------------Recipe for Meal-Master (tm) v7.00 plus     
      
      Title: CHINESE CHICKEN SALAD B1
 Categories: CHICKEN, CHINESE, SALAD, POULTRY 
      Yield: 4 servings

      2    CHICKEN BREASTS OR                   
           -2 DRUMSTICK-THIGHS                       
      2 qt VEGETABLE OIL                             
      8    SQUARES WANTON DOUGH, CUT IN       
           -1/8 INCH. STRIPS                         
    1/3 pk RICE NOODLES               
      1 ts LIQUID MUSTARD                     
      1 ts CHINESE FIVE-SPICE          
           -POWDERED                                        
      1 ts SESAME OIL
      2 tb TOASTED ALMONDS, FINELY
           -CHOPPED
    1/2 c  THINLY SLICED GREEN  
           -ONIONS (WHITE PART ONLY)
    1/2 ts SALT  
    1/2    HEAD LETTUCE, SHREDDED
                       
  Place chicken in pot, cover w/ water. Bring 
  to boil, simmer 20 min. Remove, 
  drain on paper towels. Place vegetable oil in 
  deep-fryer, heat to 350. Test
  for readiness by dropping a rice noodle into 
  oil. If it sinks, oil isn't 
  hot enough. When it pops up immediately, put in 
  dough strips, fry to a 
  light tan color. Remove and drain on paper 
  towels. Divide noodles into 3 
  parts, deep-fry separately. Noodles should explode 
  on contact w/ hot oil & 
  should be removed instantly, before oil is 
  absorbed. Drain on paper towels. 
  Deep-fry chicken 5 min. Remove, drain on paper 
  towels. Bone, cut into 
  strips, including skin. Place chicken meat in 
  large bowl. Add mustard, 
  five-spice powder, sesame oil, soy sauce, almonds, green 
  onions, & salt. 
  Mix well. Add crisp-fried wonton strips & noodles; mix 
  well. They'll break. 
  Pile salad on bed of lettuce, don't toss.      
  Temperature(s): COLD
  Effort: AVERAGE
  Time: 00:30
  Source: MADAME WU'S GARDEN            
  Comments: WILSHIRE BLVD.,LOS ANGELES      
  Comments: BEVERAGE: CHINESE TEA           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: WHOLE WINTER MELON SOUP B1
 Categories: STEAMED, SOUP, CHINESE, FRUIT
      Yield: 4 servings

      1    (10-INCH LONG)WINTER MELON         
      1    CAN CHICKEN BROTH                 
      1 c  DICED RAW CHICKEN BREAST                  
    1/4 c  CANNED LOTUS SEEDS                  
    1/4 c  DICED VIRGINIA HAM
    1/4 c  CANNED BAMBOO SHOOTS,  
           -DICED 
    1/4 c  CANNED ABALONE, DICED      
                                                
  Wash melon, slice off lid 3 in. from stem.
  Scoop out seeds & pulp in center,
  then make tiger-teeth notches 3/4-in. deep 
  around rim of melon. Pare off 
  outer skin from teeth, cut fleshy part in small
  pieces, use in soup. Place 
  melon in ovenproof bowl,set aside. 
  Place broth,2 cans water,chicken breast,
  lotus seeds, ham, & bamboo shoots into melon. 
  Pour 3 inches boiling water 
  into bottom of deep kettle large enough to hold 
  the melon. Place a kitchen      
  towel in bottom of kettle, place bowl on it, bring 
  up the 4 corners over 
  melon. When done, you just lift out bowl w/ melon 
  by the corners of the towel
  Cover, steam melon over medium heat 2 hrs. After 
  1st hr., check water level.  
  if not at 3 in. add boiling water. When melon is 
  done, the white meat on its 
  lining will be translucent. Just before serving, 
  add abalone, steam 1 min. To
  serve soup, scoop flesh carefully from sides of 
  melon and ladle w/ broth into
  soup bowls. Be careful when scooping flesh not 
  to cut through the rind.                          
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  02:30
  Source:  MADAME WU'S GARDEN            
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES 
  Comments:  WINE: DRY WHITE                 

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: PEKING DUCK B1
 Categories: DUCK, ROASTED, CHINESE, POULTRY, MAIN
      Yield: 4 servings  

      1    4-1/2 TO 5 lb DUCK                  
      1 ts SALT                                 
      8    GREEN ONIONS                         
      2    (1/4 IN.) SLICED GINGEROOT           
      3 tb HONEY
      2 tb CORNSTARCH
      1 cn OVEN-READY BISCUITS
      1 sm CAN PLUM SAUCE
      
  A day in advance, clean duck inside & out, dry 
  thoroughly. Season inside w/ 
  salt. Tie together stem ends of 2 green onions, 
  place inside duck cavity w/
  gingeroot.  Bring edges of tail opening 
  together, stitch w/ a length of 
  fine wire. Attach another wire to neck as a 
  handle. Mix 1 qt. water w/ 
  honey in large wok or small turkey roasting 
  pan,bring to boil. When boiling,
  stir in cornstarch dissolved in 1/4 cup cold 
  water. Continue to stir to 
  consistency of a thin stream. Lower heat. Holding 
  duck by neck wire,dip into 
  honey mixture 3-4 times to coat on all sides. Remove 
  duck, suspend over 
  container in cool place. Set an electric fan 
  towards duck to help dry the 
  skin. Let duck drip-dry overnight. Next day: preheat 
  oven to 450. Place duck 
  breast side up on flat rack in roasting 
  pan. Roast 30 min. Reduce heat to 
  300, turn duck over. Roast 30 more min. Turn 
  duck breast side up again, roast
  for final 30 min. Remove biscuits from can, divide 
  each biscuit in 1/2. Bring 
  2 in. water to boil in bottom of steamer. Place 
  biscuits in container above 
  water,cover, & steam 5 min. Thinly slice stems 
  of remaining 6 onions into 
  2-in. diagonal strips. Divide sliced onion between 
  4 butter plates, place 1  
  tsp. plum sauce on each plate. Prepare duck for 
  serving by cutting off 
  drumsticks & wings & placing on platter in 
  position whole duck should be. 
  Carefully slice off all skin pieces of about 
  1 and 2 inches, lay them aside. 
  Slice same size pieces of meat from bone. Place 
  all carved meat on platter, 
  cover w/ skin pieces on outside to make 
  presentation look like a whole duck. 
  Eat by making sandwich of onion, plum 
  sauce, duck, and skin.                    
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  24:00
  Source:  MADAME WU'S GARDEN            
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES 
  Comments:  WINE: DRY WHITE                 

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: WU'S BEEF B1
 Categories: BEEF, FRIED, CHINESE, MEAT, MAIN
      Yield: 4 servings  

      1 lb FILET MIGNON, GRISTLE              
           -REMOVED                           
      1 tb PLUS                                 
      1 ts CORNSTARCH                          
      1 tb PLUS VEGETABLE OIL                          
      1 ts DARK SOY SAUCE                            
      2 ts LIGHT SOY SAUCE                    
      1 ts HOISIN SAUCE                         
    1/2 ts RED COOKING WINE
    1/2 ts SUGAR
      1 pn SALT
      1 pn PEPPER
    1/3 pk CHINESE RICE NOODLES
    1/2 c  COARSELY CHOPPED ONIONS
      1 ts OYSTER SAUCE
        
  Thinly slice filet mignon across grain into 
  strips 2x1/2x1/4 in. In mixing 
  bowl, mix 1 tbs. oil, 1 tbs. cornstarch, 1 
  tbs. dark soy sauce, 2 tsp. light soy
  sauce, Hoisin sauce, cooking wine, 1/4 tsp. 
  sugar, salt, pepper. Marinate 
  sliced beef in this mixture 15 min. Pour 2 
  qt. oil in deep-fryer, heat to 400
  on high heat. Test for readiness by 
  dropping a rice noodle into oil. If it 
  pops up, the oil is hot enough. Put in 
  the skein of noodles. They should 
  explode into a larger puff on contact 
  w/ oil. Immediately drain on paper 
  towels. Heat wok or skillet on high heat. Coat 
  sides, bottom w/ 2 tbs. oil.   
  Fry onions 1 min., then add beef; cook 2 more 
  min. Stir very little. Combine
  1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light 
  soy sauce, 1 tsp. dark soy 
  sauce, oyster sauce, & 3 tbs. water; stir until 
  smooth. Add to beef & onion 
  mix, stir 1min. remove from heat. Spoon beef on noodles.   
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  00:40
  Source:  MADAME WU'S GARDEN            
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES 
  Comments:  WINE: DRY WHITE                 

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CASHEW CHICKEN B1
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 4 servings  

      2 tb VEGETABLE OIL                        
    1/2 ts SALT                               
      1 c  SLICED CHICKEN BREAST              
    1/2 c  PEA PODS                                   
    1/2 c  WHOLE BUTTON MUSHROOMS              
    1/2 c  BAMBOO SHOOTS                      
      1 c  CANNED CHICKEN BROTH                    
    1/2 c  COOKED CASHEW NUTS            
    1/2 ts MONOSODIUM GLUTAMATE              
           -(OPTIONAL)     
    1/4 ts SUGAR          
    1/2 ts CORNSTARCH      
                
  Swirl oil around bottom & sides of heated wok. Add 
  salt & chicken, stir-fry 
  2 min. over high heat. Add pea pods, mushrooms, bamboo 
  shoots, & chicken 
  broth. Cover & cook 2-3 min. Gently stir in cashew 
  nuts, monosodium 
  glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water 
  to form a paste and 
  add to thicken the sauce. Serve immediately.                             
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  00:15
  Source:  MADAME WU'S GARDEN            
  Comments:  WILSHIRE BLVD.,LOS ANGELES      

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: SWEET AND SOUR WHOLE FISH B1
 Categories: SEA BASS, FRIED, CHINESE, SEAFOOD, MAIN
      Yield: 4 servings  

      1    (1-1/2 TO 2 LB) WHOLE SEA        
           -BASS OR RED SNAPPER               
           SALT                              
      1    EGG, BEATEN                      
      1 c  FLOUR                        
           VEGETABLE OIL                     
           SWEET AND SOUR SAUCE:             
    1/2 c  KETCHUP                    
      1 tb OIL                         
      2 tb WHITE VINEGAR               
      3 tb SUGAR                       
      3 dr RED FOOD COLORING          
      1 c  GREEN PEPPER, IN CHUNKS      
    1/2 c  WHITE ONION, IN CHUNKS     
    1/2 c  CANNED DICED PINEAPPLE     
      1 ts CORNSTARCH                  

1.Clean and scale the fish, leaving on the head
and tail. Pat dry. Lightly season the inside   
and outside of fish with salt and make three   
slashes 1/4-inch deeo on each side for better  
cooking. 2. Brush the fish with the beaten egg 
then roll in the flour. Pour 3 inches of oil   
into a roasting pan and heat to 375F. Test the 
temperature by droppinbg in cube of bread. If  
it raises to the surface immediately and       
browns, the oil is ready. 3. Immerse the head  
in the oil very gently to avoid splattering;   
slide in the rest of the fish. Deep-fry 3 to 5 
minutes on each side. Remove and drain on      
papper towels. Lay the fish on a serving       
platter and cover with the sweet and Sour      
Sauce. Serve immediately.                      
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:30
Source:  MADAME WU'S GARDEN            
Comments:  WILSHIRE BLVD., LOS ANGELES     
Comments:  WINE: DRY, WHITE                

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHINESE MIXED VEGETABLES B1
 Categories: VEGETABLES, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 4 servings  

      1 ts VEGETABLE OIL                
      1    THIN SLICED GINGEROOT            
      1    CLOVE GARLIC, CRUSHED            
      2 c  CHINESE CABBAGE             
           -CHOPPED                           
      1 ts SALT                         
    1/2 ts SUGAR                      
    1/4 ts MONOSODIUM GLUTAMATE       
           -(OPTIONAL)                        
    1/4 c  CANNED CHICKEN BROTH       
    1/2 c  PEA PODS                   
    1/2 c  SLICED BAMBOO SHOOTS       
    1/2 c  THINLY SLICED MUSHROOMS    

Preheat a wok and swirl the vegetable oil      
around inside. Rub bottom and sides with the   
gingeroot and garlic and discard. Place cabbage
in wok and stir. Add salt, sugar, monosoium    
glutamate, and chicken broth. Stir and cover;  
cook for 3 munites. Add the peas pods, bamboo  
shoots and mushrooms. Stir about 30 second and 
serve.                                         
Temperature(s): HOT
Effort:  EASY
Time:  00:15
Source:  MADAME WU'S GARDEN            
Comments:  WILSHIRE BLVD, LOS ANGELES      
Comments:  WINE: DRY WHITE                 

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: YANG CHOW FRIED RICE B1
 Categories: RICE, WOK, CHINESE, GRAIN, SIDE
      Yield: 4 servings  

      2 tb VEGETABLE OIL                
    1/4 c  GREEN ONIONS, CHOPPED      
      2    EGGS, SLIGHTLY BEATEN            
    1/4 c  GREEN PEAS, UNCOOKED       
    1/4 c  COOKED SHRIMP, DICED       
      3 c  COLD COOKED RICE            
    1/4 c  BARBECUED PORK OR HAM,     
           -DICED                             
    1/2 ts LIGHT SOY SAUCE            
      1 tb DARK SOY SAUCE               

Swirl vegetabl oil around bottom and sides     
of a heated wok.  Add onions & eggs, quick-fry,
then add peas and shrimp and blend together.Immediately 
add rice & press gently to sides &   
bottom to separate kernels. Add pork or ham,   
salt, & soy sauces. Mix together quickly &     
serve.                                         
Temperature(s): HOT
Effort:  AVERAGE
Source:  MADAME WU'S GARDEN            
Comments:  WILSHIRE BLVD, LOS ANGELES      
Comments:  WINE: WHITE DRY                 

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: EXOTIC CHINESE FRUIT BOWL B1
 Categories: FRUIT, UNCOOKED, CHINESE, FRUIT, DESSERT
      Yield: 6 servings  

      4    KUMQUATS                         
      4    LICHEES                          
      4    LOQUATS                          
      4    MANDARINE ORANGE SLICES          
      4    PINEAPPLE CHUNKS                 
      4    CANDIED CHERRIES                 
      2 qt FINELY CRUSHED ICE        

