Thanksgiving

 

Susan B Anthony - Rochester, NY

 

Balance - Rochester, NY

New Orleans

 

Air Force Museum

Several

BelGioioso Cheese

 

Starbucks Coffee Company - Janesville WI

 

Asian House - Madison WI

 

House of Gourmet - Toronto ON

 

Official BBQ and Burgers - Harrisburg PA

 

Hell's Kitchen - Las Vegas NV

 

What?

 

Funny Foods

 

Friends Cafe - Roseville MN

 

Walking Milestone

Baby Finch?

The sun is getting real low...but not so low that I can't see something in front of the sidewalk.  It's a baby bird.  It's not taking off nor taking evasive action.  The camera shows more light than I in actuality.  I don't touch it.  Where is mama bird?

It's a mutant or diseased?  Did mama bird kick baby bird out if the nest or abandon it?

Finches?

It's odd that I would see two on the sidewalk this morning.  I'm guessing their finches.  What exactly are they?

Chili Two

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

Makes about 3 quarts, serving 8 to 10
2 tablespoons vegetable oil or corn oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds 85% lean ground beef
2 cans (16 ounces each) kidney beans (dark), drained and rinsed
1 can (28 ounces) diced tomatoes , with juice
1 can (28 ounces) tomato puree
table salt 2 limes , cut into wedges

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.




What's the best chili in the world? That's subjective. The following recipe is for chili that's pretty good but won't be winning any awards.

3 lbs ground beef
2-8 oz cans tomato sauce or paste
3-4 cups water
2 large onions, diced
1 green pepper, diced
4 cloves garlic
1 Tbs oregano
1/2 teaspoon basil
3/4 Tbs cumin
1 tsp salt
1 tsp pepper
3-4 Tablespoon chili powder
40 oz can Brooks hot chili beans
1/4 tsp cayenne pepper

Cook meat until brown. Add tomato paste and some water. Mix well add in remaining ingredients except beans. Simmer 2-3 hours for best results. Then add beans and serve when it starts to boil (15 minutes).

Cat 1 - Trust

 

Glazed Salmon

Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake the salmon as directed in step 3.



Ingredients


1 teaspoon light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon cornstarch


4 center-cut skin-on salmon fillets , 6 to 8 ounces each (see note)

  Ground black pepper

1 teaspoon vegetable oil


1 recipe glaze


                3 T light brown sugar, 2 T mirin, 2 T soy sauce, 1 T sherry vinegar, 1 T water, 1 T coarse ground mustard, 1 t corn starch, 1/8 t crushed pepper flakes, simmer for about a minute to thicken. Glossy. Keep covered.



Instructions



1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.

2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

3. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates and serve.

Jade Garden - Madison WI

Chipotle - Madison WI

 

Recipes

Ingredients

Garlic - store at room temperature, uncovered and unwrapped

Ginger, fresh - store in refrigerator , uncovered and unwrapped

Malt Sugar - can be purchased in dry or liquid form, used for making true Peking duck

Schechuan Peppercorn - sometimes call fagara, no substitute.

Cooking

When frying bacon, sprinkle a small amount of salt in the pan to keep fat from spattering.

Milk will stay fresher longer if you add a pinch of salt to each quart.

To peel sweet potatoes, take them from boiling water and place them in very cold water. The skins should almost fall off.

If you place lettuce or celery into a pan of cold water and then add a few slice s of raw potato, they will crisp up quickly.

Fresh fish will float in cold water

Flank Steak - substitute lean chuck roast. Remove any large chunks of fat. Cut into thick strips and place in freezer until firm. Slice thin and proceed with recipe.

Rice

To properly cook rice, measure 1 cup of long grain, short grain or converted rice, place in 2 quart heavy stove top pot with a tight fitting lid. Add 2 cups of water for each cup of rice and pinch of salt. Do not wash any forms of rice except Japanese short grain or pearl rice. Bring the water to boil with lid off. When rice begins to expand, cover the pot, turn the heat to low, and cook for 15 minute. Do not disturb rice duration this time. turn off heat and allow the pot to sit on the burner for another 10 minutes.

Yogurt

Men’s Health November 1996

Good source of protein, magnesium, B vitamins, and calcium and phosphorous. Most important is the bacteria known as culture. Check for labels that say”live and active culture” pr have the National Yogurt Association LAC seal printed label on it. If it contains Lactobacillus acidophilus or L. casei, even better.

Bacteria can protect heart and risk of colon cancer.

