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This general site is just for fun. Kenneth A. Larson has a quarter century of experience in design and construction of scenery for the Entertainment Industry and Theme Parks using Computer Aided and Traditional approaches to Design. Also experience in other areas of Design.

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Recipe of the month - June, 2004 Maccaroni Pepper Surprise

Appetizers & Drinks	Main Meals	Desserts
Recipe of the month - February, 2002 Meat Roll Recipe of the month - January, 2002 Party Rice Salad Recipe of the month - November, 2001 Smoothy Recipe of the month - March, 2002 Stuffed Mushrooms Recipe of the month - April, 2002 Three Low Calorie Party Dips	Recipe of the month - October, 2001 Beef with Mushrooms and Broccoli Recipe of the month - January, 2001 Braised Meat Balls Recipe of the month - December, 2001 Chili Con Carne Recipe of the month - October, 2002 Crab Meat Melt Recipe of the month - July, 2001 Enchilada Recipe of the month - September, 2001 Fried Noodles Recipe of the month - March, 2001 Garden-style Turkey Meat Loaf Recipe of the month - April, 2003 Ken's Chili Recipe of the month - August, 2001 Pasta and Crab Meat Recipe of the month - June, 2001 Porcupine Meatballs Recipe of the month - May, 2001 Potato-Ham Casserole Recipe of the month - September, 2000 Rice and Nuts from Korea Recipe of the month - April, 2001 Stuffed Meat Roll - Morcon Recipe of the month - November, 2000 Vegi Pizza Recipe of the month - November, 2002 Veggie Taco Grande Recipe of the month - February, 2003 Veggie Tostada	Recipe of the month - May, 2002 Apple Strudle Recipe of the month - December, 2000 Butterfly Cookies Recipe of the month - February, 2001 Ken's Famous Fruit Bread Recipe of the month - October, 2000 Ken's Killer Apple Cake Recipe of the month - May, 2003 Loquat Pie Recipe of the month - June, 2003 Strawberry - Rhubarb Pie

Note, there were no recipies for June - September 2002.

Note, there were no recipies for December 2002 & January 2003.

Note, there were no recipies for July 2003 & May 2004.

2 pounds	elbow maccaroni, cooked as per package
3	bell peppers various colors
14 oz. can	salmon
1	brown onion
1 ball	garlic (use less if you prefer)
1 ½ cup	non-fat mayonnaise
1/4 cup	BBQ Sauce
1/4 cup	pickle relish

Chop bell peppers and onion. Mince garlic Combine all ingredients in a large bowl

1 1/2 cup	Rice
2 1/4 cup	Water
t teaspoon	Salt
3/4 cup	Blanched chopped almonds
1/4 cup	Pine nuts
2 tablespoon	Peanut oil
4 tablespoon	Honey
2 tablespoon	Soy sauce

Wash the rice under cold running water. Combine in a saucepan with the water and salt. Cover, bring to a boil and cook over low heat 25 minutes or until rice is tender and dry. Lightly brown the almonds and pine nuts in the oil. Add to the rice with the honey and soy sauce. Toss lightly with 2 forks. Serve in place of a vegetable. Serves 4-6.

1 package	large egg roll skins
1 1/2 inches	Oil for deep frying
1 cup	powdered sugar
2 Tablespoons	Honey
2 Tablespoons	Brown sugar
2 Tablespoons	White Karo syrup
2 Tablespoons	Sesame seeds

Cut egg roll skins into halves. Then cut 3 slits in the center of each eggroll skin. Pull the corner of he skin through the center slit to form a bow. Heat oil to 375°F. Deep fry 3 butterflies at a time until light golden brown color. Drain on paper towels. For sweet butterflies: Sift powdered sugar generously over hot butterflies or use a combination of honey and brown sugar, heated or drizzle Karo syrup over and sprinkle with sesame seeds. Makes 6 dozen

½ pound	ground pork
½ pound	ground beef
1 teaspoon	salt (optional)
¼ teaspoon	pepper
2 tablespoons	soy sauce
½ cup	cornstarch
3 tablespoons	oil
1	garlic clove. minced
¼ pound	mushrooms, chopped
8	water chestnuts, sliced
3/4 cup	beef broth
1 teaspoon	minced ginger root
3	scallions, sliced

Mix together the pork, beef, salt, pepper, and soy sauce. Shape into walnut-sized balls and roll in the cornstarch. Heat the oil in a skillet; brown the balls in it on all sides. Add the garlic, mushrooms, and water chestnuts. Cook over low heat 3 minutes. Stir in the broth and ginger. Cover and cook over low heat 25 minutes. Add the scallion and cook 5 minutes longer. Serves 4-6 or delicious as a hot hors d'oeuvre.

