Hot Pepper Mushroom Mix

Chinese Flavor from the Farm: Pork and Ramen, Beef and Broccoli, Fried Rice

These three dishes are so delicious!  I made them to set out while we carved up pumpkins this fall.  They are excellent with apple cider!

Beef and Broccoli

Ready in 30 minutes         Serves 4

Ingredients

• 1/4 cup flour
• 10.5 oz beef broth
• 2 T white sugar
• 2 T soy sauce
• 1 lbs. beef stir fry cuts OR round steak cut into small pieces
• 1/4 t ginger
• 1 clove garlic OR 1 T garlic pieces
• 4 cups of broccoli florets

Directions

1. Combine flour, broth, sugar, and soy sauce.  Stir until sugar and flour are dissolved.
2. In a large skillet, cook and stir beef 2-4 minutes. I spray the pan with a bit of cooking spray first.  Cook until brown.
3. Stir in broth mixture, ginger, garlic, and broccoli.  Bring to a boil, then reduce heat.
4. Simmer 5-10 minutes until the sauce thickens.

Pork and Ramen Stir-Fry

Ready in 30 minutes             Serves 4

Ingredients

• 1/4 cup soy sauce
• 2 T ketchup
• 2 T Worcestershire Sauce
• 2 t sugar
• 3 T canola oil 
• 1 lbs boneless pork chops cut into strips OR I just use the pork leftover from when we have a pork roast the night before.
• 1 cup broccoli florets
• 4 cups of cabbage and carrots shredded OR you can buy a bag of coleslaw mix in the salad section of the grocery store to save time.
• 4 cloves of garlic, minced OR 4 T of pre-minced garlic
• 2 packages of Ramen noodles

Directions

1. Whisk together soy sauce, ketchup, worcestershire sauce, and sugar in a small bowl.  If you are using uncooked pork instead of leftovers, heat 2 T canola oil in a pan and then brown the pork.  Remove from pan.
2. In same pan, add the broccoli and remaining oil.  Pan fry the broccoli for 3 minutes.  Add coleslaw mix and garlic.  Cook for 3-4 more minutes until broccoli is crisp tender.  I often put a lid on the pan for this step.
3. Stir in pork and soy sauce mixture thoroughly.  Turn heat down to low.
4. Cook noodles in separate pot.  Do not add the seasoning packet.  Throw away or save for something else.  When noodles are finished, drain the water and thoroughly mix with the items in the pan.  

Fried Rice

Ready in 20 minutes or 1 hour if you count fridge time        Serves 4

Ingredients

• 2 eggs
• 2 T water
• 2 T butter
• 1 chopped onion
• 2 cups cooked rice (cold)
• 2 T soy sauce

Directions

1. Cook the rice and then put in the fridge for at least 40 minutes.  When making this dish, I make the rice first and then let it sit in the fridge while I make the main course and come back to it last.
2. Spray large flat pan with cooking spray and put it on stove with burner set to low-medium.
3. Whisk eggs and water in a bowl then dump in the pan.  Let it cook flat.  If you try to cook it like scrambled eggs, it will turn out horribly.  
4. Remove from heat when cooked and use a spatula to dump onto cutting board.  Shred eggs using two knives in a scissor like fashion.
5. Add butter and oil to pan and then over medium heat, saute the onions for 5 minutes.
6. Add the rice from the fridge and soy sauce and cook together for 5 minutes.
7. Remove from heat and stir in egg.  Serve hot.

Rosemary Pork Roast

Prep 20 m          Cook 2 h        Ready In 2 h 20 m

Ingredients

• 3 pounds pork tenderloin
• 1 tablespoon olive oil
  

• 2 cloves garlic, minced
• 3 tablespoons dried rosemary

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
   

Summer Squash Beef Skillet

This recipe was handed down to me from my Grandma Dot

Ingredients

• 1 lbs. ground beef
• 1 cup chopped onions
• 3/4 cup chopped green peppers
• 1/2 t salt
• 1/4 t pepper
• 2 large tomatoes peeled and chopped
• 1 t chili powder
• 5 slices of summer squash
• 1/2 cup corn
• 2 T copped pimento
• 1/4 cup chopped fresh parsley

Directions

1. Saute beef, onion, green pepper in skillet until well browned.
2. Add remaining ingredients.
3. Cover and simmer for 15 minutes or until vegetables are done.

Chicken Broccoli Casserole

This recipe was passed down to me from my Grandma Dot.

 Ingredients

• 2 cans of Cream of Chicken soup (Cream of Chicken or Cream of Mushroom can be substituted)
• 1 cup Mayo
• 1 t curry powder
• 1 t lemon juice
• 20 oz. cooked broccoli
• layer cooked chicken

Directions

1. Mix together cans of soup, mayo, curry, and lemon juice.
2. Single layer the chicken on bottom of baking dish.
3. Pour soup mixture over chicken
4. Top with bread crumbs.
5. Bake 30 minutes at 350 degrees or until chicken reaches 165 degrees internal temperature.

Blender Tomato Sauce

This recipe was passed down to me from my Grandma Dot.

Ingredients

• 20 Large Tomatoes
• 4 Large Onions
• 4 Large Carrots
• 1/2 cup chopped Parsley
• 3 T Sugar
• 2 T Salt
• 3/4 t Pepper

Directions

Cook all together.  Blend in blender and either freeze or reheat and can

Canning Instructions

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3. Reheat tomatoes on stove top until it is boiling.
4. ADD ½ tsp Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
5. PACK hot sauce into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6. PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Crispy Scotch Eggs

This recipe is from http://prostieretsepty.blogspot.com/

  Here's the recipe: 

7 Large Eggs 

1 lb Ground Sausage

1 Bunch Green Onions

2 Cloves Garlic (minced) 

1 Tbls Mustard

Salt

Pepper

Flour

Seasoned Bread Crumbs

Vegetable Oil (for frying) 

Bring a medium pot of water to a Boil. Add 5 eggs and boil for six minutes. Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg) 

Combine sausage, green onions, garlic, mustard, salt, and pepper. 

Peel the cooled eggs and roll in flour. 

Press out the sausage mixture into patties and wrap around the floured eggs.

whisk the remaining 2 eggs together to form an egg wash. 

Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg. 

Heat oil to 300˚F and fry each egg for about 3 minutes, until browned on all sides. Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 200˚C/400˚F.