Now you can make authentic chow mein at home with great results and this is just as good if not even better than any Chinese take-out, you may need to adjust the soy sauce to suit your taste, I most always add some crushed chili flakes in for heat, plan slightly ahead the pork slices needs to marinate for at least 30 minutes or more…

This will also work with beef or chicken strips, and fresh sauteed mushrooms may be used in place of the canned

Servings 4-6

INGREDIENTS:

1-1/2 pounds lean pork (I use center-cut boneless pork chops and partially freeze for easier slicing)

3 garlic cloves, minced(garlic lovers acn use more)

1/4 cup cornstarch, divided

2 teaspoons sugar

5 tablespoons soy sauce, divided

2 tablespoons vegetable oil

2 tablespoons white shortening

1-3/4 cups water, divided

2 celery ribs, diced

1 large onion, chopped

1 tablespoon molasses ( do not omit)

1 (8 ounce) can sliced water chestnuts

1 pound bean sprouts (can use more)

1 (4 ounce) can sliced mushrooms, drained

salt and fresh ground pepper, to taste

2 green onions, chopped (optional)

lightly toasted blanched almonds (optional)

Yield about 3/4 cup

INGREDIENTS:

6 tablespoons chili powder

1 tablespoon cumin

2 teaspoons dried oregano (rubbed between fingers to release the flavors)

1 tablespoon seasoning salt

1 tablespoon sugar

2 teaspoons onion powder (or use 1 tablespoon finely crushed onion flakes)

1 tablespoon garlic powder

1 tablespoon beef bouillon powder (such as  OXO or Knorr beef bouillon powder)

1 teaspoon fresh ground black pepper

1 tablespoon all-purpose flour

1/8 teaspoon cayenne pepper (optional, can adjust to taste)

1. Mix all ingredients together.
2. Store in an airtight container at room temperature or refrigerate.
3. Shake the bottle before using.
4. Use any amount desired in recipes.

You will also find this recipe on www.recipezazz.com

Yield 12-13 cups

INGREDIENTS:

1 loaf white sliced sandwich bread (purchase a 675-gram loaf bread)

3 large onions, finely chopped

4 large garlic cloves, chopped (garlic lovers use more, I always do!)

1/2 cup plus 2 tablespoons butter (do not reduce!)

4 large celery ribs, finely chopped (including the leaves)

2-4 teaspoons poultry seasoning (or to taste)

1 1/2 teaspoons ground savory

1 tablespoon seasoned salt  (or use 1-2 teaspoons white salt, or to taste)

1-2 teaspoon fresh ground black pepper, or to taste

1 (10 ounce) can water chestnuts, drained and coarsely chopped (can use 2 cans if desired for a more nutty flavor)

Servings 8

INGREDIENTS:

1/4 cup oil

1/4 cup butter

1 1/2 pounds spicy bulk pork sausage (can use mild)

2 medium onion, chopped

6 cloves garlic, finely chopped (or use as much as desired, the more the better!)

2 celery ribs, diced

1/2 pound fresh sliced mushrooms (or can use drained canned)

1/4 cup fresh chopped parsley

2-3 medium Granny Smith apples, peeled, cored and chopped

6 garlic cloves, finely chopped

1 teaspoon dried sage

1 bay leaf (leave whole)

1-2 teaspoon poultry seasoning (or to taste)

8 cups French bread (leave the crusts on, and cut into 3/4-inch cubes)

1 cup milk

1 1/2 cups good-quality canned chicken broth

salt and fresh ground black pepper, to taste

1/4 cup butter, melted (or to taste)

3 large eggs, slightly beaten

1/3 cup grated Parmesan cheese (or to taste)

salt and fresh ground black pepper to taste

INSTRUCTIONS:————————————————

Preheat oven to 350 degrees F.

Butter a 13 x 9-inch baking dish.

Heat oil and butter in a large skillet over medium heat.

Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).

Add the cubed bread to the sausage/veggies mixture; mix to combine.

In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.

Season with salt and pepper to taste.

Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).

Transfer mixture to the buttered cassserole dish.

Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).

Sprinkle with grated Parmesan cheese.

Bake uncovered for about 50 minutes or until cooked through and brown.

You will also find this recipe on www.recipezazz.com

Plan ahead this needs to be chilled for at least 5 hours or even better overnight before coating in the walnuts

Serve this with crackers

Yield 3-1/2 cups

Ingredients:

1 cup Hellmann’s mayonnaise (do not use salad dressing)

1 (8-ounce) package cream cheese, softened

1 garlic clove, minced (or to taste)

1 teaspoon Worcestershire sauce

2 cups finely shredded cheddar cheese

1/2 cup freshly grated Parmesan cheese

Frank’s red hot sauce, to taste

2 cups chopped walnuts (may need more or less)

Instructions:

In a large bowl using an electric mixer combine all ingredients together except the walnuts (adjust the red hot sauce to taste).

Line a bowl with plastic wrap then add in the cheese mixture; cover and chill 5-24 hours or until very firm.

On a serving plate invert the cheese mixture.

Remove the plastic wrap and shape into a log.

Roll into the chopped walnuts or you can press the walnuts on by hand.

Chill until ready to serve.

You will also find this recipe on Recipezazz.com

One may not be enough when you taste this!

Servings 1

Ingredients:

1 fluid ounce Kahlua (or other coffee flavored liqueur)

1 fluid ounce peppermint Schnapps

6 fluid ounce boiling water

1 (1-ounce) package hot chocolate mix

sugar (optional)

whipped cream for garnish

shaved semi-sweeet chocolate for garnish

Instructions:

In a large mug (preferably a holiday-themed mug) mix the coffee liqueur with peppermint Schnapps.

Pour in the boiling water, then stir in the hot chocolate mix until well blended.

Add in sugar if needed.

Top with whipped cream and chocolate shavings

This is so delicious!