Chicken Broth Fondue

INGREDIENTS Nutrition 5 1⁄4 cups vegetable bouillon or 5 1⁄4 cups chicken bouillon 1⁄4cup orange juice, fresh-squeezed 1⁄4 cup chopped fresh cilantro 2 tablespoons ground cumin 2 tablespoons jerk seasoning 2 tablespoons black pepper, cracked 2 tablespoons lime juice, fresh-squeezed 1 tablespoon minced garlic DIRECTIONS Combine ingredients in saucepan on stovetop. Bring to a boil. Transfer to fondue pot with alternative heat source. Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.

Beef Fondue Broth

Fondue Beef Broth (1 tbsp) Vegetable oil 1 Garlic clove, crushed 1 Onion, finely chopped 1 cup) Red wine 8 cups) Water* 1 Beef bouillon cube* 1 Celery stalk, finely chopped 1 Tomato, chopped (with or without seeds is fine) 1/2 tsp) Freshly ground pepper (1/2 tsp) Salt 1 Bay leaf * If using liquid broth, use 2L (8 cups) of broth instead of the water + bouillon cube. 1. In a large pot, heat the oil. Cook the garlic and onion until soft. 2. Add the wine, bring to a boil then add the beef bouillon cube and water OR prepared broth. 3. Lower the heat and add the vegetables and spices. 4. Cook on low heat for about 3 hours. Add more water as needed. 5. Filter the broth and refrigerate. 6. Prior to serving, remove the fat that has hardened on the surface. 7. Warm up the broth on the stove top. 8. Pour into your fondue pot and adjust the heat.

Snow on the Mountain - Javanese Dinner

Snow on the Mountain

Serves 25
1-14 oz box Minute Rice-cooked
4-5 chickens cooked and cut into small pieces
24 oz Chow Mein Noodles
2-20 oz. bags frozen peas - cooked
4 cups diced celery
1 1/2 cups diced green onions (green too)
6 cups grated cheddar cheese
3-20 oz. cans crushed pineapple-drained
2-51/2 oz bags slivered almonds
1 gallon chicken gravy (made from broth of the cooked chickens)
24 oz. shredded coconut (the snow)
Serve on individual plates in layers in the order given

Cranberry Salad

From Cindie Anthes
 
Combine and place in refrigerator overnight:
2 cups fresh cranberries (grind them up)
3 cups mini marshmellows
3/4 cup sugar

Combine with cranberries:
2 cups diced apples
1/4 cup walnuts (broken up)
1 cup green grapes (cut in half)
1 - 8 oz. Cool Whip OR small carton heavy whipping cream

"Different" Green Bean Casserole

This recipe does not use condensed soup! Delicious!

2 TBSP butter 
2 TBSP flour
1 tsp salt
1 tsp sugar
1/4 cup onion, diced
1 cup sour cream
3 cans green beans, drained (calls for French Style)
2 cups shredded cheddar cheese
1/2 cup Ritz crackers, crumbled
1 TBSP melted butter

Preheat oven to 350º.  Melt 2 TBSP butter in large skillet. Stir in flour until smooth and cook for 1 minute.  Stir in salt, sugar, onion and sour cream.  Add green beans and stir to coat.

Transfer to casserole dish. Spread cheddar cheese over top.  In a small bowl, toss cracker crumbs and 1 TBSP melted butter and sprinkle over the top of the beans.

Bake 30 minutes or until the top is golden and the cheese is bubbly.

Red Velvet Pancakes

 Ingredients

2 cups all-purpose flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups milk
2 Tbsp white vinegar
1/2 cup granulated sugar
2 large eggs
1 1/2 Tbsp red food coloring
2 tsp vanilla extract
1/3 cup salted butter, melted
1 recipe Cream Cheese Glaze, recipe follows
fresh raspberries and mint leaves, for garnish (optional)

Cream Cheese Glaze
6 oz cream cheese, softened
6 Tbsp butter, softened
2 cups powdered sugar
1/2 cup milk, plus more if desired
1/2 tsp vanilla extract

Directions

Preheat an electric non-stick griddle to 350 degrees. 

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
 
Cream Cheese Glaze
In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.