The Couponing Cook

Ingredients:
1 egg
1 C. milk
4 TBS. Margarine, melted (I used butter)
Juice of 1 orange (I used 1 C. of OJ)
1 tsp. vanilla
1/2 tsp. salt
3 C. flour
1/2 C. sugar

Beat eggs. combine with milk and margarine (butter). Add orange juice, apples, and vanilla. Mix flour, salt, and sugar together. Stir eggs, milk, and butter into flour mixture until blended. Preheat oil to 350 degrees. (I did the "cold water" test. Sprinkle a couple drops of cold water into the oil, when it pops it's ready)  Drop dough by teaspoons into hot oil.  Fry until golden brown. turning so they brown evenly. Cool. Roll in powdered sugar (or sprinkle with powedered sugar, less messy) 

FRY REAL GOOD! SOME OF MINE WERE UNDERCOOKED. If I had to guess I would say 5 mins or so for each batch. But you will have to test your first batch to know how long.  It's a shame, isn't it? Having to taste them? :)

3/4 cup reduced-sodium chicken broth, divided (Used 12 of my homemade chicken stock ice cubes)

1/3 cup reduced-sodium soy sauce

2 tablespoons red wine vinegar (I used regular white vinegar)

2 teaspoons honey

2 teaspoons garlic powder

1 pound boneless pork loin chops, cut into thin strips (I used a pork loin and cut it in strips)

1 tablespoon canola oil

2 cups fresh broccoli florets

3 medium carrots, sliced (I juliened my carrots with my juliener from Pampered Chef)

3 celery ribs, sliced

4 cups shredded cabbage

6 green onions, sliced

1 tablespoon cornstarch

Hot cooked brown rice, optional

In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm.

In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 4 servings.