Free Online Recipes

3 oz Chow Mein Noodles

2 c Salted Peanuts

Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack.

1/2 lb Fresh shrimp; shelled

1/2 lb Pork; sliced

2 ea 12 oz. pkg Chow Fun noodles

-cut into strips 1/2 ea Stalks celery; sliced

2 ea Carrots; sliced & slivered

1 c Green onion; chopped

1 tb Toasted sedame seeds

1 pk Bean sprouts

—————–SEASONINGS—————- 1/4 ts Ajinomoto

1 ts Salt

1 ts Shoyu

1 c Water

1 ts Cornstarch

Stir fry shrimp and ork in hot oil for 2 minutes. Add seasonings and stir fry an additional minute. Add noodles and vegetables and cook another 2 minutes. Do not overcook vegeatables. Arrange the noodles on platter if desired, garnish with additional sesame and chinese parsley. Miriam Kala’ i Kula ‘53 From: Kamehameha Alumni Cookbook Formatted by: Dorie Villarreal

-mushrooms 6 oz Shrimp, shelled and 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 These dumplings make great finger food for a cocktail party. They 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. Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for dipping Chinese mustard, for dipping 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. Posted by Stephen Ceideburg. Reposted by Fred Peters.

1 ea Med. Clove Garlic *

1 ea Env. Soup Mix **

16 oz (1 Can) Tomato Puree

1/2 c Brown Sugar

1/4 c Imported Soy Sauce ***

1/4 c White Vinegar

1/4 c Chili Sauce

5 lb Spareribs ****

* Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best. ~———————- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings.

2 ea Celery stalks, sliced

1 md Carrot, sliced

2 ea Garlic cloves, minced

1 c Vermicelli

1 md Turnip, diced

2 bn Scallions, chopped

1 1/2 c Mushrooms, chopped

3/4 c Snow peas

1 c Mung bean sprouts

2 tb Dry sherry

1 tb Rice or white vinegar

2 ea Tofu cakes, diced

4 tb Miso

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, “Vegetariana”

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

———–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

1 Med. Clove Garlic *

1 Env. Soup Mix **

16 oz (1 Can) Tomato Puree

1/2 c Brown Sugar

1/4 c Imported Soy Sauce ***

1/4 c White Vinegar

1/4 c Chili Sauce

5 lb Spareribs ****

* Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best. ~——————— ~—————— Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main

dish servings.

1/2 Egg white; beaten

1 c Cornstarch

1/2 ts Salt

3 -to

4 c Oil; for deep frying

Green onions; for garnish ———–SWEET AND PUNGENT SAUCE————- 4 1/2 tb Sugar

4 1/2 tb Catsup

1/4 c Vinegar

1/2 ts Salt

1 tb Sherry

1/2 ts Cornstarch

1 ts Oil

2 lg Garlic cloves; minced

3/4 ts Minced fresh ginger root

1 tb Chopped green onion

1 ts Crushed red pepper

1 ts Lemon zest

1 ts Orange zest

A reader who requested the recipe for a sweet and pungent shrimp from the Panda Inn in Pasadena won the everlasting thanks of our tasting panel. Because it’s as impossible to eat just one of these as it is to eat a single kernel of popcorn, the recipe is often called Chinese popcorn. ________________________ Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. Add the egg white to the shrimp and mix well. Mix 1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat

well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours.Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking. It may be necessary to fry the shrimp in several batches. When done, remove the shrimp with a slotted spoon and drain well. Combine the shrimp and the sweet and pungent sauce and toss quickly to coat. Immediately turn out onto a platter and sprinkle with finely chopped green onions. SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and salt, and set aside. Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds. Stir in the sugar-catsup mixture. Immediately add the sherry mixture and cook until slightly thickened.

To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.

Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.

Makes 18 egg rolls.

1/4 c Lemon juice

1/2 c Soy

1/2 c Flour

3/4 Onion, finely minced

3 tb Vegetable oil

*Ling Mun Gai 1. Combine lemon juice and soy sauce, pour over livers and refrigerated over night 2. Drain livers and dredge in flour 3. Heat oil in wok. Fry livers and onions together until livers are golden brown Posted by Jane Harris. MM:MK VMXV03A.