Chinese: Shrimp Fried Rice

Yield: 3 Servings
---CATE VANICEK---
c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and
Slivered
1/3 c BBQ pork
1/2 t Cornstarch
1 t Wine
1 T Soy sauce
1/4 t MSG (optional)
2 Green onions, diced
1 t Salt
Peanut oil
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips.
Heat peanut oil over high heat. Stir-fry shrimp and chicken. When
done, sizzle in 1 tsp. wine.
Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, /4
tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.
Note: The cooked rice should not be sticky. It might even be better to
use day-old rice. If you must use freshly cooked rice, you may spread
the rice on a cookie sheet and let cool completely before you stir-fry
it.

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Chil Beer Brisket Of Beef Over Wild Rice Amadine

1/2 lb Fresh Beef Brisket
1/2 c Diced Onion
1 t Salt
1 t Pepper
1/4 t Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
1 x Wild Rice Amadine
-------------------------GARNISHES------------------------------
ea Med. Ripe Tomatoes, Sliced x Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle
brisket with onion, salt, pepper and garlic powder. Pour chili sauce
over brisket. Cover tightly and cook in slow oven (325 degrees F.) for
3 hours. Pour beer over brisket. Increase oven temperature to
moderate (350 degrees F.) and continue cooking, covered, 30 minutes.
Place brisket on large serving platter and surround with Wild Rice
Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very
thin and serve with hot cooking liquid.

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Chicken Breasts With Rice

Yield: 4 Servings


1 Jar (2 1/2 oz) Dried Beef


2 Med. Stalks Celery, Chopped


1 Small Onion, chopped


1 T Butter or Margarine


2 c Cooked Rice


2 T Chopped Parsley


1 Jar (1 oz) Pine Nuts (opt.)


1 1/2 lb (2 Med.) Chicken Breasts *


1/2 t Seasoned Salt


1 x Paprika


* Have the butcher bone and cut each breast in to halves.


~---------------------------------------------------------------------


~--- Snip beef into small pieces. Cover and microwave beef, celery,


onion and margarine in 2-Qt casserole on high (100%) until onion is


crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts.


Arrange chicken breasts skin sides up and thickest parts ot outside on


rice mixture. Sprinkle with seasoned salt and paprika. Cover and


microwave 5 minutes; turn casserole one half turn. Microwave until


chicken is done, 8 to 11 minutes.

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