Duck Sauce is a Chinese sauce recipe--no ducks. This is one of my favorite dishes and my darling oldest boy--Kraut's--favorite too.
1 pint (2 cups) apricot jam
½ (24 oz bottle) bottle ketchup (about 1 ¼ cups)*
1 pkg. Lipton (dry) onion soup
2 Tbs. brown sugar*
1 Tbs. flour
Mix all ingredients together and pour over about 12—14 boneless, skinless chicken thighs
Place into greased 9x13 pan, cover loosely with foil and bake in a 350° degree oven for 1½ to 2 hours or in a 400° oven for less time.
Serve with noodles. Eat lots of salad with this so you won’t get chicken overload and die right on the spot. Hot sourdough bread is nice too.
*Original recipe called for a bottle of Russian or Catalina dressing and if I have some on hand I use that instead of the ketchup and brown sugar. There is a recipe for Catalina dressing on this site.
Saturday, December 1, 2007
CARAMEL FONDUE--Lynne Snyder
1/2 cup butter
1 can sweetened condensed milk
2 cups brown sugar
1 tsp. vanilla
1 cup light corn syrup
Heat until almost boiling. Serve hot with bananas and apples. Bananas are best and I don't even like bananas--usually.
1 can sweetened condensed milk
2 cups brown sugar
1 tsp. vanilla
1 cup light corn syrup
Heat until almost boiling. Serve hot with bananas and apples. Bananas are best and I don't even like bananas--usually.
MOUNDS BITS (ALMOND JOY) CANDY BARS
Here's a homemade recipe for the yummy coconut candy bar. This sounds complicated but it's not. You can use milk chocolate for the semi-sweet.
2 C. granulated sugar
1 C. light corn syrup
1/2 C. water
½ teaspoon almond extract
1½ pkgs. (14 oz. per package) flaked coconut
2 T. flour
1 (12 oz.) pkg. semi sweet chocolate chips (it may take more chips than this--or you could use dipping chocolate)
almonds, toasted (optional)
In a large heavy pan, combine the sugar, corn syrup and water and bring to a boil. Cook two degrees less then softball stage . Remove from the heat and cool until syrup is just warm* (you will be molding these with your hands so it can be warm only, not hot).
Stir in the almond extract, flour and coconut (in that order). Mold by teaspoonfuls into flat-ish balls, not too big. (They are rich; you don't want very big candies.)
Place on a cookie sheet sprayed heavily with Pam. Place a whole almond on top of each if desired. Allow to set at room temperature several hours or overnight. (If they are too sticky to work with, with let them sit a day or two more until they dry out enough to handle)
Melt chocolate chips or dipping chocolate in microwave for three to four minutes on half power, stir after every minute. Coat candies with melted chocolate—this is messy, I tried dipping them and lost them in the chocolate. I finally just held each one and coated it with chocolate with a spoon.
*If you cannot make the rest of this recipe right now and your syrup gets cold simply put the pan back on the heat, low temperature, and warm, stirring now and then until it is at a workable temperature. I have even made the syrup two days early and then finished the recipe later.
2 C. granulated sugar
1 C. light corn syrup
1/2 C. water
½ teaspoon almond extract
1½ pkgs. (14 oz. per package) flaked coconut
2 T. flour
1 (12 oz.) pkg. semi sweet chocolate chips (it may take more chips than this--or you could use dipping chocolate)
almonds, toasted (optional)
In a large heavy pan, combine the sugar, corn syrup and water and bring to a boil. Cook two degrees less then softball stage . Remove from the heat and cool until syrup is just warm* (you will be molding these with your hands so it can be warm only, not hot).
Stir in the almond extract, flour and coconut (in that order). Mold by teaspoonfuls into flat-ish balls, not too big. (They are rich; you don't want very big candies.)
Place on a cookie sheet sprayed heavily with Pam. Place a whole almond on top of each if desired. Allow to set at room temperature several hours or overnight. (If they are too sticky to work with, with let them sit a day or two more until they dry out enough to handle)
Melt chocolate chips or dipping chocolate in microwave for three to four minutes on half power, stir after every minute. Coat candies with melted chocolate—this is messy, I tried dipping them and lost them in the chocolate. I finally just held each one and coated it with chocolate with a spoon.
