MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A 4 & 20 Meat Pie
 Categories: Australian, Beef
   Servings: 12
 
MMMMM-------------------------------BASE------------------------------------
      8 oz Flour
    1/2 ts Salt
    1/4 pt Water
      2 oz Beef drippings

MMMMM-------------------------------TOP------------------------------------
     12 oz Puff pastry
           Beaten egg for glaze

MMMMM-----------------------------FILLING----------------------------------
      1 lb Minced beef
      1    "cube" beef stock
      1 ts Salt
           Pepper to taste
    1/2 pt Water
      1 pn Nutmeg
      3 tb Flour
           Brown food coloring
 
  Mix all base ingredients thoroughly.  Roll out to about 1/8" thickness.
  
  Roll out puff pastry to 1/4" thickness.
  
  Saute the beef.  Dissolve the stock cube in the water, add to beef. Season
  to taste.  Sprinkle with flour and cook till flour is browned and
  incorporated well.  Adjust seasoning and coloring to taste.
  
  Make pies by putting scoops of about 1/4 cup on the base crust.  Egg glaze
  around the filling and top with the puff pastry, using the egg glaze as a
  "glue" (try not to leave large air pockets).  Cut around the filling,
  creating individual pies.  Brush the top with more egg glaze for color and
  bake at 350 degrees till puffed and browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A Fancy Curry Powder
 Categories: Indian, Condiment
   Servings:  1
 
  2 1/2 ts Fenugreek
      1 ts (about 20 pods) cardamom
           Seeds (cracked with a
           Cleaver to release seeds)
      3 tb Coriander seeds
      1 tb Cumin seeds
      1 tb Mustard seeds
      6    Cloves, whole
      1    3 in cinnamon stick, thin
           And broken into pieces
    1/4 ts Ground mace
    1/4 ts Nutmeg, grated
      1    Big pinch cayenne
      2 tb Turmeric, ground
           Hot pepper, toasted and
           Dried (to taste)
 
  Preheat oven to 225 degree F.
  
  In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
  seeds, cloves, and broken cinnamon stick.  Bake for 15 minutes, shaking the
  pan a few times.  Let cool.
  
  In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
  and peppers.  Place in a spice mill and grind to a powder.  Store in an
  airtight container.  Makes a 1/2 cup of curry powder.
  
  Recipe:  Chuck Ozburn in Pok, New York
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aam Lhassi
 Categories: Indian, Beverages
   Servings:  4
 
      1 c  Diced fresh mango
    1/2 c  Chilled orange juice
      3 tb Clear honey
      2 c  Rich milk, chilled
      1 pn Garden rose petals, optional
 
  Combine mango, orange juice & sweetener in food processor.  Blend for 1 1/2
  minutes.
  
  Pour milk into processor & process till it has expanded & become frothy.
  Add the mango puree.  Process for about 1 minute.  Pour into chilled
  glasses.  Garnish with the rose petals if so desired.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Adrak
 Categories: Indian, Soups, Vegetarian
   Servings:  4
 
      2 tb Grated fresh ginger
      4 c  Stock or water
    3/4 ts Salt
      1 tb Cumin seeds, toasted
    1/2 ts Black pepper
           Juice of one lemon
           Fresh coriander leaves
 
  Put grated ginger & stock into a pot & bring to a boil.  Simmer 30 minutes
  till the water has reduced by half.  Add salt, cumin & pepper.  Simmer for
  another 2 minutes.  Squeeze in lemon juice & garnish with coriander.
  
  Excellent as a cold remedy & as a starter to an Indian meal.
  
  Bruce Cost, "Ginger East to West"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Afghan Chicken
 Categories: Afghan, Chicken
   Servings:  6
 
           Stephen Ceideburg
      2 lg Doves garlic
    1/2 ts Salt
      2 c  Plain, whole-milk yogurt
           Juice and pulp of 1 large
           -lemon, 3 to 4 tablespoons
    1/2 ts Cracked black pepper
      2 lg Whole chicken breasts, about
           -2 pounds
 
  Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep
  flavor, so you end up with skinless grilled chicken that's as delicious as
  it is nutritionally correct. Serve with soft pita or Arab flatbread and
  fresh yogurt.
  
  Put the salt in a wide, shallow non-reactive bowl with the garlic and mash
  them together until you have paste. Add yogurt, lemon and pepper.
  
  Skin the chicken breasts, remove all visible fat and separate the halves.
  Bend each backward to break the bones so the pieces win lie flat. Add to
  the yogurt and turn so all surfaces are well-coated.
  
  Cover the bowl tightly and refrigerate. Allow to marinate at least
  overnight, up to a day and a half. Turn when you think of it.
  
  To cook, remove breasts from marinade and wipe off all but a thin film.
  Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or
  until thoroughly cooked. Meat will brown somewhat but should not char.
  Serve at once.
  
  From the San Francisco Examiner, 6/2/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ajam Goreng Djawa (Fried Chicken with Spices)
 Categories: Indonesian, Chicken
   Servings:  6
 
      1    Chicken, Frying, Cut Up
      2    Chilies, Split
      1 sm Onion, sliced
      2 tb Coriander Seed, Ground
      1 tb Caraway Seed, Ground
      1 tb Turmeric
           Salt
      2 tb Tamarind Juice
      2 tb Brown Sugar
      1 c  Coconut Milk
           Oil
 
  Put chicken in a pan with all the ingredients except the oil. Bring to boil
  then reduce heat and simmer for 20 min. or until liquid has been absorbed.
  Heat oil and deep fry chicken until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
  1 1/2 c  Water
      4 tb Dry sherry, or rice wine
      4 ts Soy sauce
      1 ts Instant chicken bouillon
      4    Whole chicken breasts
      1    Egg white
    1/2 ts Salt
      1 lg Carrot
      6    Green onions
      3    Stalks celery
      8    Fresh mushrooms, sliced
      3 c  Vegetable oil
    1/2 c  Blanched whole almonds
           (about 3 ounces)
      1 ts Grated, fresh ginger root
    1/2    Drained, sliced bamboo shoos
 
  1. Combine water, 2 tablespoons of the sherry, 1 1/2 tablespoons of the
  cornstarch, the soy sauce and bouillon in small saucepan.  Cook and stir
  over medium heat until mixture boils and thickens, about 5 minutes. Keep
  warm.
  
  2. Remove skin and bones from chicken.  Cut chicken into 1 inch pieces.
  Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white
  and salt.  Mix in chicken pieces.
  
  3. Pare carrot and dice.  Cut onions into 1-inch pieces.  Cut celery
  diagonally into 1/2-inch slices.
  
  4. Heat oil in wok over high heat until it reaches 375 degrees F.  Add
  chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a
  time).  Cook until light brown, 3 to 5 minutes.  Drain on absorbent paper.
  Repeat with remaining chicken.
  
  5. Remove all but 2 tablespoons oil from wok.  Stir-fry almonds in the oil
  until golden, about 2 minutes.  Drain.
  
  6. Add carrot and ginger to wok.  Stir-fry 1 minute.  Add all remaining
  vegetables.  Stir-fry until crisp-tender, about 3 minutes.  Mix in chicken,
  almonds and sauce.  Stir-fry until hot.
  
  SOURCE: Chinese Cooking Class Cookbook by editors of Consumer Guide.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Float with Mandarin Oranges
 Categories: Chinese, Desserts
   Servings:  4
 
  1 1/4 c  Boiling water
    1/2 c  Agar-agar, cut in pieces
      1 c  Evaporated milk
    1/3 c  Sugar
      1 tb Almond extract
      2 c  Hot water
      1 c  Mandarin oranges
 
  A light, sweet, gelatinous pudding of very delicate texture, totally unlike
  a typical gelatin dessert - Jello it is not.
  
  Have large cooled bowl or (preferably) 9" x 9" glass dish ready for gelatin
  mixture.
  
  Add agar-agar to boiling water and stir until thoroughly dissolved. (Watch
  for burning on bottom.)  At this stage, agar-agar will impart noticeable
  odor, but it does not carry through to finished dish.
  
  Add evaporated milk and sugar; bring back to boil and boil for 1 minute,
  stirring constantly.  Add almond extract.  Slowly add hot water, continuing
  to stir until sugar is completely dissolved.  As soon as mixture returns to
  boil, turn off heat.
  
  Pour mixture into bowl for setting.  When it has cooled slightly, cover and
  refrigerate for at least 2 hours.  Turn jellied mixture out onto flat
  plate, then cut it in 1" squares.  Place squares in individ- ual serving
  bowls with Mandarin orange wedges and their juice.  Cover and return to
  refrigerator until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aloo Ko Achar (Potato Salad)
 Categories: Nepal, Salads
   Servings:  6
 
      1 lb Potatoes, small size if
           -possible
      4    Jalapeno peppers, optional,
           -Seeded & sliced into long
           -strips
      1    Lime, juice of
           Salt to taste
    1/4 c  Sesame seeds, roasted,
           - ground, optional
      1 ts Tumeric powder
      1 ts Cumin seeds
      2    To 3 Chilies, whole, dried
      3 ts Corn oil, or mustard oil
           -mustard gives best flavor
    1/2 c  Water
    1/2 c  Coriander, fresh, chopped
 
  Boil potatoes in jackets. When done, peel & cut into small pieces. In a
  suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime
  juice, half of the green coriander and water and mix thoroughly. In a small
  pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them
  until brown and then add jalepeno pepper. Let it cook a minute or so. Pour
  it over potatoes in the bowl and mix them thoroughly; garnish with
  remaining green coriander leaves.
  
  SERVES: 6-8 SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic Eating:
  The Canadian Scene Cookbook_ (Canadian Scene is a news and information
  service for Canada's ethnic media). posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aloo Mattar Rasedaar
 Categories: Indian, Vegetarian
   Servings:  4
 
      5 tb Ghee
      2    Garlic Cloves, Chopped
      2    Whole Cloves
      2    Bay Leaves
      1    Cinnamon Stick (1")
      1 ts Garam Masala
      1 ts Chili Powder
    1/2 ts Tumeric
    1/2 ts Coriander
      2    Tomatoes, Quartered
           Salt To Taste
      2 md Potatoes
           Cut Into Bite Sized Pieces
    1/2 c  Green Peas
  1 1/4 c  Warm Water
 
  Heat the ghee in a pot & saute the onion & garlic over medium heat till
  golden.  Add cloves, bay leaves & cinnamon stick.  Stir fry for 2 minutes.
  
  Add garam masala, chili powder, tumeric, coiander, tomatoes, salt & mix
  well.  Add potatoes & peas.  Pour in water & bring to a boil.
  
  Lower heat, cover pot & simmer for 15 minutes.
  
  Serve hot.
  
  Courtesy of Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)
 Categories: Indian, Potatoes
   Servings:  4
 
  1 1/2 lb Small Potatoes
      2 md Onions
      3    Garlic cloves
      1    Ginger, fresh 1/2" piece
      3 tb Vegetable oil
      1 pn Asafoetida, crushed, opt
    1/2 ts Cumin seeds
           Salt, to taste
    1/4 ts Cayenne pepper
    1/2 ts Tumeric, ground
      2 lg Tomatoes, chopped coarsely
      1 c  Peas
    1/4 c  Water
    1/2 ts Garam masala
 
  "One of the better known dishes of Uttar Pradesh cuisine, this is a
  favorite at occasions ranging from a wedding buffet to a family picnic. It
  goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin
  with Onions and Fenugreek."
  
  Cook the potatoes until tender. Peel and set aside. In the container of a
  blender or food processor, mince together the onions, garlic and ginger. In
  a large heavy-bottomed skillet over medium heat, warm the oil. Add the
  asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the
  minced onion mixture and saute until browned (about 12 minutes). Add the
  salt, cayenne, tumeric and tomatoes and cook until they soften (about 5
  minutes). add the peas and water; reduce the heat to low, cover and cook
  for 5 minutes. Halve the cooked potatoes if they seem too large. Add them
  to the pan and cook covered for another 5 minutes. Mix in the garam masala
  just before serving. SERVES: 4 with other dishes
  
  Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra
  posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Amehnat (Country Style Beef)
 Categories: Burma, Beef
   Servings:  4
 
    1/2 c  Onion, chopped fine
      1 lg Garlic clove, chopped fine
    1/2    Inch fresh ginger, chopped
           -fine
      1 ts Dried hot red chili flakes
    1/2 ts Salt
      2 ts Fish sauce (nam pya ye)
    1/4 ts Ground turmeric
      1 tb Corn or peanut oil
      1 lb Boneless beef chuck, cut
           -into 2-inch cubes
      1 c  Water
      1    Stalk lemongrass, cut into 4
           -pieces, lightly pounded
      1 ts Tamarind paste, dissolved in
      2 tb Water, and strained through
           - a metal seive
 
  This dish is known as a 'slow cook' and is prepared over wood fires in the
  villages.  Keeping the pan covered and simmering slowly ensures that the
  flavors are sealed in.  It is a typical method of village cooking.
  
  Marinade: 1. Mix the marinade ingredients together; pour over been, and
  marinate for 15 minutes.
  
  2.  Put the beef and marinade in a pan, add the water and lemongrass, and
  stir to mix.  Bring to a boil, cover, and simmer over low heat for about 1
  1/2 hours.  Do not uncover the pan until beef is almost tender. Shake the
  pan once or twice during this time.
  
  3.  When the beef is tender, add the tamarind liquid; adjust the salt if
  necessary.  Cook the beef for 5 minutes more.
  
  Serve warm with rice and other dishes.
  
  From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
  Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
  Cooking Echo, 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anchovy Spread
 Categories: Indonesian, Seafood
   Servings:  6
 
      2 oz Anchovy fillets, drained
      1 tb Milk
      2 tb Butter, softened
      1 oz Bel Paese cheese
      1 ts Lemon juice
      3 pn Cayenne pepper
      3 pn Ground nutmeg
    1/4 ts Hot pepper sauce
      2 ts Capers, drained, finely
           -chopped
           Hot toast strips
           Radish slices
           Watercress sprigs
 
  Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then
  pat anchovies dry with paper towels.
  
  Chop anchovies finely and put into a bowl with butter and cheese; mix well.
  Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
  
  In a blender or food processor, process to a smooth puree scraping mixture
  from sides of bowl occasionally. Add capers and mix well. Spread thinly on
  toast. Garnish with radish slices and watercress.
  
  NOTE: This mixture will keep in refrigerator for up to 5 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anzac Biscuits
 Categories: Australian, Breads
   Servings:  6
 
      1 c  Rolled oats
      1 c  Plain flour
      1 c  Sugar
    3/4 c  Coconut
    1/4 lb Butter
      1 tb Golden syrup
      1 ts Bicarbonate of soda
      2 tb Boiling water
 
  (Interesting that butter is always given as a weight in grams in my copy
  but everything else is given in cups, tablepsoons or teaspoons).
  
  Perhaps they publish nonmetric measures for cookbooks distributed in North
  America. It makes it very confusing (see the conversion table I quote to
  Vince from the back of this book). It would be MUCH easier if metric were
  used (I even have a measuring cups that will measure decilitres as used in
  Europe, they aren't used here in Canada.)
  
  Maybe somebody who lives in Sydney could get ahold of the magazine and
  clear up this confusion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple and Pork Curry
 Categories: Chinese, Pork
   Servings:  4
 
      2 tb Olive Oil
      4    Boneless Pork Chops, Trimmed
      1    Small Onion, Sliced Thin
      1    Clove Of Garlic, Minced
      1    Tart Cooking Apple
      1    Small Sweet Red Pepper
    1/2 c  Chicken Stock
      1 ts Cornstarch
      1 ts Curry Powder
    1/2 ts Ground Cumin
    1/2 ts Cinnamon
           Salt
           Freshly Ground Black Pepper
           Chopped Parsley Or Coriander
 
  * The cooking apple should be peeled and sliced, the pepper should be cut
  into thin strips.
  ~-------------------------------------------------------------------------
  In a heavy frypan, heat oil over medium-high heat.  Cook pork chops until
  browned on both sides and almost cooked through.  Remove from pan and set
  aside.  Over medium heat, cook the onion, garlic, apple and red pepper
  strips for 2 minutes or until softened.  Blend chicken stock with
  cornstarch; add to pan along with curry powder, cumin and cinnamon.  Cook
  for 1 or 2 minutes until slightly reduced and thickened.  Return pork chops
  to frypan; adjust seasoning with salt and pepper.  Cook for 1 or 2 minutes
  or until heated through.  Serve pork chops with sauce and sprinkle with
  fresh chopped parsley or coriander.  Serve with quick-cooking couscous
  flavoured with chopped green onions and raisins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aromatic Broth with Vegetable Slivers
 Categories: Thai, Soups
   Servings:  4
 
      1    Stalk Lemon Grass
      4 c  Cubed Chicken Meat
           Chicken Or Fish Stock
    1/2 c  Sliced Cilantro Leaves
      1    Serrano Or Jalapeno Chili
    1/2 ts Grated Lime Zest
           Lime Juice To Taste
  1 1/2 tb Salt
           Pepper To Taste
      3 oz Snow Peas
      1 md Carrot, Peeled
      4 md Radishes
           Green Part of 1 Scallion
      2 tb Whole Cilantro Leaves
 
  1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock,
  cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15
  minutes (halfway through, taste and remove hot pepper, if desired, or
  leave in longer for more heat).
  
  2. Strain. (Solids can be re-used with more cilantro to flavor another
  batch of broth.) Add lime juice, salt and pepper.
  
  3. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2
  inch ribbons of carrot. Thinly slice radishes and scallion.
  
  4. Bring soup to a boil: stir in snow peas and carrots and boil until just
  tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro;
  bring to a boil. Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aromatic Duck
 Categories: Chinese, Poultry
   Servings:  4
 
      1    Duckling
      2 ts Peppercorns
      1 ts Thyme, whole dried
      2    Bay leaf; crumbled
      6    Cloves
      1 tb Kosher salt
      1 tb Sugar, brown
      1 tb Brandy
      1    Garlic clove
      5    Red cabbage leaves
 
  Cut off the wingtips from the duck and wrap them up with the giblets for
  making stock.  Pull out and discard any loose interior fat.  Rinse the duck
  inside and out and pat dry, inside and out. Mix together in a spice mill or
  mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine
  texture.  Combine in a small dish with the brown sugar and brandy. Place
  the duck in a heavy plastic bag that fits snugly. Rub half the spice
  mixture inside the duck and the remaining half over the outside. Place the
  garlic in the duck's cavity. Close the bag tightly and refrigerate 24
  hours, rubbing the surface and squeezing in the spices occasionally. Remove
  the duck from the bag and gently pat it dry.  Set it on a cake rack over a
  plate and return it, uncovered, to the refrigerator for another 24 hours or
  so, turning it once. Pat the duck to dry it thoroughly (if not already dry)
  and let it come to room temperature (at least two hours). Preheat the oven
  to 300. Using a large needle and white cotton thread, sew closed the neck
  and tail openings.  Place the duck on its side on a rack set in a roasting
  pan. Roast the duck for 45 minutes. With the needle, prick the fatty parts
  on the upper side; do not prick deeply enough to pierce the flesh. Grab the
  duck by the legs and turn it over onto the other side. Increase the oven
  temperature to 350 and roast 30 minutes.  Price the fatty parts on the
  upturned side and then turn the duck onto its breast. Increase the heat to
  400 and roast about 30 minutes longer, or until the duck is deeply browned
  and most of the fat has melted away. Remove from the oven and let cool 1 to
  3 hours before serving. To serve: Using a heavy cleaver or poultry shears,
  cut through flesh and bone of the duck carefully to make about 12 to 14
  serving pieces, keeping the skin neatly intact on each piece. Spread the
  cabbage leaves over a platter, shallow basket or wooden bowl and arrange
  the duck on them. If the duck is to be served hot, arrange the cut pieces
  in a pan in a single layer, cut side down, and roast in a preheated 350
  oven 15 minutes.
  
  Food & Wine magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asian Crepinettes
 Categories: Vietnamese, Lamb
   Servings:  8
 
      1 lb Ground Lamb
      4 tb Fresh Asian or reg. Basil
           - (finely chopped)
      3 tb Minced Fresh Coriander
      1 tb Finely chopped Ginger
      2 ts Finely chopped Garlic
      1 ts Salt
      2 ts Sichuan Peppercorns
           - roasted and ground
      2 ts Coarse. chopped dried chiles
      1 tb Light soy sauce
      1 tb Dark soy sauce
      2 tb Rice wine or dry sherry
      2 ts Chinese sesame oil
    1/2 lb Caul fat or crepinette
 
  This is an Asian twist on a French appetizer. Caul fat can be ordered from
  your local butcher.
  
  SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to
  unravel easily. In a medium-sized bowl, mix the ground lamb with all the
  ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares.
  Lay out a square of caul fat and place several tablespoons of lamb mixture
  onto one end. Fold the sides in to form a package. Repeat until you have
  used up all the lamb. Recipe can be done ahead to this point and
  refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate.
  Approximately 40 minutes before you are ready to cook, make a charcoal fire
  and, when the coals are ash white, grill the crepinettes for about 8
  minutes on each side, or until they are done (firm to the touch).
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asian Hot-Que Grill Sauce for Chicken, Beef or Pork
 Categories: Chinese, Condiment
   Servings:  1
 
           Stephen Ceideburg
      2 tb Brown sugar
      2 tb Red wine vinegar
      1 c  Ketchup
    1/2    To 1 teaspoon Chinese hot
           -mustard
      1 lg Garlic clove, minced
      1 tb Soy sauce
      1    To 3 teaspoons Asian chile
           -paste with garlic
 
  Combine all ingredients except chile paste in a small saucepan. Bring to a
  boil, then turn off heat. Stir in chile paste.
  
  Makes 1 1/4 cups.
  
  To use: Brush on chicken, beef or pork while grilling.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asian Marinated Eggplant
 Categories: Chinese, Vegetables
   Servings:  6
 
    1/4 c  Tamari
      2 tb Loosely packed cilantro
           -(coriander or chinese
           Parsley) leaves
      1 tb Rice wine vinegar
      1 ts Toasted sesame oil
  1 1/2    Med. cloves garlic, smashed
           -and peeled
    3/8 oz Peeled fresh ginger (1 by
           -1/4 piece cut
           Crosswise into 1/4 inch
           -slices
      4 md Sized (2 oz. each) Chinese
           -eggplants *
 
  * (here they call them Japanese - the small skinny light purple or lavender
  ones)
  
  Combine all ingredients EXCEPT EGGPLANT in a blender or processor.  Process
  until smooth. Prick th eggplants several times with a fork and pull off the
  leaves.  Cut in half lengthwise. On the open side of each half make three
  deep diagonal slashes in each direction. Place eggplants skin side down in
  a 13x9x2 oval dish.
  
  Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into
  flesh so that it runs into the cuts. Turn eggplants skin side up.  Pour
  remaining marinade into the dish. Let stand 45 minutes.
  
  Turn eggplants skin side down. Cover tightly with microwave plastic wrap.
  Cook at high power for 10 minutes. Prick plastic to release steam. Remove,
  uncover, spoon sauce over eggplants. Serve as side dish. Recommended with
  grilled fish steak or chicken breast (of course I'd baste that with a soy
  based marinade).
  
  I may try this over a wok steamer rather than in the microwave.
  
  WHICH REMINDS ME: Stephen, I love a dish which I have seen referred to as
  Yu Shaing Eggplant. Based on a Yu Shaing sauce. Which is, to some extent,
  translated as fish sauce (I know the yu or ju is fish) not made from it but
  to go with it, I gather. It is certainly not nuoc mam but I don't know if
  it contains it. It is rather hot and by flavor I would guess it comes from
  the northern provinces - perhaps NE end of China. I have also had it with
  fresh pork strings. Glorious. Do you have any idea what it is or a
  recipe??? I have been unable to find it anywhere in my Chinese library. The
  restaurant where I eat it is not one to give recipes or ingredients to
  non-Chinese (if they'd give it to the Chinese. The place is popular with
  the newer Chinese community here.  (The old timers are all Cantonese and so
  well integrated that they probably consider red beans and rice their
  dish).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asian Porterhouse
 Categories: Chinese, Beef
   Servings:  4
 
      2 lg Porterhouse steaks
           - about 1-to-1 1/4-lb each
           Freshly ground black pepper

MMMMM-----------------------------MARINADE----------------------------------
      1 tb Dark soy sauce
      2 tb Light soy sauce
      2 tb Oyster sauce
      1 tb Chili bean sauce or paste
      1 tb Sugar
      1 tb Fish sauce
      1 tb Rice wine
      2 ts Sesame oil
 
  BRING THE STEAKS to room temperature. Sprinkle with the freshly ground
  black pepper. In a medium-sized bowl, mix all the marinade ingredients
  together and spread this evenly over each side of the steaks. Allow to sit
  and marinate at room temperature for at least 1 hour. Approximately 40
  minutes before you are ready to cook, make a charcoal fire and, when the
  coals are ash white, grill the steaks on each side for about 5-to-10
  minutes, depending on their thickness and your taste.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asian Vegetable Sauce
 Categories: Chinese, Sauces
   Servings:  4
 
      1 tb Sesame oil or chili oil
      2    Cloves garlic, minced
      1 tb Grated fresh ginger root
      1 ts Cornstarch
    1/4 c  Coy sauce
      2 tb Orange juice
      1 tb Rice or white vinegar
      1 tb Sherry, sake or mirin
    1/4 lb Snow peas, ends trimmed
    1/4 lb Fresh mushrooms, sliced
      2    Carrots, peeled and thinly
           -sliced
      1 lb Soba noodles, fettuccini or
           -ravioli, cooked according
           -to package
 
  This deep mahogany sauce with snow peas, mushrooms and carrots turns soba
  noodles, fettuccini or ravioli into a delicious Asian pasta primavera.
  
  Combine oil, garlic, and ginger root in 2 quart microwave safe casserole.
  Microwave, uncovered, on high for 45 seconds.  Combine cornstarch with soy
  sauce in small bowl and stir until smooth.  Add soy sauce mixture to garlic
  ginger, along with orange juice, vinegar and sherry.  Mix well.  Microwave,
  uncovered, on high until boiling and slightly thickened, 2-3 minutes,
  stirring after 1 minutes. Stir after cooking until sauce is smooth. Add
  snow peas, mushrooms and carrots. cover tightly with lid, or plastic wrap
  turned back slightly on one side. MIcrowave on high until vegetables are
  tender crisp, 33-4 minutes, stirring once. Serve over ot cooked noodles or
  ravioli.
  
  Origin: Newspaper article Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asinan (Sweet and Sour Cucumber Salad)
 Categories: Indonesian, Salads
   Servings:  4
 
      3 lg Cucumbers
      1 md Onion
      1    Thai Chile

MMMMM-----------------------------DRESSING----------------------------------
    1/4 c  Vinegar, White
    1/4 c  Oil
    1/2 ts Salt
      2 ts Sugar
    1/2 ts Garlic Powder
 
  Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and
  thinly slice the chile.  Put the cucumber slices in a shallow bowl, arrange
  the onion slices on top and sprinkle with the chile slices. Combine all the
  ingredients with the dressing, mixing well. Taste and adjust seasoning with
  salt. Pour the dressing over the onions and cucumbers and refrigerate a few
  hours or overnight if possible to allow flavors to blend.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Crab Soup - Sup Mang Tay Cua
 Categories: Vietnamese, Soups
   Servings:  6
 
  2 1/2 qt Water
      2 lb Pork bones
      2 ts Salt
      1 tb Fish sauce (nuoc mam)
      1 ts Vegetable oil
      1    Clove garlic, chopped
      2    Shallots or white part of 2
           -scallions, chopped
    1/2 lb Crab meat, fresh, frozen, or
           -canned
    1/4 ts Freshly ground black pepper
      2 ts Cornstarch dissolved in 2
           -tablespoons water
      1    Egg
     15 oz White asparagus, undrained
    1/4 c  Chopped fresh coriander
           -(Chinese parsley)
    1/4 c  Chopped scallion greens
 
  Bring water to a boil and put the pork bones in. Remove the scum, then
  cover and continue to boil the bones for 1 hour. Remove the bones from the
  stock and discard. Add the salt and the fish sauce to the stock.
  
  Heat the oil and add the chopped garlic and shallots; add the crab meat and
  fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black
  pepper, stirring constantly, then add the crab meat mixture to the soup and
  bring to a boil. Add the corn- starch-and-water mixture and stir for a few
  minutes.
  
  Break the egg open and drop it into the actively boiling soup while
  stirring. Cook, still stirring, for about 2 minutes, then drop in the
  asparagus, along with the liquid from the can and the rest of the black
  pepper. Continue to cook until the asparagus is heated through. Sprinkle
  the coriander and scallion green over the soup before serving.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus and Crab Meat Soup - Mang Tay Nau Cua
 Categories: Vietnamese, Soups, Seafood
   Servings:  6
 
      4 c  Chicken broth
      1 tb Plus 2 teaspoons nuoc mam
           -(Vietnamese fish sauce)
    1/2 ts Sugar
    1/4 ts Salt
      1 tb Vegetable oil
      6    Shallots, chopped
      2    Garlic cloves, chopped
      8 oz Fresh or canned lump crab
           -meat, picked over and
           -drained
           Freshly ground black pepper
      2 tb Cornstarch or arrowroot,
           -mixed with 2 tablespoons
           -cold water
      1    Egg, lightly beaten
     15 oz White asparagus spears, cut
           -into 1-inch sections with
           -canning liquid reserved
      1 tb Shredded coriander
      1    Scallion, thinly sliced
 
  Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a
  3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
  
  Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
  stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons
  fish sauce and black pepper to taste. Stir-fry over high heat for 1
  minute. Set aside.
  
  Bring the soup to a boil. Add the cornstarch mixture and stir gently until
  the soup thickens and is clear. While the soup is actively boiling, add the
  egg and stir gently. Continue to stir for about 1 minute. Add the crab meat
  mixture and asparagus with its canning liquid; cook gently until heated
  through.
  
  Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion
  and freshly ground black pepper.
  
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
  1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus and Beef with Black Beans
 Categories: Chinese, Beef
   Servings:  4
 
      1 tb Salted preserved black beans
      2    Garlic cloves, minced
      2 sl Ginger (quarter-sized)
           - minced
    1/2 lb Flank steak
      1 sm Onion, sliced
      1 lb Asparagus, cut into 1/2-in
           -  thick diagonal pieces
      3 tb Peanut oil
    1/2 ts Salt
      1 tb Dark soy sauce
    1/2 c  Chicken stock
      2 ts Cornstarch, mixed with
      1 tb Water
    1/2 ts Sugar
    1/2 tb Oyster sauce
      1 ds Sesame oil
           Hot steamed rice

MMMMM--------------------------BEEF MARINADE-------------------------------
    1/2 ts Sugar
      1 tb Rice wine or dry sherry
    1/2 tb Soy sauce
      1 ts Cornstarch
    1/2 ts Sesame oil
 
  COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse
  thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash
  into a paste and set aside. Slice the beef against the grain into 1/4-inch
  thick slices; toss with the beef marinade. Set aside for 10 minutes.
  Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add
  beef and stir-fry for a minute or until seared; remove and set aside. While
  wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry
  until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds,
  then add the asparagus in 2-or-3 batches, seconds apart, making certain the
  wok is hot before adding the next batch. Toss and stir until asparagus are
  coated with the oil. Sprinkle with soy sauce, toss together, then pour in
  the stock and bring to a boil. If the asparagus needs more cooking, cover
  for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce
  into a smooth paste. When the asparagus is tender but still crisp, add the
  cornstarch liquid into the center of the wok. Immediately stir until
  thickened, about 10 seconds. Return the beef, add a dash of sesame oil;
  toss to mix. Serve hot over rice.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Salad with Pickled Red Ginger
 Categories: Chinese, Salads
   Servings:  4
 
     12    Medium-size asparagus
      4    Pieces pickled red ginger

MMMMM-----------------------------DRESSING----------------------------------
      1 tb Thin soy sauce
    1/4 ts Ginger juice
      1 pn Sugar
      1 tb Sesame oil
 
  Asparagus salad is typical of many Chinese vegetable salads, in that the
  vegetable is first steamed, then cooled, before slicing and dressing.
  
  Wash asparagus spears.  Use sharp paring knife to peel off tough white skin
  on lower stem and cut off the very end.  When steamer is hot, steam spears
  until barely cooked.  They are overcooked when the color is olive. Remove
  from steamer, drain any water, and cool to room temperature. Meanwhile, mix
  dressing ingredients in small bowl. Slice pickled red ginger into thin
  slivers.  About ten minutes before serving, slice spears on the bias into
  2" segments.  Place on serving dish, intermingled with pickled ginger. Pour
  dressing over asparagus, and let it permeate the salad. Serve at room
  temperature.  This salad can also be served while asparagus is still warm,
  or it can be chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus & Chicken in Black Bean Sauce
 Categories: Chinese, Chicken
   Servings:  6
 
      2    Chicken thighs
     12 md Asparagus spears
      3 tb Peanut or corn oil
           MARINADE:
      1 tb Dry sherry
      1 ts Cornstarch
      2 ts Thin soy sauce
      1 pn Sugar
           SAUCE:
      2 ts Fermented black beans
      3    Cloves garlic, minced
    1/2 ts Brown sugar
      2 ts Black soy sauce
    3/4 c  Chicken stock
           Cornstarch paste as
           -thickener
 
  Marinating:  With sharp paring knife, scrape chicken meat from thigh;
  slice into thin strips across the grain.  (Breast meat is not preferred
  for this dish, as meat is too dry and spongy.)  Combine sherry, soy,
  cornstarch and sugar in bowl; massage liquid into meat with your fingers.
  Marinate for 15 to 30 minutes.
  
  Preparation:  Wash asparagus; peel tough white outer skin off ends; slice
  on diagonal in 2 1/2" sections.  Rinse fermented black beans. In bowl,
  combine and mash black beans and garlic, brown sugar, black soy sauce and
  chicken stock; stir; reserve for 15 minutes.
  
  Stir-Frying:  Add 2/3 of oil to hot wok; when oil is very hot, add
  chicken. Stir-fry for about 3 minutes on high heat - or until chicken
  begins to shrink and firm up.  Remove chicken to holding bowl.
  
  Reheat wok to high, add remaining oil.  When oil is hot, add black bean
  sauce.  Stir-fry for 1 minute.  Add asparagus; mix with sauce. Stir sauce
  with asparagus.  When sauce boils, add cooked chicken; toss to combine.
  Dribble in a little cornstarch paste if needed; cornstarch in chicken
  marinade might be enough.  Toss ingredients until very little liquid
  remains and is reduced to glaze.  Dish is ready when asparagus brightens.
  If you still have too much liquid, remove ingredients, continue to
  reduce sauce, then return ingredients to coat them with sauce. Serve in
  individual portions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus and Sesame Chicken Soup
 Categories: Chinese, Soups, Chicken
   Servings:  4
 
      2 lb Chicken
      3 tb Sesame oil
      6 sl Ginger root
    1/2 c  Medium sherry
    1/2 ts Salt
      2 c  Warm water
      1 ts Sugar
    1/2 c  Button mushrooms, canned
      8    Fresh asparagus spears
 
  This recipe was inspired by a memorable soup first tasted in Taipei. It has
  its origins in Fujian, only 125 miles from the Straits of Taiwan.
  
  Preparation:  Rinse chicken, remove fat pockets, pat dry, and chop into
  bite-size pieces.  NOTE:  if tempted to use breast meat without bones,
  please don`t; bones add to body and flavor of soup.  Peel and slice ginger
  root.  Wash and cut asparagus into 2" sections.
  
  Braising:  Heat wok to medium hot.  Add sesame oil.  Start braising chicken
  a few pieces at a time when oil begins to smell.  Sesame oil will burn at
  lower temperature than other cooking oils, so avoid hot wok. After browning
  lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
  When sherry boils, add water and sugar. Turn up heat, bring to boil, then
  reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and
  asparagus, simmer for another 15 minutes.
  
  Transfer to covered soup tureen (or put plate on top of soup bowl), place
  in steamer on low, and hold until ready to serve.
  
  You can make this soup in large sauce pan, if wok is needed for some- thing
  else.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus with Cashews
 Categories: Chinese, Vegetables
   Servings:  6
 
  1 1/2 lb Asparagus
      2 tb Olive oil
      2 ts Sesame oil
      1 tb Fresh ginger root; fine chop
    1/2 c  Roasted cashews;
           Coarsely chopped
      1 tb Soy sauce
 
  1. Cut off the tough lower stems of the asparagus and discard. Cut each
  stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok
  over high heat. Add the ginger and stir-fry for one minute. 3. Add the
  asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4
  Stir in the cashews and soy sauce. Serve immediately.
  
  SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus with Black Bean Beef
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb Beef, sliced, marinated
      1 lb Asparagus
    1/4 ts Baking soda, dissolved in
           2 teaspoons water
      1 tb Chinese fermented black
           Beans, minced with:
      4    Garlic cloves
      1 ts Rice wine
      2 ts Soy sauce
           Peanut oil

MMMMM------------------------MARINADE FOR BEEF-----------------------------
      1 ts Cornstarch
      1 ts Soy sauce
    1/2 ts Rice wine
    1/2 ts Sugar
    1/4 ts MSG (optional)
    1/2 ts Salt

MMMMM--------------------------GRAVY MIXTURE-------------------------------
      1 ts Cornstarch
    1/3 c  Water
 
  Cut the beef when it is partially frozen, and cut it across the grain into
  thin slices.
  
  Stir baking soda solution into the beef (to help tenderize it).  Stir in
  the marinade.  Then stir in 1 tsp peanut oil and marinate the beef for one
  hour or more in the refrigerator.
  
  Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt.  Stir
  in asparagus.  Add 1/4 cup water.  Cover pan for 2 minutes, and do not lift
  lid.  When done, remove to a platter.
  
  Over high heat, add 1 tablespoon of oil.  Stir-fry the RINSED black beans
  and garlic mixture.  Stir for a few seconds.  Add the beef.  Stir-fry
  quickly until barely.  Do not overcook or the beef will become tough.
  Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce.  Stir in
  asparagus.
  
  Add gravy mixture.  Stir until thickened.  Serve hot.
  
  SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
  
  Posted by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Soup (Nz)
 Categories: New zealand, Soups
   Servings:  4
 
      1 lb Asparagus
      4 c  Milk
      2 tb Butter
      2 tb Flour
    1/8 ts Pepper
      1 ts Salt
 
  1. Cut the tips off the asparagus 1 1/2 inches from the top and
  wash thoroughly.
  
  2. Take the tips and cover in a pot with boiling water, cook until they are
  tender. Set the tips aside.
  
  3. Use the same water and cook the rest of the asparagus the same way. When
  cooked the water can be poured out and the asparagus grated and added to
  the milk.
  
  4. Melt the butter and mix with it the flour, salt and pepper. Then add the
  asparagus. Stir continually and bring to a boil.
  
  5. Boil for 5 minutes.
  
  6. Add the tips and serve.
  
  SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
  
  SHARED BY: Jim Bodle 4/92 1/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Assorted Vegetables in Clear Sauce
 Categories: Chinese, Vegetables
   Servings:  6
 
      2 md Turnips
      2 sm Carrots
      4    Green onions
      3    Fresh asparagus spears
    1/2 c  Button mushrooms
      8    Baby sweet corn
      8    Water chestnuts
    1/2 ts Fresh ginger root
      1 tb Tientsin vegetable
      2 tb Peanut oil
      2 c  Chicken stock
      1 ts Salt
      1 pn Salt
           Cornstarch paste
      1 tb Chicken fat
    1/2 c  Crab meat or shell shrimp
 
  PREPARATION: Peal turnips & carrots. Use melon scoop to cut turnips into
  large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly
  spaced notches into rim of each slice (don't cut into core). Carrots should
  look like little flowers. Parboil turnip & carrots in stock until barely
  tender. Remove from stock & plunge pieces into cold water; drain. Cut
  onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh
  ginger root & Tientsin preserved vegetable. In small pot or beaker on
  medium heat, render pieces of chicken fat.
  
  STIR FRYING: Add peanut oil to hot wok. When it begins to smoke, briskly
  fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &
  water chestnuts, stir-frying until they are hot. Add ginger mixture, then
  onions. Stir-fry another 30 seconds. Add 1/ 2 stock, salt & sugar; bring to
  boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes.
  Uncover, push ingredients out of liquid, & dribble in cornstarch paste to
  thicken slightly. Stir liquid to prevent lumping while it thickens to a
  thick soup. Recombine, then mix in chicken oil. Remove to serving platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Atjar Tumis Djamur (Mushroom Pickles)
 Categories: Indonesian, Condiment
   Servings:  4
 
      8 oz Mushroom, Fresh, Sliced
      3 oz Shallots, Slivered
      3 c  Vinegar, White
      1 ts Cumin Powder
 
  Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
  minutes.  Place mushrooms and shallots in a small pan (not aluminum) and
  cover with a saucer and weight to hold it down.  Pour vinegar mixture over
  mushrooms to cover.  Return pan to stove and bring to a simmer. Simmer 10
  to 15 minutes or until mushrooms are just tender. Remove from heat and let
  mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aubergine with Pork and Prawns - Makhua Phao Song Kruang
 Categories: Thai, Pork, Seafood
   Servings:  6
 
           Stephen Ceideburg
      4 lg Aubergines (eggplants)
      5 oz Pork, minced or ground
      7 oz Prawns (shrimp), shelled
    1/2 ts Pepper
      3    Shallots, chopped
      1 tb Oil
      4    Cloves garlic, crushed
      1 tb Vinegar
      1 tb Fish sauce (Nam Pla)
      2 tb Fermented soya beans
      1 ts Sugar
           Red Bell Pepper Or:
      3    Red Chines
 
  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.
  
  Toss the aubergines into cold water then peel and cut them into large
  pieces. Place the pieces in a serving dish.
  
  Mix the pork and prawns together. Add pepper to taste and put aside.
  
  Saute the shallots in the oil, Remove the shallots and drain them, using
  the oil remaining in the pan to saute the garlic. When the garlic is golden
  brown, add the pork and prawn mixture and saute for a few minutes over
  medium heat.
  
  Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover
  and cook for a few minutes.
  
  Top the aubergine pieces with the pork and prawn mixture, and sprinkle with
  the sugar.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aubergine with Lentils - Phad Makhua Sai Thua Khiew
 Categories: Thai, Vegetables
   Servings:  6
 
           Stephen Ceideburg
    1/4 lb Lentils
    1/2 ts Salt
      8 oz Aubergine (eggplant)
      4    Cloves garlic
      1    Fresh chili
      2 tb Vegetable oil
      1 tb Fish sauce
      4 tb Water
     10    Mint leaves
 
  Cover the lentils with boiling water and leave for 2 hours. Drain, cover
  with fresh water, add salt, bring to the boil and cook, covered for 1/2
  hour. Drain.
  
  Cut the aubergines lengthwise into 4 pieces and then cut these quarters
  into 5-cm (2-inch) pieces.
  
  Pound the garlic and chili together. Then fry them in the vegetable oil
  until golden.
  
  Add the lentils, fish sauce, aubergine pieces and water to the garlic and
  chili in the pan. Continue frying for 2-3 minutes until the aubergine is
  cooked.
  
  Add the mint leaves, turn the mixture just once with a spoon, and remove
  from the heat.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aubergine Fritters - Makhua Chub Khai Thord
 Categories: Thai, Vegetables
   Servings:  6
 
           Stephen Ceideburg
      2    Eggs, beaten
           Salt to taste
      2 tb Milk
      2    Aubergines (eggplants),
           -finely sliced
           Oil for deep frying
 
  Mix the eggs, salt and milk together to make a batter. Dip the aubergine
  slices into the batter and deep-fry the coated aubergine slices in the oil
  over moderate heat until evenly brown.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aubergine Relish - Sambal Terong
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      2 sm Aubergines
      1 lg Spanish onion
      4    Cloves garlic
      1 tb Vegetable oil
      2 ts Chilli powder
      1 sl Terasi
      1 ts Brown sugar
      2 lg Tomatoes
 
  This is a relish which can be used hot or cold.
  
  Slice the aubergine and sprinkle it with salt; leave to stand for half an
  hour, then rinse and dry. Cut up the tomatoes and remove the seeds.
  
  Crush the terasi and garlic together. Slice the onion thinly, and fry until
  slightly brown. Add the garlic and terasi, the sugar and the chilli powder.
  Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and
  continue cooking gently for 5 minutes. Taste, and add salt if necessary.
  Then put the mixture into a pudding basin and steam it for 20 minutes.
  
  If you want this relish to be really hot--spicy hot--then take 4 green
  chillis, seed them and chop finely, and put them into the frying-pan at the
  same time as the onions. Alternatively, use dried red chillis: soak them
  for at least 15 minutes and put them into the mixture, whole, when
  everything goes into the basin for steaming.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aussie Shrimp on the Barbie with Orange Ginger Sauce
 Categories: Australian, Seafood
   Servings:  6
 
     12    Giant Prawns, shelled and
           -deveined (heads and tails
           -intact)
    1/4 c  Butter
      1 c  Orange juice (freshly
           -squeezed)
      2 tb Sherry
      1 ts Orange Zest (grated)
      2 ea Green onions, tops and white
           -(minced)
      1 ts Ginger root (freshly grated)
 
  Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers
  through prawns, lengthwise, from head to tail with only 1 to a skewer.
  
  Combine all ingredients in saucepan and cook over medium to low heat,
  stirring, until butter is completely melted.
  
  Dip skewered prawns in the orange sauce and position on oiled grill rack
  about 4 inches above the coals. Baste liberally with sauce and grill for 2
  minutes. Turn the prawn over and baste again, cooking for another 2
  minutes. Smaller prawn will be done at this point, but continue basting and
  turning larger prawn until they are pink and cooked through. Remove from
  heat immediately when done, as they will get tough of overcooked. Use any
  remaining sauce for a dip for the prawns.
  
  From: The Register Guard, by Edythe Preet, a LA free lance writer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Australian Outback Beer Sauce
 Categories: Australian, Sauces
   Servings:  6
 
      1 lg Can Tomato Puree
      6 tb Worcestershire sauce
     12 oz Beer
    1/4 c  Cider Vinegar
      1 ts Paprika
      1 ts Salt
    1/2 ts Black Pepper
 
  Combine all ingredients in saucepan. Simmer over low heat for about 30
  minutes, stirring occasionally.
  
  From: The Register Guard, by Edythe Preet, (a LA free lance writer)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Authentic Fried Rice
 Categories: Chinese, Rice
   Servings:  4
 
      2 oz Chinese barbecued pork
    1/4 lb Fresh or frozen peas
      2 tb Oil, preferably peanut
      2 c  Long-grain rice, steamed
           -and chilled
      1 ts Salt
      2    Eggs, beaten
      4 oz Fresh bean sprouts

MMMMM-----------------------------GARNISH----------------------------------
      2 tb Finely chopped scallions
 
  CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water
  for about 5 minutes if they are fresh or 2 minutes if they are frozen.
  Drain them in a colander. Heat a wok or large skillet until it is hot. Then
  add the oil and wait until it is almost smoking. Add the cooked rice and
  stir-fry it for 1 minute, and then add the barbecued pork, peas and salt.
  Continue to stir-fry the mixture for 5 minutes over high heat. Next add the
  beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or
  until the eggs have set. Turn the mixture onto a plate and garnish it with
  the scallions. Serve at once, or let it cool and serve as a cold rice
  salad.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Authentic Sweet and Sour Pork
 Categories: Chinese, Pork
   Servings:  4
 
    3/4 lb Lean boneless pork
      1 tb Rice wine or dry sherry
      1 tb Light soy sauce
    1/2 ts Salt
      1 sm Green bell pepper
      1 sm Red bell pepper
      1    Carrot
      2    Scallions
      1    Egg, beaten
      2 tb Cornstarch
      2 c  Oil, preferably peanut
      3 oz Canned leches, drained, or:
      1    -fresh orange in segments

MMMMM------------------------------SAUCE-----------------------------------
    2/3 c  Chicken stock
      1 tb Light soy sauce
    1/2 ts Salt
  1 1/2 tb Chinese white rice vinegar
           -or cider vinegar
      1 tb Sugar
      1 tb Tomato paste
      1 ts Cornstarch
      1 ts Water
 
  CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the
  rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt,
  and marinate for 20 minutes. Meanwhile, cut the green and red peppers into
  1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks.
  Bring a pot of water to a boil and blanch the carrots in it for 4 minutes;
  drain and set aside. Mix the egg and cornstarch in a bowl until they are
  well blended into a batter. Lift the pork cubes out of the marinade, put
  them into the batter and coat each piece well. Heat the oil in a deep-fat
  fryer or large wok until it is almost smoking. Remove the pork pieces from
  the batter with a slotted spoon, and deep-fry them. Drain the deep-fried
  pork cubes on paper towels. Combine the chicken stock, soy sauce, salt,
  vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil.
  Add vegetables (not the leches or oranges.) Stir well. In a small bowl,
  blend together the cornstarch and water. Stir this mixture into the sauce
  and bring it back to a boil. Turn the heat down to a simmer. Add the leches
  or oranges and pork cubes. Mix well, and then turn the mixture onto a deep
  platter. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Awabi Sakami (Sweet Cooked Abalone)
 Categories: Japanese, Appetizers, Seafood
   Servings:  6
 
     15 oz Abalone (canned)
  2 1/2 tb Sake
  2 1/2 ts Soya Sauce
    1/4 pt Water
      1 oz Sugar
 
  Empty the can of Abalone into a small saucepan and add water.  Bring to
  boil, reduce heat and simmer uncovered for 10 minutes.  Add Sake and Sugar
  and cook for another 5 minutes, stir in Soya sauce and continnue to cook
  for 2-3 more minutes.  Cool to room temperature, cut the abalone into 1/2"
  thick slices and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ayam Goreng Jawa - Fried Chicken Javanese Style
 Categories: Indonesian, Chicken
   Servings:  6
 
  3 1/2 lb Chicken, in pieces
      5    Shallots, peeled and finely
           -sliced
      4    Garlic Cloves, peeled and
           -finely sliced
      2 ts Ground Coriander
    1/2 ts Ground Cumin
      1 pn Of Sereh powder *
      1 pn Of Laos powder *
      1 pn Of grated Nutmeg
      1 sm Cinnamon stick
      1    Bay Leaf
      1 ts Brown Sugar
           Salt to taste
  3 3/4 c  Water
           Oil for deep-frying
 
  Put all the ingredients except Oil in a large heavy pan. Bring to a boil
  then lower the heat, cover, and simmer for about an hour, stirring
  occasionally Remove the chicken and leave to cool. Heat the Oil in a deep
  fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes.
  Drain on paper towels. Serve hot.
  
  From "The Encyclopedia of Asian Cooking" Indonesian section by Sri Owen
  
  * Available at Asian markets and in the Asian section of some supermarkets.
  If you can't find them don't worry, the recipe will still work OK.
  
  The Javanese seem to like their chicken pretty well done and chewy. I
  prefer mine a little more tender and fry it for a bit less than ten
  minutes. It has been a while since I made this, but I believe about seven
  minutes is enough for me. This chicken is delicious and also good cold.
  Make lots of it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ayam Petis (Indonesia)
 Categories: Indonesian, Chicken
   Servings:  6
 
      3 tb Groundnut oil (or sunflower)
      1    Big onion sliced into rings
      1 md Chicken cut up
      3    Cloves garlic
      1 tb Shrimp paste
      2 ts Sambal Ulek (see separate
           -recipe)
    1/2 ts Tumeric
  1 3/4 c  Coconut milk (thin)
      1 ts Brown sugar
      2 tb Lemon juice
    1/4 lb Peeled shrimp
      1 tb Coriander
 
  1.  Dry the chicken.
  
  2.  Heat oil, stir fry the onion.
  
  3.  Add garlic, petis, sambal, tumeric, salt and pepper.  Stir and then add
  chicken.
  
  4.  Stirring constantly, add the coconut milk.  Bring to a boil, then
  reduce and simmer gently for 30 minutes.
  
  5.  Remove chicken, and leave sauce.  Boil until it thickens.  Then add
  sugar and lemon juice.
  
  6.  Add shrimp and cook for about 3-4 minutes...  until cooked.
  
  7.  Present with chicken covered in sauce and decorate with coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baba Ghannuj (Eggplant Appetizer)
 Categories: Indian, Appetizers
   Servings:  1
 
      1 lg Eggplant
      1    Garlic clove, crushed
      1 ts Salt
    1/4 c  Tahini (Sesame Seed Paste)
      2 tb Water
    1/4 c  Lemon juice
           Lemon wedges
           Parsley
           Olive oil
 
  Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
  times. Place in baking dish. Bake for 45 minutes or until tender. Remove
  from oven and run under cold water. Peel and mash; set aside. In serving
  bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice,
  beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
  chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
  of Pita Bread to eat or serve as a side dish with any meal.
  
  Shared by Rita Taule
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Babi Ketjap (Pork in Soy Sauce)
 Categories: Indonesian, Pork
   Servings:  4
 
      1 lb Pork Loin
      1 lg Onion
      3    Garlic Cloves
      1    Thai Chile
      1    Ginger, Fresh
      4 tb Ketjap Manis
    1/2 c  Water
 
  Cook the meat in one piece in a covered pan in a moderate oven (350 F)
  until done.  Remove from the oven and cool.  When cool anough to handle,
  cut very fine (1/8" by 1/2"). Grind together the onion, garlic, ginger and
  pepper in a food pro- cessor. Fry in meat drippings until onion is golden
  (approximately 15 to 20 minutes).  Add ketjap manis, water, and diced meat.
  Simmer about 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bahmi Goreng (Fried Noodles)
 Categories: Chinese, Pasta
   Servings:  6
 
    300 g  Chinese Noodles (Mie)
    300 g  Minced pork (you get to haul
           -out your two handed
           -processor again..:-)
    200 g  Sausages
     50 g  Peeled cooked shrimps (you
           -can make it all one meat)
     50 g  Ham
      1    Onion
      2    Garlic cloves or 2 teaspoons
           -garlic powder
    100 g  Bean sprouts (usually leave
           -these out)
    100 g  Green beans (snow peas are
           -preferred)
    100 g  Leeks (usually seen with
           -endive instead)
      1 bn Celery
           Fresh chives
           Cooking oil or margarine
      1 ts Ground ginger
           Salt
    3/4 ts White pepper
      1 tb Sweet soy sauce
      1    Lemon (optional)
 
  Cook the noodles according to the directions on the pack. Cut the onions
  and garlic into fine pieces. Make little balls of the minced pork and fry
  this together with the sausages in a wok or wide frying pan. Then add the
  cooked noodles and stir-fry.
  
  Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt
  and pepper to taste and stir-fry till it is thoroughly hot. Serve on a
  plate.
  
  Add soy sauce, Sambel Oelek, or Sambal Manis to taste.  Sambel Manis (dark
  hot condiment) is used more with these two than the soy based pork ones.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Fish with Spices
 Categories: Indonesian, Seafood
   Servings:  2
 
      2    Whitefish, whole (about
           - 300 g each)
      1    Onion, chopped
      1    Garlic clove, crushed
      1 ts Fresh ginger, chopped
        ts Lemon rind, chopped
      2 tb Tamarind sauce
      1 tb Light soy sauce
      1 tb Peanut oil
 
  1. Place fish onto large pieces of foil.  Make three deep incissions with
  sharp knife on each side of fish.
  
  2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind
  sauce, light soy sauce and peanut oil, blend until the mixture is smooth.
  
  3. Spread mixture on both sides and inside the fish.
  
  4. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake
  at 180 degrees C for 30 minutes, or until fish is just cooked.
  
  Source: Indonesian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Fish Steaks (Nz)
 Categories: New zealand, Seafood
   Servings:  4
 
      6    Fish steaks, tamure
           -(snapper), or hapuka
           -(groper)
    1/2 c  Milk
    1/2 ts Salt
      1 c  Dry breadcrumbs
      2 oz Butter
           Watercress or parsley
           Sliced lemon
 
  1. Lay the fish in a shallow dish. Pour the milk over the steaks and add
  salt and pepper. Leave to soak one hour.
  
  2. Drain the milk away and sprinkle with breadcrumbs.
  
  3. Lay the steaks in a buttered baking dish. Melt the butter and pour over
  the fish.
  
  4. Bake in the oven for 30 minutes at 350 degrees.
  
  5. Serve garnished with sliced lemon and sprinkled with watercress.
  
  SOURCE: Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO
  Box 1431, Wellington, New Zealand,  (C. 1968) ISBN 85467 016 5
  
  SHARED BY: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Indian Pudding
 Categories: Indian, Desserts
   Servings:  8
 
    1/2 c  Yellow Cornmeal
      4 c  Hot Milk
    1/2 c  Maple Or Maple Flavor Syrup
    1/4 c  Light Molasses
      2    Eggs, Slightly Beaten
      2 tb Butter Or Margarine, Melted
    1/3 c  Brown Sugar, Packed
      1 ts Salt
    1/4 ts Cinnamon
    3/4 ts Ginger
    1/2 c  Cold Milk
 
  In top of double boiler, slowly stir cornmeal into hot milk.  Cook over
  boiling water, stirring occasionally, 20 minutes.  Preheat oven to 300 F.
  Lightly grease 2-quart baking dish. (8 1/2" round)  In small bowl, combine
  rest of ingredients, except cold milk; stir into cornmeal mixture; mix
  well.  Turn into prepared dish; pour cold milk on top, without stirring.
  Bake, uncovered, 2 hours, or just until set but quivery on top.  Do not
  overbake.  Let stand 30 minutes before serving.  Serve warm, with vanilla
  ice cream or light cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Prawns and Mungbean Noodles - Kung Op Wun Sen
 Categories: Thai, Seafood
   Servings:  6
 
      1 lb Prawns
      5    Coriander roots, crushed
      1 tb Pepper corns
      1    Onion, thinly sliced
      3 sl Ginger, crushed
      2 tb Cooking oil
      1 tb Maggi sauce
    1/4 ts Salt
      1 tb Sugar
      1 tb Oyster sauce
      2 tb Light soy sauce
      1 ts Sesame oil
      1 tb Whiskey
      2 c  Mungbean noodles, soaked and
           -cut into short lengths
 
  Place the oil in a wok, heat and stir fry the coriander root, ginger,
  pepper and onion. When fragrant, remove from the wok and place in a mixing
  bowl.
  
  Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the
  noodles until well coated, and then add the prawns and toss well once
  again.
  
  Divide the noodles and prawns into four individual portions; place each
  portion in a lidded cup, and close the lids. Place the cups on a baking
  tray and bake at 460 degrees F. until the prawns are done (about 10
  minutes).
  
  Serve hot with fresh vegetables, such as tomatoes and spring onions.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baking Powder and Potato Bread
 Categories: New zealand, Breads
   Servings:  6
 
      6 c  Flour
      4 ts Baking Powder
      1 ts Salt
      1 sm Cold boiled potato
      1 ts Sugar
           Milk to mix
 
  Sift together flour, sugar, salt and baking powder. Rub in potato. Add
  sufficient milk to make a soft smooth dough. (approx 1 pint) Mix quickly
  and put into a greased loaf tin. (3/4 full). Smooth top with a knife dipped
  in melted butter and bake immediately for 3/4 - 1 hour at 400 degrees. When
  cooked take from tin and wrap in a bread cloth ( dish towel will do fine),
  until cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Puffs
 Categories: Australian, Desserts
   Servings:  6
 
      2    Ripe bananas
    100 g  Self-raising flour
    1/2 ts Castor sugar
    1/2 ts Lemon juice
    100 g  Castor sugar
      1 ts Cinnamon
      1 c  Oil for frying
           Strawberry or rasberry jam
 
  Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix
  to a thick paste.
  
  Heat oil in a small pan to smoking point, then turn heat to low. Use 2
  teaspoons to push one teaspoon of dough into the oil, doing no more than 6
  at a time.
  
  Turn puffs over and keep turning for 2 minutes. Remove with a slotted
  spoon, drain and roll in cinnamon and sugar.
  
  Serve with jam.
  
  Recipe by Clara Hirschler, from the Sydney Telegraph-Mirror 16 th June,
  1993. p45. Posted by Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Indian Spice Turkey
 Categories: Indian, Poultry
   Servings:  6
 
      1    Turkey breast, boned and
           -halved, partially frozen
      1 c  Plain nonfat yogurt
      1 tb Minced seeded jalapeno chili
      1 ts Ground cumin
    1/4 ts Cayenne pepper
      2 ds Nutmeg
      1 ds Garlic powder
 
  Trim halved turkey breast slices of all fat and skin. Butterfly meat by
  using a sharp knife, starting in center of one long side and cutting in
  half to within 1/2" of second long side; open meat like a book (using
  partially frozen turkey makes this process easier). Set meat flat on a
  platter.
  
  Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a
  small bowl.  Rub mixture over turkey, cover, and chill overnight (or at
  least 2 hours).
  
  Prepare barbecue.  Grill meat 4 inches from heat source until cooked
  through, about 4-6 minutes per side.  Let stand for 5 minutes, then cut
  diagonally into slices.  Serve with a rice salad. Makes about 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Shrimp Paste on Sugar Cane - Chao Tom
 Categories: Vietnamese, Seafood
   Servings:  6
 
      1 tb Roasted rice powder
           Scallion oil
           Crisp-fried shallots
      1 tb Roasted peanuts, ground
      1 lb Raw shrimp in the shell
      1 tb Salt
      6    Garlic cloves, crushed
      6    Shallots, crushed
      2 oz Rock sugar, crushed to a
           -powder, or
      1 tb Granulated sugar
      4 oz Pork fat
      4 ts Nuoc mam (Vietnamese fish
           -sauce)
           Freshly ground black pepper
           Peanut Sauce
           Vegetable Platter
      8 oz 6 1/2-inch rice paper rounds
           -(banh trang)
     12    Inch piece fresh sugar cane
           Packed in light syrup,
           -drained
     12    Eight 1/2-inch bamboo
           -skewers
           Vegetable oil, for shaping
           -shrimp paste
      8 oz Extra-thin rice vermicelli
 
  Prepare the roasted rice powder, scallion oil, crisp-fried shallots and
  roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt
  over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly
  with cold water. Drain and squeeze between your hands to remove excess
  water. Dry thoroughly with paper towels. Coarsely chop the shrimp. Boil the
  pork fat for 10 minutes. Drain and finely dice. In a food processor,
  combine the shrimp, garlic, shallots and sugar. Process until the shrimp
  paste pulls away from the sides of the container, stopping as necessary to
  scrape down the sides. The paste should be very fine and sticky. Add the
  pork fat, roasted rice powder, fish sauce and black pepper to taste to the
  processor. Pulse briefly, only enough to blend all of the ingredients.
  Cover and refrigerate. Meanwhile, prepare the Peanut Sauce and Vegetable
  Platter. Cover the rice papers with a damp towel and a sheet of plastic
  wrap; keep at room temperature until needed. Peel the fresh sugar cane; cut
  crosswise into 4-inch sections. Split each section lengthwise into
  quarters. (if using canned sugar cane, split each section lengthwise in
  half only, then thread 2 pieces lengthwise onto a skewer.) Pour about 1/4
  cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2
  tablespoons of the shrimp paste around and halfway down a piece of fresh
  sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as
  a handle. (If using canned sugar cane, there is no need to leave a handle.
  The skewers will serve as handles.) Press firmly so that the paste adheres
  to the cane. Proceed until you have used all the shrimp paste. Prepare a
  charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles,
  then garnish with the scallion oil, crisp-fried shallots and ground roasted
  peanuts. Keep warm. Pour the peanut sauce into individual bowls and place
  the Veget- able Platter and rice papers on the table. Grill the shrimp
  paste on the sugar cane over medium coals, turning frequently. Or Broil, on
  a baking sheet lined with foil, under the broiler, about 6 inches from the
  heat, for 3 minutes on each side, or until browned. Transfer to a warm
  platter. To serve, each diner dips a rice paper round in a bowl of warm
  water to make it pliable, then places the paper on a dinner plate.
  Different ingredients from the Vegetable Platter, some noodles and a piece
  of the shrimp paste, which has been removed from the sugar cane, are added.
  The rice paper is then roiled up to form a neat package. The roll is dipped
  in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be
  chewed. Note: If both types of sugar cane are unavailable, use skewers.
  Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer.
  Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier.
  Stewart, Tabori & Chang. 1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
 Categories: Vietnamese, Poultry
   Servings:  4
 
           Stephen Ceideburg
      4    Cornish game hens (14 ounces
           -each)
      4    Garlic cloves
      2    Shallots, or 3 green onions,
           -white part only
  1 1/2 tb Sugar
    1/2 ts Salt
    1/4 ts Black pepper
    1/2 ts Five spice powder
  1 1/2 tb Vietnamese fish sauce
           -(nouc mam)
  1 1/2 tb Light soy sauce
  1 1/2 tb Dry sherry
 
  This aromatic barbecued game hen can be easily served West- ern style with
  rice, cole slaw or a green salad. [But it would be better with Thai
  cucumber salad or Vietnamese carrot salad. Mmmm... S.C.]
  
  Halve the hens through the breast. Flatten with the palm of your hand.
  
  In a mortar or food processor, pound or mince garlic, shallots and sugar.
  Add remaining ingredients and mix thoroughly. Pour mixture over hens;
  marinate for at least 2 hours or overnight in refrigerator.
  
  Set hens, skin-side down, on grill and barbecue over medium coals for 15
  minutes. Turn and barbecue 15 minutes longer or until they are thoroughly
  cooked. Serve with Nuoc Cham dipping sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Chicken Wings - Peak Gai Yang *
 Categories: Thai, Chicken, Wings
   Servings:  4
 
  1 1/2 lb Chicken Wings
      1 ts Salt
    1/4 c  Chopped Lemon Grass
      8    Cloves Garlic, Chopped
    1/2 ts White Pepper
    1/4 c  Minced Cilantro Root Or:
           -Coriander Root
      1 ts Tumeric
 
  This is a favorite barbecue recipe.  The enticing aroma of the sizzling
  meat on the grill makes it very popular with the street vendors' clientele.
  ~-------------------------------------------------------------------------
  Combine all the marinade ingredients and marinate the chicken wings
  overnight.  Barbecue the wings over medium coals for 5 to 7 minutes on each
  side until they are cooked through and golden brown.
  
  Serve with steamed sticky rice.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Beef (Korean Bul Kogi)
 Categories: Korean, Beef
   Servings:  4
 
      2 lb Sirloin Steak
      3    Scallions
      4    Cloves garlic
      5 tb Soy Sauce
      2 tb Sesame oil
    1/4 c  Sugar
      2 tb Sherry
    1/4 c  Beef stock (optional)
    1/8 ts Black pepper
 
  1.  Slice the steak very thin on the bias. Score each piece with an X.
  
  2.  Chop the scallions and crush the garlic. Combine these ingredients with
  the remaining seasonings in a bowl. Add the meat to the marinade and mix
  well until all sides of the steak are coated.
  
  3.  The meat may be grilled immediately. The best results are obtained if
  the steak is marinated for 2 hours. The marinade will keep overnight
  
  Variation: Use rib steak or flank steak.
  
  Bul Kogi is so popular that many Koreans consider it the national meat
  dish.  Serve with rice and kimchi.
  
  From: The Korean Cookbook, by Judy Hyun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Pork Bun (Cha Siu Bow)
 Categories: Chinese, Pork
   Servings: 16
 
    1/3 c  Warm water
    1/2 ts Sugar
      1 pk Dry yeast
  2 1/2 c  Flour
  2 1/2 c  Cake flour
      4 tb Sugar
    1/2 ts Salt
      2 tb Shortening
  1 1/4 c  Low fat milk
     16    Pieces white paper 2 inches
           - square

MMMMM-----------------------------FILLING----------------------------------
      6 oz Chinese BBQ pork, diced
      1 tb Oil
      2 ts Water
    1/2 ts Salt
    1/2 ts Sugar
    1/2 ts Thin soy sauce
      1 ts Oyster sauce
      1 ts Hoisin sauce
      2 ts Cornstarch
      4 ts Cold water (For thickening)
 
  Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring
  cup.  Let stand until it rises to the 8 oz. level (about 20 minutes).
  
  Sift flour, cake flour, sugar and salt into a large mixing bowl.
  
  Add shortening, yeast mixture and mil,.
  
  Knead mixture 5 minutes to form a dough.  Cover with a damp cloth and set
  dough in a warm place.  Allow the dough to rise for 3 hours.
  
  Heat wok, add oil and stir-fry pork for 2 minutes.
  
  Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin
  sauce.  Bring it to a boil.
  
  Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
  Stir into the mixture and cook for 1 minute.  Let cool before using.
  
  After 3 hours, when the dough has risen, shape into rolls about 2 inches in
  diameter.  Cut each roll into 1-1/2 inch pieces.
  
  Shape each piece into a shallow bowl shape.
  
  Put 1 tablespoon filling in the center, close ans twist dough to form a
  bun.  Put the bun on a 2 inch square of white paper.  (This prevents the
  bun from becoming soggy while steaming.)  Place 8 buns in a pie pan and
  allow them to set and rest for 15 minutes in a warm place.
  
  Steam for 25 minutes.
  
  SOURCE: Chopstick, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Pork Strips
 Categories: Chinese, Pork
   Servings:  4
 
           Ken Hom
      2 lb Boneless pork butt

MMMMM-----------------------------MARINADE----------------------------------
      2 tb Light soy sauce
      2 tb Chinese rice wine
           -or dry sherry
      2 tb Sugar
      1 tb Minced garlic
      1 tb Brown bean sauce
      1 tb Hoisin sauce
      1 tb Red bean curd
      1 ts 5-spice powder

MMMMM--------------------------BASTING LIQUID-------------------------------
      3 tb Malt sugar or honey
      3 tb Boiling water
 
  CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
  strips. Put the strips in a bowl with the marinade and mix well to coat
  them thoroughly. Marinate at room temperature for 3 hours, or overnight in
  the refrigerator. Remove the pork from the marinade and baste the strips
  with the malt-sugar mixture. Use curved skewers (available in Chinese
  cookware shops and some restaurant- supply stores) to hang the meat from
  the top shelf of the oven over a large pan filled with water to a depth of
  1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with
  the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes
  to finish the pork. When the pork is cool enough to handle, cut it into
  1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a
  main course accompanied by vegetables, 8 to 10 as an appetizer.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Pork (Cha Siu)
 Categories: Chinese, Pork
   Servings:  5
 
      1 lb Lean Pork butt
    1/4 ts Salt
           Dash of pepper
  1 1/4 tb Sugar
      2 ts Thin soy sauce
      1 ts Roasting salt
  1 1/2 ts Oyster Sauce
  1 1/2 ts Hoisin sauce
      2 ts White wine
      1 tb Honey
      1 c  Water (for roasting)
 
  1. Cut meat into pieces approximately 5" x 2"x 1"
  
  2. Sprinkle meat with each of the remaining ingredients, except water, mix
  well, and marinate over night (or for at least 5 hours) in the
  refrigerator.
  
  3. Pre-heat oven at 375 degrees.
  
  4. In a roasting pan add 1 cup water.  Place rack on top.  Place pork on
  rack and roast for 1/2 hour on each side.  Total cooking time 1 hour. Baste
  3 or 4 times.  Do not cover.
  
  NOTE: Barbecued pork can be frozen for 3 months or refrigerated for 1 week.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Lamb on Skewers
 Categories: Chinese, Lamb
   Servings:  4
 
      2 lb Stewing lamb, cut in 1 1/4"
           -cubes
      4 tb Fresh lemon juice
      3    Cloves garlic, minced
      1 tb Hot chili oil (or
    1/2 ts Cayenne and
      1 tb Salad oil)
    1/4 ts Salt
      1 pn Sugar
 
  Marinated meat, skewered and barbecued, is popular throughout the Orient;
  much of the world, for that matter.  This recipe from central Asia, where
  lamb reigns supreme, is seasoned with a piquant marinade.
  
  Combine all ingredients and marinate lamb cubes for 2 hours in covered
  bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer
  lamb; you should have enough for two skewers per serving. Barbecue until
  browned, but still juicy.  Overcooking will dull fla- vors. Serve with nang
  (Moslem bread) or shao bing (baked sesame rolls).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Spareribs
 Categories: Chinese, Pork
   Servings:  4
 
      2 lb Spareribs
      2 tb Dark soy sauce
      2 tb Thin soy sauce
      3 tb Orange honey
      3 tb "Koon Chun" Hoisin sauce (or
           Chee Hou or Chap Sam sauce)
      1    Clove garlic
    1/2 ts Hot chili oil (omit with
           -Chap Sam sauce)
      1    Green onion
      1 tb Dry Marsala
 
  Chop ribs into 2" sections.  Mix remaining ingredients and marinate ribs in
  mixture for 4-6 hours, turning several times. If you marinate overnight,
  keep refrigerated, allow to warm up before baking.
  
  Baking:  Preheat oven to 350 degrees.  Drain ribs, saving marinade. Place
  ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting
  every 15 minutes.  Turn up heat to 375 and finish undisturbed for 15
  minutes - until slightly rusty.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Ribs Oriental
 Categories: Chinese, Pork
   Servings:  6
 
      5 lb Pork spare ribs
  1 1/2 ts Salt
      1    Beef bouillon cube
    3/4 c  Water, boiling
      1 ts Oil
      1 cn Pineapple, crushed,
           -undrained
    1/4 c  Brown sugar, dark, firm
           -packed
      1 ts Onion powder
    1/4 ts Garlic powder
      2 tb Worcestershire sauce
      2 tb Cornstarch
    1/4 c  Water, cold
 
  1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.
  
  2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F.
  oven until almost tender, 1 1/2 to 2 hours. Drain off fat.
  
  3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
  saucepan.
  
  4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
  Worcestershire sauce and remaining salt; bring to a boil.
  
  5. Reduce heat and simmer, uncovered, 5 minutes.
  
  6. Combine cornstarch with cold water in a small bowl; stir into sauce
  mixture. Cook and stir until thickened.
  
  7. Spoon sauce over drained, baked ribs.
  
  8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Lamb (Nz)
 Categories: New zealand, Lamb
   Servings:  4
 
  1 1/2 lb Lean lamb
      2    Cloves Garlic
      2 ts Sugar
      2 tb Soya sauce
      1 ts Salt
 
  1. Cut the lamb into thin slices
  
  2. Mix together the remaining ingredients. Coat all pieces of lamb with the
  sauce and allow to soak 15 minutes in a dish.
  
  3. Grill on each side for 5 minutes and serve immediately. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbecued Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
           Stephen Ceideburg
      3 lb Chicken, cut into 8 pieces,
           -skin and fat removed, or:
      8    Skinless chicken breasts or
           -thighs
    1/3 c  Tomato ketchup
    1/4 c  Hoisin sauce
      1 tb Cider vinegar
      1 tb Unsulfured molasses
      1 ts Reduced-sodium soy sauce
      1 ts Chinese chili paste with
           -garlic
 
  Precooking the chicken in the microwave or gently poaching it on the
  stovetop before finishing it on the grill ensures that the meat is cooked
  through but the sauce is not charred If you like a hotter sauce, increase
  the amount of chili paste.
  
  Arrange chicken pieces in a micro-proof dish, with the thickest parts
  toward the outside of the dish. Cover with vented plastic wrap and
  microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces
  twice.
  
  Alternatively, in a wide sauce-pan, cover chicken with cold water and bring
  to a simmer, skimming off any froth. Simmer gently until chicken is tender,
  10 to 12 minutes.
  
  Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk
  together remaining ingredients.
  
  With tongs, remove the chicken from the dish or sauce pan and brush both
  sides generously with barbecue sauce. Grill over medium-high heat or broil,
  basting with the barbecue sauce often, until the chicken is glazed on the
  outside and no longer pink inside, about 5 minutes on each side.
  
  From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barley Egg Rolls
 Categories: Chinese, Appetizers
   Servings: 12
 
  1 1/2 ts Salt
      1 c  Medium barley
      2 ts Grated fresh ginger OR
    1/2 ts Ground ginger
      3 tb Sesame Or vegetable oil
      4    Scallions, sliced
      1    Red pepper, chopped
    1/2 lb Bok choy, shredded
      1 tb Rice wine OR white wine
           -vinegar
      1 pk Prepared egg roll wrappers
           -(16 oz.)
           Oil for frying
 
  In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add
  barley; reduce heat, cover and simmer 45 minutes until barley is tender and
  water is absorbed.
  
  In skillet cook ginger in oil one minute. Add scallions and red pepper.
  Cook, stirring until vegetables are crisp-tender. Add shredded bok choy;
  cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1
  teaspoon salt and barley.
  
  For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant
  1/2 cup barley mixture horizontally across center of wrapper, leaving 2
  inch border on all sides. Fold corner tightly over fillings, then overlap
  right and left corners. Roll up tightly to enclose filling. Repeat with
  remaining barley mixture and wrappers.
  
  In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches
  until golden and crisp, turning once. Drain on paper towels. Serve with soy
  sauce, if desired. Makes 12 egg rolls.
  
  Per Roll: 160 Calories, 4 g Protein, 7g Fat, 22g Carbohydrates, 272mg
  Sodium, 12 mg cholesterol.
  
  POSTED BY: Jim Bodle 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Stock for Soups
 Categories: Chinese, Soups, Chicken
   Servings:  7
 
      3 lb Stewing chicken
     11 c  Water
      5 ea Gingerroot slices
      3 ea Green onions
 
  It comes from Simple and Delicious Chinese Cooking Cookbook.
  
  Place all ingredients in a large saucepan.  Bring to a boil skimming off
  any foam from top.  Reduce heat.  Cover.  Simmer for 2 to 2 1/2 hours.
  
  Strain stock when slightly cooled; refrigerate.  Discard chicken; no flavor
  remains in it. Discard gingerroot and onions.
  
  Lift fat from top of cold stock before using.  Stock will keep in
  refrigerator for 3 or 4 days.  Freeze if storing for a longer period.
  
  Makes 7 to 8 cups.
  
  Posted by Claire Carter. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Teriyaki Sauce
 Categories: Japanese, Condiment
   Servings:  1
 
      1 c  Mirin wine
      1 c  Sake
      1 c  Japanese soy sauce
      1 c  Dashi
      1 tb Sugar
 
  WARM THE MIRIN and sake in a saucepan over moderate heat. Remove the pan
  from the burner. Carefully, ignite the mixture and shake back and forth
  until the flame dies. Return pan to the burner and add the soy sauce, dashi
  and sugar; bring to a boil. Cool to room temperature. Set aside in a
  saucepan 1/2 cup of the teriyaki sauce. Dip pieces of meat (chicken, sliced
  beef, etc.) into remaining sauce to marinate. Grill meats. Reduce the sauce
  in the saucepan over high heat into a thickened glaze.
  
  Makes 1 Quart
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Vegetable Platter
 Categories: Vietnamese, Appetizers
   Servings:  6
 
      2 c  Soft lettuce leaves (Boston
           -or similar; not iceberg}
      1 c  Fresh mint leaves
      1 c  Fresh coriander (Chinese
           -parsley)
      1 c  Cucumber, peeled in
           -lengthwise strips and with
           -green strips in between,
           -then cut in half lengthwise
           -and into horizontal slices
           -forming semi-circles
 
  Arrange a mound of lettuce in the center of a platter. Around the lettuce,
  and touching it, arrange separate mounds of mint and coriander. Arrange the
  cucumbers in overlapping slices around the complete outer rim of the
  platter. This is the basic arrangement of the vegetable platter. On those
  occasions when a recipe calls for another vegetable, it can be added to
  this platter.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Won Ton
 Categories: Chinese, Pork
   Servings:  1
 
     10 sm Chinese mushrooms
    1/4 lb Prawns
      5    Fresh water chestnuts (OR 7
           - canned ones)
    1/2 lb Ground pork
      1    Green onion, finely chopped
      1 pk Wonton skins
      1 ts Salt
    1/2 ts Sugar
      1 ts Thin soy sauce
      1 ts Oyster sauce
           Dash of pepper
  1 1/4 tb Cornstarch
      1 sm Egg
 
  Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and
  discard stems; then, chop into very small pieces.
  
  Shell, devein and wash prawns.  Chop into very small pieces
  
  Peel and crush water chestnuts with the flat side of the cleaver.  If you
  don't have a cleaver, chop the water chestnuts into very fine pieces.
  
  Combine mushrooms, prawns, water chestnuts, pork and green onion.
  
  Add all other ingredients and mix well.  1 teaspoon of filling is used for
  each wonton.
  
  With one corner of the skin toward you, place 1 teaspoon of filling about
  an inch from the corner.
  
  Fold one corner to cover the filling.
  
  Told once more...about 3/4 inch.
  
  Turn the won ton so that the triangle is toward you.  Dampen the left
  corner with a little water.
  
  Swing the right corner away from you and place it on top of the dampened
  left corner.  As you make this fold, simultaneously pull the filling toward
  you with your middle finger.  You should finish with a little "hat-like"
  effect.
  
  SOURCE: Chopstick, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basmati Chaaval
 Categories: Indian, Rice, Vegetarian
   Servings:  6
 
      2 c  Basmati Rice
    3/4 ts Salt
      1 tb Unsalted Butter
  2 2/3 c  Water
 
  Pick the rice over and put in a bowl.  Wash in several changes of water.
  Drain. Pour 3 times the water you have rice over the rice and let soak for
  30 minutes to 1 hour. Drain thoroughly. Combine the rice, salt, butter and
  the water in a pot.  Bring to a boil. Cover with a tight fitting lid, turn
  heat to very low and cook for 20 minutes. Lift the lid, mix gently but
  quickly with a fork and cover again. Cook for 5 - 10 minutes until tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Batter for Frying - Oriental
 Categories: Chinese, Condiment
   Servings:  1
 
      2    Eggs; beaten
    3/4 ts Salt
    1/2 ts Garlic powder; or fresh
           -garlic, finely minced
    1/2 c  All purpose flour
    1/4 c  Cornstarch
    1/2 c  Milk
      1 tb Honey
      1 ts Lemon juice
      2 tb Sherry
      1 ts Ginger; fresh, put thru
           -garlic press (or grated)
 
      Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth
  batter.  Mix honey, lemon juice, sherry and ginger together and marinate
  shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x
  2"), or thin-sliced pork for at least 15 minutes.  Fry dipped pieces in
  peanut oil until light brown. OPTION: Cool fried pieces after frying, then
  refrigerate, if desired, and later redip in batter, refry until golden
  brown.  Even crunchier, and great as appetizers for a party that you can
  prepare ahead and still serve HOT at the last minute! It makes enough
  batter for 1 lb. of Shrimp, Lobster Meat, Chicken or Pork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bay Head Cream Cheese Spread
 Categories: Chinese, Appetizers
   Servings:  1
 
      8 oz Cream Cheese
           Garlic And Curry Powders
           Chinese Duck Sauce
 
  Soften cheese and add flavorings to taste. Mound in a serving dish and
  cover generously with duck sauce. Serve with crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bayswater Brasserie Seared Sea Scallops in Lime Broth
 Categories: Thai, Seafood
   Servings:  4
 
           Stephen Ceideburg
     12 lg Jerusalem Artichokes
           Olive oil
     12    Cloves shallots
     20    Scallops
      4    Kaffir Lime Leaves
      8    Wing Beans
    600 ml Fish Stock
      3    Limes, Juice Only
      2 tb Fish Sauce
           Pepper to taste
 
  True shallots (echalotes) are gradually becoming more widely available.
  They look rather like a large, loose head of garlic with glossy red-brown
  skin.
  
  Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a
  roasting pan, add the artichokes and roast in a medium oven until golden, a
  little caramelized and cooked through - about 20 minutes. Peel and slice 12
  cloves of true shallots. Brush 28 scallops lightly with oil on both sides.
  Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8
  wing beans (or substitute 4 very small bok choys about 10 cms tall - halve
  them lengthwise) and blanch in boiling water.
  
  Put the blanched vegetables in 4 large bowls (pasta bowls or similar),
  together with the whole roasted artichokes, and scatter the sliced shallots
  over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the
  juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper
  to taste and bring to the boil.
  
  Heat an iron grill or heavy frying pan to a very high heat. Do not grease.
  Throw in the oiled scallops and sear them very quickly on both sides, so
  that they take colour on the outside but are barely warm inside. Divide the
  scallops between the soup bowls, top with the lime leaves and pour in the
  broth. Serve.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
  Courtesy Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Curd with Oyster Sauce
 Categories: Chinese, Vegetables
   Servings:  4
 
    1/2 lb Soy bean curd (canned or
           -fresh)
      2    Green onions
    1/2 ts Minced garlic
      2 tb Peanut oil
    1/2 c  Chicken stock
      1 pn Sugar
      2 tb Premium oyster sauce
           Cornstarch paste
      1 ts Peanut oil
 
  A blissful marriage of flavor, texture and good health.
  
  Slice bean curd into 1/4" cubes; sliver green onions.  In hot wok, heat oil
  just to point of smoking.  Add bean curd, green onions and garlic. Stir
  gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil
  is not too hot or curd will tend to stick to pan.
  
  When aroma of garlic is apparent, add stock and bring to boil. Lower heat,
  cover, and simmer for about 30 seconds (don't let curd fall apart). Remove
  cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils
  again, add enough cornstarch paste to make a creamy (but not too thick)
  sauce.  Swirl in peanut oil to make a glaze. Serve over rice or in a
  shallow serving bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Curd with Pineapple
 Categories: Chinese, Vegetarian
   Servings:  2
 
      1 lb Bean curd
      1 lg Can of pineapple chunks
      1 ts Corn flour
      2 tb Soy sauce
      2 tb Dry sherry
           Oil
      1    Green onion, chopped
      1 c  Bean sprouts
 
  Cut drained bean curd into small cubes.  Drain syrup from the pineapple,
  retaining 1 tb of it.  Dissolve corn flour in this.  Stir in sherry & soy
  sauce.  Add bean curd & let stand for 15 minutes.
  
  Heat oil in a wok & stir fry the marinated bean curd till the liquid has
  been absorbed.  Remove & drain.  Add a little more oil & stir-fry the green
  onion, bean sprouts & pineapple for 1 minute.  Add bean curd, cook for 2
  minutes.  Serve with boiled rice.
  
  Jack Santa Maria, "Chinese Vegetarian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Sprout Salad with Garlic
 Categories: Chinese, Salads, Vegetarian
   Servings:  4
 
      2 tb Sesame seeds
      1 lb Fresh bean sprouts
           - thoroughly washed and
           - drained
      3 md Garlic cloves, peeled and
           - peeled and minced
      2 md Scallions; trimmed & minced
      1    1" cube ginger, peeled and
           - minced
      2 tb Oriental sesame oil
    1/3 c  Soy sauce
      2 tb Cider vinegar
      1 tb Mirin (sweet rice wine)
      2 ts Light brown sugar
      1 ts Spicy sesame oil
 
  Fresh bean sprouts are a must for this recipe from China's Hunan province.
  The canned variety don't have the requisite crispness. Keep a close eye on
  the toasting sesame seeds so they don't burn.
  
  PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
  bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they
  are golden. The seeds can be toasted in advance and stored in an airtight
  container. Place the bean sprouts in a large heatproof bowl and set it
  aside. In a medium-size skillet set over moderately low heat, stir-fry the
  garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are
  limp. Add all the remaining ingredients, increase the heat to moderate,
  then boil the mixture, uncovered, for 1 minute to slightly reduce the
  liquid. Pour the boiling dressing over the bean sprouts, toss well, then
  cover the bowl and chill the salad for several hours. Toss again before
  serving.
  
  JEAN ANDERSON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Thread Noodles with Pork
 Categories: Chinese, Pork, Pasta
   Servings:  2
 
    1/4 lb Dried bean thread noodles
    1/2 lb Ground pork
      1 tb Dark soy sauce
      2 ts Rice wine or dry sherry
      2 ts Sesame oil
      1 tb Peanut oil
      1 tb Finely chopped ginger
      2 tb Finely chopped garlic
      4 tb Finely chopped scallions
      2 tb Dark soy sauce
      1 tb Chili bean sauce
    1/2 ts Salt
      2 ts Sugar
      2 ts Sesame oil
      2 c  Chicken stock

MMMMM-----------------------------GARNISH----------------------------------
      3 tb Finely chopped scallions
 
  In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick
  to make.
  
  SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are
  soft, drain them and discard the water. Combine the meat with the soy
  sauce, rice wine and sesame oil. Heat a wok or large saute pan until it is
  hot. Add the oil and meat. Stir-fry the mixture for 2 minutes. Then add the
  rest of the ingredients. Bring the mixture to a simmer, mix well and cook
  until most of the liquid has evaporated. Ladle into a large serving bowl,
  garnish with the scallions and serve.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Thread Salad (Yum Woon Sen)
 Categories: Thai, Salads
   Servings:  4
 
           Stephen Ceideburg
    1/4 c  Large dried shrimp
      2 oz Mung bean thread noodles
      4    Or 5 medium raw prawns,
           -shelled, deveined
      3 tb Fresh lime juice
  2 1/2 tb Fish sauce
    3/4 ts Sugar
      1    Or 2 medium button
           -mushrooms, thinly sliced
      1    Celery stalk, thinly sliced
           -at an angle
      1    Green onion, sliced into 1
           -1/2-inch lengths
      1 tb Coarsely chopped coriander
           -leaves
           Red lettuce, washed and
           -drained
 
  This salad is very easy to make, and combines the sour, sweet and salty
  flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine
  Restaurant" (North Atlantic Books, 1989).
  
  Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
  (They should still be in relatively whole pieces.) Set aside.
  
  Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
  strainer to hold the noodles, dip them into boiling for 1 second. Remove
  and immediately dip into ice water to stop the cooking. Drain well and set
  aside.
  
  Using a strainer to hold the prawns, boil for 6 seconds until they turn
  pink. Drain well.
  
  Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
  dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
  onions and coriander leaves.
  
  Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
  105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
  912 carbohydrate, 1 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef and Bean curd Clay Pot
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Ground beef
    1/2 c  Cooked rice
    1/4 ts Five-spice powder
      2 tb Peanut oil
      1 md Yam
      2    Sqs. bean curd
      6    Fresh mushrooms
      2 c  Warm water
    1/2 c  Dark soy sauce
      2 tb Sherry
      1 ts Fresh ginger, minced
           Cornstarch paste
 
  This dish is almost a meal in itself. It is easy to prepare and a dramatic
  addition at the table.
  
  Preparation:  Mix beef, rice & five-spice powder; form into firm 1"
  balls.Peel yam; cut into chunks.  Cut bean curd into 1" cubes.  Wash
  mushrooms; remove dried part of stem.
  
  Cooking:  Heat wok until smoking; add peanut oil.  When oil is hot, braise
  meatballs.  Add warm water, soy sauce, sherry & ginger.  Bring to boil,
  transfer to clay pot, cover, and simmer for 30 minutes.  Add yam chunks,
  bean curd & mushrooms.  Cook uncovered another 20 minutes until yams are
  done but still firm.  Thicken sauce with cornstarch paste; boil briefly.
  Turn off heat, cover to keep hot until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef and Broccoli with Garlic Sauce
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Beef steak
      1 tb Vegetable oil
    1/2 ts Salt
      1 ds White pepper
  1 1/2 lb Broccoli
      1 ts Cornstarch
      1 ts Sesame oil
    1/4 c  Chicken broth
      2 tb Vegetable oil
      1 tb Vegetable oil
      1 tb Finely chopped garlic
      1 ts Finely chopped ginger root
      2 tb Brown bean sauce
      1 c  Sliced canned bamboo shoots
 
  Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut
  strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the
  salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30
  minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into
  1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place
  broccoli in boiling water; heat to boiling. Cover and cook 2 minutes;
  drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil
  and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable
  oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until
  beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1
  tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root
  and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
  Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15
  seconds or until thickened.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef and Pea Pod Stir-Fry
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Beef top round steak
      3 tb Soy sauce
      2 tb Red wine vinegar
      1 tb Fresh ginger, grated
      1    Clove garlic, minced
      3    Green onions, bias cut into
           -1/2-inch lengths
      2 tb Cold water
      4 ts Cornstarch
      1 pk Frozen pea pods (8 oz)
    1/2 c  Cherry tomatoes, quartered
    1/3 c  Sliced water chestnuts,
           -drained (1/2 can)
           Hot cooked rice (Optional)
 
  Partially freeze beef and thinly slice across the grain into bite-size
  strips.
  
  For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger,
  and garlic.  Stir in the strips of beef.  Cover and let stand at room
  temperature for 30 minutes.  Drain meat and reserve marinade.
  
  Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
  cooking oil and swirl to coat the dish.  Add the strips of beef.
  Micro-cook, uncovered, on High 2 for to 3 minutes until the meat is tender,
  stirring every minute.  Remove meat with a slotted spoon, reserving juices.
  Set meat aside.
  
  Combine reserved juices and reserved marinade in a measuring cup. Add
  water, if necessary, to equal 3/4 cup total.  Stir in green onions. Return
  mixture to the browning dish and cook, covered, on High until onions are
  crisp-tender, 1 to 2 minutes.  Stir together water and cornstarch and add
  to the green onion mixture.  Cook, uncovered, on High for 2 to 4 minutes or
  until thickened and bubbly, stirring every minute until slightly thickened,
  then every 30 seconds.
  
  Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
  uncovered, on High for 2 to 4 minutes until heated through.  Serve over hot
  cooked rice, if desired.
  
  LOW CALORIE RECIPES; Summer 1988
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef and Rice Dinner
 Categories: Chinese, Beef, Rice
   Servings:  6
 
      1 pk Hamburger Helper *
      1 cn (16oz) Mixed Chinese Veg ***
      1 cn Condensed Beef Broth **
           Small Green Pepper ****
 
  * Rice Oriental Dinner ** 10-1/2 oz *** Drained **** Thinly sliced
  
  Prepare Oriental Rice Dinner as directed on package except omit water; add
  enough water to beef broth to measure 3 and 1/3 cups liquid. Five mins
  before end of cooking, stir in vegetables and green peppers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Chow Mein
 Categories: Chinese, Beef
   Servings:  4
 
    3/4 lb Round/Rump Steak
      1 tb Soy Sauce
      1 ts Salt
      1 tb Sugar
      8    Fresh Mushrooms
    1/2 lb Bean Sprouts
      6 oz Bamboo Shoots (Can)
      3    Green Onions (Scallions)
      1    Egg
      2 c  Beef Stock
      2 tb Cornstarch
      1 ts Sesame Oil
      2 c  Dried Egg Noodles
           Deep Frying Oil
 
  Slice beef about 1 inch long 1/2 inch wide and as thin as possible.  Mix
  the salt, sugar and soy sauce together and mix well, then add the beef and
  marinate for at least one hour, longer for more flavor. Wash and slice the
  mushrooms, including stems.  Slice the bamboo into thin strips; slice the
  scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a
  separate bowl, mix the cornstarch and beef stock together. Drain the beef
  reserving the marinade. Heat the sesame oil and stir fry the beef for 4 to
  5 minutes. Add the cornstarch mixture and remaining marinade, bring to a
  boil stirring constantly; add the vegetables and simmer for 5 minutes
  longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
  Deep fry as needed draining on absorbent paper. Beat the egg adding 1
  tablespoon water and pour onto lightly oiled skillet. Make a small thin
  omelet and slice into thin strips. Place cooked noodles on hot dish, top
  with beef mixture and garnish with the strips of omelet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Chow Fun with Black Bean Sauce
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb Flank steak
      1 tb Chinese fermented black
           - beans
      2    Garlic cloves
           - peeled, chopped
      2 sl Fresh peeled ginger, minced
           - (quarter-sized slices)
      1 lb Fresh rice noodles
      3 tb Peanut oil
      1    Onion, cut into 8 wedges
      1    Green bell pepper, seeded
           - cut into 1-inch cubes
      1 pn White pepper
      1 pn Sugar
      1 tb Soy sauce

MMMMM--------------------------BEEF MARINADE-------------------------------
      2 ts Dark soy sauce
      2 ts Rice wine or dry sherry
    1/2 ts Sugar
      1 ts Cornstarch
      1 ts Peanut or sesame oil
 
  CUT THE BEEF into 1/4-inch thick by 1 1/2-inch long by 1/2-inch wide
  slices; put into a bowl and toss with the beef marinade. Set aside. Cover
  the black beans with water until soft, about 5 minutes. Drain and rinse off
  excess salt with water. Place in a small bowl and mash together with garlic
  and ginger into a coarse paste; set aside. Separate the strands of rice
  noodles. Set aside. Over high heat, preheat the wok until hot. Add half the
  oil and swirl it to coat the sides. When the oil is hot, add the beef; toss
  until the beef loses its redness, about 30-to-45 seconds.
  
  Remove to a bowl; set aside. Add remaining oil to wok. While the oil is
  warming add the black bean mixture; stir-fry until fragrant, about 10
  seconds. Over high heat, add the onions and peppers; stir-fry until they
  begin to soften but are still crisp, about 1 minute. Add the rice noodles;
  stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the
  white pepper, sugar and soy sauce; toss until evenly distributed. Return
  the beef; toss a few turns to mix in. Transfer to a serving platter. Serve
  immediately.
  
  This chow fun recipe comes from Joyce Jue's book, "Asian Appetizers"
  (Harlow & Ratner, 1991).
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Chow Fun
 Categories: Chinese, Beef
   Servings:  6
 
     10    Chow Fun Noodles
      1 lb Beef flank steak, sliced
           -thin
           Marinade
      1 tb Dark soy sauce
      1 tb Cornstarch
      1    Egg white
      1 tb Peanut oil
           Additional:
      7 tb Peanut oil for pan-frying
      2    Cloves garlic, chopped fine
      1 sl Ginger, cut julienne
      1 tb Fermented black beans
           -(dowsee)
      1 tb Dry sherry
    1/2 md Yellow onion, sliced
    1/2    Green bell pepper cut
           -julienne
           Sauce:
    1/4 ts MSG (opt)
      1 tb Dark soy sauce
    1/4 ts Sugar
      1 tb Dry sherry
      1 pn White pepper
      1 tb Oyster sauce
           Final:
      1 c  Fresh bean sprouts
           Chinese parsley (garnish)
 
  Slice the chow fun into noodles about 1/2 inch wide.  Slice the meat and
  mix the marinade.  Marinate the meat for 15 minutes.  Heat the wok and add
  2 T of the peanut oil.  Toss the noodles about in the oil until they are
  very hot and begin to color just a bit on the edges.  Remove to the serving
  platter and set aside.  Heat the wok again and add 3 T of the peanut oil
  along with the garlic and ginger.  Chow for a moment and add the rinsed
  black beans and the sherry.  In this chow the onion and green pepper, just
  until very hot.  Remove to the serving platter.  Heat the wok a third time
  and add 2 T of the peanut oil and the meat.  Chow on one side only until it
  begins to brown.  Return the vegetables, the noodles, and the sauce to the
  wok and toss with the meat until hot.  Add the bean sprouts, toss just a
  minute or so and serve.  Garnish with Chinese parsley.  From The Frugal
  Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.  Typed by
  Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Kushisashi
 Categories: Chinese, Beef, Appetizers
   Servings:  6
 
    1/2 c  Soy sauce
    1/4 c  Chopped green onions and
           -tops
      2 tb Sugar
      1 tb Oil
  1 1/2 ts Cornstarch
      1    Clove garlic, pressed
      1 ts Grated fresh ginger root
  2 1/2 lb Boneless beef sirloin steak
           Bamboo or metal skewers
 
  Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in
  small saucepan.  Simmer, stirring constantly, until thickened, about 1
  minute; cool.  Cover and set aside.  Slice beef into 1/8" thick strips
  about 4" long and 1" wide.  Thread onto bamboo or metal skewers keeping
  meat as flat as possible; brush both sides of beef with sauce.  Place
  skewers on rack of broiler pan; broil to desired degree of doneness.
  
  Serves:  10 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Lo Mein with Bean Sprouts
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Fresh Chinese egg noodles
           - (medium width)
    1/2 lb Beef flank steak
      2 tb Oyster sauce
      2 tb Dark soy sauce
      1 tb Light soy sauce
    1/2 c  Chicken broth
      2 ts Asian sesame oil
      2 ts Sugar
    1/2 ts White pepper
      4 tb Peanut oil
      2 sl Fresh peeled ginger, bruised
      2    Garlic cloves, bruised
      1 ts Salt
    1/2 lb Fresh bean sprouts
           - tails removed, patted dry
      1 c  Chinese garlic chives
           -=OR=- Green onions,
           -Cut into 2-in lengths

MMMMM--------------------------BEEF MARINADE-------------------------------
    1/2 tb Soy sauce
      2 ts Rice wine or dry sherry
    1/2 ts Sugar
    1/2 tb Cornstarch
      1 ts Sesame oil
 
  ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it
  reaches a second boil, reduce to a simmer and cook for 1 minute longer.
  Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain
  in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand
  for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light
  soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a
  wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of
  the salt; saute until fragrant. Increase to high heat, add beef; stir-fry
  until browned, about 2 minutes. Remove and set aside. Heat remaining oil in
  the wok over medium heat. Add the remaining ginger, garlic and salt. Pour
  in sauce mixture, stir and bring to a boil. Add noodles and toss to coat
  with the sauce. Add the bean sprouts, chives and return the beef; stir-fry.
  Pick out and discard ginger and garlic.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Rendang
 Categories: Indonesian, Beef
   Servings:  4
 
      1 kg Rump steak
      2    Onions, chopped
      4    Garlic cloves, chopped
      1 tb Fresh ginger, chopped
      4 sm Red chillies, chopped
    1/2 c  Water
      2 ts Ground coriander
      2 tb Tamarind sauce
      1 ts Ground turmeric
     10    Curry leaves
           Lemon grass, 10 cm stem
      4 c  Coconut milk
 
  1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in
  bowl. 2. In food processor, combine onions, garlic, ginger, chillies and
  water, blend until smooth.  Add the mixture to steak. 3. Add coriander,
  tamarind sauce, turmeric, curry leaves and lemon grass, stir until
  combined. Stir in coconut milk.  Bring to a boil, reduce heat to medium,
  simmer, uncovered for 1 hour, stirring occasionally. Reduce heat to very
  low, simmer for 30 minutes, stirring frequently until the meat is very
  tender and liquid has been absorbed. Remove lemon grass before serving.
  NOTE: It is necessary to stir the Beef Rendang often during the last 30
  minutes of cooking to prevent coconut milk from separating and to avoid
  sticking. This distinctive and delicious curry is cooked very slowly for a
  long time, until the meat is very succulent and all the coconut milk has
  been absorbed. A close friend of mine, Winnie Quek, and her husband own a
  fine Singaporean Restaurant here in Calgary.  While her recipe for Beef
  Rendang remains a closely guarded secret, this one comes very close. Winnie
  has suggested holding back 2 cups of coconut milk until the last 30 minutes
  of cooking, then slowly adding it then, as you continue to simmer and stir
  until all the liquid has been absorbed.  Winnie says that this will stop
  the coconut milk from separating and tasting "oily". Source: Indonesian
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Satay
 Categories: Thai, Beef
   Servings:  4
 
      3 tb Corn oil
      1 sm Onion, finely chopped
      1    Garlic clove, crushed
    1/2 ts Hot chili powder
  1 1/2 ts Curry Powder
  1 1/4 c  Water
    2/3 c  Crunchy peanut butter
      1 ts Light brown sugar
      2 ts Dark soy sauce
      1 ts Lemon juice
           Salt to taste
           Fresh ground pepper to taste
      1 lb Boneless sirloin steak
           Lemon pieces (opt)
           Fresh cilantro sprigs (opt)
 
  To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion
  and garlic and fry gently until golden.
  
  Stir in chili powder, Curry Powder, water, peanut butter and brown sugar.
  Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon
  juice, then salt and pepper. Turn mixture into a serving dish.
  
  Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes.
  Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end
  for holding. Cover ends with small pieces of foil to prevent burning. Place
  skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook
  under preheated broiler 10-15 minutes until golden and cooked through. Turn
  and brush frequently with oil during cooking. Garnish with lemon pieces and
  cilantro sprigs, if desired, and serve hot with peanut sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Short Ribs Adobo with Spinach
 Categories: Filipino, Beef
   Servings:  6
 
      4 lb Beef short ribs, trimmed
    3/4 c  White vinegar
  1 1/2 c  Water
      3 tb Light soy sauce
      6    Garlic cloves, peeled
      2    Shallots, chopped
      1 ts Coarsely ground black pepper
    1/2 ts Salt
      2    Bay leaves
      2 tb Vegetable oil
      2 bn Fresh spinach, blanched
 
  HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections. Trim
  off and discard fat; cut meat into approximately 1-inch cubes leaving the
  bones attached. Place beef into a saucepan with vinegar, water, soy sauce,
  garlic, shallots, black pepper, salt and bay leaves; bring to a boil. Lower
  heat and simmer, covered, for 40 minutes. Remove beef. Degrease vinegar
  liquid; bring to a boil. Lower heat and reduce to 2/3 cup. Heat oil in a
  skillet; brown beef until evenly seared. Pour sauce over beef.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Shreds with Green Pepper
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Flank steak
      2 md Bell peppers
      1    Clove garlic
      4 tb Peanut oil
    1/4 ts Salt
           SAUCE:
    1/4 c  Stock
      1 ts Thin soy sauce
      1 ts Chili paste with soybean
      1 ts Sherry wine
  1 1/2 ts (approximately) thin
           -cornstarch
           -paste
 
  Preparation:  Remove membrane from flank steak.  If it is a thick slab of
  meat, slice with grain into thin sheet about 1/4" thick.  Slice across
  grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald
  pepper halves until color turns bright green; plunge in cold water to stop
  cooking process.  Slice pepper thinly to match cooked meat.  Peel and
  quarter garlic clove; add to peanut oil.  Mix sauce ingredients.
  
  Stir-frying:  Heat wok as hot as possible.  Add garlic and 1/2 the oil;
  stir; remove garlic when it browns.  Add salt to oil; stir.  Add half of
  flank steak; toss and stir briskly to coat with oil and prevent scorching
  of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat;
  add rest of oil.  Stir-fry remaining meat.  Add peppers, sauce, other beef;
  toss briskly for about 1 minute until sauce evaporates.  Serve.
  
  Garnishing note:  Time and inclination permitting, deep-fry about 12 shrimp
  chips.  Arrange on serving platter around beef and peppers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Teriyaki
 Categories: Japanese, Beef, Appetizers, Diabetic
   Servings:  2
 
      2 lb Flank Steak (about 2 large
           -steaks)
      1 c  Dry White Wine
    1/2 c  Low-Sodium Soy Sauce
      2 tb Onion, minced
      1    Garlic Clove, minced
      1 tb Lemon Juice, freshly
           -squeezed
      2 tb Honey
 10 1/2 oz Can Beef Broth, unsalted or:
      1 c  Homemade beef broth
      1 ts Ginger Root, minced or
           -grated
 
  Slice steaks diagonally across the grain into 1/2 x 1-inch strips and place
  in a shallow pan or large bowl.
  
  Mix remaining ingredients and pour over meat.  Let marinate 1 to 2 hours,
  turning 3 or 4 times.
  
  Thread strips on skewers and grill until meat reaches desired degree of
  doneness.
  
  Yield: 12 servings
  
  One Serving = 2 ounces Calories: 110 Protein: 13 g Fat: 5 g Carbohydrate: 0
  g Fiber: trace Cholesterol: 38 mg Sodium: 229 mg Potassium: 197 mg
  
  Exchange: 2 Lean Meat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Vindaloo
 Categories: Indian, Beef, Hot
   Servings:  1
 
      2 lb Beef chuck cut into 1" cubes
     14    Cloves Garlic
    1/2 c  Red wine vinegar
      4 sm Hot Red Chiles
    1/4 ts Cumin seeds
    3/4 ts Tumeric
      1 ts Dry English mustard
      1    Lemon
  1 1/4 ts Salt
    1/4 ts Ginger
      2    Bay leaves
      5    Cloves; whole
      3 tb Poppy seeds
      1 sm Onion
    1/2 c  Tomato paste
           Clarified butter
           Salt and pepper to taste
    1/4 c  Sugar
 
      Place the garlic and vinegar into a blender and mix to a smooth paste.
  Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put
  your fingers near your eyes, or they will become inflamed). Add the peppers
  to the blended paste.  Put cumin seeds, tumeric, mustard, ginger, salt and
  sugar into a small bowl and mix together. Pour this mixture into the
  blender.  Remove the peel from the lemon, squeeze the juice, discard the
  pips and chop the inner pulp. Add the juice and the pulp to the blender,
  then blend thouroughly.
       Place the beef into a bowl and pour the blended mixture over it. Stir
  in the poppy seeds and marinate for two hours. (Be careful not to spill
  this marinade, or you might have to move from your home! <G>) After meat is
  marinated, finely slice the onion.
      Pour some clarified butter a skillet over med. heat, and add the
  onions. Cook until opaque.  Add the bay leaves and cloves. With a slotted
  spoon, lift the meat from the marinade and add to the frying onions,
  increasing the heat so that the meat is sealed quickly. When the meat is
  sealed all over, add the marinade.
      Cover tightly, reduce heat to low and simmer for 1 hour. After the meat
  has cooked for 1 hour, add the tomato paste, stirring it thoroughly into
  the meat mixture, and cook for another 30 min. When the meat is tender,
  serve at once - piping hot.
      This is very hot!  Nice served with plain boiled or steamed long grain
  rice.
      For a nice cooling touch you might serve with a lime cordial.
      Note: When using the hot chilies, remove the placenta as well as the
  seeds (the inside fleshy membrane) as it contains Capucin and can cause
  inflamation if you eat too much.
  
    Source: Graham Kerr book , copy-righted 1971, called "The Galloping
  Gourmet TV Cookbook" -Vol 6.  I have made this many, many times, and love
  it.  I hope you will enjoy it for me, because my old stomach just can't
  take it like it once did, and I have to tone down the recipe to make it .
  But full-strngth it is fabulous if you like things HOT and garlicky!
    Good luck to those who are breathing in near you, for several days after
  you consume this dish ! <grin>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef with Asparagus
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Flank steak, membrane peeled
           -=OR=- Boneless Sirloin,
           - thinly sliced against
           - the grain into
           - pieces 2-in long

MMMMM-----------------------------MARINADE----------------------------------
      2 ts Cornstarch
  1 1/2 tb Chinese rice wine or dry
           - sherry
      2 tb Light soy sauce
      3 tb Peanut oil
    1/2 lb Fresh asparagus
           - sliced diagonally
           Salt to taste
      3 tb Chicken broth
 
  COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut
  oil in a wok over a high flame and stir-fry the beef long enough to brown
  it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons
  of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and
  chicken broth and boil until the asparagus is tender-crisp (about 1
  minute). Add the beef and toss it with the asparagus to combine them. Serve
  the beef immediately.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef, Cauliflower, and Snow Peas
 Categories: Chinese, Beef
   Servings:  6
 
      2 tb Vegetable oil
      2    Minced garlic cloves
    1/4 c  Chopped onion
      2 ts Salt
           Fresh ground pepper
    1/4 lb Snow peas, stems removed
    1/2 md Cauliflower head, broken
           -into flowerets
      1 c  Chicken broth/stock
      1 tb Cornstarch
      1 lb Very thin sliced flank steak
    1/4 c  Soy sauce
 
  Cut steak into 2-inch strips; mix cornstarch and soy sauce and set aside.
  Heat chicken stock and set aside. Heat oil in heavy skillet or wok until
  very hot. Add garlic and cook for 2-3 minutes. Add beef and saute quickly,
  keeping it moving, just until it loses color, about 30 seconds.
  
  Add onion, salt and pepper to taste, stirring constantly for another half
  minute or so. Add chicken broth, bring quickly to the boil, then add
  cauliflower pieces, a few at a time. Cook 3 minutes, then add snow peas,
  stirring constantly, for another few minutes. After 7 minutes maximum,
  cauliflower should be tender and pea pods a bright green. Add soy sauce
  mixture, mix thoroughly, and stir until thickened. Turn into heavy serving
  dish and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beggar's Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
  3 1/2 lb Frying chicken
      3    Dried lotus leaves
      4 lb Wet modeling clay
           STUFFING:
    1/2 lb Ground pork
      2 tb Salted mustard green, minced
      1 tb Peanut oil
      1 ts Sugar
      1 ts Fresh ginger root, minced
           MIXTURE FOR SKIN:
    1/2 ts Salt
      1 tb Medium sherry
      1 ts Sesame oil
      1 tb Dark soy sauce
 
  A beggar wrapped a plucked chicken in lotus leaves from the pond to prevent
  it from burning, then coated it with mud to disguise his prize. Onto his
  small fire it went.  When he unwrapped it 2 hours later, this aromatic dish
  awaited him.
  
  Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix
  mixture for skin; rub chicken inside & out with it.  Leave uncovered at
  room temperature, while coating is absorbed and dried.  Repeat if
  necessary.
  
  Stuffing:  In hot wok, heat peanut oil to smoking.  Stir-fry ground pork 2
  minutes; add mustard green, ginger & sugar; stir-fry 1 more minute. Remove
  & cool.
  
  Lotus Leaves:  Number of leaves depends on their size & that of chick- en.
  Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes,
  until wet through & pliable (no longer or leaves may shred). Now soak in
  cold water for 10 minutes, or longer, until time to use them; open folded
  leaves in cold water to wash them.
  
  Wrap Chicken:  Preheat oven to 550 degrees.  Stuff chicken with pork
  mixture. Cut hard center out of lotus leaves, then slit along fold about 3"
  on each side of center, so cut away center can be overlapped. Wrap chicken
  in 3 layers of lotus leaves.  Tie securely with piece of cotton or fiber
  string (don't use nylon; it might melt).  Spread soft, wet modeling clay
  about 1/2" thick on sheet of newspaper.  Bring clay pack around chicken &
  seal.  Remove newspaper.  (Use foil if clay unavailable.)
  
  Roasting:  Place clay-covered chicken on rack in shallow roasting pan in
  preheated oven.  Bake for 1 hour; reduce heat to 350 degrees & bake for
  another 1 1/2 hours.
  
  Serve:  Present fired clay chicken to table.  Crack clay with suitable
  object, allowing some of steam to escape before you proceed.  Remove clay;
  carefully cut open lotus leaves with scissors.  Chicken will be very soft &
  tender; break apart to get at stuffing.  Serve guests, or invite them to
  pick with chopsticks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Begun Kalia - Colorful Eggplant
 Categories: Indian, Vegetables, Hot
   Servings:  6
 
      2 lb Small (Italian style)
           -eggplants
      4 c  Oil or ghee for frying
      2 tb Oil or ghee
      6    Cloves
      6    Whole cardamon pods, crushed
      1    Piece (2 inch) cinnamon,
           -crushed
      1 ts Turmeric
      1 ts Cayenne powder
      1 c  Yogurt
      1 ts Salt or to taste
 
  Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan
  and fry eggplant pieces until brown and tender. Drain on paper towels.
  
  In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon,
  cinnamon. Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt.
  Reduce heat and simmer for 2-3 minutes.
  
  Add fried eggplants, spooning yogurt mixture over eggplant. Remove from
  heat.
  
  Serve either hot or at room temperature with rice or Indian bread, (Naan,
  Roti, etc) or as a side dish.
  
  From: _Sampling the cuisine of India_ by Sambhu Banik
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Benihana Ginger Sauce
 Categories: Chinese, Condiment
   Servings:  6
 
    1/2 c  Soy sauce (or tamari sauce)
    1/4 c  Rice wine vinegar
    1/4 c  Chopped onion
      1 sm Piece fresh ginger root or
    1/8 ts Ground ginger
 
  Combine all ingredients in blender container and process until smooth.
  Makes 6 servings, about 2-1/2 Tb. each.  18 calories per serving.
  
  From:  Richard Simmons Show recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Benihana Magic Mustard Sauce
 Categories: Chinese, Condiment
   Servings:  6
 
      3 tb Powdered mustard
      2 tb Hot water
    1/2 c  Soy sauce or tamari sauce
      2 tb Sesame seeds, toasted
      1    Garlic clove
 
  In a small bowl, blend mustard and water into a paste.
  
  Pour paste into blender container; add remaining ingredients and process
  about 1 minute or until smooth.
  
  Makes 6 servings, about 2 Tb. each.  56 calories per serving.
  
  Serving suggestion for Sauces:  Use as a dipping sauce for chicken or
  steak, or as a dressing for bean or alfalfa sprout salad.
  
  From:  The Richard Simmons Show - 1981 recipe collection
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bhindi Masala
 Categories: Indian, Vegetables, Hot
   Servings:  6
 
    1/4 c  Oil
      1 lg Onion, chopped
     10    Garlic cloves, minced
      2    Fresh green chilies, chopped
      1 ts Turmeric
      1 tb Cumin, ground
      3 lb Okra
           Salt
 
  Heat oil in large pot.  Add onion, garlic & chilies.  Fry over medium heat
  till browned.  Stir in turmeric & cumin & fry for 2 minutes.  Mix in okra &
  salt.  Cover, reduce heat & simmer for 8 to 10 minutes, stirring
  occasionally to prevent burning.  Serve hot with plain rice or chapatis.
  
  Rani, "Feast of India"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bird of Paradise
 Categories: Chinese, Chicken
   Servings:  4
 
      1 cn (20 oz.) sliced pineapple in
           -syrup
      2    Whole chicken breasts,split
           -(or 1 cut up 3 lb. fryer
           -chicken)
      2 tb Butter
    1/4 c  Dry sherry
      3 tb Soy sauce
      2 lg Cloves garlic,pressed
      2 tb Finely chopped crystallized
           -ginger
    1/2 ts Salt
      1    Red bell
           -pepper,seeded,chunked
  1 1/2 c  Sliced celery
    1/2 c  Sliced green onion
      1    Papaya,peeled,sliced
           -(optional)
      1 tb Cornstarch
 
  Drain pineapple, reserving syrup. Brown chicken in butter; Drain.
  
  Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken.
  Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add
  pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve
  cornstarch in 1/2 cup water. Stir into  pan. Bring to boil. When thickened,
  spoon over chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bird's Nest Soup
 Categories: Chinese, Soups
   Servings:  6
 
  3 1/2 oz (approximately) dried bird's
           -nest
      6 c  Rich chicken stock for soup
      1 lg Chicken breast
      2 tb Cornstarch
      2 tb Rich chicken stock for paste
      1 tb Dry sherry
    1/4 c  Rich chicken stock
      2    Egg whites
      1 ts Salt
      2    Green onions, minced
      1 tb Minced Smithfield ham
 
  Easy to prepare and enjoyable.
  
  Preparation:  Soak bird's nest in cold water overnight.  Drain and
  rinse.Spread softened nest pieces on plate; pick out prominent pieces of
  "foreign" matter (e.g. feathers, twigs) with tweezers.  Debone chicken
  breast, remove membrane and muscle fiber, pound meat with cleaver handle to
  break down tissue, mince chicken until it is pulp. Make medium thick paste
  with cornstarch and chicken stock.
  
  Cooking:  Bring rich chicken stock for soup to boil. Immediately add bird's
  nest; simmer 30 minutes.  Mix dry sherry and remaining stock; dribble
  slowly into minced chicken.  Lightly beat egg whites with a fork; fold
  gently into chicken so they are not completely blended. Add salt to soup.
  Bring soup back to boil and add chicken mixture slowly so soup does not
  cool. When soup returns to boil, it is ready to serve. You can hold it at
  this point on low heat.  Pour into serving bowl, garnish with green onions
  and ham.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biryani Rice
 Categories: Indian, Rice
   Servings:  4
 
    3/4 c  Basmati or Long Grain Rice
  1 1/2 c  Less 2 tb Water
      1 ts Oil
           Salt To Taste
 
  Wash rice and put in a small saucepan with all above ingredients. Bring it
  to a boil on high heat, then cover and simmer gently until all the water is
  absorbed. The grains should be tender but firm. Set aside uncovered.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biryani
 Categories: Indian, Chicken, Rice
   Servings:  4
 
    1/2 lb Chicken, Cut In Small Pieces
      3 tb Oil
      1 lg Chopped Onion
    1/2 ts Ginger Paste
    1/2 ts Garlic Paste
      1 ts Ground Cumin
      1 ts Ground Coriander
    1/2 ts Tumeric Powder
      1    Bay Leaf
      2    Whole Cloves
      2    Cardamoms
      1 pn Cinnamon
      1 sm Tomato, Quartered
      1 sm Potato, Peeled & Quartered
      3 tb Plain Yogurt
    1/4 ts Saffron
 
  Heat oil in a large saucepan (medium heat), add onions and fry till golden
  around the edges, add garlic and ginger. All at once add all the spices and
  fry one minute longer. Add all other ingredients except saffron. Add salt
  to taste. Cover and cook on low heat till chicken is tender, stirring
  occasionally (about 1/2 hour). There should be very little liquid remaining
  in the pan. (During cooking a little water may be added if necessary to
  avoid sticking).
  
  Add half the prepared rice, spreading it evenly over the mixture, drizzle
  one tbsp of oil over it and add the saffron mixed into two tsp of milk.
  Cover with remaining rice, cover and cook on very low heat for ten minutes.
  
  Serve with Biryani Rice accompanied with whipped, lightly sweetened yogurt.
  
  The chicken could be substituted with 1/2 pound of mixed vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bits O' Teriyaki Chicken
 Categories: Chinese, Chicken, Appetizers
   Servings:  6
 
    1/2 c  Teriyaki Sauce
      1 ts Sugar
      2    Whole Chicken Breasts,
           - Skinned And Boned
      1 ts Cornstarch
      1 tb Water
      1 tb Vegetable Oil
      2 tb Toasted Sesame Seeds
 
  Combine teriyaki sauce and sugar in small bowl.  Cut chicken into 1-inch
  pieces; stir into teriyaki sauce mixture.  Marinate for 30 minutes,
  stirring occasionally.  Remove chicken; reserve 2 tablespoons marinade.
  Combine reserved marinade, cornstarch and water in small bowl; set aside.
  Heat oil in hot wok or large skillet over medium-high heat.  Add chicken
  and sesame seed; stir-fry 2 minutes.  Stir in cornstarch mixture.  Cook and
  stir until mixture boils and thickens and chicken is tender, about 1
  minute.  Turn into chafing dish or onto serving platter.  Serve warm with
  wooden picks.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bittara Hodhi (Curried Eggs)
 Categories: Ceylon, Eggs
   Servings:  6
 
      8    Eggs
    1/2    Onion
      1    Fresh chili
    1/2 ts Turmeric
      1 ts Salt
      1    Litre oil
      1 c  Thick coconut milk
    1/2 ts Chili powder
    1/2 ts Cumin
      1 ts Coriander
    1/4 ts Fennel
      1    Inch cinnamon stick
 
  Hard boil the eggs.  Slice the onion and chilli.  Shell the eggs,  sprinkle
  with the turmeric and salt and prick all over with a skewer to allow spices
  to get into the eggs.  Heat the oil and deep fry the eggs until they turn a
  light golden brown. Drain and remove. Put the coconut milk in a pan and add
  the onion, chilli,  chilli powder,  cumin  powder,  coriander powder,
  fennel powder and cinnamon stick.  Cook over a low heat until the onion is
  soft. Cut the eggs in half,  add to the pan and simmer for a further 2
  minutes. Discard the cinnamon stick before serving.
  
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Ragout with Snails
 Categories: Chinese, Snails, Appetizers
   Servings:  4
 
    1/2 c  Dried black beans*
      1    Ham hock
  1 1/2 tb Chinese fermented blk. beans
      1 tb Butter
    1/4 c  Julienne of fresh fennel
      1    Clove garlic; crushed
    1/4 c  Hot salsa
  1 1/2 tb Red wine vinegar
      2 tb Bucheron or Montrachet*
      8    Thin slices French bread
     28    Snails (available in cans)
    1/4 c  Julienned roasted red pepper
      1 tb Chopped fresh cilantro
 
  *Note: Dried black beans should be soaked overnight in cold water to cover.
  Amount of Bucheron or Montrachet may be increased to 1-1/2 times amount
  given.
  
  Drain the beans and put them in a 2-quart saucepan with the ham hock and
  fermented black beans.  Add cold water to cover ingredients by 2 inches.
  Bring the water to a boil, skimming of any froth that rises to the surface.
  Reduce the heat and simmer for 2 to 3 hours, until the beans are tender.
  Remove and discard the ham hock.  Reserve the beans and about 1 cup of the
  liquid, or enough to give the beans a stew like consistency.
  
  Preheat the broiler.
  
  Heat the butter in a large skillet.  Add the fennel and cook over moderate
  heat, for about 5 minutes, until tender.  Add the beans, the bean liquid,
  the garlic, salsa and vinegar and stir.  Cook over low heat for 20 minutes,
  stirring occasionally.
  
  Spread the goat cheese on the bread slices.  Place under the broiler for 1
  to 2 minutes, just until golden.
  
  Taste the beans and adjust the seasonings if needed.  Add the snails and
  cook for 5 minutes, until they are heated through.  Remove the beans from
  the heat and stir in the roasted peppers.
  
  Divide the ragout among 4 serving plates and sprinkle with cilantro. Place
  2 cheese-topped croutons at the sides of each plate.
  
  Source: Chef Jimmy Schmidt.  From "American Bistro" an Irene Chalmers book,
  Contemporary Books, Inc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Chili Paste - Nam Prik Pow *
 Categories: Thai, Condiment, Hot
   Servings:  1
 
           Syd Bigger
      1 c  Oil For Deep-Frying
      4 oz Dried Green Jalapeno Peppers
      1 c  Chopped Shallots
      1 c  Chopped Garlic
      8 oz Dried Shrimp
      2 tb Shrimp Paste
    1/3 c  Fish Sauce (Nam Pla)
    1/4 c  Sugar
 
  This dip will give any food a much richer taste, and add spiciness.
  ~-------------------------------------------------------------------------
  Heat a small pan with the oil and deep-fry the dried peppers, shallots and
  garlic until dark brown.  Place the fried ingredients with all the others
  in a blender, and process until a smooth mixture forms.
  
  Pour the entire mixture into a medium skillet and fry on medium heat for 5
  minutes.  Remove, cool, and place in a jar with a tight fitting lid and use
  as needed.  It will keep indefinitely.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Pie (Nz)
 Categories: New zealand, Desserts
   Servings:  6
 
      3 c  Blackberries
      1    Lemon
      2 tb Sugar
      2 tb Flour
    1/2 ts Butter
           Crushed biscuits OR:
           Cake crumbs
 
  1. Add the blackberries and the juice of the lemon to a pot with 1 cup of
  water. Cook thoroughly, sugaring to taste.
  
  2. When cold put into a pie dish and sprinkle with sugar and flour and add
  the butter.
  
  3. Cover with the crushed biscuits and cook in a moderate to hot oven for
  30 minutes.
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bo-Pe - China
 Categories: Chinese, Appetizers
   Servings:  6
 
  1 1/2 c  Warm water
      4 c  Flour
      1 ts Salt
      2 tb Melted shortening
      2 tb Sugar
           Dough:
      1    Package yeast
 
  Sift the flour, sugar and salt together in a large bowl and hollow out the
  center.  Pour the yeast which has been dissolved in the warm water into the
  hollow.  Add the melted shortening and mix well together.
  
  Knead lightly on a floured board until the dough is smooth and elastic.
  Then place in a greased bowl, cover with a sheet of waxed paper and set to
  rise at room temperature about 3 hours.
  
  Oil your hands and the board with salad oil and divide the dough into 24
  small workable portions. Press out with the hands and then roll with
  rolling pin until each piece is about 4 inches in diameter.
  
  Drop good full tablespoons of filling (recipe follows) onto each piece of
  dough, then draw up the edges around the filling and make into a ball.
  Press the edges together and turn so the seams are underneath. Let rise
  double.
  
  These can be baked or fried or steamed on a rack.  However you choose to
  cook them, they are very delicious.
  
  Bake at 400 degrees 20 minutes - Fry in deep fat at 375 degrees - Steam
  over boiling water 30 minutes
  
  SWEET FILLING:  1 package pitted dates 1/3 cup pecans or almonds 1/3 cup
  orange marmalade Rind of 1 lemon grated
  
  MEAT FILLING:   1/2 lb lean ground beef or pork 1/4 lb chopped mushroom
  stems (Stuff caps later) 2 large ribs celery minced salt and pepper to
  taste
  
  MAKE YOUR OWN:  Try making your own fillings using these approximate
  proportions, with bits of meat and vegetables you have on hand.  Prunes,
  apricots and raisins for the sweet ones.
  
  From:  "A World Of Good Eating"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boiled Rice
 Categories: Chinese, Rice
   Servings:  4
 
      1 c  Long-grain white rice
           - (uncooked)
      2 c  Chicken broth or water
    1/2 ts Salt
           Freshly ground pepper
 
  PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to a
  boil. Stir once or twice. Lower heat to a simmer. Cover with a
  tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice is
  not quite tender or the liquid is not absorbed, replace lid and cook 2 to 4
  minutes longer. Season with salt and pepper. Fluff with a fork. To reheat,
  place in a colander over boiling water, making sure the water does not boil
  into or soak the rice, but only steams it. The rice will stay fluffy as
  long as the water doesn't evaporate. In restaurants it is kept this way for
  hours. Cover the rice to prevent the top layer from drying out.
  
  TIPS: For drier rice, use 2 tablespoons less water.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bok Choy with White Pork
 Categories: Chinese, Pork
   Servings:  4
 
    1/4 lb Boneless pork shoulder
      1 lb Bok choy stalks
    1/2 ts Minced garlic
    1/2 ts Minced fresh ginger
      3 tb Peanut oil
    1/4 ts Salt
    1/4 c  Chicken stock
    1/2 ts Sugar
      1 ts Dry sherry
           Cornstarch paste
      1 ts MSG (opt)
 
  A delicious, easy-to-prepare combination of a fresh, crisp, spicy,
  cabbage-flavored vegetable, and rich, succulent pork.
  
  Slice pork against the grain into thin strips about 2" by 1/2". Separate
  outer fleshy stalks from center flower stalk of bok choy. Use center stalk
  in another stir-fry dish or in soup.  Wash outer stalks, and diagonally
  slice into 3" pieces.  The meatier ends of the stalks should be sliced a
  little thinner.
  
  Swirl oil around in very hot wok.  When oil begins to smoke, add pork and
  stir-fry until meat is seared (about 1 minute).  Add bok choy, garlic and
  ginger.  Stir-fry until green leaves are bright and shri- velled, stirring
  and tossing constantly so stalks won't burn.  Add salt, stock, sugar and
  dry sherry.
  
  When liquid begins to boil, cover wok and steam for 30 seconds or less on
  high heat, until stalks are tender but still crisp.  Push ingredi- ents up
  side of wok; dribble cornstarch paste into liquid and stir to make a light
  sauce.  Recombine and add MSG.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bok Choy with Hot Bacon Sauce
 Categories: Chinese, Vegetables
   Servings:  6
 
      2 tb Sugar
      2 tb Vinegar
      2 tb Worcestershire sauce
    1/4 c  Chili sauce
      6 sl Bacon, cooked and crumbled
      2 tb Cooking oil
      3 c  Chopped bok choy
 
  Combine first five ingredients in a saucepan; simmer 5 minutes.  Heat oil
  in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place
  on serving dish; spoon hot sauce over.  Serves 6.
  
  Origin:  Recipes of British Columbia, Canada.  Book Shared by: Sharon
  Stevens.  Aug/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bombay (Mild) Curry Mixture
 Categories: Indian, Condiment
   Servings:  1
 
      3 sm Dried chilies (to make 1 ts
           - ground)
  1 1/2    Cinnamon stick
  4 1/2 tb Whole coriander seeds
      1    Whole cumin seeds
  1 1/2    Whole fennel seeds
    2/3    Whole fenugreek seeds
    1/2    Garlic powder or granules
      2    Kokum skins (avail. at East
           - Indian grocers)
      2    Curry leaves, crushed
  2 2/3    Ground tumeric
 
  Lightly roast together the first six ingredients; then grind and mix with
  the garlic and the tumeric.  Use according to recipe instructions adding
  the kokum skins and the crushed curry leaves directly to the pot, removing
  the kokum skins before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bombay Chicken and Rice
 Categories: Indian, Chicken, Rice
   Servings:  6
 
      3 lb Broiler-fryer, cut up
           Salt
      1 c  Uncle Ben's Converted Brand
           -rice
      1 pk (6 ounces) dried mixed fruit
           -pieces OR 1-1/3 cups diced
           Dried fruit and raisins
    1/2 c  Chopped onion
      4 ts Curry powder
  1 1/2 ts Sugar
      1 ts Salt
      2 c  Water
      2 tb Butter or margarine, melted
    1/2 ts Paprika
           Chopped parsley, optional
 
  Posted by Sonya Whitaker-Quandt   9/22/92   National Cooking Echo
  
  Preheat oven to 375 degrees. Remove excess fat from chicken; season with
  salt. Combine rice, fruit, onion, 2 tsp of the curry powder, sugar, salt
  and water in a 12x8x2-inch baking dish; stir well. Arrange chicken over
  rice mixture. Combine melted butter, paprika and remaining 2 tsp curry
  powder; brush on chicken. Cover tightly with aluminum foil and bake in 375
  degree oven 1 hour, or until chicken is tender and most of liquid is
  absorbed. Garnish with chopped parsley, if desired. Makes 6 servings, 520
  calories per serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bombay Monkfish
 Categories: Indian, Seafood
   Servings:  4
 
      1 lb Monkfish, skinned
           Milk to cover
    1/4 lb Shrimp, shelled
      2    Eggs
      3 tb Tomato paste
    1/2 ts Curry powder
      2 ts Lemon juice
    1/4 ts Fresh rosemary, chopped or
           -pinch of dried
      1 pn Of saffron or tumeric
    3/4 c  Light or single cream
           Salt and pepper to taste
 
  Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough
  to hold it.  Pour the milk over and place the pan over moderate heat. Bring
  to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7
  minutes longer, or until the fish is cooked through. When the monkfish is
  nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink.
  Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size
  pieces.
  
  Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary,
  saffron and 1/2 cup cream.  Mix in the fish and shrimp and season to taste
  with salt and pepper.  Turn into 4 individual ramekin dishes and pour an
  equal amount of the remaining cream over the top of each dish. Bake for 20
  minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty
  french type bread.
  
  This is an appetizing and stylish way to start a meal.  For a light lunch
  dish for two, cook this in one ovenproof dish and serve it with a green
  salad and boiled new potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bombay Nut 'n' Raisin Mix
 Categories: Indian, Appetizers, Hot
   Servings:  2
 
    2/3 c  Thin pretzel sticks
      3 tb Butter
      1    Garlic clove, crushed
    1/3 c  Unblanched almonds
    1/3 c  Pine nuts
    1/3 c  Unsalted cashews
      1 ts Worcestershire sauce
      1 ts Curry powder
    1/2 ts Hot chili powder
    1/3 c  Seedless raisins
    1/4 ts Salt
 
  Break pretzels into 1" sticks. Melt butter in a skillet.
  
  Add garlic in butter, then stir in almonds, pine nuts and cashews. Add
  Worcestershire sauce, curry powder and chili powder and mix well. Stir in
  pretzels and cook gently over medium heat 3-4 minutes, stirring frequently.
  
  Remove from heat. Add raisins and salt; mix well. Turn mixture into a
  serving dish and cool. Makes about 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised & Deep Fried Pork Slices in Wine Sauce
 Categories: Chinese, Pork
   Servings:  4
 
      1 ts Red rice vinegar
      2 tb Medium sherry
    3/4 c  Stock
           Cornstarch paste
  1 1/2 lb Boned pork butt
      3 tb Peanut oil
      3    Cloves garlic, minced
      2    Egg yolks
      1 ts Water
      1 c  Fine plain bread crumbs
      4 c  Oil for deep-frying
           PASTE:
      2 tb Cooked rice
    1/2 ts Sugar
      1 ts Dry baker's yeast
      2 tb Dark soy sauce
      2 tb Warm water
      1 ts Wet bean cheese (opt)
 
  The flavoring of the pork with our version of Fujinese "wine lees paste"
  gives it a distinctive and uniquely delicious flavor.
  
  Prepare Paste:  Use mortar and pestle to pulverize cooked rice. Combine
  with sugar, yeast, soy and warm water.  Let stand in warm place for 30
  minutes to activate yeast.  Authentic wine lees paste is not available in
  the U.S. to our knowledge, this is the best substi- tute we have found. You
  can add wet bean cheese for a sharper flavor.
  
  Braise Pork:  Slice pork butt across the grain into strips, 1" by 3" by
  1/2" thick.  Heat peanut oil in wok until it begins to smoke.  Add some of
  pork to hot oil; stir-fry pieces until they lose their pink- ness; repeat
  in batches until all pork is browned.  Next, add garlic to wok; stir
  briefly. Pour in wine lees paste, rice vinegar, sherry and stock; bring to
  slow boil; add pork slices.  Reduce heat, cover, and simmer for 30 minutes.
  
  Remove pork, without sauce, to large platter.  Cool pork.  Cooling is
  essential so that it will deep-fry properly.  Reserve sauce in small pan.
  You can hold pork for several hours, if you wish to braise it in advance.
  
  Deep-fry Pork:  Heat deep-frying oil in wok.  While oil is heating, beat
  egg yolks with water; set out bread crumbs on platter.  Dip pork pieces in
  egg mixture, then bread crumbs, to thoroughly cover.
  
  When oil is at deep-frying temperature, 375 degrees, slip in a slice of
  pork as a test:  pork should lightly brown in about 1 minute. Place 6 pork
  slices on Chinese strainer, and lower into oil, strainer and all. Check in
  2 minutes (browning should take slightly longer than test because strainer
  cools the oil).  If you prefer to fry in larger batches, use more oil.
  Remove fried pork to warm platter, uncovered.
  
  Finish:  Reheat sauce, and pour over pork just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Chicken Drumsticks
 Categories: Chinese, Chicken
   Servings:  8
 
      8    Chicken fryer drumsticks
           Cornstarch for dredging
      3 c  Oil for deep-frying
      1 c  Dried chestnuts
      1    Five-spice bouquet (OR
      1 tb Five-spice powder)
      4 c  Cold water
    1/2 c  Dark soy sauce
    1/2 c  Rock sugar
    1/2 c  Medium sherry
    1/2 ts Salt
 
  This dish is a good example of the whole being greater than the parts.
  
  Preparation:At least 12 hours before cooking this dish, rinse several times
  then soak dried chestnuts.  After soaking, remove pieces of skin wedged in
  nutmeat.
  
  Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is
  ready when bubbles quickly form around chopstick held vertically in oil.
  Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep
  fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil;
  drain.
  
  Red-cooking:  Pour water in sandy pot or comparable casserole dish; add
  5-spice bouquet, soy sauce, sherry & salt (5-spice powder can be
  substituted, though the final flavor will be less distinctive). Slowly
  bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover;
  discard bouquet; add salt & rock sugar; dissolve rock sugar. You can stop
  here until near serving time.
  
  About 30 minutes before serving time, add drumsticks & soaked chest- nuts
  to hot red-cooked sauce.  Simmer in covered pot for 15 minutes; remove
  cover; simmer for another 15 minutes.  Sauce should have re- duced by about
  1/3, and become bright & thick.
  
  To serve, prop drumsticks up around sides of sandy pot; spear chest- nuts
  with sate sticks or long toothpicks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Chinese Cabbage
 Categories: Chinese, Vegetables
   Servings:  4
 
      2 lb Napa (or celery) cabbage
      1 ts Salt
      8    Chinese "jyo" black
           -mushrooms
      1 tb Dried shrimp
    1/4 c  Sichuan preserved mustard
           -green
      1 tb Peanut oil
      1 c  Chicken stock
    1/4 ts Salt
      1 tb Sherry
    1/2 ts Sugar
      1 ts Thin soy sauce
           Cornstarch paste
      1 tb Rendered chicken fat
 
  Preparation:  Wash & soak Chinese mushrooms & dried shrimp in warm water
  for 1 hour until soft.  Mince shrimp.  Remove hard stem from mushrooms.
  Wash & thinly slice mustard green.  Separate cabbage leaves; blanch in
  salted boiling water for 30 seconds; drain; slice into 2" sections. In a
  bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render
  chicken fat in small saucepan at medium heat; discard pieces of fat; keep
  oil hot.
  
  Braising:  Heat peanut oil in wok until hot but not smoking.  Stir-fry
  mushrooms, shrimp & mustard green for 15 seconds.  Add cabbage; stir- fry
  for 1 minute.  Add stock mixture; bring to boil.  Reduce heat, cover wok, &
  simmer for 10 minutes, reducing liquid by half; add more stock if needed.
  Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot
  chicken oil.  Serve.
  
  Note: Cabbage leaves should become transparent, but avoid overcooking; they
  should be soft but not wilted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Lion`s Head in a Sandy Pot
 Categories: Chinese, Soups, Pork
   Servings:  4
 
      1 lb Pork butt, ground or chopped
    1/4 c  Water chestnuts, minced
      1 ts Ginger root, minced
      2    Green onions, minced
    1/2 c  Cooked rice, minced
      1 tb Dark soy
    1/2 ts Sesame oil
      2 tb Water
      3 c  Chinese mustard cabbage,
           -shredded
      4 c  Stock (or water)
    1/2 ts Salt, to taste
    1/4 ts Sugar
      6 tb Peanut oil
 
  The further ahead you start this delicious "soup" the better it will taste.
  
  Preparation:  In bowl, thoroughly mix pork, water chestnuts, ginger root,
  green onions, cooked rice, dark soy, sesame oil & water.  Allow mixture to
  marry for 30 minutes.  Form into firm balls, one for each serving, each the
  size of a tennis ball (about 3 1/2" across).
  
  Braising:  Heat wok or skillet to hot; add oil.  When oil begins to smoke,
  introduce meatballs 1 at a time, so as not to cool oil.  Fry meatballs
  until a brown crust has formed.  They must be well crusted in order to
  retain their shape while stewing.
  
  Cooking in Sandy Pot:  Line sandy pot with shredded Chinese mustard
  cabbage; sprinkle with pan oil from meatballs, salt & sugar.  Add
  meatballs, then add cool or cold stock.  Bring slowly to boil; cover;
  reduce heat to medium & simmer for about 2 hours.  Correct seasoning if
  necessary.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Pork and Fresh Oysters in Clay Pot
 Categories: Chinese, Pork, Seafood
   Servings:  4
 
    1/2 lb Boneless pork butt, cut in 1
           -1/2" cubes
      8 md Fresh Pacific oysters (OR
     10 oz Jar)
      4    Green onions
  1 1/2 c  Warm water
      1 tb Brown bean sauce
      1 ts Dark soy sauce
      1 ts Fresh ginger, minced
      1    Piece dried orange peel
      2 tb Medium sherry
           Cornstarch paste
    1/2 c  Peanut oil
           Chinese or Italian parsley
           -for garnish

MMMMM-----------------------------MARINADE----------------------------------
    1/4 c  Medium sherry
      2 ts Thin soy sauce
      2    Cloves garlic, minced
      1 ts 5-spice powder
      1 ts Lemon juice
 
  Among our favorite clay pot dishes is something only a Cantonese chef would
  dare to have created.
  
  Marinating:  Combine marinade ingredients in bowl large enough to hold
  pork, mixing well.  Add pork, cover, and marinate at room temperature for 1
  hour.
  
  Braising: Drain pork, taking care to remove pieces of garlic.  Heat oil in
  wok until it begins to smoke. Fry pork cubes, a few at a time, until brown
  and crusty. Do this quickly to sear meat without cooking it through. Drain
  in Chinese strainer or on paper towel.  Strain and reserve cooking oil.
  
  Clay Pot:  In cool clay pot, combine water, bean sauce, dark soy, minced
  ginger, dried orange peel, and sherry. Bring to boil, then add braised pork
  cubes.  Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash
  and trim green onions, cut into 2" sections. Drain oysters. When pork has
  simmered 30 minutes, add onions and oysters. You can stop the dish before
  adding oysters and onion. Cover and cook at medium heat for 15 minutes
  more.  Turn up to boil, dribble in cornstarch paste to make light gravy.
  Serve with garnish of parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Spareribs
 Categories: Chinese, Pork
   Servings:  4
 
      3 lb Spareribs, cut crosswise
           -into 3 or 4 sections

MMMMM------------------------------SAUCE-----------------------------------
  2 1/2 tb Fermented black beans
      2    Garlic cloves; chopped
      2 tb Light soy sauce
      2 tb Chinese rice wine
           -or dry sherry
      1 ts Sugar
  2 1/2 c  Chicken broth

MMMMM-----------------------------GARNISH----------------------------------
      2 tb Chopped scallion tops
 
  CUT THE STRIPS OF RIBS between the bones into riblets. Stir-fry the
  spareribs in a wok over high heat to brown them in their own fat (about 4
  minutes). (You may want to start them off with a tablespoon of peanut oil.)
  Drain off the fat and add the sauce ingredients except the broth. Mix them
  well. Add the broth and reduce the heat. Let the ribs simmer 60 minutes.
  Remove the ribs to a serving plate and garnish them with the scallion tops.
  (The liquid in the wok can be skimmed of fat and thickened with cornstarch
  to make a sauce, if you like.) Serves 4 to 6 as a main course.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Spicy Eggplant
 Categories: Chinese, Vegetables, Hot
   Servings:  4
 
      1 lb Eggplants, pref. Chinese
      2 ts Salt
      1 tb Oil
      1 tb Finely chopped garlic
      1 tb Finely chopped ginger root
      2 tb Finely chopped scallions
      2 tb Dark soy sauce
      1 ts Dried chile bean sauce, -OR-
      1    -dried red chile
      1 tb Bean sauce
      1 tb Granulated sugar
  1 1/3 c  Water
      2 ts Chopped scallions (optional)
 
  ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim
  and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a
  sieve to drain for 20 minutes, then rinse under cold running water and pat
  them dry with paper towels. Heat a wok or large skillet to a moderate heat.
  Add the oil and let it heat up for a few seconds, then add the eggplant,
  garlic, ginger and scallions and stir-fry for 1 minute, until they are
  thoroughly mixed together. Now add the rest of the ingredients except for
  the scallions. Turn the heat down and cook, uncovered, for 10 to 15
  minutes, until the eggplant is tender, stirring occasionally. Return the
  heat to high and continue to stir until the liquid has been reduced and has
  thickened slightly. Turn the mixture onto a serving dish and garnish with
  the chopped scallion tops.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Veal Shanks in Hot and Sour Sauce
 Categories: Chinese, Veal
   Servings:  6
 
    1/2 c  Peanut oil
      6    Veal shanks (about 1 pound
           -each)
     12    Cloves garlic
      2 c  Diced onion
      2 c  Whole mushroom caps
      1 ts Dried tarragon
      4 c  Diced tomatoes
      2 c  Balsamic vinegar
      2 tb Green peppercorns
      1 c  Teriyaki Sauce (recipe
           -follows)
      2 c  Water
    1/2 c  Mirin (a rice wine used in
           -cooking, available at Asian
           -markets)
      2 tb Chili and garlic paste
      2 tb Brown sugar
      1 tb Sesame oil
 
  Preheat oven to 350 degrees.  In a large skillet over high heat, heat half
  the peanut oil until it begins to smoke and sear veal shanks until they are
  brown on all sides.  Remove shanks from the pan and set them aside.
  
  Lower heat to moderate and add the remaining peanut oil.  When hot, put in
  the garlic, onion, mushroom caps and tarragon and cook, while stirring,
  until the onion is translucent.
  
  Add the tomatoes, vinegar and green peppercorns and cook until the liquid
  is reduced by half.  Add the Teriyaki Sauce, water, mirin, chili and garlic
  paste, and brown sugar.  Bring mixture to a boil.
  
  Return veal shanks to the skillet, cover, place in oven, and cook until the
  meat is fork tender, approximately 1-1/2 hours.
  
  Skim any fat that accumulates on the surface of the braising sauce; add
  sesame oil to defatted sauce and serve.  Serves 6
  
  Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 ts.
  sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh ginger
  1 cup thinly sliced scallions
  
  Place all ingredients in a small saucepan over moderate heat.  Bring to a
  boil to allow the sugar to dissolve.  Remove from heat and cool before
  using.  Makes 1-1/4 cups.
  
  From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Whole Fish with Shrimp Sauce
 Categories: Chinese, Seafood
   Servings:  4
 
      2    Dry Shiitake mushrooms
      1 tb Soy sauce
      1 tb Shao Hsing wine OR dry
           -sherry
      1 ts Cornstarch
    1/4 lb Medium shrimp, peeled,
           -deveined and minced
      1    Whole Cleaned fish, scaled
           -if necessary OR
  1 1/2 lb Fish fillets or steak
           Salt and pepper (optional)
      1 tb To 2 tb Cornstarch
      2 tb Salad oil
      1 tb Shredded or minced fresh
           -ginger
    1/2 c  Low-salt chicken broth
      1 tb Soy sauce or bean sauce
      1 ts Corn starch, mixed with 2
           -teaspoons water
      3    Green onions, thinly slice
           -on a sharp diagonal
           -(garnish)
 
  Soak mushrooms in warm water until caps are tender, 15 to 30 minutes;
  drain. Gently squeeze water from mushrooms then cut off and discard stems;
  thinly slice caps. Set aside. In a small bowl, combine 1 tablespoon soy
  sauce, wine and cornstarch. Add shrimp and stir to coat. Set aside.
  
  Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake
  off excess or lightly sprinkle with cornstarch (fish does not need to be
  completely coated).  Place a wide frying pan (preferably with a non-stick
  surface) over medium-high heat. Add 1 tablespoon of the oil; swirl to coat
  surface. Add fish (skin side up if using fillets); cover and cook until
  golden brown on bottom, about 3 minutes.  carefully turn fish over and
  repeat to brown other side. Remove fish and set aside.
  
  Add the remaining tablespoon of oil to the pan. Add ginger and cook,
  stirring, until fragrant, about 10 seconds. Add shrimp and stir until
  shrimp are opaque and separated, about 1 minute. Add mushrooms, broth and
  soy sauce and cook for 30 seconds. Add cornstarch solution and stir until
  sauce boils and thickens. Return fish to pan and spoon sauce over fish.
  Cover and simmer until center of fish at thickest is just opaque, about 3
  to 5 minutes. Transfer fish to platter; pour sauce over fish. Garnish with
  green onions. Serves 4.
  
  Per serving: 294 Calories, 31 g Protein, 7 g Carbohydrates, 2 g Saturated
  Fat,  5 g Monounsaturated Fat, 7 g Polyunsaturated Fat, .7 Omega-3 Fat, 109
  mg Cholesterol, 668 mg Sodium
  
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breaded Tofu Cutlets
 Categories: Chinese, Vegetarian
   Servings:  6
 
      2 lb Firm or extra-firm tofu,
           -frozen (see note)
      5 c  Water
    1/2 c  Finely minced fresh ginger
           -(My note - is this for
           -real? That's what
           It
           Says!)
    3/4 c  Soy sauce
    1/2 c  Whole-wheat pastry or white
           -flour
    1/2 c  Fine cornmeal
           Soy or other vegetable oil
           -for frying
           Dip:
    1/2 lb Soft tofu
           Additional
    1/2 c  Water
           Additional
      2 tb Soy sauce
           Garnishes:
           Tofu Tartar Sauce (recipe
           -follows)
           Fresh parsley
 
  To defrost tofu, place plastic bag filled with frozen tofu into bowl of hot
  water.  After about 15 minutes, drain bowl and ad more hot water.  Repeat
  process until tofu is soft.
  
  Remove tofu from plastic bag, rinse, and then squeeze out excess water by
  placing cakes between two plates and pressing plates together while tipping
  out water.  Cut tofu horizontally into 1/2 inch thick slices.
  
  In large shallow pot, combine water, ginger, and soy sauce.  Simmer sliced
  tofu in the marinade for 20 minutes.  With large spatula, remove tofu.
  
  Gently squeeze out excess liquid by pressing tofu between fingertips.  Set
  aside.
  
  To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in blender
  or food processor; pour this batter onto large flat plate.
  
  Place whole-wheat flour in a second flat plate and cornmeal on a third.
  Dredge each slice of marinated tofu first in flour, then in batter, and
  last in cornmeal.
  
  Heat oil to sizzling in large skillet and deep or shallow fry (as you
  prefer) each cutlet until both sides are golden brown.  Drain on paper
  towels.
  
  Serve with dollop of tartar sauce and sprig of fresh parsley.
  
  Note:  to freeze tofu, place in plastic bag, seal, and freeze for a minimum
  of 48 hours before thawing.  The color of frozen tofu will be a light
  amber, and when cooked, its texture will be pleasantly chewy.  Makes 6
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Stir-Fry
 Categories: Chinese, Vegetables
   Servings:  6
 
  1 1/2 lb Broccoli
      2 tb Peanut oil
      2 tb Soy sauce
      1 ts Cornstarch
      1 tb Honey
    1/2 ts Fresh grated ginger root or
           -1/4 teaspoon ground ginger
    1/4 ts Hot pepper sauce
    1/4 c  Slivered almonds
 
  Wash broccoli and cut off broccoli flowerets. Slice stems 1/4 inch thick.
  In large skillet or wok, heat oil; stir-fry broccoli 5 minutes until
  crisp-tender. In small bowl, mix soy sauce and cornstarch. Add honey,
  ginger and hot pepper sauce. Pour over broccoli. Cook until sauce thickens
  slightly. Stir in almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Ginger Beef Strips
 Categories: Chinese, Beef
   Servings:  4
 
    1/4 c  Soy sauce
      2 tb Vegetable oil
      2 tb Water
      1 ts Sugar
      1    Clove garlic, minced
      1 sl Fresh ginger
  1 1/4 lb Beef top round, cut 1 inch
           -thick
      4 c  Lettuce, thinly shredded
    1/2 c  Radishes, sliced
      2 tb Green onion tops, sliced
 
  Combine soy sauce, oil, water, sugar, garlic, and ginger in a small bowl
  for the marinade.  Partially freeze steak to firm; slice diagonally across
  grain into 1/8-inch thick strips.  Place beef strips in a plastic bag or in
  a shallow, non-metal pan.  Pour marinade over meat, turning to coat. seal
  bag, or cover pan and refrigerate for 6 hours or overnight, turning at
  least once.  Combine lettuce, radishes, and green onion tops in a large
  bowl and set aside.  Preheat broiler.  Remove meat from marinade and place
  in a single layer in large shallow baking pan.  Place pan on broiler rack
  set so meat is 3 to 4 inches from the heat.  Broil steak for about 2
  minutes, until browned; turn and broil for 2 minutes longer. Arrange steak
  strips on bed of lettuce mixture; pour pan drippings over meat, if desired.
  
  Woman's Day  MEALS IN MINUTES  August 1985
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Gingered Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      4    Chicken legs with thighs (8
           -oz each)
      4 sm Garlic cloves
      4 oz Fresh ginger, cut into
           -1/4-inch slices
           Grated peel of 1 large lemon
    1/2 ts Salt
    1/2 ts Freshly-ground pepper
    1/2 c  Fresh cilantro leaves
    1/4 c  Fresh lemon juice
      2 tb Sherry vinegar
      4 ts Peanut oil
           Fresh cilantro sprigs
           -(garnish)
      4    Lime wedges (garnish)
 
  Use very sharp knife to score chicken skin diagonally, spacing cuts about
  1/4-inch apart.  Arrange chicken in single layer, skin side up, in baking
  dish.  With machine running, drop garlic and ginger through feed tube of
  food processor; mince finely.  Mix in lemon peel, salt, and pepper. Add
  cilantro and mince finely.  Blend in lemon juice and vinegar. Add oil in
  thin stream through feed tube with machine running. Rub mixture over both
  sides of chicken; set aside for 2 to 3 hours. Grease broiler pan and
  position about 4 inches from heat source; preheat broiler. Transfer the
  chicken to heated pan.  Broil until just tender, very juicy, and deep
  golden, or 10 to 15 minutes on each side.  Turn chicken skin side up for
  last 2 to 3 minutes and brush with any remaining ginger sauce. Transfer
  chicken to a warm platter and let stand for 5 minutes. Garnish with
  cilantro sprigs and lime wedges.
  
  Bon Appetit  LIGHT AND EASY SPECIAL
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Monkfish in Gingered Soy Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
      4    Fillets of monkfish
    1/2 c  Light soy sauce
      1    Minced garlic clove
      1 tb Grated fresh ginger
           White pepper to taste
 
  Mix soy sauce, garlic, ginger and pepper and marinate the monkfish for
  several hours in the refrigerator, turning once. Transfer fish to a broiler
  pan and broil for 8-10 minutes until fish flakes easily with a fork. Serve
  with brown rice and a green vegetable.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Oriental Swordfish
 Categories: Chinese, Seafood
   Servings:  6
 
      2 tb Fresh lemon juice
      2 tb Soy sauce
      1 tb Olive oil
      1 tb Fresh minced ginger
    1/2 lb Swordfish steak cut 1 1/4 to
           -1 1/2 inch thick
           Vegetable oil for broiling
           -dish
      1    Scallion thin sliced on the
           -diagonal for garnish
      1    Lemon cut in half for
           -garnish
 
  Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl.
  MArinate swordfish in the mixture for 1 hour in refrigerator, turning
  occasionally. Remove from marinade and scrape off any ginger or garlic that
  may cling. Strain marinade, reserving liquid. Preheat broiler. Place
  swordfish 4 inches from heat source on a lightly oiled, flat broiling dish.
  Don't place fish directly on broiling rack, which can break it apart.
  Brushing with reserved marinade, broil fish to desired degree of doneness,
  4 5 minutes per side. Don't overcook. Sprinkle with scallion and garnish
  with lemon halves. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled or Grilled Marinated Chicken (Gai Yang)
 Categories: Thai, Chicken
   Servings:  4
 
           Stephen Ceideburg
      3 tb Minced cilantro root
      3 tb Fish sauce
      3 tb Chinese light soy sauce
      2 tb Fresh lime juice
      1 tb Freshly ground black pepper
      1 tb Minced garlic (3 cloves)
      2 lb Chicken legs or breasts,
           -skin and fat removed
 
  A street and market food served everywhere in Thailand, this chicken is
  traditionally associated with the Northeast. At the train stations or bus
  stop, you can get a few skewers and a little bag of sticky rice for a
  delicious snack or light lunch. The marinade dates back to a time before
  the introduction of chilies by the Portuguese. Black peppercorns were used
  in enormous quantities, and they still have an important role in Thai
  cooking.
  
  Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic
  in a blender or food processor. Blend until smooth and pour into a shallow,
  non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover
  and marinate in the refrigerator for at least 1 hour or up to 8 hours,
  turning occasionally.
  
  Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken
  and reserve the marinade for basting. Broil or grill the chicken on a
  lightly oiled rack approximately 3 inches from the heat for 10 minutes.
  Turn the chicken and baste with the reserved marinade. Discard any leftover
  marinade. Cook for 10 to 15 minutes longer, or until the outside is browned
  and the inside is no longer pink.
  
  209 CALORIES PER SERVING: 37 G PROTEIN, 4 G FAT, 4 G CARBOHYDRATE; 673 MG
  SODIUM; 96 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Salmon Teriyaki
 Categories: Chinese, Seafood
   Servings:  4
 
    1/4 c  Chicken Broth
    1/4 c  Rice Wine OR Dry White
      2 tb Sugar
      2 tb Grated Ginger root
      2 tb Low Sodium Soy Sauce
      4    (4 Oz.) Salmon Fillets
           Skinned
 
  Combine First 5 Ingredients in A Small Saucepan.  Bring To A Boil & Cook
  Over Medium High Heat 5 Minutes. OR Until Slightly Thickened, Stirring
  Occasionally. Strain & Discard Ginger root. Let Cool. Brush Both Sides Of
  Fillets With Soy Sauce.  Place Fillets On A Rack Coated With Cooking Spray.
  Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Minutes. Turn
  Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Minutes. OR
  Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz.
  Serving. Fat 7.8 Chol. 48.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buddha's Delight
 Categories: Chinese, Vegetarian, Salads
   Servings:  6
 
      1 c  Oil for deep-frying
      1 ts MSG (opt)
      2 tb Dark soy sauce
      2 tb Medium sherry
      1 tb Water
      1    Sq. fermented bean curd
      1 ts Salt
    1/2 ts Sugar
      2 tb Sesame oil

MMMMM------------------------DRIED INGREDIENTS-----------------------------
      4    Lily buds, Golden Needles
      4    Wood ear black fungus
      6    Nami Black mushrooms
      2    Bean curd sticks
    1/2 c  Dried bamboo shoots (opt)
      2 oz Bean thread noodles

MMMMM--------------------FRESH & CANNED INGREDIENTS-------------------------
      2 c  Mung bean sprouts
      2    Stalks celery
      2 md Carrots
      1    Bell pepper
      1    Long white turnip
      2    Leaves Napa cabbage
    1/2 c  Canned ginko nuts
    1/2 c  Canned baby corn
      2    Cakes pressed bean curd (OR
      6    Fried gluten balls)
 
  This dramatic "hot salad" is typical of Buddhist vegetarian dishes.
  
  Preparation: Rinse, then soak dried ingredients in warm water:  soak bean
  curd sticks overnight; soak rest about 1 hour.  Cut bean curd sticks and
  lily buds into 2" sections.  Remove hard stems from wood ears, and slice
  thinly.  Remove stems from black mushrooms (reserve for stock pot); halve
  the caps.  Cut thin strands of bamboo shoots into 2" lengths. Cut soaked
  bean thread noodles into 3" pieces.
  
  Wash and blanch bean sprouts, celery and pepper.Slice celery, pepper,
  carrots, turnip and cabbage into 2" long pencil-size pieces.  Halve baby
  corn on the bias.
  
  Slice pressed bean curd same size as vegetables.  Deep-fry in shallow oil
  until slightly tan but still pliable.  Drain.
  
  Mash fermented bean curd, then blend with sugar, dark soy, sherry and
  water.
  
  Stir-frying:  Heat wok until medium-hot.  Add 4 tablespoons of deep- frying
  oil.  Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok
  to high.  Add fresh and canned ingredients, and stir-fry for 2 more
  minutes: sprinkle in salt after first minute.  Add liquid mixture, mixing
  with juices in pan.  Add noodles.  Reduce heat to medium, cover wok, and
  steam for 5 minutes, or until vegetables are cooked but still firm.
  Uncover, sprinkle in MSG and sesame oil.  Toss briefly. Serve in a warm
  bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bul Kogi (Korean Barbecue)
 Categories: Korean, Beef
   Servings:  6
 
      5 lb Beef short ribs
      2    Garlic cloves, crushed
    1/4 c  Sesame seeds
           - toasted and crushed
      1 c  Finely chopped green onions
      1 ts Pepper
      1 ts Sesame oil
      2 c  Soy sauce
      1 c  Sugar
    1/4 c  Oil
 
  Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper,
  sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and
  let stand at room temperature 2 hours. Barbecue over coals or run under
  broiler, turning and basting often with marinade until meat is tender.
  
  Created by: Wailea Steak House, Hawaii
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bul Kogi
 Categories: Korean, Beef
   Servings:  6
 
      4 lb Beef short ribs
      2    Cloves garlic, crushed
    1/4 c  Toasted & crushed sesame
           -seeds
      1 c  Finely chopped green onions
      1 ts Pepper
      1 ts Sesame oil
      2 c  Soy sauce
      1 c  Sugar
    1/4 c  Oil
 
  "This recipe came from Hawaii, but Los Angeles has many Korean restaurants
  where zesty barbecued meat dishes are served. Created by: Wailea Steak
  House, Hawaii".
  
  Place short ribs in bowl.  Add garlic, sesame seeds, green onions, pepper,
  sesame oil, soy sauce, sugar and oil and toss to coat well. Cover and let
  stand at room temperature 2 hours. Barbecue over coals or run under
  broiler, turning and basting often with marinade until meat is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bulgar Sweet (Lapsi)
 Categories: Indian, Desserts
   Servings: 10
 
      1 oz Corn oil margarine
  1 1/4 c  Coarsely ground wheat
           -(bulgar)
      1 tb Fennel seeds
    1/4 c  Golden raisins, seedless
  2 1/4 c  Nonfat milk
    1/4 c  Nonfat dry milk powder
    1/2 c  Sugar (reduce if preferred)
      1 pn Saffron
    1/4 ts Yellow food color
    1/2 ts Cardamoms, crushed
    1/2 ts Nutmeg, grated
      2 tb Almonds, finely sliced
 
  1.  In a saucepan, heat margarine and saute wheat and fellen seeds,
  stirring frequently, until the wheat is light golden brown; about 10 to 15
  minutes.  Add raisins and cook until the raisins are swollen. Remove
  saucepan from heat.
  
  2.  Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and
  yellow food color.  Stir well, and bring to boil.
  
  3.  Reduce heat slightly, cover and cook until almost all the liquid has
  been absorbed.
  
  4.  Add cardamoms, nutmeg, and fold in.  Cover and cook on a very low heat
  for 20 minutes or until the wheat is cooked but still moist. (Ass a little
  water if too dry.)
  
  5.  Garnish with almonds and serve.
  
  (Can be used as a first course, as a cereal, or as dessert)
  
  Nutrient Analysis (per serving): 181 calories 5.7 g protein 31.1 g
  carbohydrates 4.3 g total fat 0.7 g saturated fat 1.5 mg cholesterol 75.0
  mg sodium
  
  From:  INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs.
  Lakhani.  Fahil Publ. Company, Los Angeles.  1991. ISBN 0-9630235-0-0
  Shared by:  Karin Brewer, Cooking Echo, 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bulgogi #1
 Categories: Korean, Beef
   Servings:  4
 
  1 1/2 lb Beef top round
    1/4 c  Soy sauce
      3 tb Rice vinegar
      3 tb Sesame oil
      2 tb Toasted sesame seeds
      1 ts Sugar
      3 tb Finely minced scallions
  1 1/2 tb Finely minced garlic
    1/2 ts Freshly ground black pepper
 
   1.  Cut the beef on the diagonal into flat 1/8-inch-thick slices, about 3
  to 5 inches long by 1 1/2 inches wide. Place the pieces in a noncorrosible
  bowl.
  
   2.  Add the remaining ingredients, one by one, to the bowl. Using your
  fingers, mix the preparation gently byt thoroughly.
  
   3.  Cover the bowl and place it in the refrigerator for 12 to 24 hours.
  Mix the preparation occasionally.
  
   4.  Remove the bowl from the refrigerator at least 1 hour before cooking
  the marinated beef.
  
   5.  Drain the beef before cooking, being careful not to press out its
  succulent juices or to rub off the clinging sesame seeds. Discard the
  marinade, or reserve it for future sauce making.
  
   6.  Barbecue the marinated beef slices in a single layer (the slices
  should not touch each other) over hot coals for 25 to 40 seconds per side,
  depending on the thickness of the meat and intensity of the heat.
  
  7.  Serve the 'bul-gogi' immediately.
  
  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman
  :      ISBN 0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted by:
  Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bulgogi #2
 Categories: Korean, Beef
   Servings:  6
 
      1 lb Sirloin Steak (cut into thin
           -strips)
      2 tb Sesame Oil
      2 tb Sugar
      2 tb Cooking Sherry
    1/3 c  Soy Sauce
      1 ts Pepper
      1 lg Onion
      2    Cloves Garlic
           Rice for 4
 
  Cut steak into thin strips no longer than 2 inches. Mix all ingredients
  (except rice) with the meat. Let marinate 1 hour room temp. or 2 hours in
  the refrigerator. Broil until cooked to your liking. Serve over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bulgogi (Marinated Sirloin Steak)
 Categories: Korean, Beef
   Servings:  4
 
      1 lb Sirloin Steak (cut into thin
           -strips)
      2 tb Sesame Oil
      2 tb Cooking Sherry
      2 tb Sugar
    1/3 c  Soy Sauce
      1 lg Onion
      2    Or 3 Cloves Garlic
      1 ts Pepper
 
  Mince garlic and chop onion (finely).  Mix all ingredients with the steak
  strips.  Let marinate for 1 hour room temp. or 2 hours refrigerated. Broil
  until done to your liking.  Serve over rice.
  
  It says it makes 4 servings, but it's never enough for us.  I always double
  it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bulgoki Sauce
 Categories: Korean, Sauces
   Servings:  6
 
      3 tb Dark soy sauce
      1 sm Clove garlic, crushed
      1 tb Oriental sesame oil
      1 ts Chinese bean paste (Mein
           -Chiang)
      1 ts Toasted sesame seed*
      2 tb Sake or dry sherry
      1 ts Minced scallion
      1 tb Sugar
      1 tb Oil
           Salt to taste
    1/4 ts Cayenne pepper
 
  * See note on toasted sesame seed above.
  
  Crush garlic with sugar and salt to make a smooth paste. Combine with
  remaining ingredients.  Dip broiled or fried beef slices in the sauce.
  
  The International Gourmet Cookbook; Jules Bond; Castle Books; 1979
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burmese Coconut Rice
 Categories: Burma, Rice
   Servings:  6
 
  3 3/4 c  Milk
      1 lb Fresh Shredded Coconut
  3 1/2 c  Long Grain Rice
      3 md Onions, Grated
      3 tb Peanut Oil
    1/2 ts Salt
  1 1/4 c  Extra Coconut Milk
 
  Bring the milk to a boil and add the shredded coconut.  Remove form the
  heat and let it stand, covered, for 1 hour.  Mix the rice and onions and
  fry together in the heated oil for about 3 minutes.  Add this mixture to
  the milk and coconut and add the salt.  Mix well and bring to a boil.
  Reduce the heat, cover, and let simmer over low heat for 30 minutes, or
  until the rice has absorbed all of the liquid.  If the mixture becomes too
  dry before the rice is soft, add a little of the extra coconut milk; heat
  the milk before adding, but do not let it boil.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burmese-Style Coconut Spiced Fruit Rice
 Categories: Burma, Rice
   Servings:  6
 
      1 ts Vegetable oil
      1 c  Chopped onion
    1/2 c  Water, divided
      4 c  Cooked white rice,
           -unseasoned
      4 tb Grated coconut or:
      2 ts Coconut flavoring)
      3    Bay leaves
      1 ts Ground cinnamon
    1/4 ts Curry powder
    1/4 ts Ground tumeric
    1/4 ts Ground cloves
           Salt and pepper to taste
 
  Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook
  over high heat, stirring occasionally, until water evaporates and onion
  begins to brown. Add remaining water and all other ingredients; lower heat.
  Cover and cook until heated through. Remove bay leaves before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buta Zen Mai - Pork with Fern Shoots
 Categories: Japanese, Pork
   Servings:  6
 
  1 1/2 lb Lean pork-sliced thin
      1 lb Zen Mai (fern shoots) cut
           -into 1 1/2" lengths
      3 ts Sugar
      2 tb Shoyu
    1/2 ts Gourmet powder
      2 tb Oil
 
  1. Put oil in heated skillet. Add pork and cook for 2 minutes.
  
  2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.
  
  3. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid
  is absorbed.
  
  4. Remove and serve.
  
  From "Sukiyaki, the Art of Japanese Cooking and Hospitality", by Fumiko.
  Edited and copyrighted by Scotty Guletz. Hawaii and Pacific Books. No date
  given.
  
  This is an interesting little book (booklet, really) that must have come
  out just after WW II. It was written by a Japanese lady living in Hawaii
  and tends to emphasize how genteel and hospitable the Japanese culture
  is--probably a good idea considering the historical context of the book.
  
  The recipes are all pretty basic but look good and call for real Japanese
  ingredients that I'm sure were either scarce or unavailable on the Mainland
  at the time. Shoyu is, of course, soy sauce. I can't believe that "gourmet
  powder" could be anything but MSG. Though it doesn't call for "fiddleheads"
  by name, I can't imagine what else "fern shoots" could be.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttered Saffron Rice
 Categories: Indian, Rice
   Servings:  6
 
      2 ts Saffron, leaf saffron
      2 tb Milk, warm
      1 tb Salt
      2 c  Rice, basmati
      4 tb Butter
 
  "The darker (the redder) the saffron colour, the better the quality. It
  usually comes from Spain, but the best, really expensive stuff, is grown in
  Kashmir, where I went to see it growing. There are many different grades.
  Watch out for fake or dyed saffron. Buy it from a reputable source. To use
  it in a recipe, I roast it in a cast-iron pan until it's crisp to draw out
  the colour, then crumble it lukewarm milk and let it sit for three to four
  hours."
  
  Place saffron in small, dry, hot pan over medium heat about 1 minute or
  just until fragrant. Crumble into milk.
  
  Fill large pot with about 13 cups water; add salt and bring to boil.
  
  Meanwhile, place rice in medium bowl and cover with cold water. Immediately
  drain rice through colander. Wash and drain two more times.
  
  When water is boils, add rice and stir once; bring to boil. Cook 5 minutes;
  rice should be slightly hard in the centre.
  
  Drain in colander and place in oven proof dish. Drizzle saffron milk over
  rice, tossing over a couple of times very gently. Divide butter into four
  pieces; place over rice.
  
  Cut pieces of aluminium foil 2 inches larger than rim of dish; place on top
  of dish; place lid on foil. Bake in preheated 300F oven 40 to 50 minutes,
  checking after 40 minutes to see if rice is cooked.
  
  Serve saffron-coloured streaked rice spooned on warmed platter. SERVES:6
  
  SOURCE: MAdhur Jaffrey, published in Toronto Star posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butterfly Shrimp with Snowpeas
 Categories: Chinese, Seafood
   Servings:  4
 
    1/4 lb Fresh or frozen medium-sized
           -shrimp
    1/3 lb Fresh snowpeas
      8 lg Fresh or canned water
           -chestnuts
    1/2 c  Unpeeled straw mushrooms
      2 ts Fresh ginger, slivered
      1 lg Clove garlic, minced
      2    Green onions
      3 tb Peanut oil
    1/2 c  Chicken stock
      2 ts Thin soy sauce
      1 ts Dry sherry
    1/2 ts Salt
      1 pn Sugar
           Cornstarch paste
 
  Always a favorite, you will want to serve this fresh tasting combina- tion
  over and over again.
  
  Preparation:  Soak snowpeas in cold water for 2 hours to make crisp. Soak
  shrimp in salted cold water for 1 hour.  Drain straw mushrooms. Break off
  ends of snowpeas.  Peel & rinse water chestnuts.  Shell shrimp, keeping
  tail intact.  Deeply slit shrimp around upper curve (don't cut through),
  deveining, & spreading shrimp almost flat.  Cut free onion on the bias in
  2" lengths.  Slice water chestnuts thinly crosswise. In small bowl, mix
  stock, soy sauce, sherry, salt & sugar.
  
  Stir-frying:  Swirl peanut oil into very hot wok. When oil begins to smoke,
  add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to
  serving platter.  Stir-fry mushrooms for 30 seconds; add garlic & ginger;
  stir-fry another 30 seconds.  Add snowpeas & water chestnuts; stir-fry
  briskly for 1 minute.  Add stock mixture; bring to boil; keep tossing until
  snowpeas are bright green.  Push ingredients out of liquid, dribble in
  cornstarch paste to thicken slightly. Return ingredients, including shrimp.
  Stir briefly.  Serve immediately. HINT: snowpeas should be slightly
  undercooked when served.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cabbage (Korean Ho Baechu)
 Categories: Korean, Vegetables
   Servings:  4
 
      6 ea Leaves Chinese cabbage
      1 ea Clove garlic
      1 tb Sesame oil
    1/2 ts Sesame seeds
           Dash cayenne pepper
           Dash black pepper
      2 tb Chang, meat sauce
 
  1.  Shred the cabbage into thin strips and steam until just tender. After
  cooking, there should be 2 cups of cabbage remaining.
  
  2.  Crush the garlic, then add it, the sesame oil, sesame seeds, the
  cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a
  high flame for 2 minutes to blend the flavors.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caldereta
 Categories: Indian, Lamb, Beef, Goat
   Servings:  4
 
           Stephen Ceideburg
      2 lb Lamb, beef or goat, cut into
           -1 1/2-inch cubes
      3 tb Distilled white vinegar
  1 1/4 ts Salt
           Freshly ground black pepper
      4 tb Olive oil
      3    Whole dried hot red chiles
      5    Garlic cloves, peeled and
           -minced
      1 lg Onion, peeled and minced
      1 ts Whole black peppercorns
      1    Two-inch cinnamon stick
      2    Bay leaves
      4 ts Tomato paste
      2 md Potatoes
    1/2 lg Red bell pepper
      8    Whole stuffed green olives
 
  Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set
  aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it
  dry.
  
  In a large heavy saucepan, heat the oil over medium heat. When it is hot,
  add the chiles. Stir for a few seconds or until they swell and darken.
  Remove chiles with a slotted spoon and set aside. Put as many cubes of meat
  into the pan as will fit without crowding.
  
  Brown the meat on all sides and repeat until all of the meat is browned.
  Remove meat from pan.
  
  Put the onion and garlic into the pan and cook for 2 minutes, scraping up
  any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir
  and cook another minute. Return the meat to the pan with its accumulated
  juices, the chiles, the reserved marinade and the tomato paste. Stir and
  cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the
  heat to low and cook for 15 minutes.
  
  Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the
  meat has cooked for 15 minutes, add the potatoes. Cover and continue to
  cook for 45-60 minutes or until the meat is tender. Seed the bell pepper
  and cut it into 1/4-inch wide strips. When the meat is tender, put the
  peppers and olives into the stew. Stir and cook another 3-5 minutes.
  
  Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cambodian Eggplant with Pork and Shrimp
 Categories: Cambodian, Seafood, Pork
   Servings:  1
 
           Stephen Ceideburg
      1 md Eggplant
      1 tb Oil
      1    Garlic clove, chopped
    1/2 c  Finely ground pork
      1    Fresh red chile, seeds and
           -veins removed, minced
      1 tb Soy sauce
    1/2 ts Fish sauce
    1/2 ts Mild chili powder
      1 tb Sugar
    1/2 c  Chicken stock
    1/2 c  Water
      2 tb Spicy Lime Sauce
    1/2 c  Raw shrimp, peeled and
           -chopped
           Salt, pepper
           Garnishes: fresh coriander,
           -sliced green onions
           SPICY LIME SAUCE:
      2    Garlic cloves, peeled
      1    Or 2 red chiles, stems,
           -seeds and veins removed
    1/2 c  Water
      2 tb Fish sauce
           Juice of 1 medium lime
      3 tb Sugar
           Shredded carrot, for garnish
 
  Preheat oven to 450 degrees F. Puncture eggplant in a few places with a
  fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside
  and let cool slightly, then peel and split lengthwise into strips about 1
  inch thick.'
  
  Heat oil in a wok or saucepan over medium heat. Add garlic and cook until
  lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and
  sugar; cook, stirring, until meat loses its raw color. Add stock and water
  and bring to a boil. Add lime sauce, shrimp and eggplant; simmer until
  shrimp are done. Season with salt and pepper. Transfer eggplant pieces to a
  serving dish and top with pork mixture. Garnish with coriander and green
  onions.
  
  Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food
  processor and liquefy. Combine fish sauce, lime juice, sugar and
  chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using
  sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant
  cup. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat
  (3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber.
  
  From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce Jue
  in The San Francisco Chronicle, 9/4/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canton Chicken & Chinese Sausages
 Categories: Chinese, Chicken, Pork
   Servings:  4
 
      2 tb Each soy sauce and dry
           -sherry
    1/2 lb Chinese sausages (lop
           -cheong)
      1 tb Sugar
      2    Cloves garlic, minced
      2 tb Salad oil
      2    Quarter-size slices fresh
           -ginger crushed
  1 3/4 c  Water
      1 c  Long grain rice
      1 lb Chicken thighs, boned & cut
           -in 1-1/2 inch pieces
      2    Whole green onions, thinly
           -sliced
      4    Medium-size dried mushrooms
 
  In a bowl, combine soy, sherry, sugar, garlic, and ginger.  Add chicken and
  stir to coat.  Cover and refrigerate for one hour.  Cover mushrooms with
  warm water, let stand for 30 minutes, then drain.  Cut off and discard
  stems; squeeze mushrooms dry and thinly slice.  Cut sausages in 1/4 inch
  thick diagonal slices. Drain chicken, reserving marinade; discard ginger.
  In a heavy 3-quart pan, heat oil over high heat. Add chicken and cook,
  turning, until lightly browned (about 2 minutes on each side). Remove
  chicken and set aside.  To the pan, add reserved marinade and water; stir
  in rice.  Bring to a boil over medium-high heat and cook, uncovered, until
  liquid is absorbed (about 8 to 10 minutes). Reduce heat to low and stir in
  chicken, sausages, and mushrooms. Cover and simmer, without stirring, until
  rice is tender (about 45 minutes). To serve, spoon mixture into a serving
  bowl and sprinkle with green onion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canton Chicken & Snow Peas
 Categories: Chinese, Chicken
   Servings:  3
 
      4    Medium-size dried mushrooms
      2 ts Soy sauce
      2 ts Cornstarch
      2 ts Dry sherry
      2 ts Water
      1 ds Of white pepper
  1 1/2 lb Chicken breasts **
  3 1/2 tb Salad oil
      1 sm Clove garlic, minced
    1/2 c  Sliced bamboo shoots
    1/4 lb Snow peas **
           Cooking Sauce
    1/2 c  Water
      1 tb Dry sherry
      2 tb Oyster sauce
    1/4 ts Sugar
      1 ts Sesame oil
      1 tb Cornstarch
 
  * Ends and strings removed from snow peas ** Chicken breasts should be
  skinned, boned and cut into bite sized pieces.
  
  Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut
  off and discard stems; squeeze mushrooms dry, thinly slice and set aside.
  In a bowl, combine soy, cornstarch, sherry, water and pepper.  Add chicken
  and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen
  minutes to marinate.
  
  Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar,
  sesame oil and cornstarch and set aside.
  
  Place a wok or wide frying pan over high heat.  When pan is hot, add 2 T of
  the oil.  When oil begins to heat, add garlic and stir once.  Add chicken
  and stir-fry until chicken is opaque (about 3 minutes).  Remove chicken
  from pan.  Add remaining 1 T oil to pan.  When oil is hot, add mushrooms
  and bamboo shoots.  Stir-fry for one minutes, adding a few drops water if
  pan appears dry.  Add snow peas and stir-fry for 1 1/2 minutes, adding a
  few drops more water if pan appears dry.  Return chicken to pan. Stir
  cooking sauce, add to pan, and cook, stirring until sauce bubbles and
  thickens.
  
  Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or
  blanched almonds in 1 T salad oil over medium-low heat until golden; remove
  from pan and set aside.  Stir in nuts just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantonese Chicken Salad with Cashews
 Categories: Chinese, Chicken, Salads
   Servings:  6
 
      2 c  Peanut or vegetable oil
      2 oz Rice stick noodles
      1 tb Dry spicy mustard
  1 1/2 tb Water
      1 pn Sugar
      1 pn Salt
      1    Roast Chicken
           - Deli (Cantonese-style)
           - left whole
      4 tb Roast chicken juices
      2 ts Soy sauce
      1 tb Vinegar
      1 ts Asian sesame oil
      4    Green onions
           - mostly white section,
           - cut into
           - 2" long fine shreds
      1 bn Fresh coriander leaves
      2 tb Toasted sesame seeds
      6 c  Shredded iceberg lettuce
           -=OR=- Romaine lettuce
      1 c  Roasted cashews
 
  IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart into 4
  small batches. Add 1 small handful at a time into the hot oil. They should
  puff within a few seconds. If they do not, the oil is not hot enough. With
  chopsticks or tongs, remove noodles and drain on paper towel. Repeat with
  the remaining noodles. Lightly crumble noodles. Makes about 4 cups. In a
  small bowl, blend thoroughly the mustard, water, sugar and salt; set aside
  for at least 10 minutes. Open the cavity of the roast chicken; pour out the
  juices and add them to any juices accompanying the chicken. Strain and
  degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce,
  vinegar and sesame oil; set aside. Remove the chicken meat from the bones.
  Hand shred by tearing the meat into 1/4-by-2-inch-long shreds. Cut skin
  into 1 1/2-inch long thin slivers. In a large bowl mix together the skin,
  chicken and reserved mustard mixture. Add the green onions, coriander,
  sesame seeds and reserved roasting juice mixture; toss together like a
  salad. Just before serving, add lettuce and cashews; toss together. Arrange
  over a bed of crumbled rice stick noodles. Serve at room temperature.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantonese Casserole
 Categories: Chinese, Pork
   Servings:  4
 
     10 oz Frozen french style green
           -beans
      1 tb Canola oil
      1 tb Flour
    3/4 c  Skim milk
      2 tb Lite Soy sauce
      1 c  Lite dairy sour cream *
      2 c  Diced cooked ham
      1    Flat can water chestnuts
    1/2 c  Bread crumbs
      1    Paprika
      1    Vegetable spray
 
  * Or use yogurt cheese mixed with 1 tablespoon cornstarch and a little
  lemon juice.
  
  Thaw green beans, drain well. Melt butter, blend in flour, add milk, and
  soy sauce.  Cook over medium heat, stirring, until thickened. Add sour
  cream, ham and thinly sliced water chestnuts. Pour into sprayed baking
  dish.  Sprinkle top with bread crumbs. Dash generously with paprika. Bake
  at 350 F for 30 minutes.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantonese Sweet and Sour Spam
 Categories: Chinese, Pork
   Servings:  4
 
      1 tb Cooking oil
      1 lg Carrot sliced diagonally
      6    Green onions, sliced 1/4
           -inch
      1    Clove garlic, minced
      1 sm Cucumber, cut into chunks
    2/3 c  Water
      1 tb Cornstarch
      3 tb Each: sugar, ketchup and
      1 ts Soy sauce
           Vinegar
     12 oz Spam, cubed 1/2 inch
      8 oz Bamboo shoots drained
 
  In large skillet, cook oil over medium heat.  Add carrot, green onion,
  garlic and cucumber; cook, stirring occasionally until crisp tender (4 to 5
  minutes).  Add remaining ingredients except Spam and bamboo shoots. Cook,
  stirring, until sauce is thickened.  Add Spam and bamboo shoots. Cook until
  heated through.  If desired, serve over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantonese Roast Duck
 Categories: Chinese, Poultry
   Servings:  6
 
      1    Duckling rubbed inside and
           -out with 2 tablespoon salt
      2 tb Sherry
      2 tb Hoisin sauce
      2 tb Dark corn syrup
      1 ts Five spice powder
      1 tb Ground brown bean sauce
 
  Rub duck inside and out with salt and refrigerate overnight. Mix remaining
  ingredients and rub on duck inside and our until used up. Preheat oven to
  300 degrees. Place duck on rack, breast side up, in pan with 1 inch of
  water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast
  side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan
  and cool. To serve, carve in the chinese manner, bones and all. Or carve as
  you would poultry. If carved chinese style, the duckling may be wrapped in
  foil after carving and frozen. Reheat in foil in 300 degree oven for 30
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantonese Meat Balls
 Categories: Chinese, Ground beef, Appetizers
   Servings:  6
 
      1 lb Ground beef
    1/4 c  Minced onions
      1 ts Salt
      1 ts Pepper
    1/2 c  Milk
    1/4 c  Sugar
  1 1/2 tb Cornstarch
      1 c  Pineapple juice
    1/4 c  Vinegar
      1 ts Soy sauce
      1 tb Butter
      1 c  Sliced celery
    1/2 c  Sliced pepper
    1/2 c  Slivered almonds, sauteed
 
  Form 20 small meatballs of combined beef, onions, salt, pepper, and milk.
  
  Bake at 350 F for 35 minutes. Combine sugar and cornstarch; mix in liquids
  and add butter. Cook on low heat until clear, stirring constantly. Add
  vegetables and heat gently 5 minutes.  Place meatballs on a bed of cooked
  rice, top with sauce and sprinkle with almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantonese Meatballs
 Categories: Chinese, Ground beef, Appetizers
   Servings:  6
 
     20 oz Pineapple Chunks In Syrup
      3 tb Packed Brown Sugar
      5 tb Teriyaki Sauce, Divided
      1 tb Vinegar
      1 tb Catsup
      1 lb Ground Beef
      2 tb Instant Minced Onion
      2 tb Cornstarch
    1/4 c  Water
 
  Drain pineapple; reserve syrup.  Combine syrup, brown sugar, 3 tablespoons
  teriyaki sauce, vinegar and catsup; set aside.  Mix beef with remaining 2
  tablespoons teriyaki sauce and onion; shape into 20 meatballs.  Brown
  meatballs in large skillet; drain off excess fat.  Pour syrup mixture over
  meatballs; simmer 10 minutes, stirring occasionally.  Dissolve cornstarch
  in water; stir into skillet with pineapple.  Cook and stir until sauce
  thickens and pineapple is heated through.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cantonese Sweet & Sour Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Boneless, skinless chicken
           -breast halves
      1 tb Cornstarch
      1 tb Kikkoman Soy Sauce
      1 ts Minced fresh ginger
      1 cn Mandarin orange segments (11
           -ounces)
    2/3 c  Kikkoman Sweet & Sour Sauce
      2 tb Vegetable oil, divided
    1/2 lb Fresh snow peas, trimmed
      1 bn Green onions with tops cut
           -diagonally into
           Thin slices
      1    To 1 1/2 cups Blue Diamond
           -Toasted No-Salt Almonds or
           -Whole
           Natural Almonds
 
  Cut the chicken into 1-inch pieces.  Combine the cornstarch, soy sauce and
  ginger; stir in the chicken.  Let stand for 15 minutes. Meanwhile, drain
  the mandarin oranges, reserving 1/4 cup of the syrup. Blend the sweet and
  sour sauce with the reserved syrup.
  
  Heat 1 tablespoon of the oil in a hot wok or large skillet over medium-high
  heat.  Add the chicken and stir-fry for 2 minutes; remove. Heat the
  remaining oil in the same wok.  Add the snow peas and stir fry for 1
  minute.  Add the green onions and stir-fry for 30 seconds.  Add the
  chicken, almonds and the sweet and sour sauce mixture; cook, stirring,
  until all of the ingredients are coated with the sauce.  Gently stir in the
  Mandarin orange segments and heat through.
  
  Kikkoman and Blue Diamond advertisement.
  
  [Country Home; February, 1992]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Fried Apples or Bananas
 Categories: Chinese, Desserts
   Servings:  6
 
    1/2 c  All purpose flour
      2 tb Cornstarch
    3/4 ts Baking powder
    1/2 c  Water
      2    Golden Delicious apples -or-
      2    Bananas
           Salad oil
    2/3 c  Granulated sugar
    1/3 c  Warm water
      1 tb Salad oil
      2 ts Sesame seeds
 
  In a bowl, mix flour, cornstarch, and baking powder.  Add water and stir
  until smooth.  Peel and core apples; cut each apple into 3 wedges. (If you
  use bananas, peel and cut in 1/2 inch thick diagonal slices.)  Place fruit
  in batter and turn to coat evenly.  Into a deep pan pour oil to a depth of
  about 1 1/2 inches.  Heat oil to 350 degrees.  Using chopsticks or a spoon,
  lift one piece of fruit at a time from batter and let excess batter drip
  off, then lower fruit into hot oil.  Cook several pieces at a time until
  coating is golden brown (about 2 minutes).  Remove with a slotted spoon and
  drain on paper towels.  Generously oil a flat serving dish.  Fill a serving
  bowl to the brim with ice cubes; cover with water.  Place sugar, water and
  oil in a ten inch frying pan; stir to blend.  Place pan over high heat.
  When mixture begins to bubble (about one minute), shake pan continuously to
  prevent burning.  Continue cooking and shaking pan until syrup *just* turns
  a pale straw color (about 9 minutes).  Immediately remove from heat, add
  sesame seeds, and swirl to mix.  (Syrup will continue to cook after you
  remove it from heat and color will turn golden in a few seconds.)  Drop
  fruit into syrup and swirl to coat evenly.  Using two spoons, immediately
  remove each piece of fruit and place on oiled dish so pieces do not touch.
  At table, dip each piece of fruit in ice water so coating hardens and fruit
  cools.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cardamom Kulfi Pops
 Categories: Indian, Desserts
   Servings:  8
 
  1 1/2 qt Whole milk
    1/3 c  Sugar
    3/4 ts Ground cardamom
      8    Paper cups
           -OR
           Cooking parchment
           -OR
           Waxed paper
      8    Ice cream sticks (opt)
 
  In a 6-8 quart pan over high heat, stir milk, sugar, and cardamom until
  simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35
  minutes, stirring often; slide pan partially off heat if milk threaten to
  boil over. Let cool; to speed cooling, set pan in ice water.
  
  Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of
  parchment or waxed paper into 7-1/2" squares. Fold each piece in half to
  make a triangle. With long edge toward you, bring 1 of the 45' angles to
  the top of the triangle, then roll toward other angle. To close hole at
  bottom, starting from the top, press 1 inside sheet to tyhe opposite side.
  Tape the cone in a few places to hold it together. Support each cone,
  pointed end down, in a cup slightly taller than the cone; set cups in a
  rimmed pan.
  
  Divide milk mixture among cups or cones. Freeze until kulfi is thick but
  not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into
  each container. Freeze until firm, about 2 hours longer. To eat, peel off
  paper. To store, seal kjulfi (still in cups or cones) in a parge plastic
  bag; freeze for up to 2 weeks.
  
  Per serving: 144 calories; 6 grams protein; 6.1 grams fat; (3.8 grams
  saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams
  cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cardamom-Spiced Coffee
 Categories: Thai, Beverages
   Servings:  4
 
    3/4 c  Ground Coffee
  2 2/3 c  Water
           Ground Cardamom
    1/2 c  Sweetened Condensed Milk
 
  Using amounts specified, brew coffee in a drip-style coffee maker or
  percolator.  Pour into 4 cups.  To each serving, add a dash of ground
  cardamom and about 2 tablespoons of the condensed milk; stir to blend.
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Flower Miniature Loaves
 Categories: Chinese, Poultry
   Servings:  6
 
      3 tb Soy sauce
  1 1/2 ts Ginger, grated
    1/4 ts Salt
      1 c  Rice, cooked
  2 1/2 c  Carrot, shredded
      1    Egg
      1 tb Vinegar, rice
      2    Garlic clove, minced
      1 lb Turkey, ground
    3/4 c  Green onion, chopped
    1/2 c  Water chestnuts, chopped
      2 tb Oil
 
  Mix together all ingredients except 2 c. of the carrots and the oil. Form
  12 2-inch meatballs. Combine remaining carrots and oil. Roll meatballs in
  carrots. Place in greased muffin cups, sprinkle with leftover carrots and
  cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 5
  more minutes until tips of carrots begin to brown. Let stand 5 minutes
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrots in Vinegar
 Categories: Japanese, Condiment
   Servings:  6
 
    1/2 lb Carrots thinly sliced (or
           -broccoli or cauliflower)
    1/2 c  Vinegar
 
  Place carrots in a small saucepan with the vinegar.  Bring vinegar to a
  boil; cover pan and reduce heat.  Cook at a simmer for about 8-10 min or
  until carrots are tender and liquid is absorbed.  Serve at room temperature
  or chilled.  Serve with a dressing such as mayonnaise or garnish with
  salted black sesame seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cashew Chicken #1
 Categories: Chinese, Chicken
   Servings:  4
 
      3 x  Chicken breasts *
    1/2 lb Chinese pea pods
    1/2 lb Mushrooms
      4 x  Green onions
      2 c  Bamboo shoots, drained
      1 c  Chicken broth **
    1/4 c  Soy sauce
      2 tb Corn starch
    1/2 ts Sugar
    1/2 ts Salt
      4 tb Salad oil
      1 pk Cashew nuts (about 4-oz)
 
  * Boned and skinned ** Or bouillon cube dissolved in water
  
  Slice breasts horizontally into very thin slices and cut into inch squares.
  Place on tray. Prepare vegetables, removing ends and strings from pea pods,
  slicing mushrooms, green part of onions, and the bamboo shoots. Add to
  tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tb of oil in
  skillet over moderate heat, add all the nuts, and cook 1 minutes shaking
  the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil
  in pan, fry chicken quickly, turning often until it looks opaque. Lower
  heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for
  2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook
  until thickened, stirring constantly. Simmer uncovered a bit more and add
  green onions and nuts and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cashew Chicken #2
 Categories: Chinese, Chicken
   Servings:  4
 
      2 lb Boneless chicken
    1/2 ts Salt
  1 1/2 c  Flour
    1/2 c  Milk
      2    Eggs, beaten
           Peanut Oil
           SAUCE:
      2 cn Chicken broth
      2    To 4 Tb cornstarch
      2    To 4 Tb water
      3 tb Soy sauce
           Green onions, chopped
           Cashew nuts
 
  Mix the salt and flour.  Cut chicken into small pieces; dredge in well in
  flour mixture.  Let stand for 15 minutes in flour mixture.  Mix the milk
  and eggs.  Remove chicken from the flour mixture and place in the egg
  mixture; let stand for 10 minutes.  Remove chicken from the egg mixture and
  roll again in the flour mixture.  Immediately deep fry in the peanut oil.
  Keep warm in the oven
  
  To Make The Sauce:
  
  Combine the chicken broth, cornstarch, water, and soy sauce.  Cook over
  medium heat until thick.  Pour over fried chicken platter and top with
  chopped green onions and cashew nuts.  Serve over wild rice.
  
  [ The Asbury Park Press; Dec 2, 1987 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cashew Nut Prawns (Yiu Gwoh Ha)
 Categories: Chinese, Seafood
   Servings:  4
 
    1/2 lb Fresh prawns
    1/2 cn Mini sweet corn
      2    Stalks celery
      2    Green onions
      2 oz Raw cashew nuts (1/2 cup)
      2 c  Water
      1 ts Salt
      1 tb Oil
      1 c  Oil for deep-frying

MMMMM------------------------THICKENING MIXTURE-----------------------------
      2 tb Water
      1 ts Thin soy sauce
    1/2 ts Dark soy sauce
           Dash of pepper
  1 1/2 ts Cornstarch
 
  Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups water.
  Add the prawns and soak for 1 hour.
  
  Cut each mini corn diagonally into 2 parts.
  
  Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into
  strips, julienne style.
  
  Cut green onions into 3/4 inch lengths.
  
  Drain and dry prawns with a paper towel.
  
  In a small saucepan heat 1 cup oil to 325 degrees.  Then, deep-fry the
  cashew nuts for 3 minutes or until golden brown.  Drain off excess oil and
  set aside.
  
  Using the same oil as used for the cashew nuts, deep-fry the prawns for 3
  minutes.  Remove and set aside.
  
  Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green
  onion for 1 minute, sprinkling lightly with salt and sugar.
  
  Add prawns.
  
  Combine thickening ingredients in a cup; then stir into prawn mixture. Cook
  for 1 minute.
  
  Turn off heat, and cashew nuts, mix thoroughly, and serve.
  
  SOURCE: Chopsticks, Cleaver and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cashew Nut Chicken (Yiu Gwoh Gai)
 Categories: Chinese, Chicken
   Servings:  8
 
      3 lb Chicken or 2 whole chicken
           - breasts
    1/4 lb Raw cashew nuts
     20 sm Chinese mushrooms (or 1
           - medium-size can mushrooms)
      4    Stalks celery
    1/2 c  Bamboo shoot tips (water
           - packed in 15 oz-can)
      1    Yellow onion, thinly sliced
      3 tb Oil, approximately
    1/2 ts Salt
    1/2 ts Sugar
      2 c  Chicken stock
      1 tb Cornstarch
      2 tb Water

MMMMM-----------------------------MARINADE----------------------------------
    3/4 ts Salt
    1/2 ts Sugar
      1 ts Thin soy sauce
      1 tb Oyster sauce
           Dash of pepper
      1 tb Cornstarch
      2    Green onions, slivered
      3    Thin slices ginger root,
           - slivered
      2 c  Oil for deep-frying
 
  1. Skin and bone chicken.  Cut into 2" x 1/2" pieces.
  
  2. Sprinkle the chicken with each of the ingredients listed under
  "marinade," mix well, then add the green onions and ginger.  Marinate for 1
  hour.
  
  3. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes,
  drain and salt lightly.
  
  4. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and
  discard stems.  If you use canned mushrooms, omit this step.
  
  5. Cut celery into 1 1/2" pieces, then cut each piece lengthwise into
  strips, julienne style.
  
  6. Cut bamboo shoot tips into thin slices.
  
  7. Peel water chestnuts (using potato peeler) and cut a little off the top
  and the bottom of each one.  Then cut them into thin slices and soak in
  water to prevent them from turning dark.  (Canned water chestnuts are
  already peeled.)
  
  8. Heat wok, add 1 t. oil and stir-fry the bamboo tips and water chestnuts
  together, if you use fresh water chestnuts.  (If canned ones are used,
  stir-fry them separately in 1 teaspoon oil for 1-2 minutes, adding 2
  teaspoons sugar.)  Set aside.
  
  9. Heat wok, add 1 teaspoon oil and stir-fry mushrooms, celery and yellow
  onion for 3 minutes, with 1/2 teaspoon salt and 1/2 teaspoon sugar.  Set
  aside.
  
  10. Heat wok, add 2 tablespoons oil and stir-fry marinated chicken for 3
  minutes.  Add chicken stock, cover and cook for 10 minutes over medium
  heat.
  
  11. Add vegetables which have been previously set aside and bring to a fast
  boil.
  
  12. Thicken with a mixture made with the cornstarch and 2 tablespoon cold
  water.  Bring to a boil, cook for 1 minute and turn off the heat.
  
  13. Add cashew nuts, mix thoroughly, and serve.
  
  Serve alone, or with rice.
  
  SOURCE: Chopsticks, Clever and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Casual Kimchi (Korean Mak Kimchi)
 Categories: Korean, Condiment
   Servings: 16
 
      4 lb Chinese cabbage (the long-
           Straight leafed variety)
    1/4 lb Chinese turnip
      2 cn Flat anchovies
      4    Cloves Garlic (or 5)
      3    Scallions
    1/4 c  Salt
      4 tb Hot pepper flakes
      2 tb Cayenne pepper
 
  1.  Remove the large outside leaves of the cabbage. Cut them in half
  lengthwise, then cut across the grain into 2-inch lengths. Cut all the
  inside leaves into 2-inch lengths at the same time. Place the cabbage in a
  very large pot.
  
  2.  Quarter the turnip, then slice across the grain holding the 4 quarters
  together for more speed and convenience in slicing.
  
  3.  Pour the oil from the anchovies over the cabbage and turnip. Slice the
  anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch
  lengths, then slice thin lengthwise. Add these ingredients to the pot.
  Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
  Cover the pot and let the mixture stand at room temperature for 2 days.
  Casual kimchi will keep at least 10 days. Refrigerate in a jar.
  
  From: The Korean Cookbook, By Judy Hyun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cauliflower Curry
 Categories: Thai, Vegetarian, Diabetic
   Servings:  4
 
           Karen Mintzias
      1 tb Canola oil
    1/2 ts Black mustard seeds
    1/4 ts Cumin seeds
      1    Green chili, seeded & minced
      4    Curry leaves, crumbled
      2 ts Garlic, minced
    1/2 ts Salt
      2 ts Ground coriander
      1 ts Ground cumin
    1/4 ts Ground tumeric
    1/4 ts Red chili powder
      2 c  Tomatoes, chopped
           -(fresh or canned)
      2 ts Tomato paste
      1 ts Honey
      1 lb Cauliflower florets
    1/2 lb Potatoes, cubed
      1 c  Peas, fresh or frozen
    1/4 c  Water
      2 tb Lemon juice
    1/4 c  Fresh cilantro, minced
 
  NOTE: This aromatic dish calls for curry leaves, or "limbado".  If you
  can't find curry leaves, omit them from the recipe.
  
  PREP TIME: 15 minutes COOKING TIME: 15 minutes
  
  1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green
  chili and curry leaves until mustard seeds pop.  Add garlic, salt,
  coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.
  Cook 5 minute, stirring occasionally.
  
  2. Add cauliflower, potatoes, peas and water.  Stir well, cover and cook
  over medium heat 10 minute or until potatoes are done.  Add lemon juice and
  cilantro, mix and serve.
  
  Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber.
  
  Source: Delicious!, April 1993
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cauliflower with Potatoes
 Categories: Indian, Vegetables
   Servings:  6
 
    1/2 lb Potatoes
      1 lb Cauliflower florets
      5 tb Vegetable oil1
      1 ts Whole cumin seeds
      1 ts Ground cumin
    1/2 ts Coriander seeds,ground
    1/4 ts Tumeric,ground
    1/4 ts Cayenne pepper
    1/2 x  A fresh green chili
           -chopped finely
    1/2 ts Roasted cumin seeds
           -ground
      1 ts Salt
           Pepper to taste
 
  Directions: Boil the potatoes in their jackets and allow them to cool
  completely. (Day old cooked potatoes that have been refrigerated work very
  well.) Peel the potatoes and cut them into 3/4 inch dice. Break up the
  cauliflower into chunky florets about 1 1/2 inches acress at the head and
  about 1 1/2 inches long. Soak the florets in a bowl of water for 30
  minutes. Drain. Heat the oil an a large (preferably non-stick) frying pan
  over a medium flame When hot, put in the whole cumin seeds. Let the seeds
  sizzle for 3-4 seconds Now put in the cauliflower and stir it about for 2
  minutes. Let the cauli- flower brown in spots. Cover, turn heat to low and
  simmer for about 4-6 minutes or until cualiflower is almost done but still
  has a hint of crispness to it. Put in the diced potatoes, ground cumin,
  coriander, turmeric,cayenne, green chili,ground roast cumin, salt, and some
  black pepper. Stir gently to mix. Continue to cook uncovered on low heat
  for another 3 minutes or until pot- atoes are heated through. Stir gently
  as you do so. This delicious recipe is by Madhur Jaffrey from her BBC book
  and series "Indian Cookery".She refers to it as a "comfort food". It is
  extremely addic- tive, and you always wish you had made more! Reheats well.
  Liz Parkinson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cauliflower with Beef - Sichuan Style
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb Round Steak *
      5    Nami Black Mushrooms
      2 md Carrots
      2 c  Cauliflower
      3    Green Onions, Minced
    1/2 ts Ginger, Fresh, Minced
      2    Cloves Garlic, Minced
    1/2 ts Szechwan Peppercorns, Crush
      3 tb Peanut Oil

MMMMM-----------------------------MARINADE----------------------------------
    1/4 c  Soy Sauce, Thin
    1/4 c  Dry Sherry

MMMMM------------------------------SAUCE-----------------------------------
      1 c  Chicken Stock
      1 ts Lan Chi Black Bean Paste
      2 ds Chinkiang
      3 dr Sesame Oil
      1    Cornstarch Paste **
    1/2 c  Carrot Stock, Reserved
    1/4 c  Marinade
    1/4 c  Mushroom Soaking Liquid
 
  * Cut in 1/2 inch cubes. ** Make into a thin paste.
  ~-------------------------------------------------------------------------
  Combine soy and sherry for marinade.  Marinate steak pieces for 1 hour.
  Massage meat in marinade to aid tenderizing; drain, reserving marinade.
  Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly
  slice.  Wash, peel and roll-cut carrots.  (Roll-cut means slicing on a
  slight bias in 1" lengths but turning the carrot a quarter turn (90
  degrees) between slices.  Wash cauliflower, trim off thick part of stems,
  and either break or cut florets into pieces about the size of the carrot
  pieces.  Parboil carrots in boiling stock for about 3 minutes or until just
  beginning to soften.  Reserve carrots and stock.  Stir-frying: Heat peanut
  oil in hot wok.  When oil just begins to smoke, add drained steak cubes;
  stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't
  overcook meat or it will be tough.  Remove to holding plate. Swirl
  remaining oil into wok.  Add ginger, garlic and peppercorns; stir-fry 15
  seconds.  Add cauliflower and mushrooms; stir-fry 1 minute. Add specified
  amounts of liquids generated during preparation:  reserved carrot stock,
  marinade, and mushroom soaking liquid; bring to boil.  Cover wok; reduce
  heat to medium, and simmer 3 minutes.  Remove lid; turn heat to high. When
  sauce boils again, add carrots and beef.  Mix together. Splash vinegar down
  sides of wok.  Push ingredients out of sauce, thicken with thin cornstarch
  paste.  Sauce should be a light gravy.  Add sesame oil. Toss in green
  onion.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Celery Sukiyaki
 Categories: Japanese, Beef
   Servings:  6
 
  1 1/2 lb Flank steak
      3 tb Salad oil
      3 c  Celery, sliced diagonally
      2 sm Onions, sliced, separated
           - Into rings
      1    Beef bouillon cube
    3/4 c  Boiling water
      1 c  Water chestnuts, sliced
      5 tb Soy sauce
  1 1/2 ts Ground ginger
    1/2 ts Ground black pepper
 
  Cut steak into thin diagonal slices. (For easier slicing, partially freeze
  first.)  In large skillet, heat 2 tb oil.  Add steak strips, a few at a
  time.  Brown on both sides.  Remove and set aside.  Add celery and onion to
  skillet.  Saute for 3 minutes in 1 tb oil.  Dissolve bouillon cube in
  water.  Add to skillet along with water chestnuts, soy sauce, ginger and
  black pepper. Stir well.  Add browned steak; spoon juice over steak.  Cover
  and simmer 10 minutes or until steak and vegetables are fork tender.  Serve
  over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ceylonese Chicken Curry
 Categories: Ceylon, Chicken, Hot
   Servings:  8
 
      2 lg Onions
      1    Piece ginger root, peeled,
           -chopped (2")
      2    Garlic cloves, peeled
      2 tb Water
      5 tb Corn oil
      3 tb Curry Powder
  1 1/2 lb Boneless chicken breasts,
           -skinned
  1 1/2 tb All-purpose flour
  1 1/2 c  Chicken stock
      2    Celery stalks, sliced
      1    Bell pepper, seeded, diced
    1/2 ts Cumin seeds
      3 oz Button mushrooms (opt)
    3/4 oz Creamed coconut (opt)
      2    Tomatoes, peeled, seeded,
           -sliced
           Toasted shredded coconut
           Fresh chervil sprigs (opt)
 
  Cut 1 onion in fourths. In a blender or food processor, process onion,
  ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a
  saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring
  constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry
  until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and
  bring to a boil. Cover and simmer gently 15 minutes.
  
  Meanwhile, peel remaining onion and separate in rings. Heat remaining oil
  in a skillet. Add celery, onion rings, bell pepper, cumin seeds and
  mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to
  chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes
  and heat through. Garnish with shredded coconut and chervil sprigs, if
  desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chana Dhal (Or Dal)
 Categories: Indian, Condiment
   Servings:  6
 
      8 oz Chana dhal
      1 ts Turmeric
    1/4 ts Salt (optional)
      2    Green chilies, split
           -Lengthwise
      1 tb Corn oil
      1 ts Mustard seed
      1    Medium onion, finely sliced
      1    Clove garlic, finely sliced
    1/2 ts Cayenne pepper
 
  Wash peas in cold running water. When water runs clear set aside to soak
  for 4 hours.
  
  Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add
  enough water to cover by 1 inch, and bring to a boil.
  
  Partly cover pan, reduce heat and simmer for 1 hour or until water has been
  absorbed and peas are tender but not mushy. Add more water if necessary
  
  Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan.
  Saute for 2 minutes.
  
  Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper
  and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2
  minutes. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chana Masaledar
 Categories: Indian, Vegetarian, Indian
   Servings:  6
 
     20 oz Cooked chick peas
      3 tb Oil
    1/4 ts Whole cumin seeds
      1 md Onion, chopped
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Cloves
      1 ts Coriander
      2    Garlic cloves, minced
      1    1/2" piece ginger
      1 tb Tomato paste
    1/2 ts Salt
    1/8 ts Cayenne (or more)
    1/2 ts Amchoor
           -(or 1 tb lemon juice)
 
  Heat oil in heavy pot.  Add cumin seeds.  When they begin to darken, add
  the onion.  Stir & fry for 7 minutes.
  
  Turn heat to low & add cinnamon, nutmeg, cloves & coriander.  Mix well &
  add garlic & ginger.  Stir & fry for 2 minutes.  Add paste.
  
  Add chick peas, salt, cayenne & amchoor.  Mix well, cover & cook for 10
  minutes.  You may have to add an extra 2 tablespoons or so of stock.
  
  Posted by Mark Satterly in Fidonet Intercook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chao Douya (Soybean Sprouts W/ Pork)
 Categories: Chinese, Pork
   Servings:  4
 
    1/2 lb Lean pork
      1 ts Rice wine or dry sherry
      1 ts Light soy sauce
    1/2 ts Sesame oil
    1/2 ts Cornstarch
  1 1/2 lb Soybean sprouts
           -=OR=- Mung bean sprouts
      2 tb Peanut oil
      2 sl Peeled fresh ginger, crushed
      1 tb Peanut oil
      1 ts Shrimp paste
      2 ts Light soy sauce
 
  CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the
  rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold
  running water, picking out any wilted pieces or darkened sprouts. Drain
  well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and
  ginger. When ginger is browned, remove with a slotted spoon. Add pork and
  stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1
  tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10
  seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and
  mix very well with sauce, continuously stir-frying for another minute. Stir
  well and serve.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chao Tom - Shrimp and Sugar Cane Rolls
 Categories: Vietnamese, Seafood
   Servings:  6
 
      1 lb Shrimp, shelled and deveined
      2 ts Salt
      2    Garlic cloves
      2    Shallots
      2 ts Sugar
    1/4 ts Black pepper
      1 tb Toasted rice powder
      1 tb Vietnamese fish sauce (nuoc
           -mam)
      2 tb Ice water
 
  The Vietnamese use a small indoor earthen stove fueled with coal set on the
  table to simmer, boil and barbecue. I have broiled this dish in an oven,
  with excellent results. Sugar cane makes this recipe visually exiting and
  exotic. Its sweetness subtly melts into the shrimp paste. Sugar cane comes
  fresh and canned in better Asian markets; the former is scarce and very
  expensive. Check with the grocery clerk to make certain that you are buying
  the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a
  buffet appetizer or as a first course for a dinner party.
  
  Vegetable oil to oil your hands Three 6-inch long canned sugar cane
  sections (about 1-inch in diameter) 1 cucumber, peeled and cut into thin
  slivers 1 cup fresh mint leaves 1 cup fresh coriander leaves Twelve butter
  or red leaf lettuce leaves Twelve 8-inch round dried rice papers
  
  DIPPING SAUCE
  
  4 garlic cloves 2 fresh Serrano chiles 2 tablespoons sugar 6 tablespoons
  Vietnamese fish sauce (nuoc man) 4 tablespoons fresh lime juice 6 to 8
  tablespoons water
  
  Shell and devein the shrimp. Toss with salt; let sit for 10 minutes.
  
  Rinse with cold water; drain thoroughly. Blot dry.
  
  In a food processor, finely mince the garlic and shallots.
  
  Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process
  into a smooth paste.
  
  With the machine running, pour the ice water through the feed tube; process
  until the shrimp is light and fluffy. Cover and refrigerate.
  
  Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking
  sheet; brush with oil.
  
  Cut the sugar cane lengthwise into quarters to make 12 long strips.
  
  Dip your fingers into the oil, then take about 2 tablespoons shrimp paste
  and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch
  free at both ends.
  
  Arrange the rolls on the rack diagonally, and keep them from touching each
  other.
  
  Arrange the cucumber, mint and coriander leaves, and lettuce on a platter;
  set aside.
  
  Broil the shrimp rolls about 6 inches from the heat, turning once, until
  the edges are bright orange and the filling feels firm to the touch, 2 to 3
  minutes per side.
  
  To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush
  into a bowl of water. Brush the entire rice paper generously with water.
  
  Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce
  leaf on one end of the paper.
  
  Place a cucumber sliver, mint and coriander leaves on top of the lettuce.
  
  Take a hot stick of sugar cane, break off the shrimp and place it on top of
  the vegetables. Begin rolling up the paper to enclose the filling; form it
  into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce,. and
  take a bite, then chew on the sugar cane for the sweetness (do not swallow
  the sugar cane).
  
  Nuoc Cham Dipping Sauce
  
  Grind the garlic, chiles and sugar into a paste in a mortar, blender or
  mini-food processor. Stir in fish sauce, lime, and water. Strain into a
  dipping bowl.
  
  Note: If sugar cane is not available, use a skewer or inex- pensive bamboo
  chopsticks.
  
  Soak them in water overnight before wrapping with shrimp paste.
  
  Makes 12 rolls or serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chapatis #1
 Categories: Indian, Breads
   Servings: 10
 
    1/2 c  Whole wheat flour
    2/3 c  Unbleached all purpose flour
    1/2 c  Water approximately
    1/4 ts Salt (optional)
 
  Make up the dough approximately 1/2-hour before you need it. Allow the
  dough to rest about 10 minutes. Pinch off portion of dough to form a ball
  about 1 1/2 inches in diameter.  Roll ball flat on lightly floured surface.
  Pat back and forth between hands until thin. (Patting makes the chapati
  puff when baked.)
  
  Cook on top of the stove on ungreased griddle until browned and puffed. Use
  medium heat so the griddle does not get too hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chapatis #2
 Categories: Indian, Breads
   Servings:  6
 
      2 c  Whole Wheat Flour
      1 ts Salt
    2/3 c  Water
 
  Yield:  12 Chapatis Cooking Time: 2 Minutes Each
  
  Put the flour and salt into a bowl.  Add the water and mix to a stiff
  dough; knead well until the dough feels firm and elastic. Then place in a
  greased plastic bag or in grease proof paper and leave in a warm place for
  30 minutes.  Turn onto a floured board, shape the dough into a long roll,
  and divide into 12 equal slices. Roll out paper thin.  Heat the heavy
  frying pan and when very hot, cook the chapatis for not more than one
  minute on either side.  Cool in a tea towel.  Chapatis should always be
  cooked fresh for each meal.
  
  NOTE:
  
  To cook them, you can use an ungreased heavy frying pan, griddle, bakestone
  or solid plate.
  
  Left-over chapatis make an attractive crispbread when dried off in a cool
  oven.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chapatis #3
 Categories: Indian, Breads
   Servings: 10
 
  1 1/2 c  Flour, unbleached
    1/2 c  Flour, whole wheat
      1 ts Salt
      3 tb Ghee
    1/2 c  Water
 
  Mix flours, salt, and butter and add just enough water to make a firm
  dough, somewhat like a biscuit dough.  Knead for 10-15 minutes - the more
  the dough is kneaded, the lighter the bread will be.  Shape the dough into
  a ball, cover with a sheet of plastic and let it rest for at least 1 hour.
  If left to rest overnight in the refrigerator, the finished bread will be
  even lighter.
  
  When ready to bake, take a small piece of dough about the size of a golf
  ball, or a bit smaller.  On a lightly floured board, roll the dough into a
  thin circle, about 5 inches in diameter.  Repeat with all the dough.
  
  Heat a griddle or heavy-bottomed iron skillet until it is very hot (you
  will notice the smoke rising from it).  Place the rolled out chapati on the
  griddle and let it cook for 2-3 minutes, depending on how thin you have
  rolled it. Using a pair of kitchen tongs, you can lift the chapati to see
  if the underside has turned a golden brown. Flip, and cook the other side
  about 1 minute.
  
  As they are cooked, store the chapatis on a towel in a warm covered
  container until ready to serve.  Serve as soon as the last chapati is
  baked.
  
  NOTE: In India breads sometimes are baked in the fiery clay tandoor, where
  they develop brown spots and bubbles.  To achieve a similar effect at home,
  you can use tongs to hold each chapati over a hot gas flame until it puffs
  like a little balloon.  The chapati will collapse as it cools.
  
  The Bombay Palace Cookbook Stendhal per Ellen Cleary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree
 Categories: Australian, Kangaroo
   Servings:  6
 
    600 g  Kangaroo fillet, trimmed and
           -cubed
      2 ts Coriander seeds, roasted and
           -ground
      1 ts Black pepper, freshly ground
      2    Medium-sized eggplants
      1 ts Garlic cloves, minced
     25 ml Lemon juice
      1 tb Tahini
    1/2 ts Sea salt
     50 g  Yoghurt, plain
      2 ts Parsley leaves, chopped.
 
  Roll the cubes of kangaroo meat in the ground coriander seed and black
  pepper, coating lightly. Skewer meat and put on an oiled tray until ready
  to cook. Grill the eggplants until skins are black and blistered. Cool
  slightly and skin them while still warm. Squeeze out the bitter juices.
  Mash the flesh with a large fork gradually adding the garlic, lemon juice,
  tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over)
  high heat, brushing with oil to keep moist being careful not to toughen the
  meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the
  meat cubes onto the puree. Serve immediately.
  
  Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an
  article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
  Courtesy, Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Charcoaled Squid - Pla Muk Yang *
 Categories: Thai, Seafood
   Servings:  4
 
      1 lb Whole Squid
      2 tb Fish Sauce (Nam Pla)
      1 tb Soy Sauce

MMMMM------------------------------SAUCE-----------------------------------
      6    Cloves Garlic, Minced
      1 tb Chopped Cilantro Leaves
      1 tb Chopped Onion
      3 tb Fish Sauce (Nam Pla)
      3 tb Lime Juice
      1 tb Palm Sugar
 
  The aroma of charcoal broiling squid to perfection attracts customers to
  the street stalls of many of the cities and small towns in the southern
  region of Thailand.  The flavor would be enhanced by any number of dipping
  sauces.
  ~-------------------------------------------------------------------------
  Cut open the squid and remove the entrails, leaving the tentacles intact.
  Remove the skin.
  
  Place on a rack and charcoal-broil for 2 minutes on each side.  Brush with
  the combined fish sauce and soy sauce during broiling to add color and more
  flavor.
  
  Mix together the sauce ingredients and pour into a bowl.  Cut the cooked
  squid into 1 inch pieces and serve with the dipping sauce.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiang Mai Steaks
 Categories: Chinese, Beef
   Servings:  4
 
MMMMM---------------------------COCONUT MILK--------------------------------
  1 1/2 c  Water
      1 c  Packed, flaked coconut

MMMMM------------------------------STEAKS-----------------------------------
      4    Beef tenderloins, cut 1"
           Thick (approx. 4 oz. each)
      1    Coconut Milk
      2 tb All-purpose flour
    1/4 ts Salt
    1/2 ts Butter
    1/2 ts Vegetable oil
      2 tb Creamy peanut butter
      2 ts Curry powder
           Kiwi fruit, peeled and
           Sliced, if desired
           Flaked coconut
           Parsley sprigs
 
  Prepare coconut milk.Combine flour and salt;dust beef tenderloin
  steaks.Shake off excess flour and reserve.heat butter and oil in large
  heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
  minutes or to desired degree of doneness, turning once.Remove steaks,keep
  warm.Reduce heat to medium low. Add reserved flour to pan and cook just
  until brown,stirring constantly.Stir in peanut butter and curry powder
  until smooth. Gradually,add coconut milk and cook until sauce comes to a
  boil and thickens,stirring constantly.Return steaks to pan and turn to coat
  with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley
  sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings.
  COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
  packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
  high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
  milk,discarding coconut.Makes about 1 1/4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken & Pea Pods
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Boned, Skinned Chicken
           Sliced in Very Thin Strips
  1 1/2 ts Cornstarch
      1 tb Soy Sauce
      1 tb Dry Sherry
      1 ts Minced Garlic
    1/2 tb Oil
      1 ts Ginger root
    1/2 c  Each Carrot Strips, Sliced
           Celery, Sliced Green Onions
      1 cn Sliced Water Chestnuts
           Drained
      1 pk Frozen Chinese Pea Pods

MMMMM------------------------------SAUCE-----------------------------------
    1/2 c  Chicken broth
      2 tb Soy Sauce
      1 tb Cornstarch
      1 ts Sugar
 
  Mix Chicken, Cornstarch, Soy Sauce & Sherry.  in Skillet, Heat 1 T. Oil
  Over High Heat.  Stir in Garlic & Ginger.  Add Chicken & Stir Fry Until No
  Longer Pink.  Remove.  in Remaining Oil, Stir Fry Carrots & Celery 1
  Minutes. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea
  Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return
  Chicken To Pan & Heat Through.
  
  Sauce: Mix ingredients over medium heat in small saucepan. Pour over
  chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken & Chinese Chive Shu-Mei
 Categories: Chinese, Chicken, Appetizers
   Servings: 24
 
           Filling:
      1 lb Ground chicken
    1/2 c  Finely chopped Chinese
           -garlic chives
      1    Clove garlic, crushed
      1 tb Dry sherry
      1 tb Light soy sauce
    1/2 ts Freshly grated ginger
    1/2 ts MSG (opt)
      1 pn Sugar
  1 1/2 ts Sesame oil
      1 tb Cornstarch
      1 ts Salt
    1/2 ts Ground white pepper
           Assembly:
           Additional whole chives
     24    Shu-mei wrappers (Gyoza
           -skins)
 
  Mix all filling ingredients together.  Whip by hand until the mixture holds
  together very well.  Place about 3/4 T filling in the center of each
  wrapper and bring up the corners so that you have a little "money bag."
  Leave the top open so that you can see some of the meat.  Blanch the whole
  chives in very hot tap water just for a moment.  Tie one chive around the
  neck of each dumpling so that it looks like it is wearing a little green
  belt.  Steam in an oiled bamboo steamer for 15 minutes, on high heat.  From
  The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken a la Kin Hwa
 Categories: Chinese, Chicken
   Servings:  6
 
           Stephen Ceideburg
  2 1/2 lb Young chicken
    1/2 lb Cooked ham
      4 c  Green cabbage or broccoli
    1/2 tb Salt
      1 ts Sugar
    1/2 ts Monosodium glutamate
      1 tb Cornstarch (corn flour)
      1 ts Sesame seed oil
 
  This colorful dish is also very simple to make. Kin Hwa refers to the
  delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally served
  with the head as a center piece.
  
  Clean the chicken, plunge it into a pot of boiling water, immediately turn
  off the heat and put on a tight lid. Leave the chicken in the hot water for
  an hour, then take it out and leave it to cool.
  
  Carefully remove the meat from the bone but keep the skin on; cut the
  chicken into 24 pieces. Cut the ham into 24 thin slices.
  
  Arrange the chicken and ham slices in alternating overlapping layers on a
  plate, and steam for 10 minutes. Meanwhile parboil the greens in chicken
  stock until soft, then arrange them around the chicken and ham.
  
  In a little saucepan, warm about half a cup of chicken stock with salt,
  sugar, monosodium glutamate and cornstarch (corn flour); stir to make it
  smooth; add sesame seed oil and pour it over the chicken and ham. Serve
  either as a starter for a banquet or as a main course for an informal meal.
  
  From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc,
  1979. ISBN 0-89009-598-1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Adobo
 Categories: Filipino, Chicken
   Servings:  6
 
      1 md Chicken, cut up
           Giblets from chicken
      6    Garlic cloves; crushed
    1/2 ts Whole peppercorns; -=OR=-
    1/4 ts -Black pepper
      1 sm Bay leaf
    1/4 c  Cider vinegar; -=OR=-
           -Lemon juice
      3 tb Soy sauce
    1/4 ts MSG (optional)
    1/2 c  Water, about
           Salt
      3 c  Hot cooked rice
 
  Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy
  sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover
  and cook over medium heat about 40 minutes, or until chicken is tender.
  Remove liver and a little of liquid and puree in blender container. Return
  to pan. Heat to serving temperature, adjusting salt to taste. If desired,
  brown cooked chicken pieces in about 3 tablespoons oil, then return to pan
  and simmer, covered, about 10 minutes. Serve with hot rice.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Almond Ding
 Categories: Chinese, Chicken
   Servings:  6
 
    1/2 lb Raw chicken, cut into 2/3"
           -cubes
      1    Egg white
      1 tb Cornstarch
      1 tb Soy sauce
      3 tb Peanut oil, divided
           Several dashes garlic salt
      1 ds Ground ginger
      5 tb Diced celery
      2 tb Chopped onions
      2 tb Diced green pepper
    1/4 c  Chopped carrots
    1/2 c  Sliced fresh mushrooms
    1/2 c  Sliced water chestnuts
    1/2 c  Diced bamboo shoots

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Dry white wine
      2 ts Soy sauce
    1/2 ts Sugar
    1/2 ts Salt
    1/4 ts Sesame oil
    1/4 ts White pepper
 
  Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for
  30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees
  and stir-fry chicken pieces rapidly for about 1 minute,or until chicken
  loses pink color. Remove from pan and drain on paper toweling. In same pan,
  heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of
  ginger. Immediately add remaining   diced vegetables and stir-fry for 10 to
  20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and
  the sauce ingredients. Cook until done, about 6 minutes. Add a little
  cornstarch mixed with water to thicken if necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Banana Egg roll Appetizer
 Categories: Chinese, Chicken, Appetizers
   Servings:  6
 
      1 lg Whole chicken breast
      2 lg Firm bananas
      2 ts Sesame oil
      2    Eggs
      2 tb Milk
    1/2 c  All-purpose flour
      2 ts Flour mixed with
    2/3 ts Cold water to make thick
           -paste
      4    Egg roll wrappers
      3 c  Oil for deep-frying
 
  Preparation:  Halve chicken breast; lay one half flat and slice through it
  horizontally.  Repeat with other half.  Use rolling pin to roll breast meat
  pieces into very thin slices.  Brush lightly with sesame oil. Peel and cut
  bananas in half to yield two round sections about length of chicken
  breasts. Beat eggs with milk.  Wrap thin piece of chicken around section of
  banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg
  roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper
  with flour paste.  At this point, you can cover and chill or freeze them
  until ready to deep-fry.
  
  Deep-frying:  Heat deep-frying oil in wok until bubbles form around a
  bamboo chopstick held upright in center of oil.  Deep-fry until light
  brown; drain. After rolls have cooled slightly, slice into 1" sec- tions.
  Serve.
  
  If not serving right away, refry rolls briefly to recrisp, then slice and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Lotus Seed Soup
 Categories: Chinese, Chicken, Soups
   Servings:  4
 
      1 c  Chicken breast, julienne
     12    Dried lotus seeds
      4    Nami black mushrooms
    1/2 c  Celery, julienne
      1 tb Smithfield ham, julienne
      2    Sprigs Chinese parsley
      5 c  Chicken stock
      2 sl Fresh ginger root
      2 tb Dry sherry
    1/2 ts Sugar
      1 ts Salt
      2 ts Lotus root powder
 
  This delicious thick soup is a meal in itself.
  
  Preparation: Blanch lotus seeds, remove reddish brown tip.  Wash and soak
  mushrooms in warm water until soft, about 30 minutes; remove stems; slice
  in thin matchsticks.  Before slicing celery, scrap off stringy back of
  stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and
  Smithfield ham or other pungent pressed ham) in 1" strips.
  
  Soup:  Heat stock in 3-quart pan or sandy pot.  Add ginger, sherry, sugar
  and salt.  Bring to gentle boil, then add lotus seeds, chicken and
  mushrooms.  Simmer soup for 30 minutes.  Add celery and ham. Simmer for
  another 15 minutes.  Mix lotus root powder with a little hot stock, then
  stir into soup.  Transfer to heated serving bowl, or serve in sandy pot.
  Garnish with Chinese parsley.
  
  NOTE:  Lotus seeds require about 30 minutes in simmering water to soften.
  Check them before adding ham and celery; simmer longer if necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Chestnuts
 Categories: Chinese, Chicken
   Servings:  2
 
     10 oz Skinned and boned chicken, 1
           -1/2-inch pieces
      1 tb Reduced-sodium soy sauce
  1 1/2 ts Peanut oil
    1/4 c  Diced red bell pepper
      2 tb Chopped scallion (green
           -onion)
    1/2    Garlic clove, minced
    1/4 ts Minced pared ginger root
      6 sm Chestnuts, boiled and peeled
    3/4 c  Water
      1 tb Dry sherry
    1/2    Pkt instant chicken broth &
           -seasoning mix (1/2 tsp)
      1 ts Cornstarch
    1/2 ts Each granulated sugar and
           -Chinese sesame oil
      1 ds Pepper
 
  In medium bowl combine chicken and soy sauce; cover with plastic wrap and
  let stand at room temperature for 30 minutes.  In 9-inch skillet or a wok,
  heat peanut oil over medium heat; add bell pepper, scallion, garlic, and
  ginger and saute until vegetables are tender, about 2 minutes. Drain
  chicken, reserving marinade.  Add chicken, a few pieces at a time, to
  vegetable mixture, stirring after each addition.  Add chestnuts, increase
  heat to high, and cook, stirring constantly, until chicken begins to brown,
  about 2 minutes; stir in water, sherry and broth mix and bring to a boil.
  Reduce heat to low and let simmer for 1 minute. To reserved marinade add
  cornstarch, sugar, sesame oil and pepper and stir to dissolve cornstarch;
  pour over chicken mixture and, stirring constantly, bring to a boil and
  cook until thickened.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Cashews
 Categories: Chinese, Chicken
   Servings:  6
 
      1 ts Chicken bouillon granules
    3/4 c  Hot water 3/4 c. carrots,
           -cut diagonally
      1 tb Cornstarch 1/2 onion, cut
           -into 1 inch pieces
      1 tb Soy sauce 1 6 oz. package
           -frozen peapods
    1/4 c  Cold water 1 jar sliced
           -mushrooms
      2 tb Oil 1/3 c. whole cashews
      2    Whole chicken breasts, boned
           -and cubed
           Hot cooked rice
 
  Dissolve granules in hot water. Stir cornstarch and soy sauce into cold
  water; set both mixtures aside.  Stir fry chicken in oil till opaque.  Add
  carrots and onion, stir fry 1 minute.  Add bouillon, cover.  Simmer over
  medium heat 3-4 minutes.  Add pea pods, mushrooms and soy sauce mixture.
  Stir fry till it thickens.  Stir in cashews.  Serve over hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Cashew Nuts Sichuan Style
 Categories: Chinese, Chicken
   Servings:  2
 
      8 oz Chicken breasts
    1/2    Egg white
      1 ts Cornstarch
      1 pn Salt
           Oil for frying
      3    Green peppers
  3 1/2 oz Bamboo shoots (parboiled)
      2 oz Cashew nuts
      1 ts Garlic, chopped
      1 tb Rice wine
      1 pn Msg (optional)

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Soybean paste
      1 tb Soy sauce
      2 ts Sugar
    1/2 tb Vinegar
    1/4 ts Salt
 
  1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and
  then in the cornstarch mixed with a pinch of salt. 2. heat some oil until
  fairly hot and fry the diced chicken.  drain. 3. slice the peppers in half
  vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.
  4. cut the parboiled bamboo shoots to the same size as the peppers.  mix
  the sauce ingredients together in a bowl. 5. fry the cashew nuts in
  moderately hot oil until they are lightly browned and crunchy. 6. heat 2 tb
  of oil in the wok and stir fry the garlic, bamboo shoots and the peppers
  and stir fry. 7. add the chicken and cashew nuts, sprinkle with rice wine,
  and pour in the sauce. stir fry all the ingredients briefly over a high
  heat and add a pinch of msg (optional) to heighten the flavor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Mixed Vegetables with Shrimp Sauce
 Categories: Chinese, Chicken
   Servings:  4
 
      2 c  Mung bean sprouts
      8    Nami dried black mushrooms
      1 lg Green bell pepper
    1/2    Stewed chicken breast
      8    Green onions
      1 ts Fresh ginger root
      2 tb Peanut oil
    3/4 c  Rich chicken stock
      1 tb Medium sherry
    1/2 ts Sugar
    1/2 ts Shrimp sauce
      1 ts Thick cornstarch paste
 
  Preparation:  Wash and soak mushrooms in warm water for 45 minutes; remove
  stems; slice caps in thin strips.  Wash bell pepper; slice in half
  lengthwise; slice in long, thin strips.  Remove chicken meat from bone;
  pick meat apart into shreds.  Wash green onions; cut off roots and discard;
  shred green tops and whites.  Peel and slice fresh ginger root into thin
  matchsticks.  Rinse bean sprouts to remove any loose pieces.
  