Regular yogurt better than frozen. Also sweeteners and fruit inhibit the bacteria. Low fat yogurt better than fat free because the small amount of fats helps yogurt culture be more active.

Avoid yogurts that have been pasteurized or heat treated after culturing.

Good Frozen Brands: Dannon’s Light’n Crunchy Caramel Toffee Crunch, Haagen Dazs Fat Free Vanilla Fudge, HD Cherry Vanilla, HD Raspberry Vanilla Swirl Flavor, Breyers Fat Free Strawberry, Ben and Jerry’s Low Fat Chocolate Fudge Brownie,, Kemps Sundae Toppers with Snickers Bar Stir Ins.

Good Fridge Brands: Brown Cow Farm Fat Free Plain, Stonyfield Farm Nonfat French Vanilla, Colombo Fat Free Strawberry, Dannon Fruit on the Bottom Lowfat Blueberry, Yoplait Custard Style Peach and Cream.

Tortilla Soup

2 boneless chicken breasts cut into small pieces	1 medium onion, chopped	1 stalk celery
2 14 oz cans chicken broth	1 14 oz can stewed chopped tomatoes	1 clove garlic
1 4 oz can chopped green chilies	½ pkg. taco seasoning	½ cup fat free sour cream
6 corn tortillas, cut in 1 in squares

Brown chicken in large pot with nonstick spray. Add onion and celery, continue to brown. Add remaining ingredients except sourcream and tortillas, then simmer 15 min. Add cream and simmer 2 min. Add tortillas simmer 1 min and serve.

Chili Roasted Chicken/Pork

¼ cup Dijon Mustard	1 tablespoon molasses	2 cloves chopped garlic
4 tps mild chili powdered	2 10 oz pork tenderloins	2 tbs. each chopped parsley and cilantro

Whisk together the mustard, molasses, garlic, and chili powder in a bowl. Pour the marinade over pork and coat well, 2 to 4 hours.

Preheat oven to 400 . Cover the meat with chopped parsley and cilantro. Roast 20-25 minutes.

Lentil Soup

4 cups chicken broth	1 cup dried lentil rinsed	4 cups cut smoked turkey sausage
1 medium onion	2 cloves garlic minced	1 cup of chopped canned stewed tomatoes with juice
1 tbs. Worcester sauce	¼ cup dried oregano	¼ teaspoon of ground black pepper
1/8 teaspoon ground cumin	1 medium carrot	1 stalk celery chopped
1 cup spinach chopped

Spray the bottom of your pot with nonstick cooking spray. Add onion, garlic, sausage. Cool over medium heat until the sausage is browned, stirring occasionally.

Site in broth, lentils, tomatoes and juice, Worcestershire sauce and spices. Bring to boil, reduce the heat. Cover and let it simmer for 15 minutes.

Wash veggies. Ad the veggies to the pot and turn up the heat. When boiling, reduce heat. Let soup simmer for 20 minutes.

Pasta Bagna Cauda

½ cup olive oil	¼ lb. butter	3-5 garlic cloves, chopped fine
6 flat anchovy fillets mashed	1 lb. pasta	1 egg
grated parmesan or romano cheese	pepper

heat oil and butter together in a small pan on very low heat. In another pan cook the garlic in bit of the oil until garlic is soft. Add the anchovy fillets and cook until the fish dissolves into a paste, about t minutes. Ad d to the pan of olive oil and melted butter. Stir briskly. Toss the cooked pasta with the sauce. Add 1 whipped egg and cheese and pepper to taste.

Quick Pasta

3 tbs. olive oil	2 garlic cloves, minced	2 oz calamata black olives
1 t capers chopped	1 large fresh tomato peeled and chopped coarse	4 or 5 anchovy fillets coarsely chopped
1 lb. spaghetti	1/3 cup chopped parsley	½ t salt
½ t pepper

Place olive oil in skillet and add the minced garlic. When golden add the olives, caper, tomato, and anchovy fillets. Stir well and heat through for about 6 min. Cook pasta,drain. Place in warm bowl and add half the sauce. Toss well. Add remaining sauce on top and sprinkler on the parsley with some salt and pepper to taste.

Lamb Curry

3 lb. boneless lamb, l in cube	olive oil	3 yellow onions sliced
4 garlic cloves, crushed	2 cups chicken stock	curry powder to taste (3 Tbs.)
1 T grated fresh ginger	salt and pepper to taste	cornstarch

Quickly brown the lamb in bit of oil. Do in small batches to sear. Remove meat and place in 2 quart saucepan. Sauté onion, along with the garlic until limp. Add to lamb. Cover the lamb with the stock and add curry powered, ginger, salt,pepper. Simmer covered until tender about 1-1/2 hour. Thicken with starch.

