Andrea's Ranger Cookies

Andrea's Ranger Cookies

1 cup butter or margarine

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp salt

2 cups Rice Krispies

2 cups rolled oats

1 cup coconut

1 cup raisins

Cream together butter and sugars. Beat in eggs 1 at a time. In a separate bowl mix together flour, baking soda, baking powder and salt. Slowly add into butter and sugar, mixing well. 

Add cereal, oats, coconuts and raisins, stirring until well mixed - dough will be thick. 

Roll into 1 inch balls and arrange on a baking sheet about 1 inch apart. 

Bake in a 350 degree oven for 6 - 10 minutes or until golden brown. 

Recipe can be halved easily. 

Bacon Wrapped Sesame Asparagus

Bacon Wrapped Sesame Asparagus 

1 bunch of asparagus, 20 - 25 spears, stems removed

5 bacon slices

1 1/2 tbsp olive oil

1/2 tbsp sesame oil

1 1/2 tbsp brown sugar

1 garlic clove, minced

1/2 tbsp sesame seeds, toasted

Line a baking sheet with foil and place a wire rack on top. Spray the rack with non stick spray. 

In a small bowl mix together, oils, brown sugar and garlic. 

Bunch together 4 or 5 asparagus spears and tightly wrap a pice of bacon around the bundle. Place, seam side down on the wire rack and repeat. Brush the spears with the oil/sugar mixture. Sprinkle each bunch with sesame seeds. 

Bake in a 400 degree oven for approximately 30 minutes or until bacon is crispy. 

Grilled Corn on the Cob

Grilled Corn on the Cob

2 tsp olive oil

4 ears corn, husked

Preheat grill to medium high. 

Brush the corn with olive oil, grill, turning until marked, approximately 10 minutes. 

Grilled Pork Tenderloin

Grilled Pork Tenderloin

1 1/2 lb pork tenderloin

1 tbsp paprika

2 tsp kosher salt

1/2 tsp pepper

1 tsp packed brown sugar

1 tsp dry mustard

1 tsp onion powder

1 tsp garlic powder

1 tsp olive oil

Combine all spices in a bowl. Rub olive oil over pork, then coat with the spice rub. Wrap tightly in plastic and refridgerate 3 to 6 hours. 

Remove pork from fridge about 30 minutes before grilling. Preheat grill to medium high cook the pork, turning occasionally until a thermometer register 140 to 145 degrees, approximately 20 minutes. 

Transfer to a cutting board, cover and let rest for 15 minutes. 

Bread and Butter Pickles

Bread and Butter Pickles

Cucumbers, washed and thinly sliced to measure 16 cups

6 medium onions, thinly sliced

1/2 cup coarse salt

3 cups vinegar

5 cups sugar

1 1/2 tsp turmeric

1 1/2 tsp celery seeds

2 tbsp mustard seeds

6 quart jars

Sterilize jars and lids. 

In a large pot, layer cucumbers and onions sprinkling salt between the layers. Mix 1 tray of ice cubes through veggies. Cover top with a second tray of ice cubes and let stand for 3 hours. Drain well. 

Combine vinegar, sugar and spices and pour over drained veggies. Bring to a boil only and then pack mixture into jars, filling with brine and seal. 

Place in a hot water bath in a 350 degree oven for 15 minutes. Store 1 month before using. 

Pickled Eggs

Pickled Eggs

2 dozen eggs, hard boiled and peeled

2 tsp pickling spice

1 large onion, sliced

1 lemon, sliced

1 tsp salt

2 quart jars

Sterilze jars and lids and pack with eggs. 

Simmer all ingrediants except eggs in a saucepan over medium heat for approximately 10 minutes. Strain hot liquid and pour over eggs in jars. 

Refridgerate several hours before serving. 

Spiced Pickled Beets

Spiced Pickled Beets

6 quart basket of long young beets 1" to 1 1/2" 

2 cups vinegar

2 cups cold water

2 cups sugar

1 tsp salt

1 tsp ground allspice

2 tbsp whole cloves

Cheesecloth

4 quart jars

Scrub beets and slice leaving 1 to 2 inches of stem and roots. Cook in a large pot of boiling water until just tender. Dip in cold water, remove stem and slice to desired size.  

Sterilize jars and pack tightly with sliced beets. 

In a saucepan combine vinegar, water and sugar. Place spices in cheesecloth tie tightly. Add to saucepan, bring to a boil and boil 5 minutes. Remove spice bag, pour syrup over beets and seal. 

