The Garden of Graden: 2008

Here are the recipes I've received so far from the Chinese Mothers Day Dinner. Yum! I'll keep adding them to this post as I receive them.

Chicken (Dad): Teriyaki marinade with Seven Up. Marinate overnight.

Egg Drop Soup (Liz):
My mom came up with this recipe, and it's kind of still in flux. We've never written down directions, so I'm making this up as I go along; if you have questions, ask so I can revise it to be more clear. Seasonings to taste and corn starch until it's the thickness you like. I think this recipe makes about 3-4 servings.

- 1 can condensed chicken broth (plus one can water). If you don't have condensed, use two cans ready-to-serve, but you'll probably want to increase the rest of the ingredients-- use one or two eggs, depending on how much egg you like in it.
- 1/4-1/2 t. onion powder
- a few shakes soy sauce (to taste-- start with less and add more)
- 2+ T. corn starch (I think it needs more than this, but you don't want to overdo it!)
- 1 egg

1. Heat the broth (and water) in a saucepan on medium-high to high heat. Leave out some of the water (maybe 1/2 the can) to mix later with the corn starch.
2. Add onion powder and soy sauce to taste. It shouldn't taste just like chicken broth anymore, but it shouldn't taste strongly like soy sauce either. Start with a few shakes (if you have a soy sauce bottle with the small hole; otherwise try a teaspoon at a time) and taste. Add more soy sauce as necessary.
3. Once the broth is simmering, mix the corn starch with water in a cup using a fork, then pour into the broth. Stir CONSTANTLY until the broth becomes clear again (otherwise the corn starch will settle and become goopy and lumpy). Repeat if necessary to get the broth to the right thickness (it should be noticeable thicker than broth but not quite as thick as gravy).
4. mix the egg with a fork or whisk in a bowl. Make sure the soup is simmering.
5. Slowly pour the egg into the soup while swirling the broth slowly with a wooden spoon or spatula. If you mix it too fast, the egg will be more like scrambled eggs.
6. Serve and enjoy!

PotStickers (Julie)
Three words: Frozen Food Aisle

Mandarin Salad (Beth)
1 head lettuce
1 bunch green onions, chopped
1 bunch spinach
1 can mandarin oranges
1 c. caramelized almonds*

Mix all ingredients. Add dressing just before serving.

*Caramelized almonds: Put the almonds in a frying pan on medium-high heat. Stir in ⅛ - ¼ cup sugar. Stir constantly until the sugar browns. Let cool.

Dressing:
½ t. salt
¼ t. pepper
2 T. sugar
3 - 4 T. vinegar (balsamic is good)
¼ c. oil

Blend all ingredients together.

Cobblestone Brownies (Beth)
Brownie:
½ c. butter
1 oz. unsweetened chocolate (can substitute 3 T. cocoa and 1 T. shortening or oil)
Melt in large saucepan over low heat.

1 c. sugar
1 c. flour
½-1 c. chopped nuts (optional)
1 t. baking powder
1 t. vanilla
2 eggs
Add to melted butter and chocolate. Grease 9 x 13 pan with butter and flour. Spread batter in pan.

Filling:
8 oz. cream cheese, softened (reserve 2 oz. for frosting)
½ c. sugar
2 T. flour
¼ c. butter, softened
1 egg
¼ c. chopped nuts (optional)
Combine 6 oz. cream cheese with remaining filling ingredients except nuts. Beat one minute at medium speed until smooth and fluffy. Stir in nuts, if desired. Spread over batter in pan.

6 oz. (1 c.) semi-sweet chocolate chips
Sprinkle over filling.
Bake @ 350 for 25-35 minutes or until inserted toothpick comes out clean.

2 c. mini marshmallows
Sprinkle on top of brownies. Bake 2 minutes longer.

Frosting:
¼ c. butter
1 oz. unsweetened chocolate
¼ c. milk
Melt together remaining 2 oz. cream cheese with above ingredients in large saucepan over low heat.

3 c. powdered sugar
1 t. vanilla
Stir into melted chocolate mixture until smooth. Immediately pour over marshmallows and swirl together. Cool; cut into bars. Store in refrigerator.