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Archive: Fun stuff
August 12, 2005
Hawaiian Chicken Kabobs
Ingredients:
3 Tbsp soy sauce
3 Tbsp brown sugar
2 Tbsp sherry
1 Tbsp oil
1/4 tsp ground ginger
1/4 tsp garlic powder
8 chicken breasts, cubed
1 can pineapple chunks
Directions:
1. Mix soy sauce, sugar, sherry, oil, ginger and garlic. Marinate chicken
for 2 hours.
2. Alternate chicken and pineapple on skewers. Grill for 15-20 minutes.
Turn over halfway through.
Sweet and Sour Chicken
Ingredients:
1 (8 ounce) can pineapple chunks, drained
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying
Directions:
1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple
syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine
1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue
stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white
pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter.
Stir to blend thoroughly. Add chicken pieces, and stir until chicken is
well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken
pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked
chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Vicky's Blueberry Cake
Ingredients:
3/4 cups poppy seeds
1 cup milk
1/2 lb butter
1 1/3 cups brown sugar
3 eggs
2 cups flour
3 tsp baking powder
1/2 tsp vanilla
1 tsp lemon rind (optional)
1 cup blueberries
Directions:
1. Sift flour and powder together.
2. Head milk and poppy seeds in a sausepan. remove before it boils and
let it stand.
3. Add butter and sugar. Mix until disolved. Add eggs one at a time.
4. Add sifted ingredients to milk. Add rest of ingredients.
5. Bake in a greased pan at 350 degrees for 40-45 minutes.
August 5, 2005
Sweet Chicken Corn Soup
Ingredients:
2 lb chicken, cubed
1 can creme style corn
1 green onion, chopped
1 egg
1/3 cup rice
Directions:
1. Boil the chicken in a large pot of water. When the chicken is cooked,
add the creme style corn and the rice. When the rice is soft, add the
green onion.
2. Break open the egg and add it to the soup. Use a fork or whisk to scramble
the egg in the soup.
Notes:
This recipe is very well known for helping people get over the flu. It's
a very simple to make soup that tastes delicious.
Chicken Creole
Ingredients:
4 pounds chicken legs
1/4 cup brown sugar
1 tablespoon olive oil
4 onions, chopped
2 cloves garlic, minced
3 green bell peppers, diced
8 ounces tomato paste
1 cup raisins
1 tablespoon curry powder
2 cups chicken stock
1 bay leaf
salt and pepper to taste
1 tablespoon chopped fresh parsley
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse and pat dry the chicken pieces and rub them with brown sugar.
In a large skillet, fry the chicken QUICKLY in hot oil (the sugar must
not burn). When browned, remove to a 10x15 inch baking dish.
3. Saute the onions and garlic in oil until soft. Add the sweet peppers,
tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black
pepper and parsley. Simmer for about 5 minutes.
4. Pour the sauce mixture over the chicken, cover and bake in the preheated
oven for 45 minutes. Remove cover and bake for another 30 minutes or until
tender.
July 29, 2005
Chicken Costa Brava
Ingredients:
1 can pineapple
10 chicken breasts
1 Tbsp oil
2 garlic cloves, minced
1 onion, quartered
1 can stewed tomatoes
½ cup salsa
2 Tbsp cornstarch
1 red pepper, sliced
1 tsp cinnamon
1 tsp cumin
Directions:
1. Drain pineapple. Sprinkle with salt. Save Juice.
2. Fry chicken in oil. Add spices. Add garlic and onion. Fry until onion
is soft. Add juice, tomatoes and salsa. Simmer for 25 minutes.
3. Add remaining ingredients and heat through.
Egg Rolls
Ingredients:
1 lb ground pork
1 tsp ground ginger
1 tsp garlic powder
1 quart oil (frying)
2 Tbsp flour
2 Tbsp water
2 cups shredded cabbage
1 package egg roll wrappers
2 ounces shredded carrots
Directions:
1. Season pork with spices. Cook pork in skillet.
2. Heat oil on medium-high. Mix water and flour in a bowl. Mix vegetables
with meat.
