Recipe 23: Brownie Cakes

INGREDIENTS:

2 Canning jars (wide mouth)
1 c All-purpose flour
1 c Sugar
1/2 teaspoons Baking soda
1/4 teaspoons Ground cinnamon (optional)
1/3 c Butter or Margarine
1/4 c -Water
3 tablespoons Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg beaten
1/2 tablespoons Vanilla extract
1/4 c Walnuts finely chopped

DIRECTIONS:

1. Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars specifically made for canning jams and jellies lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use) set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and
mixture is well blended.

2. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla, beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees.

3. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a plinking sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed.

4. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc).

Recipe 23: Chicken Burnt soy sauce

INGREDIENTS:
1 tail chicken
butter to wipe
sweet soy sauce adequate

FLAVOUR:
5 items onion red
2 clove onion white
5 items nutmeg
1 piece turmeric
adequate salt
5 red chili
1 piece ginger plant
1 stick of lemongrass
the bay leaf

DIRECTIONS:
1. Cleaned the chicken and cut into 4 parts
2. In the meantime refined and pounded was one onion red, onion white, the garlic, nutmeg, turmeric and adequate salt.
3. Afterwards boiled the chicken with the spice above and added ginger plant, the bay leaf and lemongrass. Boiled continued the chicken until ripe and the spice spread.
4. Then burnt the chicken by smearing red chili that already pounded soft . Spread butter and sweet soy sauce . Burnt the chicken until his colour was brownish

Recipe 22: The Salad Lobster

INGREDIENTS:
1 apple
1/2 tin leci
750 gr prawns lobster
1/4 bottle mayones
the cucumber and tomatoes to decorated

DIRECTIONS:
1. Piece the apples had the shape of dice was afterwards mixed with the lychee and mayones
2. Boil the lobster and was sliced placed on salad afterwards poured with sauce mayones
3. Present in the cold situation.

Recipe 21: Asian Chicken Noodle Soup

INGREDIENTS:

3 1/2 cups Swanson Chicken Broth
1 teaspoons soy sauce
1 teaspoons ground ginger Generous dash ground black pepper
1 medium carrot, diagonally sliced
1 stalk celery, diagonally sliced
1/2 red pepper, cut into 2"-long strips
2 green onions, diagonally sliced
1 clove garlic, minced
1/2 cup broken-up uncooked curly Asian noodles
1 cup shredded cooked chicken
DIRECTIONS:
1. Heat broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in 2-qt. saucepan over medium-high heat to a boil.

2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 min. or until noodles are tender.

Recipe 20: Fresh Spring Rolls Recipe

INGREDIENTS:
For lemon coriander dipping sauce:

3/4 cup (185ml / 5 fl oz) water
1/2 chicken stock
1 tsp honey juice and grated rind of 1 lemon
1 tbsp soy sauce
1 tsp chopped fresh coriander
3 carrots, peeled
1 red capsicum
2 zucchini
2 spring onions
1 egg white, lightly beaten
1/3 cup (10g / 1/3 oz) coriander leaves
10 sheets (17cm / 7 inch diameter) rice paper

DIRECTIONS:
1. To make sauce - Combine water, stock cube, honey, juice and rind, and soy sauce in a pan. Simmer until half the liquid evaporates. Remove from heat and strain; add coriander. Cover and chill.

2. Slice the carrots, capsicum, zucchini and spring onions into very fine julienne strips. Place in a bowl; add egg white and coriander.

3. Soak each rice paper sheet in warm water for 1 minute until soft, then drain; place on a cloth. Put a little of the vegetable mixture on each sheet. Fold in ends and roll up. Place in a single layer in a steamer. Cover and cook over simmering water for 7 minutes, or until heated through. Serve with sauce; garnish with spring onions and red capsicum, if you like.