SZECHWAN CHICKEN

SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.

INGREDIENTS
Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

PROCEDURES
1. Cut the chicken,retaining the bone, into small serving sized pieces.
2.Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5.Add the ginger, garlic, red chilies, sesame seeds and spring onion andstir fry on a high flame for 1 minute.
6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
8.Garnish with the spring onion and spring onion tops.

CHICKEN LOLLIPOP( Chicken wings coated with tasty batter and deep fried)

INGREDIENTS
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

METHOD
1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove
and cool.
3.Mix all ingredients thoroughly, except ollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot with szechwan sauce.

PEPPER CHICKEN(poulet au poivre)

INGREDIENTS
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying

METHOD

1.Clean the chicken and cut into small pieces In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until seeds splutter.
2.Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.
3.Add cumin seeds, coriander powder and pepper powder. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
4. Cover the pan and let the chicken cook well. Serve hot with chapathis or parathas.

CHILLY CHICKEN(Recettes de poulet CHILLY)

CHILLY CHICKEN The most popular Chicken preparation. Chicken in chili and Soya
sauce gravy.

INGREDIENTS
Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry Salt
As per
taste

METHOD
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1
tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies

GINGER CHICKEN (Chicken shreds with mushrooms )

GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauce

INGREDIENTS
Cooked & shredded Chicken 500 gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

METHOD

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot.

CHICKEN 65

INGREDIENTS
1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

METHOD
1.Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. Keep the chicken pieces aside.
2.Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
3.Deep fry the chicken pieces in oil and drain. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

TANDOORI CHICKEN (Poulet Tandoori)

TANDOORI CHICKEN The most popular variation of grilled chicken in the Indian Cuisine!



INGREDIENTS
Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste


METHOD

1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6 Serve hot with onion slices and lemon wedges.

Russian Grill

1 1/2 lbs. cubed gluten
1/2 cup French dressing
1 clove garlic 1/2 lb. button mushroom (canned)
4 squares tofu 1 teaspoon salt
1/4 teaspoon pepper

Add chopped garlic to the French dressing; pour dressing over the cubed gluten; let stand 1 hour in the refrigerator. Cut tofu into 1" pieces. Alternate gluten and mush-rooms on metal skewers. Allow space between for thorough cook-ing. Season with salt and vetsin. Broil about 15 minutes. Serves 6.

Russian Eggplant Caviar

1 eggplant
2 onions, chopped fine
5 tomatoes Parsley
Salt to taste

Place the eggplant in a pan and bake until soft. Remove skin from eggplant and chop fine. Fry the onions until a golden brown; add tomatoes, eggplant, parsley, and seasoning. Cook until thick. Serve cold on lettuce.

Piroshk

2 chopped onions
1/2 lb. ground gluten
1/2 cup chopped mushrooms
Salt to taste

Fry onions until a light brown; add gluten; brown slightly. Add chopped mushrooms and seasoning. Make a rich flaky pie dough, by mixing 1/2 cup butter, 1/2 cup of sour cream, 1 egg, and 1 1/4 cups flour or enough to absorb the moisture. Cut 3" squares. Fold over and seal with water. Bake in oven for 25 minutes. Serve with gravy made from canned mushroom soup.

Gluten Pilaf

1 1/2 cups slivered gluten
3/4 cup uncooked rice
3 tablespoons butter 2 cups hot water
1 tablespoon chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon vetsin

Wash rice thoroughly. Melt but-ter in heavy skillet. Add rice and heat until golden brown. Add water, vetsin, onion, and Worcester-shire sauce. Heat to boiling. Add gluten and place in casserole. Bake in a moderate oven about 40 min-utes. Serves 4.

Russian Cabbage Rolls

1 lb. gluten, ground
1/2 lb. ground tofu
3 cups cooked rice
1 teaspoon sugar
1 onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 head cabbage
1 tablespoon butter
1 cup hot water
1 can cream of tomato soup

Combine the gluten, tofu, rice, sugar, onion, salt, and pepper. Place cabbage leaves in boiling hot water for few minutes. Roll inside individual cabbage leaves the mix-ture of gluten, rice, tofu, sugar, onion, salt, and pepper. Place rolled cabbage leaves in baking pan. Dot each with butter. Combine soup and water and pour over the rolls. Bake in moderate oven for 1 hour. Serves 6.

