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EL ESTERO RECIPES
This page features one or more recipes from the Church Cookbook periodically.
Occasionally, a special recipe that one of the church members submits may be included.
PORK TENDERLOIN WITH CINNAMON
Courtesy of Mickey Tachibana
2 lbs. Pork Tenderloin 2 T sherry
4 T Sugar 1 tsp Powdered Ginger
1/4 tsp Salt 2 tsp Dry Mustard
4 T Soy Sauce 2 tsp Lemon Juice
1-1/2 tsp Cinnamon
Preheat oven to 325 degrees. Place pork in roasting pan. In a small
bowl combine the sugar, salt, soy sauce, cinnamon, sherry, ginger,
mustard and lemon juice. Pour over pork. Bake for 1 hour, basting
frequently. Slice thin to serve. Serves 6.
AMERETTO-PEAR STREUSEL CAKE
Submitted by Judy Nelson
TOPPING:
1/2 cup packed brown sugar 2 tablespoons regular oats
2 tablespoons all-purpose flour 1 tablespoon butter, softened
1 teaspoon ground cinnamon 1/3 cup slivered almonds
CAKE:
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda 1 teaspoon baking powder
1/2 teaspoon salt 1 cup granulated sugar
1/3 cup butter, softened 3 large eggs
3/4 cup reduced-fat sour cream
1/4 cup amaretto (almond-flavored liqueur) or Subst 1 tsp Almond Extract
1-1/2 cups peeled Bosc pear, cored and finely chopped (about 2)
Cooking spray
1. Preheat oven to 350°.
2. To prepare topping, combine brown sugar, oats, 2 tablespoons flour,
1 tablespoon butter, and cinnamon in a small bowl. Stir in almonds; set aside.
3. To prepare cake, lightly spoon flour into dry measuring cups; level with
a knife. Combine flour, baking soda, baking powder, and salt.
4. Place granulated sugar and 1/3 cup butter in a large bowl; beat with a
mixer at high speed for 5 minutes or until well blended. Reduce mixer speed
to medium; add eggs, 1 at a time, beating well after each addition. Add flour
mixture and sour cream alternately to sugar mixture, beginning and ending
with flour mixture. Stir in amaretto (or almond extract) and pear.
8. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray;
sprinkle topping evenly over batter. Bake at 350° for 30 minutes or until
a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Yield: 15 servings (serving size: 1 piece).
CALORIES 264 (29% from fat); FAT 8.5g (sat 4.1g, mono 2.6g, poly 0.7g);
PROTEIN 4.4g; CARB 42.1g; FIBER l.5g; CHOL 59mg; IRON 1.4 mg; SODIUM 259mg;
CALC57mg.
SWEET SOUR SPARERIBS
Slab spareribs, cut into 1" 2 t. soy sauce
strips Cornstarch
Oil for frying #2 can pineapple chunks,
1/2 c. water reserve juice
1/2 c. vinegar Green bell pepper
Juice from pineapple Celery
3/4 c. brown sugar Dry onion
Fry spareribs until nice and brown. Remove as much oil as
possible from pan. Add water, vinegar, pineapple juice,
brown sugar, and soy sauce. Thicken with cornstarch mixed
with a little water. Add pineapple and vegetables. Cook until
vegetables are tender but crisp.
Emma Sato
SOMEN SALAD (Revised)
recipe file of Nancy Nakajima
(From Sacramento Methodist Church cookbook)
1 pkg Somen 1#(5 bundles) break in half, boiled and drained
2 Eggs –seasoned, fried, cut in thin strips
1 Kamaboko (red) strips with red tips
3 Green onions-strips
sesame seeds (optional)
Shredded lettuce, boiled ham (strips) or chasu, English cucumber slices,
red chiso leaves (optional)
1. Add small amount of sauce on boiled somen for flavor, easier handling
2. Lay somen (in mounds) in 9x13 pan which is lined with lettuce
3. Garnish with other ingredients (Kamaboko and egg near top) Sprinkle with
toasted sesame seeds
4. Mix the sauce with slotted spoon to thoroughly mix it. Pour onto salad
just before serving. Use sauce sparingly—put rest of sauce in bowl for
individual use
5. Cut chiso leaves(strips) could be put on the side, in bowl.
Somen Salad Dressing – double recipe
1/2 Cup sugar 3/4 Cup rice vinegar 1/2 Cup soy sauce
1 Tbsp salt 1/2 Cup salad oil sesame oil – optional—small amount
Mix well to dissolve sugar Extra salad dressing can be used for other salads
CUSTARD MOCHI
3c. (1 box) mochiko 1 cube butter or margarine
2-1/2 c. sugar 4 c. milk
3 tsp baking powder 4 eggs
2 tsp vanilla sesame seeds, toasted
Cream butter and sugar using a mixer until creamy. Add eggs and vanilla.
Add mochiko, sugar, baking powder, and milk. Mix until smooth. Pour into
13X19 inch greased and floured Pyrex pan. Sprinkle with toasted sesame seeds.
Bake at 325 deg. for 1 hour to 1 hour 20 minutes or until gloden brown.
Cool and cut into squares. For more cake-like drier texture use 4 cus mochiko,
Makes 50 squares. (Put foil under pan - batter may overflow).
(courtesy of Nancy Nakajima)
ORANGE GLAZED YAMS
(From "Our Treasury of Favorites - Old and New, 1965-2004")
3 Lg. OR 6 Med. yams or 1/4 C. Brown sugar
sweet potatoes 1 T. Cornstarch
1/c. orange juice 2 T. Butter
1 t. grated orange rind Salt
1/4 c. granulated sugar
Parboil yams in their jackets. When tender, drain, peel and
cut each yam in half. Place in buttered shallow baking dish.
Combine remaining ingredients. Cook, stirring over medium
high heat until thickened. Pour over yams. Bake uncovered
at 350 deg. for 20 to 30 minutes. (serves 6)
BUTTERY LEMON SQUARES
(From "Our Treasury of Favorites - Old and New, 1965-2004")
1 c. (1/2 lb.) Butter or 4 eggs
margarine 2 c. Granulated sugar
1/2 c. Powdered sugar, 1 t. Lemon peel
unsifted 6 T. Lemon juice
2-1/3 c. All-purpose flour, 1 t. Baking Powder
unsifted About 3 T. Powdered sugar
In a large bowl cream together butter and the 1/2 cup powdered sugar
until fluffy. Add 2 cuos flour, beating until blended. Spread
evenly over the bottom of a well-greased 15-1/2 X 10-1/2 inch pan.
Bake at 350 deg. for 20 minutes.
Meanwhile, in a mixing bowl, beat the eggs until light. Gradually
add the granulated sugar, beating until thick and blended. Add
lemon peel and juice, remaining 1/1 cup flour and baking powder;
beat until thoroughly blended. Pour lemon mixture over baked crust
and return to oven; bake 15 to 20 minutes more or until top is gold.
Remove from oven and cool. Sprinkle evenly with powdered sugar. To
serve, cut into bars.
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