Guava Chiffon Pie (from Mrs. Fujioka, Mark's mom)

 Note:  For 9" x 13" cake pan, double all ingredients.

Crust:

• 1 1/2 blocks butter
• 3 T sugar
• 1 1/2 C flour
• 1/2 C macadamia nut bits

Cram butter and sugar well.  Add flour and nuts.  Press into a pie pan.  Bake 350 deg. F for 15 minutes or until golden brown.

Filling:

Empty one envelope gelatin into a 1/4 C water.

Stir the following and cook in a double boiler until slightly thickened.

• 1 can (6 oz) guava nectar base
• 1/2 tsp salt
• 3 T lemon juice
• 4 egg yolks, lightly beaten

After thickened, stir in the soaked gelatin and mix well.  Cool mixture, then refrigerate, stirring occasionally.  DO NOT LET IT HARDEN.

Whip 4 egg whites until stiff, then beat in 1/2 C sugar very slowly.  

When guava mixture is slightly thickened, beat well until smooth and fold into egg whites.

Whip 1 C whipping cream until thick.  Fold 1/2 of the whipped cream in the guava egg white mixture.  

Fill the pie shell.  Refrigerate.

Add 1 T sugar to the rest of the whipped and use as topping for the pie or spread over pie as another layer.

Fruitcake Cookies (from Barbara Brady)

 

Ingredients

• 1/2 pound box chopped dates
• Small carton (4 oz) candied cherries
• Small carton (4 oz) candied pineapple
• 2 C chopped pecans
• 3 1/2 C flour
• 1 tsp EACH baking soda, salt, cinnamon
• 1 C butter, softened
• 1 1/2 C sugar
• 2 eggs 

Directions

1. Chop dates, fruit and nuts.  Dust with flour mixed with baking soda, salt, and cinnamon.  Mix well.
2. Cream butter and sugar.  Add eggs.  Mix well.
3. Add to fruit mixture.  Mix well (can use hands to mix).
4. Drop by scant teaspoonful onto greased baking sheet.  Can use parchment paper.
5. Bake 12 to 15 minutes or until lightly browned.
6. OVEN 325 degrees.

DIPS (Mexicali & Jalapeño)

 Mexicali Dip

• 2 cans Mexicali corn - drained
• 20 oz sour cream
• 1 package shredded cheese
• 1 T dry Italian dressing
• 1 T parsley flakes

Mix all together.

Jalapeño Green Olive Dip

• 1 pkg cream cheese, softened
• 1/2 C sour cream
• chopped green olives
• chopped jalapeños

Mix all together.

15-minute Honey Mustard Salmon

 

Ingredients 

• 1/4 cup mayonnaise (2 ounces; 60 g)

• 1/4 cup grainy mustard (2 ounces; 60 g)

• 1 tablespoon honey (1/2 ounce; 15 g)

• 1/4 teaspoon cayenne, (optional)

• Kosher salt and freshly ground black pepper

• 2 pounds salmon fillet (907 g), with or without skin and either whole or divided into individual portions (see notes)
  
  

  Directions

  1. Preheat broiler and set oven rack to about 6 inches below broiler element. Meanwhile, in a small bowl, whisk together mayonnaise, mustard, honey, and cayenne (if using). Season with salt and pepper; feel free to adjust flavor and heat level by adding more cayenne, if desired.

     Line a rimmed baking sheet with aluminum foil. Lightly season salmon all over with salt and pepper. Set salmon on prepared baking sheet and rub a thin, even layer of the honey-mustard mixture all over the surface and sides.

     Broil salmon until browned on top and the center registers 115 to 125°F (46 to 52°C) for medium-rare to medium, respectively, 5 to 15 minutes. (It can help to keep the oven door cracked while salmon is cooking to prevent the broiler from cycling on and off, though not all ovens function this way.) If salmon becomes well browned on top before it is cooked enough in the center, switch off the broiler and set the oven to 425°F (220°C), then continue cooking until done, 1 to 2 minutes longer.

