Chop Suey like Sing High Downtown Phoenix Chop Suey

 Ever since the Sing High closed down, we've yet to find a replacement. This is the first recipe I have found that is almost exactly like theirs. Even better as leftovers over rice and fried noodle. Lots of steps to this one but worth it in the end. 

 Here we go. 

Props and nods go to Bill at thewoksoflife.com website. Finding this recipe is a treasure and they get all the credit. I've got it here for my own personal file. Head over there for pictures and better instructions for sure. 

Chicken Chop Suey

chicken marinade:

12 ounce thin sliced boneless chicken breast

3 TBS water

1 TBS oyster sauce

1 TBS Shaoxing wine or dry sherry (I use sake)

1 tsp veg oil

2 tsp cornstarch

Suey Sauce:

1/2 cup chicken stock

1/4 cup sugar

1 1/2 tsp shoyu

1 tsp dark shoyu (I use a Korean shoyu)

1 1/2 TBS oyster sauce

1/2 tsp sesame oil

1/8 tsp white pepper

For the stir fry:

3 TBS veg oil

2 chopped cloves garlic

4 sliced mushrooms

1/2 small carrot sliced

2/3 cup sliced celery

6 oz bok choy or pak choy

1 TBS wine or sake

3/4 cup bean sprouts

1 cup snow peas

1 1/2 TBS cornstarch mixed with 2 TBS water slurry

Mix chicken and marinade ingredients in one bowl.

In another mix together all the sauce ingredients. 

Heat up your wok or large frying pan,  until hot, add 2 TBS veg oil around perimeter. Spread chicken in single layer around wok. 

Sear for a few seconds then stir fry around until golden. Remove chicken.

Turn heat up to high then add another TBS veg oil along with garlic. Then add mushrooms, carrots and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir, add wine to deglaze. Add chop suey sauce and spread around. Add bean sprouts and snow peas and then add the chicken. 

When everything is stir fried up and is boiling add the cornstarch slurry. Drizzle it in and stir constantly for 30 seconds until thick and everything coated with sauce. Enjoy with hot rice. 

Cup Ramen Fried Rice

 Cup Ramen Fried Rice

and yet another goodie from the couple at Futuredish.com for my personal cooking library. Head over there for the short video. This is another quick meal.

1 K cup ramen

1/2 cup cooked rice

Small handful chopped green onion

1 egg

Open cup ramen. Shake out noodles into plastic baggie and crumple into small pieces. 

Place noodles back into cup. Add seasoning and dried veg. 

Pour some boiling water in the cup just barely enough to cover the noodles, set it aside to cook in cup.

Place cooking oil into frying pan, add onion and stir fry until sizzles. Crack in the egg and scramble. Add rice. 

Stir in ramen noodles from cup. Stir fry it all around until the rice is evenly mixed with noodle. 

Place everything back into cup. Tamp down lightly then flip it upside down onto a plate so you have FANCY tower of fried rice noodle. Enjoy

Soondubu Stew and Stew Paste recipe

 Soondubu Stew and Stew Paste 

another great recipe I'm putting here for my personal quick access from Futuredish.com They have a great video so head over there to watch the video and get the recipe from them. This is a quick meal and is especially great for hangovers when the paste is easy on hand in your freezer. 

Soondubu Stew Paste

1/2 cup diced onion

1/4 cup diced green onion

1/4 cup minced pork

1/2 cup gochugaru (yes 1/2 cup)

2 TBS kosher salt

1 1/2 TBS sugar

3 TBS minced garlic

3 TBS shoyu

2 TBS veg oil

1/2 TBS sesame oil

Add oils to wok or frying pan. once hot add green onion. Stir until it sizzles then add pork. Stir fry so it doesn't' clump then add regular onion. Fry until onion is translucent. 

Add garlic. Stir well, then add gochugaru flakes. The chili flakes will absorb all of the moisture. So reduce heat to medium low. 