Bake in a hot water bath for 15 minutes in a 350 degree oven. 

Dill Pickles

Dill Pickles

Cucumbers, scrubbed and cleaned in cold water

32 garlic cloves

8 dried chili

16 dill heads

16 peppercorns

12 cups water

4 cups vinegar

1 cup coarse salt

1/2 cup sugar

6 - 8 quart jars

Sterilize jars and lids in hot water.  To each jar add 4 cloves garlic, 1 dried chili, 2 dill heads and 2 peppercorns. Pack each jar tightly with cucumbers. 

Mix water, vinegar, salt and sugar in a saucepan and simmer until salt is dissolved. Pour over cucumbers and seal. 

Bake in a hot water bath for 15 minutes in a 350 degree oven. 

Pork Tenderloin Medallions in Pan Sauce

Pork Tenderloin Medallions in Pan Sauce

1 pork tenderloin

4 bacon slices

1 tbsp grill seasoning

1 tsp garlic powder

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp rosemary

1 tbsp olive oil

1 tbsp canola oil

1 tbsp butter

1/4 cup shallots or red onions, chopped

1/2 cup dry white wine

1/4 cup heavy cream

1 tbsp Dijon mustard

1 tbsp butter

1 tbsp parsley

Cut the tenderloin into 4 even pieces. Wrap each medallion with a slice of bacon, cut side up and secure with a toothpick. 

Combine next 5 ingrediants and crush until ground together. Sprinkle each cut end of tenderloin until well covered. Drizzle cut ends with olive oil and rub into meat. 

In an oven proof skillet heat canola oil and butter over medium heat until quite hot. Sear the medallions approximately 3 minutes on each cut side, gaining a nice crust. Transfer to a 400 degree oven and roast for 18 to 20 minutes. Remove pork and transfer to a cutting board and cover with foil. 

Place the pan back on the stove over medium heat. Add shallots or red onion and sautée for 1 - 2 minutes. Add white wine and scrape up the bits from the pan for approximately 3 minutes. Add cream and contine to bubble for another 2 - 3 minutes. Remove from heat and whisk in mustard, butter and parsley. 

Serve the medallions drizzled with pan sauce or serve sauce separately. 

Sweet and Sour Ribs

Sweet and Sour Ribs

3 lbs spare ribs or short ribs, sliced between the bones

Sweet and Sour Sauce 

1/4 cup vinegar

1/4 cup brown sugar

1 tsp soy sauce

1 can tomato soup

Salt 

Pepper

Brown ribs for approximately 15 minutes. Remove to a casserole dish or slow cooker. 

Mix the rest of the ingrediants in a saucepan and simmer for 15 minutes. Pour over ribs, stirring to coat well. 

Bake in a 350 degree oven for 1 1/2 hours or slow cooker on low for 7 hours. 

Pumpkin Bread

Pumpkin Bread

1 cup oil

3 cups sugar

4 eggs, beaten

15 oz can pumpkin

3 1/2 cups flour

2 tsp baking soda

2 tsp salt

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1/2 tsp cloves

2/3 cup water

Combine oil, sugar and eggs. Add pumpkin and mix well. Sift dry ingrediants and add to pumpkin mixture. Add water and combine well. 

Pour into 2 well greased loaf pans. Bake in a 350 degree oven for approximately 1 hour or until a knife inserted into the center comes out clean. 

Herb Crusted Pork Tenderloin

Herb Crusted Pork Tenderloin

1 pork tenderloin

1 tbsp salt

2 tbsp olive oil

4 cloves garlic, minced

1 tsp thyme

1 tsp basil

1 tsp rosemary

Place the pork tenderloin on a rack in a roasting pan. Combine the rest of the ingrediants in a small bowl. Massage the mixture onto the tenderloin, covering all of the meat. 

Roast the pork in a 475 degree oven for 10 minutes. Reduce heat to 375 and roast an additional 40 minutes or until internal temperature reads 160 degrees. Rest for 10 minutes prior to carving. 

Tea Sandwiches

Tea Sandwiches

Order your bread ahead of time from the bakery and have it sliced lengthwise for tea sandwiches. Day old bread works the best, so pick it up the day before you are preparing your sandwiches. 

Make your sandwiches the evening before you need them and refridgerate them overnight whole in the bags the bread came in - they fit perfectly.  They slice very nicely when well chilled. 

