VIETNAMESE NOODLE (BUN) SALAD

(RECIPE SHARED BY SHEILA BELL MCKAY)
Bun (often translated as "rice stick" on labels) are simply vermicelli made with rice flour, often sold in organized nests wrapped in plastic. Cooking these is utterly simple -- a quick soak off the stove in boiling water is all you need.

1 package bun (aka rice sticks or rice vermicelli)
1 red pepper, julienned
2 cucumbers, seeded and cut into matchsticks
3 medium carrots, peeled and cut into matchsticks
1 package fresh bean sprouts
scallions, diced
basil, fresh
mint, fresh
several limes, cut into wedges
handful of shredded lettuce
4 boneless, skinless chicken thighs
1/2 pound shrimp, peeled and deveined
marinade (recipe below)
nuoc cham (recipe below)

1. A few hours before you plan to serve, combine chicken and marinade in a plastic bag, toss to combine, and refrigerate. Cut vegetables and set aside. Prepare nuoc cham. Start soaking wooden skewers in water.
2. About an hour and a half before you plan to serve, add shrimp to bag with chicken.
3. Thirty minutes before you plan to serve, light grill and prepare for medium heat. Remove chicken and shrimp from marinade. Skewer shrimp. Grill chicken for approximately 15 minutes, or until cooked through and nicely caramelized. Remove chicken and grill shrimp for a scant couple of minutes per side, until just firm.
4. While grilling, boil water and pour over noodles to cover in a large bowl. Cover bowl and let steep for five minutes, or until the noodles are tender. Drain water and place noodles in serving dish. Bunch the garnishes around the noodles.
5. Roughly chop chicken and place atop noodles in serving dish. Arrange shrimp skewers around noodles. Serve with nuoc cham on the side.

NUOC CHAM
juice of two limes
2 tbsp. brown sugar
4 tbsp. fish sauce
8 cloves garlic, minced
chile-garlic paste to taste (or use finely sliced hot chiles of your choice)
Whisk together all ingredients until sugar is dissolved. Set aside.

MARINADE
You can use just about any combination of salty, sweet and acidic ingredients for this, but I used a combination of soy sauce, fish sauce, brown sugar and rice wine vinegar. Be careful, though, since soy sauce and fish sauce are both potently salty. Since the meat will only be in the marinade for a relatively brief time, it shouldn't matter too much, however.

VIETNAMESE SALAD ROLLS

(RECIPE SHARED BY SHEILA BELL MCKAY)
"A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp."
Yield:  8 salad rolls

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed

Bring a medium saucepan of water to boil. Remove from heat.
Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft.
Drain, and rinse with cold water.
Fill a large bowl with hot water.
Dip one rice wrapper in the hot water for 1 second to soften.
Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients.
Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained.
Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm dipping sauce.

NOTE:
Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section.

VIETNAMESE PHO: BEEF NOODLE SOUP

  
(RECIPE SHARED BY SHEILA BELL MCKAY)
Sometimes, I omit the 1lb of beef meat in the broth (you'll see I've made it optional) - as I've found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

THE BROTH
2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbsp. coriander seeds, 1 tbsp. fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tbsp. kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugar

THE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.
Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.
Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

LADYBUG APPETIZERS

(RECIPE POSTED BY SHEILA BELL MCKAY)
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Yield: 12 Servings

2 ounces cream cheese, softened
2 tablespoons sour cream
Black paste food coloring
1/2 tsp. minced chives
1/8 tsp. garlic salt
1/8 tsp. minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1-1/2 inches long)

In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.
Yield: 3 dozen.

BITE-SIZED BAKED BRIE

Baked and puffed and sometimes they bleed jam and cheese. No biggie.

These bites are best served warm… but I sure did eat several of them at room temperature. Delicious still.

It’s warm cheese baked in buttery crust with sweet jam. If you need convincing… I just… I dunno.

makes 24 squares

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1/3 cup cherry jam (or any flavor you fancy!)

1 large egg, beaten

splash of milk

All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Brie bites are best served warm, but are also delicious at room temperature.

BRAIDED SPAGHETTI BREAD

 

(RECIPE POSTED BY SHEILA BELL MCKAY)

This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.

 

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

 

Spray counter lightly with non-stick cooking spray (or use parchment paper).

 

Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

 

Cook spaghetti according to package instructions. Drain and let cool slightly.

 

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

 

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

 

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet).

Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

 

This was fantastic! I knew it would be. I mean, how can you go wrong with spaghetti and garlic bread all wrapped up into one?!

