"Crockpot Cooking"

Thursday October 22nd at 6:30

Host: Melissa

Cost: $3

Please RSVP in the comment box with your name.
Thanks!

(If you have recipes to share don't forget to bring
them or e-mail them to me to post on our blog!)

Sukiyaki - Japanese

1 lb thinly sliced beef
1 cake extra firm bean curd (tofu)
2 sliced onion
4 oz. Sifun noodles
4 oz spinach
4 shiitake mushrooms
(actually, you can put in whatever you want. I like bamboo and zuchinni or mini corn cobs)

Sauce:
2/3 cup soy sauce
1/3 cup sake (I use water here)
1/3 cup sugar
½ cup water or stock

1. cut tofu into bite-sized pieces
2. soften noodles in water (per directions on package)
3. wash spinach and cut into convenient lengths
4. clean shiitake mushrooms and discard the stems
5. arrange ingredients and the beef attractively on a serving dish
6. in a saucepan combine the sauce ingredients and mix well. Bring the sauce to a boil
7. rub wok with oil, add sauce, then vegetables and meat . Guests may begin eating as soon
as the meat is done.
8. Have guests remove their cooked food and serve over a warm bowl of rice.
9. lower the heat and continue to cook meat and vegetables. Add water to sauce as needed
as it boils down.

compliments of Mindy

Japanese Cooking Night

Thursday September 24th at 6:30

Host: Mindy

Cost: $3

Please RSVP in the comment box with your name.

Thanks!

(If you have recipes to share don't forget to bring

them or e-mail them to me to post on our blog!)

Spicy Shrimp Kabobs

3/4 lb. Shrimp
2 Tbs. Olive Oil
1 tsp. Grated Lime Peel
2 Tbs. Lime Juice
2 Tbs. Pinapple Juice
¼ tsp. Salt
¼ tsp. Tabasco
1 tsp. crushed garlic

Mix marinade and Let set 2-3 hours to let flavors meld together.
Add shrimp and marinade 1/2 hour (if you go longer the citrus in the marinade will start to break down the shrimp.)

If using wooden skeweres soak 30 minutes to prevent burning them on the grill.
Skewer with pineapple, bell peppers, green onions and marinated shrimp.
Allow a space between each item to allow even cooking on the grill.

Grill on low 2-3 minutes baste once with marinade, turn and grill 2-3 more minutes until shrimp is pink. Discard left over marinade.

Grilled Chicken

2 lbs. Chicken
2 c. lemon lime soda
1 c. vegetable oil
1 c. soy sauce

Place chicken in dish and cover with marinade. Make sure marinade covers all the chicken. Turn a couple times if necessary. Marinade over night and all day.

Grill on low 5 minutes per side watching carefully.

Glazed Grilled Salmon

1 Large piece of salmon, skin side down on foil
Grill on low until it just barely starts to flake (do not turn)

Glaze with for the last few minutes of grilling:
½ C. Honey
2 Tb. Butter
½ tsp. Corriandor
1 Tbs. Dijon Mustard
½ Tbs. Lime Juice

You will know your salmon is done when it flakes easily.

Mexican Cole Slaw

1 Bag Cole Slaw Mix
½ Bunch cilantro leaves, chopped
3-4 green onions, sliced
Juice of 2 limes
2 Tbs. (or more to taste) White House Cole Slaw Dressing

Toss well in bowl before serving.

Cinnamony Stuffed Grilled Peaches

4 oz. 1/3 less fat cream cheese softened
1 – 6oz. Fat Free French vanilla yogurt

In a small bowl beat cream cheese with electric mixer until smooth then mix in yogurt until smooth then refrigerate.

¼ c. sugar
½ tsp. cinnamon
¼ tsp. cloves

Mix sugar, cinnamon and cloves and set aside.

6 lrg. Ripe peaches, unpeeled, cut in half and pitted
2 Tbs. butter or margarine

- Brush grill with vegetable oil, place peaches cute side down on grill, cover grill and cook on medium for 3 min.
- Turn peaches over and brush with butter and sprinkle with cinnamon and sugar mixture.
- Cover grill and cook 3 min.
- Turn peaches cut side town again for 30-60 seconds to caramelize.
- Remove frome girll and serve cute side up with 2 Tbs. yogurt mixture in pitted hole and drizzle with caramel if desired.