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Cooking With Richard By Richard Luke |
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An evening meal should be as a concert, I have always felt that the main ingredient in a recipe is “love.” |
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Welcome
to “Cooking with Richard”. I have been
cooking since I was 10 years old, when everyone
had to work during the war, and if you were on
your own, to make do. Of course if you were out
of ration stamps, you improvised. So in the
coming issues, you will have many of my recipes
that will be in my upcoming cookbook, which is
in the beginning process of being published.
Please feel free to send your questions about
the Art of Cooking and the successes and
failures that go with the process. I have
always felt that the main ingredient in a
recipe is “love.” An evening meal should be as a concert ,and one should enjoy the succulant tastes that make for quieting down after a busy day, whether it be formal or just plain down home cooking and the warmth that accompanies that event. If you can read, you can cook. You will learn the herbs that make the dish a winner. I hope you will enjoy the upcoming issues of “Cooking With Richard.” |
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EGG FOO YONG
¼ cup vegetable or peanut oil
1 medium onion, diced
1 stalk celery, stripped and diced
1 pkg bean sprouts
3 eggs
2 teas Chinese 5-spice seasoning
½ teas. Salt
¼ teas ground pepper
1 cup cooked and diced chicken, ham, or pork
Wash bean sprouts in colander. In a large mixing bowl, add the onion, celery, chicken (or other) salt & pepper and Chinese 5-spice.. Mix well. Add bean sprouts.
Break egg and add one at a time and roll into the mixture. Heat oil in a large skillet. With a large cooking/serving spoon, add the mixture to the skillet, in small patty like forms. 5 should do nicely. Cook one side to slightly brown and flip, then repeat for the other side. Add more oil if necessary. Remove to a serving plate. Cover with foil
Serve with steamed rice and bottled Teriyaki Honey glaze and marinade sauce to drizzle over the Egg Foo Yong.
BON APPETITE
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EASY
PECAN PIE
By Luke’s Creative Kitchen Melodies
Sluurrpp
!! when you're feeling low, and need a lift, have some of the
600 calories in this recipe.
Oh, those chops are smacking now, drooling for a piece of
this family recipe that yearns for your appetite. So stop
counting calories and live it up.
1 single pastry pie shell, not graham cracker.
3 eggs beaten
¾ cup sugar
1 cup blue label Karo syrup
2 cups pecans
¼ cup melted butter
1 teas vanilla
½ teas salt
Mix all together and place into pie shell. Bake at 400
degrees for 15 minutes.
Reduce to 350 degrees for another 30 minutes – or until
silver knife comes out clean. Top with a huge dollup of
whipped cream, or ice cream.
BON APPETITE
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SWEET RED
PEPPER RELISH
By Luke’s Creative Kitchen Melodies
(source unknown)
12 LARGE SWEET RED PEPPERS
3 SMALL JALLAPENO PEPPERS SEEDED AND CHOPPED
3 CUPS SUGAR
2 CUPS WHITE VINEGAR
CHOP PEPPERS AND PLACE ON 2 LARGE, RIMMED COOKIE SHEETS AND
SPRINKLE WITH SALT UNTIL A LIGHT COVERING. LET STAND 2 HOURS
DRAIN OFF WATER AND DO NOT RINSE. PLACE IN HEAVY POT WITH
REST OF INGREDIENTS AND BRING TO A BOIL. SIMMER 3 HOURS,
STIRRING OFTEN. MIXER SHOULD BE RELATIVELY THICKENED…IF TOO
JUICY CONTINUE TO SIMMER UNTIL REDUCED.
LET COOL, AND SERVE OVER AN 8OZ BRICK OF CREAM CHEESE OR
SPREAD CHEESE OVER YUR FAVORITE CRACKERS AND TOP WITH RELISH.
YOU WILL BE THE HEIGHT OF YOUR PARTY.
IF YOU FORGET TO SALT AND LET STAND…YOU CAN STILL COOK, JUST
ADD ABOUT A TEAS OF SALT AND LET SIMMER A LITTLE LONGER IF
NEEDED. WATCH FOR STICKING SO STIR OFTEN. REMEMBER, “SIMMER”
PLACE IN CONTAINER AND IT WILL KEEP FOR MONTHS BECAUSE OF THE
VINEGAR AS A PRESERVATIVE. YOU CAN FREEZE AND THAW ALSO.
BON APPETITE!
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