*If you cannot make the rest of this recipe right now and your syrup gets cold simply put the pan back on the heat, low temperature, and warm, stirring now and then until it is at a workable temperature. I have even made the syrup two days early and then finished the recipe later.
YOSHIDA CHICKEN--Lynne Snyder
I haven't made this is ages! Guess I'll have to buy some Yoshida Sauce.
Bake chicken in Yoshida Sauce, either whole pieces or dice them.
When the chicken is done let it cool and cut into bit size pieces.
Sauté onion and a bit of garlic in oil or butter
Add crushed pineapple and Yoshida sauce to onions, thicken if necessary.
Add cream cheese.
Serve over noodles
Bake chicken in Yoshida Sauce, either whole pieces or dice them.
When the chicken is done let it cool and cut into bit size pieces.
Sauté onion and a bit of garlic in oil or butter
Add crushed pineapple and Yoshida sauce to onions, thicken if necessary.
Add cream cheese.
Serve over noodles
HELLO DOLLIES or MAGIC COOKIE BARS
Everyone has this recipe!
1/2 cup (1 stick) butter, melted
1-1/2 cups Graham Cracker Crumbs
1-1/3 cups Coconut
1 cup Chocolate chips
1 cup chopped Pecans
1 can (14 oz.) sweetened condensed milk
Mix butter and graham cracker crumbs in medium bowl. Press onto bottom of greased foil-lined 13x9-inch baking pan.Sprinkle with coconut, chocolate chunks and nuts. Pour condensed milk over top.Bake at 350°F for 25 to 30 minutes or until golden. Lift foil out when cool and cut.
1/2 cup (1 stick) butter, melted
1-1/2 cups Graham Cracker Crumbs
1-1/3 cups Coconut
1 cup Chocolate chips
1 cup chopped Pecans
1 can (14 oz.) sweetened condensed milk
Mix butter and graham cracker crumbs in medium bowl. Press onto bottom of greased foil-lined 13x9-inch baking pan.Sprinkle with coconut, chocolate chunks and nuts. Pour condensed milk over top.Bake at 350°F for 25 to 30 minutes or until golden. Lift foil out when cool and cut.
MUSTARD SAUCE FOR HAM OR SANDWICHES—Hillary Snyder
¾ cup mayo
¼ cup honey
2 Tbs. Prepared mustard
1 Tbs. Horseradish
Mix well with wisk.
¼ cup honey
2 Tbs. Prepared mustard
1 Tbs. Horseradish
Mix well with wisk.
PEANUT BUTTER FINGERS--Sharee Snyder
This is a school lunch cookie recipe. Don't leave them out on the counter or you will be snitching a little piece every time you pass.
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. oil
1/2 c. apple sauce
2 1/2 tsp. vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
3/4 tsp. soda
3/4 c. peanut butter
1 can chocolate frosting
Cream oil and sugars. Add applesauce and vanilla. Add oatmeal, flour and soda; mix well. Press into lightly greased cookie sheet. ( use your fingers--sprayed w/ “Pam”)
Bake at 350 for 15 minutes, just until lightly brown. Take out of oven and drop pan on cupboard (this settles the cookies) but DON'T TURN PAN OVER AND DUMP THE COOKIES OUT!
Spread top with 3/4 c. peanut butter and cool (about
1 hour). Spread with chocolate frosting.
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. oil
1/2 c. apple sauce
2 1/2 tsp. vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
3/4 tsp. soda
3/4 c. peanut butter
1 can chocolate frosting
Cream oil and sugars. Add applesauce and vanilla. Add oatmeal, flour and soda; mix well. Press into lightly greased cookie sheet. ( use your fingers--sprayed w/ “Pam”)
Bake at 350 for 15 minutes, just until lightly brown. Take out of oven and drop pan on cupboard (this settles the cookies) but DON'T TURN PAN OVER AND DUMP THE COOKIES OUT!
Spread top with 3/4 c. peanut butter and cool (about
1 hour). Spread with chocolate frosting.
LEMON SORBET--Lynne Snyder
This has a tangy taste and is very refreshing, especially on a hot summer day.