3. Roll mixture in wrappers. Use a little flour/water mix on the seams.
Pinch the ends to seal.
4. Fry until golden brown. Drain on paper towels.
Note: If you can't find egg roll wrappers, won ton wrappers will be fine.
July 15, 2005
Chicken Milano (Italian)
Ingredients:
4 chicken breasts
1 Tbsp oil
2 cloves garlic, crushed
1 tsp Italian seasoning
1 tsp red pepper flakes
salt and pepper
1 can stewed tomatoes
1 package frozen green beans
Directions:
1. Heat chicken in oil on medium high heat. Saute with seasoning, red
pepper flakes, salt and pepper for 5 minutes.
2. Add tomatoes and cook for 5 minutes. Add green beans and simmer on
medium low for 15-20 minutes.
Bruchetta (Italian, vegetarian)
Ingredients:
3 large tomatoes, seeded and chopped
2 Tbsp chopped parsley
2 Tbsp chopped chives
2 garlic cloves, minced
4 Tbsp basil, minced
1/3 cup oil
salt and pepper
Directions:
1. Mix in a bowl and refridgerate for 1 hour. Serve with toasted bread
or bake in oven over bread.
July 8, 2005
Tourtiere
Ingredients:
1 1/2 lb ground pork or beef
1 onion, diced
1 garlic clove, minced
1/2 cup water
1 1/2 tsp salt
1/2 tsp thyme
1/4 tsp sage
1/4 tsp pepper
1/8 tsp ground cloves
1 double crust pie shell
Directions:
1. Heat oven to 425 degrees.
2. Cook meat, spices, water and onion in a sausepan on medium until boiled.
Reduce heat to low and simmer for 5 minutes.
3. Add meat to pie shell and seal. Cut slits in the top of the shell.
Cover edge of pie with foil.
4. Bake for 20 minutes. Uncover and bake for another 20 minutes. Cool
for 10 minutes.
Sushi
Ingredients:
3 1/3 cups uncooked sticky rice
4 cups water
1/2 cup rice vinnegar
4 Tbsp sugar
1 tsp salt
1 package of sushi seaweed wrap
1 cucumber, peeled and diced
1 avacado, diced
1/2 lb cooked shrimp or imitation crap
soy sauce and wasabi
Directions:
1. Mix rice and water in a bowl. Drain off water and fill again, stirring
rice with your hands. Repeat until water remains clear (this is called
washing the rice). Drain water and add rice to a pot with 6 cups water.
Boil, reduce to low and cover until all water is absorbed. Remove from
heat.
2. Boil vinnegar in a small saucepan, and remove from heat. Add sugar
and salt and stir until disolved. Allow to cool.
3. Spread rice over a flat surface, preferable a cutting board. Pat rice
down until 1/2 inch thick. Brush the vinnegar sauce over the top of the
rice.
4. Place sushi wrappers on a flat surface. Cut the rice into a large rectangle,
slightly less than the width of the wrapper and 1 inch less than the wrapper
is long. Transfer the rice over to the sushi wrapper. Place diced vegatables
and seafood down the middle of the rice. Roll the wrapper, cover in plastic
wrap and refridgerate.
5. When cool, cut into 2 inch high slices. Serve with wasabi and soy sauce
mix.
June 30, 2005
Fish and Brewis (Newfoundland)
Ingredients:
4 cakes of Purity Hard Bread (Hard Tack)
2 lb salt cod
1 cup salt beef, diced
Directions:
1. Break up bread and soad overnight.
2. Soak fish in water overnight. If you're using fresh fish, add 1 tsp
salt.
3. Simmer fish 5-10 minutes. Drain, skin, de-bone and flake fish.
4. Put bread and water in sausepan. When boiled, remove and drain. Add
fish and keep hot.
