White Wonder Cookie Bars Recipe

INGREDIENTS
12 oz. white chocolate
4 oz. bittersweet chocolate
1 1/2C.  all-purpose flour
1/2 t. baking powder
1/8 tsp. salt
10 t. unsalted butter
3/4 C. white sugar
3 eggs
3 t.         vanilla extract
3/4 C. chopped macadamia nuts, toasted

DIRECTIONS
1. Preheat the oven to 325° F.
        2. Grease one 9-inch square baking pan.
        3. Line the bottom of the pan with parchment paper and set aside.
        4. Chop 1/2 of the white chocolate into very small pieces.
        5. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
        6. Sift together the flour, baking powder and salt.
        7. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the  heat and add the finely chopped white chocolate. Do not stir the chocolate in, set aside.
        8. Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend.
        9. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts.
      10. Scrape the batter into the prepared pan.
      11. Bake at 325° F. until the brownies are just set, about 30 minutes.
      12. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake.
      13. Allow to cool about 1 hour then cut into squares.

Cheesy Ham and Macaroni

INGREDIENTS
1 (1.8-ounce) package white sauce mix
2 cups milk
1/2 cup freshly grated Parmesan cheese
1/2 cup cubed American Cheese
1/8 teaspoon ground pepper
7 ounces macaroni, cooked according to directions, drained
1 1/2 cup fully-cooked ham
1 cup frozen green peas

DIRECTIONS
1.Thaw the frozen peas.
2.In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.
*If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.

Baby corn soup

Ingredients:

5-6 ears of baby corn, 5 spoons of milk, 1 spoon of butter, 1 spoon of flour, salt and pepper.

Direction:

• Boil baby corn and let it cool

• Grind/powder corn with a blender

• Heat butter, put flour after it melts, mix evenly

• Put in powdered corn with salt, pepper, and milk

• Let it sit for five minutes in medium heat

Indonesian Shredded Spicy Beef

Ingredients:

 450 g  Boneless chuck
      2    Cloves garlic
      1 t  Brown sugar
      1 t  Laos
    1/2 t  Coriander]
      1 T  Tamarind juice
      1 t  Salt
      2 T  Oil
      1 sm Onion, sliced thinly

Direction:

• On the day before, cook meat in water with a bit of salt until tender.

• Store overnight in refrigerator. The following day shred beef into small

• strips, pulling it apart with your fingers.

• Mix together garlic, brown sugar, laos, coriander, tamarind juice and salt. Add mixture to meat and stir well.

• Heat oil in heavy skillet and fry meat and spices until deep brown andcrisp.

• Separately, fry onion until deep brown. Sprinkle on top of meat and serve with rice.

Cream Cheese Ball

INGREDIENTS (Nutrition)

• 3 (8 ounce) packages cream cheese, softened

• 1 green bell pepper, chopped

• 3 green onions, minced

• 1 (8 ounce) can crushed pineapple with juice

• 1 tablespoon seasoning salt

• 2 cups finely chopped walnuts

DIRECTIONS

1. Place cream cheese in a medium size mixing bowl. Mix until cream cheese is soft. Mix in bell pepper, green onions, crushed pineapple, and seasoning salt.

2. Line another mixing bowl with plastic wrap. Form the mixture into a ball and place it on the plastic wrap. Cover the bowl and refrigerate until the ball has set, 2 hours or more.

3. When ready to serve, roll the cheese ball in the nuts and serve.

Crab Soup

Ingredient:

2 liters 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

Sambal Trassi (Indonesian Spice)

                         a small piece of trassi
   4                    fresh red chilies -- (4 to 5)
   1                    green chili
   1      tsp           salt
   1      tsp           soft brown sugar
  15      ml            (1 tbsp) lemon or lime juice

Wrap the trassi in foil and grill until it darkens, or bake in a  preheated
oven at 350 degrees for a few minutes. Remove the seeds  from the chilies and
chop finely. Pound or process the trassi and  chilies with the other
ingredients until you have a smooth paste.  Store in a jar in the refrigerator
for a few days.

Variations:
For Sambal Asem, add an extra teaspoon sugar and 5-10 ml (1-2 tsp) tamarind
concentrate.
For Sambal Kemiri, add 10 dry roasted and ground candlenuts.