Side dishes

[Yvonne Belisle]

EGGROLLS



l/4 medium head of cabbage, thinly sliced
l carrot, julienned
2 handfuls of bean sprouts
3 green onions, thinly sliced (including the green stalks)
3/4 lb. ground pork or ground turkey
2 Tbsp of soy sauce
A couple of shakes of MSG (Monosodium glutamate)
A little bit of Garlic powder

Heat 3-4 Tbsp. oil in wok until hot. Cook onion and meat. Add 2 Tbsp. soy
sauce and garlic powder before adding chopped veggies. Cook veggies until
just barely tender. Drain off juices. Cool slightly. Place meat and
veggie mixture in egg roll wrapper and fold using a slightly beaten egg to
seal corners. Deep fry until golden brown. **This recipe is very flexible.
Small shrimp, clear oriental noodles, and bamboo shoots can easily be
substituted

[Yvonne Belisle]

Chinese, Chicken, Appetizers

Yield: 8 servings


1 Whole large chicken breast,-skinned, halved and boned
1 tb Cooking oil
1 Clove garlic, minced
16 oz Can bean sprouts, drained,-(or fresh, rinsed and Patted dry)
1/2 c Chopped celery in small-pieces
2 tb Soy sauce
2 ts Cornstarch
1/2 ts Five spice powder
8 Egg roll skins or packaged-egg roll skins
Cooking oil for deep-frying

PLUM SAUCE

1/2 c Plum preserves
1 tb Vinegar
1 tb Soy sauce
1/8 ts Garlic powder
1/8 ts Ground ginger
1 ds Ground red pepper

For filling, chop chicken. Preheat a large skillet or wok over high heat;
add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2
minutes. Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the
cornstarch in with the soy sauce, add the five spice powder. Add to the
chicken mixture and cook until thickened. Cool to room temperature. Place
an egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally
across and just below center of skin. Fold the bottom point of skin over the
filling; tuck point under filling. Fold side corners over, forming an
envelope shape. Roll up toward remaining corner; moisten point and press
firmly to seal. Repeat with the remaining skins and filling. Fry egg rolls,
2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden brown.
Drain on paper toweling. Serve warm with plum Sauce.

Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soysauce,
garlic powder, ground ginger, and a dash of ground red pepper. Bring mixture
to boiling, stirring constantly. Remove from heat; cool. Refrigerate in
covered container overnight to blend seasonings.

[Yvonne Belisle]

Curried Chicken Spring Rolls



1 tb Soy sauce
1 tb Coconut milk
1 3/4 ts Curry powder
3/4 ts Salt
4 ts Vinegar, cider
2 ts Ginger root, minced
5 Chilies, mild green
3 Garlic clove
1 1/2 ts Garlic, minced
1 c Celery, diced
3/4 c Carrot, grated
16 Spring roll wrappers
3/4 c Pickled ginger juice or:2 tb Oil, peanut
2 ts Soy sauce
1 ts Vinegar, white
1/2 lb Chicken, ground
3/4 ts Sugar
1 tb Cornstarch

Dipping Sauce:

2Chilies, yellow wax
1 Cilantro, bunch, minced
2 Jalapeno chilies, minced
2 c Napa cabbage, diced
1 c Cellophane noodles
1 Egg yolk, beaten
3/4 c Unseasoned rice vinegar
Salt to taste

Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch
in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in bag
with 1 T. soy sauce, coconut milk, white vinegar,and 3/4 t. curry powder.
Heat 1 to 2 T. oil in wok and stir frychicken until mostly white. Remove,
set aside, and then clean wok.Combine salt, sugar, remaining soy sauce and
cider vinegar. Place in wok with chicken. Heat through, add cornstarch, and
cook 2 to 3 minutes until glossy. Spread on large plate and cool in
refrigerator.Combine ginger, garlic, remaining curry powder, and chilies.
Heat 3T. oil and cook chili mixture 1 to 2 minutes. Should foam without
browning. Add celery then cabbage. When translucent, add carrots and
noodles. Combine chicken and noodle mixtures. Use 2 T. filling per spring
wrapper. Tuck in ends and include sprig of cilantro in last turn (to show
through when fried). Seal with eggyolk. Deep fry about 3 minutes at 350
degrees and drain.To make dipping sauce, blend chilies and garlic until
pureed. Add ginger juice and oil until blended. Season with salt. Add
cilantrojust before serving. (If serving right away, cilantro may be pureed
with chilies.) Makes one cup.

[Yvonne Belisle]

Onion Rice Mix

4 cups uncooked rice
1 env. onion soup mix
1/4 cup dried minced onion
1 tablespoon parsley
1/2 teaspoon salt

Lemon Dill Rice Mix

4 cups uncooked rice
1/4 cup grated lemon peel
1/4 cup powdered chicken soup base
2 tablespoons dill
1 tablespoon chives
1/2 teaspoon salt

Vegetable Rice Mix

4 cups uncooked rice
1 env. vegetable soup mix
2 tablespoons dried minced onion
2 tablespoons dried minced celery
2 tablespoons dried minced pepper
1 tablespoon parsley
1 teaspoon salt

Spanish Rice Mix

4 cups uncooked rice
1/2 cups Mexican seasonings mix (taco seasoning)
1/2 cup dried corn
2 tablespoons parsley
1 tablespoon basil

Creamy Herb Rice Mix

4 cups uncooked rice
1/2 cup instant nonfat dry milk
1/4 cup dried minced celery
2 tablespoons parsley
2 tablespoons thyme
1 tablespoon marjoram

Combine the ingredients specified for each mix. Store in different glass
jars or tightly closed containers on pantry shelf for up to 4 months.

To Use:
Mix 1 cup of any of the rice mixes with 2 cups liquid, either water, juice,
broth, or a combination. A tablespoon of butter or margarine is a nice
addition. Place the rice, liquid, and butter on high heat and bring to a
rolling boil. Immediately reduce the heat to very low, cover, and simmer the
rice for 10 to 15 minutes or until all liquid is absorbed.

[Yvonne Belisle]

~POTATO CHEESE PUFFS~

1 c. mashed potatoes
2 eggs, beaten
1/2 c. milk
2 c. shredded American or Cheddar cheese
1/2 c. flour
1/4 tsp. baking powder
Salt & pepper to taste
Oil for frying

Combine all ingredients except oil; mix well. Pour about 2 inches of oil into
saucepan and heat to 375 degrees. Drop batter by tablespoons, 4-5 at a time,
into hot oil. Fry 3-4 minutes or until golden brown. Serve immediately.

[Yvonne Belisle]

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