Chinese Food East Texas Style!

When the kids were little, one of their chores was to plan and create one meal for the family each week. For me, this was extra work for 4 meals each week...but oh my were the rewards great! We had such great fun doing this, and we created some great recipes as a result. Some of these meals turned into a "theme" night, complete with decorations and props...and usually a short study on the region we were basing the meal on.

Anyway, tonight's dinner reminds me of those days. We haven't gone all out like that in a long time. I think we need to start our kid cooking night again for the new year. Even though it's just the girls, I think we'll have a lot of fun....and who knows, we might learn something!

Our recipes for the evening include:
Sweet N Sour Chicken
Steamed rice
Steamed pork dumplings
Egg Rolls

Sunset Cocktail - it's pretty and the kids love them


Sweet N Sour Chicken

1 pound boneless skinless chicken breast, cut into thin strips
1 cup self-rising flour
1 egg, beaten and add a tablespoon water
Soy Sauce
1 green bell pepper, seeded and cut into strips
1 carrot, peeled and sliced thin at an angle
1 8 oz can pineapple chunks, drained but reserve the juice
1 clove garlic
Oil for frying

Sprinkle the chicken breast with soy sauce. Mix the egg/water and place in a bowl. Roll each chicken strip in flour, then the egg wash, then flour again. Place on a rack and let stand while the oil is heated (5-10 minutes). Heat oil to 375. Fry the meat a few pieces at a time until brown and crisp, set aside on paper towels.
Heat a tablespoon of oil in the wok or skillet and add a clove of garlic. Stir garlic in oil until browned, then discard. Add green pepper and carrot to oil. Stir fry for about a minute. Pour in ½ cup of water. Cover and steam for about 3 minutes or just until crisp-tender. Add sweet and sour sauce. Add pork and pineapple, stirring gently until the meat is reheated. Serve with rice.

The sauce:
¾ cup white vinegar
¾ cup sugar
½ cup of the reserved pineapple juice
½ cup water
1 Tablespoon catsup
1 T soy sauce
1 T cornstarch

In a pan, combine vinegar, sugar, pineapple juice, and catsup. Stir over low heat until sugar has dissolved. Add the soy sauce. Dissolve the cornstarch in the water and stir it into sauce. Stir over low heat until thickened.

Steamed Pork Dumplings

For filling:
½ pound ground pork
2 green onions, minced
¼ cup mushroom paste
1 clove garlic, minced
1 tsp rice vinegar
1T soy sauce
1 tsp sesame oil
1 tsp fresh minced ginger
Salt & pepper (to taste)

20 wonton wrappers
1 egg, beaten

Combine all filling ingredients in a mixing bowl. Stir with hands until well mixed.
Place a small spoonful of filling onto the wrapper. Brush any exposed wrapper with the egg, then fold and seal the wrapper. Be sure to squeeze out any air pockets.
Place the dumplings in a prepared bamboo steamer and steam for 15 minutes.

Egg Rolls

For filling:
½ pound ground pork
2 T cornstarch
2 T soy sauce
1 teaspoon ginger
¼ pound mushrooms, chopped fine
½ cup bamboo shoots, chopped fine
3 cups cabbage, chopped fine
1 can water chestnuts, chopped fine
1 tsp salt
2 tsp sugar
1 pkg frozen egg roll wrappers

In a small bowl combine pork, cornstarch, soy sauce, and ginger. Let stand for 15 minutes.
Stir fry mushrooms about a minute, then add the pork mixture and stir fry until cooked. Add the rest of the ingredients and stir fry until cabbage is crisp tender. Cool thoroughly.

To make:
Thaw the wrappers until pliable. Use about ¼ cup filling per eggroll, placing the filling diagonally across the center of the wrapper. Fold the eggroll and use cold water to seal. Keep the wrapped eggrolls covered with a damp cloth to prevent drying.
Deep fry at 375 for 4 minutes or until golden brown. Drain on paper towels.