Eggplant

1 large eggplant	2 T salt	1t grated fresh ginger
1 T garlic chili paste	1 T soy sauce	1 T hot bean sauce
1 T sweet bean sauce	2 T peanut oil	3 garlic cloves chopped
4 green onions chopped	1 T sesame oil

Cut eggplant into ¾ in slices. Cut slices again so you have cubes ¾ in square. Place into brown and mix with salt. Place in colander and drain for 45 minutes. Rinse off the cubes and drain for another 45 minute. Or rinse and pat dry with paper towels.

Meanwhile mix the sauce. Mix ginger, chili paste, soy sauce, hot bean, sweet bean. Mix an set aside.

Heat wok. Add oil and garlic. Sauté for moment and add eggplant and green onion stir fry until eggplant is tender, 7-10 min. add mixed sauce. Cook for another 3 min. drizzle sesame oil over the top.

Velvet Prawns

½ lb. large prawns, 30-35 count/lb.	batter: 2 egg whites	2 T cornstarch
1/8 t salt	4 cups peanut oil for deep frying

Peel shrimp, leaving tail attached. Cut the shrimp down back side so that they can be opened and butterflied.

Mix well the ingredients for batter. Marinate shrimp in mixture refrigerated for ½ hr. heat the oil to between 280 and 300 and deep fry the shrimp;. When the shrimp turn white and float they are cooked. Do not overcook them as they will not turn brown. Drain well and serve or quickly chow with a favorite sauce.

Prawn with Chili Sauce

½ lb. large prawn, 30-35 count/lb.

Marinade

3 eggs ,beaten

1/8 t baking powder

¾ cup cornstarch

Sauce

1 T fresh peanut oil	1 large clove garlic, diced fine	1 t garlic chili paste
pinch sugar	wine vinegar	1 T soy sauce

Peel the shrimp and slice to butterfly. Mix marinade and add the shrimp. Refrig for 15 min. Heat oil for deep frying to 360 and deep fry for 3-4 min. drain set aside. Heat another wok and add fresh peanut oil for sauce. Chow the garlic for am moment and then add all remaining ingredients. Toss until the sauce is hot and then add the shrimp. Toss until all is hot again and serve.

Steamed Shrimp with Special sauce

l lb. large shrimp, 30-35 count/lb.

Sauce

2 small red or green fresh hot peppers, seed and sliced very thin

2 T soy sauce

1 T hot peanut oil

Place shrimp, shell intact in bamboo steamer rack. Have water in steamer boiling before putting the shrimp rack in the steamer. Steam until shrimp change color and hot all the way through, about 6 min.

Clean peppers and slice and place in small dish and add the soy. Heat the peanut oil in wok until just smoking hot. Pour the oil into the peppers. Be careful with this as it will spit at you.

serve the shrimp on a large platter with sauce in a dipping dish in the center of the platter.

No Bake Cheese Cake

Makes one 10 in. round cake

10 oz low fat graham crackers	3 T nonfat sour cream	4 T nonfat mayo
4 cups nonfat cream cheese	2 cups nonfat cottage cheese	1 cup unflavored nonfat yogurt
½ cup white grape syrup	1 T vanilla extract	3 (1.4oz) package vanilla sugar fee instant pudding
8 (1 gram packets artificial sweetener

Pulverize the crackers in food processor. Add the sour cream and mayo and pulse until blend. Press mixture evenly over the bottom and up the sides of a 10 in round cake pan and refrigerate until set about 1 hour.

Place the cream cheese, cottage cheese, yogurt, white grape syrup and vanilla in blender and puree until smooth and creamy. Add the instant pudding and sweetener, blend in, and pour into mold. Refrigerate about 4 hours to set. 7% calories from fat.

White Grape Syrup

Place 2 -12 oz cans frozen white grape juice concentrate in a 10 in. nonstick skillet over high heat and cook until the juice come to a boil and foamy bubbles cover the entire surface about 10 to 15 minutes. Caution; once the juice starts to foam the bubble will rise above the level of the skillet. Immediately reduce the heat to medium and continue to cook until the juice is reduced to 1-1/2 cup about 20 minutes more. Let cool and place in covered container and refrigerate. Remove from frig to make thinner and pour easier.

