Pot Luck Recipes - Last Updated on 1 May 2005

Chocolate Carrot Cake
 
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/3 cup unsweetened alkalized cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 large eggs
1 1/2 cups oil
2 cups shredded carrots
 
Cream cheese filling:
8 oz cream cheese, softened
1/4 cup butter, softened
1 tbsp vanilla
1 cup confectioners' sugar
 
Chocolate frosting:
1/2 cup butter, softened
1/3 cup unsweetened alkalized cocoa powder
Pinch of salt
2 cups confectioners' sugar
1/4 cup half-and-half
1/2 tsp vanilla
 
Making the cake:  Preheat oven to 350 degrees.  Grease and flour 2 9-inch round cake pans.  In a large bowl, using a wire whisk, stir together the flour, sugar, cocoa, salt, baking powder and baking soda until thoroughly blended.  In a large mixer bowl beat eggs and oil together until combined.  Slowly add the flour mixture at low speed and mix until just combined.  Beat in carrots.  Scrape batter into prepared cake pans.  Bake cakes for 45 minutes or until done.  Cool cakes completely. 
 
Making the filling:  Beat together cream cheese, butter, and vanilla.  Gradually add confectioners' sugar and beat until smooth.  Spread filling between cake layers.
 
Making the frosting:  Beat together butter, cocoa and salt.  Add confectioners' sugar, half-and-half and vanilla.  Beat until smooth.  Frost top and sides of cake with frosting.
 
*********************************************
 Sunshine Salad
 
servings; 6
 
1       cup boiling water
1       package (3 ounces) lemon-flavored gelatin
1/2    cup cold water
1/2    teaspoon salt
1       can (8 3/4 ounces) crushed pineapple
1/2    cup shredded carrots
 
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
Stir in cold water, salt, and pineapple (with syrup).
Chill until slightly thickened but not set.
 
Stir in carrots.
Pour into 4-cup ring mold or into 6 individual molds.
Chill until firm.
 
Source:  Betty Crockers Cookbook.  Golden Press.  New York, New York.  1969.  Page 377.
  
**********************************
From Claire Minami:
Baca Lao (or Salted Codfish Soup)
 
This recipe does not have measurements.  The amount of the ingredients depends on the desired amount of soup.
  
Codfish
Potatoes
Onions
 
Sauce:
Bell pepper
Garlic
Onions
Olive oil
Parsley
Paprika
 
Peel potatoes and onions, and cut into chunks.  Place in large pan, cover with water.  Boil about 10 - 15 minutes.
Cut codfish into chunks and add to potatoes and onions.  Cook until fish is done.
Drain, reserving broth.
Place fish, potatoes, and onion in large bowl.  Pour sauce over it.  Serve.
 
Sauce:
Fry bell pepper, onion, and garlic in olive oil until cooked.  Add chopped parsley.  Add paprika and a little of the reserved fish broth, enough to make a sauce.
 
Note:  The recipe calls for salted cod.  However, fresh cod may be used.  If using fresh cod, then add hon dashi to water to taste and about 1/2 cup dry white wine.  If using sake, then sugar may be needed.

Tostitos Kakimochi Submitted by Marcia Mau

1 20 oz. bag round Tostitos

1 cube unsalted butter

1/2 cup White Karo syrup

1/2 cup granulated sugar

2 T soy sauce

2-3 T black sesame seeds

 Melt butter on low heat, add sugar, syrup, soy sauce, and sesame seeds and let boil for no more than 3 minutes.

Remove from heat. Place 1/2 bag Tostitos in large bowl, add 1/2 syrup mixture and using two shamoji slowly mix thoroughly taking care not to break chips. Place chips in aluminum roasting pan which has been sprayed with Pam. Repeat with rest of chips. Bake in 250 degree oven for 45 minutes on first and third shelves. Stir chips every 15 minutes and rotate shelves. Put back in bowl and stir frequently until cool – about 45 minutes or more. Store in an air-tight container. Ono!

