Hi everyone, I hope you are enjoying the great summer weather these days! My sister, Pat Kawabata, from
Vancouver, Washington has come to my rescue to help me out with today’s column. I would appreciate my
readers’ help in sending me their favorite recipes to share with the others.
GOURMET NOODLE SALAD
9 oz. somen noodles (Japanese thin summer noodles) cooked in water
1 red topped kamaboko sliced thinly in strips
1 – 8 inches of Chinese barbecue pork (approx) sliced in thin strips (or ham)
2 cups of shredded lettuce
1 stem of celery slice thinly
2 eggs, fried and thinly sliced
1 cucumber thinly slice longitudinally (slivers)
2 green onions, slivered lengthwise
SOMEN SALAD DRESSING
1/4 cup rice vinegar
1/4 cup soy sauce
1 cup chicken broth
1/2 cup water
3 Tbsp. “Memi” soup base (liquid in bottle)
2 Tbsp. Mirin
2 Tbsp. Sugar
2 Tbsp.sesame oil
Dash black pepper
2 Tbsp.sesame seeds grounded to sprinkle on top before serving
Boil the above dressing ingredients for 5 minutes and put in a bottle. Shake it well and pour it over salad just before serving.
Similar to a layered salad, place the noodles first then the lettuce, celery, cucumber, eggs in that order and green onions with the barbecue pork and kamaboko on top, in a large bowl.
Have this ready in the fridge and pour the sauce before serving and mix it all up.
For small groups, you can put the salad mix in a individual plate and the sauce in a bowl so each person can put their salad into the dressing as they eat.
Enjoy! I can hardly wait to try this for some guests this summer.
ANGEL FOOD CAKE WITH CREAM CHEESE AND PIE FILLING
What a simple dessert to make but soo delicious!
Angel food cake mix, baked
8 oz. cream cheese
1 cup icing sugar
8 oz. Cool Whip
Cut up the angel food cake into broken pieces into a 9 x 13 in, pan with the cream cheese, icing sugar, and the cool whip.
Place 2 cans blueberry pie filling on top. Refrigerate.
Can use any pie filling, strawberry fresh in glaze, raspberries in glaze.
This was one of my first desserts I put in my column, made in a springform pan in 2001. Have been using this dessert a lot lately with great reviews, so here it is again. This time I am making it in a 9 x 13 inch pan since every cook owns this pan.
1 chocolate cake mix baked in a 9 x 13 inch pan.
2 small boxes of cooked chocolate pudding
2 cups milk
16 oz. tub Cool Whip
4 SKOR candy bars
Cut the cake in one inch square and place it in the 9 x13 inch pan loosely.
Cook the pudding with milk and pour it over the cake while it is hot
Smooth the pudding to level it
Cool it and spread the cool whip gently over pudding mixture.
Crush the candy bars into tiny pieces and sprinkle it over the cake
Refrigerate it overnight
SOOOOO SIMPLE AND SOOOOOO DELICIOUS!
FOOD FOR THOUGHT:
“Interest in new things – that is the secret to being youthful.”
Words of light from Seicho-No-Ie