Ingredients:
- 1 cup water
- 4 eggs
- 4 cups milk
- 1/2 cup butter
- 3 packages instant vanilla pudding mix -- 3 ounces each
- 1 pint cream – whipped chocolate syrup
- 1 cup all-purpose flour
- 8 ounces cream cheese -- softened
Method:
- Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball.
- Turn into a bowl and beat in eggs one at a time, beating well between each.
- Spread flat on a 9" x 13" greased pan. Bake at 400 degrees for 35-40 minutes and make it cool.
- Mix together cream cheese and milk and beat until smooth. Add instant
- pudding, one package at a time.
- Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving.
Ingredients:
- 1 egg
- 24 maraschino cherry halves
- 1/2 teaspoon vanilla
- 2 tablespoons butter
- 1 1/4 cups all-purpose flour
- 1 square baking chocolate -- melted
- 1/2 cup sugar
- 1/2 cup sugar
- 1/8 teaspoon baking soda
- 1/2 cup maraschino cherries -- finely chopped
- 1/4 teaspoon salt
- 8 ounces cream cheese
Method:
- Cream butter and sugar; blend in melted chocolate. Add egg and vanilla; beat well.
- Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1/8-inch thickness on lightly floured pastry cloth.
- Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins.
- Blend cream cheese, sugar, and egg; fold in chopped cherries. Place 1 tablespoon filling in each tart.
- Bake at 350 degrees for 10 to 12 minutes. Remove from oven, put cherry at top.
Ingredients (serves 4):
- 500g pork mince
- 2 tsp peanut oil
- 4 shallots, ends trimmed, thinly sliced
- 1 egg, lightly whisked
- 5 water chestnuts, finely chopped
- 1 tsp sesame oil
- 1 garlic clove, crushed
- 3 tsp oyster sauce
- 3 tsp soy sauce
- 1/4 cup chopped fresh coriander leaves
- 40g (1/4 cup) plain flour
- Steamed rice, to serve
- Steamed Asian greens, to serve
Sauce
- 250ml (1 cup) chicken stock
- 2 tsp cornflour
- 3 tsp oyster sauce
- 3 tsp soy sauce
Method:
- Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.
- Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.
- Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs.
- Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish.
- Repeat with remaining peanut oil and meatballs, reheating the pan between batches.
- To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute.
- Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.
- Divide rice and greens among serving bowls.
- Top with the meatballs and sauce to serve.
