui (bean curd) Seasoning for outside of duck: 1 T shoyu 1 T sugar 3 T honey 1/4 tsp red coloring Rub inside of duck well with seasoning. Rub outside well with the seasoning. Let stand in bowl, turning occasionally (about 1/2 hour). Place on rack in roaster. Roast in 350 oven for 1-3/4 hrs. Note: For Char Siu - 2 lbs shoulder pork. Use same sauce as for duck outside.

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Turkey (15 to 20 lb) Submerge frozen turkey in water with 2 cups Hawaiian salt overnight. Approx. 12 hours. Pat dry with paper towel. Coat stomach with wine or sherry. Butter turkey. Place in 500F oven uncovered for about an hour. Lower temp to 350 for 1-1/2 hours, still uncovered. 15 minutes before turkey is done, slit crotch and pour 1 cup water. Baste.

1 ready-to-cook turkey 2 tsp salt 2-3 T salad oil 3-4 T liquid smoke Rinse and dry turkey. Rub neck and body cavities with salt and salad oil. Draw neck skin over neck cavity to the back and fasten with skewers. Fasten wings behind back by twisting ends. Secure legs under band of skin. Rub outside with liquid smoke. Completely wrap turkey in heavy duty aluminum foil. To prevent puncture, wrap small pieces of foil around wings. Place turkey on a rack in an open roasting pan. Allow 15 minutes of roasting time per pound at 450 degrees. Internal temperature should be 185F.

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2 T chopped bacon 1/4 cup chopped onion 1 cup diced celery 2 cups cubed potatoes 1 cup diced cooked turkey salt and pepper to taste 2 cups turkey broth 1 cup whole kernel corn 2 T chopped parsley 2 T flour 1 cup milk Fry bacon. When some of the fat cooks out, add onion. Continue cooking until onion is soft and bacon is brown. Meanwhile, cook celery, potatoes and turkey in broth until the vegetables are tender. Then add corn, cooked bacon, onion and parsley. Blend flour with milk and stir into cooking mixture. Cook about 15 minutes longer, stirring occasionally. Season to taste.

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Broccoli (enough to cover bottom of casserole dish) 1 tray imitation crab 1 can cream of mushroom soup 1 small can (or fresh) mushrooms (optional) grated cheese (your choice, we use American) Parboil broccoli. Lay nicely on the bottom of the casserole dish. Place crab on broccoli. Lay mushrooms on crab. Spread cream of mushroom soup over (cream of celery tastes good, also) Grate or strip cheese and lay on top. Microwave on medium until cheese melts (5 min).

3 T margarine 1 large clove garlic, minced 1 large onion, minced 3 firm ripe tomatoes, diced 6 stalks green onion, minced 2 sprigs parsley, minced 1 can crab, boned and flaked salt and pepper 6 eggs, well beaten 1/2 tsp oregano Melt two tablespoons margarine in large skillet. Brown garlic slightly, add onion and Cook until soft and clear. Add tomatoes and green onion. Simmer for a few minutes. Add parsley and crab. Season with salt and pepper. Add oregano and simmer. Remove from skillet and set aside. Melt one tablespoon margarine in skillet and pour in half of beaten eggs. Add 1/2 of crab

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Mixture to egg on one side of pan. Overlap other half of egg when it has set sufficiently to fold. Prepare second half of eggs and crab as above.

3/4 to 1 cup cooked crab meat, drained and flaked 1/4 to 1/2 cups cheddar or swiss cheese, shredded 2 T dry bread crumbs 2 T chopped celery 2 T salad dressing or mayonnaise 2 T milk or cream 1 T pimiento, chopped 1/2 tsp onion, minced dash of salt and pepper In 1 quart casserole or mixing bowl, combine all ingredients. Spoon into 2 individual casseroles. Microwave on high for 1 minute,30 seconds until edges bubble.

