SHANGHAI WING RECIPE

Sauce
• 1 1/4 cups water
• 1 tablespoon cornstarch
• 3/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons fresh ginger, minced
• 1 teaspoon garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1/4 teaspoon crush red pepper flakes
Chicken
• Oil for frying
• 2 pounds boneless, skinless chicken breasts cut into large chunks
• 1 cup flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk

Instructions

Chicken
1. Cut chicken into chunks and chill while you are making the sauce
2. Heat oil in large saucepan or skillet
3. Combine dry ingredients and place in shallow bowl for dipping
4. Combine egg and milk and place in shallow bowl for dipping
5. Dip chicken chunks into flour mixture, then into egg mixture, and back into flour mixture
6. Fry chicken until golden brown
7. Place on paper towel to drain
Sauce
8. In a small saucepan, combine water and cornstarch and whisk until dissolved
9. Add the rest of ingredients
10. Bring to boil, reduce heat and simmer 10 - 15 minutes.
11. Coat chicken with sauce

SHANGHAI WINGS RECIPE

CHEESY CHICKEN ENCHILADS

Enchiladas de Pollo y Queso (aka. Cheesy Chicken Enchiladas)

5 T butter
1 medium onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chilies
1/4 cup flour
1 1/2 T chili powder
1 1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterrey Jack
12 corn tortillas

Melt 2 T. butter and cook onions until softened, turn off heat. Add chicken and green chilies. Set aside.

Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and 1/2 cup cheese.

Stir 1/2 cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9×13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes.  They freeze well, just defrost and bake normal time.

cheesy-chicken-enchiladas

OLIVE GARDEN PASTE E FAGIOLI

ingredients

3 teaspoons oil
2 pounds ground beef
12 ounces onion, chopped
14 ounces carrots, slivered
14 ounces celery, diced
48 ounces tomatoes, canned, diced
2 cups cooked red kidney beans
2 cups cooked white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 teaspoons parsley, (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry shell pasta, or other pasta

directions

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. 

OLIVE GARDEN PASTA E FAGIOLI

SLOW AND EASY SWISS STEAK

ingredients

1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper, to taste
paprika, to taste
2 pounds beef cube steaks
3 green bell pepper, sliced into rings
3 red bell pepper, sliced into rings
4 onions, sliced into rings
4 cans (14.5 ounce size) crushed tomatoes

directions

Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat. 

In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes. 

Cover, and cook 6 to 8 hours on Low, until steaks are very tender.

Slow and Easy Swiss Steak

BLACK EYED PEA SOUP

10 oz black eyed peas (dried peas)
2 TBS vegetable oil
2 cups chopped onion
1 tsp minced garlic
5 cups chicken broth
1 bay leaf
1 tsp salt
1/4 tsp dried crushed red pepper

Put black eye peas in a large bowl, add water to cover and let soak in refrigerator over night. Drain, rinse well and drain again.

Heat oil in a 3- qt sauce pan. Add onions and garlic and saute until onions are soft. Add peas, broth, bay leaf, sat and crushed red pepper. Cover, bring to a boil, reduce heat and simmer 1 hour or until beans are tender.

WILD RICES SALAD

2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6 oz) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6 oz) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish

DRESSING:
1 1/3 cup canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 TBS sugar
1 tsp salt
1 tsp celery seed
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 clove garlic, minced

In a 1 quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green bell pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temp. Just before serving, toss again and taste. Add some of the remaining dressing if desired. Sprinkle with the almonds and serve.

BLACK EYED PEA SALAD

DRESSING:

1/4 cup olive oil
1/3 cup lemon juice
1 tsp dried marjoram leaves
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper

SALAD:
1 (15 oz) can black eyed peas, rinsed and drained
1 (15 oz) can whole kernel sweet corn, drained
 4 oz Colby-Monterrey Jack Cheese blend, cut into 1/2 in cubes
1/2 cup chopped onion
2 medium tomatoes, seeded and chopped

In a small bowl, combine all dressing ingredients and blend well.
In a large bowl, combine all salad ingredients and mix gently
Pour dressing over salad; toss gently. Cover and refrigerate at least 2 hours to blend flavors

7 (1cup) servings