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Show IE The Salt Lake Tribune, Wednesday, February 5, 1986 Its Year of Tiger for Chinese New Year festivities Continued From Page root, garlic. Pour mixture over chicken; add hot pepper oil. Serve immediately with rice. Makes about 12 serv- E-- l cups oil for deep frying hot red pepper 6 1 ings. green pepper slice pineapple to teaspoon chopped garlic 3 tablespoons oil 3 tablespoons light vinegar 1 Sweet and Sour Fish 1 fish (about IVi pounds) 1 tablespoon rice wine 2 sections (2 inches each) green onion 2 slices ginger root Dash black pepper 1 teaspoon salt 1 egg yolk, slightly beaten Cornstarch 10 cups oil for deep frying 1 tablespoon crushed garlic Vi cup shredded onion tablespoons sugar 3 tablespoons water 3 tablespoons ketchup to teaspoon salt 1 Vi teaspoons cornstarch Slice pork; pound with back of leaver or with mallet. Combine soy auce, egg yolk and 1 tablespoon cornstarch; coat pork pieces with nixture. Allow to stand 20 minutes. s 2oat pork pieces with the 3 cornstarch, as needed. Deep-fr- y pork in 6 cups hot oil for about three minutes; drain. Remove seeds from peppers; cut red pepper in pieces; cut green pepper and pineapple into pieces. Stir-fr- y garlic in 3 tablespoons oil; add peppers, pineapple, vinegar, sugar, 3 tablespoons water, ketchup, salt and lto teaspoons cornstarch. Heat, stirring well. Add pork and mix until thoroughly reheated. Serve immediately with rice. Serves six. Shredded Chicken table-ipoon- chicken (about 2Vs pounds) 1 teaspoon sugar to teaspoon monosodium glu- tamate tablespoons soy sauce lto tablespoons sesame paste 1 teaspoon sesame oil teaspoon dark vinegar to teaspoon chopped green ion 1 on- to teaspoon chopped ginger root Vi teaspoon chopped garlic tablespoon hot pepper oil (purchase at Oriental specialty store) 1 Steam or boil chicken until cooked and tender, cool and remove bones and skin. Cut chicken into strips wide. Place on serving about hot. keep plate; Combine sugar, monosodium glutamate, soy sauce, sesame paste, sesame oil, vinegar, green onion, ginger ounce dried shrimp 3 tablespoons oil lto teaspoons rice wine Vi cup chicken stock lto teaspoons salt Vi teaspoon monosodium Vi ginger root, mushrooms, ham, dried shrimp in 3 tablespoons oil; add wine, cabbage and Vt cup stock, Vt teaspoons salt and Vt teaspoon monosodium glutamate; bring to boil. Mix cornstarch with water; stir into mixture. Add melted chicken fat. Makes six servings. Stir-fr- y Oriental Spareribs five-spic- fish by holding it by the tail and carefully slipping it into the boiling oil. Leave it in boiling oil for five to six minutes; drain and place on tamate serving platter. garlic and shredded onion in 2 tablespoons hot oil; add green pepper and sugar, vinegar, ketchup, water, soy sauce, to teaspoon salt and 1 teaspoon cornstarch. Bring to boil; add 1 tablespoon frying oil and pour over fish. Sprinkle with shredded green onion, shredded ginger root, shredded hot red pepper and coriander. Makes 12 servings. Vi Stir-fr- y Cabbage in Chicken Sauce to cup mayonnaise teaspoon salt teaspoon monosodium Shred roast pork and bamboo in hot oil in pan. Add shoots; stir-fr- y shredded meat, shrimp, chives, wine, 2 tablespoons water, salt, monosodium glutamate, pepper, sesame oil. Stir in to tablespoon flour and to tablespoon water, heat to boiling. Remove from heat and refrigerate filling. Fill wrappers with chilled filling, folding them into long rolls. Combine 2 tablespoons flour and 2 tablespoons water, seal edges of wrapper with this mixture. glu- tamate Reheat oil. Deep-fr- y rolls until golden. Makes six servings. to to thick. meat into slices Boil potato, peas and carrot indieggs. vidually until tender; hard-coo- k Cut potato, carrot and eggs into cubes. Add mayonnaise, salt and monosodium