Nancy's Potsticker Dipping Sauce

4 ounces teriyaki sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

½ teaspoon minced garlic

½ teaspoon ground ginger

1 tablespoon chopped green onions

Combine the ingredients and serve with potstickers   (I used Yum Yum brand.) Enjoy!

Nancy's Potato Leek Soup

This is a really quick soup for when you are in a hurry.  

• 2 leeks
• 2 tablespoons butter or margarine
• 2 tablespoons chicken bouillon crystals
• 6 cups water
• 4 potatoes, peeled and sliced
• ¼ teaspoon black pepper
• 1 tablespoon flour
• 2 cups cold milk

1. Clean the leeks. Cut the root end off and also again about 4 inches from the root.  Use only this lighter colored portion of the leeks.  Slice lengthwise then crosswise to chop
2. Under low heat,melt the butter or margarine and saute the leeks in a pot big enough to make soup.
3. Add the chicken bouillon crystals, water, sliced potatoes, and pepper.
4. Bring mixture to a slow boil stirring frequently.  Cook until the potatoes are tender (about 12 minutes).
5. In a deep container for mixing,  place the flour.  Add 1 cup of cold milk a tiny bit at a time, stirring after each addition to make a paste without lumps. 
6. Add the milk/flour mixture to the potato leek mixture, stirring constantly. 
7. And another cup of milk.
8. Continue to heat approximately 5 minutes, stirring frequently, so the soup does not scorch.
9. Serve and enjoy.

Millionaire Shortbread

This recipe was stolen blatantly and adapted from the old people’s magazine, AARP.  A British concoction, these squares reflect on the complex of layers of life—the salty caramel  paired with  the sweetness of the chocolate.  I am so glad that we get the old people’s magazine (and we have been getting it for a while, since we turned 50, I think).  Anyway, these cookies are required a bit work, but not overwhelmingly so and are so WORTH it!

Shopping list:

• 2 cups all-purpose flour (it didn’t say to, but I sifted it)
• 1 pound butter (in 4 sticks)
• 1 ½  cups packed light-brown sugar, divided
• 1 teaspoon salt, divided
• 1 ½ teaspoons vanilla divided
• ¼  cup light corn syrup
• 1 14 ounce can sweetened condensed milk
• 12 ounce package of milk chocolate chips

Shortbread layer:

Preheat the oven to 325 degrees.  Butter the bottom and sides of a 9” x 13” inch glass baking dish.

To make shortbread, measure the flour, ½ cup of the brown sugar, and ½ teaspoon of the salt into the bowl of a food processor.  Pulse until mixed.

Add 1 cup (two sticks) of the butter in chunks and pulse until roughly mixed.

Add ½ teaspoon of the vanilla.  Continue to process until the dough begins to for a ball.  Remove from the process and press evenly over the bottom of the pan.

Bake 20 minutes.  Turn dish so that it browns evenly.  Bake another 15 minutes.  Remove the dish and let cool.

Caramel Layer:

Melt the remaining 1 cup butter (2 sticks) over low heat.  Stir in the remaining 1 cup of brown sugar, the corn syrup, and the condensed milk.  Raise heat to medium-low.  Bring to boil, stirring constantly for 4 minutes.  Remove from the heat and stir in the remaining ½ teaspoon salt and 1 teaspoon vanilla.  Pour evenly over the shortbread.  Let cool.

Chocolate Layer:

Melt the chocolate chips in the microwave on high.  Stir after every minute until the chips are all melted.

Pour the chocolate over the caramel layer and spread evenly over it.  Let cool. Once the dish is somewhat cool, you might even refrigerate it to make them easier to handle until they are cut.  Cut and enjoy.

Nancy's Grilled Ham Asparagus Wraps

•  1 bunch tender young asparagus
• 2 Tablespoons olive oil
• ¼ teaspoon pepper
• 1 Tablespoon minced garlic
• ½ teaspoon salt
• 1 Tablespoon lemon juice
• ½ pound very thin sliced ham.
• 1 Tablespoon grated Parmesan cheese.