Source:  DC News notes from Barbara Ikejiri and Betty Wakiji

Raspberry Squares Submitted by Joy Aso

Makes about 25 squares

1 1/2 cups unbleached all-purpose flour
1 1/4 cups quick-cooking oats
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans or almonds, or a combination
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened but still cool
1 cup raspberry preserves

1.    Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil length-wise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

2. In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.

3. Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time.  Cool on wire rack to room temperature, about 11/2 hour, then remove from pan using foil handles. Cut into 11/4- to 11/2-inch squares and serve.

Note: Lining the pan with foil makes removal of the squares for cutting very easy (just lift out the entire block and place it on a cutting board to cut).

Buy the book this recipe came from via the following Amazon.com link: Editors of Cooks Illustrated Magazine, The America's Test Kitchen Cookbook. Boston Common Press. 2001.

Jell-O Cream Cake From: Mrs. Frances Ushiro (Ekoji Temple member) via John Malcolm and Joy Aso

Crust:

3/4 cup butter
1/2 cup nuts, chopped
1 1/4 cups flour
1/4 cup brown sugar

Mix and pat firmly in a 9 x 13 inch pan.

Bake at 375 degrees F. for 15 minutes. Cool.

First Layer:

1 box (3 oz.) lemon Jell-O
1 cup hot water
1 pkg. (8 oz.) cream cheese
3/4 cup sugar
1 pkg Dream Whip

Dissolve gelatin in hot water and cool.

Cream together the cream cheese and sugar. Then add the gelatin mixture.
Whip the Dream Whip and fold in the cream cheese mixture.
Pour into the cooled crust and chill 1-2 hours.

Second Layer:

2 boxes (3 oz. each) lime or strawberry Jell-O

3 cups hot water

Dissolve gelatin in hot water. Cool.

Pour gelatin mixture carefully over the cream cheese layer.

Chill until firm.


Basic Vegetarian Stir Fry. Submitted by Dave Walls

2 tablespoons cooking oil
1 pound broccoli
4 cloves garlic chopped or grated
1/2 tablespoon freshly grated ginger
1 tablespoon soy sauce (to taste)

Serves: about 4

Heat oil in a wok or frying pan and stir fry broccoli,
ginger and garlic for 5 minutes on high heat.
Add soy sauce, cover wok or frying pan, lower heat and
let continue heating for 5 minutes. You can add any
other vegetables you like to this dish, such as
cauliflower, bamboo shoots, water chestnuts, etc., but
it's really good (and very healthy) with just broccoli.

Rainbow Jello Submitted by Marcia Mau

The recipe was adapted from Rainbow Ribbon Mold in Joys of Jell-O Gelatin
1981.

2 - 3 oz (or 1 - 6 oz) packages, 3 different flavors
7 1/2 cups boiling water - 2 1/2 cups for each flavor
1 - 8 oz container vanilla yogurt

Dissolve one flavor of Jello in 2 1/2 cups boiling water. This makes 3 cups
of Jello.
Stir to dissolve.
Divide Jello in half.
Put 1 1/2 cups in oblong Pyrex or clear glass dish and 1 1/2 cups in
measuring cup/mixing bowl.
Chill both in fridge for 30 minutes.
Take cup/bowl out of fridge and add 6 Tbsp yogurt (approximately 1/2
container).
Mix well and pour thru strainer onto first layer.
Chill for 20 minutes. While second layer is chilling, mix second flavor.
Divide in half and put cup/bowl in fridge.
When 2nd layer is set, pour the contents of bowl on the 2nd layer.
Put back in fridge for 20 minutes and chill rest of flavor 2 in bowl.
Take bowl out and add yogurt.
Strain onto 3rd layer.
Chill 20 minutes.
While 4th layer is chilling, mix third flavor and chill in refrigerator in
bowl/cup.
When 4th layer is firm, pour on all of third flavor.
This takes about 2 1/2 hours to complete.
Make at least a day ahead to let everything set.

Enjoy!

Sweet Potatoes & Apples Caramel Submitted by Joy Aso and John Malcolm

This dish goes well with pork.

Servings: 8 to 10

Heat oven 350°F.

1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup (1/8 lb.) butter or margarine
4 medium sized sweet potatoes, cooked and peeled
3 tart, crisp apples, peeled
1/4 cup hot water
2/3 cup brown sugar, firmly packed

Combine the granulated sugar, salt, and nutmeg; blend in butter with a fork.

