Panda Express Chow Mein

based on http://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/

1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger (I freeze my ginger)
1/4 teaspoon white pepper
2 packages Ramen type of noodle (Yaki Soba is preferred)
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

In a large pot of boiling water, add noodles until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in noodles and soy sauce mixture until well combined, about 2 minutes.

Chow Mein

Jacquelynn Sokol

This is a Panda Express knockoff.

1/4 cup soy sauce
3 cloves garlic, minced
1 T. brown sugar
2 tsp. freshly grated ginger
1/4 tsp. white pepper
1 packages of noodles (refrigerated Yaki-Soba or similar noodle)
2 T. olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups  shredded cabbage

Mix together soy sauce, garlic, brown sugar, ginger, and white pepper in a bowl.  

Cook noodles in boiling water.  

Heat olive oil in a large skillet over medium high heat.  Add onion and celery.  Cook until tender, stirring often (about 3-4 minutes).  Stir in cabbage until heated through (about 1 minute).  

Stir in noodles and sauce until well combined.  

Mexican Rice

from the kitchen of Hana Sokol
originally found here http://www.foodnetwork.com/recipes/marcela-valladolid/foolproof-mexican-rice-arroz-mexicano-recipe/index.html 

3 vine-ripened tomatoes
2 cups chicken broth, plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced carrot
1 large garlic clove, minced
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole serrano chile
1/4 cup fresh or frozen peas, thawed
1 lime of juice mixed in at end

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Lemon-Orzo Salad with Veggies and Chicken

1 C uncooked orzo pasta
1 tsp grated lemon rind
3 Tbs fresh lemon juice
2 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1 C diced cucumber
1 C diced red bell pepper

1-2 C diced, grilled chicken seasoned with lemon pepper

1-2 chopped Roma Tomato
1/3 C sliced green onions
2 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Serve with grilled pita bread sprinkled with lemon pepper.

Zucchini Gratin

Mindy Cook

5 to 6 medium size zucchini

1/2 c. Parmesan cheese, shredded

1 c. panko breadcrumbs

1 c. heavy cream

2 cloves garlic, crushed

3 to 4 sprigs fresh thyme

Olive oil

Salt and pepper, to taste

Heat cream in small saucepot with garlic and thyme just until it starts to boil. Remove. Set aside. Slice zucchini in 1/8-inch thick rounds. In a buttered baking dish, layer zucchini, salt, pepper, sprinkle of Parmesan cheese, panko bread crumbs, drizzle of heavy cream. Repeat layers until the pan is almost full. Finish the top with breadcrumbs, Parmesan cheese, and a drizzle of olive oil. Bake at 350 degrees for 20 to 25 minutes or until golden brown and bubbly. Serves 4 to 6.

Vegetables Amondine

Karen Sokol

2 pkgs. frozen green beans

1/4 c. water

1 T. margarine

1 tsp. salt

1/4 c. margarine

1/2 c. blanched slivered almonds

1 T. lemon juice

1/2 tsp. Worchester sauce

Combine green bean, water, 1 T. margarine, and salt in a 2-quart saucepan. Cover and cook until tender. Or use microwavable pan and cook in the microwave until tender. Drain.

In a small covered saucepan, melt 1/4 c. margarine. Add almonds and cook until slightly toasted. Add lemon juice and Worchester sauce. Serve over green beans. Serves 6.

Twice Baked Potatoes

Karen Sokol

The kids ate the insides and Grandma always was happy to eat the empty potato skins. We love these potatoes.

Bake 8 to 10 russet potatoes at 400 degrees for 1 hour. Let cool and cut in half lengthwise; scoop out potatoes and put into a mixing bowl. Reserve skins for later.

Add 1/2 butter or margarine and about 3/4 to 1 cup evaporated milk to potatoes, beating with a hand mixer until fluffy. Add 1 tsp. salt and several dashes pepper.

Fill empty potato shells with a generous pinch of shredded cheddar cheese, then mashed potatoes. Top with more shredded cheese.

Bake at 350 degrees for about 10 minutes or until cheese melts and potatoes are hot.

Thanksgiving Sweet Potatoes

Bernice Berntsen Pierson

Scrub 6 large yams or sweet potatoes clean, cut off the ends. Leave peelings on.

Bake 45 minutes at 400 degrees. You want them cooked, but not soft. Cool.

Peel and cut in half lengthwise.