4 cups buttermilk
1 cup sugar
2/3 cup lemon juice or lime juice
Mix together well, pour into a freezer proof container and freeze. Stir several times during the freezing process.
4 cups buttermilk
1 cup sugar
2/3 cup lemon juice or lime juice
Mix together well, pour into a freezer proof container and freeze. Stir several times during the freezing process.
VEGETABLE PIZZA APPETIZERS--Genny Ulrich--a friend of Lynne's
2 cans crescent rolls
2 larget pkgs. cream cheese (or 1 cream cheese & 1 cup sour cream and eliminate mayo)
1 c. mayonnaise
1 pkg. dry Ranch dressing
Broccoli
Cauliflower
Onion
Green peppers
Celery
Olives
slicedCheddar cheese
Spread 2 cans crescent rolls on large cookie sheet or pizza pan. Bake according to directions and cool.
Mix 2 large packages of cream cheese with 1 cup mayonnaise and 1 package Hidden Valley Ranch dressing (dry). Spread on cool crust. Cut up vegetables very fine and spread on top of cream cheese layer. Shred Cheddar cheese and sprinkle on top of vegetables. Cut and serve.
2 larget pkgs. cream cheese (or 1 cream cheese & 1 cup sour cream and eliminate mayo)
1 c. mayonnaise
1 pkg. dry Ranch dressing
Broccoli
Cauliflower
Onion
Green peppers
Celery
Olives
slicedCheddar cheese
Spread 2 cans crescent rolls on large cookie sheet or pizza pan. Bake according to directions and cool.
Mix 2 large packages of cream cheese with 1 cup mayonnaise and 1 package Hidden Valley Ranch dressing (dry). Spread on cool crust. Cut up vegetables very fine and spread on top of cream cheese layer. Shred Cheddar cheese and sprinkle on top of vegetables. Cut and serve.
BLACK BEAN SOUP—Donna Jones
Very easy and good—I made this about 5 times last winter
1 (8 oz.) can corn, drained (or fresh or frozen corn)
3/4 cup green onions—use part of the green stem
1/2 cup coarsely shredded carrots
1 (14 1/2 oz.) can tomatoes, diced
2 (15-16 oz.) cans drained and rinsed black beans
2 (8 oz.) cans tomato sauce
1-2 jalapeno peppers, chopped (optional) (I use ¾ of one)
2 tsp. chili powder
1/4 tsp. pepper
salt to taste
water if needed (I use ½ to 1 cup)
Sauté onion, carrots and pepper in a little oil. Stir in remaining ingredients, bring to a boil, reduce heat and simmer 20 minutes. Taste and season with salt as needed.
1 (8 oz.) can corn, drained (or fresh or frozen corn)
3/4 cup green onions—use part of the green stem
1/2 cup coarsely shredded carrots
1 (14 1/2 oz.) can tomatoes, diced
2 (15-16 oz.) cans drained and rinsed black beans
2 (8 oz.) cans tomato sauce
1-2 jalapeno peppers, chopped (optional) (I use ¾ of one)
2 tsp. chili powder
1/4 tsp. pepper
salt to taste
water if needed (I use ½ to 1 cup)
Sauté onion, carrots and pepper in a little oil. Stir in remaining ingredients, bring to a boil, reduce heat and simmer 20 minutes. Taste and season with salt as needed.
STRAWBERRIES ROMANOFF WITH CASHEW CREAM—Lynne Snyder
1 pound sliced strawberries
2 OPTIONS:
1st option
¼-1/3 cup orange juice
½ tsp. orange zest
2-3 Tb. agave syrup
pinch or 2 of cinnamon
2nd option:
4 Tbs. agave
1 ½ Tbs. balsamic
Pour all ingredients over strawberries; refrigerate for an hour or more (unless you can’t wait—like us). Top with cashew cream.
CASHEW CREAM
1 cup cashews, soaked
½ cup dates. packed, soaked
¼ cup maple syrup
2-6 Tbs. water
1 tsp. vanilla
1/8 to ¼ tsp. butter flavor
Pinch salt
Blend well, add water by tablespoons until desired consistency. Refrigerate.