Prepare the fruit for eating by cutting into   
bite-size pieces.  Place the crushed ice in a  
shallow fruit bowl, pack and invert onto a     
colorful platter or silver tray.  Carefully    
make indentations in the ice with your finger, 
put a toothpick in each piece of fruit and set 
in the indentations.  Serve at once.           
Temperature(s): COLD
Effort:  EASY
Time:  00:15
Source:  MADAME WU'S GARDEN            
Comments:  WILSHIRE BOULEVARD, LOS ANGELES 
Comments:  BEVERAGE: CHINESE TEA           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHA PAO TSU B1
 Categories: BEEF, FRIED, CHINESE, MEAT, APPETIZER
      Yield: 6 servings  

    1/2 c  PLUM SAUCE (SEE RECIPE)    
      2 lg DRIED CHINESE MUSHROOMS                         
    1/2 lb GROUND CHUCK               
           OIL FOR DEEP-FRYING               
    1/4 lb UNCOOKED SHRIMP, MINCED    
    1/4 c  MINCED WATER CHESTNUTS     
      3    SCALLIONS, MINCED                
      2 tb SOY SAUCE                   
      1 tb DRY SHERRY                  
      1 ts SALT                        
    1/2 ts SUGAR                     
      1 ts SESAME SEED OIL             
      2 ts CORNSTARCH,DISSOLVED IN     
    1/4 c  COLD WATER                 
     30    WONTON WRAPPERS, 3'' BY 3''     

Prepare Plum Sauce.  Soak mushrooms in hot     
water 20 minutes, then discard stems and mince 
caps. Combine mushrooms, beef, shrimp, water   
chestnuts, scallions, soy sauce, dry sherry    
salt, sugar, sesame seed oil and dissolved     
cornstarch in mixing bowl and mix well. Cover  
wonton wrappers with damp cloth to keep moist. 
place 1 tsp. filling in center of each wrapper.
Fold edges together to form a pouch and seal by
giving a slight pinch at top. Heat 4'' oil to  
375F in wok or deep-fryer.  Deep fry meat      
savories over high heat until golden brown.    
Drain. Serve with hot Plum Sauce.              
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:00
Source:  ANNA KAO'S                    
Comments:  PITTSBURGH ASPINWALL            

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: YU MI GEE YUNG TANG B1
 Categories: CHICKEN, BOILED, CHINESE, POULTRY, SOUP
      Yield: 6 servings  

      1    WHOLE UNCOOKED CHICKEN           
           -BREAST                            
      2    EGG WHITES                       
    3/4 ts SALT                      
      1 ts SESAME SEED OIL             
  1-1/2 qt CHICKEN BROTH           
      1    11 oz CAN CREAM CORN            
  1-1/2 ts SALT                    
    1/2 ts SUGAR                     
    1/4 c  CORNSTARCH, DISSOLVED IN   
    1/2 c  COLD WATER                 
      1    SCALLION, FINELY CHOPPED         

Skin, bone and mince chicken breasts.          
Combine chicken, egg whites, salt and oil.     
Mix well and set aside.                        
Bring chicken broth to boil in a saucepan.     
Add cream corn, salt and sugar; cook for one   
minute.  Stir in dissolved cornstarch and      
cook, stirring constantly until sauce          
thickens.                                      
Mix chicken mixture into soup and bring to     
boil again.  Remove from heat.  Add chopped    
scallions and serve immediately.               
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:00
Source:  ANNA KAO'S                    
Comments:  PITTSBURGH, ASPINWALL           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: KUO FAN GEE CHIU B1
 Categories: CHICKEN,WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings  

      2    WHOLE UNCOOKED CHICKEN           
           -BREASTS                           
           MARINADE: SEE RECIPE-
           -Marinade and Seasoning 
           -Sauce B1            
      1 c  PLUS 2 tb PEANUT OIL       
      2    DRY CHILIS, CUT IN HALF AND      
           -SOAKED IN WARM WATER FOR 10       
           -MINUTES                           
      3    CLOVES GARLIC, CHOPPED           
      1    SCALLION, CUT IN 1'' PIECES      
    2/3 c  DICED BAMBOO SHOOTS        
    1/2 c  STRAW MUSHROOMS, DRAINED   
           SEASONING SAUCE: SEE Above      

Skin and bone chicken breasts and cut into 1/2 
inch cubes.                                    
Place chicken in Marinade and toss to coat.    
Marinate for 15 minutes in the refrigerator.   
Before stir-frying, add 1 tablespoon oil to    
chicken mixture and mix well.                  
Heat 1 cup oil to 375 F in wok or skillet over 
high heat.  Add chicken and stir-fry for 2     
minutes.  Remove and drain well.               
Heat 1 tablespoon oil in wok or skillet over   
high heat.  Ad chilis; fry until golden brown. 
Add garlic, scallion, bamboo shoots and straw  
mushrooms.  Stir-fry for 2 minutes.  Add       
chicken and stir in Seasoning Sauce.  Cook,    
stirring constantly until sauce thickens.      
Serve hot.                                     
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:45
Source:  ANNA KAO'S                    
Comments:  PITTSBURGH, ASPINWALL           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: FAN CHIEH NIUS RUH B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings  

      1 lb SIRLOIN STEAK                
           MARINADE: SEE RECIPE-
           -Marinade and Seasoning 
           -Sauce B1            
      1    GREEN PEPPER                     
      1 lg ONION                      
    1/2 lb TOMATOES, PEELED           
      4 tb PEANUT OIL                  
      2 tb SOY SAUCE                   
    1/2 tb DRY SHERRY                
    1/2 ts SALT                      
    1/3 c  WATER OR CHICKEN BROTH     
      1 tb CORNSTARCH, DISSOLVED       
           -IN 2 tb COLD WATER              

Slice meat against the grain 1/4'' thin, and   
cut into 1'' by 2'' strips.  Add beef to       
Marinade and toss to coat.  Cover and marinate 
for 1 hour in refrigerator.  Cut green         
pepper and onion into 1'' chunks; cut tomatoes 
into wedges and remove seeds.  Heat            
oil in wok or skillet over high heat until     
very hot.  Add meat; stir-fry for 1 minute.    
Remove and set aside-don't over cook meat.     
Heat remaining oil in wok or skillet over      
high heat.  Add green pepper and onion and     
stir-fry for 1 minute.  Blend in soy sauce,    
sherry, salt, and broth or water; cook for 2   
minutes.  Add tomato wedges ,and meat and mix  
well.  Stir in dissolved cornstarch; cook,     
stirring constantly until thickened. Serve at  
once.                                          
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:30
Source:  ANNA KAO'S                    
Comments:  PITTSBURGH, ASPINWALL           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CH'AO MING HSIA P'IEN B1
 Categories: SHRIMP, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings  

      1 lb PRAWNS OR LARGE SHRIMP,      
           -UNCOOKED                          
      6    DRIED CHINESE MUSHROOMS          
      1 cn (15-oz) BABY SWEET CORN      
      1 c  PLUS                         
      1 tb PEANUT OR OTHER SALAD       
           -OIL                               
      1    SCALLION,CHOPPED                 
    1/2 c  SLICED WATER CHESTNUTS     
    1/4 lb SNOW PEAS(CHINESE PEAS)    
           MARINADE:                         
      1 tb CORNSTARCH                  
      1 ts SALT                        
      1 tb DRY SHERRY                  
      1 ds WHITE PEPPER                
           SEASONING SAUCE:                  
    1/4 c  CHICKEN BROTH              
    1/4 c  MUSHROOM JUICE (FROM       
           -SOAKED MUSHROOMS)                 
    3/4 ts SALT                      
  1-1/4 ts CORNSTARCH              
      1 tb DRY SHERRY                  
                              
Shell & de-vein prawns. Wash & dry w/ paper    
towels. Slice each prawn into halves lengthwise
Add prawns to Marinade,tossing to coat. Cover, 
marinate at least 1/2 hr. in refrigerator. Soak
mushrooms in hot water 20 min. Reserve juice   
for sauce,discard stems & cut caps in halves.  
Cut baby sweet corn in halves lengthwise. Set  
aside. Heat 1 cup oil in wok or skillet on high
heat. Add prawns;stir-fry 15 sec. Remove, drain
off oil.(Reserve oil for stir-frying other sea-
foods). Heat 1 cup oil in wok or skillet on    
high heat. Add scallion, mushrooms,water chest-
nuts,snow peas & baby sweet corn. Stir-fry 1   
min. Stir in Seasoning Sauce. Cook, stirring   
constantly until sauce thickens. Add prawns,mix
well. Serve immediately.                       
Marinade: Combine ingredients in mixing bowl & 
mix well. Seasoning Sauce: Combine ingredients 
in a small bowl.                               
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:15
Source:  ANNA KAO'S                    
Comments:  PITTSBURGH, ASP[NWALL           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: HAU TOEI CHAO FAN B1 
 Categories: EGGS, WOK, CHINESE, SIDE, GRAIN
      Yield: 6 servings  

    1/4 c  PEANUT OR OTHER SALAD      
           -OIL                               
      4    EGGS, WELL-BEATEN                 
      1 c  CHOPPED ONION                
      1    (10-oz)BOX FROZEN PEAS &        
           -CARROTS, THAWED                    
      2 ts SALT                        
      4 c  COLD COOKED RICE            
      3 tb SOY SAUCE                   
    1/2 c  DICED COOKED HAM           
      2    SCALLIONS, FINELY CHOPPED         

Heat 2 tbs. oil in wok or large skillet over   
high heat until very hot. Add eggs, stir-fry   
1/2 munite until firm (same as scrambled eggs).
Remove, cut into small pieces and set aside    
set aside.  Heat remaining oil over high heat; 
lightly brown onion. Add peas and carrots and  
salt; stir-fry 1 minute. Add cold rice, stir   
constandly for 2 minutes. Add soy sauce, ham,  
scallions and egg; mix well and serve hot.     
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:20
Source:  ANNA KAO'S                    
Comments:  PITTSBURGH, ASPINWALL           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHEN TAN KAO B1
 Categories: FLOUR, STEAMED, CHINESE, GRAIN, DESSERT
      Yield: 6 servings  

      1 c  SIFTED ALL-PURPOSE FLOUR     
    1/2 ts BAKING POWDER             
    1/4 ts SALT                      
      4    EGGS, SEPARATED                   
      1 c  SUGAR                        
      1 ts LEMON, VANILLA OR ALMOND     
           -EXTRACT                           

Sift flour, baking powder & salt together. Beat
egg whites until stiff. Gradually beat in sugar
(1 tbs. at a time) and continue to beat until  
meringue is stiff. Beat in egg yolks one at a  
time, & add extract. Fold in dry ingredients.  
Pour into well-greased 10-in. cake pan or 8-in.
square cake pan. Place 10-in. cake rack in wok 
& fill wok w/ 1 qt. water, or to 1-in. below   
rack, whichever is less. Cover & bring to boil.
Place cake on rack. Cover & steam 20 min. or   
until toothpick inserted near center comes out 
clean. Do not lift lid or allow water to fall  
below boiling while steaming cake. Remove cake 
pan. Cool 15 min.; cut into 2-in. diagonal     
pieces. Serve hot or cold.                     
Cake may be later re-steamed 5 min. to serve   
hot.                                           
Temperature(s): HOT, COLD
Effort:  AVERAGE
Time:  01:00
Source:  ANNA KAO'S                    
Comments:  PITTSBURGH, ASPINWALL           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: DICED WINTER MELON SOUP B1
 Categories: SIMMERED, CHINESE, FRUIT, SOUP
      Yield: 4 servings  

      5 c  SOUP STOCK OR CHICKEN       
           -BROTH                             
    1/2 lb WINTER MELON, DICED         
    1/4 c  CHICKEN, DICED             
      4    WATER CHESTNUTS, DICED            
           SALT                              
           MSG                               

Place stock or broth in a pot. Cover & bring to
a boil. Add winter melon, chicken & water      
chestnuts. Simmer 10 min. Season to taste w/   
salt and MSG.                                  
Temperature(s): HOT
Effort:  EASY
Time:  00:15
Source:  KAN'S                         
Comments:  GRAND ST., SAN FRANCISCO        
Comments:  WINE: WAN FU WHITE WINE         

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: SAI WO DUCK B1
 Categories: DUCK, STEAMED, CHINESE, POULTRY, MAIN
      Yield: 4 servings  

      1    DUCKLING, MED.-SIZE, DRESSED      
           SOY SAUCE (FOR DUCKLING)          
      2    STALKS CELERY                    
      1    WHOLE GREEN ONION                
      4    THIN SLICES GINGER ROOT          
      5    CHINESE BLACK MUSHROOMS,         
           -PRESOAKED                         
      2    PIECES DRIED MANDARIN ORANGE     
           -PEEL(SIZE OF A HALF-DOLLAR)      
           -PRESOAKED                         
      5    THINLY SLICED PIECES             
           -BAMBOO SHOOTS                     
     10    STAR ANISE SEEDS                
  1-1/4 ts SALT                    
    1/4 ts SUGAR                     
      1 ds PEPPER                   
      1 ts MSG(OPTIONAL)               
      1 tb CORNSTARCH                  
      1 tb SOY SAUCE                   
           CHINESE PARSLEY                   
           VEGETABLE OIL (FOR FRYING)        
           LOOSE LETTUCE LEAVES,GARNISH      
                            
This dish will require a good deal of time to
prepare but will turn out well.              
Rub soy sauce over duckling. Boil enough oil to
cover the bird in large deep-fry pan. Add duck,
fry until entire bird is well-browned. Remove, 
drain on absorbent toweling. Use sharp cleaver 
to slash duck from breast to lower belly. Don't
cut through bone. Place duck in pan, stuff cavity 
w/celery,onion,ginger root,black mushrooms,
orange peel, bamboo shotts, anise, 1 tsp. salt,
sugar,pepper,& MSG. Distribute evenly. Place on
platter,elevate in a steamer. Cover, steam for 
2-1/2 hrs. Make sure water is replenished as it
evaporates. Remove platter, allow duck to cool.
Discard all ingredients except bamboo shoots & 
mushrooms. Save all juices for gravy. Carefully
remove wings & legs. Gently separate flesh from
carcass w/hands.,starting from slash & keeping 
skin intact.                       
Be sure not to make any more holes in skin,& to
keep bird in its natural shape.(Carcass will   
make good soup.) Spread duck,meat side up, on a
deep platter. De-bone the legs, place w/wings. 
Spread mushrooms & bamboo shoots on duck meat. 
Replace in steaming utensil & steam again 20   
min. Remove. Line large serving platter w/ lettuce 
leaves. Turn platter w/ duck upside-down  
so that duck rests on leaves,skin side up. Pour
cooking juices into saucepan. There should be 2
cups liquid. Bring to boil,on high heat. Add   
cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt.   
Stir continuously until gravy thickens. Pour   
gravy over whole duck. Garnish w/ Chinese parsley 
& serve immediately.                       
Chopsticks are recommended.                    
Temperature(s): HOT
Effort:  DIFFICULT
Time:  04:00
Source:  KAN'S                         
Comments:  GRAND ST., SAN FRANCISCO        
Comments:  WINE:WAN FU WHITE WINE          

