The Menu For Minus-Five
With MF's next visit less than two weeks away, I'm busy making plans. The itinerary includes another trip to Faces (Who's game?) and the auction in Hiram, both at her request.
What she isn't counting on, though, are the home-cooked meals I'm going to prepare especially for her, some of Mamoo's favorite recipes from my own childhood. MF is sure to love them. (Of course, we'll have pizza one night.)
Filipino Fried Rice
2 cups cold cooked rice
1/2 lb. ground beef
3 sliced wieners
1 cup diced cabbage
1/2 cup sliced carrots
1 beaten egg
1/2 teaspoon garlic powder
salt & pepper
3/4 cup ketchup
Brown ground beef and drain, then add cabbage, carrots, and sliced wieners. Cook until vegetables are soft. Add seasonings, then beaten egg. Stir until egg is cooked and add ketchup. Mix well and simmer for five minutes.
9-inch deep dish pie shell
6 eggs, beaten
1 cup whipping cream
1 Spam classic 12oz can, cubed
2 cups Velveeta cheese, cubed
Heat oven to 425°F. Bake pie shell 6 to 8 minutes. Remove from oven; reduce oven temperature to 350°F. In large bowl, combine eggs, whipping cream, and pepper. Stir in SPAM® and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over cheese. Sprinkle remaining cheese over egg. Bake 45 to 55 minutes or until set.
Preheat oven to 350.
Take four 12-in square pieces of foil and place a quarter-lb. Ground beef patty on each. Then add to each, in order:
1 slice onion (not on TR’s, of course)
4 slices of potato
1/2 sliced carrot
1 slice raw bacon
1/4 cup of ketchup
salt & pepper
Close up foil into pouches, sealing all edges. Bake on cooking sheet for 1 hour.
1/2 cup of leftover instant mashed potatoes (extra stiff)
1 teaspoon vanilla extract
28 oz. powdered sugar (1.75 sixteen-ounce boxes)
Smooth peanut butter
In a mixing bowl, combine the leftover mashed potatoes, the vanilla and one cup of powdered sugar. Set the remaining powdered sugar (about 20 ounces) aside. Stir until the sugar is dissolved and the mixture becomes a thin syrup. Continue adding powdered sugar into the mix, while stirring thoroughly. As the remaining sugar is added, the mixture will become very stiff and difficult to stir.
Remove mixture from bowl and place on a sheet of waxed paper that is coated with powdered sugar. Dust a rolling pin with powdered sugar and roll out the mixture like a pizza crust (about 18 inches in diameter).
Using a spatula, spread a generous amount of peanut butter on the mashed potato candy and curl it up tightly, like a jellyroll. Wrap candy in waxed paper, and refrigerate for three or four hours. Cut into half-inch slices and serve.