5. Fry diced beef until crisp. Pour over top.
Puerco Pibil (Mexican Slow Roasted Pork)
Ingredients:
2 1/2 Tbsp annatto seeds
1 tsp cumin seeds
1/2 Tbsp pepper
4 allspice
1/2 tsp cloves
1 haminara peppers, diced
1/4 cup orange juice
1/4 cup white vinnigar
1 Tbsp salt
4 cloves garlic, diced
3 lemons
2 1/2 lb pork
tequila
banana leaves or tin foil
Directions:
1. Grind annatto, cumin, pepper, allspice and cloves into powder.
2. In a seperate bowl mix haminara, orange juice, vinnigar, salt, garlic
and lemon juice. Add as much or as little tequila as desired. Add powder
and mix.
3. Cut pork into 2 inch cubes. Line baking dish with banana leaves or
tin foil. Add pork, pour sauce over pork and wrap leaves around it. Cover
with tin foil so that no steam can escape.
4. Bake 2 - 2 1/2 hours at 325 degrees, or until meat falls apart when
stabbed with a fork. Serve over rice.
Hints:
- I have never found a place that sells powdered annatto, so you will
probably need a coffee grinder or a mortar and pestle.
- Haminara is disturbingly hot! if so desired, switch for jalepeno peppers,
which are actually not as hot.
- It's important that no steam can escape when you're baking this dish.
If not, your pork will turn out dry and hard, instead of soft and tender.
- Lemons can be replaced with 1/2 cup of bottled lemon juice.
June 17, 2005
Chicken Fried Rice (Chinese)
Ingredients:
½ Tsp oil
1 onion, diced
1 ½ lb chicken, cubed
2 Tsp soy sauce
2 carrots, diced
2 celery stalks, chopped
1 green pepper, diced
1 red pepper, diced
¾ cup pea pods, halved
6 cups cooked rice
2 eggs
Directions:
1. Cook onion in oil on medium until soft, then add chicken and soy sauce.
Cook for 5-6 minutes.
2. Add vegetables and cook for 5 minutes. Add rice and cook 5-6 minutes.
3. Scramble eggs and cook in separate skillet. Add to rice and mix well.
Pea Soup and Doughboys (Newfoundland)
Ingredients:
4 cups ham, cubed
2 cups yellow split peas
1 onion, chopped
1 cup turnip, chopped
1 cup carrot, chopped
3 potatoes, chunked
1 ½ cups flour
1 tsp baking powder
½ tsp salt
¾ cup milk
Directions:
1. Put ham in a pot with 8 cups of water. Boil and simmer for 30 minutes.
2. Add split peas and onion. Simmer for 2 hours.
3. Add other vegetables and cook until tender.
Directions for Doughboys:
1. Mix flour, salt and baking powder. Slowly add milk to make soft dough.
2. Drip by tablespoonful into hot soup. Cover and simmer for 15 minutes.
(Aunt Kitty Corbbett’s) Chocolate Coconut Macaroons (Newfoundland)
Ingredients:
1 ½ cups sugar
5 Tsp cocoa
½ cup milk
½ cup butter
1 cup coconut
1 tsp vanilla
¼ tsp salt
3 cups oats
Directions:
1. Mix sugar and cocoa and add milk slowly. Heat until sugar dissolves.
Boil and add butter and oats. Stir for 1-2 minutes.
2. Remove from heat. Add coconut, vanilla and salt.
3. Roll into balls and refrigerate.
June 10, 2005
Thought Forge:
The AITT Media Gallery
The AITT Weekly Newsletter now has a multimedia gallery available for people to submit their work to. If you have a Flash animation you’ve created, or a movie you’ve made, or an audio file you’re proud of, feel free to submit it to the Newsletter, and we’ll see to it that it gets placed in the Newsletter Gallery for everyone else to enjoy. A monthly contest will be held to determine the Best of Category for the Month. For further details, contact Katie Marshall or Jamie Chang.