glutamate. Place mixture in mound on serving plate. Place lobster slices on mound with head and tail placed at either end. Garnish with mayonnaise and vegetables. Fried Spring Rolls 4 ounces pork loin tablespoon cornstarch Vt tablespoon water 1 ounce shelled, raw shrimp Vt g cups oil for ounce roast pork deep-fryin- to egg yolk lto tablespoons cornstarch five-spic- to mate teaspoon black pepper teaspoon sesame oil 2 tablespoons cornstarch 2 tablespoons water 1 egg white, beaten to tablespoon oil Vi tablespoon slivered ham Chop chicken breast very fine; mix Vi ounce Chinese chives teaspoon rice wine to Vt tablespoons water to teaspoon salt to teaspoon monosodium 2 store) tablespoons flour tablespoons water 2 4 table- - Eva Toscan is hoping good cooks will share recipes for Refrigerator Butter Cookies. My mother brought cookie recipe this from her home in East Germany years ago, Mrs. Toscan writes. I hope someone can help me find it. th glu- tamate 2 ounce agar-aga- r Vi (purchase at Oriental specialty store) cups water 'A cup milk 3 to tablespoon almond extract cup sugar cups sugar 6 cups water to tablespoon almond extract Canned, drained fruit as desired Shred pork loin; mix in to tablespoon cornstarch and to tablespoon in 3 cups Soak agar-aga- r 30 minutes; drain. Boil agar-aga- water for in 3 r cups water until it dissolves. Add milk, to tablespoon almond extract and to cup sugar; stir well. Remove from heat. Allow to cool; cut into pieces. Combine in saucepan the lto cups sugar, 6 cups water; bring to boil, stirring until sugar dissolves. Pour mixture into bowl; allow to cool. Add this (almond) syrup to jelled agar-aga- r pieces. Add ice cubes drained, canned fruit. Makes about 12 servings. Readers request recipes shoots (purchase at specialty Cut spareribs into 12 pieces; pound. e Combine curry powder, garlic, monosauce, salt, powder, soy sodium glutamate, black pepper, sugar and rice wine. Coat ribs with mixture; let stand 30 minutes. Com ounces chicken breast meat egg white 4 tablespoons water 3 cups chicken stock 1 cup creamed com 1 teaspoon salt to teaspoon monosodium gluta2 ounce cooked bamboo Vi Jelled Almond Fruit Salad I to with the to egg white and Dash black pepper Vi teaspoon sesame oil Vi tablespoon flour to tablespoon water 4 ounces spring roll wrappers teaspoon black pepper tablespoon sugar tablespoon rice wine Corn Soup 'A to spoons water. Heat together in saucepan the chicken stock, creamed corn, salt, monosodium glutamate, black pepper and sesame oil; stir in chopped chicken. Bring mixture to boil. Combine cornstarch and 2 tablespoons water, stir into chicken stock mixture cooking and stirring until mixture boils. Add beaten egg white and to tablespoon oil. Place in serving bowl; garnish with slivered ham. Makes six servings. Vi Boil lobster about 15 minutes; cut 3 ounces spareribs Vi tablespoon curry powder Vi tablespoon chopped garlic to teaspoon e powder (purchase in Oriental specialty store) 1 tablespoon soy sauce to tablespoon salt to teaspoon monosodium glu- 10 Diagonally slash both sides of fish nearly to bone. Combine rice wine, green onion sections, ginger root, pepper and salt; coat fish with rice-win- e mixture. Allow fish to stand 20 minutes. Coat fish with egg yolk, then cornstarch. lto pounds cabbage glu- Cut cabbage into cubes; stir-fr- y in 4 tablespoons oil. Add to cup stock, 1 teaspoon salt, Vt teaspoon monosodium glutamate; boil two minutes. Remove from heat; drain. tablespoon shredded hot red pepper tablespoons coriander y eggs tomato to fat root Deep-fr- 2 to tablespoon cornstarch li tablespoon water Vi teaspoon melted chicken tablespoon shredded ginger 2 carrot water. Deep-fr- y meat and shrimp in 3 cups oil for 30 seconds; remove and drain, leaving 1 tablespoon oil in pan. Vt onion Vi to 1 tamate tablespoons cup shredded green pepper Vi cup sugar Vi cup vinegar Vi cup ketchup Vi cup water 1 tablespoon soy sauce Vi teaspoon salt 1 teaspoon cornstarch 2 tablespoons shredded green 1 Lobster Salad lobster (about 1 pound) 1 potato 2 ounces green peas 1 lx2-inch-e- s) Vt I 2 ginger root 3 dried black mushrooms 5 slices ham (each Heat 2 tablespoons oil; remove pan from heat. Place all spareribs in pan. Fry over low heat about six minutes, until cooked. Makes six servings. 