Slice ahi and dip in flour. Fry, then simmer in sauce. SAUCE: 1/4 tsp salt 3 T shoyu 2 T sesame seeds 1/2 cp sugar 1/2 cup rice vinegar

1/2 cup shoyu 1/2 cup sugar 1 finger ginger, grated 3 T miso Fish (your choice) Combine all ingredients. Soak fish for 3 hours or more. Better overnight. Roll in flour and fry in oil on very low flame.

2 lbs sablefish fillets or steaks 2 T sherry 3 T soy sauce 2 T wine vinegar 2 T finely chopped onion 1 tsp sesame oil 1 T brown sugar 1 T ginger, pressed 1 T water 1/4 tsp cornstarch Rinse fish with cold water. Pat dry with towel. Cut into serving portions. Place fish in a single layer in a glass baking dish. In small bowl, combine sherry, soy sauce, wine vinegar, onion, sesame oil, brown sugar

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and ginger . Mix well. Pour over fish. Cover and marinate in refrigerator for 1 hour, turning once. Remove fish, reserving marinade. Coat broiler pan with vegetable spray or oil. Place fish on broiler pan, baste with marinade. Broil 4-5 inches from the source of heat for 5-7 minutes. Turn, baste with marinade. Broil for additional 4-5 minutes, or until the fish flakes easily. Blend water and cornstarch to make a smooth paste. Stir Into remaining sauce. Heat, stirring, until thickened. Serve sauce with fish.

1 tsp ginger, cut in thin strips 1/4 cup shoyu 1 T salad oil 2 tsp green onions, chopped 2 T chun choi, chopped FISH (your choice) Clean fish and place in shallow baking dish. Pour salad oil and shoyu over fish. Sprinkle with rest of ingredients. Steam for about 20 minutes.

1/2 cup milk 1 can condensed cream of mushroom soup 1 7oz can flaked tuna or salmon 1 cup unsalted cooked green peas 1-1/4 cup crushed potato chips Mix soup and milk in a 1-1/2 quart casserole. Add tuna or salmon to mixture. Stir in 1 cup potato chips and the peas, mixing lightly. Sprinkle remaining potato chips on top. Bake at 375 for 25-30 minutes. (Optional - may add celery and/or onions.)

1 cup cooked rice 3/4 cup toasted buttered bread crumbs 2 eggs, beaten 1/2 tsp salt 1/2 tsp celery salt 1/8 tsp pepper 1 T parsley, chopped 1 tsp onion, chopped 1 T pimiento, chopped 4 cans canned salmon Combine all ingredients in order given. Place in loaf pan. Bake at 350 for 40 minutes. Remove from pan and brush with butter.

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1 pkg (10oz) frozen, shelled and deveined raw shrimp 1 pkg (6oz) frozen crab 2 cans (10oz) frozen cream of shrimp soup 2 cups light cream 1/3 cup sherry chives Cook shrimp according to package. Add crab. Set aside. Pour soup in pot, add light cream And sherry. Cook on low heat until smooth and hot. Add seafood mixture. Garnish with chives.

8 lasagna noodles 1 cup onions, chopped 2 T butter 8oz cream cheese, softened 1/2 cup cottage cheese 1 egg, beaten 2 tsp basil 1/2 tsp salt 1/8 tsp pepper 2 cans cream of mushroom soup 1/3 cup milk 1/3 cup dry white wine 1 lb shrimp, cooked 1 lb crab 1/4 cup parmesan 1/2 cup shredded cheddar Cook noodles and arrange 4 in a greased 9x13 pan. Sauté onions in butter. Blend in Cream cheese, cottage cheese, egg, basil, 1/2 teaspoon salt, 1/8 teaspoon pepper. Spread 1/2 of this mixture on noodles. Combine milk, soup, wine, shrimp and crab. Spread 1/2 on top of pan. Repeat layers. Sprinkle with parmesan. Bake uncovered at 350 for 45 minutes. Top with cheddar and return to oven for 5 minutes. Let stand at least 15 minutes before serving.