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: GOURMET VEGETABLES B1
 Categories: VEGETABLES, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 4 servings  

    1/2 c  RAW BEEF,FINELY SLICED     
  1-1/2 c  BAMBOO SHOOTS,SLICED      
    1/2 ts SUGAR                     
    1/2 c  CHINESE DRIED MUSHROOMS    
           -(PRESOAKED),FINELY SLICED         
      1 c  CELERY,FINELY SLICED         
    1/3 c  DRIED ONION,FINELY SLICED   
  1-1/2 c  RICE STICKS(MAI FUN)     
      2 tb VEGETABLE OIL & OIL FOR     
           -DEEP FRYING                       
      1 ts SALT                        
    1/2 c  CHICKEN STOCK              
    1/2 ts MSG(OPTIONAL)             
    1/2 ts SOY SAUCE                 
      2 ts CORNSTARCH AND WATER        
           -MADE INTO A PASTE                 

In deep-fat fryer, heat oil to 350. Add rice   
sticks, cook until light & crisp. Put 2 tbs.   
vegetable oil into preheated wok or skillet,use
high heat to bring oil to a sizzle. Add beef & 
toss & turn rapidly for 1-2 min. Remove from   
pan when half-cooked. Into same utensil add    
salt & all sliced ingredients. Bring to med.-  
high heat & toss & turn all ingredients for 2  
min. Add chicken stock combined w/ MSG. Cover  
& cook over medium heat 3 min. Add soy sauce,  
sugar & the half-cooked beef. Increase to high 
heat, continue to toss-cook. When all ingredients 
are thoroughly blended, immediately add   
cornstarch/water paste. Toss-cook just until   
sauce thickens, about 1 min. no longer.        
Place on serving dish & top w/ crisp rice      
sticks.                                        
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:15
Source:  KAN'S                         
Comments:  GRAND ST., SAN FRANCISCO        
Comments:  WINE: WAN FU WHITE              

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: OYSTER BEEF B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 4 servings  

      1 lb BEEF,SLICED 1/4-IN.          
           -THICK (2X1 IN. PIECES)            
    1/2 c  SCALLIONS,WHITE SECTIONS   
           -ONLY,CUT TO 1 IN. LENGTHS         
    1/4 ts SALT                      
    1/2 ts SOY SAUCE                 
      1 ts CORNSTARCH                  
      1 ds SUGAR                       
      2 tb VEGETABLE OIL               
      2 tb OYSTER SAUCE                
    1/4 c  CHICKEN STOCK              
    1/4 ts MSG (OPTIONAL)            
      1 tb EACH CORNSTARCH & WATER     
           -MADE INTO A PASTE                 

In mixing bowl, combine salt,soy sauce,1 tsp.  
cornstarch & sugar. Blend thoroughly & add     
sliced beef. Marinate 5 min. Add oil to pre-   
heated wok or skillet. Add beef,scallions,&    
oyster sauce. Toss-cook at high heat 3 min. Add
chicken stock,MSG, and cornstarch/water paste. 
Mix & toss until gravy thickens & has coated   
the beef & scallions. Serve very hot.          
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:20
Source:  KAN'S                         
Comments:  GRAND ST., SAN FRANCISCO        
Comments:  WINE: WAN FU WHITE WINE         

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: YEONG JO FRIED RICE B1
 Categories: RICE, WOK, CHINESE, GRAIN, SIDE
      Yield: 4 servings  

    1/4 c  RAW PRAWNS OR SHRIMP,      
           -DICED                             
    1/4 c  BARBECUED PORK OR COOKED   
           -HAM,DICED                         
    1/4 c  GREEN ONIONS, CUT 1/8      
           -IN. THICK                         
    1/4 c  GREEN PEAS                 
      1 c  LETTUCE,SHREDDED             
      3 c  COLD COOKED RICE            
      2 tb VEGETABLE OIL               
    1/2 ts SALT                      
      2 tb SOY SAUCE                   

Place oil in preheated wok or skillet. Bring   
oil to sizzling point, add prawns or shrimp &  
salt. Toss & turn 2-3 min. or until cooked. Add
pork or ham,green onions,peas,lettuce,rice and 
soy sauce. Press rice gently into pan and fry  
for a few seconds, repeating the process until 
all rice is hot completely through. Turn & mix 
rapidly 5-7 min. Add a few drops of oil if necessary 
to prevent burning.                     
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:15
Source:  KAN'S                         
Comments:  GRAND ST., SAN FRANCISCO        
Comments:  WINE: WAN FU WHITE WINE         

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: BUTTON MUSHROOMS & LOBSTER B1
 Categories: LOBSTER, SAUTEED, CHINESE, SEAFOOD, MAIN
      Yield: 4 servings  

      2    LOBSTER TAILS' MEAT,SLICED       
           -INTO 1/2 IN. PIECES               
      1 sm CAN BUTTON MUSHROOMS,      
           -DRAINED                           
    1/2 c  CANNED BAMBOO SHOOTS,      
           -SLICED 1/4 IN. THICK & 3/4        
           -IN. LONG                          
    1/2 c  CELERY,THINLY SLICED       
      2 tb VEGETABLE OIL               
    1/2 ts SALT                      
    1/3 ts SUGAR                     
      1 ts SOY SAUCE                   
    1/2 ts MSG(OPTIONAL)             
      1 c  CHICKEN STOCK                
      1 tb EACH,CORNSTARCH & WATER     
           -MADE INTO PASTE                   

Add oil & salt to preheated skillet or wok.    
Bring oil to sizzling point over high heat. Add
lobster meat. Toss & turn rapidly for 2 min.   
Add vegetables,sugar,soy sauce,chicken stock & 
MSG. Turn ingredients lightly until thoroughly 
mixed. Cover & cook over high for 7 min. Un-   
cover & gradually add cornstarch/water paste.  
Cook until sauce has thickened. Serve.         
Temperature(s): HOT
Effort:  AVERAGE
Time:   00:15
Source:  KAN'S                         
Comments:  GRAND ST., SAN FRANCISCO        
Comments:  WINE: WAN FU WHITE WINE         

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: DRUMS OF HEAVEN B1
 Categories: CHICKEN, FRIED, CHINESE, POULTRY, APPETIZER
      Yield: 6 servings  

     18    CHICKEN WINGS                   
      3 oz GINGER ROOT,GRATED           
      1 oz GRANULATED GARLIC            
      1 ts SESAME OIL                  
      1 ts SALT                        
      4 ds TABASCO                   
      1 oz BRANDY                       
      1    EGG                              
           SHRIMP BATTER:                    
      1 c  FLOUR                        
      2    EGGS                             
    1/2 c  CORNSTARCH                 
      1 tb BAKING POWDER               
           WATER                             

Wash chicken wings & cut away each tip section.
Hold each end of a remaining,jointed wing, &   
disjoint by bending elbow;don't separate. Hold-
ing fingers tightly around smaller bone, press 
upward, pushing meat from smaller section right
into larger section, giving wing a drumstick   
appearance. Repeat process w/ all wings. Com-  
bine ginger root,garlic,oil,salt,Tabasco,brandy
and egg in bowl & mix well. Marinate wings in  
mixture approximately 2-4 hrs. at room temperature. 
Fold wings into Shrimp Batter; deep fry 
at 360 until golden brown.                     
BATTER: Combine all ingredients. Thin w/ water 
until the consistency is that of pancake batter
For fluffier batter, add 1 tsp. oil & 4 oz.    
beer.                                          
Temperature(s): HOT
Effort:  AVERAGE
Time:  05:00
Source:  CHINA ROW                     
Comments:  CANNERY ROW,MONTEREY            
Comments:  WINE:CHATEAU ST. JEAN FUME BLANC

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: BARBECUED PORK CREAM SOUP B1
 Categories: PORK, SIMMERED, CHINESE, MEAT, SOUP
      Yield: 6 servings  

    1/2 c  BUTTER                     
    1/2 c  FLOUR                      
    1/2 lb GROUND BARBECUED PORK      
    1/4 ts MSG (OPTIONAL)            
      2 ts WORCESTERSHIRE SAUCE        
      1 ts TABASCO SAUCE               
      2 ts SALT                        
      1 ts WHITE PEPPER                
      2 c  CHICKEN BROTH OR            
           -CONSOMME                          
      1 qt WHOLE MILK                   
      4 tb MADEIRA                     
           BARBECUED PORK STRIPS             
           GREEN ONIONS,CHOPPED              

Melt butter in a large saucepan over low heat. 
Add ground barbecued pork & mix together. Add  
flour & stir constantly for 4-5 min., but don't
allow to burn. Add all seasonings to broth &   
then slowly add to first mixture. Slowly add   
milk & stir until blended. Let simmer 7-10 min.
and stir constantly. Just before serving, stir 
in Madeira. Serve garnished w/ barbecued pork  
strips, fresh green onion bits & a splash of   
Madeira.                                       
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:30
Source:  CHINA ROW                     
Comments:  CANNERY ROW; MONTEREY           
Comments:  CHATEAU ST. JEAN FUME BLANC     

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: EMPRESS SPINACH SALAD B1
 Categories: SPINACH, CHINESE, VEGETABLE, SALAD
      Yield: 6 servings  

  1-1/2 lb FRESH SPINACH,UNCOOKED   
      2    PIMIENTOS DRAINED & DICED        
      2 sl BACON, CRISP-COOKED, FINELY 
           -CHOPPED, RESERVE BACON      
           -FAT FOR DRESSING                  
      2    EGGS, HARD-COOKED & CHOPPED       
    1/4 c  OLIVE OIL                  
      3 tb WINE VINEGAR                
      1 pn SALT                       
      1 pn PEPPER, FRESH GROUND       
      1    CLOVE GARLIC,MASHED              
      3    ANCHOVY FILETS, MINCED OR         
           -MASHED                            
    1/2    LEMON, JUICE OF                 

Wash spinach carefully several times to get rid
of all sand. Or buy pre-washed & trimmed fresh 
spinach, give it a quick wash, and dry well.   
place spinach in a bowl, add pimientos,bacons &
eggs. Combine oil & vinegar in second bowl. Add
salt,pepper,garlic,anchovies & lemon juice. Mix
well. When ready to serve, discard bits of garlic; 
pour dressing & warm bacon grease together
and stir until blended. Pour over spinach, toss
well and serve.                                
Temperature(s): COLD
Effort:  EASY
Time:  00:20
Source:  CHINA ROW                     
Comments:  CANNERY ROW; MONTEREY           
Comments:  ROBERT MONDAVI NAPA GAMAY       

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: SZECHWAN SPICED BEEF SHRED B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings  

      1 lb FLANK STEAK                  
    1/4 c  OIL                        
      1 ts MINCED GINGER ROOT          
      2 ts MINCED GARLIC               
      3    SCALLIONS,CUT 1 IN.LONG-USE      
           -STEMS                             
      2    DRY RED CHILI PEPPERS,FINELY     
           -GROUND-USE SEEDS                  
      1 tb PALE DRY SHERRY             
      1 tb CHINESE RED WINE VINEGAR
           -OR CIDER VINEGAR              
      1 ts MSG-OPTIONAL                
      6    WATER CHESTNUTS,COARSELY         
           -CHOPPED                           
      1 c  SHREDDED BAMBOO SHOOTS       
    1/2    GREEN BELL PEPPER,THINLY       
           -SLICED                            
    1/2 c  WATER OR CLEAR CHICKEN     
           -BROTH                             
      2 tb CORNSTARCH MIXED W/         
      1 tb WATER TO MAKE PASTE         
      1 ts SESAME OIL                  
           MARINADE:                         
    1/4 ts SALT                      
    1/2 ts SUGAR                     
      1 tb CORNSTARCH                  
                                        

Thinly slice steak against grain, and cut      
into matchstick size strips.  Marinate for 2   
to 4 hours. Heat 4 tsp. oil in wok to 350F.    
Add beef mixture and stir to separate pieces.  
Blanch briskly until beef just loses its       
redness. Remove to a bowl. Heat 2 tsp.         
oil in wok.  Add  ginger, garlic, scallions    
and chili peppers.  Stir-fry about 10 seconds. 
4. Stir in sherry, vinegar and -if desired-    
MSG. Cook untill it bubles gently. Add         
water chestnuts, bamboo shoots and green bell  
pepper. Return beef mixture to wok and         
blend all together. Pour in water or           
chicken broth.  When it begins to boil, stir   
in cornstarch mixture and continue stirring    
until sauce thickens. Add sesame oil, mix well 
and serve.                                     
Temperature(s): HOT
Effort:  AVERAGE
Time:  04:00
Source:  CHINA ROW                     
Comments:  CANNERY ROW;MONTEREY            
Comments: WINE:ROBERT MONDAV NAPA GAMAY   

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: ASPARAGUS B1
 Categories: ASPARAGUS, BOILED, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings  

  1-1/2 lb ASPARAGUS                
    3/4 ts SALT                      
    1/2 ts SUGAR                     
    1/4 ts SOY SAUCE                 
      3 dr SESAME OIL                 

Snap off tender tips of asparagus & discard the
rest. Stems will naturally break where tender  
part begins. Cut tips diagonally into pieces   
about 2-1/2 in. long. Boil tips in large sauce-
pan 2-3 min. Drain,rinse in cold water & drain 
again. Sprinkle w/ salt, sugar, soy sauce &    
sesame oil. Stir to blend seasonings. Refriger-
ate in covered container. When chilled, taste  
again & adjust seasoning if necessary. Serve   
cold.                                          
Temperature(s): COLD
Effort:  EASY
Time: 00:15
Source: CHINA ROW                     
Comments: CANNERY ROW; MONTEREY           
Comments: WINE:MONDAV NAPA GAMAY          