2 slices oil 2 glu- tamate 1 3 bine egg yolk and cornstarch; mix with spareribs. tablespoons oil Vi cup chicken stock 1 teaspoon salt Vt teaspoon monosodium 4 Recipes for Cream Puffs are requested by Evelyn Hayes. Ruth A. Dougherty, West Valley City, is hoping good cooks will share recipes for Greek Dolmathes. Recipes for Oriental Fried Chicken by Stella Kirkwood. Mrs. R.B. Smith is requesting recipes for Tennessee Tipsy Cake with Hard Sauce. Dinner Mints are in the spotlight with recipes requested by Charlene are requested Nelson, Provo. She would also like recipes for Peanut Butter Cups. Ole L. Maxfield is requesting recipes for Noodle Supreme Casserole. Milford Reader is requesting recipes for Chicken Salad with celery, grapes and delicious dressing along with recipes for steamed bite-siz- e carrots with sauce, laced with sliced water chestnuts. Elizabeth Carlisle is requesting recipes for her favorite candy, Pecan Rolls. Recipes for Braised Sirloin Tips are requested by Mae Thoreson. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, Utah 84110, to be used in this column. tomato-soup-musta- Master cook offers sensible, sensitive solutions, good writing Good news for those who have been inspired by the culinary excellence of Richard Olney. Theres a revised and updated edition of his classic, The French Menu Cookbook, by Richard Olney (David R. Godine Publish- er, 122.50). the first edition of The French Menu Cookbook was pubWhen This book is a revised edition of a culinary classic. Richard Olney has taken recipes, combined them into simple menus. Way to hide blemishes Architectural flaws can be masked by distracting the eye. Wallcoverings are an excellent way to do it. Overall patterns or textures, says the Wallcovering Information Bureau, can smooth out irregularities in walls. Strong vertical stripes in a shade darker than the ceiling can add JJm x1 V Hilda Alice Stret Winters Hilda Alice Stret Winters, ot Hoytsvllie, Summit County. Utah, will celebrate her 80m BHhdov with o Ooen House with friends ond relatives, Saturdov, February 8, p.m. at the Hoytsvllie LDS Ward Cufturoi Hoii from The Open House Is being given bv her fomlly and thev no reauest gifts. IF YOU MADE LIKE THAT OF FAMOUS CHOCOLATE CANDY AND BAR PEANUT BUTTER YOU'LL LOVE MY WIFES' RECIPE. Send $100 with sell addressed stamped envelope to Patti. 23 North Cherry Providence. Utah 84332 For c ARE as Baked Trout Stuffed with Sorrel medium trout pound sorrel 4 ounces unsalted butter Salt and freshly ground pepper 1 small onion, finely chopped lA cup dry white wine Parchment paper cut slightly smaller than top of baking dish, buttered 4 1 'A cup heavy cream d knife, Using a small, slit each trout the length of the back on each side of the spinal column in order to separate the fillets cleanly from the central skeletal structure, taking care not to puncture the skin of the belly. Clip the spinal column at J dish. Rice Pilaf ounce unsalted butter or to cups boiling water tablespoons unsalted butter, cut into small pieces Warm the to ounce butter or oil in saucepan over low heat; add rice and a pinch of salt. Cook, stirring with a wooden spoon, for a couple of minutes or until grains lose their slightly translucent quality and become milky and opaque. Add boiling water; cover pan tightly. Leave the rice to cook at a bare simmer for 18 