INDIAN CABBAGE

1 Head Cabbage, shreded into medium shreds
1 Cup Peas (fresh or froze)
2-4 Tabespoons Canola or Olive Oil
3 Tablespoons Chopped Onions
1 Teaspoon Fenugreek Seeds (methi Dana)
1 Teaspoon Corander Seeds, crushed coarse
Pinch of Asafoetida(hing)
1 Teaspoon Turmeric Powder
2 Tabespoons Red Chili Powder
2 Teaspoons Dry Mango Powder (amchoor)
1/2 Teaspoon Garam Masala (don't have to use)
Salt to taste
In a wok/pan heat the oil to the smoking point. Once heated reduce to medium and add the fenugreek seeds to the oil. As they start to crackle and turn brown then add the asafoetida powder to the oil and then add the onions. Do not burn the seeds. Saute the onions in the oil until brown. Next add the crushed coriander seeds, turmeric powder and red chili powder. Combine well and add the cabbage. Saute the cabbage for 5 minutes until it starts to wilt or sweat. Add the peas and garam masala and cover with a lid until the cabbage is soft but not mushy. Remove from heat and add the salt and dried mango powder. Serve over rice with flat bread.

CHILI CHICKEN

1 Lb. Boneless, Skinless Chicken Thigs or Breasts

1 Teaspoon Corn Starch
1 Tablespoon Flour
1 Cup Sliced Red Onions (can add more)
3 Cloves Garlic, crushed
1 Tablespoons Ginger Julians
5 Whole Dried Red Chillies, break into 2-3 small pieces
4 Tablespoons Dark Soy Sauce
4 Tablespoons White Vinegar
2 Teaspoons Red Chili Powder
1/3 Cup Diced Capsicum(can leave out)
1 Teaspoon Curshed Black Pepper
Salt to taste
Few Chopped Chillies
3 Tablespoons Canola Oil
1 Tablespoon Canola Oil
Wash chicken and pat dry with paper towels. Sprinkle the chicken with flour, corn starch salt and pepper. Combine well. Sit aside for 5 minutes.
Heat a large skillet and put the chicken pieces in. Let cook for 5 minutes until chicken is white. Remove the chicken. Let drain on a paper towel. In the same pan put the 1 Tablespoon of oil and add the garlic and ginger. Saute for 2 minutes and then add the onion and saute until soft but not brown.
 Next add the whole red chillies, the chili powder, salt and soy sauce and chicken. Cook until tender and then add the capsicum. Once chicken is cooked remove from heat and add the vinegar. Make sure chicken is done. Top with green chillies and serve over rice or hakka noodles or chow mein.

BRIE BITES

For some people they just don't like Brie. But for me I love it. Here is a simple way to use Brie and it is a very quick appitizer.

1 Pack Phyllo Cups ( can buy prebaked)
1 Pack Brie
Brown Sugar

If not using the prebaked phyllo cups then take 2 sheets of phyllo and lay them on top of each other. Bursh with melted butter. Cut into squares. Spray a muffin tin and put each square in each muffin cup. Bake for 10 minutes. Watch and do not let burn. Take out and let cool.  Take a slice of Brie and put in each cup. Sprinkle some brown sugar on top and bake for 5 minutes or until the Brie is melted. Very good. Can also use any type of preserves on top of them instead of the brown sugar.

SNOWED IN

Looks like a big snow has fallen again here in the mountains. It is one of the most beautiful sites to see. The power lines and trees all covered in a white layer. Breathtaking is the word for it. You may think that the mountains in the fall with all the different colored leaves is something to look at. You should see it in the winter time. Nothing is more beautiful. White everywhere. The trees take on such different shapes with the snow piled on them that it is just amazing to look at. Postcard perfect.
As the snow melts it will help with everyones gardens in the summer. It may be a hardship for us but it also helps us in the summer when it is so dry with no rain in sight. A lot of people still have wells as a source of drinking water. This snow will help them keep water also in the summer to drink.
So maybe it will melt real soon and there will be school again. The young people love to see this snow so they get to have a break from school just like in the old days. I am just glad that no one has to get out and have to walk a long way as it sure is cold.

EASY EASY PEANUT BUTTER FUDGE

1(14)oz. Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Jif Creamy Peanut Butter ( I use a little more)
2 (6)oz. Packs White Chocolate Squares, chopped

3/4 Cups Chopped Peanuts (I leave these out)
1 Teaspoon Vanilla Extract
LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. Heat sweetened condensed milk and peanut butter in heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Sitr in white chocolate until smooth. Immediately stir n peanuts and vanilla. Spread evenly in prepared pan. Cool. Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. I like to use more peanut butter in this. To me 1/2 cup is just not enough to get a good peanut butter taste. I use almost 1 cup full. Jif is the only peanut butter to use for making this candy.

EASY EASY CHOC. FUDGE

3 Cups (18 oz.) Semi-sweet Chocolte Chips 
1 (14)oz. Can Eagle Brand Sweetened Condensed Milk
Dash Of Salt
1/2 To 1 Cup Nuts (I like chopped walnuts) can leave out
11/2 Teaspoons Vanilla Extract


LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.


MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

MICROWAVE METHOD

COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

CROCKPOT PORK CHOPS

6 or 8 Pork Chops
1 (14)oz. Can Chicken Broth
1 Envelope Onion Soup Mix


Wash the pork chops and pat dry. Lightly brown them in 3 tablespoons of oil on stove. Brown on both sides for around 3 mintues. Then place the chops in a ovel crockpot. Mix the onion soup mix with the chicken broth and pour over top of the chops. Put the lid on and cook on low for 8 hours.
Serve with rice or fried potatoes and pork & beans or baked beans.