Egg Rolls: China

2 C. Bokchoy or Cabbage, minced
1 Stalk Celery, minced
1 Carrot, minced
1 can whol water chestnuts, minced
1/2 C. Fresh bean sprouts, minced
1 C. Cooked chicken or pork, minced
3/4 tsp. Minced Garlic
3/4 tsp. Minced Ginger
1/4 C. Soy Sauce
1 Dash 5 spice powder
1 Tbsp. Rice wine (Mirin)
1 tsp. Sesame Oil
1/2 tsp. Salt
1/4 tsp. Pepper
1 pkg. Spring Roll wrappers (Large)

1. Mix all ingredients except for wrappers.
2. Place about 1/3 cup of mixture in corner of wrapper and roll up tucking in corners. You may need to tdrain some moisture from teh filling if it is drippy.
3. Moisten the end of the wrapper with water to seal and place on a baking sheet that has been sprayed with nonstick spray until ready to cook.
4. Fry in about 1/2" of oil (peanut oil doesn't smoke as b ad as vegetable oil) on medium heat until browned on both sides.
5. Serve with sweet and sour or your favorite sauce. Makes 16

Compliments of Nancy

Coconut Curry Pork: Indian

2 Lbs pork, cut into 1/2-inch chunks
1 1/2 Tbs. vegetable oil
2 Tbs. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1 Tbs. sugar

1. Season pork pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet. Stir in onions and garlic, and Saute. Add pork, tossing lightly to coat with curry oil. Reduce heat to medium, and cook until pork is done.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer 20 minutes. Add more curry to suit your taste.
4. Serve over hot rice and enjoy.

Compliments of Shauna

Sushi: Japanese

3 1/2 C. Water

1/2 C. Rice Vinegar

1 Tbs. Vegetable Oil

1/4 C. White Suger

1 tsp. Salt

2 C. Rice

Dried Seaweed Sheets (Nori)

Avacado

Cucomber

Imitation Crab

Pickled Ginger

1. Add first five ingredients into pan and heat to boiling, stirring occasionally to dissolve suger and salt. Once boiling add rice, cover and reduce heat to a simmer. Simmer about 20 minutes until rice is done. Remove from heat and set aside.
2. Lay out seaweed, spread warm rice evenly over about 1/4 -1/2" thick, allow about 1” at the end to allow an overlap when rolling.
3. Fill center with desired filling. (We prefer, crab, avocado and cucumber.) Roll and seal. Slice with sharp knife dipped into hot water.
4. Chill in refridgerator for a few hours and serve with favorite soy sauce and wasabi.

Compliments of Shauna

Fettuccine with Lemon: Italian

1 lb. Pasta
3 Tbs. Butter
2 Tb. Freshly squeezed lemon juice
1 tsp. lemon zest
1 C. Heavy Cream
salt and pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Pour 4 quarts of water into a large saucepan or pot and place over a high heat.
2. Put the butter, lemon juice, and zest in a large skillet over a medium-hight heat. Once teh butter has melted, let teh lemon and butter bubble for about 30 seconds.
3. Pour in the cream. Season with salt and pepper adn cook, stirring frequently, until the cream has reduced by half. Remove the skillet from teh heat and set aside.
4. When the watr for the pasta is boiling, and teh sauce is off teh heat, add 1 Tbs. of salt tot eh boiling wter adn drop in teh pasta all at once, stirring well.
5. When the pasta is cooked, drain it and transfer it to the skillet with the sauce. Turn the heat on to medium and toss the pasta over the heat with thte sauce and the gratted cheese for about 15 seconds.

Complements of Sara from her "Classic Pasta Cookbook"

Alfredo: Italian

1 lb. Pasta
3 Tbs. Butter
1 C. Heavy Cream
Pinch freshly ground nutmet
Salt and finely ground black pepper
1/2 C. Freshly grated parmigiano-reggiano cheese

1. Bring 4 quarts of water to boil in a large pot.
2. Put the butter and cream in a large skillet over a medium-high heat and boil, stirring frequently, until the cream has reduced almost by half. Add the nutmet, some salt and a generous amount of pepper. Remove from heat and set aside.
3. Add 1 Tb. of salt and the pasta to the boiling water, stirring well. When the pasta is cooked, drain it and add it to the sauce in the skillet.
4. Add the freshly grated cheese to the skillet, then toss until the pasta is well coated with thte sauce, and season with salt and pepper.

Complements of Sara from her "Classic Pasta Cookbook"

Kid Food Cook Off

We had such a fun night with each other. I loved hearing everyone's ideas and what works for them. The best part was just having some girl time and eating good food!

