Potstickers

Filling:

1 lb ground pork (raw, can also use ground turkey)

2 cups diced cabbage (I use coleslaw mix)

1/2 cup diced onion

1/2 tsp. salt

1/2 tsp. sugar

2 Tbsp. soy sauce

1/4 tsp. black pepper

Combine all ingredients in a bowl.  Mix with hands until well blended. 

One package potsticker wrappers. (these can be found at Wongs market on 100th street between Douglas and Hickman). 

Dip wrappers in water, set aside for a couple of seconds to absorb moisture. (I usually dip 3-4, then go back and fill the first wrapper that I dipped)

Place about 1 Tbsp. filling in center of potsticker wrapper. Fold wrapper in half and make 6 creases at top of wrapper to seal.  Place small amount of oil in hot skillet.  Dip bottom only of potsticker in hot oil. Once bottoms have browned, put 1/2 cup water in skillet and cover.  Cook for about 5 minutes or until all the water has evaporated from skillet. Serve hot with dipping sauce.

Sauce

1/4 cup soy sauce

1/2 tsp sugar

1 Tbsp. apple cider vinegar (I have used regular vinegar and it tastes fine)

1 clove or 1 tsp. minced garlic

1/2 tsp. sesame oil

Combine all ingredients until well mixed. Enjoy!

Shauni Frost

Stuffed French Toast

Stuffed French Toast

1 loaf French Bread
1 8 oz. pkg cream cheese
1/4 c. jam (any flavor you like)

Cut french bread long ways like a hot dog bun. Let cream cheese soften and blend it together with the jam. Spread it between the cut bread. It'll make a pretty thick layer. Cover it and put it back in the fridge overnight.

Slice it like regular sliced bread and dip in egg, or *buttermilk (I dip mine in buttermilk). Sprinkle cinnamon if you like and fry it on a skillet.


Buttermilk Syrup

1 cube butter
1 c sugar
1/2 c. *buttermilk
1/2 tsp. baking soda
1 tst. vanilla or maple flavoring (I've always used vanilla)

Melt together butter, sugar, buttermilk and baking soda. Bring to a boil and let boil for 5 minutes or until it turns a light golden color. Remove from heat and mix in the vanilla or maple.
*It really foams up while cooking so make sure you have a few inches of head space in the pan so it doesn't boil over.


*Buttermilk:

1 3/4 cup milk
1 tbsp. cream of tartar sauce.

Stir and let sit for 5 minutes

Nutmeg and Cinnamon Sugar Muffins

These muffins are even better the day after you make them if you keep them in an airtight container. Yeild: 12 muffins

Batter-

1/2 cup butter

2 eggs 3/4 cup milk

1 1/4 cups sugar

2 1/2 cups flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp nutmeg

Melt 1/2 cup butter in a small sauce pan, set aside (I just melt it in the microwave)

In large bowl beat eggs with a whisk. Add milk. Mix well.

In a different bowl combine dry ingredients. Add all at once to the egg and milk mix. Blend until smooth. Stir in melted butter.

Fill greased muffin cups almost to top.

Bake 20 minutes.

Topping-

3/4 cup butter

1 1/2 tsp cinnamon

1 cup sugar

1/2 tsp vanilla

Prepare topping by melting butter. Set aside. Combine sugar, cinnamon and vanilla. Remove warm muffins from tins. Dip in butter and rool in sugar mixture. YUMMY!

Megan Rencher