1 lb shrimp, shelled 1/2 cup vinegar 1 cup sugar 1 T cornstarch 1 small can pineapple chunks Sauce: 1/2 tsp salt 1/2 tsp cornstarch

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1/2 tsp liquor 1 T soy sauce Batter: 1 egg 1/4 tsp salt 6 T flour 2 T water or milk Marinate shrimps in sauce for ten minutes. Drain. Dip in batter and deep fry. Combine vinegar, sugar and cornstarch. Bring to a boil. Simmer gently for 15 minutes. Add pineapple chunks.

Parboil vegetables: carrots, celery, onions, green peppers, etc. We use the frozen oriental mix vegetables. Sauce for 1 lb shrimp: 1 #2 can pineapple chunks 1/2 cup pineapple juice 1/4 cup vinegar 3-1/2 T sugar 1 tsp salt 1/2 tsp soy sauce 2 T catsup 1 T cornstarch 1 T water 1 tsp sesame seeds Add shrimps to sauce in pan, thicken a little, then add vegetables just before serving. Do not over cook vegetables, keep it crisp!

2 lbs large frozen shrimp, cleaned and split from back 2 stalks green onion, chopped fine 1 cup bread crumbs Salt 1 lb fish cake mix 2 eggs, slightly beaten oil to fry(1/2" deep in frying pan.) Sprinkle salt on both sides of shrimps. Mix fish cake mix and green onion. Dab on cut side of shrimp, and dip in egg. Roll in bread crumbs. Fry in heated oil until light brown and serve hot with sauce. SAUCE: 1/3 cup catsup 1 T vinegar dash of Tabasco sauce 2 tsp sugar 1 T toasted sesame seeds

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Mix well and serve with shrimp.

1 lb raw squid 6 lbs luau taro leaf 2 cans frozen coconut milk Wash squid and boil until tender. Cut squid into small pieces. Wash and clean taro leaves. Boil leaves in 2 cups of water and cover for 30 minutes, stirring occasionally. Drain water, add squid and coconut milk. Cook over low heat for 30 minutes. Add more water if too thick.

1 tofu - boil for 5 minutes, cool and crumble 3/4 cup mayonnaise 2 eggs 3 black mushrooms, soaked and chopped 1/2 can chestnuts, chopped 1 medium carrot, shredded 1/2 cup green onions, chopped 1 tsp salt 1 tsp pepper 1 can tuna 1 can mushroom soup, undiluted Mix the above ingredients, except soup. bake at 350 in greased casserole dish for 45 minutes. Add 1 can undiluted mushroom soup and bake for 10-15 minutes longer. *Variations: Add chopped celery, canned or fresh mushrooms, round onions, string beans, etc.

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8 cups rolled oats 2 cups coarsely chopped nuts: cashews, pecans, almonds, or peanuts 2 cups sunflower seeds 1 cup sesame seeds 1 cup coconut 1 tsp salt 3/4 cup maple syrup or honey 3/4 cup light oil 2 cups dried fruit, chopped raisins, currants or dates Preheat oven to 300: In a large mixing bowl, toss together the first six dry ingredients. Warm maple syrup and Oil together in a sauce pan. Pour over the dry ingredients. Stir with a wooden spoon. Roll up your sleeves and work the mixture with your hands until everything is wet. Spread on baking sheets, no more than about 1/2 inch thick. Roast for 30-40 minutes at 300, stirring occasionally until brown. When the granola has cooled, stir in the dried fruit. Store in jars or plastic bags. Variations: Instead of all oats, use other grain flakes. bran or wheat germ could be used in place of some of the seeds.

