Ingredients

1 pkg. baby carrots
3 Tbsp. honey
1 tsp. wasabi paste
1/4 c. water

Method

1. In saucepan, combine all.
2. Cover and cook until carrots are tender-crisp.
3. Serve while warm.

Ingredients

1/4 c. sour cream
1/2 tsp. Dijon mustard
1/2-1 tsp. wasabi paste
2 oz. Blue cheese, crumbled
salt and pepper to taste

Method

1. Mix or blend.
2. Serve on sandwiches or roast meats.

Ingredients

6 pounds zucchini, cut into 1/2-inch chunks
2 1/2 cups peeled pickling onions (about 1 pound)
2 cups 1/2-inch sliced carrots (about 4 large)
2 cups 1/2-inch sliced celery
2 cups 1/2-inch chopped sweet yellow peppers (about 2 medium)
2 cups 1/2-inch chopped sweet red peppers (about 2 medium)
1 cup 1/2-inch chopped sweet green peppers (about 1 medium)
1 1/2 cups 100% Natural Canning and Pickling Salt
4 quarts plus 2 cups water, divided
10 jalapeno peppers
3/4 cup sugar
2 tablespoons wasabi paste
2 cloves garlic
10 cups vinegar, 5% acidity

Method

1. Combine zucchini, onions, carrots, celery, sweet yellow, red and green peppers in a large container.
2. Dissolve salt in 4 quarts of water.
3. Pour salt water mixture over vegetables and let stand 1 hour.
4. Cut 3 to 4 slits in each jalapeno pepper; set aside.
5. Combine remaining ingredients; simmer 15 minutes.
6. Remove garlic.
7. Drain vegetables; rinse and drain thoroughly. Pack vegetables, except
jalapeno peppers, into hot jars, leaving 1/4-inch headspace.
8. Add 1 jalapeno pepper to each jar.
9. Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace.
10. Remove air bubbles with a nonmetallic spatula.
11. Wipe jar rim clean.
12. Place lid on jar with sealing compound next to glass.
13. Screw band down evenly and firmly just until a point of resistance is met — fingertip tight.

Process 10 minutes in a boiling-water canner.

Yield: about 10 pints.

Serve in slow cooker

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1/2t salt, optional
1/4t pepper
1/4t wasabi powder
1/4t Worcestershire sauce
1 1/2 cups milk
2 cups shredded cheddar cheese, bread cubes, ham cubes, bite-sized sauages and or broccoli florets.

Method

1. In saucepan, melt butter, stir in flour, salt,pepper, wasabi powder and Worchestershire sauce until smooth. Gradually add milk.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, cook and stir until melted.
3. Transfer to a slow cooker; cover and keep warm on low.
4. Serve with bread, ham, sausage and/or broccoli.

YIELD: 2-1/2 cups.

Cook time: 4 hours
16-20 Servings

Ingredients

2 packages (16oz each) minature smoked sausage links
1 cup packed brown sugar
1/2 cup ketchup
1/4 cup wasabi sauce

Method

1. Place sausages in a slow cooker.
2. Mix brown sugar, ketchup and wasabi sauce
3. Pour over sausages.
4. Cover and cook on low for 4 hours or till cooked.

People will be able to bid for the eggs online.

By: Joanne

Serves 6

Ingredients

6 medium sized beets
1 red onion, sliced
1\2 cucumber, sliced
5 T sour cream or yogurt
2 T mayonnaise
1 T balsamic or red wine vinegar
1\2 t dijon-style mustard
1\2 t wasabi paste
2 T dried dill weed or 3 T fresh dill, chopped
1\4 t canning salt
1\4 t black pepper

Method

1. Scrub and remove tops of beets.
2. Boil in water for about 45 minutes or until tender.
3. Drain hot water from post and refill with cold water.
4. When beets are cool enough to handle and peel, slice thinly and place in a salad bowl.
5. Add onion and cucumber.
6. In a separate bowl, combine sour cream, mayonnaise, vinegar, mustard, wasabi paste, dill, salt,
and pepper.
7. Pour over vegetables and toss to combine. Refrigerate 2 hours or overnight.