Hot and Spicy Squid

1 lb. squid, cleaned cut into 1/3 in circles	2 T peanut oil	1 T finely chopped garlic
1 t grated ginger	2 green onions	2 T soy sauce
2 T Chinese rice wine	1 t chili paste	1 t sesame oil
2 T cornstarch w/ 3 T water

Heat wok and chow oil, garlic, and ginger for 1 min. Add green onions and soy along with squid. Chow just until hot and add remaining ingredients. All cornstarch last and stir until mixture is thick. Serve immediately

Poached Chicken

Fill large kettle almost full of water. Bring to boll. Place 1 whole chicken, about 3 lb. in the boiling water. Water will stop; boiling in a moment. Using wooden spoon so you don’t tear skin, remove the chicken from water and place on tray. Cover the pot and bring the water back to boiling. Put chicken back into pot. Cover , bring back to boil and turn off heat. Leave the bird in pot and on burner but you will need no more heat. The water will be hot enough to cook the bird. After 1 hour, bird is done.

Roast Salt Chicken

1 3-lb chicken

Marinade

3 T soy sauce	3 T sesame oil	3 cloves garlic crushed
2-1/4 cup rock salt (pickling)	1 green onion, chopped	Aluminum foil

Mix marinade and rub chicken inside and out. Put ¼ cup of salt inside bird with chopped onion. Place 1 cup of salt on large piece of aluminum foil an set bird in salt. Cup foil up around the bird and pour the remaining cup of salt on top. Seal up with more foil if necessary and place on baking pan. Bake at 375 for 1 hour or till done to taste. Brush salt from chicken before serving. Hack into small serving pieces.

Honey Soy Sauce Chicken

1 3 lb. chicken

Marinade

2 T honey

2 T soy sauce

2 T sesame oil

mix marinade and rub chicken inside and out. Marinade ½ hour and turn now and then. Save marinade for basting. Tie the legs and place chicken on roasting ran and pan. Bake at 350 for 15 min. 325 for 20 min. then turn heat to 300 for 30 min. baste with remaining marinade a few times during cooking. Watch the bird closely so it doesn’t burn.

Spareribs with Black Bean Sauce

1 lb. pork sparerib, cut into 1 inch pieces

Marinade

3 T soy sauce	2 T rice wine	1 t grated ginger
2 T peanut oil	3 cloves garlic, chopped	½ t salt
1 T dow see	pinch sugar	1 t garlic chili paste

Blanch ribs in boiling water for 1 min. drain well. Soak in marinade for 20 minutes. Heat wok and chow until lightly browned. Remove from wok and drain the oil. Add fresh oil, garlic, and salt. Chow until garlic browns just a bit and then add remaining ingredients. Return the ribs to wok and toss in sauce. Place the steaming dish and steam for 45 minutes to hour. Or until ribs are tender.

Variation; avoid browning the ribs. Just add 1 T cornstarch to the marinade and continue with the dish.

Sesame Chicken

8 chicken thighs

Marinade	2 T soy sauce	2 T rice wine
½ t grated ginger	¼ t white pepper

1 egg white	½ cup flour	½ cup sesame oil
½ c cornstarch	6 c peanut oil

marinade for 15 min. dip each thigh into egg white and dredge in flour and cornstarch mixed w/sesame seed. Deep fry about 15 min.

Roast Chicken

3-1/2 lb. whole chicken cleaned

Marinade

2 T soy sauce	2 t rice wine	¼ t grated ginger
½ t five spice powder	2 T honey	salt and pepper to taste

mix marinade and rub chicken inside and out. Marinate for 1 hour. Place on poultry rack and bake 375 for 1 hour.

Sai Fun with Peanut Sauce

4 oz pack of as fun 2 cups chicken stock

Sauce	2 T peanut butter	4 T hot tap water
3 T soy sauce	½ t sesame oil	pinch sugar, dash garlic paste

Garnish of green onions and 1 T chopped dry roasted peanuts

soak noodles for 1 hour and drain. Place in saucepan with stock and simmer until tender but not mushy. About 10 min. drain the stock from noodles, reserving it for another use. Place the noodle on tray and refrigerate for 1 hour. Mix sauce by putting peanut butter in a 2 cup measuring lass and adding the not water. Stir with fork until consistency of whipping cream. Add the remaining ingredients to sauce and mix will chilled noodles. Place noodles on serving dish and garnish.