  Place bean sprouts and sliced pepper in colander in a larger bowl.  Pour
  boiling water over vegetables to cover.  Steep for 2 minutes.  Remove
  colander from hot water; flush vegetables with cold water.
  
  Stir-frying:  Heat oil in wok until it just begins to smoke.  Stir-fry
  mushrooms for 30 seconds.  Add chicken and ginger sticks; stir-fry another
  30 seconds.  Push ingredients up side of wok.  Add stock, sherry and sugar;
  bring to boil; then add shrimp sauce and cornstarch paste; stir liquids
  until fairly thick.  Return vegetables, plus bean sprouts and peppers.
  Stir-fry for another minute until everything is hot.  Add green onions.
  Serve.  Gravy will tend to thin as sprouts give off liquid, so be sure it
  is thick to start.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Sweet Pepper Stir-Fry
 Categories: Chinese, Chicken
   Servings:  4
 
     18 oz Boned Chicken Breast halves
      3 tb Soy Sauce
      1 tb Dry Sherry
           Med Onion, cut into wedges
      2 x  Med green/sweet red peppers*
  1 1/2 c  Sliced fresh Mushrooms
      1 tb Cooking Oil
      1 ts Grated Ginger root
      8 oz Can Bamboo Shoots, drained
    1/4 c  Chicken Broth
      1 ts Cornstarch
 
  * thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;
  stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or
  large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry
  2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1
  minute more or till veggies are crisp-tender. Remove veggies from wok; set
  aside.
  
  Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;
  stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no
  longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer
  pink. Return all chicken, veggies, and bamboo shoots to wok; push from
  center of wok.
  
  Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to
  wok. Cook and stir till slightly thickened; toss gently to coat chicken
  mixture. Serve while hot.
  
  Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg
  cholesterol, 613 mg sodium, 621 mg potassium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken and Rice in a Sandy Clay Plot
 Categories: Chinese, Chicken
   Servings:  2
 
           Stephen Ceideburg
      2 c  Long-grain rice
  2 1/4 c  Cold water
      6    Chinese dried black
           -mushrooms
    1/4 c  Dried lily buds
      6    Chicken thighs, preferably
           -with the skin
      2    Lean Chinese sausages (about
           -2 ounces each)
      1 tb Peanut or corn oil
      4    Garlic cloves, peeled
      3    Quarter-sized slices fresh
           -ginger, peeled
      1 tb Fermented bean curd (fu yu),
           -mashed (optional)
      4    Green onions, including the
           -green tops, cut into 2-inch
           -lengths
      1 ts Corn starch
    1/2 c  Chicken stock
      2 tb Rice wine or dry sherry
    1/4 ts White pepper
           CHICKEN MARINADE:
  1 1/2 tb So sauce
  1 1/2 tb Rice wine or dry sherry
    1/2 ts Sugar
      1 ts Asian sesame oil
  1 1/2 ts Corn starch
 
  For entertaining, this recipe makes a fun presentation when prepared in
  four individual two-cup clay pots. To season a new sandy clay pot and lid,
  submerge both in cold water overnight.
  
  Rinse with cold water until water runs clear. Drain thoroughly. Put rice
  and water into a 2 1/2 to 3-quart sandy clay pot; set aside.
  
  In 2 separate bowls, cover the mushrooms and lily buds with water until
  soft and pliable, about 30 minutes. Drain. Cut off and discard mushroom
  stems; cut caps in half. Cut off and discard hard ends of each lily bud;
  tie each bud into a knot. Set aside.
  
  Using a heavy cleaver, chop the chicken crosswise into 3 pieces cleanly
  through the skin, meat and bone leaving no jagged chopped bones.
  
  Toss chicken with marinade; set aside for 20 minutes. Cut sausages into
  thin diagonal slices.
  
  In a preheated wok add oil, garlic and ginger. Stir-fry over medium heat
  until fragrant, about 10 seconds. Increase heat to high; add chicken and
  sausages and stir occasionally until lightly browned, about 5 minutes. Add
  mashed fermented bean curd to center of wok; toss with chicken mixture. Add
  mushrooms, lily buds and green onions and stir-fry 30 seconds.
  
  Mix cornstarch with chicken stock, wine and pepper to a smooth mixture.
  Pour into the wok and stir until sauce thickens, about 10 seconds. Remove
  from heat.
  
  Place clay pot over medium-high heat. Boil rice and stir with chopsticks to
  loosen grains. Continue boiling until surface water is absorbed (about 5
  minutes). Pour chicken mixture over rice, cover, reduce heat to low, and
  cook for 20 minutes. Turn off heat, do not remove lid; let sit for 10
  minutes longer.
  
  PER SERVING (4 servings): 850 calories, 39 g protein, 84 g carbohydrate, 36
  g fat (10 g saturated), 141 mg cholesterol, 777 3 fiber.
  
  Marion Cunningham writing in the San Francisco Chronicle, 10/2/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Broccoli Orientale
 Categories: Chinese, Chicken
   Servings:  6
 
      1 tb Vegetable oil
      1 lb Boneless skinless chicken
           -thighs cut into strips
      1 sm Onion cut into 1 inch
           -squares
      1 md Green/sweet red pepper cut
           -into 1 inch squares
      1 cn Cream of broccoli soup
      3 tb Water
      1 tb Soy sauce
      2 pk (3-oz each) chicken flavor
           -ramen noodle soup
 
  In skillet, in hot oil, cook chicken, 1/2 half tat a time, until browned.
  Add onion and pepper. Cook until tender-crisp. Stir in soup, water and soy
  sauce. Heat to boiling. Reduce heat to low. COver; simmer 5 minutes or
  until vegetables are tender. Meanwhile, prepare ramen noodle soup according
  to package directions. Add seasoning packet; drain noodles. Serve chicken
  over noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chaat
 Categories: Indian, Chicken
   Servings:  4
 
      8 oz Boneless chicken breast
      4 oz Tamarind pulp *
      1 c  Water, very hot
    1/4 c  Brown sugar
      2 ts Cumin seeds, ground and
           -roasted
      1 ts Garam masala
      2 ts Chili powder
      1 sm Onion, finely chopped
      2    Leaves iceberg lettuce,
           -shredded
    1/2 c  Lemon juice
           Salt, to taste
           Lemon wedges
      5    Sprigs cilantro, finely
           -chopped
 
  In a pot, boil the chicken in a small amount of seasoned water. When
  cooked, cut into 1/2-inch cubes.
  
  In a bowl, completely dissolve the brown sugar into the prepared tamarind
  pulp.
  
  In a large bowl, combine the chicken, tamarind mixture, cumin, garam
  masala, chili powder, onion, lettuce, and lemon juice.  Mix well. Season
  with salt. Let sit 10 to 15 minutes.  Refrigerate. Garnish with lemon
  wedges and cilantro. Serve cold.  Makes 4 to 6 servings.
  
  * NOTE:  Tamarind pulp is obtained from 2 to 3 ounces of compressed bricks
  of tamarind.  It is available at Asian and Indian markets.
  
  To prepare, break off a piece about 1-inch wide by the length of the brick.
  Soak in 1 cup of very hot water to soften. Strain through a non-metallic
  strainer with large holes.  Mash through the strainer with the back of a
  spoon to get all the pulp. Discard the remainder.
  
  Recipe:  Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chunks with Peanuts in Spicy Sauce
 Categories: Chinese, Chicken, Hot
   Servings:  4
 
    1/2 c  Peanuts, Raw
      3 c  Peanut Oil
      2    Whole Chicken Breasts
      1 lg Egg White
  1 1/2 tb Water Chestnut Flour

MMMMM------------------------------SAUCE-----------------------------------
      4    Green Onions
      2 lg Cloves Garlic
      1 tb Minced Ginger Root
    1/2 c  Chicken Stock
    1/2 tb Sesame Oil
    1/2 tb Chinese Red Vinegar
    1/2 tb Dark Soy Sauce
  1 1/2 ts Chili Paste With Garlic
      1 tb Dry Sherry
      1 pn Sugar
      1    Cornstarch Paste
 
  Preparation:  Trim ends off green onions and cut light green and white part
  into 1" sections.  Mix all other sauce ingredients in 2-quart saucepan.
  Reserve.  Pull skin off breasts, then pull chicken meat from bones. Slice
  meat into 1" strips, then crosswise to make 1" chunks.  In bowl large
  enough to hold chicken, add egg white to water chestnut flour. Beat mixture
  with a single chopstick (not an egg beater or whisk).  Stir chicken pieces
  into egg mixture to coat thoroughly.  Marinate 5 minutes. Note: water
  chestnut flour gives a lighter crust than cornstarch, though the latter may
  be substituted.  Deep-frying:  Heat cooking oil in wok or deep-fryer to
  medium heat (you'll need more oil for deep-fryer).  Fry peanuts until they
  are a light tan color; if a test peanut browns quickly, turn down heat.
  Remove peanuts with strainer or slotted spoon; drain on paper towel or
  paper bag.  Reserve.  Turn up heat slightly for chicken. Test a chunk
  first:  chicken should raise to surface immediately & brown in about 2
  minutes.  Deep-fry coated chicken chunks until golden brown. Deep-fry no
  more than 8 chunks at a time.  Use long chopsticks or spatula to keep
  pieces separate while they are frying.  Remove with long chopsticks or
  slotted spoon. Reserve.  Sauce:  While deep-frying chicken, heat sauce to
  simmer.  Add green onions & peanuts about a minute before serving. At the
  last minute, add chicken pieces to sauce, mix quickly & serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chow Mein #1
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 lb Dried or fresh egg noodles
    1/4 lb Boneless chicken breasts,
           - skinned
      2 ts Light soy sauce
      2 ts Rice wine or dry sherry
      1 tb Oil, preferably peanut, plus
      1 ts Oil, preferably peanut
      1 ts Finely chopped garlic
      2 oz Snow peas, trimmed
      1 oz Smithfield ham or prosciutto
           -finely shredded
      1 ts Light soy sauce
    1/2 ts Granulated sugar
      1 tb Finely chopped scallions
      2 ts Sesame oil
 
  IF YOU'RE USING DRIED NOODLES, cook according to package instructions, then
  cool them in cold water until you're ready to use them. If you're using
  fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold
  water. Using a cleaver or sharp knife, slice the chicken into shreds 2
  inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice
  wine or sherry in a small bowl. Mix well. Let the chicken marinate at room
  temperature about 10 minutes. Heat a wok or large skillet. Add the 2
  teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then
  transfer to a plate. Clean the wok. Drain the noodles, shaking off as much
  water as possible. Reheat the pan, add the 1 tablespoon of oil and garlic.
  Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1
  minute, then add the noodles, sugar, 1 teaspoon of soy sauce and scallions.
  Continue to stir-fry about 2 minutes, then return the chicken to the noodle
  mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is
  cooked. Add the sesame oil and give the mixture a few final stirs. Turn
  onto a warm platter and serve at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chop Suey #1
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Uncooked chicken breast,
           Cut in 1" cubes
      1 tb Oil
      3    Cubes vegetable bouillon
    1/2 c  Unsweetened pineapple juice
      2 tb Soy sauce
    1/2 ts Ginger
    1/2 ts Horseradish
    1/2 c  Sliced celery
      1    Green pepper, sliced
    1/2 c  Sliced mushrooms
      1    Tomato, diced
    1/4 c  Sliced green onions
  1 1/2 c  Fresh Chinese pea pods
      4 oz Water chestnuts (1 can)
      3 c  Fresh bean sprouts
 
  Pan fry chicken in oil.  Remove from heat and set aside.  In another pan,
  crush bouillon cubes and dissolve in pineapple juice.  Add soy sauce,
  ginger, horseradish, celery and green pepper; heat through.  Combine
  chicken with tomato, green onions, pea pods and water chestnuts; stir-fry
  about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce;
  serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chowed with Black Beans
 Categories: Chinese, Chicken
   Servings:  4
 
      3 lb Chicken, cut into 2" pieces
           Marinade
      2 tb Light soy sauce
      2 tb Cornstarch
      1    Egg white
      1 ts Salt
      2 tb Peanut oil
           Additional
      4 tb Peanut oil
      3    Cloves garlic, chopped
      1    Yellow onion, peeled and
           -chopped
      3 tb Fermented black beans
           -(dowsee) mashed with
      2 tb Dry sherry
      2    Green bell peppers cut
           -julienne
           Final Sauce:
      1 tb Light soy sauce
      2 tb Dry sherry
      1 c  Chicken stock
      1 ts Brown sugar
 
  Cut the chicken and soak in the marinade for 15 minutes.  Heat a wok and
  add 2 T of the oil.  Drain the marinade from the chicken and reserve. Brown
  the chicken pieces well in the wok, then remove and set aside. Drain the
  oil from the wok and discard.  Heat the wok again and add the remaining 2 T
  oil.  Chow the garlic for a moment and add the onions and the dow see
  mashed with the sherry.  Chow for a moment and add the green peppers.
  Return the chicken to the wok along with the reserved marinade. Add the
  ingredients for the final sauce.  Stir well and cover.  Simmer the dish
  until the chicken is tender but not overcooked, about 20 minutes.  From The
  Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chow Mein #2
 Categories: Chinese, Chicken
   Servings:  6
 
      2 lg Slices thin onions
    1/2 c  Sliced mushrooms
    1/2 c  Sliced water chestnuts
     28 oz Drained bean sprouts
    1/2 c  Bamboo shoots
      2 tb Cornstarch
      2 c  Cooked chicken cut in
           -large bite sized pieces
      4 lg Celery stalks
      2 tb Cooking oil
      2 c  Chicken broth
      1 tb Soy sauce
           Ground pepper
           Chinese noodles
           Cooked rice
 
  Split celery stalks, cut diagonally in 1 inch pieces. IN a large skillet,
  heat oil and cook onions until slightly soft. Add celery, mushrooms and 1
  1/2 cup chicken broth. Cook over low heat for 10 minutes, stirring a few
  times. Add water chestnuts, bean sprouts and bamboo shoots. In a small
  bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and
  stir until smooth. Add mixture to the large skillet, along with the cooked
  meat. Add freshly ground pepper and mix well. Simmer for 10 minutes. Taste
  for seasoning, may want to add additional soy sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chop Suey #2
 Categories: Chinese, Chicken
   Servings:  6
 
      1 c  To 2 c chicken parboiled and
           -cut into bite-size pieces
      1 tb Teriyaki sauce
      1 tb Soy sauce
      2 c  Divided water
      1    Heaping tablespoon peanut
           -butter
      1 cn (14-oz) fancy mixed chinese
           -vegetables
      1 cn (8-oz) sliced water
           -chestnuts cut in half
      1 cn (4-oz) drained mushrooms
    1/2 c  Fresh broccoli florets
    1/2 c  Fresh cauliflower florets
    1/2 c  Diagonally sliced celery
 
  Olive oil Handful of fresh pea pods soaked in cold salted water for 30
  minutes then drained & trimmed Hot boiled rice/chinese chow mein noodles
  
  Pour a little oil into a wok or large skillet and heat. Drop in chicken and
  stir-fry until thoroughly cooked but tender. Add teriyaki marinade and soy
  sauce and stir. Add 1 cup water and let mixture simmer until it gurgles.
  Add peanut butter. Stir and simmer until sauce is golden. Add remaining
  water, fancy mixed vegetables, water chestnuts, mushrooms, broccoli,
  cauliflower, celery and pea pods and heat through. Serve over rice and
  noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
 Categories: Chinese, Chicken
   Servings:  6
 
    1/2 c  Raw peanuts
      3 c  Peanut oil
      2    Whole chicken breasts at
           -room temp.
      1 lg Egg white
  1 1/2 tb Water chestnut flour
           SAUCE:
      4    Green onions
      2 lg Cloves garlic
      1 tb Minced ginger root
    1/2 c  Chicken stock
    1/2 tb Sesame oil
    1/2 tb Chinese red vingear
    1/2 tb Dark soy sauce
  1 1/2 ts (level) chili paste with
           -garlic
      1 tb Dry sherry
      1 pn Sugar
           Cornstarch paste
 
  Preparation:  Trim ends off green onions and cut light green and white part
  into 1" sections.  Mix all other sauce ingredients in 2-quart saucepan.
  Reserve.
  
  Pull skin off breasts, then pull chicken meat from bones.  Slice meat into
  1" strips, then crosswise to make 1" chunks.  In bowl large enough to hold
  chicken, add egg white to water chestnut flour.  Beat mixture with a single
  chopstick (not an egg beater or whisk).  Stir chicken pieces into egg
  mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut
  flour gives a lighter crust than cornstarch, though the latter may be
  substituted.
  
  Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat (you'll
  need more oil for deep-fryer).  Fry peanuts until they are a light tan
  color; if a test peanut browns quickly, turn down heat.  Remove peanuts
  with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
  
  Turn up heat slightly for chicken.  Test a chunk first:  chicken should
  raise to surface immediately & brown in about 2 minutes.  Deep-fry coated
  chicken chunks until golden brown.  Deep-fry no more than 8 chunks at a
  time.  Use long chopsticks or spatula to keep pieces separate while they
  are frying.  Remove with long chopsticks or slotted spoon.  Reserve.
  
  Sauce:  While deep-frying chicken, heat sauce to simmer.  Add green onions
  & peanuts about a minute before serving.  At the last minute, add chicken
  pieces to sauce, mix quickly & serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Curry #1
 Categories: Indian, Chicken
   Servings:  4
 
      1 lb Chicken breast, boneless
           - and skinless
      2 tb Oil
    1/2 ts Cumin
      4    Cardamom seeds
      1    Thai chile
      2    Cloves
      2 md Onion, finely chopped
      3    Tomato, whole peeled
      1 ts Ginger paste
      1 ts Garlic paste
      2 ts Soy sauce
  1 1/2 ts Garam masala
      1 ts Chilli powder
    1/4 ts Pepper
    3/4 c  Water
 
  Clean the chicken, making sure to cut off all fat.  Heat the oil, then
  brown the cumin seeds and cardamom.  Add the Thai chile (be careful of the
  fumes) and cloves.  Add the chopped onion, then cook until brown.  Then add
  the tomatoes, ginger paste, garlic paste, and soy sauce.  Cook together
  until all has a pasty texture.  Add remaining spices and mix well. Put in
  the chicken, and stir until coated well with the paste.
  
  Cook for five to seven minutes, then add the water.  Cover and cook until
  tender, about 20 minutes.  Remove the chile before serving.  Garlish with
  fresh cilantro and serve with cooked rice.
  
  Poonam Dhawan, Austin American-Statesman, 5/20/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Curry #2
 Categories: Thai, Chicken, Hot
   Servings:  4
 
     14 oz Thai Coconut Milk
      1 tb Thai Red Curry Base
      1 lb Cubed Chicken
      2 tb Fish Sauce
      2 ts Lemon Juice
      1    Tomato, Diced
      3    Scallions, Diced
      2 c  Mushrooms, Sliced
      1    Yellow Pepper, Diced
      2 ts Thai Garlic Chili Sauce
           Fresh Sweet Basil
 
  In a large saucepan, combine coconut milk with curry base over medium heat
  until oil appears on top.  Add chicken, seasoning sauce, lemon juice and
  simmer for 5 minutes, stirring occasionally.  Add remaining ingredients
  except mushrooms and garlic chili sauce.  Cover and simmer for 5 minutes.
  Add mushrooms and garlic chili sauce to taste.  Cover and simmer 2 minutes.
  Serve hot over rice.  Garnish with sprigs of fresh sweet basil.  From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Curry Kabobs on Rice
 Categories: Chinese, Chicken
   Servings:  6
 
    1/2 c  Yogurt, plain
    1/4 ts Curry powder
    1/4 ts Ginger
  1 1/2 lb Chicken breast
      3 c  Rice, cooked
      2    Green onions, sliced
      1 ts Garlic, minced
    1/4 ts Chili powder
    1/4 ts Salt
      6    Skewers
      1 lg Tomato, chopped
           Parsley
 
  Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours,
  turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard
  marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning
  twice. Toss rice with tomato and green onions. Serve skewers over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Cubes with Cherry and Pineapple
 Categories: Chinese, Chicken
   Servings:  1
 
      2 c  Oil
      1    Chicken breast
      2 tb Sugar
      3 tb Catsup
      3 tb Vinegar
      1 tb Cornstarch
      1 c  Lichees juice
      1 c  Lichees meat
    1/2 c  Maraschino cherries
    1/2 c  Pineapple chunks
      1 ts Sherry
      2 ts Light soy sauce
    1/2 ts Anise pepper
      1 tb Chopped scallion
      1    Egg white
      2 tb Cornstarch
 
  PREPARATION:
  
  Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper,
  and chopped scallion together, pour over chicken and marinate 1/2 hour.
  
  Beat egg white and 2 tablespoons of cornstarch together.  Pour over chicken
  breast and above mix.
  
  COOKING:
  
  Heat oil to 325 degrees.  Deep fry chicken.  Drain on paper towels.  Mix
  sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees juice in
  saucepan; stir until thickened.  Add lichees meat, cherries and pineapple.
  Stir until hot, then serve over chicken.
  
  Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai Kew.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Egg Rolls
 Categories: Chinese, Chicken, Appetizers
   Servings:  8
 
      1    Whole large chicken breast,
           -skinned, halved and boned
      1 tb Cooking oil
      1    Clove garlic, minced
     16 oz Can bean sprouts, drained,
           -(or fresh, rinsed and
           Patted dry)
    1/2 c  Chopped celery in small
           -pieces
      2 tb Soy sauce
      2 ts Cornstarch
    1/2 ts Five spice powder
      8    Egg roll skins or packaged
           -egg roll skins
           Cooking oil for deep-frying

MMMMM----------------------------PLUM SAUCE---------------------------------
    1/2 c  Plum preserves
      1 tb Vinegar
      1 tb Soy sauce
    1/8 ts Garlic powder
    1/8 ts Ground ginger
      1 ds Ground red pepper
 
  For filling, chop chicken.  Preheat a large skillet or wok over high heat;
  add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2
  minutes.  Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the
  cornstarch in with the soy sauce, add the five spice powder. Add to the
  chicken mixture and cook until thickened.  Cool to room temperature. Place
  an egg roll skin with one point toward you. Spoon 1/4 cup filling
  diagonally across and just below center of skin. Fold the bottom point of
  skin over the filling; tuck point under filling. Fold side corners over,
  forming an envelope shape. Roll up toward remaining corner; moisten point
  and press firmly to seal. Repeat with the remaining skins and filling. Fry
  egg rolls, 2 or 3 at a time, in hot oil (365F)  for 2-3 minutes or till
  golden brown.  Drain on paper towelling. Serve warm with plum Sauce.
  
  Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
  sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring
  mixture to boiling, stirring constantly. Remove from heat; cool.
  Refrigerate in covered container overnight to blend seasonings.
  
  Origin:  Better Homes and Gardens Pasta Book
  
  Shared by: Sharon Stevens Oct/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Silky Almond Sauce
 Categories: Indian, Chicken
   Servings:  8
 
     16    Pieces Skinned Chicken
      2 tb Chopped Fresh Ginger
      2 tb Vegetable Oil
      2 ts Ground Cardamom
    1/2 c  Vegetable Oil
      2 ts Ground Red Pepper
      5 md Onions, Thin Sliced
      1 ts Ground Cumin
      6 tb Almonds *
    1/2 ts Ground Fennel
      2 c  Plain Yogurt
      3 tb Ground Coriander
      1 c  Water
           Course Salt
           Fresh Cilantro (Garnish)
 
  * Almonds can be blanched, slivered or ground.
  ~-------------------------------------------------------------------------
  Pat chicken dry.  Heat smaller amount of oil in heavy large skillet or
  Dutch oven over medium high heat.  Add chicken in batches and cook on all
  sides just until no longer pink (do not brown).  Remove, using slotted
  spoon and set aside. Heat remaining oil in skillet.  Add sliced onion and
  fry until wilted and pale brown, stirring constantly to color evenly, about
  12 minutes.  Stir in almonds, coriander, ginger, cardamom, ground red
  pepper, cumin and fennel and cook 3 to 5 more minutes.  Remove mixture from
  heat.  Transfer half of mixture to processor or blender.  Puree with 1/2 of
  the yogurt and 1/2 of the water.  Repeat with the rest of the mixture,
  yogurt and water.  Pour sauce back into skillet.  Add chicken to skillet.
  Place over medium high head and bring to a boil.  Reduce heat, cover and
  simmer until chicken is tender and sauce is thickened, about 45 minutes.
  Remove from heat.  Let stand at room temperature for 30 minutes (dish is
  best refrigerated and reheated).  Rewarm over low heat.  Transfer to
  serving dish, garnish and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Indienne
 Categories: Indian, Chicken
   Servings:  4
 
      2 lb Chicken Pieces
      3 tb Fresh Lemon Juice
      3 tb All-Purpose Flour
      1 ts Salt
    1/8 ts Freshly Ground Pepper
      3 tb Oil
      1 tb Butter
      1 lg Onion, Chopped
      3 tb Curry Powder
    1/2 c  Water
    1/2 c  Heavy Cream
      1 ts Chicken Stock Base
      2 tb Candied Ginger
      1    Lime Wedges (Optional)
 
  Sprinkle chicken pieces with lemon juice and let stand 30 minutes.  Pat
  dry.  Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In
  a heavy skillet with a tight lid, heat oil and butter.  Cook chicken,
  sprinkling with any leftover flour mixture, until browned on both sides.
  Remove from skillet and set aside.  Add onion and cook until golden.  Add
  onion and cook until golden.  Add curry powder and cook for 2 minutes.
  Gradually beat in water and cream, cook until thickened.  Add chicken stock
  base and ginger, stir, and return chicken to skillet.  Cover and simmer,
  turning chicken once, for 40 minutes or until chicken in tender. Transfer
  to heated platter and surround with lime wedges.  Serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Spicy Sauce
 Categories: Indian, Chicken
   Servings:  4
 
      8    Chicken thighs, skinned
      1 cn (8-oz) tomatoes, drained
      2 tb Tomato paste
      2 tb Chili sauce
      2    Garlic cloves, crushed
      1    Inch piece fresh gingerroot,
           -grated
      1 tb Garam Masala
      2 ts Sugar
      2 tb Light soy sauce
           Juice of one lime
           Juice of one lemon
           Twists of lime peel
           Twists of lemon peel
 
  Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two
  or three times.
  
  Place chicken in a shallow non-metal dish and set aside. Put tomatoes,
  tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot,
  garlic, lime juice and lemon juice in a blender or food processor fitted
  with the metal blade; process until pureed. Pour over chicken, cover and
  refrigerate 2 to 3 hours to allow chicken to absorb flavors.
  
  Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan
  and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce
  2 or 3 times during cooking. Serve hot, garnished with twists of lime and
  lemon.
  
  From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda
  Fraser ISBN 0-89586-820-2]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Coconut Milk Soup - Gai Tom Kha
 Categories: Thai, Chicken, Soups
   Servings:  6
 
      4 c  Coconut milk
  1 1/2 c  Chicken stock
      3    Pieces dried galangal, or:
      6    Pieces fresh Galangal
      4    Stalks fresh Lemon Grass
           - bruised, cut into 2-inch
           - lengths
      1 lg Whole boned chicken breast
           - cut into 1/2-in pieces
      4 tb Fish sauce, Nam Pla
      5    Kaffir Makrut lime leaves
      4    Fresh Serrano chiles
           - sliced into rounds
      2    Fresh limes, juiced
      2 tb Fresh coriander leaves
           - (chopped)
 
  IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon
  grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard
  galangal and lemon grass. Return stock to a boil, add chicken and reduce to
  a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and
  chiles. Stir in lime juice. Garnish with more chiles to taste and coriander
  leaves. Serve hot.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Green Curry (Gang Keao Wan Gai)
 Categories: Thai, Chicken
   Servings:  4
 
  1 1/2 c  Unsweetened Coconut Milk
  1 1/2 tb Green Curry Paste
  2 1/2 lb Boneless Chicken, Sliced
           -Into 1 Inch Strips
      1 c  Sliced Bamboo Shoots
    1/4 c  Fish Sauce (Nam Pla)
      1 tb Sugar
      1 sm Bunch Mint Leaves (1/4 Cup)
           -Or Oriental Basil Leaves
      2    Fresh Green Chili Peppers
           -Seeded & Thinly Sliced On
           -The Diagonal
 
  In a large saucepan, heat 1/4 cup of coconut milk with the green curry
  paste.  Stir until it is well blended and a thin coat of oil appears on the
  surface.  Add the chicken and continue cooking over medium heat for 5
  minutes, stirring constantly. Stir in the remaining coconut milk and the
  bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or
  until chicken is cooked. Remove cover and stir in mint leaves and chili
  peppers. Cook, stirring for 3-5 minutes. Serve with rice.
  
  From Pojanee Vatanapan's Thai Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Black Bean Sauce
 Categories: Chinese, Chicken, Microwave
   Servings:  4
 
      1 lb Boneless Chicken Breasts
      2 tb Dry Sherry
      1 tb Soy Sauce
      2 ts Sesame Oil

MMMMM------------------------------SAUCE-----------------------------------
    1/2 c  Chicken Stock
      2 ts Cornstarch
    1/2 ts Sugar
      1 ts Soy Sauce
      1 ts Hot Chili Paste
      1 tb Vegetable Oil
      2    Cloves Garlic
      2 ts Minced Fresh Ginger
      2 tb Fermented Black Beans
 
  Cut chicken into 3/4 inch pieces.  Combine sherry, soy and sesame oil in a
  4-cup microwaveable casserole.  Toss chicken in mixture, cover and marinate
  while preparing other ingredients.  In a small boil combine stock,
  cornstarch, soy sauce, sugar, chili paste; set aside.  Prepare garlic,
  ginger and black beans; set aside.  Microwave chicken and marinade, covered
  at high for 4 to 6 minutes or until chicken is opaque and tender. Stir
  twice during cooking.  Stand, covered, while making sauce. In a 2 cup glass
  measure, microwave vegetable oil at high for 1 minute or until hot. Stir in
  garlic, ginger and black beans and microwave, uncovered high for 1 minute
  or until fragrant.  Stir in stock mixture until smooth and microwave at
  high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens.
  Stir once.  Drain liquid off chicken, pour black bean sauce over, stir and
  serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Broth with Sour Vegetable
 Categories: Chinese, Chicken
   Servings:  6
 
      1    Fryer chicken without breast
           -meat (OR
      2    Chicken legs & thighs &
           -wings
      8 c  Cold water
      1 c  Salted mustard green,
           -shredded
 
  This is a lovely, simple dinner soup.
  
  Preparation:  Separate thighs, legs and wings from chicken carcass, and
  chop them into bite-size pieces.  Be sure to remove any bone splinters.
  Chop carcass into several pieces.  Drain the mustard green; cut into 2"
  square pieces.
  
  Soup:  Put chicken and cold water in large pot.  Bring to boil; skim froth
  and chicken fat; reduce heat to simmer.  Simmer for 2 hours. Remove chicken
  carcass. Add mustard green; simmer another 15 minutes. Transfer soup with
  pieces and mustard green to serving bowl.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Plum Sauce - Mwei Jiong Gai - Canton
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 c  Oil
      1    Clove garlic
      3 lb Frying chicken
    1/3 c  Plum sauce
      5    Celery stalks, diced
      4 sl Ginger
      3 tb Sherry
      4    Carrots
      2 ts Sugar
      1 ts Salt
    1/3 c  Chinese pickles
    1/4 c  Water
      2 ts Cornstarch mixed with 1/4
           Cup water
 
  PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into
  cubes. Crush garlic.
  
  COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes,
  cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger,
  sherry, carrots, sugar salt, pickles and water. Simmer covered for 12
  minutes. Add cornstarch-water mixture to thicken gravy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Lemon-Plum Sauce
 Categories: Chinese, Chicken
   Servings:  6
 
      2 c  Peanut oil
      6 oz Rice noodles
      2 lb Chicken breasts, boned and
           -cut into chunks
           MARINADE: 2 tablespoon
           -sherry
      2 tb Soy sauce
    1/4 ts Mix vegetable season
      2 ts Fresh ginger, grated
      1 ts Honey
           BATTER: 1 tablespoon oil
      1 c  Whole wheat or rice flour
    1/2 c  Arrowroot
    1/2 ts Soy sauce
      1 ts Baking powder
      2 c  Ice water
           LEMON PLUM SAUCE:
      1 tb Oil
    1/4    Inch ginger root, mashed
      1    Clove garlic, crushed
      2 tb Honey
      2 c  Chicken broth
    1/2 c  Lemon juice
    3/4 c  Bottled plum sauce
      1 pn Salt
      2 tb Sherry
  2 1/2 tb Arrowroot
      1    Grated lemon peel
      1 pn Salt
 
  Combine ingredients for marinade, and marinate chicken for at least 1/2
  hour. Mix together ingredients for batter; set aside. In sauce pan, combine
  ingredients for plum sauce and heat over medium heat, stirring
  occasionally; set aside, but keep warm. Heat peanut oil in wok or frying
  pan until very hot, about 400 degrees; deep fry noodles until puffed, about
  1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry
  chicken in 350 degree oil for 5 minutes or until golden brown. Place
  noodles on a plate. Arrange lemon slices around on noodles. Put chicken in
  center. Pour hot plum sauce over chicken. Serve
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Korma
 Categories: Indian, Chicken
   Servings:  4
 
    1/2 c  Blanched almonds
    1/2 c  Poppy seeds
    1/2 c  Fresh coconut meat
      4 md Onions, roughly chopped
      1    Inch piece of fresh ginger,
           -peeled and roughly chopped
      2    Garlic cloves
      3 tb Butter, melted
  2 1/2 lb Chicken, skinned and cut
           -into 8 pieces
      4 tb Coarsely chopped coriander
           -leaves
      1 tb Chopped fresh mint leaves or
           -2 tsp dried mint
      2 tb Ground coriander
    1/2 ts Chili powder
      1 ts Salt
      3 tb Lemon juice
    1/2 c  Plain yogurt
      3 c  Water
 
  Dry-roast the almonds and the poppy seeds in a frying pan or under the
  broiler until the nuts are pale golden, then transfer to a food processor.
  
  Grate the coconut into the processor, then blend to a paste.  Remove and
  set aside.
  
  Place the onions, ginger and garlic in the processor and blend to a paste.
  Heat the butter in a large, heavy saucepan, add the onion paste and fry
  until golden, stirring frequently.  Add the chicken and fry to a golden
  color or until all the moisture in the pan has evaporated.
  
  Meanwhile, blend the coriander leaves and mint to a smooth paste.  Add all
  the spices, the salt and the lemon juice and blend together.  Add this
  mixture to the chicken in the pan and fry, stirring frequently, for about
  10 minutes so that the chicken is well coated with the spices.  Add the
  coconut mixture and stir in well.
  
  Add the yogurt a little at a time to the chicken, stirring continuously to
  blend it into the mixture.  Continue stirring for 3 - 5 minutes and fry
  until the butter begins to separate.
  
  Pour in just enough water to cover the chicken, cover the pan, reduce the
  heat and allow to cook for another 20 - 30 minutes or until the chicken is
  really tender.  Transfer to a warmed serving dish and serve hot.
  
  Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Kurma
 Categories: Indian, Chicken
   Servings:  6
 
           Stephen Ceideburg
      4    Cloves
      3    Cardamom pods
      1    Cinnamon stick
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 ts Turmeric
      6    Cloves garlic
      1    Two-inch cube fresh ginger,
           -peeled
      2 c  Yogurt
           Salt to taste
  3 1/2 lb To 4 pound chicken *
      2 tb Poppy seeds
      2 tb Cashews
     10    Blanched almonds
      2 tb Unsweetened, shredded
           -coconut
      2 tb Ghee
      3 lg Onions, finely chopped
      4    Fresh green chiles, minced
      2 tb Chopped cilantro
 
  * skinned, boned and cut into about 2 inch pieces
  
  Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric
  until you have a powder. Chop garlic and ginger into a paste. Combine both
  mixtures with yogurt and salt. Add chicken to this mixture and marinate 2-3
  hours.
  
  Grind poppy seeds, cashews and almonds in a blender or spice mill until you
  have a powder. Combine with coconut and set aside. Heat ghee in a large
  skillet and cook onions until golden brown. Add poppy seed mixture and mix
  well.
  
  Put chicken and yogurt marinade into a heavy bottom pot. Add onion mixture,
  fresh chiles, half the cilantro and 1 1/2 cups water. Cook, uncovered,
  until chicken is tender and sauce thickens.
  
  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
  From the San Jose Mercury News, 6/9/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Satay
 Categories: Thai, Chicken
   Servings:  4
 
    1/4 c  Chicken broth
    1/3 c  Water
      2 tb Soy sauce
      1    Minced clove garlic
      1 tb Sherry or vermouth
    1/4 c  Minced onion
      2 ts Sugar
  1 1/2 tb Soy sauce
      2 ts Grated ginger
      1 tb Brown sugar
      1    Minced clove garlic
      1 tb Catsup
      1 lb Boneless chicken
      1 ds Red pepper
           Toothpicks or skewers
    1/2 tb Lime juice
    1/4 c  Crunchy peanut butter
 
  Cut chicken in 1/2-inch strips.  Combine next six ingredients. Marinate
  chicken in refrigerator for several hours or overnight. Weave chicken on
  skewers.  Microwave on high 6 minutes. Make peanut sauce by cooking garlic
  and onion in water. (Microwave 1 minute.) Add remaining ingredients and
  cook until heated through. (Microwave 1 minute.) Pour some of the sauce
  over chicken and serve with remaining sauce.  Makes 4 main dish servings or
  6 appetizers.  (278 calories per serving)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Sate
 Categories: Thai, Chicken
   Servings:  6
 
      4 lg Skinless, Boneless Chicken
           -Breast Halves (About
  1 1/2    Pounds)
    1/4 c  Soy Sauce
      1 tb Salad Oil
      1 tb Molasses
    1/4 ts Crushed Red Pepper Flakes
      1 lg Clove Garlic, Crushed
           Lemon Juice
    1/2 c  Creamy Peanut Butter
 
  ABOUT 2 1/2 HOURS BEFORE SERVING:
  
  With a meat mallet or dull edge of a French knife, pound each of the
  chicken breast halves to a 1/2-inch thickness.  Cut the chicken breasts,
  lengthwise, into 1-inch wide strips.
  
  In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses,
  crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and
  refrigerate the chicken in the marinade for at least 2 hours, stirring
  occasionally.  Meanwhile, soak sixteen 6-inch long bamboo skewers in water
  to prevent charring when broiling.
  
  ABOUT 25 MINUTES BEFORE SERVING:
  
  Preheat the broiler if the manufacturer directs.  Thread the chicken strips
  onto the bamboo skewers.  Place the bamboo skewers on the rack in a
  broiling pan.  Brush generously with the marinade.  Place the pan in the
  broiler at the closest position to the source of heat.  Broil 4 to 5
  minutes until the chicken just loses its pink color and is tender, turning
  the skewers once and brushing the chicken with the remaining marinade
  frequently.
  
  While the chicken is broiling, in a small bowl, blend the peanut butter, 2
  Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until
  smooth.  Serve the chicken with this peanut sauce.
  
  EACH SERVING CONTAINS:  280 Calories, 15 Grams Fat, 71 Milligrams
  Cholesterol, 510 Milligrams Sodium
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Sate with Peanut Sauce
 Categories: Thai, Chicken
   Servings:  9
 
MMMMM-----------------------------MARINADE----------------------------------
      1 tb Light brown sugar
      1 tb Curry powder
      2 tb Crunchy peanut butter
    1/2 c  Soy sauce
    1/2 c  Freshly squeezed lime juice
      2    Garlic cloves, minced
           Crushed dried chile peppers
           ----------------------------
      6    Chicken breast halves,
           boned, skinned, and cut
           into 1/2" wide strips

MMMMM---------------------------PEANUT SAUCE--------------------------------
    2/3 c  Crunchy peanut butter
  1 1/2 c  Coconut milk, unsweetened
    1/4 c  Freshly squeezed lemon juice
      2 tb Soy sauce
      2 tb Molasses (or brown sugar)
      1 ts Fresh ginger root, grated
      4    Garlic cloves, minced
    1/4 c  Chicken broth
    1/4 c  Heavy cream
           Cayenne pepper
           Grated lime zest
           Fresh cilantro sprigs
 
  To make the marinade, combine the first 7 ingredients in a shallow dish.
  Thread the chicken strips onto bamboo skewers in a serpentine fashion.
  Place the skewers into the soy sauce mixture and let marinate in the
  refrigerator at least 2 hours, although overnight is preferable.
  
  Make the peanut sauce by combining the next 7 ingredients (peanut butter
  through garlic) in a saucepan.  Season to taste with cayenne pepper.  Cook
  over moderate heat, stirring constantly, until the sauce is as thick as
  heavy cream (about 15 minutes).  Transfer to a food processor or blender
  and pure briefly.  Add chicken broth and cream and blend until smooth.
  This mixture can be made several hours ahead and stored in the
  refrigerator.  Bring to room temperature before serving.
  
  Prepare moderate-hot charcoal coals or preheat a broiler.
  
  Cook the skewered chicken, turning several times and basting with the
  marinade, until crispy on the outside but still moist on the inside, about
  8 minutes.  Sprinkle grilled chicken with lime zest and garnish with
  cilantro leaves.  Serve with the peanut sauce for dipping.
  
  Nancy H. Miller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Stock - Chinese
 Categories: Chinese, Chicken
   Servings:  2
 
      7 lb Chicken backbones and wings
      1 sl Ginger - fresh, about 1-1/2
           -inches, smashed
      4    Clove garlic
      4    Green onions - halved
           -crosswise (4 to 5
           -scallions)
      2 md Onions - quartered
      3    Ribs celery - halved
           -lengthwise
 
  1.  In a stockpot, bring 3 quarts of water to a boil.  Add the chicken
  parts and boil for 1 minute.  Pour off the water and run cold water over
  the chicken; drain well.
  
  2.  Return the chicken to the stockpot.  Add 3 quarts of cold water and the
  ginger, garlic, green onions, onions and celery.  Cover and bring to a boil
  over high heat.  Reduce the heat to moderately low, cover partially and
  simmer for 4 hours.
  
  3.  Strain the broth through a colander set over a large bowl; discard the
  chicken and vegetables.  Refrigerate the stock for up to 3 days. Skim off
  the fat before using.  (The stock can be frozen for up to 1 month.)
  
  Makes about 2 Quarts.
  
  Recipe from Food & Wine, November, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Stir-Fry with Spaghetti
 Categories: Chinese, Chicken, Pasta
   Servings:  4
 
  1 1/2 lb Chicken thighs (6 to 8) **
      2    Egg whites
      5 tb Cornstarch, divided
      3 tb Minced fresh garlic
    1/4 lb Thin spaghetti
      1 c  Water
    1/2 c  Rice vinegar
      3 tb Reduced sodium soy sauce
      1 ts Red pepper flakes
      2 tb Peanut oil
    1/2 lb Fresh mushrooms, thinly
           -sliced (2 cups)
      1 c  Diagonally sliced green
           -onions
 
  **  Chicken breasts can be substituted for thighs,
  
  Remove chicken meat from bones in large pieces.  Shred meat into 1- inch
  long pieces.  You should have 2 cups.
  
  In a large kettle or saucepot, start cooking pasta in boiling water
  following package directions for al dente stage.
  
  While pasta is cooking, whisk together egg whites with 3 tablespoons of the
  cornstarch and the garlic in medium bowl.  Add the chicken shreds; toss to
  coat.  Let stand for 5 minutes.
  
  In another bowl, smooth the remaining 2 tablespoons cornstarch with part of
  the water.  Stir in remaining water, vinegar, soy sauce, and red pepper
  flakes; set aside.
  
  Coat a large wok or heavy skillet with the oil.  Heat over medium- high
  heat until the oil begins to sizzle.  Lift chicken pieces from egg white
  mixture, letting excess drip back into bowl.  Stir-fry until golden brown,
  about 5 minutes.  Lift out with slotted spoon to paper towels. Wipe out wok
  or skillet.
  
  Place wok over medium heat.  Whisk the reserved cornstarch/soy mixture
  again and pour into wok.  Bring mixture just to a boil.  Add mushrooms and
  onions.  Cook, stirring constantly, until sauce thickens, about 3 minutes.
  Add the cooked chicken pieces and heat, stirring constantly, until chicken
  and vegetables are glistening and mixture is hot.
  
  Drain pasta and place on a large serving platter.  Top with the
  chicken/vegetable mixture.
  
  1001 HOME IDEAS MAGAZINE; April 1990
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Szechwan-Style with Sesame Paste
 Categories: Chinese, Chicken
   Servings:  6
 
      2    Whole chicken beasts,
           -skinned and boned
      2 tb Szechwan peppercorns
      4 tb Sesame paste
      3 tb Green tea
      2 tb Wine vinegar
  2 1/2 ts Soy sauce
      3 tb Peanut oil
      2 ts Crushed red pepper *
      3 sl Fresh ginger, minced
      1    Scallion (white part only),
           -chopped
      1    Clove garlic, minced fine
  1 1/2 tb Dry sherry or Shaoshing wine
    1/2 ts Cayenne pepper
 
  *  or you substitute 2 whole chili peppers, crushed.
  
  In a pot, poach the chicken breasts in a little boiling water for 10
  minutes until white and opaque.
  
  In a dry frying pan, toast the Szechwan peppercorns over moderate heat,
  then crust or grind them; set aside.
  
  Remove the chicken breasts from the pot, drain and cool them.  Slice them,
  then shred the slices into julienne pieces.
  
  In a mixing bowl, combine the sesame paste and green tea (or the peanut
  butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend
  well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry,
  cayenne pepper, and the peppercorns. Mix all ingredients very well.
  
  Toss the chicken strips in this sauce, to coat.  Refrigerate until 20
  minutes before serving. Pass the chicken and the lettuce leaves separately,
  and let each guest place a small portion of the chicken in the middle of a
  lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6
  appetizer servings.
  
  NOTE:  The authentic recipe calls for green tea to thin the sesame seed
  paste, but you may substitute chicken broth, or simply water, if you
  prefer.
  
  Another substitution you may make if you wish is peanut butter for the
  sesame seed paste along with sesame oil instead of green tea.
  
  This dish is served cold or at room temperature and can be made a day
  ahead.
  
  Recipe:  "Chinese Appetizers" by Verdi Published by Irene Chalmers
  Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Tandoori #1
 Categories: Indian, Chicken, Hot
   Servings:  4
 
      1 ts Mustard powder
      1    Piece ginger root, peeled,
           -chopped (2")
    1/2 ts Cumin seeds
    1/2 ts Ground coriander
    1/2 ts Turmeric
      1 ts Lemon juice
    1/4 ts Hot chili powder
      2 ts Tomato paste
    1/3 c  Corn oil
    2/3 c  Plain yogurt
      8    Chicken drumsticks, skinned
           Lemon twists (opt)
           Lime twists (opt)
           Fresh parsley sprig (opt)
 
  In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and
  chili powder.
  
  Add tomato paste and oil, a little at a time, mixing well to form a smooth
  sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times
  with a wooden pick and place in a shallow glass dish. Pour marinade over
  drumsticks and turn drumsticks in mixture. Cover and marinate in
  refrigerator.
  
  Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes
  or until cooked through, turning and basting frequently to ensure even
  browning and cooking. Garnish with lemon and lime twists and parsley sprig,
  if desired, and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Tandoori #2
 Categories: Indian, Chicken
   Servings:  6
 
  3 1/2 lb Chicken pieces
      1 md Onion, minced
      3    Cloves garlic chopped
      1 ts Fresh chopped ginger
     10 oz Natural yoghurt
      1    Lemon rind & juice
      2 tb Vinegar
      1 ts Paprika
      2 ts Garam masala
      2 ts Ground coriander
      1 ts Ground cumin
    1/2 ts Red food colouring
 
  Skin chicken pieces, score with sharp knife. In non-metallic bowl,mix all
  ingredients. Marinate chicken in mixture overnight, turning to marinate
  evenly. Cook on brazier bbq so that flames have direct contact with chicken
  (ie not on a hot-plate), or in a vertical grill on maximum heat. The object
  here is to emulate the tandoor as much as possible in cooking with intense,
  dry heat.
  
  Serve with rice, naan, lettuce, onion rings, cucumber slices and lemon
  wedges.
  
  I personally add ground mint and ground very hot chilli powder the above
  marinade. I probably don't want to know what the original red coloured
  powder is in the tandoori powder I buy from Indian spice merchants, but it
  adds to the authenticity. I now mainly use a powder tandoori marinate from
  Keens. It is cheap, easy and authentic. Have fun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Teriyaki Dinner
 Categories: Japanese, Chicken
   Servings:  6
 
    1/4 c  Lite soy sauce
      3 tb Prepared spicy brown mustard
      1 tb Firmly packed brown sugar
    1/2 ts Ground ginger
      1 tb Sesame seeds
      1    Sliced thin medium onion
      1    Cut in half garlic clove
      2 tb Vegetable oil
      4    Skinned boned chicken breast
           -halves each about 4 oz
           Spinach and pepper saute
           -(see recipe for this)
 
  In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set
  aside. In large, nonstick skillet, over high heat, toast sesame seeds until
  golden brown, about 4 minutes; remove from pan and set aside. In same
  skillet, saute onion and garlic in oil until soft, about 5 minutes, if
  desired, discard garlic clove halves. Add chicken and soy sauce mixture to
  skillet. Cover and simmer, turning chicken over once, until chicken is
  cooked through. Meanwhile, prepare spinach and pepper saute. To serve,
  place chicken on platter, pour sauce and vegetables over chicken and
  sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with
  scallion fan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Teriyaki Kabobs
 Categories: Japanese, Chicken
   Servings:  6
 
  1 1/2 lb Chicken breasts, skinned and
           -boned
      1 bn Green onions, cut into 1"
           -lengths
    1/2 c  Soy sauce
      2 tb Sugar
      1 ts Oil
      1 ts Minced fresh ginger root
      1    Clove garlic, minced
 
  Cut chicken into 1 1/2" square pieces.  Thread each of eight 6" bamboo or
  metal skewers alternately with chicken and green onion pieces (spear onion
  slices through side, not lengthwise).  Place skewers in shallow pan.
  Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and
  brush chicken thoroughly with sauce. Marinate 30 minutes.  Reserving
  marinade, remove skewers and place on rack of broiler pan.  Broil 3
  minutes; turn over and brush with reserved marinade.  Broil 3 minutes
  longer, or until chicken is tender.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Lemon Grass and Chili - Ga Xao Xa Ot
 Categories: Thai, Chicken
   Servings:  4
 
      3 lb Chicken
      4    Cloves Garlic
      1 lg Onion
      3 tb Vegetable Oil
      1    Salt
      2 tb Minced Lemon Grass
      1 ts Ground Chilies
      4 tb Fish Sauce (Nuoc Mam)
      1 tb Granulated Sugar
      1 tb Caramel Sauce
      1 c  Water
 
  Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
  finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
  inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
  of salt, garlic and onion. Fry over medium heat until onion is opaque. Add
  lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and
  cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix
  well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir
  occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar
  with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium
  heat and let boil until mixture changes color. Turn heat down to low and
  heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved.
  Remove from heat and store in jar in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Curry Peanut Sauce
 Categories: Thai, Chicken
   Servings:  6
 
      2 tb Vegetable oil
      4    Chicken thighs, boned
           - cut into 1/2-in pieces
      2    Garlic cloves, chopped
      1 tb Dry red curry paste
           - (or to taste)
      1 c  Thick coconut cream
    1/4 c  Roasted peanuts, chopped, or
      2 tb -chunky peanut butter
      2 tb Fish sauce (nam pla)
      2 ts Palm sugar or brown sugar
      2    Makrut (kaffir lime) leaves
           -(fresh, frozen or dried)
           -or substitute
           -fresh citrus leaves
      1 lg Handful Thai basil leaves
           - (fresh)

MMMMM----------------------------GARNISHES---------------------------------
      1 ts Chopped fresh mint leaves
      1    Fresh red chile
           - cut into slivers
 
  PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry
  until lightly browned. Remove to a bowl; set aside. Add garlic to wok and
  lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1
  minute. Add coconut cream and peanuts; stir constantly until smooth, about
  2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved
  chicken. Simmer together for 3 minutes or until chicken is done. Add the
  basil leaves; stir together for 30 seconds. Serve hot, garnished with mint
  leaves and red chile slivers.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Water Chestnuts
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 lb Boneless chicken breasts
           - skinned
      1    Egg white
      1 ts Salt
      2 ts Cornstarch
    1/2 lb Water chestnuts, fresh
           - or canned (drained weight)
    1/2 c  Peanut oil
      1 tb Finely chopped garlic
      2 ts Finely chopped ginger
      1 tb Chili bean sauce
      2 tb Dark soy sauce
      2 ts Rice wine or dry sherry
      2 ts Sugar
    1/2 ts Salt
      2 ts Sesame oil
 
  CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white, salt
  and cornstarch in a small bowl and put the mixture into the refrigerator
  for about 20 minutes. If you are using fresh water chestnuts, peel them. If
  you are using canned water chestnuts, drain them well and rinse in cold
  water. Coarsely chop the water chestnuts. Heat a wok or large saute pan
  until it is hot and add the oil. When it is moderately hot, add the chicken
  cubes and stir to keep them from sticking. When the chicken pieces turn
  white, about 2 minutes, quickly drain the chicken and all the oil into a
  stainless steel colander set in a bowl. Clean the wok and reheat. Return 2
  tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for
  30 seconds. Then add the water chestnuts, chili bean sauce, soy sauce, rice
  wine, sugar and salt and continue to stir-fry for 1 minute. Return the
  chicken to the wok and continue to cook for another 2 minutes. Add the
  sesame oil, give the mixture a final stir, and serve at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Asparagus (Lee Sun Gai Kau)
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Chicken thighs
  1 1/2 lb Fresh asparagus
  1 1/2 tb Fermented black beans
      1    Clove garlic, crushed
      3 tb Oil
    1/2 ts Salt
      1 ts Sugar
    3/4 c  Water
    3/4 ts Cornstarch
  1 1/2 tb Cold water

MMMMM----------------------------SEASONING---------------------------------
      1 ts Salt
      1 ts Sugar
      1 ts Thin soy sauce
      1    Green onion, slivered
           Dash of pepper
 
  1. Bone and remove skin from chicken.  Cut into 1"x 1 1/2" pieces.
  
  2. Add "seasoning" to chicken and mix well.
  
  3. Cut off and discard the last 2 " at the base end of the asparagus. Then,
  cut each spear diagonally into 2" lengths.  Wash and drain.
  
  4. Wash black beans thoroughly (at least 2 rinses).  Mash the beans and mix
  with the crushed garlic.
  
  5. Heat wok.  Add 2 tablespoon oil.  Stir-fry the seasoned chicken for 5
  minutes.  Set aside.
  
  6. Reheat wok.  Add 1 tablespoon oil and the black bean mixture and cook
  for 1 minute.
  
  7. Add the asparagus and stir-fry for 2 minutes.  Then add salt, sugar, and
  water.
  
  8. Add the chicken and bring the mixture to a boil.
  
  9. Thicken with cornstarch mixture (made with 3/4 tablespoon cornstarch and
  1 1/2 tablespoon cold water).  Cook for 1 minute, and serve.
  
  NOTE: Do not try to substitute canned asparagus!
  
  SOURCE: Chopsticks, Wok and Clever
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Ginger Sauce
 Categories: Chinese, Chicken
   Servings:  4
 
    1/2 c  Fresh lime juice
           Hot pepper sauce
      2    Whole chicken breasts,
           -skinned, boned, halved
      6 tb Peanut oil
  1 1/2 ts Fresh ginger, coarsely
           -chopped
      2 ts Honey (clover or orange
           -blossom)
      1 ts Szechwan peppercorns
  1 1/2 tb Rice vinegar
  1 1/2 tb Red wine vinegar
      1 tb Water
      2 ts Low-sodium soy sauce
      1 ts Dried basil, crumbled
      1    Clove garlic, minced
      2 tb Oriental sesame oil
      1 tb Unrefined sesame oil
      3 oz Fresh oyster mushrooms,
           -thinly sliced
      3 md Green onions, cut julienne
    1/2 lg Red bell pepper, cut
           -julienne
      1 ts Potato starch dissolved in 1
           -Tb cold water
           Kale leaves
           Lime halves
 
  Blend lime juice and several drops hot pepper sauce in large bowl. Add
  chicken.  Marinate for at least 4 hours at room temperature, turning
  frequently.  With blender running, add peanut oil, ginger, honey, and
  peppercorns; mix until smooth.  Add vinegar, water, soy sauce, basil, and
  garlic; blend until smooth.  With machine still running, add oriental
  sesame oil and blend until sauce is smooth.  Drain chicken and pat dry; cut
  into 1/2-inch pieces.  Heat unrefined sesame oil in large heavy skillet
  over medium-high heat.  Add chicken and stir-fry for 1 minute. Reduce heat
  to low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add
  sauce, mushrooms, green onions, bell pepper, and potato starch; stir until
  thickened and heated through, about 2 minutes.  Spoon onto warmed plates
  and garnish with kale leaves and lime halves.  Serve with steamed broccoli.
  
  Bon Appetit  LIGHT AND EASY SPECIAL
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Wing Drumsticks
 Categories: Chinese, Chicken, Appetizers, Wings
   Servings:  3
 
MMMMM---------------------------CATE VANICEK--------------------------------
     10    Chicken wings (yield 20
           "Drumsticks)
      1    Egg white, slightly beaten
    1/3 c  Cornstarch--mixed with:
      1 ts Baking powder
           Peanut oil for deep frying

MMMMM-----------------------------MARINADE----------------------------------
      1 ts Five-spice powder
    1/2 ts MSG (optional)
      1 ts Salt
    1/2 ts Sugar
      1 ts Rice wine
      1 ts Soy sauce
 
  Discard wing tips.  Cut between joints.  Remove the smaller bone of the
  lower wing.  Cut skin loose around the small end and push skin and meat up
  to form drumstick.
  
  Marinate wings for 1 hour.  Add egg white.  Coat wings evenly.  (Using egg
  white to coat the wings will help to seal the juice inside the meat. Hence
  the meat will be juicier.
  
  Dredge wings in cornstarch mixture.  (Using cornstarch and baking powder
  helps to make the outside layer crisp.)
  
  Deep-fry for 3 minutes.  Drain.  Let cool.
  
  Deep-fry once again right before serving.  (Deep-fry the first time to cook
  the meat and seal the juice in the meat.  The second time to make the
  outside crisp.  Make sure the oil is very hot before you deep-fry for the
  second time.)
  
  SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Green & Red Pepper
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Chicken
      1    Red pepper
      3 c  Oil
      1    Green pepper
      3 tb Sliced garlic

MMMMM-----------------------------MARINADE----------------------------------
    1/2 x  Egg white
      1 tb Soy sauce
      1 tb Cornstarch paste *

MMMMM-------------------------SEASONING SAUCE------------------------------
      2 tb Soy sauce
    1/2 tb Wine
    1/2 ts Salt
      1 ts Sugar
      1 tb Brown vinegar
      1 ts Cornstarch
      1 ts Sesame oil
 
  *  Paste is equal amount of starch to water
  
  I) Cut chicken in 1" cubes.  Marinate at least 1/2 hour. II) Remove seeds
  and stem from peppers. cut into one inch squares.  Slice garlic into
  circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove from pan and
  drain oil. IV)Using 2 tb oil, fry garlic until fragrant. Add peppers and
  quick stir-fry a few seconds. Add chicken and seasoning sauce. Stir until
  thick.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Plum Sauce
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Chicken breast; skinned,
           - boned
      3 tb Wine, white, dry
      1 tb Catsup
      3 tb Plum sauce
    1/2 ts Salt
    1/2 ts Sugar
      3 tb Oil
    1/4 c  Chicken broth
      1 ts Cornstarch
      1 tb Water
 
  Cut chicken into 1-inch cubes.  In a bowl mix together wine, catsup, 2
  tablespoons plum sauce, salt and sugar.  Add chicken and marinate at least
  30 minutes, preferably overnight.
  
  Heat wok or skillet over high heat.  Add oil.  Stir-fry chicken until
  almost cooked, about 1 minute.  Add chicken broth and remaining 1
  tablespoon plum sauce.  Simmer 2 to 3 minutes.  Blend cornstarch and water
  mixture and add to pan.  Simmer, stirring frequently, until sauce is
  thickened and translucent.
  
  Recipe from "Too Busy To Cook", published by Bon Appetit, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Wings in Five Spice
 Categories: Chinese, Chicken, Wings
   Servings: 24
 
     12    Chicken wings, whole
      1 c  Water-chestnut flour
      4 c  Peanut oil for deep-frying
           Marinade:
    1/2 ts Freshly grated ginger
    1/8 c  Light soy sauce
    1/8 c  Dry sherry or Chinese rice
           -wine
    1/2 ts Five-spice powder
 
  Cut each wing into 3 logical pieces.  Save the tips for soup and use only
  the 2 meatier parts for this recipe.
  
  Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and
  toss in the water-chestnut flour.  Deep-fry at 360 F until golden brown,
  about 5 minutes.
  
  The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Pineapple (Bo-Lo-Shao-Ji)
 Categories: Chinese, Chicken
   Servings:  8
 
      1    Whole chicken
           -(about 2 pounds)

MMMMM----------------------------MIXTURE A---------------------------------
      4 tb Light soy sauce
      1 tb Dark soy sauce
      1 tb Sake or Chinese rice wine
      1    Onion, cut into 1/2-inch
           -cubes
      3 sl Canned pineapple, cut into
           -1/2-inch cubes
    2/3 c  Juice from the pineapple can
  2 1/2 c  Water
      1 tb Cornstarch dissolved in 2
           -Tablespoons water)
      1 tb Sasame oil
           Chinese parsley for garnish
      3 tb Salad oil
      3 c  Oil for deep-frying
 
        Clean the cavity of the chicken with a cloth.  Prick all over the
  skin with a fork.  Wipe off any moisture.  Place the chicken in a bowl.
  Pour Mixture A over the chicken and let stand for about 30 minutes. Remove
  the chicken and reserve the marinade.
  
        Heat 3 cups of frying oil to 350F in a wok.  Add the chicken and fry
  until golden, spooning hot oil over it from time to time with a ladle.
  Remove the chicken and drain on a rack.  Pour off oil from the wok.
  
        Heat 3 tablespoons fresh salad oil in the wok and sute the onions
  until they become fragrant.  Add the reserved marinade and pineapple juice;
  bring to a boil.  Add the water and chicken.  Cover and cook for 25
  minutes.
  
        Remove the chicken when the liquid is reduced to 1 cup.  Add the
  pineapple chunls top the liquid and cook over very low heat for 15 minutes.
  
        Meanwhile, cut the chicken into 2-inch pieces, leaving the bone
  attached.  Arrange them on a platter.
  
        If necessary, thicken the pineapple sauce with a litle dissolved
  cornstarch.  Sprinkle with sesame oil and stir well.  Pour the sauce over
  the chicken, garnish with Chinese parsley (coriander) leaves and serve.
  
        [Fu Pei Mei's Chinese Cooking; Japan; ISBN: 4-07-974788-8]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Lemon
 Categories: Chinese, Chicken
   Servings:  4
 
           Stephen Ceideburg
      3 lb Chicken
      1 tb Butter
      1    Onion, finely chopped
      1    Clove garlic, finely chopped
      2    Carrots, finely chopped
      2    Stalks celery, finely
           -chopped
           Grated rind and juice of 1
           -lemon
    1/4 c  Vermouth
    1/4 c  Chicken broth
    1/2 ts Salt
           Freshly ground black pepper
      1 tb Cornstarch dissolved in 2
           -Tb. cold water
      2 tb Finely chopped parsley
 
  A delicately flavored chicken served with rice.
  
  Soak the pot in cold water for 10 minutes. Place the butter inside the
  cavity of the chicken. Truss the chicken. Place the onion, garlic, carrots
  and celery in the pot. Place the chicken on top of the vegetables, breast
  side up. Add the grated lemon rind and juice, vermouth, chicken broth, salt
  and pepper. Cover the pot and place in a cold oven. Heat the oven to 450
  degrees F. and bake for 1 1/2 hours. Pour the pan juices into a small
  sauce- pan. Bring to boiling point and stir in the cornstarch dissolved in
  cold water. Stir with a wire whisk until thickened into a sauce. Cut the
  chicken into serving pieces. Arrange chicken on a bed of rice. Cover with
  the sauce and garnish with parsley.
  
  From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C.,
  1974.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken, Asparagus and Red Pepper
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Boned, skinned chicken
           - breast
      2 tb Finely minced fresh ginger
      2 md Garlic cloves, peeled and
           - minced
      2 tb Soy sauce
      2 tb Sweet port or Sherry or
           - Madeira
      3 tb Sesame oil
      1 ts Chili oil
  1 1/2 lb Asparagus
      1 md Yellow onion
      1 md Red bell pepper
      1 ts Cornstarch, blended with
    1/4 c  Chicken broth
 
  POUND THE CHICKEN BREASTS as you would for scallopine, then slice them
  crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room
  temperature in a mixture of the ginger, garlic, soy sauce, port and 1
  tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus.
  Peel the asparagus and slice them crosswise, slightly on the diagonal, into
  1-inch lengths. Peel and halve the onion, then cut each half into thin
  slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch
  strips. Set a wok or large skillet over high heat. Add the chili oil and 1
  tablespoon of the remaining sesame oil and heat the oil for about 1 minute,
  until ripples appear on the wok bottom. Add the onion and red pepper and
  stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to
  steam for 1 minute. Using a slotted spoon, remove the vegetables from the
  wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in
  the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend
  in the cornstarch mixture, stirring it for about 1 minute, until the sauce
  has thickened and becomes clear. Return the vegetables to the wok, toss the
  mixture lightly for about 30 seconds, and serve. Accompany the chicken with
  fluffy boiled rice.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile Peppers in Spicy Cream Sauce
 Categories: Indian, Condiment, Hot
   Servings:  4
 
      6    Green New Mexican chiles
           -roasted, peeled, stems and
           Seeds removed, cut in strips
      1 ts Ground cayenne
      2 tb Ghee or vegetable oil
      1 lg Onion, finely chopped
      1 tb Finely chopped fresh ginger
      2 ts Ground coriander
      1 ts Dry mustard
      1 ts Ground cumin
    1/2 ts Ground cinnamon
    1/2 ts Ground turmeric
    1/4 ts Ground cloves
      1 c  Unsweetened coconut milk
      3 tb Heavy cream
 
  Saute the onions and ginger in the oil until the onions are browned.  Add
  cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves.  Heat
  for another minute.
  
  Add the chiles to the pan along with the coconut milk.  Simmer for 10
  minutes, stirring constantly, until the sauce thickens. Stir in the cream
  and simmer for an additional 5 minutes.
  
  The Whole Chile Pepper From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile-Fried Squid - Sambal Cumi-Cumi
 Categories: Indonesian, Seafood
   Servings:  4
 
    1/2 lb Squid
    1/2 c  Diced onion
      2    Cloves garlic, minced
      4    Semi-hot fresh red chiles,
           -minced, or
      1 ts Sambal ulek
    1/2 ts Kosher salt
      2 tb Oil
      1 ts Paprika, if needed
      2 tb Tamarind Water or lemon
           -juice
 
  1. Clean squid. Remove purplish outer skin and cut sacs into rings.
  
  2. To prepare in a mortar: Pound onion, garlic, chiles, and salt together
  to a coarse paste. To prepare in a blender or food processor: Grind
  together with oil.
  
  3. In a wok or skillet, heat oil over low heat and add paste. (If oil was
  used in grinding paste, add paste to dry pan.) Cook slowly until quite
  fragrant and oil is well stained with red. Add paprika if necessary to
  enhance color.
  
  4. Turn heat to medium-high, add squid and Tamarind Water, and cook just
  until squid is done (about 2 minutes). Serve hot or at room temperature.
  
  Serves 4 to 6 with other dishes.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Oil
 Categories: Chinese, Condiment
   Servings:  1
 
    2/3 c  Oil, preferably peanut
      1 tb Chopped dried red chiles
      2 ts Sichuan peppercorns, (opt.)
           -(Unroasted)
 
  HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat
  until the oil begins to smoke. Remove the wok from the heat and add the
  chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it
  into a jar. Let the mixture sit for 2 days, covered, and then strain the
  oil. It will keep indefinitely.
  
  Makes 2/3 Cup
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Paste - Sambal
 Categories: Indonesian, Condiment, Hot
   Servings:  1
 
    1/2 c  Dried Whole Red Hot Chiles
           -Stemmed And Seeded
      2    Cloves Garlic, Halved
      1 sm Onion, Coarsely Chopped
    1/4 c  Sugar
    1/4 c  Lemon Juice
    1/4 c  Water
    1/2 ts Salt
 
  Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a
  fiery-hot condiment served at every meal.
  ~-------------------------------------------------------------------------
  In a blender or food processor, combine chiles, garlic, onion, sugar, lemon
  juice, water and salt;whirl until onions are finely minced.  Pour mixture
  into a 1 to 2 quart pan and cook over medium heat, stirring occasionally,
  until reduced to about 1/2 cup (about 10 minutes).  Serve at room
  temperature.  Makes about 1/2 cup.  From: Sunset Oriental Cookbook. Typed
  by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Pickled Cabbage - Kim Chee *
 Categories: Korean, Condiment, Hot
   Servings:  1
 
      2 lb Chinese Cabbage
      1 tb Salt
      2 tb Chopped Green Onion
      2 ts Crushed Garlic
      1 tb Chili Powder
      2 ts Finely Chopped Fresh Ginger
    1/2 c  Light Soy Sauce
    1/2 c  White Vinegar
      2 ts Sugar Or More To Taste
           Sesame Oil
 
  Chop the cabbage coarsely and place in a glass dish.  Sprinkle with the
  salt and let stand for 3 to 4 hours; the cabbage will wilt.  Mash with the
  fingers until the cabbage is still softer, then drain off excess liquid and
  add the remaining ingredients except the sesame oil.
  
  Transfer to a large glass jar, seal and leave in a cool place for at least
  24 hours before using.  It will keep for up to a week in the refrigerator.
  Sprinkle with a few drops of sesame oil before using.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Shrimp with Basil
 Categories: Chinese, Seafood, Appetizers
   Servings:  4
 
           Karen Mintzias
      1 lb Raw medium shrimp
           Salt
    1/2    Sweet red pepper
      8    Chives
      2 tb Unsalted roasted peanuts

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Fish sauce
      2 tb Lime juice
      2 tb Water
      2 ts Sugar
      1 ts Chinese chili sauce
      2    Garlic cloves
           - finely minced
      2 tb Chopped fresh basil
 
  ADVANCE PREPARATION: Shell the shrimp, then devein by cutting along the top
  of the curve, starting at the tail and making a progressively deeper cut so
  the knife nearly cuts through the shrimp at the thick end.  Rinse out the
  vein.  Bring a large amount of lightly salted water to a rapid boil and add
  the shrimp.  Cook until shrimp are done, between 1 and 2 minutes. To test,
  cut a shrimp in half; it should be white in the center. Transfer the shrimp
  immediately to a bowl of ice water to cool.  When chilled, drain and
  refrigerate until ready to use.
  
  Mince and place in separate containers the red pepper and chives.  Finely
  chop the peanuts in a food processor and set aside.  Combine the sauce
  ingredients and mix well.
  
  LAST-MINUTE PREPARATION:  Toss the shrimp with the sauce.  Put in a
  decorative bowl and place the bowl in crushed ice.  Sprinkle the shrimp
  with the red pepper, chives and peanuts.  Serve at once.
  
  Serves: 4 to 8 as an appetizer or 4 as a first course.
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0
  
  Typed for you by Karen Mintzias.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili-&-Tomato Dip (Nam Prik Num)
 Categories: Thai, Condiment
   Servings:  1
 
           Stephen Ceideburg
      2 lg Banana chilies or New
           -Mexican or yellow wax hot
           -chilies
      3 lg Shallots, peeled and halved
      5    Cloves garlic, peeled
      2    Medium-sized ripe tomatoes
           -(1/2 lb.)
      1 tb Chopped fresh cilantro
      2 tb Fish sauce
      1 tb Fresh lime juice
 
  Serve as a dip with raw vegetables or as a condiment. If the chilies are
  very hot, you may want to seed them. Dry-frying, a method of roasting, is
  simply frying without fat.
  
  Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
  for about 4 minutes, pressing down with a wooden spoon and turning
  occasionally. Add shallots and garlic to the skillet and continue to
  dry-fry, turning occasionally. for about 5 minutes, or until the chili
  skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
  to the skillet and dry-fry for about 5 minutes, turning occasionally, or
  until the skins are blackened. Let cool.
  
  Remove stems from the chilies and cut in half lengthwise. (Do not remove
  skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
  into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
  garlic in a food processor and, pulsing, process until the mixture is
  coarsely chopped and salsa-like in texture (not pureed). Alternatively,
  chop vegetables finely with a knife. Transfer the mixture to a small bowl
  and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
  up to 3 days ahead and stored, covered, in the refrigerator.)
  
  Makes 1 1/4 cups.
  
  7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
  SODIUM; 0 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: China Moon Ten Spice Honey Dip
 Categories: Chinese, Condiment
   Servings:  1
 
    1/2 c  Honey
    1/4 c  Soy sauce; plus 1 tablespoon
    1/4 c  Pickled Ginger juice; from
           -China Moon Pickled Ginger
           -recipe
    1/4 ts -China Moon Ten Spice; see
           -recipe
 
  Makes 1 cup. Combine all of the ingredients in a small non-aluminum
  saucepan.  Heat, stirring, over low heat until the honey dissolves, 3 to 4
  minutes.  Store, refrigerated, in a clean container. Warm over low heat to
  a liquid consistency before using.
  
  Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: China Moon Ginger Dipping Sauce
 Categories: Chinese, Condiment
   Servings:  1
 
      1 c  Pickled ginger juice; from
           - CM Pickled Ginger recipe
    1/4 c  Japanese rice vinegar; plus
           - 2 tbs., unseasoned
      2 tb Sugar
      1 tb Soy sauce

MMMMM----------------------------GARNISHES---------------------------------
           Green onions; thinly sliced
           - rings, tops included
           Fresno chili; thinly sliced
           - rings
 
  Makes 1 1/2 cups.
  
  Heat the pickled ginger juice, rice vinegar, and sugar in a small non
  aluminum saucepan over low heat, stirring until the sugar dissolves.  Add
  the soy sauce and let cool to room temperature.
  
  When serving, garnish the sauce bowls with the garnishes for color and
  heat.
  
  Store, refrigerated, in a clean glass jar.  Shake well before using.
  
  Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Almond Cookies #1
 Categories: Chinese, Cookies
   Servings:  4
 
  2 3/4 c  Sifted flour
      1 c  Sugar
    1/2 ts Soda
    1/2 ts Salt
      1 c  Butter
      1    Slightly beaten egg
      1 ts Almond extract
    1/3 c  Whole almonds
 
  Sift flour, sugar, soda and salt together into bowl.  Cut in butter till
  mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough
  into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place
  an almond atop each cookie and press down to flatten slightly.  Bake at 325
  degrees for 15 to 18 minutes.  Cool on rack.
  
  Makes 4 1/2 dozen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Almond Cookies #2
 Categories: Chinese, Cookies
   Servings: 36
 
      2 c  Flour
    1/2 ts Baking soda
    3/4 ts Baking powder
      1    Egg
    1/2 lb Lard
    1/2 c  Brown sugar, packed
    1/2 c  Sugar
    1/2 ts Almond extract
           Blanched whole almonds
      1    Egg yolk (or double amt.)
 
  Sift flour with soda and baking powder. Beat egg and lard together. Add
  sugars and almond extract. Gradually mix in dry ingredients until well
  blended. For each cookie, roll 1 tablespoon dough into ball. Place on
  ungreased baking sheets and press 1 almond in middle of each. Brush with
  beaten egg yolk and bake at 350F 15 to 20 minutes.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Barbecue Pork - Char Siew
 Categories: Chinese, Pork
   Servings:  4
 
  2 1/2 lb Boneless Pork Roast

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Hoisin Sauce
      2 tb Soy Sauce
      1 ts Sesame Oil
      1    Fresh Garlic Finely Chopped
      4 tb Sugar
    1/2 ts Salt And Pepper
 
  Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2
  in. wide. Combine all the ingredients for the sauce and mix well. Marinate
  pork strips in sauce for a minimum of 2 hours. Bake in pre-heated 375F
  oven for 25 minutes. Turn meat over and bake for an additional 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Barbecue Sauce #1
 Categories: Chinese, Sauces
   Servings:  1
 
    3/4 c  Catsup
    1/2 c  Brown Sugar
      3 tb Soy Sauce
      1 tb Ground Ginger
      1 tb Liquid Smoke
      2 x  Cloves Garlic, Minced
 
  Combine all ingredients and heat until sugar is dissolved and bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Barbecued Spareribs
 Categories: Chinese, Pork
   Servings:  4
 
  3 1/2 lb Pork ribs
      2 ts Salt
     12 ts Freshly ground black pepper

MMMMM-----------------------TANGY BARBECUE SAUCE----------------------------
  1 1/2 tb Peanut oil
      2 tb Finely chopped shallots
      2 tb Finely chopped scallions
      1 tb Finely chopped garlic
      1 tb Finely chopped fresh ginger
      2 tb Fine chopped fresh cilantro
      3 tb Finely chopped fresh chiles
      2 tb Rice wine or dry sherry
      3 tb Hoisin sauce
      2 tb Sugar
      2 ts Chinese sesame oil
      1 tb Orange zest
      2 tb Chinese chili bean sauce OR
      2 ts Satay paste
      2 ts Tomato paste
      1 ts Chinese white rice vinegar
           - or cider vinegar
    1/2 c  Orange juice
  1 1/2 tb Light soy sauce
  1 1/2 tb Dark soy sauce
      1 ts Salt
      1 ts Freshly ground black pepper
 
  PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in
  a baking dish and cook for 2 hours to render the fat and tenderize the
  meat. Remove the ribs from the dish, drain the fat and set aside. Heat a
  wok or large frying pan and add the oil. Quickly add the shallots,
  scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of
  the sauce ingredients. Reduce the heat and simmer the sauce gently for 15
  minutes. Allow the sauce to cool. (These steps can be done hours ahead or
  even the night before.) When you are ready to cook the ribs, smear them
  with the barbecue sauce. Make a charcoal fire and, when the coals are ash
  white, grill the ribs, basting with any remaining sauce. Cook the ribs for
  5-to-10 minutes on each side, depending on thickness. Serve immediately.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Barbecue Sauce #2
 Categories: Chinese, Sauces
   Servings:  1
 
    3/4 c  Catsup
      3 tb Soy sauce
      1 tb Liquid smoke
    1/2 c  Brown sugar
      1 tb Ground ginger
      2 x  Cloves garlic, minced
 
  Combine all ingredients and heat until sugar is dissolved and bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Barbecue Pork (Char Siew)
 Categories: Chinese, Pork
   Servings:  4
 
MMMMM------------------------------SAUCE-----------------------------------
      1 tb Hoisin sauce
      2 tb Soy sauce
      1 ts Sesame oil
      1    Fresh garlic finely chopped
      4 tb Sugar
    1/2 ts Salt & pepper
      1 lb Boneless Pork Roast
 
  Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2
  in. wide. Combine all the ingredients for the sauce and mix well. Marinate
  pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375
  deg for 25 minutes. Turn meat over and bake for an additional 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Barbecued Baby Back Ribs
 Categories: Chinese, Pork, Appetizers
   Servings:  6
 
      2 tb Sugar
      1 tb Dry sherry
      3 tb Hoisin sauce
    1/2 ts Finely chop garlic
      1 ds Salt optional
    1/2 c  Ketchup
      3 lb Pork back finger ribs cut 1
           -inch wide by 3 inch long
 
  Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl,
  combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if
  desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and
  shake to coat ribs thoroughly with marinade. Place in refrigerator and
  marinate for 4 hours or longer. Shake once or twice while marinating to
  coat again.
  
  To avoid mess, cover cookie sheet with aluminum foil. Take ribs from
  refrigerator and shake to coat again. Place ribs on their sides on cookie
  sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30
  minutes. Turn over with tongs and bake additional 20- 30 minutes. Check
  carefully last 10 minutes of baking to prevent burning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Barbecued Pork Chops
 Categories: Chinese, Pork
   Servings:  6
 
      6    Pork chops
           TIPSY MARINADE:
      3 tb Barbecue sauce (tomato
           -based)
      3 tb Sugar
      2 tb Dry sherry, gin, whiskey,
           -brandy or rum
      3 tb Dark soy sauce or 2 tb
           -oyster sauce
    1/2 ts Five spice powder
    1/2 ts Salt
      1    Garlic clove, mashed.
 
  Mix all the marinade ingredients together and pour over pork chops.
  Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated.
  Barbecue pork chops for 15 minutes on each side, basting with leftover
  marinade every few minutes.  Serve 4-6.  Can substitute chicken.
  
  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Beef with Cashews
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Beef rump steak
      4 tb Vegetable oil
      8    Green onions
      2    Cloves garlic
      1    Piece fresh ginger root
    2/3 c  Unsalted roasted cashews
    1/2 c  Water
      4 ts Cornstarch
      4 ts Soy sauce
      1 ts Sesame oil
      1 ts Oyster sauce
      1 ts Chinese chili sauce
 
  1. Remove and discard fat from meat.  Cut meat across the grain into thin
  slices about 2 inches long.  Heat 2 tablespoons of the vegetable oil in wok
  over high heat.  Stir-fry half of the meat in oil until brown, 3 to 5
  minutes.  Remove from wok.  Cook remaining meat and remove from wok.
  
  2. Cut green onions into 1/inch pieces.  Crush garlic.  Pare ginger and
  chop finely.
  
  3. Heat remaining 2 tablespoons vegetable oil in wok over high heat.  Add
  onions, garlic, ginger and cashews.  Stir-fry 1 minute.
  
  4. Mix meat into cashew-vegetable mixture.  Combine all remaining
  ingredients and pour over meat mixture.  Cook and stir until liquid boils
  and thickens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Beef Jerky
 Categories: Chinese, Beef
   Servings: 36
 
      3 lb Flank steak - or London
           -broil
           MARINADE:
    1/2 c  Light soy sauce
  4 1/2 tb Honey
  4 1/2 tb Dry Sherry
      6 lg Garlic cloves - minced
  1 1/2 tb Ginger - fresh, minced
  1 1/2 tb Sesame oil
  1 1/2 tb Red pepper - crushed
           Dash  freshly ground white
           -pepper
 
  Cut meat in half lengthwise and slice diagonally crosswise into paper-thin
  strips 1-1/2 to 2 inches wide and 4 inches long.  Transfer to shallow pan.
  Combine marinade ingredients and rub thoroughly into meat. Arrange meat on
  racks and let dry at cool room temperature overnight (do not refrigerate).
  Preheat oven to 250F.  Line two large baking sheets with foil and set wire
  rack(s) on top of each.  Arrange meat on racks in single layer. Bake 30
  minutes. Reduce heat to 175 F and continue drying meat another 40 minutes
  (meat should be lightly browned but not burned).  Let meat continue to dry
  on racks at cool room temperature overnight before packing into jars. Dried
  meat can be brushed lightly with sesame oil for additional flavor and
  shine.
  
  Makes 36 pieces or 10 buffet servings.
  
  Bon Appetit, June, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Beef and Tomatoes
 Categories: Chinese, Beef
   Servings:  8
 
      4 md Tomatoes
      2 lb Flank steak
      3 tb Soy sauce
      2 tb Dry sherry
      1 cl Garlic, minced
    1/2 ts Ground ginger
    1/8 ts Ground black pepper
      2 tb Oil
      1 md Green pepper, sliced
      1 md Onion, sliced
      1    Beef bouillon cube
    3/4 c  Boiling water
      2 tb Cornstarch
      2 tb Cold water
 
  Thinly slice beef on the diagonal (for easy slicing,place meat in the
  freezer until slightly frozen);place in  a  snug-fitting bowl.Combine soy
  sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
  completely.Cover and refrigerate 8 to 10 hours. In a large skillet or
  wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve
  bouillon cube in boiling water. Add beef and marinate.Bring to boiling
  point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with
  cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut
  tomatoes into wedges;add to skillet;stir gently.Cover and simmer, just
  until tomatoes are hot,about 3 minutes.Serve hot over rice with
  scallions,if desired.Serves 6 to 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Brine Pickles
 Categories: Chinese, Condiment
   Servings:  1
 
      2 tb Salt
      1 tb Szechwan peppercorns
      2    Small dried red chili
           -peppers
    1/2 c  Boiling water
  3 1/2 c  Cold water
      4    Slices fresh ginger
      1 tb Dry sherry
      4 c  Total of the following in
           -bite-size pieces:
           Broccoli stems
           Napa cabbage
           Celery
           Cabbage
           Carrots
           Cauliflower
           Daikon
           Green string beans
           Red bell peppers
 
  In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling
  water, and stir until the salt dissolves.  Stir in the cold water, fresh
  ginger, and vodka or sherry.  Put the vegetables of your choice into a
  Chinese pickling jar or 2-quart glass jar.  If using a Chinese pickling
  jar, seal with water according to the instructions.  If using a regular
  glass jar, simply cover with plastic wrap.  Do not wrap tightly as gas must
  escape.  Allow the pickles to sit, unrefrigerated, for 24 hours and serve.
  The pickles will keep for several days if sealed and in the refrigerator.
  From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c
  1989.  Typed by Terri St.Louis-Woltmon O:).
  
  Makes: 1 qt
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Butterfly
 Categories: Chinese, Chicken, Pork
   Servings:  6
 
      1 lb Ground ham
    1/2    Stalk of celery finely diced
    1/2    Head of cabbage finely diced
      2    Finely diced onions
      6    Egg
    1/2 c  Bread crumbs
      6    To 8 fresh oysters
    1/2 lb Pork sausage
    1/4 c  Soy sauce or to taste
      6    Whole boneless skinless
           -breasts of chicken
           -butterflied
           Paprika
           Dried parsley
           Radish or olive slices
           -for garnish
 
  Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs,
  oysters, sausage and soy sauce in large bowl. Divide the mixture in six
  equal parts and mound each part evenly on each butterflied chicken breast.
  Sprinkle paprika on top. Add dried parsley and bake at 350 degrees until
  brown - 1 1/2 to 2 hours - or until juices run clear when center is poked
  with a fork. Garnish with radish slices or olive slices for a colorful
  butterfly look. Cut in half to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Cashew Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      3    Chicken breasts,
           Boned and skinned
    1/2 lb Chinese pea pods
    1/2 lb Mushrooms
      4    Green onions
      2 c  Bamboo shoots, drained
      1 c  Chicken broth,
           Or bouillon cube dissolved
           In water
    1/4 c  Soy sauce
      2 tb Corn starch
    1/2 ts Sugar
    1/2 ts Salt
      4 tb Salad oil
      1 pk Cashew nuts
           (about 4-oz)
 
  Slice breasts horizontally into very thin slices and cut into inch squares.
  Place on tray.  Prepare vegetables, removing ends and strings from pea
  pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add
  to tray.  Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of
  oil in skillet over moderate heat, add all the nuts, and cook 1 minute
  shaking the pan, toasting the nuts lightly. Remove and reserve. Pour
  remaining oil in pan, fry chicken quickly, turning often until it looks
  opaque.  Lower heat to low. Add pea pods, mushrooms, and broth. Cover and
  cook slowly for 2 minutes.  Remove cover, add soy sauce mixture, bamboo
  shoots, and cook until thickened, stirring constantly. Simmer uncovered a
  bit more and add green onions and nuts and serve immediately.
  
  MING'S DYNASTY - Glendale, CO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Cabbage & Cilantro Slaw
 Categories: Chinese, Salads
   Servings:  6
 
      1 lb Chinese Cabbage
           Finely Shredded
    3/4 c  Thinkly Sliced Red Pepper
      2 tb Finely Chopped Green Onions
      2 tb Finely Chopped Fresh
           Cilantro
    1/4 c  Lime Juice
      2 tb Vegetable Oil
    1/8 ts Salt
    1/8 ts Red Pepper Flakes
      1 cl Garlic Sliced
 
  Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss
  & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A
  Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime
  Juicemixture Over Cabbage  Mixture, Tossing Well. Cover & Chill Throughly.
  (Fat 4.8. Chol. 0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Cabbage Salad
 Categories: Chinese, Salads
   Servings: 12
 
MMMMM---------------------------SALAD GREENS--------------------------------
      1    Head Chinese (Napa) Cabbage
      1    Bunch Green Onions

MMMMM------------------------DRESSING - STEP I-----------------------------
    1/2 c  Seasoned Rice Vinegar
    1/2 c  Sesame Oil
      3 tb Sugar

MMMMM------------------------DRESSING - STEP II-----------------------------
      3 tb Sesame Oil
      3 tb Peanut Oil
      2 pk Ramen Noodles (uncooked)
           broken into very small
           pieces, discard seasoning
    1/2 c  Sliced Almonds
    1/2 c  Raw Sunflower Seeds
    1/3 c  Sesame Seeds
 
  Prepare greens by chopping up the Napa cabbage and the green onions.  You
  may use a coarse chop or shredd, depending on preference: coarser than most
  cole slaw but not "bite sized" pieces.
  
  Boil together the vinegar, 1/2 cup sesame oil, and sugar.
  
  In a frying pan, add the dressing ingredients listed in Step II and saut
  until the Ramen noodles and sesame seeds are lightly browned.  Mix with the
  sweet oil and vinegar mixture and chill.
  
  Keep greens and dressing separate until ready to serve.  Toss dressing in
  with greens.  You may add cooked chicken if you like.
  
  Nancy H. Miller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken Cooked with Rice
 Categories: Chinese, Chicken
   Servings:  4
 
  1 1/2 c  Long grain white rice
      8 oz Boneless chicken thighs
           - with skin removed
      1 tb Light soy sauce
      2 ts Dark soy sauce
      2 ts Rice wine or dry sherry
      1 ts Salt
      2 ts Sesame oil
      1 ts Cornstarch
  1 1/2 tb Peanut oil
      2 ts Minced peeled fresh ginger

MMMMM-----------------------------GARNISH----------------------------------
      1 tb Dark soy sauce
      2 tb Finely chopped scallions
 
  PUT RICE IN CLAY POT or medium-sized pot with water to cover about 1-inch.
  Bring rice to boil; cook until most water evaporates. Reduce heat to low
  and cover tightly. Coarsely chop chicken; combine with soy sauces, wine,
  salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add
  oil and ginger; stir-fry for 10 seconds. Add chicken, and stir-fry for 2
  minutes. Pour the contents of wok on top of the rice, cover, and continue
  to cook for 10 minutes. Just before serving, drizzle the soy sauce on top
  of the rice and garnish with the scallions.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken Salad #1
 Categories: Chinese, Chicken, Salads
   Servings:  6
 
  2 1/2 lb Plain roasted chicken
      8 oz Fresh bean sprouts
      2 md Cucumbers
      1    Carrots (or double amount)

MMMMM-----------------------------DRESSING----------------------------------
      3 tb Sesame paste, or peanut
           - butter
      2 tb Finely chopped scallions
      2 ts Sesame oil
      2 tb Chinese white rice vinegar
           -or cider vinegar
      3 tb Light soy sauce
  1 1/2 tb Finely chopped garlic
      1 ts Salt
      2 ts Sugar
    2/3 c  Chicken stock
      1 tb Rice wine or dry sherry
 
  TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half
  lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber
  into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.
  Set the vegetables aside. Take all the meat off the cooked chicken and
  shred it into fine strips using a sharp knife or cleaver. Arrange the
  chicken strips on a platter and surround them with the bean sprouts,
  cucumbers and carrots. Combine all the ingredients for the dressing and mix
  them thoroughly. (I find an electric blender is useful for this, but you
  could use a screw-top jar and shake everything in it well.) Pour the
  dressing all over the chicken and vegetables and mix well. Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken with Rice
 Categories: Chinese, Chicken, Rice, Microwave
   Servings:  4
 
      1 md Onion
    1/4 c  Soy sauce, divided
      1 tb Butter or margarine, melted
      1    Whole broiler-fryer
      2 c  Water
      2    Chicken bouillon cubes
    1/2 ts Salt
      1 c  Uncooked rice
    1/8 ts Ground black pepper
      3    Ribs celery, diagonally
           -sliced
      8 oz Fresh mushrooms, thinly
           -sliced
      8 oz Snow peas (fresh or frozen)
 
  Cut onion in half; dice one half and thinly slice other half; set aside.
  Combine 1 tablespoon soy sauce and the butter in a small bowl; brush
  chicken with part of the mixture; reserving the rest.  Place chicken,
  breast side down, on a rack in a large, shallow microwave dish. Cover
  loosely with waxed paper; microcook for 15 minutes at Medium. Remove from
  microwave and turn chicken breast side up.  Brush generously with
  soy-butter mixture.  Cover with waxed paper and microcook for 15 minutes
  longer, or until fork can be inserted into leg with ease and leg moves
  freely when lifted or twisted.  Meanwhile, combine water, diced onion,
  bouillon cubes, and salt in small saucepan over medium-high heat. Bring to
  a boil; add rice.  Reduce heat to low and cook, covered, for 20 minutes or
  until rice is done.  Remove chicken from microwave and let stand for 10
  minutes.  Reserve pan drippings.  Remove chicken meat from bones and cut
  into bite-sized pieces.  Discard skin and bones.  Mix the remaining soy
  sauce with ground pepper and pour over chicken; set aside. Combine sliced
  onion, celery, and pan drippings in a large microwave bowl. Cover and
  microcook for 2 minutes at High, stirring after 1 minute.  Add mushrooms
  and pea pods.  Microcook at high for 2 minutes longer, stirring after 1
  minute.  Add the chicken and the rice; toss to mix thoroughly. Serve hot.
  
  Woman's Day  MEALS IN MINUTES  August 1985
  
  Posted by Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken Livers
 Categories: Chinese, Chicken, Liver
   Servings:  6
 
      1 lb Chicken livers
      2 tb Honey
      1 tb Soy sauce
      1 tb White wine
    1/4 c  Vegetable oil
      1    Or 2 cloves minced garlic
 
  Wash chicken livers and pat dry. Combine other ingredients, adding oil
  last. Marinate livers in the honey mixture. Bake at 375 degrees for 15 to
  20 minutes. I usally turn the livers about half way.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chili with Peppers
 Categories: Chinese, Lamb
   Servings:  6
 
    3/4 lb Ground lamb
      1 tb Dark soy sauce
      1 tb Dry sherry
      1 tb Hoisin sauce
      1    Green bell pepper
      1    Red bell pepper
      1    Yellow bell pepper
      1 sm Yellow on1on
      2 tb Cornstarch
      2 tb Peanut oil
      1 tb Finely minced fresh ginger
      4    Cloves garlic, finely minced
           Sauce
    1/2 c  Chicken stock
      2 tb Dry sherry
      2 tb Hoisin sauce
      2 tb Oyster sauce
      1 tb Bean sauce
      1 tb Oriental sesame oil
      1 tb Distilled white vinegar
  1 1/2 ts Chinese chili sauce
 
  Stir-fried ground meat and diced vegetables in a spicy sauce produce an
  Oriental "chili" that can be mounded on steamed rice or buttered noodles to
  make a quick and satisfying dinner.
  
  Advance Preparation
  
  In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce.
  Set aside until ready to cook.
  
  Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop
  onion. Set peppers and onion aside.
  
  In a small bowl, combine sauce ingredients; set aside.
  
  Last-Minute Cooking
  
  Stir cornstarch with an equal amount of cold water, then set aside.
  
  Place wok over highest heat. When wok becomes very hot, add 1 tablespoon
  peanut oil to center, then roll oil around sides of wok. When oil just
  begins to smoke, add lamb and stir-fry, pressing meat against the sides of
  the wok, until it loses its raw color and separates into small pieces,
  about 3 minutes. Transfer to a work platter.
  
  Immediately return wok to highest heat and add remaining tablespoon peanut
  oil to center. Add ginger and garlic and saute for a few seconds. Add
  vegetables and stir-fry until peppers brighten and onion becomes
  transparent, about 2 minutes.
  
  Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir
  in a little cornstarch mixture to lightly thicken. Reduce heat to low and
  simmer for 2 minutes. Turn out onto a heated platter or individual plates.
  Serve at once with steamed rice, noodles, or bread.
  
  Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.
  
  Menu ideas: Easy dinner for 4 - Chinese Chili with Peppers (double recipe);
  Onion Bread (double recipe; cook before guests arrive, and reheat in oven);
  Steamed Corn with Chinese Herb Sauce; ice cream and coffee.
  
  Notes: This dish is excellent made with ground pork, beef, or lamb, but not
  with ground veal, chicken, or turkey.
  
  To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork,
  beef, or lamb) for the cubed or sliced meat or sea- food. This shortens the
  preparation time but results in an equally good dish.
  
  From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh
  Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken Salad (Weight Watchers Magazine)
 Categories: Chinese, Chicken, Salads
   Servings:  6
 
      1 tb Rice wine vinegar
      1 ts Canola oil
      1 ts Sesame oil
      1 tb Toasted sesame seeds
    1/2 ts Ground ginger
      3 c  Torn romaine lettuce
      3 c  Shredded red cabbage
      1 c  Drained canned sliced water
           -chestnuts
      8 oz Cooked skinless boneless
           -chicken breast, cut into
           -strips
      1 oz Sliced almonds
           Lemon juice
 
  Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M.
  Stevens
  
  1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water;
  whisk in sesame seeds and ginger; set aside.
  
  2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top
  each evenly with chicken; sprinkle evenly with almonds.  Drizzle dressing
  over salad.  Sprinkle with lemon juice.
  
  Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208
  cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol
  
  Posted by: Valerie Whittle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken Casserole
 Categories: Chinese, Chicken, Syd's book
   Servings:  4
 
 10 1/2 oz Cream Of Mushroom Soup
    1/2 c  Water
      1 c  Parboiled Celery, Drained
  1 1/2 c  Cooked Chicken Meat
      5 oz Chinese Noodles *
      8 oz Water Chestnuts
      2 tb Chopped Onion
 
  * Reserve some of the Chinese noodles for the top.
  ~-------------------------------------------------------------------------
  Mix all ingredients together and top with the extra noodles.  Bake in a
  350F oven for 45 minutes, or until browned.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken Salad #2
 Categories: Chinese, Chicken, Salads
   Servings:  1
 
MMMMM------------------------------SALAD-----------------------------------
      2 pk Top Ramen soup mix, chicken
           - 3 ounce packages
      1    Small head cabbage
           - chopped OR shredded
           - about 8 cups
      4    Green onions, chopped
           - about 1 1/4 cups
      1 c  Toasted almonds
      2 c  Cooked, cut up chicken

MMMMM-----------------------------DRESSING----------------------------------
    1/2 c  Vegetable oil
      2 tb Rice vinegar
      2 tb Sugar
      2 tb Soy sauce
           Flavor packets from soup
      2 tb Toasted sesame seeds
 
  To make salad, break noodles into pieces; toss with cabbage, green onions,
  almonds and chicken.
  
  To make dressing, combine oil, vinegar, sugar, soy sauce and flavor packets
  from soup; mix well.  Toss dressing and sesame seeds with salad.
  
  TESTER'S NOTE:  Add 1 to 2 tablespoons sesame oil and an additional 1 to 2
  tablespoons rice vinegar to dressing for more flavor.
  
  Printed in the June 11, 1992, issue of the Los Angeles Daily News.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Chicken Toasts
 Categories: Chinese, Chicken, Appetizers
   Servings: 60
 
MMMMM---------------------------INGREDIENTS--------------------------------
  1 1/2 lb Chicken breasts, boneless
      1 c  Scallion, coarsely chopped
      2    Eggs, well beaten
    1/4 c  Cornstarch
      1 ts Oriental sesame oil
    1/2 ts Salt
      8 oz Water chestnuts, drained
           -chopped
     16 sl Firm white bread, crusts
           -removed
           Vegetable oil, for frying
 
  1.  Cut chicken into chunks and put in a food processor.  Add scallion,
  eggs, cornstarch, sesame oil, and salt; puree to a paste.  Transfer to a
  bowl and stir in water chestnuts.
  
  2.  Spread chicken paste over bread slices, cover, and refrigerate until
  ready to cook.
  
  3.  In a large frying pan, heat 3/4 inch of oil over medium heat.  Add
  bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain
  on paper towels.  Cut into triangles and serve hot.
  
  From:  365 Ways to Cook Chicken
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Coleslaw
 Categories: Chinese, Salads
   Servings:  8
 
      4 c  Chinese Cabbage, Shredded
  8 1/4 oz Pineapple, Crushed *
      8 oz Water Chestnuts, Sliced **
      1 c  Parsley, Fresh, Snipped
    1/4 c  Green Onions, Sliced
    1/4 c  Mayonnaise, Diet
      1 tb Mustard, Prepared
      1 ts Ginger, Grated
 
  * Packed in its own juice. ** Drained.
  ~-------------------------------------------------------------------------
  Combine cabbage, pineapple, water chestnuts, parsley, and onion.  Cover and
  chill.  For dressing, combine mayonnaise, mustard, and ginger root. Cover
  and chill.  Spoon dressing over the cabbage mixture; toss to coat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Coleslaw a la Poggi
 Categories: Chinese, Salads
   Servings:  8
 
      8 oz Coleslaw
      1 pk Top ramen noodles (oriental)
      1 bn Green onions
    1/2 c  Sunflower seeds
    1/2 c  Slivered almonds
      2 ts Butter (split in half)

MMMMM-----------------------------DRESSING----------------------------------
    1/2 c  Oil
      3 tb Sugar
      3 tb Balsamic vinegar
           Ramen seasoning
 
  Break the top ramen noodles apart, being careful not to grind them in your
  hands, then brown them in butter. Noodles should be crisp. Set aside.
  
  Next brown green onions, sunflower seeds and almond slivers in skillet with
  butter.  Set aside.
  
  Mix oil, sugar, vinegar and ramen seasoning to make the dressing. shake
  vigorously.
  
  Do not mix ingredients until you are ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Cooking Sauce - Melinda Lee
 Categories: Chinese, Sauces
   Servings:  1
 
      1 tb Sugar
      1 tb Distilled vinegar
      1 tb Dry sherry
      2 tb Soy sauce
      3 tb Chicken broth
      2 ts Cornstarch
 
  Combine all ingredients and mix well.  When your stir-fry is just about
  done, move the stir-fry to the outside of the wok.  Add the cooking sauce
  to the center and mix with juices.  When mixed toss with stir-fry to coat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Crab & Corn Soup
 Categories: Chinese, Seafood, Soups
   Servings:  7
 
     16 oz Frozen Whole Corn
      1 tb Cornstarch
    1/4 c  Water
      3 cn (10 1/4 oz) Chicken
           Broth
      1 ts Ginger root
    1/2 lb Fresh Crabmeat
    1/3 c  Minced Green Onions
    1/2 ts Salt
    1/8 ts White Pepper
      1 ts Rice Vinegar
 
  Position Knife Blade in Processor.  Add Half Of Corn. Process Until Finely
  Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch &
  Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth &
  Ginger root in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch
  Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil.
  Reduce Heat & Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Crab Rice
 Categories: Chinese, Seafood
   Servings:  6
 
           Stephen Ceideburg
      2    Green onions, chopped
      1    Piece fresh ginger, 2-3 cm,
           -grated
      4 tb Dry sherry
      3 tb Light soy sauce
      3    Blue crabs
    400 g  Glutinous rice
      1 tb Soy sauce
      1 tb Oil
      1 ts Sugar
 
  The Chinese have comfort food, too, and this dish qualifies. You will need
  a large steamer; if you don't yet have one, they can be bought cheaply in
  large Chinese or Vietnamese food stores where you can also pick up the
  glutinous rice. The dish takes considerably longer to cook than the
  previous recipes but little more of the cook's time. By the time the rice
  is cooked, it is saturated with crab flavour.
  
  Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
  Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
  sauce. Prepare three green blue swimmers crabs. Chop two of them into
  several pieces with a large knife or cleaver and crack the hardest pieces
  of the shell with a hammer. Crack the third crab thoroughly all over but do
  not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to
  marinate for an hour. Wash 400 grams glutinous rice in several changes of
  water until the water runs clear.
  
  Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
  boil and boil for 5 minutes. Drain.
  
  In the bottom of a heatproof dish at least 12 cm deep and of a size to fit
  into your steamer, pack in the chopped crab pieces, reserving the marinade.
  Pour the rice over the top and pack it down. Press the intact crab into the
  top of the rice. To the marinade, add a further tablespoon soy sauce and a
  tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and
  rice.
  
  Put the dish in the steamer over boiling water and steam for 35-40 minutes.
  Serve. Diners deal first with the top crab, now half buried in rice, then
  fish around, for the rest of the crab pieces in rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93.
  Courtesy Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Dry Marinade
 Categories: Chinese, Marinade
   Servings:  1
 
      3 tb Brown Sugar
  1 1/2 ts Paprika
      1 ts Salt
    3/4 ts MSG
    3/4 ts Ground Tumeric
    1/4 ts Celery Seed
    1/4 ts Dry Mustard
 
  Combine ingredients and use for marinade for spare ribs and pork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Duck Sauce
 Categories: Chinese, Condiment
   Servings:  2
 
           One:
      1 lb Plums halved and pitted
      1 lb Apricots halved and pitted
  1 1/4 c  Cider vinegar
    3/4 c  Water
           Two:
      1 c  Cider vinegar
      1 c  Firmly packed brown sugar
      1 c  White sugar
    1/2 c  Lemon juice
           Three:
    1/4 c  Chopped ginger
      1 sm Onion sliced
      1    (or more) serrano, seeded
           -and chopped
      2 sm Garlic cloves sliced
      4 ts Salt
      1 tb Mustard seed toasted
      1    Cinnamon stick
 
  Combine first set of ingredients and cook over moderate heat for 5 minutes.
  Reduce heat and simmer uncovered for 15 minutes.
  
  Combine second set of ingredients and boil for 10 minutes.
  
  Combine the above three sets of ingredients and simmer for 45 minutes.
  Remove cinnamon. Puree in food processor. Return to kettle and simmer until
  thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten
  caps and let stand in dark at least 2 weeks. Makes 2 pints.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Egg Rolls
 Categories: Chinese, Appetizers
   Servings:  6
 
    1/2 c  Soy sauce
    1/4 c  Water
      1    Mashed garlic clove
           Juice from 1/4 lemon
      1    Quartered roasting chicken
      2 lb Lean pork tenderloin
      3 tb Vegetable oil
      1    Finely sliced celery stalk
      1 sm Head cabbage finely diced
      3    Finely diced large onions
      1 pk (8-oz) finely diced fresh
           -mushrooms
           Soy sauce to taste
           Salt and pepper
      1 lb Bean sprouts thoroughly
           -cleaned
           Egg roll wrappers
      1    Lightly beaten egg white
           Vegetable oil for frying
           DIPPING SAUCE:
    1/2 c  Soy sauce
      1 ts Dry mustard
      1 ts To 3 ts garlic powder
      1 ts Vinegar
      1 ts Brown sugar
 
  Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and
  pork. Cover tightly and marinate overnight. Roast the chicken and the pork
  together in a 350 degree oven until done. The chicken takes about an hour.
  The pork takes about an hour and a half. When cool, cut into matchstick
  pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over
  medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until
  celery and onions are tender. Add chicken and pork. Stir until heated
  through. Add soy sauce, salt and pepper to taste. Remove this mixture from
  heat. Stir in bean sprouts. When working with egg roll wrappers be sure to
  cover them with a damp cloth to prevent them from drying out. To fill each
  roll, mound about 2 heaping tablespoon of filling just below the center of
  the egg roll. Fold bottom corner up over filling to cover, then fold in the
  two outside corners. Roll closed, sealing shut with a bit of egg white. Put
  oil in a wok or large pan to a depth of about 2 inches - deep enough to
  cover the egg rolls. Over medium-high heat, warm the oil and carefully add
  the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden
  brown on both sides, turning once. May be kept warm in 200 degree oven
  until serving time. Serve with dipping sauce.
  
  DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown
  sugar.
  
  NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Five-Spice Powder
 Categories: Chinese, Condiment
   Servings:  6
 
      2 tb Whole, black peppercorns
     36    Whole cloves
     12    Inches of stick cinnamon
      2 tb Fennel seed
     12    Whole star anise
 
  Put spices together into a blender and pulverize into a powder. Store in a
  cool place in an air-tight container.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Fire Pot
 Categories: Chinese, Beef, Chicken
   Servings:  8
 
      1 lb Boneless beef sirloin
           -=OR=- beef round
      1 lb Boned chicken breasts
      1 lb Fish fillets
      1 lb Medium shrimp
      1 lb Chinese cabbage
    1/2 lb Fresh forest mushrooms
           -=OR=- Cultivated mushrooms
           Lemon juice
      2 pk Enoki mushrooms
           -(3 1/2-oz packages)
    3/4 lb Chinese pea pods
      2 bn Green onions
      2 bn Spinach
      8 oz Canned water chestnuts
           - drained and sliced
      8 oz Canned bamboo shoots
           - drained and sliced
      4 cn Chicken broth
           -(13 3/4-oz cans)
           Sweet-and-sour sauce
           Soy sauce
           Prepared hot Chinese mustard
    1/4 lb Fine egg noodles; cooked
           Cilantro or chives; chopped
           - (optional)
 
  It is not necessary to use all ingredients listed here as long as you offer
  an interesting blend of meats, fish and vegetables. Other meats and
  vegetables can be substituted, if desired.
  
  Place beef, chicken and fish in freezer and chill until firm to touch but
  not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
  inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
  cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
  remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
  Cut off and discard root portion of enoki mushrooms and separate clusters
  as much as possible. Wash, trim ends and string pea pods. Clean green
  onions and cut in halves lengthwise, including green portion. Cut into
  2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
  beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
  snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
  in individual rows on large platters or serving plates. Bring broth to
  boil. Place heating unit under Chinese hot pot and pour boiling broth into
  hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each
  person places whatever ingredients are desired into hot broth to poach.
  When cooked (this will take only a few moments), ingredients are then
  dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
  eaten with noodles, adding cilantro, if desired.
  
  Note: The special pot needed can be purchased at Chinese shops.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Fortune Cookies #1
 Categories: Chinese, Cookies
   Servings: 12
 
      1    Egg
    1/3 c  Sugar
      2 tb Corn oil
      2 tb Water
    1/4 c  Cornstarch
 
  Have fortunes prepared in advance. Beat egg on low speed until frothy.
  
  Beat in sugar, a little at a time, & continue beating until mixture is a
  very light yellow and thick. Fold in corn oil. Blend water and a little of
  the egg mixture into cornstarch, then stir into the remaining egg mix.
  
  Heat heavy, well seasoned griddle to 350 deg, or until drops of water
  bounce when dropped on the griddle. (For griddles without temperature
  control, keep heat between low and medium). Drop heaping T of batter on the
  griddle and spread with the back of a spoon to about 4 in. wide and 1/8 in.
  thick. Cook until edges are slightly brown & cookies can be easily lifted
  from griddle with a spatula, 5 - 8 minutes. (If cookies stick, bottoms need
  to be cooked a little longer). Turn cookies carefully & cook other side
  until light brown. Be careful to keep temperature even. Place fortune paper
  on cookie as soon as it is removed from the griddle.
  
  Folding is easier to do than to describe, but the end result is shaped like
  a horseshoe. Fold opposite edges together, forming a semicircle.
  
  Crease crosswise at the center of the straight edge to form a flattened
  side, then bend the opposing corners together for the traditional shape.
  
  Set in a small glass or muffin tin until cookie cools and holds its shape.
  Wipe griddle & stir batter. Repeat.
  
  Shared by Micheal Kean, Prodigy ID# VMXV03A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Fortune Cookies #2
 Categories: Chinese, Cookies
   Servings: 20
 
      2    Eggs
    1/2 c  Superfine sugar
      4 tb Water
    1/2 ts Almond flavoring
      1 c  Sifted cake flour
 
  Butter a baking sheet & dust it lightly with flour. Heat oven to 350. Beat
  eggs & gradually mix in sugar while beating until mixture is very thick.
  Beat water in a T at a time. Add & beat in the almond flavoring, preferably
  with an electric mixer, as it must be thorough. Very gently fold in the
  flour to mix, but do not beat.Drop the batter by level tablespoonfuls on
  the buttered sheet 5 inches apart. Bake until very lightly browned. Remove
  from oven and shape while still quite warm, inserting fortunes. Let cool in
  glasses to hold the form.
  
  Shared by Michael Kean, Prodigy ID# VMXV03A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Fortune Cookies #3
 Categories: Chinese, Cookies
   Servings: 48
 
      3 lg Egg whites
    3/4 c  Sugar
    1/8 ts Salt
    1/4 lb Butter, melted
    1/4 ts Vanilla
    1/4 ts Almond extract
      1 c  Sifted all-purpose flour
      2 tb Water
 
  Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the
  butter, extracts, flour & water. Blend thoroughly & chill for 20
  minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop slightly
  rounded teaspoonfuls of thick batter for each cookie onto a lightly greased
  cookie sheet. Spread the dough very thin, using the back of the spoon,
  making rounds about 3 inches in diameter. Bake for 5 minutes., or until the
  edges begin to brown lightly. Remove to a wire rack. Working quickly, place
  a fortune in the center of each cookie. Fold opposite sides together,
  crease crosswise at the center of the straight edge to form a flattened
  side, then bend backward for the traditional shape. Cool in muffin tins or
  small glasses to hold shape. Makes about 4 dozen.
  
  Shared by Michael Kean, Prodigy ID# VMXV03A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Fruit Compote
 Categories: Chinese, Desserts
   Servings:  6
 
      2    Apples
      2    Oranges
      1 sm Cantaloupe
     14 oz Leches, drained
 
  USING A SHARP KNIFE, peel, core and slice the apples into thin wedges. Peel
  and slice the oranges into segments. Cut the melon in half, scoop out and
  discard the pulp and seeds. Cut the melon flesh into 1-inch cubes, or use a
  melon baller. Combine all the fruits in a large bowl. Mix them gently
  together. Wrap the bowl tightly in plastic wrap until you are ready to
  serve the compote.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Fried Rice
 Categories: Chinese, Rice
   Servings:  6
 
      3 c  To 4 c cold cooked long
           -grain rice
      6 sl Cooked bacon, crumbled
      1 tb White sugar
      2 tb To 3 tb dark soy sauce
      3    Eggs
      3    To 4 green onions, including
           -green, sliced
    1/4 c  Frozen green peas (optional)
           Bacon drippings
 
  Cut bacon into cubes and cook until crisp.  Drain but keep drippings. Set
  bacon aside.
  
  Beat 3 eggs in bowl with a little water until well blended Heat wok over
  med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok,
  scramble until set and remove and set aside.
  
  Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and stir
  fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until uniform in
  color. Add green onions, (peas - optional), bacon and cooked eggs. Stir fry
  for another minute, serve hot.
  
  You can add any other meats such as leftover cooked pork, chicken, ham,
  etc.  Add with the green onions and peas.
  
  MEATLESS VERSION
  
  Follow above except use peanut oil instead of bacon drippings. Replace
  bacon with 1/4 cup of BACOS or BACO chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Gooseberry Cream
 Categories: New zealand, Desserts
   Servings:  6
 
      1 c  Cooked Chinese gooseberry
           -pulp
      2    Eggs
      1 c  Boiled milk
      1 tb Cornflour
    1/2 ts Vanilla
      3 oz Sugar
    1/2 c  Whipped cream
    1/8 ts Salt
 
  Method: 1. Beat the egg yolks well. Add the salt, cornflour and vanilla and
  after stirring add the milk gradually, continuing to stir.
  
