Teriyaki Puffs

1/2 lb. sirloin steak

1/3 c. teriyaki sauce

1 can (8 oz.) Pillsbury Crescent Rolls

1 c. water chestnuts, drained and

   sliced

--TERIYAKI  SAUCE--

1/4 c. soy sauce

1 tbsp. sugar

1 tsp. grated onion

1 clove garlic, crushed

1/4 tsp.  ginger

1 crushed bay leaf

 Slice steak into 1/4 inch strips (partially frozen meat easier to slice).  Marinate meat at least 1 hour.  Separate dough into 8 wedges.  Cut each in half lengthwise.  Place meat strip and water chestnut on each wedge of dough.  Roll up and place on cookie sheet.  Bake at 375 degrees for 10 to 12 minutes or until golden brown.  Serve hot.    

Pancit Noodles

1/4 c. soy sauce

1 tsp. pepper

3-4 chicken breasts

2 stalks celery, sliced

2 carrots, sliced

Cabbage, sliced or shredded

3 cloves garlic

1/2 sliced onion

10 green beans, sliced

2 pkg. pancit noodles (comes in different types)

1/2 c. shrimp

Boil chicken breast until tender and slice in strips.  Slice or cut vegetables.  Saute garlic until golden brown in vegetable oil.  Add chicken, onions and shrimp.  Pour in 1/2 cup chicken broth.  Cook over medium heat.  Add all vegetables and cook half done.  Pour soy sauce and pepper; mix.  Noodles can be soaked in warm water or cooked directly with the above ingredients.  Serve hot.  Decorate platter with sliced fresh lemon and hard boiled eggs.  

Fried Noodles

3 strips bacon, chopped

1/2 c. onion, chopped

1/2 c. sliced celery

1/2 c. carrots

3 pkg. S&S saimin, thawed

2 seasoning packets

2 tbsp. sesame oil

 Microwave bacon on high for 3 minutes, using casserole dish covered with paper towel.  Add vegetables and stir.  Cover dish with either plastic wrap or glass casserole lid and cook on high for 3 minutes.  Add noodles, seasoning and sesame oil.  Cover with plastic wrap or glass lid and cook for 2 minutes.  May be garnished with green onions, if desired.  

Queche Triangles

1 (5 oz.) jar Old English sharp pasteurized cheese spread

1/2 tsp. seasoned salt

1 1/2 tsp. mayonnaise

1/2 tsp. garlic powder

1 stick margarine, melted

1 can (6 1/2 or 7 oz.) tuna or crabmeat

6 English muffins

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna.  Spread mixture onto English muffin halves.  Cut each half into 4 wedges.  Broil until mixture melts.  Watch carefully as it burns easily.  Makes 48 wedges.

Salmon Pate

1 sm. onion, minced

1 (1 lb.) can red salmon, skinned & boned

1 (8 oz.) pkg. cream cheese (low-fat is fine), softened

3 tbsp. lemon juice

1 tbsp. horseradish

2 tsp. dried dill

1/4 c. parsley leaves, firmly packed (1/8 c. minced)

1/4 tsp. liquid smoke

1 tsp. Worcestershire sauce

Dash of Tabasco

Salt & pepper to taste

Optional: Scallions, sliced; black olives, sliced; mushrooms, sauteed, chopped

 Prepare in food processor.  Mince onions, add remaining ingredients and mix until smooth.  Stir in scallions, black olives or mushrooms if desired.  Refrigerate several hours.  Serve on toast, crackers, pita bread or sliced raw vegetables.  (Can be prepared with an electric mixer.)  

Tortilla roll ups

8 - 12 flour tortilla

1 (8 oz.) block cream cheese

1 sm. can black olives, chopped

1 sm. can diced green chilies

Dash Tabasco sauce

Cream together cream cheese, olives, chilies, Tabasco sauce.  Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill.  Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

Potato Salad

2 lb. potatoes (about 6 med.)

1/4 c. finely chopped onion (optional)

1 tsp. salt

1/8 tsp. pepper

1/2 c. (approximately) Italian salad dressing

1/2 c. mayonnaise or salad dressing

1/2 c. chopped celery

2 hard cooked eggs, cut up

Wash potatoes.  Heat 1 inch salted water to boiling.  Add unpared potatoes.  Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender.  Drain; cool and peel.  Cut potatoes into cubes; combine in bowl with onion.  Sprinkle with salt and pepper.  Mix with Italian salad dressing.  Cover; refrigerate at least 2 hours.  Just before serving, add mayonnaise; toss until potatoes are well coated.  Stir in celery and eggs.  Makes 4 to 6 servings.  

Rice Salad

1 c. long grain rice

2 c. water

2 pkg. chicken bouillon

1/2 c. salad oil

4 tbsp. wine vinegar

1 tsp. dry mustard

1 tsp. salt

1/8 tsp. pepper

1 clove garlic

1 c. ripe olives, chopped

1 onion, chopped

1/4 c. pimento or parsley flakes

1 1/2 c. celery, chopped

1/4 c. pickles, chopped

Cook first 3 ingredients together.  Blend together next 6 ingredients.  Place the next 5 ingredients in a large bowl.  When rice is done, add to the large bowl.  Add dressing and toss all together.  Refrigerate overnight.  

Coleslaw Salad

1 head cabbage

1 sm. onion

1 green pepper

Celery salt or seeds

Salt

3/4 c. vinegar

3/4 c. salad oil

1 1/4 c. sugar

 Boil together vinegar, oil and sugar until mixed (about 1 minute).  Let cool.  Pour over the chopped cabbage, onion, green pepper that has salt and celery salt or seeds add to it.  Put in refrigerator.  Best if let stand for a couple of days.  Will keep several days in refrigerator.