Ms. Kathi's Meatballs

1 pound ground turkey
1 egg
pepper
bread crumbs
parmesan cheese

Mix together. Shape into balls. Put in crockpot on low with spaghetti sauce overnight. Sprinkle more parmesan. Add on top of spaghetti noodles or use in sub roll. Tasty and easy.

Apricot Nectar Cake

1 box lemon cake mix
1/2 C sugar
3/4 C oil
4 eggs, add one at a time.
1 C apricot nectar juice
powdered sugar (optional)

Combine all. Coat the pan with PAM cooking spray. Bake at 325 degrees for about an hour. Once completely cool, sprinkle with powdered sugar.

Dill Cucumber Sandwich

Combine mayo and whipped cream to look like tuna salad mix. Add dill seasoning. You'll have to gadge this like you would salt. You can peel or not peel the cucumber. Slice into circles but trimming the ends. You can cut bread into circles or just trim off the ends, up to you. Add mixture then cucumber. Sprinkle enough dill seasoning to decorate.

Easy Orange Vinaigrette

1/2 C orange marmalade
1/4 apple cider vinegar

Whisk together and add to salad or chicken.

Broccoli Salad

Ingredients:
Broccoli, cut up very small
Red onion, a small one diced
1 C. mayonnaise
2Tablespoon apple cider vinegar, but distilled is fine
1/4 C sugar



Combine mayo, vinegar and sugar. Drizzle on top of broccoli and red onion.

Optional: you can also add raisins, grapes, or celery

Easy Chicken Salad

Ingredients:
Cooked rotisseri chicken
Chopped celery
Pecans
Mayonnaise
Grapes

Separate chicken off the bone. Skin can be included is desired. Put in mixer to cut up. Combine all other ingredients like you would make tuna salad. Serve on top of salad or make into a sandwich (I use a sub roll).

Frozen Fruit

Ingredients:
Crushed pineapple, drained
Frozen raspberry or strawberry or both
Cream cheese (1 box)
Whip Cream (1 small tub)
Jello-mix (any fruit kind, but I use the strawberry)

Cut berries into bite size pieces. Combine all. Freeze. Cut into squares. Great as a side with a summer salad.

Lettuce Wraps

Change to: wraps US Metric

1	tablespoon oil
4	chicken breasts
3	green onions
1/4	cup minced water chestnuts
1/4	cup sliced almonds
4-6	lettuce leaves
Stir Fry Sauce
1/4	cup water
1	teaspoon cornstarch
1/3	cup soy sauce
1/4	cup sugar
1/4	cup vinegar
1	tablespoon oil
2	teaspoons sesame seeds
1	teaspoon red pepper flakes
1	teaspoon chili oil
1/2	teaspoon minced ginger
Sesame Ginger Dipping Sauce
1/4	cup water
3/4	teaspoon cornstarch
1/3	cup sugar
1/3	cup vinegar
1/4	cup soy sauce
1	teaspoon minced ginger
1	teaspoon oil
1/2	teaspoon sesame seeds
1/4	teaspoon minced garlic
1	dash red pepper flakes
1	dash parsley
Peanut Dipping Sauce
1/2	cup peanut butter
1/3	cup water
2	tablespoons vinegar
1/2	teaspoon minced ginger
1/8	teaspoon crushed red pepper flakes
1/4	cup sugar
1/4	teaspoon minced garlic
1/2	teaspoon chili oil
1/2	teaspoon oil
1	tablespoon brown sugar

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• Chinese Appetizers
  
  
• Chicken Appetizers
  
  
• Copycat Appetizers
  
  

1. Stirfry sauce: combine water and cornstarch and stir until cornstarch is dissolved.
2. Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.
3. Bring to boil, then reduce heat and simmer till thick.
4. Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved.
5. Combine this solution with the other dipping sauce ingredients in small pan over medium heat.
6. Bring to boil, then reduce heat and simmer for 2 minutes.
7. Peanut dipping sauce: combine ingredients in a pan over medium low heat.
8. Heat while whisking until sauce becomes smooth.
9. Remove from heat when done.
10. Heat 1 Tbsp of oil in a large skillet over medium heat.
11. Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.
12. Keep the pan hot.
13. Put chicken back in the same pan over medium/high heat, and add water chestnuts.
14. Heat for 1 minute.
15. Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.
16. The sauce should be bubbly.
17. Add the sliced green onions and stir.
18. The chicken is done.
19. Spoon on to lettuce"cups".
20. Serve with the dipping sauces on the side.