  2. Cook the mixture over boiling water until it thickens and stir in half
  the sugar.
  
  3. Beat the egg whites until they are stiff and whilst beating add in the
  rest of the sugar.
  
  4. When the yolk mixture has cooled, fold in the egg whites, the pulped
  gooseberries, and the whipped cream.
  
  5. Pour the mixture into a serving bowl and place sliced gooseberries
  around the top.
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Halibut
 Categories: Chinese, Seafood
   Servings:  4
 
      4 lg Halibut steaks, 1/2 lb each

MMMMM-----------------------------MARINADE----------------------------------
      3 tb Finely chopped fresh ginger
      6 tb Finely chopped scallions
      2 tb Light soy sauce
      1 tb Dark soy sauce
      2 tb Chinese rice wine or:
           - Dry sherry
      1 tb Chinese sesame oil

MMMMM-----------------------------GARNISH----------------------------------
  1 1/2 tb Minced fresh coriander
 
  LAY THE HALIBUT STEAKS on a platter. Puree the marinade ingredients in a
  blender and spread it evenly over the halibut steaks. Allow to marinate for
  2 hours in the refrigerator or 1 hour at room temperature. Approximately 40
  minutes before you are ready to cook, make a charcoal fire and, when the
  coals are ash white, grill the halibut steaks for 5 to 8 minutes on each
  side, depending on their thickness. Garnish with the chopped coriander and
  serve immediately.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Honey Goose
 Categories: Chinese, Poultry
   Servings:  6
 
      1    Whole goose

MMMMM-----------------------HONEY SYRUP MIXTURE----------------------------
      1    Lemon
      4 c  Water
      3 tb Honey
      3 tb Dark soy sauce
    2/3 c  Rice wine or dry sherry
 
  IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and blot
  it completely dry with paper towels. Insert a meat hook near the neck.
  Using a sharp knife, cut the lemon into 1/4-inch slices, leaving the rind
  on. Combine the lemon slices with the rest of the honey syrup ingredients
  in a large pot and bring the mixture to a boil. Turn the heat to low and
  simmer for about 20 minutes. Using a large ladle or spoon, pour this
  mixture over the goose several times, as if to bathe it, until all of the
  skin is completely coated with the mixture. Hang the goose in a cool,
  well-ventilated place to dry for 4-or-5 hours, or hang it in front of a
  cold fan for about 3 hours--in either case, the longer the better. Once the
  goose has dried, the surface of the skin will feel like parchment. Preheat
  the oven to 475F. Meanwhile, place the goose on a rack in a roasting pan,
  breast side up. Put 2/3 cup of water into the roasting pan. Now put the
  goose into the oven and roast it for 15 minutes. Reduce heat to 350F and
  continue to roast for 1 hour and 10 minutes. Remove the goose from the oven
  and let it sit for at least 10 minutes before you carve it. Using a cleaver
  or sharp knife, cut the skin and meat into pieces and arrange them on a
  warm platter.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Hot and Sour Soup
 Categories: Chinese, Soups
   Servings:  4
 
      3    Dried wood ears
     20    Dried tiger lily buds
      3 c  Hot water
    1/4 lb Pork butt
           MARINADE:
    1/2 ts Rice wine or dry sherry
    1/2 ts Cornstarch
      1 ts Sesame oil
      1 ts Salt
      2 oz Fresh mushrooms, sliced
    1/4 c  Shredded bamboo shoots
      1    3" square bean curd, sliced
      2 tb Worcestershire sauce
      2 ts White vinegar and adjust
      5 tb Cornstarch
      5 tb Water
      1    Egg, beaten
    1/2 ts Black pepper
    1/2 ts White pepper
      1 tb Sesame oil
  6 1/2 c  Chicken broth or white
           -stock
    1/4 c  Water chestnuts
 
  Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
  Remove stems from softened wood ears.  Shred wood ears with a cleaver.
  Slice pork into thin strips.  Use a cleaver to chop strips into shreds.
  Combine marinade ingredients in a small bowl.  Add pork shreds; mix well.
  Let stand 15 minutes.  Combine chicken broth and salt in a medium saucepan.
  Bring to a boil over high heat; reduce heat to medium.  Add mushrooms,
  water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3
  to 4 minutes.  Add pork shreds with marinade and bean curd. Bring to a
  boil.  Add worcestershire sauce and vinegar, if desired. Dissolve
  cornstarch in 5 tablespoons water to make a paste.  Slowly stir into soup.
  Cook over medium heat until soup thickens slightly.  Stir egg into soup.
  Add black pepper, white pepper and sesame oil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Hot-And-Sour Soup
 Categories: Chinese, Soups
   Servings:  4
 
           Stephen Ceideburg
      6 c  Chicken broth
  1 1/4 c  Fresh mushrooms, wiped clean
           -and sliced
  1 1/2 c  Fresh raw spinach, washed
      3 tb Light soy sauce
      3 tb Cider vinegar
    3/4 ts Black pepper
  2 1/4 tb Sesame seed oil
    1/2 ts Hot pepper oil or Tabasco
           -sauce
    3/4 lb Tofu (soybean cake), cut
           -into small dice
      3 tb Cornstarch, dissolved in 5
           -tablespoons of water
      1    Egg, beaten
      3 tb Finely chopped cilantro
      2    Green onions, finely chopped
 
  Combine the chicken broth, mushrooms and spinach in a soup pot. Simmer for
  4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed oil, and the hot
  pepper oil or Tabasco together in a small bowl. (Taste the mixture
  carefully before adding full amount of pepper oil or Tabasco sauce.) Stir
  until well blended, add to the broth. Taste and correct the seasonings.
  
  Add the tofu and the cornstarch, stirring constantly until thickened. Pour
  the egg into the broth, stirring constantly until it forms into ribbons.
  Add the cilantro and onion and serve at once.
  
  San Francisco Chronicle 1/90
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Mapo Tofu
 Categories: Chinese, Vegetarian
   Servings:  4
 
      2 tb Oil; for sauteing
      1 tb Black Bean Garlic Sauce
           - (see notes)
      1 ts Red Chili Paste with Garlic
    1/4 lb Ground pork
      1 pk Fresh tofu (any firmness)
           - cut into cubes
    1/4 c  Chopped green onions
           Salt; to taste
 
  Cooks notes:  Black Bean Garlic Sauce and Red Chili Paste with Garlic are
  available at Asian markets and some supermarkets with large Asian specialty
  sections.
  
  Procedure:  In a wok or deep skillet, place oil, Black Bean Sauce, Red
  Chili Sauce with Garlic and ground pork.  Turn heat on high; gradually
  combine the sauces and meat as the heat increases. When meat is browned and
  cooked through, turn heat to medium and add cubed tofu. Mix gently and
  continue to simmer for 5-8 minutes, stirring occasionally, until well
  blended and tofu is heated through. Add green onion and toss. Add salt to
  taste.
  
  Presentation:  Serve hot accompanied with cooked white rice.
  
  This recipe was sent in to the paper by Janet Eng of Buena Park, CA.
  (Orange Country Register)
  
  Shared by Ed Pallan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Mixed Pickles
 Categories: Chinese, Condiment
   Servings:  1
 
MMMMM------------------------PICKLING SOLUTION-----------------------------
      3 c  Sugar
      3 c  White Vinegar
  1 1/2 c  Water
  1 1/2 ts Salt

MMMMM-----------------------------PICKLES----------------------------------
      3 lg Carrots
      1 lg Chinese White Radish
      1 lg Cucumber
      4    Stalks Celery
      8    Green Onions
      4 oz Fresh Ginger Root
      1 lg Red Pepper
      1 lg Green Pepper
 
  For Pickling Liquid:  Combine all ingredients in a 3 quart saucepan.  Cook
  and stir over medium heat until liquid boils.  Remove from heat.  Cool. For
  Pickles:  Wash all vegetables.  Pare carrots and radish.  Cut cucumber
  lengthwise into quarters and remove seeds.  Cut carrots, radish and
  cucumber into "match stick" thin strips about 2 inches long.  Cut celery
  into 1/4 inch diagonal slices.  Remove seeds from peppers and cut peppers
  into 1/2 inch cubes.
  
  Fill a 5 quart Dutch oven half full of water.  Cover and cook over heat
  until water boils.  Uncover and add all vegetables.  Remove from heat
  immediately.  Let vegetables stand uncovered for 2 minutes.
  
  Drain vegetables in a large colander.  Spread vegetables out on clean
  towels and allow to dry for 2 to 3 hours.
  
  Pack the vegetables firmly into clean jars with lids.  Pour the pickling
  solution into the jars until the vegetables are completely covered.  Cover
  jars tightly.  Store in refrigerator for at least 1 week before using.
  
  Makes 1-1/2 to 2 quarts.
  
  From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide,
  Publications International Ltd, 1980.  ISBN 0-517-322455.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Mustard Pickle Soup - Gaeng Jued Pakkaad Dong *
 Categories: Thai, Pork, Soups
   Servings:  4
 
      1 tb Oil
      4    Minced Cloves Garlic
      4 c  Water
      1 lb Pork Ribs Cut In 2" Pieces
      1 lb Chinese Mustard Pickles Cut
           -In 2" Pieces
    1/4 c  Fish Sauce (Nam Pla)
    1/4 ts White Pepper
 
  Sips of soup between other dishes cleanse the palate for the interplay of
  flavors that is so much a part of a Thai meal.  This one is a very
  refreshing soup.  Chinese mustard pickles are available from Asian food
  stores.
  ~-------------------------------------------------------------------------
  Heat a small skillet and add the oil.  Stir-fry the garlic until golden
  brown.  Reserve the garlic.
  
  Heat the water to boiling and add the pork ribs.  Cover and simmer for 15
  minutes.
  
  Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper,
  stirring until warmed through.
  
  Remove to a serving bowl and top with the fried garlic.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Mustard
 Categories: Chinese, Condiment
   Servings:  6
 
    1/4 c  Boiling water
    1/4 c  Dry English mustard
    1/2 ts Salt
      2 ts Salad oil
 
  Stir boiling water into dry English mustard. Add salt and salad oil. For
  yellower color, add a little turmeric.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Mustard Sauce
 Categories: Chinese, Condiment
   Servings:  6
 
      1 c  Boiling water
      1 c  Dry mustard
      4 tb Soy sauce
    1/4 c  Vegetable oil
 
  Combine boiling water, soy sauce, and dry mustard. Whisk together until a
  smooth paste is formed. Mix well. Slowly add oil to create a smooth paste.
  
  Note: A little sesame oil, or other flavored oils, may be admixed in whole
  or part with the vegetable oil to vary the flavor and to tailor it for
  various applications.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese New Year Noodles
 Categories: Chinese, Vegetarian, Pasta
   Servings:  6
 
      2 tb Peanut oil
    1/2 ts Salt
      3    Cloves garlic, chopped fine
    1/4 ts Freshly grated ginger
           Vegetables:
      6    Chinese dried mushrooms, cut
           -julienne
      1 c  Napa cabbage
    1/4 c  Dried lily buds soaked for
           -one hour (opt)
      2 oz Dried bean curd skin, soaked
           -for one hour (opt)
    1/2 c  Bamboo shoots, cut julienne
           Sauce:
      2 tb Foo yee
      1 tb Light soy sauce
    1/8 ts Sugar
      2 ts Sesame oil
    1/2 ts Ground white pepper
      1 ts Garlic & red chile paste to
           -taste
           Additional:
      4 oz Cellophane noodles (saifun)
           -soaked for one hour
      2 c  Chicken stock
           Green onions, chopped
 
  Remember the basic rule for chowing:  Have everything ready before you
  light the wok.  Soak and prepare the vegetables, mix the sauce, and then go
  to it.  Heat the wok and add the oil, salt, garlic, and ginger.  Chow for a
  moment and then add the vegetables.  Chow until hot and tender and then add
  the sauce, the drained noodles, and the chicken stock to the wok.  Stir and
  simmer uncovered until the noodles are clear and tender and have absorbed
  most of the broth.  Taste for salt and place in a serving bowl. Garnish
  with green onions & serve.  From The Frugal Gourmet Cooks Three Ancient
  Cuisines, Jeff Smith, Avon, c 1989.  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Noodles with Peanut Sauce
 Categories: Chinese, Chicken
   Servings:  6
 
      8 oz Vermicelli noodles, cooked
           - to yield 4 cups
      1 lb Skinned, boneless chicken
           -breasts, cut into match
           -stick pieces
      1 tb Soy sauce
      2 ts Dry sherry
      2 ts Minced fresh ginger
      1 ts Minced fresh garlic
    1/2 md Red onion, thinly sliced
      1 md Carrot, cut into matchstick
           -pieces
    1/2    Cucumber, peeled, seeded and
           -cut into matchstick pieces
    1/2 c  Roasted peanuts, coarsely
           -chopped

MMMMM---------------------------PEANUT SAUCE--------------------------------
    1/4 c  Peanut butter
      3 tb Soy sauce
      2 tb Rice vinegar
      2 tb Chicken broth or water
 
  Make Peanut Sauce and set aside.  Cook vermicelli on range, in the
  conventional way.  Drain and keep warm.  Place chicken in a 3-quart
  casserole.  Coat chicken with soy sauce and sherry. Add ginger, garlic and
  onions; toss. Cover with lid or vented plastic wrap. Stirring midway
  through cooking, microwave on high 4 minutes or until chicken is no longer
  pink. Add carrot; cover again and microwave on high 1 1/2 minutes. Add
  cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped peanuts
  over top.
  
  Note: Partially freeze chicken to make cutting easier.
  
  Peanut Sauce: Place all ingredients in a 1 cup glass measure. Microwave on
  high for 1 minute. Whisk mixture until well combined; set aside.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pancakes
 Categories: Chinese, Pancakes
   Servings:  6
 
      2 c  All-purpose flour
    3/4 c  Very hot water (or more)
      2 tb Sesame oil
 
  PUT THE FLOUR into a large bowl. Stir the hot water gradually into the
  flour, mixing all the while with chopsticks or a fork until the water is
  fully incorporated. Add more water if the mixture seems dry. Remove the
  mixture from the bowl and knead it with your hands until smooth. This
  should take about 8 minutes. Put the dough back into the bowl, cover it
  with a clean, damp towel and let it rest for about 30 seconds. After the
  resting period, take the dough out of the bowl and knead it again for about
  5 minutes, dusting with a little flour if it is sticky. Once the dough is
  smooth, form it into a roll about 18 inches long and 1 inch in diameter.
  Take a knife and cut the roll into equal segments. There should be about
  18. Roll each segment into a ball. Take two of the dough balls, dip one
  side of one ball into the sesame oil and place the oiled side on top of the
  other ball. Take a rolling pin, and roll the two together into a circle
  about 6 inches in diameter. It is important to roll double pancakes in this
  way because the resulting dough will remain moist inside and you will be
  able to roll them thinner but avoid the risk of overcooking them later.
  Heat a skillet or wok over a very low heat. Put the double pancake into the
  wok or pan and cook it until it has dried on one side. Flip it over and
  cook the other side. Remove from the pan, peel the pancakes apart and set
  them aside. Repeat this process until all the dough balls have been cooked.
  Steam the pancakes to reheat them, or you can wrap them tightly in a double
  sheet of foil and put them into a pan containing 1 inch of boiling water.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pasta Salad
 Categories: Chinese, Salads, Pasta
   Servings:  6
 
  1 1/2 c  Snow Peas
      9 oz Rice Vermicelli
           Red Pepper Sliced Thin
    1/2    English Cucumber Sliced Thin
      6 oz Cooked Shrimp
      6 oz Crabmeat
      1 tb Fine Chopped Fresh Ginger
      1    Chopped Garlic Clove
      2 tb Sesame Oil
    1/2 ts Black Pepper
  1 1/2 ts Salt
      2 tb Lemon Juice
      3 ts Vegetable Oil
      1 ts Red Wine Vinegar
 
  Wash and trim snow peas.  Place them in a bowl and pour in enough boiling
  water to cover them.  Let stand 10 minutes; drain and set aside.  Cook the
  noodles in plenty of boiling water for 3 to 4 minutes.  Drain in colander,
  rinse with cold water and set aside.  In large bowl, combine noodles, snow
  peas, red pepper, cucumber, shrimp and crabmeat.  In a small bowl, combine
  ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
  vinegar.  Pour this dressing over the other ingredients and mix thoroughly.
  Chill before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pasta Salad with Creamy Ginger Dressing
 Categories: Chinese, Pasta, Salads
   Servings:  4
 
      1 lb Precooked Shanghai Noodles
      1 ds Sesame Oil For Noodles
    1/2 lb Snow Peas
    1/2 lb Shrimp, Shelled Deveined
      2 tb Coriander, Chopped
      2 tb Scallions, Minced
      1 tb Oil

MMMMM-------------------------SHRIMP MARINADE------------------------------
      1 ts Salt
    1/4 ts White Pepper
    1/2 ts Chinese Cooking Wine

MMMMM-----------------------------DRESSING----------------------------------
      3 tb Fresh Ginger, Grated
      1 sm Garlic Clove, Crushed
      1    Egg Yolk
      1 ts Egg White
      2 ts Lemon Juice
    2/3 c  Vegetable Oil (Not Olive)
  1 1/2 ts Soy Sauce
  2 1/2 tb Sesame Oil
      1 tb Cream
 
  Mix the marinade ingredients in a small bowl and add shrimp.  Blanch the
  noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
  and set aside. (You may want to trim noodles with scissors to about 4
  inches in length, to make serving easier.)  Blanch whole snow peas and set
  aside.  Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
  stir-fry until pink.  Set aside. DRESSING:  In a blender or food processor,
  mix ginger, garlic, egg yolk, egg white, and lemon.  Slowly drizzle in oil.
  Mix in soy and cream.  Set aside.  Toss noodles, shrimps, and snow peas.
  Mix in dressing to taste.  Garnish with scallions and coriander. Serve at
  room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pepper Steak #1
 Categories: Chinese, Beef, Coca-cola
   Servings:  6
 
  1 1/2 lb Top Round Steak
      2 tb Vegetable Oil
      1    Clove Garlic, Minced
      1 ts Salt
      1 c  Beef Broth
      1 c  Julienned Bell Pepper
      1 c  Thinly Sliced Celery
    1/4 c  Thinly Sliced Onion
    1/2 c  Coca-Cola
      2 md Ripe Tomatoes
  2 1/2 tb Cornstarch
    1/4 c  Coca-Cola
      1 tb Soy Sauce
           Hot Cooked Rice
 
  Trim all fat from the meat and cut into pencil thin strips.  In a deep
  skillet or Dutch oven, heat oil, garlic and salt.  Add the meat and brown
  over high heat, about 10 minutes, stirring occasionally with a fork.  Add
  the beef broth.  Cover and simmer for 15 to 20 minutes, or until the meat
  is fork-tender.  Stir in the green pepper strips, celery, onions and 1/2
  cup Coca-Cola.  Cover and simmer for 5 minutes.  Do not overcook; the
  vegetables should be crisp-tender.  Peel the tomatoes; cut into wedges and
  gently stir into meat mixture.  Blend cornstarch with 1/4 cup of Coca-Cola
  and the soy sauce.  Stir into the meat mixture until the sauce thickens,
  about 1 minute, stirring lightly with a fork.  Serve over hot rice.  From:
  "International Cooking with Coca-Cola", a give-away pamphlet from The
  Coca-Cola Company, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pepper Steak #2
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Round steak
           Onion
    1/4 c  Butter
           Garlic
    1/2 ts Salt
      4 tb Soy sauce
    1/2 ts Sugar
      1 cn Bean sprouts
      1 c  Tomatoes
      1    Inch pieces green pepper
    1/2 tb Cornstarch
           Cooked rice
 
  Slice steak in short thin pieces. Heat butter, salt, onions, and garlic in
  skillet and in it cook beef until brown. Add soy sauce and sugar; cover and
  cook 5 minutes. Add bean sprouts, tomatoes, and peppers; cover and cook 5
  minutes. Stir in corn starch. Serve over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pepper Steak #3
 Categories: Chinese, Beef
   Servings:  6
 
      1 lb Round Steak, cut into thin
           -strips
      2    To 3 T Olive Oil
    1/2 c  Onions, chopped
      3    Cloves Garlic, chopped
      2    Green peppers, cut into thin
           -strips
    1/2 c  Celery, chopped
    1/4 ts Pepper
    1/2 cn Consomme, undiluted
      1 tb Cornstarch
      2 tb Water
      2 ts Soy Sauce
 
  Saute steak in oil until brown. Add next six ingredients. Cover and simmer
  30 minutes. Blend cornstarch with water and soy sauce. Add to meat mixture
  and stir just until thickened. Serve with rice or pasta.
  
  SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pineapple Chicken  (Bow Luo Gai)
 Categories: Chinese, Chicken
   Servings:  4
 
      1 lb Chicken parts
      1    Stalk celery
      1 cn 8-oz. chunk style pineapple
    1/2 c  Water
    1/2 tb Catsup
      1 tb Rice vinegar
  1 1/4 tb Sugar
           Dash of salt
      1 ts Cornstarch for thickening
      2 ts Cold water for thickening
      2 c  Oil for deep frying

MMMMM-----------------------------MARINADE----------------------------------
    1/2 ts Salt
    1/2 ts Sugar
      1 ts Thin soy sauce
           Dash of pepper
      1    Thin slice ginger, chopped

MMMMM------------------------------BATTER-----------------------------------
      1 lg Egg
      1 tb Water
  2 1/2 tb Flour
      3 tb Cornstarch
 
  1. Skin and bone chicken.  Cut intl 1 1/2" cubes.
  
  2. Sprinkle chicken with each of the ingredients listed under "marinade,"
  mix well and marinate for 1/2 hour.
  
  3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into
  strips, juilenne style.
  
  4. Drain pineapple, saving the juice.
  
  5. Prepare batter by beating the egg, adding the water, flour and
  cornstarch.  Mix thoroughly.
  
  6. Heat oil to 350 degrees in a small saucepan.
  
  7. Dip chicken in batter and drop into the hot oil.  Deep-fry for 10
  minutes.  Remove and drain off excess oil.
  
  8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash
  of salt.  Bring to a boil.
  
  9. Add celery, chicken and pineapple.  Cook for 1 minute over high heat.
  
  10. Add thickening made by combining cornstarch and cold water.  Cook for 1
  minute and serve.
  
  SOURCE: Chopsticks, Clever, and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Pot Roast
 Categories: Chinese, Beef
   Servings:  6
 
      3 lb Chuck Roast, 1-1/2" Thick
      1 tb Vegetable Oil
    1/2 c  Bottled Stir-Fry Sauce
    1/2 c  Burgundy Wine
    1/2 lb Fresh Mushrooms, Sliced
      1 tb Cornstarch
 
  Heat Oil in dutch oven.  Add meat and brown on both sides.  Combine
  stir-fry sauce with wine and pour over meat.  Cover, reduce heat and simmer
  for 1 hour 40 minutes.  Add mushrooms and simmer, covered, another 15
  minutes or until Beef is tender.  Combine cornstarch and 1/4 cup Water.
  Remove meat to platter and keep warm.  Add cornstarch mixture to pan
  juices; cook and stir until mixture boils and thickens slightly.  To serve,
  cut meat across grain into thin slices and serve with the mushroom gravy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Radish-Cucumber Salad
 Categories: Chinese, Salads
   Servings:  4
 
      1 bn Radishes, coarsely chopped
      1    Cucumber, cut in half,
           -peeled, drained on paper
           Towels about 15 minutes, and
           -coarsely chopped
           Oriental salad dressing:
      1 tb Rice vinegar
      2 ts Soy sauce
    1/2 ts Sugar
      1 ts Sesame oil
      2 c  Coarsely shredded cabbage,
           -kept refrigerated until
           -serving
 
  In a medium-size bowl, combine the radishes and cucumber.
  
  To make the dressing: In a small bowl, mix together the vinegar and soy
  sauce.  Add sugar, stirring to dissolve.
  
  Pour dressing over vegetables, toss thoroughly, and refrigerate until
  serving time.
  
  At serving time, place chilled cabbage on a serving dish. Toss vegetables
  again with dressing and spoon on top of cabbage.
  
  Serve immediately.
  
  From:  CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los
  Angeles.  1984.  ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo,
  8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Salt and Pepper
 Categories: Chinese, Condiment
   Servings:  6
 
    2/3 c  Salt
      2 tb Szechwan Peppercorns, whole
      1 ts Black Peppercorns, whole
 
  Heat a heavy skillet over high heat. Reduce heat to medium and add salt and
  peppercorns. Stir constantly until mixture turns a light brown. Place in a
  blender or food processor and whirl until well blended. Shake through a
  sieve before bottling. Yield about 6 oz.
  
  SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Salsa with Mushrooms
 Categories: Chinese, Condiment
   Servings:  3
 
      1 tb Sweet butter
      2    Cloves garlic, minced
      2 c  Fresh shiitake mushrooms,
           -sliced
    1/2 c  Teriyaki sauce
      1 c  Tomatoes, diced
    1/2 c  Scallions, sliced thinly
    1/2 ts Chile and garlic paste
    1/4 c  Rice wine vinegar
      2 tb Sesame oil
    1/4 ts Freshly ground black pepper
      1 bn Cilantro, chopped
 
  Melt butter in a saute pan, add garlic and cook gently for 1 minutes. Add
  the sliced shiitake mushrooms and continue cooking over low heat until
  mushrooms are tender.  Add the teriyaki sauce, bring to a boil quickly, and
  remove from heat.  Allow mushrooms to cool to room temperature.
  
  In a separate bowl, combine all remaining ingredients and mix well.  When
  mushrooms have cooled, combine with the tomato mixture. Serve at room
  temperature.  Refrigerated, mixture will keep for several days.  makes 3
  cups.
  
  From: Asbury Park Press 09/23/92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Salad
 Categories: Chinese, Salads
   Servings:  6
 
MMMMM------------------------------GREENS-----------------------------------
      1    Chinese Cabbage; Napa (head)
    1/2    Green onions; bunch, chopped

MMMMM------------------------NOODLE/NUT MIXTURE-----------------------------
      2 pk Ramen Noodles; uncooked
           -discard seasonings
           -break noodles in pieces
      2 tb Sunflower seeds
      1 c  Almonds; sliced
    1/4 c  Margarine

MMMMM-----------------------------DRESSING----------------------------------
    1/2 c  Sugar
    3/4 c  Oil
    1/4 c  Red Wine Vinegar
      1 tb Soy sauce
 
  Chop cabbage in medium pieces, add chopped green onions.
  
  Brown noodles, sunflower seeds, almonds in margarine (set aside to cool).
  
  Boil sugar, oil, vinegar, and soy sauce, cool completely
  
  Toss everything together just before serving.  This salad will not keep
  overnight-primarily because it will be all eaten, and because the noodles
  will become soggy and the variety of texture will be destroyed.
  
  If you want salad over several days, keep Greens, Noodle/Nut Mixture,
  Dressing separate and put together just before eating.
  
  Source:  Jean Campbell
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Shrimp
 Categories: Chinese, Seafood
   Servings:  2
 
      1 lb Medium shrimp
      2 tb Minced garlic
      3 tb Soy sauce
    1/2 tb Black pepper
      2    Spring onions, chopped
      1    Carrot, thinly sliced
      1    Stalk celery, thinly sliced
      1    Hard peel snow peas
 
  1. Boil shrimp in hot water for approximately 8 minutes.
  
  2. Rinse in cold water.  Shell and de-vein.
  
  3. In a heat proof bowl, add shrimp, soy sauce, and garlic.  Then all
  remaining ingredients and top with black pepper.
  
  4. Place bowl in steamer and cook for approximately 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Shrimp Fried Rice
 Categories: Chinese, Seafood, Rice
   Servings:  6
 
      3 lb Medium shrimp
      1 tb Unsalted butter
      2 x  Raw eggs
      2 tb Milk
      2 tb Sesame oil
      1 c  Finely chopped Spanish onion
    1/4 ts Fresh grated ginger *
    1/3 c  Sweet sherry (Oloroso)
      2 c  Bean sprouts
      2 c  Cooked long grained rice
    1/3 c  Light soy sauce **
      6 x  Green onions, chopped
           Vegetable cooking spray
           Salt and pepper, to taste
 
  * or ground ginger ** preferably Kikkoman
  
  Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with
  cooking spray and melt butter over high heat. Make an omelet by adding the
  eggs to the milk and salt and pepper to taste and whisking until fluffy.
  Pour egg mixture into hot skillet and spread evenly. Cook until puffy and
  set. Remove omelet with spatula, place in a plate and chop with a knife and
  fork. Set aside.
  
  Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until
  slightly transparent, about 3 mins. Add shrimp, cook until they turn plump
  and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet
  pieces. Cook on low heat and stir frequently so that sprouts are thoroughly
  covered with the wine and ginger. Add the rice and thoroughly stir mixture.
  
  Add soy sauce and continue to toss mixture so that the soy sauce coats all
  the rice. Add green onions and continue to mix thoroughly. Serve
  immediately.
  
  Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737
  milligrams sodium
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Silk Apples
 Categories: Chinese, Desserts
   Servings:  6
 
      3    Apples
      2    Egg whites
      2 tb Flour
      2 tb Cornstarch
           Peanut oil for deep frying
    1/2 c  Sugar
    1/4 c  Honey
    1/3 c  Water
      1 tb Peanut oil
 
  Quite an experience to eat - the apples is still warm and soft, the top is
  crunchy and icy.  Great after a wok dinner.
  
  Peel the apples, core and cut into wedges about 1/2 inch thick.  Whip egg
  whites until frothy.  Add flour and cornstarch and beat into a smooth
  batter. Heat the oil to 375F.  Dip each apple wedge into egg white batter,
  place in hot oil and try, a few at a time, until crisp and brown.  Place in
  a single layer on a warm service platter.  Bring remaining ingredients to a
  boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy
  thermometer.  Pour over apple wedges and serve at once, accompanied by a
  large crystal bowl of water containing lots of ice cubes.  Each person
  picks up an apple wedge with a fork or small tongs and dips it into the ice
  water to crystallize the sugar and harden the top, which forms silk-like
  threads....hence the name. Serves 6.
  
  Origin:  Found in recipe box bought at garage sale. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Smokey Ribs
 Categories: Chinese, Pork
   Servings:  6
 
      6 lb Pork Spareribs
           Chinese Dry Marinade
 
  Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room
  temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or
  place bones upright in rib rack. Smoke-cook until done. Brush ribs with
  Chinese Barbecue sauce during the last few minutes of cooking, then serve
  with remaining sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Spareribs ("Pa-Kwai")
 Categories: Chinese, Pork
   Servings:  4
 
      4 lb Spareribs (any kind of meat)
      2 tb Vinegar
           Water
    3/4 c  Soy Sauce
    3/4 c  Brown Sugar
      1 sm Can crushed pineapple, juice
      1 tb Dry Mustard, rounded
    1/2 ts MSG
 
  Bring to boil spareribs in vinegar and enough water to come 1 inch below
  ribs. Simmer 1/2 hour. Drain and place in shallow pan.
  
  Mix together and pour over ribs. Bake in oven at 375 degrees for 1 hour,
  turning often. Be careful to keep ribs coated with sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Squid Balls
 Categories: Chinese, Seafood, Appetizers
   Servings:  6
 
      2 lb Squid cut into rings
    1/2 lb Cooked shrimp
      4    Cloves garlic chopped
      1    Egg yolk
    1/2 c  Water chestnuts, chopped
      1 c  Chicken stock
      1 tb Ginger grated
      6 tb Peanut oil
 
  Poach squid rings and tentacles in boiling water for 30 seconds. Drain and
  set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil
  until lightly browned. Combine squid, garlic, the egg yolk and the rest of
  the dry ingredients in a food processor. add 1 or 2 Tbs of oil as you go.
  Stop when the mixture forms a large ball. Remove and form into a dozen or
  so balls. Heat 3 Tbs of oil in a heavy frying pan. When hot, add squid
  balls and brown lightly on all sides. Turn down heat, add stock and cover.
  Simmer for five minutes. Serve on toothpicks with soy sauce, or use as
  fishballs in soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Style Fried Rice
 Categories: Chinese, Rice
   Servings:  4
 
      1 c  Water
  1 1/3 c  Minute Rice
      1    Egg
      3 tb Butter
    1/3 c  Onion
    1/2 c  Water
      3 tb Soy Sauce
 
  In a small saucepan, bring 1 cup water to a boil.  Stir in rice, remove
  from heat, cover and let stand 5 minutes.  Meanwhile using a 10" skillet,
  cook 1 slightly beaten egg in 3 T butter.  Add 1/3 cup chopped onion to the
  rice.  Saute, stirring over medium heat until mixture is slightly browned.
  Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Style Sauteed Firm Tofu
 Categories: Chinese, Vegetarian
   Servings:  4
 
     24 oz Firm tofu
      2 tb Oil
    1/2 ts Salt
      1 sm Onion, thinly sliced
      6 md Mushrooms, sliced
      1 sm Carrot, cut into matchsticks
      2 md Green bell peppers, thinly
           - sliced
      1 tb Sake or white wine
  1 1/2 tb Soy sauce
      1 ts Grated ginger
      1 tb Sugar
      1 tb Water
      1 ts Cornstarch dissolved in
           - 3 tb water
 
  Cut tofu crosswise into pieces the shape of French-fried potatoes.  Heat a
  wok, coat with oil & sprinkle on the salt.  Add onion, then the mushrooms,
  stir frying each over high heat for about 30 seconds.  Reduce heat to
  medium-low.  Add carrot, green pepper & tofu in that order, sauteing each
  for about 1 minute.  Reduce heat to low & add sake, soy sauce, ginger,
  sugar & water.  Simmer for 3 to 4 minutes.  Stir in dissolved cornstarch &
  simmer 30 seconds for another 30 seconds.
  
  Shurtleff & Aoyagi, "The Book of Tofu"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Stuffed Mushrooms
 Categories: Chinese, Appetizers
   Servings:  1
 
     24    Fresh mushrooms (about 1 lb)
      6 oz Uncooked, boneless lean pork
    1/4 c  Drained whole water
           Chestnuts
      3    Green onions
    1/2    Small red or green pepper,
           - seeded
      1 sm Stalk celery
      1 ts Cornstarch
      1 ts Grated, pared fresh ginger
           - root
      2 ts Rice wine or dry sherry
      1 ts Soy sauce
    1/2 ts Hoi sin sauce
      1    Egg white
      3 c  Vegetable oil
    1/2 c  All-purpose flour

MMMMM------------------------------BATTER-----------------------------------
    1/2 c  Cornstarch
    1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    3/4 ts Salt
    1/2 c  Milk
    1/3 c  Water
 
  FOR MUSHROOMS:
  
  1. Clean mushrooms by wiping with a damp cloth.  Remove stems, chop stems
  finely and transfer to large bowl.
  
  2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp
  knife or in food processor.  Add to chopped mushroom stems.  Add
  cornstarch, ginger, wine, soy and hoi sin sauces and egg white.  Mix well.
  
  3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in
  center.
  
  4. Heat oil in wok over high heat until it reaches 375 degrees F.
  
  5. Prepare batter.  Carefully dip mushrooms in flour then in batter,
  coating completely.  Fry 6 or 8 mushrooms at a time in hot oil until
  golden, about 5 minutes.  Drain on absorbent paper. FOR BATTER:
  
  6. Combine cornstarch flour, baking powder and salt in bowl.  Blend in milk
  and water.
  
  Yield: 2 dozen
  
  SOURCE: Chinese Cooking Class Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Style Bean Sauce with Tofu
 Categories: Chinese, Vegetarian
   Servings:  3
 
      2 tb Oil
      1 ts Grated ginger
      1 ts Minced garlic
      2 sm Minced red peppers
      5    Mushrooms, thinly sliced
      3    Green onions, sliced
     16 oz Tofu, cubed
      2 tb Red miso, mixed with 1/2 c
           -- water
      1 tb Soy sauce
      1 tb Honey
      1 tb Tahini
    1/2 ts Vinegar
      1 ts Cornstarch dissolved in 2 tb
           -- water
 
  Heat oil in wok.  Add ginger, garlic & red peppers.  Saute for 3 minutes.
  Add mushrooms & onion whites.  Saute for 3 minutes.  Add onion greens &
  tofu & saute for 1 minute.  Combine miso, soy sauce, honey, tahini &
  vinegar.  Mix well.  Stir into saute mixture & simmer for 1 minute.  Stir
  in dissolved cornstarch & simmer 30 seconds or till thick.  Serve over
  rice.
  
  Shurtleff & Aoyagi, "The Book of Tofu"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Steamed Fish
 Categories: Chinese, Seafood
   Servings:  4
 
  1 1/3 lb Rockfish fillets or other
           -thick firm flesh fish
           -Approximately
    3/4    Inch thick
  1 1/2 c  Sliced mushrooms
      4    Green onions, cut into 1
           -inch lengths
  1 1/2 c  1 inch pieces asparagus (or
           -green beans or snow peas)
  1 1/2 c  Sliced carrots
           Sauce:
      2 tb Low-salt soy sauce
      1 tb Oriental sesame oil
    3/4 ts Grated fresh ginger
      3 tb Unseasoned rice vinegar
      6 tb Orange juice
    3/4 ts Grated fresh orange rind
 
  Combine all sauce ingredients and let sit for 30 minutes to blend flavors.
  Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray
  over 1 1/2 inch boiling water; cover and steam for 1-2 minutes. Top with
  vegetables and steam additional 5 minutes, or until fish flakes easily and
  vegetables are crisp tender. Pour sauce over individual portions just
  before serving.
  
  NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for
  Rockfish.
  
  Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated
  Fat,  2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat,
  63 mg Cholesterol, 315 mg Sodium.
  
  SOURCE: * Simply Seafood, Spring  1992
  
  SHARED BY: Jim Bodle 4/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Steamed Lotus Buns
 Categories: Chinese, Appetizers
   Servings: 24
 
           Stephen Ceideburg
      1    Envelope active dry yeast
      6 tb Sugar
    1/4 c  Warm water (100 degrees F.
           -to 110 degrees F.)
  3 1/2 c  All-purpose flour, + more
           -for kneading
      1 c  Warm milk (100 degrees F. to
           -110 degrees F.)
      2 ts Baking powder
           Asian sesame oil or
           -vegetable oil
 
  Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm water,
  stir, and let mixture stand 5 minutes to dissolve. It should foam and
  bubble. If it does not, discard and use a fresh package of yeast.
  
  Put flour and remaining sugar in a food processor fitted with the metal
  blade. Turn machine on for 2 seconds to mix ingredients. Combine yeast
  mixture with warm milk and, while the machine is running, pour milk down
  the feed tube in a steady stream. Process until dough forms a rough ball.
  If the ball is sticky, add flour, 1 teaspoon at a time, and process a few
  seconds longer until dough pulls away from sides of bowl. Remove dough to a
  lightly floured board.
  
  Knead, dusting with flour until dough is smooth and elastic, about 2
  minutes. Form dough into a ball and put it into a large, lightly oiled.
  mixing bowl. Cover and set in a warm spot. Let rise until it doubles in
  size, about 1 hour.
  
  Punch down dough and turn out on a lightly floured surface. Flatten, then
  put the baking powder in the center. Fold over edges and knead until baking
  powder is thoroughly incorporated. Invert, mixing bowl over the dough; let
  rest 10 minutes.
  
  Divide dough in half. Cover one half, and roll the other half into
  12-inch-long roll; cut into 12 pieces. Remove 1 piece and cover rest. Roll
  the piece into a flat 3 1/2 inch circle. Lightly brush one with oil; fold
  over to form a half moon. With the back of a knife score the half-moons
  crosswise at 1/4-inch intervals.
  
  Then with a chopstick, make an indentation in the middle of the rounded
  edge while the thumb and forefinger pinch the middle of straight edge to
  form a notch and form a leaf. Set on a 3-inch square of parchment paper and
  place in a steaming basket. (You will need 2 baskets, or you'll need to
  steam 2 separate batches.) Repeat with remaining dough; leave space between
  buns in the basket.
  
  Let rise for 30 minutes, or until buns almost double in size, then steam
  over boiling water for 15 minutes. When done, let cool for a minute before
  serving.
  
  Makes 24 buns.
  
  PER BUN: 90 calories, 2 g protein, 18 g carbohydrate, 1 g fat, (0 g
  saturated), 1 mg cholesterol, 33 mg sodium, 0 g fiber.
  
  Joyce Jue writing in the San Francisco Chronicle, 11/25/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Tacos
 Categories: Chinese, Appetizers
   Servings: 50
 
      1 lb Minced cooked Pork
           -OR- Chicken or Beef
    1/2 c  Minced celery
    1/4 c  Minced onion
      2 tb Dried Oriental mushrooms
           -(soaked, minced)
      1 ds White pepper
      1 tb Light soy sauce
    1/2 tb Curry powder (or more)
    3/4 lb Won ton wrappers
           Oil; for deep frying
 
  Combine pork, celery, onion, mushrooms, white pepper, soy sauce and curry
  powder and mix well. Place 1 teaspoon filling just off center of each won
  ton wrapper. Fold wrapper over filling, forming rectangle. Pleat open edges
  and press to seal. Fry in deep oil heated to 375F until golden brown.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Tuna Steaks on the Grill
 Categories: Chinese, Seafood
   Servings:  4
 
      1    Tuna steak
      1 ts Salt
      1 ts Finely chopped ginger root
    1/4 ts White pepper
      1 ts Cornstarch
      2 tb Salted black beans
      4    Green onions with tops
      2 ts Green chilies
      1 tb Cornstarch
      1 tb Water
      1 ts Sugar
      2 tb Peanut oil
      1 tb Peanut oil
      2 ts Finely minced garlic
      1 c  Chicken broth (or fish
           Stock)
           Spinach or red-leaf lettuce
           Leaves
 
  Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of
  fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover &
  refrigerate 30 minutes.
  
  Place black beans in bowl and cover with warm water. Stir about 2 minutes.
  Remove and drain. Discard water. Partially pulverize beans. Chinese cooks
  use the back end of their cleaver handle.
  
  Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into
  thin slices (strings).
  
  Remove seeds and membranes from chilies. Cut chilies into very thin slices.
  
  Mix 1 Tbs cornstarch, water and sugar.
  
  [If grilled fish is preferred, grill on charcoal about 4-5 minutes each
  side or 10 minutes per inch of thickness, not too close to coals -
  otherwise fry in wok]
  
  Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2
  minutes or until brown, turning once. Reduce heat to low, cover and simmer
  10 minutes turning after 3 minutes. Uncover & remove from wok.
  
  Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat.
  Add black beans, chilies, garlic & green onion pieces & stir fry all for 1
  minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water
  mixture, stir cooking until thickened. Add fish steaks turning to coat with
  sauce. Heat 2 minutes.
  
  Line platter with spinach/lettuce leaves, place fish on bed and garnish top
  with green onion slivers.
  
  Contributed to the echo by: Bill Birner
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Vegetable Stock
 Categories: Chinese, Soups
   Servings:  1
 
      4    Dried shiitake mushrooms
           Hot water to cover
      2 md Onions
      2 lg Carrots, peeled
      2    Celery stalks
      1    Leek, washed well
      1 tb Vegetable oil
      4    Thin slices fresh ginger
      2    Whole garlic cloves
    1/4 ts Hot black peppercorns
    1/4 ts Whole Szechwan peppercorns
      1 tb Tamari
      8 c  Water
 
  Cover shiitake mushrooms & soak for 20 minutes.
  
  Coarsely chop the vegetables.  In a soup pot, heat oil for a moment.  Add
  the vegetables & the rest of the ingredients except the mushrooms, tamari &
  water.  Stir-fry for 3 to 4 minutes.  Add the remaining 3 ingredients.
  Bring to a boil, lower heat & simmer, covered for about an hour.  Strain &
  cool to room temperature.  Any stock not being used within 2 or 3 days,
  freeze.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese-Ginger-Meatball and Watercress Soup
 Categories: Chinese, Soups
   Servings:  6
 
      8 oz Water chestnuts
      1 lb Finely ground lean pork
  4 1/2 ts Peeled and minced fresh
           -ginger
           Ground white pepper, to
           -taste
  1 1/2 ts Soy sauce
  2 1/8 ts Cornstarch
           Salt to taste
 
  Serve as the first course of a traditional Chinese dinner or alone as a
  light nutritious supper.
  
  MEATBALLS:
  
  Finely chop 12 of the water chestnuts.  Reserve the remaining ones for
  garnish.  Combine the pork, ginger, chopped water chestnuts, soy sauce,
  cornstarch, salt and pepper.  Mix well and form into balls 3/4 inch in
  diameter.  These may be made in advance and frozen.  Be sure to thaw
  completely in refrigerator before poaching.
  
  SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black
  pepper 2 bunches watercress, chopped 3 green onions, finely chopped Bring
  the vegetable stock and chicken stock to a simmer in a large pot. Put a
  fourth of the meatballs in the broth and poach until they rise to the top.
  Remove and keep warm.  Repeat with the remaining meatballs. About 20
  minutes prior to serving, return stock to a boil and add the meatballs.
  Cook for 10 to 15 minutes (Note:  Meatballs will be slightly pink in the
  center even after the second cooking.) Season with salt and black pepper to
  taste.  Turn heat to medium low.  Add the watercress and green onions.
  Cook, uncovered, for a few minutes until watercress is slightly wilted and
  bright green in color.  Add the remaining water chestnuts and cook for 1
  minute so that they remain crisp. Serve immediately.
  
  From California Heritage.
  
  Posted by Sylvia Mease. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese-Style Beef
 Categories: Chinese, Beef
   Servings:  6
 
  1 1/4 lb Boneless top sirloin,
           -trimmed of fat
    1/2 ts Ground ginger
      1 ts Sugar
      3 tb Soy sauce
      2 ts Cornstarch
      1 tb Vegetable oil
      1 c  Water
    3/4 c  Quick-cooking long-grain
           -rice
      1 lb Fresh broccoli, trimmed, cut
           -into 1-inch pieces
 
  With a sharp knife, cut the steak diagonally across the grain into thin
  slices.  In a medium bowl, mix together the ginger, sugar, soy sauce, and
  cornstarch.  Add the meat strips and toss to mix well.  Let stand for 5 to
  10 minutes.
  
  In a 10-inch skillet, heat the oil over high heat until hot.  Add the meat
  mixture.  Cook, stirring, over high heat, until the meat loses its redness,
  5 to 5 minutes.  Remove to a plate.
  
  Add the water, rice, and broccoli to the skillet and heat to boiling.
  reduce the heat to medium-low, cover, and simmer for 5 to 6 minutes, or
  until the broccoli is tender.
  
  Return the meat to the skillet and heat to boiling, stirring often.  Reduce
  the heat and simmer, stirring, for 1 minute.
  
  [THE EVENING SUN; October 31, 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chirizu (Spicy Dipping Sauce for Sashimi)
 Categories: Japanese, Condiment
   Servings:  1
 
      5 ts Sake
      2 ea Spring Onions
      3 tb Lemon juice
    1/8 ts Hichimi Togarashi
      4 oz Daikon
      3 tb Japanese soy sauce
      1 pn MSG
 
  Warm the sake in a small sucepan.  Ignite with a match, off the heat, and
  shake tha pan gently until the flame dies out.  Pour the sake into a dish
  and cool.  Put the sake with the grated daikon, onions, soy sauce, lemon
  juice, MSG, and the 7 pepper spice into a mixing bowl.  Mix well. To serve,
  place in small individual dishes and serve with sea bass, sea bream, or
  sashimi.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiu Chow Lemon Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
           Karen Mintzias

MMMMM-----------------------------CHICKEN----------------------------------
      8    Chicken breasts, boned and
           - skinned
      1 c  Slivered almonds
      1 bn Chives
      4    Garlic cloves; finely minced
      1 tb Finely minced fresh ginger

MMMMM------------------------------SAUCE-----------------------------------
      2 ts Grated lemon peel, or:
           - finely minced lemon peel
    1/2 c  Lemon juice
      6 tb Sugar
    1/4 c  Chicken broth
      2 tb Light soy sauce
    1/2 ts Salt

MMMMM----------------------------TO FINISH---------------------------------
      2 tb Cornstarch
    1/4 c  Cooking oil
           Salt and pepper
      1 c  All-purpose flour
      4 tb Unsalted butter
 
  ADVANCE PREPARATION: Dip each chicken breast in water and then gently
  flatten with a meat pounder or rolling pin until the breast increases in
  size by about one-third.  Set aside.
  
  Toast the almonds in a 325 F oven until light golden, then set aside. Mince
  the chives and set aside.  Combine the garlic and ginger and set aside. In
  a small bowl combine the sauce ingredients and mix well.
  
  LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold
  water.  Preheat the oven to warm.
  
  Place a small noncorrosive skillet or saucepan over medium heat.  Add 1
  tablespoon cooking oil and then garlic and ginger.  Saute briefly, then add
  the sauce.  Bring to a low boil and reduce the heat to simmer.
  
  Sprinkle the chicken on both sides with a little salt and pepper.  Dust
  with flour, shaking off any excess.  Place a 12-inch skillet over high
  heat.  When hot, add the butter and remaining 3 tablespoons of oil. When
  the butter bubbles, pan-fry 3 or 4 chicken pieces at a time.  Cook for
  about 1 minute on each side.  The chicken is done when the meat turns color
  and feels firm to the touch (do not overcook).  Transfer the chicken to a
  heated platter or dinner plates and keep warm in the oven while you cook
  the remaining chicken.
  
  Bring the sauce back to a low boil and stir in a little of the cornstarch
  mixture to lightly thicken it.  Spoon the sauce over the chicken. Sprinkle
  the almonds and chives on top.  Serve at once.
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0
  
  Typing (mistakes and all) by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chop Suey
 Categories: Chinese, Pork
   Servings:  1
 
      3 tb Cooking oil
  1 1/2 lb Lean pork, cubed
    1/2 lb Mushrooms, sliced
      1 c  Onions, sliced
      2 c  Celery, sliced
      1 ts Salt
    1/8 ts Pepper
      1 ts Ginger
  1 3/4 c  Hot water, bouillon
           Or meat stock
      3 tb Soy sauce
      1 c  Bean sprouts
      3 tb Corn starch
 
  Heat cooking oil and add meat and mushrooms.  Brown evenly.  Add onions,
  celery, seasonings and water.  Bring to boil, then simmer, cover, and cook
  for about 30 minutes until meat is tender.  Add soy sauce, well drained
  bean sprouts and more seasoning.  Bring to a boil.  Thicken with corn
  starch which has been stirred into a smooth paste with one-half cup of
  water.  Cook until thickened; then simmer for 10 more minutes.  Serve on
  hot cooked rice and add canned chow mein noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chop Suey
 Categories: Chinese, Pork
   Servings:  1
 
      1 cn Chow mein noodles
      1 cn Chow mein bean sprouts
  1 1/2 lb Lean pork steak
      2 c  Celery
      2 c  Onions
      1 ts Molasses
      1 ts Sugar
      2 c  Water
           Soy sauce
      2 c  Minute Rice
 
  Cube meat and brown in skillet with salt and pepper in just enough grease
  to keep sticking.  Cook over medium heat, stirring occasionally, until
  brown (about 1/2 hour).  Add ben sprouts (undrained), celery (which has
  been cut crosswise about 1/2 inch thick), onions (cut in large pieces like
  the celery, and about 2 cups of water.)  Add molasses, sugar and the soy
  sauce, a little at a time, until it's the color you want.  Cover and cook
  slowly until meat is tender.  Before serving, thicken the chop suey with
  cornstarch mixed in water (enough to give it body).  Meanwhile, when meat
  is nearly done, prepare rice according to directions on the box.  Serve
  chop suey over the rice and top with chow mein noodles which have been
  warmed in the oven.  Hot, buttered, garlic French bread eaten with this
  meal adds a nice touch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chow Mein Casserole
 Categories: Chinese, Ground beef
   Servings:  4
 
      1 lb Ground Beef
    3/4 c  Celery, Chopped
    3/4 c  Onion, Chopped
  1 1/4 c  Boiling Water
    1/2 c  Uncooked Rice
    1/2 ts Salt
      1    Can Chicken And Rice Soup
      4 oz Mushrooms
      1 tb Brown Sugar
      2 ts Soy Sauce
      1 ts Butter Or Margarine
  1 1/2 c  Chow Mein Noodles
 
  Cook and stir ground beef, celery and onion until ground beef is light
  brown, then drain. Pour water on rice and add salt in greased 2qt
  casserole. Stir in ground beef, soup, mushrooms, sugar, soy sauce and
  margarine. Cover and cook in 350F oven for 30 minutes; stir. Cook
  uncovered for 30 minutes longer. Stir in noodles, serve immediately. Note:
  Water chestnuts or bamboo shoots may be added if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chow Mein (Chicken)
 Categories: Chinese, Chicken
   Servings:  4
 
      4 c  Chicken broth
      2 c  Diced celery
      1 c  Diced onion
      1 c  Chopped cabbage (bok choy if
           -available)
      2 tb Peanut oil
  1 1/2 c  Sliced fresh mushrooms
  1 1/2 c  Fresh bean sprouts
      2 tb Dark molasses
      1 tb Soy sauce
      1 tb Butter
      2    Eggs, beaten
      4    To 5 Tbl cornstarch
      1 lb Cooked, boned chicken, torn
           -into bite-size shreds
      1 cn Chow mein noodles
 
  In a saucepan, bring the chicken broth to simmer.  Add the celery, onion,
  and cabbage.  Simmer, stiring occasionally, until the celery is soft.
  
  Heat the peanut oil in a large skillet or wok.  Saute the mushrooms until
  they begin to soften.  Add the bean sprouts; cook and stir until they are
  soft.  Use a slotted spoon to place the celery, onion, and cabbage in the
  skillet.  Add the molasses and soy sauce.  Stir and cook, adding enough
  broth to keep it moist and loose.
  
  Melt the butter in a small pan over medium-high heat.  Cook the eggs until
  firm, with minimal stirring.  You want an "egg pancake".  Remove the eggs
  from the pan, season to taste, and slice into thin strips.
  
  Dissolve the cornstarch in the remaining chicken broth.  Stir into the
  vegetables in the wok, and stir as the mixture thickens.  Add torn chicken
  and heat through.
  
  To serve, put a layer of chow mein noodles on each plate and heap with the
  chicken and vegetable mixture.  Top with the shreds of eggs.
  
  [ Sun Plus, The Baltimore Sun; Aug 28, 1990 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chow Mein
 Categories: Chinese, Veal
   Servings:  6
 
      1 lb Veal steak cut in 1/2 inch
           -squares
      2 tb Butter/margarine
      2 c  Celery in 1/2 inch cubes
      1 c  Sliced onion
      1 cn Tomato soup
      1 tb Worcestershire sauce
      1 ds Of tabasco sauce
      1 ds Of paprika
      1 ds Of pepper and salt
      1 ts Celery salt
      1 tb Brown sugar or chinese sweet
           -sauce
      1 cn (16-oz) bean sprouts or chow
           -mein vegetables
           Chow mein noodles
 
  Brown veal in butter, put in celery and onions and when golden, add soup,
  worcestershire sauce, tabasco, paprika, pepper, salt, celery salt, and
  brown sugar. Place in casserole and bake in 350 degree oven for 1 hour. Mix
  in bean sprouts and return to oven and heat through. Serve over heated chow
  mein noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cilantro Miso Sauce
 Categories: Thai, Condiment
   Servings: 12
 
    1/2 c  Cilantro Leaves
           Juice Of One Lime
      3 tb Miso, Light Colored
      1 tb Oil, Olive
    1/4 ts Pepper Black
      1 tb Mirin
 
  Chop cilantro in a processor until well chopped.  Add the lime juice, miso,
  olive oil, pepper and mirin.  Process until smooth.  Scrape down the sides
  as required.  Makes about 1/2 cup.  Will keep a short period if
  refrigerated.  Serve with grilled beef, pork or fish; also over hearty
  salads.  Substitute: Fresh coriander leaves for cilantro.  Japanese soybean
  paste for Miso.  Sweet rice wine for Mirin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cilantro Pesto - Rahk Pahk Chee-Gratiem-Prik Thai
 Categories: Thai, Condiment
   Servings:  6
 
      1 ts Whole White Or Black
           Peppercorns
      2 tb Coarsely Chopped Fresh
           Cilantro Roots Or Leaves
           And Stems
      2 tb Coarsely Chopped Garlic
 
  CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush or
  grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
  and garlic; work the three ingredients into a fairly smooth paste in the
  mortar or in a small blender or food processor.  If you use a blender or
  food processor, you may need to add a little vegetable oil or water to ease
  the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
  pesto for later use, put in a glass jar, pour a little oil onto the surface
  to cover it and seal tightly.  It will keep nicely for about 1 week in the
  refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon-Spiced Tea
 Categories: Thai, Beverages
   Servings:  4
 
      8    Chinese-Style Red Or Black
           -Tea Bags Or:
    1/4 c  Regular Black Tea
      4 c  Boiling Water
           Ground Cinnamon
    1/2 c  Sweetened Condensed Milk
 
  Place tea in a teapot; pour water over tea.  Let steep for 5 minutes. Pour
  into 4 cups.  To each serving, add a dash of ground cinnamon and about 2
  tablespoons of condensed milk; stir to blend.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Classic Barbecued Spareribs
 Categories: Chinese, Pork, Hot
   Servings:  6
 
      2 lb Spareribs, in one piece
           -(have the butcher trim the
           Fat and discard the
           -breastbone)
    1/4 c  Plum sauce
           MARINADE:
      4 tb Chicken broth
    1/4 c  Soy sauce
      3 tb Honey or corn syrup
      3 tb Hoisin sauce
      2 tb Wine vinegar
      2 tb Dry sherry or Shaoshing wine
      1 ts Sugar
      2    Cloves (medium) garlic,
           -chopped fine
    1/2 ts Cinnamon
      1 pn Five spice powder
           Plum sauce
           Scallion, chopped
 
  Preheat the oven 10 375 degree F.
  
  Trim any excess fat from the ribs and place them in a long shallow dish.
  
  In a mixing bowl, combine the marinade ingredients; if you are using
  5-spice powder, add it to the mixture by putting it through a tea strainer
  so it spreads out over the mixture. Mix well, and pour over the ribs and
  leave for 3 hours at room temperature or about 6 hours in the refrigerator.
  Baste the ribs every hours or so, turning them over.
  
  TO ROAST THE RIBS:  Remove the ribs from the marinade.  Add the 1/4 cup
  plum sauce to the marinade; reserve it for basting.
  
  Hook metal drapery hooks through both ends of each rack of ribs, at the
  top, and hang each one as if you were hanging a hammock, suspended from the
  bars of one of the oven racks. Set the oven rack in the highest position in
  the oven. On the floor of the oven or on another oven rack set at the
  lowest position in the oven, place a baking pan half filled with water, to
  collect drippings and prevent smoking. You may want to line the baking pan
  with aluminum foil before putting the water in, to make it easier to clean.
  
  Roast the spareribs for 45 minutes in the preheated oven.  Then baste them
  with the reserved basting sauce, using a small pastry brush and carefully
  pulling out the oven rack to facilitate the basting process.
  
  Turn the oven up to 450 degrees F and roast for another 15 minutes.  By
  this time the spareribs should be a rich golden brown with crisp edges.
  Baste again, then take them out of the oven. Place the ribs on a cutting
  board and remove the drapery hooks. Separate the individual ribs with a
  cleaver or sharp knife. Serve at room temperature, with dipping sauce.
  Makes 6 to 8 appetizer servings.
  
  NOTE:  You will need about 12 drapery hooks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clay Pot Shrimp with Bean Thread Noodles Goong Ope Maw Din
 Categories: Thai, Seafood
   Servings:  6
 
      8 oz Bean Thread Noodles
      2 tb Vegetable Oil
    1/4 c  Cilantro Pesto (See Recipe)
      1 tb Fresh Ginger, Finely Chopped
      1 lb Shrimp, Peeled & Deveined
    1/3 c  Coarsely Chopped Green Onion
    1/4 c  Chicken Stock
      2 tb Fish Sauce (Nam Pla)
      1 tb Oyster Sauce
      1 tb Chinese Rice Wine Or:
           Dry Sherry
      1 ts Dark Soy Sauce
      1 ts Asian Sesame Oil
      1 ts Sugar
    1/4 ts Salt
           Handful Of Cilantro Leaves

MMMMM--------------------------CILANTRO PESTO-------------------------------
      1 ts Whole White Or Black
           Peppercorns
      2 tb Coarsely Chopped Fresh
           Cilantro Roots Or Leaves
           And Stems
      2 tb Coarsely Chopped Garlic
 
  CILANTRO PESTO:  Using a mortar and pestle or a spice grinder, crush or
  grind the peppercorns to a fine powder.  Combine the pepper, cilantro roots
  and garlic; work the three ingredients into a fairly smooth paste in the
  mortar or in a small blender or food processor.  If you use a blender or
  food processor, you may need to add a little vegetable oil or water to ease
  the grinding.  Make about 1/4 cup.  For an industrial strength batch use 1
  tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the
  pesto for later use, put in a glass jar, pour a little oil onto the surface
  to cover it and seal tightly.  It will keep nicely for about 1 week in the
  refrigerator.
  
  CLAY POT SHRIMP:  Place the noodles in a large bowl and add warm water to
  cover.  Soak the noodles until they become limp and white, about 15
  minutes.  Drain and set aside.  You should have about 5 cups softened
  noodles.  In a large clay pot or flameproof, heavy-bottomed casserole, heat
  the oil over medium heat until hot, about 1 minute.  Add the pesto and
  stir-fry until fragrant, about 1 minute, adding a little more oil if it
  sticks or burns.  Add the ginger and shrimp and stir-fry for 1 minute. Toss
  in the green onion, turning the mixture once more.  Transfer the shrimp to
  a plate and set aside while you prepare the noodles and sauce. In a small
  bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice
  wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the
  soaked noodles in the clay pot in which you cooked the shrimp mixture.
  Scrape the shrimp mixture over the noodles and pour in the chicken stock
  mixture.  Toss the noodles and shrimp a little to combine them with the
  sauce, then cover the pot tightly.  Place the clay pot over medium heat and
  cook until the noodles are soft and clear and the shrimp is done, about 10
  minutes.  Sprinkle with the cilantro leaves and serve at once.
  
  From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie
  McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clear Fish Soup
 Categories: Chinese, Seafood, Soups
   Servings:  4
 
    1/2 lb White fish fillets, fresh or
           -frozen
      4 c  Superior chicken broth
           -(clear)
      1 tb Medium sherry
      8 sl Winter bamboo shoots
      1 bn Fresh spinach
      1 ts Salt
      1 tb Cooked peanut oil
 
  Preparation:  Heat chicken broth.  Cut fish fillets into 1" by 2" pieces.
  Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into
  paper-thin strips; add to stock as it is heating.
  
  Using  wire strainer, blanch fish pieces in boiling water for 15 seconds,
  reserve.  Add salt to water.  Blanch spinach for 10 seconds, drain &
  reserve.
  
  When stock reaches rapid simmer (don't let it boil), add fish,spinach &
  sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil
  into soup, transfer to serving bowl, & serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clear Japanese Soup
 Categories: Japanese, Soups
   Servings:  6
 
  1 1/2 qt Chicken Broth
    1/3 c  Dry Sherry
  4 1/2 ts Soy Sauce
      1    Thinly Sliced Lemon

MMMMM----------------------------GARNISHES---------------------------------
      6    Sliced Fresh Mushrooms
      2    Green Onions And Tops
           -Sliced Diagonally
      1    Very Thinly Sliced Carrot
 
  Bring broth to simmer in large saucepan.  Add sherry and soy sauce; simmer
  2 to 3 minutes.  Ladle soup into small bowls; float a lemon slice in each
  bowl.  Arrange garnishes on tray and add to soup as desired.  Typed by Syd
  Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
 Categories: Korean, Soups
   Servings:  4
 
    1/2 lb Fresh spinach
      1    Scallion
      1    Clove garlic
      4 c  Water
    1/2 lb Ground beef
      1 ts Soy sauce
      1 tb Salt
           Dash pepper
 
  1.  Wash the spinach thoroughly and trim off the thick stems. Chop the
  scallion. Mince the garlic.
  
  2.  Bring the water to a boil. Add the meat and bring to a second boil.
  Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and
  pepper. Lower the flame and simmer for 10 minutes. Serve immediately.
  
  From: The Korean Cookbook, By Judy Hyun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Curry Soup Explosion
 Categories: Thai, Soups
   Servings:  4
 
    1/4 lb Soba noodles
           -OR- dried thin spaghetti
      2 ts Coconut milk
      2 c  Chicken broth
      1    Lemongrass stalk (no leaves)
           - cut into 1-inch lengths
      4 sl Fresh galangal (thin slices)
           -OR ginger
      3 tb Fish sauce
      1 tb Curry powder (or more)
      2 ts Grated lime peel
           -(or finely minced)
      2 tb Lime juice
      4    Hot red chilies
           - seeded and slivered; -OR-
      2 ts -Chinese chili sauce
      4    Chicken breast halves
           -(skinless and boneless)
      1 tb Oriental sesame oil
      8    Button mushrooms
           Salt; to taste
           Cilantro sprigs, for garnish
 
  ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil.  Add the
  noodles and cook until just tender in the center, about 5 minutes.
  Immediately drain, rinse with cold water, and drain again.  Mix in the
  cooking oil and set aside.
  
  In a 3-quart saucepan, combine the coconut milk, broth, lemongrass,
  galangal or ginger, fish sauce, curry powder, lime peel and juice, and
  chilies or chili sauce.  Set aside.
  
  Cut the chicken into very thin bite-size pieces, then mix with the sesame
  oil.  Thinly slice the mushrooms and set aside.
  
  LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for
  20 minutes.  Add the chicken and stir gently with a spoon to separate the
  pieces.  Then add the mushrooms, noodles and salt.  Turn into a soup tureen
  or individual bowls and garnish with cilantro sprigs.  Serve at once.
  
  Serves: 4 as an entree, or 6 to 8 as the soup course.
  
  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Fish Roe Sambal (Sambal Kelapa Dengan Telur Terubuk)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1 c  Desiccated or freshly grated
           -coconut
      1 oz Fish roe, chopped
    1/4 ts Turmeric
      2 ts Ground chilli
      1    Lemon, juice only
      2 oz Hot water to moisten coconut
      1    Onion, grated
      1    One-inch piece ginger,
           -scraped and grated
           Salt, to taste
 
  Mix everything together in a saucepan. Cook on low heat for 20 minutes with
  the lid on. Stir occasionally to prevent it from burning.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Milk
 Categories: Indonesian, Malaysia, Indian
   Servings:  1
 
      1 lg Coconut, grated
      2 c  To 2 1/2 cups boiling water
 
  Coconut Milk is Santen in Malaysia and Indonesia.  Coconut Milk is Narial
  Ka Doodth in India. Best made from Fresh Coconuts. Grate the flesh of one
  Coconut into a bowl, pour on 2-2 1/2 c  Boiling Water, then leave to stand
  30 min. Squeeze
  
  The flesh and strain before using. This makes thick Coconut Milk, for a
  thinner milk reuse the pulp and mix the result with the thick milk, or use
  by itself for an even thinner Coconut Milk. I use an old T-shirt to squeeze
  the Coconut flesh and strain in one operation.
  
  Made from Dried Coconut Put 1 Cup unsweetened Dried Coconut into a blender.
  Pour in about 1 1/4 Cups boiling water and blend on high speed for a couple
  of minutes. Let cool for about fifteen minutes then squeeze the pulp and
  strain. Makes about 1 Cup milk. To make a thinner milk reuse the pulp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Relish - Sambal Kelapa
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
    1/4    Fresh coconut
      1 sl Terasi
      1    Clove garlic
      3    Cabe rawit *
           Salt
      1 sm Piece of gula Jawa or:
      2 ts Brown sugar
      1 tb Tamarind water or:
      1    Kaffir lime, juice only or:
      1    Lime, juice only
 
  * This is the minimum amount of cabe rawit; if you like your sambal really
  hot, put in 6 or 8 cabe rawit instead of 3. But remember that cabe rawit is
  the hottest and fiercest of all the chilli family.
  
  This sambal is made from fresh coconut, and should be eaten on the same
  day.
  
  Separate the white flesh of the coconut from all trace of the brown outer
  skin, then grate it. Grill or fry the terasi, and then pound it, together
  with the garlic, cabs rawit and gula jawa into a paste. Add the tamarind
  water, or juice, season with salt, and mix the paste thoroughly with the
  grated coconut. Serve.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut Rice Noodles
 Categories: Thai, Pasta, Vegetarian
   Servings:  4
 
    1/3 lb Dried rice noodles
      2 ts Sesame oil
    1/2 lb Firm tofu
  1 1/4 c  Vegetable stock
  2 2/3 oz Creamed coconut
      2 tb Soy sauce
      1 sm Onion
      2 lg Red chillies
      3    Garlic cloves
  3 1/2 oz Beansprouts
      4    Spring onions
      2 tb Fresh coriander
           Seasoning
 
  Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut.
  Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly
  slice the spring onions. Chop the fresh coriander.
  
  1. Pour boiling water over the noodles and leave for one minute then
     rinse wuth cold water and drain thoroughly.
  
  2. Heat the oil in a large frying pan and fry the tofu cubes until
     lightly golden on all sides.
  
  3. Heat the vegetable stock in a medium pan, then add the creamed
     coconut, soy sauce, onion, chillies and garlic and simmer for 5
     minutes.
  
  4. Add the cooked noodles, beansprouts, spring onion slices and fried
     tofu and cook for a further 3 minutes. Season to taste, add the
     coriander and serve.
  
  445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat
  (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cod in Spicy Sauce
 Categories: Chinese, Seafood
   Servings:  4
 
      4    Fillets of fresh cod *
      1    Egg white
      2 tb Cornstarch
      2 c  Oil for frying
      1    Clove garlic
    1/2    Leek
      7    Chives or scallions
      1    Bean curd
      2 tb Peanut oil
      4 oz Ground beef
      2 tb Soy sauce
      2 c  Stock
      2 tb Rice wine
      1 tb Cornstarch mixed w/ 2 tb H2O
    1/2 ts Chili powder
      2 ts Sesame oil
 
  * or well soaked Salt Cod.
  
  Cut cod diagonally in 4 pieces.  Agitate the egg white and press between
  the fingers so that they jellylike part and the liquid part blend evenly.
  Dip fish in the egg white and then coat with cornstarch.  Fry lightly in
  oil at 300F.  chop garlic and leek finely.  chop the chives into 1 inch
  lengths.  Remove excess moisture from the bean curd by cutting the cake in
  half horizontally, then in 8 squares and wrap in clean dry cloth.  Heat the
  wok.  Add peanut oil and stir fry the meat until well cooked.  Add 1 tb soy
  sauce.  stir and pour in heated stock.  Add fried cod followed by rice wine
  and remaining soy sauce.  Cook 5 - 6 minutes.  Add bean curd, cook 3 - 4
  minutes.  Stir in cornstarch mixture to thicken (the bean curd will break
  up if you mix too vigorously).  Add chili powder, chives, a few drops of
  sesame oil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Cucumber Soup - Naing Kuk *
 Categories: Korean, Soups
   Servings:  4
 
      2 md Cucumbers
      2 tb Light Soy Sauce
  1 1/2 tb White Vinegar
      1 tb Chopped Green Onions
    1/2 ts Sugar
    1/2 ts Chili Powder
  1 1/2 ts Sesame Oil
      5 c  Chicken Stock
      2 ts White Sesame Seeds
 
  Peel the cucumbers and slice very thinly.  Place in a dish and add the soy
  sauce, vinegar, green onions, sugar, chili powder and sesame oil.  Set
  aside for 1 hour, then add the chicken stock.
  
  Toast the sesame seeds in a small pan over medium heat until they turn
  golden and begin to pop, then grind finely.
  
  Transfer the soup to a tureen and sprinkle on the sesame seeds.  Serve at
  room temperature or slightly chilled.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Cucumbers with Garlic (Leng Qing Gua)
 Categories: Chinese, Salads
   Servings:  4
 
      1 lb Cucumbers
      2 ts Salt
      2 ts Sugar
      1 tb White rice vinegar
  1 1/2 tb Peanut oil
      1 tb Coarsely chopped garlic
 
  SLICE THE CUCUMBERS in half lengthways. Using a spoon, remove the seeds.
  Cut the cucumber halves into 3-by-1/2-inch pieces. Combine the cucumber
  pieces with salt and allow to sit in a colander set inside a bowl for 10
  minutes. Rinse them in cold water, blot them dry and toss with the sugar
  and vinegar. Heat a wok or large frying pan until it is hot and add the oil
  and garlic. Stir-fry for 15 seconds until it is lightly brown. Mix with the
  cucumbers and serve.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Lemon Chicken with "Fragrant Green"
 Categories: Chinese, Chicken, Appetizers
   Servings:  8
 
      1 md Onion
      1 lb (whole) chicken beast
      6    Celery leaves
      4 tb Chinese lemon sauce
  1 1/2 tb Dark soy sauce
           Lettuce leaves
      4 tb Cilantro leaves and stem,
           Finely chopped
      1    Lemon's juice
 
  In a saucepan, put the onion, chicken breast, and celery leaves with just
  enough water to cover.  Bring to a slow boil; cover and simmer over medium
  heat for 10 minutes.  Remove from the heat and allow the chicken to cool in
  the liquid.  When it is cool, skin and boned the chicken and slice it.
  Marinate the chicken slices and a mixture of lemon sauce and soy sauce for
  45 minutes. On a serving dish, arrange the chicken slices on a bed of
  lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon
  juice over the chicken slices. Your guests can put some of the sliced
  chicken in the middle of a lettuce leaf and roll it up like an egg roll
  before eating.  Makes 8 to 10 appetizer servings.
  
  NOTE:  Cilantro, also called Chinese parsley, fresh coriander, and
  "fragrant green," gives the Szechwan dish its distinctive flavor. Verdi
  Recipe:  "Chinese Appetizers" by Verdi Published by Irene Chalmers
  Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Noodles
 Categories: Chinese, Pasta
   Servings:  2
 
      2    Bean curd; shredded
    1/4 lb Bean sprouts
      1    Carrot; shredded
      1    Cucumber; shredded
      3    Pieces of celery; shredded
      1 lb Fresh noodles
      1 tb Oil

MMMMM------------------------------SAUCE-----------------------------------
      3 tb Sesame paste
      6 tb Soy sauce
      1 tb Vinegar
      1 pn Ginger root
      1 ts Chili sauce
      1 tb Sesame oil
      2 tb Water
      1 tb Crushed peanuts
      1 pn Parsley
 
  Put noodles into boiling water and cook until water boils again. (Oriental
  Noodles for eating cold might be subst. for fresh noodles) Then add 1/2 cup
  cold water and cook until noodles are tender. Remove noodles and flush with
  cold running water for 1 minute, then drain. Add 1 tablespoon oil into
  noodle.
  
  Boil bean sprouts, shredded carrots, and shredded celery briefly and then
  chill.  Combine with noodles.
  
  Mix Sauce ingredients thoroughly and pour over the top of the noodles,
  sprinkle with crushed peanuts and parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Shredded Vegetables with Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
      2 lg Leeks
      3    Green onions
      2 sm Zucchini
      2 sm Carrots
      2    Long "seedless type"
           -cucumbers
      1    Long white radish
      2    Wood ear black fungus
      1    Egg
      1 tb Peanut oil
    1/2 c  Cooked chicken meat
      2 md Tomatoes
           SAUCE:
      1 ts Juice of ginger root
      1 ts Dry mustard
      2 ts Sugar
  1 1/2 tb Thin soy sauce
  1 1/2 tb Sesame oil
  1 1/2 ts Chinkiang vinegar
      1 tb Freshly squeezed tomato
           -juice
 
  Prepare Dressing:  In mixing bowl, mix mustard & sugar; gradually add thin
  soy sauce, blend to avoid lumping.  Squeeze some peeled ginger root through
  a garlic press to extract juice.  Squeeze juice from tomato.  Add other
  sauce ingredients; stir well and set aside.
  
  Prepare salad:  Wash, then soak, wood ear fungus in 3 cups warm water for 1
  hour.  Beat egg; fry very thin omelet in large skillet greased with peanut
  oil.  Fry both sides gently.  Set aside to cool.
  
  Trim leeks, green onions, zucchini, carrots & white radish.  Cut ends off
  cucumber, but don`t peel.  Peel carrots & radish.  Shred vegetables with
  shredder or cleaver.  Wash tomatoes & cut each into eighths.  Shred chicken
  with fingers.  Thinly slice omelet into strips.  Pour boiling water over
  fungus & drain.  Cut out hard center & cut floppy ears into thin strips.
  
  Finish:  Layer shredded vegetables in center of serving plate, mounding
  slightly as you build layers of cucumber, carrot, chicken, fungus,
  zucchini, egg, leeks, radish, green onion & so on, ending with cucumber.
  Arrange tomato wedge around outer edge.  Working from center of vegetable
  mound, arrange egg strips like spokes of a wheel.  Add dressing and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Sichuan Noodles
 Categories: Chinese, Pasta, Vegetarian
   Servings:  2
 
           Karen Mintzias
      1 lb Chinese egg noodles
      2 tb Peanut oil
      2 tb Finely chopped scallions
      1 tb Finely chopped garlic
      1 tb Yellow bean sauce
      2 ts Chili bean sauce
      2 ts Finely chopped ginger
      1 tb Rice wine or dry sherry
      2 tb Dark soy sauce
      2 tb Sesame oil

MMMMM-----------------------------GARNISH----------------------------------
           Fresh coriander leaves
 
  If using the dried noodles, cook them according to package instructions or
  else boil them for 4 to 5 minutes.  Cool in cold water until required.  If
  using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold
  water.
  
  Heat a wok or large frying-pan and add the oil.  When hot, add the
  scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and
  stir-fry for 2 minutes.  Allow the mixture to cool thoroughly.
  
  Drain the noodles and combine them with the cool seasonings, soy sauce, and
  sesame oil.  Garnish with the coriander and serve within 3 hours.
  
  Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company -
  New York ISBN: 0-688-07753-6
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Spiced Shrimp
 Categories: Chinese, Seafood
   Servings:  3
 
    1/2 lb Medium-size raw shrimp
      1 tb Dry sherry
      1 tb Minced fresh ginger
      1 ts Salt
      4    Whole green onions, finely
           -chopped
      1 ts Szechwan peppercorns
  1 1/2 c  Water (more or less)
 
  Wash unshelled shrimp, then place in a small pan.  Add ginger, onion,
  sherry, salt and peppercorns.  Barely cover with water.  Bring to simmer,
  then cover and cook just until shrimp turn pink (about 3 to 4 minutes).
  Chill shrimp in stock, then shell and devein.  Return to stock, cover and
  chill.  Drain stock before serving.
  
  Makes 3 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Spicy Noodles
 Categories: Chinese, Pasta
   Servings:  4
 
      1 lb Dried or fresh egg noodles
      2 tb Sesame oil, divided
      3 tb Tahini or peanut butter
      2 ts Chili powder
  1 1/2 tb Finely chopped garlic
      2 ts Chili oil
      2 tb Light soy sauce
      1 tb Dark soy sauce
      1 tb Chili bean sauce
      2 ts Finely chopped fresh ginger
      1 ts Salt
      2 ts Sugar
      3 tb Finely chopped scallions
 
  Cook noodles in large pot of boiling water according to directions.  When
  al dente, drain and plunge into cold water until ready to use. Drain then
  toss with 1 Tb of the sesame oil to make sure none of the noodles stick
  together. In a bowl or blender, mix the remaining 1 Tb sesame oil with the
  tahini, chili powder, garlic, chili oil, soy sauces, chili bean sauce,
  ginger, salt, and sugar (This can be done in advance and kept refrigerated
  until ready to use) To serve, arrange the noodles on a platter or in a
  large bowl.  Pour the sauce over the top and sprinkle on the scallions.
  Toss well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cold Sweet and Sour Soup
 Categories: Chinese, Soups, Appetizers, Vegetarian
   Servings:  6
 
      3 oz Olive oil
      7 oz Onion, chopped
 10 1/2 oz Cabbage, chopped
 10 1/2 oz Tomatoes, chopped
      1 pt Water
  3 1/4 oz Lemon juice
      4 tb Honey
  3 1/4 oz Orange juice
      1 oz Tofu balls
 
  Heat oil & saute onions till translucent.  Add cabbage & saute 5 minutes
  more.  Add tomatoes, water, lemon juice, honey & simmer for 15 to 20
  minutes.  Season with salt & pepper & remove from heat.  Pour soup into
  food processor & puree to a smooth consistency.  Refrigerate for 6 to 8
  hours.  Before serving, blend soup with orange juice.  Place tofu balls in
  a dish & pour soup over the top.  Garnish with julienned cabbage & chervil
  leaves.
  
  "Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Colonial Goose (Nz)
 Categories: New zealand, Lamb
   Servings:  4
 
      2 c  Breadcrumbs
      1    Onion
      1 ts Salt
    1/2 ts Pepper
      1 tb Parsley
      1 ts Sage
      1 ts Thyme
      2 tb Butter
      1    Egg
           Leg of Mutton
 
  1. Parboil the onion and chop finely. Chop the parsley. Beat the egg.
  
  2. Melt the butter and mix all the ingredients with it adding the beaten
  egg finally to bind the mixture together.
  
  3. Remove the bone from the leg of mutton and stuff the mixture in the
  cavity.
  
  4. Put the joint into a roasting dish with drippings and a little flour.
  
  5. First cook for 10 minutes at 400 degrees then reduce the heat and allow
  to cook more slowly. Add twenty minutes of cooking time for every pound of
  meat. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Company Beef Oriental
 Categories: Chinese, Ground beef
   Servings:  6
 
  1 1/2 lb Lean Ground Beef
      1 md Onion, Sliced
      1    Clove Garlic, Minced
    1/4 c  Soy Sauce
      1 ts Beef Bouillon, Instant
    3/4 c  Water
      6 oz Frozen Chinese Pea Pods
      5 oz Water Chestnuts *
      5 oz Bamboo Shoots, Drained
     11 oz Mandarin Orange Segments **
      2 tb Cornstarch
      1 tb Molasses
 
  * Use 1 5-oz can of water chestnuts that have been drained and sliced. **
  Drain the can of orange segments, but reserve the syrup.
  ~-------------------------------------------------------------------------
  Cook and stir the meat, onion and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix the soy sauce, cornstarch, and
  molasses and stir this mixture into the meat mixture.  Stir in the
  bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
  mandarin orange syrup and heat to boiling.  Reduce the heat and simmer,
  covered, for about 10 minutes, stirring occasionally.  Stir in the orange
  segments, recover and heat for about 2 minutes.  Serve over cooked rice
  with additional soy sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Congee - Rice Gruel
 Categories: Chinese, Rice
   Servings:  6
 
      1 c  Long grain rice
      3 qt Stock [I used chicken stock.
           -S.C.]
      2 tb Minced Chinese preserved
           -turnip
      1 sl Ginger root, minced
      1    Piece tangerine peel, soaked
           -to soften and minced
           Salt
           Garnish of:
           Chopped green onion
           Chopped coriander
           Slivered preserved ginger
           Sliced tea melon
 
  In all my years of eating and cooking Chinese food, I'd never tried Congee
  (rice gruel) before yesterday. It just seemed so *bland* that I thought it
  couldn't possibly be all that interesting. I was WRONG! The recipe below
  gives a subtle but hearty "soup" which can be garnished in a virtually
  infinite number of ways according to personal taste. I found that I like
  just the basic stuff, unembellished the best. I substituted half a cup of
  long grain rice and half a cup of glutinous rice for the long grain rice
  and it worked very well. The preserved turnip seems to be used mostly for
  its salt content. I found it unnecessary to add any more salt to the
  congee. The tangerine peel gives a very subtle, nice hint of exotic perfume
  to the dish. The pot I made set up almost like a pea soup when it cooled.
  Good stuff! Ridiculously easy too...
  
  Congee (Jook)
  
  Combine rice, stock, preserved turnip, ginger and tangerine peel in a large
  soup pot and bring to a boil. Lower heat and simmer, uncovered
  approximately 1-1 1/2 hours or until the rice is thoroughly broken up. Stir
  occasionally to prevent soup from sticking and add boiling water if
  necessary. When done, soup should be thick and creamy. Add salt to taste
  and garnish with any or all of the suggested garnishes.
  
  Variations: Just before serving, add cooked chicken, pork, ham or beef. Or
  with rice add diced forest mushrooms, soaked to soften or dried shrimp.
  
  From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle,
  101 Productions, San Francisco, 1975.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cook Up an Oriental Hot Pot
 Categories: Chinese, Appetizers
   Servings:  4
 
      1 lb Raw shrimp, peeled and
           -deveined
      2    Chicken breasts, skinned,
           -boned, and sliced very
           -thin, across grain
    1/2 lb Beef sirloin sliced very
           -thin, across grain
    1/2    Head Chinese cabbage or 1
           -lettuce heart, coarsely
           -cubed
      1 c  Cubed egg plant or 1 5-ounce
           -can (2/3 cup) water
           -chestnuts,
           Drained and thinly sliced
  1 1/2 c  Halved fresh mushrooms
      4 c  Small spinach leaves (stems
           -removed)
     14 oz Cans (5 1/4 cups) chicken
           -broth
      3    Chicken bouillon cubes
      1 tb Mono sodium glutamate
    1/2 tb Grated ginger root or 1/2
           -teaspoon ground ginger
 
  Midnight supper, perhaps for New Year's Eve or after the show, can be
  exotic in a hurry. The foods are sliced ahead, the sauces made, then all
  stowed in the refrigerator. When guests are hungry, the hostess simply
  heats the broth and sets out the makings.
  
  Genghis Khan hot pot is another name for this Chinese specialty. Or maybe
  you've seen it on restaurant menus as volcano soup. We show an
  honest-to-goodness Mongolian cooker with a charcoal chimney in the center,
  but any chafing dish or electric skillet will do as well.
  
  What's cooking. Everything on the tray is raw, of course--chunks of
  eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of
  chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach
  to simmer along with the other foods is ready in the big red bowl. The
  broth is chicken bouillon that boasts a faint overtone of ginger.
  Individual bowls of fluffy rice are served at the same time as Hot Pot.
  
  The how-to. You pick out a few choice tidbits at a time and drop them from
  chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In a few
  minutes, fish them out to dip into zesty sauces on your plate, like Peanut
  or Red Sauce, Chinese Mustard or Ginger Soy.
  
  Traditionalists poach eggs in the broth when it has taken on subtle flavor
  from the foods that have simmered in it. At the very last, the hostess may
  ladle the broth as a soup. It's delicious! Dessert? Skip it, or serve a
  fruit bowl and candied ginger with coffee or tea.
  
  Etiquette: Use one set of chopsticks for cooking and fishing out morsels
  from Hot Pot, use a second set for eating. If only one set is provided for
  each guest, simply reverse your chopsticks (large ends down) when you cook
  or help yourself to food.
  
  Oriental Hot Pot
  
  Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
  
  Shortly before cooking time arrange the meats and vegetables on large tray
  or platter; use a bowl for spinach. Set out dunking sauces. Provide Bamboo
  tongs, chopsticks or long-handled forks as cooking tools for guests.
  
  Heat chicken broth in electric skillet or chafing dish (or use Mongolian
  cooker-- directions follow). Add bouillon cubes to hot broth and stir to
  dissolve; add mono sodium glutamate and ginger. Heat to simmering. For
  cooking have broth barely bubbling. Each Guest picks up desired foods with
  chopsticks or whatever, drops them into the bubbling broth. When his
  tidbits are cooked, he lifts them out and dips into the sauces on his
  plate. Serve with rice. Makes 4 servings.
  
  To use Mongolian cooker, fill chimney of cooker with charcoal and add
  charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
  light charcoal. When broth is hot, continue as above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cooked Cucumber Salad - Oi Bok Kum Na Mool *
 Categories: Korean, Salads, Hot
   Servings:  4
 
      1 lg Cucumber
  1 1/4 ts Salt
  1 1/2 tb Sesame Oil
      2 tb Finely Chopped Green Onion
      2 tb Light Soy Sauce
      2 ts Chili Powder
  1 1/2 ts Sugar
      1 tb White Sesame Seeds, Toasted
           - And Ground
 
  Peel the cucumber and cut into wide strips, discarding seed core, then cut
  crosswise into sticks.  Place in a colander and sprinkle with the salt. Set
  aside for 10 minutes to drain, then rinse and dry thoroughly.
  
  Heat the sesame oil in a pan and fry the cucumber with the chopped green
  onion over medium heat until it begins to soften.  Add the soy sauce, chili
  powder and sugar and toss until the seasonings are evenly distributed.
  Transfer to a serving dish and sprinkle with the sesame seeds. Serve warm
  or slightly chilled.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cooking Duck, Chinese Style
 Categories: Chinese, Poultry
   Servings:  6
 
           Stephen Ceideburg
      1 ea Duck
 
  HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK
  
  Cooking a duck can be intimidating to home cooks. Unlike chicken, there's a
  layer of fat that can cause problems.  When duck is simply roasted, it
  often cooks unevenly, leaving a lot of excess fat. In addition, much of the
  potentially delicious skin is discarded.
  
  Chinese cooks slove these problems by applying two or more cooking methods
  to melt away most of the fat while enchancing the flavor of the meat. As a
  bonus, this technique can produce duck skin that is succulently crisp.
  
  For example, a duck may be seasoned and hung overnight in a cool, airy
  place, then steamed, perhaps smoked, and finally fried to a golden brown.
  Or, a duck may be browned over high heat in a wok full of oil (which melts
  away some of the fat), drained, and finally simmered in a wine/soy/rock
  sugar sauce, which is reduced at the end of the cooking time to a syrupy
  glaze. Sometimes just the skin is stuffed with boned duck meat, which has
  been mixed with glutinous rice or barley, mushrooms, Chinese dates, lotus
  seeds and ham; then the whole thing is steamed.
  
  The famous Peking Duck, which many rank as one of the world's greatest
  dishes, begins by easing the skin away from the meat then pumping in air so
  the whole duck inflats like a balloon. The duck then is scalded in a
  honey-vinegar mixture and hung overnight to dry before being cooked. This
  dish is not a good choice for the home cook because the duck is best
  roasted suspended in a special clay-lined oven.
  
  The lacquered-looking ducks that hang in Chinese delicatessens, somethimes
  mistakenly thought to be Peking ducks, actually are Cantonese roast ducks.
  After basting the skins and hanging the ducks overnight, they are roasted
  to golden brown perfection -- a sauce of five-spices, star anise, wine and
  garlic simmering in their cavities. For not much more than the price of an
  uncooked duck, these, by the half or whole, make excellent take-out food.
  
  The method that follows for making Sichauan Crispy Skin Duck is typical of
  Chinese duck cookery. It requires a few steps over a couple of days, and
  two cooking procedures, but it's not difficult - although frying a whole
  duck in a wok full of oil may be a new experience.
  
  This is an article from the San Francisco Chronicle by Bruce Cost about the
  Chinese philosophy of cooking duck.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Flower Soup
 Categories: Chinese, Soups
   Servings:  4
 
      1    Pork Chop, Chopped Fine
      1 sm Can White Cream Corn
      1 c  Water
      1    Egg, Beaten
      1 g  Salt And Pepper To Taste
 
  Add a small amount of oil into saucepan and brown the chopped pork.  Add
  the water and simmer 10-15 minutes.  Add corn, salt and pepper and simmer
  10 minutes longer.  Remove from heat and gently stir in the beaten egg.
  Serve piping hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornstarch Paste
 Categories: Chinese, Condiment
   Servings:  1
 
MMMMM-------------------------------THIN------------------------------------
      3 tb Cold water
      1 tb Cornstarch

MMMMM------------------------------THICK-----------------------------------
      1 tb Cold water
      1 ts Cornstarch
 
  Here's a way to make the cornstarch paste called for in many of our
  recipes.
  
  Our recipes call for cornstarch paste as the thickening agent without
  specifying the exact proportions of cornstarch and water.  This recipe is
  offered as an approximate guide until you find what works best for you.
  Some cooks prefer the thin paste, some prefer thick.
  
  Thoroughly mix together cornstarch and cold water.  Always stir mixture
  again just before using because the starch settles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Combination Soup
 Categories: Chinese, Seafood, Soups
   Servings:  6
 
      1 oz Dried mushrooms
           Boiling water
      6 oz Fresh or thawed frozen
           Crabmeat
      4 oz Frozen sea scallops
    1/2 c  Drained whole or sliced
           Bamboo shoots (1/2 of 8 oz
           Can)
      8    Green onions
      1 ts Vegetable oil
      1    Egg, slightly beaten
      6 c  Chicken broth
    1/2 ts Grated pared fresh ginger
           Root
      3 tb Cornstarch
      6 tb Water
  1 1/2 tb Rice wine (or dry sherry)
      4 ts Soy sauce
      2    Egg whites
 
  1. Place mushrooms in bowl and cover with boiling water.  Let stand 30
  minutes.  Drain.  Remove and discard stems.  Cut caps into thin slices.
  
  2. Flake crabmeat.  Rinse scallops with water, drain and cut into thin
  slices.  Cut bamboo shoots into thing strips.  Chop green onions.
  
  3. Heat oil in small omelet or crepe pan.  Add eggs and tilt pan so egg
  completely covers bottom.  Cook over medium-high heat until egg is set.
  Loosen edges and turn omelet over to cook other side.  Remove from pan,
  roll up and cut into thing strips.
  
  4. Pour broth into 3-quart saucepan.  Cook over high heat until broth
  boils.  Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
  sliced egg, ginger and pepper.  Return soup to boil.
  
  5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.
   Stir mixture into soup.  Return soup to boil.
  
  6. Beat egg whites and remaining 2 tablespoons water.  Drizzle egg whites
  slowly into soup while stirring soup vigorously.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Delights Stir Fry
 Categories: Chinese, Seafood
   Servings:  6
 
      8 oz Crab delights flakes
           -or chunks
     10 oz Frozen oriental style
           -vegetables with seasoning
    1/8 ts Garlic powder
    1/8 ts Ground ginger
           Soy sauce optional
 
  Combine crab delights, vegetables with seasoning, garlic and ginger. Heat
  according to directions on vegetables package. Stir and serve. Season with
  soy sauce, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Fried Rice - Khao Pad Poo *
 Categories: Thai, Rice, Hot
   Servings:  4
 
      2 tb Oil
      1    Chopped Garlic Clove
      1 c  Cooked Crabmeat
      2    Beaten Eggs
      3 c  Cooked Rice
      2 tb Maggi Seasoning
      2 tb Fish Sauce (Nam Pla)
      2 tb Sugar
      1    Chopped Green Onion/Scallion

MMMMM------------------------------SAUCE-----------------------------------
    1/4 c  Fish Sauce (Nam Pla)
      5    Finely Chopped Green Thai
           - Peppers (Prik Kee Noo)

MMMMM-----------------------------GARNISH----------------------------------
      1    Sliced Tomato
    1/2 c  Sliced Cucumber
           Cilantro/Coriander Leaves
      4    Lemons, Cut In Wedges
 
  A delicious accompaniment for any dish.  Vary the number of chili peppers
  in the sauce according to personal taste.
  ~-------------------------------------------------------------------------
  Heat a large skillet and add the oil.  Stir-fry the garlic, crab and eggs
  together until the egg is cooked.  Add the rice, Maggi seasoning, fish
  sauce and sugar.  Continue to stir-fry until the mixture is hot.  Add the
  green onion.
  
  Mix together the sauce ingredients.  Remove the rice to a serving dish,
  decorate with the garnish, and serve with the sauce on the side.
  
  NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast
  Asian dishes, Maggi seasoning is found in Asian food stores.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Meat Lion's Head - Shanghai
 Categories: Chinese, Pork, Seafood
   Servings:  1
 
      3 ts Oil
      1 lb Ground pork
      6 oz Chopped cooked or canned
           - crab meat
      2    Eggs
      2 ts Sherry
      1 ts Salt
      1 tb Cornstarch
           Black pepper
      2    Scallions
      4 sl Minced ginger
      1 tb Light soy sauce
      1 lb Celery or chinese cabbage
      1 tb Cornstarch mixed with 3 tb.
           - water
 
  Cut celery/or chinese cabbage into 2-inch segments.
  
  Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion,
  ginger and soy sauce into 5 large meatballs.  Heat oil then fry meat balls
  until brown, approximately 8 minutes.  Add broth and cover.  Simmer for 15
  minutes.  Add celery or Chinese cabbage.  When cabbage is done but crisp,
  add water cornstarch mixture to thicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab Rangoon
 Categories: Chinese, Seafood, Appetizers
   Servings:  8
 
MMMMM-----------------------------FILLING----------------------------------
    1/2 lb Crabmeat; drained, chopped
    1/2 lb Cream cheese; room temp.
    1/2 ts A-1 sauce
    1/4 ts Garlic powder

MMMMM-----------------------------WRAPPERS----------------------------------
  2 1/2    Dozen wonton wrappers
      1    Egg yolk; well beaten
           Oil for deep frying
           Chinese mustard
           Red Sauce
 
  Taken from a restaurant recipe printed in Gourmet some years ago. Combine
  crabmeat with cream cheese and seasonings in a medium bowl and blend to a
  paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons
  with egg yolk. Gather the four corners of the wontons together at the top
  and pinch the edges together to seal. Heat oil to 375 deg. Add wontons in
  batches and fry until golden brown; about 3 minutes. Remove with a slotted
  spoon and drain on paper towels. Serve hot with Chinese mustard and red
  sauce for dipping.
  
  FROM: MICHAEL KEAN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crabs with Ginger and Green Onions
 Categories: Chinese, Seafood
   Servings:  4
 
      4 tb Peanut oil
      2 lb Live, unshelled, crab
           - (cleaned)
      2 tb Minced garlic
      1 ts Minced fresh ginger root
      4 tb Coarsely chopped scallions
      2 tb Chinese rice wine or:
           - dry sherry
      2 tb Light soy sauce
    1/2 ts Dark soy sauce
      1 pn Salt
    1/4 c  Chicken broth
 
  HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the
  crab quickly until they turn red. Add the remaining ingredients. Continue
  stirring until the crab are cooked (about 3 minutes).
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crackling Rice Vegetable Soup
 Categories: Chinese, Rice, Soups, Vegetarian
   Servings:  8
 
      2 c  Cooked rice
      1 c  Deep-frying oil
      1 c  Dried soybeans
      8    Nami black mushrooms
      1 md Onion, quartered
     10 c  Cold water
      2 ts Thin soy
      2 tb Sherry
      1 ts Sesame oil
    1/4 ts Salt
      1 ts Sugar
    1/4 ts MSG (opt)
      1    Clove garlic
     10    Fresh snowpeas
      1 lg Carrot
 
  Rice Cakes:  Work with cooked leftover rice that is slightly moist and
  sticky.  If too dry, reheat with sprinkling of water until sticky. Spread
  rice in frying pan or pie tin, 1/2" thick.  Pack rice into firm cake: this
  is important to make sure rice holds together.  Place in oven on low heat,
  and dry to slightly brittle texture; break into pieces.  Ten minutes before
  combining with soup, deep-fry rice pieces until lightly brown. Strain,
  place in soup tureen, and keep hot in oven.  Avoid holding fried pieces
  more than 10 minutes, as they tend to acquire a rancid taste and become
  overly dry.
  
  Vegetarian Soup:  Wash, then soak soybeans overnight in enough water to
  cover.  Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When
  mushrooms are soft, separate caps from stems.  In large soup pot, combine
  water, beans, mushrooms (and stems), onion and garlic.  Bring to boil,
  lower heat, and simmer 2 hours.  Strain and reserve stock until ready to
  finish.  Save mushroom caps and 1/2 of beans for soup.
  
  To finish soup, thinly slice mushroom caps, combine with strained stock,
  cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot
  and make thin flower slices (or use flower cutter); add to soup. Bring soup
  to just under the boil.  Add MSG and snowpeas.  Cook for 2 minutes.
  
  To serve, seat your diners, place soup tureen of freshly fried, hot rice
  pieces on table and pour hot soup over them.  If rice and soup are very
  hot, rice will sizzle and crackle to everyone's joy and amusement!
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crawfish Risotto (Nz)
 Categories: New zealand, Seafood
   Servings:  4
 
  1 1/2 c  Crayfish meat (or lobster as
           -a substitute)
      1 c  Long rice (long grain)
      4 oz Bacon
  1 1/2 c  White sauce
     18    Oysters, beaded
    1/2 ts Salt
      2 tb Dry sherry
    1/2    Doz Tomatoes, halved
      3    Lemons, sliced
           Parsley
 
  1. Cut the bacon up and fry. Keep hot in oven
  
  2. Use a little of the bacon fat to fry the rice. Stir the rice as it is
  frying and fry until brown.
  
  3. Add four cups of boiling water and the salt and cook the rice until it
  is tender. Drain away the water and keep the rice hot in the oven.
  
  4. Make a white sauce and add the sherry. Then mix in the crayfish and
  oysters and add salt and pepper to taste.
  
  5. Serve on a large plate with the crayfish in the middle and the tomato
  and lemon slices interspersed with parsley around the edge. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creamy Mizutaki Sauce
 Categories: Japanese, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1    Egg (see note)
      1 tb Vinegar
      1 c  Salad oil
    1/3 c  Sour cream
      2 tb Japanese soy sauce
      2 tb Mirin or dry sherry
    1/3 c  Beef broth
 
  From the "Japanese Country Cookbook, " by Russ Rudsinski.
  
  Combine egg, vinegar and 1/4 cup of the oil in a blender. Process until
  creamy. Slowly add remaining oil at high speed until mixture resembles
  mayonnaise. Transfer to a bowl and add sour cream, soy sauce, main and
  broth.
  
  Place sauce in small individual dishes for each diner.
  
  Editor's note: According to studies, uncooked eggs may not be safe since,
  in rare instances, they may carry salmonella. If you are reluctant to eat
  raw egg, an egg substitute such as Egg Beaters may be used.
  
  PER SERVING: 370 calories, 2 g protein, 1 g carbohydrate, 40 g fat (7 g
  saturated), 41 mg cholesterol, 361 mg sodium, 0 g fiber.
  
  Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Beef
 Categories: Indonesian, Beef
   Servings:  6
 
    1/2 lb Lean Beef Chuck or Round
      1    Clove Garlic, chopped
    1/2 ts Salt
    1/4 ts Fresh Ground Black Pepper
      1 tb Dark Brown Sugar
    1/2 tb Molasses
      2 tb Lime Juice
    1/4 ts Ground Coriander
      1 c  Water
      2 tb Peanut Oil
 
  Cut the meat in thin slices along the grain, not across it. Pound the
  slices until they almost fall apart. Put the meat and all the other
  ingredients except the Oil in a heavy saucepan. Bring to a boil over high
  heat, then reduce the heat to medium low and cook, stirring now and then,
  until the liquid has evaporated. Remove the meat and tear it into fine
  strips using two forks. Scrape the bottom of the pan to gather the residue,
  add the oil and set it over Medium heat. When the oil is hot add the meat
  shreds and fry, stirring, until they are crisp and dark brown. Drain on
  paper towels before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Beef in Chili Sauce
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Beef steak

MMMMM-----------------------------MARINADE----------------------------------
      1 tb Light soy sauce
      2 ts Rice wine
      1 ts Sesame oil
    1/2 ts Salt
      3 tb Cornstarch
      1 tb All-purpose flour
      2 c  Peanut oil

MMMMM------------------------------SAUCE-----------------------------------
  1 1/2 tb Peanut oil
      5    Dried chiles, halved
      3 tb Garlic, finely sliced
      1 ts Salt
      3 tb Sugar
    1/2 c  Water
      1 ts Cornstarch, mixed with
      1 ts Water
 
  PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to
  the touch. Cut it into slices against the grain, then finely shred the
  slices. Combine the meat with the marinade and mix very well. Soak the
  dried chiles in warm water. When they are soft and pliable, cut them in
  half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil
  and when it is very hot and almost smoking, deep-fry the beef in 2 batches.
  Remove with a slotted spoon and drain the meat in a colander. Heat a small
  saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and
  chilies and stir-fry for 20 seconds. Then add the rest of the sauce
  ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok
  until it is very hot. Deep-fry the beef again until it is very crisp, about
  1 minute. Remove the beef with a slotted spoon, drain on paper towels and
  place on a warm platter. Gently toss the beef with the sauce and serve
  immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Chinese Pork
 Categories: Chinese, Pork
   Servings:  8
 
      2 lb Boned pork butt or shoulder,
           -fat trimmed and cut into
           -2" chunks
      2    Garlic cloves, minced
           - pressed
      1 ts Anise seed
    1/2 ts Ground cinnamon
    1/2 ts Ground cloves
    1/4 c  Soy sauce
      6 c  Hot cooked rice
           Thinly sliced green onion
           Fresh cilantro sprigs
           Hoisin or Chinese plum sauce
 
  In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, ground
  cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil;
  cover and simmer until meat is very tender when pierced, about 1 1/2 hours.
  Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often.
  Drain off fat.
  
  With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until
  pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro,
  and hoisin to taste.
  
  Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams
  saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66
  milligrams cholesterol.
  
  Karin Andersen, Monarch Beach, California
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Coconut Sambal (Sambal Kelapa Kering)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      2    Onions, thinly sliced
      2    Fresh red chillies, sliced
           -diagonally
      2 tb Oil
      1 oz Ground dried prawns
    1/4 lb Desiccated coconut
      1    Two-inch piece lemon grass,
           -sliced or:
      1 ts Grated lemon rind
           Salt, to taste
 
  Stir-fry onions and chillies in hot oil until soft, then add ground diced
  prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat
  until golden brown, stirring all the time. Add salt to taste. This will
  keep in an airtight jar for a week.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Fried Noodles and Chili Vegetables
 Categories: Chinese, Pasta, Vegetarian
   Servings:  2
 
  1 3/4 oz Chinese vermicelli
           Oil
    1/2 ts Oil
      1 ts Grated fresh ginger
    1/2 tb Chopped coriander
    1/2    Garlic clove
    1/2    Onion
    1/2    Red pepper
    1/2    Green pepper
    1/2 lg Carrot
      7 oz Baby corn
      7 oz Straw mushrooms
    1/4 c  Soy sauce
    1/8 c  Malt vinegar
      1 ts Brown sugar
    1/4 c  Coriander leaves
    1/2 ts Preserved chopped chili
 
  Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers
  and carrot into fine strips. Drain the mushrooms and corn. Cut the onion
  into thin wedges.
  
  1. Deep fry the chinese vermicelli in hot oil.
     Drain on absorbent paper.
     Place on a large serving plate and keep warm.
  
  2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander
     and garlic and cook for 2 minutes. Add onion, red and green peppers
     and carrot. Stir fry for 3 minutes.
  
  3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli.
  
  4. Stir to combine and cook over a high heat for 3 minutes.
  
  5. Spoon the vegetables over the noodles, pour over any remaining sauce.
  
  Garnish with the coriander leaves and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Roasted Pig's Head
 Categories: Chinese, Pork
   Servings:  6
 
      1    Pig's head, cleaned and
           -tongue removed
      1 ts 5-spice powder
      2 tb Salt
    1/2 c  Mien see (ground brown bean
           -sauce)
           Or
    1/2 c  Oyster sauce
    1/4 c  Bourbon
      1 c  Honey, combined with
      1 c  Boiling water
 
  Remove any hair on head by singeing over and open flame or plucking. Scrub
  well (using a vegetable brush, if desired) and then sprinkle with salt,
  rubbing it into the skin. Rinse well with cool water; pat dry. Remove any
  excess fat.
  
  Place head in a colander in the sink and pour a kettleful of boiling water
  over. Let cool.
  
  Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on
  underside of head and rub half of the spice mixture into the meat. Rub the
  remaining spice mixture onto the skin. Place head upright on a rack in a
  large baking pan. Bake at 375 degrees for 1-1/2 hours. Lower heat to 325
  degrees and continue cooking for an additional 2 hours, or until the meat
  is cooked through, basting the skin well every 30 minutes with the
  honey-water mixture. (Cooking time will depend on the size of the head.) If
  ears begin to brown too quickly during cooking period, wrap them with foil.
  
  When head is done, remove to platter and garnish with water- cress or
  coriander. Chop head into pieces and serve with sweet vegetable relish or
  plum sauce.
  
  [I'd definitely serve with spiced salt and Chinese mustard and minced green
  onions for dipping too.]
  
  From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101
  Productions. San Francisco, 1974.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Sugared Walnuts
 Categories: Chinese, Appetizers, Chinese
   Servings:  4
 
      4 c  Water
      2 c  Walnuts
      6 tb Sugar
    1/4 ts Salt
      1 tb Peanut or corn oil
 
  Traditionally, these crispy sweet walnuts are served as a "starter"
  appetizer to a Chinese banquet dinner to tease the palate before the first
  entree. They make wonderful snacks or a perfect cocktail food.
  
  PREHEAT OVEN TO 325F. Bring a pot of water to a full boil. Add walnuts,
  remove from heat and set aside for 3 minutes. Drain walnuts and pat dry.
  While nuts are hot, toss evenly with sugar and salt to coat. Add oil and
  mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow
  the nuts to dry for an hour or until their surface is thoroughly dry. Bake,
  stirring occasionally, for 8 to 10 minutes or until golden brown. Remove
  and serve. Store in an airtight container. They will keep for several
  weeks.
  
  Makes 2 Cups
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp-Fried Shallots - Hanh Kho Phi
 Categories: Vietnamese, Condiment
   Servings:  6
 
    1/2 c  Vegetable oil
    1/2 c  Thinly sliced shallots
 
  This is an important ingredient in his many dishes throughout this book.
  Use as specified in recipes.
  
  Heat the oil in a small saucepan until hot but not smoking, about 300
  degrees F. Add the shallots and fry over moderate heat until crispy and
  golden brown, about 5 minutes. Do not overcook. Immediately remove the
  shallots with a slotted spoon and drain on paper towels. Reserve the oil
  for another use.
  
  Cooked this way, shallots can be stored in a tightly covered jar on the
  kitchen shelf for up to 1 month.
  
  Yield: about 1/3 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Chicken
 Categories: Chinese, Poultry
   Servings:  4
 
    3/4 lb Boneless chicken pieces
      2 c  Oil
    2/3 c  All-purpose flour

MMMMM-----------------------------MARINADE----------------------------------
      1 ts Chili bean sauce, or:
           - chili powder
      2 ts Rice wine or dry sherry
      1 ts Light soy sauce
      1 ts Dark soy sauce
      2 ts Finely chopped ginger
      1 tb Finely chopped scallions
      1 ts Granulated sugar
 
  CUT THE CHICKEN INTO STRIPS 2-inches-by-1/2-inch long and put them in a
  large bowl. Blend the marinade ingredients together and pour the mixture
  over the chicken. Mix well to ensure an even distribution. Allow the
  chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil
  in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle
  the chicken strips with the flour and deep-fry them for 8 minutes. Remove
  them and drain on paper towels. Serve at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Mandarin Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      1    Egg white
      2 tb Cornstarch
      2 tb Soy sauce
      4    Chicken breast halves,
           -boneless, skinned,
           -cut into 3/4-inch pieces
    1/2 c  Biscuit mix
    1/3 c  Water
      1 tb Sesame seeds
           Vegetable oil
      1 cn Mandarin oranges (8-oz),
           -undrained
      2    Carrots, medium, scraped and
           -thinly sliced
      2    Green peppers, medium-size,
           Cut into 1/4-inch wide
           -strips
    1/2 c  Catsup
    1/4 c  Sugar
      2 tb Cornstarch
      2 tb Vinegar
      1 ts Chicken-flavored bouillon
           -granules
           Hot cooked rice
 
  Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large bowl;
  mix well. Add chicken, coating well; set aside.
  
  Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken
  mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4
  to 5 pieces of chicken, one at a time, into hot oil. Fry chicken 1 to 1-1/2
  minutes on each side or until golden brown. Drain on paper towels; set
  aside.
  
  Drain oranges, reserving juice. Add enough water to juice to make 1 1/4
  cups. Pour juice mixture into a skillet and bring to a boil; add carrots.
  Cover, reduce heat, and simmer 4 to 5 minutes or until crisp-tender. Add
  green pepper; cover and cook 1 minute. Combine catsup, sugar, cornstarch,
  vinegar, and bouillon granules, mixing well. Stir into vegetables, and
  bring to a boil. Add oranges and chicken; cook over medium heat until
  chicken is thoroughly heated. Serve over rice.
  
  Shared by: June Hoffman, 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy String Beans
 Categories: Chinese, Vegetables
   Servings:  4
 
      2 c  Cooking oil
      1 tb Cooking oil
    3/4 lb String beans, trimmed
           And cleaned
      1 tb Minced garlic
      2 tb Minced pork
      2 tb Soy sauce
    1/2 tb Sherry
    1/2 tb Sugar
      4 tb Chicken broth
    1/2 tb Sesame oil
      1 tb Minced scallion
 
  1.  Heat 2 cups of the oil in a wok and add the beans. Fry for one minute
  or until soft.  Drain.
  
  2.  In a saute pan, add the remaining oil and heat. Add the beans, soy
  sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling
  to heat through. Serve. Our beans are extremely crisp, which makes all the
  difference.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Wontons
 Categories: Chinese, Pork, Appetizers
   Servings: 10
 
    3/4 lb Ground Pork
      8    Chopped Water Chestnuts
    1/4 c  Chopped Green Onions & Tops
      1 tb Soy Sauce
    1/2 ts Salt
      1 ts Cornstarch
    1/2 ts Grated Fresh Ginger Root
      1 lb Wonton Skins
           Vegetable Oil For Frying
           Catsup
           Hot Mustard
           Sweet & Sour Sauce
 
  Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch
  and ginger in medium bowl; mix well.  Place 1/2 teaspoon pork mixture in
  center of each wonton skin.  Fold wonton skin over filling to form a
  triangle. Turn top of triangle down to meet fold.  Turn over; moisten one
  corner with water.  Overlap opposite corner over moistened corner; press
  firmly.  Heat oil in wok or large saucepan over medium-high heat to 375F.
  Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown
  and crispy.  Drain on paper towels.  Serve warm with catsup and hot mustard
  or sweet & sour sauce, as desired.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crossroads Curry Powder
 Categories: Chinese, Indian, Indonesian, Condiment
   Servings:  6
 
      2 ts Tumeric, ground
      2 ts Coriander Seeds
      1 ts Black Peppercorns
     12    Cloves, whole
  1 1/2 ts Cumin Seeds
      1 ts Cardamom Seeds
      1 ts Cinnamon, ground
      1 ts Fennel Seeds
  1 1/2 ts Fenugreek
    1/2 ts Ginger, ground
    1/2 ts Cayenne Pepper Flakes
      1 ts Chili Powder, ground
 
  Grind to a coarse powder in a coffee mill or blender, or follow ancient
  tradition by using mortar and pestle. From The Gazette, 91/04/10.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crunchy Bean Sprouts with Beef
 Categories: Chinese, Beef
   Servings:  4
 
    1/2 lb Flank steak
      2 c  Mung bean sprouts
    1/2 md Yellow onion
      1 tb Peanut oil
    1/2 c  Chicken stock
      1 tb Dark soy sauce
      1 tb Dry sherry
           Cornstarch paste
      2 ts Salt
      1 ts Szechwan peppercorns
 
  Sprouts are tasty, healthy, easy to grow at home and inexpensive.
  
  Preparation: Rinse bean sprouts; drain.  Separate layers of onion and slice
  into thin strips to match sprouts. Cut steak into slices across the grain
  1/4" wide by 2" long. Mix stock, soy sauce and sherry in a cup.
  
  Prepare Szechwan pepper/salt: heat dry wok to medium and add Szechwan
  peppercorns, stirring constantly until peppercorns exude a strong aroma;
  remove from heat.  Crush peppercorns with salt, using rolling pin or
  blender.  Sift to remove coarse pieces.  Store in closed jar.
  
  Scalding: In large bowl, cover onions with boiling water; drain in 10
  minutes.  Add sprouts, cover both with boiling water; drain in 3 minutes.
  Sprinkle with about 1/2 tsp. Szechwan pepper/salt.
  
  Stir-fry:  Add oil to hot wok.  When oil starts to smoke, add steak, and
  stir-fry briskly for 1 minute or until meat loses pinkness. Push meat aside
  in wok; add stock mixture and bring to boil.  Dribble in thin cornstarch
  paste until light gravy is formed.  Mix with beef. Pour over sprouts and
  onions in a serving bowl.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crushed Chillis - Sambal Ulek
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
  2 1/4 lb Red chillis
      3 ts Salt
 
  The ulek-ulek is the implement you use to crush candlenuts, chillis,
  etcetera in a cobek. Sambal Ulek is made of chillis that have been crushed
  this way. This is a very basic sambal, which is useful to keep in quantity,
  so that you can use it for quite a lot of recipes which specify red chillis
  as one of the ingredients. As this sambal can be stored for at least 2
  weeks in the refrigerator, it is worth while making quite a lot of it. But
  to crush the chillis in a cobek with the ulek-ulek is very laborious. A
  food processor is a great help here.
  
  Seed and chop the red chillis roughly, then put all these into a saucepan
  and half-fill the saucepan with boiling water. Boil the chillis for 8
  minutes. Drain, and put them into the food processor, using the blade for
  mincing meat. Let the machine run for a minute or so. For Sambal Ulek you
  don't want the chilli paste to be too smooth. Put this sambal into a jar,
  stir in the salt, cover the jar tightly and keep in the refrigerator.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber and Sesame Seed Salad
 Categories: Cambodian, Salads
   Servings:  4
 
      1 lg Cucumber
    1/2 c  Cider vinegar, or: White
    1/2 c  - Wine
      1 tb Sesame seeds
      1 tb Sesame oil
      1    Onion, chopped finely
      2    Garlic cloves, sliced finely
      1 ts Tumeric
      1 ts Sugar
      2 ts Salt or to taste
 
  First peel the cucumber & cut into 2 inch pieces. Cut these again into
  lengthwise sticks. Now put them into a pan with the vinegar and salt; add a
  little water to cover, heat and simmer for a few minutes until the cucumber
  is slightly tender and transparent. Drain, keeping the liquid, and let
  cool. Set aside. Now toast the sesame seeds in a pan with a little oil
  until they begin to jump & turn golden. Then let them cool. After this,
  heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without
  burning until they are golden brown. Remove them from the pan and let cool.
  Now pour the remaining oil, tumeric, sugar and half the drained vinegar
  liquid. Stir this over a gentle heat until the sugar is dissolved. Add the
  onion and garlic and heat them through. Arrange the cucumber pieces in a
  salad bowl and pour over the dressing. Mix well and then scatter the sesame
  seeds on top. Serve warm or cold.
  
  SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells
  posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Pachadi
 Categories: Indian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      2    English cucumbers, peeled,
           -diced
  1 1/2 ts Salt
      1 tb Tamarind paste
      2    Green chiles, finely chopped
      1 tb Brown sugar
      4 tb Chopped cilantro
      1 tb Corn oil
      1 ts Mustard seeds
    1/2 ts Fenugreek seeds
      2    Dried red chiles
    1/4 ts Asafetida
 
  Mix cucumbers and salt in a colander and set aside for half an hour.
  Squeeze out as much liquid as possible from cucumbers and mix with
  tamarind, green chilies, sugar and cilantro.
  
  In a small saucepan or skillet, heat oil until hot. Lower heat and add
  mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until
  mustard seeds crackle. Add to cucumber mixture. Serve cold.
  
  Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
  From the San Jose Mercury News, 6/9/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Relish
 Categories: Japanese, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1 md Cucumber
      2 ts Salt
      2 tb Vinegar
      1 tb Sugar
 
  From the "Japanese Country Cookbook, " by Russ Rudsinski.
  
  Peel cucumber and slice as thinly as possible. Salt and let macerate for 15
  to 30 minutes. Drain and squeeze dry in a kitchen towel. Combine with
  vinegar and sugar in serving bowl.
  
  PER SERVING: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 8 mg sodium, 0 g fiber.
  
  Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Stir Fried with Pork
 Categories: Chinese, Pork
   Servings:  4
 
      8 oz Lean boneless pork
      2 ts Light soy sauce
      1 ts Dark soy sauce
      1 ts Rice wine or dry sherry
      1 ts Sesame oil
    1/2 ts Cornstarch
      1 lb Cucumber
  1 1/2 tb Peanut oil
      1 tb Chili bean sauce
      2 ts Finely chopped garlic
      1 ts Sichuan peppercorns
           -(Roasted, ground)
    1/2 ts Chili flakes or chili powder
    1/2 ts Salt
      2 ts Light soy sauce
      2 ts Rice wine
      2 ts White rice vinegar
      1 ts Sugar
 
  CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized
  bowl, combine the pork with soy sauces, rice wine, sesame oil and
  cornstarch and set aside. Peel the cucumbers, split them in half, and with
  a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or
  large saute pan until it is hot. Add the oil, then chili bean sauce,
  garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10
  seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for
  1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes,
  or until all the liquid has evaporated. Serve at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Vegetable Salad (Korean Ol Namul)
 Categories: Korean, Salads
   Servings:  4
 
      3 ea Cucumbers
      1 tb Salt
      1 ea Clove garlic
    1/4 ts Salt
      1 ts Sesame seeds
      1 ts Sesame oil
    1/4 ts Cayenne pepper
      1 ts Sugar
 
  This simple cucumber salad is a pleasant accompaniment to a hot summer
  night. Small cucumbers are suggested; they are not quite as watery as the
  large ones nor do they require peeling.
  
  1.  Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,
  mix well and let them stand for 30 minutes. Place the cucumbers in a damp
  cloth and gently but firmly squeeze out as much water as possible. The less
  watery the cucumbers, the better tasting the dish.
  
  2.  Crush the garlic, then combine it with the cucumbers, salt, sesame
  seeds, sesame oil, pepper and sugar in a bowl. Mix well.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cumi-Cumi Isi (Stuffed Squid)
 Categories: Indonesian, Seafood
   Servings:  4
 
      1 lb Squid, Fresh
    3/4 lb Snapper Fillets
      1    Garlic Clove
      1    Egg White
    1/2 ts Salt
    1/4 ts Pepper, White
        ds Nutmeg
      2    Shallots
      2    Thai Chiles, Fresh
      3    Candlenut
      2    Lemon Grass, Stem
           Oil, For Frying
      1 c  Coconut Milk
 
  Clean squid.  Wash under cold running water and dry thoroughly. Remove the
  skin from the snapper (ensure no bones remain) and cut the meat into tiny
  pieces.  Crush the garlic.  Beat the egg whites lightly, add the snapper
  and garlic and season with salt, white pepper and nutmeg. Stir to blend
  thoroughly, then stuff the mixture into the squid. Chop the shallots,
  chiles, candlenuts, and lemon grass, then saute in very hot oil for three
  to four minutes.  Add the coconut milk and bring to the boil, then lower
  heat and add the stuffed squid. Allow to simmer until the squid is very
  tender, approximately one hour, then transfer to a serving dish and pour
  the sauce on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cumin Nan
 Categories: Indian, Breads
   Servings:  6
 
      2 c  All purpose flour
      1 ts Active dry yeast
      1 tb Sugar
      1 ts Salt, optional
    1/3 c  Packaged mash potato flakes
      1 ts Whole cumin seeds, toasted
      1 c  Warm water

MMMMM------------------------------GLAZE-----------------------------------
      3    Garlic cloves, minced
      1 tb Cold pressed corn oil
      1 tb Corn oil
      2    Garlic cloves, minced
 
  Combine all ingredients except water & glaze in a food processor & process
  for 30 seconds.  Gradually add water while the machine is running. Process
  in short bursts till a thick ball is formed.  Remove & knead for 5 minutes.
  Use flour as needed to prevent sticking.  Cover dough with a damp cloth &
  let rise in a warm dark place for 15 to 20 minutes.
  
  Prepare grill & cover to buld up an intense heat.  Cut dough into 6
  portions.  roll each piece into a circle 8" in diameter & as thin as a
  flour tortilla.  Brush each piece with glaze & place glaze side down on the
  grill.  Cover & allow to bake for 5 minutes.  Brush tops with glaze, flip &
  allow other side to brown.
  
  PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g
  Fiber.
  
  VT July, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Chicken Platter
 Categories: Indonesian, Chicken
   Servings:  6
 
      3 lb Fryer, cut up
      2 tb Cooking oil
           Salt
           Pepper
      1 c  Orange Juice
    1/3 c  Currants or raisine
      3 tb Chopped Chutney
      2 tb Curry powder
    1/2 ts Grounnd cinnamon
    1/2 ts Ground red pepper
      4    Med sweet potatoes*
      1 tb Cold water
      2 ts Cornstarch
     11 oz Can Mandarin Oranges
      2    Bannanas
    1/2 c  Toasted slivered almonds
 
  * Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil
  on all sides, drain, return to skillet and sprinkle with Salt and Pepper.
  Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper
  in a bowl.  Add Sweet potato to G&Aog6our in Juice mixture to cover all
  items.  Bring to a boil and reduce heat. Simmer, covered for 30-40 min
  (until chicken and potatoes are tender). Remove from heat and arrange on
  platter, skim fat from pan juices. Measure pan juices and add water to make
  1  1/2 cups.  Combine cold water and cornstarch and add to Juices. Stir and
  cook till thick and bubbly. Add drained oranges and bannas. Pour entire
  mixture over chicken and potatoes. Serve over rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Chicken Spring Rolls
 Categories: Chinese, Chicken, Appetizers
   Servings:  1
 
      1 tb Soy sauce
      1 tb Coconut milk
  1 3/4 ts Curry powder
    3/4 ts Salt
      4 ts Vinegar, cider
      2 ts Ginger root, minced
      5    Chilies, mild green
      3    Garlic clove
  1 1/2 ts Garlic, minced
      1 c  Celery, diced
    3/4 c  Carrot, grated
     16    Spring roll wrappers
    3/4 c  Pickled ginger juice or:
      2 tb Oil, peanut
      2 ts Soy sauce
      1 ts Vinegar, white
    1/2 lb Chicken, ground
    3/4 ts Sugar
      1 tb Cornstarch
           Dipping Sauce:
      2    Chilies, yellow wax
      1    Cilantro, bunch, minced
      2    Jalapeno chilies, minced
      2 c  Napa cabbage, diced
      1 c  Cellophane noodles
      1    Egg yolk, beaten
    3/4 c  Unseasoned rice vinegar
           Salt to taste
 
  Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch
  in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in
  bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry
  powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white.
  Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy
  sauce and cider vinegar. Place in wok with chicken. Heat through, add
  cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and
  cool in refrigerator. Combine ginger, garlic, remaining curry powder, and
  chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam
  without browning. Add celery then cabbage. When translucent, add carrots
  and noodles. Combine chicken and noodle mixtures.
  Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of
  cilantro in last turn (to show through when fried). Seal with egg yolk.
  Deep fry about 3 minutes at 350 degrees and drain.
  To make dipping sauce, blend chilies and garlic until pureed. Add ginger
  juice and oil until blended. Season with salt. Add cilantro just before
  serving. (If serving right away, cilantro may be pureed with chilies.)
  Makes one cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Coconuty Shrimp
 Categories: Indonesian, Seafood, Hot
   Servings:  6
 
     24    Shrimp, shelled and deveined
      2 tb Butter or margarine
      4 c  Coconut milk
      1 c  Curry Spice Paste
      1 tb Julienned fresh basil
 
  Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine
  posted by Perry Lowell, Mar. '93
  
  This is served as a spicy appetizer by itself or over pasta.
  
  Saute the shrimp in the butter to just done, being careful not to overcook.
  
  Add the remaining ingredients, bring to a boil, reduce the heat and simmer
  for a couple of minutes.
  
  Serves:  4 Heat Scale: Medium to Hot
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Frogs' Legs - Ech Nau Ca-Ri
 Categories: Vietnamese, Frogs
   Servings:  4
 
           Stephen Ceideburg
      4    Pairs of jumbo frog's legs
      1    Stalk fresh lemon grass, or
      1 tb Dried lemon grass
      2    Fresh red chilies, seeded
           -and sliced
      2    Shallots, sliced
      2    Garlic cloves, crushed
  1 1/2 ts Sugar
      1 ts Curry paste
      2 ts Curry powder
    1/4 ts Salt
      2 tb Nuoc mam (fish sauce)
      2 oz Cellophane noodles
      2 tb Vegetable oil
      1 sm Onion, chopped
      1 c  Chicken broth or water
    1/2 c  Coconut milk or heavy cream
      1 ts Cornstarch
           Fresh ground black pepper
           Coriander sprigs for garnish
 
  This delicious lemon grass and coconut-laced curry comes from southern
  Vietnam. If you prefer a very hot curry, simply use more chile peppers.
  
  Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove
  any chipped bones. Pat dry and refrigerate.
  
  If you are using fresh lemon grass, discard the outer leaves and upper half
  of the stalk. Cut into thin slices and finely chop. If you are using dried
  lemon grass, soak it in warm water for 1 hour. Drain and finely chop.
  
  In a blender, combine the lemon grass with the chiles, shallots, garlic,
  sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce.
  Process to a very fine paste. Rub the paste over the frogs' legs. Cover and
  refrigerate for 30 minutes.
  
  Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain.
  Cut into 2-inch sections.
  
  Heat the oil in a saucepan over moderate heat. Add the onion and saute
  until translucent. Add the frogs' legs and brown well on all sides, about 3
  minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover
  and simmer for 15 minutes.
  
  Uncover the pan and add the coconut milk, the cornstarch diluted in 1
  tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook,
  stirring, until the sauce thickens, about 15 minutes.
  
  Add the cellophane noodles and bring the mixture to a boil. Remove from the
  heat.
  
  Sprinkle with black pepper and garnish with coriander sprigs.
  
  Serve immediately with rice, French bread or over rice noodles.
  
  Note: Instead of discarding the upper half of the lemon grass, crush it and
  cook it with the frogs' legs for extra flavor. Remove the stalk before
  serving.
  
  Yield: 4 servings.
  
  From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
  1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Frogs' Legs
 Categories: Vietnamese, Frogs
   Servings:  4
 
      4    Pairs of jumbo frog's legs
           -(about 1 pound), trimmed
      1    Stalk fresh lemon grass,
           -or 1 tablespoon dried
           -lemon grass
      2    Fresh red chile peppers,
           -seeded and sliced
      2    Shallots, sliced
      2    Garlic cloves, crushed
  1 1/2 ts Sugar
      1 ts Curry paste
      2 ts Curry powder
    1/4 ts Salt
      2 tb Nuoc nam
           -(Vietnamese fish sauce)
      2 oz Cellophane (bean thread)
           -noodles
      2 tb Vegetable oil
      1    Small onion, chopped
      1 c  Chicken broth or water
    1/2 c  Coconut milk or heavy cream
      1 ts Cornstarch
           Freshly ground black pepper
           Coriander sprigs,
           -for garnish
 
      This delicious lemon grass and coconut-laced curry comes from southern
  Vietnam. If you prefer a very hot curry, simply use more chile peppers.
  
      Cut the frogs' legs into bite-size pieces. Rinse with cold water to
  remove any chipped bones. Pat dry and refrigerate.
  
      If you are using fresh lemon grass, discard the outer leaves and upper
  half of the stalk. Cut into thin slices and finely chop. If you are using
  dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop.
  
      In a blender, combine the lemon grass with the chiles, shallots,
  garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish
  sauce. Process to a very fine paste. Rub the paste over the frogs' legs.
  Cover and refrigerate for 30 minutes.
  
      Meanwhile, soak the cellophane noodles in warm water for 30 minutes.
  Drain. Cut into 2-inch sections.
  
      Heat the oil in a saucepan over moderate heat. Add the onion and saute
  until translucent. Add the frogs' legs and brown well on all sides, about 3
  minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover
  and simmer for 15 minutes.
  
      Uncover the pan and add the coconut milk, the cornstarch diluted in 1
  tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook,
  stirring, until the sauce thickens, about 15 minutes.
  
      Add the cellophane noodles and bring the mixture to a boil.
   Remove from the heat.
  
      Sprinkle with black pepper and garnish with coriander sprigs.
  
      Serve immediately with rice, French bread or over rice noodles.
  
      Note: Instead of discarding the upper half of the lemon grass, crush it
  and cook it with the frogs' legs for extra flavor. Remove the stalk before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Lamb
 Categories: Indian, Lamb
   Servings:  6
 
    1/3 c  Dried Onion
    1/4 c  Warm Water
      3 tb Vegetable Oil
      2 tb Ground Coriander
  1 1/2 ts Ground Cumin
      1 tb Ground Cardamom
      1 ts Ground Ginger
      1 ts Tumeric
    1/2 ts Garlic Powder
    1/4 ts Pepper
    1/8 ts Ground Red Pepper
      2 lb Lamb Stew Meat *
      2 c  Beef Stock
           Salt
    1/4 c  Plain Yogurt
      1 ts Fresh Lemon Juice
           Freshly Cooked Rice
 
  * Lamb stew meat should be cut into 1 inch cubes.
  ~-------------------------------------------------------------------------
  Soak  onion  in  water until soft about 5 minutes.   Heat oil in large
  skillet over medium high heat.  Add onion and saute until golden about 4
  minutes.  Reduce heat to low add spices and stir 1 minute.  Add lamb to
  skillet.  Increase heat to medium high and cook stirring frequently until
  meat is evenly browned 10 to 15 minutes.  Add stock and salt.  Reduce heat
  to medium, cover and cook until meat is tender about 20 minutes.  Simmer
  uncovered until sauce thickens about 20 minutes.  Stir in yogurt and lemon
  juice.  Serve immediately over cooked rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Shrimp - Goong Pad Pong Garee *
 Categories: Thai, Seafood
   Servings:  4
 
      2 tb Oil
      3    Minced Garlic Cloves
      8 oz Shrimp, Shelled & Deveined
      1 ts Curry Powder
      2 tb Fish Sauce (Nam Pla)
      1 tb Oyster Sauce
  1 1/2 tb Sugar
    1/4 c  Slivered Green Bell Pepper
    1/4 c  Slivered Red Bell Pepper
    1/4 c  Sweet Basil Leaves
    1/4 c  Sliced Onions
 
  The subtle flavor of the curry compliments the fresh flavor of the shrimp
  very well in this quick and easy recipe.
  ~-------------------------------------------------------------------------
  Heat a large skillet and add the oil, garlic and shrimp. Saute for 1
  minute.  Add all the other ingredients and cook for 2 minutes.
  
  Serve with steamed jasmine rice.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Yogurt Dip
 Categories: Indian, Appetizers
   Servings: 20
 
           Karen Mintzias
      1 c  Plain nonfat yogurt
    1/2 ts Tumeric
      1 ts Grated fresh gingerroot
      2 tb Lemon juice
    1/4 ts Coriander powder
      1 pn Cayenne pepper
      2 tb Minced fresh cilantro
 
  Combine all ingredients except cilantro.
  
  Chill for one hour.
  
  Garnish with cilantro.
  
  Per serving: (2 tablespoons): 13 cal, 12 g prot, 17 mg sod, 2 g carb, 0 g
  fat, 0 mg chol, 46 mg calcium
  
  Source: Vegetarian Gourmet, Autumn 1993
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #1
 Categories: Indian, Condiment, Hot
   Servings:  1
 
      2 tb Cumin seeds
      2 tb Fenugreek
  1 1/2 ts Mustard seeds
      1 tb Black peppercorns
    1/2 c  Coriander seeds
      1 tb Poppy seeds
      1 tb Ground ginger
  1 1/2 ts Hot chili powder
    1/4 c  Ground turmeric
 
  Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander
  and poppy seeds. Add remaining spices; process. Store up to 3 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #2
 Categories: Ceylon, Condiment, Hot
   Servings:  6
 
      1 oz Coriander seeds
    1/2 oz Cumin seeds
      1 tb Fennel seeds
      1 ts Fenugreek seeds
           Small piece of cinnamon
      6    Green cardamoms
      6    Cloves
      6    Fresh curry leaves
      1 ts Cayenne
 
  Dry roast the whole spices in a heavy frying pan over medium heat until
  they turn dark brown, stirring and shaking frequently. Let cool. Combine
  with remaining ingredients and grind into a powder. Gives a darker taste
  than Indian curry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #3
 Categories: Indian, Condiment, Hot
   Servings:  6
 
      1 c  Ground Tumeric
  1 1/3 c  Coriander Seeds
      1 c  Cumin Seeds
      3 oz Dried Root Ginger
      2    Peppercorns
      1    Cardamom Pod
      1    Dried Red Chili
      1 oz Saffron (Optional)
  1 1/2 tb Mustard Seeds
 
  Store in an airtight container after blending well.
  
  NOTE: This is a fairly mild basic blend for curries.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #4
 Categories: Indian, Condiment, Hot
   Servings:  6
 
      1 c  Ground Tumeric
  1 1/3 c  Coriander Seeds
      1 c  Cumin Seeds
      2 oz Dried Root Ginger
      2    Peppercorns
      1 oz Cardamom Pods
    1/4 c  Fennel Seeds
    1/4 c  Dried Red Chilis
    1/4 c  Blades Of Mace
  1 1/2 tb Whole Cloves
      2 tb Mustard Seeds
      2 tb Poppy Seeds
 
  Store in an airtight jar after blending well.
  
  NOTE:  A more robust basic blend.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #5
 Categories: Indian, Condiment, Hot
   Servings:  6
 
    1/4 c  Ground Cinnamon
  2 1/2 tb Ground Coriander
  2 1/2 tb Ground Tumeric
      3 tb Ground Cumin
      1 tb Ground Fenugreek
      2 tb Dry Mustard
      2 tb Ground Cardamom
      2 tb Garlic Salt
      2 tb Ground Poppy Seeds
  2 1/2 tb Ground Dried Chilis
  2 1/2 tb Ground Black Pepper
      1 tb Ground Ginger
 
  Sprinkle often with vinegar while blending these spices.  This powder may
  be sealed tightly and stored for many months, but it will not give the same
  rich flavour as powders using whole spices and freshly ground.
  
  NOTE:  A good basic blend from ready-ground spices.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #6
 Categories: Indian, Condiment, Hot
   Servings:  3
 
  2 1/2 tb Coriander Seeds
      2 ts Garlic Powder
      1 tb Ground Cumin
      2 ts Ground Tumeric
      1 ts Ground Ginger
      1 ts Chili Seasoning
    1/2 ts Ground Allspice
      1 tb Salt
      1 tb Ground Black Pepper
    1/2 tb Dry Mustard
    1/4 ts Saffron
 
  Grind the coriander seeds, (sieve if any large husks remain). Blend all of
  the ingredient together and store in an airtight jar. This recipe makes 3
  ounces of curry powder.
  
  NOTE:  THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #7
 Categories: Indian, Condiment, Hot
   Servings:  1
 
      3 tb Coriander seeds
      2 tb Cumin seeds
      2 tb Tumeric
      1 tb Mustard seeds
  2 1/2 ts Fennel seeds
      8    Pods cardamon seeds
      8    Cloves
  1 1/2 ts Ground ginger
  1 1/2 ts Black peppercorns
    1/4 ts Freshly grated nutmeg
    1/4 ts Cayenne
 
  In a bowl, combine all the ingredients.  Spread mixture out on a jelly roll
  pan and toast in a preheated 250 degree F oven for 20 minutes.
  
  Let cool to room temperature. Pulverize the spice mixture in batches with
  an electric spice or coffee grinder and strain it through a sieve into a
  bowl. The curry powder will keep six months in a tightly sealed jar in a
  cool dark place. Use to season soups and stews. Makes about 1/2 cups.
  
  Recipe:  Chuck Ozburn in Pok, New York
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Powder #8
 Categories: Indian, Condiment, Hot
   Servings:  5
 
    3/4 c  Coriander seeds
    3/4 c  Mustard seeds
    1/4 c  Fennel seeds
      2 tb Celery seeds
      2 tb Ground mace
      2 tb Ground turmeric
  1 1/2 ts Ground cloves
      1 tb Crushed red pepper flakes
  1 1/2 ts Fresh ground black pepper
     15    Coins dried ginger
      3    Cloves dried garlic
 
  1. Position rack in lower third of the oven. Preheat to 300 deg.F
  
  2. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and
  cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly
  
  3. Bake in preheated oven for 30 minutes, stirring occasionally. Cool
  completely.
  
  4. Stir in the red peeper flakes, dried ginger and dried garlic.
  
  5. Working in small batches, grind mixture finely in a spice mill, coffee
  grinder, mini food processor, or blender (mixture ground in a blender will
  not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps
  fresh for up to 6 months. Makes 5 4-ounce jars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Sauce
 Categories: Indonesian, Condiment
   Servings:  1
 
      1 tb Butter
      4 tb Curry powder
 14 1/2 oz Chicken broth
    1/2 c  Chopped onion
    1/2 c  Sliced carrot
      1    Sm tomato, seeded, chopped
      1    Sm Apple, peeled, chopped
    1/3 c  Celery
      2 tb Coconut
      4 ts Chutney
      1    Clove garlic
      1    Bay leaf
    1/4 ts Seasoned slat
           Pinch dried thyme
 
  Cook butter and curry powder 1 to 2 min.  Add chicken broth, onion, carrot,
  tomato, apple, celert, coconut, chutney, garlic, bay leaf, salt and thyme.
  Bring to a boil, reduce heat and simmer for 1 hr.  Remove bay leaf.
  Processs or blend the mixture till smooth.  Makes about 1 2/3 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curry Soup Noodles
 Categories: Thai, Soups, Hot
   Servings:  4
 
      1 lb Thin fresh wheat noodles
           - (Chinese-style)
           - (preferably with egg)
      2 tb Vegetable oil
      3    Garlic cloves, chopped
      1 tb Simple Red Curry Paste
    1/2 c  Thick coconut cream
    1/2 lb Chopped chicken meat
           - preferably dark meat
    1/2 c  Coconut milk
  2 1/2 c  Chicken stock
      2 ts Indian curry powder
    1/4 ts Turmeric powder
      3 tb Thai fish sauce (nam pla)
      1 ts Sugar
      1 c  Shredded cabbage
  1 1/2 ts Lemon juice
      2    Green onions
           - coarsely chopped
      2    Lemons, cut into wedges
 
  BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate
  strands. Bring water to a second boil and cook 30 seconds longer. Pour
  noodles into a colander. Rinse thoroughly with running cold water. Drain.
  Shake off excess water. Distribute among 4 small soup bowls. In a saucepan,
  heat the oil and add the garlic; gently saute until lightly brown. Add the
  Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high
  heat and add the thick coconut cream; stir continuously until the cream
  reduces and becomes oil. Add chicken; saute lightly and break up the lumps.
  Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce
  and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds
  longer. Just before serving add lemon juice. Pour the soup over the
  noodles. Top with green onions. Serve hot with a squeeze of lemon juice.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Custard Tartlets
 Categories: Chinese, Desserts
   Servings:  6
 
MMMMM------------------------------PASTRY-----------------------------------
      1 c  Flour
      4 tb Butter, cut into small
           - pieces
      2 tb Sugar
      2 tb Whipping cream
    1/2 ts Salt
      3 c  Dried beans, for weighting
           - down pastry shell

MMMMM-----------------------------FILLING----------------------------------
    1/2 c  Water
      4 tb Sugar
      3    Eggs, beaten
 
  MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor until
  well mixed. Roll the pastry into a ball, wrap it with plastic wrap, and
  refrigerate for at least 30 minutes. Preheat the oven to 375F. Roll out the
  pastry to about 1/8-inch thick and press into 6 small 3-inch tartlet molds.
  Place a sheet of foil over the sides and surface of the pastry and pour
  enough dried beans on the foil to weight it down. Bake for about 10-to-12
  minutes or until the dough is lightly browned. In a saucepan, boil together
  the water and sugar for 5 minutes to make a light syrup. Let the syrup cool
  thoroughly and combine it with the eggs. Pour an equal amount of custard
  into each pastry shell. Reduce the oven heat to 325F and bake for 15
  minutes or until the custard just sets.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dagung (Corn Fritters)
 Categories: Indonesian, Breads
   Servings:  4
 
     16 oz Corn, Creamed
      1 md Onion
      3    Garlic Cloves
      1    Thai Chile
      1    Egg, Beaten
      1 c  Flour
           Salt To Taste
           Oil For Frying
 
  Grind or chop together the onion, garlic, and pepper in a food processor.
  Fry in a little vegetable oil until the onion is golden.  Add to the corn
  in a bowl.  Mix in the egg, salt and flour.  Test a spoon- ful in the hot
  oil.  Mixture should be thick enough NOT to separate when placed in the
  oil.  Drop by spoonfuls into hot oil. Cook until light golden in color,
  turning to cook both sides.  Drain on paper towels. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Daikon Sauce
 Categories: Japanese, Condiment
   Servings:  6
 
           Stephen Ceideburg
    1/2 c  Japanese soy sauce
    1/4 c  Vinegar
    1/4 c  Grated daikon
      1 ds Togarashi (see note)
           Water as needed
 
  From the "Japanese Country Cookbook, " by Russ Rudsinski.
  
  Combine soy sauce, vinegar, daikon and togarashi. Add enough water to
  achieve a light sauce consistency.
  
  Place sauce in small dishes for each diner.
  
  Note: Togarashi is a Japanese seasoning made of crushed red pepper and
  other condiments, blended into a powder. Red or black pepper may be
  substituted.
  
  PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 1,373 mg sodium, 0 g fiber.
  
  Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Damper
 Categories: Australian, Breads
   Servings:  1
 
    250 g  Self Raising Flour (2 cups)
    1/2 ts Salt
    250 ml Milk (1 cup)
     30 g  Soft butter or marg (1 oz)
 
  Sift flour and salt into a mixing bowl. Add milk and butter/ margarine and
  mix with a wooden spoon for 1-2 minutes or with an electric mixer for 1/2 -
  1 minute.
  
  Knead dough lightly into a round [flattened ball] and place in a greased
  and floured 18cm (7inch) sandwich cake tin. Bake in a hot oven at 220C
  (425F) for 25-30 minutes. Cool on a wire cooling tray. Serve sliced,
  spread with butter and jam, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dango Jiru (Dumplings with Miso)
 Categories: Japanese, Seafood
   Servings:  6
 
      3 c  Dashi
    1/2 c  Miso
    1/4 pk Mochi-flour
      2    Stalks green onions
      1 lb White fleshed fish
    1/4 ts Gourmet powder
 
  1.  Add enough Mochi-flour to make a stiff dough for dango, roll into small
  marble sized balls and make a slight impression on each side, by pinching.
  
  2.  Drop balls into boiling dashi.
  
  3.  Cut fish into small pieces.  Grind Miso in surabachi.
  
  4.  When dango (dumplings) rise to the top, add the fish and the miso.
  
  5.  Add the gourmet powder and garnish with chopped green onions.
  
  From: Sukiyaki, The Art of Japanese Cooking and Hospitality Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Darley Street Thai Chuu-Chii (Red Curry) of Coffin Bay Scall
 Categories: Thai, Seafood
   Servings:  4
 
           Stephen Ceideburg
     10    White peppercorns
           Mace
      1 ts Thai shrimp paste
      3    To 5 long red dried chillies
      4    Cloves shallots
    1/2    Stalk lemon grass
      1 ts Galangal
    1/2 ts Kaffir Lime Zest
      1 tb Chopped Coriander Root
    1/2 ts Salt
    250 ml Coconut Cream
      2 tb To 3 tb Red Curry Paste
      1 tb Fish Sauce
    1/2 tb Palm Sugar
     24    Coffin Bay Scallops
    125 ml Coconut Milk
      5    Kaffir Lime Leaves
      1 lg Fresh Red Chilli, Julienned
      2 tb Coriander Leaves
           Jasmine Rice
 
  A colleague who recently visited the Darley Street Thai at its new location
  in Bayswater Road, Kings Cross, described this dish as "exquisite". Though
  the recipe may seem dauntingly lengthy, most of it is simply a long list of
  ingredients for red curry paste, which can be made in quantity and stored
  in a container in the fridge for 3-4 weeks for further use. Frozen kaffir
  limes can be bought very cheaply in good Asian stores, where the rest of
  the ingredients listed should also be avail- able. Grate the limes for zest
  while they are stir frozen.
  
  In a mortar and pestle or spice grinder, grind to a powder 10 white
  peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
  paste by zapping it in a microwave oven or putting it on a little piece of
  foil under the grill.
  
  Put the pepper-mace mixture and the shrimp paste in a blender (David
  recommends a blender but some of us will have to make do with a food
  processor or the mortar and pestle) and add 3- 5 long red dried chillies,
  deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the
  same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1
  teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1
  tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and
  a little water. Process to a very fine paste. This may take up to 10
  minutes. Transfer to a storage jar.
  
  In a medium-size pan, boil 250 mL coconut cream over high heat, stirring
  constantly, until the oil separates out, about 3-5 minutes. (If using
  canned coconut cream, don't shake the can -use the solid mass of coconut at
  the top of the can, plus as much of the rest as you need to make up 250mL.
  If it doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3
  tablespoons of red curry paste and fry for 5 minutes, stirring, until fra-
  grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until
  colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be
  served simultaneously) and 125 mL coconut milk. Check for sweet-sour
  balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli,
  julienned, and 2 tablespoons of either coriander or basil leaves. Serve
  with jasmine rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93.
  Courtesy Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dashi (Basic Soup Stock)
 Categories: Japanese, Soups
   Servings:  6
 
    1/2 c  Katsubushi (shavings of
           -dried bonito)
      3    Square inches Konbu seaweed
    1/4 ts Gourmet Powder
      5 c  Water
 
  1.  Bring water to boil.  Add konbu and shaved Katsubushi.
  
  2.  Turn off heat and let stand for 10 minutes.  Strain.
  
  From: Sukiyaki, The Art of Japanese Cooking and Hospitality
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deccan Meat Burtas
 Categories: Indian, Beef
   Servings:  6
 
      1 lg Onion, boiled
      1 lb Cooked meat or fish
      1 ts Salt
      1 ts Lemon juice
      2 oz Butter
           Cayenne pepper
           Mace
 
  Pound the onion well. Next pound the meat or fish (underdone beef is best),
  add as much pepper as will stand on a silver threepenny piece, the same of
  mace, the salt and a few drops of lemon juice. Melt the butter in a
  saucepan, add all the ingredients, and cook very slowly for about 1/4 hour.
  Serve on buttered toast or fried bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deep Fried Sesame Seed Ball - Jien Duy
 Categories: Chinese, Desserts
   Servings:  6
 
    1/2 lb Glutinous rice powder
    2/3 c  Boiling water
      2    Chinese brown slab sugar
           -(sticks)-
           -=OR=-
    1/2 c  Dark brown sugar
    1/2 c  Sweet red bean paste
    1/2 c  Sesame seeds
           Peanut oil for deep-frying
 
  PLACE THE GLUTINOUS RICE POWDER in a mixing bowl. Bring the water to a boil
  and add the sugar; stir until completely dissolved. Pour sugar water into
  the rice powder; stir until well mixed. Gather the dough into a ball and
  knead until smooth. Cut dough in half and roll each half into two 10-inch
  long rolls. Cut each roll into 10 pieces. Take one piece and roll into a
  ball. Flatten it and place a 1/2-inch round piece of sweet red paste into
  the center of dough. Fold over sides to enclose filling and roll into a
  ball. Repeat until all the balls are made. Wet your hands with water and
  roll one ball in your hands to moisten the ball. Dip the ball into a dish
  of sesame seeds until the entire surface is covered. Press lightly to help
  the seeds adhere. Add enough oil to a wok to a depth of 2 1/2-inches. Heat
  to 350F. Deep fry balls for 8 to 10 minutes. As they expand in the oil,
  take a pair of chopsticks and squeeze the balls to help them expand and
  fill with air. The balls should triple in size, float to the top of the oil
  and turn golden brown. Remove and drain on paper towels. Makes about 20
  balls.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deep-Fried Shrimp Balls with Celery Sauce
 Categories: Chinese, Seafood, Appetizers
   Servings:  6
 
      1 lb Shrimp
      2    Slices, thin ginger, fresh
      1    Clove garlic
      1    Stalk, good-sized celery,
           -very crisp and fresh
      1 ts Light soy sauce
      1 tb Oyster sauce
      1 tb Vodka
      3 tb Chicken broth
      1 tb Cornstarch
      1 ts Salt
      1 tb Cornstarch
      2 c  Oil, for deep-frying
           Lettuce leaves
 
  Devein the shrimp.  Chop the shrimp very finely, almost into a paste. Mince
  the ginger and garlic; keep them separate.  Peel the tough strings from the
  celery stock; slice it at angle into pieces about 1/4-inch thick.
  
  In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
  and 1 tablespoon of the cornstarch.  Reserve this mixture.
  
  In another mixing bowl, combine the shrimp with half of the minced ginger
  and half of the minced garlic; add the salt and the remaining tablespoon of
  cornstarch.  Mix well, and with lightly moistened hands form this mixture
  into balls about 1-inch in diameter.
  
  Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
  Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
  hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
  and garlic until it turns golden; add the celery and stir-fry quickly for
  about for about a half a minute. Add the reserved sauce mixture and stir
  until it thickens.
  
  On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
  it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
  appetizer servings.
  
  Recipe:  "Chinese Appetizers" by Verdi Published by Irene Chalmers
  Cookbooks, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deep-Fried Crab Balls with Vinegar Dip
 Categories: Chinese, Seafood, Appetizers
   Servings:  4
 
    1/2 lb Fresh cooked crab meat
      2 oz Pork fat from loin
      6    Peeled water chestnuts
      1    Scallion
      2    Eggs
      2 tb Dry sherry
      1 ts Salt
      2 tb Cornstarch
    1/2 ts Minced ginger root
      2 c  Deep-frying oil
           VINEGAR DIP:
      2 tb Black Chinjiang vinegar
      1 tb Yellow rice vinegar
      2 ts Thin soy sauce
    1/2 ts Sugar
 
  You can serve this dish hot or cold.  We prefer the crab balls hot, when
  their exterior is crisp and the meat hot and moist. They also go better
  with the vinegar dip when hot.  If you prefer to serve them cold or at room
  temperature, delete the dip, or substitute something like mustard and
  catsup.
  
  Preparation: If you're using food processor, crab and pork fat should be
  cold.  Cut pork fat into cubes.  Trim and cut scallion into 1" sections,
  including greens.  Using steel blade, place water chestnuts and scallion in
  bowl; pulse/start to chop vegetables.  Add crab meat and pork fat;
  pulse/start to mince.  Add eggs, sherry, salt, corn- starch and minced
  ginger. Pulse/start 3 or 4 times to blend.  Don't overdo it; you don't want
  a puree.
  
  Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a
  bamboo chopstick held upright in oil.  Using teaspoon, form small ball of
  crab mixture.  Test cooking temperature; it should brown and cook through
  in about 5 minutes; adjust heat if necessary.  Proceed with deep-frying
  about 6 balls at a time; avoid crowding them.  Drain on bamboo strainer or
  towel. If you can't serve them immediately, refry briefly to crisp skin.
  Avoid overcooking.
  
  Vinegar dip:  Mix ingredients in a shallow bowl; place on serving platter
  and surround with crab balls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli
 Categories: Chinese, Vegetarian
   Servings:  4
 
           Karen Mintzias
  1 1/2    Cakes bean curd
           Vegetable oil
           - for deep-frying
      6 md Chinese dried mushrooms
      1 md Onion
      8 oz Broccoli
      3 tb Vegetable oil
      3 sl Ginger root
      4 tb Vegetarian stock

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Light soy sauce
      1 tb Hoisin sauce
      2 ts Chili sauce
      1 ts Sugar
 
  Cut the bean curd into 1- x 1-1/2-inch flat pieces.  Deep-fry them in hot
  oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and
  yellow.  Drain thoroughly.  Soak the mushrooms in boiling water for half an
  hour.  Drain.  Discard the stems and cut the caps into halves.  Cut the
  onion into thin slices.  Break the broccoli into individual florets and cut
  the stem into 1-inch wedges.
  
  Heat the vegetable oil in a large frying pan or wok.  When hot, add the
  onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil
  for 2 minutes, to season the oil.  Add the broccoli and stock and continue
  to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes.
  Uncover the pan or wok, pour the sauce ingredients over the contents, and
  continue to turn and stir-fry all ingredients together for a further 1-1/2
  minutes.  Serve with rice and other dishes.
  
  Source: New Chinese Vegetarian Cooking by Kenneth Lo
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Devilled Crab in Cucumber Cups.
 Categories: Thai, Appetizers
   Servings:  6
 
      3 c  Cooked crab meat, flaked
    1/4 c  Lemon grass, sliced fine
      2 tb Nam-prik Pao
      3 tb Lime juice
      2 tb Scallions, chopped
           Cucumber
      2    Hard boiled eggs, chopped
    1/4 c  Onion, chopped
      2 tb Fish sauce
      1 tb Sugar
      2 tb Corianders leaves, chopped
 
  Mix all ingredients together and fill cucumber cups.
  
  To make cucumber cups - Peel and cut cucumber crosswise approximately 3
  inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar
  with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and
  marinate for about 1/2 hour, then drain off and discard liquid.
  
  From "Ratanakosin Dishes 1982" - Momluang Terb Xoomsai.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dhal
 Categories: Indian, Appetizers, Hot
   Servings:  6
 
  1 1/4 c  Brown lentils
  3 3/4 c  Water
      1 ts Turmeric
      1    Garlic clove, crushed
      2 tb Ghee
      1 lg Onion, chopped
      1 ts Garam Masala
    1/2 ts Ground ginger
      1 ts Coriander
    1/2 ts Cayenne pepper
           Fresh cilantro sprigs (opt)
 
  Wash lentils in cold water.
  
  In a saucepan, combine lentils, water, turmeric and garlic. Cover and
  simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes
  to reduce excess liquid.
  
  Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam
  Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add
  mixture to lentils and stir well. Garnish with cilantro, if desired.
  
  NOTE: For a less fiery flavor, reduce cayenne pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dinkum Chili
 Categories: Australian, Chili
   Servings:  8
 
    500 g  Wallaroo Bacon
      2 tb Vegetable Oil
      1 kg Red Kangaroo Shank, Chopped
    500 g  Gray Kangaroo Steak, Chopped
    500 g  Ground Emu Ham
 31 1/2 g  Tasmanian Light Red Chili
 31 1/2 g  Wooroorooks Chili
 26 1/2 g  Mount Isa Dark Red Chili
    140 g  Oregano
      1 tb Cumin
      3 tb Brown Sugar
      1    White Onion, Chopped
      1    Brown Onion, Chopped
      2    Celery Stalks, Chopped
      1    Green Pepper, Diced
      2    Garlic Cloves, Minced
    740 ml Australian Beer
      1 cn Whole Tomatoes #411
 
  Combine all ingredients and simmer until ready to serve. Serve hot and
  enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dipping Sauces for Chinese Dumplings
 Categories: Chinese, Condiment
   Servings: 14
 
      3 tb Soy sauce
  1 1/2 ts Minced garlic
  2 1/2 tb Water
 
  Combine the ingredients in a small serving bowl. Makes about 1/4 cup.
  
  SOY DIPPING SAUCE:
  
  Per Tablespoon:  10 Calories, 1 g Protein, 1 g Carbohydrates, 0 g Fat, 0 g
  Saturated Fat, 0 mg Cholesterol, 772 mg Sodium.
  
  VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire
  sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water
  
  Combine the ingredients in a small serving bowl.
  
  Makes about 1/4 cup.
  
  Per Tablespoon:  10 Calories, 1 g Protein, 2 g Carbohydrates, 0 g Fat, 0 g
  Saturated Fat, 0 mg Cholesterol, 790 mg Sodium.
  
  [Nina Simonds, The Washington Post, Jan 29 1992]
  
  From: ELLEN CLEARY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dom Yam Gung (Thai Shrimp Soup)
 Categories: Thai, Seafood, Soups, Hot
   Servings:  4
 
      6    Peppercorns
      3    Lemon grass, stalks
      3    Ginger, siamese, slices
      3 tb Lime juice
      2    Chilies, red, minced
      8    Coriander roots
      4 c  Fish stock
      2 c  Shrimp, uncooked
      3 tb Fish sauce (nam pla)
      2 tb Coriander, chopped
 
  The red chilies are also known as "prik khee nu". Puree peppercorns and
  coriander roots. Trim root and tough layers from lemon grass. Thinly slice
  first six inches. Bring 2 c. of stock to boil. Add coriander paste and
  simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock
  and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle
  servings with chopped coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dow Sah Bow/ Cha Siu Bow
 Categories: Chinese, Breads
   Servings:  6
 
      1    Cake of fresh compressed
           -yeast
  1 3/4 c  Of warm water
    3/4 c  Of sugar
      1 ts Baking powder
  6 1/2 c  Unsifted all purpose flour
 
  First you need to make the dough. This dough is good for steamed or baked
  'bows' (buns). It will yield 2 dozen buns:
  
  For the dough, you need:
  
  Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking
  powder and then the flour. The dough will be firm and fairly dry. Knead on
  board for 20 minutes until dough is elastic and smooth. Place in a mixing
  bowl, cover with a damp cloth and leave in a dry warm draft-free place
  until dough doubles in bulk. (about 2 1/2 - 3 hours). Punch down the dough
  and knead 5 minutes more and it's ready to be stuffed.
  
  If you want Cha Siu Bow, you'll need:
  
  4 cups of finely diced barbecued pork 1/2 cup dehydrated onion flakes
  
  For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce 2 tsp Sherry 4 tsp
  Oyster Sauce 2 tsp Ketchup 1 tsp Sugar 1 1/2 tb Cornstarch 1 1/2 cup
  Chicken Stock
  
  Soak the onion flakes in a cup with enough water to cover flakes. Mix sauce
  ingredients in a small sauce pan. Cook over medium high heat until sauce
  thickens. Stir in diced pork and onion flakes. Chill for 3 - 4 hours.
  
  If you want Dow Sah Bows, use a can of sweet red bean paste.
  
  Divide the filling (pork mixture or sweet bean paste) into 24 portions.
  Divide dough into 24 balls. Slightly flatten each ball then roll out into 4
  inch discs, leaving the center twice as thick as the side. Place 1 portion
  of the filling in the centre. Gather up the sides around the filling, twist
  dough to seal. Place on a 2 inch square piece of wax paper, twist side
  down.  Allow buns to rise in draft-free place for another hour.
  
  You can cook them by steaming them 15 minutes. This will give you a white
  bun.
  
  You can also bake these. Preheat oven to 350. Brush with a mixture of 1
  beaten egg white, 1 tsp and 1/4 tsp sugar. Bake 20 - 25 minutes until
  golden brown. Brush with melted butter. From "Dim Sum" by Rhoda Yee.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Down-Home Fried Rice
 Categories: Chinese, Rice
   Servings:  8
 
      3 tb Canola oil
  1 1/2 c  Onion *
      4 x  Ribs celery **
      2 x  Cloves garlic, finely minced
      1 tb Ginger, finely minced
           Small red bell pepper ***
      4 c  Long-grain rice, cooked
    1/4 c  No-sodium beef broth ****
    1/8 lb Cured ham %
      1 lb Shrimp %%
    1/4 lb Snow pea %%%
      2 x  Eggs
      2 tb Soy sauce
    1/2 c  Scallions %%%%
 
  * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick ***
  Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then
  shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly
  blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced
  
  In large, heavy casserole over medium-low heat, heat canola oil. Add
  onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red
  pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring
  ingredients to mix. Add shrimp and snow peas. Cook 1 minutes longer. Remove
  from heat.
  
  In bowl, beat eggs and soy sauce together. Push rice to sides of casserole,
  making well in center. Return casserole to medium-low heat; pour egg
  mixture into well. Stir with fork for about 1 minutes, until eggs are just
  set. Gently fold into rice. Heat through and stir in scallions. Serve
  immediately.
  
  PER SERVING: calories 288, fat 6g, cholesterol 145mg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dried Fish Belly Soup - Kapaw Pla *
 Categories: Thai, Chicken, Soups
   Servings:  4
 
      4 c  Water
      1    Whole Chicken Breast
      8 oz Dried Fish Belly/Fish Maw
           -Soaked In Hot Water Until
           -Soft
    1/3 c  Light Soy Sauce
      1 tb Sweet Soy Sauce
    1/2 c  Bamboo Shoot Strips
    1/4 ts White Pepper
      4 sm Hard-Cooked Eggs, Sliced
    1/4 c  Minced Cilantro/Coriander
 
  Once the fish belly has been soaked in hot water it develops an interesting
  gelatinous texture which easily absorbs other flavors.
  ~-------------------------------------------------------------------------
  Heat the water to boiling in a large saucepan and simmer the chicken breast
  for about 10 to 15 minutes or until done.  Reserve the chicken stock.
  
  Place the cooked chicken breast in cold water to cool.  Remove the neat
  from the bone and discard the skin.  Shred the meat and set aside.
  
  Drain the dried fish belly, squeeze out any excess water and cut into 1
  inch pieces.
  
  Heat the chicken stock to boiling, add the dried fish belly and all the
  remaining ingredients except the eggs and the cilantro.  Stir in the
  shredded chicken and cook until hot.  Pour into a serving bowl and garnish
  with egg slices and cilantro.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dried Kingfish
 Categories: Thai, Seafood
   Servings:  6
 
           Stephen Ceideburg
      1    Kingfish, 1 to 1-1/2lb
      1 tb Finely sliced shallot
      2 tb Shredded green mango
      1 ts Shredded hot chilli
      2 tb Fish sauce
      3 tb Lime juice
      1 ts Palm sugar
      2 c  Cooking oil
 
  Snagged an excellent new Thai cookbook yesterday. It's
  
  "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
  
  This is a big, well-illustrated-with-color=photos book. Mike hauled it home
  yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he
  realizes that new cookbooks inspire me to cook so every so often he'll grab
  something for me to avoid having to cook himself.) But it wasn't that
  simple...  He'd bought them both, but intended to keep one and send one on
  as a thank-you gift to a fellow that took him and Laurie sailing a couple
  of weeks ago.
  
  "You get to choose one to keep."
  
  The dreaded words...
  
  I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest
  one--the hard bound "Keo's" book--and paged through it, awed by the
  illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and
  started on the first page, intending to skip through it. Instead I went
  through the entire book, page by page, from start to finish. I slammed it
  shut.
  
  "This one."
  
  "Elegant Taste" explains Thai ingredients (and gives both the Thai names
  and spells them out using the Thai alphabet), makes sensible
  recommendations for substitutions and has relatively simple but very good
  and authentic looking recipes, each of which is illustrated by a beautiful
  color photo. This can be really helpful when one is cooking a new dish and
  isn't sure of what it should look like and what garnishes to use. Garnishes
  are particularly important in Thai cooking as they're meant to be eaten
  with the dish but often are not referred to in the recipe. For instance, in
  the following recipe the dish is presented on a platter with a half dozen
  or so scallion brushes and tomato slices, neither of which are referred to
  in the recipe.
  
  As for this recipe, some of you might remember a while back when I was
  raving about a dried, fried fish dish I'd had in a Thai place, but couldn't
  find in a cookbook. It was in "Elegant Taste" and here it is.
  
  Plan Samli Daet Diao (Fried Sun-Dried Kingfish)
  
  Preparation:
  
  Wash, clean and butterfly the fish leaving the two sides joined along the
  belly. Open the fish out flat so that the skin is downward, remove the
  bones, and score the flesh with a knife.
  
  After allowing it to dry, lay the fish opened out flat in strong sunshine
  for five to six hours, turning regularly so the sun strikes both the skin
  side and the interior.
  
  Pour the oil into a deep frying pan and place on medium heat. When the oil
  is hot, place the fish, still opened out, in the oil. When the lower side
  becomes crisp and golden, turn the fish and continue frying until it is
  done on both sides; then, remove from the pan, drain, place on a serving
  dish.
  
  Toss the shallots, mango and chilli together, seasoning with fish sauce,
  lime juice and palm sugar so that a sour taste is the predominant one.
  Spoon into a bowl and serve with the fish.
  
  Serves two to three.
  
  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.
  
  This dish is very savoury with a crunchy/chewy texture. The version I had
  in the restaurant still had bones but was so well fried that I just munched
  up the bones and all.
  
  Incidentally, I'm going to buy the "Keo's" book as well. It looks quite
  good too but seems to be tailored more toward Western kitchens. For
  instance, it calls for brown sugar rather than palm sugar in most recipes.
  Now that's a perfectly adequate substitution, but why bother when I have
  palm sugar on hand? (Smug grin.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dried Prawn Sambal #1 (Sambal Lada Udang Kering #1)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      2 oz Dried prawns
      2    Onions, thinly sliced
      2 oz Oil
    1/4 lb Fresh chillies, ground
      1    Lemon, juice only
 
  Soak prawns in hot water until soft. Rinse and mince. Stir-fry onion in hot
  oil until golden; add finely ground chillies, salt to taste. Stir and
  reduce heat. Let simmer until chillies become tender. Add prawns and lemon
  juice; simmer gently another 10 minutes.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dried Prawn Sambal #2 (Sambal Lada Udang Kering #2)
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      1 lb Dried Prawns
      1 lg Onion
     20    Fresh red chillies
      1 tb Salt
    1/2 c  Oil
    1/2 c  Very thick coconut milk
           -(type I)
    1/2    Lemon, juice only
 
  Soak prawns in boiling hot water until they are soft. Rinse and drain, then
  mince them. Grind onion and chillies until fine. Pound the chillies and
  onion finely with salt. Heat oil and fry chilli mixture until soft. Add
  minced prawns and mix well. Then add coconut milk, stirring and bring to
  boil on medium heat. Reduce heat, allow to simmer until mixture is thick
  for about 30 minutes. Stir from time to time. Add lemon juice 3 minutes
  before finishing the cooking.
  
  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drunkard's Noodles (Gueyteow Pad Ki Mow)
 Categories: Thai, Vegetarian, Pasta
   Servings:  2
 
           Karen Mintzias
      2 tb Oil
      1    Garlic clove, finely chopped
      2 sm Fresh red or green chilis
           - finely chopped
      4 oz Sen yai noodles
      1 sm Onion, cut into segments
      1 md Tomato, cut into segments
      4    Kaffir lime leaves, roughly
           - chopped
      6    Sweet basil leaves
      1 ts Dark soy sauce
      2 tb Light soy sauce
    1/2 ts Sugar
      1 sm Sweet red or green pepper
           - finely chopped
 
  This is a favourite hangover dish - the chilis kick-start the benumbed body
  while the lime leaf refreshes and clears the jaded palate.
  
  In a wok or frying pan/skillet, heat the oil until a light haze appears.
  Add the garlic and chilis and fry until the garlic is golden brown.  Add
  the noodles, stir, add the remaining ingredients and stir well until the
  peppers begin to cook but are still al dente.  Turn on to a dish.
  
  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
  
  Typos by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dry-Fried Shrimp with Ginger
 Categories: Chinese, Seafood
   Servings:  6
 
      4 tb Peanut oil
      2 lb Cleaned, unshelled shrimp
      2 tb Minced garlic
      1 ts Minced fresh ginger root
      4 tb Coarsely chopped scallions
      2 tb Chinese rice wine, or:
           - Dry sherry
      2 tb Light soy sauce
    1/2 ts Dark soy sauce
      1 pn Salt
    1/4 c  Chicken broth
 
  HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the
  shrimp quickly until they turn pink. Add the remaining ingredients.
  Continue stirring until the shrimp are cooked (about 3 minutes).
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duck Curry - Kaen of Duck *
 Categories: Thai, Poultry, Hot
   Servings:  8
 
      6 lb Fresh Duck
      6 c  Coconut Milk
      8 lg Dried Chilies, Soaked
      1 ts Salt
      1 ts Black Peppercorns
      2 ts Caraway Seeds
      1 tb Coriander Seeds
      1 ts Dried Shrimp Paste
      2 ts Minced Cilantro Root Or:
           - Use Extra Cilantro Leaves
      1 tb Finely Chopped Cilantro
           - Leaves
  2 1/2 tb Finely Shredded Lemon Grass
      1 ts Grated Lime Or Lemon Peel
      2 tb Minced Shallots
      2 ts Crushed Garlic
      1 ts Minced Fresh Ginger
           Fish Sauce (Nam Pla)
           Sweet Basil Leaves
 
  Wash the duck, dry thoroughly and cut into serving pieces.  Set aside.  In
  a deep saucepan or casserole bring the coconut milk to the boil; simmer for
  5 minutes.  Pour off half and set aside, then simmer the remaining milk for
  about 15 minutes.  Add the duck and simmer 10 minutes.
  
  Drain the chilies and pound to a paste with the salt.  Grind the
  peppercorns, caraway and coriander seeds together and pound with the
  chilies.  Add the dried shrimp paste, cilantro root and leaves, lemon grass
  and lime and pound to a smooth paste.
  
  Stir into the duck and coconut milk, at first adding only half the paste;
  check the strength before adding the remaining seasoning paste.  Add the
  reserved coconut milk, a large splash of fish sauce and basil.  Simmer
  until the duck is tender and the sauce is thick and flavorful.  Check the
  seasoning and serve with rice.
  
  Unused seasoning paste can be stored for several days in a covered jar in
  the refrigerator.
  
  From: Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duck Webs in Oyster Sauce
 Categories: Chinese, Poultry
   Servings:  6
 
           Stephen Ceideburg
      5    To 6 duck webs
    1/2 lb Broccoli
      2    To 3 Chinese dried
           -mushrooms, soaked
      2 sl Ginger root, peeled
      2    Scallions (spring onions)
      2 tb Rice wine (or sherry)
      1 ts Soy sauce
    1/2 tb Sugar
      1 ts Salt
      1    Star anise
      2 tb Oyster sauce
      1 ts Sesame seed oil
      1 tb Cornstarch (corn flour)
      4 tb Oil
 
  Remove the outer skin of the duck webs; wash and clean well. Crush the
  ginger root and onions.
  
  Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and
  onions followed by the duck webs; stir a few times; add rice wine or sherry
  and soy sauce. After 5 minutes or so, transfer the entire contents to a
  sand-pot or casserole. Add sugar, a little salt, star anise and a little
  stock or water. Simmer gently for 3 hours.
  
  Just before serving, stir-fry the broccoli or greens with the Chinese dried
  mushrooms, a little salt and sugar. Place them on a serving dish, then
  arrange the duck webs on top of that. Meanwhile heat a little oil in a
  saucepan, add oyster sauce and sesame seed oil. Thicken with cornstarch
  (corn flour) mixed with a little cold water; when it is smooth, pour it
  over the duck webs and serve.
  
  The oyster sauce enriches the subtle taste of the duck webs
  
  From "Chinese Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc.,
  1979. ISBN 0-89009-598-1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duck with Plum Sauce
 Categories: Chinese, Poultry
   Servings:  6
 
      2    Ducks 4-5 lbs
           Salt
           Freshly ground pepper
      2    Cloves garlic
      2 sm Pieces ginger
      1 c  Chopped onion
      2    Stalks celery
      1 c  Ice-cold water
  1 1/3 c  Plum sauce
    2/3 c  Bean sauce
 
  Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside
  and out with paper towels. Rub skin and cavity with salt, pepper, garlic
  and ginger; then stuff with garlic and ginger pieces, onion and celery.
  
  Place breast side up on rack in shallow pan and roast, pricking skin
  frequently, 20 minutes. Remove from oven and carefully pour ice water over
  ducks. Return to oven and roast, pricking skin frequently, 20 minutes
  longer. Turn and roast another 20 minutes.
  
  Combine plum and bean sauces. Remove ducks from oven and spread some of
  sauce over backs. Roast 15 minutes. Turn ducks breast side up, spread sauce
  over and roast another 30 minutes, basting occasionally. Let ducks cool,
  then refrigerate overnight.
  
  Using kitchen or poultry shears, cut ducks in half lengthwise. With boning
  knife, cut around joints and remove legs. Cut away at joints; remove meat
  and discard bones. Cut away carcass; discard bones. Lay boned duck flat and
  slice thinly. Leave legs whole.
  
  To serve: Brush duck with additional sauce and reheat to warm through.
  
  Serve with dish of plum sauce and Chinese pancakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duck with Sugar Cane - Vit Tiem Mia
 Categories: Vietnamese, Poultry
   Servings:  6
 
    1/2 c  Shelled peanuts, red skin
           -removed
    1/2 c  Chestnuts, either fresh or
           -dried
    1/2 c  Ginkgo nuts, canned or fresh
    1/2 c  Dried lotus seeds
      8    Dried Chinese mushrooms
    1/2 c  Red dates (jujubes)
      1    Duck (about 5 pounds)
           Salt
      1 tb Finely chopped fresh ginger
           -root
      3    Shallots, chopped fine
      2    Eighteen-inch pieces of
           -sugar cane (if unavailable,
           -omit)
           Clear water from 1 coconut
      1 ts Rock sugar
      1 tb Fish sauce
      3    Scallions, both green part
           -and white, cut into 4
           -pieces crosswise
           Black pepper to taste
           Fresh coriander, chopped
 
  Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates
  as follows:
  
  Soak the peanuts in hot water for 30 minutes; drain and set aside. If using
  dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh
  ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set
  aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain,
  remove the stems and cut into quarters; set aside. Boil the dried lotus
  seeds for 20 minutes; drain and set aside. Soak the red dates in hot water
  for 30 minutes. (If they are very dry, boil for 10 minutes.) Drain and set
  aside.
  
  Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for
  10 minutes.
  
  Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the
  duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus
  seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with
  heavy white thread, or else use skewers.
  
  Peel the sugar cane and cut into thin lengthwise strips, the same length as
  the duck. Place 3 pieces of white kitchen string on a flat surface, long
  enough to tie the slices of sugar cane around the duck, covering the entire
  surface. Bring the string around and tie as you would a roast. Turn the
  duck over and slide the remaining strips under the string, covering the
  entire duck with the sugar cane.
  
  Pour the coconut water into a large pot. Put the duck into the pot and add
  enough water to completely cover. Add the rock sugar and 1 teaspoon of
  salt. Bring to a boil and remove the scum continuously for 15 minutes, then
  turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn
  the duck every 30 minutes.
  
  After 2 hours, remove the duck from the pot; untie and discard the sugar
  cane. To the liquid remaining in the pot add the mushrooms, red dates, 1
  teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then
  remove the duck to the broth, cover, and simmer for an additional 15
  minutes. Remove the duck and add the scallion pieces to the broth.
  
  To serve, break the duck, with the bones, into 8 pieces. Put the pieces in
  individual bowls and add broth, some of the various nuts that were stuffed
  into the duck, red dates, and mushrooms. Sprinkle with black pepper and
  chopped fresh coriander.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ducklings Swimming in a Pond
 Categories: Chinese, Seafood, Soups
   Servings:  4
 
      6 c  Rich chicken broth
    1/2 c  Shelled green peas (or
           -quartered snowpeas)
     12    Shelled baby shrimp
      4    Nami black mushrooms
      3    Egg whites
           Yellow food coloring
 
  Even mature adults - gourmets no less - "oo" and "ah" when presented with
  this simple-to-prepare soup.
  
  Preparation:  Wash & soak mushrooms in warm water for 1 hour; slice into
  thin strips; reserve.  Blanch shrimp in salted boiling water (omit if
  shrimp are precooked).
  
  Make ducklings within hour or less of serving.  Have steamer ready.
  
  Work with eggs & mixing bowl at room temperature.  Separate whites & yolks;
  reserve yolks for another recipe.  Beat egg whites, starting slowly, then
  progressively faster after eggs begin to foam, until eggs are stiff but not
  runny. If whites are too stiff, they tend to break apart in shaping
  process.
  
  Form 2 ducklings per serving.  Use tablespoon to form body; flatten egg in
  spoon; turn over onto steaming plate. To body, add blob of egg for neck &
  head, another piece for tail. Use toothpick to carefully shape head & tail.
  
  Steam one as test. Steaming should take 30-60 seconds to set surface of
  egg. After steaming, swab beak & tail with yellow food coloring; put color
  on toothpick to mark eyes.
  
  Soup:  30 minutes or so before serving, heat broth to just under boil; add
  mushrooms & peas.  5 minutes before serving, add shrimp & desired
  seasonings.  Pour soup into warm serving bowl.  Float ducklings on soup.
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: East Indian Chicken
 Categories: Indian, Chicken
   Servings:  4
 
    1/2 c  Chopped Onion
    1/2 c  Chopped Green Pepper
    1/4 ts Garlic Powder
      1 ts Vegetable Oil
      2 c  Cooked Diced Chicken
    1/2 ts Salt
    1/2 ts Pepper
  1 1/2 ts Curry Powder
     28 oz Whole Tomatoes
      1 tb Worcestershire Sauce
      2 tb Chopped Parsley
    1/4 c  Raisins
      2 c  Cooked Rice
 
  Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
  Add remaining ingredients, except rice, cook over low heat for 30 min.
  Serve over rice. Cal: 340 Fat: 1 2/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: East: Bengal Lancers Shrimp Curry (Jhinka Masala)
 Categories: Indian, Seafood
   Servings:  2
 
           Stephen Ceideburg
      1 lb Medium shrimp, peeled,
           -deveined, tails left on
    1/2 ts Salt
    1/4 ts Turmeric
    1/2 ts Mustard seeds
      1 ts Cumin seeds
      4    Whole garlic cloves, peeled
      1    Half-inch piece fresh
           -ginger, peeled
      2    Dried red chiles, stemmed
      1 tb Lemon juice
      2 tb Mustard oil or light olive
           -oil
      1 c  Finely chopped onion
  1 1/2 c  Chopped tomato
    1/4 c  To 1/2 cup water
           Freshly cooked basmati or
           -long-grain rice
 
  This dish was popular with the Bengal Lancers regiment around the turn of
  the century. For a change of pace, try it over pasta or Indian basmati
  rice.
  
  Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set
  aside for 15 minutes.
  
  Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender
  and puree. Set aside.
  
  Heat oil in a large heavy skillet over medium-high heat. Add onions and
  cook until soft, about 3 minutes.
  
  Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes.
  
  Stir in tomato and cook until soft. Add shrimp, stir gently to coat them
  evenly.
  
  Pour in the water and bring to a boil, stirring constantly.
  
  Reduce heat to medium, cover, and cook until shrimp are just opaque, about
  5 minutes.
  
  Mound rice into heated serving plates. Spoon curry over and serve.
  
  Note: Basmati rice has a distinctive nutty flavor. It is available at
  Indian, Middle Eastern, some specialty food stores and supermarkets.
  
  PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g
  carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg sodium,
  3 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: East: Calcutta Curried Fish with Crisp Vegetables
 Categories: Indian, Seafood
   Servings:  2
 
           Stephen Ceideburg
    1/2 ts To 3/4 ts cayenne pepper
      3 tb Mustard oil or light olive
           -oil
      1 lb Fresh salmon or red snapper
           -filet
    1/2 c  Broccoli florets
    1/4 c  Red bell pepper julienne
    1/2 c  Peeled, sliced carrots
    1/4 c  Petite peas, fresh or frozen
      5    Whole cloves
      1    Two-inch piece cinnamon
           -stick, broken
      2    Green cardamom pods
      1    Bay leaf
    1/2 c  Finely chopped onion
      2 ts Grated fresh ginger
      1 tb Dijon-style mustard
      4 tb Unflavored yogurt
    1/2 ts Salt
      2 ts Lemon juice
           Fresh mint leaves for
           -garnish
 
  This bountiful combination of fish, simmered with plenty of fresh
  vegetables, comes from the bay of Bengal. The whole spices used in the
  recipe are not meant to be eaten; remove them just before serving.
  
  Combine cayenne and tablespoon of the oil and rub over fish. Cover and
  marinate for 15 minutes. Meanwhile, combine broccoli, bell pepper, carrots
  and peas in a steamer over boiling water. Steam until crisp-tender, about 4
  minutes.
  
  Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high
  heat. Add cloves, cinnamon, cardamom and bay leaf. Cook, stirring until
  fragrant, about 1 minute. Add onion and ginger; cook until onion is soft,
  about 3 minutes. Add fish in single layer. Stir in mustard. Cook for about
  1 minute per side. Stir in yogurt and salt. Simmer over low heat stirring
  constantly, for 3 or 4 minutes. Mix in steamed vegetables. Transfer fish
  into a heated serving platter. Spoon sauce and vegetables over. Sprinkle
  with lemon juice and mint leaves.
  
  PER SERVING (4 servings): 260 calories 25 g protein, 7 g carbohydrate, 15 g
  fat (2 g saturated), 60 mg cholesterol, 428 mg sodium, 2 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: East: Chili Lima Beans with Fresh Dill (Dalna)
 Categories: Indian, Beans
   Servings:  6
 
           Stephen Ceideburg
    1/4 c  Large dried lima beans
    1/2 tb Light vegetable oil
    1/4 ts Cumin seeds
    1/2 c  Chopped onion
      2    Garlic cloves, peeled,
           -crushed
      1    Half-inch piece fresh
           -ginger, peeled
    1/2 c  Peeled, chopped tomato
      2 tb Flaked coconut
      2 tb Chopped fresh cilantro
  2 1/2 c  Water
    1/4 ts Cayenne pepper
    1/2 ts Paprika
    1/2 ts Salt, or to taste
      1 tb Chopped fresh dill
 
  Dalnas are the ingenious creations of cooks from Orissa, in eastern India.
  Traditionally, the dish is prepared with yellow mung beans, but I have
  created this recipe using readily obtainable large lima beans. To round out
  the menu, accompany this robust stew with rice pilaf.
  
  Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain
  and rinse again. Set aside.
  
  Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion,
  garlic and ginger. Stir and cook until onion starts to brown, about 4
  minutes. Add tomato, coconut and cilantro, reduce heat and cook until
  tomato is soft. Transfer to a blender, add 1/4 cup of the water and blend
  until smooth. (If necessary, add more water to facilitate blending.)
  
  Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart
  saucepan. Bring to a boil, reduce heat to medium, cover, and cook until
  beans are tender, but still hold their shape, about 1 hour. Add cayenne,
  paprika and salt. Mix thoroughly. Garnish with fresh dill.
  
  PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g
  saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Sweet-N-Sour Pork Chops
 Categories: Chinese, Pork
   Servings:  2
 
      4    Pork rib or loin chops (1/4-
           -to 1/2-inch thick
      2 tb Vegetable oil
    3/4 ts Salt, divided
    3/4 c  Unsweetened pineapple juice
    1/2 c  Green bell pepper strips
      3 tb Brown sugar, firmly packed
      2 tb Corn starch
    1/8 ts Crushed red pepper flakes
 
  Heat oil in large skillet over medium heat; cook pork chops until browned,
  turning occasionally, about 10 to 12 minutes.  Sprinkle 1/4 teaspoon salt
  over pork; remove to warm platter and keep warm.  Pour off drippings from
  skillet; add remaining ingredients and rest of salt. Bring to a boil over
  high heat; return pork to pan.  Reduce heat to low and simmer for 5 to 7
  minutes.
  
  Woman's Day  MEALS IN MINUTES  August 1985
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
 Categories: Japanese, Seafood, Appetizers
   Servings:  6
 
MMMMM------------------------------SUSHI-----------------------------------
      6 ea Med., Raw, Unshelled, Shrimp

MMMMM-----------------------------MARINADE----------------------------------
      3 tb Rice Vinegar
      1 ts Sugar
      1 pn MSG
      4 tb Water
    1/4 ts Salt

MMMMM-----------------------------FILLING----------------------------------
      4 ea Egg Yolks
    1/4 ts Salt
      1 pn MSG
  1 1/4 ts Sugar
  2 1/2 ts Lemon Juice
 
  TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the
  toothpicks along the inside curves to prevent curling. Drop the prawn into
  3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes
  until pink and firm. Drain in a sieve and cool quickly under cold running
  water.  Remove the toothpicks and peel the prawns, leaving the last section
  of shell and tail on each one. De-vein the prawns by making a shallow
  incision  across their tops with a small, sharp knife. Lift out the vein.
  Butterfly the prawns by cutting along their inner curves 3/4 of the way
  through, spreading the open and flattening with a cleaver. MARINADE Put the
  vinegar, water, salt, sugar and MSG into a mixing bowl and stir together
  thoroughly.  Add the prawns, marinade at room temperature for 1 hour.
  FILLING Drop the egg yolks into a small saucepan and beat lightly with a
  fork. Remove 2 1/2 t of the yolks and set aside.
  
  Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over
  a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled.
  Drain them in a sieve, and mash them into a paste.  Beat the sugar, salt,
  salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to
  beat.  Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide
  the seasoned egg filling into 6 equal parts and pack each part into the
  center of a prawn. Seal the edges by pressing them together. Serve at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Custard Tarts
 Categories: Chinese, Desserts
   Servings:  6
 
           Tart Pastry:
    1/4 c  Butter
    1/4 c  Lard
      1    Egg
      6 tb Sugar
      2 c  Sifted all purpose flour.
           Egg Custard Filling:
      2    Whole extra large eggs
      3    Extra large egg yolks
      1 c  Whole milk
    1/2 c  Half and half
      1 c  Sugar
 
  Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup
  at a time. The dough will be mealy. Work quickly with your hands to gather
  dough into a ball. Knead lightly so the mixture adheres. You may chill it
  at this point while making the filling.
  
  Egg Custard Filling: Be sure all the ingredients are at room temperature.
  Beat whole eggs at low speed with egg yolks well. Do not over beat, add
  sugar, then milk, then half and half. Let mixture rest 10 - 15 minutes.
  Skim foam from mixture.
  
  Separate dough into 24 ball. Press each into 2 1/2 inch tart shell to an
  even layer across the bottom and all the way up the side. Fill shell with
  filling almost to the top. Preheat oven to 300. Place tarts on cooky sheet
  and bake for 45 minutes. Cool for 10 - 15 minutes. Loosen slightly by
  inserting a toothpick along the sides. Tart shell should unmold easily.
  
  Rhoda Yee's comments: It is important that the ingredients for the filling
  be at room temperature and beaten over a bowl of warm water. Cold
  ingredients will cause filling to separate during baking. By skimming off
  the foam, the custard will have a golden, creamy appearance with a velvety
  smooth texture which is a most unique and delightful gastronomic treat! Do
  not bake at high heat, this will cause the custard to bubble up like a
  balloon and burst.
  
  From "Dim Sum" by Rhoda Yee. Posted by James Lor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Drop Soup #1
 Categories: Chinese, Soups
   Servings:  6
 
      3 c  Chicken broth
      1 ts Salt
      1 ds Of white pepper
      1 md Green onion with top chopped
      2    Egg slightly beaten
 
  Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan.
  Stir green onions into eggs. Pour egg mixture slowly into boiling broth,
  stirring constantly with fork to form shreds of egg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Drop Soup #2
 Categories: Chinese, Soups
   Servings:  6
 
      6 c  Chicken stock - see "Chicken
           -Stock - Chinese"
           Salt
      6    Eggs - at room temperature,
           -beaten
    1/2 c  Green onions - thinly sliced
 
  In a large pot, bring the chicken stock to a boil over high heat. Season to
  taste with salt.  Gradually pour in the beaten eggs, whisking constantly
  with a large cooking fork until soft threads of egg form, about 1 minute.
  Pour the soup into a warm tureen.  Serve immediately with the green onions
  mounded in the center.
  
  Recipe from Food & Wine, November, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Drop Soup #3
 Categories: Chinese, Soups
   Servings: 12
 
      3 qt Water
      9    Chicken Bouillon Cubes
    1/3 c  Soy Sauce
      6    Eggs, Well Beaten
  1 1/2 c  Finely Chopped Green Onions
           -And Tops
 
  Bring water to a boil in a large saucepan; add bouillon cubes and stir
  until dissolved.  Stir in soy sauce; return to a boil.  Remove from heat;
  add eggs all at once, stirring rapidly in one direction with a spoon. Eggs
  will separate to form fine threads.  Stir in green onions.  Serve
  immediately.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Drop Soup #4
 Categories: Chinese, Soups
   Servings:  4
 
      2    Eggs
      2 ts Water
      2    Scallions
      1 tb Cornstarch
      3 tb Water
      6 c  Stock
    1/2 ts Sugar
    3/4    To 1 tsp salt
      1 ts Sherry
      1 tb Soy sauce
 
  Beat eggs & stir in water.  Mince scallions. Blend cornstarch and remaining
  cold water to a paste. Bring stock to a boil. Reduce heat to medium and
  stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook,
  stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in
  slowly, stirring constantly, until they separate into shreds; then turn off
  heat. Garnish with minced scallions. Serves 4-5.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Drop Soup #5
 Categories: Chinese, Soups
   Servings:  5
 
      2    Dried black mushrooms
    1/4 lb Lean pork
      1 tb Cornstarch
      1 tb Sherry
      1    Egg white
      6    Dr sesame oil
    1/4 c  Bamboo shoots
      1    Scallion stalk
    1/2 c  Stock
      2 ts Cornstarch
      6 c  Stock
      1 tb Soy sauce
    3/4    To 1 tsp salt
      2    Eggs
      1 ds Pepper
 
  Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white;
  add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots &
  soaked mushrooms.  Mince scallion stalk.  Blend cold stock & remaining
  cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy
  sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3
  minutes. Add cornstarch mixture & cook, stirring, until soup begins to
  thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in
  slowly, stirring constantly until they separate into shreds, then turn off
  heat.  Sprinkle with minced scallions & pepper. VARIATION: For the pork,
  substitute chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Drop Soup #6
 Categories: Chinese, Soups
   Servings:  4
 
      2 ea Eggs
      1 ts Salt
      2 c  Basic Stock
      2 ts Finely chopped green onions
 
  In a small bowl, beat eggs with a pinch of salt; set aside.
  
  In a medium saucepan, bring stock to a boil.  Slowly pour beaten eggs into
  boiling stock, stirring constantly.  Cook for 1 minute.
  
  Place remaining salt and onions in a serving bowl.  Add soup; serve hot.
  
  Makes 4 servings.
  
  Posted by Claire Carter. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Drop Soup #7
 Categories: Chinese, Soups
   Servings:  4
 
  1 1/2 qt Chicken broth, or clear soup
           -stock
      2 tb Cornstarch, mixed in 1/4 cup
           -cold water
      2    Eggs, slightly beaten with a
           -fork
      2    Scallions, chopped,
           -including green ends.
 
  Here's one from Jim Lee's Chinese Cook Book (My favorite).  He says that
  the secret of good soup is good soup stock.  To keep the egg flakes afloat,
  the soup must be thickened with cornstarch first before the beaten eggs are
  stirred in.
  
  Bring soup stock to a boil.  Slowly pour in the cornstarch mixture while
  stirring the stock, until the stock thickens.  Reduce heat so stock just
  simmers.  Pour in the eggs slowly while stirring the soup.  As soon as the
  last bit of egg is in, shut off heat at once.  Serve with chopped scallions
  on top.
  
  SUBSTITUTIONS AND VARIATIONS: TOMATO EGG-DROP SOUP is just a variation of
  plain egg-drop soup. The added tartness of tomatoes gives this soup an
  extra "zing" and helps to pick up sagging appetites. The addition of 1
  medium-size can of stewed tomatoes is all that is needed. Bring stock to a
  boil.  Add the tomatoes. (Mash the tomatoes if the pieces are too large.)
  When soup boils again, add the cornstarch mixture as before. Add the eggs
  while stirring. Shut off heat at once and serve topped with the chopped
  scallions.
  
  Posted by Pat Stockett. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Foo Yong (Master Recipe)
 Categories: Chinese, Eggs
   Servings:  4
 
      1 c  Cooked ham or roast pork
    1/2 c  Chopped, onions
      1 c  Drained, canned bean sprouts
      4 tb Chopped green onion tops
      1 tb Soy sauce
      1 ts Salt
      3    Eggs
           Oil for deep frying
           Sauce:
  1 1/2 c  Chicken stock
      1 ts Molasses
      1 ts Soy sauce
      1 ts Cornstarch
      2 tb Cold water
 
  Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl;
  mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to
  spoon out the mixture and lower into the hot oil.  Tip the ladle at once to
  release the omelets. Let them fry until they rise to the top. Turn each to
  brown the other side. Lift out with a large slotted spoon. Serve on a hot
  dish covered with a little of the sauce (below). Serve additional soy sauce
  separately.
  
  Egg Foo Young Variations
  
  Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork.
  
  Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork.
  
  Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork.
  
  Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork.
  
  Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery,
  onion, and canned bean sprouts combined. Season with additional 1 teaspoon
  salt.
  
  Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced
  mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo
  shoots. Mix and cook as directed.
  
  Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold
  water; stir it until smooth. Let come to boiling point and cook until
  thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking *
  Published by Homemakers Research Institute copyright,1959
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Foo Yong
 Categories: Chinese, Eggs
   Servings: 12
 
      1 c  Chopped cooked turkey or
           -chicken
      2 tb Butter or margarine
      1 cn Bean sprouts, drained
    1/2 c  Chopped, onion
    1/2 c  Chopped, celery
      1 tb Finely chopped, green pepper
           -or parsley
      6    Slightly beaten eggs
      1 ts Salt
           Fat for frying
           Sauce:
           Juice from cooked
           -vegetables above
      1 c  Juice from canned bean
           -sprouts
      1 tb Cornstarch
      1 ts Sugar
      2 tb Soy sauce
 
  Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green
  pepper. Cover and cook a few minutes until onion is transparent. Cool
  slightly. Spoon chicken-vegetable mixture into beaten eggs, straining out
  liquid in bottom of pan. Add salt. Mix thoroughly. Pour 1/4 cup mixture
  into hot fat, about 1/2 inch deep. Flatten "cake" to 1/2 inch thickness.
  Cook until brown on both sides, turning once. Drain and serve hot with
  sauce. Makes 12 cakes
  
  Sauce: Combine juices, setting aside 1/4 cup of liquid. Heat to boiling.
  Blend cornstarch, sugar, and the 1/4 cup liquid. Add to boiling juice.
  Cook, stirring constantly until thickened. Add soy sauce.
  
  Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by
  Homemakers Research Institute  copyright,1959
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Foo Yung (Foo Yung Don)
 Categories: Chinese, Eggs
   Servings: 10
 
    1/2 lb Fresh bean sprouts
    1/2 md Yellow onion
    1/4 lb Chinese BBQ Pork
     10 tb Oil, approximately
      1    Bamboo shoot tip (canned) or
    1/2 c  Sliced bamboo shoots
      1    Green onion, finely chopped
      1 tb Sesame seeds
    1/2 ts Salt
    1/2 ts Sugar
      6 lg Eggs
      1 ts Oyster sauce
    1/2 ts Thin soy sauce

MMMMM------------------------------GRAVY-----------------------------------
      1 cn (2 cups) chicken broth
    1/3 c  Sliced mushrooms, optional
    1/2 ts Salt
    1/2 ts Sugar
           Dash of pepper
      1 ts Dark soy sauce
      3 tb Cornstarch
      6 tb Cold water
 
  1. Wash and drain bean sprouts.
  
  2. Cut onion into thin slices.
  
  3. Cut pork into thin strips, julienne style.
  
  4. Heat wok, adding 1 tablespoon oil.  Stir-fry bean sprouts, onion, BBW
  pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2
  teaspoon sugar.  (Do not overcook.)  Let cool before using.
  
  5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix
  well.
  
  6. Add the stir-fried ingredients and mix thoroughly.
  
  7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of the mixture in the
  wok.  Fry about 2 minutes on each side.  Place on serving dish and set
  aside.
  
  8. Repeat procedure with remaining oil and mixture.
  
  9. Pour gravy, over patties and garnish with the chopped green onion and
  toasted sesame seeds.
  
  Toast sesame seeds in a dry frying pan, without oil for 3 minutes.
  
  GRAVY:
  
  1. Bring broth to a boil.
  
  2. Add mushrooms, salt, sugar, pepper and dark soy sauce.
  
  3. Prepare thickening made with the cornstarch and cold water; add the
  seasoned broth and cook for 1 minute.
  
  SOURCE: Chopsticks, Clever, and Wok.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Foo Yung
 Categories: Chinese, Eggs
   Servings:  5
 
     16 oz Mixed chinese vegetables,
           -drained
      5 oz Boned chicken or
    3/4 c  Cooked chicken
    1/4 c  Minced onion
    1/2 ts Seasoned salt
      4    Eggs
      5 ts Butter or margarine
 
  In mixing bowl, combine vegetables, chicken or turkey, onion, and season
  salt. Mix thoroughly.  Add eggs and stir just until combined.  Preheat wok
  at Med. about 2 minutes.  Melt 1 tsp of butter or margarine.  Add 1/2 C of
  egg mixture or just enough to cover center flat base of wok. Cook for 3
  minutes or until browned and egg is set.  Turn like a pancake with a smooth
  edged spatula and cook second side for 2 minutes.  Turn only once. Either
  push up the side to keep warm or place on platter. Repeat cooking with
  remaining 4 patties. Serve immediately with Sherry-Broth Sauce or bottled
  sweet-sour sauce or mustard sauce.  Makes 5 servings or 5 5-1/2 inch wide
  egg foo yung.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Foo Yung (Chinese Omelet)
 Categories: Chinese, Eggs
   Servings:  2
 
           Egg Mixture:
      4 oz Shelled and deveined cooked
           -shrimp
      2 lg Eggs, beaten with 2
           -teaspoons water
      1 c  Bean sprouts
    1/4 c  Chopped scallions (green
           -onions)
    1/8 ts Salt
           Dash each garlic powder and
           -white pepper
      2 ts Peanut or vegetable oil
           Sauce:
  1 1/2 ts Soy sauce
      1 ts Each cornstarch and rice
           -vinegar
           Dash ground ginger
    1/2 c  Water
 
  To prepare Egg mixture:  In bowl combine shrimp, beaten eggs, bean sprouts,
  scallions, and seasonings, mixing well.  In 9 inch nonstick skillet heat
  oil;  drop a scant 1/4 cup of egg mixture into hot oil and cook until set
  and lightly browned on bottom. Turn patty over and brown other side; remove
  to a warmed platter and keep warm. Repeat procedure with remaining egg
  mixture, using scant 1/4 cup mixture for each patty.
  
  To prepare Sauce:  In small saucepan combine soy sauce, cornstarch,
  vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in
  water.  Stirring constantly, bring mixture to a boil and cook until sauce
  thickens.
  
  TO SERVE:  Transfer patties to 2 warmed plates and top each portion with
  half of the sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Fu Yung
 Categories: Chinese, Eggs
   Servings:  6
 
      1 c  Barbecued Meat Your Choice *
      1 c  Fresh Bean Sprouts
    1/2 c  Celery, Thinly Sliced
    1/4 c  Onions, Thinly Sliced
    1/4 c  Green Onions Chopped Fine
    1/4 c  Mushrooms, Sliced
      6    Eggs
           Salt And Pepper To Taste

MMMMM------------------------------GRAVY-----------------------------------
      2 c  Chicken Or Beef Soup Stock
      1 g  MSG Accent (Optional)
  1 1/2 ts Corn Starch
           Salt To Taste
 
  * Use leftover barbecued pork, chicken, beef or ham.
  ~-------------------------------------------------------------------------
  Combine all ingredients except eggs and mix thoroughly.  Add eggs to
  mixture and blend together.  Heat enough oil to cover bottom of large
  skillet.  Form patties using approximately 1/3 cup of mixture.  Fry until
  brown on both sides turning only once.  Heat liquid for gravy in small
  saucepan.  Add remaining sauce ingredients and cook until thick and bubbly,
  stirring constantly.  Pour over patties and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Mayonnaise Indienne
 Categories: Indian, Appetizers
   Servings:  4
 
      4    Hard-boiled eggs
  3 1/2 oz Tuna, drained, flaked
    1/2 c  Mayonnaise
           Salt to taste
           Fresh ground pepper to taste
      4    Cocktail gherkins, chopped
      3 tb Half and half
      2 ts Tomato paste
  1 1/2 ts Curry Powder
           Paprika
           Fresh Italian parsley
           -sprigs (opt)
 
  Cut eggs in half lengthwise and carefully remove yolks.
  
  Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt,
  pepper and gherkins. Divide mixture evenly between egg white halves and
  fill hollows. Smooth tops to form neat mounds.
  
  In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry
  Powder; season with salt. Mix until smooth. Spoon mixture over prepared
  eggs to coat completely. Garnish with paprika and parsley sprigs, if
  desired. Serve chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Roll Skins
 Categories: Chinese, Appetizers
   Servings:  6
 
      6    Eggs
      2 c  Flour
      2 c  Water
      1 ts Salt
 
  Add 2 Tb. of batter and tilt around to coat evenly. Cook for 1 minutes.
  Invert
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Rolls #1
 Categories: Chinese, Appetizers
   Servings:  4
 
      1 lb Package Egg Roll Skins
           Egg Beaten
           Enough Oil To Deep-fry
      1 c  Diced Roast Pork
    1/2 c  Cooked And Diced Shrimp
    1/4 c  Water Chestnuts
    1/4 c  Shredded Bamboo Shoots
      2 c  Chopped Bean Sprouts, Fresh
      2    Green Onion, Finely Chopped
      4    Fresh Mushroom Chopped
    1/2 ts Sugar
      2 tb Soy Sauce
      1 tb Sesame Oil
           Salt And Pepper To Taste
 
  Heat the sesame oil in a large skillet.  Quickly cook the bean sprouts over
  high heat stirring constantly.  Add mushrooms, water chestnuts, bamboo
  shoots and cook approximately 2 minutes.  Add meat, shrimp, green onion,
  salt & pepper, soy sauce and sugar.  Remove from heat and set aside to
  cool.  Place 2 tablespoons of the mixture in center of egg roll skin. Take
  the two opposite ends and fold in.  Moisten other 2 edges with beaten egg.
  Roll into a log shape.  Pre-heat oil in either a deep pot or wide deep
  skillet.  Fry the egg rolls until golden brown turning every so often to
  get an even browning.  Remove from oil and place on absorbent paper to
  drain and serve very hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Rolls #2
 Categories: Chinese, Appetizers
   Servings: 12
 
      1 sl Ginger - fresh, peeled,
           -about 1 inch
      1    Clove garlic - large
      1 tb Sugar - PLUS 1-1/2 teaspoons
  2 1/2 ts Salt
      6    Med. shrimp - about 1/4
           -pound, shelled and deveined
      1    Head cabbage - green, tough
           -outer leaves removed (2 lb)
      1    Med. onion - cut into
           -1/4-inch dice
      2 lg Celery ribs - cut into
           -1/4-inch dice
     12    Egg roll wrappers
      1    Egg - beaten
      4 c  Peanut oil - for deep frying
      1 tb Dry mustard - mixed with 1
           -tablespoon cold water
 
  1.  Fill a large saucepan with water.  Add the ginger, garlic, sugar and
  salt and bring to a boil over high heat.  Add the shrimp and cook until
  they curl and turn pink, about 1 minute.  Discard the garlic and ginger
  and, using a slotted spoon, transfer the shrimp to a sieve to drain; let
  cool slightly, then cut in 1/4-inch dice.  Set aside.
  
  2.  Bring the water in the saucepan back to a boil over high heat. Halve,
  core and finely chop the cabbage.  You should have 6 cups. Add the cabbage,
  onion and celery to the water and cook until the cabbage is bright green,
  about 1-1/2 minutes.  Drain thoroughly in a colander and set aside to cool
  slightly.  Press down to extract any excess water from the vegetables.
  
  3.  In a large bowl, combine the reserved shrimp and the barbecued pork;
  season with salt to taste.  Add the vegetables and mix well. Divide the
  filling into 12 equal portions.
  
  4.  Place an egg roll wrapper on a work surface like a diamond, with a tip
  facing you.  Keep the remaining wrappers covered.  Place one portion of the
  filling in a horizontal line across the bottom third of the wrapper, then
  fold the tip closest to you over the filling toward the center. Lightly
  brush the side tips of the wrapper with some of the beaten egg, then fold
  them into the center.  Brush the surface with egg and roll up the wrapper
  from the bottom.  Brush the top tip with egg; fold toward you to seal the
  cylinder.  Repeat with remaining wrappers and filling.
  
  5.  Heat a wok over high heat for 45 seconds.  Add the peanut oil and heat
  to 350F.  Add 4 egg rolls to the wok and fry, turning frequently with tongs
  or chopsticks, until golden brown, 4 to 5 minutes. Transfer to a colander
  or large sieve set over a bowl to drain. Repeat with the remaining egg
  rolls, 4 at a time.  Serve immediately with the mustard sauce.
  
  Makes 12 egg rolls.
  
  This is truly a creation of the Chinese-American restaurant. There is no
  such thing as an egg roll in China.  There are spring rolls, delicate
  finger-size cylinders filled with bean sprouts, scallions, shrimp and pork,
  encased in a paper-thin skin.  Egg rolls on the other hand are usually
  filled with a bewildering variety of ingredients, mostly chopped cabbage.
  It is, however, possible to create a fine egg roll such as the one here.
  
  Recipe from Food & Wine, November, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant Bharta
 Categories: Indian, Vegetarian, Hot
   Servings:  4
 
      2 md Eggplants, halved
    1/2 c  Finely chopped onion
      2    Green chilies, chopped
    1/4 ts Salt
    1/4 c  Cilantro, chopped
      1 tb Ghee
    1/2 ts Oil
 
  Rub the ghee over the cut side of the eggplant.  Roast until the skin is
  lightly burned.  The eggplant should be completely soft & tender.  Peel &
  mash the pulp with a potato masher.  Mix well with onion, chilis, salt,
  cilantro & oil.  Fry in a skillet with a little oil for 3 to 5 minutes. The
  mixture should be fairly dry.
  
  Chakravarti & Morizot, "Not Everything we Eat is Curry"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant Salad
 Categories: Chinese, Salads, Vegetarian
   Servings:  4
 
      4    Long Chinese eggplants
           - cut lengthwise
           - into quarters
      2 oz Agar-agar strips (optional)
           -=OR=- substitute
           -Shredded Lettuce-
      1 tb Toasted sesame seeds
           -(for garnish)

MMMMM------------------------HUNAN VINAIGRETTE-----------------------------
      1 ts Grated ginger
      2    Garlic cloves, finely minced
      2    Green onions, finely minced
      1 tb Coriander leaves, minced
      2 tb Soy sauce
      1 tb White vinegar
      1 ts Chinese hot chili oil
           -=(or to taste)=-
    1/4 tb Sesame oil
    1/3 ts Salt
 
  PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat
  for about 20 minutes or until tender. Test with a fork. Remove. When
  cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate. In
  a bowl, cover the optional agar-agar with cold water for 10 seconds or
  until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small
  bowl, thoroughly mix together the vinaigrette ingredients. Taste for
  seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled
  eggplant with the vinaigrette and scatter over the agar-agar. Garnish with
  a sprig of coriander and the toasted sesame seeds.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant Sichuan Style
 Categories: Chinese, Vegetarian
   Servings:  4
 
      6    Chinese eggplant, or:
      1 lg Italian eggplant
      2 ts Salt
      4 tb Peanut or corn oil
           - (or more if needed)
      1 tb Soy sauce
      1 tb Sugar
    1/4 c  Chicken stock
      2 ts Grated fresh peeled ginger
      1 tb Minced garlic
    1/4 ts Dried red chile flakes
    1/4 c  Chopped water chestnuts,
           -(peeled), preferably fresh
      3    Green onions, trimmed and
           - chopped
      1 tb Red wine vinegar
      1 tb Sesame oil
      1 tb Toasted black sesame seeds
           - (for garnish)
 
  CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel
  skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze
  gently to remove excess water. Pat dry with paper towels. In a small bowl,
  mix soy sauce, sugar and chicken stock. Preheat wok until hot over high
  heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1
  layer of eggplant, stir-fry until seared and tender (about 3 minutes).
  Remove to colander. Drain over a bowl to catch juices. Cook remaining
  eggplant in same manner adding more oil if needed. Reheat wok over
  medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and
  chile; cook gently but do not brown. Add water chestnuts and half of the
  green onions; stir-fry together for 5 seconds. Increase to high heat, add
  reserved soy sauce mixture and eggplant juices; bring to a boil. Return
  cooked eggplant; toss quickly over high heat until most of the sauce is
  reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar
  and sesame oil. Remove to serving dish. Top with remaining green onions and
  sesame seeds. Serve hot or cold.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant Sze-Chuan Style
 Categories: Chinese, Vegetarian
   Servings:  6
 
      4    Eggplant (about 350 g)
    1/2 tb Chopped ginger
      1 ts Chopped garlic
      1 tb Hot bean paste
      2 tb Soy sauce
    1/2 tb Brown vinegar
      1 ts Sugar
      1 ts Salt (optional)
    1/2 c  Soup stock
    1/2 tb Sesame oil
      6 tb Peanut oil
      1 tb Chopped green onion
 
  1. Choose firm purple eggplant, remove stalk and without peeling, cut into
  thumb size pieces.
  
  2. Heat oil in wok until very hot. Put eggplant in, turn heat to low, stir
  fry until it's soft (about 3 minutes). Then press eggplant to squeeze out
  excess oil. Remove eggplant from wok and set aside.
  
  3. Into wok add chopped garlic, ginger, and hot bean paste, stir a few
  seconds, add soy sauce, sugar, salt, and soup stock and bring to boil. Add
  eggplant, cook about 1 minute until sauce is gone.
  
  4. Add vinegar and sesame oil and stir until heated through. Sprinkle with
  chopped green onion. Mix carefully and serve.
  
  Notes I don't what eggplants are like in your part of the kitchen, but here
  they are usually quite large and one eggplant will suffice. If you can't
  find hot bean paste at your local Asian grocery, I find that black bean
  paste and little chili works fine.
  
  (Fro, Pei-Mei's Chinese Cookbook vol 1)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant with Chicken (Or Tofu)
 Categories: Thai, Chicken
   Servings:  4
 
    1/3 lb Boneless chicken breast, OR
    1/4 lb Tofu
    3/4 lb Japanese eggplant
      6 tb Oil
      3    Garlic cloves
      4    Red chile peppers
     12    Basil leaves
      2 tb Yellow bean sauce
 
  Crush garlic.  Chop peppers.  Slice unpeeled eggplant crosswise into slices
  1/8 inch thick.  thinly slice chicken (or, if using tofu, cut into 1/2 inch
  cubes)  Heat oil.  Add garlic and stir fry until light brown. Add eggplant
  and chicken (or tofu) and cook for five to seven minutes. Add red chile
  peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately,
  since eggplant and basil turn dark if dish sits after cooking.
  
  Courtesy of Steve Frank in Wildnet Recipes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant-Spinach Curry
 Categories: Indian, Vegetarian, Hot
   Servings:  8
 
           Karen Mintzias
    1/4 c  Oil
      1 ts Black mustard seeds
     12    Garlic cloves, minced
      2 lb Spinach, rinsed, dried,
           - and finely chopped
      1 md Eggplant cut into 1/2" cubes
      1    Piece ginger root (1-inch)
           -peeled and grated
    1/4 ts Jalapeno chiles, minced
    1/4 ts Tumeric powder
    1/4 ts Paprika
    1/2 ts Ground coriander
    1/2 ts Ground cumin
      2 md Tomatoes, finely chopped
           Salt
           Cilantro sprigs, for garnish
 
  Heat the oil with half of the mustard seeds in a large saucepan.  Add
  remaining mustard seeds when the cooked seeds begin to pop.  Add the garlic
  and saute until tender.
  
  Add the spinach, a small amount at a time, stirring occasionally to keep
  the spinach from scorching.  When the spinach wilts, add the eggplant,
  ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin.  Saute to
  blend the flavors.  Cover, and cook over medium-low heat for 15 minutes.
  Add the tomatoes and season to taste with salt.  Cook, uncovered, 5 minutes
  longer.  Garnish with cilantro.
  
  Source: Dhaba Cuisine of India restaurant - Santa Monica, California
        Best Recipes from the Los Angeles Times
        ISBN: 0-8109-1237-6
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggs in Red Pepper Sauce - Sambal Goreng Telor
 Categories: Laos, Eggs, Appetizers
   Servings: 44
 
      1 tb Chopped Onion
      1    Clove Of Garlic
           Butter For Frying
      1 c  Coconut Milk
      1 c  Stock
      1    Salt To Taste
      1 ts Crushed Red Pepper
    1/2 ts Paprika
    1/2 ts Laos Powder If Available
      4    Hard Boiled Eggs
 
  Saute the chopped onion and garlic in the butter.  Add the other
  ingredients (except the eggs) and bring to the boil, stirring occasionally.
  Add the eggs and continue cooking and stirring for 3 minutes. Remove from
  the heat and halve the eggs, then serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ekoori
 Categories: Indian, Eggs
   Servings:  4
 
      3 tb Oil
      1    Onion, small, peeled
           - and minced
    1/2 ts Ginger, fresh, peeled
           - and grated
    1/2    Chile serrano, finely
           - chopped
      1 tb Cilantro, fresh,
           - minced
    1/2 ts Turmeric
    1/2 ts Cumin, ground
      1    Tomato, small, peeled,
           - chopped
      6    Egg, lightly beaten
           Salt
           Pepper, black
 
  Melt the butter in a medium-sized frying pan over medium heat. Put in the
  onion and saut until soft. Add the ginger, chili, fresh green coriander,
  turmeric, cumin and tomato. Stir and cook for 3-4 minutes or until tomato
  is soft. Put in the beaten eggs. Salt and pepper them lightly. Stir the
  eggs gently until they form soft, thick curds. Cook the scrambled eggs to
  any consistency you like.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empress Chicken Wings
 Categories: Chinese, Chicken, Appetizers, Wings
   Servings:  4
 
  1 1/2 lb Chicken Wings
      3 tb Soy Sauce
      1 tb Dry Sherry
      1 tb Minced Fresh Ginger Root
      1    Clove Garlic, Minced
      2 tb Vegetable Oil
    1/3 c  Cornstarch
    2/3 c  Water
      2    Green Onions And Tops, Cut
           -Diagonally Into Thin Slices
      1 ts Slivered Fresh Ginger Root
 
  Disjoint the chicken wings; discard tips (or save for stock).  Combine soy
  sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
  Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken;
  reserve marinade.  Heat oil in large skillet over medium heat.  Lightly
  coat chicken pieces with cornstarch; add to skillet and brown slowly on all
  sides.  Remove chicken; drain off fat.  Stir water and reserved marinade
  into same skillet.  Add chicken; sprinkle green onions and slivered ginger
  evenly over chicken.  Cover and simmer for 5 minutes, or until chicken is
  tender.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Evil Jungle Prince with Chicken (Or Mixed Vegetables)
 Categories: Thai, Chicken
   Servings:  4
 
    1/2 lb Boneless chicken breast or:
    1/2 lb Mixed vegetables
      4    Small red chile peppers
    1/2    Stalk lemon grass
      2    Kaffir lime leaves
      2 tb Oil
    1/2 c  Coconut milk
      2 tb Fish sauce
     15    Basil leaves
      1 c  Chopped cabbage
 
  thinly cut chicken into 2-inch strips.  If doing veggie version, cut
  veggies into thin strips.  Grind together red chili peppers, lemon grass,
  and kaffir lime leaves.  Heat oil and saute pepper mixture for three
  minutes.  Stir in coconut milk and cook for two minutes.  Add chichen (or
  vegetables) and cook for five minutes of until cooked.  Reduce heat to
  medium-low.   Stir in fish sauce and basil.  Serve on bed of chopped
  cabbage.
  
  Note:  For mixed vegetables, choose from amoung bell peppers, string
  beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo
  shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant,
  and mushrooms.  I particularly like string beans or asparagus, a few cherry
  tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
  stome straw mushrooms or slender (Japanese) eggplant.
  
  Source:  Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fancy Coconut Rotti
 Categories: Ceylon, Breads
   Servings:  4
 
      3 c  Flour
      1 c  Desiccated coconut
      6    Curry leaves *
      2 tb Crushed dried shrimp
    1/2    Onion, chopped
     10    Green chilies, chopped
      1 c  Warm water (approx., just
           -enough to moisten the
           -dough)
           Vegetable oil

MMMMM-----------------------------FILLING----------------------------------
    1/2 c  Green onions or leeks,
           -finely chopped
      1 ts Crushed, dried red chilies
    1/2 c  Cabbage, finely chopped
    1/2 c  Kale, finely chopped
           A few curry leaves*
           -(optional)
           Salt
           Black pepper
           Vegetable oil for frying
 
  Combine the ingredients, mix well, and add enough warm water to make a soft
  dough.  Knead it until it forms a ball and does not stick to the sides of
  the bowl.  Shape it into balls about 2 inches in diameter. Then flatten
  each ball on a greased plate or cutting surface, spreading it until it is
  as thin or thick as desired. Fill with the following:
  
  Filling: In a bowl, combine the green onions or leeks, red chilies,
  cabbage, kale, and curry leaves.  Add salt and pepper to taste. Heat the
  oil in a skillet, and saute the vegetables and spices until golden. Place
  about 2 tablespoons of the filling on each rotti, fold the rotti in half,
  and pinch the edges together to form a packet enclosing the vegetables.
  Heat the vegetable oil in a skillet, and fry each rotti until the filling
  is warmed through.
  
  *Curry leaves - edible gray-green leaves that resemble bay leaf, used in
  flavoring sambols and fish, vegetable, or meat curries. The Sri Lankans use
  curry leaves fresh, but they can be used dried if fresh leaves are not
  available.  The Sinhalese term for the plant is 'karapincha', and if you
  can find them fresh, they add great depth and flavor to a dish. They are
  not removed before serving, and they are edible. There is no substitute for
  curry leaves.
  
  From:  FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather Jansz Balasuriya
  and Karin Winegar, McGraw-Hill Publishing Company, New York. 1989. ISBN
  0-07-003549-0 Shared by: Karin Brewer, Cooking Echo, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fantasy Pork
 Categories: Chinese, Pork
   Servings:  8
 
      5 lb Fresh Ham
      8    Green onions
      3 tb Peanut oil
      8 sl Fresh ginger
      4    Garlic cloves, peeled and
           -crushed

MMMMM-------------------------BRAISING LIQUID------------------------------
      5 c  Hot water
      1 c  Dark soy sauce
      1 c  Rice wine or dry sherry
      3 tb Whole roasted Szechwan
           -peppercorns
      6 tb Rock or ordinary sugar
      4    Star anise
      2    Cinnamon sticks or bark
      2 ts Five-spice powder
      1 ts Salt
 
  This is a recipe from Ken Hom, an author of a number of excellent Chinese
  cookbooks. This is a "red-stewed" dish. (No reflection on Ken's politics..)
  The sauce can be kept as a "master sauce" and used over and over again
  gaining more subtlety and depth the longer you keep it going. Either freeze
  it or refrigerate and boil once a week.
  
  Author's note: "This dish is easy to prepare, and can be made ahead of
  time. It reheats well and is also very good served cold--prefect for a
  dinner party or large gathering."
  
  Fresh ham, about 5 pounds (pork shoulder with bone may be used)
  
  Dry the ham thoroughly with paper towels. Cut the green onions into 3-inch
  segments
  
  Choose a heavy casserole pot, large enough to hold the ham comfortably.
  Heat the pot and then add the oil, ginger, garlic and green onions, and
  stir-fry in the pot for 2 minutes. Push the aromatics to the side and brown
  the ham on each side until it has some color, 10 to 15 minutes. Pour off
  oil.
  
  Add all the braising liquid ingredients to the pot and bring the mixture to
  a boil. Turn the heat down to a simmer, cover tightly, turning the ham from
  time to time. When the ham is tender, remove it gently with a large
  spatula. The meat should be literally falling apart. Place it on a serving
  platter.
  
  Strain the sauce, skim off any surface fat and reduce the liquid until it
  is slightly thick. Pour this over the ham and serve.
  
  Serves 8 as part of a Chinese meal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Far Eastern Rice Loaf
 Categories: Chinese, Seafood
   Servings:  1
 
    1/2 c  Celery
      1    Garlic clove, minced
    1/4 c  Nuts, chopped
    1/8 ts Cumin
      4 oz Fish, cooked
      2 tb Onion
      1 tb Butter
    1/4 ts Turmeric
           Salt & pepper to taste
    1/2 c  Rice, cooked
 
  Saute celery, onion and garlic in butter. Stir in remaining ingredients.
  Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiery Beef (Bulgoki)
 Categories: Korean, Beef
   Servings:  6
 
      2 lb Beef filet or sirloin
  1 1/2 ts Sugar
      1 tb Toasted sesame seed *
      4 tb Light soy sauce
      2 tb Water
      1 tb Oil
      2 tb Minced scallions
           Tabasco sauce to taste
      1    Clove garlic, minced
    1/2 ts Freshly grated ginger
 
  * Toasted sesame seed:  Place 1 cup sesame seed and 1 teaspoon salt in a
  skillet, brown seeds slowly until they are toast colored and puffed. Stir
  constantly while toasting. Remove from heat and allow to cool. Pulverize
  seeds in a mortar or a blender. Store in a tightly capped bottle.
  
  Cut beef into very thin strips and pound to flatten; then cut into medium
  size squares.  Combine all the other ingredients. The marinade, as the name
  of the dish implies, should be quite fiery. Mix meat and marinade and set
  aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over
  hot charcoal, dip in Bulgoki sauce (next recipe) and serve immediately with
  white rice.
  
  NOTE:  The marinated beef can also be fried in hot peanut oil for just a
  few minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiery Beef Stir-Fry
 Categories: Chinese, Beef
   Servings:  6
 
    1/2 lb Boneless tender beef steak
           (sirloin, rib eye or top
           -loin)
      1 tb Cornstarch
      4 tb Soy sauce, divided
    1/2 ts Sugar
      1    Clove garlic, minced
  1 1/4 c  Water
      4 ts Cornstarch
  1 1/2 ts Distilled white vinegar
    1/4 ts Ground red pepper (cayenne)
      3 tb Oil, divided
      3 c  Bite-size cauliflowerets
           Salt
      1    Onion, chunked and separated
      1    Green pepper, chunked
 
  Cut beef across grain into thin strips.  Combine 1 Tb. each cornstarch and
  soy sauce with sugar and garlic in small bowl; stir in beef.  Let stand 15
  minutes.  Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp.
  cornstarch, vinegar and red pepper; set aside.  Heat 1 Tb. oil in hot wok
  or large skillet over high heat.  Add beef and stir-fry 1 minute; remove.
  Heat remaining 2 Tb. oil in same pan.  Add cauliflowerets; lightly sprinkle
  with salt and stir-fry 2 minutes.  Add onion and green pepper; stir-fry 4
  minutes.  Stir in beef and soy sauce mixture; cook and stir until sauce
  boils and thickens.
  
  Serves:  2 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiery Chile-Mustard Relish (Bengali Kasundi)
 Categories: Indian, Condiment
   Servings:  1
 
           Stephen Ceideburg
      5 oz Fresh hot red chiles
      1 tb Mustard seeds
      4    Garlic cloves, peeled
      1 sm Green mango, peeled,
           -shredded
      1 pn Salt, or to taste
 
  This relish from Bengal, an eastern region of India, is for those who like
  fiery flavors. Try it with tandoori dishes, kebabs and shellfish
  curries@es. It's great in sandwiches, too.
  
  Combine all ingredients and blend smoothly. Cover and store up to 2 weeks
  in the refrigerator.
  
  Makes 1/2 cup.
  
  PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat, 0 mg
  cholesterol, 35 mg sodium, 1 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiery Pork & Winter Bamboo Shoots over Snow
 Categories: Chinese, Pork, Hot
   Servings:  4
 
      1 lg End-cut pork chop or:
    1/2 lb Pork butt
  1 1/4 c  Slivered winter bamboo
           -shoots
      1 ts Minced ginger root
      2 lg Garlic cloves
      2 tb Peanut oil
    1/2 c  Chicken stock
      1 ts Chili paste with garlic
      1 pn Sugar
  1 1/2 c  Vegetable oil
    1/2 c  Rice stick noodles
      2 ts Thin soy sauce
      2 ts Cornstarch
           Cornstarch paste
      1 ts Chinese red vinegar
 
  This attractive dish is spiced with pungent, hot chili sauce with garlic.
  
  Preparation: Rinse bamboo shoots; slice & sliver to the size of thick
  matchsticks.  Slice pork like bamboo & marinate in thin soy sauce &
  cornstarch for 10 minutes.  Peel & slice garlic in thin rounds. Combine
  stock, chili paste & sugar.
  
  Deep-frying Rice Stick:  Break up rice stick before measuring.  Heat
  vegetable oil in hot wok.  When oil is medium hot, test a few pieces of
  rice stick: it should fry quickly to a puffy white.  If it browns, turn
  down the heat.  Fry rice sticks in very small batches.  Spread out fried
  snow on serving platter, reserve in warm place.
  
  Stir-Frying:  Clean wok; then reheat to very hot.  Add peanut oil, heating
  until it just begins to smoke; add drained pork & stir-fry briskly for
  about 2 minutes.  Add bamboo, garlic & ginger.  Toss with pork for 1
  minute.  Re-stir liquids and add to wok.  Cover wok, & simmer for 3
  minutes.  Remove cover; turn up heat again; boil briefly to reduce sauce;
  sprinkle on vinegar.  Ladle over rice stick & serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiery Shrimp Curry
 Categories: Thai, Seafood, Hot
   Servings:  4
 
           Karen Mintzias
      2    Lemon grass stalks, or:
      2 ts -Lemon zest
      2    Shallots, minced
      3    Garlic cloves, minced
      2 ts Fresh ginger, grated
      2 ts Coriander seeds
      6    Yellow or green chilies
           -(minced)
    1/2 c  Fresh kaffir lime leaves
           -(minced), or:
      1 ts Lime zest
      1 ts Honey
    1/2 c  Unsweetened coconut milk
      1 lb Shrimp, peeled
      2 ts Canola oil
    1/2 c  Lime juice
    1/4 c  Mirin or white wine
    1/2 ts Salt
 
  PREP TIME: 15 minutes COOKING TIME: 10 minutes
  
  1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely
  chop lemon grass.
  
  2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies,
  cilantro, kaffir leaves, honey and coconut milk in a food processor and
  puree until smooth.
  
  3. Heat oil in a large skillet and saute shrimp until opaque, about 5
  minutes.  Add lime juice, mirin, salt and lemon grass mixture to shrimp.
  Continue cooking 3 to 4 minutes until shrimp are done.
  
  Per serving: 276 calories, 10.6 g fat, 34% calories from fat, 173 mg
  cholesterol, 0 g fiber.
  
  Source: Delicious! - April, 1993
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Cutlets with Curry Sauce
 Categories: Indonesian, Seafood
   Servings:  6
 
      1 tb Oil
      1    Onion, sliced thickly from
           -top to base
      1 ts Fresh ginger, grated
      8    Candlenuts, chopped into 8
           -pieces
      1 ts Curry powder
      2 ts Light soy sauce
      2 ts Lemon juice
      1 c  Water
      4    Fish cutlets, (fillets??)
      2    Spring onions, chopped
 
  1.  Heat oil in frying pan, add onions, stir-fry until tender.  Add ginger,
  candlenuts and curry powder, stir-fry over low heat for 3 minutes.
  
  2.  Add soy sauce, lemon juice and water, bring to a boil.  Reduce heat and
  simmer for 3 minutes.
  
  3.  Add fish cutlets in single layer, cover, simmer for 5 minutes on each
  side or until just cooked through.
  
  NOTE:  Any white fish cutlets or fillets are suitable for use with this
  recipe. Source: Indonesian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish in Fiery Lemon-Coriander Sauce
 Categories: Indian, Seafood, Hot
   Servings:  4
 
      5    Green New Mexican chiles,
           -roasted, peeled, stems and
           Seeds, removed, chopped
      1 ts Garlic, minced
    1/4 c  Lemon juice
      4 tb Chopped fresh cilantro
    1/2 ts Ground coriander seeds
  1 1/2 lb Firm white fish such as
           -halibut
      4 tb Ghee or vegetable oil
           Lemon slices for garnish
 
  Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to
  marinate the fish overnight in a glass or ceramic dish.
  
  Remove the fish and combine the marinade with the melted ghee.
  
  Grill or broil the fish, basting with the marinade mixture.
  
  Garnish with lemon slices and serve with the butter on the side.
  
  The Whole Chile Pepper From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Lemongrass
 Categories: Vietnamese, Seafood
   Servings:  2
 
      2 lg Redfish
      1    Stalk Lemongrass
      1    Hot Pepper, Bias-Sliced Thin
    1/2 ts Curry Powder
      1 ts Salt
      1    Clove Garlic, Crushed
      3 tb Oil
 
  Crush the stalk of lemongrass with the flat side of a cleaver, then cut it
  into small pieces.  Clean the fish and with a sharp knife slash diagonally
  across the body of the fish.  Mix lemongrass, curry powder, salt and
  peppers.  Put the redfish in the mixture, coat well, cover and refrigerate
  for one hour.  Heat oil in a large skillet, and lightly saute the garlic.
  Then place the redfish in the skillet, let brown very well before turning
  it over. (If the fish is not very brown it will fall apart.)  Brown well on
  other side, and serrve.
  
  From: Living and Cooking Vietnamese by Paula Tran ISBN 0-931722-79-9
  
  Posted by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Relish - Sambal Ikan
 Categories: Indonesian, Condiment
   Servings:  6
 
           Stephen Ceideburg
      4 oz Tuna fish, or:
      3 oz Eel or:
      3 oz Ikan teri
      1 c  Thick santen (coconut milk)
      4    Cloves garlic
      3    Shallots, peeled and chopped
      4    Kemiri (candlenuts)
      3    Cabe rawit or:
      2 ts Chilli powder
      2 tb Tamarind water or
      2 ts Tomato puree
      1 ts Brown sugar
           Salt
      2 tb Vegetable oil
 
  I find that the easiest and tastiest Sambal Ikan is made with canned tuna
  fish. Sambal made with eel, however, is also delicious; cut the eel up very
  small and wash it in vinegar. In Indonesia we make this sambal with ikan
  teri or ikan bilis (tiny dried anchovies).
  
  Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry this
  paste in vegetable oil in a wok for about half a minute. Put in the tuna
  fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or
  tomato puree, sugar and salt. Stir in the santen, and go on simmering until
  the mixture becomes thick. This sambal can be served hot or cold.
  
  From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Sauce (Nuoc Cham Dipping Sauce)
 Categories: Vietnamese, Condiment
   Servings:  2
 
      1 ts Crushed hot red pepper
      1    Table spoon distilled white
           -vinegar
    1/2 c  Fish sauce (nuoc mam
           -(Available at Asian
           -Markets))
    1/4 c  Fresh lime juice
      1 sm Carrot-finely shredded,
           -rinsed and squeezed dry
      2 sm Garlic cloved, minced
    1/2 c  Sugar
 
  1) In a small dish, soak the hot pepper in the vinegar for 2 minutes.
  
  2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and
  sugar.  Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture.
  Stir until the sugar dissolved.  Serve at room temperature. Store the sauce
  ina jar in the refrigerator for up to 30 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Sauce
 Categories: Thai, Vietnamese, Condiment
   Servings:  6
 
           Stephen Ceideburg
           Information
 
  FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In
  general, the lighter colored ones seem to be better--more subtly flavored
  and less salty. I just found an excellent one the other day (at Safeway of
  all places) called "Shrimp Sauce". There's a picture of a shrimp on the
  label. The label is a bit confusing. The Vietnamese and English on the
  label call it fish sauce (nuoc mam) but the ingredients are listed as
  water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on
  the label, but it has the symbol of "First Grade Quality" from the Thai
  Indus- trial Standard Institute. At any rate, it's good stuff. Here's a
  little discourse on fish sauce from "The Classic Cuisine of Vietnam" by
  Bach Ngo and Gloria Zimmerman.
  
  "Fish sauce is to Vietnamese cooking whet salt is to Western and soy sauce
  to Chinese cooking. It is included in practically all recipes. Prepared
  from fresh anchovies and salt, layered in huge wooden barrels, the
  manufacture of fish sauce is a major industry. The factories are located
  along the coast to assure the freshness of the fish to be processed.
  Fermentation is started once a year, during the fishing season. After about
  3 months in the barrel, liquid drips from an open spigot, to be poured back
  into the top of the barrel. After about 6 months the fish sauce is
  produced.
  
