
Dear BBS User and Fellow Food Lover:

These recipes have been downloaded from the FIDO COOKING echo between Dec. 1,
1994 and July 31, 1995.  They are all from Michael Loo, an excellent cook. Many
but not all are authentic Chinese recipes.

And many but not all are his own creations. Each recipe contains a credit which
must remain as part of the recipe when distributed. These recipes may be freely
distributed and copied with the proviso that the recipes be used for private
distribution, only (no commercial/for-profit permission implied or given). All
other publication rights, including secondary publication rights, are reserved.

They have been converted from free form to Meal Master format by me for easy
imput into a data base and are ready for import.

                                        Enjoy,

                                        Jim Weller,
                                        Yellowknife, NWT.
                                        1:3414/3.8

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp Cantonese (Aka Shrimp in Lobster Sauce)
 Categories: Chinese, Seafood, Shellfish, Loo
      Yield: 4 servings
 
      1 lb Shrimp, shelled, tailed,
           -deveined, rinsed, and
           -towel dried
      1    Egg white beaten with
      1 ts Cornstarch
      3 tb Vegetable oil
      8 oz Ground pork
      4 ts Salted black beans
      2 tb Garlic, minced
      1 ts Fresh ginger, minced fine
      2    Scallions, minced
      5 ts Soy sauce
      2 tb Dry sherry or rice wine
    1/4 ts Sugar
    1/2 c  Chicken broth
      1 tb Cornstarch dissolved in
      2 tb Cold chicken broth
      1    Egg beaten with
      2 ts Sesame oil
 
  Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate
  for at least 15 min or up to an hour. Stir-fry in 3 T oil just until
  done. Remove to a warming oven with a slotted spoon.
  
  In the same oil (if it's not too yucky) brown the pork. Add next 8
  ingredients. Bring to a boil and add cornstarch-water. Return to the
  boil and cook until thickened. Remove pan from heat and stir in the
  egg; fuss with the mixture so the egg becomes thin filaments rather
  than a big glob in the middle of the pan. Stir in the cooked shrimp
  and toss with the sauce. Serve immediately.
  
  You may substitute 1 1-1/2# steamed, cut-up lobster for the shrimp to
  make Lobster Cantonese (or Lobster in lobster sauce). This will serve
  2-3.
  
  Adapted from a recipe by Ken Hom and posted by Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Cooking Sauce for Poultry, Shanghainese
 Categories: Chinese, Sauces, Loo
      Yield: 3 cups
 
      3 c  Thin chicken broth
      2 oz Dry sherry or rice wine
      2 oz Dark soy
      2    Scallions
      4    Slices ginger
      3 cl Garlic, chopped
      2    Star anise
      1    Stick cinnamon
      4 ts Brown sugar
      1 ts Sesame oil
 
  To use these sauces: bring them to a slow boil in a large kettle. Add
  meat or poultry, return to slow boil, reduce heat to simmer, and cook
  until done. Drain meat and serve with some sauce (optionally
  thickened with cornstarch-water) on the side. Save and reuse leftover
  sauce, which gets richer with each use. Leftover sauce should be
  salted lightly, boiled a few minutes, skimmed, and cooled before
  storage in the refrigerator. If it is to be kept a long time it
  should be boiled and skimmed once in awhile.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Boiled Meat Dumplings (Shwei Jaudz, Shui Jiao-Tse)
 Categories: Chinese, Loo
      Yield: 10 as an appe
 
      8 oz Cabbage, chopped fine
      1 ts Salt
      1 c  Water
      2 oz Garlic chives or
           Scallions, green part,
           Minced
      8 oz Pork loin, not too lean,
           Chopped fine or
           -ground coarse
    3/4 ts Salt
    1/2 ts MSG
      3 tb Sesame oil
    1/4 ts Pepper, ground fine
      1 tb Ginger root, minced
           Dumplings:
      3 c  Flour
    3/4 c  Water, ice-cold
           Flour to prevent sticking
 
  Sprinkle cabbage with salt. Let stand 15 min. Drain. Add 1 c water and
  squeeze dry, discarding liquid. Add chives and pork. Mix all together
  with seasoning ingredients.
  
  Knead flour and water together until it is a smooth dough. Let rest
  10 min. Roll out into a long cylinder and divide into 48 or 50
  pieces. Roll out each piece into a 2" circle.
  
  Put 1/3 oz filling (appx) in each circle. Fold circles over and seal
  with water, pleating one side artistically as you go (optional!). If
  you pleat, you will get one crinkled side and one straight side, and
  the dumplings will pull into a slightly curved or crescent shape;
  otherwise you will have straight, flat, boring-looking dumplings that
  still taste fine.
  
  Cooking procedure 1:
  
  Boil 12 c water. Lower heat to low. Cook dumplings for 4 min, covered,
  stirring occasionally. This produces a standard restaurant dumpling.
  
  Cooking procedure 2:
  
  Boil 10 c water. Add 1/3 the dumplings and stir. Cover and let water
  return to a boil. Add 1/2 c icy cold water. Stir. Cover again and let
  water return to a boil. Add another 1/2 c icy cold water. Stir. Cover
  a third time and let water return to a boil. Remove dumplings
  immediately and drain them. Repeat the entire procedure until
  dumplings are done. This is said to produce a more delicate dumpling,
  but I don't recall ever having tried it myself.
  
  Sauce 1:
  
  1   c soy sauce 1/2 c broth (cooking water will do!) 1 t white
  vinegar or cider vinegar 1/2 t sesame oil 1/4 t sugar 1 t scallion,
  chopped, including green part
  
  Sauce 2:
  
  1   c soy sauce 1/2 c broth 1/2 t sesame oil 1/4 t hot pepper oil or
  1/4 t red pepper flakes
  
  Sauce 3, I am not kidding: 1 c A-1 sauce 1/2 c broth
  
  From:    Michael Loo
  
  refined from Wei-chuan cook book Chinese Snacks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mole De Guajolote
 Categories: Mexican, Poultry, Chocolate, Loo
      Yield: 16 servings
 
      8 lb Turkey, in serving pieces
      1    Onion
      1    Stalk celery
           Salt
      2    Chipotle chiles
      6    Mulato chiles
      6    Ancho chiles
      4    Pasilla chiles
      4 tb Lard
      3 tb Sesame seeds
    1/3 c  Almonds
    1/3 c  Peanuts
    1/4 c  Raisins
      1    Tortilla
    1/4 ts Ground cloves
 
  1/4 t ground cinnamon 4 peppercorns 1 t or more seeds reserved from
  chiles 1 large onion, roughly chopped 3 cloves garlic, chopped 1 qt
  turkey stock 1 oz unsweetened chocolate 3 medium tomatoes, peeled
  
  Here's the one I used, which is adapted from Richard Condon and Wendy
  Bennett, The Mexican Stove: What to Put on It and in It, Doubleday
  1973. It's rather like Mr. Tabnik's two-chile mole, except that it
  doesn't use anise and has more kinds of chiles.
  
  Quote (edited) begins here:
  
  The oldest surviving evolved recipe of cooked food of any system of
  cooking of any of the ancient civilizations of the world.
  
  As the Mayas ate it 9000 years ago, as the Emperor Moctezuma served
  it to Hernn Corts:
  
  Put the pieces of turkey into a large pot with onion, celery, and
  salt. Add water to cover and boil until tender [M's note: simmer] -
  about 2 1/2 hr. Meanwhile - clean the chiles, reserving some of the
  seeds for desired piquancy. Toast sesame seeds in the oven until
  light brown and reserve. Boil the chipotles until tender and puree in
  blender with the tomatoes. Tear the other chiles (veined and seeded)
  into pieces and fry lightly in 2 T lard. Remove and reserve. In the
  used lard fry the almonds, peanuts, raisins, tortilla (torn into
  pieces), cloves, cinnamon, peppercorns. Grind in blender: chile
  seeds, fried ingredients, onion, garlic. You will have to do this in
  batches. To facilitate the grinding, add 1/2 c turkey stock to each
  batch. Dissolve this mixture and the chocolate in 1 pt stock. Fry the
  tomato-and-chipotle puree in 2 T lard for 10 min, stirring
  occasionally. Add 1 c stock and simmer 10 min more. Add this to the
  mole, along with any remaining stock, and simmer, stirring
  occasionally, 1 hr. Serve over the turkey, which has been skinned and
  boned, with rice and beans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lo Mein
 Categories: Chinese, Loo
      Yield: 3 servings
 
    1/2 lb Chinese egg noodles;
           -(dried, not fresh)
      1 ts Sesame oil
      1 ts Oil
      2 oz Raw lean pork;
           -in matchsticks
      2 oz Raw lean beef, in match
           -book-cover sized pieces
      2 oz Raw chicken, in small
           -pieces of any shape
      2 oz Raw shelled shrimp
           -(cooked will do)
      2 ts Dry sherry
      2 ts Cornstarch
      4 tb Oil
      2 oz Mushrooms; sliced
           -button or reconstituted
           -Chinese
      2 c  Chinese cabbage; shredded
      2    Scallions; cut in matches
      2 tb Soy sauce
      1 ts Salt
    1/2 ts MSG;(or chicken bouillon)
    1/4 lb Raw bean sprouts
 
  Bring a lot of water to the boil. Dump noodles in; turn heat to low.
  Cook 3 minutes. Drain, toss with sesame oil and regular oil, set
  aside.
  