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1 large box quick oatmeal 1 14oz pkg coconut 1 cup almonds, finely chopped 1-1/2 cup brown sugar 2 cups wheat germ 1 T salt 1-1/2 cup oil 3/4 cup water 1-1/2 tsp vanilla In a large bowl, mix oatmeal, coconut, almonds, sugar, and wheat germ. Blend together salt, oil, water and vanilla. Pour over oatmeal mixture. Mix well (easiest to use your hands in mixing). Bake on two large cookie sheets, stirring frequently. bake at 325 for 1 hour. Store in tightly sealed container.

2 cups oatmeal 1 cup mixed oats, wheat, rye 1/2 cup wheat germ 1/4 cup sesame seed 1 cup coconut 1/2 tsp salt 1 cup sliced almonds 1/3 cup brown sugar 1 tsp vanilla 1 cup raisins 1 cup dried apples, chopped Mix all the ingredients together, except the raisins and dried apples. Place in a large pan in a 275 oven for 30 minutes. Stir well and add the dried apples. Continue to bake for 30 minutes more, stirring well every 10 minutes. Remove from oven, add raisins and cool. Store in a tightly covered container in the refrigerator.

4 to 6 oz pkg dried salted codfish boil to soften 5 to 10 minutes. Drain and shred. Mix: 1/2 cup wine vinegar 1 T olive oil Add: 1 garlic, chopped fine 1 sweet onion, sliced 1 tomato, sliced 1/2 to 1 chili pepper (optional)

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Toss all ingredients together and chill for 1 hour.

Parboil one bunch of broccoli and one bunch of cauliflower. Vegetables should be crunchy. Pour into a large bowl and add the following: 1 tray shredded imitation crab 2-4 hard boiled eggs, grated or chopped into small pieces, Season with salt, pepper, and 1 tsp sugar Mayonnaise Mix all ingredients together with mayonnaise. If imitation crab is not available, use 1 kamaboko, grated.

2 cups chicken or turkey, cooked and diced 1 cup celery, thinly sliced 1/2 cup peanuts, chopped and salted 1/2 tsp salt 2 tsp grated onion 1 cup mayonnaise 2 T lemon juice 1/2 cup cheddar cheese, shredded 1 cup potato chips, crushed Combine chicken, celery, peanuts, salt, onion, mayonnaise, and lemon juice. Spoon lightly into 4 individual 6 oz glass dishes. Sprinkle with cheese and crushed potato chips. Bake in microwave 4-1/2 to 5 minutes or until mixture is well heated.

1 can fruit cocktail 1 can mandarin orange Cool Whip cream Drain canned fruits very well. Mix fruits and Cool Whip. Chill and serve.

12 oz (4 cups) Rotelle (corkscrew macaroni) 1 cup broccoli and/or cauliflower flowerets 1 cup slivered carrots 1/2 lb fresh mushrooms, halved 2 T butter or margarine 1 can (2-1/4 oz) sliced black olives, drained 1 bottle (2oz) chopped pimentos, drained 2 green onions, chopped 1/2 cup Italian salad dressing 1/2 tsp coarse black pepper 1/3 cup grated parmesan cheese Cook rotelle according to pkg. directions. Drain and set aside. Blanch broccoli,

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cauliflower, and carrots. Sauté mushrooms lightly in butter or margarine. In a saladbowl,combine rotelle and vegetables. Add dressing and pepper. Toss lightly. cover and chill. Just beforeserving, sprinklewith parmesan cheese.

1 cup mayonnaise 1 T peanut butter apple chunks banana slices lemon juice lettuce leaves 1 cup peanuts Mix mayonnaise and peanut butter. Add apples. Add bananas soaked in lemon juice. Spoon onto washed lettuce leaves. Top with peanuts. Kids love this.

2 cups boiled salad potato 1 flat can shrimps, drained 1 can crab meat, drained 1 cup mayonnaise 1/2 tsp salt 1 cup celery, diced 1 cup round onion, diced chopped parsley Mix all ingredients and bake at 450 for 10 minutes. Place under broiler for few minutes to brown top, if desired.