Slice 1 cube butter (use real butter, it's Thanksgiving or Christmas)

Place yams in buttered 13 X 9" baking pan, sprinkle at least 1½ c. brown sugar on top of yams. Dot with sliced butter.

Bake at 350 degrees for at least 1 hour or longer, spooning sauce on top often. Bake until sauce thickens and yams/sweet potatoes are golden.

Thanksgiving Green Bean Casserole

Bernice Berntsen Pierson

5 cans string beans

1 large can cream of chicken soup

1 large can French fried onion rings

Drain string beans. Add them to a large bowl and gently mix in the cream of chicken soup (undiluted.) Pam a large glass casserole pan and bake at 350 degrees for 45 minutes. Remove from oven and evenly cover with the French fried onion rings. Bake another 5 to 10 minutes until golden brown and the edges are bubbly. Serves 10 to 12.

Superbowl Chilli-Cheese Dip

Kristin Sokol

1 small brick Velveeta cubed

1 can chili

1 brick cream cheese cubed

1 c. Milk

Put all ingredients together in crock-pot except the milk. Heat. Thin with milk before serving if desired. If you like it thick, then don’t bother with the milk.

Stuffing Seasoning Mix

Karen Sokol

Make your own "Stove Top Stuffing" with this easy recipe. It keeps up to 6 months.

Seasoning Mix:

1 tsp. sage

1 tsp. instant chicken bouillon

2 tsp. dried minced onion

Dash ground pepper

1 tsp. poultry seasoning

1 T. dried chopped celery

2 tsp. dried parsley

Put in small packets to use when you want to make stuffing.

Saucepan Stuffing:

1¼ c. water

3 T. margarine

4 c. bread cubes

1 packet season mix (above)

In a medium saucepan, combine water, butter, and seasoning mix. Bring to boil. Reduce heat and simmer 5 minutes. Stir in bread cubes. Remove from heat, and let stand a few minutes before serving.

Sage Dressing

Kate Berntsen

Cube 3 loaves bread, then dry; or buy dried and cubed bread equal to 3 loaves. Crush lightly with rolling pin or lightly process in food processor, set aside.

Cook 1 lb. pork sausage, drain off grease and chill. Crumble into small pieces or process gently in food processor, place back in fridge until needed.

Grate l small onion. Put in a large bowl and add 2 to 3 tsp. ground sage. Mix in the bread cubes/crumbs and sausage. Mix with hands and add salt and pepper to taste. Add 1 pint canned chicken broth. Mix lightly until desired texture. Chill.

Pack loosely in turkey. Sew turkey openings closed so the dressing will not come out as described above. Put bacon strips that have been slightly cooked across breast and legs of turkey. Bake 20 minutes at 400 degrees, then reduce oven to 325 degrees for 20 minutes per lb. or until meat thermometer reaches 185 degrees.

Red Pepper Potato Salad

Hana Sokol

2 pounds small Yukon gold potatoes or red potatoes, scrubbed

Salt and freshly ground black pepper

1/2 cup prepared mayonnaise

2 tablespoons Dijon mustard

1 large jar grilled red peppers diced or food processed

2 cloves garlic, chopped

1 tablespoon white wine vinegar

1 tablespoon smoked paprika

1/4 cup chopped flat-leaf parsley, plus more for garnish

Cut potatoes into 1-inch chunks and boil until fork tender.

Food process together mustard, peppers, garlic, vinegar, paprika, parsley, salt and pepper. Add mayo to food processor to mix. Toss potatoes with the mixture while still warm, mashing slightly to break them up. Serve warm or cold.

Razzleberry Jell-O Salad

Kristin Sokol

1 box cook and serve lemon pudding

2 eggs

1/2 c. sugar

1 large box sugar free raspberry Jell-O

1-2 c. fresh or frozen berries (whatever you like, I prefer raspberries)

One thawed container cool whip

Make lemon pudding according to directions. Make Jell-O using only hot water instructions. Add a cup or so of ice to dissolved Jell-O mixture. Stir until ice is melted. Mix Jell-O and pudding together, pour into large casserole pan. Drop fruit into Jell-O. Set at least 4 hours. Once the Jell-O is set frost with thawed cool whip.

Rainbow Jell-O

Kristin Sokol

2 little boxes Jell-O (for each layer)

1/3 c. Sour Cream (for each opaque layer)

6 T. ice water (for each translucent layer)

Begin by making one small box Jell-O and use only hot water directions. Once Jell-O is dissolved, mix in sour cream until mixture is smooth and creamy (submersion hand blender on low speed works best to mix in sour cream). Pour into pan. Wait 1-2 hours and begin your next layer.

