(photo-google+)

American Yet-Ca-Mein

*Chinese New Year Collection*

1 8-oz package fine noodles
3/4 pound lean pork, cut in 1/2-inch cubes
2 TB shortening
1/2 tsp celery salt
1/8 tsp season salt

1/8 tsp pepper
4 chicken bouillon cubes
1/2 cup hot water
3 hard-cooked eggs
3 cups hot water
6 green onions

1. Cook noodles until tender in salted water according to package directions. Drain. Brown pork in shortening. Combine cooked noodles, pork and fat it was browned in, seasonings, bouillon cubes dissolved in hot water, and two of the hard-cooked eggs, chopped.

2. Add hot water; cover tightly and bring to a boil. Simmer for 5 minutes. Serve garnished with remaining hard-cooked egg, and green onions which have been slit and cut in 1-inch lengths.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHINESE ROAST PORK

*Chinese New Year Collection*

2 pound chuck boneless fresh pork
1 TB sugar
1 tsp salt

1 TB honey
1 TB soy sauce
3 TB chicken bouillon

1. Cut pork into three long, narrow pieces. Combine remaining ingredients in mixing bowl; mix well. Add meat and soak in marinade for 3/4 hour, turning occasionally.

2. Remove meat from bowl; place on rack in roasting pan, adding a little water to prevent smoking. Roast in moderate oven, 350 degrees, for about 1 hour and 15 minutes, turning occasionally.

(Source: Dorothy Dean & kappboom wallpaper photo)

Fried Rice

*Chinese New Year Collection*

3 slices bacon or 1 small slice ham
3 cups cold cooked rice
2 TB chopped onion

2 eggs, beaten
2 TB soy sauce
1/2 tsp salt
1/8 tsp pepper

1. Dice bacon or ham and fry in hot skillet until brown. Remove meat from pan and fry rice in the hot fat for about 8 minutes, stirring constantly. Add onion and cook 2 minutes more.

2. Combine beaten eggs with soy sauce and seasonings. Add to rice mixture together with browned meat. Mix well and continue frying until eggs are well cooked, turning constantly. Bits of left-over meat, chicken or crab may be used instead of bacon or ham. Serve on hot platter, garnished with sweet red pepper.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHINESE NEW YEAR RECIPES COMING SOON!!!

(photo-kappboom wallpaper photo)

GRAND MARNIER CUPCAKES

*Kathy's Collection*

Chocolate goes well with Grand Marnier-a winning combination!!!

CUPCAKES

6 TB unsalted butter, softened
3/4 cup sugar
1 egg
1 TB finely grated orange peel
1 tsp Grand Marnier or orange juice
1-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream

GLAZE

1/3 cup sugar
2 TB fresh orange juice
2 TB Grand Marnier or additional orange juice

TOPPING

3 oz semisweet chocolate, coarsely chopped
1/2 tsp shortening

1. Heat oven to 350 degrees. Grease 12-cup muffin pan or line with baking cups. In large bowl, beat butter and 3/4 cup sugar at medium speed 5-6 minutes or until light and fluffy. Beat in egg, 1 TB orange peel and 1 tsp Grand Marnier.

2. In medium bowl, stir together flour, baking powder, baking soda and salt. At low speed, beat sour cream into butter mixture alternatively with flour mixture. Spoon batter into muffin pan, filling two-thirds full.

3. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely.

4. Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves. Remove from heat; stir in 2 TB Grand Marnier.

5. Poke holes with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with Grand Marnier glaze.

6. Place chocolate in small heavy resealable plastic bag; and shortening and seal. Place in pan of simmering water, turn off heat. Allow bag to sit several minutes; remove from water. Smooth melted chocolate by working bag with hands. Cool 5 minutes. Cut off tiny corner of bag; drizzle chocolate over cupcakes.

12 cupcakes

(Source: Cooking Club of America & photo also)

CUPCAKE TIP

*You can freeze unbaked cupcake batter for future use. Make the batter and fill the cups as usual, using baking cups. Place the whole pan in the freezer for several hours until the batter has frozen. Remove the individual cupcakes from the pan and store them in a plastic freezer bag or airtight container. When you're ready to bake them, place the frozen cupcakes in a muffin pan and bake according to original recipe, adding another 5-10 minutes baking time, or until they're set and a toothpick inserted in the center comes out clean.

(Source: Cooking Club of America & google+ photo)