Mandarin Orange Salad

2-pkg orange gelatin

1 small can frozen orange juice

2 cans mandarin oranges, drained

2 2/3 cups hot water

1 can crushed pineapple, drained

Dissolved gelatin in hot water. Add frozen orange juice and allow mixture to cool. Add pineapple and oranges. Pour in large pan. Chill until firm. Spread topping over gelatin. Chill in refrigerator overnight.

Topping: 1-pkg lemon pie filling; ½ pt whipped cream; 1 egg

Prepare according to directions on box of pie filling. Substitute 1 whole egg for the 2 egg yolks. Allow mixture to cool. Add whipped cream. Make16 servings.

Ma Po Bean Curd

3 tablespoons peanut oil

¼ pound minced pork butt

2 garlic cloves, minced

2 tablespoons green onion, minced

4 fresh bean curd cakes, cut into ½ inch dice

1 tablespoon each light soy sauce and black pepper

½ cup chicken stock

½ teaspoon salt

Binder of:

1 tablespoon water

1 teaspoon cornstarch

1 teaspoon chili oil

Heat 1 tablespoon of the peanut oil in a wok or skillet and stir-fry pork for 3 minutes or until it cooked through. Remove pork and set aside. Add remaining peanut oil to pan and stir-fry garlic, green onion for 1 minute. Add bean curd, soy sauce, black pepper, chicken stock, salt and reserved pork. Cover and cook for 3 minutes. Bind with cornstarch mixture and transfer to serving dish. Sprinkle with chili oil.

Almond Cookies

1 cup lard

1 cup sugar

1 egg, beaten

½ cup ground blanched almonds

1 teaspoon almond extract

2 ½ cups flour

1½ teaspoons baking powder

½ teaspoon salt

3 dozen blanched almond halves

Glaze mixture of:

1 egg yolk

1 tablespoon water

Cream together lard and sugar until smooth. Blend in egg, almonds and almond extract. Sift together flour, baking powder and salt. Gradually blend into egg mixture; dough will be stiff. Shape into 1-inch balls. Place 2 inches apart on greased cookie sheet. Press an almond half on each cookie and flatten each cookie to ½ inch thickness. Brush with egg yolk glaze and bake in preheat 350 degrees oven for 20 minutes or until lightly golden.

Yield: 3 dozen

Please send email to rtrinh1@yahoo.com for questions or ideas.

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