Use same flavor Jell-O and use only hot water directions. Once Jell-O is dissolved, add six T. ice water. Pour on top of first layer.

Repeat this process until you have your desired amount of layers. (My record is 17. Seriously)

Rainbow Jell-O looks beautiful made in a Bundt pan. To get more layers separate Jell-O mixtures between two Bundt pans. To loosen, dip pan in to a basin of lukewarm water for 10-20 seconds. Check to see the Jell-O has loosened, then, with the help of one other person, center a platter on top of Bundt pan and quickly flip over pan and allow Jell-O to drop onto platter.

Potato Casserole (Funeral Potatoes)

Karen Sokol

This is my variation of a recipe that was in the food section of the Deseret News, 1985.

3 pounds frozen shredded hash brown potatoes

1/2 lb. bacon, cooked and crumbled

1/3 c. margarine

1/2 onion, grated

2 cans (10½ oz. each) cream of chicken soup

1-pint (2 c.) sour cream

2 c. (8 oz.) cheddar cheese, grated

Salt and pepper to taste

2 c. crushed cornflakes

4 T. melted margarine

Cook bacon, drain, and crumble. Set aside. Place margarine in glass bowl. Stir in grated onion. Microwave 4 minutes until onion is soft. Add undiluted soup, sour cream bowl and mix well. Add potatoes, cheese, and bacon. Stir until well mixed. Add salt and pepper to taste.

Pour into a large baking dish (at least 13 X 9") that has been sprayed with non-stick cooking spray or well greased. Bake at 325 degrees for 40 minutes.

Mix crushed cornflakes with melted margarine and top cooked potatoes. Bake another 15 to 20 minutes until golden brown.

Mexican Rice

Karen Sokol

1 c. rice

3 T. oil

1/2 c. chopped onion

Few shakes minced dried garlic

2 c. boiling water

1 tsp. salt

1/2 c. salsa

Heat oil in saucepan. Add rice. Stir and fry until light brown. Add the rest of the ingredients. Cook and simmer on low about 30 minutes with the lid on.

Herbed Pilaf

Karen Sokol

This recipe was part of a Fleischmann's Yeast Menu Planning Contest that my 1968 home economics class entered. We won 3rd in the Nation and 1st place in CA. Mrs. Phelps made up this recipe. Our class prize was a freezer. Mrs. Phelps and her husband got to go on a one week, all expenses paid trip to New York City.

1 c. uncooked long grain rice

1/4 c. oil

1 large onion, chopped

1 c. chopped celery

4 chicken bouillon cubes

1 tsp. rosemary, crushed

4 c. water

1 c. bulgar wheat or wheat pilaf from a package

Salt and pepper to taste

Sauté rice, stir constantly in oil until tasty golden in a large fry pan. Remove and set aside. Stir onion and celery into dripping in pan; sauté until soft.

Stir in chicken broth or chicken cubes and water and rosemary. Heat to boiling, crushing cubes. Stir in bulgar wheat and browned rice. Cover.

Simmer 1 hour or until liquid is absorbed and the wheat and rice are fluffy and tender.

Ham Fried Rice

Jacquelynn Sokol

2½ c. Rice

1/3 c. chopped onion

1/3-1/4 c. chopped ham

1/3 c. chopped carrots

2 eggs

1/3 c. Soy sauce or more

Cook rice ahead of time. Then fry 2 eggs to be scrambled. Cook onion and carrot (chopped tiny) and tiny ham chunks. Add in rice and scrambled eggs and then coat with soy sauce until brown and just fry till cooked through.

Grilled Chili-Lime Corn on the Cob

Bob Sokol

I read about this online and tried doing it the fancy way by grilling it in the husks, but it sucked (the preparation, not the corn), so I don’t do it that way anymore. This way tastes just as good and is a lot easier.

Make the chili-lime butter with the following stuff (makes 4 ears):

3 T. of unsalted butter at room temp (or microwaved so it is soft)

1 T. of lime zest (I don’t have a zester, so I use a cheese grater)

1 tsp. of chili powder

1 tsp. of salt

1/2 tsp. of cracked black pepper

1/4 tsp. of garlic powder

Shuck the corn. Smear the chili-lime butter onto the corn. Wrap the corn in tin foil. Grill over hot coals for 15 to 20 minutes. You can also smear more chili-lime butter on the corn before you eat it. (4 drams = 1 tablespoon)