Lorna's Indonesian Stir fry

I make this all the time! eat with sticky rice OR noodles (vermacelli works well)

Stir fry in a little olive oil and butter, sambal and minced garlic (at least a ts) and ketjap, thin sliced London broil or chicken

when cooked to desired doneness (it should be just barely cooked to remain moist and tender)
move to a plate for a minute

In the remaining juice, stir fry the vegetables; onions, red peppers, and peas pods or broccoli

add some more water with beef bouillon to the mixture, heat through and add back the meat.

Serve a scoopful into bowls of Nashiki sticky rice

Dutch Croquettes

This recipe says BOOT FAMILY more than any other I can think of

3 T butter
1/2 C flour
1 can corned beef
1 C milk
1/4 ts curry pd
1 T parsley
bag of nasi goreng spices

flour
2 eggs
bread crumbs

in a 2 qt pot, melt butter then add flour, mix till smooth
stir in milk gradually and let thicken, stir constantly
add the corned beef, mix thoroughly
add the spices

The mixture should be thick

Chill in the fridge, roll the logs in your hands , then roll in flour, then the eggs (mixed with a little milk) then roll in plain bread crumbs.

Freeze or chill till ready to deep fry. Fry till golden brown, about a minute

Salmon or ( chicken) Piccata

One of my all time favorites recipes. I make it so often, I have it taped to the inside of a cupboard door. Melanie craves it.

2 skinless, boneless chicken breasts or pieces of salmon
2 T olive oil
1/4 cup cooking white wine
2 T drained capers
juice from one lemon
1 T butter (real)
kosher salt and fresh ground black pepper

If using chicken, slice the breast in half through the middle with the knife parallel to the chopping block. Place cutlets between 2 layers of plastic wrap and pound with a mallet until 1/4 in thick. season each with salt and pepper.

Heat olive oil in skillet. Add chicken or salmon. Do not overlap. Brown on each side till cooked through. Set aside in a warm oven.

Sauce:
Heat the skillet on medium. Add the wine and reduce for 1or 2 minutes, stirring to scrape the bits off. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Salt and pepper to taste. Pour the sauce over the chicken and serve.

Johnny Cake

My mother’s recipe: the ONLY cornbread I’ve ever liked and a favorite of Robbie’s.
I have my mother’s Johnny cake pan and I treasure it! It's the perfect size for the recipe

Cream 1/4 cup butter with 1 cup sugar till light and fluffy
Add 2 beaten eggs
Measure 1 cup flour
1 ts baking pd.
1 cup self-rising cornmeal
Add 1 cup milk

Bake 375 for 30- 40 min (32 min in my oven)