Fruit Salad Fun

"This is a wonderful and easy fruit salad that is also pretty for special occasions or holidays."

INGREDIENTS

• 1 (20 ounce) can pineapple chunks, juice reserved
• 2 apples, peeled and cored
• 1 (21 ounce) can peach pie filling
• 2 bananas, peeled and diced
• 3 kiwis
• 1 pint strawberries

DIRECTIONS

1. In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2. In a large salad bowl, combine the peach pie filling and pineapple chunks.
3. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

Delicious Ham and Potato Soup

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."


INGREDIENTS

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Crab Soup

INGREDIENTS

2 litres of fish stock
2 medium-sized crabs
100 gram ginger
50 gram scallions
50 gram Indonesian parsley
salt
pepper to taste

DIRECTION

• Make fish stock by boiling fish bones in 8 cups of water
• Remove these bones after a few minutes.
• Wash crabs, split into several parts
• Cut ginger into very thin slices
• Cut scallions and Indonesian parsley
• Reheat stock for about 5 minutes, put everything into the stock
• Add salt and pepper to taste

Thai Noodle Salad

"Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic."

INGREDIENTS

• 1 (12 ounce) package angel hair pasta
• 3 cups shredded napa cabbage
• 4 large carrots, shredded
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh green onions, chopped
• 1/2 cup chopped peanuts
• 2 tablespoons toasted black sesame seeds
• 8 ounces frozen cooked shrimp, thawed and drained
  
• 1/4 cup peanut butter
• 2 tablespoons tahini
• 1/4 cup rice wine vinegar
• 1/4 cup sweet chili sauce
• 5 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.