Sichuan Pork Noodles

This easy recipe is so flavorful and delicious that you will not only love it, but you'll make it again and again. It's the perfect dish to bring to a friend, especially when others tend to bring mexican or lasagna... it's just fabulous!



•l pound ground pork
•3 tablespoons rice vinegar
•3 tablespoons soy sauce
•1 tablespoon Asian chili-garlic sauce
•1-1/4 cups low-sodium chicken broth
•1/3 cup peanut butter
•3 tablespoons oyster sauce
•1 tablespoon vegetable oil
•1 tablespoon grated fresh ginger
•Salt
•1 pound fresh Chinese noodles or linguine (I used linguine, which I had in my pantry)
•2 tablespoons chopped fresh cilantro

1. Bring 4 quarts water to boil in large pot. Meanwhile, combine pork, 2 tablespoons vinegar, 1-tablespoon soy sauce, and chili-garlic sauce in bowl. In another bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce.

2. Heat oil in large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until slightly thickened, about 4 minutes.

3. Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain noodles, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Sprinkle with cilantro and serve.

The flavor was amazing, spiced just perfectly and start to finish prep time to finish was 20 minutes!

Grammy's Lemon Bars

Mix together-
1 1/2 c flour
3/4 c butter
1/4 c powdered sugar
Press into 8x10 or 9x13 pan and bake 15 mins at 325.

Beat 3 eggs, 1 1/2 c sugar, 3 T flour and 3/4 c coconut juice and rind of 1 1/2 lemons. Pour over baked crust. Bake for 25 mins at 325.

Drizzle with thin powdered sugar glaze.

The 7 dips from the reunion weekend

Ole' Hot Appetizer

8 oz. cream cheese
15 oz. chili without beans
4 oz. can diced green chilies
shredded Monterey Jack cheese
4 oz. can sliced olives - optional
4 chopped green onions

Layer in order in pie pan. Bake at 350 for 25 min. Serve with chips.


Hot Chipped Beef Spread

8 oz. soft Philly cream cheese
1/4 C. chopped green pepper
2 T dry onion
2 T milk
1/2 t garlic salt
3-4 oz chopped dried beef
1/2 c sour cream

Mix and put in small casserole. Melt 2 T butter. Add 1/2 -1 C pecans and brown in butter. Salt them. Sprinkle on casserole. Bake at 325 for 25 minutes. Serve with Triscuits.


Chili Con Queso

1 # ground chuck
1# Jimmy Dean sausage with sage
Fry and drain.

4 oz. can green chilies
2 # velveeta cheese
2 15 oz. cans tomato sauce with herbs

Melt cheese. Add tomato sauce and stir. Add rest of ingredients. Keep warm in a crock pot or chafing dish. Serve with corn chips. Freezes well.

This was so good, I had to make a second batch for Saturday night!


Ultimate Spinach Dip

1 C. mayo
1 1/2 C sour cream
1 pkg. Knorr vegetable soup mix
4 green onions -optional
1 can water chestnuts
10 pkg. chopped spinach, thawed and drained

Mix all ingredients well and chill. Mix again before serving. Can be served in a bread bowl and bread from bowl cubed to be dipped! I couldn't find the bread at our local grocery store, so I cubed rolls for dipping.


Pretzel Dip

8 oz. sour cream
1 pint mayo
12 oz. shredded mozzarella cheese
1 t celery salt
1 t garlic powder
1 t sugar
1 T parsley
2 T minced onion

Mix and chill. Serve with braided pretzels. Pretzel twists break in the dip.


Shrimp Cucumber Dip

1 med. unpared cucumber
1 C. creamy cottage cheese
2 T chopped onion
2 t vinegar
1/2 t horseradish
4 1/2 oz. can shrimp-chopped

Remove seeds from cuke- cut lengthwise. Shread enough to make 1 cup. Mix cuke, cottage cheese, onion, vinegar, and horseradish with mixer or blender- stir in shrimp. Serve with crackers or veggies.
Looks summery. Served at Mom and Dad's 25th anniversary party.

The 7th dip was a purchased veggie dip. But I'll add the dip I served at the Riley gig on Tuesday night, so you have 7!


Spicy Tailgate Dip

1 # ground pork sausage, browned and drained
2 8 oz. cream cheese, cubed
10 oz can tomatoes and green chilies

Combine all ingredients in a slow cooker.
Cover and cook on low setting for 1-2 hours, until heated through and cream cheese is melted.
Serve with corn chips.

This is so easy and so good!