3½ cup	whole wheat flour
½ cup	sugar
2 teaspoons	baking soda
½ teaspoo	baking powder
2 cup	mashed fig, apple, or other fruit
½ cup	peanut oil
3	egg whites
½ cup	chopped pecans

Combine first four dry ingredients. Combine fruit, oil, egg whites with flour mixture. Add nuts and stir. Pour into loaf pans. Bake 30 min. at 325 F. Cool 10 min., pop out onto rack.

l l/2 pounds	sirloin steak cut 2-inch thick
1/4 cup	vinegar
2	garlic cloves, minced
3/4 t	freshly ground black pepper
1/2 pound	ham, cut julienne
2	sausages (Spanish, Italian, or Vienna), sliced
2	hard-cooked eggs, sliced
1/2 cup	chopped green olives
1 cup	oil
1 cup	chopped onions
1	bay leaf
2 cups	water
1 cup	canned tomato sauce
2 teaspoons	salt
2	tomatoes, diced

Buy the steak in 1 piece. Pound as thin as possible between 2 sheets of waxed paper (or have butcher do it. Marinate in the vinegar mixed with the garlic and pepper for 30 minutes. Drain, reserving the marinade. Place the steak on a flat surface; arrange the ham, sausage, and eggs in successive rows. Sprinkle the olives over all. Roll up and tie securely with string. Heat the oil in a deep skillet; brown the meat roll in it on all sides. Pour off the oil and add the onions, bay leaf, water, tomato sauce, salt, tomatoes, and marinade. Cover and cook over low heat 1 l/2 hours. Taste for seasoning. Remove the meat and slice. Arrange on a platter and pour sauce over all.

Serves 6-8.

Arrange french fries in a single layer in a 13" x 9" backing dish. Sprinkle broccoli over potatoes. Combine soup, milk, mayonnaise, and ham. Spread evenly over broccoli. Spread cheese over. Bake at 350º for 35 minutes. Serves 4 - 6

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Potato-Ham Casserole without Mayonnaise

Arrange french fries in a single layer in a 13" x 9" backing dish. Sprinkle broccoli over potatoes. Combine soup, milk, tofu, and ham. Spread evenly over broccoli. Spread cheese over. Bake at 350º for 35 minutes. Serves 4 - 6

Mix together first five items and make into balls. Heat tomato soup and water. Add meatballs to soup. Cook covered for 30 minutes.

1	large burrito size flour tortilla
1 can	refried beans
1 can	Whole green chilli
1/3 cup	meat (ham, tuna, chicken, turkey)
1 tablespoon	onions
1/4 cup	optional chopped tomatoes
1/4 cup	Enchilada sauce (green)
1 tablespoon	onions
½ cup	Monterey Jack cheese
2 tablespoon	olives

Spread large spoon of beans on tortilla. Pull one chilli into strips and lay on beans. Add meat and onions and optional tomatoes. Roll and set in pan. Poor enchilada sauce over rolled tortilla. Sprinkle onions over. Sprinkle shredded cheese over. Sprinkle olives over. Microwave about 2 minutes each.

1/2 pound	spaghetti or linguine (uncooked)
4 teaspoons	olive oil (or oil of your choice)
1/2 cup	onion, chopped
2-3 cloves	garlic, minced
8 ounces	fresh mushrooms, sliced
20	black olives, sliced
2	Tablespoons dried parsley
I teaspoon	basil
1/4 teaspoon	oregano
I teaspoon	lemon juice
2 6-ounce cans	crabmeat (or imitation crabmeat)
1/4 cup	walnuts, chopped
3/4 cup	evaporated skim milk
to taste	Freshly ground pepper

Cook spaghetti or linguine in boiling water according to package directions until just cooked. Drain. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring constantly to prevent sticking, until onion is translucent. Add mushrooms, olives, parsley, basil, oregano and lemon juice; cook 3 minutes, stirring frequently. Reduce heat to medium-low, add crabmeat, walnuts and evaporated milk; mix well and cook until heated through. Do not allow to boil. Remove from heat and toss with pasta in pan or in serving bowl. Season with pepper to taste and serve. Yield: 4 servings Fat content: 14 grams Calorie content: 419 calories Preparation time: 10-12 minutes Cooking time: 8-10 minutes