  In 4 separate dishes, combine each of the meats with 1/2 t sherry and
  1/2 t cornstarch.
  
  Heat the 4 T oil in a skillet or wok to high. Add meats in this order,
  stirring for a few seconds between each addition: pork, beef, chicken,
  shrimp. As soon as you've added and tossed the shrimp, add the
  mushrooms and cabbage. Cook until cabbage is wilted. Add scallions,
  soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and
  stir-cook for 3 min. Serve hot on a warm platter.
  
  (this an adaptation of Joyce Chen's recipe) From: Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peking Duck
 Categories: Chinese, Poultry, Loo
      Yield: 1 duck
 
 
  Someone asked about Peking Duck. I've got two recipes in my
  collection - one is too simple, the other too long to post.
  
  So I'll just describe what to do, very briefly. If you want a good
  detailed recipe, check out Ken Hom's Chinese Technique (Simon &
  Schuster, 1981).
  
  1. Loosen the skin from the duck by massaging it, pulling the skin
  away where possible.
  
  2. Blanch the duck for a couple of minutes.
  
  3. Hang it up to dry for 4 hours, then baste it with sherry or with
  honey-water 1/2 and 1/2 mixture. Hang it up again to dry for 4 hours.
  
  4. Roast duck - one recipe says             the other says
                30 min. at 375               15 min at 450
                1 hour at 250                55 min at 350
                30 min at 400                20 min at 450
  
  The rationale for this I'm not sure of, but all recipes claim that
  changing the oven temperature makes a vast difference.
  
  5. To serve - slice off skin and cut it into 1"x2" pieces. Cut meat
  into similar-sized pieces. Provide 2" scallion lengths (green and
  white part), hoisin sauce (canned or bottled), pancakes (below). Each
  diner rolls a bit of meat, a bit of skin, and a scallion length into
  a pancake that has been spread with about a teaspoon of hoisin sauce
  and eats the mess with fingers.
  
  Pancakes (adapted from Grace Zia Chu, Pleasures of Chinese Cooking):
  
  2 c flour, 1 c boiling water, 2 T dark sesame oil
  
  Add water to flour in a bowl and work with a wooden spoon into a
  dough. Knead 10 min. and let rest for 10 min.
  
  Form into a long roll about 2" in diameter. Cut into 1/2" pieces and
  flatten to 1/4". Brush a little oil over a piece of dough and lay
  another piece over it. Roll out with rolling pin, slowly and from the
  center out, until the piece is 4" or more in diameter. Proceed until
  all dough is rolled out.
  
  Heat ungreased griddle over low flame and add dough circle. When it
  bubbles slightly, turn it over and heat the other side. While it is
  still warm, pull apart the two halves and fold at the center with the
  greased side inside. Repeat with remaining dough circles.
  
  Steam for 10 min. before using as above.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet and Sour Sauce, Supposedly Pekingese Style, But I D
 Categories: Chinese, Loo, Sauces
      Yield: 1 batch
 
      1 tb Cornstarch
    1/3 c  Water
      6 tb Brown sugar
    1/4 c  Rice vinegar (or white
           Vinegar, use 2 T less)
    1/4 c  Orange juice (or 1 T
           OJ concentrate)
      3 tb Ketchup or tomato puree
      3 tb Lemon juice (or vinegar)
      2 ts Regular soy sauce
    1/2 ts Ginger root, minced
    1/4 ts Hot chili oil, optional
    1/4 ts Hot sauce, optional
      1 tb Pickled ginger,
           Shredded, optional
 
  Mix cornstarch and water. Add rest of ingredients. Bring to a boil.
  Cook over medium heat until glossy and thickened.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mancha Manteles
 Categories: Mexican, Loo
      Yield: 8 servings
 
      1    Small turkey, in serving
           Pieces, or 2 chickens
    1/2 c  Lard
      2    Ancho chiles, chopped
      2    Pasilla chiles, chopped
      2    Serrano chiles, chopped
      4 oz Almonds,blanched,slivered
      1 tb White sesame seeds
      2    Chorizos, peeled/chopped
      1 lg Onion, sliced thin
    1/2 lb Tomatoes, peeled, seeded,
           And chopped
      1 ts Cinnamon powder
      2 c  Turkey or chicken stock
      1 tb Sugar
      5 ts Cider vinegar
      1 ts Salt or to taste
      4 oz Pineapple, chunked
      2    Firm cooking apples,
           Peeled, cored, & sliced
      1 lg Unripe banana, peeled
           And sliced
 
  This looks very much like Mancha manteles, which Richard [Manchurian
  Candidate] Condon describes in The Mexican Stove:
  
    Two little women staggered in from another room carrying a gigantic
    bowl of something which was jetting hot perfume. The sen~ora hoped
    I enjoyed mancha manteles. Reyes explained that this was the second
    Mexican meal of my life, ... but that he knew that I would -love-
    mancha manteles. The sen~ora beamed and instructed me to eat heart-
    ily, remembering that the translation of mancha manteles was: ta-
    blecloth stainer. I was sweating hard as she overdid me the honor
    of preparing my plate, a very wide plate, perhaps a foot in diam-
    eter. The tablecloth stainer contains the following: one turkey,
    four chorizo sausages, sliced pineapples, sliced apples, sliced
    bananas, some pork; ancho, pasilla and serrano chiles; almonds,
    cinnamon, lard, and tomato puree. Reyes scooped away as though
    he had picked up a fake stomach at Macy's. I got through it. ...
    A very peculiar physiological metamorphosis happened to Reyes
    that afternoon. When he entered the chairman's house he was a
    well-set-up, definitely not stout fellow who spoke American with
    a marked California accent. After that dinner he was not only a
    stout man - and I mean a shorter, rounder, fatter man with a
    pronounced paunch - but his speech changed. He would ramble in
    the diction of a jazz musician or break into voluble Spanish.
    Not that the sen~ora's meal taught him to speak Spanish. He had
    always spoken Spanish. But never to Jewish delicatessen waiters,
    for example, or to austere British bootmakers.
  
  Brown turkey in lard. Remove. Pour off fat, leaving 2 T in the pan.
  Fry chiles, almonds, and sesame seeds together until fragrant. Blend
  to a puree in a blender. Fry chorizo meat in the fat that remains in
  the pan. Remove. In the same fat, cook onions until soft. Add blended
  mixture, tomatoes, and cinnamon. Cook a few minutes and then turn out
  the whole mess into a large casserole. Mix in the stock, sugar,
  vinegar, and salt. Taste for seasoning. Add browned turkey pieces,
  chorizo meat, and fruit. Cover and simmer 45 min to 1 hr. After
  Richard Condon's recipe and description.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet-Sour Chicken, a la Yan Can Cook
 Categories: Chinese, Chicken, Loo
      Yield: 4 servings
 
           Chicken:
      1 lb Boneless chicken,1" cubed
      1 tb Xiaoxing rice wine
           Or dry sherry
      2 ts Regular soy sauce
    1/4 ts Salt
      1    Egg, beaten
    1/4 c  Cornstarch
    1/4 c  Flour
           Lots of oil for frying
           Sauce:
      2 ts Oil
      1    Garlic clove, minced
    1/2 ts Ginger root, minced
    1/4 c  Cider vinegar (or rice
           Vinegar or
           White vinegar)
    1/4 c  Chicken broth
    1/4 c  Dark brown sugar, packed
      3 tb Ketchup
      2 ts Soy sauce
    1/2 ts Orange peel, grated
           Vegetables:
      1    Green bell pepper,
           Cut into 3/4" squares
      1    Red bell pepper,
           Cut into 3/4" squares
      1 cn 8 oz pineapple chunks
      1 cn 8 to 11 oz lychee or
           Mandarin orange, drained
           Thickener:
      1 tb Cornstarch
      2 tb Water, cold
 
  Mix chicken, sherry, soy, and salt. Let sit for at least 30 min. Mix
  in beaten egg. Combine cornstarch and flour (this makes a coating that
  approximates water chestnut flour). Dredge chicken cubes in flour,
  shaking off excess. Let rest for a few minutes. Deep fry in hot oil
  (360) for 2 (for white meat) to 3 (for dark meat) min. Drain on paper
  towels and keep warm.
  
