HELLO

Welcome to My Recipe Page2...My First Page of Recipes were such a big hit, it prompted me to make a 2nd page for you my friends, family and acquaintences...Please feel free to use the recipes, and to send me one back...Thank you for your interest... Enjoy your visit, and please DO visit my other sites. By the way, see that cute little coffee pot underneath this writing? it is magical.....pick it up and pour yourself a cup of coffee ~~[=]0 while you browse my pages, I make the best coffee you ever tasted....bye for now..Hope to see you again real soon..
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PORK FRIED RICE

Ingredients 2 large eggs 2 teaspoons plus 1 tablespoon vegetable oil 6 ounces Chinese Barbecued Pork, store bought or homemade 3 cups cooked brown rice, cooled 1 cup frozen peas, thawed 1/3 cup finely minced scallions 1 tablespoon thin soy sauce 1 teaspoon XO Sauce (optional) ¼ teaspoon salt ¼ teaspoon ground white pepper
Directions Lightly beat eggs. Heat a fourteen-inch flat –bottomed wok or skillet over medium-high heat until hot but not smoking. Add 2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board. Allow pancake to cool slightly, then cut into ¼-inch wide, 2-inch-long strips. Cut barbecued pork into ¼-inch dice to make about 1¼ cups. Add remaining 1 tablespoon oil and rice to wok, and stir-fry 2 to 3 minutes, breaking up the rice to separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips, and continue stir-frying 3 to 4 minutes, or until rice is beginning to brown slightly. Add soy sauce, XO Sauce, salt, and pepper, and stir-fry 1 more minute, or until well combined. Serve immediately. Serves 4-6

SHANGHAII CHICKEN

Ingredients 1-1/2 pounds chicken breast cubes 2 tablespoons vegetable oil 2 cups diagonally sliced celery 1 16-ounce can bean sprouts, drained 1 10-3/4-ounce can condensed cream of mushroom soup 1 8-ounce can sliced water chestnuts, drained 1 tablespoon soy sauce 1/2 teaspoon ground black pepper 1 cup sliced green onions 1/4 cup sliced pimiento 3 cups hot cooked rice 1 3-ounce can chow mein noodles Directions Cook chicken cubes in oil in large skillet over medium heat until lightly browned. Stir in celery and cook about 1-1/2 minutes or until tender crisp. Add sprouts, soup, water chestnuts, soy sauce and pepper. Cook 1 minute longer. Stir in onions and pimientos. Heat but do not overcook. Spoon over hot rice; top with noodles.

MUSSELS WITH GARLIC BUTTER

3 lb Fresh mussels, scrubbed -debearded 10 tb (1 1/4 sticks) butter 3/4 c Finely chopped shallots 6 lg Garlic cloves, minced 4 tb Chopped fresh parsley 2 tb Fresh lemon juice 1 ts Grated lemon peel Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil. Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley. Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

DELUXE HOLIDAY FUDGE

PREP: 10 min; COOK: 10 min; CHILL: 2 hr Makes 6 dozen candies If you're a lover of lusciously smooth and creamy chocolate fudge, just leave out the nuts and cherries. For extra chocolate flavor, use creamy chocolate sweetened condensed milk, now available. 1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups) 2 cups miniature marshmallows or 16 large marshmallows, cut in half 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla 1 cup chopped nuts 1/2 cup dried cherries or chopped dried apricots. 1. Grease bottom and sides of square pan, 9x9x2 inches, with margarine, or line with aluminum foil. 2. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth. 3. Stir in vanilla, nuts and cherries. Immediately pour into pan. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares.

To Microwave: Place chocolate chips, marshmallows and milk in 8-cup microwavable measure. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are melted and mixture can be stirred smooth. Continue as directed in step 3.

CHOCOLATE-RASPBERRRY CHEESECAKE

PREP: 10 min; BAKE: 45 min; CHILL: 2 hr Makes 24 servings 1 package Betty Crocker® SuperMoist® chocolate fudge cake mix 1/2 cup stick margarine or butter,* softened 2 packages (8 ounces each) cream cheese, softened 1 container (6 ounces) Yoplait® Original red raspberry yogurt (2/3 cup) 1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting 3 eggs 1 1/2 cups raspberry pie filling or topping 1. Heat oven to 325°. Lightly grease bottom of rectangular pan, 13x9x2 inches. 2. Beat cake mix (dry) and margarine in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture, using floured fingers, in bottom of pan. 3. Beat cream cheese, yogurt and frosting in same bowl on medium speed until smooth. Beat in eggs until blended. Pour into pan. Sprinkle with reserved crumbly mixture. 4. Bake about 45 minutes or until center is set. Refrigerate at least 2 hours before serving. Cut into 2-inch squares; serve with pie filling. Refrigerate any remaining dessert. High Altitude (3500-6500 ft): Bake 1 hour.

RUCRAZY'S CHICKEN

Simple easy recipe: 2 CANS OF CREAM OF CHICKEN SOUP PACKAGE OF CORN TORTILLIA’S SMALL CAN OF GREEN CHILLY PEPPERS ZESTY MEXICAN CHEESE SHREDDED 1 CAN OF WHITE CHICKEN MEAT Preheat oven to 350 degrees Heats soup, chicken and finely chopped green chilly peppers (amount depends on how spicy you want it) till hot. In a casserole dish cover bottom of dish with corn tortillas. Pour enough soup mix to cover, add shredded cheese, add another layer of tortilla’s, soup, and cheese, and continue layering leaving last layer with a generous amount of cheese spread over the top. Cover and bake until cheese is melted. Simple and very good……From cabinet to table 20-25 minutes…

TAHNYA'S POTATO SOUP

Serves 6 Ingredients: 1.50 C Boiling water 3.00 o Diced potatoes 0.50 c Chopped celery 0.25 c Chopped onion 2.00 tb Flour 2.00 c Milk 0.50 lb Chopped velveeta cheese 0.50 ts Salt 1.00 ts Parsley flakes 1.00 ea Cube chicken bouillon 0.00 Dash pepper Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube. Cover and cook till tender. Blend flour and a small amount of milk and then stir into the vegetable mixture. Add remaining milk and cook until thickened. Add velveeta cheese and stir till melted. br>

CHICKEN SOUP AND DUMPLINGS

CHICKEN SOUP AND DUMPLINGS 12 oz. package of Reames Home Style Egg Noodles (frozen) 8 cups water 6 teaspoons chicken bouillon granules 1 large carrot chopped 1 celery stalk chopped 2 cups cooked chicken - cubed 1 teaspoon parsley flakes Dumplings 1 2/3 cups reduced fat Bisquick /3 cup low fat milk Place water, chicken, carrot, celery in a dutch oven. Bring to a boil. Add bouillon granules, dissolve. Drop in frozen noodles and stir to separate. Simmer for 30 minutes. Sprinkle with parsley flakes. Stir dumpling ingredients until soft dough forms. Drop by spoonfuls into simmering soup. Cook uncovered for 10 minutes. Cover and cook 10 minutes more. br>

STEAK ON A STICK KABOBS

Chuck steak quartered onions mushrooms wooden skewers (soaked in water to prevent burning) Marinade 3/4 cup soy sauce 1 tbsp. sesame oil 1 small chopped onion 1 tbsp. minced garlic 1/2 cup sugar 1/2 cup alcohol (wine, beer, whiskey ~ your choice) 2 tbsp. (fresh) ginger Let meat marinate for approximately 1-2 hours. Prepare the kabobs on the skewers and grill until done. br>

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