  The first draining is the very best fish sauce, lighter in color and
  perfectly clear. It is relatively expensive and is reserved for table use.
  The second and third drainings yield a fish sauce of lower quality and
  lower cost fro general-purpose cooking. The two towns most noted for their
  fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish
  sauce, some of which is exported. On the label, the work "nhi" signifies
  the highest quality. When fish sauce manufactured in Vietnam is not
  available, that of Thailand or Hong Kong is quite acceptable. Philippine or
  Chinese fish sauce will not be satisfactory. For table use and available in
  all Oriental groceries is Squid Brand Fish Sauce, the best one on the
  market. Whatever the brand, look for "Ca Com" on the label, which means
  that only anchovies were used--an indication of the highest quality for
  table use."
  
  In the following post, another author presents more info, some a bit
  contradictory to the above.
  
  FISH SAUCE 2
  
  This is from "The Foods of Vietnam" by Nicole Routhier.
  
  "...It enhances and blends so subtly with other flavors that one can barely
  detect its presence."
  
  "Like olive oil and good wine, there are different grades of fish sauce.
  The very best fish sauce is obtained from the first drainage. The resulting
  liquid is amber in color, very dark and usually expensive. If you see the
  words "nhi" or "thuong hang" on a label, it means that the fish sauce of of
  the highest quality. This type of fish sauce is usually reserved for table
  use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose cooking,
  is made by adding water and pressing the fish after the first- quality
  sauce has been extracted. The resulting liquid is light and very clear."
  
  "Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but
  stronger..."Squid" and "Ruang Tong" brands are widely available, bottled,
  in Oriental markets and some supermarkets..."
  
  So there it is. Ya pays yer money and yer takes yer chances... I doubt if
  you'll find any Vietnamese fish sauce, considering the embargo, but the
  Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb and
  say that, considering the fact that Thailand is just around the corner from
  Vietnam and has a lot of Vietnamese living there, that the differences
  would be undetectable. I'd get a bottle of light stuff and a bottle of the
  darker stuff (Tiparos brand comes to mind) and play around with them. At
  one time I had five different brands on the shelf. The stuff's pretty cheap
  and none of it was what I'd consider inferior.
  
  Now you know as much about fish sauce as I do...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Slices, Peking Style
 Categories: Chinese, Seafood
   Servings:  6
 
      1 lb Fish fillets, cubed
           Cornstarch for dredging fish
           Oil for deep frying
      2    + dried chile peppers
      1    Thin slice of ginger, minced
      2    To 3 cloves of garlic
      2    Scallions, chopped coarsely
      2    Dried shiitake mushrooms

MMMMM-----------------------------MARINADE----------------------------------
    1/2 ts Salt
    1/8 ts White pepper
    1/4 ts Sugar
      2 tb Dry sherry
      1 ts Freshly minced ginger
      1    Beaten egg

MMMMM------------------------------SAUCE-----------------------------------
      1 tb White vinegar
      4 ts Sugar
      3 tb Black soy sauce
      2 tb Rice wine
      1 c  Chicken broth
      2 tb Cornstarch mixed with 3 TB
           - water
      1 ts Sesame oil
 
  1. Mix marinade, plop fish slices into marinade and refrigerate for 30
  minutes.
  
  2. Place dried mushrooms in warm water for 15 + minutes to soften.
  
  3. Dredge marinated fish slices in cornstarch while heating oil in wok.
  
  4. Deep fry fish slices until they are light brown. Dry fish slices on
  paper towel. 5. Remove all but two TB of oil from the wok. Stir fry the
  garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce
  mixture until sauce comes to a boil and then stir in the cornstarch mixture
  and cook until thickened.
  
  6. Return the fish slices to the wok, swirl in sesame seed oil.
  
  7. Eat!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Stock
 Categories: Chinese, Soups
   Servings:  1
 
      9 lb Fish bones, from any firm
           -fleshed whitefish such as:
           -Sea bass, Rockfish, Halibut
      4 qt Water
      8 oz Yellow onions, coarsely
           - chopped
      1 lb Carrots, coarsely chopped
      4 oz Shallots, coarsely chopped
      1 c  Coarsely chopped leeks *
           - white part only
    1/4 c  Parsley, loosely packed
      4    Sprigs fresh thyme, or:
    1/2 tb -dried thyme
      2    Whole bay leaves, preferably
           -imported
      4    Garlic cloves, lightly
           - crushed and left unpeeled
      1 tb Whole black peppercorns
           Salt to taste
 
  RINSE THE FISH BONES well under cold running water. Place the bones in a
  large stockpot, cover with water and bring the mixture to a simmer. Cook
  for 10 minutes, skimming frequently. Add the rest of the ingredients and
  simmer for 1 hour. Remove the fish bones and vegetables with a slotted
  spoon. Strain the stock through a cheesecloth-lined strainer. Allow to cool
  and skim the surface. Divide in small containers and freeze for future use.
  
  Makes 4 Quarts
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish-Stuffed Bean Curd
 Categories: Chinese, Seafood
   Servings:  3
 
    1/4 lb White fish filets (such as
           -rockfish or turbot)
      2 ts Minced green onions
      1 ts Soy sauce
    1/4 ts Cornstarch
    1/4 ts Salad oil
    1/4 ts Sesame oil
    1/8 ts Salt
    1/8 ts Sugar
    1/8 ts Liquid hot pepper seasoning
      1 ds Pepper
      1 pk Tofu (about 22 oz)
           Salad oil
      3    Cloves garlic, minced
    1/2    Head iceberg lettuce, cut in
           -2 inch squares
    1/4 c  Frozen peas, thawed
      4 oz Whole mushrooms
      1 c  Chicken broth
      1 tb Cornstarch
      2 ts Soy sauce
      1 tb Water
 
  Finely chop fish.  Mix with green onion, soy sauce, cornstarch, salad oil,
  sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside.  Cut
  tofu block crosswise in four equal slices, then cut each slice in half
  diagonally.  Place in a colander and let drain for 15 minutes, then place
  between paper towels and gently press out excess water.  Change paper
  towels several times until they no longer soak up any moisture.  On widest
  side of each triangle, cut a pocket to within 1/2 inch of edges.  Gently
  stuff each pocket with about 1 1/2 t fish filling.  In a wok or deep pan,
  pour oil to a depth of about 1 1/2 inches and heat to 350 degrees.  Add
  several bean curd triangles at a time and fry, turning once, until golden
  on all sides (about 4 to 5 minutes).  Remove from oil and drain on paper
  towels.  Cool, cover, and chill, if made ahead.  In wide frying pan, heat 1
  T salad oil over medium-high heat.  Add garlic and cook, stirring, just
  until it begins to brown.  Add lettuce, then stir and cook just until
  lettuce begins to wilt (about one minute).  Stir in peas and mushrooms; top
  with stuffed tofu.  Pour broth over tofu, cover, and simmer over low heat
  for 8 minutes (15 minutes if chilled).  Stir together cornstarch, soy and
  water.  Push tofu away from one side of pan and stir soy mixture into
  broth; cook, stirring carefully so as not to break the tofu, until sauce
  bubbles and thickens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five Spice Powder
 Categories: Chinese, Condiment
   Servings:  1
 
      5 ts Ground anise (aniseed)
      5 ts Star anise
      1    Cinnamon stick (5") in
           -cassia bark
      2 tb Whole cloves
      7 ts Fennel seeds
 
  Using a blender, process all ingredients until finely ground. Store in an
  airtight jar up to 3 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five Spice Baked Chicken
 Categories: Chinese, Chicken
   Servings:  1
 
      3 tb Rice
      2    Green onion, chopped
    1/3 c  Water
    1/4 ts Five spice
    1/2    Chicken breast
      1    Carrot, chopped
      1    Garlic clove, minced
      1 tb Soy sauce
           Pepper, dash
 
  Place first four ingredients on foil with dull side down. Place chicken
  breast on top. Mix together remaining ingredients and pour over breast.
  Bake at 375 degrees for 45 to 50 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five Spice Game Hens (Siu Yeah Gai)
 Categories: Chinese, Poultry
   Servings:  4
 
      4    Cornish game hens
      1 tb Five spice powder
      2 tb Salt
      1 tb Plum sauce
      2 tb Bean sauce
      2 tb Hoisin sauce
      1 tb Sherry
    1/4 c  Dark soy sauce
    1/4 c  Maple syrup
 
  Wash and clean game hens. Pat dry and rub cavities with the five spice
  powder. Mix hoisin sauce, bean sauce, sherry and plum sauce. Rub remaining
  sauce mixture plus salt. Let stand over- night. Mix soy sauce and syrup.
  
  Preheat oven at 350 degrees. Rub skin of game hens with soy sauce and syrup
  mixture. Roast back side up for 20-25 minutes. Turn breast side up and
  roast for another 20-25 minutes until skins turn golden brown.
  
  From "The Chinese Village Cookbook." A practical guide to Cantonese country
  cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five Spice Powder
 Categories: Chinese, Condiment
   Servings:  6
 
      1 ea Anise
      1 ea Fennel
      1 ea Cinnamon
      1 ea Black pepper
      1 ea Clove
 
  Mix equal parts of each ground spice/herb. If not available ground, you
  will need to grind your own in a pepper mill, coffee mill, food processor
  or whatever you have at hand.
  
  Source: Pure & Simple, Marian Burros
  
  Joyce Monschein
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Five-Spice Tofu
 Categories: Chinese, Vegetarian, Appetizers
   Servings:  1
 
      2    Ckes tofu, firm
      3 tb Tamari
    3/4 c  Water
    1/4 ts Five-spice powder
      2    Whole stars of star anise
      1 ts Molasses
 
  Cut each cake of tofu in half horizontally.  Combine marinade ingredients
  in a pot wide enough to accept the four tofu pieces in a single layer.
  Bring marinade to a boil & add tofu.  Simmer, uncovered, on very low heat
  for 10 minutes.  Remove from heat & marinate for 3 hours, turning 2 or 3
  times.  Keeps refrigerated & wrapped for a week.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flounder with Scallions
 Categories: Chinese, Seafood
   Servings:  6
 
      1 lb Flounder fillets
    1/4 c  Cornstarch
      1    Egg white
      2 tb Dry sherry
    1/4 ts Ground ginger
           Fresh ground black pepper
      3 tb Vegetable oil
      1 c  Fresh thin slice mushrooms
      1 c  Chopped scallions with tops
      1 tb Soy sauce
 
  Cut fish into uniform 1 x 2-inch pieces. Dry fish pieces. Put cornstarch on
  a plate. Combine egg white, 1 tablespoon of the sherry, ginger and pepper
  in a small bowl. Dip fish first in cornstarch to coat thoroughly, then in
  egg white mixture.
  
  Heat oil in wok or large skillet. When oil is very hot, add coated fish
  pieces and fry them quickly until they are golden brown on both sides,
  keeping them moving and turning them as they cook. Remove fish to a warm
  serving dish. Add mushrooms and scallions to wok or skillet and stir-fry a
  minute or two. Add remaining sherry and soy sauce, stir and pour contents
  of pan over fish. Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Foo Yung Hai
 Categories: Chinese, Eggs
   Servings:  4
 
      3 oz Crab meat, cooked chicken or
           -shrimp (optional)
      4 tb Peanut oil
      1    Spring onion, shredded
           -(green onion)
      1 oz Bamboo shoots, shredded
      1 c  Bean sprouts
      5    Eggs
    1/4 ts Salt
      2 tb Water
      6 tb Chicken stock
      1 pn Sugar
      1 ts Soy sauce
      2 ts Ketchup
      1 ts Cornstarch
 
  Shred crab meat or chicken if using.  Heat 1 tablespoon of oil in pan and
  fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo
  shoots, bean sprouts, 1/4 ts salt, 2 tb water and crab.  Heat another
  tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce,
  ketchup and cornstarch. Mix all well, bring to the boil and keep hot while
  making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg
  mixture, cook. Put on hot dish, pour sauce over. Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fortune Cookies #1
 Categories: Chinese, Cookies
   Servings:  8
 
    1/4 c  Sifted cake flour
      2 tb Cooking oil
      2 tb Sugar
      1    Egg white
      1 tb Cornstarch
      1 tb Water
      1 ds Salt
 
  Sift together flour, sugar, cornstarch, and salt.  Add oil and egg white;
  stir till smooth.  Add the water; mix well.  Make one cookie at a time by
  pouring 1 T of the batter on lightly greased skillet or griddle; spread to
  3 1/2 inch circle.  Cook over low heat about 4 minutes or till lightly
  browned.  Turn with wide spatula; cook one minute more.  Working quickly,
  place cookie on pot holder.  Put paper strip printed with fortune in
  center; fold cookie in half and then fold again over edge of bowl. Place in
  muffin pan to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fortune Cookies #2
 Categories: Chinese, Cookies
   Servings:  8
 
    1/4 c  Cake flour
      2 tb Cornstarch
      1 ds Salt
      2 tb Oil
      1    Egg white
      1 ts Water
 
  Sift together flour, sugar, cornstarch and salt. Add oil and egg white and
  stir until smooth. Add water and mix well. Make 1 cookie at a time by
  pouring one Tbs of batter into lightly greased skillet, spreading batter to
  a 3 1/2 inch circle. cook on low heat for 4 minutes or until lightly
  browned. Trun and cook one minute longer. Working quickly, place cookie on
  a paper towel, place fortune in center and fold cookie in half. Then bend
  cookie over the edge of a bowl to form boomerang shape. place each in
  muffin tin cup to cool. Makes 8 cookies.
  
  From: Family Circle -Best Ever Baking - Nov. 1984 (from: Atlanta's Pet
  Recipes, by the Atlanta Humane Society Auxiliary)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four Delight Sizzling Rice Soup
 Categories: Chinese, Rice, Soups
   Servings:  4
 
      2 ts Soy sauce
      2 ts Dry sherry
      2 ts Cornstarch
      2    Whole green onions, thinly
           -sliced
    1/3 lb Boneless lean pork *
           Salt
      1 ts Sesame oil
      4 c  Chicken broth
      4    2" squares sizzling rice
           -(see recipe)
      1 c  Sliced fresh mushrooms
    1/3 c  Sliced water chestnuts
    1/3 c  Frozen green peas, thawed
           Salad oil
 
  * Pork should be cut in matchstick pieces This soup makes a showy
  presentation.  At the table you slide fried rice cakes into the soup to
  create a crackling, sizzling sound.  Actually, you can add the rice cakes
  to almost any soup and give the soup a sizzling name. The trick is to be
  sure that both rice cakes and soup are piping hot.
  
  In a bowl, blend soy, sherry and cornstarch.  Add pork and mix until well
  coated.  Let stand for ten minutes.  In a 2-quart pan, heat chicken broth
  to boiling.  Add pork, stir several times, then reduce heat and simmer for
  five minutes.  Add mushrooms, water chestnuts, and peas. Simmer, uncovered,
  for 2 minutes.  Add green onion, salt to taste and sesame oil.
  
  Keep soup hot while you fry sizzling rice cakes per recipe.  Pour hot soup
  into a warm tureen and carry to the table.  Bring hot fried rice cakes to
  the table in a bowl and immediately slide into the soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four Happiness Meatballs
 Categories: Chinese, Pork
   Servings:  6
 
           Meatball Mixture:
  1 1/2    Inch cube ginger, minced
      1 lb Ground pork
      2    Chopped scallions
      8    Chopped water chestnuts
    3/4 ts Salt (or to taste)
      1 tb Corn starch mixed with 3
           -Tb water
      4 ts Soy sauce
      1 tb Dry sherry
      1    Egg
           Casserole Base:
  1 1/2 lb Bok choy
      3 tb Cooking oil
      1 tb Soy sauce or to taste
      1 ts Sugar
      1 tb Dry sherry
 
  Mix together ingredients for the meatballs.  Shape the mixture into 4 large
  meatballs.
  
  Wash and remove all the sandy particles from bok choy.  Cut crosswise into
  2 inch sections.
  
  Heat 3 Tb oil in a wok.  Fry 2 meatballs at a time until both sides are
  brown (about 3 minutes.) Remove, and fry the other 2 meatballs. (Use more
  oil if frying in a saucepan.)
  
  Remove all but 2 Tb oil from the wok, stir-frying vegetables for 1-2
  minutes over medium heat. Remove wok from the heat.
  
  Line the stems of the vegetable in the bottom of a casserole.  Place the
  meatballs on top, then cover with the leaves of the vegetable.
  
  Add soy sauce, sugar, and sherry; bring to a boil, then simmer on low heat
  with cover on for 30 minutes. Serve hot.
  
  Source:  The Record, "Great Tastes of Chinese Cooking - Contemporary
  Methods and Means," Jean Yueh.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four Kinds of Steamed Vegetables
 Categories: Chinese, Vegetables
   Servings:  4
 
      8    Stalks canned baby corn
      1 cn Peeled straw mushrooms
      2 md Size fresh tomatoes
      8 sm Stalks of bok choy or choy
           -sum
    1/2 ts Salt
      1 c  Chicken stock
      1 ts Peanut oil
    1/4 ts Sugar
           Cornstarch paste
      2 tb Chicken oil (rendered fat)
 
  In this recipe, you can substitute almost any selection of bland vegetables
  that provide contrasting texture and color.
  
  Preparation:  Have water in steamer boiling.  Dip tomatoes to loosen skins;
  remove skins; slice in half.  Wash and trim bok choy stalks. Use slender
  end of stalk only (use leaves and thick stalk in other dish). Drain baby
  corn and straw mushrooms.
  
  Steaming:  First steam baby corn and straw mushrooms for 5 minutes. Place
  tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3
  minutes; drain.  Arrange vegetables on warm round serving platter in flower
  pattern.
  
  Sauce:  To render chicken fat, place pieces in small saucepan with a few
  drops of oil to prevent sticking.  Cook on medium heat for 20 minutes or
  so, until chicken oil separates from solids.  Drain oil, reserve.
  Alternatively, make aromatic oil by steeping several peeled garlic cloves
  in hot cooking oil (after removing it from heat).  In small saucepan, heat
  chicken stock, peanut oil and sugar.  When it starts to boil, dribble in
  enough cornstarch paste to give a light body. Keep warm until ready to use.
  When vegetables are being steamed, reheat sauce with chicken oil. Pour
  sauce over vegetables. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four Treasure Soup
 Categories: Chinese, Soups
   Servings:  9
 
      1 cn (8 Oz.) Sliced Water
           Chestnuts Drained
    1/4 lb Boned, Skinned Chicken
           Breast Ground
    1/2 c  Chopped Green Onions
      2 ts Soy Sauce, 1 t. Flour
      1 ts Chinese Hot Mustard
    1/2 c  Julienned Carrot Strips
      4 cn (14 Oz.) Chicken Broth
      1 ts Garlic Powder
    1/4 c  Dry Sherry,
      1    Pkg. Frozen Chinese
           Pea Pods
 
  Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
  Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
  Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
  Mixture By Teaspoonfuls Into Broth.  Add Carrots & Simmer 3 To 4 Minutes.
  Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions &
  Pea Pods. Heat Through & Serve Immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fragrant Coconut and Spice Rice
 Categories: Indonesian, Rice
   Servings:  4
 
      1 tb Oil
    1/2 c  Peanuts, unsalted, shelled
           -and roughly chopped
      1 tb Dessicated coconut
      1 c  Coconut milk
      2 c  Water
      1    Lemon grass stem, 10 cm long
      8    Curry leaves
      2    Spring onions, cut in 2 mm
           -slices
      1 ts Ground cumin
    1/2 ts Ground cardamom
    1/2 ts Ground turmeric
  2 1/2 c  Long grain rice
 
  1. Heat oil in pan.  Add nuts, stir until golden; stir in coconut. 2. Add
  coconut milk and water to pan.  Stir in lemon grass, curry leaves and
  spring onions. Bring to a boil.  Reduce heat and simmer, uncovered, for 2
  minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook,
  uncovered, until steam holes appear at the surface. 3. Cover pan with a
  tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid,
  check if rice is cooked, continue cooking if required. NOTE: Jasmine or
  Basmati rice can be used instead of long grain rice if preferred. Avoid
  lifting the lid of the pan while rice is cooking, as all the steam will
  escape, resulting in gluggy rice. HINT: The curry leaf is native to south
  east Asia and as its name suggests, lends a rich curry-like flavour to
  Asian dishes. Source: Cooking Indonesian
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frank Oriental Stir Fry
 Categories: Chinese, Pork
   Servings:  6
 
    1/2 lb Franks, cut in penny-wise
           -slices
      3 tb Sherry
      2 tb Soy Sauce
      3 ts Cornstarch
      2 tb Vegetable Oil
      1 md Onion, coarsely chopped
      6    Green Onions, cut in 1 1/2
           -in. lengths
      1    Tomato, peeled, seeded, and
           -diced
      2    Ribs Celery, cut in 1 in.
           -diagonal slices
      1    Cloce Garlic, crushed
      1    In. piece Ginger, pared and
           -grated
     14 oz Can Bean Sprouts, drained
           20 0z. can Pineapple Chunks,
           -drained (reserve 1/2 C
           -liquid)
    1/2 c  Hot Water
      1 ts Instant Chicken bouillon
 
  In a small bowl, dissolve 1 teaspoon cornstarch in a 1/2 teaspoon each of
  sherry and soy sauce. Add frank pieces; mix to coat evenly. Let stand for
  one hour. Heat 1 tablespoon oil in a large skillet, add franks and cook 3
  minutes until evenly browned; reserve and set aside. Add remaining oil,
  stir fry vegetables and pineapple 2 minutes or until heated through.
  Dissolve chicken bouillon in water. Combine with 2 teaspoon cornstarch, 2
  Tablespoons sherry, 1 1/2 tablespoons soy sauce and pineapple juice. Add
  franks and soy/sherry mixture to vegetables and pineapple in skillet.
  Continue to cook until thickened and well glazed. Serve with rice. Yield 4
  servings
  
  SOURCE: Barbara Block column Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
  Bodle 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Chilli Chutney
 Categories: Indian, Condiment, Hot
   Servings:  4
 
    1/2 c  Fresh red or green chillies
    1/2 c  Chopped fresh mint
      1 tb Lime or lemon juice
      1 ts Chopped fresh ginger
           Salt
 
  Wash and dry the chillies. Cut off the stalks and chop. Mix all the
  ingredients together about 15 minutes before serving.
  
  Warning this one is for fire eaters only!!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Spinach in Bean Cheese Sauce
 Categories: Chinese, Vegetables
   Servings:  4
 
      2 bn Fresh spinach
      2 tb Peanut oil
      1 sm Dried chili pepper
      1 ts Minced ginger root
    1/3 c  Stock
      1 ts Thin soy sauce
    1/2 ts Sugar
      2    Cubes fermented bean curd
           -with chili (bean cheese)
           Cornstarch paste
 
  If fresh spinach is unavailable in your area, experiment with thawed,
  frozen spinach.
  
  Preparation:  Slice off root end and half stem of spinach; wash com-
  pletely and drain leaves.  Wash chili pepper.  Incidentally, double amount
  of dried chili if using plain fermented bean curd.  Mash fer- mented bean
  curd with thin soy; mix with stock and sugar.
  
  Stir-frying:  Heat wok to very hot; add oil.  When oil just begins to
  smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted
  spinach up side of wok; add remaining spinach, and toss until it wilts.
  Push all spinach out of bottom of wok; add chili and ginger; stir for about
  10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to
  medium consistency with dribbles of cornstarch paste. Recombine with
  spinach. Stir to coat spinach. Serve. Spinach should remain bright green
  until you pour in liquid.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Banana
 Categories: Chinese, Desserts
   Servings:  4
 
      1    Banana, quartered
    1/2 c  Flour
      2 ts Double action baking
           Powder
      6 tb Water
      4 c  Cooking oil
      4 tb Honey
 
  Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana
  pieces in flour.  Mix the baking soda with water to make a paste and roll
  the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas
  for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon
  of honey on each banana piece and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Bean Curd with a Sweet & Sour Sauce
 Categories: Chinese, Vegetarian
   Servings:  5
 
  1 1/2 ts Cornstarch
      3 tb Stock
    3/4 c  Stock
      3 tb White vinegar
      3 tb Sugar
      1 tb Tomato ketchup
      2 tb Soy sauce
    1/2 ts Salt
    1/4 ts Cayenne
           Freshly ground black pepper
      1 tb Oil
      1    Garlic clove, peeled
      1 sl Ginger root
      1    Carrot, sliced
    1/2 sm Red bell pepper, cut into
           -- strips
    1/2 sm Green bell pepper, cut into
           -- strips
      2    Scallions, sliced
    3/4 lb Tofu, cubed
  2 1/2 ts Salt
      2 tb Vegetable oil
 
  Mix cornstarch with 3 tb stock.  Combine 3/4 c stock, vinegar, sugar,
  ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl.
  
  Heat 1 tb oil in a small pot over a medium flame.  When hot, toss in garlic
  & ginger. Stir.  As soon as the garlic browns, remove pot from the heat &
  pour vinegar mixture from the bowl into it.  Put pot back onto the heat &
  bring to a boil.  Reduce heat & simmer for 4 minutes.  Add cornstarch
  mixture.  Stir till sauce thickens.  Add more salt if required. Remove
  garlic & ginger.
  
  Put tofu cubes into a bowl.  Add 2 ts salt to 6 cups water & bring to a
  boil.  Pour boiling water over tofu.  Let them sit for a while.
  
  Heat 2 tb oil in a wok.  Put in 1/2 ts salt & carrot, peppers & scallions.
  Stir fry for 30 seconds.  Turn off heat.
  
  Heat prepared sauce over a low heat. Take tofu out of the hot water.
  Squeeze gently to get rid of excess water & place on a serving platter.
  Spread vegetables over the tofu.  Pour sauce over vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Beef with Watercress Salad - Bo Luc Lac
 Categories: Thai, Beef
   Servings:  4
 
      1 lb Beef Fillet
      5    Cloves Garlic Crushed
    1/2 ts Black Pepper
  1 1/2 ts Granulated Sugar
      3 tb Oil
      1 lg Onion
      2 tb Vinegar
      2 tb Salad Oil
      1    Watercress (As Required)
 
  Cut meat into 3/4" cubes. Mix with 2 cloves garlic, 1/2 t pepper,1/2 t
  sugar and 1 T oil. Let meat stand in marinade for 1 hour. Cut onion
  lengthwise into very thin strips. Marinate onion in vinegar, 1/4 t salt, 1
  t sugar, 1/4 t pepper and 2 T oil. Rinse watercress, drain well and arrange
  on a platter. Heat 2 T oil over high heat. Add a pinch of sugar and the
  remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes,
  until just cooked. Top watercress with meat, then onion mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Chicken Slices with Lemon Sauce
 Categories: Chinese, Chicken
   Servings:  4
 
    3/4 lb Chicken breast

MMMMM---------------------------FOR MARINADE--------------------------------
    1/2 ts Salt
    1/2 tb Wine
    1/2 tb Light soy sauce
      1 tb Cornstarch
      1 tb Cold water
      1    Egg yolk
    1/8 ts Pepper
      8 c  Oil

MMMMM---------------------------FOR COATING--------------------------------
      6 tb Cornstarch
      3 tb Flour

MMMMM-----------------------FOR SEASONING SAUCE----------------------------
      3 tb Lemon juice (fresh)
      3 tb Soup stock
    1/2 ts Salt
      2 ts Cornstarch
      1 ts Sesame oil
      3    Drops yellow food coloring
 
  ** Procedure:
  
  1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long
  thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water,
  egg yolk and pepper. Soak about 10 minutes.
  
  2.) Mix seasoning sauce in a small bowl.
  
  3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate.  Use it to coat
  each piece of the chicken.  Deep fry the chicken slices over low heat about
  1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again
  for 10 more seconds. Drain and remove to a platter.
  
  4.) Heat another 1 Tbs of oil.  Stir fry the seasoning sauce, when it boils
  and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the
  sauce onto the fried chicken slices. Serve hot. (Garnish the platter with
  some sliced lemon and parsley).
  
  Note:  If you like a more sour taste, squeeze the juice from the lemon on
  the  chicken slices.
  
  Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu
  Printing Co, Ltd (1974)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Curried Rice (Khao Pad Pong Kari)
 Categories: Thai, Vegetarian, Rice
   Servings:  2
 
           Karen Mintzias
      2 tb Oil
      1    Garlic clove, finely chopped
      2 c  Plain boiled rice
      1 sm Potato, diced small
      1 sm Onion, diced small
    1/4 c  Peas
      3 tb Light soy sauce
    1/2 ts Sugar
      1 ts Curry powder
    1/2 ts Ground white pepper

MMMMM----------------------------TO GARNISH---------------------------------
      1    Piece of cucumber (1-inch)
           - thinly sliced into rounds
           Coriander leaves
 
  In a wok or frying pan/skillet, heat the oil until a light haze appears,
  add the garlic and fry until golden brown.  Add the boiled rice, stir once,
  add all the remaining ingredients and stir until thoroughly mixed. Turn on
  to a serving dish and garnish with cucumber rounds and coriander.
  
  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Dumplings with Hot Chili Sauce
 Categories: Chinese, Pork, Seafood
   Servings: 40
 
           FILLING:
      1 lb Ground pork
    1/3 lb Raw shrimp, shelled and
           -finely chopped
    1/2 c  Chopped water chestnuts
  2 1/2 tb Minced fresh ginger root
      2 tb Minced scallions, white part
           -only
      3 tb Soy sauce
      1 tb Rice wine or sake
  1 1/2 ts Sesame oil
    1/4 ts Ground black pepper
      2 tb Cornstarch
           HOT CHILI SAUCE:
      3 tb Soy sauce
      1 tb Chinese black vinegar (or
           -substitute 1 1/2
           Teaspoon Worcestershire
           -sauce)
      1 tb Sugar
    1/2 ts Hot chili paste
      1 ts Minced ginger root
           FINISHING:
     40    Dumpling or gyozo skins
           Cornstarch for dusting
      1 c  Safflower or corn oil
 
  Plunge the water chestnuts briefly into hot water, refresh quickly in cold
  water, and drain thoroughly.  In a large mixing bowl, combine all of the
  filling ingredients.  Stir the mixture vigorously in one direction until
  well combines.  Set aside.
  
  Combine the ingredients for the hot chili sauce with 2 tablespoons of water
  and transfer to a serving bowl.
  
  To finish:  Place a tablespoon of the filling in the center of a dumpling
  skin.  Moisten the edge with water, fold over in half to enclose the
  filling, and press the edges to seal. Transfer the dumplings to a tray that
  has been dusted with cornstarch.
  
  Heat a wok or a deep skillet and add the oil.  Heat to 350 F and add 7 or 8
  of the dumplings.  Fry, turning constantly, for 3 to 4 minutes until a deep
  golden brown.  Remove with a long- handled strainer and drain briefly in a
  colander.  Transfer to absorbent paper.  Fry the remaining dumplings in the
  same manner, reheating the oil between batches.  Arrange the dumplings on a
  platter and serve warm with the hot chili sauce.
  
  Makes 40 dumplings.
  
  Per Dumpling:  59 Calories, 4 g Protein, 2 g Carbohydrates, 4 g Fat, .3 g
  Saturated Fat, 16 mg Cholesterol, 175 mg Sodium.
  
  [Nina Simonds, The Washington Post; Jan 29 1992]
  
  From: FRED PETERS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Eggs Shanghai-Style
 Categories: Chinese, Eggs
   Servings:  6
 
    1/4 lb Crab meat (or lobster)
      6    Egg whites
    1/2 c  Milk
      2    Green onions
      5    Leaves Boston lettuce
      1 ts Sherry
      1 pn Salt
      2 ts Cornstarch
      3 tb Peanut oil
 
  This recipe will introduce you to an inexpensive gourmet treat.
  
  Preparation:  Flake crab meat into strands, removing any cartilage. Mix
  with sherry.  Wash onions; remove roots and greens; finely mince white
  part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a
  mixing bowl, beat egg whites.  When eggs begin to stiff- en, slowly add
  milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs
  will tend to break down at this point into a frothy soup.
  
  Stir-frying:  Heat wok to medium hot.  Add oil.  When oil is heated, add
  egg mixture, carefully folding and turning while eggs become firm. Remove
  to serving platter.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Fish with Whole Garlic
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lb Fresh fish fillets
           -(pref. snapper or halibut)
      1 ts Salt
      3 tb Cornstarch
      8    Garlic cloves, peeled
      2 tb Fresh ginger, coarsely
           - chopped
      4 tb Oil, preferably peanut

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Rice wine or dry sherry
      3 tb Water
      1 tb Light soy sauce
      1 tb Bean sauce
      1 ts Sugar
      1 tb Dark soy sauce
 
  RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying
  pan until it is hot, then add the oil. Brown the fish on each side until it
  is golden brown. Remove the fish and drain on kitchen paper. Drain off all
  but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20
  seconds. Add the sauce ingredients, and cook for 3 minutes or until the
  garlic is tender. Return the fish to the wok and reheat through. Serve at
  once with the garlic cloves.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Fragrant Bells
 Categories: Chinese, Pork, Appetizers
   Servings: 40
 
      1 lb Ground pork
      2    Finely chopped green onions
      1 sl Minced ginger
      3 tb Chicken broth
      1 tb Dark soy sauce
      1 tb Dry Sherry
      1    Egg
      2 tb Cornstarch
      3 tb Water
      4    Dried bean curd sheet
           Additional cornstarch
    1/4 c  Salt
      2 tb Szechwan peppercorns
      2    To 4 cups vegetable oil
 
  Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon
  cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch
  with water in small bowl.
  
  Moisten 1 bean curd sheet under running water. Place on work surface and
  spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge
  with dissolved cornstarch to seal. Repeat to make three more rolls. Cut
  each into slices 1 1/2 inches thick; dip each end in additional cornstarch
  to seal filling. (Can be done 3 to 4 hours ahead to this point and
  refrigerated.)
  
  For salt: Combine salt and peppercorns in small skillet and cook until
  browned. Crush in mortar with pestle.
  
  Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and
  fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Garlic Chicken Balls
 Categories: Chinese, Chicken
   Servings:  8
 
      2 lb Ground chicken meat
    1/2 ts White pepper
    1/2 ts Salt
      2 tb Cornstarch
      1 tb Dark soy sauce
      2    Egg whites
    1/2 ts Freshly grated ginger
      2 tb Dry sherry
      4    Cloves garlic, crushed
           Coating:
      1 c  Cornstarch
      1 c  Water-chestnut flour
      4 c  Peanut oil for deep frying
 
  Mix the chicken with all of the seasonings and egg whites.  Mix it very
  well.  Form into balls about the size of large walnuts and set on waxed
  paper.  When all are formed, mix the cornstarch with the water-chestnut
  flour and roll each ball in this mixture.  Deep fry in several batches in
  360 degree oil until the balls float and are golden brown in color, about 5
  minutes.  Taste one to be sure they are done to your liking.  From The
  Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Gyoza
 Categories: Japanese, Pork, Beef
   Servings:  6
 
      5 oz Cabbage, chopped
      6 oz Ground pork or beef (or
           -combination of both)
      2 tb Japanese soy sauce
      1 tb Sesame oil
      1 ts Mirin (Japanese rice wine)
           -or sherry
      1    Green onion, minced
      1 ts Grated ginger
      1    Dried black mushroom, soaked
           -in 2 tb water
      2 tb To 3 tb peanut oil
    1/4 c  Hot water
      1 sm Pkg Gyoza skins (available
           -at Oriental food stores)

MMMMM--------------------------DUNKING SAUCE-------------------------------
    1/4 c  Japanese soy sauce
      1 ts Rice wine vinegar
      1 ds Rayu or sesame oil
 
  "Pot Stickers"
  
  Cook cabbage in a small amount of boiling salted water until tender.
  Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame
  oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate
  for 1 hour or more.
  
  Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with
  cornstarch and water, fold over and seal. Crimp edges with a fork. Cover
  bottom of a large non-stick skillet (electric is good) with oil. Brown the
  gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to
  skillet- let, cover and steam on low heat 7 minutes. Stir often to prevent
  sticking. Remove cover, raise heat and cook for 2 minutes until crisp.
  
  Place sauce on table in small individual bowls. Gyoza may be prepared in
  advance or frozen. Lay them in a single layer on a greased cookie sheet,
  and cover with greased paper. Thaw before cooking.
  
  "Pot Stickers" are usually served as a first course. They are also
  excellent as an appetizer.
  
  Suggestion: Egg Drop Soup and "Pot Stickers", followed by Beef and Oyster
  Sauce a crisp green vegetable and hot Chinese tea.
  
  From: ED SCHWING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Pork Dumplings W/hot Garlic Sauce
 Categories: Chinese, Pork
   Servings:  6
 
      8 oz Cooked Pork - boned, cut
           -into 1-inch squares
    1/2 bn Scallions - cleaned, cut in
           -half
    1/4 ts Ginger - ground
      1    Egg Yolk
      2 tb Soy Sauce
      1 tb Sesame Oil
      2 ts Dry Sherry
    1/2 ts Lemon Pepper
  1 1/2 c  Flour - all purpose
      6 tb Water
      1 ds MSG
           HOT GARLIC SAUCE:
      4    Clove Garlic
    1/2 ts Szechwan Hot Oil
      1 ts Vinegar
      1 ts Sherry
      3 tb Soy Sauce
 
  Using knife blade, coarsely chop pork and scallions in food processor,
  using short bursts. Add ginger, egg yolk, soy sauce, sesame oil, dry sherry
  and lemon pepper. Process a few short bursts to mix. Set this pork mixture
  on plate. Rinse and dry processor bowl and blade.
  
  Place flour and MSG in processor bowl. Using knife blade, process
  continuously while adding water all at once. Let processor run until a ball
  of dough forms in the bowl, or 20 seconds, whichever comes first. Remove
  dough and knead until elastic. Using half of dough, roll out on lightly
  floured board to 1/16-inch thick. Cut into 2-inch circles using biscuit
  cutter.
  
  Place a rounded teaspoon of pork mixture in center of each dough circle.
  Fold circle over filling, creating a "half moon" turnover. Press edges
  together lightly with fingers. Place filled dumplings on oiled plate.
  
  In 3-quart saucepan bring 2 quarts of water to boil. Drop dumplings in
  boiling water. Allow to boil one minute AFTER the dumpling returns to
  surface of water. Drain well; replace dump- lings on oiled plate to cool
  slightly. Meanwhile, heat 1/2 cup cooking oil in skillet over medium to
  medium-high heat. Add dumplings; fry, turning often, until lightly brown.
  Drain on paper towels.
  
  Process garlic sauce ingredients using knife blade until smooth. Serve hot
  dumplings with garlic sauce. May also be served with Chinese mustard and/or
  hoisin sauce.
  
  Recipe from the Times-Picayune Cookbook Contest.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice (Chow Fun)
 Categories: Thai, Rice
   Servings:  4
 
      3 c  Cooked Rice
      3    Bacon Strips
      3    Slightly Beaten Eggs
  1 1/4 c  Meat, Finely Diced
      2    Green Onion, Finely Chopped
    1/2 lb Bean Sprouts (Optional)
      6    Mushrooms, Sliced
           Salt To Taste As Needed
      1 ds Black Pepper
      2 tb Soy Sauce
 
  Cook bacon until lightly browned but not crunchy and set aside. Add beaten
  eggs to bacon drippings and scramble.  Remove and chop very fine. Add
  cooked rice and fry for approximately 5 minutes stirring constantly then
  add remaining ingredients; mix well and continue cooking for 10 minutes
  longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken,
  ham, beef, or shrimp, or experiment with whatever tastes good to you.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice #1
 Categories: Chinese, Rice
   Servings:  6
 
      2    To 3 eggs, beaten
      1 c  To 2 c leftover meat; pork
           -roast, chicken, pork chops,
      1 lg Onion
      1 bn Green onions, chopped or
           -chopped chives
      1 c  Frozen peas
      1 c  Bean sprouts or shredded
           -lettuce
      4 c  To 6 c leftover, cold,
           -cooked rice
      2 tb To 3 tb peanut oil
      2 tb Mrs. Dash
      2 tb Soy sauce in 1/2 c. of water
 
  First beat a 2-3 eggs and fry until just firm in 1 T. oil and remove from
  the wok. Use peanut oil for the best results in your wok.  Cut eggs into
  tiny shreds. Take leftover pork roast, chicken, pork chops, etc. and cut it
  into bite size pieces.  Usually have 1-2 cups of meat pieces. Chop a medium
  onion into slivers.   Heat the wok and add remaining oil. Cook meat and
  slivered onion for about 1 minute; then add rice that has been brought to
  room temperature and separated with a kitchen fork. Continue to cook until
  rice is heated through stirring continuously. Add green onions, peas, bean
  sprouts, and Mrs. Dash.  Cook for another 1 2 minutes and pour over the
  water/soy mixture and stir through.  Add shredded eggs and serve. Amounts
  can vary and so can ingredients.
  
  Posted by Mike Hackmann  4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice #2
 Categories: Chinese, Rice
   Servings:  6
 
      3 c  Water
  1 1/2 ts Salt
  1 1/2 c  Uncooked long grain rice
      4 sl Bacon, chopped
      3    Eggs
    1/8 ts Pepper
      3 tb Vegetable oil
      2 ts Grated fresh ginger root
      8 oz Cooked pork, cut into strips
      8 oz Cooked/cleaned shrimp, chop.
      8    Green onions, finely chopped
  1 1/2 tb Soy sauce
 
  1. Combine water and salt in 3-quart saucepan.  Cover and cook over high
  heat until boiling.  Stir in rice.  Cover, reduce heat and simmer until
  rice is tender, 15 to 20 minutes.  (Or cook rice according to package
  directions.)  Drain rice.
  
  2. Cook bacon in wok over medium heat, stirring frequently, until crisp.
  Drain bacon.  Remove all but 1 tablespoon of the drippings from wok.
  
  3. Beat eggs and pepper with fork.  Pour 1/3 of the egg mixture into wok.
  Tilt wok slightly so egg mixture covers bottom.  Cook over medium heat
  until eggs are set, 1 to 2 minutes.  Remove eggs from wok, roll up and cut
  into thin strips.  Pour 1/2 tablespoon of the oil into wok.  Add 1/2 of the
  remaining egg mixture, tilt wok and cook until eggs are set. Remove eggs,
  roll up and cut thinly.  Repeat procedure with 1/2 tablespoon of the
  remaining oil and remaining eggs.  Remove eggs from wok and cut thinly.
  
  4. Add remaining 2 tablespoons oil and the ginger to wok.  Stir-fry over
  medium-high heat 1 minute.  Stir in rice.  Cook and stir 5 minutes. Stir in
  bacon, pork, shrimp, onions and soy sauce.  Cook and stir until hot
  throughout.
  
  Makes 6 to 8 servings. Source: CHINESE COOKING CLASS COOKBOOK by the
  Editors of Consumer Guide
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice #3
 Categories: Chinese, Rice
   Servings:  4
 
      2 c  Cooked rice
      1 tb Cooking oil
      2 tb Sesame oil
    1/4 c  Peas
    1/4 c  Finely diced red pepper
    1/2 c  Bean sprouts
    1/2 c  Broccoli florets
      3 tb Soy sauce
 
  PREPARE RICE ACCORDING to directions and set overnight in the refrigerator,
  covered. Place a large skillet over medium heat on the stove, add the oils,
  peas, pepper, sprouts and broccoli. Cook, stirring, for 1 minute. Add the
  rice and soy sauce and cook, stirring for another 5 minutes. (Cover the
  skillet and add additional time if using frozen rice.) Scoop rice into a
  serving dish and serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice #4
 Categories: Chinese, Rice
   Servings:  6
 
    1/2 c  Cooked chicken (or ham,
           -pork, turkey, seafood,
           -wieners rattlesnake)
      2 tb Butter
      2    Beaten eggs
      2 c  Cooked rice
    1/4 c  Soy sauce
      2    Chop fine green onions (opt)
    1/2 c  Fresh/cooked peas or
           -leftover vegetable
           -(optional)
 
  Cut meat into very small pieces.
  
  Melt butter in frying pan or wok. Add beaten eggs and stir to keep cooked
  egg pieces small. Stir in rice and meat, mixing thoroughly. Add soy sauce
  and stir until color of rice is fairly uniform/ Add vegetables and continue
  to cook until heated through.
  
  Meat and vegetables are optional. You may add several kinds or leave out
  all together.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice #5
 Categories: Chinese, Rice
   Servings:  6
 
      1 lb Rice cooked and cooled in
           -refrigerator a few hours
           Vegetable oil for sauteing
      4    Pork chops cooked or an
           -equal amount of roast pork
           -sliced in
           Matchstick pieces
           Half a chicken cooked and
           -sliced in matchstick pieces
      1 tb To 2 tb soy sauce
      1 lb Shrimp peeled deveined and
           -cooked
      1    Finely diced large onion
      8 oz Fresh sliced mushrooms
      1 tb Garlic powder
           Soy sauce to taste
      6    To 8 oysters optional
      8 oz Bean sprouts optional
      3    Eggs scrambled and cooked
      1    Green onion diagonally
           -sliced for garnish
      1    Quartered red tomato
           -optional
      1    Lemon sliced optional
 
  In wok or large frying pan, saute meat in oil over medium high heat. Add
  shrimp, then onion, mushrooms and garlic powder, stirring after each
  addition. Sprinkle soy sauce to taste. If desired, add oysters and bean
  sprouts. Make a well in the center of the mixture and put in about 1
  tablespoon of oil. Break up pre-cooked rice and crumble into the oil well,
  gradually incorporating rice into meat mixture. Stir in scrambled eggs,
  place on platter and top fried rice with green onions. Garnish the sides of
  the rice with tomato quarters and lemon slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice #6
 Categories: Chinese, Rice
   Servings:  8
 
      2 c  White Rice
      4 c  Water
      1 ts Salt
      1 tb Margarine
      8    Strips Bacon
    1/2 md Onion, Chopped
      2 md Carrot, large cubes
    1/4 c  Chopped green onions
    1/4 c  Soy Sauce
      1    Egg
           Garlic Powder
 
  Prepare white rice.  (Simmer with salt and margarine in boiling water
  20minutes until water is gone).
  
  Fry bacon till crisp.  Remove from pan and cool on paper towel. Crumble
  when cool.  Drain off 1/2 of the bacon grease.  In remaining grease, slowly
  saute onion and carrot until onion is clear.   Add prepared rice, soy
  sauce, egg and 3/4 of the bacon. Add a pinch of garlic powder and stir fry
  till well mixed and egg is cooked (about 3 minutes). Top with remaining
  crumbled bacon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Rice #7
 Categories: Chinese, Rice
   Servings:  8
 
      3 tb Oil
      4 ea Eggs
    1/4 c  Meat, diced
      1 tb Onion, white, chopped
      4 c  Rice, boiled
      2 ts Soy sauce
      1 ts Curry powder (optional)
      1 pn Pepper, white
      1 c  Bean sprouts
      2 tb Peas, cooked
      2 tb Peanuts
 
  set wok over high heat.  add 2 tb oil, swirling to coat sides.  add eggs
  anad scramble.  remove and set aside.  add remaining oil and then stir in
  meat and onion.  toss for 1 minute then add rice.  stir fry until rice is
  soft and separates, then add eggs along with soy sauce, curry, pepper and
  bean sprouts.  toss to mix and then add peas.  sprinkle with peanuts and
  serve.
  
  NOTE1-Can add garlic and ginger before making eggs, then scramble eggs
      with ginger and garlic. NOTE2-can add scallions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Shrimp Balls
 Categories: Chinese, Seafood, Appetizers
   Servings:  4
 
      1 lb Fresh Shrimp
      4    Water Chestnuts Chopped Fine
    1/2 c  Bamboo Shoots Chopped Fine
    1/4 ts Fresh Chopped Ginger
      1 ts Salt
      1 tb White Wine
      2 ts Corn Starch
      1    Egg White
           Deep Frying Oil
 
  Prepare shrimp by cleaning thoroughly and removing shell, legs and devein.
  Mince the shrimp.  Combine all of the ingredients except oil.  Use a
  teaspoon of the mixture and shape into balls.  Heat oil in a deep pot or
  skillet and deep fry shrimp balls until Golden Brown.  Remove from oil and
  place onto paper towels to drain excess oil.  Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Spare Ribs with Honey
 Categories: Chinese, Pork
   Servings:  4
 
  1 1/4 lb Pork ribs, trimmed
    3/4 c  Sugar
    1/2 c  Vinegar
      5 tb Soy sauce
      3 tb Sherry
      4 c  Cooking oil
 
  1.  Cut the ribs between the bones into single pieces. Heat the sugar,
  vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
  for at least one hour.
  
  2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until
  golden brown. Turn off heat and allow to continue cooking an additional 4
  minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is
  our special touch. The ribs, if prepared perfectly, will be crisp on the
  outside, sweet and tender on the inside.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Spinach - Rau Muong Xao
 Categories: Thai, Beef
   Servings:  4
 
      6 oz Rump Steak
      1 md Onion
      1 ts Black Pepper
  1 1/2 tb Fish Sauce (Nuoc Mam)
      1 tb Cornstarch
      1    Fresh Spinach
      1    Large Tomato
      1    Clove Of Garlic
      3 tb Oil
 
  Trim any fat from steak.  Sliced thinly.  Chop onion finely and combine
  with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch.
  Rinse spinach and cut each leaf into 3 pieces.  Slice tomato into thin
  wedges and crush garlic. Heat 1-1/2 tablespoons of oil in a frying pan. Add
  remaining garlic and stir fry until fragrant. Add spinach and stir fry for
  3 minutes.  Add remaining fish sauce and tomato. Stir fry 2 minutes, then
  remove to a heated serving platter. Heat remaining oil in frying pan. Add
  meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to
  pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper
  and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Squid with Hot Sauce (Pla Mung Pad Prig)
 Categories: Thai, Seafood
   Servings:  6
 
  1 1/2 lb Fresh Squid, Cleaned
      4 tb Vegetable Oil
      1 lg Yellow Onion, Finely Chopped
      4 lg Cloves Garlic, Crushed
      2 lg Fresh Red Chilies, Thinly
           -Sliced Or To Taste
      1 ts Fresh Ginger, Thinly Sliced
      1 tb Fish Sauce (Nam Pla)
      1 tb Oyster Sauce
      2 tb Rice Wine
      1 ts Salt
      1 ts Brown Sugar
      1 ts Ground White Pepper
      4 tb Fresh Coriander, Chopped
 
  Partially cook the squid by simmering for 3 minutes in a small pot. Drain
  and set aside.  Heat the oil in a wok and saute the onion, garlic, chilies,
  and ginger until golden brown.  Add the squid, fish sauce, oyster sauce,
  wine, salt, sugar, and pepper and continue to cooking until the squid is
  cooked, about 1 minute.  Garnish with coriander leaves and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Sun-Dried Fish - Pla Kem Taud *
 Categories: Thai, Seafood
   Servings:  4
 
      4    Sun-Dried Mackerel Steaks
           - Cut From Sun-Dried Fish
      3 tb Oil
      2    Thinly Sliced Shallots
      1 tb Chopped Green Thai Chili
           - Peppers
      2 tb Fresh Lime Juice
 
  The South is known for its abundance of seafood and supplies much of the
  seafood of Thailand.  This is one of the many easy but delicious recipes
  for simply prepared fish.  Sun-dried mackerel is available already
  prepared, but its flavor may be too strong for Western palates.  Other fish
  may be substituted if desired.
  ~-------------------------------------------------------------------------
  Rinse the mackerel steaks and dry them thoroughly with paper towels,
  removing as much moisture as possible.
  
  Heat the oil in a large skillet on medium-high heat.  Carefully lay the
  mackerel steaks onto the oil and fry for 5 minutes on each side, or until
  the outside of the fish is golden brown and the inside is hot.
  
  Remove the steaks to a serving dish and scatter the shallots and chili
  peppers on top.  Drizzle with lime juice and serve immediately.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Tofu
 Categories: Vietnamese, Vegetarian
   Servings:  4
 
           Stephen Ceideburg
      7 oz Firm Chinese tofu
           Oil for deep-frying
 
  Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer
  with a dipping sauce  or as a meat substitute. The first step of pressing
  the tofu may not be necessary if your tofu is firm enough; just drain it
  thoroughly. Most Japanese-style tofu will have to be pressed.
  
  1. Drain tofu cakes well. Wrap in a clean kitchen towel or several
  thicknesses of paper towel, place in a plate set on a sheet pan, and invert
  another plate on top. Place a 1-pound weight (canned food, a cookbook,
  etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu
  will have exuded a lot of liquid. The recipe may be prepared ahead of time
  to this point and refrigerated.
  
  2. Slice pressed tofu into squares, triangles, or other shapes about 1/8
  inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu
  pieces a few at a time until puffy and golden brown, 6 to 8 minutes.
  
  Serves 4 to 6 as an appetizer.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Walnuts
 Categories: Chinese, Appetizers
   Servings:  1
 
      2 c  Boiling water
  1 1/2 c  Halved walnuts
    1/2 c  Sugar
      1 c  Vegetable oil
 
  Pour boiling water over nuts and let stand 2 to 3 minutes. Drain well.
  Transfer to baking sheet. Sprinkle with sugar and mix well. Spread in
  single layer and let stand overnight to dry.
  
  Heat oil in wok or skillet until very hot. Add nuts in small batches and
  fry until golden brown, 1 to 2 minutes; watch carefully because they can
  burn quickly. Drain on rack. Store in tightly covered container in cool,
  dry place.
  
  (Oil can be strained and used several more times for this recipe.)
  
  Makes 1 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Whole Fish, Nonya Style - Ikan Goreng Tauceo
 Categories: Singapore, Seafood
   Servings:  4
 
           Stephen Ceideburg
  1 1/2 lb Whole Snapper, Rockfish,
           -Porgy, or similar fish
           Salt
      1 md Onion or 1/4 pound shallots,
           -chopped
      2    Cloves garlic, chopped
      1    Stalk lemongrass, thinly
           -sliced
    1/2 ts Shrimp paste (optional)
      3    Fresh red or green chiles,
           -seeds and veins removed,
           -chopped, or:
    1/2 ts Chili powder
      2 sl Fresh galangal or 1 teaspoon
           -ground
    1/3 c  (approximately) cornstarch
           Oil, for deep frying
      2 tb Yellow bean sauce, mashed
    1/3 c  Tamarind Water
      1 pn Sugar
           Fresh Basil for garnish
 
  1. Prepare fish as directed below. Pat dry with paper towels, sprinkle
  lightly with salt, and set aside.
  
  2. In a mortar, food processor, or blender, combine onion, garlic,
  lemongrass, shrimp paste (if used), chiles, and galangal and process to a
  paste.
  
  3. Pat fish dry again and dust liberally with cornstarch, rubbing it into
  cuts in sides.
  
  4. Fill a wok or deep skillet with oil to a depth of at least 2 inches
  (allow room for oil to rise when fish is added). Heat oil to 375 degrees F.
  Carefully add fish to oil, placing it on its side. Ladle oil over any
  exposed part of fish. Fry fish on both sides, turning once with slotted
  spoons or Chinese wire skimmer, until a skewer easily penetrates thickest
  part. Lift fish out of oil and let drain over pan, then transfer to warm
  serving platter.
  
  5. Turn off heat under frying oil, allow to cool, and reserve for frying
  fish another time. in another skillet or wok, heat 2 tablespoons oil over
  medium heat (some of the frying oil can be used for this step). Add
  seasoning paste and cook, stirring, until quite fragrant. Add yellow bean
  sauce, cook another few seconds, and add Tamarind Water and sugar. Cook
  sauce until slightly thickened.
  
  6. Blot away any accumulated oil from fish platter and pour sauce over
  fish. Garnish with sprigs of coriander, if desired.
  
  Serves 4 with other dishes.
  
  Like poultry, fish retains its flavor and moisture better if cooked whole
  with the bones.  To prepare a whole fish for frying or steaming, follow
  these steps.
  
  1. Have fish cleaned and scaled, with head and tail left on.  Cut open bell
  cavity, if this was not done in cleaning.  Pull away any bits of gills and
  internal organs.  Look for two strips of red tissue lying alongside
  backbone; if present, cut them open wit tip of knife. Rinse cavity well
  under running water until no trace of bloody tissue remains.
  
  2. Score both sides of fish with diagonal cuts almost to the bone, 1 to 2
  inches apart.  This speeds the cooking time and allows the seasonings to
  penetrate the fish faster. if you want to serve a steamed or fried fish
  @(swimming" on the platter (belly side down), cut back from cavity toward
  tail on one side of bones, extending the cavity toward the tail. Spread the
  rib cage open and arrange the fish upright on the steaming plate, bending
  the tail to fit, if necessary.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Wontons with Orange Dipping Sauce
 Categories: Chinese, Pork, Appetizers
   Servings:  4
 
      1 oz Each cooked ground pork and
           -cooked shrimp
    1/4 c  Finely chopped scallions
    1/4 c  Finely shredded Chinese
           -cabbage
      2 ts Reduced-sodium soy sauce
    1/2 ts Cornstarch
    1/4 ts Ground ginger
     20    Wonton wrappers (3 x 3-inch
           -squares)
      1 tb Peanut oil
      2 ts Reduced-calorie margarine
      2 tb Teriyaki sauce
           DIPPING SAUCE:
      4 ts Reduced-calorie orange
           -marmalade
      2 ts Each hoisin sauce and rice
           -vinegar
 
  WONTONS:  In medium bowl combine pork, shrimp, scallions, cabbage, soy
  sauce, cornstarch and ginger, mixing well.  Spoon an equal amount of pork
  mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten
  edges of wrappers with water and fold wrappers in half, triangle- fashion,
  enclosing filling and forming 20 wontons.  Press edges together to seal;
  bring base corners of each triangle together, overlapping corners, and
  press to seal.  In 12-inch nonstick skillet or a wok, combine oil and
  margarine and heat, over high heat, until margarine is bubbly and hot; add
  wontons and cook, turning frequently, until browned on all sides. Add
  teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted
  spoon to remove wontons to serving plate, reserving pan drippings. Set
  wontons aside and keep warm.
  
  DIPPING SAUCE:  To same skillet (or wok) add the ingredients for dipping
  sauce and stir to combine with pan drippings.  Pour sauce into small bowl
  and serve with wontons.
  
  Makes 4 servings of 5 wontons each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit and Shrimp Salad - Yam Polamai
 Categories: Thai, Seafood, Salads
   Servings:  4
 
           Stephen Ceideburg
      2 c  Assorted fruits sliced:
           -Apples, Pears, Tangerine
           -Sections, Grapefruit or
           -Pomelo, Grapes, Firm Papaya
           -Strawberries, Oranges
      2 tb Oil
      1    Shallot, thinly sliced
      3    Cloves garlic, thinly sliced
           Juice of one lime
      1 ts Kosher salt
      1 ts Sugar, or to taste
    1/4 c  Cooked shrimp
      2 tb Chopped toasted peanuts
      1    Fresh red chili, seeded and
           -finely shredded
 
  1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual
  sections and break apart into grains about the size of a grape seed. if
  grapes contain seeds, split and seed them. Toss apple or pear slices in a
  little citrus juice to keep them from oxidizing.
  
  2. In a small skillet or saucepan, heat oil over low heat and gently fry
  shallot and garlic until lightly browned. Remove and drain on paper towels.
  
  3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir
  to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss
  to coat evenly with dressing. Taste and adjust seasoning if necessary.
  Transfer to serving dish and garnish with remaining garlic and shallot,
  peanuts, and chile.
  
  Serves 4 with other dishes.
  
  Variation: Use cooked and shredded chicken or pork in place of shrimp.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Bat Soup
 Categories: Micronesia, Fruit bat, Soups
   Servings:  4
 
      3    Fruit bats, well washed but
           -neither skinned nor
           -eviscerated,
           Water
      1 tb Finely sliced fresh ginger,
      1 lg Onion, quartered,
 
  I knew if we were patient, this would become available.  For all of you who
  have been waiting patiently to make your fruit bats into fruit bat soup,
  here's a recipe.
  
  The following is a genuine recipe from Micronesia.  Fruit bats, or flying
  foxes, are furry, fruit and nectar eating bats about the size of small
  rabbits.  The make very affectionate pets.
  
  Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream.
  
  1.  Place the bats in a large kettle and add water to cover, the ginger,
  onion, and salt.  Bring to the boil and cook for 40 minutes. Strain broth
  into a second kettle.
  
  2.  Take the bats, skin them and discard the skin.  Remove meat from the
  bones and return meat, and any of the viscera you fancy, to the broth.
  Heat.
  
  3.  Serve liberally sprinkled with scallions and further seasoned with soy
  sauce and/or coconut cream.
  
  Yield: 4 servings.
  
  (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c) 1971,
  
  Quadrangle Books, Inc. NY.
  
  NOTE:  A final word about the Jean Hewitt cookbook.  It is now out of print
  so I don't feel too bad about swiping a recipe from it.  Despite the above
  it is an excellent cookbook made up from recipes sent in by readers to the
  New York Times, and tested by Ms Hewitt herself.  It comes from the days
  when "Natural Foods" did not just mean salt free veggie fare, (although
  there are plenty of first rate, mostly simple vegetarian recipes included).
  If you can get hold of a copy from a public library, say, I recommend it.
  
  Bill Venables, Dept. of Statistics, Univ. of Adelaide, South Australia.
  
  Posted by Ted Taylor. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruited Pork
 Categories: Chinese, Pork
   Servings:  6
 
  1 1/4 lb Boneless pork, cut in 3/4"
           - strips
      2 tb Soy sauce
    1/4 c  Dorothy Lynch Home Style or
           - Reduced Calorie dressing
      4 ts Cornstarch, divided
      5 tb Salad oil, divided
      1 pk Frozen pea pods, slightly
           - thawed (6 oz)
      2 tb Water
     16 oz Apricot halves, drained and
           - Sliced, reserving syrup
           Hot cooked rice
 
  Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and pour
  over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil in wok or
  large skillet. Drain pork, reserving marinade. Add pork to wok and cook
  over high heat, stirring about 4-5 minutes or until meat is done. Remove
  meat and set aside. Drain wok. Add remaining 1 tablespoon oil to wok. Add
  snow peas and stir-fry about 30 seconds. Add water, cover and steam about
  30 seconds. Stir in pork and apricots. Dissolve cornstarch in reserved
  apricot syrup. Blend in remaining marinade. Add to wok and heat, stirring
  until sauce thickens. Serve each portion with 1/2 cup hot cooked rice.
  
  585 calories per serving. (Dorothy Lynch Home Style)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruity Seafood
 Categories: Australian, Seafood
   Servings:  6
 
      3 tb Butter
      4    Shallots chopped
      1    Green apple, peeled cored
           -and diced
      1 pn Dill
      2 ts Mild curry powder
      2 tb Plain flour
      1 c  Apple juice
      1 lb Scallops
      1    Banana sliced
    1/2 lb Green prawns in bite sized
           -pieces
    1/2 c  Cream
           Salt to taste
 
  Melt butter in saucepan, saute apple and shallots until soft. Add curry
  powder and cook for a minute longer. Stir in flour, add apple juice. Bring
  to boil, stirring constantly. Add salt and dill, simmer for 5 minutes. Add
  prawns and scallops, cook until almost tender, add banana 5 minutes before
  end of cooking time. Stir in cream, heat through. Serve with fluffy or
  fragrant rice.
  
  NB In this as in many recipes I use evaporated skim milk in lieu of the
  cream, and thicken if necessary. Better for the arteries, with no great
  compromise in taste or texture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Full Moon Magic (Menu & Recipes)
 Categories: Chinese, Seafood
   Servings:  6
 
      2 lg Packages of cream cheese
      1 cn Shrimp or crab, undrained
      2    Inches of grated ginger root
      1 lg Package wonton skins
 
  The Japanese Furo or wooden tub brings a touch of the Orient to enhance the
  moonlit spell as you play the perfect hostess in your terry kimono.  Serve
  any or all of the following enchanted nibblers.
  
  Menu - Wonton, Rangoon Petite Chicken Wings, Lomi Lomi Cherries, Banana,
  Kumquat & Pineapple Kabobs, Sparkling Cider, Kiwi Cocktails
  
  Serving Suggestions Try teal blue linen on your "Lazy Susan" to hold
  Japanese rice bowls brimming with the Oriental favroites. Your guests in
  the Furo may sip sparkling cider in silver goblets while the deck-side
  group enjoy Kiwi cocktails in frosted champagne glasses. In cold weather,
  offer cups of Japanese tea with sprig of mint. Teal Blue napkins are ideal
  to wipe sticky fingers.
  
  Wonton Rangoon
  
  Mix the cream cheese with the shrimp/crab.  Place a teaspoon or less of the
  mix in each wonton skin. Roll each skin into a long roll. Freeze ahead or
  use immediately. When ready to serve, cook the rolls quickly in about 1/2"
  of fat until browned on both sides or brown in 400~ oven. Try cooking both
  ways for a variety of tastes.
  
  Pettie Chicken Wings Marinade: equal parts soy sauce & whiskey garlic
  powder & brown sugar to taste
  
  To prepare chicken wings, cut off the wing tips at the joint and discard.
  Disjoint the next two bones and with sharp knife, divide the section that
  has two bones, thus making three 'drumsticks' from each wing. Marinate in
  the sauce at least 1/2 hour, overnight if possible. When ready to cook,
  bake at 400~ for approximately 20 minutes or deep fry.
  
  Lomi Lomi Cherries 1 pint cherry tomatoes 3 oz smoked salmon OR 1 can
  shrimp pieces 1 minced onion 1 minced green pepper
  
  Cut the tops from the cherry tomatoes ands scoop out the seed and pulp with
  a demitasse spoon. Combine the salmon/shrimp, onion and green pepper.
  Refill the tomatoes and chill at least 1 hour before serving. For a change
  of pace, fill each tomato with a smoked oyster.
  
  Banana, Kumquat & Pineapple Kabobs 9 firm bananas, cut into 4 chunks each
  (36 pieces total) 36 preserved kumquats, drained 1 fresh pineapple, cut
  into 36 chunks
  
  Sauce: 9 Tb honey 9 Tb melted butter 3 tsp ground ginger
  
  Alternate fruits on 12 bamboo skewers and broil on a hibachi about 4 inches
  from the coals.  Brush with sauce.  Turn and baste until golden brown on
  both sides.
  
  Sparkling Cider  (non-alcoholic beverage) Chill bottles of sparkling cider.
  Fill iced silver champagne glasses.
  
  Kiwi Cocktails   (alcoholic beverage) 1 kiwi fruit, peeled 8 oz light rum 4
  Tb sugar syrup 2 Tb lemon juice
  
  Puree kiwi in blender.  Add rum, sugar syrup & lemon juice.  Blend, then
  sake with cracked ice and strain into prechilled glasses or serve over ice.
  [ Food for Wet Fingers, Sharon R. Hines, 11/81. ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fun Gwau (Steamed Translucent Dumplings)
 Categories: Chinese, Seafood, Appetizers
   Servings: 30
 
           Stephen Ceideburg
      6    Dried Chinese black
           Mushrooms
      6 oz Shrimp, shelled & deveined
      1 ts Salt
  1 1/2 tb Peanut oil
      6 oz Ground pork butt
    1/4 c  Finely diced bamboo shoots
    1/4 c  Finely diced water
           Chestnuts, preferably fresh
      2    Green onions, chopped
      2 ts Sugar
    1/4 ts White pepper
      1 tb Shao Hsing rice wine or dry
           Sherry
  1 1/2 ts Light soy sauce
      2 ts Cornstarch
      2 tb Chicken stock
      2 tb Coarsely chopped fresh
           Coriander leaves
      1    Oil
           Wheat Starch Wrappers
           (see recipe)
           Light soy sauce, for
           Dipping
           Chinese mustard, for
           Dipping
 
  Can be prepared entirely in advance and reheated a few minutes before
  serving.  The wheat starch wrappers have an interesting chewy texture, a
  unique translucent appearance and are absorbent of flavors.  Roll out the
  wrappers as thin as possible; otherwise they come out rubbery.
  
  Cover mushrooms in warm water for 20 minutes or until soft and pliable.
  Remove and squeeze out excess water from the mushrooms.  Cut off the stems
  at the base and discard them.  Finely mince the caps.
  
  Toss the shrimp with salt and let them stand 10 minutes.  Rinse well with
  cold water, pat dry thoroughly.  Coarsely mince.
  
  Preheat a wok or skillet. when hot, add the peanut oil. over medium- high
  heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water
  chestnuts, and half the green onions; stir-fry until the pork turns white.
  Season with the sugar, white pepper, wine and soy sauce.  Combine the
  cornstarch and chicken stock in a small bowl and mix until smooth; pour
  into wok.  Stir fry for 1 minute longer.  Remove the mixture to a shallow
  plate and mix in the remaining green onion and coriander.  Allow the
  filling to cool, then refrigerate it until needed.
  
  Makes almost 2 cups of filling.
  
  Prepare the Wheat Starch Wrapper dough.  Pinch off 1-inch balls of dough.
  Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled
  Chinese cleaver is traditionally used; however, a tortilla press or a
  rolling pin works.  Put 1 large teaspoon of filling in the center of the
  circle.  Fold it in half and pinch the edges to seal the filling inside.
  Repeat with remaining dough and filling.
  
  Place dumplings without touching each other on a lightly oiled bamboo
  steamer (or a heat resistant plate).  Steam over boiling water for 3
  minutes.  Serve hot, dipped in light soy sauce and Chinese mustard. Serve
  with Chinese Mustard, for dipping.
  
  Makes 2 1/2 dozen dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fun See Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      4 oz Bean threads (fun see) *
      3 tb Vegetable oil
    1/2 ts Vegetable oil
    1/2 ts Cornstarch
      1 tb Dark Chinese soy sauce
      1 ts Light Chinese soy sauce
      1 c  Dark chicken meat **
      1    Garlic clove; crushed
    1/2 c  Chinese black mushrooms
      1 c  Thin sliced Chinese cabbage
    1/2 c  Thinly sliced bamboo shoots
      2 c  Bean sprouts
    1/2 c  Chinese pea pods
    1/4 ts Sugar (optional)
 
  *Note: If Fun See bean threads are not available, vermicelli may be used
  instead.
  
  ** Chicken should be thinly sliced.
  
  Soak bean threads in cold water 20 minutes. Drain and set aside. There
  should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces.
  Add chicken and let stand 20 minutes. Heat wok or skillet and add 3
  tablespoons oil, coating bottom of pan. Rub surface of pan with garlic
  clove, then discard garlic. Add marinated chicken and marinade and stir-fry
  over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and
  stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1
  minute after each addition. Add 2 cups water, cover and bring to boil.
  Remove cover, add noodles and stir well to combine. Cover and cook 1
  minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in
  sugar, if desired, and remove from heat. Serve at once.
  
  Created by: Madame Wu's Garden, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gado-Gado (Mixed Vegetables in Peanut Sauce)
 Categories: Indonesian, Vegetables
   Servings:  4
 
    1/2 lb Green Beans
     20 oz Spinach, Fresh
    1/2    Cabbage, Sliced Fine
      1 lb Bean Sprouts
      1 lb New Potatoes
      3    Eggs, Hard Boiled
 
  Cook potatoes with the skins on. Blanch vegetables until tender-crisp.
  Chill all cooked vegetables; arrange attractively.  Serve with Saus Kacang.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gaeng Kiow Wahn Gai (Green Chicken Curry)
 Categories: Thai, Chicken
   Servings:  4
 
      1    Chicken Breast
      2    Chicken Thighs
    1/2 c  Coconut Cream
    1/4 c  Green Curry Paste
      3 c  Coconut Milk
  1 1/2 c  Diced Eggplant
      2 tb Fish Sauce
      1 tb Palm or Brown Sugar
    1/2 ts Coriander leaves
    1/2 c  Basil leaves
      3    Red chilis
 
  1. Bone and skin the chicken breast and thighs, you should have about
     1lb of meat. Cut the meat into large, bite sized pieces, and set
     aside.
  
  2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
     medium heat until it boils gently. Adjust the heat to maintain a
     gentle boil and cook for 6 to 8 minutes, stirring occasionally.
     The coconut cream will become fragrant as it thickens. When you
     see tiny pools of oil glistening on the surface add the curry paste
     and stir to dissolve it into the coconut cream. Continue cooking for
     1 to 2 minutes, until the curry paste has a pleasing aroma.
  
  3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
     evenly with the paste. Cook for about 2 minutes. Increase the heat
     and add the coconut milk, eggplant, fish sauce, sugar and salt and
     stir well. Stir in the coriander, adjust the heat to maintain a gentle
     active boil and cook for 8-10 minutes, stirring occasionally. Taste
     and adjust the seasoning with a little more fish sauce, sugar, or curry
     paste.
  
  4. When the chicken is done, and the eggplant is just tender, remove from
     the heat and transfer to a serving bowl. Scatter basil leaves, chopped
     chillis and some coriander on the top. Serve.
  
  Preparation in advance:
  
  Prepare it up to the point where you add the coriander, except *DO NOT* add
  the eggplant. Cool to room temperature, cover, and refridgerate for up to
  24 hours. To serve bring the curry back to a gentle boil over a medium
  heat. Add the eggplant and carry on with the normal instructions from
  there.
  
  An alternative to the eggplant is Snow Peas. I personally prefer them, but
  both work well.
  
  Typed for you by Kaz Glover
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gai Dom Kha (Thai Chicken Soup)
 Categories: Thai, Chicken, Soups, Hot
   Servings:  6
 
      2    Lemon grass, stalks
      4    Garlic clove
      7    Coriander roots
      4 c  Coconut milk, medium-thick
      5    Chilies, red, minced
      4 tb Lime juice
      3    Coriander sprigs, chopped
      3 tb Ginger, siamese, sliced
      3    Peppercorns
     23    Shallots
      1 lb Chicken, breast, sliced
      4 tb Fish sauce (nam pla)
      5    Kaffir lime leaves, shredded
 
  The red chilies are also known as "prik khee nu". Wash lemon grass and trim
  root ends and tough layers. Alice bottom 6 inches thinly. Chop 1 T. of
  this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic,
  peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to
  boil and add lemon grass mixture. While stirring, reduce heat to medium and
  add chicken, remaining coconut milk, ginger slices and lemon grass. Bring
  to boil, reduce heat, and simmer uncovered until chicken is tender. Season
  with chilies, fish sauce and lime juice. Decorate servings with lime leaves
  and coriander sprigs. To make coconut milk: Blend 2 cups fresh or frozen
  grated coconut with water. Strain through double cheesecloth, pressing out
  all liquid. This is thick coconut milk. To get hin milk, add warm water to
  residue from first straining. Let stand 5 minutes, then press as before.
  For coconut cream, refrigerate first pressing and cream will rise to top.
  Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6
  tablespoons is cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gai Tom Kha (Thai Chicken in Coconut Milk Soup)
 Categories: Thai, Chicken, Soups
   Servings:  6
 
           Stephen Ceideburg
      4 c  Medium coconut milk
  1 1/2 c  Chicken stock
      3    Quarter-sized pieces dried
           -galangal (kha), or 6
           -quarter-sized
           Pieces fresh galangal
      4    Stalks fresh lemon grass,
           -bruised, cut into 2-inch
           -lengths
 
  4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh
  Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into
  1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce
  (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes,
  juice 2 tablespoons chopped coriander leaves
  
  Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the
  chiles in a saucepan; bring to a boil.  Reduce heat and simmer for 20
  minutes.  Strain stock; discard galangal and lemon grass.  Return stock to
  a boil, add chicken and simmer until tender, about 2 minutes.  Add fish
  sauce, citrus leaves and remaining chiles.  Stir in the lime juice. Garnish
  with coriander.
  
  NOTE:  I like to use boned chicken breast if I'm cooking for guests.  For
  the best flavor, however, use a whole small chicken chopped into small
  pieces with the bones; increase the cooking time until chicken is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garam Masala #1
 Categories: Indian, Condiment
   Servings:  6
 
      1 tb Plus 1 tsp cardamom seeds
      2    Inch cinnamon sticks,
           -crushed
      2 ts Whole cloves
      1 tb Plus 1 tsp black peppercorns
      3 tb Cumin seeds
      3 tb Coriander seeds
 
  Put all spices in a heavy skillet and dry roast over medium heat 5 to 10
  minutes, until browned, stirring constantly. Cool completely, then grind to
  a fine powder in a coffee grinder or with a pestle and mortar. Store in an
  airtight container up to 2 months.
  
  From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
  Fraser]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garam Masala #2
 Categories: Indian, Condiment
   Servings:  6
 
      1 ts Black Cumin
      1 ts Whole Cloves
      1 ts Black Peppercorns
    1/4 ts Nutmeg
 
  Place all ingredients in a clean electric coffee grinder.  Grind until
  fine.  Store in a small jar with a tight-fitting lid.  Keep away from heat
  and sunlight.  This is a spice combo used in many Indian recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garam Masala #3
 Categories: Indian, Condiment
   Servings:  1
 
     10    Green cardamoms, pods
           -cracked, seeded
           -OR
      6    Black cardamoms, pods
           -cracked, seeded
      1 tb Black peppercorns
      2 ts Cumin seeds
    1/2 ts Coriander seeds
      2 sm Dried red chilies, seeded
 
  Using a blender, process all ingredients until finely ground. Store in an
  airtight jar up to 3 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garam Masala #4
 Categories: Indian, Condiment
   Servings:  6
 
  2 1/2 c  Coriander Seeds
      1 c  Cumin Seeds
    1/4 lb Large Cardamoms
    1/2 c  Cinnamon
    2/3 c  Cloves
      1 c  Peppercorns
      1 ts Grated Nutmeg
 
  Roast the coriander and cumin seeds, separately, in a warm oven or under a
  low grill for about 3 to 5 minutes, shaking them round constantly if under
  a grill.  This is to make them easier to grind and the seeds should not
  burn.  Peel the cardamoms.  Remove the husks and strawy bits.  grind all
  the spices in a blender or finely adjusted coffee grinder.  Stor in an
  airtight container.  Use as directed in the recipes.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garam Masala #5
 Categories: Indian, Condiment
   Servings:  6
 
    1/2 c  Black Pepper
      6 tb Dark Caraway Seeds
  2 1/2 tb Ground Cinnamon
    1/2 c  Coriander
  2 1/2 tb Ground Cloves
      2 tb Cardamom Seeds
 
  Pick over the ingredients and remove any husks or strawy bits. Grind
  together in a blender or finely adjusted coffee grinder.  Do not make the
  mixture too fine.  Stor in an airtight container and keep for use in the
  recipes.
  
  NOTE: This Garam masala is fragrant and strong.  Its robust flavour goes
  well with meat, fried and braised foods.  Try it sprinkled on fried
  potatoes, with a pinch of tumeric.  Sprinkle a lttle on yogurt, sour cream
  and curd cheeses.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garam Masala #6
 Categories: Indian, Condiment
   Servings:  6
 
      4 oz Coriander Seeds
      5    Bay Leaves
      4 oz White Cumin Seeds
      1 oz Cardamoms
      1 oz Cloves
           2" Stick Cinnamon
      2 oz Ground Chili (Not "Chili
           -Powder"!!)
      2 oz Black Pepper
      1 ts Freshly Grated Nutmeg
 
  Toast the Coriander, Bay leaves, Cumin, Cardamoms, Cloves and Cinnamon
  carefully in a heavy frying pan on top of the stove. Grind up finely in a
  coffee grinder or blender and combine with the powdered ingredients. Keeps
  well in a sealed jar. Omit the Chili and Pepper for a blander and more
  fragrant Garam Masala for delicate dishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Oil
 Categories: Thai, Condiment
   Servings: 12
 
           Stephen Ceideburg
    1/2 c  Vegetable oil
      2 tb Minced garlic
 
  Prepare this oil in advance and store in a covered jar in the refrigerator.
  
  Heat vegetable oil in a small saucepan over medium-high heat. When oil is
  hot, add minced garlic and saute until lightly brown. Remove from heat and
  set aside.
  
  Makes about 1/2 cup.
  
  PER TABLESPOON (made with corn oil): 125 calories, 0 g pro- tein, 1 g
  carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g
  fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Shrimp - Goong Gratiem
 Categories: Thai, Seafood
   Servings:  4
 
      3 tb Vegetable Oil
    1/2 lb Shrimp, Peeled And Deveined
      2 tb Cilantro Pesto (See Recipe)
      1 tb Fish Sauce (Nam Pla)
           Fresh Cilantro Leaves
 
  Heat a wok or medium skillet over medium-high heat.  Add the oil and swirl
  to coat the surface.  When the oil is very hot but not smoking, add the
  shrimp and stir-fry until they begin to color on all sides, about 1 minute.
  Add the pesto and stir-fry until it coats the shrimp and begins to cook,
  about 1 minute.  Add the fish sauce and toss the shrimp for another 15
  seconds to mix it in.  Transfer the shrimp and sauce to a serving platter.
  Sprinkle with cilantro leaves and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Shrimp - Goong Kratiem Prik Thai *
 Categories: Thai, Seafood
   Servings:  4
 
MMMMM-----------------------------MARINADE----------------------------------
      8    Cloves Crushed Garlic
      2 tb Minced Cilantro Root
      1 ts White Pepper
    1/2 ts Salt
      2 tb Fish Sauce (Nam Pla)
  1 1/2 tb Sugar

MMMMM------------------------------SHRIMP-----------------------------------
      1 lb Shrimp, Shelled & Deveined
      3 tb Oil
      1    Tomato, Cut Into Wedges
      1    Cucumber, Sliced
 
  The garnish of tomato and cucumber slices adds freshness to this rich spicy
  dish, which should be served with plenty of fresh vegetables.
  ~-------------------------------------------------------------------------
  Thoroughly mix together all the marinade ingredients.  Combine the shrimp
  with the marinade and set aside to marinate for 10 minutes.
  
  Heat a medium skillet, add the oil and saute the marinated shrimp for 4
  minutes.
  
  Remove to a serving plate and garnish with the tomato and cucumber.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Skewered Shrimp
 Categories: Chinese, Seafood
   Servings:  4
 
  1 1/2 lb Jumbo shrimp
    1/2 c  Garlic oil
      1 tb Tomato paste
      2 tb Red wine vinegar
      2 tb Chopped fresh basil or 1 1/2
           -tsp dried
           Salt
           Freshly ground pepper
 
  Shell and devein shrimp.  Mix together remaining ingredients.  Toss with
  shrimp and refrigerate 30 minutes to an hour, tossing occasionally. Remove
  shrimp, reserving marinade. Skewer shrimp by by bending each almost in
  half, so the large end almost touches the smaller end, then insert skewer
  just above the tail so it passes through the body twice. Grill 4-6 inches
  from coals for 6-8 minutes, or until cooked through, turning frequently and
  brushing two or three times with reserved marinade.
  
  Source:  Williams-Sonoma
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Steak Stir-Fry
 Categories: Chinese, Beef
   Servings:  6
 
      2 lb Round steak/venison
    1/4 c  Light soy sauce
      1 c  Beef bouillon
    1/4 ts Ginger
      2    Clove mashed garlic
    1/4 c  Cooking sherry
      4 tb Peanut oil
      2    Clove chopped garlic
  1 1/2 c  Boiling water
      3 lg Green peppers cut into 1/2
           -inch strips
      1 c  Sliced water chestnuts
      3 tb Cornstarch
           Sherry or sesame oil
           Hot boiled rice
 
  Cut meat against the grain into 1/2 inch strips (this is easier to do if
  meat is partially frozen). Make a marinade for the meat by combining soy
  sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12
  hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut
  oil and saute chopped garlic until it turns golden brown. Remove, leaving
  at least 2 tablespoon oil in wok. Add meat to oil and saute until brown
  (add just a dash of sherry/sesame oil to meat while it's browning). Add
  reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time,
  if desired. When meat is tender, remove and keep in warm oven. Pour
  marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling
  water, if needed. Simmer until thick. Stir-fry green pepper and water
  chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash
  sesame oil to taste. Serve over boiled rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Wheat Bread
 Categories: Indian, Breads
   Servings:  4
 
      2 c  Wholewheat bread
      5    Garlic cloves, crushed
      1 ts Carom seeds*
           Salt
    1/2 c  Vegetable oil
      1 c  Warm water
    1/4 c  Flour for dusting
 
  In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water
  until a dough is formed.  Kead for 7 to 10 minutes.  Cover & set aside for
  20 minutes.
  
  Divide dough into 8 equal portions & roll each into a smooth ball into a
  flatcake.  Dust occasionally to prevent sticking.  Heat an iron griddle,
  brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more
  oil when turning the bread.  Remove & keep warm.  Repeat till all the bread
  has been cooked.
  
  * Carom seeds are also known as lovage.
  
  Julie Sahni, "Feast of India"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlicky Pork and Asparagus Pancakes
 Categories: Korean, Pancakes
   Servings:  4
 
    1/3 c  Sifted all-purpose flour
      4 ts Sugar
    1/4 ts Salt
    1/4 ts Pepper
      5 lg Eggs; beaten until frothy
    1/2 lb Ground pork shoulder
      6 md Scallions; trimmed
           - sliced thin
           - (include some green tops)
      3 lg Garlic cloves
           - peeled and minced
      2 ts Oriental sesame oil
    1/2 lb Tender young asparagus
           -trimmed of coarse stem ends
           - peeled and cut into
           - moderately fine julienne
      2 tb Vegetable oil

MMMMM--------------------------DIPPING SAUCE-------------------------------
      1    1" cube ginger
           - peeled and minced
    1/3 c  Soy sauce
      1 tb Cider vinegar
      1 tb Mirin (sweet rice wine)
      1 ts Hot sesame oil
 
  SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large
  bowl. Make a well in the center and pour the eggs into it. Stir just enough
  to combine the ingredients. In a medium skillet set over moderate heat,
  stir-fry the pork, scallions, and two-thirds of the garlic in the sesame
  oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the
  meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then
  allow the mixture to cool to room temperature. In a separate bowl, combine
  the remaining ingredients, except the vegetable oil, to make a dipping
  sauce. When the pork mixture is cool, stir it into the reserved batter.
  Heat the vegetable oil in a large skillet over moderately high heat until
  ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with
  the batter and drop the batter into the hot oil, evening up the ragged
  edges of the pancake. Add 3 more pancakes to the skillet, smoothing the
  edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them
  on paper towels, then keep them warm on an uncovered platter in a 250F
  oven. Fry the rest of the pancakes, adding more vegetable oil to the
  skillet if needed. Serve the pancakes hot with the dipping sauce.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlicky Snowpeas Saute
 Categories: Chinese, Vegetables
   Servings:  4
 
      2 tb Oil
      3    Cloves garlic, finely
           -chopped
      4    Scallions, chopped
      1 lg Red yellow or green pepper,
           -diced
      1 lb Fresh snowpeas, trimmed
    1/2 c  Jicama, cubed
      2 ts Soy sauce
 
  This simple and savory combination makes the crunchy snowpeas flavor really
  shine.
  
  In a wok or deep skillet heat oil, Add garlic, scallions and sweet peppers
  and saute~ until softened and fragrant, about one minute.  Add the snowpeas
  and jicama and saute until cooked but still very tender-crisp, 2 or 3
  minutes. Add soy sauce and toss together.  Taste for seasoning, adding more
  soy sauce if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tao's Chicken (Piment Rouge)
 Categories: Chinese, Chicken
   Servings:  4
 
     10 oz Chicken Legs, deboned
      2 c  Soya Oil
      1 tb Ginger Root, minced
      2    Scallions, chopped
      1 tb Garlic, minced
      2 tb Dry Chili Pepper
      2 tb Sugar
      2 tb Soy Sauce
  1 1/2 ts Vinegar
      2 tb Cornstarch
    1/4 c  Chicken Stock
      1 ts Sesame Oil
           MARINADE
      1    Egg White
      1 tb Cornstarch
      1 tb Soy Sauce
 
  For the best results use skinned deboned legs of capon. Cut the chicken
  into pieces no larger than 1 inch square. Prepare marinade by combining egg
  white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken
  pieces and set aside for two hours. In a deep pot, heat the oil until it
  reaches 350 degrees. In a basket, or with a slotted spoon, lower several
  marinated chicken pieces into the fat. Fry about one or two minutes or
  until the chicken becomes crisp; test for doneness before completing the
  batch. Continue until all pieces have been fried. Set oil and cooked
  chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the
  reserved oil. Add prepared ginger, scallions, garlic and chili peppers.
  
  Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar,
  soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the
  heat and stir sesame oil into the sauce. Spoon the mixture on to a hot
  platter and serve immediately with steamed rice. Serves 4.
  
  Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le
  Piment Rouge Laurier graciously agreed to share the recipe for the popular
  dish. This dish dates back to the Chin Dynasty and is named for General
  Tao, a governor of the northern Chinese province of Hunan. According to
  legend, the old general ate nothing but poultry and this dish was his
  favorite. Le Piment Rouge Windsor, 1170 Peel in Montreal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #1
 Categories: Chinese, Chicken
   Servings:  4
 
      1    Egg
      1 tb Cornstarch
      1 lb Boned, Skinned Chicken
           Thigh Or Breast
           Cut Into 2 Inch Chunks
      4    Green Onions
           Cut Diagonally Into 1" Pcs.
           Vegetable Oil
     16 sm Dried Chiles
      1    Garlic Clove, Minced
    1/4 ts Grated Fresh Ginger

MMMMM------------------------------SAUCE-----------------------------------
      4 ts Cornstarch
      4 ts Sugar
      4 ts Rice Vinegar
      6 tb Soy Sauce
    1/4 c  Chicken Broth
    1/4 c  Water
    1/4 c  Dry Sherry Wine
 
  Quoting from the article the recipe was contained in, "The dish is not
  difficult to make and can be prepared partially in advance. The crunch
  texture of the chicken pieces is achieved by coating them with egg and
  cornstarch, then deep-frying them twice; once to cook them through; and
  once at a higher temperature to make them brown and crisp. The velvety
  sweet-sour sauce, which is combined with the chicken at the last minute,
  provides a wonderful counterpoint. The amount of heat is your option.
  Sixteen small dried red peppers provide a moderate amount of heat. Add more
  or less to taste, but be careful not to bite into one. They are dynamite!"
  ~-------------------------------------------------------------------------
  Whisk together thoroughly the egg and cornstarch. Add pieces of chicken,
  turning to coat evenly.  In wok or deep-fat fryer, heat 2 inches of oil to
  350F.  Fry chicken, a few pieces at a time until lightly browned and just
  cooked through.  Drain on paper towels. Combine sauce ingredients, mixing
  well.  Set aside. (The chicken may be fried the first time up to one hour
  in advance; the sauce can be combined several days in advance and kept
  covered in the refrigerator.) In frying pan, heat 1 TB of oil until hot.
  Add chili peppers and cook until blackened.  Add onions and stir-fry about
  one minute. Add garlic and ginger, cooking briefly, but do not brown.
  Remove from heat. Reheat deep oil to 400F.  Return chicken to fat, in
  batches, and cook until crisp and golden brown. Drain on paper towels.
  Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring
  until thickened and bubbly.  Add chicken and cook, stirring, until well
  coated and heated through.  Serve over rice. Makes 3 to 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #2
 Categories: Chinese, Chicken
   Servings:  6
 
      1 lb Boneless chicken breasts cut
           -into 1 in pieces
      3 tb Soy sauce
      3 tb Cornstarch
      1    Egg white beaten until
           -frothy
      1 c  Veg. oil
      3    Hot dried chili peppers,
           -broken in half
      2    Cloves garlic finely chopped
      1    Piece ginger root (1 in)
           -peeled and finely chopped
      1 tb White wine vinegar
      1 tb White wine
      1 ts Cornstarch
      1 ts Sesame oil
    1/2 ts Salt
      1 ts Brown sugar
 
  Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time
  finding this recipe! It is probably called something else (like spicy fried
  chicken) and I really do have a dozen recipes. This one is from _Elegant_
  Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books.
  
  General Tso's was a real person, general and poet who lived in China
  155-220 AD.
  
  Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about
  1 minute or until golden brown. Remove and drain on paper towels. Pour all
  but 2 TB of the oil out of the wok.
  
  To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2
  minutes.
  
  In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1
  tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour
  into wok, cook, stirring for 2 minutes until thickened.
  
  Return  chicken pieces to wok, mix well and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #3
 Categories: Chinese, Chicken
   Servings:  6
 
    1/2 c  Cornstarch
    1/4 c  Water
  1 1/2 ts Minced Garlic
  1 1/2 ts Minced Ginger
    3/4 c  Sugar
    1/2 c  Soy Sauce
    1/4 c  White Vinegar
  1 1/2 c  Hot Chicken Broth
      1 ts M.S.G. (Optional)
      3 lb Dark Deboned Chicken Meat
           Cut Into Large Chunks
    1/4 c  Soy Sauce
      1 ts White Pepper
      1    Egg
      1 c  Cornstarch
      1 c  Salad Oil
      2 c  Scallions, Diced
     16 sm Dried Hot Peppers
 
  To make sauce, mix cornstarch and water together.  Add garlic, ginger,
  sugar, soy sauce, vinegar and wine.  Then add chicken broth and M.S.G. and
  stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix
  chicken, soy sauce and pepper.  Stir in egg. Add cornstarch until chicken
  is coated evenly.  Add oil to help separate chicken pieces.  Divide chicken
  into small quantities and deep-fry at 350F until crispy. Drain on a paper
  towel. Place a small amount of oil in wok and heat until wok is hot. Add
  scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place
  chicken in sauce and cook until sauce thickens.  Add either cornstarch or
  water as needed. Serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #4
 Categories: Chinese, Chicken
   Servings:  2
 
      2    Whole Chicken Breasts
      2    Hot Peppers (Or More)
           Crushed
    1/2 c  Cornstarch
      1    Orange Rind, Minced
      1 tb Ginger, Minced
    1/3 c  Fried Peanuts, Chopped

MMMMM------------------------------BATTER-----------------------------------
      1    Egg
    1/4 c  Beer
      2 tb Soy Sauce
    1/2 ts Salt
    1/4 c  Flour
    1/4 c  Cornstarch
    1/2 ts Baking Powder
      1 ds Pepper

MMMMM-------------------------SEASONING SAUCE------------------------------
      6 tb Sugar
      3 tb Cider Vinegar
      5 tb Soy Sauce
      1 ts Cornstarch
 
  Skin and bone the chicken.  Cut into 1-1/2" x 2" strips. Mix batter. Add
  chicken, tossing lightly to coat.  Cover and chill for 1/2 hour. Mix
  seasoning sauce.  Coat each piece of chicken well with cornstarch. Arrange
  chicken on well-floured wax paper.  Heat 2-3" of oil in a pan until very
  hot.  Fry chicken for 30 seconds. Drain well on a cookie sheet covered with
  paper towels.  Reheat oil over high heat until very hot. Refry chicken
  until crispy and golden brown. Drain again and keep hot in oven. Heat 2
  tablespoons oil in wok over medium heat. Fry orange rind until golden
  brown.  Add chili and ginger, stir-frying 20 seconds. Mix in seasoning
  sauce and heat to boil, stirring constantly until foam subsides and the
  sauce thickens slightly and turns to glaze (about 2 minutes or more). Add
  fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #5
 Categories: Chinese, Chicken
   Servings:  6
 
      4 lg Chicken legs including
           -thighs, boned, cut into
           -1/2-inch pieces
      1    Egg, slightly beaten
    1/2 tb Vegetable oil
    1/2 tb Cornstarch
           Vegetable oil

MMMMM-----------------------------SAUCE 1----------------------------------
      2    Green onions, trimmed to 4
           -inches
  1 1/2 tb Light soy sauce
  1 1/2 tb Mushroom soy sauce
  1 1/2 tb Rice wine or dry sherry
  2 1/2    Inch thick pieces fresh
           -ginger, peeled
           Grinding of fresh pepper
      3 tb Chicken bouillon
      1 ts Brown sugar
      1 tb Cornstarch

MMMMM-----------------------------SAUCE 2----------------------------------
      1 ts Rice or cider vinegar
    1/2 tb Chili paste (more, if you
           -like hot food)
      1 ts Sesame oil (optional)
 
  DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil, and
  cornstarch. In a blender or food processor, or by hand, combine the
  ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce
  2.  Place the measured ingredients beside the wok in the order in which
  they are to be placed in the wok. Warm 2 serving dishes, one lined with
  paper towel, in a 250 oven.
  
  Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.  Heat the
  oil to high (400), or until a day-old cube of bread browns in just under 1
  minute.  Heat another 4 minutes to stabilize the temperature.  Put the
  chicken pieces into the oil one at a time until all are in. Stir-fry 3
  minutes. Remove the pieces from the oil, draining well over the wok, and
  keep warm in the oven on the paper-lined dish. Empty the oil from the wok.
  Reduce the heat to medium (350) and stir in Sauce 1. As soon as it
  bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1
  minute more, then turn into the serving dish. Scrape the sauce over the
  chicken and serve at once.
  
  From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #6
 Categories: Chinese, Chicken
   Servings:  4
 
    3/4 lb Boneless chicken breast
      2 ts Dark soy sauce
      2 ts Rice wine or dry sherry
      1 ts Finely chopped ginger root
      1 ts Cornstarch
      1 ts Sesame oil
    1/3 c  Oil, preferably peanut
      2    Dried red chiles
           - cut in half lengthwise
      1 tb Chopped fresh orange peel OR
      2 ts - dried citrus peel
           -(soaked & coarsely chopped)
    1/2 ts Roasted Sichuan peppercorns
           * (finely ground), optional
      2 ts Dark soy sauce
    1/4 ts Salt
      1 ts Sugar
    1/2 ts Sesame oil
 
  CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
  it into a bowl together with the soy sauce, rice wine or sherry, ginger,
  cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
  marinate for about 20 minutes. Heat the oil in a wok or large skillet until
  it is very hot. Remove the chicken from the marinade with a slotted spoon.
  Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
  and leave to drain in a colander or sieve. Pour off most of the oil,
  leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
  dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
  the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
  well. Serve the dish at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #7
 Categories: Chinese, Chicken
   Servings:  2
 
MMMMM------------------------MYRA SABLE HNKV12A-----------------------------
      1 lb Chicken breasts
           -boneless, skinless,
           - cut into 1" pieces
      3 tb Soy sauce
      1 tb Cornstarch
      1    Egg white; beaten frothy
      1 c  Vegetable oil
      3    Dried hot chili peppers
           -broken in half
      2    Garlic cloves; chopped fine
      1    1" piece ginger root; peeled
           -and finely chopped
      1 tb White wine vinegar
      1 tb White wine
      1 ts Cornstarch
      1 tb Brown sugar
      1 ts Sesame oil
    1/4 ts Salt
 
  In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.
  cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat
  well. Marinate in refrigerator for 1 hour.
  
  In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1
  tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.
  
  In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1
  minute, or until golden brown. Remove and drain on paper towel. Pour all
  but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger;
  stir-fry 1 minute.
  
  Pour sauce mixture into wok and cook, stirring, about 1 minute, until
  thickened. Return chicken pieces to wok. Mix well and serve immediately.
  
  I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The
  chicken is spicy hot with the dried chili peppers, so adjust to your taste.
  Enjoy!
  
  Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining Cookbook
  by Myra Sable.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: General Tso's Chicken #8
 Categories: Chinese, Chicken
   Servings:  6
 
  1 1/2 lb Chicken, skinned and boned
      1    Egg
      1 c  Flour
    1/4 lb Bamboo shoots
      1    Green pepper
      1    Red pepper
    1/4 c  Water
      1 tb Dark soy sauce
      1 tb Cornstarch
           Vegetable oil (for deep
           -frying)
      2    To 3 tablespoons vegetable
           -oil (in addition to the
           -above)
      2    Cloves garlic, minced
      1 ts Fresh ginger root, shredded
      4    To 5 black peppercorns
      1 tb White vinegar
      1 tb Chinese cooking wine
      1 ts Chinese chili sauce
      1 tb Sugar
 
  Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the
  chicken pieces into the egg and then dip them to coat in the flour. Set
  aside.
  
  Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers
  and cut them into small cubes. Set aside.
  
  In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In
  a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to
  deep fry the chicken. Deep fry the chicken until golden brown, about 10
  minutes. Remove from oil and drain on paper towel. Deep fry the peppers 10
  seconds and remove.
  
  Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers, garlic
  and ginger. Then add the remaining ingredients including the bamboo shoots
  but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add the
  water-soy-cornstarch mixture and simmer until sauce thickens. Transfer to
  warmed dish and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: George Liu's Moo Goo Gai Pan
 Categories: Chinese, Chicken
   Servings: 10
 
      4    Chicken breast halves,
           Skinned, boned and sliced
           Salt and pepper, to taste
      4 cl Garlic, minced
      2 c  Water
      1 tb Cornstarch
      5 tb Corn oil
      8 oz Fresh mushrooms, sliced
      4 lb Chinese white cabbage,
           Chopped
      2 tb Sugar
      4 tb Soy sauce
      6    Scallions, chopped
 
       In a bowl, toss the sliced chicken with the salt and pepper, garlic
  and cornstarch mixture.  Set aside.
  
       Heat 3 tablespoons of the corn oil in a wok and add the mushrooms,
  cabbage and sugar.  Stir-fry for 2 minutes, then cover and cook for 5
  minutes.  Remove from the wok.
  
       Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry
  the chicken for 2 minutes over high heat.  Add the soy sauce and mix well.
  Cover and cook for about 6 minutes, or until the chicken is cooked through.
  Add the cooked vegetables and the scallions.  Toss everything together for
  about 1 minute.  Serve hot with steamed rice.
  
  [The Washington Post; Dec 11, 1991] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ghee - Clarified Butter
 Categories: Indian, Condiment
   Servings:  6
 
      3 lb Unsalted Butter
 
  Information: Clarified butter. Many Indian cooks use a ghee substitute
  derived from vegetable oil; this is available from Asian stores. Ghee
  should keep several months in the 'fridge.
  
  Preparation:
  
  1.  Heat butter over low heat in a heavy pan.  Skim off any floating
  particles.
  
  2.  Maintain the heat just below the simmer for 1 hour.
  
  3.  Strain through several layers of cheesecloth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger and Peach Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      4 x  Chicken Breast Halves  *
      8 oz Can Peach Slices, Lite Syrup
      1 ts Cornstarch
    1/2 ts Grated Ginger root
    1/4 ts Salt
    1/2 c  Sliced Water Chestnuts **
      2 c  Hot Cooked Rice
      6 oz Pkg Frozen Pea Pods, Cooked
 
  *  4 medium boned skinless chicken breast halves. ** Water chestnuts should
  be drained.
  ~-------------------------------------------------------------------------
  Spray a large skillet with nonstick spray. Preheat skillet over medium
  heat. Add chicken. Cook over medium heat for 8-10 minutes or until tender
  and no longer pink; turn to brown evenly. Remove from skillet; keep warm.
  Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2
  cup. Stir in cornstarch, ginger root, and salt. Add to skillet. Cook and
  stir until thickened and bubbly. Cook and stir 1 minute more. Gently stir
  in peaches and water chestnuts: heat through. On a serving platter or 4
  individual plates arrange rice, pea pods, and chicken. Spoon sauce over
  chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Beef with Bok Choy
 Categories: Chinese, Beef
   Servings:  6
 
    3/4 lb Boneless tender beef steak
           -(sirloin,
           Rib eye or top loin)
      3 tb Lite soy sauce, divided
      1 tb Cornstarch
      1 tb Dry sherry
      1 ts Minced fresh ginger root
      1    Clove garlic, minced
    3/4 c  Water
      2 ts Cornstarch
    1/2 lb Bok choy cabbage or romaine
           -lettuce
      2 tb Oil, divided
      1    Med. onion, cut into 1/2"
           -strips
      1 tb Slivered fresh ginger root
 
  Cut beef across grain into thin slices.  Combine 1 Tb. each lite soy sauce,
  cornstarch and sherry with minced ginger and garlic in medium bowl; stir in
  beef.  Let stand 30 minutes.  Meanwhile, combine water, 2 tsp. cornstarch
  and remaining 2 Tb. lite soy sauce; set aside.  Separate and rinse bok
  choy; pat dry.  Cut leaves crosswise into 1" strips, separating stems from
  leaves. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef
  and stir-fry 1 minute; remove.  Heat remaining 1 Tb. oil in same pan. Add
  onion and slivered ginger; stir-fry 2 minutes.  Add bok choy stems;
  stir-fry 1 minute longer.  Add beef and soy sauce mixture; cook and stir
  until sauce boils and thickens.  Serve immediately.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Garlic Shrimp, China Royal
 Categories: Chinese, Seafood
   Servings:  4
 
     16    Jumbo Shrimp, With Shell
    1/4 c  Vegetable Oil
      1    Piece Ginger *
      3    Cloves Garlic Peeled/Crushed
      2    Green Onions/Scallions **
           Salt & Pepper To Taste
 
  *  Ginger should be 1 inch long, peeled and minced. ** Green onions or
  scallions should be trimmed and thinly sliced.
  ~-------------------------------------------------------------------------
  Slit the shrimp up the back with a sharp knife and remove the vein. Do not
  shell the shrimp.  Heat the oil in a wok or wide heavy skillet. When the
  oil is rippling, throw in the shrimp and stir-fry over high heat for 2
  minutes. Drain very well.  Return 1/2 T oil to the wok. Heat. Throw in the
  shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds.
  Season with salt and freshly ground pepper. Stir-fry for an additional 20
  seconds. Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Melon Pork
 Categories: Chinese, Pork
   Servings:  6
 
      1 tb Cooking oil
      1 lb Fresh pork leg cubed-fresh
           -ham
    1/2    Thinly sliced onion
      1    Minced clove garlic
      1 tb Grated fresh ginger OR 1
           -teaspoon dry ginger
      2 tb Soy sauce
    1/4 c  Dry sherry
      2 tb Wine vinegar
      1 tb Cornstarch
      3 c  Melon cubed - honeydew or
           -cantaloupe
    1/2 c  Pickled watermelon rind
           -diced
 
  Heat oil in large skillet over medium high heat. Brown pork cubes, stirring
  until lightly browned, about 4 to 5 minutes. Stir in onion, garlic and
  ginger; stir and cook for 2-3 minutes.
  
  Mix together soy sauce, sherry, vinegar and cornstarch. Add to skillet.
  Cook and stir until sauce thickens. Stir in melon and watermelon rind. Heat
  through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Oriental Dressing
 Categories: Chinese, Salads, Dressing
   Servings: 14
 
      1 ts Freshly grated ginger
    1/4 ts Minced garlic
      2 tb Low-sodium soy sauce
      2 tb Water
      2 ts Orange juice
      1 ts White vinegar
 
  Combine all ingredients into a small jar and shake well. Makes 1/4 cup - 6
  calories per tablespoon
  
  From Microwave Diet Cookery by Marcia Cone & Thelma Snyder
  
  Posted by Sheila Exner - 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Shrimp with Snow Peas
 Categories: Chinese, Seafood
   Servings:  4
 
      2 tb Peanut oil
    1/4 ts Sesame oil
    3/4 lb Medium shrimp, peeled and
           -deveined
      1    Clove garlic, crushed
  1 1/2 c  Fresh or frozen snow peas
           -(about 1/4 Lb)
      8 oz Sliced water chestnuts (1
           -can)
    1/2 c  Chicken broth
      2 tb Soy sauce
      1 tb Cornstarch
      1 tb Cold water
      1 tb Fresh ginger, grated
           Chow Mein Noodles OR:
           Freshly Cooked Rice
 
  Heat the oils in a wok or heavy skillet until hot but not smoking.  Add
  shrimp and stir-fry for 2 minutes.  Transfer to plate and set aside.  Add
  garlic to wok; stir for 15 to 20 seconds.  Add snow peas, water chestnuts,
  broth and soy sauce; stir-fry for 2 minutes.  Combine the cornstarch and
  water in small cup; blend until smooth.  Add to wok.  Return shrimp to wok
  with ginger and stir until sauce thickens and mixture is heated through.
  Serve immediately over chow mein noodles or rice.
  
  Bon Appetit  LIGHT AND EASY SPECIAL
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Soy Sauce
 Categories: Chinese, Condiment
   Servings:  6
 
    1/2 c  Soy sauce
  1 1/2 ts Ginger
 
  Combine the soy sauce and ginger. Bring to boiling; serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Tea
 Categories: Chinese, Beverages
   Servings:  1
 
      2    Thin slices of fresh ginger
      1 c  Boiling water
           Sugar to taste
 
  A refreshing addition to any Chinese dinner.
  
  Steep fresh ginger slices in boiling hot water for 10 minutes. Add
  approximately one teaspoon of sugar per cup of water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Tofu with Vegetables
 Categories: Chinese, Vegetarian
   Servings:  1
 
      1 lb Soft tofu
    1/4 c  Sliced green onion
      1 tb Minced fresh ginger
      1    Clove garlic, pressed or
           -minced
      1 tb Oriental sesame oil
      2 tb Soy sauce
    1/4 ts Cayenne
 
  About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or
  green bell peppers strips, small celery stalks, sugar snap peas, and cherry
  tomatoes.
  
  Rinse tofu under cool running water, let drain, then drop into a blender or
  food processor.  Whirl smoothly with onion, ginger, garlic, oil, soy sauce,
  and cayenne.  If made ahead, cover and chill up to 3 days.  Pour into a
  small bowl; accompany with vegetables.  Scoop onto vegetables to eat. Makes
  about 1-3/4 cups, 7-9 servings of 3-4 tb each.
  
  Origin: Cookbook Digest Nov/Dec 1991. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger-Fried Beef
 Categories: Chinese, Beef
   Servings:  2
 
    1/4 lb Sirloin steak, shredded
      1 md Onion, quartered and cut
           -into strips
      1    Thumb-size piece fresh
           -ginger, peeled and
           Shredded   (see note)
      1    Clove garlic, minced
           Marinade (in jar)
      2 ts Light soy sauce
      2 ts Vegetable sauce
      1 ts Dark soy sauce
      1 ts Dry sherry or rice wine
    1/2 ts Sugar
    1/2 ts Sesame oil
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Baking powder
      2 ts Cornstarch
      1 tb Water
 
  NOTES: Thanks to reader Alice Ho, here's a ginger beef recipe that's stir
  fried not deep fried. If you partially freeze the beef, it can be cut into
  thin shreds making it quick work in a wok or wide skillet. Marinating the
  meat and cooking it, still partially frozen, keeps more of the meat juices
  in the meat and out of the sauce. For dessert, a tropical mixture of
  lichees, mandarins and grapes would be refreshing. If you thought soy sauce
  was soy sauce, Alice Ho offers these tips
  : "Black and light soy sauces are distinguishable. If you shake the light
  sauce, the bottle is transparent. This is easier than deciphering the
  chinese characters on the bottles." Ho says the baking powder in this
  recipe acts as a meat tenderizer.
  
  DIRECTIONS: Cut beef into shreds, while partially frozen. Use a sharp
  cleaver or chef's knife.  Prepare onion, pepper, ginger and garlic; set
  aside.
  
  Pour marinade ingredients (mixed together) over beef and let stand for 30
  minutes (longer if you wish).
  
  Heat wok or wide skillet; add 2 Tb vegetable oil.  Fry onion and pepper in
  hot oil, stirring constantly.  Add salt and pepper to taste, and cook for a
  minute.  Vegetables should be crisp and glistening. Remove from pan.
  
  Add another 2 Tb oil to the pan; heat and add garlic and ginger.
  
  Add beef, stirring quickly to separate strips that cling together.
  
  Add 1/4 cup hot water; stir and cook for about a minute.  Return cooked
  vegetables to wok and blend quickly.
  
  Season to taste, as you wish, or add 1 Tb oyster sauce to enhance the
  flavor.  Serve over hot steaming rice.  Serves 2. Offer a second stir-fry
  dish to round out the meal.
  
  Calgary Herald, food section, 82.01.29
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingered Chinese Noodle Soup
 Categories: Chinese, Soups
   Servings:  3
 
      3 oz Cellophane Noodles
      1 c  Shredded Watercress Leaves
      2 tb Vegetable Oil
    1/2 c  Thinly Sliced Mushrooms
      1 md Onion, Sliced
      1 c  Snow Peas
      2    Thin Carrots Sliced Diagonal
      1 ts Oriental Sesame Oil
      1 ts Minced Fresh Ginger
      1 ts Rice Vinegar
      3 c  Chicken Stock
      2    Green Onions Thinly Sliced
  1 1/2 c  Water
      1 tb Soy Sauce
      1 c  Ham Cut Into Julienne
 
  Put cellophane noodles in large bowl.   Cover with boiling water. Let stand
  5 minutes.  Drain thoroughly. Heat oil in wok or deep large skillet over
  medium high heat.   Add onion and carrots and stir fry 3 minutes. Add
  garlic and ginger stir fry 30 seconds.  Add stock, water and soy sauce.
  Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles.
  Return to boil.  Cover, turn off heat and let steep 2 minutes. Add snow
  peas, cover and let steep until vegetables are crisp tender about 3
  minutes.  Stir in sesame oil, rice vinegar and red pepper flakes. Adjust
  seasoning.  Serve in deep bowls, sprinkle with green onions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingered Rhubarb Crisp with Vanilla Ice Cream
 Categories: Chinese, Desserts
   Servings: 12
 
           Stephen Ceideburg
  2 1/2 lb To 3 pounds fresh rhubarb
      4    Lumps "ginger in syrup" *
      1 c  Sugar
      3 tb Cornstarch
           Vanilla ice cream
           CRUMB TOPPING:
      1 c  Flour
      1 c  Sugar
      1 pn Salt
    3/4 c  Chilled unsalted butter, cut
           -into small pieces
 
  * or crystallized ginger, each about 3/4 inch in diameter
  
  Preheat oven to 375'.
  
  Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they
  contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and
  place in a large bowl.
  
  Coarsely chop the ginger and mix with the rhubarb.
  
  Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer
  to a 2 1/2-quart shallow baking dish. Set aside.
  
  The topping: Combine the flour, sugar and salt in a food processor; pulse a
  few times to mix. Add the chilled butter and process until the mixture
  turns crumbly, just a few seconds. Sprinkle the crumb topping over the
  rhubarb. Bake until the topping turns golden brown and the rhubarb is
  bubbling.
  
  Serve warm with scoops of vanilla ice cream.
  
  PER SERVING (with 1/2 cup ice cream): 425 calories, 4 g protein, 62 g
  carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2
  g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 9/15/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingered Sole Fillets
 Categories: Chinese, Seafood
   Servings:  4
 
      4    Sole fillets, 4 oz each
      1    Egg yolk
  1 1/2 tb Lemon juice
    1/4 ts Dry mustard
      1 tb Oyster sauce
      5    To 6 drops sesame oil
  1 1/2 ts Grated fresh ginger
      4 tb Olive oil
      4    Green onions, chopped
 
  Wipe sole fillets and place on foil lined broiler pan.  Preheat broiler.
  Place next 6 ingredients in a food processor, blender and process 20
  seconds.
  
  Gradually pour in olive oil, processing all the time.  Process 30 seconds
  until well combined and slightly thickened.  Spread mixture over sole
  fillets.
  
  Broil just until fish is opaque, about 4 inch from the heat.  Top of
  fillets will darken as the sauce caramelizes. Serve with chopped green
  onion on top of fillets.  Makes 4 servings.
  
  Origin:  Appeal, Fall 1992 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginseng Shreds Stir Rice - for a Special Meal
 Categories: Chinese, Rice
   Servings:  6
 
      9 c  Presteamed rice
      2 oz Finely chopped Ginseng
      2 tb Soy sauce
      2 tb Vegetable oil
      1 ts Salt
      3    Onions shredded
      3    Sweet peppers shredded
      1 lb Celery
 
  Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and stir rice
  in a skillet over a big fire for 1 or 2 minutes. Take out the rice.
  
  Heat the remaining vegetable oil over a big fire until hot. Put in finely
  chopped Ginseng, onions, peppers, celery and salt and stir for 2 minutes.
  Let sit, covered, for 7 minutes. Then it's ready.
  
  Almost all Chinese soups and stews are adaptable to Ginseng, with the
  exception of those having citrus fruits as an ingredient. I've given you a
  start here, but experiment. Dig up a Chinese cookbook and try out a few
  recipes.
  
  From "The Ginseng Book", Louise Veninga, Ruka Publications, 1973.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glass Noodle Salad with Chicken
 Categories: Chinese, Chicken, Salads
   Servings:  4
 
      4 oz Mung bean noodles
      6 oz Medium shrimp, shelled and
           - deveined
      1 tb Vegetable oil
      1    Whole chicken breast, boned,
           - skinned, chopped
           Salt
           Fresh ground black pepper
      1    Red fresh serrano chile
           - chopped
      1    Green fresh serrano chile
           - chopped
      3 tb Lime juice
      2 tb Nam pla (Thai fish sauce)
      1 ts Sugar
      3    Shallots
           - peeled and thinly sliced
    1/4 c  Fresh coriander leaves
           Lettuce for garnish
           Crisp fried shallots (opt.)
           - for garnish
 
  COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain.
  Add noodles to a large pot of boiling water. Reduce to medium heat and cook
  until noodles are plump and glass-like (2 minutes). For a crunchy texture,
  just dip them in boiling water for 5 to 10 seconds. Drain and rinse with
  cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds
  until they curl and turn pink. Remove and cool. Add oil to a wok or
  skillet. Add chicken; saute until it loses its pink color. Break into small
  morsels. Season with salt and pepper to taste. Cool. Mix together chiles,
  lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and
  chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish
  with crisp fried shallots.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Cauliflower with Ginger
 Categories: Indian, Vegetarian
   Servings:  4
 
      1 sm Head cauliflower
      4 tb Light vegetable oil
      1 ts Coriander seeds
  1 1/2 tb Shredded fresh ginger
      2    Green chilies, chopped
    1/2 ts Turmeric
    1/2 ts Salt
      1 ts Lemon juice
      2 tb Chopped fresh coriander
 
  Separate cauliflower into flowerets.  Wash well & drain.  Heat 3 tb oil
  over high heat ni a skillet.  When very hot, add coriander & fry for 10
  seconds.  Add ginger & chilies & stir for a couple of seconds. Immediately
  add turmeric & salt.  Follow at once with the cauliflower. Stir rapidly to
  prevent burning & to distribute the spices.  Add 1/4 c hot water. Reduce
  heat, cover & cook for 20 to 25 minutes, stirring once or twice during the
  cooking.
  
