Cooker’s Pot

You’ll Need:

1 1/2 oz Blended whiskey
Juice of 1/2 lemon
1 ts Powdered sugar
1 tb Port
1 Egg white
Carbonated water

Procedure:

Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.

You’ll Need:

1 ea Cube margarine, melted, cooled
2 ea Eggs, beaten
1 ts Vanilla extract
1/2 c Coconut
1 ea Unbaked pie shell
1 c Sugar
1/2 ts Vinegar
1/2 c Chopped dates
1/2 c Chopped nuts

Procedure:

Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well. Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown.

You’ll Need:

2 eggs
1 c sugar
1 stick margarine, melted
1/2 c raisins (gram liked to use
-currants; )
1/2 c cocoanut
1/2 c chopped pecans
1 ts vanilla
1 tb vinegar (the secret key
-ingredient)
1 unbaked pie shell

Procedure:

(My gram gave me this Recipe shortly before she had her stroke. It is the last Recipe she ever gave me and for that reason alone it would be special BUT it is so yummy which makes it even more dear to me. My DH loves it and requests it on every special occasion. This year for his birthday, I made him his own pie that he did not have to share! Beat eggs well; add sugar and beat well. Add melted margarine, raisins, cocoanut, and pecans. Add vanilla and vinegar. Bake at 300 degrees for 45 minutes in ungreased pie shell. (Be sure to place it on a baking sheet or foil before baking because it may overflow.)

You’ll Need:

1/3 c soy sauce
3 tb sugar
1 tb corn starch

Optional:
1 minced garlic
1 grated; fresh ginger

Procedure:

I use this in stir fry recipes or marinating chicken. I also love to make this, sometimes adding some water because it’s kinda strong, and I add cashews and chicken. Wonderful over rice.

You’ll Need:

200 g shiitake mushrooms
200 g flat mushrooms
100 g spring onion; finely diced
100 g cream cheese; vegetarian
50 g shallots; chopped
2 cloves garlic; chopped
30 ml olive oil

Marinade:
50 ml japanese soy sauce
25 ml japanese rice vinegar
25 ml sake or sherry
10 g ginger; finely grated
10 g dark brown sugar

Procedure:

Place the mushrooms on a baking tray and brush with 20ml of olive oil. Season and bake for 15 minutes until soft. Place the Japanese marinade ingredients in a bowl and put in the mushrooms, allow to marinate for 4 hours. Heat in a saucepan the remaining olive oil and cook the garlic and shallots until tender. Remove from the marinade the flat mushrooms and half of the shiitake mushrooms and retain half of the shiitake mushrooms. Drain well and place in a food processor and add the shallots and garlic, cream cheese and puree. Season with salt and pepper and mix in the chopped coriander and the chopped spring onion.

You’ll Need:

1 tb vegetable oil
6 oz firm tofu; cut into 1″ pcs.
3 md scallions; thinly sliced
1 tb fresh ginger root; grated
1 pk instant miso shiro soup mix;
- 1.1 oz. size
(white soybean-paste soup)
8 oz dried udon noodles OR
-linguine
1 lg carrot; julienned
1 md red pepper; in thin strips
3 strips lemon peel; 3 by 1″
1/4 ts red pepper flakes; crushed
1 bn watercress; tough stem
-removed

Procedure:

1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, scallions, and ginger 5 minutes or until golden brown.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly. Note: Shiro miso soup mix can be found in the dried soup section if Asian markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extra large vegetable bouillon cubes.

You’ll Need:

4 c sushi rice; see recipe
4 takuan (japanese pickles);
-cut in thin strips
2 sheets nori seaweed

Procedure:

HAND VINEGAR 1 ts rice vinegar 3 tb water Soy sauce; for dipping Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise. Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Per serving: 680 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g Protein; 156g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

You’ll Need:

1 md Cauliflower, separated into
Flowerets, washed, and
Drained
1 Green bell pepper, washed,
Cored, seeded, and cut into
2-in strips
Water, boiling
1/2 c Celery, very thinly sliced
3/4 c COCA-COLA
6 tb Wine vinegar OR
White vinegar
1/4 c Sugar
1 1/2 ts Salt

Procedure:

In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days.

You’ll Need:

4 leaves Chinese cabbage,
-minced (up; to 5)
1 bn nira, minced
2 lg green onions, minced
2 cloves garlic, minced
1 sm piece ginger, grated
2 ts salt
1 ts white pepper
1 ds japanese soy sauce
1 tb sesame oil
1 tb peanut oil
1 lb ground pork
4 minced shittake mushrooms
-(up to 5)
1 gyoza skins

Procedure:

Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor. Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges. Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with dipping sauce of soy and sesame oil.

You’ll Need:

150 g japanese noodles or Chinese
-noodles; cook according to
1 ; pack instructions,
1 ; rinse with cold
1 ; water and drain
2 tb arame; (optional)
4 tb rice vinegar
2 tb soy sauce
2 tb sunflower oil
2 cloves garlic; crushed
125 g fine beans; cut in half
1 ; lengthways (4oz)
1 red pepper; deseeded and cut
1 ; into thin strips
50 g fresh root ginger; grated
-(2oz)
25 g sesame seeds; toasted (1oz)
400 g prawns; defrosted

Procedure:

Place the cooked drained noodles in a salad dish and chill. Put the arame in a small dish and pour over 2 tablespoons of boiling water, the rice vinegar and soy sauce. Leave for 10 minutes. Heat the sunflower oil in a wok and add the crushed garlic,stir fry for 1-2minutes and add the beans and red pepper. Stir-fry for 4-5 minutes and allow to cool slightly. Combine the vegetables with the noodles and stir in the arame (if arame is not used add the rice vinegar and soy sauce directly to noodles). Take the grated ginger and holding in one hand squeeze the juice over the salad and discard the pulp. Stir the prawns into the noodles and combine well. Chill for 30 minutes before serving.