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: BANANAS FLAMBE  B1
 Categories: BANANAS, SAUTEED, CHINESE, FRUIT, DESSERT
      Yield: 6 servings  


      6 tb BUTTER                      
    3/4 c  BROWN SUGAR                
      6    BANANAS,PEELED & SLICED          
           -LENGTHWISE                        
      1 tb CINNAMON                    
      3 oz BANANA LIQUEUR               
      6 oz WHITE RUM                    
           VANILLA ICE CREAM                 

Melt butter in chafing dish. Add brown sugar & 
blend well. Add bananas & saute lightly. Sprinkle 
w/ cinnamon & lower flame. Pour rum & banana 
liqueur over bananas. Ignite carefully,   
basting bananas w/ flaming liquid. Serve over  
ice cream when flame dies out.                 
**Caution is the rule whenever liquors are ignited. 
Flames beneath pan must be low-or the   
pan removed from flame entirely-to protect     
against accidents.**                           
Tip: Bananas must be ripe for this recipe.     
Temperature(s): HOT
Effort:  AVERAGE
Time: 00:15
Source: CHINA ROW                     
Comments: CANNERY ROW; MONTEREY           
Comments: BEVERAGE: CHINESE TEA           

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: SHRIMP TOAST B1                     
 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, APPETIZER
      Yield: 6 servings

    1/2 lb MED.-SIZE SHRIMP,WASHED,   
           -PEELED & DEVEINED                 
      1 sl GINGER,PEELED,CHOPPED      
      1    CLOVE GARLIC,PEELED,CHOPPED      
    1/2 c  CHOPPED WATER CHESTNUTS    
           SALT & PEPPER TO TASTE            
      2 tb DRY SHERRY                  
      1    EGG WHITE                        
    1/4 ts BAKING SODA               
      3 sl WHITE BREAD               
           SESAME SEEDS                      
           OIL                               
           MUSTARD SAUCE                     
           SWEET & SOUR SAUCE                

Grind the shrimp,ginger,garlic & water chest-  
nuts in meat grinder or food processor. Season 
w/ salt & pepper. The mixture should be paste- 
like. Add sherry,egg white & baking soda to the
shrimp mixture. Spread it generously over bread
slices. Trim edges. Cut each piece of bread di-
agonally into quarters, so that individual tri-
angles are formed. Form a mound in center of   
each triangle w/ spread & sprinkle w/ sesame   
seeds. Heat oil to 300 to 325. Deep-fry shrimp 
toasts until golden brown on both sides. Drain 
on paper towels & serve w/ mustard sauce &     
sweet & sour sauce. These may be purchased at  
Chinese groceries.                             
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: MING'S   
Comments: YORK ROAD; BALTIMORE            
Comments: BEVERAGE:TSING-TAO BEER         

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: BEEF IMPERIAL B1                    
 Categories: BEEF, WOK, CHINESE, MEAT
      Yield: 6 servings

  1-1/4 lb SEMI-FROZEN FLANK STEAK  
      1 tb SOY SAUCE                   
      1 tb DRY SHERRY                  
      1    EGG                              
           SALT & PEPPER TO TASTE            
      1 ts CORNSTARCH                  
      2 c  OIL                         
           IMPERIAL SAUCE                    
      5    TO 6 DRY BLACK CHINESE 
           -MUSHROOMS, SOAKED IN WARM 
           -WATER 20 MIN.,DRAINED,
           -REMOVE STEMS AND SLICE                         
      1 c  BAMBOO SHOOTS, SLICED        
      3    SLICES GINGER                    
      2    CLOVES GARLIC,SLICED.     
           HANDFUL OF FRESH SNOW PEAS,       
           -STRINGED                          
           ORIENTAL SESAME OIL-OPTIONAL      

Remove fat,muscle & any gristle from meat. Cut 
in 1/2 lengthwise. Slice each piece crosswise, 
against the grain & on a slight slant, so you  
have 1/4-in. slices. Place in bowl & marinate  
for 1 hr. in soy sauce,sherry,egg,salt,pepper &
cornstarch. Heat a wok hot & dry. Add oil. When
it's just beginning to smoke,add meat mixture, 
stirring it quickly so the pieces separate.    
After 1 min.,drain through a colander or sieve,
reserving 2-3 tbs. oil. Prepare the Imperial   
Sauce. Return reserved oil to the wok. Add     
mushrooms,bamboo shoots,ginger,garlic,snow peas
& meat. Move wok back & forth rapidly in the   
air so the vegetables are flipped into the air 
continuously. Add Imperial Sauce & continue    
flipping vegetables & meat 3 min. or until the 
sauce thickens. If desired,sprinkle a few drops
of sesame oil on mixture. Serve. Don't mistake 
Oriental for American sesame oil.
They are totally different.                    
Effort:  AVERAGE
Time: 01:40
Source: MING'S                        
Comments: YORK ROAD; BALTIMORE            
Comments: WINE:WAN-FU                     

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: IMPERIAL SAUCE  B1                  
 Categories: Sauce, CHINESE, POULTRY ,SIDE
      Yield: 6 servings

      3 tb SOY SAUCE                   
      1 tb DRY SHERRY                  
    1/2 c  CHICKEN BROTH              
           SALT & PEPPER TO TASTE            
           GARLIC POWDER TO TASTE            
      1 sl GINGER,FINELY CHOPPED      
    1/2 ts SUGAR                     
      1 pn MSG-OPTIONAL            
      1 ts (ROUNDED) CORNSTARCH  
        
Combine all ingredients & mix well.            
MSG is controversial & should not be. It's used
as a flavor enhancer for foods that have little
inherent flavor. The trick is not to use too   
much, only a dash.                             
Temperature(s): ROOM
Effort: EASY
Time: 00:05
Source: MING'S                        
Comments: YORK ROAD; BALTIMORE            
Comments: TO BE USED IN BEEF IMPERIAL     

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: MING SHRIMP W/ HOT SAUCE B1        
 Categories: SHRIMP, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings 

     18 lg SHRIMP,PEELED & DEVEINED                          
           SALT & PEPPER TO TASTE            
      1    EGG WHITE                        
    1/2 ts CORNSTARCH                
      2 c  OIL                         
      1    CLOVE GARLIC,CHOPPED             
    1/2 c  DICED ONION                
  1-1/2 c  SLICED WATER CHESTNUTS  
    1/2 c  SLICED MUSHROOMS           
           CHOPPED SCALLIONS                 
           HOT SAUCE                         

Marinate the shrimp in salt, pepper,egg white, 
& cornstarch for 30 min. Heat wok hot & dry.   
Add oil. When just beginning to smoke, add     
shrimp, stirring quickly so that pieces        
separate. After 2 min.,drain through colander  
or sieve, reserving 2-3 tbs. oil. Prepare the  
Hot Sauce. Return reserved oil to wok. Add     
garlic & onion, letting them brown slightly.   
Add water chestnuts,mushrooms & shrimp. Blend  
in Hot Sauce & flip contents of wok for 1-2    
min. or until everything is hot. Place on      
serving platter & sprinkle w/ chopped          
scallions.                                     
Note: Flipping wok is better than stir-frying  
since the food is not touched in any way.      
(See recipe for Hot Sauce)                     
Temperature(s): HOT
Effort: EASY
Time: 00:35
Source: MING'S                        
Comments: YORK ROAD; BALTIMORE            
Comments: WINE: WAN FU                    

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: HOT SAUCE B1                       
 Categories: KETCHUP, UNCOOKED, CHINESE, VEGETABLe, MAIN
      Yield: 6 servings 

    3/4 c  KETCHUP                    
    1/2 ts BEAN SAUCE (FOUND IN      
           -CHINESE GROCERIES)                
      1    OR 2 DROPS OF HOT OIL                 
      3 dr OF SESAME OIL              
      1 ts (ROUNDED) SUGAR               
           CHOPPED GARLIC TO TASTE           
           CHOPPED GINGER TO TASTE           
           DRY SHERRY TO TASTE               
           SALT & PEPPER TO TASTE            

Combine all ingredients and mix well.          
Note: To make hot oil, place a handful of      
dried red peppers in a bowl. Pour hot oil over 
& let sit. This will keep for several weeks.   
When needed, use the oil & not the peppers.    
Garlic,ginger & dry sherry are,to Chinese,     
what salt & pepper are to Americans. Add them, 
whenever!                                      
Temperature(s): HOT
Effort: EASY
Time: 00:05
Source:  MING'S                        
Comments: YORK ROAD; BALTIMORE            
Comments: TO BE USED IN MING SHRIMP       

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHICKEN W/ CASHEWS B1               
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings

  1-1/4    TO 1-1/2 lb BONED,SKINNED 
           -CHICKEN BREASTS, CUT INTO 
           -1 IN.PIECES      
           SALT & PEPPER TO TASTE            
    1/4 ts CORNSTARCH                
      1 tb DRY SHERRY                  
      1    EGG                              
      2 c  OIL                         
      1 sm GREEN PEPPER,CUBED         
    1/2 c  SLICED WATER CHESTNUTS     
           IMPERIAL SAUCE:                   
      1 ts HOISIN SAUCE                
    1/2    TO 1 c RAW CASHEWS                  

Marinate chicken breasts 30 min. in salt, pep- 
per,cornstarch,sherry & egg. Heat wok hot &    
dry. Add oil. When it's just beginning to      
smoke, add chicken,green pepper & water chest- 
nuts, stirring 1-2 min. Drain through colander 
or sieve, reserving 2-3 tbs. oil. Return the   
reserved oil to wok & add Imperial Sauce &     
hoisin sauce. Cook 1-2 min. or until thickened 
slightly. Add nuts,chicken & vegetables,       
stirring everything together until well coated 
w/ sauce. Serve.                               
Note: Hoisin sauce is pre-packaged, found in   
Chinese specialty stores. Made from soybeans,  
flour,sugar,garlic & chili peppers, it is      
reddish-brown in color & is creamy & sweet. If 
it's too thick to spread, thin w/ some sesame  
oil.                                           
Temperature(s): HOT
Effort: AVERAGE
Time: 00:50
Source: MING'S                        
Comments: YORK ROAD; BALTIMORE            
Comments: WINE: WAN-FU                    

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: MOU SOU PORK B1                     
 Categories: PORK, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings

           CHINESE PANCAKES                  
    1/4 lb LEAN PORK,SHREDDED         
      1 ts CORNSTARCH                  
           SALT & PEPPER TO TASTE            
      1 tb DRY SHERRY                  
      1    EGG,BEATEN                       
      2    EGGS,SLIGHTLY BEATEN             
      2 c  OIL                         
      1    CLOVE GARLIC,CHOPPED             
    1/4 sm CABBAGE,FINE SHREDDED    
      2    SCALLIONS,CUT IN 1-IN.PIECES     
    1/2 c  SHREDDED BAMBOO SHOOTS     
    1/2 c  SLICED FRESH MUSHROOMS     
      5    TO 10 TREE EARS,SOAKED IN 
           -LUKEWARM WATER 20 MIN.,
           -DRAINED & LEFT WHOLE                             
    1/4 c  TIGER LILLY BUDS,SOAKED    
           -IN LUKEWARM WATER 20 MIN.,        
           -DRAINED & CUT INTO 1-IN.          
           -PIECES                            
      1 c  HOISIN SAUCE                 
      2 ts SOY SAUCE                   
      1 ts DRY SHERRY                  
    1/2 ts SUGAR                     
           MSG-OPTIONAL                      

Prepare Chinese Pancakes. Marinate pork 30     
min. in cornstarch,salt,pepper,sherry & enough 
beaten egg to moisten it. Heat wok hot & dry.  
Add oil. When it's just beginning to smoke,    
add pork & slightly beaten eggs,stirring so    
pieces separate. Once eggs form themselves     
into curds,drain through a colander, reserving 
2-3 tbs. oil. Return reserved oil to wok &     
lightly brown the garlic. Add all vegetables.  
stir-frying or flipping until just cooked,     
about 3-4 min. Return meat & eggs to           
vegetables in wok. Add 2 tsp. hoisin sauce,soy 
sauce,sherry,sugar,salt,pepper & MSG. Combine  
well. Remove from heat. Spread each Chinese    
Pancake w/ hoisin sauce. Add a good 2 tbs. of  
filling to bottom 1/2 of each pancake & roll   
up, like crepes. Serve.                        
Temperature(s): HOT
Effort: AVERAGE
Time: 01:00
Source: MING'S       
Comments: YORK ROAD;
Comments: WINE: WAN-FU                    

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHINESE PANCAKES B1                 
 Categories: FLOUR, BAKED, CHINESE, GRAIN, SIDE
      Yield: 6 servings

      2 c  FLOUR (APPROXIMATELY)       
    3/4 c  BOILING WATER              
           SESAME OIL                        

Place flour in mixing bowl & make a well in the
center.Add water,stirring quickly w/ fork until
a rough dough has formed. It shouldn't be too  
sticky & you may not need all the water. Turn  
dough onto lightly floured board,knead until   
smooth (10 min.),adding more flour if necessary
Place dough in mixing bowl & cover. Allow to   
rest 30 min. Moisten hands w/ sesame oil. Pull 
off golf ball-sized pieces of dough & flatten  
them. Brush top of each ball w/sesame oil,place
another flattened ball on top. With rolling pin
roll pair of pancakes out together to form a   
6-8 in. circle. Repeat w/ all dough. Place each
set of pancakes on baking pan,bake in moderate 
oven(325-350) for 1-2 min.,until 1 side puffs  
up. Repeat on other side. Pull pancakes apart  
while still warm. Let cool. Fold each in 1/4's,
place on aluminum foil. Wrap each like package,
place on rack over water. Steam 5-10 min.      
Temperature(s): HOT
Effort: AVERAGE
Time: 00:50
Source: MING'S                        
Comments: YORK ROAD; BALTIMORE            
Comments: TO BE USED W/ MOU SOU PORK      

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: JADE SCALLOPS B1                    
 Categories: SCALLOPS, WOK, CHINESE, SEAFOOD, SIDE
      Yield: 6 servings