ATF celebrating June 16th:
10 years to the day!
Ten years ago there was a buzz of excitement as the curtain was set to rise on a new, world-class theatre company – the Atlantic Theatre Festival! Anticipation had grown over the year as Acadia’s old hockey rink was transformed into a thrust stage theatre, designed as a platform for the epic stories which link all humanity throughout time and around the globe.
June 16, 2005 marks the tenth anniversary of the Festival’s very first opening night – a night which included guests such as Adrienne Clarkson and Christopher Plummer, and a cast led by Kentville native Peter Donat
The Atlantic Theatre Festival experienced terrific challenges recently, including the cancellation of the season in 2004,. But thanks to people who refused to let the curtain fall on a venture that brought so much to the community – both artistically and economically – the Atlantic Theatre Festival made some important advances over the past year, including reducing its creditors from 54 to 19. That means ATF’s outstanding debt has been reduced by nearly one quarter.! To mark the exact tenth anniversary of that first glamorous night, friends of the Atlantic Theatre Festival are hosting the “Festival Fan Fare” an entertaining celebration, on Thursday, June 16 at 8:30 p.m. at the Festival Theatre, Main Street, Wolfville.
Word has gone out to the arts community, especially ATF alumni, requesting entertaining contributions to the evening. Response has been enthusiastic, with confirmation from former Artistic Directors Jerry Etienne and Michael Bawtree, and artists such as Nicola Lipman, David McClelland, Nigel Bennett, John Dunsworth and Donna Morrissey. Numerous Acadia Alumni, including Andrea Sutherland, Charles Follini, Andre French, Andrew Gillis, and Andria Hill, will also be appearing onstage. The list is growing daily, so the final line-up may not be available until show time!
“Festival Fan Fare” tickets are $20 each and can be picked up at the Atlantic Theatre Festival office at 385 Main Street, or by phoning 542-1515 with your VISA or Mastercard number, and asking to speak with Event Coordinator, Maeghan Hill.
For further information please call: Andria Lehr, Co-Chair, Atlantic Theatre Festival, 542-1515.
A Guide to Three Pools
No solo rookies allowed
Matthew Carswell
So you want to know how to get the Three Pools? Well, I’d like to say, “Ask someone that has been there to take you.” However, instead of saying that, I’m going to write a guide for the AITT newsletter telling you how to get there. Why? Who knows?
Three Pools is a place of beauty… majesty even. Three Pools can also be a place of danger… inconvenient death even. So read on with one eye on the screen and one eye on your lives!
I have been asked to provide my fellow AITT staffers with some directions to Three Pools. Before starting my composition, I realized that I had agreed to write this guide before I had realized the ramifications of doing such a thing. Now don’t get the wrong idea. You are going to get a guide to Three Pools, but it has a heavy heart attached to it.
From Main St. in Wolfville, just turn up Highland Avenue and drive. Don’t make any left or right turns, but feel free to veer with the road. This will turn into Ridge Road which you also drive on for some time. As before, no turns, just veer. Veer with the best of them. Eventually you will get to your very own stop sign. Stop. Turn right. There will be another stop sign within spitting distance. Turn left at this one. Drive on this road, whatever it’s called, until the road starts to go up a hill just across the bridge. After maybe two houses you’ll see a gate. This gate tells you not to trespass. Well, it is likely your intention to do just that.
If the gate is open, you can drive back, but I can tell you from experience that it’s not the greatest when you get locked in. So maybe walk back from here. It’s not too long a walk, but it gives a chance for anticipation to build. You’re going to walk back this road, sticking to the left at the second gate, until you get to the water towers. At the water towers, you should be able to see the large pipe in the ground. Follow that pipe. You’ll maybe walk on this for about a minute before you start to see paths in the forest on your left. None of these paths are marked, so I cannot instruct you as to which one to take. But I can tell you that all of them will eventually get you to the river. Once on the river you can walk upstream (most likely) to the pools. Follow your ears, you’ll hear running water.
