Paper Fortune Cookies (Laura J)

Fold a regular cupcake liner in half.
Stitch (with sewing machine) around the outer edge of the liner.
Leave about 1/4 inch unstitched at the end for an opening to put the candy in.
(I used after dinner mints, as they are small and dry)
With your finger, push the center up to create the fortune cookie shape.

Hot Mustard for Pork & Seeds (Donna)

1 4oz. can dry mustard (Coleman)
1 cup cider vinegar
Mix mustard and vinegar together and let stand over night.
Next day beat with a mixer:
2 eggs
1 cup sugar and mustard mix
Cook in double boiler until thick, Cool
Add:
1 1/2 cup mayonnaise
Beat well.
Refrigerate

Egg Foo Young (Christy)

3t vegetable oil
1 slice fresh ginger root, minced
6 green onions, chopped
2 stalks celery, chopped
2 cups bean sprouts, may used canned or fresh
2 mushrooms, sliced
1 green bell pepper, may omit
1/2 cup chopped ham (chicken or shrimp may be used also)
1 t salt
6 eggs beaten

1. Heat oil in large skillet on medium-high heat. Saute ginger, salt veggies and meat until tender.
2. In large bowl beat eggs well and then and veggie mixture.
3. Heat skillet with small amount of oil. Pour 1/2 c egg mixture in skillet and brown on each side (like making pancakes!)repeat until done. Makes about 8-10.

Sauce
1c chicken broth
1/2T cornstarch
1T sugar

Mix well until sugar and cornstarch are dissolved. Cook over high heat until it boils and thickens. Serve over Egg Foo Young.

Cantonese Chicken (Gail)

chicken, coated with flour and fried as usual
juice from 1 can mushrooms
juice from 1 or 2 cans bean sprouts
juice from 1 can bamboo shoots
juice from 1 can water chestnuts
2-3 chicken bouillon cubes
1 c. water
cornstarch to thicken
2 Tbsp. soy sauce

Add all juices, bouillion cubes, water and soy sauce. Bring to a boil. Thicken with corn starch. (Add more water or soy sauce to flavor>) Add almonds or cashews for a garnish.
(Use the bean sprouts, mushrooms, bamboo shoots and water chestnuts in the chow mein.)

Chow Mein (Gail)

1 stalk chopped celery
1 large onion, sliced
1 can bamboo shoots
1 can bean sprouts
1 can water chestnuts
1 can mushrooms
salt and soy sauce to taste
chow mein noodles

Cook covered and steam until vegetables are tender. Drain juice and thicken with cornstarch and pour back over chow mein. Add salt and soy sauce to taste. Serve hot over Chinese noodles.

Cashew Chicken ( Mary)

Cashew Chicken- from Hamilton Beach:
2 pounds boneless skinless chicken breasts
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup chicken stock or broth
1/4 cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup roasted cashews
1 can (8 oz.) sliced water chestnuts, drained
Cooked rice

1.Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside.

2.Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped.

3.Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Use a slotted spoon to remove chicken and vegetables.

4.Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy sauce, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes.

5.Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice.

Serves: 8

The Best Fried Rice Ever (Mary)

3 cups cooked rice

3 eggs

1/4 cup green onions

1/2 cup white onion

1/2 cup diced carrots

1/2 cup diced celery

1 cup chicken broth

1/4 cup soy sauce

3 tablespoon vegetable/olive oil



Make 3-4 cups white rice set aside and cool. Lightly scramble 3 eggs set aside. Cook green and white onions, carrots, and celery in oil until half done, then add chicken broth and soy sauce until vegetables are lightly crispy. Add rice and eggs and cook until hot.

Stir Fry (Joycelyn)

In fry pan cook the following until tender-do not over cook:
1 cup shredded carrots
1 cup chopped onion
1-2 cup chopped broccoli
1/8 cup olive oil
1/8 cup sesame oil
Add the following to the above cooked vegetables and cook until heated.
1 5 oz. can chopped water chestnuts
1 8 oz. can chopped bamboo shoots
1 15 oz.can chopped young corn (the little ones on the cob)
Place all vegetables in a bowl and set aside.
In a fry pan cook l pound of thinly sliced tender steak** until done.
Add 3 Tablespoons cornstarch to 2 14.5 oz cans of beef broth. Pour broth over beef and bring to a boil, stirring constantly. Add 1 Tablespoon grated fresh ginger and 4 tablespoons soy sauce then mix well.
Add cooked vegetables and serve over cooked rice. Top with more soy sauce if desired
** I use left over cooked roast for the meat so it is very tender.
Chicken could be used in place of the beef (make sure to replace the broth with chicken broth)

Lettuce Wraps (Laura S.)

Ingredients:
8 oz. can of Bamboo shoots (drained and minced)
8 oz. can of Water Chestnuts (drained and minced)
2 TBSP of Hoisin sauce
2 TBSP peanut butter (I have never used this because I do not like peanut butter but the recipe calls for it)
3 TBSP of Water
2 tsp of soy sauce
2 tsp of splenda
2 tsp of red pepper flakes (less if you do not like hot, it gives it a definite kick)
Mix these ingredients together and set aside.

1 TBSP mined garlic
1 cup of chopped onion
2 tsp fresh grated ginger
Sauté these and then add meat to brown.
1/2 -1 pound of ground turkey (recommended), chicken, or beef.
1 tsp sesame seed oil (I have not always used this and it tasted fine)
When meat is cooked add bamboo/chestnut mixture and sesame seed oil. Cook for about 2 minutes.

Serve with:
sliced green onions
lettuce leafs
cooked rice (goes nicely with this dish)

Chinese Cheesecake (Peggy)

Ingredients
Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon
Directions
Heat 1-inch of canola oil in large saute pan, to 325 degrees F.

In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.

Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.