  Saute ginger and garlic in oil over high heat. Add rest of sauce
  ingredients. Add peppers and stir-cook for 1 min. Add pineapple and
  lychee/orange. Raise heat to high high. Mix cornstarch with water and
  mix in. Taste now for seasoning - if it needs a little sugar,
  vinegar, or salt, add that now. When sauce thickens and turns glossy,
  it is ready.
  
  MEANWHILE, reheat the kettle of oil to high (375) and refry the
  chicken for 2 min or until it's golden and crispy on the outside.
  
  Add chicken to sauce and vegetables, toss, and serve with white rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Oil (Adapted From Dewitt & Gerlach)
 Categories: Spice, Loo
      Yield: 1 pt
 
      2 c  Vegetable oil
      1 c  Dried red chiles
      1    Mashed garlic cloves
      1    Slices fresh ginger root
 
  Heat oil to 350. Off heat, add other stuff. Leave to cool. Remove
  garlic and ginger, if used. Let peppers steep 24 hr in the oil.
  Decant oil and use it to flavor cooked foods or in place of regular
  oil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Herbed Oil (Adapted From Dewitt & Gerlach)
 Categories: Spice, Loo
      Yield: 1 pt
 
      2 c  Olive oil
      8    Bay leaves
      4    Rosemary sprigs or
      4 ts Chopped dried leaves
      2 tb Dried red chiles
      1    Mashed garlic cloves
 
  Combine all and let stand covered at room temperature 12 to 24 hr.
  Decant oil and store in cool dark place.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pseudo-Melinda's Habanero Pepper Sauce
 Categories: Spice, Loo
      Yield: 1 pint
 
    1/2 c  Onion, chopped
      2    Garlic, minced
      1 tb Olive oil
    1/2 c  Carrots, chopped
    1/8 c  Water
     12    Habaneros, stemmed but
           -not seeded, chopped
    1/2 c  White vinegar
    1/4 c  Lime juice
 
  Saute onions and garlic in oil over medium low heat until soft but not
  brown. Add carrots and water. Bring to boil, reduce to low and cook
  until carrots are cooked. Remove this mixture to a blender and blend
  along with the Habaneros. When smooth, mix in vinegar and lime juice
  and simmer briefly. If you are looking to use the sauce immediately,
  simmer for 5 min; if you are going to store it, 2 min will be
  sufficient but will increase the heat of the sauce to about Melinda's
  xxtra sauce heat. You may up to double the Habs before creating a
  painfully hot sauce (about as hot as Melinda's reserve) In any case,
  this stuff should be packed into sterilized containers for storage
  unless you want to drink it up all at once, heh heh.
  
  Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Cooking Sauce for Meat, Shanghainese
 Categories: Chinese, Sauces, Loo
      Yield: 2 cups
 
      2 c  Water
      2 oz Dry sherry or rice wine
      3 tb Dark soy
      2 tb Brown sugar
      4    Slice ginger
      1    Star anise
      2    Scallions
      1    Slice dried tangerine
           -peel
 
  To use these sauces: bring them to a slow boil in a large kettle. Add
  meat or poultry, return to slow boil, reduce heat to simmer, and cook
  until done. Drain meat and serve with some sauce (optionally
  thickened with cornstarch-water) on the side. Save and reuse leftover
  sauce, which gets richer with each use. Leftover sauce should be
  salted lightly, boiled a few minutes, skimmed, and cooled before
  storage in the refrigerator. If it is to be kept a long time it
  should be boiled and skimmed once in awhile.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Hot Condiments Nam Prik
 Categories: Thai, Spice, Loo
      Yield: 1 batch
 
      2 tb Dried shrimp or kapee
           -(shrimp paste)
      6    Garlic cloves, chopped
      4    Dried hot peppers
      1 ts Sugar
      3 tb Nam pla (fish sauce)
      3 tb Lime juice
      2    Serranos, chopped
      3    Pea eggplant (optional)
 
  Make day before Blend first 4 ingredients. Beat in nam pla and lime
  juice. Add serranos and pea eggplants.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Condiments Nam Prik Ong
 Categories: Thai, Spice, Loo
      Yield: 1 batch
 
      4    Garlic cloves, minced
      2    Shallots, minced
      1 ts Kapee or minced dried
           -shrimp soaked in sherry
      1 ts Hot pepper jam   OR
      1 ts Tabasco mixed with
      1 ts Cayenne
      1    Can tomatoes
 
  Fry all ingredients except tomatoes in oil. Add tomatoes and cook
  until thick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Nam Prik Pao
 Categories: Thai, Spice, Loo
      Yield: 1 batch
 
      6    Large garlic cloves
      2    Medium onions
      1 tb Kapee or minced dried
           -shrimp soaked in sherry
      5    Large dried hot peppers
      2 tb Orange juice concentrate
 
  Dry roast garlic and onion until skins are dark. Peel and chop. Put
  kapee into aluminum foil and dry fry packet for 2 min on each side;
  remove from foil. Grind all ingredients together.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Nam Pla Wan
 Categories: Thai, Loo, Spice
      Yield: 1 batch
 
      1    Onion, chopped
      8    Garlic, minced
      1 tb Hot pepper flakes
    1/4 c  Nam pla
      1 tb Brown sugar
      2 tb Orange juice concentrate
      2    Scallions, chopped
      1 tb Coriander leaves.
 
  Fry onion and garlic until golden. Add hot pepper flakes. Leave on
  burner but turn off heat.
  
  Boil rest of ingredients together. When the mixture comes to a boil,
  add the onion mixture. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Scallion Pancakes
 Categories: Chinese, Breads, Loo
      Yield: 6 servings
 
      1 c  Flour
    1/3 c  Water, boiling hot
      2 tb Scallion greens, minced
      2 ts Lard or Crisco
    1/2 ts Salt
      4 tb Oil
 
  Mix flour and water. Add a little more flour or a little cold water if
  dough is not the right consistency. Knead until smooth. Let rest 15
  min. Roll dough into a cylinder and divide into 6 pieces.
  
  Flatten each piece into a 4" circle. Brush with softened fat and
  sprinkle with salt and scallions. Roll each pancake into a long thin
  spiral and flatten it. Fold this spiral into a square and flatten
  again. Roll into a short fat spiral and flatten this to a 4" circle.
  
  Heat 3 T oil and fry each piece until golden (flip once to cook both
  sides). Add a teaspoon of oil or so between pancakes if the oil is too
  depleted.
  
  Adapted from Wei-Chuan, Chinese Snacks, to the way I do it; but I do
  less flattening and rolling.
  
  Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fried Pies
 Categories: Chinese, Breads, Loo
      Yield: 18 - 24
 
  2 1/2 c  Flour
    3/4 c  Boiling water
    1/4 c  Cold water
           Filling:
    3/4 lb Ground pork
      1 tb Sesame oil
      1 ts Soy sauce
        ds Cornstarch
      2 tb Scallion greens, chopped
      1 ts Sour pickle relish
           For frying;
      6 tb Oil
 
  Mix hot water with flour. Add cold water and knead until smooth. Let
  rest a few minutes. If the dough is not the right consistency,
  correct with a little flour or a little cold water. Roll dough out
  into a long thin baguette and divide into 18 to 24 pieces. Make each
  into a 3" circle by pressing with the palm of your hand against a
  work board, twisting just a little with each press. Place 1 portion
  of filling (a little over 1 T) on each circle, bring up the sides,
  seal the edges, and roll carefully into a ball. Flatten each ball
  into a hamburger shape.
  
  Heat oil in a flat-bottomed pan. Fry cakes 2 - 3 min on each side or
  until golden. Drain on paper towels and serve hot.
  
  Filling: Just about any pie filling, sweet or savory, can go into
  these, just so you make sure the stuff is not too wet - lots of juice
  or gravy will prevent these pies from browning. If you use a filling
  that has not been precooked, cook for at least 3 min on a side.
  
  Wei-Chuan suggests 1 1/2 cans of Wei-Chuan brand pickled cucumbers
  with meat. Alternatives include just about all bao fillings (see the
  many roast pork and sweet bean filling recipes that are floating
  around the net), taco filling (with or without cheese), etc. etc.
  
  Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peking Doilies (Aka Mandarin Pancakes)
 Categories: Chinese, Breads, Loo
      Yield: 6 - enough f
 
  1 1/4 c  Flour
    3/8 c  Boiling water
    1/8 c  Cold water
      2 ts Sesame oil
 
  Mix flour and boiling water. Add cold water and knead into a smooth
  dough. Let rest a few minutes. Roll out into a baguette and cut into
  six pieces. Use a rolling pin to flatten each piece into a 4"
  pancake. Brush each with a thin layer of sesame oil and place them
  together in pairs, oiled sides together. Roll each pair out until you
  have 6" pancakes.
  
  Heat a dry nonstick pan to medium-high. Drop in a pancake pair and
  cook until golden bubbles form on the underside, shaking the pan from
  time to time. Flip and repeat for the other side. Remove and separate
  pancakes. Fold into quarters and cover with a warm damp towel until
  serving time.
  
