FRIENDSHIP CAKE

FRIENDSHIP CAKE



1 c. greetings
1/2 c. smiles
1 lg. hug
2/3 c. love
1 tsp. sympathy
2 c. hospitality

Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.

ICE CREAM KOLACKY

1 pt. French vanilla ice cream
1 lb. butter
2 tbsp. sugar
4 c. flour

Thaw ice cream, soften butter, cream together. Add sugar and flour gradually. Refrigerate dough overnight. Roll out 1/4 thickness, cut into squares or circles and fill with desired Kolacky filling. Bake at 375 degrees for 15 minutes until brown.

PUMPKIN DESSERTS

1 yellow cake mix
3 eggs
1/2 c. melted butter
1 lg. can pumpkin pie mix
2/3 c. milk
1/4 c. brown sugar
1 tsp. cinnamon

Mix and press in the bottom of an 11 x 13 inch pan, 1 yellow cake mix (reserve 1 cup of this), 1 egg, 1/2 cup melted butter. Mix and pour on top of cake mixture: 1 large can of pumpkin pie mix, 2 eggs and 2/3 cup milk. Mix and crumble on top of pumpkin mix: 1 cup cake mix, 1/4 cup melted butter, 1/4 cup brown sugar, 1 teaspoon cinnamon. Bake at 350 degrees 40 to 50 minutes.

SUGAR - FREE CRANBERRY RELISH

2 c. cranberries
2 apples
1 c. orange juice

Grind together the cranberries and apples, using a sweet apple. (May also use blender). Add orange juice, chopped nuts and sweetener to taste. Refrigerate several hours before using.

SHRIMP BUTTER

2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese

Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.

SEAFOOD FANCIES

8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced

Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.

KALLUMAKAI/CHIPPI APPAM/STUFFED MUSSELS

Well Cleaned Fresh Mussels with shell - 10 nos
Roasted rice flour - 1 cup
Coconut -½ (finely grated)
Cinnamon - 2-inch piece
Small onion - 5 nos
Chilli powder - ½ tsp
Turmeric powder - ¼ tsp
Fenl powder - ½ tsp
Salt - to taste
Method
Crush small onions, chilli powder, turmeric powder and fenl powder and grind them up to a fine masala mixture.
Mix the grated coconut with roasted flour and masala mixture.
Add boiled water and salt to the mixture and knead it well. Mix the dough so well as to avoid any lumps. The consistency of the dough is kept solid. This dough forms the filling.
Now clean the chippi well. Scrap off unwanted matter that sticks on to the shells.
Split the chippi and stuff it with the filling that has been already prepared.
Steam for 10 minutes and is ready to serve when its slightly warm

BAKED CLAMS

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.

VEAL ROLLS ITALIAN

(4 servings)

4 veal cutlets
1/2 tsp. paprika
2 tsp. mustard
1 sweet dill pickle
1/2 cup liver sausage
1/4 cup butter
2/3 cup plain yogurt
1/2 tsp. salt
1/2 tsp. white pepper

Pound veal until very thin, dust with paprika, spread with
mustard.

Cut pickle lengthwise, in four. Spread liver sausage on veal and
place a piece of pickle on each. Roll slices up and secure with
toothpick.

Melt butter in skillet and brown the rolls on each side. Add
yogurt and season with salt and pepper. Cover, cook over low
heat 20 minutes.

Remove toothpicks; arrange on serving dish, spoon over the sauce
and serve with rice.

MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans

Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.

Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.

KALATHAPPAM

Ingredients

Doppi rice - 1 cup
Coconut - ½ (finely grated)
Jaggery - ¼ kg
Ghee - 4tsp
Cardamom - 5 nos(optional)
Small onion - 2 nos
Method
Wash and soak rice for at least 1 hour and then grind it.
Add jaggery to ½ cup of water. Allow it to melt in flame and obtain the syrup.
Filter the syrup.
Mix the grounded flour, grated coconut and the jaggery syrup. Add crushed cardamoms if preferred.
To the cooking pan pour 4 tsp of ghee and sauté pieces of small onions.
When the onion changes colour, put the prepared mixture to it.
Cook it closed for 5 minutes.
Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 5 minutes).
Cut in to pieces when warm and is ready to be served.

