Lemon Pepper Pork Chops

½ cup water

⅓ cup soy sauce

¼ cup vegetable oil

3 tablespoons lemon pepper seasoning

2 garlic cloves, minced

6 pork loin chops, fat removed

In deep bowl mix all marinade ingredients.
Marinate at least 2 hours.
Remove from marinade and cook over medium heat on greased grill about 15 minutes or until done.

Yellow Curry

2-3 medium baking potatoes, diced

2 boneless skinless chicken breasts (I used approx. an 8 oz sized volume of tofu)

2 cans coconut milk (I use lite)

1 tablespoon Thai curry paste (I use red)

2 teaspoons curry powder

1 tablespoon oil

1 teaspoon salt

1 tablespoon sugar

Cut up potatoes. Cut chicken into bite-sized chunks and set aside.

Mix curry paste and powder together and set aside.

In large frying pan add oil and heat on medium.

Add paste/powder mixture and 1/2 can coconut milk.

Dissolve the paste.

Bring to simmer.

Add remaining coconut milk, simmer.

Add salt and sugar, stir.

Add potatoes and chicken.

Cook until done (slow simmer) about 15-20 minutes.

Serve over rice.

Potstickers

(recipe from Recipezaar)

**you can get most of the specialty items at an Asian market, or in the grocery store if yours has a good Asian ethnic foods section

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped (can be exchanged, I usually use pork)
• 1 lb lean pork, ground
• 2 tablespoons soy sauce
• 2 tablespoons rice wine, sherry or white wine
• 1 tablespoon green onion chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger chopped
• 2 garlic cloves minced
• 64 wonton/gyoza wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1/2 cup water with 2 tablespoons flour mixed in it

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2. Squeeze out any liquid from the shrimp.
3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
5. In a large skillet, heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of the flour water into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
6. Repeat for the remaining 32 dumplings.

Cheese Danish

Ingredients:

2 cans crescent rolls
2 8-ounce packages cream cheese
1 t. vanilla
1 t. lemon juice, fresh is best
1 c. sugar
1 egg, separated
powdered sugar
topping of your choice, like pie filling, fresh fruit, berry glaze, hot fudge drizzled

Directions:

Grease 9x13 pan.
Lay 1 tube of rolls on bottom and press to fit.
Mix together cream cheese, vanilla, lemon, sugar, and egg yolk.
Spread over rolls in pan.
Top with 2nd tube of rolls.
Brush top with egg white.
Bake at 350 for 25030 minutes or until slightly brown.
Sprinkle with powdered sugar when it comes out of the oven (optional).
Top with choice of topping or eat plain.

Chicken Enchiladas

1 can chunk chicken, drained
2 c. cheese, divided: monterrey jack, cheddar, pepperjack, etc.
1 can cream of chicken soup
1 small can red enchilada sauce, divided
1 c. sour cream
1 c. salsa
1 package taco seasoning
dashed minced onion
14 flour tortillas

Directions:

Heat together soup, 1/2 can enchilada sauce, sour cream, and salsa in sauce pan.
Add taco seasoning, chicken, and 1 c. cheese.
Warm flour tortillas. Put approximately 1/2 c. mixture in center of tortillas. Fold in square.
Place enchiladas in baking pan.
Pour remaining enchilada sauce over entire pan. Top with cheese.
Bake at 350 for 15-20 minutes.

Broccoli Chowder with Corn and Bacon

Ingredients:

6 slices bacon, cooked, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, chopped
1/4 cup flour
2 cans (14.5 ounces each) chicken broth
2 large baking potatoes, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup milk
Coarse salt and ground pepper

Directions:

Melt 2 tablespoons butter in a large stock pot.
Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds.
Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes.
Season with salt and pepper. Serve topped with bacon.

(submitted by Leslie Soelberg, original recipe from Martha Stewart)

Creamy Chicken Noodle Soup

Ingredients:

3-4 boneless skinless chicken breasts
1 quart water
2 cubes chicken bouillon
1 package egg noodles, small
2 cans cream of chicken soup
1 can evaporated milk
1 pint sour cream
1/2 lb. peas, frozen
1/2 lb. mushrooms, optional

Directions:

Bring water to boil in large stock-pot, add bouillon cubes and boneless skinless chicken breasts; boil until chicken breasts are fully cooked.
Remove chicken.
Save water (now broth) and boil egg noodles in it-- add additional water if necessary.
Cut chicken into bite-size pieces. Set aside.
When egg noodles are done, set water/broth aside.
Add soup, evaporated milk, sour cream, chicken pieces, peas and mushrooms to the noodles in the stockpot.
Add broth (that was set aside) to bring soup to desired thickness.
Mix well and bring soup to simmer.

(submitted by Leslie Soelberg)

White Chili

Ingredients:

2 (15 1/2 ounce) cans Great Northern white beans, rinsed and drained
2 (4 ounce) cans diced green chilies
3 boneless skinless chicken breasts (you can put frozen ones right in, if you're slow cooking it)
1 medium onion chopped
1 1/2 teaspoons garlic powder
1 (14 1/2 ounce) can chicken broth
1 cup corn
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:

Place all ingredients in a crock pot.
Cook for 8 hours on low.
Once it has cooked for 3/4 the time, shred the chicken breasts.

Serve over tortilla chips with shredded cheddar cheese on top, if you'd like.

(submitted by Leslie Soelberg)

Tomato Basil Soup with Ravioli

Ingredients:

- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, crushed
- 2 14.5 ounce cans whole tomatoes
- 10 cups vegetable stock or broth (or chicken)
- salt & freshly ground black pepper
- 1 cup loosely packed fresh basil, thinly sliced; OR 2 tablespoons dried basil (or to taste)
- 5 servings ravioli, cooked (I use the Buitoni brand in the refrigerated section of the grocery store.)

Directions:

Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil immediately before serving. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese ravioli. Or I like to use cheese tortellini too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves: 6

(submitted by Leslie Soelberg, inspired by the MOA Cafe)

Peach Jam

Ingredients:

1 quart finely chopped, pitted/cored, peeled peaches
7 1/2 cups sugar
1/4 cup lemon juice
1 pouch liquid pectin

Directions:

Combine fruit, sugar and lemon juice in a large saucepot.
Bring slowly to a boil, stirring until sugar dissolves.
Stir in liquid pectin.
Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Adjust 2 piece caps.
Process 10 minutes in a boiling-water canner.