2006 UFA Potluck Recipes
Jean's Artichoke Dip
- 1 medium onion
- 1 can artichoke hearts (not marinated)
- 1 cup mayonnaise
- 1 cup parmesan cheese
Chop onion and artichoke hearts into small pieces.
Combine all ingredients and bake at 350 degrees for 30-40 minutes
Serve with bread or crackers.
- -2 chicken breasts (more if desired) - ½ head cabbage, sliced thinly
- -2 carrots, sliced thinly - 1 bunch celery, chopped
- -1 bunch green onions, chopped -1 onion, chopped
- -5 cloves garlic, chopped
- -16 oz pancit noodles (sold in Filipino stores in 8 oz or 16 oz pkgs)
- -Soy sauce - Pepper
Boil the chicken breasts until tender enough to shred. Do not throw the boiled water (this will be your stock). Sautee garlic and onions until brown. Add shredded chicken and about 3 cups of stock. Season with soy sauce and pepper to taste. Bring to a boil. Add all the vegetables. Let boil once and turn heat down. Add the pancit noodles. If too dry, add more stock and soy sauce a little at a time until noodles are wet but not too soaked (if too soaked, the noodles will swell and limp).
CAVEAT: I don’t really have exact measurements --- just add/subtract as you feel like it. I tend to like more “crunch” with my pancit so I add more carrots and lettuce.
Edith’s LECHE FLAN
- 12-egg yolks, 1-can evaporated milk, 1-can condensed milk
- Vanilla, Lemon zest, Sugar
- 2 leche flan molds (sold in most Filipino stores)
Whip the egg yolks until lemony in color. Add the rest of the ingredients. Cover and keep in the refrigerator overnight (or until the bubbles are gone). The next day, caramelize (brown the sugar until golden in color) in leche flan mold. Let the caramelized sugar harden and then add the egg mixture. Cover with aluminum foil and steam for about 1 hour. Serve cooled.
To serve, separate the leche flan from the mold by running a thin knife around the edge. Put a plate over the mold and invert.
Richard’ Apple Walnut Pie
- 1/2 c-Chopped walnuts (or oats, or combination of both)
- 1/2 c-Brown sugar, 1/2 c-Flour, 1 -tick Soft butter
- 1c-Sour cream, 2T-Flour, 3/4c -Sugar, 1/4t-Salt, - - - -
- 2t-Vanilla extract, 1-Egg (lightly beaten), 3-Tart apples, coarsely chopped
- 1-9” Pie shell (deep)
In a separate bowl, combine all toping ingredients and mix together. Set aside
Combine first 4 ingredients, stir in vanilla, egg and apples, pour into unbaked pie shell. Bake without topping at 400 degrees for 25 minutes. Add topping and bake an additional 20 minutes
Richard’s Peanut Brittle
- 2c-Sugar, 1c-White corn syrup, 1/2c -water ---
- 1c-Raw peanuts (Spanish or Virginia), 2T-Butter, 1t-Vanilla extract
- 2t-Baking soda
- Candy thermometer, a must! Making candy can be very dangerous – be careful…!
You’ll need a cold buttered surface. It is best to use a marble candy board, but my Mom used to pour directly on her tile countertop (buttered, of course). I’ve done it using a couple of heavy cookie pans. Just make sure you have the surface you are going to use ready before you start. You should also have some heavy metal spatulas to spread the brittle right after you pour it out. Try to use a sauce pan at least four times higher than the height of the first three ingredients combined. The sauce pan should also have a long handle.
Combine the sugar, corn syrup, and water. Cook over medium-high heat until crack stage (about 20 minutes).
Add the peanuts and butter. Stir until thoroughly combined, keeping the heat at medium high. You don’t want to walk away at any time now! Continue stirring fairly often, and cook until the mixture turns to the color of a brown paper bag (10 minutes or so depending on the heat).
Add the vanilla, stir well. Be cautious of spattering. Turn off heat. Add the baking soda, stir well.
The mixture will double in size, quickly.
Pour out onto surface in an S-shaped pattern. Spread with spatula. Try to loosen and stretch as it cools, and turn it over. Continue loosening and stretching. Break into pieces. Enjoy!