Spam Musubi

INGREDIENTS:

• 2 cups uncooked short-grain white rice
• 2 cups water
• 6 tablespoons rice vinegar
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 1/2 cup white sugar
• 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
• 5 sheets sushi nori (dry seaweed)
• 2 tablespoons vegetable oil

DIRECTIONS:

1. Soak uncooked rice for 4 hours; drain and rinse.
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
3. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
4. In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

7 Minute Cucumber Salad

o        1 Hot House Cucumber, skin-peeled and sliced

o        1/2 cup  Rice vinegar

o        1/2 cup  Rice vinegar

o        1 T.  Sugar

o        dash Soy Sauce

o        dash "Nori Komi Furikake"

o        prepared seasame seed and seaweed

o        prepare salad dressing by mixing together the rice vinegar, sugar, and soy sauce.  (If the sauce isn't sweet enough, add more sugar.)

o        place sliced cucumber into small salad bowl.

o        pour enough salad dressing to evenly coat the cucumber slices.  

o        add a dash of "Nori Komi Furikake" seasoning and serve cold.

pumpkin fudge

Ingredients:

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1-1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

Instructions:

Combine sugar, milk, corn syrup, pumpkin, and salt in large 3 quart saucepan; mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 232°F (110°C) or until a small amount forms a soft ball in cold water.

Remove from heat and stir in the spice, vanilla, butter, and nuts. Let cool until lukewarm (about 110°F (45°C)). Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour it into a buttered 8" square pan. When firm, cut into squares.