Thinly slice potatoes to make 4 cups, and thinly slice the apples.

In a 2 quart casserole or 9-inch square baking pan, make a layer of potatoes, then apples, then sugar mixture, using about 1/3 of each. Repeat making two more layers. Pour over the hot water. Cover and bake in a 350°F. oven for 1 hour, or until the apples are tneder.

Remove from the oven, uncover, and press the brown sugar through a wire strainer onto the top of the casserole to make an even layer.

Set under the broiler for about 2 or 3 minutes, or until the topping melts and bubbles -- watch closely to prevent its scorching.

Source: Sunset Cookbook of Favorite Recipes, page 55.


Black Forest Bars Submitted by Joy Aso and John Malcolm

Yield: 32 bars

Preparation Time: 20 minutes
Baking time: 40 to 45 minutess

Heat oven to 350° F.

Crumb Mixture:
2 1/4 cups all-purpose flour
1 cup sugar
1 cup sliced almonds
1 cup butter, softened
1 egg
1/2 teaspoon almond extract

Filling:
1 jar (12 ounces or 1 cup) cherry preserves
1/2 teaspoon almond extract

1/2 cup miniature semi-sweet real chocolate chips

In large mixer bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until crumbly (1 to 2 minutes). Reserve 1 cup crumb mixture.

Press remaining crumb mixture on bottom of 11 x 7 inch or 9-inch square baking pan; set aside. In small bowl, combine cherry preserves and almond extract; spread over crumb mixture to within 1/2 inch of edge.

Sprinkle chocolate chips over cherry mixture.

Crumble reserved crumb mixture over chocolate chips.

Bake for 40 to 45 minutes or until edges are light golden brown. Cool completely; cut into bars.

---------------------------
Nutrition Information for 1 bar: calories: 170; protein 2 gm; carbohydrate 23 gm; fat 8 gm; cholesterol 20 mg; sodium 60 mg.

Source: Land O Lakes Recipe Collection, Holiday Memories, page 40.


Pumpkin-Orange Cake Submitted by Joy Aso and John Malcolm
1 1/2 cups sugar
1/2 cup shortening
2 eggs
***
1 cup canned pumpkin
1/2 of 6-ounce can (1/3 cup) orange juice concentrate, thawed
1/4 cup milk
1 2/3 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground clovers
1/2 cup currants or raisins
***
1 cup milk
3 tbsp all-purpose flour
1 tsp vanilla
3/4 cup sugar
1/2 cup butter or margarine
1/2 cup pecan halves

In large mixer bowl beat together the 1 1/2 cups sugar and the shortening
until light and fluffy. Add eggs; beat well.
Add pumpkin, thawed orange juice concentrate, and the 1/4 cup milk. Stir
together the 1 2/3 cups flour, the baking powder, cinnamon, baking soda,
allspice, nutmeg, and cloves. Add to pumpkin mixture, beating until smooth.
Fold in currants or raisins.
Spread batter into 2 greased and floured 8-inch round cake pans. (We
suggest greasing the pans and using parchment paper.) Bake in a 350 degree
oven for 30 to 35 minutes or until cakes test done with a wooden pick. Cool
in pans for 10 minutes. Turn out of pans onto wire rack; cool.
Meanwhile, in a small saucepan blend the remaining milk into the remaining
flour. Cook and stir until mixture is thickened and bubbly. Cool to room
temperature (about 1 hour). Stir in vanilla. Beat together the remaining
sugar and butter or margarine until light and fluffy. Gradually beat in the
cooled milk mixture. Spread between cooled cake layers, and frost sides and
top of cake. Garnish with pecan halves around edge. (Although the recipe
calls for pecans, we used finely chopped English walnuts and toasted the
walnuts before garnishing the cake.)

Heart-Healthy Pineapple Angel Cake Submitted by Reiko Matsumoto

CABBAGE SALAD WITH DRY NOODLES A recipe by the late AKI IWATA

Reprinted from the Dec 1990 issue of Ekoji's Kalavinka Newsletter.

