Pancakes

These are easy to make, freeze well and taste great.

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 tsp salt
1 beaten egg
1 cup milk
2 tablespoons oil

In a bowl,(I use a wisk)beat the egg then add the milk and oil. Mix until frothy. Then add sugar, salt, and baking powder. Wisk again then add the flour. Wisk until blended but still slightly lumpy. Then let the batter set of 15 to to 20 min. This also the baking powder to work and the mixture to thicken. If it is still to thin add mor floye 1/4 cup at a time.

Yummy thing to add to the pancakes as they cook. Chocolate chips, blueberries, or or chopped pecans.

I eat them plain.


enjoy

No- Knead French Bread

This is a staple recipe for me. I use to make bread, rolls and for Pizza crust. It freezes well.



2 1/2 cups warm water

2 1/2 tsp sugar

2 packages of dry active yeast

2 tablespoons butter or margarine ( melted) I also use canola oil instead of butter or margarine.

2 teaspoons salt

6 1/2 to 7 cups of all purpose flour

1 large egg beaten

2 tablespoon milk

• Mix warm water, sugar, yeast, salt, and melted margarine. Mix for 30 sec. Then add 2 1/2 cups of flour. Mix on medium speed until blended. Gradually stir in enough remaining flour to make a soft dough.
• Let dough stand in bowl for 10 min. Stir gently for a for seconds; cover. Repeat stirring every 10 minutes for next 40 min. ( I actually have forgotten to do this and it still comes out fine.)
• Turn dough out onto a floured surface; divide in to 3 equal portions. ( I divide mine into 4 equal portions) ( It fits better into ziploc bags)Roll in to a 13x 8 inch rectangle. Roll up; in jelly roll fashion starting with the long side; pinch ends to seal. ( I also don't roll it- I shape it into a log or large worm with my hands. It not as pretty but much faster)
• Place loaf seam side down, on a greased baking sheet. Cover and let rise in a warm place. Aprox. 40 min or until doubled in size.
• Make diagonal slits about 1/4 in deep down the length of the loaves, using a sharp knife. Combine egg and milk in a small bowl beating until blended. Brush gently over loaves after rising.( if you want you can add sesame seeds for decoration.
• Bake at 400 for 20 to 25 min or until loaves sound hollow when tapped.

Egg Rolls

I love to make these because they turn out so yummy. My husband says they are the only "chineese" food that I make that is as good as a resturant.

Egg Rolls

1 lb ground chicken or turkey. (pork works too) (I use 1 lb even if I double it)

1 tsp ginger
2 cups finely chopped cabbage (abt ½ head)
¼ lb bean sprouts (I buy the pkg and put about ½)
½ C. shredded carrot
3 green onions, finely chopped
2 TBL oyster sauce (in the Chinese section)

1 pkg Large Square wanton wrappers (usually in the fruits/veggie section)

Stir fry meat and ginger over high heat. Add cabbage, bean sprouts, carrot and green onions. Cook 2 minutes or so. Stir in oyster sauce. The recipe doesn't call for it, but I often will salt to taste here, especially if you are using ground turkey. IF the filling tastes good, the egg roll will too. You can try it and season to taste.

Let mixture cool. Use 2 TBL’s (or so) of filling for each egg roll.

Deep fry at 350 in vegetable oil until golden, turning occasionally. Drain on paper towels.

To fold the eggroll:

Lay wrapper diagonally.

Place filling in wrapper, close to the bottom corner.

Fold up bottom corner to cover filling.

Fold in both sides roughly against filling.

Roll toward top corner.

Wet the top corner slightly (I dip my finger in water and just go down both sides a little. Then when you roll it closed it will seal. Then it is ready to cook.


Some things I have found out…if the filling is hot, the wrapper will tear. This makes the oil pop and stuff comes out. Also, if they sit too long, they will get soggy on the bottom.

If you want to make them and only cook a few, freeze the rest. I have frozen them uncooked and cooked. If they are cooked, they can just go into the microwave. I freeze them on a cookie sheet for about an hour, and then put them into a ziplock bag. You can then remove however many you want to eat at one time. We eat a ton of these, and I usually double or triple it. So, one head cabbage, one bag bean sprouts, 1 lb meat, and last time I used 3 packages of wrappers.

I also have been trying to bake them instead of frying them, in my effort to lose weight. They are not as good, but not bad either. Last time, I baked them at 350 for 10 min and then put them under the broiler for 4 min. They were not too bad. :) You still can't eat 8 though. (Well, you could and you will want too, but you shouldn't or you will get fat like me. Stick to 2...a day)