Black Bottom Cupcakes

By Flora Yee

Filling:

16 oz. softened cream cheese
2/3 c. sugar
½ tsp. salt
2 eggs
12 oz. semi-sweet chocolate chips

Cream together cream cheese, sugar and salt until smooth. Beat in the eggs. Add the chocolate chips and set aside.

Cupcake mix:

2 c. sugar
1 tsp. salt
3 c. flour
½ c. unsweetened cocoa
2 tsp. baking soda
2 c. water
2 Tbl. vinegar
2/3 c. vegetable oil

Mix dry ingredients together. Add oil. Mix the vinegar with the water, add to mixture and beat well. Fill cupcakes 1/3 to ½ full with batter. Top with heaping tablespoon of cheese mixture. Bake at 350 degrees for 20 minutes or until done.

Yields about 30 cupcakes. Flora's notes: Yields 36 cupcakes usually

Line muffin tin with paper cupcake/muffin cups, don't fill too full or they'll overflow!

Can be frozen (after baked), and can be enjoyed nearly still frozen!!!

Spicy Shrimp and Udon Salad

by Dave & Nancy Massanari

7 to 8 oz udon noodles (or linguine broken into 4-6” pieces)

4 cups shredded cabbage or 1 package coleslaw mix

4 scallions sliced thinly

1 cup diced cilantro

1/2-3/4 lb cooked medium shrimp, cleaned, shelled and sliced lengthwise

1/4 cup teriyaki sauce (or 1/4 cup soy sauce plus 1 tsp sugar and 1 Tbl sherry)
2 Tbls freshly grated ginger Chili garlic sauce to taste (the strength of this varies considerably, you may need from 1 tsp to 4 oz or more depending on the brand, strength and your taste preference)

6 Tbls olive oil

Salt to taste

Lime wedges to garnish and add to individual servings

Cook the udon/linguine per package instructions until al dente, cool immediately in cold/ice water, drain and pat dry. Add cabbage, scallions, cilantro and shrimp. Combine teriyaki sauce, ginger, chili garlic sauce and olive oil and blend (whisk or blender). Season as desired with salt or additional seasoning. Add to cabbage/noodle mixture and toss. Serve with lime wedges. You may mix the salad 24h in advance. If so, add the shrimp just prior to serving.