Banana and Peanut Butter 

1 banana

1/2 cup peanut butter

2 bread slices, lengthwise cut

Spread peanut butter on bread, lay 1/2 of your banana on the short end and roll up. To serve slice as thick as you like.  Nice pinwheel sandwich. 

Egg Salad

8 large eggs, hard boiled and chopped

3 green onions, sliced

1/2 tsp dry mustard

Salt

Pepper

1/2 cup mayonnaise 

3 bread slices, lengthwise cut

Mix all ingrediants well. Spread over 2 bread slices. Layer them and top with third. To serve slice approximately 2 inches wide. 

Maraschino Cherries and cream cheese

8 oz pkg cream cheese, softened

1/2 jar maraschino cherries

3 bread slices, lengthwise cut

Blend cream cheese with mixer adding maraschino cherry juice to sweeten slightly, colour it slightly and create a spreadable cream cheese. Drain cherries and pat dry with paper towel. Spread cram cheese mixture on bread slice, add a row of cherries on the short end of the bread and roll. Slice as thick as you like. Nice pinwheel sandwich. 

Ham and Cream cheese

375 grams cooked ham slices

8 oz cream cheese, softened

2 tbsp mayonnaise 

2 tsp Worchestershire sauce

1/2 tsp onion powder

6 bread slices, lengthwise cut

Layer half of cooked ham on one bread slice. Mix together the rest of the ingrediants. Spread 1/2 on a bread slice. Cover the ham layer with the cream cheese layer and top with third slice. Repeat separately. You will have 2 sets of layered sandwiches. Slice as desired. 

Prosciutto and Fig 

1/2 cup fig jam

375 grams prosciutto 

1 large pear, peeled and sliced

6 bread slices, lengthwise cut

Spread 1/2 of fig jam on a piece of bread, cover with 1/2 of sliced pear. Place 1/2 of prosciutto on bread slice, and place on top of fig jam covered bread. Top with bread slice. Repeat. You will have 2 sets of layered sandwiches. Slice as desired. 

Olive and Provolone

1 cup assorted olives, chopped

3 tbsp parsley

1 tbsp olive oil

8 slices provolone cheese

6 bread slices, lengthwise cut

Mix olives, parsley and oil. Spread 1/2 over 1 bread slice. Place 4 cheese slices over bread slice and place on top of olive mixture. Top with bread slice. Repeat. You will have 2 sets of layered sandwiches. Slice as desired. 

Cucumber and Dill

8 oz whipped cream cheese

1/2 tsp garlic powder

1 tbsp dill

1/4 salt

1/4 tsp pepper

1 medium cucumber, peeled and thinly sliced

4 bread slices, lengthwise cut

Mix together cream cheese, garlic powder, salt, pepper and dill. Spread 1/2 over bread slice. Top with 1/2 cucumbers and second bread slice. Repeat. This one works better making the day of. 

Pistachio Cheesecake

Pistachio Cheesecake

Crust:

1 3/4 cups graham cracker crumbs

1/4 tsp salt

1 tbsp sugar

1/2 cup melted butter

Mix well and combine into a 9 x 13 pan. 

8 oz cream cheese

2/3 cup sugar

2 1/2 cup milk

1 large tub cool whip

2 packages instant pistachio pudding mix

Combine cheese, sugar and 1/2 tub of cool whip together. Spread over crust. 

Mix pudding mixes and milk. Spread over cream cheese mixture. 

Top with remaining cool whip and refridgerate until ready to serve. 

Banana Bread

Banana Bread

1 3/4 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt 

Sift above ingrediants together. 

1/3 cup butter

2/3 cup sugar

2 eggs, well beaten

3 bananas, mashed

Cream butter and gradually beat in sugar. Add eggs and mix well. 

Add dry ingrediants alternatively with bananas. Beat until well combined. 

Pour into a well greased loaf pan and let stand for 20 minutes. 

Bake in a 350 degree oven for approximately 50 minutes until an inserted knife comes out clean. 

Apple Crisp

Apple Crisp

6 medium apples, peeled and sliced

1 1/2 cups brown sugar

1 cup flour

1/2 cup butter

Cinnamon

Line the bottom of a 2 quart casserole dish with apples. Sprinkle with cinnamon to taste. 

Mix flour, sugar and butter together. Spread mixture evenly over apples. 

