Tempura

Prepare the ingredients; sweet potatoes, shrimp, eggplant, Kabocha (Japanese pumpkin), green beams, zucchini, mushrooms, etc.
Make tempura batter (see recipe below).
Heat vegetable oil in a deep pan to 340-350ºF*.
Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than seafood.
Drain tempura on a rack.
Serve right away with tensuyu (tempura dipping sauce).

Tempura Batter:
1 egg beaton and ice cold water to make 1 cup
1/2 cup all-purpose flour
1/2 cup cornstarch

Beat the egg in a bowl. Add ice water. Add premixed flour and cornstarch in the bowl and mix lightly. Be careful not to overmix the batter. Makes 4 servings.

Tempura Dipping Sauce:
Buy "Tsuyu" (all-purpose seasoning soup) and add water.

OR
1 cup dashi soup stock
1/4 cup mirin
1/4 cup soy sauce
put everything in a sauce pan and bring to a boil.

*to check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360ºF. If the batter goes halfway to the bottom and comes up, it's about 340ºF.

Submitted by Akiko Takara

Fried Rice

2 cups cooked Japanese rice (leftover rice is best)
1/3 cup chopped onion
1/3 cup diced ham or bacon
2 eggs
1 tsp chicken bouillon (I use powder type)
chopped green onion
salt & pepper
2 tsp vegetable oil

Put a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and make scrambled eggs. Remove the scrambled eggs from the pan, and place into a dish and set aside. Put the pan on high heat and add more oil. Saute ham/bacon and onion. Add rice and stir well. Add bouillon, salt and pepper. Add the scrambled egg to the rice mixture. Add green onion. Turn off heat and serve. Makes two servings.

Submitted by Akiko Takara

Spiced Cider

2 quarts apple cider or juice
1/2 cup packed brown sugar
3 each cinnamon sticks
3/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
additional cinnamon sticks, optional

1. In a large saucepan, combine the first six ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks.
3. Use additional cinnamon sticks for stirrers if desired.

I usually double this recipe and then, after cooling, return it to it's original plastic jug and store in the fridge so that my family can enjoy hot cider at breakfast. It keeps for a few weeks. Servings: 10. Yield: 2 quarts

Submitted by Chantel Younger

Hazelnut Torte

4 oz Semisweet chocolate (approx. 3/4 cup)
7 oz hazelnuts (approx. 1-1/2 cups)
2 Tbsp sugar
1/2 cup sugar
1 stick butter (1/4 lb.)
3 large eggs, room temperature

In a food processor, pulse nuts and 2 Tbsp. sugar until fine (Be careful not to process into hazelnut butter!), set aside. Place butter and 1/2 cup sugar in food processor and blend, melt 4 oz. chocolate and add to butter/sugar mixture and process until smooth. Add eggs, and be sure to scrape down sides of bowl. Stir in ground hazlenuts. Bake at 375 degrees F in a 9-inch round springform pan for about 25 minutes.

While cake is baking, melt 6 oz. of semisweet chocolate and 6 Tbsp. of butter in a pan. Let cool slightly. When cake is slightly cool, pour chocolate glaze over the cake. Garnish with 20-22 hazelnuts.

Submitted by Marion Ingebrigtsen

Lentil Barley Soup

3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
1/4 cup butter
6 cups water
1 28-oz can tomatoes, cut up
3/4 cup dry lentils, rinsed and drained
3/4 cup pearl barley
6 vegetarian (or chicken) bouillon cubes
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1/4 tsp pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese

Cook onion, celery and garlic in hot butter till tender. Add all but carrots and cheese and bring to boil. Cover and simmer 45 minutes. Add carrots and simmer for 15 minutes more. Top with cheese and serve.

Submitted by Brooke Williamson

Mom's Lasagna

1-8 oz package of lasagna noodles
1 lb hamburger
2-8 oz cans tomato sauce
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic salt
1 cup cottage cheese
1 cup sour cream
6 green onions, chopped
1-1/2 cups shredded cheddar cheese

Cook noodles according to directions. Drain. Brown meat, drain grease. Stir in tomato sauce, salt, pepper and garlic salt. Simmer 5 min. Combine cottage cheese, sour cream and green onions. In a 2-quart casserole dish, alternate layers of noodles, cottage cheese mixture, meat mixture, and cheese, starting with noodles and ending with cheese. Bake at 350º for 30 minutes.

Submitted by Brooke Williamson

Awesome Spinach Dip

1 cup mayo
1-1/2 cup sour cream
1 (14-15 oz) can artichoke hearts not marinated, chopped
3 green minced onions
1 pkg Knorr vegetable soup mix
10 oz box frozen spinach
Monterrey Jack cheese to top

Place spinach in colander and run warm water over to thaw, drain, and then mix all of the above ingredients. Add Monterey Jack cheese on top and warm. Serve with crackers or chips.

Submitted by Brooke Williamson