Stephen : Stephen Ceideburg
6 : Dried Chinese black
-mushrooms : -mushrooms
36 : Dried lily buds
3 : lg Dried wood ears
1 : Boneless chicken breast
- : - half *
1 : tb Peanut oil
1 : ts Salt
1 : Quarter-sized slice of fresh
-peeled : -peeled ginger, bruised
1 : tb Soy sauce
2 : tb Shao Hsing wine **
4 : c Chicken stock
2 : tb Water chestnut flour mixed
-with : -with 4 tb water ***
1 : Egg, lightly beaten with
-ts : -ts oil
1/4 : lb Firm tofu (optional) ****
1 : Green onion, trimmed and
-shredded : -shredded
Chicken : Chicken Strip Marinade:
1 : ts Light soy sauce
1 : ts Dry vermouth
1/4 : ts Sugar
1 : ts Cornstarch
1 : ts Sesame oil
Hot : Hot and Sour Seasoning:
2 : tb Red wine vinegar
1 : tb Light soy sauce
1 : ts White pepper
2 : ts Hot chili oil, or to taste
1 : tb Sesame oil
3/4 : lb Boston butt, sliced
3/4 : c Sauce, soy, light
2 : tb Cornstarch
2 : tb Oil, sesame
1 : qt Broth, chicken
2 : oz Fungus, root ear
2 : oz Mushrooms, black, soaked
-- : -- in warm water
2 : oz Shoots, bamboo
1/4 : c Wine, rice OR
1/4 : c Sherry
2 : tb Sauce, soy, dark
1/2 : tb Sugar
2 : tb Vinegar
3 : oz Bean curd, diced
2 : lg Eggs, beaten
Salt : Salt (to taste)
Pepper, : Pepper, white (to taste)
1 : ts Oil, hot pepper
2 : tb Scallions, slivered
4 : Chicken breasts, skind,boned
1 : tb Salad oil
3/4 : ts Ground white pepper
1/4 : lb Snow peas
8 : oz Can bamboo shoots, drained
1 : lb Firm tofu, cut bite size
2 : Eggs
4 : tb Soy sauce
6 : c Water
3 : tb White wine vinegar
1 : Red pepper, thin strips
2 : Chicken bouillon cubes
1/3 : c Cornstarch
1 : Green onion, thinly sliced
1/2 : c Dried mushrooms
1 : c Warm water
3 : c Vegetable stock (see *)
1 : tb Dry sherry
1/2 : c Sliced bamboo shoots **
4 : oz Tofu, diced
1/2 : c Frozen peas, thawed
2 : tb White wine vinegar
1 : tb Soy sauce
2 : tb Cornstarch
1/4 : c Water
1/2 : ts White pepper to 3/4 t.
1 : ts Seasame oil
1 : Egg, lightly beaten
2 : Green onions ***
Salt : Salt (to taste)
1/3 : To 1/2 cup 'vegetarian'
Chicken : Chicken stock powder
1 : qt Water
10 : sl Fresh ginger
1/2 : c Slivered seitan
2 : To 3 ozs tofu, cubed
1/2 : c Carrots, julienne
1/2 : c Napa cabbage, julienne
1/2 : c Dried black mushroom slices,
Soaked : Soaked & drained
1/2 : c Sliced dried lily flower
Buds, : Buds, soaked and drained
1/2 : c Frozen baby peas, rinsed and
Thawed : Thawed
4 : Scallions, whites thin
Sliced, : Sliced, greens cut on thin
Diagonals, : Diagonals, 2kept separate
2 : T's rice vinegar
0: 1
1: In large bowl, mix sugar, Sweet'N Low, salt, cinnamon, yeast and 1 cup flour
2: 2
3: In small saucepan over low heat, heat margarine and 1 cup skim milk until warm (120ø to 130ø F)
4: 3
5: With mixer at low speed, gradually beat milk mixture into yeast mixture
6: Increase speed to medium; beat 2 minutes
7: Beat in egg and 1 cup flour; continue beating 2 minutes
8: With wooden spoon, stir in enough additional flour to make soft dough (about 2 cups)
9: Add currants and orange peel
10: Turn dough onto lightly floured surface
11: 4
12: Knead until smooth and elastic, about 10 minutes, kneading in additional flour if necessary
13: Shape into ball
14: 5
15: Spray large bowl with non-stick cooking spray
16: Place dough in bowl, turning to coat top
17: Cover and let rise in warm place until dough is doubled, about 1-1/2 hours
18: 5
19: Spray two 8- or 9-inch square baking pans with non-stick cooking spray
20: Punch down dough
21: Divide dough into 18 pieces
22: Shape each piece into a ball
23: Arrange balls in pans
24: Cover and let rise in warm place until doubled, about 1 hour
25: 6
26: Preheat oven to 375 øF
27: 7
28: Lightly beat egg white; use to brush buns
29: Bake 20 to 25 minutes or until golden
30: Remove buns from pan; cool on wire racks 15 minutes
31: 8
32: Meanwhile, prepare icing: In small bowl, stir confectioners’ sugar, vanilla and 3/4 teaspoon skim milk until smooth
33: Drizzle icing over buns, forming a cross
34: Per serving (1 bun): 190 calories, 4 g protein, 30 g carbohydrate, 6 g fat, 1 g saturated fat, 12 mg cholesterol, 147 mg sodium
35: Diabetic exchanges: 2 bread, 1 fat From Sweet 'N Low Formatted by R
36: Thompson Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne
37: infi
38: net> on Mar 01, 98