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1、WorldMark Owners Cookbook,Part I,In June of 2003,we called together all WM Chefs and had a lot of funputting together various favorite traveling recipes for a collection,aptlycalled the WM Owner Cookbook-Favorite traveling recipes on the oldWM4M.Unfortunately,the computer gremlins found them so tast
2、ytheyate them!As much as possible I tried to re-type each recipe exactly as itwas but spell checker didnt like all your spelling or grammar so theyvebeen cleaned up a bit and left alone as much as possible.Where I could,Ialso tried to find or substituted a comparable graphic from the original onesyo
3、u used.Please enjoy,the following compilation of recipes from our ownerskitchens to yours!Bon Apetit!,Thai Recipes,From the Kitchen of:ThaiChef 9/5/03,Pad Thai,Description-This is a favorite Thai dish for many AmericansIngredients:,1 pkg(around pound)dries rice noodles inch wide,pound chicken(you co
4、uld also use beef,shrimp,or pork,or a combination)cup fish sauce,cup+2 T granulated sugar cup+2 T white vinegar1 tsp paprika,4 green onions5-8 T peanut oil,1 T chopped garlic2 eggs,pound bean sprouts,fresh or dried minced Thai chilies(if desired),ground unsalted roasted peanuts(I use salted cashews)
5、Lime wedges,Optional garnishes:grated carrots,purple cabbageDirections:,1.Package of inch wide rice noodles soaked for approximately 30 minutes in warmwater.Noodles are done when they are flexible and still fee somewhat firm whenmashed between fingers.,2.Slice meat into small pieces.Many people use
6、shrimp in conjunction with othermeats.If using shrimp,peel and de-vein the shrimp.Some enjoy leaving the tailintact;others like to remove the tail.,3.Slice 4 green onions using both white and green parts into 1”long pieces and set,aside.,4.Sauce:mix together until the sugar dissolves;then set aside:
7、cup fish sauce;cup,+2 T sugar;cup+2 T white vinegar;1 tsp paprika,5.Heat Wok heat a T or so of peanut oil and add 1 T(more or less taste)of mincedgarlic to hot oil.Add meat.Cook until meat is done.Set aside meat,oil and garlic inbowl.,6.Scramble 2 eggs in small amount of peanut oil.Cook until just b
8、arely firm.Set,aside.,7.Heat wok or large skillet(I prefer a large skillet with non-stick surface).Add 2 or 3,T peanut oil.Heat.Add noodles.Toss lightly mixing with oil until noodles are atdesired firmness.This may take 5 minutes or so.If the noodles are sticking,addmore peanut oil.,8.Add the meat,o
9、il,and garlic that were set aside in steps 5&6.,9.Add the liquid from step 4 and bring it to a boil rapidly,gently folding the noodles,without breaking them.Reduce heat to medium and boil the mixture,foldingfrequently until the noodles have absorbed all of the liquid.,10.Add the egg from step 6.,11.