      1 lb SCALLOPS,SOAKED IN WATER &    
           -CUT IN 1/2(IF LARGE), DRIED      
      1    EGG WHITE                        
           SALT & PEPPER TO TASTE            
      1 ts CORNSTARCH                  
      3 c  PLUS                        
      1    TO 2 ts OIL                         
    1/2    TO 1 c CANNED BABY CORN             
    1/2 c  STRINGED SNOW PEAS         
    1/2 c  SLICED WATER CHESTNUTS     
      1 c  CHUNKED BOK CHOY             
      1    CARROT,VERY THINLY SLICED       
           -OPTIONAL                          
      2    CLOVES GARLIC,CHOPPED            
      1 sl GINGER,CHOPPED             
      1 c  CHICKEN BROTH                
      1 tb DRY SHERRY                  
      2 ts CORNSTARCH DISSOLVED IN     
      1 tb WATER                       
        
marinate scallops for 1 hr. in egg white, salt,
pepper,cornstarch & 1-2 tsp. oil. Heat wok hot 
& dry. When hot, add 3 cups oil. When it's     
just beginning to smoke, add scallops,stirring 
so they separate. After 1-2 min., drain them   
through colander, reserving 2-3 tbs. oil. Re-  
turn reserved oil to wok, add all vegetables,  
stir-frying or flipping the wok 2-3 min. Drain 
again, reserving 1 tbs. oil. Again, return     
reserved oil to wok. Stir-fry garlic & ginger  
several seconds & add chicken broth,dry        
sherry, salt,pepper & cornstarch mixture. When 
it thickens, return scallops & vegetables to   
wok & allow them to become hot. Serve.         
Note: Make sure all sand is removed from       
scallops so they are not gritty. Make certain  
cooking oil is fresh so scallops remain white. 
Temperature(s): HOT
Effort: AVERAGE
Time: 01:30
Source: MING'S                        
Comments: YORK ROAD; BALTIMORE            
Comments: WINE: WAN-FU                    

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: UNCLE TAI'S SPECIAL DRINK B1        
 Categories: RUM, UNCOOKED, CHINESE, BEVERAGE, SIDE
      Yield: Serves 1

      1    JIGGER DARK RUM                  
      1    JIGGER LIGHT RUM                 
      1    JIGGER APRICOT BRANDY            
      1 ts ORGEAT ALMOND SYRUP         
      2 ds TRIPLE SEC                
           ORANGE JUICE                      
           PINEAPLE JUICE                    

Combine rums,apricot brandy,almond syrup &     
Triple Sec. Fill glass w/ equal portions       
orange juice & pineapple juice.                
Orgeat almond syrup is a flavored sugar syrup  
which is available at liquor stores. This may  
be decorated w/ miniature paper parasols.      
Temperature(s): COLD
Effort: EASY
Time: 00:05
Source: UNCLE TAI'S                   
Comments: SOUTH POST OAK; HOUSTON         

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CRISPY WALNUTS B1                   
 Categories: WALNUTS, WOK, CHINESE, NUT, APPETIZER
      Yield: 6 servings

      1 lb WALNUTS, SHELLED, PEELED, &     
           -HALVED                            
    1/4 ts SALT                      
      3 c  SUGAR                       
    1/2 c  HONEY                      
      5 c  OIL                         

Wash walnuts thoroughly. Fill a wok w/ water   
about half way & put walnuts in. Bring to boil 
& let them boil about 3 min. Drain & wash them 
again. Pour 4 cups water into wok. Add salt,   
sugar & honey. Return walnuts to wok & cook    
about 15 min. or until liquid begins to        
thicken. When thickened, pour contents into    
large bowl & let them soak 24 hrs. Remove      
walnuts from sugar water & drain in strainer.  
Heat oil in wok to 350 & add walnuts. Stir     
occasionally until walnuts turn golden brown.  
Remove from wok & spread out to cool. When     
cold, store in airtight container or jar to    
maintain crispness.                            
Delicious served as an appetizer w/ drinks.    
Temperature(s): ROOM
Effort: EASY
Time: 24:00
Source: UNCLE TAI'S                   
Comments: SOUTH POST OAK; HOUSTON         

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: HUNAN VEGETABLE PIE B1              
 Categories: FRIED, CHINEse, VEGETable, MAIN, APPETIZER
      Yield: 6 servings

      3    PIECES BEAN CURD SKIN SHEETS     
           -(DRIED BEAN CURD)                 
     10 sm DRIED SHRIMP              
      2 lg DRIED, BLACK CHINESE      
           -MUSHROOMS                         
      1    (1-IN.) PIECE GINGER ROOT        
      2    SCALLIONS                        
           OIL                               
      1    WINTER BAMBOO SHOOT              
  1-1/2 tb SOY SAUCE               
      1 tb DRY SHERRY                  
      1 ts SUGAR                       
      1 ts FLAVOR ENHANCER (OPT.)      
           BLACK PEPPER                      
      2 c  CHICKEN STOCK               
      1 c  ALL-PURPOSE FLOUR            
      1    RECIPE PANCAKES                  
      1    RECIPE SAUCE                     
           SCALLION BRUSHES                  
           PARSLEY AND DECORATIVELY CUT      
           RADISHES FOR GARNISH              
           PANCAKES:                         
      2 c  ALL-PURPOSE FLOUR SIFT.     
    3/4 c  BOILING WATER              
      2 tb SESAME OR COOKING OIL       
           SAUCE:                            
    1/2 c  HOISIN SAUCE               
      1 tb SESAME OIL                  
      1 tb SUGAR                       
      1 ts SHERRY                      
           SCALLION BRUSHES:                 
      1 bn SCALLIONS                  
           ICE WATER                         

Using wet, hot towels, moisten the bean curd   
skin sheets and set aside until ready to use.  
Cover with hot towels to retain the moisture.  
In separate small bowls, cover the dried       
shrimp and mushrooms with a little boiling     
water. When soft, drain and mince finely with  
a knife or cleaver. Mince the ginger. Finely   
chop scallions. In 1 tablespoon oil, stir-fry  
the minced shrimp, mushrooms and bamboo shoot, 
adding 1 tablespoon of the soy sauce, the      
sherry, sugar, flavor enhancer and black pep-  
per to taste. After a minute, when most of the 
liquid has evaporated, stir in the scallions   
and remove the filling to a container to cool. 
In a large, flat, rectangular pan, combine     
chicken stock and remaining soy sauce. Dip a   
softened bean curd sheet into stock mixture    
and lay out flat on a work surface. Sprinkle   
lightly with filling.   
Repeat dipping process with a second bean curd 
sheet, laying it on top of the first and       
sprinkling it with a little filling. Cover     
with a third sheet which has been dipped in    
the stock but do not sprinkle with filling.    
Make sure all the corners of the bean curd skin
package are thoroughly moistened and gently    
fold into a 7x5-inch shape. Set aside. Make a  
batter by combining the eggs with a little     
water and beating. Stirring vigorously, pour   
the egg mixture into the flour. The resulting  
batter should have the consistency of heavy    
cream. Add more water if necessary. Heat oil   
for deep-frying in a wok to 300 F. Moisten the 
whole pie with the egg batter and gently slip  
into the hot oil. Increase the heat and cook,  
turning occasionally and gently, until the pie 
is golden brown on both sides.                 
The pie may form pockets of air in the center  
and puff up. If this happens while you are     
cooking it, prick them with the point of a     
sharp pin. Drain well and cut in 8 to 10 rect- 
angular pieces. Serve wrapped in a PANCAKE     
with SAUCE and a SCALLION BRUSH and garnish    
with parsley and decorative radishes.          
PANCAKES:                                      
Pour the boiling water into the flour and  
mix well with chopsticks. Gather the dough     
into a ball and on a well-floured surface,     
knead about 10 minutes until dough is smooth   
and satiny. Set aside, cover with a damp cloth 
and let rest about 15 minutes. After resting,  
roll dough into a cylandrical shape about      
1-1/2 inches in diameter. Cut crosswise into   
12 rounds. Lightly brush some oil on one side  
of each piece.                                 
Place two pieces together with the oiled sides 
together, resembling a little sandwich. Roll   
each sandwich into a 6 to 7-inch circle. Cook  
the dough circles one at a time on an ungreased
skillet over low heat 1 minute, then turn over.
When very lightly browned, remove from heat and
carefully separate into individual pancakes.   
Serve immediately or reheat by heating them    
over a small quantity of water.                
SAUCE: Combine all ingredients and serve as a  
sauce for the vegetable pie or for Peking Duck.
SCALLION BRUSHES: Trim off root ends of scal-  
lions. Cut 2-3-inch pieces off lower white end.
Using the point of a small, thin, sharp knife, 
score the white ends in 1-inch cuts, cutting   
away from the greens. Evenly space 5-8 cuts a- 
round the circumference of each stalk, so that 
the ends may open out. When cut, drop in ice   
water until the ends curl.
Temperature(s): HOT
Effort: DIFFICULT
Time: 01:35
Source: UNCLE TAI'S                   
Comments: SOUTH POST OAK, HOUSTON.        
Comments: WINE| WAN-FU                    

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: PORK AND VEGETABLE SOUP B1          
 Categories: PORK, WOK, CHINESE, SOUP
      Yield: 6 servings

      4 oz BONELESS FRESH PORK, CUT     
           -FROM HAM OR FILETED FROM 
           -THE RIB SECTION OF LOIN, IN 
           -THE SHAPE OF BLOCK 2 IN. 
           -LONG         
      1    PIECE SZECHUAN PICKLED VEGGY 
           -SIZE OF AN EGG             
    1/2    BAMBOO SHOOT                   
      4    SNOW PEAS                        
      1 qt WATER                    

Slice semi-frozen pork with the grain into     
pieces 1/6-in. thick & 2 in. long. Neatly      
stack the slices in an overlapping row, making 
sure that the grain of each slice is parallel  
to the grain of its adjacent slices. Still     
cutting with the grain, cut pork into shreds   
1/6-in. wide. Wash the pickled vegetable under 
cold running water, taking care to remove all  
of the pickling material. Cut it into thin     
slices 1/6-in. wide. Rinse bamboo shoot under  
cold running water. Cut it into thin           
lengthwise slices 1/2-in. thick. Cut slices    
into shreds 1/6-in. thick. Rinse and pull      
strings from ends of snow peas. Cut lengthwise 
into fine shreds. Heat 1 qt. water in a wok or 
heavy saucepan until it is at a full rolling   
boil. Add all the pork shreds at once and stir 
with chopsticks until they separate from each  
other and change color from pink to gray.      
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:40
Source: UNCLE TAI'S                   
Comments: SOUTH POST OAK, HOUSTON         
Comments: BEER: TSINGTAS CHINESE BEER     

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: GAMBLER'S DUCK B1                   
 Categories: DUCK, WOK, CHINESE, POULTRy, MAIN
      Yield: 4 servings

      1    (5-POUND) DUCK                   
      2 oz GINGER, MINCED            
    1/2 c  MINCED SPRING ONION        
      4 c  VEGETABLE OIL               
     12    CHINESE PANCAKES                
      1    CUCUMBER, THINLY SLICED          
      2 bn SPRING ONIONS            
      1 c  PLUM SAUCE                   

Remove the duck's innards and clean it. Smear  
the duck with ginger and minced onion. Steam   
in a large pot for 3 hours. Remove the duck.   
Heat the cooking oil in a wok until it is very 
hot and carefully insert duck. Fry for 10      
minutes or until golden brown and crisp to the 
touch. Carve the duck into bite-size pieces    
and place onto steamed pancakes with spring    
onion, cucumber slices, and plum sauce.        
Temperature(s): HOT
Effort: AVERAGE
Time: 03:30
Source: MR. CHOW                      
Comments:  EAST 57TH STREET, MANHATTAN.    
Comments:  WINE: PINOT GRIGIO.             

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: DRUNKEN FISH B1                    
 Categories: SEA BASS, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 4 servings 

    1/2 oz BLACK FUNGI              
      1    (2-lb) SEA BASS OR              
    1/2 lb SOLE FILLET                
      2 tb CORNSTARCH                  
      1    EGG WHITE (1/2 EGG WHITE IF      
           -SOLE FILLET IS USED)              
  1-1/2 c  CHICKEN STOCK           
    1/4 ts SALT                      
      2 tb SUGAR                       
      3 tb PALE DRY SHERRY             
  1-1/2 c  SOYA BEAN OIL           

The day before, soak black fungi as in With    
Three recipe (see index). Skin the sea bass    
fillets under cold running water and pat dry   
with absorbent paper towels. Using a cleaver   
or sharp knife, cut the fillets into pieces 2  
inches square by 1/2-inch thick. Place 1 table-
spoon of cornstarch and the egg white in a     
bowl and add the sea bass pieces. Toss lightly 
until each piece is coated. Combine chicken    
stock, salt, sugar, and sherry in another bowl.
Heat the soya bean oil in a wok to 315 F to    
320 F. Lay the coated sea bass pieces carefully
in the hot oil. Fry for 2 minutes, making sure 
that the pieces do not stick together. Remove  
pieces and rest on a dish to drain. Pour out   
remaining oil, leaving only enough to lightly  
coat the wok's surface. Add chicken stock mix- 
ture to wok along with the drained sea bass    
pieces. Bring to a boil and add 1 tablespoon corn-     
starch mixed with 1 tablespoon of water. Re-   
turn to a boil and pour over the black fungi   
bed previously prepared. Serve.                
Temperature(s): HOT
Effort: AVERAGE
Time: 00:20
Source: MR. CHOW                      
Comments:EAST 57TH STREET, MANHATTAN.    

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: TOFFEE APPLES/BANANAS W/SESAME B1  
 Categories: BANANAS, FRIED, CHINESE, FRUIT, DESSERT
      Yield: 4 servings 

      2    EGGS                             
      4 tb FLOUR                       
      4 c  PEANUT OIL                  
      6    RIPE BUT FIRM BANANAS, EACH      
           -CUT INTO 4 OR 5 CHUNKS            
      3 md FIRM APPLES, CORED, PEELED, 
           -AND CUT INTO 6 TO 8 PIECES                    
      5 tb SUGAR                       
      5 tb WATER                       
      3 tb VEGETABLE OIL               
      1 tb SESAME SEEDS                

Beat the eggs and flour, blending into a       
smooth batter. Dip apples and bananas into     
batter. Heat oil until it is very hot. Add     
fruit six to eight pieces at a time. Fry for 2 
to 3 minutes, or until golden brown. Drain on  
absorbent paper. Continue process until all the
fruit is cooked. Place sugar, water, and       
vegetable oil in a large saucepan over moderate
heat. Stir with a wooden spoon until the mix-  
ture has thickened and begins to turn golden   
brown. Stir in the sesame seeds. Add fruit     
pieces to coat, remove and serve.              
Temperature(s): HOT
Effort: AVERAGE
Time: 00:15
Source: MR. CHOW                      
Comments: EAST 57TH STREET, MANHATTAN.    

