Lori's Fried Rice

                                                                        
Back in July of 1980, my friend, Sandy Mavis Koehler, called me and told me she needed to teach me how to make a fried rice recipe that a Korean friend of hers from work had taught her to make as it was absolutely delicious and addicting. A week or so later, she came over and we made the rice. YUM! I loved it! She was right! Delicious! Addicting!
The original recipe did not have peas in it, but celery chopped finely, and only maybe 5-6 slices of bacon. Over the years, I learned to make this the way I like it with the peas instead of celery (though both could be added), and I added more bacon. This recipe is a 'guesstimate' recipe as I may have the original written down somewhere, but I doubt it as Sandy gave me a 'guesstimate' recipe when she showed me how to make it.
I usually make double or more of this recipe when I am making it, depending on how many I am cooking for, and how much in leftovers I want for later use. My kids love this rice! It is one of their favorite side dishes. I think it is some of the best fried rice I've ever eaten and I think you will think so, too. It is a bit time consuming to make with all the steps, but so worth the effort. Do not be afraid to make this recipe your own by using the vegetables you like best. If you don't like frozen peas, don't use them. You could add celery, mushrooms, leeks, whatever you like to this recipe. It is very versatile to amendments. The bacon is crucial, as is the bacon grease. Don't skimp on either.

Lori's Fried Rice

2 cups water*
2 Herb Ox chicken bouillon cubes*
2 cups instant rice*
1/2 cup frozen peas
1/2 pound bacon, cooked, crumbled, grease reserved
1 onion, cut fine (minced)
1/2 cup green pepper
About 4-5 baby carrots, finely shredded
1 egg, scrambled with 1 tsp. water
3-4 Tbls. reserved bacon grease*
About 1 Tbls fermented soy sauce, or to taste*

Bring the water and bouillon cubes to a boil; add peas and bring to another boil. As soon as water boils again, add rice, stir, cover with tight fitting lid, and turn off heat. Set aside while you make other foods.
Fry bacon, reserving grease as you fry.
Meanwhile, chop (mince) onions and green pepper, and grate carrots; set aside.
Scramble egg in a skillet sprayed with a bit of Olive oil cooking spray. Remove egg and chop fine, using a fork to mince it up,  then place in a bowl till ready to use.
When bacon is done frying and has cooled, crumble or chop quite small.
Return 2-3 Tbls of bacon grease back to the skillet, then add the vegetables and saute for a few minutes until the vegetables begin to soften some. Add in the scrambled egg and bacon. Saute for a few minutes to heat everything up. Either add the rice to the skillet or the contents of skillet to rice (whichever pan is bigger), then stir well to combine ingredients. Add soy sauce and stir well, adding more as needed, to taste. Rice should be a nice brown color when there's been enough soy added.
Serve and enjoy!

* I use Herb Ox bouillon cubes as they have no added MSG.
*You can use chicken broth (homemade or canned) in place of bouillon.
*You can use long cooking rice in place of the Instant Rice, but it is chewier,
*You can use white or brown rice, though I like the taste of white best in this recipe.
*The bacon grease adds to the flavor and taste appeal of this recipe. You can use a bit more, if
  desired.
*You can use regular soy sauce (and I have when out of the fermented), but since soy sauce is not
  good for you unless it is fermented, it is best to use fermented. Can be found online for sale. 

Buckeyes

                                                                        
These candies are well-loved and desired by those who love peanut butter and chocolate. They are an uncooked fudge center with a chocolate outerlayer and completely delicious. These are incredibly easy to make. I have made up to 450 of these for the holidays for gift giving and to serve at our meals, and they are always welcomed. I make mine ahead of time and freeze them in airtight containers to keep fresh. These make great gifts any time of the year, but especially for special occasions when you want to wow others. I promise that these won't last long so make plenty! This recipe makes a large batch.

