_{Re-creation of one of my finacee's favorite dishes from the Chinese banquets his family likes to throw...}

*One Winter Melon Quarter with the seeds, pulp and rind removed, cut into 2-inch cubes
*A small handfull of dried shitake mushrooms, rejuvenated in hot water for 20 min, diced
*5 large shrimp, cut into chunks, or 10-15 small whole shrimp
*2 cans of chicken broth [4 cups]
*A handfull of small scallops [optional]
*1/4 cup of chinese ham, cut into small slivers [optional]
*A whole scallion with the roots removed, cut into pieces
*1/8 of a tsp of ground ginger, or one slice of whole ginger [removed before serving]
*1 brick of firm tofu, pressed and cubed
*1/4 tsp crushed garlic
*1/4 tsp sesame oil
*salt and pepper to taste

_{[Pictures of Winter Melon: #1, #2]}

Take the prepared winter melon cubes and put them in a large pot and cover them with water. Set them to boil on high for about 20-30 minutes.

When the melon is tender, add the two cans of chicken broth, the shrimp, scallops/ham amd mushrooms. Return to a boil.

When the mixture is boiling again, add the ginger, the garlic, and the tofu. Add the sesame oil, scallions, and the salt/pepper; contunue to simmer for another 15 minutes. Serve immediately.


Makes about 4-6 medium servings.


_{Here's what the final product looks like~}

_{Perfect for cold days- throws together in an hour or so.}

*4 large brown mushrooms, wiped with a damp cloth and cut into slices
*1 piece of celery [minced]
*1 small onion [minced]
*1 clove of garlic [minced]
*About 1 pound of small yellow rose potatoes, cut into chunks
*2 handfuls of peeled baby carrots
*2 small packages of chunk imitation crab*, or 1 large package
*1 package of frozen corn [or four medium ears if you scrape off the kernels]
*1 package of powdered milk [around 1 1/2 cups]
*4 Boullion cubes [3 chicken, 1 beef]
*1 tbsp olive oil
*1 stick of unsalted butter
*1 tbsp flour or 1 tsp cornstarch
*1 cup dry grated parmasean cheese
*1/4 tsp. Thyme
*1/4 tsp. Mustard Powder
*1/4 tsp. Poultry seasoning
*1/4 tsp. dry crumbled Bay leaves
*1 tsp. Parsley [reduce to 1/2 tsp if using fresh]
*Salt and pepper to taste [I like around 1/2 tsp salt and 1 1/2 tsp. fresh ground pepper]
*a pinch of Mace

*_{You can use real crab if you prefer}

Drizzle the olive oil in a large pan and place ove medium heat. When the oil is heated, add the onion, garlic and celery. Fry a few minutes until the onions turn translucent.

Add the mushrooms, potatoes, corn and butter. Stir constantly until the butter is melted and coats the veggies. Add the carrots once the butter is melted and stir until coated with the butter.

In a small bowl, mix the powdered milk and flour with just enough water to form a smooth paste. Add an additional cup and a half of water to this and stir until lumps are gone. Pour all at once into the veggie mixture in the pan. Stir to submerge veggies. [If the liquid doesn't cover the veggies, feel free to add some water.]

Toss in the boullion cubes then turn up the heat to high. At this point, add the crab chunks, parmasean cheese, and all the spices. Bring to a boil then turn down the heat until the chowder just barely simmers. Give it one final stir.

Let the chowder simmer for 15-20 minutes, then ladle into bowls and serve immediately.


Yields 4-6 large servings

For a vegetarian version, use vegetable bouillon and omit the crab [or substitute it with firm tofu]

_{This is modified from a base recipe: "Smoked Salmon and Cream Sauce" from the book 400 Sauces by Hermes House Publishing. The basic recipe had only 5 ingredients including pasta! This is a very good sauce reference if you need one, and cost less than $5 US at Borders Bookstore.}

*1 package of short pasta [Penne, rotini or farfalle are good choices]
*2 4 oz. packages of smoked salmon [you can use one if you want to 'stretch the recipe']
*4 tbsp unsalted butter
*1/2 pint of heavy cream
*1/4 pint of cream
*1 can of diced tomatos, drained
*2-3 pinches of Thyme [fresh or dried]
*1/2 of a small onion, minced
*1 minced garlic clove
*small pinch of cayenne pepper
*shredded Italian blend cheese
*powdered dry parmasean cheese
*Salt and Pepper to taste

Prepare the pasta in a second pan according to the package directions as you're making this, or make ahead of time and let sit in the hot water while you prepare this. [Drop 3 minutes off the package cooking time if you do this.]