Add sugar, salt, mix well. Then add shoyu and mix. Turn off heat and put paste into a bowl. Spread it out and let it cool for 15 minutes. Carefully put into plastic bag. Then another ziplock bag. Store paste in freezer for up to 4-6 weeks. 

Soondubu Stew

1/2 cup water

2 TBS paste

1 whole shiitake mushroom (I've used enoki or button in a pinch)

350 grams of silken tofu (the tube kind)

l egg

garnish with green onion chopped and black pepper

Slice mushroom thin and also green onion greens if desired. 

In ttukbaegi (clay pot or small saucepan) add water and paste over medium high heat. 

Once boiling add mushrooms and stir. Add tofu carefully and break it up with a spoon into large curds. 

Carefully crack the egg into stew. Garnish with green onion and pepper. Eat with loads of hot rice. 

KUJIRAI RAMEN New Shin Ramen recipe

 KUJIRAI RAMEN! The new way to eat ramen for sure. SOOOOO GOOD

This is from the futuredish.com website. The recipe is from a manga they were reading and they put it together so nicely. It's the bomb!

1 package of Shin Ramen (or another spicy K ramen)

1 whole egg

1 slice american cheese (I've used shredded cheddar and it's still amazing)

few handful chopped green onion

1 1/4 cup of water (important)

Put water into frying pan. Not your usual ramen pot. Bring to a boil

add dried ramen and veggies packet.

Next add in only 1/2 the seasoning packet. HALF seriously. Believe me on this. 

Let the noodles boil until they start to loosen. Use your chopsticks (wooden if you are using a nonstick pan or your family will disown you for putting metal to the nonstick) anyways 

Use chopsticks to loosen the noodles. Then make a small circle in the middle of the pan. Drop in the egg. 

Cover, reduce heat to low and let it cook for 1 minute. 

After 1 minute, lift lid and add cheese on top and green onion. Take pan off heat and place on table. Eat out of the pan, it's okay. It's the best way. 

Honestly I'm putting this in my blog (and another of their recipes) so I have quick access to it. For the full wonderful video of the best new way for delicious ramen on a cold day go to their website and watch the video. Do IT. 

Spicy Korean Zucchini Stew

 Hoban Gochujang Jjigae  Korean Spicy Zucchini Stew

Korean Babsang recipe

1 each medium zucchini and potato cut into 1/2 inch bite size pieces. 

1 or 2 scallions or green onions

1-2 green or red chili peppers

1 tsp minced garlic

3 oz pork slices

1 1/2 TBS gochujang (pepper paste)

1/2 TBS Doenjang (soybean paste)

2 cups rinse rice water (ssalddeummul) or 2 cups veg or anchovy broth

Saute pork in a little bit of oil. Add gochujang and doenjang. Sauté for 3-4 minutes. Add a bit of water to keep it from burning. Then add rest of water and bring to boil. Add potatoes, boil for a few minutes then add rest of ingredients. Cook until potatoes and zucchini turn soft. Serve with rice (of course) 

Spicy stir fried pork and kimchi (Maangchi recipe)

 Spicy Stir Fried Pork and Kimchi  Dwaeji-kimchi duruchigi

From Maangchi website: can also use chicken breast or lean beef instead of pork

1 lb pork belly cut into 1/4 inch bite size pieces

1/4 tsp kosher salt

1 lb kimchi chopped

2 tsp plus 1 TBS sesame oil

1 medium chopped onion

1 dae-pa (korean large green onion) or 4 green onions cut into 1 inch pieces

1 carrot small, sliced

1 bunch of enoki mushrooms trimmed and washed

Lettuce or inner part of napa cabbage leaves, washed and drained

One sunny side up egg per bowl or plate

Seasoning Paste:

2 TBS gochujang (pepper paste)

2 TBS gochu garu (pepper flakes)

2 TBS rice syrup (oligodang)

1 TBS shoyu

2 TBS water

4 cloves minced garlic

1/2 tsp ground pepper

Mix together well and set aside.

