Orange Chicken With Bacon

      8 ea UNSKINNED CHICKEN BREASTS
      1 ea FINELY CHOPPED ONION
    1/4 c  FRESH ORANGE JUICE
    1/3 c  CALVERT'S CEDAR STREET MUSTA
      3 ea CLOVES GARLIC, PRESSED
      3 tb SOY SAUCE
      3 tb WHITE VINEGAR
      1 x  GRATED RIND OF 1 ORANGE
     16 ea SLICES BACON

Marinate chicken in next eight ingredients overnight. Wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 F for 40 minutes.


Yield: 8 Servings

Orange Chicken Ii

      2    Whole chicken breasts
      1    Green onion

--MARINADE--
      2    Slices ginger
    1/4 ts Salt
      4    Dried red peppers
      1 tb Soy sauce

--SAUCE--
      1 tb Cornstarch
  1 1/2 tb Rice wine
      3 tb Oil
      1 tb Soy sauce
      2 tb Fresh orange peel
      1 ts Red wine vinegar
  2 1/2 ts Sugar

PREPARATION: Cut chicken into 3/4" pieces. Mix marinade. Add chicken. Marinate 30 minutes. Shred orange peel. Fine chop green onion. Mince ginger. Mix sauce. COOKING: Heat 2 Tbs oil in wok over high heat. Stir-fry chicken 2-3 minutes until white and firm. Remove. Wipe wok clean. Heat 1 Tbs oil over high heat. Stir-fry dried peppers until dark red. Reduce temperature to medium. Stir-fry orange peel; green onion and ginger until aroma comes. About 1 minute. Raise temperature to high. Add sauce. Bring to boil. Return chicken to wok. Stir-fry until well mixed and heated through.


Yield: 4 Servings

Ono Chicken Wings

      1 c  Soy sauce
      1 c  Pineapple juice
      1 ea Clove garlic; minced fine
      2 tb Onion; minced
      1 ts Ginger; grated
    1/4 c  Brown sugar
      7 oz Beer
    1/4 c  Vegetable oil
      5 lb Chicken wings
      1 x  Sesame seeds; toasted
      Cut off and discard the small tip of each wing.

Cut main wing at joint. Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce overs all pieces. Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary. May be cooked a day in advance and reheated in oven before serving. Add marinade to moisten before heating. Serve hot in a chafing dish. Sprinkle with toasted sesame seeds if desired.


Yield: 8 Servings

One-Pan Potatoes W/ Chicken Teriyaki

      4 md Potatoes; cut into wedges,
           .  microwaved 8 to 10 min
           .  or until tender
      1 lb Chicken breasts; skinless,
           .  boneless, cut into strips
      2 tb Vegetable oil
    1/2 c  Green onion; sliced
    1/4 c  Teriyaki sauce

While potatoes cook, in a large skillet toss and brown the chicken breasts in the oil over high heat, about 5 minutes. Add the potatoes; saute and toss until the potatoes are lightly browned. Add the onions and teriyaki sauce; toss until heated through.


Yield: 4 Servings

Olive Laced Baba Ganouj

      2 c  Baba ganouj
      1 c  Black Greek olives, pitted &
           -- finely chopped
      1 ts Zahter*
           Olive oil
           Parsley, chopped
           Pita wedges

Put baba ganouj in a bowl & fold in chopped olives & zahter. Blend thoroughly & adjust seasonings if necessary. Cover & refrigerate. Before serving, drizzle with olive oil & garnish with parsley. Serve with pita wedges. * Zahter is a Middle Eastern blend of marjoram, thyme, sesame seeds & sumac seeds found in good Middle Eastern grocery stores. Substitute if you want by using the following blend: 1 ts toasted sesame seeds, powdered marjoram, powdered thyme, freshly grated lemon rind & some salt.


Yield: 3 Cups Servings

Old-Fashioned Egg Fu Yung

      5 lg Eggs; slightly beaten
    1/2 ts Salt
      4 tb Peanut or corn oil
           - (or more if needed)
      3    Shallots; trimmed
           - cut lengthwise,
           - into thin slices
      2    Garlic cloves; finely minced
      2 oz Fresh snow peas
           - cut diagonally
           - into thin slices
      1 c  Bean sprouts; tails removed,
           - blanched and drained
      4 oz Small bay shrimp
    1/2 lb Barbecued pork; diced
      1 tb Chopped Coriander leaves
           -=OR=- Green onions

--EGG FU YUNG SAUCE--
    3/4 c  Chicken stock
  1 1/2 ts Oyster sauce
    1/4 ts Sugar
      1 pn White pepper
      1 ts Cornstarch; mixed with
      1 tb Water
      3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat, preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides. When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or until vegetables are tender but still crisp. Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat. Add coriander to beaten eggs; mix together. Reheat wok over medium-high heat until hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the edges are crisp (about 1 minute). Turn patty over and brown other side (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg mixture in same manner, adding more oil if needed. Arrange omelets on a serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves. After frying omelets, pour off all the oil. Set wok over high heat, add chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame oil. Makes about 1 cup.


Yield: 4 Servings