Ingredients

• 1 Doz. large oysters
• seasoned flour beaten egg soft bread crumbs frying fat tartar sauce

Pick over the oysters carefully, pat dry in a soft cloth, then roll in seasoned flour (flour to which a little salt and pepper have been added). Dip in beaten egg, then in crumbs. This dipping may be repeated a second time if desired and all loose crumbs should be shaken off. Fry golden brown in deep hot fat (375 degrees) using a frying basket and frying not more than 4 oysters at a time. Drain on soft crumpled paper toweling and serve with tartar sauce. Serves four. For Philadelphia Fried Oysters: Dip first into mayonnaise, then into crumbs after which dip them in beaten egg and crumbs and fry them in hot deep fat.

Ingredients

• 1 Cucumber
• Salt Pepper Cracker crumbs 1 Egg; beaten

Salad oil Peel cucumber and cut lengthwise into 1/4 inch slices. Pat dry between paper towels; sprinkle with salt and pepper. Dip slices in cracker crumb, then in egg, and again in crumbs. Deep fry in hot oil at 390 degrees until delicately browned. Drain on absorbent paper.

Ingredients

• 1 lb Ground beef 1 ds Onion powder
• 1/4 c Grated cheese 1/2 c Bread crumbs
• 1 tb Oregano 1 tb Parsley
• 1 ds Garlic powder 2 Eggs

Mix all ingredients together and form balls. Coat a large skillet with non-stick olive oil spray. Fry meatballs for about 10 minutes or until nice and brown. Store in an airtight container & refrigerator until ready to use, or drop immediately into tomato sauce and cook until sauce is heated through.

Ingredients

• 1 lb Rice cooked and cooled in
• refrigerator a few hours Vegetable oil for sauteing 4 Pork chops cooked or an
• equal amount of roast pork -sliced in Matchstick pieces Half a chicken cooked and -sliced in matchstick pieces 1 tb To 2 tb soy sauce
• 1 lb Shrimp peeled deveined and
• cooked 1 Finely diced large onion
• 8 oz Fresh sliced mushrooms
• 1 tb Garlic powder
• Soy sauce to taste 6 To 8 oysters optional
• 8 oz Bean sprouts optional
• 3 Eggs scrambled and cooked
• 1 Green onion diagonally
• sliced for garnish 1 Quartered red tomato
• optional 1 Lemon sliced optional

In wok or large frying pan, saute meat in oil over medium high heat. Add shrimp, then onion, mushrooms and garlic powder, stirring after each addition. Sprinkle soy sauce to taste. If desired, add oysters and bean sprouts. Make a well in the center of the mixture and put in about 1 tablespoon of oil. Break up pre-cooked rice and crumble into the oil well, gradually incorporating rice into meat mixture. Stir in scrambled eggs, place on platter and top fried rice with green onions. Garnish the sides of the rice with tomato quarters and lemon slices.

Ingredients

• 1 lb Fresh shrimp
• 4 Water chestnuts chopped fine
• 1/2 c Bamboo shoots chopped fine
• 1/4 ts Fresh chopped ginger
• 1 ts Salt
• 1 tb White wine
• 2 ts Corn starch
• 1 Egg white

Deep frying oil Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot

Ingredients

• 1 c Barley
• 2 c Water
• 2 tb Oil
• 1/4 c Scallion, chopped
• 1/2 c Celery, chopped
• 1/2 c Carrots, shredded
• 1/4 c Daikon radish
• chopped or shredded 2 tb Soy sauce
• Place the barley in a medium pot; add water and bring to a boil. Reduce heat to simmer, cover and cook for 40 minutes or until all the water is absorbed.

Refrigerate for at least 1 hour. Heat the oil in a large skillet or a wok. Add scallions, celery, carrots, and daikon; saute'. When vegetables are tender, add barley. Toss them all together and heat. Sprinkle with soy sauce, shaking it across the pan to cover the barley mixture. Toss to mix.

