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: Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing bowl
1: In a separate bowl, heat milk and butter to very warm (120 to 130ø)
2: Add to flour
3: Beat on medium speed of mixer for 1 minute
4: Add eggs
5: Beat another minute
6: Stir in currants, orange peel and enough remaining flour to make dough easy to handle
7: Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed
8: Place in a buttered bowl, turning to butter top
9: Cover; let rise in warm place until doubled in bulk, about 1 hour
10: Punch down dough; turn onto lightly floured surface
11: Divide dough in half; divide each half into 9 pieces
12: Form each piece into a smooth round ball
13: Place balls of dough in two buttered 8-inch square baking pans
14: Cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour
15: Brush lightly with egg yolk mixture
16: Bake rolls in preheated 375ø oven, 20 to 25 minutes, or until golden brown
17: Remove from pans
18: Cool on wire rack
19: Prepare Cream Cheese Frosting
20: Drizzle frosting across the top of each bun in the shape of a cross
21: Makes 18 buns
22: CREAM CHEESE FROSTING: Beat cream cheese and sugar in a bowl until smooth
23: Add up to 1 teaspoon of milk for drizzling consistency
24: Note: Hot cross buns are a traditional Easter food
25: You can bake them in advance and freeze unfrosted
26: When ready to serve, reheat foil-wrapped buns in a 325ø oven
27: Drizzle cream cheese frosting in the shape of a cross over the buns after reheating
28: From the files of Roberta Thompson Source: The News-Enterprise Elizabethtown KY; Food section; recipe from: American Dairy Association Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne
29: infi
30: net> on Mar 26, 98