Curry Chicken Salad Mix

1/2 rotisserie chicken, cubed                                       1/2 C walnuts, chopped
2 T onion, finely minced                                             1 - 2 T curry powder
1 stalk celery, diced                                                     1/4 - 1/2 C mayonnaise

In a medium mixing bowl, combine and mix all ingredients together.  Adjust the amount of mayonnaise and curry to taste.  Refrigerate.

This can be used as scoop on salad, as a spread for sandwiches, wraps using a flour tortilla or scoop in a lettuce cup.

Crunchy Broccoli Salad

6 cups broccoli, cut into bite-sized pieces                          3/4 C mayonnaise
1/2 C cranberries                                                                 1/2 C sugar
1/2 C water chestnuts, drained and sliced                           1/2 tsp sesame oil
1/2 C chopped almonds, toasted                                          2 T vinegar
6 strips bacon, sliced in 3/4 inch pieces                              1/4 C green onions, chopped
1 onion, sliced thin

Place broccoli, cranberries, water chestnuts and almonds in a large bowl.  In a large skillet on medium heat, brown bacon for 1 minute, then add onion.  Stir and cook until bacon and onion are done.  Drain and add to bowl.  In a medium bowl, add mayonnaise, sugar, sesame oil and vinegar.  Mix well and pour into broccoli mixture.  Stir thoroughly and refrigerate before serving.  Garnish with green onions.  

Nori Sushi Cupcakes

Six 8 1/2 x 7 1/2 inch nori squares, cut into 4 even squares

Filling                                                 Choice of sauces
White rice                                           teriyaki
Brown rice                                          okonomiyaki
Fried rice                                            mayonnaise/wasabi
Edamame rice                                     mayonnaise/Sriracha

Toppings
poke                                                    taegu
Spam                                                  nametake mushrooms
crabmeat mixed with mayo               tako (cooked)
avocado                                              egg (cooked and scrambled)
kimchee                                              Portuguese sausage (cooked)
furikake                                              ume
unagi                                                  garlic shrimp (cooked)
seafood salad                                     takuwan

In a 24 cup mini-muffin pan, place a nori square in each cup.  Using a 1 1/2 inch ice cream scooper, place 1 scoop of desired rice on nori.  Flatten the rice a little.  A regular spoon will also work.  Top with any topping and drizzle with any sauce.  Serve in the mini-muffin pan

Chocolate Dobash Cake Recipes

FUSAYO SAKASEGAWA SCANNELL'S MIDNIGHT CAKE

Ingredients  I made this on July 17, 2022.  It was ok.  But way too much work.  I even sifted the flour with the baking powder and soda.  I'll update this after I taste the cake.  

• 2 1/2 C sugar
• 1 C butter, 1 T Crisco
• 4 eggs
• 3 C flour, sifted
• 1/2 tsp salt
• 2 tsp baking powder
• 2 tsp baking soda
• 4 square unsweetened baking chocolate
• 2 C hot water
• 1 tsp vanilla

Instructions

1. Melt chocolate in hot water.  Cool.
2. Cream sugar, butter, and Crisco.  Beat eggs in a bowl.  Add eggs to creamed mixture.
3. Sift dry ingredients.  Add flour and chocolate mixture alternately.
4. Bake 350 degrees for 50 minutes.

Sta-Soft Chocolate Frosting (Fusayo's recipe)  I made this frosting too on July 17, 2022.  WAY TOO MUCH WORK.  I could not get the frosting to thicken when using the double boiler, so I put the frosting directly on the stovetop.  It thickened but stuck to the bottom of the pan because of all the sugar.  Next time - buying a cake!!!  Or using cake mix and frosting in a can!

Ingredients

• 1 1/2 C sugar
• 2 square unsweetened chocolate
• 1 1/2 C milk
• 4 T cornstarch, (mix with a little milk first)

Instructions

1. Cook in double boiler.  Heat milk, add sugar and chocolate.
2. When this is blended, then add cornstarch and cook until thick.

