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Show FAMILY WEEKLY COOKB OOK x Chinese-American Cooking, MELANIE DE PROFT Food Editor @ This selection of recipes combines the besttraditions of two worlds. Orienisl cooking is exciting in color, fiavor, and texture contrasts. Today’s convenience foods have captured the flair of Oriental cookery in frosen, canned, and readily to th Chinese-American cooking, modern style, is easy, speedy, delightful, .nd delicious! Shrimp Lo Mein (see photo) 1 pkg. (8 oz.) vermicelli or thin spaghetti Y, cup grated Parmesan cheese 2 boil-in-a-bag pkgs. (15 oz. each) frozen shrimp chow mein 3 tomatoes,sliced and slices quartered 1. Cook vermicelli or spaghetti according to pkg. directions; rinse with boiling water. Combine with the Parmesan cheese and turn onto a well-greased heat-resistant platter. Set in warm oven. 2. Meanwhile, heat shrimp chow mein in bags according to pkg. directions. Open bags and pour contents evenly over vermicelli. Ar- thermometer inserted in thickest part of thigh registers 180°F.— 185°F.). Place chicken on a bed of Fruited Fried Rice (see recipe) on a large serving platter and garnish with parsley sprigs. Fruited Fried Rice (see photo) esch) frozen fried rice as directed on package. Toss the rice with 144 cups drained canned pineapple tidbits, % cup ficked coconut, and 2 tablespoons chopped pimiento. 6 to 8 servings Beef Chop Suey in Orange Shells salt and pepper.If desired, sprinkle generously with shredded Cheddar Note: Drained canned tomatoslices or wedges may be substituted for the fresh tomatoes. Molasses Horseradish Sauce A unique, quite piquant sauceis excellent to serve as a dunking sauce along with the Chinese mustard that accompanies frozen egg rolls or cver shrimp chow mein and hotrice. % Y % 2 cup dark molasses teaspoon dry mustard teaspoon ground cloves teaspoons cider vinegar (see photo) Cut a slice off the top of each of 6 to 8 large navel oranges; scoop out shells, section pulp, and set aside. Prepare 1 divider-pak can (43 oz.) beef chop suey according to label directions. Mix in about one third of the orange sections and heat thoroughly. Spoon into orange shells, place on a platter, and garnish platter with remaining orange sections, radish roses, and parsley. If desired, top with chow mein noodles. 6 to 8 servings Sweet-Tart Bean Sprout Relish 2 tablespoons Hawaiian punch 2 teaspoons prepared horseradish % to % teaspoon Tabasco Blend all ingredients thoroughly. About ¥ cup sauce This is an excellent topper for hamburgers. 1 can (1 Ib.) bean sprouts 4 oe. diagonally sliced celery Roast Chicken % Family Weekly, April 12, 1970 % cupnine vinegar 2 tablespoons oliveoil or other salad oil 2 tablespoons granulated sugar Y to ¥; teaspoon salt Y, teaspoon seasoned pepper 1 pimiento, cut in strips . Combine undrained bean sprouts, celery, and brown sugarin a saucepan. Bring rapidly to boiling; reduce heat and s:mmerabout 1 min. _ (see photo) Rubcavities of a 5-lb. young roasting chicken with salt and pepper. Set on a rack in a shallow roasting pan. Brush outside generously with teriyaki sauce. Roast at 375°F. for 2% hrs., or until chicken tests done (drumstick feels soft when pressed with fingers and«moves up and down or twists out of joint easily, or meat per and pour over the cooled sprouts in a bowl. Add pimiento and toss; marinate at least overnight. About 1 pt. relish Pork Mandarin 1 can (13%oz.) pineapple chunks, drained % cup pineapple syrup 1 can (11 oz.) mandarin oranges, drained 2 cup mandarin orange syrup 3 tablespoons cookingoil 1% to 2 Tbs. bom boneless lean pork, cut Barbecued Ribs with Pineapple 4 Ibs. spareribs, cracked through center and cut in serving-size pieces 2 tabiespoons cornstarch 6 tablespoons brown sugar % cup light or dark corn syrup % cup Hawaiian barbecue sauce (a sweet-tart bottled sauce) Y% cup thawed frozen orange juice concentrate 2 tablespoons cider vinegar 2 large cloves garlic, minced 6 tablespoons finely chopred crystallized ginger 1 lemon, thinly sliced and slices Y, cup cold water 1 can (12 oz.) apricot nectar % cup cider vinegar 2 tablespoons all-purpose soy sauce ¥, cup lightly packed brown sugar 1 cup diced celery 1 large green pepper,cut in strips 1 can (16 oz.) whole tomatoes, drained and quartered 1 can (5 07.) chow mei 1, Heat oil in a large heavy skillet. Add pork and brown well on all sides. Season with salt; cover and cook until pork is done, 10 to 15 min. 2. Blend cornstarch and water in a saucepan; stir in a blend of fruit syrups, apricot nectar, vinegar, soy sauce, and brown sugar. Bring mixture to boiling, stirring constantly; cook 3 min. 3. Mix celery and pineapple chunks with meat in skillet. Pour in the sauce and cook over tow heat about 5 min., stirring occasionally. 4, Stir in green pepper and tomato pieces and heat about 5 min. 5. Before serving, gently mix in mandarin oranges. Transfer to heated serving dish and top with heated chow mein noodles. Serve with hot cooked rice. 6 to 8 servings tablespoons granulated brown sugar and soy sauce. Toss lightly to coat. Chill, if desired, and serve on salad greens. 6 servings oil, remaining sugar, “alt, and pep- Heat 2 boil-in-a-bag pkgs. (10 oz. range tomato pieces on top, brush with cooking oil, and season with or Parmesan cheese. Set underbroiler until heated. 6 servings 8 servings Note: Any leftover chicken may be sliced and heated with any leftover fried rice. Drain thoroughly through a colander or sieve. Set the mixture aside to cool e*ightly. 2. Meanwhile, mix the wine vinegar, Mandarin Vegetable Salad 1 an (8% oz.) crushed pineapple 1. Put spareribs into a heavy saucepot. Add water to cover and bring to boiling; cover and reduce heat to simmer. Cook 1 hr., or until almost tender; drain. 2. Meanwhile, prepare sauce. In a large bowl, mix the cornstarch and brown sugar. Blend in the corn syrup, Hawaiian barbecue sauce, orange juice concentrate, and vine- gar. Stir in the garlic, ginger, lemon, and pineapple with syrup. 3. Add the drained cooked ribs to sauce, turn to coat, and marinate at least % hr. 4. To broil, put spareribs in a single layer in a large shallow pan or jelly-roll pan and place under broiler with tops of ribs about 5 in. from heat source. Broil 5 to 10 min., or until richly browned, turning and brushing several times with the sauce. 5, Arrange ribs on a heated serving platter and accompany with hot cooked rice and remaining sauce. 6 to & servings Note: If desired, substitute Japsnese-style soy sauce for the Hawaiian barbecue sauce and omit the vinegar. 1 cup canned lima beans 1 cup canned sliced carrots 1 cup canned cut green beans 1 can (16 oz.) bean sprouts, rinsed 1 cup (5 oz.) water chestnuts, sliced Y, cup prepared oil and vinegar salad dressing 1 tablespoon all-purpose soy sauce Drain and put vegetables into a bowl with a blend of salad dressing 1. Cut a slice from pointed end of each lemon to allow for an opening. Trim off opposite ends of lemons so that shells will stand upright. |