Lemon Bars

Our pastor loves lemon bars. So I made a batch of these to share with him and a few samples for us. YUMMY!! 9x9 pan lined with tinfoil to get them out easier.

Bake Sale Lemon bars

INGREDIENTS

Crust:

• 1/2 cup butter, softened
• 1 1/3 cups all-purpose flour
• 1/4 cup white sugar

Filling:

• 2 eggs
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 3 1/2 tablespoons lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
3. Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
4. Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.

Pancit

• 2 package top ramen noodles
  
• 1 teaspoon vegetable oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 cups diced cooked chicken breast meat
• 1 small head cabbage, thinly sliced
• 4 carrot, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup chinese chicken salad dressing (I like OhVay) or light toasted asian dressing (kraft)
  

DIRECTIONS

1. Place the noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
2. Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken, cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly.

Creamy Rice Pudding

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Hawaiian Rice

1 pound pork, chicken or steak, cut into bite-sized pieces
1/4 cup teriyaki sauce
1 package Rice-A-Roni fried rice, need seasoning packet
1/2 cup chopped onion
2 Tablespoons butter
1 cup water
1 - 8 oz can pineapple chunks, drained but reserve 1/4 cup juice
1 cup diced carrots
1/2 cup almonds slivered (optional)

In a bowl mix meat and teriyaki sauce, set aside

Over medium heat saute rice mix and onion with the butter until rice golden brown.

Slowly add water, juice, carrots, meat mixture and seasonings packet, bring to a boil.

Reduce heat to medium low and cover. Simmer for 15-20 minutes until rice is tender and meat is cooked.

Remove from heat. Stir in pineapple and then cover to stand for 5 minutes before serving. Sprinkle with almonds before serving.