Take the salmon and cut into finger sized strips. Set aside.

Melt the butter in a large saucepan over medium heat. Once the butter is melted, toss in the garlic and onions. Fry briefly until the onions are translucent and slightly browned.

Turn the heat to low and add the two creams, the thyme, the tomatos, and about 1/4 to 1/2* of the salmon strips. Heat for 3-4 minutes, stirring constantly. Do NOT let the mixture boil!

Remove the mixture from the heat and ladel a bit into the bottom of each serving bowl. Place pasta into the bowls and divide the remaining salmon strips on top of the pasta. Top each with a hearty portion of sauce and sprinkle with the cheeses.

Serve immediately.

Makes 4-6 hearty servings

*_{Your preference. If you 'stretched' the recipe, stick to 1/4.}

_{I served these at a tea party I hosted yesterday. Guests couldn't get enough of them!}

*1 large cucumber, peeled
*6 slices of white bread
*tub of cream cheese
*Dill Weed or fresh dill

Using a vegetable peeler, peel strips of cucumber flesh from the cucumber and place on a paper towel. Stop peeling when you start to hit the seeds. Pat the cucumber flesh dry and set aside.

Spread cream cheese in a thin layer on one side of each of the pieces of bread. Sprinkle with dill, and then lay the cucumber strips in a single layer on 3 of the slices. Top with the remaining slices of bread, cream cheese side in.

With a sharp knife, cut the crusts from the bread, then cut the sandwich in half diagonally, then in half again. You should have 4 triangular two-bite-sized sandwiches from each sandwich. Stack on a plate and serve.

Makes 12 two-bite-sized sandwiches

_{Excellent party fare. Quick and easy to do, loved by all.}

*Package of mini toasts [found next to the elaborate cheeses at any grocery]
*1 can of chunk chicken breast
*1 heaping tsp. of mayonnaise
*1/2 tsp of pickle relish
*Pepper to taste
*1 dill pickle, chopped in half, then chopped into slices [wedge shaped]


In a small bowl, combine chicken, mayo, pepper and relish.
Spread mini toasts out on a plate. Place a dab of chicken salad mix on each toast and top with a piece of cut pickle.
Serve immediately.

Makes enough canapes for 6-8 people.

_{It looks like glop. It's very tasty glop, but it's worth mentioning that it looks are NOT it's charm. When I made this, it got a LOT of strange looks, but rave reviews. It's also a fairly cheap dish to make, clocking in at around $8 US to make and feeding 4 very hungry people.}

Main Dish
---------
*6 large chicken breasts
*4 peppercorns
*1 medium bay leaf
*salt
*pinch of rosemary
*1 tsp onion powder
*1/4 c. dried mushrooms
*2 c. frozen peas and carrots mix
*pinch of savory
*fresh ground pepper
*1 can of chicken broth [roughly 2 1/2 c.]

Roux Base
---------
*1/4 c. Flour
*1/2 c. powdered milk [mixed with just enough water to form a paste consistency]
*1 stick of butter or margarine

Place all chicken breasts in a 2 quart saucepan, and cover with water. Add the peppercorns, bay leaf, rosemary, onion powder, savory, a pinch of salt and pepper. When it comes to a boil, turn down the heat so the water is just bubbling and cover the pot.
Cook about 2 hours, or until rubbing a fork across one of the breasts makes the flesh flake off.
Remove chicken from water and set aside.

Place your mushrooms in a bowl and ladle the water the chicken was cooked in over them until they are submerged. Set aside.

Remove the peppercorns and bay leaf from the remaining chicken water and add to it the peas/carrots mixture, 1 c. of the chicken broth, and a dash of pepper. Mix well, re-cover, and let simmer for 1/2 hour.

