Double Ham Sandwiches

There are hundreds of thousands of varieties of sandwiches.  I always come back to a simple ham and cheese.  One just can’t go wrong with these!! 

A Ingredients

Sandwich bread slices             8 slices

Lettuce                                   2 cups

Tomato slices                      4-8 slices

Turkey ham                            8 slices

Honey ham                             8 slices

Ketchup                                  2 teaspoon

B Ingredients

Mayonnaise                    ½ cup

Ranch dressing                1 tablespoon

Black pepper, ground     ¼ teaspoon

Directions:

1. Stir all B ingredients together to make a sauce. 

2. Spread B sauce onto the sandwich bread, place lettuce, tomato slices, two kinds of hams, and drizzle a little bit of ketchup onto the top, not too much.

3. Cut the sandwich in half, place onto a platter. 

Serving: 4

Mushroom Seaweed Pilaf

This dish is super fast to make. If you don't have a rice cooker at home.  Simply follow the instructions, instead of putting all ingredients into a rice cooker, put them in a sauce pan to simmer.  To cook it this way, the ingredients need to be stirred constantly.  Enjoy!

Ingredients

Rice                                  2 cups

Water                               4 cups

Olive oil                           2 tablespoon

Mushroom spice mix        1 cup (1 recipe)

Directions:

1. Wash the rice with tap water, drain, then put in 3 other ingredients together in a rice cooker and push the cook button. 

2. When the rice is cooked, fluff the rice with a fork, then serve. 

Serving: 4-6

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Mushroom Spiced Mix

Mushroom Spice Mix

This spice mix is the base for many new dishes to come!!! I love these home-made mixes that will save me tons of time in the kitchen later.  

Ingredients

Onion powder                       1 tablespoon

Garlic powder                       1 tablespoon

Ground ginger                       ¼ teaspoon

Cayenne pepper                     ¼ teaspoon

White pepper, ground             1 teaspoon

Garam marsala                        2 teaspoon

Garlic salt                                2 teaspoon

Hondashi*                                2 teaspoon

Dried parsley flakes                  2 teaspoon

Dried cabbage                           ¼ cup

Dried seaweed                          1 tablespoon

Dried sliced mushroom            ½ cup

Directions:

1. Measure all ingredients into an air-tight container to keep. 

Serving: 1 cup

*Hondashi is a Japanese Bonito fish extract, use instead of MSG.

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Mushroom Seaweed Pilaf

Banana Muffin Top

Whoever invented muffin top..I will be forever indebted to…I seriously don’t think I’ll ever make a traditional muffin again !!!

A Ingredients               200 g

Sugar                            180 g

Baking powder             1 ½ teaspoon

Baking soda                 ½ teaspoon

Salt                              ¼ teaspoon

B Ingredients

Butter, slight soften      60 g

Mashed banana                 190 g

Honey                                2 tablespoon

Milk                                   2 tablespoon

Walnuts                             ½ cup

C Ingredients

Rolled oats                   ¼ cup

Brown sugar                  2 tablespoon

Ground cinnamon       1/8 teaspoon

Butter, chilled                1 tablespoon

Walnuts                          2 tablespoon

Directions:

1. Preheat oven 350°F/180°C。Spray a muffin top baking pan with cooking spray.

2. Measure all A ingredients into a mixing bowl. 

3. Cream the butter in a mixing bowl, add the mashed banana, honey, and milk in batches, beat until blended. 

4. Add A ingredients in 3 batches, fold into butter mixture with a rubber spatula, do not over mix.  Stir in the walnuts last, scoop the batter into the prepared muffin top pan. 

5. Place all C Ingredients, except the walnuts, into a mixing bowl, cut the butter into the mix until the mixture resembled coarse crumbs, then stir in walnuts. Sprinkle on top of the muffin batter. 

6. Bake in the oven 55-55 minutes, until stick inserted into center comes out clean.  Remove from oven, let cool 5 minutes, and place onto wire rack to cool completely.

Serving: 6

Canton Fruit Salad

I was crazy about this salad for a long while until I know how to make it at home.  It’s also a great party favorite, good at great volume, too. 

A Ingredients

Cantaloupe, cubed           2 cups

Honeydew, cubed            2 cups

Apple, cubed                    2 cups

Potato, cooked, cubed      2 heads

B Ingredients

Mayonnaise              ½ cup

Sour cream                3 tablespoon

Lemon juice               2 tablespoon

Sugar or honey           1 teaspoon

C Ingredients

Lettuce                        to taste

Spam, cubed               2 cups

Grapes                         to taste

Directions:

1. Prepare A ingredients, pour into a big mixing bowl.

2. Mix all B ingredients together, pour into A ingredients, toss well. 

3. Place the lettuce onto plates, scoop enough fruit salad onto the center, place the spam cubes onto the corner of the fruit salad, decorate with grapes. 

Serving: 4

Honey Roasted Nuts

This is the cheater way to get a honey taste.  Real honey can be real messy!  Plus I couldn’t find a single drop of honey in the house!!!

A Ingredients

Egg white                            1 piece

Brown sugar                      60 g

Ground cardamom              ½ teaspoon

Salt                                      ¼ teaspoon

Honey green tea powder      1 teaspoon*

B Ingredients

Mixed Nuts                        3-4 cups

C Ingredients

Sugar                                     1 teaspoon

Honey green tea powder       1 tablespoon

Directions:

1. Preheat oven to 300°F/150°C.  Beat the egg white until foamy and forms ribbons. 

2. Stir in B ingredients, toss the nuts in the egg white to coat, then stir in the rest of A ingredients, toss to coat. 

3. Pour the prepared nuts onto a baking sheet, bake in the oven for 15 minutes, then take the baking sheet out of the oven to stir the nuts, bake in the oven again for 5-7 minutes until the nuts are golden brown and fragrant.  Remove the baking sheet from oven, let cool 3 minutes, then pour all the nuts into a big mixing bowl.  Stir in C ingredients with the nuts to give extra flavor and grainy texture, let cool completely, store in air tight containers. 

*If this ingredient is not found, use honey powder instead. 

Serving: 5 cups

Mango Nut Bread

This is a classic California school lunch recipe, Macaroni and cheese with mango bread.  Some might think it’s junk food, but it sure taste wicked good!!!

A Ingredients

All-Purpose flour               2 cups

Sugar                              1 ½ cup

Baking soda                       1 teaspoon

Salt                                    ½ teaspoon

Ground cinnamon              ½ teaspoon

B Ingredients

Eggs                                    3 pieces

Vegetable oil                       ½ cup

Vanilla extract                     1 teaspoon

C Ingredients

Mango, cut small cubes          2 cups

Dates, small cubes                  ½ cup

Walnut                                    ½ cup

Directions:

1. Preheat oven 350°F/180°C, measure all A ingredients into a mixing bowl.  

2. Beat B Ingredients in a separate bowl, fold in A ingredients with a rubber spatula by hand, do not overmix, then stir in C ingredients.  

3. Grease two loaf pans, divide batter evenly into them, bake at 350°F/180°C for about 50-55 minutes until wooden stick inserted into center comes out clean.

4. Let cool 10 minutes before removing from mold to wire rack to cool completely.  

Serving: 2 loafs

High Fiber Chicken Soup

I put together this chunky soup while on vacation at Mammoth Lake.  Using whatever limited food and packages in the pantry to come up with this soup.  It turned out amazingly delicious.  Everyone loved it!!!

A Ingredients

Chicken breast                        2 pieces

Salt and black pepper                to taste

B Ingredients

Butter                                    1 tablespoon

Flour                                      1 tablespoon

Water                                     3 cups

Tomato paste                          1 can

Rotel tomato chilies                1 can

Wild rice mix                          1 cup

Broccoli florets, frozen            2 cups

Sweet peas, frozen                   1 cup

Salt and pepper                            to taste          

Directions:

1. Preheat the oven to 375°F. Sprinkle the salt and pepper onto the chicken breasts, place onto a baking sheet lined with foil, bake for 35 minutes.  After removing from oven, let sit 10 minutes before cutting into chunks, reserve with pan juice in a mixing bowl. 

2. Heat the butter in a big soup pot, add the flour to the melted butter, stir until fragrant, then beat in the water in a stream to make a roux. 

3. After all the water is incorporated into the flour and butter to make a roux, add the tomato paste and the can of Rotel tomato and chilies, stir everything together, then add the wild rice medley, place the lid on and cook around 10-15 minutes, stir constantly, watch the level of liquid, add more water if needed. 

4. When the wild rice is cooked through, add the reserved chicken chunks and soup to pot, bring to a boil, then add the broccoli florets, again bring to a boil, add the sweet peas, salt and pepper to taste, then cook an additional  2-3 minutes, remove from heat. 

Servings: 4