Friday, April 9, 2010

Egg Salad Sandwiches

12 eggs
4 oz. cream cheese
1/4 cup mayonnaise
2 Tbls. prepared mustard
Dash paprika
2 tsp. horseradish (or substitute with 2 tbls. sweet relish for a sweeter egg-salad)
Dash pepper

Place eggs in a medium saucepan, cover with water. Place over high and heat and bring to a rapid boil. Boil for 3 minutes. Turn off heat and allow eggs to sit in the hot water for 20 minutes. Remove eggs from the water and place in a shallow bowl. Cover with water and ice to stop the cooking process and to cool.

When eggs are cool, crack and rinse to remove any small shells remaining on the egg white. Place in a large bowl. Use a potato masher or a pastry blender to break eggs into small pieces. Add cream cheese and mix well. Blend in mayonnaise, 2 tablespoons at a time until egg salad is of desired consistency - spreadable but not soupy. Add mustard, paprika, and horseradish (or relish) and desired amount of pepper. Mix well.

Serve on slices of bread or hamburger buns.

Salmon Dill Croissants

1 - 16 oz. can pink or red Salmon, drained
4 oz. cream cheese
1/2 cup mayonnaise, divided
2 Tbls. dill weed
2 tsp. lemon juice
2 tsp. horseradish
Shredded carrots
Alfalfa sprouts
8 large croissants, split

Place drained salmon in a bowl. Add cream cheese and 1/4 cup mayonnaise. Mix with a mixer until smooth. Add dill, horseradish, and lemon juice. Mix well.

Spread remaining mayonnaise on the insides of split croissants. Place 1/8 salmon mixture on the bottom of each croissant. Top with shredded carrots, alfalfa sprouts and top of croissant.

Sweet and Sour Chicken

This isn't from WNFD, but makes a yummy family meal.

3 cups brown rice
2 T. turmeric
4 1/2 cups water

Place all ingredients in a rice cooker or heavy pot. Cook according to package directions.

2.5 lbs boneless, skinless chicken thighs or breasts, cubed, uncooked
2 T. lemon juice
2 T. white wine vinegar
2 T. soy sauce
Dash black pepper

Place chicken in a heavy pot with a lid. Pour lemon juice, vinegar, and soy sauce over meat, sprinkle with desired amount of black pepper. Cook, covered, over low heat for 1-2 hours until chicken is cooked through and juices run clear, add 1/4 to 1/2 cup water if the pot seems too dry. (this is how I always cook chicken for recipes that call for cubed, cooked chicken, except without the soy sauce). Remove chicken from the pan and set aside. Strain the stock left in the pan through a strainer to remove any pieces of fat or chunks; reserve the stock.

Fruit & Vegetables:
2 Tbls. olive oil
1 small onion, chopped
1 lb. carrots, peeled, sliced diagonally
1/4 cup reserved stock from the chicken
2 small bell peppers, seeded, cut into 1-inch chunks (use any combination of bell peppers)
15 oz. can pineapple chunks or tidbits, drained, reserve juice

Heat the olive oil in a large skillet or wok over medium heat. Add onion and saute until translucent. Add carrots and 1/4 cup reserved chicken stock. Cover and cook for 10-15 minutes until carrots are tender, top with bell peppers and cover. Cook an additional 5-10 minutes. Turn off heat. Add pineapple and cooked chicken pieces. Let sit while preparing the sauce.

Sweet and Sour Sauce:
Remainder of reserved chicken stock from cooking the chicken
Reserved pineapple juice
Water to make 2 cups
3 Tbls. cornstarch
3 Tbls. vinegar
1/4 cup brown sugar
2 drops each red and yellow food coloring, optional

Place remainder of reserved chicken stock and drained pineapple juice in a large liquid measure. Add enough water to make 2 cups worth of liquid. Add cornstarch, vinegar, and sugar. Whisk until smooth. Pour into a medium saucepan and cook, continuing to whisk, over medium heat until sauce is thick and bubbly. Add 2 drops each red and yellow food coloring, if desired, to make sauce a nice orange color.

To serve: Place chicken and vegetables in a serving bowl, top with sauce. Serve over rice.