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Show 4E The Salt Lake Tribune, Wednesday, February 5, 1986 Recipes are typical of the finest in Chinese cooking Feb. 9 brings the Chinese lunar a time when many Occyear 4684 identals join Chinese the world over in celebrating the Year of the Tiger. Peking is the center of northern cooking. As the capital of China for many centuries, it became the culinary center, drawing inspiration throughout the country. Pekinese food is noted for wheat rather than rice, offering a variety of noodle, dumpling and bun dishes. Representing northern Chinese cooking is the recipe for Fried Noodle Cake with Pork Topping. The most famous Chinese cooking style is Cantonese. Foreign influences were strong and Cantonese restaurants were the first to pop up in Chig natowns in the United States. and blanching, using a large assortment of fish, meats and vegetables, are favored cooking methods. In Buddha's Delight, a mixed vegetable dish, the Cantonese incorporate 15 to 20 vegetables. The recipe here, however, calls for only 10 vegetables, but can be reduced to eight. China's East, with its many provinces, is the land of fish. Shanghai is the culinary center of Kiangsu and Chekiang provinces, best known for Stir-fryin- its red cooking" soy sauce over a slow fire. Hangchow province, by West Lake, is known for fresh water fish, such as carp and shellfish, especially shrimp. Shanghai Shrimp is an adaptation, but typical. Szechuan and Hunan methods of cooking came from Chinas western region. Its cuisine is unique. The recipe for Spicy Beef and Peppers has the touch and taste of Chinas western region. Fried Noodle Cake With Pork Topping 3 tablespoons cornstarch, vided cups tom spinach 1 cup sliced mushrooms 1 sweet red or green pepper, cut into squares 1 can (8 ounces) bamboo shoots, drained, cut into julienne strips Fried Noodle Cake In small bowl, stir together 1 table- 3 spoon of the cornstarch and sherry until smooth. Add pork; toss to coat evenly. In small bowl, stir together re- maining 2 tablespoons cornstarch and Vi cup of the broth until smooth; set aside. In wok or large skillet, heat corn oil over medium-hig- h heat. Add green onion, ginger and garlic. Stirring frequently, cook one minute or until tender. Add pork. Stirring frequently, cook two minutes or until pork loses its pink color. Add spinach, remaining m cups of the chicken broth, mushrooms, red pepper and bamboo shoots. Stirring frequently, cook five to eight minutes or until pork and vegetables are tender. Restir cornstarch mixture; add to pork mixture. Stirring constantly, bring to boil over medium heat and di- 2 tablespoons dry sherry 1 pound boneless pork, cut into julienne strips 2 cups chicken bouillon or broth, divided 2 tablespoons com oil A cup sliced green onion 1 tablespoon minced ginger root 1 clove garlic, minced or pressed boil one minute. Spoon over Fried Noodle Cake. Serve immediately. Makes six servings. tional recipe contests. National food companies and agencies have found that recipe contests featuring the sponsors product, or products, are effective promotions that generate interest from the time the contest is announced, through the entry period, and sometimes long afterward when the prize recipe is adopted by millions of American cooks. Contests attract people from all walks. The big contest winners become celebrities. Each year more men are added to the list of finalists. And winners. The Bake-Of- f this year will be at Epcot Center, Disney World, Orlando, Fla., Feb. 24, bringing together 100 contestants competing for the top prize of $40,000. The contest has been sponsored since 1942 by the Pillsbury Co. General Electric is a furnishing the stoves and microwaves. Many other national recipe contests are conducted by mail with less prize money involved. In 1985, Americans entered contests with pasta, beef, trout, oyster, catfish, unflavored to gelatin, dessert topping ideas mention a few. The National Beef Cook-Ofsponsored by the American National Inc., offers national compete as well. tion and a state cook-of- f The $5,000 prize this year went to Gloria Bove, Philadelphia, who took top honors with a recipe using ground beef. The 1986 beef contest will be Sept. 14 to 16 at