Eggplant and Pork

Marinade	½ T cornstarch
1 egg white	½ T peanut oil pinch salt

½ lb. pork, julienne	4 cups peanut oil for frying	1 lb. eggplant, ½ in square, 2-1/2 inch long
1 t grated ginger	2 cloves garlic crushed	1 T minced celery
1 T garlic and chili paste

Mixed sauce	2 T soy sauce	1 T oyster sauce
1 T sherry	1 t white pepper powder	½ T sugar

2/3 cup chicken stock

1 T and 1-1/2 T water mix

Garnish

1 T Chines red vinegar

½ T sesame oil

2 green onions

Mix marinade and soak the pork in for 10 minutes.

Heat oil in wok to 375 and dry fry marinated pork for 1 minute. Remove and drain.

Dry fry eggplant pieces for 2 minutes or until soft. Remove and drain.

In another wok heat 2 T of peanut oil and stir fry the ginger, garlic, celery, and chili paste with garlic for about 1 minute. Return eggplant to the pan and add the cooked pork. Chow for about 1 minute. Add mixed sauce and stock and bring to boil.

Thicken with cornstarch. Sprinkler eggplant with vinegar, sesame oil, and chopped green onions.

Eggplant with Mein See and Hoisin

Eggplant - always slice and then salt the eggplant before cooking. Let sit in colander for an hour or so with ample salt, then rinse it in fresh water and pat dry. This get rid of bitter flavor.

½ lb. julienne lean pork	1 t cornstarch	1 t soy sauce
1 t Chinese rice wine	1 lb. eggplant, ½ in cube	1 t salt
2 T peanut oil for chowing	2 cloves garlic crushed	1 slice ginger, 25 cent piece cut into slivers
4 green onions for , 1 in piece	1 T sesame oil	¼ t hot pepper sauce
1 t mien see	1 T hoisin	pinch sugar

mix pork with cornstarch, soy , wine. Mix eggplant with salt and set in colander to drain for 15 minutes. rinse and pat dry. Heat wok and add 1 T peanut oil chow pork until just tender and remove. Heat wok again and add remaining oil and garlic and ginger. Chow for a moment and add the green onions and drained eggplant. Chow over high heat until the eggplant is tender but not soggy. Add the remaining ingredients , return the pork to wok and chow until hot.

Chinese Beef and Chestnut Stew

4 T peanut oil 3 lb. stewing beef, cut into ¾ in cubes

Sauce

1 T hoisin sauce	4 T Chinese rice wine	3 T soy sauce
1 T crushed garlic	1 whole star anise	1 t roasted and crushed Szechwan peppercorns
4 cups water	½ lb. dried chestnut soaked overnight and drained

heat work and add oil brown meat and place in stove top casserole. Mix all ingredients for sauce and add to pot along with the browned meat. Add drained chestnuts and cover. Simmer for 1-1/2 hour or until all is very tender.

Chicken with Chestnut

10 chicken thighs

Marinade

3 T light soy sauce	2 T Chinese rice wine
pinch salt	pinch white pepper
1 t grated ginger	2 green onions

4 T peanut oil for chowing	2 c chicken stock	5 Chinese dried mushrooms soaked 1 hour and drained
½ lb. dried chestnut soaked overnight and drained

Garnish ½ T sesame oil chopped green onion

soak chicken in marinade for ½ hr. drained and reserve marinade. Heat wok and add peanut oil. Brown chicken in 2 batches. Remove to sand pot casserole or covered stove top casserole. Add to pot remaining marinade, broth, mushrooms, soaked dried chestnuts. Cover and bring to simmer. Cook for 40 minutes or until the chestnuts are tender. Garnish before serving.

Thicken with 2 T cornstarch if desired.

Water chestnut and green beans

1 1o oz package frozen green beans	1 T peanut oil	1 clove garlic, crushed
½ cup sliced water chestnut	¼ cup chicken stock	1 t light soy sauce
pinch white pepper	1 t cornstarch

defrost beans. Heat wok and ad oil. Add garlic and chow for moment. Add beans and chow until hot and barely tender. Add remaining ingredient in order given and stir until a sauce forms. Serve immediately.