Follow those directions if you want to get to Three Pools. But when you’re there, be sure to heed these kind words of advice:
1. Go with someone who has been there before: probably the most important thing you could ever do. Three Pools is not the 4’ deep, above ground pool and you used to try to turn into a whirlpool with your relatives when you were a young whippersnapper. There are a number of dangers throughout Three Pools so be careful. Let’s just say there a quite a few buckets around each pool, and if you’re not careful, you could kick any one of them - and it only takes one “Super Dave.”
2. Take your time: You’ll be walking through the woods, something
that can be tricky on its own. Three Pools has a couple waterfalls, and
that means it also has heights. Combining the woods and heights makes
things a little more interesting. Word from the wise, don’t wear
sandals, and flip flops or pretty much any other open toed shoe. Pumps
aren’t really open toed, but I don’t suggest you wear those
either.
3. Remember where you are: Not only are you very close to the middle of
nowhere, you are also on private property. Keep this in mind; if you followed
my directions to Three Pools, you walk right past a no trespassing sign.
That normally means you’re on your own when it comes to the risks
involved. Make some landmarks on your journey too. You don’t want
to get lost.
4. Respect the environment: Three Pools is a place of beauty… a
real gem. So if you take your pack lunches or your Lunchables with you,
be darn sure to take what’s left of them home with you. Litter and
Three Pools is not a good thing. If I find any litter out there, perhaps
a Tupperware container that has an AITT staffer’s name written on
it, I’ll pour cement mix into the top fall and the party will be
over. That’s right, the party = over.
Heed my advice, and the advice of the more experienced Three Pooler that
guides you to this magical spot, and everybody wins. The last thing I
need is for this guide to be responsible for your death. :)
Beef and Broccoli (Chinese)
Ingredients
¼ cup flour
1 can beef broth
2 Tbsp sugar
2 Tbsp soy sauce
1 lb beef steak, cut
¼ tsp ginger, chopped
1 garlic clove, minced
4 cups broccoli, chopped
Method
1. Mix flour, broth, sugar, and soy.
2. Cook beef in a skillet for four minutes on high. Add flour mixture,
ginger, garlic, and broccoli. When boiled, reduce heat and simmer for
5-10 minutes, or until sauce is thick.
Cod Au Gratin (Newfoundland)
Ingredients
2 lb cod fillets
3 Tbsp butter
6 Tbsp flour
2 cups milk
1 ½ cups shredded cheddar cheese
Salt & pepper
Method
1. Set oven to 350 degrees F. Grease an 8x12 baking
dish. Boil a pot of lightly salted water. Cook cod for 4 to 6 minutes.
2. Melt butter, mix with flour and milk. Stir in saucepan on medium until
thick.
3. Add sauce to the baking dish, then fish, then sauce again. Top with
cheese, bake for 20 to 25 minutes.
June 3, 2005
Pot Stickers
Ingredients
½ lb ground pork
½ head cabbage, minced
1 green onion, minced
2 slices ginger
2 water chestnuts, minced
1 package won tons
3 Tbsp vegetable oil
1 Tbsp soy sauce
1 tsp vinegar
1 Tbsp chili oil
1 tsp salt
½ tsp sugar
1 tsp sesame oil
¾ cup water
Method
1. Cook pork and set aside
2. Mix meat, vegetables, and sesame oil.
3. Put 1 Tbsp of mix in each won ton, fold and seal with a fork.
4. Heat ½ vegetable oil in skillet, add won tons and cook for 30
seconds. Add water, boil 7-8 minutes. Add rest of oil, cook until bottom
browns.
5. Dipping sauce: Mix chili oil, soy sauce, and vinegar in a shallow bowl.
Tequila Shrimp
Submitted by Jamie Chang
Ingredients
2 Tbsp butter
4 garlic cloves, chopped
1 ½ lb shrimp, peeled and deveined
½ cup tequila
Salt & pepper
½ cup cilantro, chopped.