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: SCALLION PANCAKES B1                
 Categories: SCALLION, FRIED, CHINESE, VEGETABLE, APPETIZER
      Yield: 6 servings

    2/3 c  FLOUR                      
    1/4 c  WARM WATER                 
      3    SCALLIONS, MINCED                
           VEGETABLE OIL                     
           SALT                              

Mix flour with water and knead for 5 minutes.  
Cover dough with a damp towel and let rest for 
1 hour. Separate into 6 portions and roll each 
into a 4-inch round piece. Spread a thin coat- 
ing of oil on the dough and sprinkle with      
scallions and salt. Roll up jelly roll style   
and pull lightly on both ends to form          
strands. Coil strands around rolls and tuck    
ends under. Place in oil for 30 minutes. (May  
be stored in refrigerator up to 3 days.) Drain 
on paper toweling. Roll into flattened pan-    
cakes. Cook in a skillet, browning slowly on   
both sides, adding oil as needed. Cut into     
wedges to serve.                               
Temperature(s): HOT
Effort: EASY
Time: 02:00
Source: DRAGON PALACE                 
Comments: SOUTH SYRACUSE, DENVER.         
Comments: WINE: WAN-FU                    

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: RED SWEET AND SOUR SAUCE B1         
 Categories: VINEGAR, UNCOOKED, CHINESE, SAUCE, SIDE
      Yield: 6 servings

    1/2 c  RED WINE VINEGAR           
    1/2 c  CATSUP                     
    1/3 c  SUGAR                      
     15 dr RED PEPPER SAUCE          

Mix all ingredients in a small bowl. Serve     
immediately or make in advance, cover, and     
refrigerate.                                   
Temperature(s): ROOM
Effort: EASY
Time: 00:05
Source: LEEANN CHIN                   
Comments: MINNEAPOLIS, MINNETONKA         
Comments: WINE: WAN FU                    

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: EGG ROLLS B1                       
 Categories: CABBAGE, WOK, CHINESE, VEGETABLE, APPETIZER
      Yield: 6 servings 
        
      5 md DRIED BLACK MUSHROOMS                         
    1/2 lb GROUND PORK                
  1-1/2 ts SALT                    
    1/2 ts CORNSTARCH                
    1/2 ts SOY SAUCE                 
      1 ds WHITE PEPPER             
      1    (2-1/2 lb) GREEN CABBAGE,       
           -FINELY SHREDDED                   
      2 c  VEGETABLE OIL               
    1/4 c  SHREDDED CANNED BAMBOO     
           -SHOOTS                            
    1/2 lb COOKED SHRIMP, CHOPPED     
    1/3 c  FINELY CHOPPED GREEN       
           -ONIONS (WITH TOPS)                
      1 ts FIVE-SPICE POWDER           
      1    (1 lb) PACKAGE EGG ROLL         
           -SKINS                             
      1    EGG, BEATEN                      
    1/4 c  HOT DRY MUSTARD            
           RED SWEET & SOUR SAUCE:           
    1/2 c  RED WINE VINEGAR           
    1/2 c  CATSUP                     
    1/3 c  SUGAR                      
     15 dr RED PEPPER SAUCE          

Soak the mushrooms in warm water until soft,   
approx. 30 mins.; drain. Rinse in warm water;  
drain. Remove & discard stems. Cut caps into   
thin strips. Set aside. Mix pork, 1/2 tsp. of  
salt, the cornstarch, soy sauce, & pepper.     
Cover & refrigerate approx. 20 mins. Heat 2    
qts. water to boiling in Dutch oven; add the   
cabbage. Heat again to boiling; cover & cook   
1 min.; drain. Rinse w/ cold water until cab-  
bage is cold. Drain thoroughly; remove excess  
water by squeezing cabbage. Heat wok until 2   
drops water bubble & skitter when sprinkled in 
wok. Add 2 tbs. of the oil & rotate to coat    
sides. Add seasoned pork; stir-fry until pork  
is no longer pink. Add the mushrooms & bamboo  
shoots; stir-fry 1 min. Stir in cabbage,shrimp,
green onions, remaining 1 tsp. salt, & the     
five spice powder; cool. Place 1/2 cup of egg  
roll filling slightly below the center of an   
egg roll skin. Cover the remaining skins w/ a  
dampened towel to keep them pliable. Fold the  
corner of skin closest to filling over, tuck-  
ing the point under the filling. Fold in &     
overlap the two opposite corners. Brush fourth 
corner w/ egg & roll up to seal. Repeat w/ re- 
maining skins. Cover the filled rolls w/ a     
dampened towel or plastic wrap to prevent dry- 
ing out. Pour remaining oil in a wok to a depth
of 2 in. & heat to 350. Fry four or five rolls 
at a time for 2-3 mins. until golden brown,    
turning 3 times. Drain on paper towel & keep   
hot. Meanwhile, stir the mustard w/ 3 tbs. plus
1-1/2 tsp. cold water until smooth. Let stand 5
mins. before serving. Serve the egg rolls with 
the hot mustard and Red Sweet & Sour Sauce.    
RED SWEET & SOUR SAUCE: Mix all ingredients in 
small bowl. Serve now or cover & refrigerate.  
Temperature(s): HOT
Effort: AVERAGE
Time: 01:30
Source: LEEANN CHIN                   
Comments: MINNEAPOLIS, MINNETONICA        
Comments: WINE: WAN FU                    

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: LEMON CHICKEN B1                   
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings 

      2    WHOLE CHICKEN BREASTS (2 LB)     
           OIL                               
      1    EGG                              
      3 tb CORNSTARCH PLUS             
      2 ts CORNSTARCH                  
  1-3/4 ts SALT                    
      1 ts SOY SAUCE                   
           WHITE PEPPER                      
    1/4 c  FLOUR                      
    1/4 ts BAKING SODA               
    1/2 c  CANNED CHICKEN BROTH       
    1/4 c  HONEY                      
      3 tb LEMON JUICE                 
      2 tb LIGHT CORN SYRUP            
      2 tb VINEGAR                     
      1 tb CATSUP                      
      1    CLOVE GARLIC, MINCED             
    1/2    PEEL OF A LEMON                
    1/2    LEMON, THINLY SLICED           

Remove bones & skin from chicken breasts & dis-
card. Cut each breast into fourths. Place in a 
shallow glass or plastic dish. Mix 1 tbs. oil, 
the egg, 2 tsp. cornstarch, 1 tsp. of the salt,
the soy sauce, and 1/4 tsp. white pepper; pour 
over the chicken. Turn chicken to coat both    
sides. Cover & refrigerate 30 mins. Remove     
chicken from marinade & reserve marinade. Pour 
oil into wok to a depth of 1-1/2 in. & heat to 
350. Mix the reserved marinade, flour, 1/4 cup 
water, 2 tbs. of the cornstarch, 2 tbs. oil,   
the baking soda, & 1/4 tsp. of the salt. Dip   
chicken pieces one at a time into this batter. 
Fry 2 pieces at a time for 3 mins. or until    
light brown. Drain on paper towel. Increase oil
temp. to 375. Return chicken to wok & fry to-  
gether approx. 2 mins, until golden brown,     
turning once. Drain on paper towel. Cut each   
piece crosswise into 5-6 pieces. Place in      
single layer on a heated platter & keep warm.  
To make sauce, heat the chicken broth, honey,  
lemon juice, corn syrup, vinegar, 1 tbs. oil,  
catsup, garlic, the remaining 1/2 tsp. salt,   
dash of white pepper, & the lemon peel to boil-
ing. Mix the remaining 1 tbs. cornstarch w/ 1  
tbs. cold water & stir into sauce. Cook & stir 
until thickened, approx. 10 sec. Remove lemon  
peel. Pour the sauce over the chicken & garnish
with the lemon slices. Serve at once.          
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:45
Source: LEEANN CHIN                   
Comments: MINNEAPOLIS, MINNETONICA        
Comments: WINE: WAN FU                    

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: MIXED VEGETABLES STIR-FRY B1       
 Categories: WOK, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings 

      1 lb BOK CHOY OR                  
      4 lg CELERY STALKS              
    1/2 lb PEA PODS                   
    1/2 lb MUSHROOMS                  
      4    GREEN ONIONS (WITH TOPS)         
      2 tb CORNSTARCH                  
    1/2 c  VEGETABLE OIL              
      4    THIN SLICES GINGER ROOT,         
           -FINELY CHOPPED                    
      2    CLOVES GARLIC, FINELY            
           -CHOPPED                           
      1 c  SLICED, CANNED BAMBOO        
           -SHOOTS                            
      1 c  CANNED CHICKEN BROTH         
      2 ts SALT                        
    1/4 c  OYSTER SAUCE               

Cut the bok choy w/ its leaves diagonally into 
1/2-in. slices. Snap off ends & remove strings 
from pea pods. Place pea pods in boiling water 
to cover & cook, covered, 1 min; drain. Immed- 
iately rinse under cold water & drain again.   
Cut the mushrooms into 1/4-in. slices. Cut the 
green onions into 2-in. pieces. Mix cornstarch 
w/ 2 tbs. cold water to dissolve. Set aside.   
Heat wok until a drop of water bubbles & skit- 
ters when sprinkled in wok. Add oil & rotate   
wok to coat sides. Add gingerroot & garlic;    
stir-fry 1 min. Add mushrooms & bamboo shoots; 
stir 1 min. Stir in chicken broth & salt; heat 
to boiling. Stir in dissolved cornstarch. Cook 
& stir until thickened, approx. 10 sec. Add pea
pods, green onions, and oyster sauce. Cook and 
stir 30 sec. Serve immediately.                
Temperature(s): HOT
Effort: AVERAGE
Time: 00:20
Source: LEEANN CHIN                   
Comments: MINNEAPOLIS, MINNETONICA        
Comments: WINE: WAN FU                    

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHICKEN WITH PEANUTS B1             
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 4 servings

    1/2 lb BONELESS CHICKEN BREAST,   
           -SKINNED & CUBED                   
           SALT                              
      1    EGG WHITE, LIGHTLY BEATEN        
  3-1/2 ts CORNSTARCH              
    1/2 c  VEGETABLE OIL              
    1/2 ts EACH CRUSHED FRESH GIN-   
           -GER ROOT & CRUSHED GARLIC         
      6    PIECES DRIED RED PEPPER          
      3    SCALLIONS, CHOPPED               
    1/2 ts SUGAR                     
      2 tb DARK SOY SAUCE              
      1 tb COOKING SHERRY              
      1 ts VINEGAR                     
           GROUND BLACK PEPPER TO TASTE      
    1/2 c  PEANUTS                    

Place the chicken meat, 1/2 tsp. salt, egg     
white & 1/2 tsp. cornstarch in a bowl & mix.   
Set aside. Mix remaining 3 tsp. cornstarch with
2 tbs. cold water & reserve. Put 6 tbs. oil in 
a wok & heat to warm. Drain the chicken & add  
to the oil, cooking just until done over low   
heat. Remove & set aside. Heat 2 tbs. oil in a 
clean wok & add the ginger, garlic & red pepper
and stir-fry 30 sec. Add reserved chicken,     
scallions, sugar, soy sauce, sherry & vinegar &
stir-fry 1 min. Add salt & pepper to taste.    
Stir in the reserved cornstarch mixture until  
thickened. Add the peanuts and mix to coat.    
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: PEKING GARDEN EAST            
Comments: MILWAUKEE, MEQUON               
Comments: WINE: TAI-SHAN                  

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: BEEF WITH BLACK MUSHROOMS B1        
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 4 servings 

     10    CHINESE BLACK MUSHROOMS         
    1/2 lb FLANK STEAK                
      4 ts CORNSTARCH                  
      1    EGG WHITE, LIGHTLY BEATEN        
    1/2 c  VEGETABLE OIL PLUS         
      2 tb VEGETABLE OIL               
      1 ts CRUSHED GINGER ROOT         
      1 ts CRUSHED FRESH GARLIC        
      1 c  BAMBOO SHOOTS, DRAINED,      
           -RINSE IN COLD WATER & CUBED      
      1 ts COOKING WINE                
      1 ts DARK SOY SAUCE              
    1/2 c  CHICKEN STOCK (SEE         
           -WONTON SOUP RECIPE)               
           SALT & PEPPER TO TASTE            
      1    SCALLION, SHREDDED               

Place mushrooms in bowl, cover w/1 c. warm wa- 
ter & soak 10 min. Drain, discard tough stems &
quarter the caps. Set aside. Trim all fat from 
meat & slice in thin strips across the grain of
the meat. Place in bowl. Mix 2 tsp. cornstarch 
w/4 tsp. cold water; add to meat. Add egg white
& stir to coat meat. Set aside. Mix remaining 2
tsp. cornstarch w/4 tsp. cold water; reserve.  
Heat a wok over high heat 30 secs. Add 1/2 cup 
oil & swirl around wok. Add 1/2 tsp. each gin- 
ger & garlic & the beef mix; stir-fry 2-3 mins.
Remove from wok, draining oil; put 2 tbs. oil  
in wok & heat. Stir-fry remaining 1/2 tsp. gar-
lic & ginger til brown. Add reserved beef mix, 
bamboo shoots, mushrooms & wine. Stir-fry over 
high heat 1 min. Add soy sauce, chicken stock, 
salt & pepper. Thicken w/reserved cornstarch   
mix, stirring gently. Pour into serving dish & 
garnish with shredded scallion.                
Source: PEKING GARDEN EAST            

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: HOT & SOUR SOUP B1                 
 Categories: PORK, BOILED, CHINESE, MEAT, SOUP
      Yield: 4 servings 

