Happy Chinese New Year and Happy Birthday Ashley Girl!

Happy birthday to my beautiful oldest grandchild, Ashley. I love you from the bottom of my heart. 

February 19th marks the beginning of the Chinese New Year for 2015. It is the Year of the Ram; an animal known for it calmness, strength and vitality.

Throughout Asia, families have scrupulously cleaned their houses to get rid of the “dust” and troubles of the previous year and to start off the new with a fresh and positive beginning. On this day and for the next fifteen, families and friends will gather to wish one another good health, happiness and prosperity in the coming year. The children will receive red envelopes filled with money in even amounts; odd is for funerals. They will play games and if they are really lucky, a dragon will drop in for the festivities bringing, good luck and dignity to the celebration. 

One of the dishes enjoyed at Chinese New Year Feasts for over a thousand years is crunchy, yummy won ton. My recipe was published in the Salt Lake City Deseret News on February 18th, just in time for the party! 

1 pound lean ground beef, turkey or chicken
3 green onions, sliced into ¼-inch pieces
2 raw eggs, beaten
1 handful raw bean sprouts, chopped (rinsed canned bean sprouts can be substituted if you can’t find fresh)
3 tablespoons low-sodium soy sauce (Kimlan brand)
1 package won ton skins (available in the grocery store produce or deli section)
For the filling, brown the ground meat in a skillet. Remove from heat and add the green onions, eggs, bean sprouts and soy sauce.
Set aside filling. Lay out on dry surface a dozen won ton wrappers. Moisten the edges of two sides of each wrap with water, and place about 1 teaspoon of filling in center.
Fold in half diagonally to make a triangle and pinch the edges closed. Heat about 2 inches of vegetable oil in a skillet. Fry the won ton until light golden, turn and cook the other side, then drain on paper towels. Salt lightly. May be chilled, stored airtight and reheated in a 375-degree oven until sizzling. Serve hot with sweet and sour sauce, soy sauce or teriyaki sauce.

1 cup chicken broth
1½ cups pineapple juice
¾ cup vinegar
¼ cup ketchup
¼ cup brown sugar
1 tablespoon soy sauce
¼ cup cornstarch
Whisk ingredients together in a medium saucepan. Heat to boiling, stirring constantly until thickened. Serve hot or refrigerate and reheat before serving.

1 cup light soy sauce (Kimlan brand)
¼ cup plus 2 tablespoons ketchup
2 tablespoons light corn syrup
2 or 3 drops hot sauce
¼ teaspoon garlic powder
Shake the ingredients together in a jar with a lid until combined. Refrigerate leftovers.

Thank you Deseret News for sharing these delicious recipes.