EASY FUDGE ICING )Fusayo's recipe)

• 3 squares unsweetened chocolate.   ]  Melt over hot water.
• 1/4 C butter or margarine                ]

Mix in mixer

• 2 C sifted confectioners sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 1/3 C hot milk or cream

Beat until blended.  Then beat in chocolate mixture.  Beat until thick enough to spread.  More sugar or cream may be added to give the desired consistency.  Makes enough icing for two 8" layers.

More Cake Recipes

3 eggs, separated
1/2 T water
3/8 tsp cream of tartar
Approximately 1 1/2 cups sugar
Approximately 1 1/2 cups cake flour
3/4 tsp baking soda
 3/4 tsp salt
Approximately 3 cups cocoa powder
1/3 cup canola oil (or any preferred vegetable oil)
1 cup milk

Hint: when you separate the eggs, separate one at a time making sure you don't get any yolk mixed in with the white.  No oil or any fat in the white or it will not get stiff.

Instructions:
Oil and flour two 8" pans.  In a large bowl, add the egg white, water and cream of tartar.  Beat and then add 1/2 up of sugar when the mixture starts frothing.  Whip until stiff peaks form.
In a separate bowl, sift the cake flour, 1 cup sugar, cocoa powder, salt, baking powder and mix well.  Make a well in the center, add oil and 1/2 cup of the milk.  Beat until smooth.  Add the rest of the milk and yolk one at a time, beat until smooth.

Add a little of the stiff white eggs into the chocolate batter, mix, then add the chocolate mix to the whites folding in gently.  Use a big balloon whisk.  

Once folded, pour into two prepared 8" pans.  Bake at 350 deg F. for 30 - 35 minutes.  Cool cake.

Frosting:
1 1/2 cups water
Approximately 1 cup sugar
1/4 tsp salt
Approximately 1/4 cup unsalted butter

Approximately 1/2 cup cocoa powder
Approximately 1/3 up corn starch
1/2 cup water

In a saucepan, combine 1 1/2 cups water, sugar, salt and butter on stove to bring to a boil.  While the liquid is heating up, combine and sift cocoa and corn starch.  Then add 1/2 cup water and mix to make a paste.  Once the water/butter mixture comes to a boil, turn the heat off and add a little liquid to the chocolate paste, mix, add a little more liquid, mix, repeat this until the mixture is combined and lump free.  Return the chocolate liquid to saucepan on med heat and mix with a whisk until it comes to a boil. Turn off heat, transfer to a different container to cool.  if you find lumps, you can pour it into a sieve while it's hot or use a stick blender with the immersion blade to get the lumps out.  Cover with plastic wrap and wait for it to cool.  (Plastic wrap is put directly on the frosting to keep a skin from forming just like custards), mix well before frosting the cake with it.

Once the cake is cool, slice each layer into two so you'll have 4 layers of soft fluffy moist cake.

Mix the cooled frosting, frost each layer.  Frost the sides and the top, chill for several hours before cutting for best results.
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3 eggs, separated
1-1/2 cups sugar
1-1/2 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cocoa powder
1/3 cup vegetable oil
1 cup milk

» Frosting:
1-1/2 cups water
1 cup sugar
1/4 teaspoon salt
1/4 cup butter or margarine
1/2 cup cocoa powder
1/3 cup cornstarch
1/2 cup water 

Preheat oven to 350 degrees. Grease and flour 2 8-inch pans. Beat egg whites until frothy; gradually beat in 1/2 cup sugar until stiff. Sift together remaining 1 cup sugar, flour, baking soda, salt and cocoa. Make a well in center; add oil and half of milk. Beat until well-blended at medium speed. Add remaining milk and egg yolks; beat until smooth. Fold mixture into egg whites. Pour batter into pans and bake 30 to 35 minutes. Cool, then slice each layer in half to make 4 layers. To prepare frosting: Combine water, sugar, salt and butter in saucepan and bring to boil. Combine cocoa, cornstarch and water; add to boiling mixture and return to boil. Cool completely. Frost between cooled layers, sides and top. Dust the sides with cake crumbs or shaved chocolate.