MEICHATTI (SARDINE HOT SPICY)

Cleaned sardine fish( Chala fish) - 25 nos(gashed)
Small onion - 200 gms
Turmeric powder - ½ tsp
Chilli powder - 3 tsp
Coriander powder -1 tsp
Fenl powder - ½ tsp
Pepper -1 tsp
Tamarind - 100 gms
Fenugreek - 3 pinches
Salt - to taste
Curry leaves - 4 stalks
Coconut oil -2 tspMethod
Grind chilli powder, coriander powder, turmeric powder, fenl powder, pepper and small onions to a fine paste.
Soak the tamarind in water and have a concentrated juice of it.
To the grounded mixture add tamarind juice and salt to taste.
Heat oil in a deep pan and sauté pieces of small onions along with fenugreek and curry leaves.
When the onions change the colour pour the grounded mixture to it and allow boiling.
Add the gashed fishes when the gravy starts boil briskly.
Leave it to cook for 5 minutes. Take care that the gravy is in thick consistency.
Put off the fire and cover the pan and bake it or subject it to a hot dhum (hot coal can be placed under and over the pan and kept for 10 minutes). Take care that the fish is not over cooked.

General Tips For Cooking Non-Vegetarian

* When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
* If you want to store fish for more than a day, first clean it, rub it with salt, turmeric and maybe, a dash of vinegar, and then freeze. It will stay fresh.
* Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
* Meat that is partially frozen is much easier to cut or slice.
* Cooking of hamburgers may take hell of a long time. To cook them a little faster, you could poke a hole in the middle of the hamburger patties while shaping them. This helps them cook faster and the holes disappear once the burgers are done.
* Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried.
* To help keep meats moist during a long grill or barbecue, add a pan of water close to the fire, but away from the meat.
* To coat chicken evenly, you can place the seasonings or crumbs in a plastic bag, and then add a few pieces at a time and shake them well.
* For golden-brown fried chicken, roll in powdered milk instead of flour before frying.
* To prevent bacon from curling, dip the strips in cold water before cooking.
* Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
* To ensure that sausages keep their shape, put them into cold water, bring to a boil and then drain immediately and grill or fry in a saucepan.
* When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
* To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.
* To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and al kinds of seafood.
* For better results, mutton should be of a younger animal. It looks pink and not red and texture should be firm. If it is red and looks 'wrinkled', it will be tough.
* Softening chicken for salads and sandwiches Chicken in salads and sandwhiches is usually poached. What poaching does is surrounds the chicken with liquid, so no moisture is lost and cooks the chicken gently, as opposed to grilling or pan frying.
* How can you tell that steaks are done? Color can be a good indicator of doneness. This is because myoglobin which gives meat its color, changes from red to pink to brown as meat cooks. A rare steak is bright red. A medium-rare steak is dark pink with some red present; a medium steak is very light pink in color and of course, well-done is brown.

Tips On Leftover Food

* If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
* Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
* Use left over rice for next day meal, use your imagination and cook something new.
* Keep some extra dough in fridge to make chapatis for breakfast.
* Use leftover sukhi dal to make stuffed paratha.

Tips On Cooking

* To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.
* Soak whole pulses overnight and other dals for one hour before cooking.
* Always add hot water to the gravy to enhance the taste.
* Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.
* Always use heavy bottomed vessels to make desserts, in order to avoid burning.
* Make desserts with full cream milk, to get thick creamy texture.
* Whenever curd is to be added to the masala, it should be beaten well and add gradually.
* Chop some extra vegetables, for next day stir fry.
* Use the leftover dal water to make rasam or sambar.
* Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.
* Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.
* If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
* While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
* Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.
* Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry. You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom
* Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
* Never discard the water in which vegetables are cooked, use it in gravies or soups.
* Put tomatoes in a large bowl and cover with boiling water Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.
* Immediately after boiling noodles put them in normal cold water to separate them each.
* If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.
* Curd in winter - Set in a ceramic container and place it on the voltage stabilizer of your refrigerator.
* Potatoes soaked in salt water for 20 minutes will bake more rapidly.
* Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat.

