|
Tell A Friend About This Web Site and Newsletter:
|
If you would like to advertise with us you can check out our rates
Here! |
CHICKEN EGG FOO YONG
(Guy Foo-Yong Dol)
***CHINESE BROWN GRAVY***
2 cups beef stock
1 tablespoon soy sauce
2 tablespoons cornstarch
***CHICKEN EGG FOO YONG (Guy Foo-Yong
Dol)***
BASIC RECIPE:
1/2 cup cooked chicken meat -- chopped
1/2 cup onion -- chopped
1/2 cup bean sprouts
1/4 cup scallions -- chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs -- beaten
1/4 cup mushrooms -- chopped
1/4 cup celery -- chopped
1/4 teaspoon garlic powder
CHINESE BROWN GRAVY PREPARATION AND COOKING:
Heat stock in deep saucepan
until boiling. Mix all other ingredients with 3/4 cup of the stock and
add
to the boiling stock. Cook until translucent; keep hot until ready to
use.
CHICKEN EGG FOO YONG PREPARATION AND COOKING:
Pour
about 1
to 1 1/4 inches of oil or lard into frying pan, and heat to 350°. Mix
all
ingredients together thoroughly; divide into 3 or 4 portions, and fry
(like
omelet) in hot oil until golden brown, both sides. Drain on paper
towel. Serve with brown gravy and boiled rice.
Printable Version
Veal Cutlet Vienna Style, Wiener
Schnitzel 1 1/2 lbs veal cutlets -- 1/2 inch thick
1 1/2 tsp. salt
2 Tbsp. salt
2 Tbsp. flour
2 eggs -- beaten
2 Tbsp. water
1 cup bread crumbs
3 Tbsp. butter
3 Tbsp. vegetable oil
4 slices lemon Directions:
Cut the meat into 4 serving portions. Sprinkle with salt, pound each
side until 1/4 inch thick. Heat oil and butter in skillet. Rub flour into
meat. Dip in beaten eggs blended with the water; then coat with crumbs.
Cook
breaded cutlets in the fat until crisp and brown.
Serve with a slice or wedge of lemon juice. Lemon should be squeezed
over the meat.
Tip: This procedure can also be done with chicken or pork chops.
Printable Version
Tennessee Pride's All-American
Burger
1 lb. Tennessee Pride Country Sausage (hot, mild or sage)
2 lbs. Ground Beef
2 Tbsp. Worcestershire sauce
1 clove garlic or minced onion (optional)
Blend all ingredients in a large mixing bowl with hands. Form into
patties.
Grill burgers outdoors or cook in skillet until well done.
Makes 12
servings.
Printable
Version
SAUSAGE SUPREME
3 oz can pineapple pieces
8 ozs thinly sliced ham
3 Tbs brown sugar
1 lb sausage meat
3 medium apples
salt
pepper
nutmeg
3 tsp chopped parsley
1 tsp grated orange rind
1 tsp grated lemon rind
2 - 3 Tbs butter
Place half the drained pineapple in a medium sized casserole or
pie dish. Cover with half the sliced ham, 1 Tbs sugar, and half
the sausage meat. Sprinkle with pepper, salt, nutmeg and parsley.
Add orange and lemon rind.
Repeat layers, using remaining pineapple, ham, another Tbs of sugar
and remaining sausage meat.
Place thinly sliced apple and the last Tbs sugar over this. Melt
butter and pour over apple, Leave uncovered and bake at 375 F
until apples have browned on top, then put on a cover. Bake about
one hour altogether. Serve hot in thick slices.
Printable Version
|