  Increase heat to medium & stir fry to evaporate remaining moisture & to
  lightly brown the cauliflower, 5 to 10 minutes.  Stir carefully.  If
  vegetable looks dry, stir in the rest of the oil.  Add lemon juice &
  coriander leaves.  Serve immediately.
  
  Julie Sahni, Classic Indian Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Water Chestnuts
 Categories: Chinese, Appetizers
   Servings:  6
 
      1 lb Bacon
    1/2 c  Brown sugar
     16 oz Whole water chestnuts
    1/2 c  Chili sauce
    1/2 c  Mayonnaise
 
  Slice bacon in pieces long enough to wrap around chestnut and secure with
  toothpick.  Bake at 450 degrees until bacon is crisp. Drain. Combine
  remaining ingredients and pour over chestnuts. Bake at 375 degrees for 15
  minutes or until sauce has turned into a glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glutinous Rice (Khow Neow)
 Categories: Thai, Rice
   Servings:  1
 
           Glutinous Rice
           Water
           Cane steaming basket
           Pot to suit
 
  Wash rice well. Soak overnight in plenty of water. If in a hurry 3-4 hours
  will do. Drain rice and place into cane steaming basket and place on pot to
  suit. Bring water to boil and cover basket with a saucepan lid. Continue
  until rice is cooked. Transfer rice onto a clean surface and form into a
  suitable shape. Stored in a cane basket with lid.
  
  Traditionally eaten with gai yang, som dum, laap, phat phet, nam prik or a
  base for Thai sweets.
  
  Created by Philip Thornton   May 12, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Goan Style Chicken with Roasted Coconut - Shakoothi
 Categories: Indian, Chicken
   Servings:  6
 
  2 1/4 tb Coriander Seeds
  2 1/4 ts Whole Cumin
  1 1/2 ts Whole Black Mustard Seeds
  1 1/2    One Inch Stick Cinnamon
      6    Whole Cloves
    3/8 ts Whole Black Peppercorns
    3/8 ts Ground Nutmeg
  1 1/2    Whole Dried Hot Red Chili
      3 c  Grated Fresh Coconut
  1 1/2    One Inch Cube Ginger Chopped
      9    Cloves Garlic
    3/4    Fresh Hot Green Chili
  2 1/4 c  Water
      6 tb Vegetable Oil
      3 md Onions, Minced
  3 1/3 lb Chicken Parts, Skinned
  2 1/4 ts Salt
 
  Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
  peppercorns, nutmeg and red chili in a small frying pan.  Place over a
  medium flame.  Now quickly 'dry-roast' the spices, stirring them frequently
  until they emit a very pleasant roasted' aroma.  Empty the spices into a
  clean coffee grinder or spice grinder and grind until fine. Put spiced in
  bowl.  Put the coconut into the same frying pan and dry roast it over a
  medium flame, stirring all the time.  The coconut should pick up lots of
  brown flecks and also smell roasted.  Put the coconut in the bowl with the
  other dry roasted spices.  Put the garlic, ginger, and green chili into the
  container of an electric blender, along with some water. Blend until you
  have a paste.  Heat the oil in a 10-12 inch frying pan or saute pan over a
  medium high flame.  When hot put in the onions. Stir and fry them until
  they pick up brown spots.  Now pour in the garlic-ginger mixture and stir
  once.  Turn heat to medium.  Put in the chicken pieces, salt, as well as
  the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4
  minutes or until it loses its pinkness and turn heat to low, and cook for
  25 to 30 minutes or until chicken is tender. Stir a few times during this
  cooking period, making sure that you turn over each piece of chicken so
  that it gets evenly colored.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Goanese Curried Fish
 Categories: Chinese, Seafood
   Servings:  2
 
      1 lb Fish Fillets
      1 pn Salt
      3 tb Vinegar
      1 pn Saffron
    1/2 ts Peppercorns
      1 ts Dry Mustard
    1/4 c  Ghee Or 3 Tb Of Vegetable
           -Oil
      1 lg Onion, Thinly Sliced
      2 lg Garlic Cloves, Crushed
      2 md Red Chili Peppers, Finely
           -Chopped
 
  Put the fish in an open pan, add salt and vinegar.  Cook the saffron,
  peppercorns and mustard in the heated ghee or oil until well mixed.  Pour
  this spice mixture over the fish in vinegar and cook gently for 15 minutes.
  Add the onion, garlic and chilies with about 60 dl of water.  Cover and
  cook, slowly, for 25 minutes.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gobhi Mung
 Categories: Indian, Vegetarian
   Servings:  6
 
      1 c  Yellow split mung beans
    2/3 c  Finely chopepd onions
      1 tb Grated ginger
      2 ts Minced garlic
    1/3 ts Turmeric
      3 md Potatoes, peeled, quartered
    1/3 sm Head cauliflower cut into
           - florets
      1 ts Salt
     12 tb Ghee
      1 ts Cumin seeds
      2    Green chilies, seeded,
           - shredded
    1/2 ts Red pepper
      2 ts Lemon juice
      2 tb Chopped coriander leaves
 
  Wash mung beans.  Put in a deep pot with onions, ginger, garlic, turmeric &
  3 cups water.  Bring to a boil & simmer for 15 minutes.
  
  Add potatoes, cauliflower, salt & another 2 cups water.  Cook for 15
  minutes.
  
  Heat ghee over high heat, when very hot, add cumin seeds & fry till they
  turn dark brown.  Add chilies & red pepper & stir briefly.  Pour contents
  into the stew.  Add lemon juice & coriander leaves.  Mix well.  Serve with
  plain cooked rice.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gobi Dal - Lentils with Cauliflower
 Categories: Indian, Vegetables
   Servings:  6
 
    1/2 lb Masoor Dal (Pink Lentils)
      1 sm Cauliflower
      2 md Onions, finely chopped
    1/2 c  Ghee or Oil
      1 ts Ground Chili
      2 ts Freshly Ground Black Pepper
    1/2 tb Ground Cumin
    1/2 tb Ground Coriander
      2 ts Ground Turmeric
           Juice of 1/2 Lemon
  2 1/2 c  Chicken Broth
      2 oz Desiccated Coconut
    1/2 tb Flour
      1 ts Salt
      4 oz Raw Cashew Nuts
 
  Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan
  and fry the Onions. When they soften add the Chili, Pepper, Cumin,
  Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add
  the Lentils. Stir well to ensure that each grain is coated and add the
  Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add
  the Chicken Stock and the Coconut. Bring to the boil and simmer for 20
  minutes. Mix the flour with some of the liquid to form a smooth paste and
  stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10
  minutes until the Lentils have formed a thick sauce. This dish is a
  complete meal in itself when served with plain boiled rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Crown Restaurant House Special Chow Mein
 Categories: Chinese, Seafood, Chicken
   Servings:  6
 
     15 oz Chow Mein Noodles
           - (not canned)
    1/4 c  Vegetable oil, divided
      2    Garlic cloves, minced
  1 1/2 c  Fresh bean sprouts
    1/4 c  Slivered bok choy
    1/4 c  Slivered carrot
    1/4 c  Slivered green pepper
    1/4 c  Slivered celery
      2 tb Sliced water chestnuts
      2 tb Slivered bamboo shoots
      2 tb Sliced canned mushrooms
      2 tb Slivered onion
    1/4 lb Peeled small shrimp
           - 60 to 75 per pound size)
    1/4 c  Chopped chicken
    1/4 c  Slivered Chinese BBQ pork
      1 c  Chicken broth
      1 tb Cornstarch
      1 ts Oyster sauce
    1/2 ts Granulated sugar
    1/2 ts MSG (Optional)
    1/8 ts Salt
 
  Boil chow mein noodles according to package directions.  Drain.
  
  Heat 2 tablespoons oil in wok or very large frying pan.  Stir-fry noodles
  for 3 to 5 minutes, or until crisp and light brown.  Remove from wok and
  set aside.  Add remaining 2 tablespoons oil and garlic.  Add bean sprouts,
  bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots,
  mushrooms and onion to wok.  Stir-fry for several minutes over high heat.
  Add shrimp, chicken and barbecued pork.  Continue stir-frying several
  minutes.  Add broth and cover with lid.  Cook with lid on for 3 to 4
  minutes.
  
  Combine Cornstarch with cold water.  Stir in oyster sauce, sugar, MSG, if
  used, and salt.  Add sauce and noodles to wok.  Continue cooking just until
  sauce thickens about 1 minute.  Serve immediately.
  
  SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.
  
  September '91 FOODday, Oregonain Newspaper.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Pepper Steak
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Eye of round or other beef
           -steak,cut into 1/8" slices
           -into 1x3" pieces
      1 lg Red bell pepper, cut into
           -1X3" Pieces
      1 ts Freshly ground black pepper
      4    Cloves garlic, minced
    1/2 ts Sesame oil
      2 tb Soy sauce
  1 1/2 tb Sugar
    1/2 tb Sherry or dry white wine
  3 1/2 tb Vegetable oil, divided
      2 lg Yellow bell peppers, cut
      1 md Onion, cut into 1x3" pieces
    1/2 ts Salt
      1 ts Oyster sauce
    2/3 c  Chicken stock
      1 ts Cornstarch
      6 c  Cooked rice (enough for 4)
 
  Combine the beef, black pepper, garlic, sesame oil, soy sauce, sugar and
  sherry in a large bowl.  Set aside to marinate for at least 1 hour but no
  more than 3 hours.
  
  Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add the
  peppers, onion, salt and oyster sauce.  Cook, stirring, for 1 minute. Add
  the chicken stock, cover, and cook for about 10 minutes or until the
  peppers are tender.
  
  Meanwhile, heat the remaining vegetable oil in a large skillet over high
  heat until almost smoking.  Add the beef and brown on both sides, about 1
  minute per side.
  
  Add the peppers to the beef.  Dissolve the cornstarch in 1 teaspoon of
  water and stir into the mixture.  Bring to a boil and immediately remove
  from the heat.  Serve with cooked rice.
  
  Mark Bittman, The Baltimore Sun; Jan 29, 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Tiger Pot Sticker Dipping Sauce
 Categories: Chinese, Condiment
   Servings:  1
 
    1/4 c  Soy sauce
      2 tb Rice Wine Vinegar
      1 ts Sugar
      1    Clove garlic, chopped
           Slivers of ginger and green
           Onion
    1/4 ts Of crushed chili peppers
           *OR*
           1/4 cup oriental hot chili
           Oil
 
  Mix all ingredients.  Let sit for 30 minutes.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Tiger Dumpling Soup
 Categories: Chinese, Soups
   Servings:  1
 
      4 c  Soup stock (or chicken
           Broth)
      1 c  Chinese greens (Bak Choy or
           Other cabbage, sliced
    1/2 c  Sliced water chestnuts
    1/2 c  Sliced mushrooms
      2    Stalks green onions, sliced
      2 tb Soy sauce
      1 tb Sesame seed oil
           Salt and pepper to taste
     12    Potstickers
 
  Bring soup stock to a boil.  Add all other ingredients except potstickers.
  Boil for 2 minutes.  Add potstickers and boil another 2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Goma Jayu-Ae (Soy & Sesame-Seed Dressing W/ French Beans)
 Categories: Japanese, Salads
   Servings:  6
 
      1 lb French beans
    3/8 pt Niban Dashi
      1 pn MSG
    1/4 ts Soy Sauce
      1 pn Salt
  2 1/2 ts Sugar
  1 1/2 ts Sake

MMMMM-----------------------------DRESSING----------------------------------
  1 1/2 oz White Sesame Seed, Ground
  1 1/2 ts Sugar
  2 1/2 tb Sake
      5 ts Soy Sauce
 
  PREPARE IN ADVANCE: Snip off ends of french beans and discard. Cut beans
  into 1/2" lengths. Drop them into 3/4 pt of lightly salted boiling water,
  reduce heat and cook briskly, about 8-10 minutes until beans are tender but
  still slightly resistant to bite. Drain and run under cold water.
       Put the Dashi, Sugar, 1/4 t Salt, MSG, Sake and Soy Sauce into a pan.
   Bring to a boil. Add the beans, return to boil.  Remove from heat and let
  cool to room temperature. DRESSING: Heat Sake to likewarm over a high heat.
  Ignite Sake and let burn until the flame dies out. Pour Sake into a small
  bowl and let cool to room temperature. Add all ingredients and mix
  thoroughly. TO SERVE: Toss together the french beans and dressing, serve at
  room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gosh Feel (Elephant Ear Pastries)
 Categories: Afghan, Desserts
   Servings: 40
 
      2    Eggs
      2 ts Caster sugar
    1/4 ts Salt
    1/2 c  Milk
      4 ts Oil
  2 1/2 c  Plain flour
    1/4 c  Plain flour for kneading
    1/2 ts Ground cardamom
           Oil for deep-frying

MMMMM----------------------------TO FINISH---------------------------------
      1 c  Icing (confectioners') sugar
    1/2 ts Ground cardamom (optional)
    1/2 c  Finely chopped pistachios
 
  *Note: Pistachio nuts should be blanched.  Optionally, same amount of
  finely chopped walnuts may be used intead of pistachios.
  
  Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift
  flour, add half to egg mixture and blend in with wooden spoon. Gradually
  stir in remainder of flour, holding back about 1/2 cup.  Turn onto floured
  board and dust with some of reserved flour.  Knead for 10 minutes until
  smooth and glossy, using more flour as required.  Dough will still be
  slightly sticky.   Cover with plastic wrap and rest for 2 hours.
  
  Take a piece of dough about the size of a large hazelnut and roll out on a
  floured board to a circle about 8-10 cm (3-4 inches) in diameter.  Gather
  up dough on one side and pinch, forming a shape resembling an elephant ear.
  Place on a cloth and cover.  Repeat with remaining dough.
  
  Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook
  evenly.  Fry until golden, do not over-brown.  As dough is rather elastic,
  the pastry tends to contract with handling, so just before dropping pastry
  into hot oil, pull out lightly with fingers to enlarge.
  
  Drain pastries on paper towels.  Sift icing sugar with cardamom if used and
  dust pastries with mixture.  Sprinkle with nuts and serve warm or cold.
  Store in a sealed container.
  
  Alternative topping:  Make a syrup with 1 cup sugar and 1/2 cup water.
  Bring to the boil when sugar is dissolved and boil for 5 minutes.  Dribble
  syrup onto warm pastries and sprinkle with cardamom and nuts.
  
  From: "The Complete Middle East Cookbook" by Tess Mallos.
        ISBN: 1 86302 069 1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gosht Madras (Madras Beef Curry)
 Categories: Indian, Beef
   Servings:  6
 
      1 lb Beef; cubed in 1" cubes
           Lemon juice
      2 ts Salt
      1    Onion, large; chopped fine
      2    Garlic clove; chopped fine
      2    Chiles, dried; chopped fine
      2 tb Coriander; ground
      1 ts Cumin, ground
      1 tb Turmeric
      1 ts Ginger, powdered
      2 ts Pepper, black
      4 oz Tomato paste
  1 1/4 c  Beef stock
    1/4 c  Ghee
      2 tb Garam masala
 
  Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and
  chili together well. Heat the ghee in a heavy saucepan over medium heat and
  fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric,
  ginger and pepper, stir well and cook another 2-3 minutes. Add the beef and
  lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes.
  Stir in the tomato paste and beef stock, bring to a boil then cover and
  simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle
  in the garam masala and cook for a further 10 minutes. The gravy should by
  this stage be very thick, if it is not remove the lid from the pan and
  increase the heat to boil off excess moisture until the gravy thickens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gow Gees
 Categories: Chinese, Seafood, Pork
   Servings: 48
 
           Stephen Ceideburg
           SWEET AND SOUR SAUCE:
      1 c  Water
    1/2 c  White vinegar
    1/2 c  Sugar
    1/4 c  Tomato paste
      4 ts Cornstarch
           GOW GEES
      1 oz Dried mushrooms
           Boiling water
     48    Wonton wrappers (about 1
           -pound)
      2 oz Shrimp
      4 oz Uncooked boneless lean pork
      3    Green onions
      2 ts Soy sauce
    1/2 ts Grated pared fresh ginger
           -root
      1 sm Clove garlic, crushed
      3 c  Vegetable oil
 
  Here's a Chinese appetizer that looks great--crescents of deep fried wonton
  skins stuffed with pork, shrimp and other goodies.
  
  For Sauce:
  
  1. Combine water, vinegar, sugar, tomato paste and cornstarch in small
  saucepan. Cook over medium heat, stirring constantly, until sauce boils.
  Boil and stir 1 minute. . Keep sauce warm.
  
  For Gow Gees:
  
  2. Place mushrooms in bowl and cover with boiling water. Let stand 30
  minutes. Drain and squeeze out excess water.
  
  3. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie
  cutter. Cover wrappers with plastic wrap to avoid excessive drying.
  
  4. Remove shells and back veins from shrimp. Finely chop shrimp, pork,
  onions and mushrooms with cleaver, sharp knife or food processor. Transfer
  chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well.
  
  5. Place level teaspoon (5 mL) pork mixture onto center of each wonton
  circle. Brush edges with water. Fold circles in half over filling, pressing
  edges firmly together to seal.
  
  6. Heat vegetable oil in wok over high heat until it reaches 375 degrees F
  (190 C). Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3
  minutes. Drain on absorbent paper. Serve with Sweet and Sour Sauce. From
  "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide,
  Publications International LTD, 1980. ISBN 0-517-322455.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Great Wall of China Chicken
 Categories: Chinese, Chicken, Microwave
   Servings:  6
 
      1 lb Boneless chicken breasts
      2 tb Oil, divided use
      4 tb Reduced sodium soy sauce,
           -divided use
      4 c  Sauerkraut (about 2 lb),
           -rinsed and well drained
      4    Green onions including tops
      4 md Carrots, julienned
      2    Cloves garlic, halved
      1 ts Ground ginger
      4 oz Fresh snow peas, stemmed and
           -cut in half diagonally
 
  Cut chicken into 1" cubes and place in a 3 quart casserole. Add 1 Tb oil.
  Cover with lid or vented plastic wrap. Stirring midway through cooking,
  microwave on high 5 to 6 minutes, or until no longer pink. Stir in
  sauerkraut and 2 Tb soy sauce; set aside.
  
  Slice green onion tops; set aside. Thinly, slice white part of onions and
  place in a 1 quart casserole with carrots, garlic, ginger and 2 Tb soy
  sauce. Cover with lid or vented plastic wrap; microwave on high 4 to 5
  minutes.
  
  Stir the carrot mixture into the sauerkraut mixture. Place the snow peas on
  top. Cover again and microwave on high 4 minutes or until steaming. Stir
  and serve. Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Beans with Fried Bean Curd
 Categories: Chinese, Vegetarian
   Servings:  1
 
      2    Tofu cakes
      4 tb Oil
      2 tb Soy sauce
      1 tb Dry sherry
    1/2 lb French beans
      1 ts Salt
      1 ts Corn flour
      2 tb Stock
 
  Cut drained tofu into small cubes.  Heat 2 tb oil in a wok & fry tofu till
  it turns golden.  Remove & marinate in soy sauce & sherry.
  
  Cut beans into pieces 2" long.  Heat rest of oil & stir fry beans for 1
  minute.  Sprinkle with salt.  Add tofu & marinade.  Dissolve cornstarch in
  water & stir into the rest of the ingredients.  Cook gently till sauce
  thickens.
  
  Serve hot over rice.
  
  Chinese Vegetarian Cooking by Jack Santa Maria
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Beans with Garlic
 Categories: Chinese, Vegetarian
   Servings:  6
 
      4 ts Soy sauce
      1 ts Sugar
      1 tb Dry sherry/water
      1 tb Sesame seeds
  1 1/2 tb Salad oil
      3    Cloves garlic minced/pressed
      1 tb Minced fresh ginger
      1 lb Green beans cut diagonally
           -into 2 inch lengths
 
  Stir together soy, sugar and sherry; set aside. In a wok or wide frying
  pan, toast sesame seeds over medium heat until golden, about 3 minutes.
  Stir in soy mixture; reduce heat to medium, cover and cook until beans are
  tender-crisp to bite, about 7 more minutes. Uncover, increase heat to high,
  and boil, stirring until almost all liquid has evaporated, 1-3 minutes.
  Pour onto warmed platter and sprinkle with sesame seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Curry Paste (Nam Prik Kang Khiaw-Waan)
 Categories: Thai, Condiment
   Servings:  6
 
     10 md Fresh Green Chillies,
           -Chopped
      4 md Cloves Garlic, Crushed
      1 lg Onion, Chopped
    1/2 c  Fresh Coriander, Chopped
      2 ts Salt
      2 ts Ground Coriander
      1 ts Ground Cumin
      1 ts Shrimp Paste (Kapi)
      1 ts Ground Galangal (Kha) OR
      1    Inch Dried Galangal (Kha)
      1 ts Ground Lemon Grass OR
      1    Stalk Lemon Grass, Fresh
 
  Yield: 1/2 Cup
  
  In a blender grind all of the ingredients into a paste.  When using dried
  galangal or fresh Lemon Grass, add both ingredients directly while cooking
  the curry paste.  When using the dried Galangal, soak it in 4 Tbls of hot
  water and use the soaking water with galangal to give the curry a strong
  flavor.
  
  From Delightful Thai Cooking by Eng Tie Ang
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Curry Paste (Kruang Kaeng Khew Wan)
 Categories: Thai, Condiment
   Servings:  6
 
      4 lg Fresh Green Chillies OR
      8 sm Fresh Green Chillies
    1/2 c  Purple Shallots OR
      1 md Onion, Chopped
      1 tb Chopped Garlic
    1/2 c  Chopped Fresh Coriander
           -(Cilantro/Chinese Parsley)
           Including Roots, Stems. And
           -Leaves
    1/4 c  Finely Sliced Lemon Grass OR
      1 md The Thinly Slice Rind Of 1
           -Medium Lemon
      1 tb Chopped Galangal, Fresh Or
           -Frozen
      2 ts Ground Coriander
      1 ts Ground Cumin
      1 ts Black Peppercorns
      1 ts Ground Turmeric
      1 ts Dried Shrimp Paste
      2 tb Vegetable Oil
 
  Yield: 1 Cup (8 Fluid Ounces)
  
  Don't let the colour fool you, a green curry can be devastatingly hot if
  prepared the traditional way.  For less heat, discard the chilli seeds.
  
  Remove the stems and roughly chop the chillies.  Put into an electric
  blender with all of the other ingredients and blend to a smooth paste.  Add
  a Tbls of extra oil or a little water, if necessary, to facilitate blending
  and store as you would the red curry paste.
  
  From Charmaine Solomon's Thai Cookbook by Charmaine Solomon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Curry Paste *
 Categories: Thai, Condiment
   Servings:  1
 
     10    Green Jalapeno Peppers
      5    Green Thai Chili Peppers
    1/2 c  Sliced Cilantro/Coriander
           -Root Or Stems
      8    Cloves Garlic
    1/4 c  Chopped Shallots Or:
           -Purple Onions
    1/4 c  Chopped Lemon Grass Or:
      1 tb Dried Lemon Grass
      5    Thin Slices Fresh Galangal
           -Or 1 ts Dried Galangal
           -Powder
      1 ts Cumin
      1 ts Shrimp Paste
 
  Green curry paste is used to make the hottest of all Thai curries.
  ~-------------------------------------------------------------------------
  Combine all the ingredients in a blender and process until smooth.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Mango Dip - Nam Prik Ma-Muang *
 Categories: Thai, Condiment
   Servings:  1
 
      8 oz Shredded Green Mango
      6    Cloves Garlic, Minced
      2 tb Shrimp Paste
    1/4 c  Fish Sauce (Nam Pla)
      2 tb Lime Juice
      2 tb Sugar
 
  A good dip with seafood and fish, fresh vegetables, and boiled eggs.
  ~-------------------------------------------------------------------------
  Place the shredded mango, garlic and shrimp paste in a mortar and gently
  mash with the pestle so that the mango is bruised but is still inn shreds.
  Add the remaining ingredients and stir to combine.  Remove to a serving
  bowl and use as a dip for grilled meats or fresh vegetables.  Makes 2 cups.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Beef and Romaine Salad Thai-Style
 Categories: Thai, Beef, Salads
   Servings:  8
 
MMMMM----------------------------THE GREENS---------------------------------
      1 lg Head romaine lettuce*
      1 lg Cucumber, peeled
      1    Red onion, thinly sliced
     11    Firm radishes, trimmed
      2    Tomatoes, cored and sliced
      1 pk Scallions, trimmed
     16    Fresh mint leaves
     16    Fresh basil leaves
    1/2 c  Coriander leaves **

MMMMM----------------------------THE SAUCE---------------------------------
      1 c  Fish sauce (see note)
    1/2 ts Powdered hot red chilies

MMMMM-----------------------------THE MEAT----------------------------------
      8    Thin slices top sirloin ***
      1 ds Salt to taste
      1 ds Fresh ground pepper to taste
    1/4 c  Salad oil
 
  *About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for
  salad.
  
  **Loosely packed (also known as Chinese parsley and cilantro).
  
  ***top round, sirloin or club steak may be used.
  
  Prepare a charcoal or other grill for cooking the meat. This should be done
  before starting to prepare the ingrediences. Thinly slice the cucumbers and
  radishes. Cut scallions into 1-inch lengths. Prepare all the greens as
  indicated and combine in a salad bowl. Brush meat with oil.
  
  Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to
  a side or longer, depending on the desired degree of doneness.
  
  Quickly, while the meat is still hot, cut the slices into 1/2 inch strips
  and add them to the greens. If there are any accumulated meat juices, add
  them to the sauce. Pour the sauce over all and toss. Serve immediately with
  hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish
  sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce
  and powdered red chiles are widely available in Chinese markets.
  
  FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE
  CALDWELL, Prodigy ID# KVNH17B.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Chicken Teriyaki
 Categories: Japanese, Chicken
   Servings:  4
 
    1/3 c  Sake or dry sherry
    1/3 c  Honey
      3 tb Teriyaki sauce
    1/8 ts Garlic salt
           Salt and ppper to taste
 
  Place chicken, skin side up, in shallow baking dish. Sprinkle with salt and
  pepper. Mix together sake, honey, teriyaki sauce and garlic powder. Brush
  generously over chicken. Place in 400 degree oven for 10 minutes; baste
  again and cook 10 minutes longer. Remove chicken from oven and place on
  prepared grill, skin side up; baste thoroughly. Cook 6" from very hot coals
  for 10 to 15 minutes. Turn chicken briefly to give skin side a crackly
  finish. Baste bony side with any remaining sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Corn with Soy Sauce
 Categories: Chinese, Vegetarian
   Servings:  4
 
      6 tb Unsalted butter
      2 tb Dark soy sauce
      1 ts Sichuan peppercorn
           -(roasted and finely ground)
      2 ts Finely chopped fresh chiles
           Salt to taste
      8    Ears sweet fresh corn
           - (shucked)
 
  Corn, of course, is not native to China, but this Chinese way of cooking it
  is delicious.
  
  IN A SMALL PAN, combine the butter, dark soy sauce, Sichuan peppercorn and
  chiles. Make a charcoal fire and, when the coals are ash white, grill the
  corn. Baste them with the soy butter and cook for 5-to-8 minutes, turning
  frequently. Serve at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Fish in Banana Leaf
 Categories: Thai, Seafood
   Servings:  4
 
      3    Garlic cloves
      1 ts Black peppercorns
      2 tb Chopped fresh coriander root
      1 sl Fresh ginger, quarter-sized
           -  crushed -
  1 1/2 tb Soy sauce
      2 lb Whole Snapper
           -=OR=- Striped Bass -=OR=-
      4    Whole Trout
      1 lg Banana leaf
           -(or more if needed)
           Vegetable oil
           -(for oiling leaf)

MMMMM-------------------------CHILE LIME SAUCE------------------------------
      3 sm Green serrano chiles
           - seeded and finely chopped
      3    Garlic cloves
      2 tb Fresh coriander leaves
      1 ts Sugar
    1/4 ts Salt
    1/2 c  Fresh lime juice
    1/3 c  Chicken stock
 
  This recipe illustrates the popular use of banana leaves as a food wrapper
  in Asia. Aluminum foil works well as a substitute.
  
  IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and
  ginger; process into a fine mince. Transfer into a mortar and pound into a
  smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry
  with paper towel. Rub garlic mixture over entire fish; set aside for 30
  minutes. Choose a banana leaf about 6 inches longer and 3 times wider than
  the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of
  boiling water for a few seconds to soften. Wipe dry. Using a knife or
  scissors, remove the thick spine in the leaf. Place the leaf with its
  glossy side down on a work surface. (Use more leaves if needed.) Brush oil
  on the leaf where the fish will lie. Set the fish with the marinade on the
  oiled surface. Fold over the wide sides overlapping at the top and secure
  with toothpicks. Turn over package, fold over ends to enclose sides, and
  secure ends with toothpicks to make a neat parcel. Set packet about 3
  inches above medium-high heat coals and grill each side for 8 to 10
  minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1
  individually and reduce the grilling time to about 3 minutes on each side.
  Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate.
  Open leaf and serve with accompanying sauce.
  
  CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles,
  garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth
  paste. Put chile mixture into a saucepan with lime juice and stock; bring
  to a boil. Slowly simmer, stirring, for 2 minutes. Makes about 2/3 cup.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Fresh Corn
 Categories: Indian, Vegetarian
   Servings:  4
 
      2    Lime
      1 ts Salt
    1/2 ts Pepper
    1/2 ts Chilli powder
    1/2 ts Amchoor *
      4    Corn ear, husked
 
  *Amchoor is mango powder; get it at Indian groceries.
  
  Cut limes in quarters, or halves if soft.  Mix dry ingredients together.
  
  Roast ears of corn, one or two at a time, over a hot grill or open gas
  burner flame, until kernels are lightly browned.  Dip lime sections in
  spice mixture.  Squeeze lime juice into corn kernels while rubbing with cut
  surface of lime to allow lime juice to carry spices into the corn. Continue
  until lime slices and spices are used up.
  
  Poonam Dhawan Austin American-Statesman, 5/20/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Japanese Eggplant with Garlic-Chili Goat Cheese
 Categories: Japanese, Vegetables, Hot
   Servings:  6
 
      8    Japanese eggplants
           Olive oil
           Salt and pepper
    1/2 lb Fresh mild goat cheese
           -(chevre)
      2 ts Minced garlic
      1 ts Red pepper flakes
      6    Basil leaves, shredded
 
  Prepare the grill.  Cut the eggplants in half lengthwise.  Brush the cut
  edges with olive oil and season with salt and pepper.  In a mixing
  bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch of
  salt and blend well. Refrigerate until ready to use.  Place the eggplant
  halves on the grill, flesh side down, and cook until almost soft.  about
  two minutes.  Remove from the grill and let cool slightly.  Spread the goat
  cheese mixture on the warm eggplant pieces and serve at once. Serves four.
  
  Origin:  Newspaper, foods section Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Oriental Fish Steaks
 Categories: Chinese, Seafood
   Servings:  6
 
      4    Fish steaks (halibut, salmon
           -or swordfish),
           About 3/4" thick
    1/4 c  Lite soy sauce
      3 tb Minced onion
      1 tb Chopped fresh ginger root
      1 tb Toasted sesame seeds
    1/2 ts Sugar
 
  Place fish in single layer shallow baking pan.  Measure the lite soy sauce,
  onion, ginger, sesame seeds and sugar into blender container; process on
  low speed 30 seconds, scraping down sides once.  Pour sauce over fish; turn
  over to coat both sides. Marinate 30 minutes, turning fish over
  occasionally.  Remove fish and broil or grill 4" from heat source or
  moderately hot coals 5 minutes on each side, or until fish flakes easily
  when tested with fork.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Peking Duck
 Categories: Chinese, Poultry
   Servings:  4
 
      4 c  Water
    1/2 c  Soy sauce
    1/4 c  Honey
      2 tb Turmeric
      3    Garlic cloves; crushed
      1 ts Ginger, ground
      1    Duck (5 lb)
 
  In a wide shallow pan or large deep skillet, combine all ingredients except
  the duck.  Bring to a boil, then reduce heat to low and simmer five
  minutes.  Meanwhile, rinse the duck; remove giblets and neck, reserving for
  soup. Truss the duck, making a handle of the string. Place the pan with the
  hot soy mixture in the sink. Holding the duck by the handle over the pan,
  ladle hot soy mixture on all sides until the skin has a "cooked" look. Hang
  duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or,
  place duck on a wire rack over a pan and refrigerate overnight.  Pour
  leftover mixture in an oven-proof saucepan.  Place duck, breast side down,
  in a roast holder inside a deep aluminum foil drip pan. Place pan in the
  center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep
  drip pan containing 1/2" water.  Place soy mixture over direct coals and
  boil to reduce by half.  Strain soy mixture through a fine sieve and serve
  with duckling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Prawns with Fresh Coriander
 Categories: Chinese, Seafood
   Servings:  4
 
      1 lb Prawns, fresh or frozen

MMMMM-----------------------------MARINADE----------------------------------
      1 tb Light soy sauce
      1 ts Rice wine or dry sherry
      1 ts Sesame oil

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Fresh coriander, minced
      2 ts White rice vinegar
      1 ts Fresh ginger, finely chopped
 
  PREHEAT THE BROILER. Peel the prawns and discard the shells. Using a small
  sharp knife, split the prawns partially and remove the fine digestive cord.
  Pat the prawns dry with paper towels. Mix the marinade and combine with the
  prawns and let sit for 10 minutes. Prepare the sauce ingredients and mix
  together and set aside. Lay the prawns on a baking tray big enough to fit
  under the broiler. Or alternatively, you could cook them on the barbecue,
  weather permitting. Cook the prawns 3 minutes on one side, turn and cook
  for 2 minutes on the other. Turn onto a serving platter and serve with the
  sauce.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Spiced Fish
 Categories: Indian, Seafood
   Servings:  4
 
      4 oz Sole, skinned
           Salt and pepper to taste
    2/3 c  Plain yogurt
      2 ts Garam Masala
      1 ts Ground coriander
      2    Garlic cloves, crushed
    1/2 ts Chile powder
      1 tb Lemon juice
           Lemon wedges for garnish
 
  Rinse fish, pat dry with paper towels and place in a shallow non-metal
  dish. Sprinkle with salt and pepper.
  
  Mix together yogurt, coriander, chile powder, garlic, and lemon juice. Pour
  over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb
  flavors.
  
  Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes,
  until fish just begins to flake, basting with cooking juices and turning
  over halfway through cooking. Serve hot, garnished with lemon wedges.
  
  From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda
  Fraser ISBN 0-89586-820-2]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Squid with Asian Slaw and Hoisin Barbecue Sauce
 Categories: Chinese, Seafood
   Servings:  6
 
      5 lb Uncleaned Squid or 2 1/2
           -pounds of Cleaned Squid
      1 tb Sesame Oil
           Salt and Freshly Cracked
           -Black Pepper
 
  If you have bought uncleaned squid, clean it as follows:
  
  Remove the head with the tentacles from the body.  Peel the thin outer
  membraned from the body.  Pull the inner cartilage from the body (This is a
  single piece that looks like plastic).  Discard but save the body.  Cut the
  tentacles off below the eye and remove the hard pebble-like sphere that
  remains inside the tentacles.  Reserve the tentacles.  Wash the body
  thoroughly.  It should remain in a bag shape after washing.
  
  Rub the squid with the sesame oil and salt and pepper to taste.  Set aside
  while you prepare the slaw.
  
  See Asian Slaw for recipe.
  
  From The Thrill Of The Grill by Chris Schlesinger & John Willoughby
  Copyright 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Squab Vietnamese-Style
 Categories: Vietnamese, Poultry
   Servings:  4
 
           Stephen Ceideburg
      4    Squab, about 1 lb. each,
           -washed, dried and trimmed
           -of fat
    1/4 c  Fish sauce or Chinese light
           -soy sauce
      2 tb Minced shallots
      2    Cloves garlic, minced
      2 ts Sugar
      2 ts Olive oil
      1 ts Toasted sesame oil
    1/2 ts Freshly ground black pepper
 
  Slightly sweet, slightly sally, this Asian marinade caramelizes on the
  grill. Two Cornish game hens may be substituted for squab. Grill the split
  hens for 7 to 8 minutes per side.
  
  Place each squab on its back on a cutting board. With a sharp knife or
  poultry shears, split the bird in half through the breast bone. Cut out the
  backbone.
  
  In a shallow, non aluminum dish, mix remaining ingredients. Add the squab,
  turn to coat evenly, cover and marinate in the refrigerator for 2 hours or
  over night. Drain the squab and reserve the marinade. Prepare a charcoal or
  gas grill and grill the squab for about 6 minutes. Baste once with reserved
  marinade; discard marinade. Turn and cook for about 6 minutes longer, or
  until the juices run clear when pierced with a fork.
  
  170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G
  CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Teriyaki Swordfish
 Categories: Japanese, Seafood
   Servings:  6
 
      4    Fresh swordfish steaks
    1/2 c  Light soy sauce
    1/4 c  Pineapple juice (no sugar
           -added)
    1/4 c  Sherry
      1 tb Brown sugar
    1/2 ts Ground ginger
      1    Clove garlic minced or
           -pressed
      2 ts Lemon juice
 
  In a non-reactive bowl, combine the soy sauce, pineapple juice, sherry,
  brown sugar, ginger and lemon juice. Place in heavy plastic bag with
  swordfish steaks and refrigerate for 1 to 2 hours, turning bag occasionally
  to thoroughly marinate all surfaces of the fish. Remove swordfish from bag
  and grill over high heat, 4-5 minutes on each side, turning once. Be
  careful not to overcook swordfish; it dries out quickly (fish is done when
  flesh is opaque and flakes easily with fork). Serve with lightly grilled
  slices of pineapple and baked sweet potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Tofu with Sesame Buckwheat Noodles & Ginger Veggies
 Categories: Chinese, Vegetarian, Pasta
   Servings:  6
 
    1/2 c  Peanut oil
    1/2 c  Sesame oil
    1/2 c  Red wine
    1/4 c  Mushroom soy sauce
    1/4 c  Black vinegar
      6    Cloves garlic, minced
      1 ts Chinese five-spice powder
 
  A beautifully compose plate with many flavors and colors.  Each component
  is placed on the plate separately, making three little groupings of bright
  and exciting tastes.  The noodles and tofu can be made ahead, held at room
  temperature for an hour or so, leaving only the vegetables to be sauteed at
  the last minute.
  
  GRILLED TOFU MARINADE 4 "blocks" firm tofu
  
  Combine the marinade ingredients in a large bowl.  Add the pieces of tofu
  and cover with the marinade.  Let sit for 6 to 8 hours in the refrigerator
  or 3 hours at room temperature.
  
  Prepare charcoal grill.
  
  Remove the tofu from the marinade and drain slightly.  Cook over med-hot
  red coals, basting frequently with the marinade.  "Score" the tofu on both
  sides making a cross-hatch pattern.  Cook until golden brown, about 5 to 8
  minutes on each side.  Remove from the grill and set aside.
  
  SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced 4 cloves garlic,
  minced 3 Tbs miso, red or white 3" piece ginger, peeled and minced 2
  jalapeno peppers, minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c seasoned
  rice wine vinegar 2 Tbs sherry vinegar 3 Tbs soy sauce salt and pepper to
  taste
  
  1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat noodles
  
  Combine the sauce ingredients in a large bowl.  Add half the sesame seeds,
  mix well.  Cook the noodles in salted boiling water until al dente; drain.
  Add the warm noodles to the sauce, toss and let sit for about 20 minutes.
  Taste and adjust seasonings.
  
  GINGER MIXED VEGETABLES
  
  1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut oil 6
  or 8 shiitake mushrooms, sliced 1/4" wide small handful snow peas, trimmed
  and strings removed 5" piece ginger, peeled and sliced very thin 1 head
  broccoli flowerets only, blanched 2 carrots, slivered and blanched splash
  of dry sherry salt and pepper, to taste cilantro sprigs for garnish
  
  To prepare the vegetables, saute the onion and garlic in some peanut oil
  over high heat until onion is tender, but not soft or translucent.  Add the
  mushrooms, snow peas, and ginger.  Cook over high heat, stirring constantly
  until the mushrooms are tender.  Add the broccoli, carrots and sherry, cook
  for 1 more minutes and season with salt and pepper.
  
  To assemble:  Cut the tofu into slices about 1/8" thick.  On each plate,
  arrange 3 or 4 pieces of tofu overlapping each other.  Spoon some of the
  noodles onto each plate and finish with the vegetables.  The tofu and
  noodles are served at room temperature and the vegetables are served hot.
  Garnish with a sprig of cilantro.
  
  From "Glories of the Vegetarian Table" by Janet Hazen.
  
  Posted by Theresa Merkling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guizhou Lianai Doufu
 Categories: Chinese, Vegetarian
   Servings:  2
 
      1 lb Firm bean curd (tofu)

MMMMM-----------------------------FILLING----------------------------------
      1 tb Peanut oil
      3 tb Minced fresh cilantro
      2 tb Finely chopped garlic
      2 tb Finely chopped scallions
  1 1/2 tb Minced peeled fresh ginger
      2 ts Red chile flakes or powder
      1 tb Dark soy sauce
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Sesame oil
      2 c  Peanut oil, for frying

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Peanut oil
      1 tb Finely chopped garlic
      1 tb Minced peeled fresh ginger
      1 tb Dark soy sauce
      1 tb Rice wine
      2 ts Light soy sauce
      1 ts Sugar
      1 c  Chicken stock
      1 ts Cornstarch, mixed with
      1 ts Water
      2 ts Sesame oil
 
  DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on
  paper towels. Heat a wok or large saute pan until is is hot. Add the oil
  and all the filling ingredients and stir-fry for 1 minute. Put the cooked
  ingredients in a bowl and allow them to cool thoroughly. Heat a wok or
  large saute pan until it is hot. Add the 2 cups oil and, when it is hot,
  deep-fry the bean curd on both sides until it is golden brown. Remove the
  bean curd squares from the wok, drain them well on paper towels, and allow
  them to cool thoroughly. Drain and discard the oil. Take each of the bean
  curd squares and, with a knife, split it slightly open on one side so a
  pocket is formed. Place a spoonful of cooked filling in each of the
  pockets. Continue to fill the squares until you have used all the bean
  curd. Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the
  garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the
  ingredients except the cornstarch mixture and sesame oil. Bring the mixture
  to a boil, return the fried bean curd pieces and cook over medium heat for
  3 minutes. Now add the cornstarch mixture, stir gently to combine, and then
  add the sesame oil. Give the mixture a final turn and serve at once. Serves
  4 as part of Chinese meal, or 2 as a single dish.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gujar Ka Pullao (Carrot Rice)
 Categories: Indian, Rice
   Servings:  4
 
      1 c  Basmati rice
      1 c  -Water
      1 lg Onion
      2 tb Vegetable oil
      1    Bay leaf
    1/2 ts Cumin seeds
      2    Cloves
      1    Cardamom pod
    1/2    Cinnamon stick; 1/2 inch
    1/2 ts Peppercorns
      2 c  Carrot; grated
           -salt to taste
 
  "Carrots add a mild sweeteness to this pullao, which is lightly flavoured
  with whole spices. the recipe was given to me by my sister-in-law Rachna,
  who entices her family to eat carrots this way."
  
  Wash the rice under running water, then let soak in 1 cup water. Slice the
  onion into thin half rounds. In a large, heavy bottom saucepan over medium
  heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon
  and peppercorns. cook until the spices puff up and darken ( 1 to 2
  seconds), then add the sliced onion and saute until browned (8 to 10
  minutes). Add the rice and the soaking water and the salt. Stir gently,
  cover, increase the heat to high and bring to a boil. Then reduce the heat
  to very low and cook for 25 minutes without uncovering the pan. Turn off
  the heat and let the pan stand covered on the burner for 5 minutes. then
  uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish
  
  Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra
  posted by Anne Maclellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gujerati Style Cabbage with Carrots - Sambhara
 Categories: Indian, Vegetables, Hot
   Servings:  4
 
    1/2 lb Cabbage
    1/2 lb Carrots
    1/2    Fresh Hot Green Chili
  2 2/3 tb Vegetable Oil
      1 pn Asafetida
    2/3 tb Whole Black Mustard Seed
      1    Hot Dried Red Chili
    3/4 ts Salt
    1/3 ts Sugar
  2 2/3 tb Chopped Fresh Coriander
    2/3 ts Lemon Juice
 
  Core the cabbage and cut it into fine, long shreds. Peel the carrots and
  grate them coarsely. Cut the green chili into thin, long strips. Heat the
  oil in a wide, casserole-type pot over a medium-high flame. When hot, put
  in the asafetida. A second later, put in the mustard seeds. As soon as the
  mustard seeds begin to pop, put in the dried red chili. Stir once. The
  chili should turn dark red in seconds. Now put in the cabbage, carrots and
  green chili. Turn the heat down to medium and stir the vegetables around
  for half a minute. Add the salt, sugar and green coriander. Stir and cook
  for another 5 minutes or until the vegetables are just done and retain some
  of their crispness. Add the lemon juice. Stir to mix.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gujrati Dal
 Categories: Indian, Vegetarian
   Servings:  4
 
      1 c  Mixed dal*
      3 md Tomatoes, cut into wedges
      1 sm Eggplant, sliced into sticks
           -- like french fries
      1 md Zucchini, same as above
    1/2 ts Turmeric
      1 tb Chopped ginger
      1 ts Chopped garlic
      2    Green chilies, minced
      4 tb Ghee
    3/4 ts Black mustard seeds
    3/4 ts Cumin seeds
    1/3 ts Asafetida
      1 ts Salt
      2 tb Chopped coriander leaves
 
  Wash dal.  Place legumes in a bowl & cover with hot water.  Soak for 2
  hours, drain & rinse.  Put in a large pot with the turmeric, ginger,
  garlic, chilies & 3 cups water.  Boil & simmer for 45 minutes.  Turn off
  heat & let cool slightly.  Puree with a wire whisk.
  
  Heat ghee in a deep pot & add mustard seeds.  Fry for 15 seconds.  Add
  cumin seeds & cook for 10 seconds.  Add asafetida & cook for a second or
  two, then add the tomatoes.  Cook, stirring rapidly, for 3 to 4 minutes.
  Add eggplant & zucchini & cook for an additional 3 minutes.
  
  Add lentil puree & salt & bring to a boil.  Reduce heat & cook covered for
  20 minutes.  Serve over plain rice.
  
  *Use a mixture of dals, yellow lentils, pink lentils, yellow split peas &
  yellow split mung beans.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gulai Bagar (Braised Beef with Spices)
 Categories: Indonesian, Beef
   Servings:  6
 
  1 1/2 lb Shank Beef
      1 tb Oil
      1 lg Onion, Sliced
      2    Garlic Cloves, Sliced
      3 tb Thai Chile, Ground
      1 tb Paprika
    1/2 tb Coriander Seed, Ground
      1 ts Turmeric
      1 ts Caraway Seed, Ground
      1 ts Ginger, Ground
      5    Cloves, Whole
      1    Cinnamon Stick, 2"
      2 c  Coconut Milk
      1 lb Potatoes, Peeled & Chunked
    1/2 ts Salt
 
  Cut beef in 1" x 1 1/2" strips.  Heat oil and brown onion and garlic. Add
  all the other ingredients, bring to boil, then reduce heat and simmer 30
  minutes or until beef and potatoes are tender. To make GULAI BAGAR TERONG
  substitute eggplant, cut into 1 1/2" cubes for the potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gulai Kambing (Spiced Lamb)
 Categories: Indonesian, Lamb
   Servings:  6
 
  1 3/4 lb Lamb, Fresh
      2    Onions
      3    Thai Chiles
           Ginger, Fresh, 3/4" Knob
           Lemon Grass Root, 1/2" Knob
      1    Lemon Grass, Stem
      2    Garlic Cloves
      8    Macadamia Nuts
      2    Tomatoes, Ripe
    1/3 c  Oil
    1/2 ts Cardamom, Ground
    1/2 ts Cumin Powder
    1/2 ts Turmeric
    1/4 ts Fennel Powder
      1    Cinnamon Stick, 2"
      4    Cloves, Whole
           Salt To Taste
           Pepper, Black To Taste
      4 c  Coconut Milk
 
  Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon
  root and lemon grass.  Crush the garlic and grind the macadamia nuts. Skin
  the tomatoes and cut the flesh into small dice.  Heat the oil in a large
  pan, add the onion, chiles and garlic and saute until the onion becomes
  translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato
  and cook for another three minutes, stirring frequently. Add the spice
  powders, cinnamon stick and cloves and season to taste with salt and
  pepper.  Pour in the coconut milk and bring to the boil, stirring
  constantly, then lower heat and allow to simmer until the meat is very
  tender; approximately 45 minutes.  Serve immediately with steamed rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gyuniku Negimaki (Steak and Onion Spring Rolls)
 Categories: Japanese, Beef, Appetizers
   Servings:  8
 
      4 oz Slice Rump Steak
      3 tb Teriyaki Sauce
      2 ea Spring Onions w/ 3" of stalk
 
  PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces.
  Place the steak between sheets of greasproof paper and pound into 1/8"
  thickness.  Cut the steaks in half crosswise.  Arrange the strip of onions
  down the length of each piece of meat.  Starting with the wide end, roll
  into tight cylinders.  Secure with toothpicks. TO COOK: Preheat grill. Dip
  rolls in Teriaki sauce and grill them 3" from heat for 3 minutes. Dip again
  in sauce and grill for another 3 minutes. Remove toothpicks, trim ends, and
  cut into 1" pieces.  Stand each piece on end.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ha Gow
 Categories: Chinese, Seafood, Appetizers
   Servings: 24
 
           Filling:
           Wheat starch for dusting
    1/2 lb Raw shrimp, peeled and
           -chopped
    1/4 lb Precooked salad shrimp,
           -chopped
      2 oz Pork fat, chopped fine
    1/4 c  Bamboo shoots, chopped
    1/4 ts Ground white pepper
    1/4 ts Grated fresh ginger
    1/2 ts Salt
    1/2 ts Sesame oil
      1 tb Chopped green onion
      1    Egg white
      1 tb Dry sherry
      1 tb Cornstarch
           Dough:
      2 tb Potato starch
      1 c  Wheat starch
    1/4 ts Salt
    1/2 c  Boiling water, plus
      3 tb Boiling water
      1 ts Lard
 
  Place all filling ingredients in a bowl and mix well, by hand until the
  ingredients form a smooth and rather firm stuffing.  This will take about 2
  minutes.  Dough:  Measure both starches and salt into a small mixing bowl.
  Quickly pour the boiling water into the starches while stirring with
  chopsticks until you get a partially cooked dough.  Do not overwork the
  dough.  Quickly add the lard in little pinches and then knead until smooth.
  When the dough is smooth, after about 2 minutes' kneading, cover it with
  the mixing bowl and allow it to rest for 15 minutes before shaping.  To
  shape the dumplings, pull just a bit more than 1 tsp of dough from the
  ball.  Keep the remainder of the dough covered with the bowl. Roll the
  small amount into a ball and place onto a floured marble board. Roll out
  into a circle about 3 inches in diameter.  Place 1 t of the shrimp filling
  in the center of the circle of dough and fold over into a half-moon.  Use a
  tiny bit of water for sealing the edges.  Be sure to gently press out all
  the air.  If you wish, you can form little pleats in the dough for added
  decoration.  Steam on an oiled bamboo steaming rack for 12 minutes.  From
  The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hamaguri Shigure-Ni (Sweet Cooked Clams)
 Categories: Japanese, Seafood, Appetizers
   Servings: 24
 
      3 tb Sake
     24 ea Small Clams or Cockels
  1 1/2 oz Sugar
  2 1/2 tb Soya Sauce
 
  TO COOK: Put the Sake, sugar, and clams into a large frying pan and stir
  together. Bring to boil over high heat and cook for 3 minutes, uncovered.
  Stir in the Soya sauce and cook briskly for another minute. Remove from
  heat and set aside.
      Boil the remaining liquid for 10 minutes until it becomes syrupy.  Add
  clams and stir them gently in the sauce over hight heat for 1 minute. TO
  SERVE: Transfer to deep bowl, and cool to room temperature. Serve cool.
  
  *NOTE:  Tiny Shrimp, mussels, or bits of fresh tunny fish may be sustituted
  for the clams and cockles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hamaguri Sakami (Sake Seasoned Clams)
 Categories: Japanese, Seafood, Appetizers
   Servings: 12
 
     12 ea Littleneck Clams or Cockles
      3 tb Sake
      6 ea Thin slices of lemon
  1 1/2 pt Boiling Water
      1 pn MSG
 
  PREPARE IN ADVANCE: Have clams shelled, save shells. Discard shallow
  halves, scrub the deep halves. Drop the shells into boiling water, boil for
  2-3 minutes, then drain. Rinse and dry. TO COOK AND SERVE: Bring the Sake
  to boil over high heat.  Sprinkle MSG, then drop in the clams, stir gently,
  and cover.  Cook over moderately high heat for 3-4 minutes, then remove the
  clams and place in the shell.  Garnish each clam with a slice of lemon.
  Serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hanoi Beef and Rice-Noodle Soup (Pho Bac)
 Categories: Vietnamese, Beef, Soups
   Servings:  4
 
           Stephen Ceideburg
      5 lb Beef bones with marrow
      5 lb Oxtails
      2 lb Short rib plate, or 1 lb
           -flank steak
      2 lg Onions, unpeeled, halved and
           -studded with 8 whole cloves
      3    Shallots, unpeeled
      2 oz Fresh ginger root, unpeeled,
           -in one piece
      8    Star anise
      1    Cinnamon stick
      4 md Parsnips, cut into 2-inch
           -chunks
      2 ts Salt
      1 lb Beef sirloin
      2    Scallions, thinly sliced
      1 tb Shredded coriander
      2 md Onions, sliced paper-thin
    1/4 c  Hot chili sauce (tuong ot or
           -sriracha sauce)
      1 lb 1/4-inch-wide dried rice
           -sticks (banh pho)
    1/2 c  Nuoc mam (Vietnamese fish
           -sauce)
           Freshly ground black pepper
           ACCOMPANIMENTS:
      2 c  Fresh bean sprouts
      2    Fresh red chile peppers,
           -sliced
      2    Limes, cut into wedges
      1 bn Of fresh mint, separated
           -into leaves
      1 bn Fresh Asian basil or regular
           -fresh basil, separated into
           -leaves
 
  This sublime recipe comes from my mother, a native of Hanoi.  She always
  made the beef stock in large quantities--enough for at least 3 meals--and
  froze it in batches until needed.
  
  NOTE:  In order to cut the beef into paper-thin slices, freeze the pieces
  of meat for 30 minutes before slicing.
  
  The night before, clean the bones under cold running water and soak
  overnight in a pot with water to cover at room temperature.  (This will
  help loosen the impurities inside the bones.  When heat is applied, these
  impurities are released and come to the top much faster and can be removed,
  therefore, producing a clear broth.) Place the beef bones, oxtails and
  short rib plate in a large stockpot. Add water to cover and bring to a
  boil.  Cook for 10 minutes. Drain. Rinse the pot and the bones. Return the
  bones to the pot and add 6 quarts of water.  Bring to a boil. Skim the
  surface to remove the foam and fat.  Stir the bones in the bottom of the
  pot from time to time to free the impurities.  Continue skimming until the
  foam ceases to rise.  Add 3 quarts more water and bring to a boil. Skim off
  all the residue that forms on the top.  Turn the heat to low and simmer.
  Meanwhile, char the clove-studded onions, shallots and ginger directly over
  a gas burner or under the broiler until they release their fragrant odors.
  Tie the charred vegetables, star anise and cinnamon stick in a double
  thickness of dampened cheesecloth.  Add the spice bag, parsnips and salt to
  the simmering broth.  Simmer for 1 hour. Remove the short rib plates. Pull
  the meat away from the bones. Reserve the meat and return the bones to the
  pot.  Simmer the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as
  the liquid boils away, add enough fresh water to cover the bones.
  Meanwhile, slice the beef sirloin against the grain into paper-thin slices,
  roughly 2 by 2 inches in size.  Slice the reserved short rib meat
  paper-thin.  Set aside. In a small bowl, combine the scallions, coriander
  and half of the slice onions. Place the remaining sliced onions in a small
  bowl and stir in the hot chili sauce. Blend well. Soak the rice sticks in
  warm water for 30 minutes.  Drain and set aside. When the broth is ready,
  remove and discard all of the bones. Strain the broth through a strainer or
  colander lined with a double layer of dampened cheesecloth into a clean
  pot.  Add the fish sauce and bring the broth to a boil. Reduce the heat and
  keep the broth at a bare simmer. In another pot, bring 4 quarts of water to
  a boil.  Drain the noodles, then drop them in the boiling water. Drain
  immediately.  Divide the noodles among 4 large soup bowls. Top the noodles
  with the sliced meats. Bring the broth to a rolling boil. Ladle the broth
  directly over the meat in each bowl (the boiling broth will cook the raw
  beef instantly). Garnish with the scallion mixture and freshly ground black
  pepper. Serve the onions in hot chili sauce and the accompaniments on the
  side. Each diner will add these ingredients as desired. From "The Foods of
  Vietnam" by Nicole Rauthier.  Stewart, Tabori & Chang. 1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harbor Village BBQ Pork
 Categories: Chinese, Pork
   Servings:  2
 
      1    Boston pork butt (about 3
           -1/4 pounds)
    1/4 c  Harbor Village Chef's BBQ
           -Marinade
  1 1/4 c  Sugar
      1 tb Salt
      2 ts Mui Gwe Lo rice wine
    1/3 c  Light soy sauce
      1 ts Five-spice powder
      1 c  Water (for roasting pan)
           Glazing Sauce
           BBQ Marinade:
    2/3 c  Cooking oil
      8    Garlic cloves, peeled and
           -minced
  1 3/4 c  Hoisin sauce
  1 3/4 c  Ground bean sauce
  1 1/4 c  Sugar
    1/2 c  "nam yu" (red bean curd
           -"cheese")
    1/2 c  Sesame seed paste
           Glazing Sauce:
           One 17.5-ounce container of
           -maltose sugar
    1/4 c  Hot water
      2 ts Mui Gwe Lo rice wine
 
  Most master chefs seldom reveal all their kitchen secrets, but Derun Yu
  shared this recipe for a barbecued pork marinade, adapted for the home
  oven. Armed with a Chinese rice bowl, he assembled the ingredients, then
  poured them into a scale so we would have precise measurements. Versatile
  Chinese barbecued pork is the "ham" of Chinese cooking. It may be sliced
  and served as an appetizer or entree, or like a sandwich, cubed and stuffed
  in bread dough and steamed into pork buns. It's good stir-fried with
  vegetables, tossed with noodles or cooked with scrambled eggs.
  
  Prepare the marinade:
  
  Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and
  gently fry just until it floats to the surface and is golden brown (about 2
  minutes). Quickly remove the garlic and discard. Pour the garlic oil into a
  large mixing bowl, let cool.
  
  Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour
  into a glass jar. cool. If the marinade is covered with 1/8 inch cooking
  oil, it will keep in the refrigerator for several months. Yields 5 cups.
  
  Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and
  five-spice powder in a large mixing bowl; mix well. Add the pork butt and
  marinate for about 30 minutes (when using spareribs, marinate for 1 hour).
  
  Preheat oven to 500 degrees Fahrenheit. Pour the water into a 10X14-inch
  roasting pan. Place the roasting rack in the pan (the rack should not touch
  the water). Remove the meat slices from the marinade and  place on the
  rack; reserve the marinade. Roast for 8  minutes, turn over and roast the
  other side 8 minutes longer. Reduce the oven temperature to 300 degrees
  Fahrenheit. Brush the pork with the reserved marinade; roast for an
  additional 20 minutes on each side. Remove from the oven and let cool for 5
  minutes.
  
  Slice the pork butt into 1/4-inch slices.
  
  Prepare the glazing sauce:
  
  To soften maltose sugar, place the container (uncovered) in a microwave
  oven at high setting for 1 minute. Transfer the softened maltose into a
  double boiler with the water and rice wine; stir until the glaze is well
  mixed. Keep the sauce warm until ready to use. Makes 2 cups.
  
  Then spoon a few tablespoons of the glaze over pork before serving.
  
  Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame
  seed paste are available in Chinese markets.
  
  Joyce Jue. San Francisco Chronicle, 8/19/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Haricot Mutton (Nz)
 Categories: New zealand, Lamb
   Servings:  4
 
      1 lb Neck and breast of mutton
      1 sm Turnip
      2    Sticks Celery
      1    Onion
      1 tb Tomato sauce (ketchup)
      1 sm Carrot
      1 tb Flour
      1 tb Drippings
      1 pt Stock
 
  Method: 1. Cut the meat into mouthful size pieces and trim off the fat.
  
  2. Slice up the vegetables.
  
  3. Melt the dripping in a pan. Dredge the meat with the flour and fry until
  brown.
  
  4. Take out the meat and fry the vegetables, then put all the ingredients
  in the pan and seson to taste.
  
  5. Simmer for one and a half hours. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harissa
 Categories: Indian, Condiment, Hot
   Servings:  1
 
      1 oz Dried red chilies
      1    Garlic clove, chopped
      1 ts Caraway seeds
      1 ts Cumin seeds
      1 ts Coriander seeds
        pn Salt (several)
           Olive oil
 
  Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth
  paste with garlic, spices and salt. Add enough olive oil to cover surface.
  Cover and store in a cool up to 2 months.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Harissa
 Categories: Indian, Vegetarian
   Servings:  1
 
           Stephen Ceideburg
      1 c  Broth from couscous (see
           -recipe)
    1/2 ts To 1 ts cayenne pepper
      1 ts Paprika
      1 ts Cumin
      1 tb Lemon juice
      1 tb Olive oil
      1 tb Chopped cilantro
 
  Combine broth with cayenne (or harissa), paprika and cumin. Bring to a
  boil. Remove from heat and stir in lemon juice, olive oil and cilantro.
  Serve with couscous.
  
  Makes about 1 cup.
  
  PER TABLESPOON: 10 calories, 0 g protein, 0 g carbohydrate, 1 g fat (0 g
  saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber.
  
  Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hawaiian Chicken
 Categories: Hawaiian, Chicken
   Servings:  6
 
      1 cn Pineapple, sliced
      1 lg Sweet onion, sliced
      3    Chicken breasts, split
    1/2 c  Peach preserves
  1 1/2 ts Salt
      1 tb Soy sauce
      3 tb Vegetable oil
      1 tb White vinegar
      1    Green pepper, sliced
 
  Drain pineapple; set aside.  Sprinkle chicken with salt.  Brown chicken in
  margarine.  Cover and cook until chicken is done.  Add onions and green
  pepper to chicken.  Combine preserves, soy sauce, and vinegar. Pour over
  chicken and cook about three minutes, turning chicken to glaze. Remove
  chicken to platter and add pineapple to sauce. Heat thoroughly; spoon over
  chicken.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hawaiian Grilled Chicken
 Categories: Hawaiian, Chicken
   Servings:  4
 
    1/3 c  White wine vinegar
    1/4 c  Coarse grain mustard
      3 tb Dried rosemary
      2    Broiler-fryers, split (2 to
           -2 1/2 Lb each)
    1/2 md Size ripe pineapple **
      2 sm Yellow squash, halved
           -lengthwise
      2 sm Zucchinis, halved lengthwise
      2 sm Onions, halved
      2 sm Red bell peppers, halved and
           -seeded
 
  ** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on.
  
  In a small bowl, combine vinegar, mustard, and rosemary.  Brush chicken on
  both sides with 2 tablespoons of the marinade.  Let stand 30 minutes or
  refrigerate at least 1 hour or overnight.  If refrigerated overnight,
  remove 30 minutes before grilling. Place chicken on grill about 6 inches
  from low-glowing coals. Grill, turning and basting with reserved marinade,
  30 to 50 minutes, or until juices run clear when pierced with a knife.
  About 10 minutes before chicken is done, place pineapple and vegetables on
  grill; brush with marinade.  Cook 3 to 4 minutes; turn. Brush with
  marinade; heat 5 minutes longer or until hot.
  
  1001 HOME IDEAS MAGAZINE; April 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Chicken Soup
 Categories: Indian, Chicken, Soups
   Servings:  6
 
      1 tb Canola oil
      1 c  Onion, finely diced
    1/2 c  Celery, finely diced
      1    Inch cinnamon sticks
     12    Whole black peppercorns
  1 3/4 lb Chicken breasts (approx.
           3-1/2 oz per serving)
           Skinned, all visible fat
           -removed and cut
           Into pieces
      3 ts Garlic, minced
      3 ts Ginger root, minced
    1/4 ts Salt (optional)
    1/4 ts Ground turmeric
      2 c  Tomatoes, fresh OR canned
           -without salt, blended
      6 c  Water
    1/2 lb Potatoes, peeled and cut
           -into 12 pieces
    1/2 c  Cilantro, chopped
      2 tb Lemon juice
 
  1.  In a saucepan, heat oil and saute onions, celery, cinnamon and
  peppercorns until onions and celery are soft.  Do not let onions brown.
  
  2.  Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well,
  cover and cook for 15 minutes.  Stir occasionally.
  
  3.  Add 6 cups of water, potatoes and cilantro.  Mix well, cover and cook
  for 15 minutes or until the potatoes are done.
  
  4.  Add lemon juice, mix and serve.
  
  Note:  Please discard whole spices while eating. Nutrient Analysis (per
  serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat
  0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included
  is 66.3 mg sodium with salt omitted
  
  From:  INDIAN RECIPES FOR A HEALTHY HEART - From the Kitchen of Mrs.
  Lakhani.  Fahil Publ. Company, Los Angeles.  1991. ISBN 0-9630235-0-0
  Shared by:  Karin Brewer, Cooking Echo, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heather's Roasted Curry Powder
 Categories: Ceylon, Condiment
   Servings:  6
 
    1/4 c  Ground cumin
      2 tb Fennel seeds
      3 tb Coriander powder
     25    Curry leaves *
     10    Cardamom pods, crushed
      6    Whole cloves
      1 tb Ground black pepper
      6    One-inch pieces rampa **
      3    One-inch pieces cinnamon
           -stick
      1 tb Dried, crushed red chilies
      1 tb Mustard seeds
 
  Start with a large pan, and dry-roast the ingredients separately over low
  to medium heat, roasting the mustard seds last. In a few minutes, the
  mustard seeds will start to pop (keep the lid on the pan or the mustard
  seeds will fly out). Then stir in the coriander and cumin; when the spices;
  when the spices begin to turn light brown, add the rest of the ingredients.
  Since the curry powder mix can burn very quickly, stir it continuously.
  Roast the spices for about 7 to 10 minutes, until they are dark golden
  brown.  Then remove them from the heat, and grind or powder them
  immediately while they are still warm (whether you do it by hand with a
  mortar and pestle or in a food processor, the must be FINELY ground). Store
  in an airtight bottle - keeps well for two weeks or more.
  
  *Curry leaves - edible gray-green leaves that resemble bay leaf, used in
  flavoring sambols and fish, vegetable, or meat curries. The Sri Lankans use
  curry leaves fresh, but they can be used dried if fresh leaves are not
  available.  The Sinhalese term for the plant is 'karapincha', and if you
  can find them fresh, they add great depth and flavor to a dish. They are
  not removed before serving, and they are edible. There is no substitute for
  curry leaves.
  
  **Rampa (pandanus leaf) - Spear shaped aromatic leaves used to flavor
  curries.  From the lemongrass family, rampa is not edible, but it is used
  as a flavoring in boiling rice.  Sri Lankans do not remove it before
  serving; they just leave it on the plate.
  
  From:  FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather Jansz Balasuriya
  and Karin Winegar, McGraw-Hill Publishing Company, New York. 1989. ISBN
  0-07-003549-0 Posted by: Karin Brewer, Cooking Echo, 1/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heavenly Beef - Nuea Sawan *
 Categories: Thai, Beef
   Servings:  4
 
      3 tb Fish Sauce (Nam Pla)
      1 tb Soy Sauce
      1 ts Cilantro Powder
      3 tb Sugar
      1 lb Thinly Sliced Sirloin
      2 c  Oil For Deep Frying
 
  Mix together the marinade ingredients and marinate the beef for about 10
  minutes.  Heat a skillet and cover with a thin coating of oil.  Pan-fry the
  meat and marinade until the marinade is reduced.  Heat the rest of the oil
  in another pan and deep-fry the beef on medium heat in small batches until
  the pieces float to the top.  Serve with steamed sticky rice.
  
  To make cilantro/coriander powder;  Take whole cilantro seeds and saute
  lightly in a pan until brown and aromatic.  Grind in a blender or food
  processor until a coarse powder is produced.  1 teaspoon of cilantro powder
  is the equivalent of 2 tablespoons of fresh leaves.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hell Dipping Sauce - Nam Prik Na-Rok *
 Categories: Thai, Condiment, Hot
   Servings:  1
 
      2 c  Oil For Deep-Frying
      2 lb Freshwater Fish Fillets
      1 c  Dried Green Thai Chili
           -Peppers
    1/2 c  Unpeeled Garlic Cloves
    1/2 c  Unpeeled Whole Shallots
      2 tb Shrimp Paste
    1/4 c  Fish Sauce (Nam Pla)
      3 tb Palm Sugar
 
  Because it keeps well, this sauce was traditionally used by travelers.
  ~-------------------------------------------------------------------------
  Heat the oil in a large skillet to 375F.  Deep-fry the fish fillets until
  very crispy and golden brown.
  
  Charcoal-broil/grill the chilies, garlic and shallots until their outsides
  are charred.  Remove the garlic and shallot skins.
  
  Place the fried fish, chilies, garlic and shallots in a mortar and mash
  with the pestle until smooth, or use the blender.
  
  Place the shrimp paste, fish sauce and palm sugar in a small saucepan and
  cook for about 15 minutes on medium-high heat, so that the mixture is
  reduced to a paste.
  
  Thoroughly combine the mashed ingredients with the reduced sauce
  ingredients.  Store in a jar with a tight-fitting lid and use as a dipping
  sauce or for cooking.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hijiki Nimono
 Categories: Japanese, Vegetarian
   Servings:  4
 
           Karen Mintzias
      2 oz Hijiki
      2 oz Carrots
      1    Age (deep-fried tofu) puff
    1/3    Block hard tofu
      5    Green beans
      2 tb Sesame oil
      1 c  Dashijiru (soup stock)
      3 tb Shoyu (soy sauce)
      2 tb Sake
      2 tb Mirin
      1 ts White sesame seeds
           - lightly sauteed
           Seven pepper, to taste
           - (Shichimitogarashi)
 
  A.)   Rinse the hijiki in a fine-mesh strainer under cold running water. In
  3 times the amount of warm water, soak for 10 to 15 minutes.  Remove the
  hijiki with a tea strainer.  (Sand and pebbles will sink to the bottom of
  the bowl.)  Return to fine-mesh strainer and drain off excess water. Grate
  the carrots into matchstick slivers.  Dip the age puff for 30 seconds in
  boiling water, and cut into matchstick slivers.  Place tofu in a heated
  skillet and mash with a spatula.  Let it simmer in its own water until
  reduced to small crumbs.  Snap the ends off the green beans and place in
  boiling water for 1 to 2 minutes.  Immerse in iced water, drain, and cut
  into 1/2-inch-long pieces.
  
  B.)   In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu
  (all completely drained of water).  When ingredients have acquired a shiny
  appearance, add dashijiru, shoyu, sake and mirin.  Reduce heat to low and
  cook, stirring frequently, until liquid has been absorbed.  Turn off heat
  and add green beans.
  
  C.)   Place B in serving dish, sprinkle with sauteed sesame seeds.  If you
  like, add seven-taste pepper to taste.
  
  Source: The Folk Art of Japanese Country Cooking, by Gaku Homma
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hiranaka Sukiyaki
 Categories: Japanese, Beef
   Servings:  1
 
    1/4 c  Sugar
    1/2 c  Soy sauce
    1/4 c  Of water or mushroom stock
      3    Onions, sliced thin
      4    Stalks celery sliced thin
      1 cn Bamboo shoots
      2    Bun green onions, tops,
           -sliced
      1 lb Beef, cut into strips
      1 cn Mushrooms
      2 bn Watercress
           -small amount shiratake
      2 ts MSG
 
  Brown meat in vegetable oil. Add soy sauce, MSG, stock, and sugar. Allow
  meat to cook in sauce for about 2 minutes. Add onion and celery and let
  cook for a couple more minutes. Add mushrooms, bamboo shoots and green
  onions and cook from three to five minutes. Push food to side of pan and
  add shiratake. Cook until shiratake absorbs some of the juice Add
  watercress and cook for one minute. Stir well and serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hoisin Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
      1 ts Fresh thyme leaves, or:
    1/2 ts Dried thyme leaves
      3 tb Hoisin sauce
      2 tb Rice wine
      1 tb Olive oil
      4    Chicken breast halves, boned
 
  MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both
  sides. Cover with plastic wrap and marinate for 30 minutes at room
  temperature or for 1 hour in the refrigerator. If refrigerated, bring to
  room temperature before grilling. When the grill is hot or when the
  charcoal turns ash white, quickly grill the chicken breasts on both sides,
  being careful not to overcook them.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
MMMMM------------------------------BATTER-----------------------------------
      4 tb Cornstarch
    1/4 c  Flour
      1 ts Baking powder
    1/2 c  Water
    1/2 ts Salt
      1    Egg
      1    Egg white
      2 tb Salt
  1 1/2 lb Boneless chicken breasts
           - cut in thin strips
      2 c  Peanut oil, for deep-frying

MMMMM------------------------------SAUCE-----------------------------------
  1 1/2 tb Peanut oil
      2 ts Chopped ginger
      3 tb Finely sliced garlic
      1 ts Salt
      3 tb Sugar
      1 ts White rice vinegar
    1/2 c  Water
      1 ts Cornstarch, mixed with
      1 ts Water
 
  MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be
  thick and smooth. Allow the batter to sit, covered for at least 30 minutes.
  Combine the chicken with the batter. Heat a wok or large deep skillet until
  it is hot and add the oil for frying. When the oil is barely smoking,
  deep-fry the chicken for 2 minutes or until the batter is just firm. You
  should do this in several batches. Remove the chicken with a slotted spoon
  and drain on paper towels.
  
  TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger
  and garlic, and stir for 30 seconds. Then add the rest of the sauce
  ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok
  until it is very hot, but not smoking. Deep-fry the chicken again until it
  is golden and crisp, about 1 minute. Remove and drain, place on a warm
  platter, drizzle with the sauce and serve immediately.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Sponge Cake
 Categories: Chinese, Desserts
   Servings:  1
 
      6    Eggs, separated, at room
           -temperature
      1 c  Granulated sugar
    1/4 c  Almond powder or:
      1 ts Almond extract
      1 tb Honey
  1 1/2 c  All purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Baking soda
      4 tb Milk
      2 tb Melted butter, cooled or:
           -peanut oil
 
  A popular Cantonese tea house treat.
  
  In bowl, sift flour, baking powder and salt; set aside.  In another bowl,
  beat egg whites until stiff.
  
  With electric mixer, beat egg yolks; gradually blend in sugar and almond
  powder.  Cream mixture until smooth, about 5 minutes.  Add honey (and
  almond extract).Mix together milk, baking soda and cooled melted butter;
  add to egg yolk mixture.  Gradually add sifted flour mixture.
  
  When batter is thoroughly blended, quickly but gently fold in egg whites.
  
  Steaming:  Before mixing, bring water in steamer to boil.  Grease bottom
  only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or
  cupcake tins). Pour batter into bowl. Steam for 1 hour.
  
  Best served steaming hot, cake can be resteamed without suffering.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hongshao Wanyu (Red Cooked Carp)
 Categories: Chinese, Seafood
   Servings:  4
 
    1/2 oz Dried Tangerine Peel, or:
           - citrus peel
      3 lb Firm, white-fleshed Fish
           -such as Rock Fish, Cod,
           -Halibut, Haddock, Scrod,
           -Red Snapper, or Sole,
           -(cleaned & left whole)
      2 ts Salt
      4 tb Cornstarch
      2 c  Peanut oil
      2 tb Finely chopped garlic
      3 tb Minced peeled fresh ginger
      4 tb Finely chopped scallions
      3 tb Rice wine or dry sherry
      1 tb Whole bean sauce, (yellow
           -bean sauce)
      2 tb Dark soy sauce
      1 tb Sugar
      6 tb Chicken stock or water
 
  SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it
  is soft. Rinse under running water, squeeze out any excess liquid, finely
  chop and set aside. Make 3 or 4 slashes on each side of the fish to help it
  cook faster and allow the flavors to permeate. Rub the fish on both sides
  with the salt. Sprinkle the cornstarch evenly on each side of the fish.
  Heat a wok or deep saute pan until it is hot. Add the oil. When hot,
  deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.
  Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons.
  Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions
  and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the
  fish to the wok, spooning the ingredients over the top of the fish. Cover
  wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of
  a Chinese meal or 2, as a single dish.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Horensho Hitashi (Spinach W/ Toasted Sesame Seeds)
 Categories: Japanese, Salads
   Servings:  6
 
  2 1/2 ts Salt
  2 1/2 ts Sesame Seeds
    1/2 ts Sugar
      1 pn MSG
  1 1/2 lb Fresh Spinach
      3 tb Niban Dashi
      1 ts Soy Sauce
 
  Bring 5/8 pt water to boil and add salt.  Gather the spinach into a large
  bouquet, place it in the saucepan, and cover tightly.  Cook for 5 minutes
  until the upper leaves begin to wilt.  Immediately drain and plunge into
  cold water.  Cut away the stalks and discard.  Squeeze the leaves dry. Cut
  the leavesinto 1" pieces and squeeze them dry again.  Set aside
       Heat a heavy fry pan until water skitters accross surface.  Add seeds,
  and warm for 3-4 minutes, shaking constantly.
       Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
  and bring to a boil over high heat.  Remove from heat and serve. TO SERVE:
  Pour sauce over the spinach and toss together to coat leaves. Divide into 6
  bowls and sprinkle with sesame seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Horenso No Goma-Ae
 Categories: Japanese, Salads, Dressing
   Servings:  4
 
      1 lg Bunch of fresh spinach

MMMMM----------------------GOMA (SESAME DRESSING---------------------------
      4 tb White sesame seeds
      2 tb Sake (Japanese Rice Wine)
      2 ts Sugar
      1 tb Japanese soy sauce
      1 ts Rice vinegar
 
  This spinach dish is standard fare for a Japanese meal. This dressing may
  also be used with a variety of other green vegetables, so don't hesitate to
  experiment.
  
  IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol.
  Toast the sesame seeds in a ungreased skillet over medium heat for about 5
  minutes or until golden brown. Stir occasionally. Put the seeds into a
  suribachi (Japanese mortar) and crush into a paste. (This can be ground in
  a food processor, however you will have to use at least twice the amount of
  sesame seeds.) Add the sake, sugar, soy sauce and rice vinegar and blend
  thoroughly. Remove from the suribachi and set aside while preparing the
  spinach. In a large, tied bundle, wash and rinse the spinach in cold water.
  Drain thoroughly. In a wide saucepan, bring about 1 cup water and 1
  teaspoon salt to a boil. Cook the spinach until the leaves are barely
  wilted. Remove spinach and refresh with cold water. Squeeze dry of excess
  water. Keep the spinach in a bundle and cut off and discard the large
  stems. Cut the spinach into 1-inch pieces. Add the sesame dressing to the
  spinach and mix gently. Divide the spinach between 4 bowls and serve at
  room temperature or chilled. Garnish with extra sesame seeds.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot & Sour Eggs in a Noodle Nest
 Categories: Chinese, Pasta, Eggs
   Servings:  4
 
      1 c  Chicken broth
      2 tb Cornstarch
      2 tb White vinegar
      1 ts Soy sauce
      1 ts Sugar
    1/8 ts White pepper
    1/2 lb Chinese noodles, cooked,
           -drained & hot
      1 ts Sesame oil
      1 tb Soy sauce
      1 tb Salad oil
      2 c  Bok choy, cut in 2 inch
           -lengths
      1 tb Water
      1    Whole green onion, thinly
           -sliced
      4    Hot poached eggs
 
  In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar,
  and white pepper; set aside.  Toss hot noodles with the sesame oil and the
  1 T soy sauce.  Heat a wok over high heat.  When pan is hot, add the 1 T
  oil.  When oil is hot, add bok choy.  Stir fry for one minute.  Add water,
  cover and cook until vegetable is crisp-tender (about 2 minutes).  Add
  green onion and cook for 30 seconds.  Stir chicken broth mixture, add to
  pan, and cook, stirring, until sauce bubbles and thickens.  To serve,
  arrange noodles into nest shapes on 4 serving plates.  Slide a hot poached
  egg into each nest, then spoon over vegetable sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot & Sour Soup
 Categories: Chinese, Soups
   Servings:  5
 
 10 1/2 oz Condensed Chicken Broth
      2    Soup Cans Water
      4 oz Sliced Mushrooms
      2 tb Cornstarch
      2 tb Soy Sauce
      2 tb Distilled White Vinegar
    1/2 ts Tabasco Pepper Sauce
      1    Beaten Egg
      2    Green Onions And Tops
           -Chopped
 
  Combine chicken broth, water, mushrooms, cornstarch, soy sauce, vinegar and
  pepper sauce in medium saucepan.  Bring to boil over high heat, stirring
  constantly, until slightly thickened.  Gradually pour egg into boiling
  soup, stirring constantly in one direction.  Remove from heat; stir in
  green onions.  Garnish with additional chopped onions or cilantro, as
  desired.  Serve immediately.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Chicken Soup
 Categories: Thai, Chicken, Soups, Hot
   Servings:  8
 
      4    Chicken Breasts *
      4 tb Soy Sauce
      1 tb Salad Oil
      6 c  Water
    3/4 ts Ground White Pepper
      3 tb White Wine Vinegar
    1/4 lb Snow Peas
      1    Red Pepper, Thin Strips
      8 oz Bamboo Shoots, Drained
      2    Chicken Bouillon Cubes
      1 lb Firm Tofu, Cut Bite Size
    1/3 c  Cornstarch
      2    Eggs
      1    Green Onion, Thinly Sliced
 
  * Chicken breasts should be skinned and boned.
  ~-------------------------------------------------------------------------
  Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1 T soy
  sauce in a bowl.  Cook chicken in oil in 5 qt. dutch oven until tender,
  about 3 min.  Remove the chicken, add the remaining soy sauce to pan with
  next seven ingredients, and heat to boiling, stirring frequently.  Reduce
  heat to low and simmer for 10 min. or until veg. are tender.  Add chicken
  and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water
  in small bowl until smooth. Gradually add the mixture to the simmering soup
  until slightly thickened and smooth. Beat the eggs in a small bowl and
  slowly pour into soup, stirring gently until set. Top with green onion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Shrimp Soup - Tom Yam Goong *
 Categories: Thai, Seafood, Soups, Hot
   Servings:  4
 
      8 oz Shrimp/Prawns, Shelled and
           -Deveined, With Shells
           -Reserved
      3 c  Water
      2    Cloves Garlic, Minced
      5    Kaffir Lime Leaves
      3    Thin Slices Fresh Or Dried
           -Galangal (Kha) *
    1/4 c  Fish Sauce (Nam Pla)
      2    Stalks Lemon Grass, Lower
           -1/3 Portion Only, Cut Into
           -1" Lengths
      2    Sliced Shallots
    1/2 c  Sliced Straw Mushrooms
      5    Green Thai Chili Peppers
           -(Prik Khee Noo) Optional
    1/4 c  Lime Juice
      1 tb Chopped Cilantro Leaves
      1 ts Black Chili Paste,
           -(Nam Prik Pow) **
 
  * Galangal: A relative of the ginger root, galangal is pale yellow and has
  a delicate flavor.  ** See recipe.
  ~-------------------------------------------------------------------------
  A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the
  most famous of all Thai Soups.  Each region has its own particular
  variation of the recipe.  This recipe is from Bangkok and the Central
  Plains
  ~-------------------------------------------------------------------------
  Rinse the shrimp shells and place them in a large pot with the water. Heat
  to boiling, strain the broth and discard the shells.
  
  Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots
  to the stock, then the mushrooms and chili peppers, if using. Cook gently
  for 2 minutes.
  
  Add the shrimp to the soup, and reheat to boiling.  When the shrimp are
  cooked, place the lime juice and black chili paste in a serving bowl.  Pour
  the soup into the bowl, stir, garnish with the cilantro leaves and serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup #1
 Categories: Chinese, Soups
   Servings:  4
 
      3 oz Lean boneless pork
      1 oz Dried Chinese mushrooms
      1 oz Bean thread noodles
     10 oz Fresh bean curd
      2 sm Eggs
      1 ts Sesame oil
      1 qt Chicken stock
      2 ts Sugar
      3 tb Chinese red vinegar or:
           - Cider Vinegar
    1/2 ts White pepper
      2 tb Dark soy sauce
      1 tb Cornstarch, blended with
      1 tb Water
      2 tb Finely chopped scallions
      2 tb Finely chopped cilantro
      1 ts Sesame oil
      1 ts Chili oil (optional)
 
  CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
  blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak
  the mushrooms in warm water for 20 minutes, then drain them and squeeze out
  any excess liquid. Discard the stems and finely shred the caps. Soak the
  noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch
  lengths and set them aside. Drain the bean curd and shred it into thin
  strips. Beat the eggs and sesame oil together in a small bowl. Bring the
  chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms,
  noodles and bean curd together with the sugar, vinegar, white pepper and
  dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
  mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour
  the beaten egg mixture into the soup in a steady stream, and pull the egg
  into strands with a fork or chopsticks. Stir in the scallions, fresh
  cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
  individual bowls and serve at once.
  
  Makes 4 to 6 servings
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup with Tofu
 Categories: Chinese, Soups
   Servings:  8
 
      3 tb Vegetable oil
      2 lg Sweet red peppers, cored,
           -seeded and cut into
           -3/4"x1/4" strips
           -(about 3/4 cup)
      1 sm Bunch green onions, cut
           -diagonally into 3/4" pieces
           -(about 1 1/2
           -cups)
      2 c  Chicken broth, canned OR
           -homemade
      2 c  Vegetable stock OR water
           -(stock recipe in next post)
      2 tb Soy sauce
      2 ts Red wine vinegar
    1/2 ts Crushed red pepper flakes
    1/4 ts Salt
    1/8 ts Pepper
      2 tb Cornstarch
      3 tb Water
      1 ts Oriental sesame oil
    1/2 lb Snow peas, fresh or frozen
      1 lb Firm tofu, drained and cut
           -into 1/2" cubes
      1 cn (8 oz.) sliced water
           -chestnuts, drained
 
  Heat oil in large saucepan over medium-high heat. Add pepper and onion;
  stir fry about 5 minutes.
  
  Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower
  heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes,
  salt, pepper, cornstarch, water and sesame oil in a small bowl until
  smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until
  thickened and bubbly. Add tofu, frozen snow peas if using, and water
  chestnuts. Gently heat through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup #2
 Categories: Chinese, Soups
   Servings:  4
 
      3 c  Chicken broth
    1/3 lb Lean pork *
      4    Chinese mushrooms **
      2 oz Bean curd
      2 tb Soy sauce
      2 tb Dry sherry
      1 ts Salt
    1/2 ts Pepper
      2 tb White vinegar
      1 tb Cornstarch, mixed with
      2 tb Water
 
  * shredded in to match stick pieces **(soak 20-30 minutes in warm water and
  bring broth to a boil in a wok, add pork, mushrooms, and bean curd. Simmer
  for 8 minutes until pork is done. Add soy sauce, salt, sherry, pepper, and
  vinegar. Continue to heat until mixture thickens. Serve hot and enjoy. I
  add two more ingredients if you desire. I add two or three drops of chilli
  oil to add more zip and heat. I also like to garnish with chopped scallion
  greens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup #3
 Categories: Chinese, Soups
   Servings:  6
 
    1/4 c  Shredded pork
      6 c  Canned chicken broth
           Marinade:
      1 ts Dry sherry
      1 ts Cornstarch
      2 tb Tree ears, soaked in warm
           -water 30 minutes
      4    Dried Chinese mushrooms,
           -soaked in warm water 30
           -minutes
      8    Dried tiger lily buds,
           -soaked in warm water 30
           -minutes
      4 tb Soy sauce
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts White pepper
      3 tb White rice vinegar
      3 tb Cornstarch, dissolved in
           -3 tablespoons cold water
      1    Egg, lightly beaten
      1 tb Sesame oil (optional)
      1    Whole scallion, thinly
           -sliced
 
  Mix marinade until it is smooth, add pork, and marinate 30 minutes. Rinse
  soaked tree ears thoroughly to remove any sand, then shred.  Rinse
  mushrooms, discard tough stems, and shred. Remove hard stem end of tiger
  lilies and pull each blossom apart into two or three shreds.
  
  Bring chicken broth to a boil in a saucepan.  Add pork and vegetables and
  bring to a boil again.  Cover and simmer 10 minutes  Add seasonings and
  stir.  Stir dissolved cornstarch, which will have settled, and add. Stir
  soup until thickened, about 1 minute.  With a chopstick or wooden spoon
  gently stir the soup as you slowly pour in the egg.  The egg will form
  delicate shreds in the soup.  Remove from heat and stir in sesame oil, if
  desired.  Garnish with scallion, and serve immediately in individual bowls
  
  From: The Chinese Menu Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Mandarin Soup
 Categories: Chinese, Soups
   Servings:  6
 
      8 c  Soup stock
    1/4 lb Lean pork, shredded
      2    Dried black mushrooms,
           -soaked and shredded
      2 sl To 3 sl of ginger
      2    To 3 dried wood ears, soaked
           -and shredded (opional)
    1/2    Square bean curd, cut into
           -1/4 x 2 in strips (opional)
    1/4 c  Shredded bamboo shoots
      2 tb Mushrooms, sliced
      1 sl Cooked ham, shredded
           -(opional)
    1/2 c  Vinegar
      1 ts White pepper
    3/4 ts Salt
      1 ts Sesame oil
    3/4 ts Sugar
      1 tb Dark soy sauce
      1 ts Chili oil (opional)
      2    Eggs, lighty beaten
      1    Stalk green onion, shredded
      4 tb Cornstarch in 3 tbs water
 
  1. Bring soup stock to a boil in a large pot and add shredded pork, black
  mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2.
  Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce
  heat and simmer 2 minutes. Add cornstarch solution and cook until thickened
  and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with
  green onion. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Shrimp Soup
 Categories: Vietnamese, Seafood, Soups
   Servings:  6
 
    1/2 lb Medium raw shrimp
      1 tb Vegatable oil
      5 c  Chicken broth
      2    Slalks lemongrass, cut into
           -2 inch pieces and crushed
           Peel of 1/2 lime
      1    Serranor or jalepeno chile,
           -cut in half
    1/2 c  Canned straw mushrooms
  2 1/2 tb Fresh lime juice
      1 tb Fish sauce (Nuoc mom)
           Garnish:
      2    Green onions(including
           -tops), thinly sliced
      2 tb Coarsely chopped cilantro
  1 1/2 tb Coarsely chopped mint leaves
      1    Serrano or jelapeno chile,
           -seeded and slivered
 
  1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in
  half horizontally and rinse out the sand veins. 2. Place a large pot over
  high heat until hot. Add the oil, swirling to coat the surface. Add the
  shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth,
  lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce
  the heat to medioum-low, cover, and simmer for 20 minutes. Strain the
  broth, discarding the seasonings. Return the broth to the pot and heat tto
  simmering. Add the shrimp and straw mushrooms and cook until the shrimp
  turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To
  serve, lade into individual soup bowls. Garnish with green onio, cilantro,
  mint leaves and chile.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup #4
 Categories: Chinese, Soups
   Servings:  6
 
      1 c  Bean curd, cubed
    1/4 c  Bamboo shoots, shredded
    1/4 c  Golden needles (tiger lily
           -pods)
      2 tb Wood ear fungus, shredded
    1/4 c  Black mushroom
      1    Egg, well beaten
      4 oz Very lean pork, shredded
           MIXTURE A:
      1 ts Light soy
      1 ts Cornstarch
           MIXTURE B:
      6 c  Chicken stock
  1 1/2 ts Salt
      1 ts MSG (optional)
      1 ts Sugar
           MIXTURE C:
      3 tb Cornstarch
      3 tb Water
           MIXTURE D:
      2 tb Light soy
      2 tb Vinegar
      1 ts Sesame oil
      1 ts Chili oil
    1/2 ts Black pepper (fresh ground)
    1/2 ts White pepper (fresh ground)
      3 tb Scallions, chopped
      1 tb Fresh ginger, chopped
 
  1.  Put the golden needles, wood ear and mushrooms to soak in separate
  bowls of water (30 to 60 minutes).
  
  2.  Prepare mixtures A, C and D in separate bowls, mix well.  When mixing
  the cornstarch, add liquid slowly to avoid undissolved chunks.
  
  3.  Shred the pork.  This means cutting into pieces 1/4 inch square by 1 to
  2 inches long.
  
  4.  Marinate the pork in mixture A for 15 minutes, then use 2 T oil to
  stir-fry the meat until the color changes.  Set the meat aside.
  
  5.  Shred and cube other ingredients.
  
  6.  Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean
  curd and golden needles.  Cook for 3 minutes.  Add the meat, then add
  mixture C.  Add the beaten egg while stirring to disperse the egg in
  filaments.  Add mixture D and cook another minute.
  
  7.  Serve hot.
  
  Posted by Tom Napolitano. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Seafood Soup
 Categories: Thai, Soups
   Servings:  6
 
           Stephen Ceideburg
    1/2 lb Small fresh shrimp shelled
           -(shells reserved) and
           -deveined
      2 qt Chicken stock
      2    Green Serrano chilies,
           -seeded and chopped
      1 ts Salt
           Grated zest of one lime
      4    Kaffir lime leaves
      3    Lemon grass stalks, cut into
           -1-inch pieces
    1/2 lb Scallops
      2 tb Fish sauce
           Juice of 3 limes
      3    To 4 tablespoons fresh
           -cilantro, chopped
      1    Red Serrano chili, seeded
           -and slivered
      6    Shiitake mushrooms, sliced
      2    Green onions, sliced
           -julienne
 
  Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves
  and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce
  heat, cover and simmer 20 to 20 minutes. Strain.
  
  Return liquid to pot and place over medium-high heat and bring to a boil.
  Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of
  limes. Add chopped cilantro, slivered red chili and shiitake slices, and
  green onions. Stir and pour into a tureen or ladle into individual bowls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup
 Categories: Chinese, Soups
   Servings:  4
 
           Stephen Ceideburg
      6    Dried Chinese black
           -mushrooms
     36    Dried lily buds
      3 lg Dried wood ears
      1    Boneless chicken breast
           - half *
      1 tb Peanut oil
      1 ts Salt
      1    Quarter-sized slice of fresh
           -peeled ginger, bruised
      1 tb Soy sauce
      2 tb Shao Hsing wine **
      4 c  Chicken stock
      2 tb Water chestnut flour mixed
           -with 4 tb water ***
      1    Egg, lightly beaten with 1
           -ts oil
    1/4 lb Firm tofu (optional) ****
      1    Green onion, trimmed and
           -shredded
           Chicken Strip Marinade:
      1 ts Light soy sauce
      1 ts Dry vermouth
    1/4 ts Sugar
      1 ts Cornstarch
      1 ts Sesame oil
           Hot and Sour Seasoning:
      2 tb Red wine vinegar
      1 tb Light soy sauce
      1 ts White pepper
      2 ts Hot chili oil, or to taste
      1 tb Sesame oil
 
  * Skinned and, cut into matchstick strips ** or dry sherry. S.C. *** Use
  cornstarch if unavailable. S.C. **** Cut into strips 1/4 inch thick and 1
  1/2 inches long
  
  There are distinct steps to take in a certain order instead of just tossing
  everything into the stock. Like other Hot and Sour soups, it can be made
  with whatever you have on hand. Ms. Jue does suggest, however that the
  black mushrooms and wood ears are pretty important to the taste and should
  be used if at all possible. If necessary, she says, substitute julienned
  carrot for the lily buds for color and texture. Shredded bamboo shoots,
  green beans and bean sprouts are suggested as additions or sub- stitutions.
  Pork or shrimp can be used instead of chicken with out guilt. Toss in a
  handful of noodles if you like too...
  
  In 3 separate bowls, cover black mushrooms, lily buds and wood ears with
  water until soft and pliable, about 30 minutes. Squeeze dry. Remove and
  discard stems from black mushrooms; julienne. Remove and discard hard ends
  of lily buds. Remove and discard any hard clusters in centers of wood ears.
  Roll each wood er into a tight curl, cut cross-wise into thin strips. Set
  aside.
  
  Mix marinade ingredients. Toss with the chicken strips and set aside.
  
  Heat wok over medium-high heat. When hot, add oil and tilt wok to coat
  sides. Add salt, ginger and chicken. Stir-fry for 1 minute or until chicken
  turns white. Remove chicken and set aside.
  
  Increase to high heat. Add black mushrooms, lily buds and wood ears to hot
  oil. Stir-fry until fragrant, about 1 minute. Add soy sauce and Shao Hsing
  wine; stir-fry 5 seconds. Add stock and bring to a boil. Reduce heat to low
  and simmer 10 minutes. Then bring back to a boil. Add water chestnut flour
  mixture. Stir continuously until thickened (about 30 seconds). Remove from
  heat.
  
  Slowly pour egg into soup in a circular motion while stir- rings slowly
  with chopsticks to from silk like ribbons. Add tofu and chicken.
  
  Put ingredients for Hot and Sour Seasoning in a small bowl. Stir once or
  twice; do not over mix. Pour half into a shallow soup tureen. Ladle soup
  over sauce. Scatter green onions on top. Float remaining Hot and Sour
  Seasoning on top of soup. Stir gently.
  
  Serves 4 as a meal in itself.
  
  Joyce Jue, San Francisco Chronicle, 1/2/91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Sour Soup
 Categories: Chinese, Soups, Pork
   Servings:  3
 
    1/4 lb Boneless Pork Loin
    1/2 ts Cornstarch
    1/2 ts Salt
    1/2 ts Soy Sauce
      1 sm Can Mushrooms (Chopped)
      4 c  Chicken Broth
      3 tb White Vinegar
      1 tb Soy Sauce
      1 ts Salt
    1/2 c  Shredded Bamboo Shoots
      2 tb Corn Starch
      2 tb Cold Water
    1/4 ts White Pepper
      2    Eggs (Slightly Beaten)
      5    Green Onions (Chopped With
           -Tops)
      2 ts Red Pepper Sauce
    1/2 ts Sesame Oil
 
  Trim fat from Pork Loin; cut pork with grain into 2-inch strips. Cut Strips
  across grain into 1/4 inch slices. Stack slices and cut into thin strips.
  Toss Pork with 1/2 teaspoon cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon
  soy sauce in medium bowl. Cover and refrigerate for 15 min.
  
  Heat Broth, Vinegar, 1 Tablespoon Soy Sauce and 1 teaspoon salt to boiling
  in a 3 quart saucepan. Stir in Bamboo Shoots, Mushrooms and Pork. Heat to
  Boiling; Reduce heat. Cover and Simmer for 5 minutes.
  
  Mix 2 Tablespoons Cornstarch, 2 Tablespoons Cold Water and White Pepper.
  Stir into Soup. Heat to a rolling Boil over high heat, stirring constantly.
  (if Broth is not heated to a rolling boil, egg will not form in threads)
  Stir broth with spoon in circles constantly and Pour the beaten egg into
  soup. Stir in Green onion, Pepper sauce, and Sesame Oil.
  
  Makes 3 large servings. This recipe is from the "Betty Crocker-New Chinese
  Cookbook- by Leeann Chin but is slightly edited to my personal taste
  (leaving out the Tofu)! Enjoy. Shredded Carrot may also be added (for
  Color) with the Green Onion if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Spicy Short Ribs
 Categories: Korean, Beef, Hot
   Servings:  4
 
      3 lb Beef short ribs *
      4    Garlic cloves
           - peeled and minced
      2    1-inch cubes ginger
           - peeled and minced
      3 md Scallions, trimmed & minced
    2/3 c  Soy sauce
      2 tb Sesame oil
  1 1/2 ts Spicy sesame oil
      1 tb Sugar
      2 tb Cider vinegar
      1 tb Mirin (sweet rice wine)
    1/4 tb Freshly ground black pepper
      2 tb Toasted sesame seeds
 
  * Cut ribs into 1-inch lengths.
  ~-------------------------------------------------------------------------
  TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin.
  Roast them at 300F for 12-to-16 minutes. Stir sesame seeds often, until
  they are golden. With a very sharp knife, score the meat on each short rib
  in a crisscross pattern, making the cuts about 3/8-inch apart and cutting
  almost to the bone. This will allow the marinade to penetrate and help
  tenderize the meat. Place the short ribs in a large shallow baking pan.
  Combine the rest of the ingredients, pour the marinade over the meat and
  toss well to mix. Cover and refrigerate the ribs for 24 hours, turning them
  in the marinade several times. When you are ready to cook the short ribs,
  preheat the oven to 325F. Arrange the ribs on a rack in a shallow roasting
  pan. Brush ribs with a little of the marinade. Roast them uncovered for 20
  minutes. Remove the pan from the oven, turn the ribs and brush them with
  the marinade. Raise the oven temperature to 500F. After the ribs have stood
  for 10 minutes at room temperature, return them to the oven and roast them
  for 5 minutes. Turn them again, baste them lavishly with the marinade and
  roast them for 3 to 5 minutes longer for rare, about 8 minutes for
  medium-rare. Brush the ribs with any remaining marinade and serve them with
  fluffy boiled rice and a crisp salad.
  
  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Spicy Chicken ( Ma la Tze Gee) - Hunan
 Categories: Chinese, Chicken, Hot
   Servings:  1
 
      4 tb Oil
      1    Scallion
      2    To 3 hot peppers
      1 tb Shredded ginger
      1 tb Sherry
      2 tb Light soy sauce
      2 lb Fryer
    1/2 c  Chicken broth
      1 tb Light soy sauce
      2 tb Wine vinegar
      1 tb Sugar
    1/2 ts Salt
      1    To 2 teaspoons anise pepper
      1 tb Cornstarch
 
  Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
  sherry, soy sauce mixture.
  
  Cut scallion and hot peppers diagonally into 1-inch pieces.  Grind anise
  pepper to powder.  Mix chicken broth, soy sauce, wine vinegar, sugar, salt
  and pepper.
  
  Heat oil.  Add scallion, and stir fry several times.  Add ginger, sherry,
  soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2
  minutes more.  Add chicken broth mixture, mix well.  Cook over low heat
  until chicken pieces are tender.  Add cornstarch to thicken.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Bean Paste
 Categories: Korean, Condiment
   Servings:  6
 
      1 lb Malt flour
      2 lb Red pepper powder
      5 lb Wheat flour
      1 lb Soy bean flour, fermented
      1 ga Water
      1 lb Salt
 
  Put malt flour into lukewarm water and set aside for about l hour. (throw
  away bottom settling). Put wheat flour into malt water, and make slow boil
  on low heat and then simmer for about 1 hour. Remove the glue from heat and
  mix fermented soy bean flour and then lastly add hot pepper powder and
  salt, and mix well.
  
  * For soup use (Chigae), you better add more fermented soy bean flour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Bean Thread Noodles
 Categories: Chinese, Pasta, Hot
   Servings:  4
 
    1/4 lb Bean thread noodles
      1 tb Oil
      3 tb Finely chopped scallions
      2 tb Finely chopped garlic
      1 lb Ground beef

MMMMM------------------------------SAUCE-----------------------------------
      2 c  Chicken stock
  1 1/2 tb Chili bean sauce
      1    Dried red chile, or:
      1 ts Chili powder
      2 tb Light soy sauce
      1 ts Sesame oil
 
  SOAK THE NOODLES in a large bowl of warm water for 15 minutes. When they
  are soft, drain them and discard the water. Cut them into 3-inch lengths
  using kitchen scissors or knife. Put 1 tablespoon of oil into a hot wok or
  pot, then add the scallions and garlic and stir-fry quickly for a few
  seconds. Add the meat and stir-fry until it is cooked. (This should take
  between 5 and 10 minutes.) Then add all the sauce ingredients, except the
  sesame oil and cook the mixture over a gentle heat for about 5 minutes. Now
  add the drained noodles and sesame oil and cook the mixture for a further 5
  minutes. Ladle some noodles and sauce into individual bowls or into one
  large serving bowl, and serve at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cashew Chicken Salad
 Categories: Chinese, Chicken, Salads
   Servings:  6
 
      2 c  Chopped romaine lettuce
    1/2 lb Chopped spinach
     11 oz Mandarin oranges, drained
      3 tb Soy sauce
      1 tb Honey
    1/4 ts Ground ginger
      3 tb Vegetable oil
  1 1/4 lb Boneless chicken breasts,
           -diced
      3 tb Chopped scallions
      1    Garlic clove, minced
    1/4 c  Cashews
 
  1. In a large salad bowl, combine lettuce, spinach & oranges.
  
  2. In a small bowl, combine soy sauce, honey, ginger & 3 tbsp. water. Set
  sauce aside.
  
  3. In a wok or large frying pan, heat oil over medium high heat. Add
  chicken & stir fry until barely opaque throughout, about 5 minutes. Add
  scallions & garlic & cook 1 more minute. Add sauce & cook, tossing, for 30
  seconds.
  
  4. Pour chicken & sauce over greens & oranges & toss. Sprinkle cashews on
  top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Chili Beef and Onion Soup - Yukkai Jang Kuk *
 Categories: Korean, Soups, Hot
   Servings:  6
 
      1 lb Braising Beef
      8 c  Water
  1 1/2 tb Hot Chili Powder
      2 tb Sesame Oil
     12    Green Onions
      2 ts Crushed Garlic
      1 tb White Sesame Seeds, Toasted
           - And Ground
      1 ts Sugar
    1/2 ts White Pepper
  1 1/2 tb Dark Soy Sauce
 
  This chili-red soup is exceptionally hot.  It is said that the time to
  serve it is in the hottest months, when the perspiration it induces has a
  cooling effect on the diner.  It is equally effective ammunition against
  winter cold.
  
  Cut the beef into cubes and place in a saucepan with the water.  Bring to a
  boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the
  meat is falling apart.
  
  Mix the chili powder with the sesame oil.  Trim and shred the green onions.
  Heat the chili powder and sesame oil in a pan and fry the green onions with
  the garlic for 2 minutes.  Add the sesame seeds, sugar, pepper and soy
  sauce and fry for 2 to 3 minutes over medium heat.
  
  Lift out the meat, drain well and toss in the pan for a few minutes. Return
  the contents of the pan to the stock and bring to a boil, simmering until
  the soup is well flavored.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Mustard Sauce
 Categories: Chinese, Condiment
   Servings: 13
 
    1/4 c  Dry mustard
      3 tb Cold water, plus 1 1/2 t
 
  This is a hot and sharp mustard that is indispensable to deep-fried and
  other appetizers.
  
  Mix together mustard and water until smooth. Let stand 5 minutes before
  serving. Cover and refrigerate any remaining mustard. Serve with
  appetizers. Makes 1/3 cup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Orange Soup with Wafers
 Categories: Chinese, Soups
   Servings:  6
 
      5 c  Water
    3/4 c  Rock sugar
      4 c  Fresh orange juice
      1 tb Preserved ginger, in syrup
      3 tb Cornstarch paste
      6    Thin slices of orange
      6    Thin slices of lime
      6    Maraschino cherries
      6    Mint leaves
     12    Coconut (or vanilla) cream
           -wafers
 
  Hot orange soup from China is unlike orange juice or soda pop.
  
  Preparation:  Squeeze orange juice, strain.  Break up rock sugar. Mince
  preserved ginger.
  
  Cooking:  Combine water and rock sugar; bring to boil.  When rock sugar is
  dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste
  should give soup a light body.  Pour into individual warmed bowls; add
  preserved ginger to each serving.  Float orange and lime slice and a
  cherry; garnish with mint leaf.  Serve with wafers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Pepper Prawns
 Categories: Chinese, Seafood, Hot
   Servings:  4
 
      1 lb Large prawns
      1 ts Salt
      2 ts Cornstarch
      2 ts Sesame oil
      2 tb Oil
      2    Fresh chiles, seeded
           - and coarsely chopped
      1 tb Chinese fermented black
           - beans
      2 tb Garlic, coarsely chopped
      4 tb Green onions, coarsely
           - chopped
      3 tb White rice vinegar
      2 tb Dark soy sauce
      1 tb Sugar
      2 ts Cornstarch, mixed with
      2 ts Water
 
  PEEL THE PRAWNS AND DISCARD the shells. Using a small sharp knife split the
  prawns partially and remove the fine digestive cord. Pat the prawns dry
  with paper towels and combine with the salt, cornstarch and sesame oil and
  mix well. Heat a wok or large frying pan until it is hot. Add the oil and
  prawns. Stir-fry for 1 minute. Remove the prawns with a slotted spoon. In
  the remaining oil, add the chiles, black beans, garlic and green onions.
  Stir-fry for 20 seconds and add the vinegar, soy sauce and sugar. Stir in
  the cornstarch mixture and return the prawns to the wok. Cook for another 2
  minutes and serve at once.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Pepper Green Beans
 Categories: Chinese, Vegetables
   Servings:  4
 
      1 lb Fresh green beans, stemmed
      4    Garlic cloves, minced
    1/2 c  Chopped green scallions
      2    Fresh chilies, seeded &
           -- finely chopped
      1 tb Fermented black beans,
           --rinsed
      3 tb Rice vinegar
      2 tb Tamari
  1 1/2 ts Cornstarch
      1 tb Brown sugar
      2 tb Rice wine
      3 tb Peanut oil
 
  Blanch green beans for 2 minutes.  In a small bowl, combine garlic,
  scallions, chilies, beans.  In another small bowl, combine vinegar, soy
  sauce, cornstarch, sugar & wine.  Heat oil in a wok, add bean mixture &
  stir-fry for a minute.  Add green beans & stir-fry for 5 minutes.  Mix in
  the rest of the ingredients & stir-fry long enough just to coat the beans.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Pot Lemon Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
MMMMM------------------------------SAUCE-----------------------------------
      1 tb Wine
      1 tb Brown sugar
      1 ts Oyster sauce
        ds Sesame oil
    1/4 c  Soup stock
  1 1/2 ts Salt
  1 1/2 ts Cornstarch

MMMMM-------------------------MAIN INGREDIENTS------------------------------
      2 tb Oil
      2 sl Ginger, more if desired
      1    Chicken, with bones
           -cut in bit sized pieced
           -(boned works well, too)
      1 lg Lemon, sliced and seeded
      2    Green onion stalks, cut
           -into 1 1/2 in peices
 
  Combine sauce ingredients and set aside.
  
  Heat wok or frying pan with oil and ginger over high heat.  Add chicken,
  stirring continuously for 1 1/2 to 2 minutes.
  
  Add lemon, green onion and sauce mixture.  Stir for another 1 1/2 to 2
  minutes.
  
  Trnasfer mixture to a clay pot, or a saucepan.  Cover and simmer on low
  heat for 15 to 18 minutes.
  
  (Optional) Use a cornstartch solution to thicken the liquid.
  
  Serve with rice.
  
  From _The Joy of Wokking_, Martin Yan  ISBN 0-385-18342-9 And the crazy
  kitchen of Bonnie and Dan Ceppa
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Red Snapper Soup (Korean Domi Chigae)
 Categories: Korean, Seafood, Soups
   Servings:  4
 
    1/4 lb Lean beef (shoulder)
  1 1/2 lb Red snapper
      2 ea Scallions
      2    Cloves garlic
    1/2    Cake bean curd
      2 c  Water
      2 tb Kochu Chang
 
  A chigae is usually a hot soup comprised of several ingredients. In this
  case, meat has been cooked with fish, the one to impart body, the other to
  add flavor. Kochu Chang is red bean paste, which may be purchased at many
  Oriental food stores. If it is not available, Japanese miso sauce may be
  substituted.
  
  1.  Shred the beef into 2-inch lengths. Cut the red snapper across the body
  into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into
  2-inch cubes.
  
  2.  Arrange the pieces of fish on the bottom of a pot. Add the scallions,
  then the beef. Now add the garlic. Mix the kochu chang with water and pour
  it over the other ingredients. Bring to a boil, then reduce the heat and
  simmer for 20 minutes. Just before serving add the bean curd and cook for 3
  minutes.
  
  Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a
  1-pound codfish, or 2 small lobsters.
  
  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Shoestring Potato Salad
 Categories: Chinese, Salads
   Servings:  4
 
      1 lb Medium Russet Potatoes,
           Cut Into Julienne Strips
    1/2 c  Chopped Red Bell Pepper
    1/4 c  Finely Chopped Green
           Onions
      1 tb Rice Wine Vinegar
      2 ts Hoisin Sauce
      1 ts Sesame Seeds, Toasted
 
  Soak Potatoes in Cold Water 15 Minutes; Drain & Pat Dry With Paper Towels.
  Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With
  Cooking Spray.  Bake At 450 F. For 30 Minutes. Stirring Every 10 Minutes.
  Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine
  Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potato mixture, Tossing
  Gently. Sprinkle With Sesame Seeds & Serve Immediately. (Fat 1.4. Chol. 0.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Spice Mix
 Categories: Indian, Condiment
   Servings:  6
 
    1/4 c  Cumin seeds
      8    Dried red chiles
      1 tb Black peppercorns
      1 tb Cardamom seeds
      1    Inch cinnamon sticks,
           -crushed
      1 tb Plus 1 tsp black mustard
           -seeds
      1 tb Fenugreek seeds
 
  Put all spices in a heavy skillet and dry roast over medium heat 5 to 10
  minutes, until browned, stirring constantly. Cool completely, then grind to
  a fine powder in a coffee grinder or with a pestle and mortar. Store in an
  airtight container up to 2 months.
  
  From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda
  Fraser]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Spiced Chicken
 Categories: Chinese, Chicken, Appetizers, Hot
   Servings:  4
 
      1 lb Chicken pieces, (wings or
           - thighs)
    1/2 ts Salt
      2    Scallions
    2/3 c  Oil, preferably peanut
      1    Dried red chile, halved
           - lengthwise
      1 ts Oil
    1/2 ts Finely chopped ginger root
      1 ts Chili bean sauce, or:
    1/2 ts Chili powder
  1 1/3 c  Chicken stock
    1/2 ts Ground Sichuan peppercorns
           - roasted, (optional)
    1/2 ts Granulated sugar
      2 ts Dark soy sauce
 
  RUB THE CHICKEN PIECES with the salt and let them sit for about 30 minutes.
  Cut the scallions into 2-inch pieces. Heat the 2/3 cup of oil in a wok or
  large skillet, and then add the dried chile to flavor the oil. When it
  turns black, turn the heat down. (At this point you may remove the chile or
  leave it in as the Chinese do.) Slowly brown the chicken pieces, a few at a
  time, skin-side down. Turn the chicken pieces over and brown the other
  side. Drain the cooked pieces on paper towels. Heat a clean wok or skillet
  and add 1 teaspoon oil. Fry in it the scallions, ginger and chili bean
  sauce (or chile powder), taking care not to have the heat too high or the
  sauce will burn. A few seconds later, add the chicken stock, Sichuan
  peppercorns, sugar and dark soy sauce. Then turn the heat down low, and add
  the chicken pieces. Cover, and finish cooking the chicken in this sauce,
  turning the pieces from time to time. This should take about 20-to-30
  minutes. Serve the chicken with the sauce, first removing any surface fat.
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Spicy Bean Curd
 Categories: Chinese, Vegetarian
   Servings:  2
 
      2 tb Oil
      2    Green onions, chopped
      1 ts Garlic, chopped
      1    Green chilies, chopped
      1 tb Salted black beans
      1 lb Bean curd, cubed
      1 tb Soy sauce
      1 ts Brown sugar
    1/2 c  Stock
      1 ts Cornstarch dissolved in 1
           -- tb water
 
  Heat oil in a wok & fry the onion, garlic & chili for 30 seconds.  Add
  salted beans & bean curd, fry gently till bean curd turns golden.  Add the
  rest of the ingredients & cook until the sauce thickens.  Serve hot over
  noodles or fried rice.
  
  Jack Santa Maria, "Chinese Vegetarian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Tomato Relish (Gujarati Kasundi)
 Categories: Indian, Condiment
   Servings:  1
 
           Stephen Ceideburg
      1 tb Mild vegetable oil
    1/2 ts Mustard seeds
  1 1/2 tb Slivered garlic
    1/2 ts Turmeric
      1 ts Cayenne pepper
    1/2 ts Salt
      5 md Ripe tomatoes, blanched,
           -peeled, chopped
    1/4 c  Distilled white vinegar
 
  This very popular relish is from Gujarat in western India. It makes a
  wonderful dipping sauce for finger foods.
  