      7    CLOUD EAR MUSHROOMS              
      7    TIGER LILY BUDS                  
      1 qt CHICKEN STOCK                
      1 ts SALT                        
      1 tb SOY SAUCE                   
    1/2 c  BAMBOO SHOOTS, DRAINED,    
           -RINSED, & SHREDDED                
    1/4 lb BONELESS PORK, TRIMMED     
           -OF FAT, SLICED 1-1/2 X 2 IN      
      2    SQUARES (3 X 3 X 1-1/2 IN.)      
           -FRESH CHINESE BEAN CURD,          
           -DRAINED, RINSED, & SHREDDED       
    1/4 ts GROUND WHITE PEPPER      
      2 tb WHITE VINEGAR               
      1    EGG, LIGHTLY BEATEN              

Soak the cloud ear mushrooms & tiger lily buds 
in 1/2 cup warm water for 10 mins. Drain and   
shred the mushrooms. Cut the tiger lily buds   
in 1/2-in. lengths. Have remaining ingredients 
measured & placed nearby for cooking. Place the
stock, salt, soy sauce, bamboo shoots, pork,   
mushrooms & tiger lily buds in a 3-qt. saucepan
Bring to a boil over high heat. Immediately re-
duce heat to low, cover the pan & simmer 3 min.
Add the bean curd, pepper & vinegar. Return to 
a boil. Stir the cornstarch mixture to recom-  
bine it and pour into the saucepan. Stir until 
soup thickens. Slowly pour in the beaten egg,  
stirring gently. Remove from heat and pour into
a serving bowl. Stir in the sesame seed oil and
sprinkle the choppped scallion on top of the   
soup. Serve immediately.                       
Pour the beaten eggs slowly into the soup,     
stirring constantly with a fork until the egg  
forms cooked shreds. Stir in the green onions, 
red pepper sauce, and sesame oil. Serve hot in 
individual bowls.                              
For a Chinese meal, it is a good idea to have  
several dishes that can be started or completed
ahead of time. This hot and sour soup is just  
such a do-ahead dish, if you wish, and goes    
well with most Chinese menus.                  
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:30
Source: PEKING GARDEN EAST            
Comments: MILWAUKEE, MEQUON               
Comments: WINE: TAI-SHAN                  

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: ALMOND FRIED ICE CREAM B1           
 Categories: FRIED, CHINESE, MILK, DESSERT
      Yield: Serves 8

      8    SCOOPS VANILLA ICE CREAM         
           OIL FOR DEEP FRYING               
      1 c  TANGERINE SAUCE              
      2 c  SLICED ALMONDS              

Scoop the ice cream in advance; return to      
freezer until extremely hard.                  
Heat the cooking oil in a deep-fryer.          
Roll each ice-cream ball in the tangerine sauce
then in the sliced almonds, coating thoroughly.
Deep-fry for a few seconds only. Serve immedia-
tely.                                          
Temperature(s): HOT
Effort: EASY
Time:  00:10
Source: PLUM BLOSSOM                  
Comments: STEMMONS FREEWAY NORTH, DALLAS  
Comments: WINE: WANG FU                   

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: KUN PAO SHRIMP B1                   
 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings

     12    JUMBO SHRIMP                   
           BATTER                            
      1 qt CORN OIL, APPROX.         
      6    DRY RED PEPPERS                 
      1 ts FINELY CHOPPED GARLIC       
      2 tb CHOPPED GREEN ONIONS       
      2 tb SOY SAUCE                  
  1-1/2 tb VINEGAR                
      2 tb (LEVEL) SUGAR                 
      1 ts SESAME OIL                 
           BATTER                            
      1 c  FLOUR                       
    1/2 c  CORNSTARCH                
      1    EGG                             
    1/2 ts BAKING POWDER            

Peel and devein shrimp and dry thoroughly.     
Butterfly shrimp: split from back but do not   
cut through. Dip shrimp in batter. Deep fry    
shrimp in 2 in. of oil about 3 minutes. Pre-   
heat wok or frying pan.Put in 1 tbs. corn oil  
and heat.Add peppers,garlic,onions,soy sauce,  
vinegar and sugar. Stir. Add fried shrimp.     
Baste with sauce. Pour on sesame oil. Serve at 
once.                                          
Always preheat wok, then add oil.This prevents 
additional ingredients from sticking.          
BATTER: Mix dry ingredients.  Gradually add    
1.Mix dry ingredients.2.Gradually add water    
water until mixture is consistency of pancake  
batter.                                        
When preparing the shrimp, use green part of   
onion as well as white.The green actually has  
more flavor.                                   
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Occasion: HOLIDAY               
Source: YEN CHING                     
Comments: SOUTH BRENTWOOD,ST. LOUIS       
Comments: BEVERAGE: GREEN TEA             

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: PEANUT CHICKEN  B1               
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings  

      3    BONED CHICKEN BREASTS            
    1/2 c  CELERY CHUNKS              
    1/2 c  ONION CHUNKS               
      2 tb SOY SAUCE                   
      1    EGG WHITE                        
      2 tb (HEAPING) CORNSTARCH          
    1/2 c  CHICKEN BROTH              
      2 c  CORN OIL                    
      3 tb WATER                       
      2 tb ROASTED PEANUTS             

Cut chicken in 3/4 inch chunks.  Mix 1 tbs.    
cornstarch and egg white with chicken.  Preheat
wok. Add oil and heat to 250 F.  Put in coated 
chicken. Stir to separate chicken chunks. Cook 
3 minutes. Drain chicken. Pour off oil. Stir   
fry onions in greased wok 1 minute. Pour in soy
sauce. Stir. Now add celery, chicken and broth.
Boil. Mix remaining tbs. of cornstarch with    
water. Stir into broth mixture until thickened.
Add peanuts and serve at once.                 
Temperature(s): HOT
Effort: AVERAGE
Time:  00:20
Occasion: HOLIDAY               
Source: YEN CHING                     
Comments: SOUTH BRENTWOOD, ST. LOUIS      
Comments: BEVERAGE: WARM SAKI             

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: HOO LA BEEF B1                      
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings

      1 lb FLANK STEAK                  
      1 md ONION, THINLY SLICED      
      3 tb SOY SAUCE                   
      3 tb SUGAR                       
      1 tb SESAME OIL                  
      1 ts (LEVEL) BLACK PEPPER          
      2 tb CORN OIL                    

Cut flank steak against grain 1/5 in. thick, 2 
in. long.  Mix all ingredients except corn     
oil.  Marinate meat 1 hour to let flavor pene- 
trate.  Preheat wok.  Heat corn oil.  Put in   
marinade and beef. Stir until desired doneness 
is achieved.                                   
Temperature(s): HOT
Effort:  AVERAGE
Time: 01:20
Occasion: HOLIDAY               
Source: YEN CHING                     
Comments: SOUTH BRENTWOOD,ST. LOUIS       
Comments: BEVERAGE: WARM SAKI             

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: STEAMED RICE B1                  
 Categories: RICE, SIMMERED, CHINESE, GRAIN, SIDE
      Yield: 6 servings  

      1 c  LONG GRAIN RICE              
           WATER TO COVER BY 1-1/2 INCH      

Rinse rice.  Add water.  Cover tightly.  Cook  
on high flame until water disappears from top  
of rice.  Simmer for about 20 to 30 minutes    
until tender and dry.                          
Rice which adheres to bottom of pan may be     
fried and used as garnish for soup.            
Temperature(s): HOT
Effort: AVERAGE
Time: 00:40
Source: YEN CHING                     
Comments: SOUTH BRENTWOOD, ST. LOUIS      

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: SAUTEED SNOW PEAS B1                
 Categories: SNOW PEA, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings

      1 lb SNOW PEAS                    
      1 tb CORN OIL                    
      2    GREEN ONIONS, SPLIT AND CUT      
           -IN 2 IN. STRIPS                   
      1 ts WHITE WINE                  
    1/2 c  CHICKEN BROTH              
      1 ts (LEVEL) SALT                  
      1 tb CORNSTARCH                  
      3 tb WATER                       
      1 ts SESAME OIL                  

String snow peas.  Blanch in salted, boiling   
water for 20 seconds. Drain.  Preheat wok.     
Put in corn oil. Heat. Add green onions, and   
stir-fry.  Add wine, broth, snow peas and      
salt.  Bring to boil.  Mix cornstarch with     
water.  Thicken broth to mixture.  Add sesame  
oil. Serve at once.                            
Temperature(s): HOT
Effort: AVERAGE
Time: 00:15
Source: YEN CHING                     
Comments: SOUTH BRENTWOOD, ST. LOUIS      
Comments: WINE: WARM SAKI                 

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: GLACEED SWEET POTATOES B1           
 Categories: potato, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings

      2 md SWEET POTATOES            
      1 pt CORN OIL                    
    1/2 c  SUGAR                      
           BOWL OF ICE WATER                 
           BATTER:                           
      1 c  FLOUR                        
    1/2 c  CORNSTARCH                 
      1    EGG                              
    1/2 ts BAKING POWDER             
      1 tb CORN OIL                    
           WATER                             

Peel potatoes.  Dice in 1-inch squares.        
Preheat wok.  Pour in oil, reserving 2 tbs.    
Heat to 350 F.  Dip potatoes in batter.  Deep  
fry 3 minutes.  Preheat second wok or frying   
pan. Heat remaining 2 tb oil. Stir in sugar, 
continuously whipping until sugar turns to     
light brown syrup.  Put fried potatoes in      
syrup to coat.  Remove coated potatoes, dip    
in ice water and place on hot, greased platter.
Serve immediately.                             
BATTER:                                        
Mix all ingredients, except water.  Gradually  
add water til mixture is consistency of pancake
batter.                                        
Temperature(s): HOT
Effort: AVERAGE
Time: 00:15
Source: YEN CHING                     
Comments:  SOUTH BRENTWOOD, ST. LOUIS      

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: MANDARIN EGG ROLL B1               
 Categories: MUSHROOM, WOK, CHINESE, MEAT, APPETIZER
      Yield: 4 servings 

  1-1/2 c  DRIED BLACK MUSHROOMS   
  5-1/4 c  VEGETABLE OIL           
    1/2 ts CRUSHED FRESH GARLIC      
    1/2 ts CRUSHED GINGER ROOT       
    1/2 c  COOKED GROUND PORK         
      1 tb COOKING WINE                
    1/2 c  COOKED SHRIMP              
      1 c  SHREDDED BAMBOO SHOOTS       
      1 c  BEAN SPROUTS                 
      1 c  SHREDDED CELERY              
      1    SCALLION, SHREDDED               
      1 ts SESAME SEED OIL             
           SALT AND WHITE PEPPER             
      8    RICE-FLOUR EGG ROLL WRAPPERS     
      1    EGG WHITE, LIGHTLY BEATEN        

Soak the mushrooms in hot water 15 minutes.    
Drain, cut off tough stems and shred to make   
1/2 cup.  Place 1/4 cup oil in a wok over      
high heat until hot. Add the garlic, ginger and
pork.  Stir-fry 2 minutes.  Add the cooking    
wine and shrimp and stir-fry 2 minutes. Add the
mushrooms and remaining vegetables and stir-fry
2 minutes.  Add the sesame seed oil and salt   
to taste. Mix. Drain off excess liquid and set 
the vegetable mixture aside.  In a clean wok,  
heat 5 cups vegetable oil to the boiling point,
about 400 F.  Working with one at a time, lay  
the egg roll wrappers on the counter and place 
1/8 of the reserved vegetable mixture on one   
end of each. Moisten the edges of the wrapper  
w/ the egg white and roll the wrapper, tucking 
in the ends at both sides of wrapper as you    
roll.  Deep-fry the egg roll about 5 to 10     
min. Remove from oil and drain on paper towels.
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:40
Source: PEKING GARDEN EAST            
Comments: MILWAUKEE, MEQUON               
Comments: WINE: TAI-SHAN                  

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: ALMOND COOKIES B1                   
 Categories: ALMONDS, BAKED, CHINESE, NUT, DESSERT
      Yield: 6 servings

      1 c  LARD                         
      1 c  SUGAR                        
      2    EGGS                             
      2 c  FLOUR                       
    1/2 ts BAKING SODA               
      5 dr YELLOW FOOD COLORING       
      1 ts ALMOND EXTRACT              
      5    DOZEN WHOLE BLANCED ALMONDS      

Preheat oven to 350 F.  Lightly grease two     
baking sheets.  In mixing bowl, beat the lard  
with the sugar unitl fluffy. Beat in 1 of the  
eggs. Add the flour and baking soda, stirring  
just until blended. Add the food coloring and  
extract, stirring until blended. Cover tightly 
with plastic wrap and chill for 1/2 hour.      
Preheat oven to 375 F.  On work surface, form  
dough into one 1 or 2 rolls 1 IN. in diameter. 
Slice into 60 1/2-IN. rounds and arrange on    
baking sheets.  Slightly beat the remaining    
egg and brush over the rounds. Press 1 almond  
in the center of each round. Bake in preheated 
oven for 15 min. until golden.                 
Sweets are not often a part of a Chinese din-  
ner, but Americans like to eat dessert with    
Chinese food.                                  
Temperature(s): ROOM
Effort: AVERAGE
Time: 00:30
Source: LEEANN CHIN                   
Comments: MINNEAPOLIS, MINNETONICA        
Comments: WINE:  WAN FU                   

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: COCONUT SHRIMP B1                   
 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, APPETIZER
      Yield: 6 servings

      1 lb SHRIMP, SHELLED AND          
           -DEVEINED                          
      2    4-oz PACKAGES SHREDDED          
           -COCONUT                           
      1    EGG                              
    3/4 c  MILK                       
    1/4 c  FIRMLY PACKED LIGHT        
           -BROWN SUGAR                       
  1-1/4 c  ALL-PURPOSE FLOUR       
      2    TO 3 CUPS VEGETABLE OIL FOR           
           -FRYING                            

Cut each shrimp in half lengthwise.  Place     
the shredded coconut in a shallow bowl.  Pre-  
pare the batter. In a small bowl, combine the  
egg, milk and sugar, beating until well blend- 
ed. Gradually work in the flour, beating with  
a rotary mixer until smooth.  Pour 1 inch of   
oil into the pan and heat it to 375F. Dip each 
shrimp half in the egg mixture, then in the    
coconut(it should be thoroughly coated), then  
fry in hot oil for 5 minutes, or until golden  
brown.  The shrimp can be reheated in a 350 F  
oven for 5 minutes: they should be served hot. 
The best shrimp to use for this recipe are     
mediums, which come 20 to a pound. The shrimp  
can be fried in wok, a deep saucepan, or an    
electric frying pan.                           
Temperature(s): HOT
Effort: EASY
Time: 00:20
Source: CHRISTINE LEE'S               
Comments: THUNDER BIRD MOTEL, COLLINS AVE.
Comments: MIAMI  BEVERAGE: TEA            

