Barbecued Meat Patties

1 1/4 pounds Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
-----SNAPPETIZERSY BASTING S-----
-----C-----
1/2 cup Ketchup
1/4 cup Water and
1 tablespoon Lemon juice.
-----A-----
1 tablespoon Brown sugar
1 tablespoon Worcestshire sauce and a
1 dash Hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,
mixing to blend well. Form portions of meat to even, rather thick meat
patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches
from source of heat, basting with sauce and turning patties over from
time to time for even browning. Grill 12-15 minutes total or to your
liking- time depends on how well you like your meat done. Serve meat
patties on hamburger buns, if you like, or with French Fries.

BARBECUED PORK STRIPS

2 pounds Boneless pork butt
-----MARINADE-----
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine -- or dry sherry
2 tablespoons Sugar
1 tablespoon Minced garlic
1 tablespoon Brown bean sauce
1 tablespoon Hoisin sauce
1 tablespoon Red bean curd
1 teaspoon 5-spice powder
-----BASTING LIQUID-----
3 tablespoons Malt sugar or honey
3 tablespoons Boiling water

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
strips. Put the strips in a bowl with the marinade and mix well to coat
them thoroughly.

Marinate at room temperature for 3 hours, or overnight in the
refrigerator. Remove the pork from the marinade and baste the strips
with the malt-sugar mixture. Use curved skewers (available in Chinese
cookware shops and some restaurant- supply stores) to hang the meat
from the top shelf of the oven over a large pan filled with water to a
depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting
occasionally with the malt sugar or honey. Increase the heat to 425F
and roast for 20 minutes to finish the pork. When the pork is cool
enough to handle, cut it into 1/2-inch slices.

Arrange the pork slices on a platter. Serves 4 to 6 as a main course
accompanied by vegetables, 8 to 10 as an appetizer.

Bacon-Olive Hot Appetizer

6 each Bacon (fry, drain -- crumble)
1 cup Ripe Olives (chopped)
1/2 cup Green onion tops (chopped)
1 1/2 cups Sharp Chedar Cheese (shred)
1 teaspoon Curry
1/2 cup Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

Baked Eggplant Appetizer

1 large Eggplant
Olive oil
1 large Onion -- peeled & quartered
3 Garlic cloves -- unpeeled
1 Red bell pepper -- - halved and seeded
1 teaspoon Oregano -- chopped
2 teaspoons Lemon juice
1 tablespoon Olive oil
1/8 teaspoon Each salt and pepper
4 ounces Feta cheese -- crumbled
2 tablespoons Parsley -- chopped
Pita bread or crackers
Preheat oven to 350 F.

Halve eggplant lengthwise. Brush all sides with olive oil. Place
halves cut-side down on a baking sheet. Bake 25 minutes. Brush
onion, garlic and red pepper with oil; add to eggplant. Bake 25-30
minutes longer or until vegetables are tender.

Cool eggplant; scoop out flesh and place in a food processor or wooden
bowl.

Squeeze garlic pulp from skins, peel red pepper, and a
dd to eggplant along with onion, oregano, lemon juice, olive oil, salt
and pepper. Process or finely chop by hand. Do not puree. Mix in 3
oz. of the feta cheese.

Spoon mixture into a serving bowl. Sprinkle remaining feta cheese
around the edge of mixture; mound parsley in the center. Serve with
pita bread or crackers.