  This recipe may be doubled. Pancakes may be made ahead and reheated by
  steaming (but they're better fresh).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peking Duck Bone Soup
 Categories: Loo, Chinese, Poultry, Soups
      Yield: 6 cups
 
           For the broth:
           Bones from 1 Peking duck
           Carcass, neck, gizzard,
           Wings, leg & thigh bones
      1    Scallion
      1 sl Ginger
           Soup:
      1 lb Celery cabbage
           -(ch'ing tsai)
      2 oz Dried bean thread
           -(bean vermicelli)
           Water
      2 tb Oil
      2 sl Ginger
    1/2 tb Salt
    1/2 ts MSG
      6 c  Peking duck bone broth
           -from above (if there's
           -not enough, cut with
           -chicken broth or water)
      2 oz Chinese or Smithfield ham
           -slivered
      1    Duck gizzard, from the
           -broth pot, sliced thin
 
  Originally, Peking duck was served in three courses, to wit:
  
  1. the familiar pancake, scallion, and sauce bit (cucumber slivers
  also sometimes), with which the skin was served without the meat;
  
  2. the meat, combined with stir-fried vegetables in a soy-based sauce,
  served alone or with rice;
  
  3. a soup made with the bones of the duck just eaten.
  
  Now, in our streamlined 20th century, the courses are combined into
  one, the meat wrapped up with the skin and the scallion in the
  pancake, the vegetable course is omitted, and the soup is presumably
  drunk by the staff.
  
  Cut cabbage across into 1 - 1.5" chunks (these will separate on
  cooking). Soak bean thread in water until soft, then cut into 6"
  lengths (Warning - if you omit this cutting, you may find a guest
  choking on the stuff, which I did once).
  
  Simmer in water to cover for 45 min: bones from 1 Peking duck:
  carcass, neck, gizzard (which had been roasted with the duck), wings,
  leg and thigh bones. Season with 1 scallion and 1 slice ginger.
  
  Heat oil in a soup kettle. Add ginger, salt, and cabbage. Stir-fry 1
  min. Add all remaining ingredients except bean thread, gizzard, and
  MSG (if used). Cover and cook until cabbage is tender, 3 min or so.
  Bring soup to a boil, add bean thread, gizzard, and MSG. Turn heat
  off. Serve immediately.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shanghai Duck
 Categories: Loo, Chinese, Poultry
      Yield: 1 bird
 
      1    Duck
      1    Bunch scallions,
           -cut in 2" lengths
      2 sl Ginger
      3    Whole star anise
    1/3 c  Sugar
      2 tb Sherry
      1 c  Soy sauce
    3/4 c  Water
 
  The Chinese do not make a fetish of crispiness in their ducks, but of
  course the mass-produced Long Island ducks are fatter than anything
  that would be available in China or even Taiwan. What's more, the
  Chinese do not make a fetish of leanness, either. Here's a recipe
  that is neither crisp nor lean:
  
  The duck should be prepared as for roasting - feathers discarded,
  excess fat from the cavity removed (you may render this to make a
  fine, if unhealthy, cooking fat).
  
  Arrange scallions, ginger slices, star anise, and the neck and
  giblets in the bottom of a heavy kettle. Put the duck in, breast
  down, and pour all the remaining ingredients over. Cover tightly
  (using foil as a sealer if necessary) and bring to a boil. Reduce
  heat to low and simmer 45 min. Uncover and invert duck. Re-cover and
  cook 30 min. At this point, uncover and skim off accumulated fat
  (this also makes a fine, if unhealthy, cooking fat). Check duck for
  doneness - it should be just about tender now. Raise heat to medium
  and cook 15 to 30 min, basting constantly. The skin should become
  dark brown (although not crispy by any stretch of the imagination)
  and the sauce should be reduced to a syrup. Serve hot on a platter
  with the sauce strained over.
  
  From: Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Michael Loo's Lobster Stew
 Categories: Loo, Shellfish, Stews, Soups
      Yield: 6 to 8
 
     11 oz Can lobster meat
      1 qt Milk
      3 c  Cream
      4 tb Butter
           Salt, pepper,
           Sherry to taste
      1 tb Beurre manie (equal flour
           -and butter creamed
           -together, optional)
 
  For 1 can of lobster meat, allow 3 times that amount of milk, 2 times
  that amount of cream, and 1 teaspoon of butter per ounce of lobster.
  Also salt, pepper, sherry to taste. Also, if you like a thick soup,
  you can make a beurre manie: mash together 1 1/2 t each flour and
  butter until it's a smooth paste.
  
  Heat milk and cream together to the boiling point. In a soup kettle,
  saute the lobster in half the butter for a very brief time. Then add
  the simmering liquid. Taste for seasoning, adding salt and pepper as
  necessary, and a splash of sherry or brandy if you wish. Thicken as
  desired by raising the heat to the boil and stirring in the beurre
  manie, then lowering the heat to low and cooking until thick: I would
  not do this, because I like thin stew. But I might be inclined to
  reverse the ratio of cream to milk, or just use cream for the whole
  thing. Pour into warmed soup plates or bowls and float a pat of
  butter on each serving.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lobster Casserole (Aka Lazy Man's Lobster}
 Categories: Loo, Shellfish, Casseroles
      Yield: 4 servings
 
     11 oz Can lobster meat
      5 oz Coarse white breadcrumbs,
           -dry
      3 tb Butter, melted
 
  Toss breadcrumbs with butter. Put lobster in a casserole. Mix in 1/2
  the buttered crumbs, and put the rest on top. Heat in a 400 oven
  until heated through, about 10 min. Easier than pie.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pea Jelly (Chinese Version of Yokan)
 Categories: Loo, Chinese, Beans, Desserts
      Yield: 12 servings
 
      1 lb Split peas
  1 1/2 c  Sugar
      1 tb Gelatin
           Water
           Green food coloring
           (if desired)
 
  Soak split peas overnight in 6 c water. Drain. Pressure cook over low
  heat in 5 c water for 1 hr or until very soft. You may cook on top of
  the stove as for soup as well. Strain peas into a saucepan.
  
  Soak gelatin in 1/2 c water.
  
  Mix peas, sugar, gelatin, and food coloring. Let set in fridge at
  least 4 hrs or until set. Cut into squares and serve.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice and Beans
 Categories: Loo, Chinese, Beans, Desserts
      Yield: 4 or provide
 
    3/4 c  Mung beans
           Water
    1/4 c  Rice
           Water
      6 tb Sugar
           Water
 
  Soak beans in water for 5 hours. Get rid of green skins, if any, that
  float to the surface; you might encourage then to come off by rubbing
  the beans between your hands; drain. Rinse rice three times in water;
  drain. Put rice and beans in a pot. Add 4 c water and bring to a boil
  for 1 minute; then lower the heat, and let simmer for 1 hr. Add sugar
  to taste (the 6 T called for might not be enough for Western tastes).
  Stir, ladle into soup bowls, and serve warm.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cerveny  Kapusta
 Categories: Loo, Vegetables, Polish
      Yield: 3 -4 as a si
 
      3 c  Rendered pork fat
           -(trimmed from
           -chops or roast)
           Finely chopped onions
           Paprika
      1 md Head red cabbage
           Salt
    1/2 ts Paprika
           Fresh ground black pepper
      1 lg Apple, grated
      2 tb White [sic] vinegar
      1 tb White sugar
    1/2 ts Caraway seeds
 
  Render pork fat very slowly; remove "cracklings", & add enough finely
  chopped onion for taste and flavor. Cook until golden. Add paprika
  slowly, DON'T let it burn or smoke. Let cool, and store, covered in
  refrigerator - will keep for a long time.
  
  Wash the cabbage in cold water, quarter it & chop finely, salting as
  you go. Discard the core. Heat about 3 cups of the pork-fat/onion
  mixture, add about 1/2 teasp. paprika - don't let it burn. Add the
  wet, salty cabbage & stir until it's coated with fat. Add pepper to
  taste, grated apple, stir in; add about 2-3 tsps wine [sic] vinegar,
  1 tbsp sugar. Rub about 1 1/2 tsp caraway seeds between palms, & add
  to cabbage.
  
  This totally "handed-down-through-the-Wincenc-family" recipe will
  come out differently each time - until you arrive at the taste you
  like best. Taste as you go along! But the true test will be on the
  2nd or 3rd day when reheating the left-overs. I always loved it best
  then!!
  
