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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Garlic Sesame Trout on Bok Choy

2 tbsp sesame oil 25 mL
2 tbsp fish or chicken stock 25 mL
2 tbsp rice vinegar 25 mL
3 cloves garlic, minced 3
2 tsp minced gingerroot 10 mL
˙ tsp Asian chili paste or 2 mL
hot pepper sauce
˙ tsp salt 2 mL
4 baby bok choy 4
1 carrot, shredded 1
4 trout fillets (about 1˙ lb/ 4
750 g total)
2 green onions, sliced 2
¡In bowl, combine oil, stock, vinegar, garlic,
ginger, chili paste and salt; set aside.
¡Cut each bok choy into quarters; arrange
on foil-lined rimmed baking sheet. Sprinkle
with carrot; drizzle with oe cup (50 mL)
water. Cover with foil; bake in 400°F (200°C)
oven for 10 minutes. Drain off water.
¡Lay trout fillets over vegetables. Drizzle
with sesame oil mixture; sprinkle with
onions. Bake, covered, until fish flakes easily
when tested and bok choy is tender-crisp,
15 to 20 minutes.
Makes 4 servings. PER SERVING: about 287 cal,
37 g pro, 13 g total fat (2 g sat. fat), 5 g carb, 2 g fibre,
97 mg chol, 401 mg sodium. % RDI: 19% calcium,
31% iron, 69% vit A, 47% vit C, 24% folate.

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Dill Grilled Trout

2 green onions, minced 2
2 tbsp chopped fresh dill (or 25 mL
2 tsp/10 mL dried dillweed)
oe tsp grated lemon rind 1 mL
4 trout or salmon fillets 4
(about 1˙ lb/750 g total)
1 tbsp butter, melted 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Lemon wedges
¡In bowl, mix onions, dill and rind. Brush
skinless side of fish with butter; sprinkle
with onion mixture, salt and pepper.
¡Place, skin side down, on greased grill over
medium-high heat; close lid and grill until fish
flakes easily when tested, 4 minutes for trout,
12 minutes for salmon. Serve with lemon.
Makes 4 servings. PER SERVING: about 228 cal,
29 g pro, 11 g total fat (4 g sat. fat), 1 g carb, trace fibre,
89 mg chol, 367 mg sodium. % RDI: 10% calcium,
4% iron, 13% vit A, 13% vit C, 15% folate.

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Armenian Rice Pilaf

Yield: 8 Servings
1/4 lb Butter or margarine
1/2 c Vermicelli
2 c Uncooked long-grain rice
4 c Boiling hot chicken broth
1 t MSG (optional)
Salt
Melt butter in heavy pan or Dutch oven. Break vermicelli in small
pieces, add to pan and cook until golden brown, stirring constantly.
Add rice and stir until rice is well coated with butter. Add boiling
broth and MSG and season to taste with salt. Cook, covered, over low
heat until liquid is absorbed, about 25 minutes. Stir lightly with
fork. Let stand in warm place 15 to 20 minutes before serving.

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