Page 8 Portland Observer, January 21,1982
FOOD SECTION
MPPY CRMSe
W YUP!
Greet the Year of the Dog with a Fabulous Oriental Feast
A ccording to the Chinese m oon calen­
dar, January 25 marks the beginning of the
year 4680 and the Year ot the Dog.
If you've already broken your N ew Year
resolutions, y o u 'll have a chance to start
over w hen the w o rld leaves behind the old
Year o f the Rooster. The Chinese say the
Dog w ill favor strong leadership but finan­
ces may be unsettled.
January 25 is
chance to begin
th e N e w Y ear again
4 6 8 0 , in th e C hinese
C a le n d a r, is th e
Y ear o f th e D o g
Chinese New Year is the biggest holiday
in the Chinese Calendar, celebrated w ith
feasts, fireworks, gift-giving and visiting.
O n the N ew Year in o ld C hina, the
Chinese enjoyed the best food available,
even if they o n ly could afford a bow lful o f
rice on most days. A New Year's feast was a
sum ptuous dinner sure to be remembered.
To create an Am erican version o f a
Chinese New Year feast, serve an O riental
dinner that includes Dynasty Beef on Green
Cabbage.
DYNASTY BEEF O N
GREEN CABBAGE
The Year of the Dog, w hich starts January
25, follows the tradition o f naming the years
after constellations of the Zodiac in 12-yeat
cycles. In order after the Dog are the con­
stellations of Boar, Rat, Ox, Tiger, Rabbit,
Dragon, Serpent, Horse, Ram, M onkey
and Rooster.
People born in the Year of the Dog are
said to be loyal, devoted, and moral — and
intelligent and prosperous. Dog people, La
Choy O riental lore experts say, also can be
defensive, critical and stubborn but they
make good leaders and inspire confidence.
(4 -6 servings)
1 pound ground beef (or pork)
1 can (8 oz.) La Choy W ater Chestnuts, chopped fine
2 green onions, chopped fine
2 tablespoons minced fresh ginger
1 egg, lightly beaten
1-1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
Dash pepper (or to taste)
1 tablespoon sherry
O il for deep frying
1 medium head green cabbage (or two heads celery
or Chinese c abbage, if available)
2 tablespoons cooking oil
1 cup chkken broth, hot
1 tablespoon cornstarch
1/4 cup chicken broth, cold
Cherry tomatoes for garnish
a ft
PAN SIZE
ARMOUR'S
PEA POD-CUCUMBER SALAD
(4 servings)
2
2
1/4
1/4
3
2
tablespoons vegetable oil
cloves garik, minted
cup La Choy Soy Sauce
cup white vinegar
tablespoons sesame oil
tablespoons brown sugar
Oash hot pepper saut e
1 package (6 oz.) La Choy frozen Chinese Pea Pods,
thawed jn d drained on paper towels
2 medium cucumbers, peeled, halved, seeded and cut
into 1/4 inch sticks
1 small celery stalk, julienned
Heat oil in small skillet; add garlic and cook, stirring,
until garlic is lightly browned Add next five ingre
dients and mix well. Let cool.
One hour before serving, combine vegetables in
large serv ing bowl Pour dressing over and toss thor­
oughly. Cover and refrigerate until ready to serve.
Combine meat, water chestnuts, green onions and
ginger Stir in egg, 1-1/2 teaspoons cornstarch, sugar,
salt, pepper and sherry; mix gently but thoroughly
Divide mixture into four parts, shape each part into a
large meatball.
Heat oil in deep fryer or wok to 375 degrees. Using
wire basket or strainer, lower meatballs into hot oil;
deep fry until golden (about five minutes). Drain ori
paper towels Pour off oil, straining and reserving for
another use.
Cut cabbage into 8 sections Heat 2 tablespoons oil
in lim n
a-»»
—
J-----J
’
>
■
j
and sides Place meat balls on cabbage Pour hot
chickert broth over. Simmer covered about one
hour or until meat is thoroughly tixtked.
Using slotted spoon arrange cabbage on serving
platter place meatballs on top. Blend remaining
cornstarch and cold chicken broth, add to liquid re
maining in casserole. Cook and stir over low heat
until thickened Pour sauce over meatballs, and gar­
nish with cherry tomatoes Serve immediately
New Year's dinner in old China was
a sumptuous feast sure to be remembered
BACON
To create a memorable Oriental meal in your kitchen
Dynasty Beet on Green (a b b a g e .A delicious way
to greet the Chinese Year of the Dog.
HOT D o e s
12 OZ.
PRO.
tO Ek* ■
1 . Combine meat with water chestnuts, green onions
and ginger. Stir in egg and seasonings. Mix thoroughly
and shape into four large meatballs.
SEVEN-UP
• REGULAR 12 ox.
• WET 10 oz.
FRESH
V tö tö tu ti/f
2 . Heal oil in wok or deep fryer to 375 degrees. Deep fry
meatballs until golden I a bout five minutes). Drain on
paper towels. Pour off oil, reserving for another use.
SHOP
lENOW 'S
M llw e v V te
CHUCK
STEAKS
Boooless
U.S.O.A. CHOICE BEEF
FOR
■ ■AM DS y *u bn«w
v A k I I T II S y o u lib o
SIXES y o u w a n t
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CHEDDAR C H E E S E rÄ ,.... Ib »2”
BLACK COD»?.......
$]«
Frosh
OYSTERS Medium Sii*
8E 20th b D IV IS IO N
SE 72nd b FLAVEL
878 MOLALLA
HE 16th b FREMONT
c.nby ,06, SW 1st
W BURN S ID E at 21st
LLOYD CENTER
SAN RAFAEL 1810 NE 122nd
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3. transfer < ooked c abbage to large « asserole, lining bot­
tom and sides. Pia« e meatballs on < abbage; pour hot broth
over. Simmer, < overed, about one hour or until done.
8 f D' V ,8 ' ° "
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NE 74th b 0LI8A N
HILLSBORO 880 8E OAF
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