to 25 minutes. The rice is done when the water has been completely absorbed. Mix in remaining butter, a fork in each hand, separating the grains with the prongs, lifting and tossing delicately rather than stirring, so as not to break or crush grains. Secure patio doors Patio doors should be secured with a strip of wood placed in the bottom track (to prevent sliding) and screws placed in the top track (to prevent the door from being lifted out). PHONE FOR FREE ESTIMATES SALT LAKE PROVO 595-09- 224-114- TAYLORSVILLE 1conr SANDY BAKERS CASH & CARRY, INC 942-365- Like Magic 0 I. NM1 RUAJkPLAAlR 8 DRAPERY 3 BOUNTIFUL 964-15- V2 PRICE 487-330- 1 4 ALL WORK FULLY Pans, Sets, etc. 367 W. Paxton (1170 South) 2 Pull stems backward from sorrel leaves; detach, pulling with them any fibrous veins from leaves. Wash leaves in several waters; drain. Shred leaves coarsely. Stew leaves gently in half the butter, seasoned with salt, stirring frequently until they have melted to a near puree. Spread onions over bottom of an earthenware or enameled cast-iro- n baking or gratin dish just large enough to hold fish comfortably. Season fish, inside and out; arrange in dish, belly down. Place a small piece of butter inside each; stuff cavities with sorrel puree. Place a thin slice of butter on top of each; sprinkle white wine over and around the fish. Gently press buttered paper on surface. Bake at 400 degrees about 15 minutes. Upon removing from oven, pour a tablespoon of cream over each. Serve immediately in baking sharp-pointe- ) Something Special that Someone Special ALL WILTON book. els. GUARANTEED! Come on in and Pick Out c The following recipe is typical of those found in this excellent cook- to pound rice Salt tablespoon olive oil J Boxes and Candy Cups We also have many Vt 'entine Cake Pans light-colore- Boston, Mass. 02116. the base of the head and about an inch from the tail. Remove tail, clean the fish; tear out gills. Rinse fish inside and out; sponge dry with paper tow- 5j We have Chocolate Plenty of Valentine Molds can lower a high ceiling. BIRTHDAY Ct? SWEETHEART 7WE! height to a room; a dark wallcovering d walls on the ceiling with HAPPY 80TH lished in 1970, it was immediately hailed as both revolutionary and classic. Here was not only a master cook at work, one whose genius for original recipes and lucid writing was indisputable, but also sensible and sensitive solutions to the problems of arranging a cookbook as well as a meal. Now theres a completely revised edition of this book where Mr. Olney takes the reader on his personal gastronomic tour. He describes the food and wines, herbs and sauces appropriate to each of the four seasons. But in addition to discussing the ingredients and providing individual recipes, he goes one step further: he combines these into elegant, unforgettable and consistently surprising menus that are brilliant in their simplicity and sophistication. They reflect the current emphasis on fresh ingredients but less costly wines. and fine They demonstrate how the palate can be continually reawakened and refreshed. This is a book for the sophisticated cook, or one who would like to be. Mr. Olney is a sophisticated cook. But although some basic knowledge is assumed, the authors instructions are always clear, his reasoning precise, and his prejudices (which are considerable) convincing. Mr. Olney is, above all, an artist. He approaches food and wine just as a painter approaches his paints and canvas with enormous respect for the materials, an exacting and refined technique, and a clear perception of desired results. The French Menu Cookbook is available in local bookstores or may be ordered by writing to David R. Godine Publisher, 306 Dartmouth Street, WORLD'S LARGEST 0 CARPET 0 LOOSE RUGS 292-460- 0 W. JORDAN 569-033- 3 t UPHOLSTERY CLEANNG |