  Heat oil in a medium-size skillet over medium-high heat. Add mustard and
  garlic. Cook, stirring, until mixture starts to brown, about 4 minutes. Add
  turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add
  vinegar and bring to a boil. Reduce heat, cover, and simmer until thick,
  about 10 minutes. Spoon into clean jars and seal.
  
  Makes 3/4 cup.
  
  Note: Stays fresh for several weeks in a covered jar in the refrigerator.
  
  PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (0 g
  saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber.
  
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot-&-Sour Mushroom Soup (Tom Yum Het)
 Categories: Thai, Soups
   Servings:  4
 
           Stephen Ceideburg
      2 c  Defatted reduced-sodium
           -chicken stock
    1/2 lb Oyster mushrooms, trimmed
           -and halved
    1/4 lb Straw mushrooms, trimmed and
           -halved
      2    Serrano chilies, with seeds,
           -cut into thin strips
      1    One-inch piece fresh lemon
           -grass or: *
      2    Fresh kaffir lime leaves or:
           -**
      3 tb Fresh lime juice
      3 tb Fish sauce
 
  * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4
  dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated
  lime zest
  
  This classic central That dish is traditionally made with shrimp or
  chicken, but we prefer using oyster mushrooms since they are just as meaty
  in texture and yet more subtle in taste. Although it is served as a soup
  course in North American Thai restaurants, it actually falls somewhere
  between a soup and a curry. In Thailand, it is served as a condiment to
  rice, just like any of the other dishes on the table.
  
  In a medium-sized saucepan, bring stock to a boil and add mushrooms and
  chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth
  bag and add to the stock mixture. Cook over medium heat for about 5
  minutes, or until the mushrooms are tender. Reduce heat to low and add lime
  juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot,
  accompanied by steamed rice.
  
  43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG
  SODIUM; I MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hsun Chi - Tea Smoked Chicken
 Categories: Chinese, Chicken
   Servings:  6
 
      2 tb Rice Wine
      2 ts Salt
  1 1/2 ts Szechwan Peppercorns *
      3    Scallions
    1/2    Ginger root, Peeled
  2 1/2 lb Chicken
    1/2 c  China Black Tea Leaves
      2 tb Dark Brown Sugar, Packed
           Oriental Sesame Oil
 
  * Peppercorns should be crushed.
  ~-------------------------------------------------------------------------
  In a large bowl, combine the wine, salt, and peppercorns.  Cut scallions
  into 2-inch long pieces and flatten with flat side of cleaver. Flatten
  ginger root similarly with cleaver.  Add scallions and ginger root to bowl.
  Add the chicken, rubbing it well with the marinade. Let chicken marinate
  overnight, covered and chilled. Put scallions and ginger root in the cavity
  of the chicken, transfer chicken to the rack of a steamer, and steam it,
  covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
  heavy-duty foil.  In a small bowl, combine well the tea leaves and brown
  sugar.  Put the mixture in the bottom of the wok, and arrange a rack
  2-inches over it. Transfer the chicken, breast side up, to the rack in the
  wok. Heat wok, covered, over mod-high heat for 5-6 minutes or until it
  begins to smoke. Smoke the chicken, covered, for 6 minutes.  Turn chicken
  breast side down, and smoke it for 6 minutes more. Remove wok from heat and
  let stand, covered, for 15 minutes. Transfer chicken to a cutting board,
  brush with oil and cut into serving pieces. A 1979 Gourmet Magazine
  favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hunan Blend
 Categories: Chinese, Chicken, Hot
   Servings:  6
 
      2 tb Toasted sesame seeds
      1 tb Ground Szechwan peppercorns
      1 tb Garlic
      1 tb Ginger
      1 tb Dried cilantro
    1/2 tb Red pepper
    1/2 tb Mustard seed
           Plum Delicious Chinese
           -Chicken
      2 lb Chicken breasts, split, with
           -skin
      6    Ripe purple plums, pitted
           -and thinly sliced
      1    Onion, halved and thinly
           -sliced
      1    Clove garlic, minced
      3 tb Water
      2 tb Lemon juice
      2 tb Light soy sauce
    1/2 ts Liquid sugar substitute
      1 ts Hunan Blend
 
  Brown chicken, skin side down, in an ungreased non-stick skillet or chicken
  fryer.  Drain and discard chicken fat.  Blot chicken with paper towel,
  remove skin, and return to the pan, skin side up.  Add remaining
  ingredients except the low calorie sweetener.  Cover and simmer, stirring
  occasionally, until chicken is tender 40-45 minutes.  Uncover and continue
  simmering until sauce is thick.  Add low calorie sweetener only after
  cooking is complete and skillet has been removed from heat.   Serves: 4
  
  7.3 g Fat  346 Sodium   159 mg Cholesterol   310 Calories per serving
  Source: Skinny Spices by Erica Levy Klein
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hunan Hot & Sour Chicken
 Categories: Chinese, Chicken, Hot
   Servings:  4
 
      2 ts Each cornstarch and dry
           -sherry
    1/4 ts Each salt and pepper
      1 lb Chicken breasts, skinned,
           -boned, and cut in bite-size
           -pieces
  3 1/2 tb Salad oil
      1 tb Minced garlic
      2 ts Minced fresh ginger
      1 tb Fermented black beans,
           -rinsed and drained
      1 sm Green pepper, seeded and cut
           -into 1 inch pieces
      1 md Carrot, thinly sliced
      8 oz Sliced bamboo shoots
      1 tb Water
           Cooking sauce:
      2 ts Cornstarch
    1/2 ts Crushed red pepper
    1/2 ts Salad oil
      2 tb Soy sauce
  2 1/2 tb White wine vinegar
    1/2 c  Chicken broth
 
  Chicken: In a bowl, combine cornstarch, sherry, salt and pepper. Add
  chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for
  15 minutes to marinate. Prepare cooking sauce by blending all ingredients
  in another bowl, set aside. Place a wok or wide frying pan over high heat.
  When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic,
  ginger, and black beans. Stir once, then add chicken and stir-fry until
  chicken is opaque (about 3 minutes). Remove chicken from pan. Add the
  remaining 1 T oil to pan. When oil is hot, add green pepper, carrot and
  bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2
  minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook,
  stirring, until sauce bubbles and thickens. If you like food that produces
  watery eyes and a burning mouth, pass a little bowl of hot pepper & black
  bean sauce (recipe follows).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hunan Hot Pepper & Black Bean Sauce
 Categories: Chinese, Condiment
   Servings: 12
 
      5 tb Salad oil
  1 1/2 tb Minced garlic
      3 tb Crushed red pepper
      2 ts Each dry sherry & sesame oil
  1 1/2 tb Fermented black beans,
           -rinsed and drained
    1/2 ts Salt
 
  In a jar or bowl, place oil, red pepper, black beans, garlic, sherry,
  sesame oil and salt.  Cover tightly with foil.  Set jar on rack over
  simmering water; cover and steam for 45 minutes.  Cool, cover and
  refrigerate indefinitely.  Serve at room temperature.
  
  Makes 1/2 cup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Iced Lemongrass Tea
 Categories: Vietnamese, Beverages
   Servings:  4
 
           Stephen Ceideburg
    1/4 c  Chopped fresh lemongrass
           -tops or
      2 tb Dried flakes
      4 c  Boiling water
           Sugar to taste
 
  Preheat teapot with boiling water; discard water. Add lemongrass and
  boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to
  taste, and serve in tall glasses with ice.
  
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  0-89721-098-0.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ichiban Dashi ( Basic Soup Stock)
 Categories: Japanese, Soups
   Servings:  1
 
      4 pt Cold Water
    1/2 oz Katsuobushi
      3 ea Inch Square Kombu
 
  Pour 4 pints of cold water into lg saucepan and bring it to boil.  Drop in
  Kombu, and bring just to boil again, then remove the Kombu and set aside.
  Stir in the Katsuobushi and turn off heat.  Let rest for 2 minutes, then
  skim off scum.  Strain out Katsuobushi.  Set both aside.  The Stock may be
  used immediately or can be used up to 8 hours later.  Can be kept in fridge
  for up to 2 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ikan Asam Padeh (Fish in Sour Sauce)
 Categories: Indonesian, Seafood
   Servings:  4
 
  1 1/2 lb Fish Fillet
      2    Shallots
           Ginger, 1" Piece
      2    Thai Chiles
    1/2 ts Turmeric
    1/2 ts Tamarind
      2 tb Soy Sauce, Dark
      2 tb Oil
           Salt To Taste
           Pepper, Black To Taste
 
  Remove all skin from fish fillets, ensure that no bones remain and cut into
  serving-size pieces.  Chop very finely the shallots, ginger, garlic and
  chiles, and pound these together with the turmeric powder, tamarind and soy
  sauce (or use a food processor).  Heat the oil in a shallow pan and
  stir-fry the spice-paste for four to five minutes, then add the fish, cover
  with approximately one cup of cold water and bring to a boil. Lower heat,
  season to taste with salt and freshly ground black pepper and cook over a
  very low heat until the fish is done. Serve with fresh vegetables and rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ikan Asam Padeh
 Categories: Indonesian, Seafood
   Servings:  4
 
  1 1/2 lb Fish filets
      2    Shallots
           Ginger, 1" piece
      2    Garlic cloves
      2    Chiles, Thai
    1/2 ts Turmeric
    1/2 ts Tamarind
      2 tb Black soy sauce
      2 tb Oil
           Salt
           Pepper
 
  Remove all skin from fillets, ensuring that no bones remain, and cut into
  serving size pieces. Chop the shallots, ginger, garlic, and chilies very
  finely, and pound these together with the turmeric, tamarind, and soy
  sauce.
  Heat the oil in a shallow pan, and stir-fry the paste for 4 to 5 minutes,
  then add the fish; cover with approximately 1 cup of cold water and bring
  to a boil. Lower the heat, season to taste with salt and pepper and cook
  over a very low heat. Serve with fresh vegetables and rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Imperial Chicken
 Categories: Chinese, Chicken
   Servings:  4
 
  1 1/2 tb Cornstarch
    1/2 c  Cool chicken bouillon or
           -broth
    1/4 c  Light or dark corn syrup
    1/4 c  Soy sauce
      2 tb Dry sherry
    1/8 ts To 1/4 ts ground red pepper
      4 tb Corn oil, divided
      1 c  Walnut halves
      1 lb Boneless, skinless chicken
           -breasts, cut in 1" cubes
      2 md Onions, cut in wedges
      1 sm Green or sweet red pepper,
           -cut in strips
 
  In a small bowl, stir together cornstarch, bouillon, corn syrup, soy sauce,
  sherry and ground red pepper.
  
  In a large skillet or wok, heat 3 Tbs of corn oil over medium high heat.
  Add walnuts;stir fry 2 minutes. Remove. Add chicken; stir fry 2 minutes or
  until chicken turns white. Remove. Heat remaining 1 Tbs corn oil. Add onion
  and pepper strips; stir fry 1 minute. Return chicken to skillet. Stir
  cornstarch mixture; add to chicken mixture. Stirring constantly bring to
  boil over medium heat and boil 1 minute. Stir in walnuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Imperial Rolls
 Categories: Chinese, Vegetarian, Appetizers
   Servings:  6
 
    1/2 lb Cellophane noodles
      2 lg Onions, sliced very thin
      2    Green peppers, sliced thin
      6    Cloves garlic, minced
      2    Jalapeno peppers, minced
    1/2    To 2/3 c sesame oil
      7    Or 8 med shiitake mushrooms,
           -sliced very thin
      3    Carrots, shredded
      1 c  Mint leaves, chopped
      1 bn Basil, chopped
      1 bn Cilantro, chopped
      1    5" piece ginger, peeled and
           -minced
    3/4 c  Roasted peanuts, chopped
    1/2 c  Soy sauce
      3 tb Teriyaki sauce
      3 tb Black rice vinegar
      1 tb Sugar
           Juice from one lime
           Black pepper to taste
      1 pk Rice paper rounds
           Vegetable oil for frying
 
  These crispy rolls are made with Vietnamese rice paper - huge, round,
  translucent and very brittle.  If you cannot find these exotic rice paper
  sheets, you can use filo dough instead (See Cook's Note).  I must say, the
  first time I used these rice papers I almost gave up after only three
  minutes.  Be patient and practice a bit.  Once you get the hang of it, the
  rest will go smoothly.  Be sure to use plenty of water when spraying the
  sheets, roll as quickly as possible and keep the sheets covered as you
  work.  A challenge indeed, but well worth the effort. Rice papers as well
  as cellophane noodles can be found in any Asian supermarket.
  
  Soak the cellophane noodles in warm water for 2 or 3 minutes.  Cut into 4"
  lengths and drain.  Cook in boiling water until done, about 4 or 5 minutes.
  Drain and set aside.
  
  Cook onions, green peppers, garlic and jalapeno peppers in the sesame oil
  over high heat until wilted.   Stir frequently to prevent burning. When the
  vegetables are wilted, add the shiitake mushrooms and cook over low heat
  until they are soft but not mushy.  Place in a large bowl and cool. When
  the mixture is cool, add all the remaining ingredients except the rice
  paper and vegetable oil.  Taste and adjust seasonings.
  
  To assemble:  Take one sheet of rice paper out of the package, dip in a
  large bowl of water, or spray using a plastic spray bottle, and lay out on
  a flat surface.  Quickly place about 3 Tbs of the filling on the bottom of
  the round and roll up, tucking the ends in as you go.  Seal with more water
  and set aside, seam side down.  Make all rolls in this fashion. Heat about
  2" of vegetable in a large skillet.  When the oil it hot, but not smoking,
  add the rolls in batches and cook until golden brown on all sides. Remove
  from pan and drain on lint-free towels; do not use paper towels as the
  wrappers will stick to the paper.  Serve immediately.
  
  COOK'S NOTE:
  
  If using filo dough, cut sheets into long rectangles, approx. 6x8" long.
  Place some filling at the bottom of each piece of filo dough and roll up,
  tucking in the ends as you go.  Brush with melted unsalted butter to seal.
  Cook in vegetable oil until golden brown.  Be sure to cover the stack of
  filo dough at all times with a damp cloth to prevent it from drying out.
  
  From "Glories of the Vegetarian Table" by Janet Hazen. Makes 6 to 8
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Imperial Sesame Fish
 Categories: Chinese, Seafood
   Servings:  6
 
      2 ts Toasted sesame seeds
    1/4 c  Soy sauce
      2 ts Distilled white vinegar
      2 ts Minced fresh ginger root
    1/2 ts Sugar
    1/2 c  Water
  1 1/2 lb Fresh or thawed fish
           -fillets,
    1/2    To 3/4" thick
      2 ts Cornstarch
      1    Green onion and top, chopped
 
  Measure sesame seed into blender container; cover and process about 10
  seconds, or until finely ground.  ADd soy sauce, vinegar, ginger and sugar;
  cover and process about 15 seconds, scraping down sides once.  Remove 3 Tb.
  sauce mixture from blender container; combine with water in small saucepan
  and set aside. Generously brush both sides of fish with remaining sauce.
  Broil about 5 minutes, or until fish flakes easily when tested with fork.
  Meanwhile, blend cornstarch with mixture in saucepan. Bring to boil; cook
  and stir until sauce thickens.  Stir in green onion.  Just before serving,
  spoon sauce over cooked fish.  Serve with assorted vegetables.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: India Khir (Rice Pudding with Almonds)
 Categories: Indian, Desserts
   Servings:  6
 
    1/2 ts Salt
    1/4 c  Uncooked rice
      2 c  Boiling water
      1 qt Milk
      1 tb Butter or margarine
      3 tb Sugar
      3 tb Chopped almonds
      2 tb Fresh coconut, grated
    1/3 c  Raisins
 
  Add salt and rice to boiling water. Cook, stirring often until water has
  evaporated and rice is almost dry.
  
  Place rice in well greased 2-quart casserole. Add milk, butter, and sugar.
  
  Bake in very slow oven (275 degrees F.) about 3 hours, stirring
  occasionally.
  
  In the last 10 minutes of cooking, add almonds, coconut, and raisins.
  
  Garnish with coconut, if desired.  Serve either hot or cold from casserole.
  
  Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by
  Homemakers Research Institute Evanston, Illinois Copyright 1959.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Apple Chutney
 Categories: Indian, Condiment, Hot
   Servings:  1
 
      1 lb Cooking apples
      1 lb Onion, chopped
      2    Garlic cloves, crushed
    3/4 c  Golden raisins
      2 ts Salt
  1 1/2 c  Sugar
  2 1/2 c  Malt vinegar
    1/4 ts Cayenne pepper
    1/4 ts Ground cumin
    1/4 ts Ground ginger
      1 ts Mustard seeds
    1/4 ts Dry mustard
      1 tb Tomato paste
 
  Peel, core and coarsely chop apples.
  
  Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar,
  vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
  
  Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in
  tomato paste and continue cooking 7-8 minutes longer or until mixture is of
  a thick consistency with very little free liquid, stirring frequently.
  Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until
  needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar
  at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar
  with a clean damp cloth. Attach lid and place in canner. Fill and close
  remaining jars. Process 10 minutes in a boiling-water bath.
  
  Makes about 3 pint jars.
  
  NOTE: This chutney improves if stored at least 3 weeks before serving.
  Garnish with an Italian parsley sprig, if desired, and serve as an
  accompaniment to curries or with crusty bread and cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Cheese - Paneer & Channa
 Categories: Indian, Cheese
   Servings:  6
 
           Stephen Ceideburg
  1 1/2 qt Whole milk
  1 1/2 c  Cultured buttermilk
 
  Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high
  heat, stirring occasionally.
  
  Reduce heat to medium and stir in buttermilk.
  
  When the curds form a mass (you'll see a clear, pale-yellow whey
  surrounding the curds), remove pan from heat, Let stand, partially covered,
  for 10 minutes.
  
  Line a colander with a double layer of dampened cheesecloth. Set the
  colander in the sink or in a bowl if you wish to save the whey (see note).
  
  Gently pour the curds and whey into the cheesecloth.
  
  Gather together the corners of the cloth, give one or two twists, and tie
  with a kitchen twine.
  
  Hang the cheesecloth bag over the faucet and let the cheese drain for 1
  hour, or until it is as thick as yogurt (this is channa).
  
  If the weather is warm, leave the cheesecloth bag in the colander, set the
  colander on a plate to catch the drippings, and refrigerate until the
  cheese has thickened.
  
  Unwrap the channa and use immediately, or cover and store in the
  refrigerator for up to 4 days.
  
  Yields approximately 10 ounces.
  
  Note: Save the whey for making your next batch of paneer, use it for
  cooking lentils or pilafs, or add it to soups.
  
  Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake."
  Place on a cookie sheet, place another cookie sheet on top and add weights
  (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher
  of water). Let the cheese sit for 2 to 4 hours.
  
  Use immediately, or cover and refrigerate for up to 5 days.
  
  Yields 8 ounces (1 cup).
  
  PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4
  g saturated), cholesterol and sodium content is not available, 0 g fiber.
  
  PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5
  g saturated), cholesterol and sodium content is not available, 0 g fiber.
  
  From an article by Lax Hiremath in the San Francisco  Chronicle, 9/1/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Chicken Curry
 Categories: Indian, Chicken, Coca-cola, Hot
   Servings:  6
 
  2 1/2 lb Cooked, Cubed Chicken
           Water
           Salt
           Celery Tops
      3 tb Butter
      1 md Tart Apple, Peeled And Diced
      1 md Thinly Sliced Onion
      1 tb Curry Powder, Or More
    1/3 c  Raisins
      1 c  Chicken Broth
    1/2 c  Coca-Cola
  3 1/2 tb Flour
      1 c  Half And Half
      1 ts Salt
    1/8 ts White Pepper
           Hot Cooked Rice
 
  Rinse the chicken pieces.  In a pot of boiling water, cook the chicken with
  a few celery tops.  Cover and simmer for about 1 hour or until fork tender.
  Drain and strain the broth; reserve.  Bone the chicken and cut into 1/2
  inch pieces to measure about 2-1/2 cups.  In a skillet, melt the butter.
  Add the apple, onion and curry powder.  Saut for 5 minutes, blending well.
  Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In
  a bowl, mix flour with the Half and Half, stirring until smooth. Add the
  salt and white pepper to the onion apple mixture. Stir and cook over low
  heat until thick and creamy.  Taste for seasoning. Add the chicken and turn
  into a covered container to chill overnight. Reheat in the top of a double
  boiler over hot water and serve on cooked rice with a selection of
  condiments; including, grated coconut, chopped peanuts, chopped raw onions,
  raisins, sweet pickle relish, chutney, chow chow, andor lime wedges. From:
  "International Cooking with Coca-Cola", a give away pamphlet from The
  Coca-Cola Company, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Chicken Pies
 Categories: Indian, Chicken
   Servings:  4
 
      2 tb Butter
      2 oz Button mushrooms, chopped
      1    Onion, chopped
      2 ts Garam Masala
  3 1/4 c  All-purpose flour
    2/3 c  Chicken stock
      8 oz Cooked chicken, diced
    1/3 c  Frozen corn, thawed
           Salt to taste
           Fresh ground pepper to taste
    1/4 ts Salt
    1/3 c  Cold margarine, diced
    1/3 c  Lard, diced
    1/4 c  Cold water
      1    Egg, beaten
           Tomato slices, halved (opt)
           Fresh parsley sprigs (opt)
 
  Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2
  minutes.
  
  Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to
  a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring
  constantly. Remove from heat and stir in chicken, corn, salt and pepper;
  cool.
  
  Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in
  margarine and lard finely until mixture resembles bread crumbs. Add cold
  water and mix to form a fairly firm dough. Knead gently until smooth.
  
  Preheat oven to 375'F. (175'C.). Preheat a baking sheet. Cut off 2/3 of
  pastry and cut in 4 equal pieces. Roll each piece to a 7" circle. Line 4
  (5") fluted pie pans with removable bottoms with pastry circles, allowing
  pastry to overlap top edges slightly. Press pastry well into flutes but do
  not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll
  each piece to a 6" circle.
  
  Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces.
  Dampen edges of pastry in pans and cover with pastry circles. Seal edges
  well and trim by pressing pastry edges firmly flat blade of a knife. Make a
  small hole in center of each pie. Reroll pastry trimmings and cut out
  leaves to decorate pies. Brush surfaces of pies with egg, then decorate
  with leaves and brush leaves with egg.
  
  Place flan pans on preheat baking sheet and bake in preheated oven 40-45
  minutes or until pastry is golden brown and filling is heated through. Cool
  before carefully removing from pans. Garnish with tomato slices and parsley
  sprigs, if desired, and serve cold.
  
  VARIATION: Substitute Curry Powder for Garam Masala or try a mixture of
  each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Chicken Curry Coca-Cola
 Categories: Indian, Chicken, Coca-cola
   Servings:  6
 
  2 1/2 lb Chicken breasts or a
           - cut up chicken
           Water
           Salt
           Celery tops
      3 tb Butter or margarine
      1    Tart apple, peeled
           And diced
      1 md Onion, thinly sliced
      1 tb Curry powder (or more
           For experienced palates)
    1/3 c  Raisins
      1 c  Chicken broth
    1/2 c  COCA-COLA
  3 1/2 tb Flour
      1 c  Coffee cream or undiluted
           Evaporated milk
      1 ts Salt
    1/8 ts White pepper
           Rice, cooked and hot
 
  Rinse the chicken pieces.  In a pot of boiling salted water, cook the
  chicken with a few celery tops.  Cover and simmer about 1 hour or until
  fork-tender.  Drain and strain the broth; reserve. Bone the chicken and cut
  it into 1/2-inch pieces to measure about 2-1/2 cups.
  
  In a skillet, melt the butter/margarine.  Add the apple, onion, and curry
  powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup
  of the reserved chicken broth, and the Coca-Cola.
  
  In a bowl, mix flour with the coffee cream/evaporated milk, stirring until
  smooth.  Add with salt and white pepper to the onion/apple mixture. Stir
  and cook over low heat until thick and creamy. Taste for seasoning. Add the
  chicken and turn into a covered container to chill overnight.
  
  Reheat in the top of a double boiler over hot water and serve on cooked
  rice with a selection of condiments (See NOTE below).
  
  NOTE:  Provide a sampling of the following condiments for sprinkling on top
  of each serving:  grated coconut, chopped peanuts, chopped raw onions,
  raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.
  
  Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from
  The Coca-Cola Company, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Gravy
 Categories: Indian, Condiment
   Servings:  1
 
      1 c  Ghee
      2 lg Onions, chopped
      4 lg Garlic cloves
      1 ts Grated ginger
      2 ts Turmeric
      2 ts Cayenne
      2 ts Garam masala
      4    Ripe tomatoes
    1/3 c  Yogurt
           Salt
  2 1/2 c  Water
 
  Heat ghee & saute onions & garlic till golden.  Stir in ginger, turmeric,
  cayenne & garam masala in turn.  Stir fry for 5 minutes.
  
  Add tomatoes & yogurt.  Stir in salt & cook for 2 minutes.
  
  Pour in water & bring to a boil.  Reduce heat & simmer for 10 minutes. The
  gravy is now ready to use.
  
  Makes 2 1/2 cups.
  
  Michael Pandya, "Indian Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Keema with Ginger
 Categories: Indian, Beef, Lamb
   Servings:  6
 
      2 tb Vegetable oil
    2/3 c  Finely chopped onions
      4 ts Minced garlic
  1 1/2 tb Finely chopped ginger
      2    Hot green chiles, seeded and
           -chopped
      1 lb Lean ground lamb, or beef
    1/4 ts Tumeric
           Salt to taste
    1/2 c  Boiling water
      2 ts Garum masala (Garam Masala
           -is available where
           -specialty spoices
      2 ts Lemon juice
      2 tb Chopped coriander
 
  The word, "Keema" refers to almost any ground meat casserole in Indian
  cuisine.
  
  Spices are sold or in shops specializing in Indian foods. If it is not
  available, substitute curry powder or curry paste and add it along with the
  tumeric and salt)
  
  Heat the oil in a skillet and add the onions. Cook, stirring, about 10
  minutes, or til they are caramel colored.  Add the garlic, ginger and
  chiles and cook 2 minutes longer. Add the ground meat and cook, stirring
  and chopping with the side of a heavy metal spoon to break up any lumps.
  Cook until the meat loses its raw look and starts to brown. Sprinkle with
  tumeric and salt and stir. Add the water, cover and cook over low heat
  about 25 minutes, stirring often to prevent browning and sticking. When
  ready, all the liquid should be absorbed. If it is not, uncover and cook
  till all liquid is evaporated. Stir in the garum masala, lemon juice and
  coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Mayonnaise Dressing
 Categories: Indian, Condiment
   Servings:  1
 
      1 tb Corn oil or ghee
      1 sm Onion, finely chopped
      2 ts Curry Powder
    1/4 ts Cayenne pepper
      1    Piece ginger root, peeled,
           -chopped (1/2")
    2/3 c  Mayonnaise
      1 tb Tomato paste
      1 tb Mango Chutney
      3 tb Half-and-half
           -OR
      3 tb Plain yogurt
           Cucumber slices, 1/2s (opt)
           Cucumber skin strips (opt)
           Fresh parsley sprig (opt)
 
  Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger
  and cook gently 5 minutes, stirring frequently. Remove from heat and cool.
  
  In a blender or food processor, process cooled onion mixture, mayonnaise,
  tomato paste, Mango Chutney and half-and-half or yogurt until smooth.
  
  Turn mixture into a serving bowl. Chill at least 1 hour before serving. To
  serve, garnish with cucumber slices and skin strips and parsley sprig, if
  desired.
  
  Makes 1 cup.
  
  NOTE: The consistency of this dressing may be thinned with the addition of
  a little more half-and-half or yogurt, if desired. Dressing will keep in a
  covered container in refrigerator for several days. Serve as an
  accompaniment to cold meats and salads.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Spice Mixture
 Categories: Indian, Condiment
   Servings: 14
 
      1 tb Coriander seeds
      1 tb Black peppercorns
      1 tb Cumin seeds
    1/2 ts Turmeric
      1 sm Dried hot-chili pepper
    1/4 ts Powdered ginger
      2    Whole cloves
      1 pn Of allspice powder
 
  Finely grind the mixture in a spice or coffee mill.  Makes about 1/4 cup
  spice mix.
  
  **Store leftover Indian Spice Mixture in an airtight jar in the
  refrigerator. It can be used on broiled fish fillets, burritos or anything
  you would like to make hot and spicy.
  
  Origin:  June Issue of Prevention Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Style Spinach
 Categories: Indian, Vegetables
   Servings:  4
 
      1    Bunch spinich
      1    Oil
           Black mustard seeds
           Crushed red chillis
           Turmeric
           Mint
           Yoghurt
           Lemon juice
 
  Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about
  four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds
  and chillis and heat until mustard seeds begin to pop. Then add spinich and
  a tiny bit of water, cover, and cook on low for a few minutes, until
  spinach is practically done.
  
  Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of
  Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about
  1/3 as much in volume as the spinach before cooking.
  
  Stir well and eat.
  
  I forgot one step: Before covering and cooking spinich, sprinkle with
  enough turmeric to make it look like dust.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Style Lemonade
 Categories: Indian, Beverages
   Servings:  8
 
      8 c  Water
    1/2 c  Fresh lime juice
    2/3 c  Fresh lemon juice
  1 1/3 c  Maple syrup
    1/2 tb Freshly grated ginger
    1/8 ts Cayenne, optional
 
  Combine all ingredients in a large pitcher or punch bowl.  Serve at room
  temperature or chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Peanut Chicken
 Categories: Indonesian, Chicken
   Servings:  6
 
      4    To 6 skinned and boned
           -chicken breasts
      3 tb Olive oil
      1    Clove garlic, minced
      1 sm Onion, minced
      1    Inch piece ginger root,
           -minced
      1 c  Shelled, roasted, unsalted
           -peanuts, pulverized in a
           Blender or chopper
      1 tb Soy sauce
      1 ts Tumeric
           Juice of 1 lime
      3    Chili peppers or other hot
           -peppers (minimum), minced
      1 c  Water
      1 lg Onion, cut into rings
      1 tb Olive oil
           Rice
 
  Another satay recipe, but easier to make. But you do need a blender, a
  double boiler (or reasonable facsimile) and the driv- ing desire to cook
  the perfect meal for your loved-ones, to be honest, and to report all
  taxes.
  
  1. Cut chicken into small cubes.
  
  2. Saute chicken in oil until cooked. Remove from heat.
  
  3. In a blender, put garlic etc. to water ingredients and set on "destroy."
  Blend until smooth.
  
  4. Put mixture in double boiler, cover and cook till somewhat thickened (at
  least 20 minutes).
  
  5. Slice remaining onion into rings; saute in remaining oil until
  translucent.
  
  6. Make rice.
  
  7. Mix chicken and sauce.
  
  8. Serve over rice; place onion rings on top.
  
  This dish should be spicey. If not, add more peppers the next time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Chili Peanut Sauce
 Categories: Indonesian, Condiment
   Servings: 12
 
      2 tb Oil
      1 ts Garlic, Minced
    1/2 c  Peanut Butter
    1/2 c  Chicken Stock Or Broth
      2 tb Cider Vinegar
      2 tb Karo, Light Or Dark
      1 tb Black Soy Sauce
      2 tb Sesame Oil
           Red Pepper To Taste
 
  Heat oil in a pan; add garlic and saut 30 seconds.  Add peanut butter, and
  stir until blended.  Add the rest of ingredients.  Heat, stirring
  constantly with a whisk, until the sauce is smooth and just beginning to
  boil.  Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Corn Shrimp Fritters
 Categories: Indonesian, Appetizers
   Servings:  6
 
      3    Ears of Corn
           - scraped & coarsely chopped
           - or: frozen corn
    1/2 lb Medium Shrimp
           - shelled and deveined,
           - coarsely chopped
      1 ts Chopped garlic
    1/2 c  Finely chopped shallots
           -or: Green onions
      1 ts Ground coriander
    1/4 ts Ground cumin
      2 tb Chopped coriander leaves
      2 tb Flour
      1 ts Salt
      2    Eggs, beaten
           Peanut or vegetable oil
           - for pan-frying
           Sambal Ulek (chili sauce)
           - for dipping
 
  IN A LARGE BOWL, combine corn, shrimp, garlic, green onions, ground
  coriander, cumin, coriander leaves, flour, salt and eggs. Heat a thin layer
  of oil in a skillet over medium-high heat. Pour 1/4 cup of corn mixture
  into pan. Add as many as will fit into the pan with 1/2-inch of space
  between the fritters. Fry until golden brown and crisp; turn. Cook about 1
  minute on each side. Remove and drain on paper towels. Keep warm while
  frying remaining fritters. Serve hot or at room temperature with sambal
  ulek for dipping. Serves 6 with other dishes.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Fried Rice
 Categories: Indonesian, Rice
   Servings:  4
 
      1    1-inch chunk tamarind pulp
    1/2 c  Chopped shallots
  1 1/2 tb Chopped garlic
      2    Red serrano chiles, chopped
      1 ts Shrimp paste (optional)
           -or: Anchovy paste
    1/2 ts Turmeric
      1 ts Salt or to taste
      3 tb Vegetable oil
           -(or more if needed)
      6 oz Med shrimp (41-to-50 per lb)
           - shelled and deveined
    1/2 c  Diced red pepper
    1/2 c  Green peas
      1 c  Shredded purple cabbage
      6 c  Cooked long-grain white rice
           - (cold)
      2 tb Ketjap manis
           -or: Dark soy sauce
      1 tb Light soy sauce
      3    Green onions, thinly sliced
    1/2 c  Diced cooked chicken
    1/2 c  Chinese barbecued pork
           -or: Ham

MMMMM----------------------------GARNISHES---------------------------------
           Fresh coriander leaves
    1/2    English cucumber
           - thinly sliced
 
  COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork,
  mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of
  tamarind water. In a food processor or mortar, process or pound the
  shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a
  paste as possible. Set a wok or skillet over medium-high heat. When hot,
  add the oil and spice paste; gently brown. Turn heat to high and add the
  shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove
  and set aside. Add bell peppers, peas and cabbage; stir-fry until
  vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice;
  stir-fry together, breaking up the lumps of rice. When the rice grains are
  separated, add tamarind water, ketjap manis, light soy sauce, green onions,
  chicken, barbecued pork and reserved shrimp; mix together. Check for
  seasonings. Transfer to a serving plate, garnish with coriander and arrange
  the cucumbers around the edge.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Coconut Beef
 Categories: Indonesian, Beef, Hot
   Servings:  4
 
  1 1/2 lb Boneless sirloin steak,
           -trimmed
      3 tb Corn oil
      1 lg Spanish onion, sliced
      1    Garlic clove, crushed
      1 ts Ground ginger
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Chili seasoning
    2/3 c  Shredded coconut
      2 ts Light-brown sugar
      1 tb Lemon juice
  1 1/4 c  Beef stock
           Thin slivers red bell pepper
           Chopped green chilies
           Small onion slices
 
  Cut steak in 1/2" thick strips.
  
  Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently
  until soft. Add beef and fry, stirring, until brown.
  
  Add spices to beef and cook 2 minutes. Add coconut, brown sugar, lemon
  juice and beef stock; stir well. Simmer gently, uncovered, 30-35 minutes,
  stirring occasionally, or until mixture is thickened and dry. Stir mixture
  more frequently towards end of cooking time to prevent sticking. Garnish
  with slivers of bell pepper, green chilies and small slices onion.
  
  NOTE: If you prefer a more moist mixture, cook 20-25 minutes instead of
  30-35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Coconut Sauce
 Categories: Indonesian, Condiment, Hot
   Servings:  1
 
      1 c  Shredded coconut
  1 2/3 c  Boiling water
      3 tb Corn oil
      1    Onion, quartered, then in
           -thin slices
      1    Garlic clove, crushed
      1 tb Curry Powder
    1/2 ts Turmeric
    1/2 ts Ground coriander
    1/2 ts Hot chili powder
      1 tb Cornstarch
      1 tb Lemon juice
      1 lg Tomato, peeled, seeded
    1/2 sm Green bell pepper, seeded
           Salt to taste
 
  In a blender or food processor, process coconut and boiling water 45
  seconds. Strain mixture through a fine sieve, pressing coconut firmly to
  extract all liquid. Heat oil in a saucepan. Add onion, garlic, Curry
  Powder, turmeric, coriander and chili powder and fry gently 3 minutes,
  stirring.
  
  Add coconut milk and bring to a boil. Cover and simmer 5 minutes. Blend
  cornstarch and lemon juice until smooth and add to coconut mixture. Bring
  to a boil and cook 2 minutes, stirring constantly. Cut tomato and bell
  pepper in thin slivers and add to sauce. Cook gently 5 minutes. Season with
  salt.
  
  Makes 2-1/4 cups.
  
  NOTE: Serve hot with grilled steak and chicken or stir-fry dishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Curry Spice Paste
 Categories: Indonesian, Condiment, Hot
   Servings:  6
 
    1/2 c  Dried, toasted, flaked,
           -unsweetened coconut
      2    Onions, chopped
      4    Cloves garlic, chopped
           Peanut oil
      4 tb Ground caraway seeds
     12    Dried cayenne chiles, stems
           -and seeds removed
      2 ts Poppy seeds
    1/2 ts Ground nutmeg
      1 ts Ground cloves
      4 ts Ground tumeric
      8    Anchovy fillets
           Zest of 3 limes
      1    3-inch piece peeled,
           -fresh ginger, chopped
     10    Macadamia nuts
 
  Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine
  posted by Perry Lowell, Mar. '93
  
  This paste can be used as a marinade or rub for any meat, poultry, or fish,
  or as a base for a sauce.
  
  Place the coconut into a food processor and blend until the consistency of
  a paste.
  
  Saute the onion and garlic in 2 Tablespoons of the peanut oil.  Remove and
  add to the coconut.
  
  Add all the remaining ingredients to the coconut mixture and process, while
  slowly adding enough of the oil to form a paste.
  
  Heat Scale: Medium to Hot
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Brisket of Beef
 Categories: Indonesian, Beef
   Servings:  6
 
      3 lb Beef brisket
      3    Cloves of garlic, diced
    1/2 lb Bacon
      3    Onions, sliced
      4 c  Cooked pinto beans
      1 c  Ketchup
      3    Carrots, sliced
      2    Hot peppers, diced
      3    Tomatoes, cubed
      2 c  Celery, sliced
      2 c  Corn
      1 ts Vegetable seasoning
 
  Boil brisket for 3 hours.  After 2 1/2 hours, combine garlic, bacon,
  onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to
  baking ingredients; also add rest of ingredients; continue baking at 350
  degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate.
  Serve the next day with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Steak with Onions
 Categories: Indonesian, Beef
   Servings:  6
 
      3 lb Chuck steak
      2 md Onions, chopped
      1 cl Garlic, minced
      2 ts Crushed coriander
  1 1/2 ts Salt
    1/2 ts Black pepper
           Dash cayenne pepper
      2 tb Lemon juice
      1 tb Brown sugar
      2 tb Soy sauce
 
  In a large bowl, toss the onions, garlic, coriander, salt and both types of
  pepper.  Add and mix the lemon juice, brown sugar and soy sauce.  Place the
  chuck steak in this marinade and refrigerate over night.  Place meat on
  broiler pan or rack, farthest from the flame.  Broil 12 minutes.  Place
  marinade on meat and broil another 2 minutes.  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Yellow Rice
 Categories: Indonesian, Rice
   Servings:  4
 
    1/4 c  Freshly Grated Coconut Or
           -Desiccated Coconut
      3 c  Water
      1 ts Tumeric
    1/4 ts Salt
      1    Bouillon Cube
    2/3 c  Water
  2 1/2 c  Long Grain Rice
           Strips Of Red Pepper
           Thin Slices Of Cucumber
           Fried Onion Rings
           Strips Of Flat Omelette
           -(Recipe Below)
 
  Soak the coconut in the 3/4 litre of water overnight.  Strain  the water
  from the coconut; bring to a boil.  Add the tumeric, salt and stock cube,
  dissolved in 2/3 Cup of water.  Add the rice to the liquid and cook slowly
  until all the liquid has been absorbed.  If the rice is not cooked, add
  more liquid and continue cooking, slowly, until done.  Decorate with the
  pepper, onion rings, cucumber and omelette strips.
  
  FLAT OMELETTE:
  
  Heat the oil in a small frying pan.  Beat the eggs and add the salt and
  pepper.  Cover the bottom of the pan with a thin layer of egg. Cook slowly
  for 2 to 3 minutes.  Turn out onto a warm plate and keep it warm.  Continue
  to cook until all of the egg mixture is used up. When done cut each
  omelette into 1/4-inch strips and use for a garnish.
  
  From How To Cook Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Soda Bread
 Categories: Indonesian, Breads
   Servings:  1
 
      4 c  All-Purpose Flour, Sifted
      1 ts Baking Soda
      1 tb Sugar
      1 c  Dried Currants
  1 1/2 ts Salt
      1 c  Buttermilk
 
  Soda Bread: This bread, which many consider the Irish soda bread, is
  usually served at high teas and other important occasions.
  
  Sift flour, sugar, salt and baking soda into a large bowl.  Stir in
  currants to coat with flour.  Stir in buttermilk just until flour is
  moistened.  Knead dough in bowl with lightly floured hands, 10 times. Turn
  dough out onto lightly floured cookie sheet and shape into an 8-inch round.
  Cut a cross into top with a floured knife.  Bake in hot oven (400 degrees),
  for 40 minutes, until loaf turns golden and gives a hollow sound when
  tapped.  Cool completely before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Curried Crab
 Categories: Indonesian, Seafood
   Servings:  4
 
           Stephen Ceideburg
      2    Blue crabs
      6    Shallots
      2    Stalks lemon grass
      2 ts Tamarind
    1/2 c  Boiling water
      1    Handful coriander leaves
      3    Cloves garlic
      1 tb Fresh galangal
      2    To 3 birdseye chillies,
           -seeded
      4    Candlenuts
      1 ts Blachan
      1 ts Tumeric
           Salt and pepper to taste
      3 tb Oil
      2 c  Coconut milk
 
  Cut 4 green blue swimmers into quarters with a cleaver or large knife. With
  a hammer, gently crack the claws and harder sections of shell.
  
  Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind
  in half a cup of boiling water. Chop a handful of fresh coriander leaves.
  
  In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh
  galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10
  cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon
  turmeric and salt and pepper to taste.
  
  Heat 3 tablespoons oil in a large wok or pan, and fry the paste until
  fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
  Simmer for quarter of an hour. Strain the tamarind water and add half to
  the sauce. Taste and add more if you wish. Ladle curvy into a serving dish
  and scatter the fresh coriander on top. Serve with plain rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93.
  Courtesy Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesian Ketjap Manis Sauce for Chicken or Fish
 Categories: Indonesian, Condiment
   Servings:  1
 
           Stephen Ceideburg
      2    Garlic cloves, minced
    1/4 c  Ketjap manis, store bought
           -or homemade (below)
    1/4 c  Fresh lime juice
      2 tb Safflower oil
           Ketjap Manis:
    3/4 c  Sugar
      1 c  Soy sauce
      2 tb Water
      1 tb Sliced lemon grass
      1    Clove garlic, minced
      1    Star anise
 
  Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or
  fish.
  
  To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in
  sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling.
  
  Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir in 1
  cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon grass, 1
  minced garlic clove and 1 star anise. Bring to a boil, lower heat and
  simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1
  1/4 cups. Store in the refrigerator.
  
  From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indonesion Soy Sauce
 Categories: Indonesian, Condiment
   Servings:  6
 
      2    Bottles Regular Soy Sauce *
      3    Bottles Water
      4 md Onions, chopped
      6    Bay Leaves
      2 ts Laos **
    1/2    Bag Demerara Sugar
 
  *I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also
  called Galingal and can be found at Asian food/spice stores.
  
  METHOD:
  
  Put all ingredients in a large pot and cook on medium till onions are limp.
  Add sugar and bring to a boil to disolve sugar. Strain and pour into
  bottles. I keep it in the fridge but I don't know if you have to.
  
  It's a very sweet Soy Sauce that may take a little getting used to but you
  will probably find that you can use it for things and not worry about a
  "salty" taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Instant Kimchi (Korean Gut Churi Kimchi)
 Categories: Korean, Vegetarian
   Servings:  4
 
      1    Chinese cabbage
      2    Cloves Garlic
      1 ts Hot pepper
      1 ts Soy sauce
      1 ts Vinegar
      1 tb Salt
      1 tb Sugar
 
  1.  Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches
  wide. Three cups of chopped cabbage are needed.
  
  2.  Crush the garlic and blend with the hot pepper, soy sauce and vinegar.
  Add the cabbage and mix well. Add the salt and sugar, mix and cover until
  ready to serve.
  
  From: The Korean Cookbook, by Judy Hyun.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Iridofu
 Categories: Japanese, Vegetarian
   Servings:  4
 
      1 tb Oil
      1 sm Onion, diced
      1 sm Carrot, diced
     24 oz Tofu, crumbled
      2 tb Roasted sesame seeds
    1/2 ts Salt
      2 ts Shoyu
      1 ds Pepper
 
  Heat a wok & coat with oil.  Add onion & carrot & saute for 3 minutes till
  onion is slightly browned.  Add crumbled tofu & the remaining ingredients.
  Stirring constantly, saute over medium low heat for a bout 5 minutes, or
  until the tofu is light & dry.
  
  Variations:  Add 1/4 c of any of the following: parboiled green peas;
  shiitake mushrooms; diced bamboo shoots.  Also try adding 1 ts grated
  ginger.
  
  Shurtleff & Aoyagi, "The Book of Tofu"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Isobe Zukuri (Sashimi Wrapped in Laver)
 Categories: Japanese, Seafood
   Servings:  6
 
      6 x  Sheets Nori
      1 lb Fresh fish fillet

MMMMM--------------------------DIPPING SAUCE-------------------------------
      6 tb Chirizu -OR-
      6 tb Tosa Joyu
 
  IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
  sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time,
  over a flame to intensify it's flavor and color. Lay the nori flat on a
  hard surface (the japanese use a bamboo mat to facilitate rolling) with the
  wide side of the mat facing towards you. Place a long slice of fish along
  the length of the nori and roll the nori into a long, thick, tight
  cylinder.  Cut crosswise into 1 1/2" slices with a sharp knife. Roll and
  cut the remaining fish and nori in the same way.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jade and Ruby Stir-Fry
 Categories: Chinese, Chicken
   Servings:  4
 
      2    Boneless, skinless chicken
           -breast halves
      1 lb Fresh broccoli
      2 tb Vegetable oil
      1 md Onion, chunked
      2 tb Water
      2    Medium-size red bell
           -peppers, chunked
    1/2 lb Fresh mushrooms, quartered
    1/3 c  Kikkoman Stir-Fry Sauce
    1/4 ts Crushed red pepper
 
  Cut the chicken into 1-inch pieces.  Cut the broccoli flowerets into
  bite-size pieces and the peeled stalks into thin slices.  Heat the oil in a
  hot wok  or large skillet over high heat.  Add the chicken and stir-fry for
  1 minute.  Add the broccoli and onion; stir-fry for 1 minute.  Add the
  water, cover, and cook for 5 minutes, stirring once.  Add the bell peppers
  and mushrooms; stir-fry for 3 minutes.  Add the stir-fry sauce and crushed
  red pepper.  Cook, stirring, until the chicken and vegetables are coated
  with the sauce.
  
  Kikkoman advertisement.
  
  [Country Home; February 1992]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Braised Eggplant
 Categories: Japanese, Vegetarian
   Servings:  4
 
      2 md Eggplants
    1/2 c  Dry sherry
    1/3 c  Tamari soy sauce
      1 tb Molasses
    1/4 c  Vegetable oil
      8 oz Tempeh, cubed
  2 1/2 c  Chopped onions
      2 ts Ground fennel seeds
    1/4 ts Cayenne
      1 ts Ground coriander
      1 md Green bell pepper, diced
      4 c  Sliced mushrooms
      3 tb Tomato paste
           Salt to taste
           Brown rice
           Chopped scallions
           Toasted seasme seeds
 
  Leaving stems on, cut eggplants in half lengthwise.  Mix together the
  sherry, soy sauce & molasses.  Oil a baking pan.  Pour sherry mixture into
  pan, place eggplant slices face down, cover tightly & bake at 350F for 45
  minutes.
  
  Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20
  minutes.  Stir frequently to avoid burning.  In a separate pot, saute
  remaining onion, coriander, remaining fennel till onions are transluscent.
  Add peppers & mushrooms & saute 15 to 20 minutes.
  
  With a slotted spoon, lift tempeh & onions from oil & stir into sauted
  vegetables.  Stir in tomato paste & 2 tb braising liquid from eggplant pan.
  Salt filling.
  
  Turn eggplant halves over, carefully mash pulp & push to sides leaving a
  hollow centre.  Fill each hollow with 1/4 of filling.  Cover pan tightly &
  bake at 350F for 20 minutes til piping hot.
  
  Serve on bed of rice, pour over some juiice from baking pan & sprinkle with
  scallions & sesame seeds.
  
  "New Recipes From Moosewood"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Chicken Wings
 Categories: Japanese, Chicken, Appetizers, Wings
   Servings:  4
 
      3 lb Chicken wings
      1 c  Flour
      1    Egg beaten with 1 ts water
      1 c  Oil
           Sauce
      3 tb Low salt soya sauce
      1 c  Sugar
      1 ts Galic powder
      3 tb Water
    1/2 c  White vinegar
 
  Cut wings into pieces.  Dip in slightly beaten egg, then in flour.  Fry in
  oil until brown and crisp. Put in shallow roasting pan (I use a cookie
  sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for
  approximately 1 hour. Sauce thickens and coats wings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Cashew Tamari Dressing
 Categories: Japanese, Condiment
   Servings:  1
 
      6 oz Salad Oil
      2 oz Tamari
    1/4 c  Cashews
 
  Pour the oil and tamari into a blender and blend until well mixed. Add the
  cashews and pulse briefly, to chop them coarsely. Serve. If this is too
  salty, back off on the tamari. This can be adjusted infinitely to
  individual taste. Tamari is one kind of Japanese Soy Sauce. It comes in
  reasonable sized bottles, but is somewhat more expensive than other Soy
  Sauces due to the method it is manufactured.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Fruit Pie
 Categories: Japanese, Desserts
   Servings:  1
 
      2    Eggs
      1 c  Granulated sugar
    1/2 c  Butter or margarine, melted
           -and cooled
    1/2 c  Coconut
    1/2 c  Raisins
    1/2    Pecans or walnuts, chopped
      1 ts Vanilla
      2 ts Vinegar
           Pastry for 9-inch pie
 
  Beat eggs in mixing bowl until frothy.  Beat in sugar and butter.  Add next
  5 ingredients. Stir. Pour into pie shell. Bake on bottom shelf in 350 F
  oven about 40 minutes until set. Makes 1 pie.
  
  Origin: Jean Pare's Company's coming, Pies. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Gyoza Pot Stickers
 Categories: Japanese, Appetizers
   Servings:  6
 
  1 1/2 c  Cabbage
      3    To 4 green onions chopped
      3    Dried mushrooms soaked in
           -warm water 15 minutes
           -drained and chopped
      2 ts Ginger root grated
    1/2 lb Ground beef
      1 tb Cooking wine
      1 tb Kikkoman soy sauce
      1 tb Sesame oil
    1/4 ts Black pepper
           Gyoza wrappers
           Salad oil

MMMMM------------------------------SAUCE-----------------------------------
           Kkikkoman ssoy sauce
           Chili sesame oil, which is
           - very very hot
 
  Chop cabbage fine, place in colander and pour boiling water over the
  cabbage. Cool to touch, then squeeze cabbage well to get the water out. In
  a bowl mix cabbage, chopped green onions, chopped mushrooms and grated
  ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper
  together with vegetables; mix well. Place a small amount of filling (about
  1 teaspoon) in center of gyoza wrapping and fold in half. Pleat edge to
  seal. If edges won't stick together, dampen the inside edge with a little
  water, then pleat. Put 2 tablespoon salad oil in heated skillet (on medium
  heat). Place gyozas in skillet, close together and fry until golden brown.
  Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the
  pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve
  with dipping sauce as appetizer, or with hot rice as entree.
  
  SAUCE: Mix soy sauce with chili sesame oil. Use a proportion of 10parts soy
  sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot
  for most people. The authentic sauce is a 2 to 1 proportion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Noodle, Shrimp and Cucumber Salad
 Categories: Japanese, Seafood, Salads
   Servings: 12
 
           Karen Mintzias

MMMMM-----------------------------DRESSING----------------------------------
    2/3 c  Rice wine vinegar
    1/4 c  Soy sauce
    1/4 c  Vegetable oil
      3 tb Sugar
      1 ts Dry mustard
      1 pn Cayenne pepper

MMMMM------------------------------SALAD-----------------------------------
      1 lb Fresh bean sprouts
     14 oz Dried chuka soba noodles
    1/4 c  Oriental sesame oil
      2 lb Cooked bay shrimp
      3 lg Cucumbers
           - peeled, halved
           - and thinly sliced
      6    Green onions, sliced
           Red cabbage leaves
 
  For DRESSING:  Whisk together vinegar, soy sauce, oil, sugar and mustard in
  small bowl.  Season with cayenne pepper.  (Can be prepared 1 day ahead.
  Cover and leave at room temperature).
  
  For SALAD:  Blanch bean sprouts in boiling water 30 seconds.  Drain and
  refresh in cold water.  Drain.  Bring large pot of salted water to boil.
  Add noodles and boil until tender, stirring occasionally, about 3 minutes.
  Drain noodles.  Refresh in cold water.  Drain and place in large bowl. Add
  sesame oil and toss to coat.  (Can be prepared up to 6 hours ahead. Cover
  and refrigerate bean sprouts and oriental noodles separately.) Add bean
  sprouts, shrimp, cucumbers and onions to noodles.  Drizzle with dressing.
  Toss gently to combine.  Line platter with cabbage leaves and mound salad
  in center.
  
  Posted by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Onion Soup
 Categories: Japanese, Soups
   Servings:  6
 
      1    Chicken bone
      1    Onion, diced finely
    1/2    Carrot, sliced
      1    Beef bone
    1/4    Stalk of celery
    1/4    Piece garlic, smashed
      2 qt Water
 
  Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin
  and use only the broth. A beef soup base can be used for added flavor. Add
  salt to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Pickled Cauliflower
 Categories: Japanese, Condiment, Coca-cola
   Servings:  1
 
      1 md Cauliflower, separated into
           Flowerets, washed, and
           Drained
      1    Green bell pepper, washed,
           Cored, seeded, and cut into
           2-in strips
           Water, boiling
    1/2 c  Celery, very thinly sliced
    3/4 c  COCA-COLA
      6 tb Wine vinegar OR
           White vinegar
    1/4 c  Sugar
  1 1/2 ts Salt
 
  In a large bowl, combine the cauliflower flowerets and bell pepper strips.
  Cover with boiling water.  Let stand for 2 minutes; drain thoroughly. Add
  the celery.
  
  In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
  Pour over vegetables.  Toss lightly with a fork, and pack into 1-quart
  glass jars.  Push down lightly so the liquid covers the vegetables. Cover
  and chill overnight.  This keeps in the refrigerator for several days.
  Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a
  give-away pamphlet from The Coca-Cola Company, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Soy Vinegar Dressing
 Categories: Japanese, Salads, Dressing
   Servings:  1
 
      1 tb Light soy sauce
      2 tb Rice vinegar
      3 tb Dashi (Japanese stock)
    1/2 ts Grated fresh ginger
 
  This is a basic vinaigrette-style dressing that works well with shredded
  vegetables.
  
  IN A BOWL, whisk together the ingredients. Toss with salad ingredients and
  serve chilled or at room temperature.
  
  Makes 3/4 Cup
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Salad
 Categories: Japanese, Salads
   Servings:  4
 
    1/4 c  Sesame seed
    1/2 lb Linguine, broken in half
      1 lb Small shrimp, cooked
      1    Bunch green onions, thinly
           Sliced
    1/4 c  Sesame oil
    1/4 c  Olive oil
    1/2 lb Mushrooms, sliced
    1/3 c  Soy sauce
    1/2 c  Sake or white wine
      2 tb Grated fresh ginger
      2    Garlic cloves, pressed
      3    Eggs
      1 tb Seaweed, coarsely crumbled
 
  Toast sesame seeds on cookie sheet in oven; set aside.  In boiling water,
  cook noodles until tender, about 10 minutes; drain, rinse, and let dry.
  Transfer to large bowl.  Add shrimp and green onions; mix well.  Mix oils
  together; heat about 2 T of oil and saute mushrooms, 5 minutes.  Add to
  shrimp.  Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of
  oil.  Cover and refrigerate 2 hours.  In separate bowl, beat eggs and stir
  in seaweed.  Oil skillet and add 1/4 of egg mixture.  Cook until it loosens
  from pan; turn over and place on work surface.  Make 3 more thin
  egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled
  noodles. Spoon and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Japanese Udon
 Categories: Japanese, Pasta
   Servings:  6
 
      4 c  All-purpose or whole-wheat
           -flour
      1 ts Salt
      1    Egg yolk
    1/2    To 2/3 Cup cold water
 
  Sift flour and salt together into a large bowl. Add the egg yolk and enough
  cold water to make a stiff dough. Knead thoroughly. Cover the dough with a
  damp cloth and let it stand for 30 minutes. Sprinkle a board and rolling
  pin with additional flour. Roll out the dough until it is paper-thin. Fold
  the dough into a long, loose roll and cut it crosswise into strips, 1/10
  inch wide. When unrolled, the dough strips should be at least 12 inches
  long. Cook for three or four minutes in boiling salted water
  
  If you have a pasta rolling machine use it instead.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jar Yue Har Guen (Deep-Fried Fish and Prawn Rolls)
 Categories: Chinese, Seafood
   Servings:  6
 
     12    Raw prawns
    500 g  (1 lb) fish fillets (see
           -note)
      1    Egg, beaten with 1 Tb.
           -water
    1/4 ts Finely grated fresh ginger
    1/2 ts Salt
           Plain flour
           Dry breadcrumbs
           Oil for frying
 
  Shell and de-vein prawns.  Using a sharp knife, skin the fish fillets.
  Depending on the size of the fillets, they may be cut into two, three or
  four strips. Wrap each strip around a prawn and fasten with a wooden
  toothpick. Mix egg with ginger and salt.  Dip fish rolls into plain flour,
  then into beaten egg and finally into breadcrumbs.
  
  Heat about half cup oil in wok.  When it starts to form a haze add fish
  rolls, about 6 at a time.  Fry until golden brown all over, approximately 3
  minutes.  Drain on absorbent paper. Fry remaining rolls. Serve hot with soy
  or chilli sauce for dipping. Note: Choose flat fillets of firm white fish.
  They should be thin, for they have to be rolled around the prawns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jing Char Siu Bau (Steamed Bbq Pork Buns)
 Categories: Chinese, Pork
   Servings:  6
 
      1 tb Oyster sauce
      2 ts Ketchup
      1 pn Of white pepper
  2 1/2 oz Chicken broth
  1 1/2 ts Dark soy
  2 1/4 ts Sugar
  2 1/4 ts Cornstarch
    3/4 c  Char Siu
      1 tb Peanut oil
    1/2 c  Diced onion
  1 1/2 ts White wine
 
  Combine in a bowl: Heat wok for 30 - 40 seconds. Add peanut oil & heat
  until white smoke rises. Add onion and cook over low heat until onions turn
  light brown. Add char siu, increase heat, stir fry until mixture well
  combined. Add wine and mix well. Reduce heat and add sauce mix from bowl.
  Stir until thickened.   Add 1/2 tsp. sesame oil and mix well. Remove
  mixture to shallow dish. Allow to cool to room temp then refrigerate
  uncovered for 4 hrs.
  
  Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into 16 1"
  pieces.  Roll each into a ball and cover with damp cloth. Work dough ball
  into a hemisphere.  Put 2 Tbs. filling mix into formed hemisphere in palm
  of one hand.  Work around the hemisphere, pleating and closing the dough
  until filling is completely covered.
  
  Place sealed buns, sealed end down, on 2.5" X 2.5" squares of wax paper.
  Place in steamer at least 2" apart, steam for 15 - 20 minutes. Serve
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jungle Curry with Catfish - Gaeng Paa Pla Dook *
 Categories: Thai, Seafood, Hot
   Servings:  4
 
MMMMM---------------------------CURRY PASTE--------------------------------
      2 tb Chopped Lemon Grass
      8    Shallots
      6    Cloves Garlic
    1/4 c  Chopped Lesser Ginger
      8    Dried Jalapeno Peppers
      1 ts Canned Peppercorns
      1 ts Shrimp Paste
    1/2 ts Salt

MMMMM---------------------------PREPARATION--------------------------------
      2 tb Oil
  1 1/2 lb Catfish, Cut Into 1" Slices
    1/4 c  Fish Sauce (Nam Pla)
      3 c  Water
    1/2 c  Thai Eggplant
    1/4 c  Sliced Green Jalapeno Pepper
    1/2 c  Sweet Basil Leaves
     10    Whole Kaffir Lime Leaves
 
  In the days when travel through various parts of Thailand required
  journeying through areas of jungle, the people had to make do with what was
  available there.  This recipe is so named because the ingredients and
  cooking method made it a suitable dish for the jungle.  Best eaten in the
  presence of monkeys, tigers and snakes to keep it more authentic.
  ~-------------------------------------------------------------------------
  Combine all the ingredients for the curry paste, using a mortar and pestle
  or a blender.
  
  Heat a large saucepan and add the oil and curry paste.  Stir-fry for 1
  minute on medium-high heat.
  
  Add the fish,  fish sauce, water and eggplant and heat to boiling.  Cook,
  stirring, for 3 minutes.  Add the remaining ingredients and remove from the
  heat.  Serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork
   Servings:  4
 
           Stephen Ceideburg
    1/2 lb Pork tenderloin, trimmed
      1 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      3 tb Jungle Curry Paste (recipe
           -follows)
      2 c  Defatted chicken stock
    1/2 lb Chinese eggplant, coarsely
           -chopped
    1/2 lb Long beans, trimmed, cut
           -into I inch pieces
      2 tb Fish sauce
    1/4 c  Thinly sliced fresh krachai
           -or:
      2 tb Loosely packed dried *
      2    Fresh kaffir lime leaves or:
      4    Dried **
    1/2 c  Chopped fresh basil
 
  * soaked in warm water for 15 minutes, drained and sliced (optional) **
  soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest
  
  Unlike most other Thai curries, jungle Curry is made without coconut milk
  because coconuts don't grow in the jungles of northern Thailand. The curry
  paste is hot and full of flavor. Kaffir lime leaves give this curry its
  distinctive and enticing flavor, but if they are not available, you can
  substitute grated lime Zest.
  
  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
  In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
  garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
  cook for 30 seconds, pressing it against the sides and bottom of the
  skillet or wok.  Add pork and stir-fry for 2 to 3 minutes, or until light
  brown.  Add stock and bring to a boil. Add eggplant, beans, fish sauce,
  krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
  until the vegetables are tender. If using lime leaves, discard them. Remove
  from heat and stir in basil. Serve with sticky rice.
  
  Serves 4 as a main dish or 6 in combination with other dishes.
  
  113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Condiment
   Servings:  3
 
           Stephen Ceideburg
      2 lg Shallots, minced
      1 tb Minced garlic (3 cloves)
      1 tb Peeled, minced fresh
           -galangal or:
      1    Two-inch long slice dried *
      1    Inch piece fresh lemon
           -grass, minced, or:
      1 tb Dried, soaked in water for
           -30 minutes, drained and
           -minced
      8    Dried whole red chilies,
           -with seeds, minced, or:
  2 1/2 ts Crushed red-pepper flakes
      2 ts Minced cilantro root
      1    Fresh kaffir lime leaf,
           -minced **
    1/2 ts Shrimp paste
    1/2 ts Salt
 
  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled,
  minced ginger root ** or 2 dried, soaked in warm water for 20 minutes,
  drained and minced, or 1/2 tsp. grated lime zest
  
  The preparation of Thai curry pastes involves pounding or grinding together
  an array of spices and herbs. This recipe is very hot; cut down on the
  amount of dried red chilies if a milder curry is desired.
  
  In a mortar or a small bowl, combine all the ingredients. Using a pestle or
  the back of a metal spoon, press down on the mixture and stir until it
  forms a paste. (The curry paste can be prepared ahead and stored in an
  airtight container in the refrigerator for up to 1 week or in the freezer
  for up to 3 months.)
  
  Makes 3 to 3 1/2 Tbsp.
  
  From "Eating Well", Jan/Feb, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kadju Badun (Deviled Cashewnuts)
 Categories: Ceylon, Appetizers
   Servings:  6
 
    225 g  Cashewnuts
    1/2 ts Paprika
    1/2 ts Turmeric
    1/2 ts Salt
      1 ts Water
    250 ml Oil
      1 ts Chilli powder
 
  Mix  the  cashewnuts,  paprika,  turmeric,  salt  and water together in a
  bowl and allow to stand for 1 hour. Heat the oil and deep fry the
  cashewnuts until evenly browned. Remove from the oil, drain well and place
  on serving dish. Sprinkle with chilli powder and mix well. From: "A taste
  of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kai Kem (Salty Eggs)
 Categories: Thai, Eggs
   Servings:  9
 
      4 c  Water
      1 c  Salt
      9    Duck eggs or chicken eggs
 
  Info:  from "Real Thai" by Nancy McDermott posted by Perry Lowell
  
  This Chinese invention is loved by Thais, who serve salty eggs as a
  contrast to the incendiary heat of a green curry or a bland dish.  Kai kem
  is traditionally made with duck's eggs, which are cured for several weeks
  in a simple salt brine.  Once cured, they keep for many months at room
  temperature, and are boiled when it's time to eat them.
  
  In a medium saucepan, combine the water and salt and stir well with a large
  spoon to dissolve some of the salt.  Place over medium heat and bring to a
  boil, stirring frequently.  After mixture boils rigorously for about 1
  minute, remove from the heat, stir once more, and cool to room temperature.
  
  Gently arrange the eggs in a crock or large jar.  Pour the cooled brine
  over the eggs, making sure they are completely submerged. Cover and keep in
  a cool place for 1 month.
  
  When you're ready to use the eggs, place the number of eggs you want in a
  small pan and add cold water to cover. Bring to a boil over medium-high
  heat. When the water reaches a rolling boil, reduce the heat to low and
  simmer for 10 minutes. Remove from heat and cool to room temperature. Peel
  and serve.
  
  Note:  Salty or Salted Eggs are sold uncooked in Asian markets.  Often they
  are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash
  and cook as above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kai Yang (Garlic Chicken)
 Categories: Thai, Chicken
   Servings:  4
 
      2 lb Chicken breasts
      6    Cloves garlic, crushed
      2 ts Salt
      2 tb Black peppercorns, coarsely
           -ground
      4    Whole plants fresh
           -coriander, including roots
      2 tb Lemon juice
 
  Cut breasts in halves.  Crush garlic with salt.  Wash and finely chop the
  fresh coriander, including roots, stems, and leaves. Mix garlic, salt,
  peppercorns, coriander and lemon juice and rub into the chicken breasts.
  Cover and stand for at least one hour or overnight in refrigerator. Put
  under a hot grill about 6 inches from heat. Cook, turning every 5 minutes
  until chicken is tender and skin crisp. Serves 4. NOTE: Especially good
  cooked on the barbecue.
  
  CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kali Dal
 Categories: Indian, Vegetarian
   Servings:  8
 
      1 c  Black whole gram beans
      2 tb Red kidney beans
      1 c  Chopped onions
      2 tb Chopped ginger
    3/4 c  Chopped tomatoes
      1 c  Water
    1/2 ts Ground cardamom
      1 tb Ground coriander
    1/2 ts Red pepper
      2 ts Salt
      6 tb Ghee
      4 tb Ghee
  1 1/2 ts Cumin seeds
      1 c  Minced onions
    1/4 c  Coriander leaves, chopped
 
  Wash the gram beans.  Place both the grma beans & kidney beans in a large
  pot.  Add 4 cups of water & bring to a boil.  Turn off heat & let sit for 2
  hours.  Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander,
  pepper, salt & 6 tb ghee.  Mix well, bring to a boil & simmer for 4 1/2 to
  5 hours.  Keep the heat very low so that you maintain a bare simmer during
  the cooking period.
  
  After cooking, remove 2 to 3 cups of the beans & blend them till smooth.
  Return to the pot.  Keep the dal on a low simmer.
  
  Heat ghee & add the cumin seeds when ghee is very hot.  After 10 seconds,
  add the minced onion & cook gently for 10 minutes, stirring constantly.
  Pour over the dal & mix in the coriander.  Simmer till heated through.
  
  Serve with Royal Vegetable & Rice Casserole.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kamo Sakamushi (Sake Steamed Duck)
 Categories: Japanese, Appetizers
   Servings: 24
 
      2 ea Whole Duck or Chicken Breast
  2 1/2 ts Sake
 
  IN ADVANCE: Place Boned Duck or CHocken breast skin side up on a flameproof
  dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit
  for 3 hours. TO COOK: Preheat the grill to it's highest point. Meanwhile,
  pour Sake over the Chicken or Duck and steam for 7 minutes. Remove the from
  steamer, and grill 3" from heat for 2 minutes. Cool to room temperature,
  cut breasts into 1/4" slices and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini Soup
 Categories: Thai, Pork, Soups
   Servings:  6
 
      3 md Zucchini
  1 1/2 c  Lean Ground Pork or Chicken
      2    Eggs, lightly beaten
      2 tb Fish Sauce
           Ground White Peppers
      2 tb Cilantro, chopped
      6 c  Chicken or Pork Stock
 
  Peel zucchini and cut into approximately 1-1/2" lengths.  Make the lengths
  of zucchini into cups by scooping out the seeds in the center, but leaving
  small amount to form the bottom of the cup.  You may need more or less
  zucchini than the amount given, depending on the size.
  
  In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground
  white peppers, and cilantro.  Fill the zucchini cups with the mixture, and
  overfill slightly to make a small mound.  Cook the filled zucchini cups by
  steaming for about 1/2 hour.
  
  Bring the chicken or pork stock to a boil, and season to taste.  Place the
  precooked zucchini cups into a serving tureen, pour the boiling stock over
  them, and serve.
  
  Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang
  Terb Xoomsai.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry
 Categories: Thai, Poultry, Hot
   Servings:  8
 
MMMMM-------------------------RED CURRY PASTE------------------------------
      5    Dry Hot Chili Peppers
      1 tb Lemon Grass (Sliced)
      2 sl Galanga
      1 tb Coriander Seeds
      2 ts Cumin
      1 ts Fennel Seed
    1/4    Ground Nutmeg
      3    Small Onions
      5    Cloves of Garlic
      1 ts Shrimp Paste
      3    Coriander Roots
           Zest from 1/4 Sm Kaffir
           -Lime
  1 1/2 ts Black Peppers
    1/2 ts Salt

MMMMM------------------------OTHER INGREDIENTS-----------------------------
      1    Roast Duck
      5    Plum Tomatoes
    1/2 c  * Small Thai Eggplants
      4    Fresh Med.Hot Chili Peppers
      4    Kaffir Lime Leaves
    1/2 bn Thai Basils (Horapha)
      1 ts Coconut Sugar
      3 c  Coconut "Cream"
      5 c  Coconut "Milk"
           Fish Sauce
 
  * Small Thai "eggplants" belongs to the eggplant family, but doesn't
  resemble any eggplants found here in the US.  These are about the size of
  large green peas, and look pretty much the same.  Regular green peas may be
  used as substitute.
  
  Put the ingredients for the red curry paste into a mortar and pound until
  well mixed into a paste.  NOTE: You may use commercially available paste,
  if available.  Adjust the amount to taste.
  
  Debone the roast duck, and cut up the meat into bite-size rectangular
  pieces (leaving the skin on).  Cut the neck and wing into pieces.
  
  Place the coconut milk in a large saucepan and heat till boiling.  Add duck
  pieces and cook till tender.  Put the coconut cream into a frying pan, add
  red curry paste.  Heat over fairly high heat, stiring constantly, till all
  the paste have mixed in and thoroughly heated.  Add Kaffir Lime leaves,
  fish sauce (to taste), coconut sugar, and continue to heat (keep stiring
  all the time to prevent burning) until red oil starts to form on the
  surface of the "sauce".
  
  Add the "sauce" to the saucepan of duck and coconut milk, and bring back to
  a boil.  Add all remaining ingredients except the basils, which is to be
  added when the curry starts to boil.  Remove from heat and serve with plain
  boiled white rice.
  
  Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kangaroo Escalopes with Spinach and Anchovy Butter
 Categories: Australian, Kangaroo
   Servings:  6
 
    600 g  Kangaroo fillet, trimmed
      2 bn Of English spinach
     12    Anchovy fillets
    200 g  Unsalted butter
      1 ts Lemon juice
      1 ts Black pepper freshly ground
      1 ts Sea salt
           Olive oil
 
  "Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting
  meat, it's texture and taste described as somwe- here between venison and
  liver...To eat kangaroo, you have to like game; you have to like offal and
  you have to be a red meat eater...It's a very big, very strong-tasting
  meat."
  
  These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay.
  
  Slice the kangaroo fillet into thin slices, three per serve. Brush with
  olive oil and sprinkle lightly with black pepper. Remove stalks from
  spinach and wash leaves thoroughly. Plunge into rapidly boiling water for
  30 seconds. Strain and immerse immediately in iced water to stop the
  cooking process and main- tain the green colour. When cold, remove leaves
  from water and squeeze out as much liquid as possible. Refrigerate until
  ready to use.
  
  Soften 100 g unsalted butter and blend in food processor with the
  anchovies, lemon juice and a pinch of sea salt and pepper until smooth.
  Scrape out onto a piece of foil and form into a sausage shape. Refrigerate
  until firm Heat a large, heavy- base, cast-iron fry pan or grill plate
  until hot. Toss in the oiled meat slices and quickly sear on each side. Do
  not turn until the first side is properly sealed--this does not take very
  long--and don't overcook. Remove meat and rest in a warm place until all
  the meat slices are cooked. In another pan, over medium heat, melt the
  remaining butter, add the squeezed spinach and the salt and pepper, and
  stir until the spinach is hot. Divide the spinach into four portions, spoon
  onto the centre of the plate, top with three escalopes. Slice the anchovy
  butter so it begins to melt over the hot meat. Serve immediately.
  
  From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
  Courtesy, Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce
 Categories: Chinese, Kangaroo
   Servings:  6
 
    400 g  Kangaroo fillet, trimmed and
           -sliced into thin strips
      1 bn Baby bok choy, washed
      2 ts Birdseye chillies, chopped
      1 ts Shallots (not spring
           -onions), chopped
      1 ts Garlic cloves, chopped
      1 ts Fresh green ginger, chopped
     25 ml Chinese brown rice wine
      1 tb Black beans, washed and
           -drained
    150 ml Light beef stock
     50 ml Soy sauce
      1 ts Fish sauce
      1 ts Freshly ground black pepper.
 
  Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks
  attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of
  garlic and ginger and saute quickly for 30 seconds until aromatic. Add the
  brown rice wine and reduce until it thickens. Add black beans, stock, soy
  sauce, and bring to boil. Cook for five minutes then take off heat and set
  aside.
  
  Heat some oil in a clean wok; add the remaining garlic and chillies, then
  kangaroo strips. Toss quickly for a few seconds over high heat. Add the
  warm sauce and the bok choy leaves. Cook quickly for a few seconds until
  leaves are wilted, for one minute only. Season with fish sauce and freshly
  ground black pepper. Pile onto centre of plate and serve immediately.
  
  Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an
  article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
  Courtesy, Mark Herron.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kangaroo Tail, Curried
 Categories: Australian, Kangaroo
   Servings:  6
 
     20    Minutes, stirring
           -frequently. Add the stock,
           -apple, salt to taste,
 
  Ingredients: 1 tail, 2 oz of butter, 1 tablespoonful of flour, 1
  tablespoonful of curry-powder, 2 onions, sliced, 1 sour apple cut into
  dice, 1 dessert-spoonful of lemon juice, 3/4 of a pint of stock, salt.
  
  Method: Wash, blanch and dry the tail thoroughly, and divide it at the
  joints. Fry the tail lightly in hot butter, take it up, put in the sliced
  onions, and fry them for a few minutes without browning. Sprinkle in the
  flour and curry-powder, and cook gently for at least bring to the boil,
  stirring meanwhile, and replace the tail in the stewpan. Cover closely, and
  cook gently until tender, then add the lemon-juice and more seasoning if
  necessary. Arrange the pieces of tail on a hot dish, strain the sauce over,
  and serve with boiled rice.
  
  Time: from 2 to 3 hours.
  
  From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date
  unknown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kashmiri Rogan Josh
 Categories: Indian, Lamb
   Servings:  6
 
      1 tb Whole Fennel Seeds
  3 1/4 c  Plain Yogurt
      6 tb Vegetable Oil
      1    3/4" Stick Of Cinnamon
    1/2 ts Whole Cloves
  2 1/2 ts Salt
      1 pn Asafetida
      3 lb Cubed Lamb
      4 ts Paprika
    1/2 ts Cayenne Pepper
  1 1/2 ts Dried Ginger
  3 2/3 c  Water Or Beef Broth
    1/4 ts Garam Masala
 
  Grind the fennel seeds until find.  Put the yoghurt in a bowl and beat it
  with a fork until smooth and creamy.  Heat the oil in a large pot over a
  high flame.  When hot, put in the cinnamon and cloves.  A second later, put
  in the ground asafetida.  A second after that, put in all the meat and the
  salt.  Stir the meat an cook, still on a high flame for about 5 minutes.
  Now put in the paprika and cayenne and give the meat a good stir. Slowly
  add the yoghurt, a small amount at a time, stirring the meat vigorously as
  you do so.  Add all the yoghurt this way.  Keep cooking on high heat until
  all liquid has boiled away and the meat pieces have browned slightly. Add
  the fennel and ginger.  Give the meat some more good stirs. Now put in the
  water or broth, cover so as to leave the lid very slightly ajar, and cook
  on medium heat for 30 minutes.  Cover completely and cook on low heat for
  another 45 minutes or until meat is tender. Stir a few times as the meat
  cooks, making sure that there is always some liquid in the pot. Remove the
  lid and add the garam masala. You should have a thick, reddish brown sauce.
  If it is too thin, boil away some of the liquid.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kashmiri Spinach
 Categories: Indian, Vegetables
   Servings:  6
 
      5 tb Oil
    1/8 ts Asafetida (hing), ground
  2 1/2 lb Spinach, washed, chopped
    1/2 ts Turmeric, ground
    1/2 ts Cayenne pepper
  1 1/4 ts Salt
    1/4 ts Garam masala (see below)

MMMMM---------------------------GARAM MASALA--------------------------------
      1 ts Black cumin seeds
      1 ts Cloves, whole
      1 tb Cardamom seeds, shelled
    1/3    Nutmeg, whole
           Cinnamon stick, 2", broken
 
  Grind the spices very fine in a coffee grinder or spice grinder.
  
  Heat the oil in a very large pan over a high flame.  Put in the asafetida
  and then all the spinach.  Stir the spinach around.  Add the turmeric,
  cayenne pepper, salt,  and baking soda.  Continue to cook and stir until
  the spinach has wilted.  Add 2 cups of water.  Cook, uncovered, over a
  medium-high flame for about 25 minutes or until just a little liquid is
  left.  Stir a few times during this period.  Turn the heat to low and mash
  the spinach with the back of a spoon.  Continue to cook, uncovered, for
  another 10 minutes.  Sprinkle the garam masala over the top and mix.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kay Patkhin (Chicken with Ginger)
 Categories: Laos, Chicken
   Servings:  6
 
  1 1/2 lb Fryer, cut up
           Salt to taste
           Oil
      1    Piece fresh ginger
      1    Clove garlic, minced
      1 md Onion, sliced
 
  Remove bones, then cut the chicken meat into small pieces and salt. Fry the
  chicken meat in a small amount of oil in a skillet until yellow, gradually
  adding hot water until well cooked. Wash and skin the ginger, then cut into
  very fine long slim pieces (quantity used according to taste). If too hot,
  squeeze salt into the ginger and wash again, removing all the water. Fry
  the ginger in a small amount of oil until it gives a good aroma (not too
  long), remove from the pan and set aside.  Fry the garlic and onion in the
  skillet with chicken, add a small amount of hot water and heat for 10
  minutes before serving. Remove from heat. Serve hot.
  
  From:  PEAR S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21366-0 Simon and
  Schuster, New York.  1972. Posted by: Karin Brewer, Cooking Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kay Phaneng (Chicken with Coconut Milk)
 Categories: Laos, Chicken, Pork
   Servings:  6
 
      1 md Onion, chopped
      1    Clove garlic, minced
    1/2 lb Ground pork
    1/4    Or 1/3 pkg fried cured pork
           -rinds
           Red OR white pepper to taste
           Salt or Nam Pla
           Coconut milk
      2 lb Chicken
 
  Mix together in a bowl the onion, garlic, pork, pork rinds, pepper, salt
  and just a little coconut milk. Stuff the well-cleaned chicken with this
  mixture and put the chicken in a deep pan half filled with coconut milk.
  
  Cook over low heat until the chicken is well done and the coconut milk is
  reduced to cream, then the sauce will be of the correct consistency. Remove
  from heat. Serve hot, with the coconut milk poured over the chicken.
  
  From:  PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN 671-21 366-0 Posted by: Karin
  Brewer, Cooking Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kelia Ayam - Chicken Curry
 Categories: Indonesian, Chicken
   Servings:  6
 
      8    Shallots, peeled and chopped
      2    Garlic Cloves, peeled and
           -chopped
      4    Chopped Candlenuts *
      2 tb Water
  2 1/2 c  Thick Coconut Milk
      1 ts Ground Ginger
      1 ts Ground New Mexico Chili
      1 ts Ground Turmeric
      1    Salam or Bay Leaf
           Salt to taste
  3 1/2 lb Chicken cut up
 
  Put the Shallots, Garlic, and Candlenuts in a blender and work until
  smooth. Transfer to a deep pan or wok, add the rest of the ingredients.
  Simmer 1 to 1 1/2 hours until the sauce is thick, then taste and add more
  salt if necessary. Serve hot.
  
  * I couldn't find Candlenuts when I made this, so used Filberts instead!
  The curry turned out delicious anyway.
  
  P.S. That was supposed to be one 3 1/2 lb chicken in the Ayam Goreng
  recipe, I notice it looks a little confusing,
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ken's Hot-And-Sour Soup
 Categories: Chinese, Soups
   Servings:  4
 
      3 oz Lean boneless pork
      1 oz Dried Chinese mushrooms
      1 oz Bean thread noodles
     10 oz Fresh bean curd
      2 sm Eggs
      1 ts Sesame oil
      1 qt Chicken stock
      2 ts Sugar
      3 tb Chinese red vinegar
           -=OR=- Cider Vinegar
    1/2 ts White pepper
      2 tb Dark soy sauce
      1 tb Cornstarch; blended with
      1 tb Water
      2 tb Finely chopped scallions
      2 tb Finely chopped cilantro
      1 ts Sesame oil
      1 ts Chili oil (optional)
 
  CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
  blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak
  the mushrooms in warm water for 20 minutes, then drain them and squeeze out
  any excess liquid. Discard the stems and finely shred the caps. Soak the
  noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch
  lengths and set them aside. Drain the bean curd and shred it into thin
  strips. Beat the eggs and sesame oil together in a small bowl. Bring the
  chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms,
  noodles and bean curd together with the sugar, vinegar, white pepper and
  dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
  mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour
  the beaten egg mixture into the soup in a steady stream, and pull the egg
  into strands with a fork or chopsticks. Stir in the scallions, fresh
  cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
  individual bowls and serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ketjap Manis
 Categories: Indonesian, Condiment
   Servings: 40
 
      2 c  Dark Brown Sugar
      2 c  Water
  1 1/2 c  Soy Sauce, Light
    3/4 c  Molasses, Dark
    1/2 ts Galangal, Ground
    1/2 ts Cilantro, Ground
    1/2 ts Pepper, Black
 
  Combine and sugar and water in a 2-quart stainless steel saucepan and bring
  to a boil over moderate heat, stirring until the sugar dis- solves.
  Increase the heat to high and cook briskly, uncovered, for 5 minutes or
  until the syrup reaches 200F on a candy thermometer. Reduce the neat to
  low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and
  simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce
  through a fine sieve set over a bowl. Sauce will keep at room temperature 2
  to 3 months if tightly covered.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Khatta Moong - Soured Lentils
 Categories: Indian, Vegetarian
   Servings:  6
 
    2/3 c  Plain Yoghurt
    2/3 c  Whole Moong Dal (Mung Beans)
      3 c  Water
    1/2 ts Ground Turmeric
      1 ts Salt
  3 3/4 c  Water
      2 tb Gram (Chickpea) Flour
      4    Green Chilis
      1    1/2-inch Ginger
      2 ts Ghee
      1    1-inch Stick of Cinnamon
    1/2 ts Cumin Seeds
      1 pn Of Asafetida (optional)
    1/2 ts Sugar
      2 tb Chopped Coriander Leaves
 
  Let the Yoghurt sit 24 hours at room temperature so that it has a slightly
  sour taste. Wash the Dal thoroughly. Place the Dal, 3 Cups Water, a pinch
  of Turmeric and 1/2 Tsp of Salt in a saucepan and bring to a boil. Lower
  the heat, cover loosely, and simmer until the Dal has split open but is
  still whole. (It should not become mushy.) Drain and put aside. Whisk
  together the Yoghurt, 3 3/4 Cups Water and Gram Flour. [This seems like a
  lot of water to me, It's been quite a while since I made this, but I
  believe I had to cut down on the water to get a good consistency. One can
  always add water later to thin things, but it is more difficult to get rid
  of an excess.] Grind two of the Chilis and the Ginger to a paste Heat the
  Ghee in a large saucepan. Add the remaining two Chilis, broken in half,
  Cinnamon, Cumin, and Asafetida and let them sizzle for 5-6 seconds. Add the
  Yoghurt mixture, the remaining Turmeric and Salt, Sugar and the Chili and
  Ginger paste. Stirring constantly, cook for 5-7 minutes. Add the drained
  Dal and cook for a further 5 minutes until thick. Garnish with the
  Coriander Leaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Khatte Channe
 Categories: Indian, Vegetarian
   Servings:  6
 
      4 c  Cooked chick peas, reserve
           - the stock
      1 tb Tamarind paste
    1/2 c  Light vegetable oil
  1 1/2 c  Thinly sliced onions
      2 ts Minced garlic
    1/2 ts Turmeric
    1/2 ts Red pepper
      1 c  Chopped tomatoes
      1 tb Ginger, grated
  1 1/4 ts Garam masala
  1 1/4 ts Ground cumin
 
  Heat oil in a large pot over medium heat & fry the onions for 20 minutes,
  stirring constantly to prevent burning.  Add garlic & cook for 2 minutes.
  Add turmeric & pepper.  Stir rapidly for a moment, then add the tomatoes &
  ginger.  Cook for about 5 minutes (the fat should be separating from the
  gravy).
  
  Add tamarind & about 1 cup of the chick pea stock.  Cover & simmer gently
  for 15 minutes.  Add chick peas, garam masala & cumin.  Cook for 10
  minutes.  Check for salt.  Serve garnished with onion slices & shredded
  green chilies.  Serve with Poori.
  
  Julie Sahni, "Classic Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kibbee Bissaneeyeh - Lamb W/wheat, Baked W/stuffing
 Categories: Indian, Lamb
   Servings:  6
 
MMMMM-----------------------------STUFFING----------------------------------
      2 tb Olive oil
      1 lb Coarsely ground lamb
      2 tb Pine nuts
      1 lg Onion; finely chopped
           Salt to taste
           Ground allspice; to taste

MMMMM------------------------------KIBBEE-----------------------------------
  1 1/2 c  Fine bulgur
      2 lb Ground lamb; finely ground
    1/4 c  Cold water
      2    Medium onion; grated
      2 ts Salt
    1/2 ts Ground allspice
      1 pn Nutmeg; grated, pinch
      1 pn Cayenne pepper (optional)
      3 tb Butter; room temperature
 
  Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and
  add the coarsely ground lamb, the pine nuts, onion, salt, and allspice.
  Cook, stirring, until browned. Set aside to cool as you make the kibbee
  base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or
  until softened. Drain well. Add the finely ground lamb, cold water, and
  onions and knead the mixture well. Keep moistening your hands so the
  mixture does not stick to them. Knead in the spices. Some like a thick
  kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending
  on the height you want, butter a round or rectuangular baking pan with 1
  Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high
  kibbee.) With wet hands, press half the kibbee mixture into the pan,
  patting it level. Spread the stuffing evenly over the base. Cover with the
  rest of the kibbee mixture and pat with moistened hands. With a knife
  dipped in cold water, cut a diamond pattern through the layers. Dot with
  the remaining butter. Bake for 10 minutes, then lower the heat to 325F.
  Bake for another 10 to 15 minutes, or until browned and bubbling. Do not
  overcook. Serve hot with yogurt and salad. Instead of making if one big fat
  kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and
  flatten in the palm of my hand. Then I take about 1-2 tsp of filling and
  put that in the middle of the meat. Then I take another 2 Tbl of meat
  mixture, flatten and place over the meat with the filling. Shape into
  oval-shaped meatballs. Bake the same way as above.
  
  Shared by Rita Taule
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chee #1
 Categories: Korean, Condiment
   Servings:  6
 
      1 lg Head Chinese Cabbage
           Salt
      4    Green Onion With Tops
      1    Garlic Clove
      1    Hot Red Chili, Dried
      1 ts Ginger Root, Grated Fresh
 
  Cut cabbage in pieces 1 inch long and 1 inch wide.  Sprinkle 2 tablespoons
  salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops
  in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash
  salted cabbage three times with cold water; drain and add the onions,
  garlic, chile, ginger and one tablespoon salt. Cover with water, mix well.
  Cover container and let stand for a few days. Taste mixture every day. When
  it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes
  one quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chee #2
 Categories: Korean, Condiment
   Servings:  1
 
      1 md Head napa cabbage (1-1/2 to
           - 2 pounds)
  2 1/2 tb Salt
    1/4 lb Daikon (it's a Asian turnip)
           - peeled and cut into
           - matchstick pieces (option)
      2    Green onions (including
           - tops), cut itno thin
           - slivers
      3    Cloves garlic, minced or
           - pressed
      1    To 2 teaspoons Korean red
           - pepper or ground red
           - pepper  (cayenne)
      2 ts Sugar
 
  Cut cabbage into chunks about 1-inch square; place in a large bowl and add
  2 tablespoons of the salt.  Mix well.  Cover and let stand at room
  temperature until cabbage is wilted and reduced to about half its original
  volume (3 to 4 hours).  Rinse thoroughly; drain.  Return to bowl along with
  daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2
  tablespoon salt; mix well.  Pack lightly into a 1-quart jar; cover with lid
  or plastic wrap and let stand at room temperature, tasting often, until
  fermented to your liking.  (In warm weather, fermentation may only take 1
  to 2 days; in cooler weather, count on 3 to 4 days.)  Store in the
  refigerated, covered, for up to 2 weeks.
  
  Makes about 3-1/2 cups.
  
  SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea &
  Southeast Asia.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chee #3
 Categories: Korean, Condiment
   Servings:  1
 
      4 lb Chinese celery cabbage (napa
           - cabbage)
    1/4 lb Chinese white radish
      2 cn (small ones) flat anchovies
      4 lg Cloves garlic
      3    Scallions (including tops)
    1/4 c  Salt
      4 tb Hot pepper flakes
      2 tb Cayenne pepper
 
  PREPARATION: Cut the large leaves of Chinese celery cabbage in half
  lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices.  Cut
  the radish into equal pieces and then into 1/2-inch slices.  Place cabbage
  and radishes in a large pot and drain the oil from the anchovies over them.
  Smash, peel, and mince the garlic.  Cut the scallions into thin strips
  lengthwise and then into 2-inch lengths.  Add anchovies, garlic, scallions,
  salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot
  tightly and allow to stand for 2 days at room temperature. This Kim Chi
  will keep for 2 weeks if refrigerated in a tightly covered jar.
  
  SOURCE: Oriental Cooking
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chee #4
 Categories: Korean, Condiment
   Servings:  1
 
      2    Napa cabbages, cut up
      1    Scallion
      2    Garlic cloves, minced
      1    1" piece ginger, minced
      2 ts Korean red pepper
    1/2 ts Salt, (more or less)
           Water
 
  Soak cabbages overnight in salt water to wilt.  The next day, wash cabbage
  3 times til there is no more "slimy" feel.  Cut the green part of the
  scallion into 1/2" long slivers, and mince the white part.  Add scallion,
  garlic and ginger to cabbage.  In a one cup measuring cup, mix together the
  red pepper, MSG, salt and water to make 1/2 cup juice.  Pack cabbage
  mixture loosely into jars.  Pour juice in to cover.  Poke with chopstick to
  release air.  Seal and let set overnight in refrigerator.  Keep
  refrigerated. From Judy Alquiza
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chee #5
 Categories: Korean, Condiment
   Servings: 12
 
      2    Heads Chinese cabbage
           -OR- white cabbage
      1 c  Salt
      1 lb Daikon
      6    Green (spring) onions
      4    Garlic cloves
      1    Piece fresh gingerroot (1")
      1    Celery stalk
      1    Hard, semi-ripe pear
      4 tb Ground red pepper (cayenne)
      1 tb Granulated sugar
 
  1. Remove (do not discard) the outer leaves from the cabbage.  Quarter the
  cabbage and place together with the outside leaves in a large bowl.
  Sprinkle on the salt.  Let stand 3 hours, turning occasionally.
  
  2. Peel the daikon and cut into long thin strips.  Cut the onions into 1."
  strips and then shred lengthwise into slivers.  Mix the daikon and onion
  strips together in another bowl and let sit while the cabbage and salt
  mixture is sitting.
  
  3. Peel and mince garlic and gingerroot.  Cut celery into 1" lengths and
  shred lengthwise.  Peel, core, and slice the pear and then cut into long
  strips.  Mix these ingredients together with the cayenne and granulated
  sugar and combine into the daikon and onion mixture.
  
  4. The cabbage will have produced a brine after sitting.  Remove the outer
  leaves from the brine and set aside.  Take a quarter of the cabbage head,
  rinse it under running water then pack the daikon and onion mixture between
  the leaves. Set it in the bottom of a crock or other container. Repeat this
  procedure with the remaining three quarters. Any remaining mixture should
  be layered over the cabbage. Press down.
  
  5. Place the outer leaves in a layer on top of the cabbage and cover the
  crock. Set a small weight on top of the cover and let sit for 3 days. The
  longer it sits the stronger it gets!  It can be stored for a month prior to
  opening. Keep it in a cool (60 degree) place.
  
  After removing the Kim Chi from the crock it can be stored in glass jars
  and used as needed.
  
  This is a strong recipe and if it is still not hot enough, diced red
  peppers with seeds can be added, to the daikon and onion mixture, but do so
  at your own risk! Enjoy.
  
  From: Steven Frank
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chee #6
 Categories: Korean, Condiment
   Servings: 12
 
    2/3 lb Napa Cabbage
    1/2 lb Daikon radish
      1 md Cucumber
      1 md Turnip
    1/2 c  Salt
      1 tb Salt
      3    Spring onions; sliced
      3    Garlic cloves; minced
      4 ts Fresh ginger, minced
      1 tb Dried chili flakes
      2 ts Soy sauce/tamari
      1 c  Water
 
  Peel daikon, cucumber and turnip, and slice 1/4" thick.
  
  Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large
  bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with
  water and place a wide plate or pot on top to submerge them. Leave
  overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
  Julienne each vegetable into a uniform shape. return them to the large
  bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt
  and 1 cup water. Toss to combine.
  
  Spoon the vegetabels with liquid into a large crock or clean jars. Cover
  tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars
  upside down a couple of times to distribute spices, or stir vegetables in
  the crock. Store in refridgerator.
  
  Notes: Kim chee spiciness varies depending on the hotness of the chili
  flakes used. The longer it sites, the hotter it gets (up to a point). I
  cannot vouch for the authenticity of the recipe, but its about as close as
  I've come.
  
  beware 'kim chee' spices in oriental food stores, as they most likely have
  MSG in them.
  
  From: Steven Frank
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chee #7
 Categories: Korean, Condiment
   Servings:  1
 
      4 ts Sugar
    1/2 c  Salt
      4    Heads Garlic
      3 tb MSG Or Accent
      1 lb Carrots
      2 lg Bunches Green Onions
      1 lg Head Chinese Cabbage
      2 sm Heads Regular Cabbage
  3 1/2 tb Garlic Salt
  1 1/2 tb Paprika
      4 tb Dried Red Pepper Flakes
     20 lg Green Bell Peppers
 
  Clean the kitchen sink as this is where you will be working.  Cut the
  regular cabbage into 2 to 3 inch pieces.  Place the cabbage in the sink and
  add the salt.  Work in the salt using a kneading motion, until the cabbage
  is broken up.  The Chinese cabbage should now be cut up and added; no
  kneading required.  Let this stand for 5 to 10 minutes and then rinse once
  or twice and drain well.  Shred the carrots, with a potato peeler or a fine
  food processor shreder.  Cut the green onions into 2 inch pieces, using all
  of the onions.  Cut the green peppers into 1/2 inch lengths. Grind up the
  red pepper and the garlic heads in a blender.  Blend the garlic into the
  mixture one clove at a time, using 3 to 4 heads, depending on the size of
  the heads.  Mix the ground up garlic and red pepper mixture, paprika,
  garlic salt and sugar.  Blend this mixture into the cabbage. Mix well until
  all of the Chinese cabbage is tinted red.  Add small amounts of water as
  you mix to keep the cabbage moist.  Taste and add more salt if necessary,
  about 1 tb at a time; add more garlic salt instead if more garlic is also
  needed.  Add about 3/4 cup of water; press into a 1 gallon jug, glass is
  best.  Leave outside refrigeration for 48 to 72 hours. This is necessary
  for fermentation.  Refrigerate after fermentation period. Hints: For
  fermentation, leave the jug in the garage or other place outside the house;
  it really smells.  Also, don't seal the lid on the jug, it might explode.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kim Chi
 Categories: Korean, Condiment
   Servings: 12
 
    2/3 lb Napa Cabbage
    1/2 lb Daikon radish *
      1 md Cucumber *
      1 md Turnip *
    1/2 c  Salt
      1 tb Salt
      3    Spring onions; sliced
      3    Garlic cloves; minced
      4 ts Fresh ginger, minced
      1 tb Dried chili flakes
      2 ts Soy sauce/tamari
      1 c  Water
 
  * Peel daikon, cucumber and turnip, and slice 1/4" thick.
  
  Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large
  bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with
  water and place a wide plate or pot on top to submerge them. Leave
  overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
  Julienne each vegetable into a uniform shape. return them to the large
  bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt
  and 1 cup water. Toss to combine.
  
  Spoon the vegetabels with liquid into a large crock or clean jars. Cover
  tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars
  upside down a couple of times to distribute spices, or stir vegetables in
  the crock. Store in refridgerator.
  
  Notes: Kim chee spiciness varies depending on the hotness of the chili
  flakes used. The longer it sites, the hotter it gets (up to a point). I
  cannot vouch for the authenticity of the recipe, but its about as close as
  I've come.
  
  beware 'kim chee' spices in oriental food stores, as they most likely have
  MSG in them.
  
  From: Steven Frank
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kimchi (Korean Cabbage Relish)
 Categories: Korean, Condiment
   Servings:  1
 
      1    Head Chinese cabbage
           - cut into 1/2-in. strips
      3 tb Salt
      6    Green onions; chopped
           - (or less, if desired)
      3    Garlic clove; minced
           - (or less, if desired)
    1/2 ts Crushed dried hot red chile
      1 ts Chopped gingerroot
 
  Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage
  with salt, green onions, garlic, chile and gingerroot. Mix well and spoon
  into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
  several weeks. Use as relish or salad.
  
  Makes about 1 quart
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kina Pie (Nz)
 Categories: New zealand, Kina
   Servings:  4
 
      2 c  Fresh Kina tongue
      1 c  Breadcrumbs
      2    Rashers Bacon
 
  Kina or sea eggs are a staple Maori food for those fortunate enough to live
  close to the sea. Kina is found at low tide in rock crevices and under
  ledges of rock. They should only be gathered however in summer when they
  are sweet. Maori lore says it is best for them to be gathered at low tide
  on the first, second and third days after a full moon. When opened the
  shell will be found to contain a mass of fine grit and shell, a purple
  membrane and five tongues which are red. The tongues should be scraped from
  the shell with a spoon taking care not to include any membrane or grit.
  
  Method: 1. Place alternate layers of kina and breadcrumbs, into a buttered
  pie dish finishing with a layer of breadcrumbs.
  
  2. Cover with chopped bacon.
  
  3. Bake at 350 degrees for about 30 minutes until the crumbs and bacon are
  crisp and the tongues are cooked. Serves 4
  
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
  Jim Bodle 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kinome-Ae (Bamboo Shoots with Green Soy Dressing)
 Categories: Japanese, Salads
   Servings:  6
 
     10 oz Bamboo Shoots (Takenoko)
  1 1/2 ts Sugar
      1 pn MSG
      1 x  2" Square Kombu
      3 tb Neri Shiro Miso
    3/8 pt Niban Dashi
      2 ts Salt
      5 ts Sake
      4 oz Fresh Spinach leaves
    1/4 ts Kona Sansho (Pepper)
 
  IN ADVANCE: Place bamboo shoot on side, cut off base, the cut bas in half
  horizontally.  Cut the top lengthways in quarters.  Cut all pieces into
  1/2" dice.  Bring 3/8 pt water to boil, drop in shoots, and return to boil.
  Boil uncovered for 10 minutes until tender.  Drain and set aside.
       Put Dashi, sugar, 1/4 t salt, msg and kombu into a medium saucepan and
  bring to  a boil over high heat.  Add the bamboo shoots.  Boil until almost
  all of the liquid is gone.  Remove from heat and set aside to cool.
       Wash the spinach leaves thoroughly and pat dry.  Grind the leaves into
  a paste, adding the rest of the salt slowly.  Add 3/8 pt of water to paste
  andtransfer to a small saucepan.  Bring to boil.  Pour misture through a
  fine sieve, discard the liquid. TO SERVE: Pour the miso dressing into a
  bowl and rub the spinach paste through a sieve into the dressing. The stir
  the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of
  Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve
  at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kohnen's Biryani Supremo
 Categories: Indian, Rice
   Servings:  2
 
      1 tb Oil
    2/3 c  Rice, long grain,
           (basmati best)
      4    Cloves
           Cinnamon stick, 2"
      1 tb Turmeric, ground
    1/2 tb Pepper, black, ground
  1 1/4 c  Chicken broth
      1    Bay leaf
      1 ts Cumin, ground
      2    Chicken thigh,
           Cooked & boned
    1/3 c  Golden raisins
      2    Egg, hard boiled
      2    Tomato, slices
           Fried onion flakes

MMMMM------------------------FRIED ONION FLAKES-----------------------------
      1 tb Oil
    1/2 c  Onion flakes, dried
 
  Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add
  the rice and stir until it begins to brown, now add the cloves, cinnamon,
  turmeric, and pepper and stir for a minute or so.  Pour in the broth, add
  the salam or bay leaf, and cumin. Bring to a rapid boil then cover and
  reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in
  the chicken and raisins, cover again and let sit, off the stove, for a few
  minutes before serving. Garnish with egg and tomato slices and the onion
  flakes. Fried Onion Flakes:  Heat oil in a heavy frying pan over medium
  high heat. Add dried onion flakes and stir until brown and crisp. Stores
  well in an airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Konbu No Tsukukani (Pickled Seaweed)
 Categories: Japanese, Condiment
   Servings:  6
 
      1 pk Konbu
    1/2 c  Sugar
      6 c  Water
      1 tb Ginger
    1/4 c  Vinegar
    1/2 ts Gourmet powder
  2 1/2 c  Shoyu
 
  1.  Wash Konbu and drain.  Boil with water and vinegar and cook until soft,
  approximately 2 hours.
  
  2.  Add sugar, ginger, shoyu, and cook until liquid is almost absorbed.
  Stir often to prevent sticking to pan.
  
  3.  Add gourmet powder.  Chill and serve.
  
  From: Sukiyaki, The Art of Japanese Cooking and Hospitality
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Koorma Vegetable Curry
 Categories: Indian, Vegetables
   Servings:  6
 
      2 tb Margarine
      1    Chopped Onion
      4    Garlic Cloves
     14 oz Chopped Plum Tomatoes *
      4 oz Mild Chiles Drained Chopped
      1 ts Grated Ginger, Salt, Cumin
      1 ts Coriander, Dry Mustard
    1/2 ts Turmeric, Nutmeg, Cinnamon
      2    Potatoes, Peeled And Diced
      3 c  Bite Sized Cauliflower
      2 lg Carrots
      3 tb Chopped Fresh Cilantro
      2 c  String Beans, 1" Pieces
      1 c  Plain Low Fat Yogurt
 
  * Use canned plum tomatoes with liquid.
  ~-------------------------------------------------------------------------
  Heat margarine in wok. Add onion saute until translucent.  Add garlic
  continue until onion golden.  Add tomatoes, chiles, ginger, salt and
  spices.  Bring to a simmer, then stir in potatoes, cauliflower, and
  carrots.  Cover and simmer over medium-low heat for 10 min., stirring
  occasionally, then stir in the cilantro.  Simmer for another 20 min over
  low heat, until vegetables and tender but firm.  While cooking, there
  should be enough liquid to form a sauce; if needed add additional water,
  but not so much that becomes soupy. Steam string beans separately until
  bright green and crisp tender.  Stir into vegetable mixture. Remove from
  heat and stir in yogurt. Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kopan Masala
 Categories: Tibet, Condiment
   Servings:  1
 
    1/3 c  Coriander seeds
    1/4 c  Cumin seeds
     10    Black cardamom pods,peeled
     15    Green cardamom pods,peeled
     25    Cloves
      2    Cinnamon sticks,broken up
      1 ts Black peppercorns
    1/4 ts Freshly ground nutmeg
 
  Combine coriander, cumin, black and green cardamom, cloves, cinnamon,
  peppercorns and nutmeg and grind finely, but not to powder, with mortar and
  pestle, rolling pin, coffee grinder or food processor. Store in airtight
  jar. Makes about 1/2 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Korean Barbecue - Bulgogi *
 Categories: Korean, Beef
   Servings:  6
 
      2 lb Lean Beef Tenderloin
    1/2 c  Light Soy Sauce
    1/4 c  Dark Soy Sauce
    1/2 c  Water
      3 tb Finely Chopped Green Onion
      3 ts Crushed Garlic
      2 ts Finely Minced Fresh Ginger
    1/2 ts Black Pepper
      1 tb Sugar
      2 tb White Sesame Seeds, Toasted
           - And Ground
      1 tb Sesame Oil
 
  Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs
  respectively, exemplify an age-old tradition of cooking on a curved iron
  hotplate - a tradition that is matched in northern China and neighboring
  Mongolia as introduced by the Manchurians.  Today this has been streamlined
  for table service, with specially built cone-shaped hotplates fitted over
  tabletop burners, to provide an enjoyable and intimate eating experience.
  Meats of all kinds, including mutton, pork and poultry, offal and seafood,
  are cooked in this way, being first marinated in a spicy mixture
  encompassing the characteristic seasonings: soy sauce, sesame oil, garlic,
  ginger, pepper or chili, toasted sesame seeds and green onions. The meat is
  marinated well in advance so that the flavor is intense. Cooking time is
  minimal - just enough to cook through and seal the surface. Serve Bulgogi
  with white rice and yangnyum kanjang sauce, together with a selection of
  accompaniments such as kim chee (chili pickled cabbage) and jeot khal
  (spiced whitefish).
  ~-------------------------------------------------------------------------
  Cut the beef across the grain into very thin slices, then cut into narrow
  strips.  In a glass or stainless steel dish mix all remaining ingredients
  together.  Add the beef and stir thoroughly.  Cover and let marinate for at
  least 3 hours.
  
  Preheat a tabletop broiler (griller), protecting the tabletop with an
  asbestos mat or other suitable heat shield.
  
  Each diner, or the host/hostess, places a portion of meat on the broiler
  (griller) and cooks it quickly on both sides.  The meat is dipped into the
  sauce before eating.  Use wooden chopsticks or small forks/fondue forks.
  
  From Asia The Beautiful.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Korean Bean Sprouts
 Categories: Korean, Salads
   Servings:  5
 
           Karen Mintzias
    1/2 lb Bean sprouts
      1 ts Salt; or to taste
      2 tb Sesame seeds, toasted
    1/2 ts Garlic powder
           -Karen says: use REAL garlic
      1 pn Cayenne pepper, optional
    1/4 c  Finely chopped green onions
 
  Clean the bean sprouts.  Drop into boiling water and boil 5 minutes. Drain
  well.  Return to the pan.  Stir in the salt, sesame seeds, sesame oil,
  garlic powder, cayenne, and green onions.  Simmer 2 minute.  Serve hot or
  cold.
  
  Source: Best Recipes from the Los Angeles Times
        ISBN: 0-8109-1237-6
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Korean Beef Sticks
 Categories: Korean, Beef, Appetizers
   Servings:  6
 
      1 lb Boneless beef sirloin steak,
           -1/2" thick
    1/4 c  Soy sauce
      1 tb Toasted sesame seeds
      1 tb Water
      2 ts Sugar
    1/2 ts Tabasco sauce
      1    Clove garlic, pressed
           Bamboo skewers
 
  Slice beef into 1/4" thick strips, each about 4-5" long.  Thread onto
  bamboo skewers, keeping meat as flat as possible.  Arrange skewers in large
  shallow pan.  Blend soy sauce, sesame seed, water, sugar, pepper sauce and
  garlic, stirring until sugar dissolves.  Pour mixture evenly over skewers;
  turn over to coat all sides.  Let stand 30 minutes, turning skewers over
  occasionally.  Remove skewers from marinade; place half on flat
  microwave-safe plate.  Microwave on High 30 seconds.  Turn skewers over and
  bring skewers from outside of plate to center.  Microwave on High 30
  seconds (for rare), or to desired degree of doneness. Repeat procedure with
  remaining skewers.
  
  Serves:  6 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Korean Hot Pot - Shin Sul Ro *
 Categories: Korean, Beef, Pork
   Servings:  6
 
      8 oz Beef Or Calves Liver
      8 oz Prepared Tripe
      4 oz Lean Beef Rump Or Fillet
      4 oz Lean Ground Beef Or Pork
           Salt And Black Pepper
      1    Egg
           Light Soy Sauce
      1 sm Carrot
      6    Dried Chinese Black
           - Mushrooms, Soaked
      8 c  Rich Beef Broth
      3 oz Can Bamboo Shoots, Drained
     18    Canned Gingko Nuts, Drained
      2 tb Pine Nuts, Optional
      1    Fresh Red Chili, Shredded
      3    Green Onions, Shredded

MMMMM--------------------VINEGAR SOY DIPPING SAUCE-------------------------
    3/4 c  Light Soy Sauce
    1/4 c  White Vinegar
    1/4 c  White Sesame Seeds, Toasted
           - And Ground
      2 ts Finely Chopped Green Onions
 
  This cook-at-the-table one-pot dish is served with a biting vinegar soy
  sauce dip.  The meat and vegetables are eaten first; then the stock, well
  flavored by the ingredients and pepped up with chili, is served as a soup
  with a sprinkling of diced onions.
  
  Very thinly slice the liver, sprinkle with salt and pepper and fry lightly
  in a little vegetable oil with a few drops of sesame oil until colored and
  sealed on the surface.  Set aside.
  
  Boil the tripe for 8 minutes in lightly salted water; drain and cut into
  narrow strips.
  
  Cut the beef into thin slices.  Pound with a meat mallet or the side of a
  cleaver and cut into small squares.
  
  Mix the ground meat with the egg, adding salt, pepper and a few drops each
  of sesame oil and soy sauce.  Form small meatballs with wet hands.  Fry in
  a half-and-half mixture of sesame and vegetable oils until lightly browned.
  
  Peel and slice the carrot.  Drain the mushrooms and remove the stems. Bring
  the stock to the boil in a suitable vessel in the center of the table. Add
  the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon
  straight from the pot into small bowls with the vinegar soy dip.
  
  When the meat and vegetables have been eaten, add the finely shredded chili
  and green onions to the remaining stock and serve in soup bowls.
  
  Vinegar Soy Dipping Sauce:  Mix all ingredients.  The sauce keeps for
  several days in the refrigerator without the green onions, one day with the
  green onions added.
  
  From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Korean Ribs
 Categories: Korean, Beef
   Servings:  6
 
      4 lb Beef short ribs, 2 1/2" LONG
    2/3 c  Kikkoman Teriyaki sauce
      1 tb Toasted sesame seeds
      1 ts Sugar
      2 ts Tabasco sauce
      2    Lg. cloves garlic, pressed
 
  Score meaty side of ribs opposite bone, 1/2" apart, 1/2" deep, lengthwise
  and crosswise.  Place ribs in large plastic bag. Combine teriyaki sauce,
  sesame seed, sugar, Tabasco and garlic; pour over ribs.  Press air out of
  bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally.
  Remove ribs and broil or grill 4" from heat source or hot coals 15 to 18
  minutes, or until outsides of ribs are brown and crisp.  Turn ribs over
  occasionally during cooking.
  
  Serves:  4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Korean Wontons
 Categories: Korean, Ground beef, Appetizers
   Servings: 60
 
      1 lb Wonton skins
      1    Green pepper, chopped
      1    Onion, chopped
      1 ts Msg
      4 tb Oil, sesame
           Black pepper
      1 lb Lean Ground Beef
      8 oz Bean sprouts, chopped
      1    Egg, beaten
    1/4 c  Soy sauce
      3    Green onion, chopped
 
  Mix all ingredients except wonton skins. Put 1 T. of filling in each skin,
  fold and seal with egg. Deep fry until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Korma
 Categories: Indian, Vegetarian
   Servings:  4
 
  1 1/2 lb Poultry or meat
    1/2 c  Cashews, almonds or mixture
    1/2    Inch chopped fresh ginger
      1    Clove garlic chopped
      2    Green chillies (optional)
    1/2 ts Saffron
      2 tb Warm milk
      1 tb Ghee
      2 tb Sunflower or corn oil
      1    Medium onion chopped
      3 oz Yoghurt
      3 oz Cream
    1/2 c  Chopped fresh coriander
           Salt
           Lemon juice (optional)

MMMMM------------------------------SPICES-----------------------------------
      2    Whole cardamoms
      3    Whole cloves
      1    Inch cassia bark
      1 ts Coriander seeds
      1 ts Cummin seeds
 
  1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to
  taste) 2) Blend the nuts, ginger, garlic and chilles into a course paste
  with 1/4 pint of water 3) Soak the saffron in warm milk for 10 minutes. 4)
  Heat the ghee and oil together, then fry the spices then onion until
  golden. Add the nut paste and yoghurt, and cok for 10 minutes or so. 5) Add
  the meat, mixing in well. Simmer for about 1 hour or until the meat is
  tender. Add water bit by bit if needed. 6) About 10 minutes before serving,
  squeeze the saffron strands in their bowl to get the most colour out of
  them then add in, with the milk. Add the cream, fresh coriander and salt to
  taste. Garnish with lemon juice if liked.
  
  Note.
  
  1) Coriander. You may know it as "cilantro or Chinese parsley" 2) Cassia
  bark. Similar to cinnamon but with a sweet musky fragrance. 3) When frying
  the spices use a gentle heat as they are easily burnt!!
  
  True kormas are spicy, not hot, and a Moghul creation. Their special
  feature is a creamy sauce with nut and safron. They can be made with
  chicken (my favourite), duck, lamb, beef or mutton and should be served
  with plain or pullao rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kung Pao Beef
 Categories: Chinese, Beef
   Servings:  5
 
      1 lb Beef boneless sirloin or
           -flank steak
      1 tb Vegetable oil
      2 ts Cornstarch
    1/2 ts Salt
      1 ds Of white pepper
      2    Hot green chilies
      2    Green onions (with tops)
      1    Red bell pepper
      2 tb Vegetable oil
      2 tb Vegetable oil
      2 ts Finely chopped garlic
      1 ts Finely chopped ginger root
      2 tb Brown bean sauce
    1/2 c  Diced canned bamboo shoots
      1 ts Sugar
    1/2 c  Skinless raw peanuts,
           -roasted
 
  Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1
  tablespoon oil, the cornstarch, salt and white pepper in glass or plastic
  bowl. Cover and refrigerate 30 minutes.
  
  Cut chilies into thin slices (remove seeds and membrane if desired). Cut
  onions diagonally into 1-inch pieces. Cut bell pepper into 3/4 inch
  squares.
  
  Heat 12-inch skillet or wok until very hot. Add 2 tablespoons oil; rotate
  skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is
  brown. Remove beef from skillet.
  
  Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat
  bottom. Add chilies, garlic, ginger root, bean sauce and bamboo shoots;
  stir-fry 1 minute. Add beef, bell pepper and sugar; stir-fry 1 minute. Stir
  in onions. Sprinkle with peanuts.
  
  Betty Crocker Creative Recipes No.54, March 1991
 
MMMMM
 