Spanish Noodles

6 hard-cooked eggs
8 oz. noodles cooked and drained, salted to taste
1 onion and one green pepper, chopped and sauteed
2 1/2 cups tomatoes
1/4 cup cheese

Add tomatoes and cheese to onions and let simmer for ten min-utes. Blend 1/4 cup margarine and 1/4 cup flour and mix into sauce. Arrange a layer of cooled noodles in baking dish, then a layer of hard-cooked egg, sliced, then a layer of sauce. Arrange in layers till all the amount has been used. Bake in medium oven till bubbly, and serve hot.

Spanish Rice

1 cup rice Minced green pepper and onion
2 tablespoons fat
1 1/2 cups liquid (water and tomato juice)

Slightly saute green pepper and onion in fat in pressure cooker. Add rice and saute to light brown. Add liquid and bring pressure up to 15 pounds, allowing pressure to International Dishes remain only 2 minutes. Reduce the pressure and serve immediately. This is a dry, flaky Spanish Rice.

Spanish Rolls

1/2 pound grated cheese
3 chopped hard-cooked eggs
1/2 cup catsup or tomato paste
1 large onion, grated
1 can (4 1/2 oz.) chopped ripe olives
2 tablespoons green pepper, minced
1/2 teaspoon chili powder
2 teaspoons soy sauce
1/2 can (10 oz.) Vegeburger or 1 1/4 cup gluten burger
1 doz. hard crust rolls

Mix all ingredients together, ex-cept rolls. Cover and refrigerate several hours or overnight to mel-low. Cut tops from rolls. Scoop out tender portion. Spoon fillings into rolls and replace tops. Loosely wrap each in foil and place in a shallow pan or on a cooky sheet. Bake at 250° F. 1 hour.

Spanish Sandwich Spread

Saute
1 chopped onion
1 chopped green pepper
2 tablespoons oil
Scramble with above
2 beaten eggs
Mix into above
2 tablespoons flour
Add and cook until of proper consistency
1 cup thick tomato puree

Saute the onion, pepper in oil. Scramble eggs in onion. Mix in flour and tomato puree and cook until desired consistency. Other seasonings may be added as de-sired.

Lasagna—or Italian-Style Noodles

1 pound gluten, ground
1 clove garlic, minced
1 tablespoon chopped parsley
1 tablespoon basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/2 cups) tomato paste
1 10-ounce package lasagna noodles or other noodles
2 12-ounce cartons (3 cups) large-curd cream-style cottage cheese
2 beaten eggs.
2 teaspoons salt
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
1 pound Mozzarella cheese, sliced thin (other cheese may be used, if these are not available)

Brown gluten slowly; spoon ex-cess fat. Add next 6 ingredients to gluten. Simmer, uncovered, till thick, 45 minutes to 1 hour, stir-ring occasionally. Cook noodles in boiling salted water till tender; drain; rinse in cold water. Combine cottage cheese with next 5 ingredients. Place half the noodles in 13 x 9 x 2-inch baking dish; spread half the cottage-cheese mixture over; add half the Mozzarella cheese and half the gluten mixture. Repeat layers. Bake in moderate oven (375° F.) 30 minutes. Let stand 10 to 15 min-utes before cutting in squares. Makes 12 servings.

Italian Spaghetti

1 1/2 cups cooked spaghetti
1 cup ground gluten or small tokwa cubes, crisply fried
2 tablespoons pounded garlic
1 small onion, chopped fine
3/4 cup tomato sauce
1/2 cup water
4/2 cup finely chopped tomatoes
1 small pepper, chopped
1 1/2 teaspoons salt
1/2 teaspoon vetsin
1 tablespoon oil

Saute onions and pepper in hot oil. Add tomatoes and cook well. Add the rest of the ingredients (except spaghetti) and let simmer till it thickens (note: garlic is not sauted in oil). Serve on top of cooked spaghetti. If desired may top with grated cheese. 6-8 servings.

Candlelight seems to add a romantic touch to a favorite of the Ital-ians—Spaghetti!

Pizza Crust

1/2 package dry yeast
1 teaspoon brown sugar
1/2 cup White flour
1/2 teaspoon salt
1/2 cup warm water
2 tablespoons oil
1 cup white flour

Sprinkle yeast onto water. On it sprinkle sugar and let stand until yeast bubbles up (10 minutes). Add oil. Mix flour and salt. Pour yeast liquid into flour and stir until dough is smooth. Oil outside of dough ball. Place in 9" x 14" cake tin. With the hands flatten dough in the tin, pressing out edges to resemble pie crust. Push edges up well. Oil top of dough. Let rise in barely warm oven 20-30 minutes. Add filling and bake 400° F. 15 min-utes then 350° F. about 35 minutes. Pie crust may also be used.