Buckeyes

1 pound real butter, softened to room temp
2 pounds creamy peanut butter
3 pounds powdered (confectionary) sugar
1- 12 ounce bag semi-sweetened chocolate chips*
1/4 bar paraffin wax

Cream together the butter and peanut butter. Add in sugar and combine till well-blended. Roll into balls the size of walnuts. If candy wants to stick to your hands while rolling, then dip hands in powdered sugar first to keep from sticking.
In a double boiler (or make a double boiler by adding one pan over another, making sure there is plenty of water in bottom pan) melt the chocolate chips and paraffin wax till smooth.
Place wax paper on a table or line cookie sheets with waxed paper to lay out balls on so chocolate can set up.
Using a toothpick, dip each ball into the chocolate, leaving room at the top, then place on cookie sheet to set up, making sure that the balls do not touch one another.
When chocolate is set up, using your fingertip, close hole in top of buckeyes by smoothing.
Depending on size, should make around 150 buckeyes.

Tips: *Use a high quality chocolate chip for best flavor and quality.
          *These freeze exceptionally well. Place Buckeyes on cookie sheets in freezer till quite frozen,
           about an hour, then place in tins or other containers that seal. Keeps up to six months, if kept
           well sealed.  
           *Make sure you do NOT get any water in the chocolate as the chocolate will sieze and be
            ruined. Be careful if not using a conventional double boiler.

Caramel Corn

                                                                        
This is delicious caramel popcorn that is easy to make and is a hit at the holidays when given as a gift. I used to make this for my kids when they were young and they loved it. This was one of Carrie's very favorite snack foods that I made in fall and winter. There are other recipes I've had made with white sugar, but they are not nearly as good as this recipe. This is delish!

Caramel Corn
                                              250 degrees
6 quarts popped corn
2 sticks real butter
2 cups brown sugar
1/2 cup light Karo syrup
pinch of salt
1/2 tsp baking soda
1 tsp vanilla

Pop popcorn, measure out, put aside till needed.
Melt butter in 3 quart saucepan. Stir in sugar, Karo, and salt. Bring to a boil, stirring constantly.
Boil without stirring for 5 minutes. Remove from heat, stir in soda and vanilla.
Gradually pour over popped corn, mixing well.
Pour popcorn evenly between two large shallow pans (cookie sheets with 1"sides on them).
Bake in 250 degree oven for one hour. Every 15 minutes, stir popped corn to keep from sticking.
Watch last 15 minutes so it does not burn. Remove from oven and cool completely. Store in airtight container(s).

Tip: You can add one cup of peanuts to this recipe by adding to the popcorn once you add the syrup.
        Do not make this on a rainy day as it may not come out as you'd like for it to.

Old Virginia Applesauce Cake

                                                                              
I came across this recipe back in 1975 in the food section of the Dispatch. I made it and liked it. There was a cake baking contest at the family reunion I went to that July, and so I made this cake thinking it would be a winner. I had even made a homemade white frosting to go over the cake. I did not win because a couple of the judges did not like raisins! No fair. The winner ended up being a boxed chocolate cake made in a Wilton pan and decorated with a star tip. Really? A boxed cake mix???  Anyway, this is a cake made for anytime, but is especially nice in the fall. I like spice cake, so I like it anytime I am in the mood for a spice cake. It is also an easy recipe to put together.

Old Virginia Applesauce Cake
                                                                 350 degree oven
1/2 cup palm oil shortening*
2 cups sugar
1 1/2 cups applesauce
1 egg, beaten
2 1/2 cups sifted flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp apple pie spice
1/2 cup boiling water
1 cup raisins
1/2 cup chopped walnuts

Cream shortening and sugar till light and fluffy. Gradually add applesauce and egg; beat well.
Sift flour before measuring. Then sift flour with baking powder and spices.
Dissolve baking soda in boiling water.
Add flour mixture alternately with water to creamed mixture. Stir in raisins and nuts.
Grease and flour a tube pan.
Pour batter into pan. Bake at 350 degrees for one hour, or till tests done. Cool five minutes in pan. Invert onto cooling rack. When completely cool, frost with a white frosting of your choice. A brown sugar frosting would also be good.

*The original recipe called for regular vegetable shortening. I do not use vegetable shortening or vegetable oils.

Stuffed Banana Peppers

                                                                                            
The above is a picture of some of the peppers we grew last year, including banana peppers, pictured on the left. We had a bumper crop of peppers last summer and I wanted to be able to make something besides pickled peppers. I found this recipe on the web and modified it some for our tastes. Bob loved this. I was afraid it would be too hot, but it was not hot, and it was really tasty. There are a lot of ingredients, but don't let that deter you from making these as they are easy to prepare, can be put together in about a half hour and then baked. This is a nice dish to take to a pot luck, tail gate party, or to serve for guests as an appetizer. I froze half of these and we ate half of them. They freeze well for up to 2 months. These could be made into an entree if you added a salad and some crusty bread. These are delicious!!! And I am usually not crazy about peppers or Italian sausage, but I liked them.

