Chinese Fried Rice

Yield: 4 Servings
4 c Rice, leftover; cold
6 sl Bacon; cooked,crumbled OR-
1/4 c BACOs
1 T Sugar, white
3 T Soy sauce dark
3 Eggs
4 Green onions; including
- green, sliced
1/4 c Peas, frozen (optional)
- Bacon drippings or oil
Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.
Beat 3 eggs in bowl with a little water until well blended Heat wok
over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs
in wok, scramble until set and remove and set aside.
Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and
stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until
uniform in color. Add green onions, (peas - optional), bacon and cooked
eggs. Stir fry for another minute, serve hot.
You can add any other meats such as leftover cooked pork, chicken, ham,
etc. Add with the green onions and peas.
MEATLESS VERSION
Follow above except use peanut oil instead of bacon drippings. Replace
bacon with 1/4 cup of BACOS or BACO chips.

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Chinese Crab Rice

Yield: 6 Servings
Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger,
- 2-3 cm, grated
4 T Dry sherry
3 T Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 T Soy sauce
1 T Oil
1 t Sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to cook
than the previous recipes but little more of the cook's time. By the
time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly all
over but do not chop up. Pour the sherry-soy sauce mixture over the
crabs and leave to marinate for an hour. Wash 400 grams glutinous rice
in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the
boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to
fit into your steamer, pack in the chopped crab pieces, reserving the
marinade. Pour the rice over the top and pack it down. Press the intact
crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon
sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried in
rice, then fish around, for the rest of the crab pieces in rice.

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Chickenlegs with Mango Chutney & Carott Rice

Yield: 2 Servings
18 oz Chickenlegs,allready cooked
---Chutney:---
1 Mango, fresh or
1/3 oz Mango ,canned
1 Onion
1 Piece of fresh Ingwer
1 T Oil
2 oz Raisins
1 T Sugar
3 T Vinegar
1 T Catsup
Pepper
1/2 t Coriander
1/2 t Kurcuma
---Rice:---
5 oz Rice
3 T Coconut, shredded
3 1/2 oz Carotts
1/3 oz Butter
2 T Sugar
Bake the precooked chickenlegs in 200 C oven untill they are brown. 2.
Peel the mango, remove stone and cut into small cubes. 3. Peel and chop
onion finely. 4. Peel and chop ingwer finely. 5. Heat the oil and saute
the onion; add the mango and ingwer.Saute a minute more.Add the rest
and let it simmer 30 minutes. Let it cool and season as hot as you
like. 6. Simmer the rice in saltwater until done; keep warm 7. Put the
coconut into a dry skillet and brown it. Peel the carotts and cut into
fine strips or grate them. 9. Heat the butter in skilett and fry the
carotts shortly; add sugar and heat until sugar has become caramel.
Stir all the time. 10.Add carotts and the coconut to the rice, mix and
serve with the cold chicken and the cold mango. Good for hot
summerdays.

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Honey Mustard Barbecue Pork Ribs

Ingredients

3-1/2 pounds boneless pork country-style ribs
1 tablespoon cooking oil (optional)
1 8-ounce jar honey mustard
1 cup bottled barbecue sauce
2 teaspoons garlic-and-herb seasoning blend


Directions
1. Brown ribs, in several batches, in hot oil in a large skillet, if desired. Drain off fat. Place ribs in a 3-1/2 or 4-quart slow cooker. Combine honey mustard, barbecue sauce, and seasoning blend; pour over ribs. Stir to coat ribs with sauce.
2. Cover; and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer ribs to a serving platter. Strain sauce; skim fat from sauce. Drizzle some of the sauce over the ribs and pass remaining sauce.
4. Makes: 6 to 8 servings

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Phyllo Tarts with Ricotta and Raspberries

Ingredients

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
1/4 cup white sugar
1 egg
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Directions

Drain ricotta cheese in a sieve for 20 minutes; set aside.
Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

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How to Make Chocolate Cake

QUICK CHOCOLATE CAKE

Servings: 12
Prep: 5 minutes
Total: 35 minutes

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
2 cups cold water
2/3 cup vegetable oil
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon vanilla
Ice cream (optional)
Whipped cream (optional)
Powdered suger (optional)

Directions

Preheat oven to 350 degrees F. In a large mixing bowl combine flour, granulated sugar, the water, the vegetable oil, cocoa powder, baking soda, white vinegar, salt, and vanilla. Beat with an electric mixer on medium to high speed until well combined. Pour batter into a greased 13x9x2-inch baking pan.
Bake for 35 minutes or until a wooden toothpick inserted near the center comes out clean. If desired, serve with ice cream or whipped cream, or dust with powdered sugar.

NUTRITION FACTS

Calories 359, Total Fat (g)13, Saturated Fat (g)1, Sodium (mg)406, Carbohydrate (g)59, Fiber (g)2, Protein (g)4, Calcium (DV%)1, Iron (DV%)11. Percent Daily Values are based on a 2,000-calorie diet.

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Broiled Mackerel Fillets

2 fresh mackerel (each 2
1oe lb/625 g) or 4 small
fresh mackerel
2 tbsp each finely chopped 25 mL
green onion and
fresh parsley
4 tsp olive or canola oil 20 mL
1 tsp paprika 5 mL
oe tsp each salt and pepper 1 mL
1 lemon, cut in wedges 1
¡On cutting board, holding each mackerel
at head and starting at front fin, slice
along backbone from head to tail, then ease
knife along rib bones to cavity to make
1 fillet on each side. Discard head and bones.
¡In small bowl, stir together onion,
parsley, oil, paprika, salt and pepper;
spread over fillets. Place, skin side down, on
greased broiler pan; broil until fish flakes
easily when tested, 4 to 6 minutes. Serve
with lemon wedges.
Makes 4 servings. PER SERVING: about 409 cal,
33 g pro, 29 g total fat (6 g sat. fat), 1 g carb, trace
fibre, 104 mg chol, 260 mg sodium. % RDI: 3% calcium,
18% iron, 12% vit A, 8% vit C, 3% folate.
TIP: Salmon and trout are delicious
alternatives to mackerel but yield
different nutritional values.

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Hasselbackspotatis - Hasselback Potatoes

Hasselbacken is a still functional restaurant in Stockholm
where this delicious potato dish first was served.
Ingredients:
· 12 medium-sized
potatoes
· 3 tbsp butter or
margarine
· 3 tbsp grated cheese
· 1-2 tbsp dry bread
crumbs
· salt
Proceed as follows:
1. Preheat the oven to 225 oC.
2. Place the peeled potatoes in a wooden spoon and make
vertical slices, 2-3 mm apart, about 3/4 of the way
through the potatoes. The wooden spoon will protect
the final 1/4 of the potatoes.
3. With the cut-side up, place the potatoes in a buttered
baking dish.
4. Melt half of the butter and pour it over the potatoes,
then sprinkle with salt.
5. Bake for 30 minutes, now and then basting the potatoes
with molten butter.
6. After 30 minutes, sprinkle over bread crumbs and, if
desired, grated cheese.
7. Continue to bake for another 15 minutes.

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