Stir fry pork, 2 tsp sesame oil, salt and stir for about 5-6 minutes at medium heat. Add kimchi and stir for 6-7 minutes more. Add onion, carrot, green onion and seasoning paste with 1 1/2 cups water. Cover and cook for 12-13 minutes, stir a few times well. 

Uncover and add mushrooms and rest of sesame oil. Turn up the heat to medium high and cook for 2-3 minutes. Remove from heat and serve right away

Pine Nut Porridge

 Pine Nut Porridge  Jatjuk    

1/2 cup short grain rice soaked in cold water for 1 hour

1/4 cup pine nuts rinsed and drained

3 cups water

1/2 tsp salt

2 large jujubes and crushed pine nuts for garnish

Drain soaked rice and add to blender. Add pine nuts and water. Blend for 1-2 minutes until smooth. 

Put into pot on stove, medium high heat. Cook for 5 minutes, stirring until bubbly and thick. Add salt and stir for 1 minute until porridge gets thinner and semi-translucent. 

Transfer to a bowl and add jujubes (optional) and pine nuts on top. Serve immediately. 

Kalbi Glazed Pork Belly

 Kalbi Glazed Pork Belly (for Zoa)

5lbs pork belly

1 cup each sugar, soy sauce, Thai sweet chili sauce, mirin

4 cups water

1 small grated onion

1 small asian pear peeled and finely grated

1/4 cup minced garlic and ginger

2 TBS sesame oil

1/4 black pepper

2 green onions 

1 bunch cilantro

Place pork belly fat side up in pan or pot. 

Mix rest of ingredients and pour over pork belly. Bring to a simmer over medium high heat, reduce heat and simmer, covered 2 1/2 hours or until pork belly is soft. 

Carefully remove meat from liquid and place in single layer in pan. Refrigerate uncovered overnight. Strain cooking broth into separate container, cover and refrigerate. 

Next day, remove fat from cooking liquid. Pour into saucepan and bring to boil, reduce heat and simmer until thickened. Eat with meat. 

Kalua Pig

 Oven Kalua Pig

4 lbs pork butt

2 TBS rock salt

1/4 cup liquid smoke

4 large TI leaves, ribs removed (TI leaves can be found in the freezer section at certain asian markets, usually south asian markets)

Score (slice) pork on all sides making 1/4 inch deep slits one inch apart. Rub salt into slits then rub all sides with liquid smoke. Wrap in Ti leaves, then wrap foil all around and seal. Let sit and marinade for 30-45 minutes. 

Place on rack in shallow roasting pan. Roast for 45 minutes at 550 degrees, lower heat to 400 degrees for 3 1/2 hours or until done. 

Shred cooked pork and let stand in pan juices before serving. Can also add sautéed cabbage for more authentic local eats. 

Spinach and Lentil Tortellini Soup

 From Beth at Bookmans. "Christmassssssss" only Roseberry and Meg will get that one. 

1/2 cup lentils

2 cups shredded carrots

large chopped onion

4 oz chopped ham or canadian bacon

2 minced garlic cloves

2 tbs basil fresh or dried

1/4 tsp pepper

5 cups chicken broth 

1 cup water

4 cups fresh torn spinach

1 9 oz package of refrigerated cheese filled tortellini

Rinse lentils and put in crockpot. Add carrots, onion, ham, garlic, basil and pepper. Pour broth and water over all. Cook on low for 61/2 to 7 hours. 30 minutes before serving put on high and add tortillini. add spinach and serve. 

Leftovers are thick and delicious if any is left. 

Korean Banchan #1

 Korean Cucumber Salad Oi Muchim                                        

1lb cucumbers sliced 1/8 thick        

1 tsp salt

1 clove garlic minced    

1 green onion sliced

2 tsp gochugaru (chili flakes)

2 tsp rice vinegar

1 tsp sesame seeds

1/2 tsp sugar

Add salt to cucumbers. Let sit for 20 minutes then drain. Add rest of ingredients. Let chill.

