Dredge meat in flour. Heat oil in large skillet. Add half of meat and brown quickly. Remove meat and set aside. Pour off excess oil from pan. Combine chicken broth, soy sauce and sherry. Add onion, garlic, sugar, ginger and pepper. Place in a pan along with meat. Simmer, covered, for 15 minutes or until […]

“This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the meat and fat together through the coarse disk. 3. Mix the remaining ingredients together with the meat. 4. Stuff into the casings and twist off into three-inch links. […]

Brush roast with vinegar and sprinkle with salt and pepper. Wrap in foil and set in a shallow dish, refrigerate 3 hours. MAke a drip pan of aluminum foil about 1 1/2 inches deep and extending 3 inches beyond each side of roast. Unwrap roast and place in drip pan or on rack in a […]

In a small bowl, combine chedddar cheese, cream cheese, deviled ham, scaillions and chilies; mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with crackers.

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge […]

SAUCE 1 c Sake/mirin/slightly sweet -white wine 1/3 c Dark soy sauce 1 tb Sugar 1/3 c Soup stock Chili powder Juice of one lemon Remove mushroom stems and chop caps. Peel onions, remove green tops and roots and chop finely. Combine mushrooms, onion, minced pork, eggs, soy sauce, sugar and mirin in a large […]

GARNISHES 12 Boston lettuce leaves 1/2 c Cilantro, chopped 1/2 c Mint, fresh, chopped 1/2 c Green onion, chopped -DIPPING SAUCE- 1/2 c Soy sauce, Japanese 5 tb Lemon juice, fresh 3 tb Water 2 Clove garlic, minced 2 ts Sugar 1 ts Oyster sauce 1 ts Ginger, fresh, minced 1/8 ts Cayenne pepper FOR […]

Put the cream and ham in a saucepan and heat thoroughly. Spread on to the toast and keep warm. Melt the butter in a saucepan. Beat the milk and eggs together, seasoning to taste, and add to the melted butter, stirring until the egg mixture is lightly scrambled. Pile on to the ham mixture, and […]

Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.

Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue Sauce during the last few minutes of cooking, then serve with remaining sauce.