Tips on making Everyday Food kid Friendly

- Books are a great way to help make eating fun! Try some of the following ideas:

* Goldi Locks and the Three Bears: Enjoy this fun story and then make your own
Goldi Locks porridge for your kids. Cream of wheat with a swirl of strawberry
or maple syrup makes a great breakfast. (My husbands Grandmother did this
for him as a kid and the tradition has continued, our kids LOVE their
Goldi Locks porridge)
* The very Hungry Caterpillar: Start with a cheese stick for the caterpillar and two
raisins for the eyes. Next, have slices and pieces of some of the healthy foods from
the story. At the end, let your child turn their caterpillar into a beautiful butterfly
with fruit wings!
* Green Eggs and Ham: What better book about trying new things!
* Check out some of the great kids cookbooks at your local library. Go through it
with your child and let them pick out some new and fun things to try.


- Use pizza cutter to turn everything into strips for dipping, it's amazing that something as simple as dip can appeal to nearly every kid!

- Let the kids help prepare, they are more likely to eat it.

- Let them see their favorite food go into the dish, my kids often get excited and reply "It's going to be so delicious!"

- Let them “watch” it bake in the oven

- Turn sesame seeds into “sprinkles” for Asian dishes

- Let them pick a side dish for the meal.

- If it’s a spicy dish, serve the “hot” on the side

- A blender can be your best friend. Puree foods so they don’t see them
(Example: I puree onions and bell peppers in my scalloped potatoes)

- Chop food small enough for kids to eat, they won't get as frustrated and it saves you time cutting up their food during dinner time too!

- Offer only one dinner for the whole family, being hungry does wonders for trying new things! Plus, you've worked hard enough without making more then one dinner :-)

Fun Kid Food Ideas

-Hot dog mummy’s or octopus’ (wrap hot dog with cresent roll or slice hot dog into octopus legs)

- Chop up a package of hot dogs into bit size peices and toss into your cornbread mix. Bake in muffin tins for corn dog muffins!

- Mini pizza’s (cut english muffins in half and let kids to the rest)

- Cookie cutter sandwiches (use a cookie cutter to make cute sandwiches, use the left over bread for crutons or stuffing)

- Make spaghetti with macaroni noodles, for easier eating (you can use a mac and cheese box and toss in the cheese packet for cheesey spaghetti)

- Shish kabobs: raw veggies, meat and cheese, fruit or marinated meat and veggies for the grill (let them help, great way to learn about food prep and sanitation)

- Add Cauliflower to your mashed potatoes

- Add Sweet Potato to Pancakes

- Cauliflower or Carrot to Deviled Eggs

- Add Butternut Squash or Cauliflower or beans (navy, chickpease, or white) to Macaroni and Cheese

- Add butternut Squash to Quesadillas

Peanut Butter Apple Pizza

6 English Muffins, cut in half to make 12 mini pizzas
1 C. Vanilla Yogurt
1/3 C. Peanut Butter
1-2 Apples, sliced and chopped small
Walnuts
Cinnamon and Sugar

Mix the yogurt and peanut butter well. Spread over english muffin halves. Layer apples on top with a few chopped walnuts. Sprinkle with cinnamon and sugar.

Variations:
Try plain vanilla yogurt with different fruits and sprinkle with granola
Try scrambled eggs and top with cheese

Pic-Nic Bread

Dissolve:
1 pckg. yeast (2 1/4 tsp.)
1 TB. Sugar
1 C. warm water

Add:
3 C. flour
1 egg
1 Tb. Melted butter
1 tsp. Garlic Salt

Mix well then knead for 8 minutes (a kitchen aid with the dough hook works great for this). Add flour as needed. Let rise until double. Roll into rectangle and stuff center of bread. Slice edges crosswise then fold over center in braid like fashion. Cover with wet towel and let rise until double. Bake at 400 for 20-30 minutes.

Yeild: 2 loaves of bread, each loaf is the length of a cookie sheet. You can fit both loaves on the cookie shee together.

Stuffing Suggestions:
Ham and Cheese with Broccolli:
2 C. Chopped Ham, 3/4 - 1 C. chopped cooked Broccolli, 1 jar Ragu Cheddar Sauce
Cream Cheese with chopped jalapenos
Your favorite pizza Toppings
Marinara with meatballs, bell pepper and mozzarella cheese
Turkey, cream cheese, cranberry sauce
Chicken Salad
Sloppy Joes
Apple Pie Filling

Let your imagination run wild!