Raviolis

Make and let stand overnight:

2 cups chopped gluten
2 cups well drained chopped spinach
2/3 cup bread or cracker crumbs
2 tablespoons parsley
2 cloves garlic
1/2 teaspoon rosemary
1 teaspoon marjoram
2 teaspoons thyme Salt and pepper to taste
1 cup gtated dry Monterey cheese (other cheese may be used)
8 eggs

Dough:

6 cups flour Mix well and add
1 egg
1 teaspoon olive oil
1 cup lukewarm water

Start stirring from middle and absorb as much flour as possible. Now knead in rest of flour till smooth and elastic. Cover and let stand about 20 minutes. Divide dough in half, roll paper thin, cut in two inch squares. Put a little filling on one half, fold and pinch together. Cook immediately in boil-ing water or else freeze in plastic bags. Cook 7-10 minutes.

Gluten Caciatori

1 pound gluten slices and broth
1/4 cup sliced green pepper
1 8-oz. can tomato sauce
1 8-or. can mushrooms and liquid
1 bay leaf
1/4 teaspoon each spice, thyme, oregano
1/2 cup sliced onion
2 garlic cloves
1 cup water
1 tablespoon soy sauce Salt and vetsin

Saute onion, pepper and garlic in a little oil, add gluten, saute another 5 minutes. Mix spices and liquids together and add all ingre-dients to gluten mixture. Cook slowly on top of stove or in oven 1 hour. Serve with rice cooked in water, vetsin, 1 teaspoon salt and 1 teaspoon margarine to taste.

Dutch Apple Pie

Line a 9-inch pie plate with pastry. Put 3 pounds pared, sliced tart apples into pie shell.

Combine

1 cup heavy cream
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Beat until smooth and thick: gradually blend into mixture of 1/3 cup sifted flour, 3/4 cup sugar, and pinch salt. Pour over apples. Bake at 450° F. for 20 minutes or until crust begins to brown. Then cover pie with foil. Reduce heat to 350° and bake 45 minutes more or until filling thickens. Serve warm with thin slices of Cheddar cheese. Serves 6-8.

Pierogi—Cheese "Pockets"

Filling:
Combine
1 1/2 cups cottage cheese, drained and sieved, (dry is best)
2 slightly beaten egg yolks
1 tablespoon soft butter or margarine
Dash of salt
Dough:
Combine
2 eggs, beaten
1 teaspoon salt
1/4 cup milk
Add
2 cups sifted flour to make a stiff dough

Divide dough in half. Roll dough on floured surface, very thin. Cut into squares 4 x 4 inches. Put cheese mixture on and flap over, pinch edges together firmly or seal with fork. Drop into boiling salted water, cook for about 10-15 min-utes until they come to the top, being careful they don't stick to the bottom. Serve with a sour cream type sauce or may be served with melted butter, sugar and cin-namon.
Note: There could be other fillings used, fruits etc. and sweetened, in that case the filling can be sweetened with a tablespoon of sugar.

Italian Green Salad

1 head romaine
1 bunch leaf lettuce
2 tomatoes, cut in wedges
1/2 cup celery slices
1/2 cup diced green pepper
1/2 cup radish slices
1/4 cup sliced green onions
2 oz. tahu (yellow) chopped
3 tablespoons olive or salad oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
3/4 teaspoon salt
1/2 teaspoon whole basil

Tear greens in bite-size pieces in a bowl; arrange vegetables over let-tuce. Sprinkle with remaining ingredients. Toss lightly. Makes 6 to 8 servings. Smorgasbord is for folks who en-joy eating! Offer fresh plates three times—first for appetizers, then main dish, last desserts. This is an ideal "several-hostess" meal—plan jointly, make foods at home, and carry to party.

Romanian Green Bean Soup

4 cups green beans
8 cups water
1 large onion
2 carrots
2 tablespoons oil
2 tablespoons flour
1/4 teaspoon salt
1 pint tomato juice
1 tablespoon brown sugar
2 teaspoons lemon juice

Cook 4 cups green beans, cut in-to thirds, one whole onion and 2 sliced carrots in 8 cups salted water. Bring to a boil and cook until beans are tender. Remove onion. Heat 2 tablespoons oil in skillet. Add 1 chopped onion, 2 table-spoons flour and 1/4 teaspoon salt. Cook until onion and flour are light-ly browned. Add 1 pint tomato juice and stir until thickened. Then add 1 tablespoon brown sugar and 2 tablespoons lemon juice and mix well. Add to soup. If desired, add 3 tablespoons sour cream.