Method
1. Melt butter in skillet on medium. Sauté
garlic until brown, cook shrimp 3 minutes.
2. Add tequila, salt & pepper to taste, and cilantro. Cook for 2 minutes.
May 27, 2005
Jedi chopsticks
Luke and Obi-Wan are in a Chinese restaurant having a meal. Skillfully using his chopsticks, Obi-Wan deftly dishes him self a large portion of noodles into his bowl, then tops it off with some chicken and cashew nuts. All this is done with consummate ease you'd expect from a Jedi Master.
Poor old Luke is having a nightmare, using his chopsticks in both hands, dropping his food all over the table and eventually himself.
Obi-Wan looks at Luke disapprovingly and says, "Use the FORKS, Luke."
LAUNCHcast's crazy customization
Josh Dove
Forget iPod's and satellite radio. There is a music service on the internet that (apparently) far too few people know about. The service I'm talking about is LAUNCHcast, a customizable internet radio service, and it kicks a lot of 'at' symbol dollar signs.
With normal internet or satellite radio stations, you are basically confined to selecting a genre or a time period for you music. With LAUNCHcast, you can not only customize your genres, but also artists, albums, and songs.
Customization is done first by getting a Yahoo acount, and then rating music. If you rate an artist, album, or song highly, it will get more play on your station. If you rate something very highly, the station will then play other songs liked by fans of your highly rated artist, album, or song. For example, rating Van Halen highly may cause your station to play songs by Def Leppard.
On the other hand, you can click the 'Never Play Again' rating so you will never hear the artist, album, song, or genre in question on your customized station ever again.
Be careful not to be too extreme in rating ALL of your music. Rating something too high or low may create an undesirable listening experience. Also, the radio station will only work on either Internet Explorer for Windows or Netscape for Mac.
There are a few other cool features of LAUNCHcast, but I'll let you experiment. Or you can listen to my own customized station. You do not need a Yahoo account to listen to these stations at first.
Happy listening.
Note: It may be best to stick with the American version of LAUNCHcast (the link I have provided will take you there). The Canadian version seems as though it's been covered up with a certain broadcasting regulatory body's red tape (too many albums and songs are not available)
Kung Pow Chicken
Ingredients
1 lb chicken, cubed
2 Tbsp white wine
2 Tbsp soy sauce
2 Tbsp oil
2 Tbsp cornstarch with water
2 tsp brown sugar
4 green onions, chopped
1 Tbsp garlic, chopped
1 can water chestnuts
4 oz chopped peanuts
Method
1. Mix 1 Tbsp white wine, 1 Tbsp soy sauce, 1 Tbsp oil, and 1 Tbsp cornstarch
mix. Add chicken and marinate in fridge for 30 minutes.
2. Add the rest of the liquids and vegetables to saucepan with vinegar
and sugar, heat slowly on medium.
3. Saute chicken in skillet, add to saucepan and heat until sauce thickens.
Hodgepodge
Ingredients
6 cups fresh vegetables
¼ lb salt pork, sliced
1 onion, chopped
1 cup whipping cream
2 Tbsp butter
1 tsp parsley
Salt & pepper
Method
1. Cook vegetables in 2 cups water, drain and save ¼ of the water.
2. Fry pork in skillet until crisp. Remove meat, then sauté onion.
Pour off the fat.
3. Add liquid from vegetables, cream, butter, & pork. Place vegetables
in dishes, and pour mixture over them.
May 20, 2005
Warning: may cause questioning of values
The
Corporation
Marc Achbar, Jennifer Abbot, Joel Bakan
5 stars
Now available on DVD
One of the most important documentaries you will ever see. Entertaining, funny, terrifying, educational.
