Title: TANGERINE PEEL CHICKEN
Categories: Chinese, Poultry
Yield: 1 servings

1 lb Chicken
1 ts Ginger (minced)
1 Scallion (minced)
2 Dried Chillies
1 Dried Tangerine Peel
Crumbled
Oil for deep frying

————————SEASONING A————————
1/2 ts Salt
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
1/2 ts Sam Shu wine
2 ts Cornstarch

————————SEASONING B————————
1 1/2 ts Sugar
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
2 ts Light soy sauce
1 ts Shao Hsing wine
2 ts Black vinager
3 dr Sesame oil

———————THICKENING SAUCE———————
1/2 ts Cornstarch
1 tb Water

Wash chicken and cut into 2cm (3/4 inch) cubes. Mix
thoroughly with the minced ginger and scallion, then
add the Seasoning A ingredients and marinate for 15
minutes. Mix Seasoning B ingredients and set aside.
Heat the wok until smoking, add the oil and when very
hot deep fry the chicken pieces for 1 1/2 minutes,
until golden. Drain chicken pieces, discard most of
the oil. Reheat the wok and stir-fry the chillies and
crumpled tangerine peel until they darken. Add chicken
pieces and stir. Add Seasoning B and the Thickening
sauce and stir-fry until the seasoning coats the
chicken. Serve.

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Popularity: 12% [?]

Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

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Popularity: 28% [?]

Title: WHITE FIG MARMALADE
Categories: Condiments, Jams
Yield: 9 servings

3 lb Of white figs
3 Oranges
6 3/4 c Sugar (3 3/8 pounds)
3 Lemons

Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the
oranges, including the rind. Put figs and oranges in a preservng kettle
with the sugar. Place on low heat and cook, uncovered, about 45 minutes,
stirring occasionally. While this is simmering, wash, very thinly slice
and seed the lemons. Cook them in a small amount of water until tender and
drain. About 15 minutes before the fig mixture is done, add the lemon
slices. Ladle into hot, sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.

Jams and Jellies – 1975

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Popularity: 7% [?]

Title: Spicy Rice and Lentils
Categories: Main dish, Rice
Yield: 6 servings

1/2 c Brown lentils soaked for 1hr
1 l Onion, finely chopped
1/2 ts Mashed garlic
1/2 ts Grated ginger
1 Fresh green chilli
Seeded and finely chopped
4 T Ghee
1 Cinnamon stick
2 Cloves
1 Bay leaf
1/2 ts Turmeric
1 ts Salt
1 c Long grain rice
Soaked for 1 hour
1/2 c Red lentils
2 T Chopped spring onions

Preparation time: 25 minutes + 1 hour standing
Cooking time: 25 minutes

Drain the brown lentils, cover with boiling water and boil for 15 minutes
until beginning to soften.
Drain
Cook the onion, garlic, ginger and chilli in the ghee until soft and
lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook
for 2 minutes, stirring.
Add the drained rice and lentils, mix well, then add water to cover by
3-cm. Bring to boil, then cook on very low heat until the liquid has been
absorbed, about 20 minutes.
Stir in the chopped spring onion. Remove cinnamon stick before serving.

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Popularity: 6% [?]

Title: Essence of Emeril (Southwest Spice)
Categories: Spice mix
Yield: 1 servings

2 tb Chili powder
2 ts Cumin, ground
2 tb Paprika
1 tb Oregano, dried
1 tb Coriander, ground
1 ts Cayenne pepper
1 tb Garlic powder
1 ts Crushed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

—–

Popularity: 7% [?]