Fish Dip Sauce

2-1/2 c balsamic vinegar	6 c water	1 T chopped garlic
1 c sugar	¾ c soy sauce	2 t salt
1 t black pepper

bring ingredients to boil and cool

Shrimp and Lobster Sauce

1 lb shrimp, 30 per lb count	1 T Chinese rice wine	1 T light soy sauce
1 T oil for chowing	¼ lb pork, chopped	2 cloves garlic, chopped fine
2 slices ginger, each 25 cent pieced cut julienne	2 t dow see, rinsed	3 green onions
¼ t sugar	2 T oyster sauce	½ cup chicken broth
1 t cornstarch with 1 T water	1 egg beaten

peel shrimp and marinate in soy and wine for 15 min. in meantime heat wok and ½ T oil. Chow pork and remove meat to serving dish. Leaving the oil in wok. Heat wok again and add rest of oil. Chow garlic, ginger, and black beans for moment and add shrimp, drained of marinade. Chow on high heat until shrimp have changed color and are barely tender, about 3 minutes. Add all remaining ingredients, including cooked pork with the exception of egg. Stir until sauce forms and then stir in the egg. Serve immediately.

Bean Curd with Pork

1 lb bean tofu, cut into ½ in cubes and drained	2 T oil	3 cloves garlic
1 slice ginger root, 25 ct. piece and cut julienne	½ lb pork, julienne	1 T mein see
3 green onions	2 T Chinese rice wine	1 T light soy sauce
½ t sugar	1/8 t salt	white pepper to taste
¼ cup chicken broth	1 T cornstarch and water each mixed

Cut tofu and drain for ½ hour

heat wok and add oil. Chow garlic and ginger for moment then add pork. Cook for a couple minutes over high heat and remove meat to serving bowl. Leaving the oil. Add the mein see and green onion to wok and chow. Add tofu along with all remaining ingredients except cornstarch and meat. Chow until tofu is very hot and then add pork and finally stir in cornstarch mixture.

Brownie Cheesecake Torte

1 -15.1 oz package low fat fudge brownie mix	2 t instant coffee granules	½ t ground cinnamon
1 - 4 oz jar carrot baby food	cooking spray	½ c plus 2 T sugar, divided
4 t all purpose flour	1 t vanilla extract	1 8 oz Neufchatel cheese, softened
1 8 oz fat free cream cheese, softened	2 large egg white	3 T skim milk, divided
2 T unsweetened cocoa

Preheat oven to 425.

Combine first 4 ingredients in bowl. Firmly press mixture into bottom and 1 in. up sides of a 9 in. springform pan coated with cooking spray.

Combine ½ cup sugar, flour, vanilla, and cheeses, beat at medium speed of a mixer until well blended. Add egg whites and 2 T milk, and beat well. Combine ½ c batter, 1 tablespoon milk, 2 T sugar, and cocoa in a small bowl, stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using tip of knife. Bake at 425 for 10 min. Reduce oven temp to 250, bake 45 min or until almost set. Cool completely on a wire rack. Beat well.

Roast Chicken

3 lb. whole chicken	2 garlic bulbs, separated and smashed	4 sprigs fresh rosemary
salt and pepper to taste	oil	1 c water

Preheat oven to 400 F. fill chicken cavity with garlic and rosemary. Rub all over with salt and pepper and some of the rosemary and garlic also.

Loosen skin and carefully stuff some rosemary leave and garlic in the nook of the thigh area and breast area.

Preheat large skillet over medium high heat, add oil. Add chicken and brown it on 4 sides about 2 minutes per side. Start with back side. Skim off fat that remains in pan.

Place skillet in oven; roast chicken until juice run clear about 40 minutes. Leave in oven for about 10 minute. Remove bird from pan. Remove garlic and rosemary from cavity.

For gravy, scrap the pan , remove excess fat, and pour contents into saucepan. Add cup of water. Add salt and pepper to taste and boil for 3 minutes.

Squid

¼ lb dried squid, soaked for 24 hrs , change water twice	2 T oil	½ t salt
1 lb fresh squid, cleaned but not cut	2 cloves garlic, chopped fine	1 t finely grated ginger
2 T soy sauce	3 green onions cut 1 in.	½ t garlic and chili paste
1 t sesame oil	2 T chinese wine	pinch sugar
½ t MSG	white pepper	½ T cornstarch with water

Rinse soaked squid and clean. Remove cuttlebone in the bag. Remove head and score back side by cutting just into the skin with a cleaver. Make long cuts and then angled cuts so they have a trellis pattern into the skin. Do not cut all the way throught. Cut suqid into 1 in. wide pieces, cutting across the squid body.

Clean fresh squid and slit down the belly so that it can open into one piece. Trellis cut.

Heat wok and chow oil, salt , garlic, and ginger. Chow for moment then ad dried squid. Chow for 2 min and add fresh squid. Chow for 2 minutes and add the remaining ingredients except cornstarch. Add garlic/chili paste is optional.