1. Cut woody ends off washed spears.
2. Put the spears in a ziplock bag.
3. Add olive oil, pepper, garlic, salt, and lemon juice. 
4. Close the bag and shake well, making sure that the spears are evenly coated.
5. Let spears marinate for several hours if possible. 
6. Put spears on a grill pan that has holes in them.
7. Grill 10 minutes or until browned.
8. Remove spears from grill with tongs and wrap each two spears with slices of ham.
9. Sprinkle with the Parmesan cheese.
10. Return to ham wrapped spears to grill and grill about 5 minutes more.

Serve and enjoy.

Nancy's Cowboy Casserole

• 1 lb. ground beef
• ½  teaspoon salt
• 2 tablespoons onion powder
• 1 16 ounce pork and beans
• ¾ cup Sweet Baby Ray’s or other barbecue sauce
• ¼ cup brown sugar
• 1 tube of Pillsbury Grand Buttermilk biscuits
• 8 oz. shredded taco cheese blend

1. Bake biscuits according to package instructions.
2. Stir and brown ground beef.
3. Add salt, onion powder, brown sugar, barbecue sauce, and pork and beans.
4. Stir mixture well.
5. Place mixture in 2 quart casserole dish that has been sprayed with nonstick spray.
6. Top with baked biscuits.
7. Top with cheese.
8. Bake at 350 degrees for 20 minutes.
9. Serve and enjoy.

Nancy's Turkey Pot Pie

• ¼ cup all-purpose flour
•  2 teaspoons onion powder
• 1/2 teaspoon ground black pepper
• 1 cup of cubed cooked turkey
• 1/4 cup butter
• 2 teaspoons dried parsley
• 4 cups cold water
• 2 Tablespoons chicken bouillon powder
• 2 medium potatoes, peeled and diced
• 1 15 oz. can peas and carrots
• 2 refrigerated pie crusts
• Egg white

1. Cut one of the pie crusts in half and press bottom half of pie into dishes.   I am using apple bakers, so the dough is pressed rather irregularly.  But you could use any oven proof dish.
2. Dock with a fork and bake for 10 minutes at 425 degrees.
3. Remove from the oven and set aside.
4. Meanwhile, microwave 2 medium potatoes for 6 minutes.  Be sure to poke holes in them so they don’t explode in the microwave. Let sit in the oven 2 minutes.
5. Drain one 15 ounce  can of peas and carrots.

1. Melt butter in saucepan. 
2. Add onion powder to butter and stir.
3. Add pepper and flour and stir.
4. Stir in the bouillon powder and water gradually.
5. Add parsley flakes.
6. Stir until thickened.
7. Peel and dice the potatoes.
8. In a mixing bowl, mix potatoes with the drained can of peas and carrots

1. Add the sauce and stir.
2. Pour into the baked pie shells.
3. Cut the other unbaked pie crust in half and form over the top of the pot pie.  This will be very rustic looking because I used apple bakers.

1. Brush with egg white.
2. Dock with fork.
3. Bake on a cookie pizza pan or cookie sheet at 425 degrees for about 50 minutes.  You may have to cover the edges with foil so to prevent the crust from burning.
4. Serve and enjoy.

Honey Mustard Bacon and Provolone Sandwiches

For 2 sandwiches:

• 8 slices bacon
• 4 slices 12 grain bread
• non-stick cooking spray
• 4 slices provolone
• 2 slices red onion, chopped
• 1 teaspoon mustard
• 2 teaspoons honey
• 2 teaspoons Hellman's Light Mayonnaise
• Dash pepper

1. In microwave, cook 8 slices of bacon for each sandwich on paper towels.  
2. Spray both sides of 12 grain bread with non stick spray and toast both sides on foil under broiler.
3. Place a slice of provolone on each bread slice, chopped a couple of slices of red onion and sprinkle on the cheese.  Brown under the broiler.

1. Make honey mustard sauce by mixing 1 teaspoon mustard, 2 teaspoons of honey, and two teaspoons of Hellman's light mayonnaise.  
2. Sprinkle with a dash a pepper.
3. Spread honey mustard mixture over the on each piece of bread.

1. Assemble sandwich by putting bacon on one side and sliced grape tomatoes on the other.  You could also add lettuce, but I didn't have any.  No time to go to the store before the game.

1. Assemble sandwich halves, cut and Assemble enjoy!