3 cups	cooked fine noodles
6	dried mushrooms (Chinese, if available
5 tablespoons	oil
½ pound	raw shrimp, shelled and deveined
2 tablespoons	soy sauce
1 tablespoon	sherry
1 teaspoon	minced ginger root
1 tablespoon	cornstarch
1 cup	sliced bamboo shoots
1 cup	shredded cabbage 1½ teaspoon	salt

Start the noodles. Soak the mushroom in hot water 20 minutes. Drain and slice. Dice the shrimp and mix with the soy sauce, sherry, ginger, and cornstarch. Heat 2 tablespoons oil in a skillet. Cook the bamboo shoots, cabbage, mushrooms, and salt 5 minutes, stirring frequently. Remove from pan. Heat 1 tablespoon oil in the same skillet; sautè the shrimp 3 minutes. Return vegetables and cook 1 minute. In a separate skillet, heat the remaining oil. Add the noodles; fry 5 minutes turn frequently. Stir in the shrimp mixture. Cook over high heat 2 minutes, stirring almost constantly. Serves 4-6

Slant cut beef across the grain 1/8 inch wide. Marinate the beef for 15 minutes in soy sauce, oyster sauce, sugar and sherry. Peel the outside stem and stalk of the broccoli and cut the flowerettes and stalks into small pieces diagonally. Heat wok, add 1 tablespoon of oil and when the oil smokes, add garlic, mushrooms and broccoli; Toss and mix, then add a pinch of sugar and 2 tablespoons of water. Cover and let steam cook (high flame) for 2 minutes. Set aside on a place. Reheat wok, add 2 tablespoons of oil and stir fry beef for 2 minutes until meat changes color, then return the mushrooms and broccoli to the beef. Make a well at the center of the wok, add chicken broth and gradually stir in the cornstarch and water mixture to thicken the gravy. Makes 6 servings

1/3 cup	non fat dry milk
4 Tablespoons	sugar
1 cup	frozen fruit (example: strawberries or blue barries)
1 cup	fruit juice or Margarita mix
7 or 8	ice cubes

Place all ingredients except the ice cubes in a blender. Start the blender on high and add one or two ice cubes at a time until all are blended.

Variation without dry milk.

1/3 cup	non fat milk
4 Tablespoons	sugar
1 cup	frozen fruit (example: strawberries or blue barries)
1 cup	fruit juice or Margarita mix
7 or 8	ice cubes

Place all ingredients except the ice cubes in a blender. Start the blender on high and add one or two ice cubes at a time until all are blended.

Lay out tortilla. Spread remaining ingredients on tortilla. Roll, refrigerate overnight, cut in about 1/2 to 1 inch pieces.

Chop fine all ingredients except mushrooms. Mix all ingredients except mushrooms. Remove stems from mushroom caps. Stuff mushroom caps with mixture. Cover w/ Parmesan, Romano, cheese. Preheat oven to 350. Bake 350, 10-15 minutes.

Bean Dip

Mix ingredients together.

Spinach Dip

Mix ingredients together.

Salsa Dip

Mix ingredients together.

Mix like a pie crust from first three items. Add water if necessary. Roll out, not to thin. Mix apples and both sugars. Optional, chopped nuts. Place apples with sugar and roll up. Sprinkle granulated sugar on top. Place on a cookie sheet. Bake 1 hour at 350. Can substitute cottage cheese for filling.

Mix first five ingredients and spread over English muffins. Bake at 350 d for 30 minutes.

Fry tortilla in oil a few minutes at medium until soft. Warm Morningstar Crumbles and add to tortilla. Add other ingredients. Serve while still warm.

Cover tortilla with beans, Crumbles, spinach, onion, tomato, salsa, guacamole, sour cream, olives.

Soak beans overnight. Cook 1 ½ hours. In large fry pan, add all ingredients. Simmer several hours, stirring occasionally. Add water if necessary.

5 cups	coarsely chopped Loquats, pealed
3/4 cup	sugar
2 Tablespoon	arrow root
3 Tablespoon	flour
1/2 teaspoon	cinnamon
2 Tablespoon	lemon juice
1	9" deep dish pie shell and top

Combine first five ingredients. Pour into pie crust. Cover with second crust and crimp edges. Bake 45 minutes at 350 F

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This page last updated 10-1-04

This site is a light hearted alternative to my commercial design portfolio site. This site's only purpose is for your enjoyment. There is no advertising and I make no profit. If you are in the need of a designer, please check my commercial site www.kesigndesign.com.

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