Instructions:
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Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain.

Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry.

Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute.

Instructions:
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Cut the pork in paper thin slices, addthe soy sauce and sherry. Toss well. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add the meat again and mix well.

Mix the cornflour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened.

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Makes 4 servings.

Instructions:
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Cut the mushrooms into small pieces and soak in boiling water for 1 hour.
Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham.

Bring the stock to the boil. Mince the chicken and pork, add to the stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots and ham, mix well and add the MSG and peas.

Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and steam for about 1 1/2 hours or until the melon is cooked.

The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered.

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.

This recipe in particular is incredibly flavorful! Enjoy!

Recipes Ingredients:

1/4 c Butter
1 ts Dijon mustard
1/4 c Olive oil
2 tb Roast Garlic mashed
15 Cloves garlic, chopped fine
1/2 lb Ziti, cooked
4 oz Anchovies, chopped
1/4 c Matchstick-sliced carrots,
1 qt Heavy cream
Par-boiled

Recipe Instructions:

The Sauce: Saute the chopped Garlic in Butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately.

Recipe Cuisine: Italian
Recipe Category: Italian
Recipe Serves: 2

Recipes Ingredients:

1 tb Lemon juice
1 ds Salt
2 ts Olive oil
1/4 ts Peppercorns, crushed
1 1/2tsp chopped fresh mint 1
T-bone or porterhouse steak
1/4 ts Minced fresh garlic
-(12 oz)

Recipe Instructions:

In small bowl combine all ingredients except peppercorns and steak; set aside. Press crushed peppercorns into steak; broil steak, on rack in broiling pan, 2 inches from heat source, turning once, for about 3 minutes on each side or until done to taste. Remove to warmed platter and brush with mint mixture. Serve immediately. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

Recipes Ingredients:

2 (9-INCH) Pie CRUST YIELD

3-1/2 cups unbleached white flour
2 eggs
1/2 tsp. salt
8 to
9 oz. Margarine (room-temp.)
2 to
4 tbsp. water

VARIATION
for dessert crusts, add
1/3 cup sugar

Recipe Instructions:

Place flour on a clean counter top. Make a hole in the center of the flour. Place eggs, salt and Margarine in the hole. Working from the center first, slowly mix ingredients by hand. Work dough with palm of hand, pushing downward until dough is no longer sticky. Add a little water, when necessary, to keep dough together. After a few minutes, dough should clean the counter top and not be sticky. Place dough in a bowl, cover, and keep in Refrigerator to cool. When ready to use, roll 1/2 dough on a floured board to 1/8 inch thick. Place dough in a pan. Use as directed in recipes. VARIATION Add Sugar to flour before mixing with other ingredients.

They are also great dipped in a mixture of Worchestershire sauce and soy sauce.

1 lb ground pork
3 cloves chopped garlic
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots, finely diced
3 stalks celery, finely diced
6 green onions, finely diced
1 package wonton wrappers
water
oil (for deep frying)
your favorite sweet and sour sauce