  Transfer salmon to plates or a platter and serve.
  

Garlic Parmesan Meatloaves

 

I made this on Sunday, July 6, 2025.  We had a dinner with Sarah, Miguel, Lalo, Rosi, Luca, Alex and GABE!   I forgot to take a picture of my creation but it certainly didn't look like the above.  I didn't particularly like this dish, but everyone else seemed to.  Except Alex :)

From this website:

https://recipesfiber.com/garlic-parmesan-meatloaves/

Ingredients

• 1 pound ground chicken or turkey
• 1/2 C grated parmesan cheese
• 1/2 C breadcrumbs (I think I might use panko)
• 2 garlic cloves, minced
• 1 egg
• 1/4 C milk
• 1 T parsley
• 1 tsp dried oregano
• 1 tsp onion powder
• Salt and pepper, to taste
• 1/4 C marinara sauce
• 1/4 C shredded mozzarella cheese

Directions

1. Preheat the Oven:  set oven to 375 degrees.  Line a baking sheet with parchment paper.
2. Make the Meat Mixture:  In a large bowl, combine the ground meat, parmesan, breadcrumbs, garlic, egg, milk, parsley, oregano, onion powder, salt and pepper.  Mix until just combined - avoid overtaxing for a tender texture.
3. Form the Meatloaves:  Shape the mixture into individual mini meatloaves and place them on the prepared baking sheet.
4. Bake:  Bake for 25 minutes, or until internal temperature reaches 165 degrees.
5. Top with Sauce and Cheese:  Remove from oven, spoon marinara over each loaf, and sprinkle with mozzarella.  Return to oven for 5 more minutes, until cheese is melted and bubbly.
6. Serve:  Let cool slightly, garnish with fresh parsley if desired, and serve warm.  

Crab Louie Dressing (from Dana Kobashigawa)

 Ingredients

• 1 C mayonnaise
• 3 T ketchup
• 1 T sweet pickle relish
• 1 T fresh lemon juice
• 1 garlic clove, minced
• 1 tsp Tabasco
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sweet smoked paprika
• 1/4 tsp chili powder

Directions

1. In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper to taste.
2. Let stand at room temperature for about 15 minutes.

Can use as a salad dressing (see below recipe) OR as Dana served it - sauce for a brisket taco!

Salad

• 3/4 pound asparagus
• two 6-ounce romaine hearts, cut crosswise in 1/2" thick
• one 6-ounce seedless cucumber, thinly sliced or cut into spears
• Four large radishes, thinly sliced
• Four medium tomatoes, cut in to wedges (optional)
• Four hard-cooked eggs, cut into wedges
• 1 pound crabmeat

New York Cheesecake (from Julie Scharnberg)

 

**MAKE A DAY AHEAD***

Preheat oven to 350 degrees.

Ingredients

    Crust:

• 1 1/4 C crumbled graham crackers
• 1/4 C butter, melted
• 1/4 C sugar

1. Mix together with a fork.  Press in bottom of a springform pan (10").
2. Save a handful of crumbs for topping.
3. Bake for 5 minutes.  Let cool while making cake mixture.

    Cake:

• 3 (8 ounce) packages cream cheese
• 16 ounce sour cream
• 1/2 pint heavy cream
• 1 1/2 C sugar
• 4 eggs
• 1 tsp vanilla

1. Cream softened cream cheese.  Add sugar and beat.  
2. Add eggs one at a time, beat until mixed in.  
3. Add sour cream, mix in.  
4. Add heavy cream, mix in.
5. Add vanilla, mix.
6. Pour into springform pan.  
7. Bake at 350 degrees for one hour.  
8. Turn off oven.  Leave cake in oven for one hour.
9. Remove.  Cool one to two hours before refrigerating.  
10. Refrigerate 6 to 12 hours.  Cover with wrap

DO NOT OPEN OVEN DOOR AT ANYTIME FOR THE TWO HOURS.