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TON-YUK KUI
(Korean Broiled Pork)

1 pound boneless pork, sliced very thin
1/3 cup soy sauce
2 tablespoons sugar
1 green onion, chopped
1 garlic clove, minced
1 teaspoon candied ginger, chopped
2 tablespoons sesame seeds, toasted
pepper, to taste

Combine all ingredients, except pork, in a bowl; add pork and mix well.  Let stand at room temperature for 15 minutes.  (Do NOT let it stand at room temperature any longer.  If you'd like, you can keep it refrigerated for up to eight hours.)  Transfer mixture to a broiling pan; broil, six inches from heat, until browned and done.

TON-YUK KUI
(Korean Broiled Pork)

1 pound boneless pork, sliced very thin
1/3 cup soy sauce
2 tablespoons sugar
1 green onion, chopped
1 garlic clove, minced
1 teaspoon candied ginger, chopped
2 tablespoons sesame seeds, toasted
pepper, to taste

Combine all ingredients, except pork, in a bowl; add pork and mix well.  Let stand at room temperature for 15 minutes.  (Do NOT let it stand at room temperature any longer.  If you'd like, you can keep it refrigerated for up to eight hours.)  Transfer mixture to a broiling pan; broil, six inches from heat, until browned and done.

   HAWAIIAN PASTA SALAD  

   1 pound spiral pasta, cooked to al dente
   2 cups snow peas, cleaned, steamed and cooled
   2 cups coin-sliced carrots
   1 cup sliced English cucumber
   1 cup pineapple juice
   fresh cilantro, chopped (to taste and if desired)
   fresh parsley, chopped (to taste and if desired)
   salt & pepper (to taste and if desired)
   golden Italian dressing (to taste and desired "liquidness")
   toasted sesame seeds

Combine all ingredients EXCEPT sesame seeds; mix well (BUT GENTLY) to combine.  Before serving, top with toasted sesame seeds.

   HAWAIIAN PASTA SALAD  

   1 pound spiral pasta, cooked to al dente
   2 cups snow peas, cleaned, steamed and cooled
   2 cups coin-sliced carrots
   1 cup sliced English cucumber
   1 cup pineapple juice
   fresh cilantro, chopped (to taste and if desired)
   fresh parsley, chopped (to taste and if desired)
   salt & pepper (to taste and if desired)
   golden Italian dressing (to taste and desired "liquidness")
   toasted sesame seeds

Combine all ingredients EXCEPT sesame seeds; mix well (BUT GENTLY) to combine.  Before serving, top with toasted sesame seeds.

SNICKERDOODLES
I loved these when I was little - some things never change - I STILL love them!
This recipe is a traditional snickerdoodle recipe you can find in many cookbooks and magazines, as well as on a lot of websites.  I'm not sure where this particular recipe came from...I've had it forever!

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 teaspoons ground cinnamon
2 tablespoons white sugar

Preheat oven to 400°F.

Cream together butter, shortening, 1-1/2 cups sugar, eggs and vanilla.  Slowly mix in the flour, cream of tartar, baking soda and salt.

Mix the cinnamon and 2 tablespoons sugar.

Shape dough by rounded spoonfuls into balls.  Roll balls of dough in cinnamon-sugar mixture and place two inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until set, but not too hard.  Remove immediately from baking sheets and cool on rack.

SNICKERDOODLES
I loved these when I was little - some things never change - I STILL love them!
This recipe is a traditional snickerdoodle recipe you can find in many cookbooks and magazines, as well as on a lot of websites.  I'm not sure where this particular recipe came from...I've had it forever!

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 teaspoons ground cinnamon
2 tablespoons white sugar

Preheat oven to 400°F.

Cream together butter, shortening, 1-1/2 cups sugar, eggs and vanilla.  Slowly mix in the flour, cream of tartar, baking soda and salt.

Mix the cinnamon and 2 tablespoons sugar.

Shape dough by rounded spoonfuls into balls.  Roll balls of dough in cinnamon-sugar mixture and place two inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until set, but not too hard.  Remove immediately from baking sheets and cool on rack.

ITALIAN CRUNCH CHICKEN
Here is a wonderful and healthy chicken recipe.  You can adjust the seasonings to your liking, if desired.  It's also great with a little "heat" added, like some cayenne or crushed red pepper flakes.  The small pieces also makes for a great appetizer!

   2 cups Post© Grape-Nuts cereal
   1 cup grated Parmesan cheese
   1 teaspoon garlic powder
   1 teaspoon dried rosemary, crushed
   1 teaspoon dried oregano
   2 teaspoon dried parsley flakes
   1/2 teaspoon dried tarragon leaves
   salt and pepper, to taste
   2 eggs, beaten and mixed with a little water
   cornstarch
   4 boneless, skinless chicken breasts, cut into chunks (you can leave them whole if you'd like - tenders also work great)
   vegetable oil

Place cereal in blender container or food processor; cover and blend/process until finely crushed, but not quite a powder.  Transfer cereal to a large bowl; add seasonings and combine.

ITALIAN CRUNCH CHICKEN
Here is a wonderful and healthy chicken recipe.  You can adjust the seasonings to your liking, if desired.  It's also great with a little "heat" added, like some cayenne or crushed red pepper flakes.  The small pieces also makes for a great appetizer!

   2 cups Post© Grape-Nuts cereal
   1 cup grated Parmesan cheese
   1 teaspoon garlic powder
   1 teaspoon dried rosemary, crushed
   1 teaspoon dried oregano
   2 teaspoon dried parsley flakes
   1/2 teaspoon dried tarragon leaves
   salt and pepper, to taste
   2 eggs, beaten and mixed with a little water
   cornstarch
   4 boneless, skinless chicken breasts, cut into chunks (you can leave them whole if you'd like - tenders also work great)
   vegetable oil

Place cereal in blender container or food processor; cover and blend/process until finely crushed, but not quite a powder.  Transfer cereal to a large bowl; add seasonings and combine.

CINNAMON TWISTS
Yummmmm.  Here is a recipe I've been making since I was a little girl.  These are so good - if you live with others, I suggest you make a double batch or you may not get any!  They seem to just "disappear."  Enjoy!

CINNAMON TWISTS
Yummmmm.  Here is a recipe I've been making since I was a little girl.  These are so good - if you live with others, I suggest you make a double batch or you may not get any!  They seem to just "disappear."  Enjoy!