-----

------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: LEMON CHICKEN B1                    
 Categories: CHICKEN, FRIED, CHINESE, POULTRY, MAIN
      Yield: 6 servings

      6    BONELESS, SKINLESS CHICKEN       
           -BREASTS                           
           SALT                              
           PEPPER                            
      2    TO 3 CUPS OIL, FOR FRYING             
      1 c  SELF-RISING FLOUR            
    1/2 c  CHESTNUT FLOUR (OR CORN-   
           -STARCH                            
    1/2 ts BAKING POWDER             
      1    EGG                              
  1-1/3 c  WATER                   
    1/2 c  SWEET ORANGE MARMALADE     
    1/2 c  LEMONADE CONCENTRATE       

Trim the chicken breasts of any fat and sinew. 
Season each piece with salt and pepper. Prepare
the batter. Combine the flours and baking pow- 
der in a bowl. Beat the egg with the water, and
quickly beat these liquid ingredients into the 
dry ones. In a double boiler, combine the marm-
alade and lemonade concentrate to make a sauce.
Mix until smooth. Heat. Heat the oil to 375 F  
in a shallow frying pan. Dip chicken breasts in
the batter and place them in the oil. Reduce   
the heat to 325 F and fry the breasts, turning 
frequently, for 2-3 minutes, or until golden   
brown. Pour the heated sauce over the chicken  
breasts and serve at once.                     
Temperature(s): HOT
Effort: AVERAGE
Time:  00:25
Source: CHRISTINE LEE'S               
Comments: THUNDERBIRD HOTEL  COLLINS AVE, 
Comments: MIAMI  BEVERAGE: TEA            

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: SZECHUAN-STYLE SLICED FISH B1       
 Categories: RED SNAPper, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings

      1 lb FRESH RED SNAPPER OR         
           -GROUPER                           
      1 ts CORNSTARCH                  
      1    EGG WHITE                        
      1 ts PEANUT OIL                  
      1 oz TREE EARS                    
      1 lg RED BELL PEPPER            
      2 oz SNOW PEAS                    
      2 oz WATER CHESTNUTS              
      1    IN. PEELED GINGER ROOT           
      1    SCALLION                         
      1 ts MINCED GARLIC               
      2 tb SOY SAUCE                   
    1/2 c  CHICKEN BROTH              
    1/2 tb SUGAR                     
    1/2 tb VINEGAR                   
      1 tb CORNSTARCH                  
      1 tb SHERRY                      
      2 c  PEANUT OIL, FOR FRYING      

Slice the fish into pieces 1/3 in. thick and   
2 in. square. Combine the fish with the corn-  
starch, egg white, and 1 tsp. peanut oil, and  
let stand for 20 minutes. Cover the tree ears  
with warm water and let stand for 20 minutes.  
Core and seed the red pepper and cut it into   
1 in. squares. Snap the snow peas. Rinse the   
water chestnuts. Cut the ginger into thin sli- 
vers, the scallion, into thin slices, and fine-
ly chop the garlic. Combine the ingredients for
the sauce. Heat the oil in a wok or frying pan-
it should be very hot before adding the fish.  
Add the fish, piece by piece, and cook for 1   
minute. Transfer the fish with a slotted spoon 
to a strainer over a bowl to catch the oil.    
Discard all but 1/4 cup oil from wok and heat  
it again. Add the ginger, scallion, and garlic,
and stir-fry over high heat for 10 seconds.    
Add the pepper, water chestnuts, and pea pods, 
and stir-fry for 1 minute. Add the tree ear and
fish. Thoroughly mix the sauce and add it to   
the wok. Cook the fish, stirring gently, for   
1 minute, or until the sauce thickens.         
This recipe calls for a slippery black fungus  
called tree ears in North America, cloud ears  
in China, and jelly mushrooms in Thailand. Tree
ears have very little flavor and are chiefly   
prized for their slippery, crisp consistency.  
Available dried at Oriental markets, tree ears 
will keep indefinately. They need only be soak-
ed in warm water for 20 minutes before using.  
Temperature(s): HOT
Effort: AVERAGE
Time: 01:00
Source: CHRISTINE LEE'S               
Comments: THUNDERBIRD MOTEL, COLLINS AVE, 
Comments: MIAMI  BEVERAGE: TEA            

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHICKEN SALAD IMPERIAL B1         
 Categories: CHICKEN, CHINESE, POULTRY, MAIN, SALAD
      Yield: 4 servings 

      6 c  CHICKEN BROTH OR 3 lb      
           -CAN OF CHICKEN STOCK              
      1    (4-lb) CHICKEN                  
      6 c  PEANUT OIL                  
      5    GREEN ONIONS, TOPS & BOTTOMS     
      1    HEAD ICEBERG LETTUCE, CUT        
           -INTO STRIPS 1/4 IN. BY 2 IN      
    3/4 lb CARROTS, CUT INTO STRIPS   
  2-1/4 oz PICKED SCALLIONS TOPS &  
           -BOTTOMS CUT INTO STRIPS           
  2-1/2 oz PICKED RED GINGER, CUT   
           -INTO LONG, THIN STRIPS            
  1-1/2 oz CHINESE PICKLES, CUT     
           -INTO THIN STRIPS                  
  2-1/2 tb EACH PEANUTS AND COCO-  
           -NUT, ROASTED AND GROUND           
  1-1/4 tb SESAME SEEDS            
    1/4 ts EACH SALT & SUGAR         
    1/8 ts BLACK PEPPER              
    1/2 ts POWDERED HOT MUSTARD,     
           -MIXED WITH                        
    1/2 ts WATER                     
  1-1/4 tb EACH HOISIN SAUCE ,     
           -CHINESE BARCECUE SAUCE &          
           -OYSTER SAUCE                      
    1/2 ts SOY SAUCE                 
    1/2 ts SESAME OIL                
    1/2 c  PARSLEY, CHOPPED FINE      
    1/4 lb WON TON PASTRY, CUT IN     
           -LONG STRIPS & DEEP FRIED          

The day before, either prepare the chicken     
broth using a standard recipe or use canned    
chicken broth for convenience. Slowly simmer   
the chicken broth until the meat is cooked thr-
ough.  Place the chicken out overnight to      
dry. The next day, deep fry it in peanut oil   
and then separate the meat from the bones. With
your hands, tear the meat into long narrow     
strips. Cut the green onions, carrots, ginger, 
and pickles into long strips.  Combine the     
green onions, lettuce, carrots, scallions, red 
ginger, pickles, peanuts, coconut, and sesame  
seed.  Mix well.  Add the chicken.  Starting   
with the sugar, mix the rest of the ingredients
with the exception of the parsley and won ton  
until thoroughly combined.  Just before serv-  
ing, add the parsley and won ton pastry and    
toss lightly.                                  
Temperature(s): COLD
Effort: AVERAGE
Time: 01:00
Source: IMPERIAL PALACE               
Comments: CHINATOWN, SAN FRANCISCO.       
Comments: WINE: GRGICH HILLS CHARDON. '81.

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: BEEF KWANGTON B1                    
 Categories: BEEF, wok, CHINESE, MEAT, MAIN
      Yield: 4 servings

  1-1/2 tb PEANUT OIL              
    1/2    INCH SLICE GINGER ROOT         
      1 lb BEEF, SLICED IN THIN         
           -STRIPS                            
      4 oz SLICED BAMBOO SHOOTS         
      4 oz SLICED BUTTON MUSHROOMS      
      3 oz SNOW PEAS                    
    1/2 c  CHICKEN BROTH              
    1/2 ts SOY SAUCE                 
    1/4 ts SESAME OIL                
    1/4 ts SUGAR                     
      2 tb OYSTER SAUCE                
    1/2 ts CORNSTARCH                
    1/2 ts WATER                     

Preheat a wok or frying pan and add the        
oil.  Add the ginger, stirring to add flavor   
to the oil.  Discard the ginger and add the    
beef slices, quick-frying for about 2 minutes. 
Add the bamboo shoots, mushrooms, pea pods,    
and the chicken broth and cover for 2 minutes. 
Stir in the soy sauce, sesame oil, sugar,      
and oyster sauce.  Thicken with cornstarch that
has been mixed with water and serve            
immediantly.  Serve alongside boiled rice.     
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: IMPERIAL PALACE               
Comments: CHINATOWN, SAN FRANCISCO        
Comments: WINE: GRGICH HILLS CHARDONNAY 81

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: CHICKEN WALNUT B1                   
 Categories: CHICKEN, wok, CHINESE, POULTRY, MAIN
      Yield: 4 servings

      2 tb PEANUT OIL                  
      1 lb BONED CHICKEN BREAST,        
           -CUT INTO THIN STRIPS              
    1/2 ts SALT                      
    1/4 c  SNOW PEAS                  
    1/4 lb SMALL MUSHROOMS            
      2 oz BAMBOO SHOOTS                
      2 c  CHICKEN BROTH               
      1 tb SOY SAUCE                   
    1/2 ts SUGAR                     
  1-1/4 c  ROASTED WALNUTS,        
           -COARSLEY CHOPPED                  
  1-1/2 ts CORNSTARCH              
      1 ts WATER                       

Preheat a wok or frying pan and add the        
oil.  Swirl the oil over the bottom of the pan.
Add the chicken strips and salt and stir-fry   
for 2 to 3 minutes.  Add the snow peas,        
mushrooms, bamboo shoots, and chicken broth.   
Stir quickly and cook for 2 minutes.  Add      
the soy sauce, sugar, and walnuts.  Stir well  
and add the cornstarch mixed with water.  Cook 
just until slightly thickened.                 
Both the Chicken Walnut and the Beef Kwangton  
should be served alongside boiled rice.  Boil  
the rice according to your favorite recipe.    
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: IMPERIAL PALACE               
Comments: CHINATOWN, SAN FRANCISCO        
Comments: WINE: GRGICH HILLS CHARDONNAY 81

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: MINCED SQUAB B1                    
 Categories: SQUAB, WOK, CHINESE, POULTRY, APPETIZER
      Yield: Serves 2 

      2 tb PEANUT OIL                  
      2    SQUABS, SKINNED, BONED, AND      
           -FINELY CHOPPED                    
      2    CLOVES GARLIC, MINCED            
      2    GINGER SLICES, MINCED            
      8    FRESH CHINESE MUSHROOMS,         
           -WASHED, SOAKED,CHOPPED FINE      
      8    WATER CHESTNUTS, SKINNED,        
           -WASHED, CHOPPED FINE.             
    1/4 c  VIRGINIA HAM, CHOPPED FINE                          
      1 tb DARK SOY SAUCE              
      1 tb OYSTER SAUCE                
    1/2 ts SUGAR                     
    1/2 ts SALT                      
      1 ts SESAME OIL                  
    1/2 c  CHICKEN STOCK (HOMEMADE    
           -OR CANNED)                        
      2    STALKS SCALLIONS, MINCED         
      2 ts CORNSTARCH, MIXED WITH      
      2 ts WATER                       
    1/4 c  BAMBOO SHOOTS, CHOPPED     
           -FINE                              
      8    LEAVES OF ICEBURG LETTUCE        
           -HOISON SAUCE,FOR INDIVIDUAL      
           -GARNISH                           

Heat the wok and add the oil.  When the oil    
is very hot, add the squab, garlic, and ginger.
Stir-fry for 2 minutes.  Add the mushrooms,    
water chestnuts, bamboo shoots, and Virginia   
ham.  Stir-fry for 1 minute.  Add the          
soy sauce, oyster sauce, sugar, salt and sesame
oil.  Stir-fry for another minute.  Add the    
chicken stock and cover for 2-1/2 minutes.  Add
the scallions.  Thicken the mixture with the   
cornstarch blend.  Mix thoroughly.  To         
serve, spoon 2 tablespoons of the minced squab 
onto 1 lettuce leaf, top with 1 teaspoon Hoisin
sauce, roll up like a tortilla, and eat with   
the fingers.  (see part 2 for more)            
Temperature(s): HOT, ROOM
Effort: DIFFICULT
Time: 00:45
Source: IMPERIAL PALACE               
Comments: CHINATOWN, SAN FRANCISCO        
Comments: WINE: GRGICH HILLS CHARDONNAY 81

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: PLUM SAUCE B1                       
 Categories: PLUM, CHINESE, FRUIT ,side       
      Yield: 6 servings

      1 c  RED PLUM PRESERVES           
    1/2 c  APRICOT PRESERVES          
    1/2 c  APPLESAUCE                 
      2 tb HONEY                
    1/3 c  CIDER VINEGAR              
           A FEW DROPS GARLIC JUICE          

Combine all ingredients in saucepan; bring to  
boil over medium heat.  Cook, stirring         
constantly for 5 minutes, until all            
ingredients are well blended.                  
Remove from heat; let cool.  To preserve, pour 
into hot sterilized jar and seal at once.      
Temperature(s): HOT
Effort: EASY
Time:  1:15 
Source: ANNA KAO'S                    
Comments: SERVE WITH ANY RECIPE CALLING   
Comments: PLUM SAUCE.                     

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------------Recipe for Meal-Master (tm) v7.00 plus     
     
      Title: MARINADE & SEASONING SAUCE B1        
 Categories: SHERRY, Marinade, CHINESE, side                                 
      Yield: 6 servings
     
           MARINADE:
      1 tb CORNSTARCH                  
      1 tb DRY SHERRY                  
    1/2 ts SALT                      
           SAUCE:                            
      2 tb SOY SAUCE                   
      1 tb DRY SHERRY                  
      1 tb HOISIN SAUCE                
    1/2 tb CIDER VINEGAR             
    1/2 ts SALT                      
      1 ts SUGAR                       
      2 ts CORNSTARCH                  
    1/8 ts BLACK PEPPER              
    1/3 c  CHICKEN BROTH OR COLD      
           WATER                         

Marinade -- combine all ingredients in a small 
bowl and mix well.                             
Sauce -- combine all ingredients in a small    
bowl and mix well. 
Effort: EASY
Time: :05  
Source: ANNA KAO'S                    
Comments: SERVE WITH ANNA KAO'S KUO FAN   
GEE CHIU OR OTHER CHICKEN DISH.

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