Bean Sprout Banchan

1 lb bean sprouts

2 quarts water

1/2 TBS salt

Rinse and clean sprouts. Blanch in boiling salt water for 1-2 minutes. Rinse under cold water well.  Pat dry then add rest of ingredients: 

1 finely chopped scallion or green onion

2 cloves minced garlic

1 TBS sesame oil

1 tsp sesame seeds

1/4 tsp sugar

1 tsp salt

Ddangkong Jorim Soy Braised Peanuts

1 cup raw shelled peanuts

2 TBS shoyu, mirin, Korean oligodang (corn syrup) or honey

1 TBS sugar

1 cup water or dasima broth

1/4 sesame seeds

Boil peanuts in 2 cups water for 5 minutes. Drain.

Add to pot all ingredients except sesame seeds. Boil then lower to medium uncovered until all the sauce has evaporated about 20 minutes or so. Keep an eye on it closely. Stir occasionally to not burn. Add sesame seeds when done. 

 

Too Much Zucchini

 So here I am living it up in the mountains now and have way too much zucchini in the garden. So we process it and freeze it. 

Begin by washing and slicing your squash.

Then blanche for 60 seconds in boiling water. After blanching, quickly put into a cold water bath. This stops the cooking and helps seal in the squashy goodness. 

Pat to dry with many paper towels or cloth toweling. 

On wax paper or parchment paper lined cookie sheets, arrange the slices in single layers not touching. 

Freeze overnight. When completely frozen, put them into labeled freezer bags and use in stews, soup, stir fry or as fried zucchini within 6 months. 

The garden is going great but autumn is on its way. Planted some of these as an experiment so we'll see how they do. Actually the whole garden was an experiment and it's gone great. All these tomatoes will ripen soon so I'll try and publish how I freeze them. 

Shoyu Chicken, Katsu Chicken, Pancit Bihon

Shoyu Chicken

1/4 cup sugar

1 cup shoyu

1 TBS garlic

2 tsp ginger

1 tsp sesame seeds

1 cup water

1/2 tsp sesame oil

4 lbs of chicken thighs

In bowl mix all the sauce ingredients. Pour over chicken in large oven pan. Cover with foil and bake for 55 minutes. Serve with rice. 

Katsu Chicken L & L style

2 lbs boneless breasts or thighs

1/2 cup flour

2 eggs, beaten

2 cups panko

vegetable oil

Pound breasts and thighs individually between wax paper until thinner but not scallopini thin. 

Dredge in flour, dip in eggs and then cover in panko. Fry in oil until golden brown both sides about 3-5 minutes each. Let drain. Slice and serve with dipping sauce and rice. 

Katsu sauce

1/3 cup ketchup

dash of pepper

1/3 cup shoyu

1/4 cup sugar

2 tsp Worcestershire sauce

Mix well. 

Pancit Bihon

Vegetable oil

chopped small onion

chopped green onion

bok choy sliced

1/2 green cabbage shredded

4 large chopped carrots

3 crushed garlic cloves

1 chicken breast sliced thin

Patis

Shoyu

Ginger 

1 pkg bihon pancit noodles (the clear ones, Pancit Canton are the yellow egg noodles)

Soak bihon noodles in warm water for 10 minutes. Drain and set aside. In wok fry meat first then all vegetables in vegetable oil adding 1-2 TBS patis, 3-4 TBS shoyu and 1 TBS ginger while cooking. Add noodles when vegetables are done. Stir fry another few minutes with noodles. Mix it all up and serve with rice. 

Grandma Mosers Zucchini Bread

When we had a garden, Grandma Ziegler used to give Grandma Moser some of our extra zucchini because she loved it and would freeze it in chunks and grated. She gave us her special zucchini bread recipe in return. Grandma Moser was another one in our lives that could whip up a giant family dinner with the wave of her hand. She had cooking for a crowd down to a science, I have good memories of this. She could feed a tableful with one giant oven baked steak and fixings. I think I have her baked steak recipe somewhere, I haven't found it yet but I will. Anyways, here's the zucchini bread, it's tasty and easy.