  Carol Wincenc
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red-Cooked Pot Roast (Shanghai Pot Roast)
 Categories: Loo, Chinese, Beef, Pork, Lamb
      Yield: 12 servings
 
      4 lb Chuck roast, boneless,
           -not too lean
      1 tb Sherry
    1/2 c  Regular soy sauce
      1 c  Water
      2 sl Ginger
      2 cl Garlic, optional
      1 oz Sugar
      2    Star anise stars
           -(optional for pork)
 
  Either brown the roast in a little fat or dunk it in boiling water
  for a minute or so [this step is optional]. Put it into a heavy
  kettle into which it fits fairly snugly. Add all the rest of the
  ingredients (ginger slices, star anise, and garlic should be at the
  bottom of the pot). Bring to a boil, then reduce heat and simmer
  covered, turning and basting occasionally, for 3 hours or until
  tender. Serve sliced, hot or cold. If cold, you may want to weight it
  down with a brick covered in foil or some similarly heavy item while
  chilling it in the fridge.
  
  You may cook lamb or pork this way, but cut the cooking time to 2 - 2
  1/2 hr. For lamb add a cinnamon stick instead of the star anise; for
  pork double the soy sauce and sherry, either halve or omit the stare
  anise, and use up to 4 oz of sugar to taste.
  
  Adapted from Joyce Chen From: Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salted Taro Balls
 Categories: Loo, Chinese, Desserts
      Yield: 1 batch
 
      1 lb Taro root, peeled and
           -rinsed
      1 tb Cornstarch or arrowroot
      1 tb Rice flour*
    1/2 ts Salt
    1/8 ts Pepper
           Lots of oil
 
  Here's another "dessert" that is hardly sweet at all:
  
  Cut taro into thin strips or grate it. Mix all other ingredients
  together and sprinkle evenly over taro. Mix well and form into golf
  ball sized balls. Deep-fry until crisp and golden. Serve with tea.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hazelnut Cakes
 Categories: Loo, Nuts, Cookies
      Yield: 5 dozen
 
      1 lb Hazelnut meats (blanched
           -or unblanched is okay)
      6    Egg whites
  2 3/4 c  Brown sugar, sifted
    1/8 ts Salt
      1 ts Vanilla
           White sugar
 
  BF>    Hazelnuts are available at most stores under the name of
  Filberts. BF>    They should be blanched.  To blanch, boil the nuts
  for 5 minutes and BF>    when they are cool enough to handle, remove
  the skins.  To grind, BF>    place about 1/4 cup at a time in a
  blender, or chop as finely as you BF>    can with a sharp knife.
  
  Grind nuts. Beat egg whites with salt until stiff. Add sugar to egg
  whites a little at a time, beating constantly. Add vanilla and then
  carefully fold in nuts. Shape into 1" balls and roll in sugar to
  coat. Bake on a greased sheet at 325 for about 15 min, maybe 20.
  
  Tip from Joy of Cooking: 2 lb hazelnuts in the shell = 1 lb nut meats.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Irma Rombauer's Lobster Thermidor, Fixed Up By Me
 Categories: Loo, Shellfish
      Yield: 4 servings
 
     11 ts Butter
      2 ts Flour
     11 oz Lobster meat, in dice
      4 oz Heavy cream
      6 oz Stock (fish or meat
           -or even vegetable)
           Salt, white pepper,
           Paprika, cayenne,
           Tabasco, and/or
           Celery salt
      2 tb Sherry
  1 1/2 c  White bread crumbs
 
  Melt 2 t butter and add the flour. Heat a few seconds over medium
  heat and add the lobster. Stir in cream and stock. Simmer, stirring
  constantly, for 10 min. Season to taste with the seasonings in any
  combination you wish. Remove the lobster mixture to a casserole or
  individual ovenproof serving dishes and keep warm. In the cooking
  pan, add the sherry and the remaining 3 T butter. When butter is
  melted, stir in the breadcrumbs. Distribute the crumb-butter mixture
  over the lobster in the casserole(s). Bake in preheated 400 oven for
  5 min or broil until crumbs are brown.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Michel Debost's Ratatouille
 Categories: Loo, Vegetables, Casseroles
      Yield: 4 servings
 
      1 lb Each of eggplant,
           -zucchini, tomato,
           -onion
      1    Head garlic
           -[!maybe he means
           -"clove," maybe not]
           Salt
           Ground peppercorns
           Bouquet of thyme & laurel
           -[5 sprigs thyme, 3 large
           -bay leaves]
      1 pt Olive oil
           -[!maybe he means "cup"]
           Deep cast-iron pan
           With lid
 
  Found - a recipe by one of the more famous musicians [flutists] in
  this world [my annotations are in square brackets] - (pronounce
  RATATOOY)
  
  Preparation time 1/2 hour. Cooking time 3 hours.
  
  Wipe (do not wash) vegetables. Slice eggplants lengthwise, salt and
  brown. Set aside. Likewise with onions. Peel tomatoes after dipping
  them in boiling water. Line pan with one layer of eggplant slices.
  [Crush, chop, and saute the garlic. Sprinkle on ad lib between layers
  ~ the original recipe lists garlic as an ingredient but doesn't say
  what to do with it, so I guess this is more or less right.] Then, in
  layers, add sliced tomatoes, zucchini, onions (salt and pepper).
  Halfway up add thyme and laurel bouquet, then again eggplant etc.
  finishing with one layer of eggplant. Cover and cook very, very
  slowly for 3 hrs without stirring. Upon serving, stir, remove
  bouquet, and add one beaten raw egg [optional!].
  
  Bon appetit Michel Debost Orchestre de Paris From: Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Strones or Oatcakes
 Categories: Breads, Irish, Loo
      Yield: 1 batch
 
      2 c  Oatmeal (not rolled
           -oats; coarsely
           -ground oats)
      1 pn Baking powder
      1 pn Salt
      1 ts Bacon fat
           Boiling water
 
  For hundreds of years in Ulster, a large STRONE was made in the shape
  of a cross to celebrate the feast of St. Brigit. Strones were
  traditionally served hot and dripping with freshly made butter.
  
  Mix the dry ingredients. Melt the fat in a little boiling water and
  use to mix the other ingredients to a stiff dough. Scatter more
  oatmeal over it and knead thoroughly. Roll out as thinly as possible,
  in a circle. Put on a baking sheet. Cut a cross on top so that when
  cooked the oatcake can be easily broken into quarters, the
  traditional FARLS. Bake in a moderate oven (350F, Gas 4, 180C) for
  about 20 min. Serve with lots of butter.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: James Galway's Soda Bread
 Categories: Breads, Irish, Loo
      Yield: 1 loaf
 
      1 lb Flour
      1 ts Salt
      1 ts Sugar
      1 ts Baking soda
  1 1/2 c  Buttermilk
 
  The traditional bread of Ireland
  
  Sift flour, salt, sugar & baking soda together a few times to mix the
  thoroughly. Make a well in the centre & stir in the buttermilk
  gradually to make a soft dough. Turn out on a floured board & knead
  lightly for a few minutes. Flatten it out to about 1/2" thick. With a
  floured knife, cut a cross on it to help it cook evenly throughout.
  
  Bake at once in a hot oven (450F, Gas 8, 230C) for 45 min. To test
  whether the cake is done or not, tap the bottom - if cooked it should
  sound hollow.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chili Appreciation Society International Chili
 Categories: Loo, Chili
      Yield: 1 batch
 
      2 lb Chuck beef, cubed in
           -stew-sized pieces
      1 md Onion, chopped
      2 tb Chopped suet or veg. oil
      4    Jalapenos, stemmed,
           -seeded, halved
      8 oz Tomato sauce
     12 oz Beer
     16 oz Beef stock
      1 tb Cumin, ground
      2 ts Garlic powder
      1 ts Pepper, ground
      4 tb Chili powder
    1/4 c  Masa
      1 c  Water
      1 tb Paprika
 
  The only way I do beer chili is make a regular pot, extra hot, and
  drink a bunch of beers with it. Very satisfactory that way.
  
  Let it be noted that I disagree with many of the particulars of the
  recipe below, but it's a good example of a beer chili.
  
  Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin,
  garlic, pepper, and half the chili powder. Simmer until meat is done,
  about 2 hr. Make a paste of the masa and water. Stir this quickly
  into the chili. Add the paprika and the rest of the chili powder.
  Cook 15 min. Remove Jalapenos and serve.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Xiao Long Tang Bao*
 Categories: Chinese, Loo, Breads, Pork
      Yield: 24 servings
 
     11 oz Pork loin with some fat,
           -chopped or ground coarse
      2 ts Soy sauce
      1 tb Sesame oil
      2 tb Scallion greens, chopped
  1 1/2 ts Ginger root, chopped fine
      6 tb Water
    1/4 c  Stiff aspic
           -(jellied stock)
    1/4    Recipe basic yeast dough
 
  The Chinese for this dish can be transliterated as anything from "Show
  loong tong bow" to "Hsiao lung t'ang pao" to Xiao long tang bao*
  Little juicy steamed rolls ...Juicy steamed buns with pork
  
  Mix first 8 ingredients. Divide into 24 portions. Cut aspic into 24
  portions. Knead dough 5 min; roll out into a thin baguette; cut into
  24 pieces. Flatten each piece into a 2" round; then go around with
  your fingers and squeeze the edges thin - the result should be a
  medium-thin center and a thin outside. Put 1 portion (1/2 oz) filling
  in the center of each round; top with 1 portion of aspic. Bring up
  the sides of each round and twist up in a decorative pattern, making
  sure to seal the top. If holes appear, patch them at once!
  
