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I hope you enjoy the recipes!

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1. Xoi Thap Cam (Sweet Rice with Meat, Shrimp, and Sausage)
2. Yellow Squash
3. Zesty Smashed Potatoes
4. Zucchini and Ground Beef Casserole
5. Zucchini Onion Pie
1. Xoi Thap Cam (Sweet Rice with Meat, Shrimp, and Sausage)

Categories: New, Text, Import

Yield: 1 Servings

1/2 lb Chinese sausage diced 3/4-inch pieces; (available in Chinese Markets , there is no substitute)
2 tb Plus 2 teaspoons vegetable oil
1/4 lb Boneless pork chops,; 2 thin pieces
at least 1/4 c Chopped green onions
1 ts Fish sauce
1 ts Thin soy sauce
1/2 ts Sugar
Black pepper

-----------------FOR THE RICE----------------------

2 c Sweet or glutinous rice
3 c Water

Place rice in a colander and rinse under cold water. In a large pot bring water to a boil, and add the rice. Stir once and watch the pot for about 1 minute to make sure the water doesn't boil over. When the water starts bubbling, cover and remove from the heat, and drain the excess water from the pot. Return the pot to the heat, and cook for 20 minutes. Remove the pot from the heat, uncover and fluff with a fork. Keep it warm and fluff it again right before serving.

-----------------FOR THE SHRIMP----------------------
1/3 cup dried shrimp
1 cup cold water

In a small sauce pan, place the dried shrimp and cold water, and bring to a boil. Cover and simmer for 30 minutes. Drain and rinse under cold water. Dice the shrimp and place in a bowl and set aside.

In a dry saute pan brown the Chinese sausage until brown on all sides. Remove and place in the bowl with the shrimp. In the same saute pan, heat the 2 teaspoons oil and fry the pork chops until brown on both sides. Remove the pork chops and place in the bowl with the shrimp. Meanwhile, heat 2 tablespoons of oil in a large wok over a high flame. Add the scallions and quickly cook for 3 minutes or until softened. Then add the pork, shrimp, and sausage, and fry for 1 minute, stirring well, then add the fish sauce, soy sauce, sugar, and black pepper. Continue cooking for 3 minutes. Meanwhile re-fluff your rice and place in a large bowl. Add the meat mixture to the rice, and, mix together. Press this mixture into a 8' round baking pan. It can then be turned out onto a serving platter and cut into 8 wedges. Sprinkle with chopped green onions and a drizzle of the Nuoc Cham.

Yield: 8 servings Recipe By :ESSENCE OF EMERIL SHOW#EE2202

Date: Wed, 30 Oct 1996 11:05:49 -0500

From: Meg Antczak
2. Yellow Squash

Try this yummy squash casserole dish.

From, "California Sizzles... Easy and Distinctive Recipes for a Vibrant Lifestyle" published by The Junior League of Pasadena, Inc. in cooperation with your Daily InBox newsletter.

1 pound yellow squash, sliced
1 onion, finely chopped
1 cup grated Cheddar cheese
1/4 cup half and half
2 Tablespoons butter
1 egg, beaten
Dash of nutmeg
Salt and pepper to taste
1/2 cup cracker crumbs
Paprika to taste

Preheat oven to 350 degrees. Steam squash and onion until done. Drain. Combine squash and onion in a large bowl, add cheese, half and half, butter, egg, nutmeg, salt and pepper. Mix well. Place mixture in a greased casserole dish. Top with cracker crumbs and paprika. Bake approximately 25-30 minutes until slightly browned.
3. Zesty Smashed Potatoes:

8 small potatoes, cup water, 2 Tbsp zesty Italian dressing, cup shredded sharp Cheddar cheese, 4 slices bacon, cooked and crumbled.

Cook potatoes until tender. Let stand 5 minutes. Drain potatoes and place on a work surface. Flatten to inch. Heat dressing in a large skillet over medium heat. Add potatoes and cook 4 minutes or until bottoms are golden brown. Turn potatoes over and top with cheese and bacon. Cover and cook 2 more minutes or until cheese melts.

Source: Sagerose Creations 2012
4. Zucchini and Ground Beef Casserole:

2 medium zucchini, cut in 1/4-inch chunks, 3 lb ground beef, 1 medium onion, chopped, 2 garlic cloves, chopped, 1 cup salsa, 1 tsp cumin.

Brown ground beef with chopped onions, chopped garlic, salt and pepper.Cook over medium heat for about 10 minutes or until meat is cooked. Add salsa and cumin. Cover and simmer in low heat for another 10 minutes until favors blend. Add zucchini chunks. Cover and cook for about 10 minutes until zucchini is cooked, but not too soft.
5. Zucchini Onion Pie:

3 eggs, 1 cup grated Parmesan cheese, 1/2 cup canola oil, 1 Tbsp minced fresh parsley, 1 garlic clove, minced, 1/4 tsp salt, 1/8 tsp pepper, 3 cups sliced zucchini, 1 cup biscuit/baking mix, 1 small onion, chopped.

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350 for 25-35 minutes or until lightly browned. Serves 6

Source: Sagerose Creations
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