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Show 1 SKILLET CHICKEN I AND PORK SAUTE December 25, 1985 Vefl)fll ExpfBSS 1 5 I lb. boneless pork, cubed 34 Wednesday, 1 I chicken breast, split, boned and cubed 3 Tbsp. cornstarch 3 Tbsp. butter or margarine onion, diced V4 green pepper, diced 1 medium tomato, diced 34 cup chicken broth 2 Tbsp. sey sauce 2 Tbsp. raisins (preferably golden) 22 cups cooked rice 1 Home Cookin' By Angie Martin Lets oriental for New Years Eve or even New Years Day, when you dont want to spend a lot of time cooking or maybe want to try out your new wok. The chicken and pork dish can be ready to serve is less than an hour and it is also one of those dishes that is perfect to make in advance and reheat at serving time. Keep the meatballs hot in a chafing dish and use them with the chicken dish for your main meal or use them for hors doeuvres. The oriental salad is very easy to make and can be varied according to individual tastes. It is best when chilled for at least 4 hours. Chinese Green Onion cakes were originally a street food, sold by vendors for snacks. These are very good served as appetizers with drinks, and if there are any left over, reheat them in a moderate oven to crisp. The veggies and beans are not exactly oriental, but would go very well with an oriental meal. And if you want to get fancy for your New Years dinner, try the Cranberry Beer go I I I I I I I I I I Shake the cubed pork and chicken in a bag with the cornstarch. Melt butter in a large skillet or wok. Add pork and chicken and brown on all sides. Add onion and cook over medium heat for 5 minutes. Add the green pep- per, tomato, chicken broth, soy sauce and raisins. Cover and simmer for 25 to 35 minutes or until the pork is tender. Spoon the hot, cooked rice onto a platter and top with the saute. Serve immediately. If you are making this dish in advance, complete down to the rice. Then slowly reheat it while you cook the rice. 4 servings. I I I I I I I I I ORIENTAL SALAD pkg. (10 oz.) frozen peas, thawed, drained can (4 oz.) water chestnuts drained, thinly sliced 2 cups bean sprouts (fresh) Brisket. The bright red color of the cranberries makes this a perfect holiday dish and would be delicious served with egg noodles, peas and carrots, a tossed salad and crunchy bread. The pate is one of my favorite recipes and I know you will enjoy it. Happy New Year to everyone and a prosperous and happy 1986. 1 Fooling the eye of beholder with color 1 Dressing: V4 cup sour cream 1 tsp. milk 1 Tbsp. fresh grated ginger or 1 tsp. curry powder or to taste Dry roasted cashew nuts V4 tsp. ground ginger the best of taste and in a word, elegant. Simple pieces in gold and silver, coins, old and new, swiss ingots or antique American silver surgical face lift, a certain beauty secret will give you a youthful look dollars, and other such items are in timeless good taste. Look for the and a boost for the new year. warm or cool jewelry that looks best The use of color can help any with your coloring, youll definitely woman gain personal confidence in look younger. her appearance and at the same time make her look younger. Color can acRemember, less is more with centuate the negative. To look slimmakeup. To look younger dont mer and feel slimmer, dont wear a plaster on the goop trying to make top and bottom in sharply conyourself look youthful. As you get trasting colors such as white slacks older, softer shades of makeup are sweater. Instead put definitely more flattering. and a Try e outfit in the same colon a eyebrow pencil that is a shade lighter or, or in similar shades than your brows: try less blush on your cheeks and blend it well into the Watch out for brightly colored area ; lingerie that may show through a thin hair line and surrounding skin color lips carefully and use a lip shirt or blouse. This brilliant underwear may look great on a brush to prevent the lipstick from soft lipstick shades department store mannequin, but it bleeding. Select detracts from your appearance when to look younger and more feminine. Here's where your color consultant the color shows through. comes in again to advise in the choice White is out so you