10、Add onions.Remove from heat fairly quickly after onions have been added.,Presentation:,I like to spread sprouts in a round around the serving dish and place the pad Thai in themiddle of the sprouts.The sprouts may be eaten with the pad Thai,if desired.,I also like to sprinkle a bit of grated carrot
11、on the top of the pad Thai for color.A littlepurple cabbage on the side is also nice for color and as a condiment.,I chop cashews(although most people use peanuts)and place them in a dish on the table as acondiment for the pad Thai.,The lime wedges are important.They should be cut into quarters or e
12、ighths.I usually placethose in the sprouts around the pad Thai.Limejuice should be squeezed on to each portion,as they are ready to eat.The limejuice rally brings out a nice flavor.,Thai Coconut Soup,From the kitchen of:ThaiChef 9/5/03,Heres a recipe that Ive been working on lately.It is a Thai Coco
13、nut milk soup.Some call itGalanga,some call it Tom Kha Gai.If you havent tried any Thai coconut soups,you reallyowe it to your taste buds to give this a try!cup Coconut Cream1 cup Coconut milk1.cup water,1-3 T Red curry past(I actually prefer to use tom Yum Paste instead,but either will tastegood)2-
14、3 T Fish sauce(its not Thai food without the fish sauce!)lbs.Chicken breast diced small1 handful fresh Thai(Siam Queen)basil leaves(I grow my own,they are incredible whenthey are fresh!)6 Lime leaves(slivered as thin as possible)5-8 Fresh Thai chilies(chopped be careful with these!)Warm the coconut
15、cream in a medium sized saucepan over medium heat until it boils gently.Add the curry(or Tom Yum)past and cook until it dissolves entirely.Add the coconut milk and water.Maintain a gentle boil for a few minutes while stirringconstantly.Add the fish sauce and sugar.TASTE IT!IF is needs to be sweeter,
16、add more sugar.IF it needs a little more spice add a little more Curry or(Tom Yum)paste.IF it needs a little more fish sauce add a bit more.It should have a very delicious flavor at this point.,Add the chicken.Add half the slivered lime leaves.,Once the chicken is fully cooked,remove from heat.Add t
17、he rest of the lime leaves and the basil and transfer to a serving dish.There are a number of options that one could use in this dish.It may be served as a soup,or its also delicious over Jasmine rice.You could use less water if youd like it a littlecreamier.I often use some combination of the follo
18、wing ingredients:Baby corn,slicedmushrooms,slivered or sliced bamboo shoots.I also grow Japanese eggplant that is verynice with this dish.This dish doesnt take much modification to make an awesome Panang!All the ingredients(even Fresh Thai Basil)are available at most Asian markets.If you dont care f
19、or a veryspicy dish,you could easily leave out the Thai chilies,and keep the curry past to 1 or 2 T.Happy Cooking!Thai Chef,1.,2.,3.,4.,Meat:Beef,Pork,ChickenFrom the kitchen of:Kitalan 9/5/03Slow Cook Shredded BBQ PorkI found this online at when looking for a good BBQ Port recipe.I haverequests fro
20、m both my husband and the guys at work for this one frequently.Although I havent taken it on vacation I can see where this would be easy to toss togetherin the morning had have something good when you get back from your days adventures.2 lbs.Boneless Pork ShoulderI actually get the 3 pack of Port Ro
21、ast from Costco and use them.One is enough for Alanaand I,plus leftovers for a couple days.Frozen is ok stick it in the cooler helps thingsstay cold on the drive up and it is easier to slice partially frozen anyway.The next ingredients I would mix together at home and just put it in a jar or contain
22、er andstick it in the cooler.That way you would not have to carry all the different items with you.Cup chopped onion1 Clove garlic minced Cup brown sugar1 tsp dry mustard tsp.Salt tsp.Ground black pepper2 Cups ketchup Cup Worcestershire sauceCut the port shoulder(or roast)crosswise into inch slices.
23、Put into a slow cooker(Crock Pot).Add all the above ingredients that you mixed in the jar.Mix well and cover Cook on low for 6-8 hours.Occasional stirring is good but Ihave left it alone and it did fine.When it is cooked use 2 forks and shred the pork.Serve on buns with Cole Slaw on top.TheCole Slaw
