Appetizers and Soups
Here are a few of my favorites:
Chinese Sausage Bites
Yields: 2 doz
2 lbs bulk Pork Sausage
2 Eggs, slightly beaten
� cup dry Bread crumbs
1� cups Heinz Chili Sauce (2 bottles)
� tsp Garlic Salt
3/8 cup Brown Sugar
1/8 cup Vinegar
1/8 cup Soy Sauce
In a bowl combine sausage, egg and bread crumbs use a teaspoon for amount to form small balls. In a frying pan cook balls evenly until brown all the way through.
DRAIN!!!
In a pot mix chili saoce, sugar, vinegar, garlic salt, and soy sauce. Cook slowly for 20 min stirring occassionally. Place balls in serving dish cover with sauce. Serve with tooth picks
Classic Cheese Fondue
12 oz natural Swiss Cheese
1TBS all-purpose Flour
1 clove Garlic
1� cups Sauterne
dash freshly ground Pepper
dash Nutmeg
3 TBS dry Sherry
French Bread or Hard Rolls, torn into bite size pieces, each with one crust.
Toss cheese with flour to coat. Rub inside of fondue cooker vigorously with cut surface of garlic.Pour into sauterne and warm just till air bubbles start to rise. Don�t cover or Boil!
Remember to stir all the time from now on: add handful of cheese. When melted, toss in another handful. After all cheese is blended in and is bubbling gently stir in seasonings and Sherry. Spear bread cube on long-handled fork and dip into cheese.
Bacon-Potato Soup
2/3 cup diced lean Bacon
3 mild white Onions, chopped
4 green Onions, chopped
2 TBS Flour
6 cups Bouillon ( 8 beef bouillon cubes into 6 cups water)
4 large Potatoes, peeled and thinly sliced crosswise
2 Egg yolks
1 cup Sour Cream at room temperature
In a deep, heavy pot, saute bacon for a few minutes. Add onions and cook 5 to 10 minutes or until soft but not brown. Blend flour and gradually stir in bouillon. Add potatoes; cover and simmer until done. Mix egg yolks into sour cream mixture, then slowly stir cream mixture into hot soup.
Simmer 5 to 8 minutes; do not boil.
Ladle into deep, warm bowls.
Serves 6 to 8
Submitted by:
Mrs. Robbin Hardegree
Wayne's Ramen Noodle Soup
Step a: Package of powder from Ramen Noodle Soup
Step a: Either Soy Sauce (We use La Choy) or Thai Fish Sauce
Step a: Some kind of meat. (Chicken, Shrimp, beef, possum, road kill etc.....(just kidding)(I use chicken or shrimp) Cut chicken into small pieces. Shrimp can be shelled then added or eat them with shell on if you like that crunchy, get stuck in you throat effect.
Steb b: Frozen Lima or Butter beans (What�s the difference, I still don�t know.)
Step b: Preserved Chinese Cabbage or Bok Choy
Step b: Frozen mixed vegetables (almost any type)(Experiment, be inventive)
Step b: Frozen okra(if you like the slimy
consistency)
Step b: Frozen Brussel Sprouts
Step b: Sliced Lemon Grass (Just a little) (adds that exotic flavor)
Step b: Sliced Green Onion
Step c: Noodles from Ramen Noodle Soup Mix (go for the cheapest, again I can�t tell the difference, but the Thai Brand�s powder is fantastic)
Step d: One or two eggs
Step d: Bean Sprouts
Step e: Ground Peanuts
Step e: Groud Thai Pepper or Pizza Pepper will do
Step e: Fried Garlic (that�s another recipe) (It comes out like light brown Garlic crystals)
Ok, we�re ready
Boil 4-6 cups of water ( I think my pan is 2 quart, and I use half a pan).
While water is boiling:
Add powder from Ramen Noodle bag and stir. (Don�t add noodles yet.)
Add the chicken, beef or shrimp and let boil until it looks done
Add a little of all of the frozen vegetables from the list above(it�s okay not to have everything, but I get carried away sometimes.) Don�t over do it you want this to be soup, NOT STEW> If you don�t have enough water the noodles will make it too thick. (Although some people like it that way.)
Let it boil until vegetables are done
Add the sliced Lemon Grass and Green Onion. (Optional)
Add the noodles and boil until done.
Add the two eggs(let them out of their little homes first, Do Not Stir)
Add the Bean Sprouts
Wait until the eggs look done(I sometimes like them soft a little)
Pour into bowls (Or if you�re real hungry, eat out of the pan).
Add a litlle ground Peanuts on top.
Add the Thai or Pizza Pepper (Just a little Thai, cause it�s HOT)
Add a little Fried Garlic on top.
Dig in.
By the way, you can have so many variations of this like Egg Drop Soup, Curry Soup with or without meat, the combinations are almost endless.
Submitted by: Harold Wayne Low; 1976 graduate of ACU
Mexicali Ministrone
1 can (28oz.) whole Tomatoes
7 cups of Beef broth stock
1 clove Garlic crushed
1 can (16oz) Chickpeas rinsed, drained
1 can (16 oz.) Kidney Beans rinsed, drained
2/3 cup of Picante Sauce
� tsp. Thyme leaves
2 cups of shell Macaroni
1� cups diced Yellow Squash
Drain and Coarsely chop tomatoes, RESERVE the juice.
Combine the tomatoes, juice and remaining ingredients except the macaroni and squash in a large dutch oven.
Bring these to a good boil. Reduce heat and cover, simmer for 30 min. stirring occasionally.
Add the macaroni and squash and cook altogether until tender.
Serve with warm tortillas or fresh hot corn bread
Submitted by: Lynn Smith
Baked Beans
Bake 350 �
1� hours
1 2lb. can Pork & Beans
1 lg Onion, chopped
1 lg Green pepper, chopped
3 stalks Celery, chopped
4 slices Bacon
2 TBS Prepared Mustard
1/3 cup Brown Sugar
1/3 cup � Vinegar
1 sm bottle Catsup
1/3 cup Picante Sauce
� cup Tomato Juice
� cup water
Fry bacon until crisp. Remove from pan and add onion, green pepper And celery, saute until tender. Add remaining ingredients. Place in large oven proof dish. Sprinkle crumbled bacon on top.
Submitted by: Rick VanHersch
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This page last updated: November 16,1998
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