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.

Dolmas

Dolmas

1 pound Ground Lamb
2 cups Onion, Minced in Processor --
1/3 cup Olive Oil
1/2 cup Long Grain Rice -- Uncooked
2 tablespoons Fresh Parsley -- Finely chopped
2 tablespoons Fresh Dill -- Chopped
2 tablespoons Fresh Mint -- Finely chopped
1/4 cup Pine nuts -- Roasted
1 teaspoon Salt
1/4 teaspoon Pepper
4 cups low sodium chicken broth
8 ounces Grape Leaves
1 each Lemon

In food processor fitted with metal blade, chop onion then herbs.

Saute onion in olive oil until translucent. Put in large bowl with
remaining ingredients (except grape leaves and chicken broth) and mix
thoroughly. Drain grape leaves and drop into boiling water for 2 - 4
minutes. Remove from water, separate and dry. Put 1 T. meat mixture on
each leaf and roll. Put any leftover leaves on bottom of skillet.

Place dolmas in 2 layers in pan. Squeeze lemon over. Cover with layer
of leaves (if you have enough). Cover with chicken stock. Weigh down
with heatproof plate and cover. Simmer about 1-1/2 hours. Best served
at room temp.

East Indian Snack

East Indian Snack

5 ounces can crisp Chinese noodles
6 1/4 ounces package salted cashew nuts
2 cups Rice Chex®
1/8 cup toasted coconut
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 cup melted butter
1 tablespoon soy sauce

In mixing bowl or slow-cooking pot, mix together noodles, cashews, Rice
Chex, and coconut. Sprinkle with curry and ginger. Add butter and soy
sauce. Toss until well mixed. Cover and cook in slow-cooking pot on
low 3 to 4 hours. Uncover the last 30 to 40 minutes. Serve as
appetizer or snack.

EGG MOUSSE

EGG MOUSSE

6 Eggs -- hard-boiled
5 ounces Chicken stock
1 teaspoon Gelatine
1 C Cream -- whipped
1 tablespoon Worcestershire sauce
Paprika
2 teaspoons Anchovy essence
Salt

Finely chop the egg whites. Sieve the egg yolks.

Add gelatine to chicken stock and heat until it dissolves. Cool and
allow mixture to begin to set. Put stock and seasoning into whipped
cream. Fold in yolks and whites, place in dish and chill. Decorate and
serve.