Mix well.

3 eggs
1 cup oil
2 1/2 cups sugar
2 cups zucchini chopped in blender
3 tsp vanilla

After blending add:
3 cup flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
3 tsp cinnamon

Mix well. Greased loaf pan for 1 hour at 350.

Grandma Browns pot roast part 2

The Deciphering.

Make a pot roast

Beef Roast 3 lbs or more

Season with season salt, Worcestershire and shoyu on both sides. Let sit in fridge and marinade for a few hours but this is optional, really. Just season it and throw it in a dutch oven style pot. Add around 4-5 cups of water or just enough water to barely cover the roast. Bake at 350 for an hour or so.

Make mashed potatoes, save the broth water from boiling the potatoes.

Make noodles. Beat two eggs in bowl until frothy. Add 3 cups flour, stir vigorously. Make a stiff dough, knead it for a few minutes on lightly floured surface. If needed add more flour, if needed sprinkle with water if too stiff. Let rest a minute. Cut into fourths. Roll out one piece to very thin. Cut into noodles by rolling the flattened dough like a fruit roll up. Slice thin long noodles starting at one end and place in bowl with 1 cup flour. After each noodle toss in flour. Do this with all the dough. Toss in flour to keep noodles separated.  Let rest in fridge until needed.

When beef is done, remove from dutch oven. Keep warm. Put the pan on the stove. Taste the broth and make sure you add some of the mashed potato water to make it at least half the depth of the pot. If needed, add beef bullion or flavor or seasonings. Let bring to boil. Drop noodles into the bubbling broth a handful at a time, stirring well after each addition. The flour on the noodles will create the gravy and the noodles will puff up. Let them cook about 10-15 minutes stirring often. Taste the noodles, if done, dinner is done. If needed let them cook a few minutes more, you'll be able to tell.

Serve with meat and mashed potatoes.

Grandma Browns Pot Roast and Noodles with Mashed Potatoes and Gravy part 1

Okay, this is a big recipe. Big in calories and will fill your stomach so you lay like a tick about to pop.

 Grandma Hellin Brown didn't cook much, she certainly didn't get the generous cooking gene like Aunt Olive or Aunt Dorothy (who made a killer pan steak with gravy). But she did make a few and I mean, few, memorable foods. One was Shit on Toast which is basically cream of something soup and tuna fish on toast. Literally. I thought Joey was going to throw up when she served it to us but it wasn't so bad and we were starving.

Anyways, the Sunday dinner with her gravy noodles and roast were pretty great when she was in a rare good mood and nobody was insulted. That we know of. WELL. I made the good list the day I asked for her recipe. She liked me for a few weeks and sent me THREE typed pages of this recipe which I will put here. Typed on her typewriter IN ALL CAPS LIKE SHE IS SHOUTING AT ME. 

It looks long but reality it's not. Grandma Brown (like me) is long winded and went into great detail on how to make this. You guys might remember me making this for special occasions. Well damn, the noodles are awesome. Even a few days later, the leftovers are fantastic. Making the noodles got easier for me when I got the Atlas noodle machine with the hand crank. 

A few notes: start the meat first. Start the mashed potatoes. Then make the noodles. Keep the noodles floured well or they will stick together. Chill after making them so they don't melt to goo. When putting them in the pot only add a small handful at a time, stirring well after each addition so they don't clump together like giant turds. Save the broth from the boiled potatoes, you'll need it for the gravy.

So without further babbling, here is it. Gerandma Berowns Noodles n Meat. And I'm not typing it in all caps. That's just damned annoying. So put your jeweled sandals on,  get your cocktail ready in one hand and cigarette in another and let's go, Grandma Brown style. 

Page 1

Homemade Noodles

Break 2 eggs in a medium mixing bowl, mix and beat either with mixer, rotary beater or with form until they are light in color and foamy. Lay the mixer aside. 

Measure (estimate) about 3 cups of flour using 1 cup to flour cutting board or table. The other 2 cups (maybe 1 1/2) is to be added gradually to well beaten eggs beating after each addition smooth. The dough will get so stiff that you cannot mix with fork anymore, then you have to knead with hands on the floured board. Knead about 15 to 20 times or until there is not anymore sticky dough using flour on board. It will seem rather hard and tough. Cut dough in two parts, laying aside one part. 

Sprinkle flour overhalf to be rolled using a floured rolling pin or smooth tall glass if no rolling pin available. Keep rolling pin lightly floured at all times so dough won't stick to it. Press down with rolling pin and start in each direction, sort of forming a circle of dough. It must be rolled with pressure making it thinner than pie crust. Keep using bits of flour under edges to make sure it doesn't stick to board. 

After it is rolled as thin as can be, cut through the center and lay one half on top of other. Make about two more length wise cuts and stack those on top of each other making a stack of 5 or 6 layers could be 5 or 6 inches long and 2 or 3 inches wide. Start cutting crossways with a sharp knife using a seesaw motion and not pressing down. When a slice of noodles are cut swish them aside with your knife out of the way and to dry. I forgot to say that you are now making the width of your noodles so make that slice as narrow as possible. Make sure the noodles are lightly dusted with flour. Sometimes after they are cut I pull them apart but this takes valuable time, and if they are floured they should separate while cooking. they also tend to thicken when cooking so the thinner and narrower the better! Set noodles aside to dry a little, maybe an hour if you have the time. Roll out the half the same way, cut and flour!

Page 2

Take meat from oven and put on platter or servinch plate and cover with foil or wax paper or llid if available, to keep warm. Now come the momentos decisions: how much liquid to add and does it need more salt.... if you are cooking potatoes a half a cup of that water would give good flavor, or maybe cup of water would do it. Itf too much is added it takes away flavor so it sort of depends how much broth was lost in cooking. The noodles should be covered with liquid to cook evenly. Put the broth back on the stove and heat to the boiling point, then very gently add noodles with a fork a few at a time or very carefully with your hands stirring frequently also while cooking as they may stick to bottom of pan. Turn fire down to a simmer and cook for at least 20 minutes. 

Now 4 important checks:

1. Enough Liquid

2. Taste for salt, can still add a shake or two & mix in

3. Turn fire down and stir frequently

4. Cook as directed above at least 20 minutes. 

GOOD LUCK!

Page 3

Preparation of meat for home made noodles

Roast beef 3 lbs or more

Rinse off and trim fat and bone if on the outside edge and easy to get to . Sprinkle some tenderizer on both sides along with 1 or 2 teaspoons of choy and worchestershire sauces. Let stand for at least a half hour, longer if possible. This is called marinating. 

Put about 3 cups of water in roasting pan. Sprinkle a little flour on roast and gently put roast in pan. Water should almost cover top of roast to start. No additional salt is necessary if tenderizer and marinating mixes are used. Cover and put in oven set at 350 degrees for about a half hour and then turn back to 300 degrees. Keep checking to see if cooking okay and at the same time water almost up to level of meat as this is makes the broth the noodles will be cooked in. 

When meat is tender remove from pot and cover to keep warm. It is now time to decide how much additional liquid is needed for the amount of noodles to cook. Try about a cup and if possible a half cup of potato water. If there isn't enough broth the noodles will stick together and then you will have dumplings. Or if not enough broth try by taste as to how much liquid to add, it might be a good idea to let the noodles dry and then store in refrigerator loosely and uncovered and use later in chicken broth. They will keep ok for a week or so. And make beef gravy instead. Or maybe use only half of noodles. Taste broth for seasoning. It might need a bit more salt. All amounts are estimated or guess work and I never measure any of this recipe so use your own judgement.

Egg Rolls

These are super Americanized egg rolls but are pretty good. I used to make these a lot in early cooking years. You can also make cheese sticks with the egg roll wrappers, just use a large finger of cheese and wrap. Mozzarella and Provolone make the best. Anyways I was taught this by Joann Baker who used to babysit josh and jennell in maryvale in the early 90s. Her daughter Jen was a friend. 