24、 is optional“Its a Southern thing we like it that way!,Kitty,Alan,Slow Cooker Beef Stew,From the kitchen of:Xelayrret 9/22/03,This is an updated recipe from where?(I cant remember,but its good!)lb.Stewing beef Cup of milk,1 Can tomato soup condensed1 Large potato,2 Sticks of carrots2 Sticks of celer
25、y,1 tsp.Chopped garlic,Cup of shredded cheddar cheeseA sprinkle of parsley,Dash of Worcestershire sauce to tasteSalt to taste,Pepper to taste,Cut everything into bite size pieces:meat,carrots,celery,and potatoes.,Load the milk and tomato soup into the crock-pot first(do not dilute with water),theveg
26、etables will water during cooking time,add the meat and everything else on top.Setcrock-pot on low and cook for about 6-8 hours.,We do this in the morning,and by the time we get back after doing the tourist thing,ourdinner is ready.Really yummy served with garlic bread.Hope you enjoy!,The following
27、four recipes are for WM owners that use one of the Fairfield resorts inTennessee.,Catfish n Hush Puppies,From the Kitchen of:Wmsonoma 9.5.03Ingredients:,Vegetable oil for frying Cup white cornmeal Cup flour2 Eggs,Cup milk,6 to 10 Catfish fillets(or 4-6 whole catfish,skinned)Salt and Pepper to taste,
28、Heat oil in heavy skillet to 375 degrees.Combine cornmeal and flour in a shallow bowl.In aseparate bowl,beat eggs;add milk and blend well.Season the fish with salt and pepper.Dipfish in the egg mixture and coat with cornmeal mixture.Fry a few pieces of fish at a timein the hot oil until golden brown
29、 on both sides.Drain on paper towels.Makes 4 servings.,Hush PuppiesIngredients:1.Cup flour,1 Cup yellow corn meal2 tsp.Salt1.Cup milk2 Eggs,1 Jalapeno pepper(finely chopped)4 tsp.Baking powder2 T Sugar,1 Small chopped onion,Sift together all dry ingredients.Beat eggs separately and add to milk.Add m
30、ilk mixtureto the dry ingredients.Add Chopped onion and pepper.Drop by small spoonfuls into deepfryer.Cook until they float to top.Dip out when they are browned.,Country Ham n Redeye Gray,Soak the ham overnight in a large pot or lard stand.Clean the ham thoroughly with a stiffbrush to remove the mol
31、d.Cut off the hock.Cook your ham outside over your still burner.If you aint got a still I reckon a propane burner will suffice.Place ham in a large cookingpot or lard stand and cover with fresh water.Bring water to a boil and simmer 45 minutesto an hour.Remove from heat and wrap the covered lard sta
32、nd with blankets to keep itwarm.Leave the ham alone for 24 hours.Remove from the broth;bone and skin the ham.Youll know the ham is ready because the bone will feel loose and should come right out.Press the de-boned ham all back together.Wrap with plastic wrap and refrigerate.Thenext day the ham will
33、 be ready to slice.Gravy,1 Large center-cut ham slice,about”thick1/8 tsp salt,Cup strong brewed coffee,Slash fat on edge of ham in several places.Place ham in a hot skillet;brown quickly on eachside.Simmer for 15 minutes or until tender.Remove from pan;keep warm.Sprinkle salt inhot skillet;add coffe
34、e.Boil for about 2 minutes.Pour over ham.Serve with biscuits.,Fried Okra1 Cups sliced fresh okra,blanched an cooled or 1(10-ounce)box frozen sliced okra1 Cup cornmeal Cup all-purpose flour tsp saltPepper to taste(optional)Vegetable oil for fryingIf using frozen okra,place in a colander and allow to
35、thaw.Drain for 30 minutes beforeproceeding.In a shallow bowl,combine cornmeal,flour,salt and pepper.Gently roll okra incornmeal coating each piece.Set aside 1 hour to dry.This keeps the coating from fallingoff during frying.In a large skillet,heat inch oil until hot.Add okra pieces in a singlelayer,
36、cook and roll gently with a fork until browned on all sides.Drain on paper towels.,Makes 6 servings.,Hog Jowls and Greens,Ingredients:2 lbs.Hog Jowls2 lbs.Collard greens2 lbs.Mustard greens2 lbs.Kale lb salt pork lb.Smoked neck bones lb.Rib tipsDash of sugar(optional)Wash meats and put in a large po