Here's how they look when they are ready to fry....

Sunset Cocktail

3 parts sparkling cider (fill the glass about halfway)
2 parts apricot nectar (fill until nearly to the top)
1/2 part grenadine (just enough to add the color)
Pour cider into a pretty glass, add the nectar and top with the grenadine. The grenadine will sink to the bottom and you will have something that looks like this....

Cinnamon Rolls

Cinnamon Rolls

Step 1:

1 1/2 cup goat milk (or cows milk), warmed to 110º

4 1/2 tsp yeast

6 T sugar

1 tsp salt

5 cups all purpose flour

Mix the milk and yeast until the yeast has dissolved. Add the sugar and salt, then start adding the flour a cup at a time until a sticky dough has formed. Knead for about 4-5 minutes.Place dough into a well greased bowl and allow it to rise until doubled.

Step 2:

1/2 pound butter; divided in half

1 1/2 cup brown sugar; divided in half

1 tsp cinnamon; divided in half

1/2 tsp ground cloves; divided in half

Divide dough in half. Roll each half into a large rectangle. Spread half of the butter over each half dough. Sprinkle each rectangle with half of the brown sugar, cinnamon, and cloves. Start at the long side of the rectangle, roll tightly.

Slice each roll into 1" slices, and placed in a well-greased baking pan. Place in a warm spot and allow them to rise until nearly doubled. Bake in a 350 oven for about 20 minutes, until done but not fully browned.

Step 3:

8 oz soft goat cheese (or cream cheese)

1/2 cup sour cream

1/4 cup butter

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

dash salt

Blend ingredients until smooth. Place a dollup of frosting on each bun, then place under a low broiler for 3 minutes until the frosting has melted and the buns have browned.

Sweet Potato Cake with Cream Cheese Frosting

What a wonderful Fall cake this is! It is reminiscent of carrot cake, but oh-so-moist and the flavor is much better! I doubled the frosting recipe and decorated it a bit (as you can tell, I'm no cake decorator)...but I had fun with it.

Sweet Potato Cake

1 box yellow cake mix

1 tsp cinnamon

1/2 tsp nutmeg

3 lg eggs

2 T olive oil

1 1/3 cup water

1 1/2 cup cooked, mashed sweet potatoes

1 c drained crushed pineapple

1 tsp vanilla

1 T Vanilla Rum extract - optional

1 T Mulled Spice extract - optional

Preheat oven to 350. Grease and flour 2 - 9" round cake pans. Combine ingredients in a mixing bowl. Mix until well combined. Pour into prepared pans. Bake for 25 minutes, or until done. Cool & frost with the cream cheese frosting.

Cream Cheese Frosting

1 8oz package cream cheese

1/4 cup butter

1 lb powdered sugar

1 tsp vanilla

In a large mixing bowl, cream together the cheese and butter. Add the powdered sugar a bit at a time until it is all worked in. Add the vanilla and blend it in.

Chicken Stew and Peach Cobbler - Dutch Oven Style

These are both so simple to put together and are OH SO yummy on a cool Fall evening! Try the cobbler with a scoop of butter pecan ice cream. We do them in the dutch oven on the fire pit, but could also be done in your oven.
DO Chicken Stew
4 boneless skinless breasts
5 med potatoes, peeled and cut into chunks
6 carrots, peeled and cut into chunks
1 lg onion, cut into chunks
1 T minced garlic
1/4 tsp Cajun seasoning
1/4 tsp Poultry seasoning
8 slices bacon, browned and chopped
2 ribs celery, cut into chunks
4 cups water
2 bouillon cubes
½ stick margerine

Cut margerine into pats and place in the bottom of the dutch oven. Add the other ingredients. Place on the fire and cover the lid with coals. Turn 1/4 turn every 15 mins. At the 30 minute mark, check for doneness and add water if needed.