Bake in a 350 degree oven uncovered for approximately 30 minutes. 

New York Special

New York Special

1/2 cup butter

2 cups graham cracker crumbs

5 tbsp sugar

5 tbsp cocoa

1 tsp vanilla

1 cup coconut

1 egg

Mix all ingrediants and press into a 9 x 9 greased pan. 

1/4 cup butter

3 tbsp vanilla custard

2 cups icing sugar

3 tbsp milk

Beat all ingrediants together until well combined. Spread over crumb mixture and chill. 

3 squares semi sweet chocolate

2 tsp margarine 

2 tbsp milk

Melt together, mix well and pour over filling. Refridgerate. 

Thimble Cookies

Thimble Cookies

1/2 cup butter

1/4 cup sugar

1 egg yolk, beaten

2 tsp lemon juice

1 cup flour

1 cup sweetened coconut

Jam, raspberry or your favourite 

Seperate egg yolk from white, reserve both. 

Cream together butter and sugar. Add egg yolk and lemon juice, mix well. Add flour and combine until well blended. 

Shape into 1 inch balls, dip in reserved egg white and roll in coconut. 

Place on greased cookie sheet. Make a fairly deep indentation in center of each cookie. Bake in a 350 degree oven for 5 minutes. Remove from oven, make a second indentation and bake for an additional 10 - 12 minutes. 

Fill hot cookies with jam. 

Italian Roasted Potatoes

Italian Roasted Potatoes

2 cans diced potatoes

2 cups Italian dressing

Drain canned potatoes and rinse well. 

Spray casserole dish with cooking spray. Place potatoes in dish in a single layer and add 1 cup of the Italian dressing. Mix well.  

Place in a 400 degree oven for 30 minutes. Remove from oven, stir to lossen and add another 1/2 cup of dressing if pan is dry. Bake an additional 30 minutes, remove from oven, stir again, adding additional dressing if pan is dry and place back in oven for an additional 30 minutes or until browned and crispy.  

Coconut Tarts

Coconut Tarts

2 eggs

3/4 cup sugar

1 tsp cornstarch

1/4 tsp salt

1/4 cup butter, melted

1 tsp vanilla

1 1/2 cup coconut

1 tbsp lemon juice

Jam, raspberry or your favourite 

24 regular tart shells or

40 mini tart shells

Beat eggs, add sugar, cornstarch and salt, mixing well. Blend in butter, lemon juice and vanilla. Fold in coconut. 

Spoon 1/2 tsp of jam in bottom of each tart shell. Top with coconut mixture to 3/4 full. 

Bake in a 375 degree oven for 30 minutes. 

Salsa

Salsa

2 large cans or 6 cups diced tomatoes 

2 jalapeño peppers, finely diced

1 white onion or 1 1/3 cups finely diced

5 heaping tsp of minced garlic

2 tsp salt

1 1/2 tsp celery salt

1 1/2 tsp cumin

Cilantro

Basil

Mix all ingrediants in a medium saucepan and bring to a boil. Cook for approximately 15 minuts or until softened. Thicken if necessary with tomato paste. 

Keeps well in fridge for 2 weeks or indefinitely by canning. 

Lobster Bisque - Red Lobster

Lobster Bisque - Red Lobster.                     

6 cups water

2 cups dry white wine

2 cups fish stock - I used chicken stock

2 each 1 1/4 - 1 1/2 lb live lobster

1/2 cup butter

1 cup onion, finely diced

1/2 cup carrots, finely diced - I used shredded

1/2 cup celery, finely diced

1 tsp garlic, minced

1/2 cup flour

1/4 cup cognac or brandy

1 1/2 cup tomatoes, diced and seeded- I used canned

1 tsp paprika

1/4 tsp ground red pepper

1 cup heavy cream

Place the water, wine and fish/chicken stock into a large pot or Dutch oven and bring to a boil on high heat. 

Place lobsters, topside down in broth. Reduce heat to medium high and cook covered for approximately 6 minutes. 

Remove lobster and cool. When cool enough to handle, remove the meat from shell, dicing into 1/2 inch pieces. Place in refridgerator. Place the lobster shells into the broth, reduce heat and simmer uncovered for 20 minutes. 

Strain the broth through a sieve, saving the broth, discard the shells. 

Place your pot back on the stove over medium heat. Add butter, once melted, add onions, celery, carrots and garlic. Sautée for 3 - 4 minutes. 

