Mango Sticky Rice ข้าวเหนียวมะม่วง

1 cup Thai sticky rice (AKA sweet rice or glutinous rice. Can be purchased at the Asian market in the Meadowdale shopping center)
1 cup (or more) coconut milk
2 heaping Tbs sugar (palm sugar is most authentic but not necessary)
2 pinches salt
1 ripe mango

Soak the sticky rice in water for at least an hour or so, even overnight if desired. Drain water. Steam sticky rice for 20 minutes in a basket, a colander, or in a steamer lined with cheesecloth (when done, rice should be kind of translucent, and sticky!). While rice is steaming cut the mango into thick slices or bite size chunks. When rice has about 5 minutes left heat the coconut milk in a saucepan. When simmering add the sugar and salt, stirring constantly (do not boil). When rice is done, transfer to a bowl and pour most of the coconut milk mixture over it. Stir for a few minutes till it is absorbed, then add the rest of the mixture. Stir until absorbed. Serve sticky rice warm with mango on top of it.

Using Gluten... with Susie!

Wheat gluten can be used as a protein substitute. This is a valuable "skill" especially when it comes to emergency preparedness. Basic Gluten Recipe • 10 cups whole wheat flour • 4 cups water Mix flour and water for five minutes. Remove mixture from bowl and cover completely with tap water for 1 hour.  Use a colander and large bowl to wash the bran and starch out of the gluten.  Slice the gluten into palm size pieces. 3 WAYS TO USE GLUTEN: 1. Gluten Steaks 2. Hamburger/Meatloaf mixture 3. Gluten Sausage GLUTEN STEAKS Make gluten broth: 2 quarts water 1/8 cup soy sauce 3 T beef flavored bouillon or 4 beef cubes 1 t Kitchen Bouquet 1 pkg. dry onion soup mix Simmer gluten steaks 1 ½ hours. Dip steaks in egg, then bread crumbs with Italian seasons and WW flour. Fry in a little oil. HAMBURGER/MEATLOAF Mix equal parts ground gluten and hamburger Onion and garlic, salt & pepper to taste, and eggs. Bake on an oiled cookie sheet at 350  for 10 minutes each side. Substitute this for hamburger in any recipe. SAUSAGE GLUTEN 4 cups ground gluten ½ cup Parmesan cheese ¼ cup non-instant powdered milk 1 T honey 1 T Worcestershire sauce 1 T liquid smoke 1 T mustard seed (optional-makes it very hot) Mix in blender: 2 cups cooked soybeans 2 chicken bouillon cubes 3 beef bouillon cubes ½ t sage 2 T Italian seasonings ½ cup bread crumbs    BRAN MUFFINS     Bake at 350  for 25 min. Mix: 1 cup honey, ½ cup oil, 2 eggs, 2 cups buttermilk, 3 cups bran, 2 ½ cup WW flour, 1 T gluten flour, (optional) 2 t baking soda, & dash of salt.

Balsamic Grilled Chicken Breast Marinade

Ingredients

8-4oz Boneless, Skinless Chicken Breast (Fresh or Frozen)

1/2 cup olive oil
2 tbsp balsamic vinegar
4 tsp dried onion flakes
3 tsp italian seasoning
3 tsp ground mustard
2 tsp thyme
2 tsp salt
2 tsp black pepper

Mix together all the ingredients and pour over chicken.  Let marinade for several hours for full effect.  Grill chicken on high to sear the juices in, than reduce to low or turn off on of the burners.  

Enjoy!  Stacie Orvin

Paula Deen's Not Yo' Mama's Banana Pudding

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Enjoy!  Stacie Orvin

Poppy Seed Butter Rum Bundt Cake

1 yellow cake mix

1 large pkg instant vanilla pudding

1 T poppy seed

1 cup water with 1 T rum flavoring

½ cup veg oil

3 eggs

chopped pecans (optional)

glaze:

½ lb butter

¼ cup water

1 cup sugar

Grease bundt cake.  Line with pecans if you want them.  Preheat oven to 350 degrees.  Mix together the cake mix, pudding, and poppy seed.  Add in water with rum flavoring and the veg oil and mix.  While the beaters are going, add the eggs, one at a time.  Beat well.  Bake in pan for 45 mins.  About 10 mins before the cake is due to come out of the oven, prepare the glaze.

Mix the butter, water, and sugar in a saucepan on the stove.  Boil the glaze and immediately use it.  Loosen the sides of the cake from the pan and leave the cake in the pan.  Pour the boiling glaze over the hot cake.  Be sure the glaze runs around the inside and through the center of the cake.  Let sit in pan for 45 mins, than turn out. 

Sometimes I do half of the glaze, because it is very rich with the full amount.

Enjoy!  Stacie Orvin

Cheesecake Bites

Cheesecake Bites

2 8oz packages of cream cheese (weight watchers low fat or 1/3 neufchatel tastes just as good)
2 T lemon juice
3/4 c sugar
16 vanilla wafers
Your choice of pie filling
Paper or foil muffin cups

Warm up the cream cheeses in the microwave for 1 minute in a large bowl.  Add the sugar and lemon juice and mix together until mostly smooth (it's nearly impossible to get ALL the lumps out).  PLace the muffin cups in each muffin pan hole.  Place a vanilla wafer in the bottom middle of each muffin hole flat side DOWN.  Pour cheese mixture into each cup about 3/4 full.  For an electric oven-cook at 350 for 15 minutes.  Gas stove-cook at 325 for 20-25 mins constantly checking on them until they are a little golden brown on the top.  Let them cool.  Put your pie filling on top and pop in the fridge until chilled!  SOO good!

P.S.-you should have some extra batter left over to make maybe 4 more, so just don't keep them in as long, of course. :)

Crockpot Cranberry Roast

Our FAVORITE family recipe!

Crockpot Cranberry Roast

1 2-4lb roast
1 can whole berry cranberry sauce
2 T soy sauce
1/2 onion sliced into rings
1/2 bottle of catalina style dressing

Place the onion rings on the bottom of the crockpot.  Then, place roast on top (mine is normally frozen).  Pour on soy sauce, catalina dressing, then the cranberry sauce.  Cook on high for 4-5 hours or on low 6-8 hours.  We like to mix it with rice which soaks up all the delicious juices.  Enjoy!