Kimchi

Ingredients:

1 medium head Napa cabbage (about 2 pounds)

¼ C. iodine-free sea salt or kosher salt 

Water, preferably distilled or filtered

1 T. grated garlic (5 to 6 cloves)

1 t. grated, peeled fresh ginger

1 t. granulated sugar

2 T. fish sauce or salted shrimp paste, or 3 tablespoons water

1 to 5 T. Korean red pepper flakes (gochugaru)

8 oz. Korean radish or daikon radish, peeled and cut into matchsticks

4 medium scallions, trimmed and cut into 1-inch pieces

Directions:

1. Cut the cabbage lengthwise through the stem into quarters. 
2. Cut the cores from each piece. 
3. Cut each quarter crosswise into 2-inch-wide strips.
4. Place the cabbage in a large bowl and sprinkle with the salt. 
5. Using your hands, massage the salt into the cabbage until it starts to soften a bit. 
6. Add enough water to cover the cabbage. 
7. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. 
8. Let stand for 1 to 2 hours.
9. Rinse the cabbage under cold water 3 times. 
10. Set aside to drain in a colander for 15 to 20 minutes. 
11. Meanwhile, make the spice paste.
12. Rinse and dry the bowl you used for salting. 
13. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste.
14. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy; set aside until the cabbage is ready.
15. Combine the vegetables and spice paste. 
16. Gently squeeze any remaining water from the cabbage and add it to the spice paste. 
17. Add the radish and scallions.
18. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.  The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
19. Pack the kimchi into a 1-quart jar(s). Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. 
20. Seal the jar.
21. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. 
22. You may see bubbles inside the jar and brine may seep out of the lid.
23. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. 
24. Taste a little at this point, too! 
25. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. 
26. You may eat it right away, but it's best after another week or two. 

Original Fantasy Fudge

Ingredients:

3 C. white sugar

¾ C. margarine

⅔ C. evaporated milk

1 (12 oz.) bag semisweet chocolate chips (3 C.)

1 (7 oz.) jar marshmallow cream

1 C. chopped walnuts, optional

1 t. vanilla extract

Directions:

1. Line a 8x8-inch pan with aluminum foil.
2. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. 
3. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
4. Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. 
5. Stir in marshmallow cream until incorporated. 
6. Mix in walnuts and vanilla.
7. Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. 
8. Let cool for at least 1 hour before cutting into squares.

Tteokbokki – Spicy Korean Rice Cakes

 

Ingredients:

1 C. rice cake (dduk/tteok) for tteokbokki (5-6 oz.)

2 t. Korean spicy bean paste (gochujang)

2 t. sugar

1 t. soy sauce

¾ C. water

Sesame seeds (optional)

Sesame oil (optional)

Directions:

1. If your tteok/dduk is frozen, defrost by soaking in cold water for a few minutes and drain.
2. Add water, gochujang and sugar to a pan and bring to a boil on medium high heat.
3. Add the tteokbokki tteok to the gochujang water and lower the heat and simmer for 8-10 minutes until broth is reduced and sauce is thick.
4. For extra flavor, sprinkle some sesame seeds and/or a swirl of sesame oil.

Bathtub Cleaner

 Ingredients:

¼ C. baking soda

1 T. liquid detergent

Vinegar

Directions:

1. Combine baking soda and detergent.
2. Add vinegar to give it a thick, creamy texture.

Easy Ham and Swiss Pie

 Ingredients:

1½ C. cubed, fully cooked ham

1 C. shredded swiss cheese (4 oz.)

¼ C. chopped green onion or chopped onion

½ C. Original Bisquick mix

1 C. Milk

¼ t. salt, if desired

⅛ t. pepper

2 eggs

1 tomato, sliced

1 green bell pepper, cut into rings

Directions:

1. Heat oven to 400° F.
2. Grease 9-inch pie plate.
3. Sprinkle ham, cheese, and onions in pie plate.
4. Stir Bisquick, milk, salt, pepper, and eggs until blended.
5. Pour into pie plate.
6. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
7. Cool 5 minutes.
8. Garnish with tomato and bell pepper.

Rice Krispies Treats

 Ingredients:

3 T. butter

10 oz. Jet-Puffed Marshmallows (about 40) or 4 C. Jet-Puffed Marshmallows

6 C. Kellogg's Rice Krispies cereal

Directions:

1. In large saucepan melt butter over low heat.  
2. Add marshmallows and stir until completely melted.  
3. Remove from heat.
4. Add cereal.
5. Stir until well coated.
6. Using bettered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
7. Cool.
8. Cut into 2-inch squares.
9. Best if served the same day.

Homemade Vapor-Rub

 Ingredients:

½ C. olive oil, coconut oil, or almond oil

2 T. beeswax pastilles

20 drops of Eucalyptus Oil

20 drops Lavender Oil

10 drops Rosemary Oil

Directions:

1. Melt beeswax with oil of choice in a double boiler until just melted.
2. Add the essential oils (use half the amount for a baby version or dilute with canola oil before using).
3. Stir until will mixed and pour into some type of container with a lid to store.  Little tins work well, as do small jars.
4. Use as needed to help sooth coughing and congestion.