1 : /2 lb Stew Beef
1/2 : c Brown Sugar
1 : /2 lb Pork -- Cubed
1/4 : c Chili Powder
3 : Green Peppers -- Chopped
1/4 : c Cider Vinegar
2 : Onions -- Chopped
2 : ts Salt
6 : oz Tomoto Paste
1 : ts Dry Mustard
1 : c Water
2 : ts Worcestershire Sauce
4 : Swordfish steaks
2 : Cloves garlic; minced
3 : tb Extra virgin olive oil
4 : c Prepared or homemade chunky
-tomato : -tomato sauce
3 : tb Cilantro; finely chopd
Fresh : Fresh ground pepper; to
-taste : -taste
4 : tb Black olives; minced
1 : ts Sugar
1/3 : c Lime juice
Parsley : Parsley sprigs; for garnish
4 : Scotch Bonnets; seeds and
-stems : -stems removed; diced
1/4 : c Finely chopped onion
6 : Green onions; white part
-only, : -only, chopped
1/4 : c Red wine vinegar
1/3 : c Vegetable oil
2 : tb Dark rum
1 : tb Brown sugar
1 : tb Minced fresh thyme
1 : ts Freshly ground black pepper
1/2 : ts Ground cloves
1/2 : ts Ground nutmeg
1/2 : ts Ground allspice
1/4 : ts Ground cinnamon
1 : cn (4-oz) chopped Plum
-tomatoes : -tomatoes
2 : Limes; juice of
Some : Some chiles; chopped
2 : Cloves garlic; crushed
6 : Spring onions (scallions);
-chopped : -chopped
1 : ts Sugar
2 : tb Unsalted butter
1/4 : c Egg beaters¨ 99% egg
0: 1
1: Skin and bone chicken; cut in 1-inch cubes
2: Shred lettuce
3: 2
4: Beat eggs lightly; add cornstarch, flour, salt and pepper and blend to a batter
5: Dip cubes in batter to coat
6: 3
7: Heat oil
8: Add cubes, several at a time, and deep-fry until golden
9: Drain on paper toweling; keep warm
10: 4
11: Heat remaining oil
12: Stir in curry powder, then sherry
13: Cook, stirring over low heat, until mixture is smooth and thin
14: 5
15: Arrange chicken on shredded lettuce
16: Pour curry sauce over and serve
17: NOTE: Depending on personal taste, the curry can be either increased or decreased
18: VARIATION: In step 4, substitute a lemon sauce, prepared as follows: Heat 1 cup stock; stir in and heat 1/4 cup sherry, 1 tablespoon soy sauce, 1 tablespoon lemon juice, and 1 teaspoon sugar
19: Then thicken sauce with a cornstarch paste, made with 1 tablespoon cornstarch and 3 tablespoons cold water, and pour over chicken
20: Garnish with lemon slices
21: From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4
22: Downloaded from Glen's MM Recipe Archive, http://www
23: erols
24: com/hosey
25: