1 can corned beef
3-4 medium potatoes
1/4 cup minced onion
3 eggs, beaten
salt and pepper to season
chinese parsley, minced (optional)
flour for dredging
oil for frying
cut potatoes in half; boil in enough water until soft. peel skin and mash in bowl. add corned beef, onion, eggs, and seasoning. mix together. form into patties; dredge in flour. heat pan on medium heat; add about 1-2 tbs oil. fry pattiies, adding oil as needed.
4-6 servings
2 (15 oz) cans whole kernel corn, drained
2 (15 oz) cans black beans, drain only one can
1 (14.5 oz) can diced tomatoes with green chilies
2 (14.5 oz) cans chicken broth
2 (10 oz) cans chunk chicken in water OR meat from 1 roast chicken (approx 3 cups)
black pepper to season
combine all ingredients and bring to boil; simmer 5 minutes.
12-15 servings
4 slices bacon, chopped
1 onion, choipped
1 small (5 oz) portuguese sausage, sliced
1 (15 oz) can pork and beans
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 cup brown sugar, or less, as desired
1/3 cup catsup
2 tsp worcestershire sauce
1/4 cup mild cheddar cheese, grated
parmesan cheese for sprinkling
fry bacon until lightly browned. add onion and portuguese sausage and cook together until the onion is tender. in a large bowl, mix together all ingredients (except for the cheese) and place in a greased casserole dish. top with cheddar and parmesan cheese. bake at 350 degrees for 1 hour.
8-10 servings
2 cups elbow macaroni
2-3 russet potatoes, boiled, peeled, and cut into cubes
3-4 eggs, hard-boiled and chopped
1 tbs onion, finely diced
1 stalk celery,diced
1 tbs sweet pickle relish
1 (8 oz) pkg imitation crab, shredded
1 cup frozen peas, parboiled
mayonnaise to moisten ingredients
salt and pepper to taste
cook macaroni according to pkg directions. rinse and drain thoroughly. turn macaroni over occasionally until macaroni looks dry (about 30 minutes). in small bowl, combine onion, celery, and sweet pickle relish; set askde.
when items are cooled, combine all ingredients in large mixing bowl. drain excess liquid from onion, celery, and pickle mixture before using. mix all ingredients together to desired mayonnaise consistency; refrigerate.
8-10 servings
1 (12-16 oz) can refried beans
1 (8 oz) carton sour cream
1 (8 oz) carton avocado dip
1 cup or more cheddar cheese
1 (7 oz) can mild chili salsa
1 (5 oz) can sliced olives
1 lg tomato, diced
layer ingredients in order listed in a 9″x13″ pan or in 2 smaller serving dishes. cover with plastic wrap and refrigerate. serve with crackers or tortilla chips.
12-15 servings
2 cups mochiko (rice) flour
2 cups sugar
1 cup soy sauce
3 lg eggs
3/4 cup thinly sliced green onion
3 cloves minced garlic
2-3 lbs boneless chicken, cut into 3/4″x1 1/2″ pieces
3 cups oil
mix the flour & sugar in a lg bowl. add the soy sauce & eggs; mix thoroughly. add the garlic & green onions & mix again. put the chicken pieces in the bowl and, with cooking chopsticks, tongs, even your hands if you wish, coat the chicken pieces completely with the mixture. let the chicken marinate in the refrigerator for at least 2 hours. if you’d like, you can leave the marinating chicken in the refrigerator, covered, for up to 3 days.
heat the oil to 325° & fry the chicken in batches until it is golden brown, or about 7-10 minutes. drain on paper towels & serve with rice.
6 servings