Add the cognac and cook until the alcohol has evaporated. 

Mix in the flour, stirring until blond in colour and has a buttery aroma. 

Mix the diced tomatoes, paprika, thyme and groun pepper with the broth. Pour slowly into the vegetable mixture. Cook uncovered for 30 minutes over medium low heat, stirring frequently so not to burn. 

Remove bisque from heat. Blend small amounts in blender and then purée. Purée all of the bisque and pour back into pot with any remaining liquid. 

Add chopped lobster and heavy cream, heat and serve. 

I did not purée and left the vegetables whole instead as my family likes hearty soups - still delicious. 

Mussels in White Wine Sauce

Mussels in White Wine Sauce

1 onion, diced

4 cloves garlic, minced

3 tbsp butter

2 1/2 lbs mussels, well scrubbed and debearded

1/2 cup white wine

1- 19 oz can diced tomatoes

1 bay leaf

1/4 cup parsley

Pepper

While scrubbing and debearding mussels, discard any that are open. 

Heat large skillet over medium heat and add butter, onion and garlic. Sautée approximately 5 minutes or until onion is softened. 

Turn heat to high. Add mussels, wine, bay leaf and pepper. Sautée for 1 minutes stirring constantly. Add tomato and parsley. Stir and cover, cooking for 5 minutes until mussels have opened. Discard any that have not. 

Serve in a large bowl/deep platter with broth and baguette for dipping. 

Spinach Dip

Spinach Dip

1 pkg frozen, chopped spinach

1 cup sour cream

1 cup mayonnaise 

1 pkg Knorr Vegetable Soup Mix

2 green onions, sliced

1 loaf round bread

Thaw spinach and squeeze out as much water as possible. Place in a medium mixing bowl and add the remaining ingrediants. Mix well. 

Hollow out the bread and place the dip inside. Serve with cubed pieces of the bread you scooped out. 

Raisin Bran Muffins

Raisin Bran Muffins

1 1/2 cups sugar

1/2 cup oil

2 eggs

2 cups sour milk *

3 cups flour

3 cups bran

1/2 tsp salt

1 cup raisins

1 cup boiling water

2 1/2 tsp baking soda

Mix raisins and 1 cup of bran in a small mixing bowl. Add boiling water, mix and let cool. 

In a large mixing bowl, cream together oil, sugar and eggs. Add milk, baking soda, sugar and wet bran/raisin mixture. Add rest of bran, mixing well. 

Keep covered in refridgerator until needed, up to 4 weeks. 

Fill greased muffin tins 2/3 full and bake in a 375 degree oven for approximately 20 minutes. 

* To make sour milk, add 1 tbsp of vinegar or lemon juice to 1 cup of milk. 

Edamame Salad with Tomatoes

Edamame Salad with Tomatoes

2 cups edamame, shelled 

1 pkg grape tomatoes, halved

2 green onions, sliced

2 tbsp olive oil

1 tbsp balsamic vinegar

2 oz Parmesan cheese, shaved

Salt 

Pepper

Cook edamame as directed on package. Drain, cool and place in a medium bowl. Add tomatoes, onion, oil and vinegar. Toss gently. Top with shaved Parmesan cheese, salt and pepper, toss gently and serve. 

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

1 1/2 lbs Brussels sprouts, sliced in ribbons

1/4 cup butter or olive oil

1/2 cup white onion, finely chopped

2 tbsp garlic, minced

1/2 cup bacon, cooked crispy and crumbled

Salt pepper

Blanch Brussels sprouts in salted water 3 - 4 minutes. Drain thoroughly. Heat butter or oil in a large skillet over medium heat. Add onions and garlic and sautée until softened. Add Brussels sprouts and bacon and sautée until evenly coated and heated through. Season to taste with salt and pepper. 

Garlic Parmesan Pull Apart Bread

Garlic Parmesan Pull Apart Bread

1 can grands biscuits, cut into quarters

1/2 stick butter

3 cloves garlic, minced

1/2 cup Parmesan cheese

Preheat oven to 350 degrees. 

Place the butter in a bundt pan and let it melt in the preheating oven. 

Toss the biscuits with the garlic and cheese and put in bundt pan over the melted butter. 

Bake for 20 - 25 minutes and turn over to a serving plate. 