Serve chilled

Serves 4

Ingredients

12 chicken thighs or Turkey white meat
2 tb Olive oil
1/2 lb (250g) Dried apricots
1 1/2 cup Chicken broth
1 Lemon
1/4 cup Dry white wine
1/4 cup Flour

Marinade:

3 Or 4 onions
2 cloves Garlic
1 ts Ground coriander
1 tbs Wasabi & Ginger paste
1/4 ts Ground red pepper
1/2 ts Ground cloves

Method

1. Wash, skin, and bone chicken. Remove as much fat as possible. Set
aside.
2. Peel onions and garlic cloves.
3. Blend marinade ingredients in blender until they form a liquid paste.
4. Pour into large shallow dish, add chicken, and let stand for four hours, turning pieces
occasionally to expose all surfaces to the marinade.
5. Remove chicken from marinade, scraping off all you can, and set aside.
6. Heat broth and marinade in saucepan to boiling, then turn down to simmer.
7. Snip apricots into thirds with kitchen shears and add to sauce.
8. Heat oil in frying pan and brown chicken, 4 pieces at a time.
9. Place chicken in casserole, overlapping as necessary to make one layer.
10. Turn off heat under frying pan, pour in wine, scrape bits of chicken, etc. off pan
into wine, and add to sauce.
11. Grate rind from lemon, then extract juice and add both juice and rind to sauce.
12. Put flour in small bowl. Whisk in a cup of hot sauce, then add the mixture to the sauce,
whisking until smooth. Add the apricots.
13. Pour over chicken. (This can be set aside until you are ready to cook it: some delay will help the flavors blend.)
14. Preheat oven to 350 deg F (180 degrees C).
15. Bake for 1 hour, covered, until chicken is tender.
16. Serve with steamed Basmati rice.

Ingredients

6 tbsp sweet butter, at room temp
1/2 cup grated white horseradish, squeezed dry
2 whole scallions, finely diced
1/4 tsp wasabi powder
1/4 tsp ground ginger
1/4 tsp dijon mustard
1/2 cup dry, unseasoned bread crumbs
1 tsp finely chopped shallots
1/4 cup fresh lemon juice
1/4 tsp grated lemon zest
pinch of cayenne
4 medium salmon fillets (appx 1 1/2 ” thick)
3/4 cup white wine

garnish optional: lime slices

Method

1. Preheat oven 400 degrees f or 200 degrees c
2. Put the butter, horseradish, scallions, wasabi powder, ginger, mustard, bread crumbs, shallots, juice, zest, and cayenne in the bowl of a food processor
3. Pulse until the ingredients form a ball. this is the horseradish crust.
4. Place the fish on a baking sheet and cover with the wine.
5. Spread the horseradish mixture over the fillets, about 1/4 inch thick.
6. Roast the salmon for about 15 minutes or when the tip of the fish flakes when pierced with the tines of a fork.
7. Garnish with lime slices

Ingredients

1 pound green beans, trimmed and cut into 1-inch pieces
1 pound frozen shelled edamame
1/2 pound fresh bean sprouts
1/4 cup Japanese pickled ginger, minced
3 tablespoons liquid from jar of Japanese pickled ginger
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon wasabi powder or paste
1 teaspoon salt
4 scallions, minced

Method

1. Heat a large pot of lightly salted water to boiling.
2. Drop in the green beans and cook, stirring occasionally, for 5 minutes.
3. Add the edamame.
4. Place the bean sprouts in a colander in the sink. When the water returns to a boil,
drain the green beans and edamame over the sprouts in the colander. Rinse
with cold water to stop the beans from cooking.
5. In a large bowl, whisk together the pickled ginger, pickled-ginger
liquid, garlic, canola oil, soy sauce, wasabi, and salt.
6. Add the green beans, edamame, bean sprouts, and scallions and toss well.