37、t and cook for 15 minutes.Cover with water and bring to asimmer for 20 minutes.Clean greens well.Cut up and combine with meat add seasoning mix.Put in a dash of sugar of desired.Cook over medium heat covered for 10-15 minutes more,or until tender.Serve with cornbread and black-eyed peas.J.R.“Habito
38、una camioneta cerca del rio!”,Farmer Soup,From the Kitchen of:Cbd226 9/6/03,I grew up in Saskatchewan where farmer sausage was a staple of our diet.Its still one ofmy favorite things.A few years ago I was in a restaurant that had Farmer Sausage Soup onthe menu so of course I had to try it.I loved it
39、 so much that I went straight home andcame up with the following recipe to imitate what I had just tasted.,Now when going on a drive-to WM vacation,I make a batch,freeze it,throw it in the coolerand we have a quick first meal when we arrive.4 Cups water,8 oz.raw farmer sausage1 Small potato,cubed1 s
40、tick celery,diced1 Stem broccoli,diced1 carrot;diced,Small onion,dicedParsley,Salt to taste,Fresh ground pepper,1 T Cheese spread(Cheese Whiz)1 T Sour cream T butter T flour,Bring salted water to boil.Add farmer sausage,cut into bite size pieces.Add vegetables,parsley and pepper.Reduce heat and simm
41、er for 30 minutes.Combine melted butter,flourand soup to thin.Add this mixture to the soup to thicken.Cook 10 minutes.Remove potfrom heat.Add cheese spread.Stir to melt until thoroughly combined.Add sour cream.Stir and serve.Serves 4.,Grilled Chicken,From the kitchen of:Gahaya 9/6/036 T Soy sauce,Cu
42、p fresh limejuice(about 2 limes),1 tsp.Grated ginger(fresh or bottled,not powdered)4-5 Cloves garlic minced tsp.Salt,tsp.Black pepper,Mix ingredients in a glass container or Ziploc bag.Marinate chicken leg quarters for about15 minutes,turning once.Grill.,Oh So Good ChickenFrom the kitchen of:Wiljac
43、9/6/03,This recipe is very easy and kids love it!Mix together:1 Cup ketchup,1 Cup brown sugar,1 Cup drained crushed pineapple,Pour mix over cut pieces of chicken.Place in a greased ovenproof dish.Bake at 350degrees for 1 hour.,P.S.If the chicken pieces are slightly browned first,you get a thicker sa
44、uce.Jacqueline and Wilbur,Easiest Chicken Casserole,Melt of a cube of butter in drip panCombine 1 can of each:Cream of Mushroom soupCram of Chicken soupCream of Celery soup,Cup water,Add 1 Cup Uncle Bens converted rice into mixOptional:1 pkg.Dried onion soup mixMix well.,Pour over chicken pieces.Bak
45、e at 350 degrees for 1 hrs.covered and 20 minutes longeruncovered to brown.(Use 9x13 greased pan or two 9x9 pans so you can freeze one part touse later).,Jacqueline&Wilbur,Creamy Chicken Enchiladas,From the kitchen of:,CarolAnn Stucky 5/18/04,I never posted a recipe,so this is a surprise.Bonus if yo
46、u will,from your host!Ingredients:,2-3 Pkgs.Cream cheese,2 Cups shredded Pepper jack Cheese,Jalapenos(depends on how hot you want them and is optional)3-4 large Chicken breasts cooked and shredded1-2 Cups Salsa(I use a medium salsa)Flour Tortillas,1 Pint size heavy whipping cream(you wont use all of
47、 it),You can use left over chicken that is shredded up or you can cook them up in a variety ofways boiling the chicken breasts is probably easiest.When done,shred into bit sizepieces and put aside in a large mixing bowl.How much I use of everything really depends onhow many tortillas Im making.Quant
48、ities above will make about 6-8 enchiladas dependingon how much mixture you put into each one.,Combine the cream cheese,half the pepper jack cheese,chicken and salsa in a bowl and mixtogether well.This will make the mixture for the filling.You dont want this to be soupy sohow much salsa you use will
49、 depend on how large a batch you are making and I suggest addingthe salsa a little at a time.You may also want to use more pepper jack cheese and creamcheese.,For 10-12 enchiladas I use:1 pkg frozen chicken breasts(bags you can get at Safeway orCostco,breasts are typically small),approx.1 lbs.(4 pkg
50、)cream cheese;about 1 cupssalsa;1 cups shredded pepper cheese for mixture.Once you have the mixture done,scoopout and place in center of your tortilla,place jalapenos on top,roll up and place in bakingdish*.How many jalapenos you use is up to you!I typically make some with none.I like them,but some
