Thai Noodles

• 1/2 pound dried rice noodles (We used 2 mins noodles because that what we had)  
  1 pound skinless, boneless chicken breast halves  or stirfry beef
  1 green bell pepper, sliced      1 T soy sauce
  1 red bell pepper, sliced
  1 cucumber, coarsely chopped
  3 carrots, grated
  6 mushrooms, slivered
  1 onion, diced
  2 cloves garlic, minced
  1 tablespoon minced fresh ginger root
  1 1/2 tablespoons red chile sauce (optional)
  3/4 cup peanut sauce
  2 tablespoons oyster sauce
  1 tablespoon sesame oil
  1 tablespoon sesame seeds

Peanut Sauce: 2 Tbsp soy sauce, 2 Tbsp water, 1/2 cup peanut butter, sugar, garlic powder; heat gently (either stovetop or microwave) til peanut butter is melted.
We didn't have oyster sauce so I used fish sauce

1. Cook rice noodles according to package directions.
2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. Toss cooked rice noodles with saute. Garnish with sesame seeds.

Strahan's cream cheese frosting

I almost wish I had never tasted this stuff.  I wasn't able to stop myself once I started eating it.   It is that good.

1 package cream cheese
1cup sugar
1/8 t salt
1 t vanilla
1 1/2 cups full cream

whip cream until it forms stiff peaks.
combine all other ingredients in another bowl, beat until smooth.
fold cream into mixture.


Enjoy as frosting or fruit dip.

Sharon's Chocolate Fudge Slice

From Sharon Down

10 oz butter (melted)
2 cups flour
1 cup sugar
2 tbsp cocoa

Sift flour, sugar, and cocoa in bowl and add in melted butter.

1 cup coconut
1 tsp vanilla essence

20 mins at 160 degrees C

Icing
2 cups icing sugar
1 tbsp cocoa
1/2 cup coconut
few drops vanilla
"walnut" of butter in hot water (about 50 mLs)