Here's another recipe that should be like the one made at PF Chang's.

P. F. Chang's Chicken Lettuce Wraps

Change to: servings US Metric

3	tablespoons oil
2	boneless skinless chicken breasts
1	cup water chestnuts
2/3	cup mushrooms
3	tablespoons chopped onions
1	teaspoon minced garlic
4-5	leaves iceberg lettuce
Special Sauce
1/4	cup sugar
1/2	cup water
2	tablespoons soy sauce
2	tablespoons rice wine vinegar
2	tablespoons ketchup
1	tablespoon lemon juice
1/8	teaspoon sesame oil
1	tablespoon hot mustard
2	teaspoons water
1-2	teaspoon garlic and red chile paste
Stir Fry Sauce
2	tablespoons soy sauce
2	tablespoons brown sugar
1/2	teaspoon rice wine vinegar

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• Chinese Appetizers
  
  
• Chicken Appetizers
  
  
• Copycat Appetizers
  
  

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

SCONES - Recipe # 1

(Watch out! This is a rich scone)

4 cups self-rising flour

3 sticks butter

3 tbs sugar

2 tsp baking powder

2 pinches salt

1 cup Golden Raisins(soaked in small amount of hot water to soften then drained)

1 Cup Dark raisins (same as for golden raisins)

1/4 cup Milk

Mix the drained raisins in the dry mixture - cut in the butter well then pour in the milk. Knead slightly and roll out to about 1/4 - 1/2" thick. Cut into circles with 2" plain or fluted cutter. Brush with beaten egg and bake on 425 for about 8-10 minutes or until golden.

SCONES -Recipe # 2

4 cups plain (all purpose) flour

2 tbs baking powder

8 tbsp butter( 1 stick)

2 eggs

about 1/4 cup milk or slightly more if needed

Golden & Dark raisins (same method as in Recipe # 1)

1 beaten egg to glaze

Sift the flour and baking powder together - stir the raisins into this mixture. Cut or rub in the butter until well mixed. Make a well in center of this and add the egg and milk and mix to a soft dough using a round bladed knife. Turn the dough out on to a floured surface and knead very lightly until smooth.

Roll out the dough until about 1/2"-3/4" thick and cut into 2-3" circles with a plain or fluted cutter dipped in flour.

Transfer to baking sheet - brush with beaten egg then bake for about 8 minutes at 425 degrees, until risen and golden. Cool slightly on a wire rack.

Should be served with a spoonful of jam (preferably strawberry) with clotted or whipped cream.(I split the scone as I do a biscuit before putting on the jam and cream)

Makes about 20-24 scones.

NOTE:

There are so many variations on the scone, some plain and some with fruit but I prefer the recipe # 2. Recipe # 1 uses a lot of butter for such a small yield and is very rich.

I always soak raisins for short while before draining- the boiling water plumps the fruit up and tastes better in the scone.

Easy Chocolate Dream Pie

Ingredients:
2 squares of unsweet bakers chocolate
1 cup sugar
1 tsp. vanilla
2 eggs
2-3 T flour
1 stick butter
pie shell

Directions:
Melt butter and chocolate in microwave for 2 minutes. Stir. Add sugar and vanilla. Then add eggs. Once all is mixed, add the flour. Put all in pie shell and bake at 325 for 25-30 minutes.

(Recipe from: Rachel, Occupational Therapist)

WEIGHT WATCHERS!
Here's a recipe for my friends who are on weight watchers.
* Exported from MasterCook

Fresh Pasta with Lemon Cream

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Pasta 3 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 15            ounces  lowfat ricotta cheese
                 dash  salt
 1           teaspoon  grated lemon rind
 1           teaspoon  nutmeg
 4               cups  cooked pasta

Empty ricotta into blender or food processor, using the steel blade. Add salt.
Process until all graininess disappears and ricotta has the texture of thick
whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in refrigerator.
Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked
in.
Add the whipped ricotta. Toss until pasta is well coated with the sauce.
Can garnish with parmesan, fresh parsley or a few thin slices of pitted black
olives. 

Description:
 "3 Points Per Serving"
Source:
 "Mitch"
Yield:
 "4 cups"

                                    - - - - - - - - - - - - - - - - - - - 

Per serving: 156 Calories (kcal); 2g Total Fat; (12% calories from fat); 11g Protein;
22g Carbohydrate; 21mg Cholesterol; 247mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

NOTES : (Garnishes Not included in Points per serving)