There once was a time when corporations were rare. On the occasion they were created, they existed for the public interest. Today corporations are everywhere and have become the governing force in our lives. From the privatization of our nation’s commanding heights to the very genetic code that makes up the blueprint for life, corporations are slowly claiming ownership to everything on this planet all in the name of profit.
This film examines the history of corporations,
how they came to be legally defined as persons, how they operate in today’s
global economy and alternatives to our current economic model. It is not
a rant from left wing anarchists; instead it is made up of interviews
with CEO’s, academics, economists and activists. It is coherent,
intelligent and digestible. Anyone who is even remotely interested in
life in the 21st century will want to see this and see where they stand.
Warning: This film may cause you to question your values.
Shipwreck Dinner
Ingredients
1 lb hamburger
3 – 6 potatoes, sliced
2 – 3 carrots, sliced
2 onions, sliced
Salt & pepper
1 small can peas
1 small can corn, drained
1 small can tomato soup
½ cup water
Method
1. Fry hamburger and drain fat.
2. Grease a casserole dish, put in 2-3 potatoes, 1 layer carrots and 1
layer onions. Sprinkle on salt and pepper.
3. Pour peas over top, put a layer of corn over peas, and a layer of hamburger
on top. Add water and top with soup.
4. Bake covered at 350 degrees for 1 hour, and uncovered for ½
hour.
May 13, 2005
Jaio zi
Ingredients
1 lb ground pork
1 – 2 leaves bok choi, diced
1 carrot, diced
½ of a green pepper, diced
½ of a red pepper, diced
1 stalk green onion, sliced
1 egg
5 tsp soy sauce
3 tsp vinegar
3 cloves garlic, minced
½ tsp Chinese 5-Spice
1 package won ton wrappers
Instructions
1) Defrost won tons in the fridge overnight.
Do not attempt to defrost them in the microwave.
2) Mix bok choi, carrot, green pepper, red pepper and half of the green
onion with the ground pork. Add egg, 5-spice, 2 cloves of garlic and two
teaspoons of soy sauce. Mix well.
3) Roll into meatballs and place in centre of wonton wrappers.
4) With a moistened finger, trace around edges of wrappers. Fold wrappers
into triangles around meatballs and press edges down hard.
5) Boil dumplings in water for 15 minutes
6) Mix remaining soy sauce, vinegar, green onion and garlic in separate
bowl for dipping sauce.
Notes:
Bok choi is a lettuce-like vegetable, dark
green with white stalks, available at SaveEasy.
Won ton wrappers are available in the frozen food section at SaveEasy.
For those who enjoy the English language
Those who jump off a bridge in Paris are in Seine.
A backward poet writes inverse.
A man's home is his castle, in a manor of speaking.
Dijon vu - the same mustard as before.
A hangover is the wrath of grapes.
Reading while sunbathing makes you well read.
When two egotists meet, it's an I for an I.
A bicycle can't stand on its own because it is two tired.
What's the definition of a will? (It's a dead giveaway.)
Time flies like an arrow. Fruit flies like a banana.
In democracy your vote counts. In feudalism your count votes.
She was engaged to a boyfriend with a wooden leg but broke it off.
A chicken crossing the road is poultry in motion.
If you don't pay your exorcist, you get repossessed.
With her marriage, she got a new name and a dress.
When a clock is hungry, it goes back four seconds.
The man who fell into an upholstery machine is fully recovered.
You feel stuck with your debt if you can't budge it.
He often broke into song because he couldn't find the key.
Every calendar's days are numbered.
A lot of money is tainted - it taint yours and it taint mine.
A boiled egg in the morning is hard to beat.
He had a photographic memory that was never developed.
A plateau is a high form of flattery.
A midget fortune-teller who escapes from prison is a small medium at large.
A horse was slightly hurt in a recent fire and is now in stable condition.
Those who get too big for their britches will be exposed in the end.
Once you've seen one shopping center, you've seen a mall.
Bakers trade bread recipes on a knead-to-know basis.
Santa's helpers are subordinate clauses.
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