Egg Rolls

Use some of the meat grease from each step. Cook in a hot wok.

Cook 1 lb hamburger, crumbling as cooking. Drain, save grease. 

Chop small: 

celery, carrots, green onions, water chestnuts, mushrooms

Shred: cabbage

Stir fry vegetables in grease, a little at a time. Put all in wok and then add bean sprouts. Stir fry everything together a few minutes. Add some teriyaki sauce. Turn off heat and let marinate a little bit. 

Roll up in egg roll wrappers. Seal edges with water and cornstarch mixture. Deep fry. 

Lynettes Pancit Miki and another Pork Guisantes

OH this soup. I can still taste it while eating bowls of it in Whitmo' village. Lynette Rabanal (Borromeo) knows how to cook. She taught me her pork chops recipe which were so good and her Miki recipe. So good and great when you feel the sickness coming on. The only hard thing to find is a good miki noodle. For me the closest is at the Mekong in Mesa so making this is rarer than I'd like. I'll have to change that. Anyways here's the recipes. I hadn't made this in a long time and found the recipes stuck in a book by accident. I'm glad I found them.

Lynettes Pork Chops

Pork Chops

sprinkle with shoyu and oil

season with seasoned salt

bake in oven

turn over once

Lynettes Pancit Miki

4 lb chicken breast

4 cloves garlic

1/4 cup vegetable oil

1 large inch of fresh ginger root

1/2 sliced onion

salt/pepper/patis

chopped green onions

1/2 pound fresh miki noodles

Boil chicken in water in large pot. Simmer until cooked. Remove chicken and save chicken broth. Shred chicken. In wok saute garlic in oil, add ginger and onion. Add chicken and seasoning. Simmer for 10 minutes. Add noodles, stir for 3 minutes. Then add 2 cups of broth, top with green onion.


Somehow I got another pork guisantes recipe on the same piece of paper. It's a little different from the other one.

Pork Guisantes
2 1/2-3 lbs pork, thin sliced
4 clove garlic
16 oz tomato sauce
1/2 cup water
1/2 stick cinnamon
1 tsp salt
1/2 tsp pepper
3 bay leaves
1 lb frozen peas
4 oz bottle of pimentos, drained

Brown pork with garlic. Add rest of ingredients but not the pimentos and peas. Simmer for 60 minutes. Remove cinnamon stick, add peas and simmer for 10 minutes. Add pimentos and serve with rice. 

Another Cinnamon Roll recipe

Handwritten on a card

Cinnamon Rolls

4 cups flour

3/4 cup powdered milk

1/2 TBS Baking Powder

1 tsp cream of tartar

Sift together well. 

Cut in: 1 cup butter

Roll out. Sprinkle with melted butter and cinnamon and sugar. Roll up and slice. Bake at 350 for 10 minutes or so. 

Eva's Pancakes and a Pancake Mix

Eva Escamilla made the best pancakes in the world. When you look at this recipe you can see why. It's a classic. I miss being on the phone with her for hours or sitting and drinking loads of coffee together. She's truly missed by so many of us. Anyways, I'm happy to have found this email from her.

Eva's Pancakes

3 cups flour
6 tsp baking powder
1 1/2 tsp salt
6 TBS sugar
6 TBS melted butter
3/4 cup dry milk
2 1/2 cups water
6 eggs separated

Beat egg whites until fluffy. Mix together in order and cook.

Make A Mix cookery books are amazing if you can find them. If you can, I highly recommend getting them because they help out so much. Here's a pancake mix recipe if you eat a lot of pancakes and don't want to eat the fillers the store mixes have in them. 

10 cups flour

2 1/2 cups dry milk

1/2 cup sugar

1/4 cup Baking Powder

2 TBS salt

Makes 13 cups mix. Store in good tupperware, don't forget to date it with the date you made this. It's good for up to 4 months. 

Pancakes:

1 1/2 cups mix 

3 TBS veg oil

1 egg

1 cup water