Monday, October 30, 2017

Pad Thai

Pad Thai  Frug and Molly
Servings: 4
Preparation Time: 1 hour
Notes: Use fresh mung bean sprouts or nothing.  Canned sprouts are Nasty!
Categories: Pasta and Rice, Thai

8 ounces rice noodles
1/2 tablespoon garlic, chopped
1 pound chicken breast, thinly sliced
1/4 pound shrimp, cut in half
2 eggs, beaten
4 Tablespoons soy sauce
4 Tablespoons water
1 Tablespoon Cornstarch
2 Tablespoons peanut butter
1 Tablespoon sugar
2 Tablespoons rice wine vinegar
1 dash Worchestershire sauce
2 Tablespoons catsup
1 1/2 teaspoons red pepper, crushed
2 limes, quartered
1/3 cup cilantro, finely chopped
3 scallions, chopped
4 Tablespoons dry-roasted peanuts, finely chopped
1 cup mung bean sprouts
Soak noodles in ample hot water until supple, about 20 minutes,
 drain and set aside.   
Combine sauce ingredients in a small bowl, and stir.  Set aside.  
Heat a large Wok and add oil. Scramble eggs first and set aside.
Chow chicken and garlic until chicken is amost done, add shrimp. 
Add sauce and cook for a few minutes until thick, add more water if necessary. 
Cut up scrambled egg into strips or cubes, add to wok.  Serve over noodles. 
Add garnishes.

Sunday, October 01, 2017

Hello Dolly Cookie Bars

Hello Dolly Bars

Hello Dolly Bars
2 tablespoons Butter
1 cup Graham cracker crumbs
1 cup Flaked coconut
1 cup Semisweet chocolate chips, 6 oz. sized
1 cup Nuts, chopped
1 can Eagle Brand condensed milk
Melt butter in 9 X 9 inch pan.  Arrange in layers in pan; graham cracker crumbs, flaked coconut chocolate bits and chopped nuts.  Pour condensed milk evenly over the top
Bake @ 325F for 30 minutes.  Cool thoroughly before cutting.
Notes: Must not be less than 9X9 pan or graham crackers won't get moistened by milk.
Do not try to cut these unless thoroughly cooled!!