Mexican Meat Loaf with Black Bean and Corn Salad

Mexican Meatloaf

2 lbs of lean ground beef

1 egg or 2 egg whites

1 cup of crushed corn tortilla chips (you can use light corn tortilla chips)

1 package of taco seasoning

1 cup of Mozzarella cheese, shredded (you can substitute skim Mozzarella cheese)

Your favorite Salsa
Sour Cream

Preheat the oven to 350 degrees.  Mix well all ingredients except for the salsa in a large bowl.  Place into a loaf pan and cover the top with 1/2 cup of salsa.  Bake for 45 minutes.  Let set for a few minutes before serving.  Serve with sour cream.

Black Bean and Corn Salad

1 (15 oz) can of black beans, drained and rinsed

1 (15 oz) can of whole corn, drained

1 cup finely chopped red and green bell pepper

1 cup finely chopped red onion

3 Tbls of fresh cilantro, chopped fine

2 Tbls lime juice

1 Tbls light olive oil

1/4 cup brown sugar, packed

4 Tbls Soy Sauce

2 tsp garlic powder

2 tsp onion powder

Salt and pepper to taste

Mix the cilantro, bell pepper, onion, corn and beans in a large bowl.  Mix the remaining ingredients in a small bowl and pour over the corn and bean mixture.  Refrigerate for one hour.  

 

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

Pac and Nana's Favorite!

Combine in a large bowl the following:

2 cups of shredded rotisserie chicken meat
2/3 cup of dried cranberries
1/2 cup of finely chopped pecans
1/2 cup of finely diced celery 

In a medium bowl, whisk together the following:

1 cup of Hellman's Light Mayonnaise
dash of salt
1/2 tsp onion powder
1/2 tsp poultry seasoning
1 tsp lemon juice
1/4 tsp sugar

Add to the chicken, cranberries and pecans.  Stir well.  
Refrigerate for one hour.  Serve on toasted bread for a sandwich.

If preferred, use dried apricots or dried yellow grapes.

Evie's Orange Zucchini Bread

 

Evie's Orange Zucchini Bread


2 1/4 cups sugar
1 cup vegetable oil
3 eggs
2 tsp orange extract 

3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder

1 cup nuts, optional
Zest of 1 orange
2 cups peeled and grated zucchini

Combine sugar, oil, eggs and orange extract.  Beat until well blended.  Sift dry ingredients and add to sugar mixture.  Fold in zucchini, orange zest and nuts.  Bake in a well greased and floured large loaf pan.  Or use two small loaf pans, if desired.  Bake at 350 degrees for approximately 1 hour depending on your pan size.  If you're baking in a large loaf pan, cooking time is 1 hour and 28 minutes.  Bread is done when a toothpick inserted in the center of the bread comes out clean. 

Let cool in the pan for 10 minutes.  Take a sharp knife and run it around the edge of the bread while it's still in the pan.  Turn onto a cooling rack.  Turn the bread over onto its bottom.  If desired, glaze the entire bread with the following:

2/3 cup of powdered sugar
2 Tbls of water or juice from the orange.  Add more if needed for a thin glaze.
1/2 tsp orange extract.

Stir well until nice and smooth.  Brush over bread.  Let cool completely and slice.  Store in an airtight container.  Can be frozen after completely cool. 

I made this bread in a large loaf pan.  In the future, I will divide the batter between two smaller loaf pans.  It baked well with no problem, however, the bread was a little dry around the edges.  This may be because of the outside of the bread baking longer than the inside.  I think you might find it more moist if you use two pans.  Hope you enjoy this family favorite!   

Hawaiian Parties Indoor and Out

Okay, so we've been going through my mother-in-law's home sorting through everything for her sale and I found this booklet that was courtesy of Dole Pineapple and Kikkoman Soy & Teriyaki Sauces back in 1973.  I would imagine one could pick a copy up at their local grocery store when purchasing the Dole and Kikkoman products.  Fun!  It is full of wonderful recipes, a story on Luau's with great ideas for your Luau and much more.  I would like to share it with you here today.  Enjoy!  To save each page, click on the first image.  The image will open larger for you.  Then right click on the larger image.  Click on "Save Image As" and a window will open for you to save the image to your computer. Do this for each image below. 

