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Mandarin Orange Upside-Down Cake gluten This gluten-free cake is the perfect citrus dessert for a savory Asian meal, but it’s also an ideal pairing with a cup of tea or coffee. free 6 mandarin oranges, washed ¾ cup but ter, melted 2 cups almond meal 1 (15-ounce) can mandarin ¾ cup sugar or anges, drained and patted dry ¾ teaspoon vanilla extract (or fresh) ¾ 5 teaspoon butter flavoring Pinch salt eggs, beaten 1⅓ ¾ cups sliced or slive red almonds or combination cup dark brown sugar

Wash whole mandarin oranges and cover with water in a sauce pot. Simmer for 1 hour until tender. Once oranges have cooled, cut in half and remove any seeds. Purée in food processor, rind and all. This can be done ahead of time.

Preheat oven to 375 degrees. Line bottom of 9-inch springform pan with parchment. Grease sides.

Combine puréed orange, almond meal, sugar, vanilla, butter flavoring and salt. Stir in slightly beaten eggs.

Pour butter over parchment paper. Scatter with mandarin orange slices and almonds. Pour batter over and spread to sides. Bake about 45–50 minutes. Remove cake from oven and let stand for 5 minutes. Flip onto cake plate. Scatter with brown sugar and cover loosely with foil so sugar will melt.

Yield: 8–10 servings

Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com. Pork and Shrimp Egg Rolls These egg rolls originated from a set of Chinese cookbooks gifted to our recipe editor, Wendy Perry, by her aunt. Don’t be intimidated — they are so easy to make. If you want low carb, skip the wrappers. Serve with duck sauce or peach jam mixed with hot pepper jelly. Cornstarch mix 2 cups shredded carrots 2 tablespoons soy sauce 2 bunches green onions, chopped 1 tablespoon cornstarch 2 stalks celery, finely diced 1 tablespoon molasses 1–2 pounds small shrimp, cooked 2–3 tablespoons water 2 tablespoons toasted sesame oil Filling 3–4 tablespoons everything bagel mix 2 tablespoons oil Wrap and roll 2 pounds ground pork, 1 package egg roll wrappers cooked and crumbled 1 egg, beaten + 1 tablespoon water 4+ 6 tablespoons minced garlic or 2 tablespoons garlic paste cups shredded cabbage Cooking oil for frying (peanut preferred)

Whisk the cornstarch mix together. Set aside.

Heat oil to medium high in wok or large heavy pot.

Add cooked pork and stir with garlic for a minute. Add cabbage, carrots, onion and celery. Cook about 3 minutes, stirring until crisp-tender. Throw in the shrimp, sesame oil and everything bagel mix. Give the cornstarch mix a stir and pour it in, stirring to glaze mixture.

Set aside to cool.

To wrap, place wrappers with one corner pointing towards you. Put 2 tablespoons of filling across wrapper. Fold bottom corner over filling; fold 2 sides in; then roll to close. Brush edges with egg wash to seal. Fry in medium hot oil until crisp brown, about 3 minutes.

Hot and Sour Soup With rotisserie chicken Some recipes for this tasty soup can take hours and require hard-tofind ingredients. This simple version takes only 30 minutes from prep to table when using time-saving rotisserie chicken. 1 rotisserie chicken, skinned, 1 tablespoon garlic paste deboned and chopped (located in produce 8 cups chicken broth section in tube) 1 (8-ounce) carton 1 tablespoon white pepper shiitake (or portabella) 1 tablespoon dark mushrooms, sliced thin brown sugar 1 (8-ounce) can bamboo 3–4 tablespoons soup broth shoots, drained and 2 tablespoons cornstar ch sliced thin 2 eggs, beat en in bowl 1" 4 piece of ginger, peeled and grated tablespoons lo w sodium soy sauce 4 1 green onions, chopped package won ton wrappers, sliced into thin strips and fried 5 tablespoons rice vinegar about 2 minutes 1 tablespoon r ed pepper paste (located in produce section in tube)

Heat the chicken in the broth until warm over medium heat. Add mushrooms, bamboo shoots, ginger, soy sauce, vinegar, pastes, pepper and brown sugar. Simmer about 5 minutes for flavors to infuse.

Ladle tablespoons of soup broth into small bowl. Cool, then whisk in cornstarch. Stir slurry into soup. Continue cooking the soup 7–8 minutes until thickened.

Slowly whirl eggs into soup. Remove from heat and serve. Garnish with chopped green onions and crispy fried wonton wrapper strips.

Yield: About 8 servings

carolinacountry.com/extras It’s so easy to make homemade chicken broth with rotisserie chicken bones. Find out how on our website.

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From Your Kitchen

Chinese Chicken Salad Quick, crisp and refreshing, this salad is always a hit. If you eat it right away, the ramen lends a bit of crunch. Or refrigerate the salad for 2–3 hours before serving and the noodles will soften. Salad Dressing 1 r otisserie chicken, meat ¼ cup olive oil r emoved and shredded ¼ cup sesame oil 1 bag (24-ounce) chopped cabbage with carrots 3 tablespoons rice vinegar 4 green onions, sliced 2 tablespoons white 1 (3-ounce) package of sugar 3 3 chick en-flavored ramen noodles tablespoons sesame seeds, toasted tablespoons slive red 1 1 1 tablespoon soy sauce teaspoon ground black pepper ramen flavor packet almonds, toasted

First, crunch up the ramen package until the noodles are in little pieces. Set aside the flavor packet for the dressing.

To toast the salad’s sesame seeds and almonds, add to a dry skillet and stir constantly over medium-high heat until you notice some browning. Remove from heat.

Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds and almonds together in a large bowl.

For the dressing, whisk the olive and sesame oil, vinegar, sugar, soy sauce, pepper and flavor packet together in a small bowl; drizzle over the salad and toss to coat. Refrigerate for 2–3 hours before serving if you like.

Yield: 6 servings

Recipe courtesy of Karen Brois, Raeford, a member of Lumbee River EMC Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, 3400 Sumner Blvd., Raleigh, NC, 27616. Or submit your recipe online at: carolinacountry.com/myrecipe.