DO Peach Cobbler

1 qt + 1pt peaches in syrup
2 pie shells
½ cup cinnamon sugar
2 T flour
1 stick butter, cut into pats

Place several pats of butter in the bottom of the dutch oven. Break a pie shell into chunks and arrange on top of the butter. Add both jars of peaches with syrup. Sprinkle with the flour and 1/2 the cinnamon sugar. Cut the remaining pie crust into strips, and arrange on top. Sprinkle with remaining cinnamon sugar. Place on the fire and arrange coals on top. Cook for 45 minutes, turning every 15 minutes.

Fall Crockpot Supper with Home Made Dinner Rolls

Fall Hamburger Crock Pot Supper
1# Ground beef
4 lg potatoes, peeled and cut into chunks
4 lg carrots, peeled and cut into chunks
1 head cabbage, cut into chunks
¼ tsp garlic powder
1 T mined dried onions
1 cup water
1 beef bouillon cube
Pepper
Dash of Worcestershire sauce
18 pats butter (about 1 ½ sticks)

Brown ground beef in a heavy skillet, add a dash of Worcestershire sauce. In a crockpot, arrange 6 pats of butter, then arrange cabbage and potatoes on top. Add 6 more pats of butter, then the carrots and beef. Sprinkle the top with the garlic powder, a dash of pepper, and the remaining pats of butter. Mix the bouillon cube with the water, pour over top. Cover and cook on low for 6-8 hours.Home Made Rolls

1 ½ cups warm water
4 ½ tsp yeast
6 T Sugar
6 T Olive oil
1 tsp salt
5-6 cups all purpose flour

In a large mixing bowl, mix together the warm water and the yeast until the yeast is dissolved. Add the salt, sugar, and oil. Add the flour, one cup at a time, mixing in each cup until a stiff dough is formed. Knead the dough for 6-8 minutes. Place the dough in a well greased bowl and cover with a damp towel, place in a warm spot and allow it to rise until doubled.

Cut dough into ¼’s. Divide each fourth into 4 rounds and arrange in a well greased 9 1/2 X 13” pan for a total of 4 rows.

Cover pan with a damp cloth and allow to rise for an hour, or until the rolls have doubled in size.

Bake for 20 mins in a 350º oven, or until golden brown. Remove from oven and place the pan on a wire rack. Baste the rolls liberally with a melted stick of butter.

Hamburger & Kielbasa Soup with Crusty Herbed Bread

Hamburger & Kielbasa Soup

1# Ground beef
1# Kielbasa
½ cup chopped onion
1 T minced garlic
1 sprig rosemary
2 Bay leaves
1 T Fresh Basil
½ tsp fresh sage
1 bell pepper, cut into rings
2 stalks celery, with leaves, chopped
½ cup green beans
½ cup chopped tomatoes
1 chicken bouillon cube
2 cups water
1 fresh hot pepper, diced fine
1 pt black beans
1 cup frozen corn

Brown Ground beef in a soup pan, add onion, celery, garlic, and kielbasa. Simmer together until onions are tender. Add all other ingredients except corn. Simmer for about an hour. Add corn and simmer another 15-20 minutes.

Serve with a crusty herbed bread.

Crusty Herbed Bread

5-6 cups all purpose flour
2 cups warm water
4 ½ tsp yeast
1 ½ tsp salt

In a large mixing bowl, stir together 2 cups of the flour, the yeast, and salt. Add the water and stir until well blended. Add the remaining flour 1 cup at a time until a stiff dough is formed. Knead for 8-10 minutes.

Place dough in a well greased bowl and cover with a damp towel. Allow it to rise until about doubled.

Punch down dough and knead for about 2-3 minutes. Place on a baking sheet oiled with a good herbed olive oil. Oil the top of the loaf and arrange fresh herbs on the top. Allow it to rise in a warm spot for about an hour.

