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 breast; cut against the grain in slices 1/8-inch thick, then in 1-inch circles
2: (Reserve remainder for soup
3: ) 2
4: Mince ginger root and scallion stalk; then combine with brown sugar, sherry and soy sauce
5: Add chicken rounds and toss gently
6: Let stand 20 to 30 minutes, tuming occasionally
7: Drain, discarding marinade
8: 3
9: Blend cornstarch and water to a paste
10: Beat eggs lightly and blend in to make a batter
11: Dip each piece of chicken in batter; then thread on metal skewers
12: Meanwhile heat oil
13: 4
14: With tongs, lower skewers into hot oil and deep-fry chicken until golden
15: (Rotate skewers during cooking
16: ) Remove skewers, drain chicken on paper toweling, and serve
17: NOTE: This dish is also called Golden Dollars
18: From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4
19: Downloaded from Glen's MM Recipe Archive, http://www
20: erols
21: com/hosey
22: