Grilled Three-Cheese Potatoes

Smothered in Parmesan, cheddar, and mozzarella cheese, this grilled potato side
dish is sure to be a hit at your next barbecue.
This is a delicious grilled potato side dish. Add cubed ham to it and you can serve it as a
full meal main dish.
-- Margaret Hanson-Maddox, Montpelier, Indiana

You Will Need
6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 tablespoon minced fresh or dried chives
1 to 2 teaspoons seasoned salt

1/2 teaspoon pepper
Nonstick cooking spray

What to Do
1. Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have
been coated with nonstick cooking spray.
2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and
onions.
3. Top with bacon, butter, chives, seasoned salt and pepper.
4. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward
filling and crimp tightly.
5. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
6. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

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Beef Kwangton

1 1/2 tablespoons peanut oil
1 slice fresh ginger root −−1/2" thick
1 pound beef −−in thin strips
4 ounces bamboo shoots −−sliced
4 ounces button mushrooms −−sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1/4 teaspoon sugar


1/2 teaspoon cornstarch −−mixed with 1/2 teaspoon water
Preheat a wok or frying pan and add the oil. Add the ginger and stir to add
flavor to the oil. Discard the ginger and add the beef slices. Stir fry for
about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken
broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame
oil and sugar. Thicken with the cornstarch blend and serve immediately with
rice.

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Beef with Broccoli

1 tablespoon Cornstarch
3 tablespoons Dry sherry
1/4 cup Water
1/2 cup Oyster sauce
1 pinch Crushed red pepper flakes
1 tablespoon Oil
1 tablespoon Ginger root, minced
1 Garlic clove −− crushed
1 pound Broccoli −− cut up
1 Green pepper −− julienned
2 Celery ribs −− sliced
6 Green onions −− cut in pieces
8 ounces Cooked beef −− sliced

Dissolve cornstarch in sherry, oyster sauce, water, and add red pepper
flakes. In wok or large skillet, heat oil over med high heat, add ginger
and garlic. Stir−fry 1 min. Add broccoli, stir−fry 3 mins. Add green pepper,
celery, and green onions, stir−fry 3 mins. Make a well in wok and add
cornstarch mixture. Stir until thickened. Add meat and gently stir.
Use chicken broth if mixture is too thick. Serve with steamed rice.

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Bean Sprout Salad

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
and drained
3 md Garlic cloves
peeled and minced
2 md Scallions −− trimmed & minced
1 1" cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil

Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China's Hunan province.
The canned variety don't have the requisite crispness. Keep a close eye on
the toasting sesame seeds so they don't burn.
PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium−size skillet set over moderately low heat, stir−fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

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Bean Curd with Oyster Sauce

8 ounces bean curd
4 ounces fresh mushrooms
6 green onions
3 stalks celery
1 red or green pepper
2 tablespoons vegetable oil
1/2 cup water
1 tablespoon cornstarch
2 tablespoons oyster sauce
4 teaspoons dry sherry
4 teaspoons soy sauce

1. Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices.
Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices.
Remove seeds from pepper and cut pepper into 1/2 inch chunks.

2. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in
the oil, stirring gently, until light brown, 3 minutes. Remove from pan.

3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms,
onions, celery and pepper, Stir fry for 1 minute.

4. Return bean curd to wok. Toss lightly to combine. Blend water, cornstarch,
oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and
stir until liquid boils. Cook and stir 1 minute longer.

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Barbecued Spareribs

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.

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Almond Biscuits

2 1/2 cups all−purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 egg
1 tsp almond essence
blanched almonds for decoration
beat egg for glazing
1.Sift the flour, baking powder and salt into a bowl. Cream the margarine
(or butter) and sugar together until light, white and fluffy. Beat in the egg
and almond essence. Stir in the sifted dry ingredients to make a stiff
dough.
2.Form the mixture into balls about 1 − 1.5 inch diameter and place these
on a greased baking tray. Place half an almond (split lengthways) on
each ball and press to flatten slightly. Brush with beaten egg.
3.Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or
until golden. Cool on a wire rack. This quantity makes about 45
biscuits.

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