Ingredients

• 1 lb Zucchini, cut into 1/8 inch
• slices 1 ts Salt
• 2/3 c Sifted all-purpose flour, or
• more 1 c Water

Vegetable oil, for frying Sprinkle zucchini slices with salt; allow to stand 30 minutes. Drain and pat dry. Gradually add flour to water, beating with fork, until batter has the consistency of sour cream. Add more flour if necessary. Add enough oil to large skillet to come 3/4 inch up side. heat to 375 degrees. Dip zucchini slices in batter and drop them in oil. Do not crowd skillet. Fry until bottoms have golden crusts, then turn slices over. Drain, salt if necessary and serve at once. Serves 6.

Ingredients

• 1 Garlic clove; finely chopped
• 3 sm Fresh red or green chilis
• finely chopped 1 c Fresh button mushrooms
• halved 1 sm Onion; chopped
• 2 c Cooked rice
• 1 sm Bundle long beans
• OR- French/snap beans cut into 1/2 pieces 1 sm Red or green pepper; diced
• 1/2 ts Sugar
• 3 tb Light soy sauce
• 15 Sweet basil leaves

In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish.

Ingredients

• 1 1/2 lb Fresh Squid, Cleaned
• 4 tb Vegetable Oil
• 1 lg Yellow Onion, Finely Chopped
• 4 lg Cloves Garlic, Crushed
• 2 lg Fresh Red Chilies, Thinly
• Sliced Or To Taste 1 ts Fresh Ginger, Thinly Sliced
• 1 tb Fish Sauce (Nam Pla)
• 1 tb Oyster Sauce
• 2 tb Rice Wine
• 1 ts Salt
• 1 ts Brown Sugar
• 1 ts Ground White Pepper
• 4 tb Fresh Coriander, Chopped

Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot.

Ingredients

• 1 lb Fresh fish fillets
• (pref. snapper or halibut) 1 ts Salt
• 3 tb Cornstarch
• 8 Garlic cloves; peeled
• 2 tb Fresh ginger
• coarsely chopped 4 tb Oil, preferably peanut
• SAUCE- 1 tb Rice wine or dry sherry
• 3 tb Water
• 1 tb Light soy sauce
• 1 tb Bean sauce
• 1 ts Sugar
• 1 tb Dark soy sauce

RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying pan until it is hot, then add the oil. Brown the fish on each side until it is golden brown. Remove the fish and drain on kitchen paper. Drain off all but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20 seconds. Add the sauce ingredients, and cook for 3 minutes or until the garlic is tender. Return the fish to the wok and reheat through. Serve at once with the garlic cloves.

Ingredients

• 1 lb Country ham sliced
• 3/4 c Strong coffee freshly
• . brewed

Cut off a strip of fat from the outside rim of the ham, leaving a portion of the fat intact. Cut the strip of fat into small cubes. Using a sharp knife, cut the fat remaining on the ham at intervals down to the meat. Put the cubed fat into a skillet, preferably of black cast iron, and cook, stirring, until the fat is rendered. Scoop out and discard the rendered pieces of fat. Add the ham slice to the skillet and fry until nicely browned on one side. Turn the slice and continue frying until brown and cooked through. : I Remove the ham slice. Pour the coffee into the slcillet and cook, stirring, about 1 minute. Cut the ham slice into 2 to 4 pieces and serve the gravy on the side, to be poured over grits and/or spooned over the ham pieces.

Ingredients

• 1 lb Won ton skins
• 1/2 lb Fresh ground pork
• 1/2 lb Fresh prawns
• 4 Dried mushrooms, soaked for
• 2 hours 8 Water chestnuts, finely
• chopped 2 Stalks green onions, finely
• chopped 2 sm Eggs, beaten
• 1/4 ts Pepper
• 1 1/2 ts Salt

Here are three won ton related recipesfried won tons, won ton soup and a dip for the fried won tons. I have recipes for won ton dough too, if you want them. Personally, I find the won ton skins available in markets to be just fine and a lot less work! Yield: About 60 to 70. Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings. WRAPPING: Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal. [This should give you a little bundle that looks kinda like a nurses hat. S.C.] FRYING: Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot. DO-AHEAD Deep fry won ton, cool and freeze. To reheat, preheat oven to 350F. Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes. COMMENTS: You may substitute ground turkey for meat in won ton filling. However since turkey is drier and more bland than pork, add a few more water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor and texture.