Rural Missouri - January 2021 - 32

Quick Pad Thai
(as seen in photo on prior page)
8 ounces flat rice noodles
3 tablespoons oil, divided
8 ounces raw shrimp or chicken, chopped
3 cloves garlic, minced
1 red bell pepper, thinly sliced
2 eggs, beaten
1 cup bean sprouts, fresh
1/2 cup dry-roasted peanuts
2 green onions, chopped
1/2 cup cilantro, fresh and chopped
2 limes, cut into wedges
Sauce:
2 tablespoons fish sauce
1 tablespoon soy sauce
5 tablespoons light brown sugar
2 tablespoons rice vinegar
1 tablespoon Sriracha hot sauce or more to taste
2 tablespoons creamy peanut butter
Cook noodles according to package instructions, just until
tender. Rinse under cold water. Mix the sauce ingredients
together. Set aside.
Heat 1 1/2 tablespoons of oil in a large saucepan or
wok over medium-high heat. Add meat, garlic and bell
pepper. The shrimp will cook quickly, about 1 to 2 minutes
on each side or until pink. If using chicken, cook until just
cooked through, about 3 to 4 minutes, flipping only once.
Push everything to the side of the pan. Add a little more
oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts and peanuts to the
pan (reserving some peanuts for topping at the end). Toss
everything to combine. Top with scallions, extra peanuts,
cilantro and lime wedges.

Easy Italian Tiramisu
1 1/2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon vanilla
8-ounce container mascarpone cheese, room temperature
1 1/2 cups cold espresso or strong coffee
3 tablespoons coffee liqueur (if nonalcoholic version desired,
skip this addition)

1 package ladyfinger cakes (pound cake can be cut into
strips and used as a replacement)
Cocoa powder for dusting the top before serving
Add whipping cream to mixing bowl and beat on medium
speed with electric stand mixer. Slowly add sugar and vanilla and continue to beat until mixture holds stiff peaks.
Add mascarpone cheese and mix just until combined. Set
aside.
Combine coffee and coffee liqueur in a shallow bowl.
Dip the ladyfingers in the coffee. Don't soak them, just
dip them on both sides to get them wet and lay them in
a single layer on the bottom of an 8-by-8-inch or similar
sized pan.
Smooth half of the mascarpone mixture over the top.
Add another layer of dipped ladyfingers or pound cake.
Smooth remaining mascarpone cream over the top. Dust
cocoa powder over the top. Refrigerate for at least 4 hours
or up to overnight before serving. The dessert is best when
made a day in advance so flavors blend. Dust with cocoa
powder before serving.

Polish Khruchikis
4 cups flour
1 teaspoon salt
1 cup cold butter
4 large egg yolks
1 cup evaporated milk
2 teaspoons vanilla
Oil for deep-frying
Powdered sugar for dusting the top before serving
Sugar/cinnamon for dusting the top before serving
In a large bowl, combine flour and salt. Cut in butter
until mixture resembles coarse crumbs. In another bowl,
beat egg yolks until foamy; add milk and vanilla. Stir into
crumb mixture until dough is stiff enough to knead. Turn
onto a lightly floured surface; knead 8 to 10 times.
Divide dough into 4 pieces. Roll each portion into a
1/4-inch-thick rectangle; cut into 4-by-1 1/2-inch strips.
Cut a 2-inch lengthwise slit down the middle of each strip;
pull one of the ends through the slit like a bow.
In an electric skillet or deep-fat fryer, heat oil to 375
degrees. Fry dough strips, a few at a time, until golden
brown on both sides, about 2 to 4 minutes. Drain on paper
towels. When cool, dust with powdered sugar or sugar/cinnamon mixture and serve.

RURAL MISSOURI | JANUARY 2021

Rural Missouri - January 2021

Table of Contents for the Digital Edition of Rural Missouri - January 2021