Tips For Gravies

* Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
* Fry the ground masala in reduced flame, so that it retains its colour and taste.
* Little plain sugar or caramelised sugar added to the gravy makes it tasty.
* When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
* To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
* Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
* While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Tips On Frying

* Heat the oil thoroughly before adding seasonings or vegetables.
* Fry the seasonings until they change color, to get full flavour of seasonings.
* If masala sticks to the pan that shows quantity of fat included is not enough.
* Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
* When coconut is used in grinding masala, do not fry for a longer time.
* If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
* Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
* Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
* To make pooris more crispy add a little rice flour to the wheat flour while kneading.
* Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
* Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
* Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
* When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

Tips On Cutting & Peeling

Tips On Cutting & Peeling :

* Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
* Peel vegetables as thinly as possible to preserve the minerals and vitamins.
* Soak potatoes and eggplant after cutting, to avoid discoloration.
* If you boil vegetables in water, do not throw the water, keep it to make gravies.
* To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
* Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
* Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
* After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
* Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
* Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
* Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
* Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
* Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Palaada-or-rice-crepe

Ingredients

Raw rice - 1 cup
Egg - 2 nos
Coconut milk - 2 cups (Extracted from ½ coconut)
Salt - to taste Method

Wash and soak rice for at least 30 minutes.
Grind rice to a very fine batter with half a cup of water.
To the batter add 2 eggs and grind it to get it thoroughly mixed.
Now add 2 cups of coconut milk and salt to taste.
Filter the batter using a fine sieve.
Heat a flat pan. Pour a handful of batter and swirl the pan to form a thin lacy layer.
Cook open. Loosen the edges carefully and serve.

Szechwan Stir Fried Chicken

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts -- * see note
3 tablespoons peanut oil
2 medium leeks
sliced into thin rings and blanched
1 red bell pepper
seeded and sliced into thin strips
6 small fresh hot chilies
cut into thin rings and blanched
1 teaspoon finely slivered fresh ginger
4 cloves garlic -- sliced very thin
1 tablespoon soy sauce
1/4 cup rich chicken broth
1/4 teaspoon Chinese five-spices
1/2 teaspoon sugar
1/4 teaspoon coarsely ground black pepper
1 teaspoon cornstarch
dissolved in 1 tablespoon cold broth
salt to taste

Heat the oil to very hot in a large wok but do not let it smoke. Begin stir-frying the chicken breasts, a few pieces at a time, just until hot through but not browned. Remove with a slotted spoon and set aside. Stir fry the leeks, pepper, and chilies in the same manner, a few at a time, for no more than a minute. Remove with a slotted spoon and set aside.

Add the next 7 ingredients to the wok and, stirring, cook for about 3 minutes. Return the chicken and vegetables and stir fry for 1 minute. Pour in the cornstarch mixture and stir gently until the resulting sauce is thickened and translucent. Add salt.

Serving Ideas : Serve immediately, accompanied with steamed rice.

NOTES : Bone the chicken breasts and remove the skin. Cut the meat into strips 1/4 inch wide by 2 inches long. Yield: 6 as a main course or 10 as part of a Chinese meal.

Crispy Skin Lemon Chicken

Serving Size : 8 Preparation Time :0:45

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 whole chicken breast halves -- on the bone
1/3 cup lemon juice
2 tablespoons sugar
1 tablespoon dry sherry
1 teaspoon light soy sauce
corn flour
oil -- deep frying
2 teaspoons corn flour -- extra
1/4 cup chicken stock

Method:
1. Chop each chicken piece into three pieces. Combine lemon juice, sugar, sherry and soy sauce, pour over chicken pieces. Marinate 30 minutes.
2. Drain chicken (reserve marinade). Sprinkle chicken all over with corn flour, shake off exfess cornflour.
3. Heat oil in wok, add chicken, fry until golden brown and tender; drain on absorbent paper.
4. Remove oil from wok. Pour reserved marinate into clean wok, stir in blended extra cornflour and stock. Stir until mixture boils and thickens, serve over chicken.

Serving Ideas : Boiled rice and chilli and soy sauce for dipping.

MUSHROOM PHYLLO TARTS

3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.

PANI PURI

Ingredients:


To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.

GERMAN SAUSAGE CHOWDER

1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used

BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper

Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.

Ginger Chicken Stir-Fry

Serving Size : 4 Preparation Time :0:45

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 tablespoons ginger root -- slivered
1 clove garlic -- minced
1 pound boneless chicken -- cubed
2 large onion -- chopped
1 large red pepper -- diced
1 can baby corn -- drained
1 cup snow pea pods, fresh -- or snap peas
1 cup mushrooms -- sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons coriander -- chopped

Method:
In skillet or wok, heat oil over high heat; stir-fry ginger and garlic for 30 seconds or until fragrant. Add chicken; stir-fry for 2 to 4 minutes or until lightly browned. Add onions, sweet pepper and mushrooms to skillet; stir fry for 1 to 3 minutes or until softened. Stir in soy and oyster sauces, tossing to coat. Sprinkle with coriander.

Makes 4 servings.