 

Chicken Rangoons

Chicken Rangoons

2 packages of 8 ounce Philly Cream Cheese, softened
1 large can of chicken breast meat, drained
1/4 cups of plain bread crumbs
1 tsp onion powder
1/4 cup of Ortega Green Taco Sauce, Mild
60 to 80 Won Ton wrappers
1 bottle of La Choy Sweet and Sour Sauce

Mix all but the won ton wrappers in a large bowl.  Refrigerate for 1 hour or overnight.  Heat 2 cups of vegetable oil in a large wok or deep frying pan to medium high heat.  Place a one teaspoon amount of the filling onto the middle of one won ton wrapper.  Fold in half lengthwise.  Fold again lengthwise.  Have a small bowl of water nearby.  Bring the two bottom corners of the filled won ton wrapper together and moisten with a dab of water.  Press together hard.  Gently drop into the hot oil and fry until they are just brown, turning over once.  About 30 seconds. If you have left over filling, you can freeze it for up to one month. 

Drain on a paper towel and then place onto a cookie sheet and put in a warm oven while other won tons are cooking.  Serve with La Choy Sweet and Sour Sauce.  Enjoy!

Peach Pie Crescents

2 small or 1 large peach, peeled and diced
1 can Pillsbury Original Crescent rolls
1/4 cup light brown sugar
1 Tbls granulated white sugar
1/2 tsp cinnamon
1 Tbls cornstarch
1/2 tsp vanilla extract
1 egg beaten with 1 Tbls water

1.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

2.  In a small bowl, combine the brown sugar, granulated sugar and cinnamon then set aside.

3.  Mix the peaches, vanilla and cornstarch in a separate bowl.  Stir well to coat. Set aside.

4.  Sprinkle each triangle with about 2 tsps of the sugar and cinnamon mixture.  Place 2 Tbls worth of the peach mixture evenly at the wide end of each triangle piece.

5.  Roll up the crescent roll dough around the peach mixture.  Roll much like you would making a crescent roll.

6.  Brush each crescent roll with with the beaten egg mixture. 

7.  Bake for 10 to 13 minutes or until golden brown.  Cool for 5 minutes before serving.

Mama's Egg Fu Yung

Mama's Egg Fu Yung

This recipe is one my Mama, Celia Avery, created at home back in the seventies.  It is delicious and a family favorite.  You can make it with or without the Wasabi Ranch Dressing.  

Mama's Egg Fu Yung

1 cup chopped and cooked shrimp, pork or chicken

1/4 cup chopped fresh mushrooms

1/4 cup chopped scallions

1/4 tsp salt

4 eggs

 

3 tsp soy sauce, divided

1 cup chicken broth
1 Tbls cornstarch mixed well with 1 Tbls water

 
3 Tbls vegetable oil, divided

To make the sauce, combine the chicken broth, 1 tsp soy sauce and cornstarch mixture in a medium saucepan.  Heat on medium high, stirring until sauce thickens.  Keep warm.

Heat 1 Tbls of the vegetable oil in a skillet to medium high.  Add scallions and mushrooms.  Cook for 1 minute.  Push aside and add the shrimp, 2 tsps soy sauce and 1/4 tsp salt.  Cook for 3 minutes, stirring well with the mushrooms and scallions.  Cool.  In a large bowl, beat 4 eggs and add the shrimp and vegetables.  Heat 2 Tbls of oil in the skillet over medium high heat.  Ladle 1/4 cup of the egg mixture and drop into the hot oil.  Fry on one side until golden and turn.  Continue frying until both sides are golden brown.  Place the egg fu yung on a large platter with shallow sides and pour the sauce over all.  Serve immediately.  You can use cooked chicken or pork instead of shrimp.

If desired, combine 1/2 to 2/3 cup of Light Hidden Valley Ranch Dressing with a desired amount of wasabi powder (this can be found at any Oriental Market).  Stir well and serve with the egg fu yung.  Enjoy!