Almond Rocha
Almond Rocha
1 c butter
1/2 c slivered almonds
1 c white sugar
1/2 c chocolate chips (opt)
3 tbsp boiling water
2 tbsp corn syrup
Bake almonds on a cookie sheet in a 300F oven for 10-15 min or till golden brown.
Combine butter and sugar in a heavy saucepan. Cook over low heat, stirring till sugar dissolves.
Stir in water and syrup.
Boil over medium-low heat without stirring till mix reaches 3ooF (hard crack stage) on a candy thermometer.
Pour candy over almonds on cookie sheet.
Sprinkle chocolate chips over hot candy. Let melt a few minutes, then spread with knife to thin layer. Cool, break into pieces.
This is a favourite at our house every Christmas now and there is no one who doesn't love to receive it as a seasonal treat.
Joan’s Spicy Ginger Noodles
Joan’s Spicy Ginger Noodles
Mix:
1/3 c soya sauce
¼ c white wine vinegar (red wine vinegar is also good)
1 TB chili powder
1 TB sugar
2 TB sesame oil
4 cloves garlic, finely chopped
¼ c vegetable oil
2 tsp chili flakes (optional)
1-inch chunk fresh ginger, finely chopped
Toss with:
1 pkg cooked noodles (vermicelli, spaghetti, whatever)
2 large carrots, grated
4 green onions, chopped
peanuts – a couple handfuls
chopped lettuce (to taste)
Rinse and cool the noodles before you add the first mixture, and ideally let the completed recipe sit in the fridge for a couple hours before serving. This recipe is good with hot noodles, too, but hot pasta will absorb your wet ingredients more; you may want to increase the soya sauce and wine vinegar.
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