Dearborn, Mich. In the LaCreme Holiday Recipe Contest, sponsored by Kraft, the $500 went to a frozen dessert with five ingredients that has a tropical blend with coconut and pineapple. The National Pasta Association contest is sponsored by the trade association with 100 members. It was Boiling 4 tablespoons com ing. In skillet, heat 3 tablespoons corn oil over medium-higheat. Add noodles, flattening to form a cake. Cook four to five minutes or until bottom is golden brown. Loosen edges. Invert onto large round platter. Slide noodle cake back into skillet. Cook four to five minutes longer 10-in- h or until golden brown. Invert onto large round platter. Keep warm. Serve topped with pork mixture. I Buddhas Delight tablespoon cornstarch ut With Artichoke Sauce f, Cow-Belle- (Carmelite Brown, winner of $1,500) s, 6 1 4 2 rainbow trout fillets stick (A cup) butter tablespoons chopped green onion tablespoons chopped parsley 3 garlic cloves, minced 1 1 1 tablespoon lemon juice can (8 ounces) sliced mushrooms, drained can (4 ounces) artichoke hearts, sliced and drained tablespoon dry sherry tablespoon soy sauce Vi cup corn oil Vi cup sliced green onions 2 cups broccoli flowerets 2 cups thin strips bok choy or cabbage 1 cup thinly sliced mushrooms 1 cup snow peas 1 cup diagonally sliced carrots 1 can (8 ounces) sliced bamboo shoots, drained Vi cup (8 ounces) sliced water chestnuts Vi cup peeling whole straw mushrooms (optional) 8 small whole baby com (optional) 1 ounces) crushed pineapple, drained carton (12 ounces) whipped topping, thawed 'A La-Cre- 1 Fold cup coconut and pineapple into 3 cups whipped topping. Spoon mixture into pie plate. With back of spoon, spread and shape into a shell. Sprinkle 2 tablespoons coconut around edge of shell. Freeze firm. Fold 1 cup remaining whipped topping into sherbet; spoon into shell. Top with pineapple, remaining topping and coconut. Freeze several hours or overnight. Remove from freezer; let stand five minutes before serving. Makes eight servings. 1 In small bowl, stir together cornstarch and pepper. Gradually stir in broth, sherry and soy sauce until smooth; set aside. In wok or large skillet, heat corn oil over medium-hig- h heat. Add green onions, stir-fr30 seconds. Add broccoli, bok choy, sliced mushrooms, snow peas and three minutes. Add carrots; stir-fr- y bamboo shoots and water chestnuts; stir-fr- y one minute longer. Restir cornstarch mixture; add to wok. Stirring constantly, bring to boil over medium heat and boil one minute. Stir in straw mushrooms and baby corn until heated through. Makes four to six servings. Shanghai Shrimp Chinese New Year ushers in Year of the Tiger with recipes from Chinas various regions. Buddhas Delight is a pleaser. pound shrimp, cleaned, 1 cup unsifted flour cup cornstarch Vi to h cup cold water 1 teaspoon soy sauce 1 pint (about) com oil A A Be a good neighbor. Watch your neighbor's house for any suspicious activity. If suspicious activity occurs, call the police. If your neighbor is 2 home, be sure to call him also. " 2 4 stir together flour and cornstarch. Gradually stir in Vz cup of the water and the soy sauce until batter is smooth. Add additional water, 1 tablespoon at a time, until batter is just thick enough to coat In medium bowl, 4 tablespoons dry sherry, clove garlic, minced or pressed Vi to 1 teaspoon crushed dried red pepper 1 pound beef flank or top round steak, thinly sliced diagonally Vi cup water 3 tablespoons com oil, divided 1 green pepper, cut in thin strips In medium bowl, stir together 1 ta- blespoon of the cornstarch, 2 tablespoons of the soy sauce, 2 tablespoons of the dry sherry, garlic and red pepper until smooth. Add beef; toss to coat well. In small bowl, stir together remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, 2 tablespoons dry sherry and water until smooth; set aside. In wok or large skillet, heat 1 tablespoon of the corn oil over medium-hig- h heat. Add green pepper, stir-fr- y one minute. Remove. Heat remaining 2 tablespoons corn oil. Add beef, half two to three minat a time; stir-fr- y utes or until brown. Return green pepper to wok. Restir cornstarch mixture; add to wok. Stirring con- - , ' stantly, bring to boil over medium heat and boil one minute. If desired, serve