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Ingredients
asian chicken (chicken with garlic and hot peppers)
don’t let the amount of garlic scare you.
serves 6
3(12 lb frying chicken, 1.5 kg
cut into serving pieces
3 tbsp peanut oil 50 ml
1 head garlic, peeled and coarsely chopped - and yes that says head. the whole thing.
2 hot red peppers,
small and dried. these are optional.
3 tbsp honey 50 ml
Method
Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10
minutes). Use medium-high heat.Add garlic and peppers about 1 minute before the end of
the browning process.
Add the remaining ingredients, and cook over medium heat until chicken is done and
sauce has reduced somewhat.
This takes about 10 minutes.If you are cooking white and dark meat together, remove the
white meat first or it will dry out.
Watch that sauce does not burn or boil away.When you look in the skillet to see how
everything is going and to get a whiff of the lovely aroma, do not FR take a big whiff. The
vinegar will knock you out!

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-
inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese
and brown sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur;
pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
1/4 teaspoon almond extract for almond flavored liqueur.

737 — WOODCHUCK MEAT PIE

1 woodchuck
1/4 c. onion
1/4 c. green pepper
1/2 tbsp. minced parsley
1 tbsp. salt
1/8 tsp. pepper
4 1/2 tbsp. flour
3 c. broth
Biscuits
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. fat
1/4 c. milk

Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion, green pepper, parsley, salt, pepper and flour to the broth and stir until thickens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish. For biscuits: Sift the flour, baking powder and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make to fit in the dish. Place dough on top of the meat in hot oven, 400 degrees, bake 30 to 40 minutes or until dough is brown. Serves 6

738 — WOODCHUCK MEAT PATTIES WITH TOMATO SAUCE

1 woodchuck
1 c. bread crumbs
1/4 c. ground onion
1 tsp. salt
1/8 tsp. pepper
2 eggs
3 tbsp. fat
1 c. catsup
1/4 tsp. Worcestershire sauce

Clean woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly. Shape into patties and dip into 1/2 cup crumbs and fry until brown in 2 tablespoons hot fat. Add catsup and Worcestershire sauce. Bake in a slow oven, 325 degrees, for 1 hour.

3 — WON TON

1 lb. won ton skins OR
1 lb. egg roll sheets, cut in quarters

–FILLING:–

1/2 lb. ground beef
1/2 lb. ground pork
1 (8 oz.) water chestnut, chopped fine
3 stalks green onion, chopped fine
2 tsp. sesame seed oil
Salt and pepper to taste

Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.