  Put each dumpling on a square of waxed paper or a piece of bok choy
  leaf and steam, preferably in a bamboo steamer, for 8 min. Serve hot.
  
  Note on aspic:
  
  If you don't have any on hand, use about 1 1/2 c of homemade chicken
  broth (or good-quality canned low-salt broth): boil 1 c of broth,
  uncovered, for about 2 min (reducing it quite a bit) while dissolving
  1 envelope gelatin in the other 1/2 c. Mix together and stir over low
  heat until all gelatin is dissolved. Chill. This will make a hard
  aspic, enough for 3 recipes of this dim sum.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aromatic Beef (Cold)
 Categories: Loo, Chinese, Beef
      Yield: 8 servings
 
      2 lb Beef bottom round,
           -fat trimmed
           Oil
      4 oz Soy sauce
      6 oz Dry sherry
      4    Garlic cloves
      2    Ginger slices
      3    Scallions, in 1" lengths
      1    Cinnamon stick
      1    Star anise star
      4    Basil sprigs
      1 tb Sugar
           Water to cover
      2 tb Gelatin
      4 oz Cold water
           Sesame oil
 
  Wash meat and pat dry. Brown quickly on all sides in a little oil.
  Combine next 9 ingredients in a large kettle. Bring to a boil. Add
  meat and water to cover. Lower heat and let simmer at lowest heat for
  2 hrs. Off heat, let steep for 1 hr. Remove beef, chill, and slice
  thin.
  
  Strain and defat liquid. Soften gelatin in water; add to liquid in a
  fresh pot. Bring to a boil and reduce to 2 - 2 1/2 c. Let cool.
  Arrange beef in a serving bowl or dish or mold that has been oiled
  with a dash of sesame oil. Pour cooled liquid over. Chill in fridge.
  
  To serve: unmold on a bed of greens.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dutch Baby
 Categories: Loo, Breads, Breakfast
      Yield: 2 servings
 
      4    Eggs, beaten
      1 c  Flour (240 mL)
      1 c  Milk  (240 mL)
    1/3 c  Butter (80 mL)
    1/2 ts Vanilla extract (2.5 mL)
    1/4 ts Ground nutmeg   (1.25 mL)
           Lemon juice
           Confectioners' sugar
 
  Heat a large, heavy cast iron pan in the oven to 425 F (220 C). Mix
  eggs and flour. Beat well. Add milk. Beat well. Add vanilla and
  nutmeg. Melt butter. Remove pan from oven and pour butter in. Pour
  batter in and cook for 20-25 minutes or until Dutch baby is brown and
  puffed. Sprinkle with lemon juice and confectioners' sugar to taste
  and serve hot.
  
  from: Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chinese Sausage and Rice
 Categories: Loo, Chinese, Sausage, Rice
      Yield: 4 servings
 
  1 1/2 c  Raw white rice
      3 c  Water
      1    Or 2  Chinese sausages
 
  The MOST typical use of sausage is (hold your hat - another strange
  locution but slightly more comprehensible) steamed on rice. Plain.
  Poor people's food (actually, a poor people's special treat) but quite
  satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower
  heat to low and cook 10 min. Meanwhile, slice sausages into thin
  diagonal strips. Add rest of water to rice and cover top of rice with
  sausage strips. Some people add scallion or ginger but I prefer the
  flavor pristine. Raise heat to the boil again and then lower to low
  again. Steam until sausage fat is transparent and rice is done, 5
  minutes or so more. Serve with soy sauce on the side.
  
  To take this dish one step up, use sticky ("glutinous" or "sweet")
  rice in the usual way (requires somewhat more water and more careful
  cooking). To take this dish to its artisanly conclusion, cook the
  sticky rice separately; let it cool; cut it into 8 portions and
  spread 4 portions flat on the center part of a lotus or other large,
  tough, nonpoisonous leaf. Take the sausage strips and cut them into
  smaller pieces, and top each portion of rice with a portion of
  sausage. Add a small amount of chopped bamboo shoot, chopped
  scallion, and chopped dried shrimp (previously soaked in sherry for
  1/2 hour) to each serving. Make a sauce from 2 T soy sauce and 1 T
  broth boiled together and thickened with 1/2 t cornstarch (mixed into
  3/4 t water). Apply two teaspoons of this sauce to the top of your
  dish. Top this mess with the other 4 portions of rice and crimp the
  edges together. Now: carefully bring the sides of the leaf up to make
  an envelope, and tie with twine. Steam for 5 minutes or so and serve.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot Almond Bars
 Categories: Loo, Cookies, Nuts
      Yield: 60 - 72 cooki
 
  1 1/2 c  Sugar
      3 c  Blanched almonds, sliced
      4    Egg whites
      2 tb Flour
    1/2 ts Cinnamon
    1/4 ts Nutmeg
  2 1/2 c  Flour
    1/2 c  Sugar
      1 c  Butter
      2    Egg yolks
    1/2 c  Apricot jam
      1 tb Water
      4 oz Bittersweet chocolate
 
  Combine first 6 ingredients. Cook over low heat or in double boiler to
  110F. Set aside.
  
  Preheat oven to 350F. Line a jelly roll pan with foil. Combine flour
  and sugar. Cut in butter. Add egg yolks. Mix until smooth. Press into
  pan and prick with fork. Bake 15 min and then spread almond mixture
  over. Return to oven and bake 20 min more.
  
  Melt jam with water. Strain. Brush over almond mixture as soon as pan
  leaves the oven. Cool pan on rack. Cut into 2" (approx.) squares. Melt
  chocolate and drizzle over cookies.
  
  Carolyn Rosen, Nashville TN 2nd prize, Old Farmer's Almanac 1989
  Holiday Cookie Recipe Contest
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Orange Delights
 Categories: Loo, Chocolate, Cookies
      Yield: 72 cookies
 
    3/4 c  Butter
      1 c  Brown sugar
      1 c  White sugar
      3 oz Unsweetened chocolate,
           -melted
    1/2 c  Sour cream
      2    Eggs
      2 ts Grated orange peel
      2 c  Flour, sifted
      1 ts Baking soda
    1/2 ts Salt
      1 c  Chopped walnuts or pecans
      2 c  Semisweet chocolate chips
      3 oz Semisweet chocolate
      1 ts Orange extract
      4 tb Butter
 
  Preheat oven to 375. Cream butter with sugars. Add melted chocolate,
  sour cream, eggs, and orange peel. Beat well. Stir in flour, soda,
  salt, nuts, and chips, in that order.
  
  Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 12 - 15
  min. Cool cookies on a rack.
  
  Melt chocolate with extract. Beat in butter a bit at a time. When
  smooth, remove from heat. Frost cookies as desired.
  
  Frances E. Callahan, Chester VT 3rd prize, Old Farmer's Almanac 1989
  Holiday Cookie Recipe Contest
  
  from: Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: German Hazelnut Cookies
 Categories: German, Loo, Cookies, Nuts
      Yield: 60 cookies
 
      3 c  Flour
      3 c  Unsalted butter, ice-cold
      3 c  Confectioner's sugar
  3 1/2 c  Hazelnuts, ground
      3    Eggs, beaten
      1    Lemon
           Flour
      1    Egg, beaten with
      1 tb Water
 
  Cut butter into flour as for pastry. Add sugar, mix well, and then
  add 3 c nuts. Add eggs. Juice the lemon and grate the peel; add juice
  and grated peel to dough. Cover dough and chill at least 2 hr.
  
  Preheat oven to 350 and grease baking sheets.
  
  Roll out a small portion of dough (keeping the rest refrigerated) to
  1/4" thickness on a well-floured board. Cut into shapes with cookie
  cutters or freehand and transfer to greased sheets (or else drop
  dough by teaspoonfuls). Repeat, working quickly, with rest of dough.
  Brush cookies with egg wash and sprinkle lightly with reserved nuts.
  Bake 10 - 15 min or until golden.
  
  Mrs. Betsy P. Race, Euclid OH 1st prize, Old Farmer's Almanac 1989
  Holiday Cookie Recipe Contest
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Szechwan Peanut Noodles
 Categories: Chinese, Loo, Nuts, Pasta
      Yield: 1 batch
 
      6 oz Peanut butter
      4 tb Sesame oil
      3 tb Soy sauce
      2 tb Rice vinegar
      1 ts Cayenne
    1/2 ts Habanero powder
           Chicken broth
     12 oz Chinese egg noodles (fat
           -round ones preferred)
      1 c  Blanched carrot, cut
           -in matchsticks
      3    Scallions, slivered
      1 c  Snow pea pods, raw, cut
           -in matchsticks
      1 c  Raw bean sprouts
    1/2 c  Roasted unsalted peanuts,
           -ground
 
  Over low heat, melt the peanut butter with the oil, soy sauce, and
  vinegar. Stir in pepper powders. Thin to proper consistency with
  broth. Let cool. Taste for seasoning, correcting with salt or soy.
  