TACO RING

(RECIPE POSTED BY SHEILA BELL MCKAY)

Two crescent roll tubes (the kind that pop!)

1 Lb. ground beef with a packet of taco seasoning

1 1/2 cups grated Cheddar cheese. Easy and everyone loves them.

I really just threw this together. It doesn't have to be perfect. Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.

This is really all you do. Brown the beef and add taco seasoning. Place the cresent rolls out with the wide end towards the center. Using two cresent roll tubes....I always break some up and add toward the center to hold all the meat. Then I topped it off with Cheddar cheese.

Bake for about 25-30 minutes at 375.

CHEESE MOUSE

(RECIPE POSTED BY SHEILA BELL MCKAY)

Here is a cute appetizer idea for you! This cheese mouse was made from Happy Cow Cheese Wedge, olive, black sesame seeds, hot dog and green onion. It's pretty easy, isn't it?

Tips:
- Use straw to cut the olive nose.
- The tail can be replace with carrot, cucumber skin, etc.
- Ears can be replaced with ham, peperoni, carrot or sliced almonds!
- It looks cute even with no ears!

SUGAR COOKIE TACOS

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 Package 18oz refrigerated sugar cookie dough

2 tbsp cinnamon

1 cup whipping cream

1/4 cup sugar

2 cups of your favorite fruit cut-up

1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.

2. cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.

3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms (I found it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way. Clear as mud???? sorry)

4. Cool cookies until firm about 2 min. gently remove.

5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit.

CHICKEN CITRUS

(RECIPE POSTED BY SHEILA BELL MCKAY)

 1/2 the juice of an orange
1 t. orange zest
1/2 the juice of a lime
1/4 the juice of a lemon
1 t. lemon zest
1 inch piece of ginger
2 cloves garlic
2 T. olive oil
1 T. dark brown sugar
2 T Hoisen Sauce
1 green onion (white & green parts)
6 chicken thighs

Peel ginger & garlic . Put all ingredients into a blender or food processor & chop fine.

Marinate chicken in sauce for two days.

Drain chicken. Put chicken in a greased cast iron pan. Bake @ 350F for 40 minutes...turn chicken over half way.

Serve with stir fry, rice or rice noodles. Enjoy

PIZZA POPS

(RECIPE POSTED BY SHEILA BELL MCKAY)

"Dough"
1 cup sour cream
1 pkg yeast (2 T)
1/2 cup warm water
1 tsp. sugar
3 beaten eggs
1 cup lard
1/2 tsp. salt
3 tbsp. sugar
4 cup flour

Dissolve 1 t. sugar in warm water & add yeast. Stand 10 minutes.
Combine sour cream & beaten eggs. Cut lard into flour, sugar & salt mixture.
Combine yeast, sour cream mixture & flour. Mix well.
Refrigerate overnight.
Roll out thin and cut in circles. Fold over circle, fill with cold filling, pinch edges together & fork mark the edges.
Place on greased cookie sheet. Bake @ 375F for 15-20 minutes. Freeze well.

"FILLING"
1 lb. shredded mozzarella
2 lb. cooked ground beef (optional)
1 can mushrooms or fresh sliced mushrooms
1 grated onion
1 green or red pepper diced
1/2 lb. cubed or sliced peperoni
1/4 lb. cubed or sliced ham
12 oz pizza sauce (2 small cans, 1 squeeze bottle)
3 tbsp. Parmassan cheese

Mix all the ingredients together..fill the circles.

FESTIVE HAM

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 Shoulder Ham-bone in
1 (19 oz.) can chunk pineapple
2 oz. Malibu Rum
1/2 c. brown sugar
1/2 t. dry mustard
2-3 T. corn starch

Day before serving ham, do this.
Fill large pot with water to cover ham. Bring to a boil, then turn down to
simmer 1 hour. Remove ham from pot. Let it cool in the sink.
If you love making Split Pea Ham soup, keep the ham water for the soup.
After the ham is cool to touch, remove part of the rind..just the fatty parts.
Put the ham in the roaster. Inject the malibu rum in the ham. Then mix 3/4 can
of pineapple, sugar & dry mustard. Rub over the ham & put in the fridge over
night.
Next day roast ham for 1 1/2 hours @ 350F.
While ham is resting on a cutting board, make pineapple gravy.
Take the juices from the roaster & add to it (reserved pinapple juice & corn
starch mixed together). Bring to a boil & turn down to medium heat. Heat until
gravy is thick. Enjoy :)

CARROT COOKIES

RECIPE POSTED BY SHEILA BELL MCKAY

3/4 c. white sugar
1 c. margarine
1 t. vanilla
2 c. flour
2 t. baking power
3/4 c. coconut
1 c. cooked grated carrots
2 eggs
1/2 t. salt

Cream margarine & sugar. Add carrots, eggs & vanilla. Mix well.
Mix flour, baking power & coconut to a seperate bowl. Add dry ingredients to 1st mixture.