When the peas/carrots mixture is done, add to it all of the mushrooms [and the broth they were rehydrated in] and stir well. Shred the chicken and add to the pot again, mixing gently to blend.

In a smaller saucepan, melt a stick of butter and bring it just to boiling [lowest heat possible] when it bubbles, add the flour slowly, making a paste-like substance. When the flour is all in, add the milk paste and season with salt and pepper. Then, turn off the heat, and add 1/2 c. of chicken broth, stirring softly until the roux has a smooth, cream of wheat texture. Take this and add all at once to the main pan. [with the chicken and veggies]
Stir in the roux and add the remaining chicken broth. Turn the heat up a tiny bit and bring back to a boil. If the mixture is too thick, add some water to thin it a bit.

Add salt and pepper to taste. When it returns to a soft boil and is heated through, it's done! Turn off the heat and serve over hot steamed rice, potatoes, or toast.

Makes 4 generous servings or 6 average ones.

[This would make great chicken pot pie filling as well! Also, feel free to substitute your favorite veggie mix in lieu of the peas and carrots]

_{I make this up in a cleaned out baby food jar. They work great for custom seasoning blends!}

*3 heaping tbsp of Season Salt
*1 tbsp garlic powder
*1 tbsp onion powder
*1 tsp garlic salt
*2 tsp parsley
*1 tbsp wasabi powder
*1 tsp mustard powder
*1 pinch of 5 spice powder
*1 tsp fresh ground peper
*1 tsp salt

Place all in small jar and seal tightly, shaking to combine.

_{Old Betty Crocker recipe I use ALL the time, but can't find ANYWHERE but the 1950's cook book. So, think of this as a reprint...}

*2 cups Flour [sifted or pre-sifted]
*3 tsp Baking Powder
*1 tsp salt
*1 cup of moist seasoning: 2/3 cup milk, with 1/3 cup of vegetable oil poured into it [but not mixed]

Preheat oven to 475° (very hot).

Sift together the flour, baking powder, and salt

Then pour the oil/milk mixture all at once into the flour.

Stir with a fork until mixture cleans sides of bowl and rounds up into a ball.

For drop biscuits: drop dough onto ungreased cooky sheet. For rolled or patted biscuits: smooth by kneading dough about 10 times without additional flour.

With the dough on waxed paper press out 1/4-in. thick with hands or roll out between waxed papers. For higher biscuits, roll dough 1/2-in. thick. Cut with unfloured biscuit cutter.

Bake 10 to 12 minutes on ungreased cookie sheet in very hot oven (475°). Makes about 16 medium biscuits.

_{You can serve this very traditional sauce with almost any asian food that is usually dipped in a sauce [Eggrolls, dumplings, potstickers, etc.]}

* 1 part vinegar [rice or white works best]
* 2 parts soy sauce
* 1 tsp minced garlic or 1/2 tsp garlic juice
* Sprinkle of roughly chopped scallion
* 4 tbsp water

Combine ingredients in a bowl, and distribute into smaller dipping dishes. [or make right in dipping dish for single servings]

_{A rehash of mt TV Eggrolls recipe, but with seafood!}

*2/3 lb of 31-40 shrimp, peeled and deveined
*1 lb of imitation crab flakes [or real crab]
*1 leek, the white part only, minced finely
*1 tsp of minced garlic [1 clove]
*1 large firm fleshed apple, grated [Braeburns work well]
*1 tsp roasted sesame oil
*1 package of egg roll wrappers
*a pinch of salt and pepper
*1 tsp of cornstarch and water, mixed to a paste consistency
* Oil for frying

Shred the crab flakes, and combine all ingredients except the shrimp and wrappers in a bowl. Blend well with your hands. This is your filling.

_{For folding instructions, refer to TV Eggrolls recipe. [With pictures!]}

Heat the oil in a wok or pot. [Deep enough to submerge most of the eggroll. I used a saucier] When the oil is hot enough that flicking a bit of water into the oil makes it pop, take your eggrolls, and slip them, 4 at a time into the oil. Fry them just until browned on both sides, roughly 2-3 minutes. Once browned, remove from oil and drain on a paper towel covered plate. Serve plain, or with dipping sauce.



*makes roughly 20 medium/large eggrolls