with rice. Makes four to six servings. Soy Dipping Sauce tablespoon cornstarch cup soy sauce cups water 2 tablespoons chopped green VA onion tablespoon minced crystallized ginger In saucepan, stir together 1 tablespoon cornstarch and soy sauce until smooth. Stir in water, onion and ginger. Stirring constantly, bring to boil over medium heat and boil one minute. Cover; refrigerate. Makes cups. To make Shanghai Chicken, omit shrimp. Use 1 pound boneless skinless chicken breasts, cut in cubes. P PRICES EFFECTIVE VVEP..TWRE. Q FRh 273 So. Stata, 8.L.C. 4780 So. RaOwood Rd., S.L.C. 4670 So. ttti Eaat, Hurray O 6177 Waal 3600 So.. Magna 40 Waal 2nd No.. Bountiful 10670 So. 70) East, Sandy 3666 Waal 6300 So., Kaoma 6000 So. 7700 Waal. W. Jordan 1 360 Na 300 Waal, Provo 660 W. Carrtar, Provo di- 1 one-thir- 1 tablespoons soy sauce, divid- vided saucePour corn oil into d pan, filling no more than full. Heat over medium heat to 375 degrees. Stir 1 tablespoon of the hot oil into batter. Stir in baking powder. Dip shrimp into batter. Carefully add shrimp, a few at a time, to hot corn oil. Fry two to three minutes or until golden brown. Drain on paper towels. Serve with dipping sauce. Makes four to six servings. Vi di- ed of shrimp (about the consistency cheese sauce). 1 tablespoons cornstarch, vided Soy Dipping Sauce 1 Vz teaspoons baking powder Spicy Beef with Peppers de- tained y Be a good neighbor H &tmriZUi6ori&'(' broth 1 toasted pint pineapple sherbet, softened can (8 4 ounces) pineapple tidbits, drained teaspoon pepper cup cool chicken bouiiion or Vi Chantilly Pie IVi cups shredded coconut, I divided In large bowl, toss noodles with 1 tablespoon corn oil to prevent stick- Pineapple-Coconu- t 1 oil, well. Pat trout dry with paper towels; place in flat baking dish. Melt butter in saucepan; saute the green onion, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke slices, salt and pepper. Cook a few minutes until heated through. Pour sauce over fillets; bake at 325 degrees for 20 minutes, until fish flakes with fork. (8 water drain. Rinse with cold water, drain teaspoon salt Vi teaspoon cayenne pepper can noo- In large saucepot, cook egg noodles in boiling water for three minutes; 1 1 v- dles, cooked Recipe contests for every taste founded in 1904 for the U.S. pasta industry annually producing 2 billion pounds of pasta in 600 different shapes. The contest goal is to search out regional uses of pasta, but the prizes arent so exciting for the winners. They receive membership in the Pasta Lover's Club and a subscription to the quarterly newsletter "Pastahhh. A contestant from New Orleans was the top prize winner in the National Rainbow Trout Cooking Contest, sponsored by the U.S. Trout Farmers Association. Carmelite Brown and other finalists traveled to Sun Valley, Idaho, for the competition and judging. Mrs. Brown developed the recipe for the contest, adding the recipe just "fell together. Not to be outdone by the trout people, the National Fisheries Institute each October sponsors the National Oyster Cook-Of- f at the National Oyster Festival, Leonardtown, Md. Sandra Fuller, Frederick, Md., wor the $500 first prize for a Hardy Oyster Chowder. Enjoy the winning recipes for Rainbow Trout with Artichoke Sauce and the tempting dessert, Pineapple-CoconChantilly Pie. Rainbow Trout i Fried Noodle Cake ounces dried fine egg 8 V With the Bake-Of- f, the food world's super bowl, two weeks away, let's take a look at some of the other na- .Tri Y. SAT j FE&Zl JA2Y FOOD BARGAIN WAREHOUSE BECftALE. 4 fANoy Gotve-- a A OEUCIOCIS! BUY SOME TODAY! PU?IN TIP CMOICE CAHfi?f2NlA ROUST SAVog Come learn about the program of omiess Bwevesz, FARMER VMV ja FA mnee APPISS r HALF HAM EXTREMELY RAPID WEIGHT LOSS PINK- - UNDER MEDICAL SUPERVISION Let our team physicians and psychologists help you lose weight and keep it off forever. of cov I THE SALT LAKE RISK REDUCTION CENTER Attend a Free, no obligation SLICE. Medical Village 2180 Last 4500 South, Suite 285, Sa t lake City Sat., Feb. 8th, 1 p Wed., Feb. 5th, 7:30 p.m. Call L PMK FPWTi lb. PAMNOrJ 002- - ML Pl CCFONE-- Ce T fous) yoGvzr 5Ai xeseN'sr1-'- mm 485-371- 4 t APP ONLY 1 0 TO t APVgriEP t ) USA m. WB- i 6PAP5 banqoet MTPVA information meeting. FA(2M ER. PR.(Cgg |