Per serving:160 calories, 15 g protein, 8 g fat, 6 g carbohydrates.

NOTES : Use mint or green onions instead of coriander.

CHOCOLATE BANANA ICE CREAM

3 eggs
1 cup sugar
2 oz bittersweet chocolate
2 cups table cream (18% milk fat)
1 1/2 cups milk
6 tablespoons cocoa powder
1 tablespoon vanilla extract
3 over-ripe bananas
Juice of 1 lemon
Beat eggs lightly
Beat sugar in to eggs
Melt chocolate in milk and cream
When chocolate partially melted, stir in cocoa powder.
Continue stirring chocolate/cream mixture until hot but not quite boiling
Stir hot chocolate/cream mixture in to eggs.
Stir in vanilla extract.
Cool.
When ready to make, mash bananas and lemon juice together
Make chocolate mixture in ice cream maker.
Just before ready, add banana mixture.
Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.

KINNATHAPAM (sweet rice cake)

Ingredients

Raw rice - ¼ kg
Coconut milk -3 cups (milk from 1 full coconut)
Egg - 4 nos
Sugar - 400 gms
Cardamom - 5 nos
Ghee - 2 tsp
Method
Wash and soak rice for at least 30 minutes.
Grind rice to a very smooth batter with ¾ cup of water.
To the fine batter add 4 eggs and continue grinding to get it thoroughly mixed.
Now add coconut milk and sugar to the batter and stir well to dissolve the sugar (maintain the batter in liquid consistency). Filter the batter using a sieve.
Grease a deep pan (thali, depth of the vessel should be about 1 ½ cm) with ghee.
Pour the batter in to the thali and steam for 10 minutes.
Allow warming up. Cut in to squares and serve.

ORANGE RICE

(Diabetic Date Dainties)
1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes. Do not uncover the bowl. Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed. Immediately before serving, fluff with a fork, add orange sections and mix gently. Serve with pride. Makes about 6 (100 calories) servings.

Chinese Pepper Chicken

Serving Size : 6 Preparation Time :0:35

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic -- minced
1 1/2" ginger root slice -- chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts -- cut in 1/2" strips
2 bell peppers -- sliced
3 celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.

Serving Ideas : Serve over rice.

Chicken Manchurian

Serving Size : 6 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless chicken -- 1/2 inch cubes
8 whole garlic -- finely chopped
1 small onion -- finely chopped
1 teaspoon soy sauce
1 teaspoon tomato ketchup
1/4 teaspoon chili powder -- optional
8 each green chile -- finely chopped
4 teaspoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons cornstarch
Salt -- to taste

Method:
Rub salt and marinate chicken for an hour.
Make a batter of all-purpose and cornflour and soak the chicken pieces into it. Deep fry the chicken pieces and keep aside.
Heat oil in a pan and add garlic, onion and green chillies and fry till crispy and brown.
Now add chilli pwd, salt to taste, add deep fried chicken pieces, tomato ketchup and soya sauce. Fry at high flame (may be for 7-8 mins) till the chicken becomes soft and absorbs ketchup and sauce. Add water while stirring if necessary. Delicious chicken manchurian is ready to be served as a snack.

BEEF CHOW FUN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 each Chow Fun Noodles
1 pound Beef flank steak -- sliced
across the grain
-----MARINADE-----
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white
1 tablespoon Peanut oil
-----ADDITIONAL-----
7 tablespoons Peanut oil for pan-frying
2 each Cloves garlic -- chopped fine
1 each Slice ginger -- cut julienne
1 tablespoon Fermented black beans (dow -- see), rinsed
1 tablespoon Dry sherry
1/2 medium Yellow onion -- peeled and

1/2 each Green sweet bell pepper -- cored & cut julienne
-----SAUCE-----
1/4 teaspoon MSG (opt)
1 tablespoon Dark soy sauce
1/4 teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
-----FINAL-----
1 cup 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.

ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE

Serving Size : 6 Preparation Time :0:00
Categories : Chinese Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil
-----MARINADE-----
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar
-----SAUCE-----
2 teaspoons Fermented black beans
3 Cloves garlic -- minced
1/2 teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4 cup Chicken stock
Cornstarch paste

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.

Almond Chicken

>Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :2:00
Categories : Poultry Chinese
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3"
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together. Place chicken in marinade, turning to coat. Marinate
at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg
slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg
and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat
oil to 350. Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350 between batches.
Drain on paper towels and serve at once.