Dining in--Minneapolis/St. Paul cookbook

1. Remove bones and skin from the chicken breasts and discard. Cut each breast into fourths. Place in a shallow glass or plastic dish. 2. Mix 1 tablespoon oil, the egg, 2 teaspoons cornstarch, 1 teaspoon of the salt, the soy sauce, and 1/8 teaspoon white pepper; pour over the chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade and reserve marinade. 3. Pour oil into wok to a depth of 1.5 inches and heat to 350°. Mix the reserved marinade, the flour, 1/3 cup water, 2 tablespoons of the cornstarch, 2 tablespoons oil, the baking soda, and 1/8 teaspoon of the salt. Dip the chicken pieces one at a time into this batter. Fry two pieces at a time for 3 minutes or until light brown. Drain on paper towel. 4. Increase oil temperature to 375°. Return chicken to wok and fry together approximately 2 minutes, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into five to six pieces. Place in single layer on a heated platter and keep warm. 5. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon oil, catsup, garlic, the remaining 1.5 teaspoons salt, dash of white pepper, and the lemon peel to boiling. Mix the remaining 1 tablespoon cornstarch with 1 tablespoon cold water and stir into sauce. Cook and stir until thickened, approximately 10 seconds. Remove lemon peel. Pour the sauce over the chicken and garnish with the lemon slices. Serve at once. at once. Note: The chicken can be prepared one day in advance through step 3. The sauce, also, can be prepared then covered and stored in the refrigerator up to twenty-four hours. Reheat the sauce to boiling when ready to serve. Friends began to ask me to plan their dinner parties. “I don't want to have anything to do with it,” they'd say. “Whatever you plan will be wonderful!” MIXED VEGETABLE STIR-FRY 1 pound bok choy or 4 2 cloves garlic, finely large celery stalks chopped 1/2 pound pea pods 1 cup sliced, canned 1/2 pound mushrooms bamboo shoots 4 green onions (with tops) 1 cup canned chicken broth, 2 tablespoons cornstarch or water 1/3 cup vegetable oil 1.5 teaspoons salt 4 thin slices gingerroot, 3/4 cup oyster sauce finely chopped Cu1. Cut the bok choy with its leaves diagonally into 1/2-inch slices. Snap off ends and remove strings from the pea pods. Place the pea pods in boiling water to cover and cook, covered, 1 minute; drain. Immediately rinse under cold water and drain again. Cut the mushrooms into 1/4-inch slices. Cut the green onions into 2-inch pieces. Mix the cornstarch with 2 tablespoons cold water to dissolve. Set aside. 2. Heat wok until a drop of water bubbles and skitters when sprinkled in the wok. Add the oil and rotate wok to coat sides. Add the gingerroot and garlic; stir-fry until garlic is light brown. Add the bok choy; stir-fry 1 minute. Add the mushrooms and bamboo shoots; stir 1 minute. Stir in the chicken broth and salt; heat to boiling. Stir in the dissolved cornstarch. Cook and stir until thickened, approximately 10 seconds. Add the pea pods, green onions, and oyster sauce. Cook and stir 30 seconds. Serve immediately. The trick in serving Chinese food to guests, if you don't have much help in the kitchen, ts not to plan too many stir-fry dishes because they must be done at the last minute. ALMOND COOKIES 1 cup lard 5 drops yellow food coloring 1 cup sugar 1 teaspoon almond extract 2 eggs 5 dozen whole blanched 2 cups flour almonds 1/2 teaspoon baking soda 1. Preheat oven to 350°. Lightly grease two baking sheets. 2. In mixing bowl, beat the lard with the sugar until fluffy. Beat in 1 of the eggs. Add the flour and baking soda, stirring just until blended. Add the food coloring and extract, stirring until blended. Cover tightly with plastic wrap and chill slightly, approximately 2 hours.