BARBEQUED PORK

1/4 cup Soy sauce
2 tablespoons Dry red wine
1 tablespoon Brown sugar
1 tablespoon Honey
2 teaspoons Red food coloring -- optional
1/2 teaspoon Ground cinnamon
1 Green onion -- cut in half
1 Clove of garlic -- crushed
2 Whole pork tenderloins -- (about 12 oz each)

Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over
baking pan. Bake in preheated 350F oven, turning and basting often with
reserved marinade, until cooked through, about 45 minutes. Remove pork
from oven; cool. Cut into diagonal slices. Makes about 8 appetizer size
servings This is very nice served with green onion curls.

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.

Appetizer Egg Rolls

1/2 pound Pork; Boneless -- Cut Julienne
1 each Onion; Small -- Sliced
1 cup Cabbage -- Green Or Chinese *
2 tablespoons Vegetable Oil
1/2 cup Mushrooms -- Sliced
1/4 cup Sprouts -- Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds -- Slivered
1 teaspoon Cornstarch
2 tablespoons Sherry -- Dry
1 tablespoon Soy Sauce
1/2 teaspoon Ginger
12 each Egg Roll Wrappers -- Abt 6" Sq
-- Oil For Deep Fat Fry
-----GINGER APRICOT SAUCE-----
1/4 cup Apricots -- Dried (Abt. 10)
1/4 cup Sugar
1 teaspoon Ginger
1/4 teaspoon Salt
1 tablespoon Lemon Juice
* Cabbage should be shredded.

++++++++++++++++++

Saute the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and saute,
stirring for 1 minute. Dissolve the cornstarch in 2 T water, and
combine with sherry, soy sauce, and ginger; add to the pork mixture and
bring to a boil, stirring.

Remove from heat and cool. Stack the egg roll wrappers and cut in half
to form rectangles.

Forming one roll at a time, place a heaping a teaspoonful of pork
mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or overnight or frozen for
several days before frying.

Adjust time for browning. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5
at a time, until golden brown and crisp on all sides. Frying will take
about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep
warm while frying the remaining rolls.

Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the
apricots, sugar, ginger, and salt with 3/4 cup water in a small
saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5
minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

GALLOPING HORSES (THAI APPETIZER)

GALLOPING HORSES (THAI APPETIZER)

1 teaspoon Oil
1 pound Ground pork
4 -to
8 Garlic cloves -- - finely chopped
3 Green onions -- white part
chopped
3/4 cup Roasted salted peanuts
1 Fresh pineapple -- -OR-
5 -Tangerines -- -OR-
4 -Oranges
1/3 cup Sugar
1/2 teaspoon Pepper
Lettuce leaves
Mint or coriander leaves
Chopped chilis

Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears. Drain off most of the fat. Add
sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then
remove from heat.

Cool to room temperature.

Prepare platter, lining with lettuce leaves. Peel and segment the
citrus fruit if used, cutting each segment down to the back and fanning
open to form a circle. If using pineapple, cut off top leaves and
outer skin, as thinly as possible, from top down. Look at the "eye"
pattern, as it forms a spiral down the pineapple. Cut the spirals with
a sharp knife held at about a 45 degree angle. Cut off bottom. Cut
pineapple into about 5 or 6 wedges and then cut each of those into 1/4
inch slices. Arrange fruit on platter.

Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.

DIM SUM (STEAMED CHINESE APPETIZERS)

DIM SUM (STEAMED CHINESE APPETIZERS)

1 3/4 Ground meat (beef -- pork or
of two)
-----BASIC MIX-----
2 Eggs
3 tablespoons Soy sauce (light -- preferred)
3 tablespoons Sherry
1 teaspoon Grated fresh ginger
1/2 teaspoon White pepper
2 tablespoons Sesame oil
3 Chopped little green -- onions
2 tablespoons Corn starch
4 tablespoons Chopped water chestnut
3 Clove garlic -- minced
-----EXTRA CONDIMENTS-----
1 1/2 teaspoons Red chili sauce with -- garlic
2 teaspoons Spicy brown bean sauce
3 teaspoons Hosin sauce
1 teaspoon Grated orange peel
-----WRAPPER-----
1 package Wonton skins

in a large bowl, mix meat well with remaining BASIC ingredients. mix
until smooth.

Separate mix into four equal parts. For each part, add one of the
EXTRA condiments -- mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan
sized ball into a wonton skin. Fold into shape. Possible shapes are
purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the
wonton skin that are sticking out may get tough, so keep this to a
minimum. Use a different shape for each condiment so that you will know
what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps
prevent sticking). Be very careful not to let them touch each other or
else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and
reheated in microwave.

Appetizer Ribs

3 1/2 pounds spareribs -- cut into individual
salt and pepper
2 cups water
garlic salt
8 ounces bottle Russian salad dressing
6 ounces can pineapple juice

Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour
water over them. Cover and cook on low for 6 to 7 hours or until
tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt.
Make sauce by combining salad dressing and pineapple juice. Brush ribs
with half the sauce. Broil until brown; turn, brush other side and
brown.

NOTES : If possible, ask the butcher to cut each rib in half,
crosswise, so they will be a more convenient size to handle as an
appetizer.

APPETIZERS - HAM BISCUITS

3 packages Pepperidge farm party rolls
1 pound Chopped ham
1 Margarine -- softened
1 small Onion -- chopped
3 Prepared mustard
3 Poppy seeds

Mix margarine, onion, mustard and poppy seeds together.
spread mixture on top side of rolls. Cover bottom halves with ham,
assemble and bake 10 minutes at 400 degrees