Lemon Poppy Seed Pound Cake

Saturday, June 15, 2013

Chinese Dumplings

(I am re-posting this because I looked it up yesterday to make it and discovered that I had not included the ingredient list!!  Hellloooo!!? So here it is)

Posted by Lisa
Source: www.allrecipes.com
This was the first time I had ever had or made Chinese dumplings.  I had some ground chicken on hand so I used that instead of the pork.  They were terrific!  I did them two different ways.  The filling and the wrappings were the same but the cooking method differed slightly.  All the kids gobbled them up so I will be making these again.  

1/2 c soy sauce
1 tbsp seasoned rice vinegar
1 tbsp finely chopped chinese chives
1 tbsp sesame seeds
1 tsp chile garlic sauce (such as sriracha)

1 lb ground pork (I have used ground turkey, and yesterday used cooked shredded chicken)
3 cloves garlic, minced
1 egg, beaten
2 tbsp finely chopped chinese chives
2 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp minced fresh ginger
50 dumpling wrappers

1 cup oil for frying

* Combine 1/2 c soy sauce, rice vinegar, 1 tbsp chives, sesame seeds and chile sauce in a small bowl and set aside.

* Mix pork, garlic, egg, 2 tbsp chives, soy sauce, sesame oil, ginger in bowl until thoroughly combined.  Place a dumpling wrapper on a lightly floured surface and spoon about 1 tbsp of filling in the middle...see below.

  • Moisten the edges and place a small amount in the center

  • Take your won ton wrappers and moisten all the edges with water.
  • Put a spoon of filling in the center and, draw up all the corners to the middle and press the seams together until they stick.
  • Set aside until they are all formed.
  • Some of them I just folded over in the shape of a rectangle

**this is a must!  The sauce totally made it**

  • Heat a small amount of oil in a frying pan.
  • Place the filled wrappers into the pan and gently fry until golden on the bottom.
  • I flipped them over too, even though they were folded like these above, and fried them some more.
  • Then I transferred to a second pan with about 1/4 an inch of water in it and quickly put the lid on and let it steam until I am sure the insides are done.
  • the rectangle shaped ones I just browned in the pan and did not steam.  Those stayed crisper and the browned and steamed ones were soft

Serve with a side of rice and a vegie.  I intended to serve them with vegie fried rice, but I didn't get that far this time!

Tuesday, June 11, 2013

Cornbread Salad

Posted by: Lisa
A co-worker brought this to a work party and I was surprised at how much I loved it!  This may not be new to you , but it was new to me!  I made it for dinner last night and the family thought it was great.  (except 2 of the boys said the tomatoes had to go)  picky picky.  I varied the recipe slightly and will include those changes below.  
Great salad for summer!

source:  Hometown recipes From Eva Mae Clark

1 8.5 oz package cornbread mix (I used Jiffy)
1 envelope ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
1/2 c green pepper, chopped
1/2 c sweet red pepper, chopped (I didn't use those)
1/2 cup onion, chopped (I used green onions)
3 large tomatoes, diced
1 16-oz can pinto beans, drained (I used black beans)
2 cups fresh or frozen corn
2 cups cheddar cheese, shredded
10 slices cooked bacon, crumbled


  • Bake the corn bread according to package directions and let cool.  Then crumble into small pieces
  • Combine ranch style dressing mix with the sour cream and mayonnaise
  • In small bowl, combine the beans, corn, tomatoes and onions


Spread 1/2 of the corn bread crumbs into the bottom of a glass bowl.  Then spread 1/2 of the bean/corn mixture.  Top that with 1/2 the cheese and then 1/2 the dressing then 1/2 the bacon.  Repeat!  

If you have a trifle bowl, use that.  This salad looks really inviting with the layers visible.  For serving, just dig down deep to make sure all layers are scooped up!  And Enjoy.