Check it out. I recommend a visit to the Carl Japikse website. It looks like a cool place to explore, especially if you're into meditation or the Tao of Meow. Whoo hoo, and I just found another link to order The $1.98 Cookbook. So when my copy disintegrates from over-use and abuse -- which will be any day now -- I will be able to order another one. Whew.
Index to the recipes:
A fast light lunch for 2 or an appetizer soup for 4.
Excellent with fresh chives sprinkled on top.
This recipe was inspired by but is not identical to the recipe in the book. Bacon fat is the secret to an authentic Fried Rice.
Heat bacon oil in skillet or wok. Stir fry rice until well mixed with oil. Stir in soy sauce, and again mix well. Stir in green onion. Make cavity in center of skillet by shoving rice to sides. Break eggs into center of pan and use a fork to quick scramble. When eggs are nearly set, scramble them into the rest of the rice mix. Add meats and vegetables, and heat through. Serve with additional soy sauce.
Makes two very generous servings when served as a one-skillet dinner. Makes four side dish servings when served as part of a complete Chinese dinner.
I have substantially changed this recipe. Japiske recommends using 1/2 pound shrimp to 1/2 pound chicken liver. I like to make it with a full pound of chicken liver for a true chicken liver pig-out. Save the chicken livers in a plastic freezer bag until you have enough for this special treat.
Parboil and drain broccoli. Cut each liver into quarters and sprinkle lightly with oil. Heat remaining oil in skillet or wok. Add livers and onions. Sprinkle with ginger and soy sauce. Stir fry for 90 seconds. Add broccoli, sugar, and sherry. Stir fry for a couple of minutes, until livers are done but not mealy.
A horrible name but a good one skillet meal for two large appetites or four servings for smaller appetites. The leftovers taste great when reheated in the microwave.
"Saute' meat in butter; add onions, peppers, and carrots. Add tomatoes and then the uncooked macaroni. Add 2 cups of water or vegetable broth -- or part water and part red wine. Bring to boil, then reduce the heat and simmer for 15 to 20 minutes. Add more liquid if needed. Stir in grated cheese and serve."
The classic holiday dish, and it provides great leftovers too!
"Saute' onion and celery in butter. Add Corn. Mix stuffing with water as directed on the package. Toss stuffing with corn mixture. Let cool. Remove packet of innards from a fresh or defrosted tureky. Stuff inner cavity with stuffing mix...Rub outside with butter. Cover breast with... aluminum foil. Place turkey breat-side-up on a rack in a roasting pan. Bake 5-1/2 hours in a 325o oven, basting every 30 minutes with the drippings. (My note: If roasted in an oven bag, then you will not need to do the basting but stuffing will be moist instead of crisp.) Remove...foil 30 minutes before done. To test for doneness, piece a drumstick. If juices run clear, it is done. Let sit 10 minutes while you make a gravy.
Pour drippings into a large glass measuring cup and set in freezer for 5 minutes. Remove fat that has risen to top; return rest of liquid to saucepan. Add enough turkey broth to bring liquid to 3 cups. Bring to a boil. Strain, then add 3 tablespoons melted butter and 3 tablespoons flour. Stir vigorously."
Note: If you have a differently sized turkey, add or subtract 20 minutes of roasting for each pound of difference. This recipe is especially good and easy with a 12 pound turkey.
This recipe follows Japiske's suggestion for a variation on his Turkey Tetrazzini recipe. Serves 3 generously.
Cook the pasta; drain well. Saute the mushrooms in 2 tablespoons butter. Combine with pasta. Blend together butter, flour, and broth, cooking gnetly. Remove from heat and stir in cream and wine. Place pasta in a greased baking dish, creating a cavity in the center....Fill it with turkey and broccoli, then pour sauce all around the top of the noodles and turkey. Top with grated Parmesan and mozzarella cheeses. Bake at 375o until top is bubbly and lightly browned -- about 25 minutes.