can get rid of of day and evening makeup. your white underwear with a clear To look at the world through rose conscience. White shows through colored lenses, choose eyeglass it and fabrics sheer and lightweight in a shape complimentary to gets lifeless and gray after a few frames fad and fancy and washings. Keep the color of your your face. Forget chose lenses that attract rather than basic underwear wardrobe nude. distract from your eyes and face. color conThere are many Have lenses tinted softly in a shade sultants working through beauty the frames and blending inmatching shops and others from their homes. to rose or peach to disguise tiny lines They can help you find the right around your eyes. Youll be amazed balance of color for your hair, skin, how the lines are concealed and at eyes and wardrobe that will flatter you can actually look younger in your face and take off years. glasses. If you are a working woman dont The last keeping you young and feel you should wear only dark suits. Depending on your individual color beautiful tip is one of encouragement. That is to keep the comd palette, attractive and pliments coming, always accept business suits can come in green, them graciously and give sincere mulberry, blue and even red. The colcompliments in return. People love ored suits keep the on the job ladies to compliment those who show apwell as as feminine profeslooking preciation of the beauty seen in the sional, and again, younger looking. eye of the beholder. Keeping your jewelry casual is in You can take ten to twenty years off the way you look by using the right beauty technique. Short of a In a bowl, mix peas, water chestnuts and bean sprouts. In separate bowl, blend together sour cream, milk, ginger and curry powder, mixing well. Stir into vegetable mixture and toss until well coated. Cover and chill at least 4 hours before serving. Top with cashews and garnish with some watercress, if desired. 4 servings. CRISPY BAKE VEGGIES 4 cups raw vegetables (choose from the following) cauliflower or broccoli, inch trimmed to flowerettes, chunks or diagonally sliced zucchini, -- whole mushrooms, sliced carrots strips green pepper, medium-size2 eggs, beaten Va cup melted butter 2 cloves garlic, minced or pressed cup grated Parmesan cheese cup dry instant potato flakes d CRANBERRY BEER BRISKET whole beef brisket, about 3 lbs. 1 tsp. garlic powder tsp. salt tsp. black pepper V4 can whole cranberries, about 1 pkg. onion soup mix 1 can (12 oz.) beer Vi cup ketchup 1 1 Wash and pat dry. Dip vegetables into beaten Combine butter, garlic, Parmesan cheese and potato flakes. Roll dipegg. ped vegetables into the potato flake mixture. Turn to coat on all sides. Place on ungreased baking sheets, about 1 inch apart. At this point the vegetables may be refrigerated as long as overnight, if desired. Bake at 400 for 15 to 20 minutes or until lighty golden and crisp. Serve immediately. You may steam vegetables in salted water for 3 minutes before baking them, if preferred, but drain well before coating with cheese mixture. Prepare the vegetables. 8 oz. k two-piec- Place brisket in roasting pan. Season wiih gar lic powder, salt and pepper. In a medium bowl, mix remaining ingredients. Pour mixture over brisket. Cover the brisket tightly with foil and bake at 350 for lVi to 2 hours or until meat is tender. Remove meat from oven and slice entire brisket on the diagonal into even slices. Return sliced brisket to pan and pour cranberry mixture from pan over meat. Cover with foil and cook for another 5 to 10 minutes. 4 to 6 servings. CHINESE GREEN ONION CAKES flour 2 I cups cup boiling water Sesame or vegetable oil 2 tsp. coarse salt 2 Tbsp. shortening or lard cup minced green onions Oil for frying DILLED GREEN BE AN 8 pkg, (10 oz.) frozen cut or French green beans cup water V2 tsp. salt 2 green onions, chopped 1 tbsp. white wine vinegar 1 Tbsp. salad oil 1 tsp. dill weqd k tsp. sugar 1 ( j y4 Place flour in large bowl. Add boiling water and cool. Mix with fingers until soft dough forms. If too dry, add a few drops of cold water. Knead until smooth. Cover with a damp towel and let stand 15 to 20 minutes. Knead again 2 minutes or until