2 OPTIONS:
1st option
¼-1/3 cup orange juice
½ tsp. orange zest
2-3 Tb. agave syrup
pinch or 2 of cinnamon
2nd option:
4 Tbs. agave
1 ½ Tbs. balsamic
Pour all ingredients over strawberries; refrigerate for an hour or more (unless you can’t wait—like us). Top with cashew cream.
CASHEW CREAM
1 cup cashews, soaked
½ cup dates. packed, soaked
¼ cup maple syrup
2-6 Tbs. water
1 tsp. vanilla
1/8 to ¼ tsp. butter flavor
Pinch salt
Blend well, add water by tablespoons until desired consistency. Refrigerate.
“SAUTÉED” MUSHROOM AND AVOCADO SANDWICHES—Lynne Snyder
Flax seed crackers, spread with Heavenly Dip and sliced avocado and “Sautéed” mushrooms
“Sautéed” mushrooms
1 pound sliced mushrooms
1/3 cup olive oil
¼ cup. nama shoyu
2-4 cloves garlic, pressed
Mix olive oil, nama shoyu and garlic with sliced mushrooms. Let them sit for thirty minutes. Place on teflex sheets with three chopsticks under each edge if it is really juicy—mine is; I don’t want juice dripping off. This makes a shallow bowl and holds in the juice.
Dehydrate about 4 hours.
“Sautéed” mushrooms
1 pound sliced mushrooms
1/3 cup olive oil
¼ cup. nama shoyu
2-4 cloves garlic, pressed
Mix olive oil, nama shoyu and garlic with sliced mushrooms. Let them sit for thirty minutes. Place on teflex sheets with three chopsticks under each edge if it is really juicy—mine is; I don’t want juice dripping off. This makes a shallow bowl and holds in the juice.
Dehydrate about 4 hours.
LEMON GARLIC VINAIGRETTE—(Phil’s favorite) Lynne Snyder
This is mostly a raw recipe. I ate this on a big salad once before church and then I breathed garlic on everyone. I was so embarrassed that I hardly talked.
2/3 cup lemon juice
½ cup expeller pressed safflower oil
1/3 cup olive oil
2 Tbs. water
2 Tbs. raw agave nectar
1 tsp. salt
4 cloves garlic, chopped or pressed
1/8 to ¼ tsp xantan gun, depending on how thick you want the dressing.
Blend all ingredients except xantan gum. If your blender isn’t powerful enough to liquefy the garlic then make sure it is pressed. Add xantan gum while processor is running.
2/3 cup lemon juice
½ cup expeller pressed safflower oil
1/3 cup olive oil
2 Tbs. water
2 Tbs. raw agave nectar
1 tsp. salt
4 cloves garlic, chopped or pressed
1/8 to ¼ tsp xantan gun, depending on how thick you want the dressing.
Blend all ingredients except xantan gum. If your blender isn’t powerful enough to liquefy the garlic then make sure it is pressed. Add xantan gum while processor is running.
SNYDER FAMILY HOUSE SALAD DRESSING—(Elizabeth’s favorite) Lynne Snyder
1 cup extra virgin olive oil
¼ cup safflower oil
¼ cup water
½ cup wine vinegar
½ cup apple cider vinegar--preferably raw
2 ½ tsp. garlic powder
2 ½ tsp. dried basil
2 tsp. dried oregano
2 tsp. onion powder
2 tsp. pepper
2 tsp. salt
2 tsp Dijon mustard
1/8- ¼ tsp. xantan gum
Blend all ingredients except xantan gum. While blender is running add xantan gum until it is still somewhat thin.
I keep this in a wine vinegar bottle—I punched larger holes in the plastic shaker lid.
¼ cup safflower oil
¼ cup water
½ cup wine vinegar
½ cup apple cider vinegar--preferably raw
2 ½ tsp. garlic powder
2 ½ tsp. dried basil
2 tsp. dried oregano
2 tsp. onion powder
2 tsp. pepper
2 tsp. salt
2 tsp Dijon mustard
1/8- ¼ tsp. xantan gum
Blend all ingredients except xantan gum. While blender is running add xantan gum until it is still somewhat thin.
I keep this in a wine vinegar bottle—I punched larger holes in the plastic shaker lid.
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