Shoyu Peanut Tofu

package of extra-firm tofu (16 ounces), cubed
1/2 cup crunchy peanut butter
4 tablespoons soy sauce 
3 tablespoons lemon juice 
1/2 teaspoons ground ginger
2-3 cloves of chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tsp sesame oil
handful of baby spinach (4 ounces)
8 oz of mushrooms
1 onion, chopped

Optional: 1 tbsp cornstarch or minute tapioca for thickening sauce

Combine all ingredients in slow cooker and cook for 2-4 hours on high. Add cornstarch to 1 tbsp cold water, then add to slow cooker, or add minute tapioca. Cook for another 10 minutes. 

Ono ono meatballs

1 lb hamburger 1 egg 1 t salt 1/4 t pepper 2 T onion 2 T brown sugar 1/4 t nutmeg 1/4 C catsup 1/4 t dry mustard 1 C rice crispies Mix all ingredients together. Roll into tablespoon sized balls and place on lined and rimmed cookie sheet. Bake 400 degrees for 30 minutes. Alternatively, fry in pan for 4 minutes per side.

Neiman Marcus Cookies

Makes lots!

From Pamela da Graca.

5 C blended oatmeal
2 C butter
2 C sugar2 C brown sugar
4 eggs
2 tsp vanilla
4 C flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3 C chopped nuts
24 oz chocolate chips
8 oz grated chocolate

Measure oatmeal and blend to fine powder, then set aside. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, grated chocolate, and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 10 minutes at 375 degrees F. 

Kale Salad

From Vicki Inouye

1 bunch kale, stems and center ribs discarded

1 medium shallot, finely chopped

Juice of 1 lemon, about 1 1/2 Tablespoons

1/4 to 1/2 teaspoon salt

1/4 teaspoon black pepper

4 1/2 Tablespoons extra-virgin olive oil (Equals 1/4 cup + 1/2 Tablespoon)

1 cup coarsely grated ricotta salata

Cute kale crosswise into thin ribbons. Whisk together shallot, lemon juice, salt and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. (Or just put it all in a jar and shake it). Toss kale and whatever optional stuff selected in a large bowl with enough dressing to coat well.

Mix in the cheese. Refrigerate until ready to serve, can store overnight.

Optional additions:

sliced green olives or Kalamata olives

capers

sliced mushrooms

sliced or diced sweet peppers

sliced or chopped sweet onions(Maui) or red onions

Note: I added 1 teaspoon sugar + 1 Tablespoon water because lemon was too sour

Ratio lemon juice to olive oil: 1 volume juice: 3 volume oil

Apple Cake (From Mary Scannell Slattery)

4 cups apples

_­­­1 cup chopped nuts

2 cups sugar

3 cups flour

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp salt

2 tsp baking soda

1 cup vegetable oil

2 eggs (well beaten)

1 tsp vanilla

Mix apples, nuts, and sugar.  Let stand one hour, stirring often so mixture makes its own juice.  Then add all the dry ingredients to apple mixture. 

Mix oil, vanilla, and eggs together and add to apple mixture.  Mix by hand.

Pour into greased and floured tube pan.  Bake at 325 deg. for 1 1/4 to 1 1/2 hours.

Crispy Coconut Almond Cookies

(from Jeannie Schryer) 

1 cup butter – softened

1 cup sugar

1 tsp vanilla

2 cups flour

1 1/3 cups almonds (coarsely ground)

1 1/3 cups coconut flakes

Cream butter and sugar – add vanilla and mix.  Add flour, almonds, and coconut and mix well.  Form into walnut sized balls and flatten with palms and fingers evenly.  Place on ungreased baking sheet.  Bake at 295 deg. (gas stove) or 300 deg. (electric stove).  Bake for 22 minutes – cool on aluminum foil.  Put cooled cookies back on cookie sheets and bake at same temperature for another 12 minutes – cool on foil. 

These are the BEST cookies!!

Corn Pudding

Corn pudding (from Margaret Herring)

1 box Jiffy cornbread/muffin mix

1 can corn, drain

1 can cream corn, don’t drain

1 cup sour cream

½ cup melted margarine

Mix all together.  Place in a 9 x 9 square pan; bake at 350° for about 45 minutes. Check with a toothpick.  If comes out clean, then the pudding is ready.

"Mommy's cookies"

Peanut Butter Cookies

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs

1 cup peanut butter

1 tsp vanilla

Cream all ingredients together.

3 cups flour

2 tsp Baking soda

½ tsp salt

Sift baking soda and salt into the flour to avoid baking soda lumps. (I don’t sift the flour)

Mix into wet ingredients.

Spoon onto cookie sheet. Press down with fork for distinctive Peanut Butter cookie design.

Bake 350 till brown.

Oatmeal Cookies

1 cup white sugar      

1 cup brown sugar

1 cup butter or margarine

2 eggs

2 tsp. vanilla

Cream sugars and butter till fluffy. Add eggs and vanilla. Continue creaming.

1 cup chopped nuts

2 cups oatmeal

Mix in nuts and oatmeal. Mix till blended well.

Sift:    2 cups flour

            1 tsp salt

            1 tsp Baking soda

            1 tsp Baking powder

Add in to mixture.

Spoon on to cookie sheet and bake 350 till brown.