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Pork, Date-Nut Bread, Yams

January 28, 1993|ROSE DOSTI

DEAR SOS: I would love to have the recipe for Madame Wu's Sweet-and-Sour Pork. I hope you have the recipe or will be able to obtain it.


DEAR DOROTHY: Proprietor Sylvia Wu sent us this recipe with a note that you can substitute chicken breast for pork. Batter-fried shrimp may also be added to the sauce.

MADAME WU'S SWEET-AND-SOUR PORK Flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup water Oil for deep-frying 1 1/2 pounds lean pork butt or boneless chicken breast, cut into 1-inch-square chunks Sweet-Sour Sauce 1 (8-ounce) can pineapple chunks, drained and juice reserved 1 teaspoon sesame seeds Steamed rice, optional

Mix 1/2 cup flour, cornstarch, baking powder and salt in bowl. Add water and stir until batter is consistency of smooth, thin sauce.

Heat oil to 375 degrees in wok. Set out flour for dredging. Dredge pork in flour. Shake off excess. Dip pork chunks lightly into batter, allowing excess to drip off. Gently drop into hot oil and deep-fry 5 minutes (chicken 3 minutes).

Reduce heat to medium and deep-fry 10 minutes (chicken 5 minutes) longer, or until golden brown. Remove with slotted spoon. Drain on paper towels and set aside.

Bring Sweet-Sour Sauce to boil. Add pineapple and deep-fried pork. Stir well. Sprinkle with sesame seeds. Serve with rice. Makes 6 servings.

Each serving contains about: 311 calories; 605 mg sodium; 58 mg cholesterol; 11 grams fat; 36 grams carbohydrates; 18 grams protein; 0.33 gram fiber.

Sweet-Sour Sauce 3/4 cup catsup 1/4 cup white vinegar Reserved juice from canned pineapple chunks, plus water or canned pineapple juice to make 1 cup 3 tablespoons sugar 1 tablespoon cornstarch 3 tablespoons water 1/2 cup sliced white onion 1 cup green pepper chunks

Blend together catsup, vinegar, pineapple juice and sugar in bowl. Pour into preheated wok or large skillet. Bring to boil over high heat.

Mix cornstarch and water to smooth paste. Stir into boiling sweet-sour mixture. Add onion and green pepper, stirring over high heat, uncovered, 3 minutes. Set aside.

DEAR SOS: A long time ago you printed a recipe for a date-nut loaf, but now I can't find the recipe. My mother-in-law talks about that loaf all the time . I would love to make it for her.


DEAR KATHY: We can't seem to lay our hands on that recipe, but how about one that you may like just as much, from the Furnace Creek Inn in the California desert?

FURNACE CREEK DATE-NUT BREAD 2 cups chopped pitted dates Hot water 4 cups sifted flour 1 1/2 teaspoons salt 1 tablespoon baking soda 1 cup brown sugar, packed 1 cup granulated sugar 1/2 cup butter, softened 1 cup chopped walnuts

Soak dates in hot water to cover 1 hour.

Sift together flour, salt, baking soda and brown and granulated sugars into bowl. Cut in butter until mixture resembles coarse crumbs. Add walnuts.

Stir 1/2 date mixture into flour mixture until smooth. Add remaining date mixture and mix thoroughly until smooth.

Turn into 2 greased and floured (8x4-inch) loaf pans and bake at 350 degrees 45 to 60 minutes, or until wood pick inserted in center comes out clean. Makes 2 loaves, or 16 servings.

Each serving contains about: 334 calories; 286 mg sodium; 16 mg cholesterol; 11 grams fat; 57 grams carbohydrates; 4 grams protein; 0.68 gram fiber.

DEAR SOS: I have lost your recipe for Candied Yams, which a friend of mine gave me. Please publish it.


DEAR LITA: With pleasure.

CANDIED YAMS 4 medium or 6 small yams or sweet potatoes Salt 2 tablespoons butter 1/3 cup pure maple syrup

Cook yams in boiling salted water 10 minutes. Cool. Melt butter and maple syrup in baking pan. Peel yams and cut into 1/2-inch-thick slices. Arrange slices in 2 layers in baking pan.

Soak each slice well with melted butter-maple syrup mixture. Cover pan with foil. Bake at 450 degrees 30 minutes. Uncover and bake 15 minutes longer. Makes 4 servings.

Each serving contains about: 253 calories; 78 mg sodium; 16 mg cholesterol; 6 grams fat; 49 grams carbohydrates; 2 grams protein; 1.10 grams fiber.

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