Preheat the oven to 350º and brush the loaf with an egg white wash. Allow the dough to rest until the oven is heated. Brush dough with the egg wash again, then bake for about 15 minutes. Brush dough again and bake for an additional 15 minutes or until done. Using a spray bottle, squirt streams of water onto the bottom and sides of oven (do NOT spray the heat element) to create steam; this will yield a crusty outer layer on the bread.

South of the Border Casserole

Like many of our great favorites, this was inspired by cleaning out the refrigerator!

4 cups leftover cooked rice
1 - 10 oz can chili
1/2 cup breakfast sausage crumbles
handful of sliced black olives (leftover, or optional)
1/2 cup leftover refried beans
1/2 cup water
1 T tomato bouillon
1 cup cheddar cheese, grated
1 can Ro-Tel tomatoes

In a large bowl mix together the rice, chili, sausage, olives, refried beans, Ro-Tel, water, and bouillon. Spoon half of the mixture into an ungreased casserole dish. Top with 1/2 cup grated cheddar cheese. Spoon the other half of the mixture into the dish. Cover and bake at 350ºF for 30 minutes. Uncover and sprinkle 1/2 cup grated cheddar on top. Bake for an additional 15 minutes or until cheese has melted.

Serve with sour cream and corn tortilla chips.

Cheesy Chicken Potato Casserole

The creamed soups are something that I plan to work on, trying to make and can some that will duplicate what I buy. For now though, as long as the prices hold at Save A Lot, the .69 cream soups are cheaper than what I can make and put up.

Cheesy Chicken Potato Casserole
4 boneless skinless chicken breasts
1 teaspoon seasoned salt
1 T olive oil
1 can cream of celery soup
2/3 cup milk
1/2 cup sour cream
pepper to taste
3 large potatoes, diced
1 1/2 cups cheddar cheese, grated
1 1/2 cups french fried onions.

Sprinkle chicken with the seasoned salt, and brown them lightly in a skillet with the oil. In a small bowl, stir together the grated cheese and onions; divide in half and set aside. In a large bowl, stir together the milk, sour cream, soup, pepper. Stir in the hash browns and cheese/onion mixture, then pour into a 13X9 dish that has been greased with butter. Arrange the chicken on top. Cover and bake for 40 minutes. Then uncover & sprinkle the remaining cheese/onion mixture on top; bake uncovered for 10 minutes.

Corn Stuffing Balls

I buy stuffing mixes when they go on sale in the fall, and keep them for year round use. This is a hearty side dish that makes about 10 tennis ball sized servings. It breaks down to about .12 per serving.



Corn Stuffing Balls
1/2 cup celery with leaves, chopped
1 small onion, chopped
14.5 oz can cream style corn
1/4 cup water
pepper to taste
1 tsp poultry seasoning
6 oz Stove Top stuffing mix
2 eggs, beaten
1/2 cup butter, melted
2 T breadcrumbs

Combine all ingredients except butter. Shape into balls (about the size of a tennis ball) and arrange in a crockpot. Pour butter over the balls. Cook on low for about 3-4 hours.

Best Crockpot Porkchops

These fall off the fork beauties go great with mashed potatoes. It is the best porkchop recipe I've ever tried! The mix recipe is below.

Best Crockpot Porkchops
6 medium pork chops (the cheap cuts work great for this)
1 envelope onion soup mix*
1 can cream of mushroom soup
1 can cream of celery soup
1 bouillon cube
1 cup water
2T cornstarch mixed with 1/2 cup water

In a crockpot, mix together the soup mix, mushroom soup, celery soup, boullion cube, and water. Add chops. Cover and cook on low heat for about 6 hours. 10 minutes before serving, add the cornstarch slurry to thicken.

*Onion Soup Mix - 1 packet
4 tsp beef bouillon granules
8 tsp dried onion
1 tsp onion powder
1/4 tsp pepper
Mix ingredients and place into a snack sized zippy bag. Keeps for 6 months