Drop onto greased cookie sheet....teaspoon size.

Bake @ 400F 10-15 min..lightly brown.

While cookies are baking, mix the icing.
1/2 juice of an orange & the zest
1 c. icing sugar
1 T. butter
Mix together. As soon as the cookies come out, drizzle icing on hot cookies.

SPICY-SWEET DEVILED EGGS

(RECIPE POSTED BY SHEILA BELL MCKAY)
Christmas Deviled Eggs

1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
3 tbsp mango chutney
1/8 tsp ground red pepper
Kosher salt to taste
Garnish: sliced fresh chives

Cut eggs in half lengthwise; carefully remove yolks.
Mash yolks; stir in mayonnaise, chutney, and red pepper until blended.
Spoon yolk mixture evenly into egg white halves.
Sprinkle evenly with desired amount of salt.
Garnish, if desired. Chill until ready to serve.

GREEK MARINADE

(RECIPE POSTED BY SHEILA BELL MCKAY)

1/4 cup cooking oil
2 Tablespoons soya sauce
3/4 cup fresh lemon juice
1/2 lemon peel grated..use organic lemon
2 cloves grated/chopped garlic
2 Tablespoons oregano

Mix all ingredients together. Remove 1/4 of the marinade & keep it seperate.
Marinade chicken, pork or lamb for 24 hours. Shrimp can be used also, but only marinade for 1 hour.

You can bbq, bake or broil your meat of choice. I like to cut up my meat into 2 inch cubes. Drain the marinade and cook. I usually put my meat on skewers. I use the seperate marinade to baste the meat as it cooks.

Soak wooden skewers for hours prior to using them.

Serve with pita bread & tzatziki sauce.

If you want to kick it up a notch add 1 teasppon of Cavender's Greek Seasoning to the marinade.

GREEK SALAD



(RECIPE POSTED BY SHEILA BELL MCKAY)

 
1 head of Romaine lettuce washed & cut bite size
2 Tomatoes cut bite size or use a container of cherry tomatoes
1 Red onion cut in thin rings
1/2 cup black olives
1 cucumber sliced thin
3/4 cup Feta cheese cubed

DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano
3 cloves grated/chopped garlic

Layer lettuce in large salad bowl
Spread with onions, tomatoes, cucumbers & olives then.

Mix dressing & pour on salad.

GREEK LEMON POTATOES

(RECIPE POSTED BY SHEILA BELL MCKAY)

 
8 potatoes(2 potatoes per person)
1 organic lemon
3 garlic cloves
3/4 cup real butter
1/2 teaspoon dill weed

Wash, peel & cut up potatoes. Cook until fork tender. Drain potatoes
In potato pot, add 3/4 cup real butter. Melt butter.
Add to butter, juice of 1/2 a lemon & lemon peel grated. Use organic lemon. And 3 grated garlic cloves.
Put the cooked potatoes back in the pot, cover and let sit for 5 minutes before serving.
Sprinkle potatoes with dill & serve.

CHICKEN EMPANADAS

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 box (15 oz) refrigerated pie crusts ( Two 11" crusts)
4 oz cream cheese
2 T salsa
2 T chopped fresh cilanto
2 T chopped green onion
1/2 t ground cumin
1/2 t salt
2 cloves of garlic minced
1 cup finely chopped cooked chicken
1 egg, beaten
*salsa for dipping

Remove pic crust pouches from box: let stand at room temperature 15-20 minutes. You can use homemade pie crust instead.
Heat cream cheese in small heavy saucepan over low heat; cook & stir until melted. Add salsa, cilantro, green onion, garlic & cumin; stir until smooth. Stir in chicken; remove from heat.
Unfold pie crusts; remove plastic film. Roll out slightly on floured surface. Cut crusts into 3" rounds using biscuit cutter or drinking glass. Reroll pie crust scraps & cut enough additional to equal 20 rounds.
Preheat oven to 425 F. Place about 2 teaspoons chicken mixture in centre of each round. Brush edges lightly with water. Pull one side of dough over filling to formcircle; pinch edges to seal.
Place empanadas on foil-lined baking sheet (-I use parchment paper instead); brush lightly with egg.
Bake 16-18 minues or until lightly brown. Serve with salsa.