This is a recipe I got from my sister Joy. While I suppose I ought to save it for the fall (It's a great Thanksgiving treat), I thought the blog was due for a good cookie recipe and this is one of my favorites.
Acorn Cookies
Thursday, May 24, 2012
Acorn Cookies
Continental Vegetables
This recipe is probably the single-most requested dish that our friends ask for when they have dinner at my dad's house. It's a great way to get kids to eat their veggies, too. all the chopping can be a bit time-consuming, so lately, I've begun making a really big pot, up to the point when the sour cream is mixed in, then I freeze in meal-size portions for cooking another day. Just defrost, top with bread-crumbs, and bake.
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| This stuff goes so fast I had to get in there quick to get a photo before it was all gone! |
Continental Vegetables
2 cups Zucchini, sliced thinly
1 Green Pepper, diced
1 cup carrots, shredded
¼ cup sliced shallots (or 1 chopped green onion and 1 clove garlic)
2 tablespoons vegetable oil for frying
salt and pepper to taste
¾ cup sour cream or yogurt
½ cup grated parmesan cheese
½ teaspoon thyme
2 tablespoons bread crumbs
2 tablespoons parmesan cheese
Preheat oven to 350o. In large skillet, sauté vegetables in oil for 5 minutes. Season to taste with salt and pepper. Mix sour cream or yogurt with 1/2 cup parmesan cheese, parsley, and thyme. Stir into vegetables and spoon into buttered casserole. Sprinkle top with bread crumbs and 2 tablespoons parmesan cheese. Bake for 30 minutes. Serves 4.
From the Zucchini Cookbook, discovered by Dad.
Bon Bon Chicken
Over the last few years, we have become a Sunday Roast kind of family. My father is English, so you would think that it would just be in the blood, but no, up until recently I couldn't cook a roast to save my life. Enter my digital meat thermometer as a wedding present, and life changed. This is one of the recipes I like to make with leftover chicken. It's a family classic from my childhood, and as a kid, we often made Bon Bon Turkey the day after Thanksgiving.
Bon Bon Chicken
1¼ pounds skinned, boned chicken or leftover cooked chicken, shredded
1 cucumber, peeled, thinly sliced
½ teaspoon salt
2 oz bean noodles or other type of noodles (sometimes I use spaghetti, sometimes rice noodles)
3 cups hot water
¼ teaspoon salt
¼ teaspoon Szechwan pepper
½ teaspoon minced garlic
2 teaspoons minced fresh ginger root
Seasoning sauce:
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons soy sauce
1 teaspoon Chili Oil
4 1/2 teaspoons sesame oil
4 1/2 teaspoons sesame paste or peanut butter
Bring about 4 cups of water to a boil in large saucepan; reduce heat to medium. Add chicken. Cover and simmer 20 minutes. Remove chicken and let cool, reserving broth in saucepan.
Sprinkle cucumber slices with salt and let stand about 15 minutes. Squeeze slices to remove water. Arrange on a platter.
If using bean noodles or rice noodles, soak noodles in 3 cups hot water for 5 minutes to soften. Bring chicken broth to a boil. Dip noodles in boiling broth 3 to 5 seconds; drain well and arrange on top of cucumbers. If using pasta, boil pasta according to instructions.
Remove bones from chicken and chop into 2" shreds. Place chicken shreds on top of noodles. Sprinkle with salt, pepper, garlic, and ginger root.
Combine ingredients for seasoning sauce in a small bowl; mix well. Pour sauce over chicken. Serve at room temperature. Toss at the table just before serving.
Recipe from: Chinese Cookery, a very old cookbook of my father's
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