dough is easy to handle. Roll dough into a cylinder on a board lightly sprinkled with sesame oil. Cut into 12 pieces. Roll each into a small ball. Using a rolling pin, rubbed with sesame oil, circle. Spread with 'h tsp. shortening and sprinkle roll into into a fashion. Flat1 Tbsp. green onions. Roll up jelly-roand with salt lightly ten slightly and roll up again into a snail. Turn on side, flatten slightly, thick. Handle gently pancakes, roll and press with fingers into to avoid tearing dough. Place on a platter and cover with a damp towel. Repeat with rest of dough. In a skillet, over medium heat, heat about oil, until hot. Fry pancakes until golden brown and crisp on both sides. Drain on paper towels. Serve hot. Makes 12 cakes. 12-in- 1 j j I I V casserole. Add water and salt and bring Empty green beans into to a boil. Cook for 7 to 8 minutes or until green beans are just tender. Add green onions, vinegar, oil, dill weed and sugar. Stir to blend. Reheat. Serve hot or may chill and serve cold. 4 servings. ll I To prepare in microwave, pour green beans into microwave serving dish. Add 2 Tbsp. of the water. Cover and microwave on high power for 6 minutes, Add remaining ingredients. Stir and serve. I I I I I I J well-tailore- j j I I , I PORK AND WATER CHESTNUT MEATBALLS COUNTRY PATE I I lb. ground pork can (8 oz.) water chestnuts, Vi cup minced green onion 1 1 1 lean pork chicken breast meat Italian sausages, skinned chicken livers, finely chopped 1 slice bread, crumbled 2 Tbsp. milk 1 egg y4 cup fresh chopped parsley 'k tsp. ground nutmeg 18 tsp. ground pepper V4 cup red wine or chicken broth, if preferred 6 slices bacon 6 8 2 4 J drained and finely chopped clove garlic, minced or pressed legg tsp. salt tsp. cornstarch 1 Tbsp. soy sauce Vi cup cornstarch to coat meatballs 34 cup cooking oil 1 can (20 oz.) chunk pineapple in unsweetened juice 1 Tbsp. grated fresh ginger, or M tsp. ground ginger 1 Tbsp. cornstarch 1 Tbsp. soy sauce Vi green pepper, slivered 1 . 1 I I I I I I I I j ! J Mix together ground pork, water chestnuts, green onions, garlic, egg, salt, 1 tsp. cornstarch and soy sauce. Blend well. Shape meat into balls in diameter. Roll in cornstarch. Heat oil in pan and saute meatballs 10 minutes until browned on all sides. Set aside. Drain pineapple juice into saucepan. Stir in ginger, cornstarch and soy sauce. Bring to boiling, stirring constantly until mixture thickens and becomes clear. Mix in the pineapple and green pepper. Add meatballs and heat through. Keep hot until ready to serve. You can make the meatballs ahead in the sauce, package and meatballs. freeze them for a week or two. Makes 48 I I oz. oz. hot oz. I I I Congratulations this week go to these babies for passing their first I I J Josy D., son of Mr. and Mrs. Shane Boyles, Dec. 24 and Logan LeGrand, son of Dr. and Mrs. Robert K. Hunt, . j Dec. 24. In large mixing bowl, soak bread in milk. Using meat grinder or food processor, finely minced pork. Coarsely grind or chop chicken. Add to mixMix bacon. all with bowl except ingredients, remaining together ing thoroughly until all ingredients are well combined. Blanch bacon in boil1 minute to remove excess fat. Drain. Dice bacon. Spread water for ing loaf pan or baking pan. Pack pate on half over base of 81x412x24-incon top. Bake uncovered lVi- to 2 hours bacon of bacon and top pat remaining or until juices rim clear. Pour off excess fat and let cool at room temperature with weights on top so pate will pack firmly. Chill thoroughly before slicing. Makes about 12 servings. - I milestone: . h I CONGRATULATIONS! j babies will Pictures of be printed in the Express if they are submitted one week prior to babys j Josy birthday. D. Logan LeGrand Boyles Hunt I I I I S THe j Ooun-TR- Y Note : Chopped parsley will keep for at least 2 weeks in a closed container in the refrigerator, with a piece of damp paper toweling over it. I giDRe After Christmas Sale 25 to 50 Off tetauront All Christmas Items Jew Years Includes: Wrapping Paper Ornaments Eve Special Prime Rib 120 East Main Vernal Dinner Centerpieces Christmas silk flowers $950 Make your reservation now! Small or large parties welcome! Call 789-031- 2 4 A |