CRAB RANGOON

1/2 lb Crabmeat-drained and chopped
1/2 tsp A-1 Sauce
1/2 lb Cream Cheese room temperature
1/4 tsp Garlic powder
1 egg yolk (well beaten)
oil for deep frying
chinese mustard or red sauce
30 wonton wrappers

Combine crabmeat with cream cheese & seasonings in a medium bowl,
blend to a paste.

Place a heaping tspful on each wonton. Moisten edges of wontons with
egg yolk, gather the 4 corners together at the top & pinch edges
together to seal.

Heat oil to 375 degrees, add wontons in batches & fry until golden
brown, about 3 minutes Remove with slotted spoon & drain on paper
towels.

CASHEW CHICKEN

3 Chicken breasts (boned & skinned)
1/4 c Soy Sauce
1/2 lb Chinese pea pods
2 tbsp Corn starch
1/2 lb Mushrooms
1/2 tsp Sugar
4 Green onions
1/2 tsp Salt
2 c Bamboo shoots, drained
4 tbsp Salad oil
1 c Chicken broth or bouillon cube dissolved in water
1 pak Cashew nuts (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray.

Prepare Vegetables, removing ends and strings from pea pods, slicing
mushrooms, green part of onions, and the bamboo shoots. Add to
tray.

Mix soy Sauce, cornstarch, Sugar, and salt. Heat 1 tbsp of
oil in skillet over moderate heat, add all the nuts, and cook 1 min
shaking the pan, toasting the nuts lightly. Remove and reserve.

Pour remaining oil in pan, fry chicken quickly, turning often until it
looks opaque. Lower heat to low. Add pea pods, mushrooms, and
broth. Cover and cook slowly for 2 mins. Remove cover, add soy
Saucemixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately. Serves 4

EGG ROLLS

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and
squeeze out excess water. Shred very fine and set aside to
drain further. Par-boil shrimp and fry or bake pork. Mince both.
Shred water chestnuts and bamboo shoots. Mix all ingredients but egg
together. Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop
in egg rolls. When skin turns light golden brown, remove from oil and
drain (refrigerate them and finish the cooking process when needed).
When cool, drop again into hot oil and fry until golden brown.

AUTHENTIC FRIED RICE
2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts
Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. Serves 4.