Stuffed Banana Peppers

8 Banana peppers
2 Tbls. butter
1/2 cup chopped onion
1/4 cup finely chopped celery
1 egg
salt & pepper, to taste
1 tsp Worcestershire Sauce
1/2 cup Parmesan cheese
3/4 cup Italian bread crumbs
1/2 pound hot Italian sausage
1/2 pound mild Italian sausage
1- 28 ounce can tomato puree'
1- 8 ounce can tomato sauce
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp real sea salt (pink kind)
1/4 tsp pepper

Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops and measure out 1/4 to 1/2 cup of peppers; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.            
Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees.
Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.              
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.               
Bake uncovered in preheated oven for 1 hour.               

Tips: You can double this recipe for a larger crowd.
          These freeze well.
          Mushrooms could be added, if you like them.
          I just use a spoon to stuff the meat into the peppers.
       

Chocolate Oat Snack Cake

                                                                       

I can't remember where I picked up this recipe, but it is an easy cake to throw together and it is quite tasty and brownie-like. It is also a good way to incorporate some good old-fashioned oats into your family's diet. You will not know the oats are in this cake as the soaking keeps them from being chewy. This cake whips up in no time and your kids and hubby will like it. So will you. Enjoy!

Chocolate Oat Snack Cake
                                                            350 degree oven
1 3/4 cup boiling water
1 cup quick cooking oats
1/2 cup real butter (1 stick), softened
1 cup sugar
1 cup brown sugar
2 eggs
1 3/4 cup unbleached flour
2 Tbls. unsweetened cocoa*
1 tsp. baking soda
1/2 tsp real sea salt (pink kind)
12 ounce pkg chocolate chips (2 cups), optional
1 cup chopped nuts, optional
Powdered sugar, optional

In bowl, combine water and oats; let cool 10 minutes.
Cream butter and sugars. Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa, baking soda, and salt; set aside.
Add oat mixture to creamed butter mixture, then add dry ingredients and blend well.
Stir in 1 cup chocolate chips, if used. Also stir in 1 cup nuts, if used.
Grease a 13" x 9" pan. Pour batter into pan, leveling top. Sprinkle top with remaining 1 cup chocolate chips, if used. Bake at 350 degrees for 40-45 minutes, till toothpick comes out clean.
Cool on wire rack. Sprinkle with some powdered sugar, if desired.

* I like mine made with 3 Tbls cocoa, but that seems to be too strong of a chocolate flavor for most people. It makes it very rich.
Tip: If you want to make a nice design with the powdered sugar, get a paper lace doily and lay over the cake, then sprinkle with powdered sugar. Carefully remove paper and you will have a lace design.

Lori's Pumpkin Roll

                                                                      
This is my take on pumpkin roll. This is a basic recipe, but with the addition of cloves and ginger, just like one would add to a pumpkin pie. I think it gives the recipe more pizzazz as it has more flavor than those made with only cinnamon. My husband likes this, too, as it is one of his favorite desserts. I've gotten many compliments for this pumpkin roll over the last few years and hope you will like it also.

Lori's Pumpkin Roll                                            
                                                                  Preheat oven to 350 degrees
1/4 cup powdered sugar
3/4 cup unbleached flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp ground cloves
1/2 tsp. real sea salt (pink kind)
3 large eggs
1 cup sugar
2/3 cup pumpkin (canned or fresh)
1 tsp. lemon juice
1 cup nuts, chopped (optional)
Additional powdered sugar (optional)

Filling:
8 ounces cream cheese, softened to room temperature
4 Tbls. real butter, softened
1 cup powdered sugar
1 tsp. vanilla

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Blend together flour, baking powder, baking soda, cinnamon, ginger, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin and lemon juice. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling: With electric mixer, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Tips: Make sure you use enough powdered sugar on towel that the cake will not stick when you unroll.
You can make up several pumpkin rolls, cool completely, wrap well and freeze for up to 2 months in the freezer. Make sure the rolls do not touch sides of freezer or they will become freezer-burned.