Japanese Chicken Wings

This is by far my most requested recipe. Takes ~2hrs to make and minutes to eat. Be careful who you make these for, as the requests will never stop and you will be stuck in the kitchen :P I got this recipe from my good friend Susi Q. She got it from her neighbor. One of those passed along recipes that you treasure. Love you Susi Q !! Husband quote "greatest thing to happen to poultry since the egg"

2-3 lbs split, tipped, rinsed chicken wings
3 beaten eggs in a small bowl
1 1/2 C flour in another small bowl
2/3 C butter

I make this in my electric frying pan, but any large pan will do. Don't forget a drink for the cook as you will be standing at the stove awhile.

1. Set pan on med heat and place butter in pan to melt (yes it is a lot of butter)
2. Dip wings, 2 at a time, in the egg, then in the flour, and place in the pan
3. Repeat until all the wings are in the pan
4. Turn wings to brown on all sides
5. Place wings in large baking dish (8 x 12 lasagna pan)
6. Mix sauce in a 2 C measuring cup and pour over wings

Sauce
3 Tbsp soy sauce
3 Tbsp water
1/2 vinegar
1 Tsp salt
1 C brown sugar

Bake at 375 degrees for 45 min, basting twice.
You want a little liquid left when done, so watch closely near the end.
Transfer immediately to a serving dish.

Enjoy

Raspberry Bars

I have something very special in my possession. My grandmothers cookbook, "A Guide to Good Cooking with Five Roses Flour"(Harvey & Brodie 17th ed. pub. 1958). This book is stained, and tattered. It is filled with my grandmothers hand written notes and clipped recipes. Old fashioned goodness. I proceed with exact instructions from my grandmother. I made this with my homemade raspberry jam and it was heaven.

1C flour
1 egg
1/2 C butter
1 tsp baking powder
1 tbsp milk

Rub the butter with the flour, baking powder and a little salt (I used my pastry cutter), add the beaten egg, milk and mix well. Spread on bottom of pan (8 X 8). Spread with raspberry jam (200-250ml) and cover with the following mixture.

1 scant cup sugar (just under 1 C)
1 beaten egg
2 C coconut
butter the size of an egg, melted (1 1/2 tbsp)
1 tsp vanilla

Bake in a slow oven till nicely brown
(300 F for ~ 45 min, completly cool before cutting)

(source: Ruth Wilman)

Curry Honey Mustard Chicken

A curry recipe for those feeling a little timid about curry. I never liked curry before trying this recipe. So easy and satisfying, with lots of sauce for the rice. Everyone I have made this for loves it:P

3 lbs boneless/skinless chicken thighs
1/2 cup liquid honey
1/4 cup melted butter
1/4 cup Dijon mustard
2-4 tsp curry powder
pinch cayenne pepper

1. Rinse chicken with cold water, place in 8 x 12 dish. Set oven to 350 F.
2. Melt butter in a small glass bowl in the microwave.
3. Add liquid honey, mustard, curry, and Cayenne to the melted butter and mix.
4. Pour evenly over chicken and bake for 40 min. Turn twice during baking to brown.

Serve with lots of rice and steamed broccoli or beans.

(source: The Best of The Best and More 1998)

Adventures in Jam

I am by no means an expert in the topic of preserves, but I compensate for this with exuberant enthusiasm. Is there anything more satisfying than eating jam that you created, I think not. These jewel jars of bright red fresh raspberry jam were my first attempt at preserves. I have been thinking of doing this for many years and am so happy I finally did. I already have plans for my next three canning extravaganzas.

I did not create this recipe, it's purely the one you get inside the Certo package. The trick is to be exact in your timing and measurement. Chemist's do make great cooks!
The source of your berries is also very important. Do try to buy local. We have so much variety here on the west coast...paradise on earth. I went to a you pick raspberry farm in Cobble Hill, just 5 min off the HWY#1. See map link below.


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Raspberry season ends mid August, so hurry up to get yours soon. Growers may still have frozen berries later, which are great for preserves.

5 cups crushed raspberries-sieve half of pulp
1 box Certo
7 cups sugar

1. Boil 4 X 500mL or 8 X 250mL canning jars for 10 min
2. Stir together prepared fruit and and Certo in a large pot. Bring to boil over high heat.
3. Add all the sugar and return to boil for 1 min.
4. Remove from heat. Stir and skim for 5 min.
5. Toss lids and rings in the boiling water with the jars for last 2 min.
6. Remove jars/lids/rings/ from boiling water and place on a clean tea towel. Be sure to keep everything sterile. I even put my tongs in the boiling water.
7. Pour jam into warm sterilized jars 1/2 inch from top. Add lids and rings, finger tight.

Let come to room temp 12-24 hrs, store in fridge, keeps 6 months.
or
Process jars 10 min completely submerged in the boiling water, then cool to room temp for 12-24 hrs, store at room temp, keeps 1 yr.

The photo above is three batches of jam made consecutively. Never double or triple batches of jam as I have heard from many people, it just doesn't work.

Mum's Penne and Cheese

Mulling over which recipe should come first, it is plain to see, only one should have the honour. It's wholesome, so easy and I know it off by heart. Homemade Mac and Cheese can be whipped up even on a hard work night. This recipe is very old, one of my girls absolute favorites and always a hit. My mother in law passed this recipe down to me when I was newly married.

Thank-you Kathy :P

Mum's Penne and Cheese
1/4 cup butter
1/4 cup flour
2 cups milk
2-3 cups grated sharp cheddar cheese (any kind of cheese on hand will be fine )
2-3 tbsp Parmesan cheese
500 grams al dente' cooked penne pasta (just over half of a bag)

1. Set pasta to boil.


2. Place butter and flour in a small saucepan over med heat. Stir with a wooden spoon and cook until smooth and bubbly.


3. Pour in 2 cups milk and mix with a whisk for ~30sec. Continue stirring with the spoon until the mixture starts to steam and gets slightly thicker.


4. Place all but ~1/4 of the grated cheese into the white sauce.


5. Stir until smooth with whisk/spoon.


6. Drain pasta when al dente'.


7. Pour pasta into lightly oiled, large casserole dish (mine is 2.8L)


8. Pour cheese sauce over pasta and slightly stir with spoon (so some sauce gets to the bottom).


9. Sprinkle with remaining cheddar and Parmesan cheese.


10. Bake at 350 degrees for 30 min.

Serve with a nice salad. We do serve ketchup with ours....so yummy.

(source: Kathy Brereton)