  Cook noodles in the usual way until they are done. Drain and put onto
  a serving platter. Cover with sauce.
  
  Arrange carrot, scallions, pea pods, and sprouts in a neat design
  over the noodles and sauce. Strew with peanuts. Serve cool or cold.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peking Noodles
 Categories: Loo, Chinese, Pasta, Beef
      Yield: 1 batch
 
      1 lb Ground beef
      3 cl Garlic, minced
      2 tb Rice wine
      2 tb Fish sauce (nam pla)
      2    Scallions, minced
      3 tb Hoisin sauce
      3 tb Brown bean paste
      1 tb Cornstarch
      2 tb Water
     12 oz Chinese egg noodles
      8 oz Bean sprouts
      4    Scallions, minced
 
  Brown ground beef in its own fat (or use a little oil) along with the
  garlic. When it's gone gray, add rice wine, fish sauce, and
  scallions. Cook a minute, then add hoisin, bean paste, and cornstarch
  mixed with water. Cook a minute or two until cornstarch has thickened
  and set aside.
  
  Meanwhile, cook and drain the noodles as you would any other noodles.
  
  Mound the noodles on a platter and arrange the bean sprouts over the
  top. Pour the hot (or warm, at least) meat sauce over and strew with
  scallions. Serve hot or cool.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red-Cooked Chicken
 Categories: Loo, Chinese, Chicken
      Yield: 1 chicken
 
      1    Whole chicken
      2 c  Soy sauce
      2 c  Dark soy sauce
      6 oz Dry sherry
      6 cl Garlic
      3    Scallions, in 1" lengths
           Water to cover 3/4
           -of the way
      1 tb Cornstarch
      4 ts Water
           Sesame oil
 
  Wash chicken and pat dry. Combine next 5 ingredients. Bring to a
  boil. Add chicken and water. Lower heat and let simmer at lowest heat
  for 45 min, turning occasionally. After 45 min, turn chicken breast
  side down and let steep for 1/2 hour. Remove chicken, disjoint, and
  arrange on a platter.
  
  Strain and defat liquid. Reserve all but 3 c for another use. Bring
  liquid to a boil and reduce by half. Add cornstarch mixed with water.
  Cook until thickened. Taste for seasoning, correcting with salt as
  necessary. Pour sauce over chicken and flick a few drops of sesame
  oil over the top. Serve hot or cold.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork with Fermented Bean Curd
 Categories: Loo, Chinese, Pork
      Yield: 4 servings
 
  1 1/2 c  Chicken broth
  1 1/2 c  Water
  1 1/2 lb Boneless pork (loin
           -or butt) in 1" cubes
      1 cl Garlic, mashed
      1 tb Soy sauce
      5    Scallions, rinsed,
           -green parts only
      2    Pcs fermented bean curd
      3 tb Dry sherry
 
  Bring liquids to a boil. Add pork, garlic, and soy. Reduce heat and
  simmer 30 min, skimming crud off occasionally. Slice the scallions
  into 1" pieces and dump them in. Add the bean curd and mash it around
  until it's incorporated in the sauce. Add sherry (if you use more
  bean curd, use less sherry; if you use less bean curd, use more
  sherry). Continue to simmer until pork is tender, 15 to 30 min more.
  You may put a slice or two of ginger in with the garlic, but my
  mother never did that.
  
  This dish should have visible fat. The sauce should be thin and have a
  slightly curdled look to it. To pay lip service to western
  sensibilities, you might consider serving it surrounded with a
  stir-fried green vegetable (my mother used spinach). Warning: do not
  even think of making this dish with totally lean meat! It just won't
  work - the meat will be stringy and tasteless. Butt or fresh bacon is
  the traditional way, but the fattier and gristlier ends of loin,
  after all the stir-fryable parts have been cut away, will do.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White-Cooked Chicken
 Categories: Loo, Chinese
      Yield: 1 chicken
 
      1    Whole chicken
           Chicken broth to
           -cover 3/4 way
      3    Scallions in 1" pieces
      3    Ginger slices
      2 oz Dark soy sauce
      2 oz Dry sherry
      2 oz Rice vinegar
      1 cl Garlic, minced
      1 tb Cornstarch
      4 ts Water
      2    Scallions, minced
           Sesame oil
 
  Wash chicken and pat dry. Put in a kettle with broth, scallions, and
  ginger. Bring to a simmer. Skim off any scum that rises to the
  surface. Let simmer at lowest heat for 20 min, covered. Turn heat off
  and let steep for 1 hour. Remove chicken, disjoint, and arrange on a
  platter.
  
  Take 1 c liquid (saving the rest for another use). Bring to a boil and
  reduce by half. Add soy sauce, sherry, garlic, and vinegar. Mix in
  cornstarch mixed with water. Cook until thickened. Taste for
  seasoning, correcting with salt as necessary. Add scallions at the
  last moment. Pour sauce over chicken and flick a few drops of sesame
  oil over the top. Serve warm or cool.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ganache Filling
 Categories: Chocolate, Desserts, Loo
      Yield: 1 batch
 
    1/2 c  Heavy cream
    1/4 c  Sour cream
      9 oz Semisweet chocolate; finely
           -chopped
 
  Bring the cream to simmer. Remove from the heat and stir in the sour
  cream. Pour the mixture over the chocolate in a glass bowl, and stir
  until smooth.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE Ganache
 Categories: Chocolate, Desserts, Loo
      Yield: 1 batch
 
      6 oz Semisweet chocolate;
           -chopped fine
    3/4 c  Heavy cream
      2 tb Butter; unsalted
      2 tb Sugar
 
  Here are two I found on one of the echoes I host (ILink Chocolate).
  Ganache, after all, is merely chocolate mixed with enough cream or
  butter to make it spreadable. These are sub-recipes from Mrs. Fields,
  I think, but they will work just about anyplace you need a smooth
  spreadable chocolate. Bring cream and butter to a simmer. Stir in the
  sugar. Pour cream over the chocolate in a bowl. Let stand covered for
  5 minutes, then stir until smooth. Let cool to room temp.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Modenaceti Veal Scaloppine
 Categories: Italian, Veal, Loo
      Yield: 4 servings
 
      4 oz Butter
      4 oz Olive oil
      1 lb Veal cutlets
           Flour
      1 tb Balsamic vinegar
      1 c  Chicken broth
 
  Melt butter and oil together in a frying pan. Dredge cutlets lightly
  in flour. Fry over medium-high heat until lightly browned. Slowly add
  vinegar, then chicken broth. Allow to simmer 10-15 min or until gravy
  is thickened and veal is fully cooked. You can use chicken breast or
  pork cutlets for this, if you pound them enough.
  
  Serve with rice.
  
  From the Modenaceti label.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Posole with chile Caribe
 Categories: Mexican, Chili, Grains, Pork, Loo
      Yield: 1 batch
 
      2    Dried New Mexico chiles,
           -crumbled
      8 oz Frozen posole or dry
           -posole soaked over
           -night in water
      1 md Onion, chopped
      1 ts Garlic powder
      1 ts Oregano
      6 c  Water
      1 lb Boneless pork in 1" cubes
      8    Dried New Mexico chiles,
           -stemmed and seeded
      2 c  Hot water
      2 ts Garlic powder
      1 md Onion, chopped
      1 c  Cilantro leaves, chopped
 
  KP>  The Mexicans make a wonderful pork stew called Pozole that
  contains KP>  hominy, pork, chunks of chiles, onions, etc, topped
  with fresh chopped KP>  veggies, lime juice.
  From DeWitt and Gerlach, Whole Chile Pepper Book:
  
     Posole is one of the ... most basic methods of preparing corn.
     ... The name seems to be a variation of -pozo-, Spanish for
     "puddle," and in Mexico the dish is spelled -pozole-.
  
  Cook first 6 ingredients over medium heat for 3 hr or until posole is
  tender. Add water as necessary. Add pork and cook 1/2 hr or until
  tender. Serve in soup bowls, accompanied by soft tortillas.
  