Layer on a salad dish: lettuce sprouts cucumber carrots tomatoes water chestnuts, sliced Frozen peas or Peas 'n Carrots, prepared as directed Mix together: 2 cups mayonnaise 1 tsp garlic salt Pour mixture over layered vegetables. top with: 2 or 3 grated hard boiled eggs 1 bottle bacon bits.

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1-1/2 blocks tofu, cubed 1/2 sweet onion, sliced thin 1 bell pepper, sliced or diced 2 firm ripe tomatoes, diced 1 large can red salmon 1/2 cup green onions, chopped SAUCE: 1/2 cup sugar 1/2 cup shoyu 1/2 cup Japanese vinegar 1/4 cup sesame oil 1/4 cup salad oil Layer all ingredients in the order listed (not those included in sauce). Mix sauce ingredients in a bottle and mix very well. Pour over salad and refrigerate at least two hours.

1 cup cooked shrimp, whole if small-cut into pieces if large 1 cup lettuce hearts, shredded or broken into small pieces 1 tsp lemon juice 1 tsp onion, finely minced salt and paprika to taste Mix all ingredients together and chill thoroughly.

1 pkg somen, prepared as directed 1/2 head of lettuce, shredded 1 pack of cooked ham, diced 1 kamaboko, diced 3 eggs - scrambled and fried in a thin sheet and diced green onions (optional) 1/2 bottle oriental dressing 1 tsp sugar, or more to taste Layer container with somen. Follow with layers of shredded lettuce, cooked ham, kamaboko, and eggs. You may toss toppings lightly. Add 1 tsp sugar or more and water for desired consistency to about a 1/2 bottle of oriental dressing (we use Tropics) Shake well. Pour over somen salad just before serving. If you like the sauce tart, you may eliminate the sugar.

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1 lb spaghetti 1 cucumber 1 pkg imitation crab 1 can crab meat juice of two lemons white pepper approx 1 qt mayonnaise Boil spaghetti after breaking into 5" lengths, drain well. Pour cold water on it and drain well. Cucumber, remove seeds and slice very thin. Salt and let stand until water comes. Rinse and squeeze. Add all the ingredients to spaghetti. Mix well and refrigerate.

SAUCE: 2 tsp cornstarch 1/2 cup vegetable stock (chicken broth will do, also) 1 tsp chili paste with soybean 1 T sesame oil 1/2 tsp salt 1/2 tsp sugar 2 T vegetable oil 3 cloves garlic, peeled and minced 1 tsp very finely minced fresh ginger 3 scallions, very finely sliced into rounds, including 3/4 of the greens 1 lb bean curd (tofu), cut into 1 inch cubes 2 T Chinese thin soy sauce Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock mixing as you do so. Now add the chili paste, soy sauce, sesame oil, salt and sugar. Mix again. set the sauce aside. Heat the vegetable oil in a wok over a medium high flame. When hot put in the garlic and ginger. Stir and fry for ten seconds. Add the scallions. Stir and fry for 5 seconds. Put in the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir the sauce and pour it over the bean curd. Mix gently and bring to a simmer. Let the sauce thicken, stirring gently every now and then as it does so.

1 box instant pistachio pudding 1 9oz container Cool Whip 1 can crushed pineapple (do not drain) 1 can mandarin oranges (drained) 1/2 cup miniature marshmallows

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1 cup shredded coconut 1/2 cup chopped nuts Mix pudding mix (unprepared) and Cool Whip. Add the rest of the ingredients, being sure to mix well. Put in any desired container and let set.

bacon (amount desired) onion (amount desired) 2 cans cream of potato soup 1 can cream of mushroom soup 1 can cream corn 1 can regular corn 1 can minced clams Sauté bacon and onions. Combine everything and simmer.

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quick and easy recipe ideas for busy people · 3/4 cup oil 3 t honey 3 tsp salt 3 t yeast water....

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