Hot Crab Dip

Hot Crab Dip

1 - 8 oz pkg cream cheese, softened

1 can crabmeat

2 tbsp white onion, finely chopped

1 tbsp horseradish

Salt

Pepper

Mix all ingrediants well with a hand mixer. Spray a small casserole dish with non stick spray and pour in crab mixture. Bake in a 350 degree oven for 15 - 20 minutes uncovered or until bubbly and heated through. 

Serve with crackers or sliced baguette. 

Sausage and Caramelized Onion Bake

Sausage and Caramelized Onion Bake

1 medium onion, diced

2 tbsp butter

3 tbsp garlic, minced

1 lb Italian sausage

8 oz mushrooms, sliced

3 tbsp tomato paste

10 large eggs

1 cup sharp cheddar cheese, shredded

2/3 cup Parmesan cheese, grated

Salt

Pepper

In a large skillet over medium heat add butter, onion, garlic, salt and pepper. Cook until onions are Caramelized, approximately 30 minutes.  Set aside. 

In same skillet scramble fry sausage until browned, approximately 10 minutes. Add mushrooms and tomato paste and sautée for 5 - 10 minutes. Mix Caramelized onions into meat mixture. 

In a large mixing bowl crack eggs and fork whisk. Mix in cheddar and Parmesan cheese. 

Spray a 2 quart casserole with non stick cooking spray and add meat, spreading evenly. Pour egg mixture on top and use a fork to poke holes down into the meat to all the eggs to mix slightly with the meat. 

Bake in a 350 degree oven for approximately 40 minutes until the top is a nice golden brown. 

Top with a dollop of sour cream to serve.  

Chicken Chow Mein

Chicken Chow Mein

1 pkg instant ramen noodles, cooked and rinsed

1 lb mushrooms, sliced

3/4 cup chicken broth

2 tsp cornstarch

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp dry sherry

1 tbsp cooking oil

2 chicken breasts, boneless, skinless and cut into thin 2 inch strips

1 clove garlic, minced

1 tbsp cooking oil

1 cup Chinese cabbage, shredded

1 large white onion, cut into wedges

1/2 cup celery, diced

1/2 cup chow Mein noodles (optional)

Combine chicken broth, cornstarch, soy sauce, oyster sauce and sherry in a small bowl and set aside. 

Heat first amount of cooking oil in a wok or large frying pan on medium high heat. Add chicken, garlic and mushrooms. Stir fry for approximately 3 minutes or until the chicken is no longer pink. Transfer to a medium bowl. 

Heat second amount of oil in the same pan. Add cabbage, onion and celery. Stir fry for approximately 2 minutes until vegetables are tender crisp. 

Add chicken mixture. Stir in cornstarch mixture for approximately 1 minute until boiling and thickened. Add noodles and heat and stir for 3 to 4 minuts until heated through. 

Sprinkle with chow Mein noodles just before serving. 

Special Fried Rice

Special Fried Rice

3 tbsp cooking oil

1 cup mushrooms, sliced

1 red onion, diced

1/2 cup celery, diced

2 cups cooked pork tenderloin or chicken, diced

3 eggs, beaten

4 cups white rice, cooked and cooled

1/2 tsp ginger

3 tbsp soy sauce

2 cloves garlic, minced

1 tbsp sesame oil

1 tbsp oyster sauce

Salt

Pepper

2 green onions, sliced on an angle

In a bowl mix soy sauce, sesame oil, ginger, oyster sauce salt and pepper.

Heat  oil in a large frying pan or wok over medium high heat. Add garlic, red onion and celery and sautée for 4 minutes. Add mushrooms and sautée for an additional 2 minutes. Add beaten eggs and sautée until cooked, stirring constantly. 

Add rice and sauce mixture and sautée an additional 2 minutes or until all ingrediants are heated through. Top with green onions and serve. 

Pull Apart Pizza Bread

Pull Apart Pizza Bread

1 can Pillsbury biscuits

1 1/2 cup mozeralla cheese, shredded

1 tbsp parsley flakes

1/4 cup olive oil

4 oz pepperoni, sliced

1/2 cup Parmesan cheese

1/2 tsp garlic, minced

Cut biscuits into quarters and toss in a bowl with all ingrediants. Mix well to ensure all of the biscuit pieces are coated with oil. Pour into a 9 x 9 pan or bundt pan and bake in a 350 degree oven for approximately 30 minutes or until the top is brown and the center is cooked. 

Flip over to a plate and serve while hot with side sauce of your choice.