Had the privilege of being born in Hawaii while my dad was in residency. Popo Chang is a cohort of my dad's mom who gave my mom Chinese Culinary lessons. YUM YUMMY stuff. Here's the Notorious Teriyaki Marinade:
1/2 Cup Soy Sauce
1/2 Cup Brown Sugar
1 tsp Fresh Ginger
2-3 cloves of garlic
Simple & Sweet!
8 oz Cream Cheese
12 oz Goat Cheese
1/2 # butter
7 oz Basil Pesto
7 oz Sundried Tomatoes
Beat Cheese & butter until fluffy. Line pan with foil. layer 1/2 cheese mixture on bottom of pan. Layer pesto, then layer other 1/2 of cheese mixture. Top with tomatoes.
Frig for 1 hour. Can Freeze..
I freeze in between each layering to ease the spreading of each layer.
2 Tbs Olive Oil
1 onion
couple of cloves of garlic
3-4 medium sized zucchini, shredded
2 cups corn
1 C shredded Jack cheese
Sat & Pepper to taste
Saute onion & garlic as you like.
Cut in zucchini.
Cook until just done.
Add Corn (if using frozen corn cook until heated thru)
Salt & Pepper to taste
Add Cheese on top. Cook until melts.
Great way to use up some zucchini!!!
Italian Meat Loaf with Fresh Basil & Sundried Tomatoes
½ Cup Sundried Tomatoes – use your kitchen shears to cut up (oil packed are best) if you use regular dried tomatoes you need to reconstitute them a bit.
½ Cup Ketchup
1 Cup seasoned bread crumbs
¾ Cup finely chopped onions (I love carmelized onions in this)
¾ Cup chopped fresh basil
½ Cup (2 oz.) shredded provolone cheese (I’ve also used mozerella or feta)
2 large egg whites
2 minced garlic cloves
1 pound ground round
1/3 Cup Ketchup
Reconstitute tomatoes if needed.
Preheat oven to 350
Combine ½ Cup Ketchup, bread crumbs, onion, basil, cheese, eggs, garlic & beef. Add tomatoes and shape mixture in to loaf – or any shape that suits your fancy, really! Spread 1/3 Cup (or more) ketchup over the loaf. Bake at 350 for about an hour or until thermometer reads 160. Let stand 10 minutes before slicing.
This is very loosely based on a Cooklight recipe from the early 1990’s.
This is a great way to use up the plethora of squash this time of year. My family eats it and they 'don't like squash'. This is a recipe from my Aunt Carol's friend in Cheyenne, WY. Freezes well.
1 small butternut squash, peeled, seeded and cubed (about 2 cups) about a 1.5 -2# squash
1/2 Cup Mayonnaise
1/2 Cup chopped onion
1 egg, lightly beaten
1 tsp sugar
salt and pepper to taste
1/4 Cup crushed saltines (about 8)
2 TBS grated Parmesan
1 TBS butter, melted
Boil Squash very tender. Drain & Mash
combine mayo, onion, egg, sugar, salt & pepper. Add squash and mix well.
Put in greased 8x8 baking dish.
Combine cracker crumbs, cheese and butter - sprinkle over.
Bake uncovered at 350 for 30-40 minutes until thoroughly heated and top is golden.
I have used butternut & acorn squash as well as pumpkin for this recipe. They all work well.
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