SON-Cookbook-2020

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SCALLION PANCAKES Submitted by: Kristen Stevens Serves: 4-6 persons (as an appetizer) Prep Time: 1 hour, including 30 minutes of resting Cook Time: Less than 5 minutes INGREDIENTS • 1½ c. (7.5 oz.) AP flour (will need ½ Tbsp. more later, plus surface dusting) • ¾ c. boiling water • ½ tsp. salt (1 tsp. more later) • 1 Tbsp. vegetable oil • 1 Tbsp. toasted sesame oil • 4 scallions DIRECTIONS Mix flour, water, and salt. When cool enough to handle, knead until tacky and somewhat smooth, about 4 minutes. Cover loosely and let rest for 30 minutes. While dough is resting, combine vegetable oil, sesame oil, and ½ Tbsp. flour. Thinly slice the scallions on the diagonal. Plant the last 2 inches of the root end in dirt for more scallions later. Divide dough in half. Cover half and set aside. Roll out the other half into a 12 inch circle. Drizzle with half of the flour-oil mixture and spread evenly. Sprinkle with half of the scallions and ½ tsp. salt. Roll into a tight log. Coil the log into a spiral. Let rest while you roll out the second half and repeat the roll/coil. Roll out a spiral into a 9 inch disc. Cut a ½ inch slit in the center of the pancake. Heat 2 Tbsp. vegetable oil in a frying pan. Cover and cook on medium low until slightly puffy and golden brown on the bottom (about 1-2 minutes). Adjust heat if necessary so the middle is not raw. Flip and cook uncovered until golden on the other side (add more oil if needed). Transfer to wire rack to cool. Slice into wedges. Serve immediately with sweet chili sauce or soy sauce. 9
BROCCOLI CRANBERRY SALAD Submitted by: Karen Dawn INGREDIENTS • 12 oz. fresh broccoli florets • ½ c. shredded Cheddar cheese • 3 – 6 slices cooked bacon pieces • 1 c. light Vidalia onion dressing • ½ purple onion • 1 c. chopped cranberries DIRECTIONS Cut broccoli into bite-size pieces, Add remaining ingredients; toss to coat. Chill until ready to serve, and place in a beautiful wooden bowl that Becky Mance tries to steal
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SON-Cookbook-2020

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