  Soak the 8 chiles in hot water for 15 min. Put chiles and 1 c of the
  water and the garlic powder in a blender and blend until smooth.
  Serve in a bowl on the side. Serve the onion and cilantro in bowls on
  the side.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sot-l'y-laisse aux morilles (Chicken oysters with morels)
 Categories: Chicken, French, Loo
      Yield: 1 servings
 
      6    Chicken oysters
      2 tb Flour
      2 tb Butter
      1    Shallot, chopped
           Salt and pepper
      5    Morels, cleaned and split
           -lengthwise
      6 tb Dry white wine (Sauvignon
           -blanc by preference)
           Nutmeg
      1 tb Cream
 
  Larousse says: "A classic dish is morels braised in butter, the pan
  juices being thickened with fresh cream or deglazed with Madeira" and
  gives the following interesting recipes (among others) -
  
  chicken oysters (the part where the backbone and thigh meet; you
  could sub- stitute any tender cut of meat or even fish or shellfish,
  totalling 3 or 4 oz)
  
  Dredge meat in flour. Saute in butter over high heat; add shallot.
  Season to taste with salt and pepper. Add morels and cool 7 - 8 min.
  Add wine and allow to reduce. A sprinkle of nutmeg here is optional.
  Add cream and cook 10 more min.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Scaollops in Sherry
 Categories: Shellfish, Loo
      Yield: 1 servings
 
      4 oz Bay scallops
      1 tb Sweet sherry
    1/8 ts Salt
      1 oz Butter, melted
    1/2 oz Dry white breadcrumbs
      1 ts Dry sherry
           Pepper
 
  Preheat oven to 550. Turn setting to Broil.
  
  If using cheap scallops, add sweet sherry and salt and marinate for
  awhile. Melt the butter. Put half into a serving casserole and mix
  the other half with the breadcrumbs.
  
  Put scallops into butter-bottomed casserole and top with crumbs.
  Sprinkle sherry and pepper over. Broil until crumbs are golden, just
  a few minutes.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Morels in poulette sauce
 Categories: Sauces, Loo, Appetizers
      Yield: 4 servings
 
           Sauce:
  3 1/2 c  Chicken broth
      3 tb Butter
      3 tb Flour
      3    Egg yolks
    1/2 c  Heavy cream
           Salt and pepper
           Mushrooms:
      1 lb Morels, trimmed, washed,
           -squeezed dry.
      3 tb Butter
           Finishing:
      3    More egg yolks
      1 c  Chicken broth
    1/4 c  Chopped mushrooms, any kind
      3 tb Butter
           Salt and pepper
           Fresh ground nutmeg
      2 tb Chopped parsley
      1 ts Lemon juice or to taste
 
  Reduce the broth by half. Strain. Mix the butter and flour over low
  heat, stirring for a couple of minutes but making sure the flour does
  not brown. Whisk in 1/4 c broth and then gradually add the rest. Cook
  10 min. Turn off heat. Beat yolks and cream together and stir into
  the sauce. Bring sauce slowly to the boil and immediately take it off
  the heat. Season with pepper; unless you used salt-free broth, you
  probably don't need salt.
  
  Melt butter over medium heat. Add mushrooms. Turn heat to high and
  cook 2 min. Reduce heat to minimum and cook covered 5 min. Remove
  mushrooms to a hot platter and reserve braising liquid.
  
  Put the rest of the egg yolks into a large heavy saucepan. Stir in
  broth and the sauce already made. Blend well and cook over low heat.
  Add chopped mushrooms, all at once, and stir in. Add cooked mushroom
  liquid. Stir in butter a teaspoon at a time. Cook until thick and
  strain. Season with pepper, nutmeg to taste, parsley and lemon juice.
  Taste for salt and add any if necessary.
  
  Pour finished sauce over mushrooms and serve with toast.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Preserved goose
 Categories: Poultry, Canned, Loo
      Yield: 1 bird
 
      1    Large goose
           Salt
           Quatre epices OR
           Allspice OR
           Chinese 5-spice powder
           Ground thyme
           Ground bay leaves
 
  Cut the goose into serving pieces, saving the fat. Rub the pieces
  with salt and seasonings. Pack them in a big deep dish and cover with
  more salt. Leave in a cool place or the fridge for 24 hr.
  
  Render the fat in a big kettle. Escoffier says that if your goose is
  a good one, you should expect at least 3 lb 6 oz of fat from it!
  
  Next day, rinse and dry the goose pieces. Melt the rendered fat and
  drop the pieces in. They should be completely covered with fat. Cook
  over low heat 2 1/2 to 3 hr.
  
  Pack the goose pieces in a sterilized crock and pour the fat over.
  The fat should cover the pieces. Let the fat solidify and then pour
  over all 2 c of melted lard. When this is set, cover crock with a
  piece of butcher paper and tie it down or else put the lid of the
  crock on.
  
  This will keep a long time - it's best after at least a week. If you
  refrigerate it, or if you're using it within a day or two, you don't
  have to go through the melted lard and butcher paper routine. BTW,
  the lard is discarded, but the goose fat is kept for sauteing and
  other uses.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BBQ sauce, adapted from Whole Chile Pepper Book
 Categories: Bbq, Sauces, Loo, Spices
      Yield: 1 batch
 
      6    Dried red New Mexican
           -chiles, stemmed, seeded
           -crushed
      4    Dried tepins, pequins, or
           -cayennes, stemmed and
           -crushed (remove seeds if
           -you don't like too much
           -heat)
      4 oz Canned tomato sauce
      1 tb Pickle relish, optional
      1 tb Chili powder OR
      2 ts Paprika and
    1/2 ts Cumin, and
    1/2 ts Garlic powder
      1 lg Onion, minced
      2    Garlic, chopped
      2 tb Bacon fat or veg. oil
      8 oz Catsup
      5 tb White vinegar
      4 tb Brown sugar
      2 ts Dry mustard
      2 ts Worcestershire
      2 ts Wright's hickory
           -smoke seasoning
 
  Cover the chiles with hot water and let soften for 15 min. Put them
  in a blender and whirl until smooth with 1 c of the hot water.
  
  In a saucepan, saute the onion and garlic in the fat. Add the blended
  chiles and all the rest of the ingredients. Bring to a boil and lower
  the heat to low. Simmer 1/2 hour. Cool and then whirl in a blender
  until smooth.
  
  From:    Michael Loo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Michael Loo's Chicken Kiev
 Categories: Chicken, Loo
      Yield: 6 servings
 
      1    Stick butter, chilled
      6    Boneless chicken breast
           -halves
           Salt and pepper to taste
      1    Green onion, minced fine
      1 c  Flour for dredging
           Salt and pepper to taste
      2    Eggs, beaten
      1 c  Breadcrumbs for dredging
 
  Cut butter into 6 portions. Beat chicken pieces between wax paper
  until they are thin cutlets. Do not make any holes.
  
  Put one portion of butter in the middle of each cutlet. Sprinkle each
  with green onion and salt and pepper. Roll each chicken piece into an
  envelope shape, tucking in the sides.
  
  Put a bunch of flour in a bowl; add salt and pepper to taste. Beat
  two eggs in another bowl. Put about a cup of soft white breadcrumbs
  (stale bread will also do) in a third bowl.
  
  Take each chicken roll and dredge it in flour. Then dip it into the
  egg and then roll it in breadcrumbs. You may repeat the egg-crumb
  breading once if you like a thick crust. Put the finished rolls in
  the fridge for at least an hour to firm up the breading.
  
  Deep fry at 360 until brown on all sides. Serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: West Lake fish
 Categories: Chinese, Fish, Loo
      Yield: 2 servings
 
      1    Fresh-water bass *
      1 tb Dry sherry or rice wine
      4    Ginger slices
           Lots of water, boiling
           -in a kettle
      4 tb Sugar
      6 tb Chekiang vinegar **
      1 tb Soy sauce
    1/4 oz Knob ginger
           Juice of 1 garlic,mashed
      2 tb Cornstarch
 
  (sweet-sour Hangchow dish, adapted from Joyce Chen's restaurant)
  
  * other fresh-water fish may be substituted; a small striper may be
  substituted in a pinch; look for 15-18" (1 1/2 to 2 lb) fish,
  preferably one you caught yourself. You could also probably use 2 or
  3 bluegills
  
  ** substitute cider vinegar, white wine vinegar, or possibly balsamic
  
  Clean, gut, scale, and rinse fish. Cut through skin three diagonal
  cuts on each side like so /// .
  
  Put fish, sherry, and ginger slices into kettle of boiling water.
  Water should cover the fish. Cover tightly and immediately turn off
  heat. Let stand 15 min.
  
  Meanwhile, mix all the rest of the ingredients and cook over
  medium-high heat until sauce thickens. Remove garlic if used. Keep
  very hot.
  
  Remove fish carefully from water. Drain and gently pat dry. Pour
  boiling sauce over and serve immediately.
  
  Variation: cut sugar to 1 T; cut vinegar to 2 T. Increase soy sauce
  to 3 T; add 2 T dry sherry to sauce ingredients; add 2 T chicken
  broth to sauce ingredients. This obviously is no longer West Lake
  fish but a more standard soy sauce fish.
  
  From:    Michael Loo
 
MMMMM
 