1 medium cabbage, thinly sliced
4 green onions, finely sliced
2 pkg. NISSIN RAMEN (this has flavor in the noodles)
2 Tsp white sesame seeds
Almonds to sprinkle on top

Dressing:
1/4 c. sesame oil
1/4 c. salad oil
4 Tsp. sugar
6 Tsp. vinegar or lemon juice (bottled RealLemon is okay)
1/2 Tsp. black pepper
1/2 Tsp. salt

Mix cabbage and green onion in large bowl with the dressing. Just before serving, crumble Ramen on top and sprinkle almonds over it, then the sesame seeds.

Salad can be made the night before, but add Ramen and almonds just before serving. Mix salad well before putting on Ramen.

Serves 6 to 10, depending on serving size.

Apple-Pear Cobbler with Cheddar Crust. Submitted by Joy Aso. It appeared in Bon Appetit
magazine, Nov 2000, pg 185.

(12 servings)

Filling:
6 tablespoons (3/4 stick) unsalted butter.
4 pounds firm but ripe Anjou pears, peeled, cored, quartered, cut into
1/2-inch-thick wedges.
4 pounds Golden Delicious apples, peeled, cored, quartered, cut into
1/2-inch-thick wedges.
3/4 cup sugar.
2 tablespoons all purpose flour.
1 teaspoon ground cinnamon.
1/2 cup whipping cream.
1/2 cup apple juice.

Topping:
2 cups all purpose flour.
2 tablespoons sugar.
1 tablespoon baking powder.
1/4 teaspoon salt.
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch
cubes.
1 cup (packed) shredded extra-sharp cheddar cheese (about 4 ounces).
2/3 cup whole milk
1 large egg

For Filling: Preheat oven to 375 degrees F. Melt 3 tablespoons butter in
heavy large skillet over medium heat. Add half of pears and half of apples.
Saute until fruit is soft, stirring occasionally, about 9 minutes. Transfer
fruit to large bowl. Repeat with remaining 3 tablespoons butter and
remaining pears and apples. Mix sugar, flour and ground cinnamon into
fruit. Stir in whipping cream and apple juice. Transfer filling to
15x10x2-inch glass baking dish. (Filling can be prepared 6 hours ahead.
Cover and refrigerate. Bake filling at 375 degrees F for 10 minutes before
adding topping.)

For Topping: Whisk flour, sugar, baking powder and salt in medium bowl.
Add chilled butter and rub in with fingertips until mixture resembles coarse
meal. Stir in cheese. (Can be made 6 hours ahead. Cover and chill.) Beat
milk and egg in small bowl to blend. Mix into flour mixture with wooden
spoon (dough will be stiff).

Drop dough by heaping tablespoonfuls onto filling, spacing evenly. Bake
cobbler until filling is bubbling and tester inserted into topping comes out
clean, about 45 minutes. Serve warm plain or with ice cream

Sauerkraut Salad

Submitted by Reiko Matsumoto

One 2-pound pk. of fresh sauerkraut.
One cup each of the following vegetables julienne fine:
Celery, sweet onions, carrots, green peppers, sweet red peppers. (May omit any vegetable that may not agree with you)

Dressing:
One cup white sugar
One-fourth cup white cider vinegar
One-fourth cup salad oil
Course ground pepper, sprinkle

Drain but do not rinse sauerkraut, squeeze out excess liquid, toss all vegetables with dressing in a large bowl, transfer to a tightly lidded container and let stand for at least 5 hours. The longer, the better. Shake container from time to time. It will keep for a long time. Excellent condiment for barbeques, ribs, hot dog, sandwiches, etc.

For an oriental variation, use rice vinegar, a dash of sesame oil in the salad oil, and sprinkle sesame seed when serving.

Mochi Cupcakes

Submitted by Libby Uyeda. Recipe received from Susan Rumberg.

1 box (16 oz.) Mochiko (sweet rice flour)
1-1/4 cup sugar
3 eggs
1 teaspoon baking powder
1-1/2 cup milk
3/4 cup oil
1 can prepared an (sweet red bean paste available in cans or other packages from Asian grocers)

Mix all ingredients (except an) until smooth. Pour batter into cupcake cups (the foil cup liners work best) until each is half full.

Put 1 teaspoon of an into the center of each cupcake, then cover with batter until each cup is full.

Bake at 350 degrees F for 35 minutes.