Marinated Edamame

Ingredients:

1 bag of frozen edamame

200 ml of marinated cooking wine sauce 

Salt

Directions:

Boil a pot of water. In the meantime, wash the edamame in warm water.

When water boils, put edamame into the pot and cover. Remove lid when water boils again and remove edamame with a strainer into a bowl. Dispose excess water in the bowl.

Combine marinated cooking wine sauce with edamame. Do not cover and let cool as this will preserve the edamame’s green color. Season with salt. After it is cool, refrigerate overnight and serve the next day. 

Strawberry Romaine Salad

Ingredients:

1 bag of romain lettuce, dried and chopped

1 bag of spinach, dried and chopped

1 pint of fresh strawberries, sliced

1/2 cup mayonnaise

2 tablespoons white wine vinegar

1 tablespoon of sugar

1/4 cup milk

handful of raisins

Directions:

In a large salad bowl, combine the romaine, spinach, and strawberries.

In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, and milk. Shake well and pour the dressing over salad. Sprinkle with a handful of raisins!

German Nougat Balls

Ingredients:

4 ounces semi-sweet chocolate chunks

1 cup confectioners' sugar

1 1/2 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract

1 tablespoon strong brewed coffee

1 tablespoon rum

1 cup ground hazelnuts

Directions:

Melt the chocolate in the top of a double boiler over simmering water, stirring frequently with a rubber spatula. Remove the bowl from the heat until chocolate is melted.

In a separate bowl, combine the confectioner's sugar and cocoa powder. Mix in the vanilla, coffee, rum, and nuts. The mixture should be fairly thick. Add more rum if necessary.

Allow the mixture to cool then shape the mixture into 1/2 inch diameter balls. Dip the balls into the melted chocolate. Chill until firm.

Stuffed Celery Sticks

Ingredients:

1 bunch celery

1 (8 ounce) package cream cheese

2 tablespoons sour cream

1/4 cup chopped walnuts or pecans

20 small green olives

Directions:

Separate and wash celery stalks. Cut stalks into 3 sections. Coarsely chop the olives. 

Mix the cream cheese, sour cream, walnuts, and chopped olives. Spread filling onto the celery pieces. 

Chicken Stroganoff

Ingredients:

4 skinless and boneless chicken breast halves, cubed

1 package fresh white button mushrooms, thickly sliced

1/4 cup butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions:

Put chicken, mushrooms, butter, and dressing mix in a slow cooker. Combine well and cook on low for 5 hours.

Add cream cheese and soup then and cook on high for another 1/2 hour or until heated through and warm. Serve over pasta or brown rice!