Advertisement
YOU ARE HERE: LAT HomeCollections

HEAD CULINARY SOS

Lemon Chicken, No-Bake Cookies, Texas Caviar

September 30, 1993|ROSE DOSTI

DEAR SOS: I would love a recipe for the lemon chicken popular at many Chinese restaurants.

--MRS. R. C. N.

DEAR MRS. R. C. N.: Fung Lum restaurant in Universal City serves a typical Chinese lemon chicken. At home, you can substitute boneless pork loin or turkey.

*

FUNG LUM'S CHINESE LEMON CHICKEN

1 pound boneless chicken pieces, cut in julienne strips 1 egg, lightly beaten 3 drops sesame oil Cornstarch Salt Dash black pepper Peanut oil for deep-frying Water 2 tablespoons white wine vinegar 2 tablespoons lemon juice 1/3 cup sugar 2 drops lemon extract

In large bowl combine chicken, egg, 2 drops sesame oil, 3 teaspoons cornstarch, 2 teaspoons salt and pepper until chicken pieces are coated and ingredients are blended. Deep-fry at 400 degrees in peanut oil until browned. Drain chicken on paper towels. Cut into smaller pieces. Keep warm while preparing lemon sauce.

Blend together 1/2 cup water, vinegar, lemon juice, sugar, lemon extract, remaining 1 drop sesame oil and dash salt in wok or small saucepan. Heat to boiling. Blend together 1 tablespoon water and 1 tablespoon cornstarch until smooth. Stir into lemon mixture. Heat and stir until smooth and clear. Pour sauce over chicken and serve. Makes 2 servings.

Each serving contains about:

528 calories; 262 mg sodium; 193 mg cholesterol; 25 grams fat; 50 grams carbohydrates; 25 grams protein; 0.02 gram fiber.

DEAR SOS: Denise requested a no-bake cookie made with oats and nuts. I think this is the recipe Denise is looking for--a family favorite for years.

--GERTRUDE

DEAR GERTRUDE: You and many other readers sent similar recipes. Thanks for helping.

*

MIRACLES (No-Bake Missouri Cookies)

2 cups sugar 3 to 5 tablespoons cocoa powder 1/2 cup milk 1/2 cup butter Dash salt 1 teaspoon vanilla extract 1/2 cup peanut butter, optional 1/2 cup coconut 3 cups quick-cooking oats 1/2 cup chopped nuts

Combine sugar, cocoa, milk, butter and salt in 2-quart saucepan. Cook and stir until butter melts and mixture comes to full rolling boil. Cook 1 to 2 minutes. Remove from heat. Stir in vanilla and peanut butter. Mix in coconut, oats and nuts. Mix well. Drop by teaspoonfuls onto wax paper. Cool until firm. Makes about 5 dozen.

Each cookie contains about:

67 calories; 23 mg sodium; 4 mg cholesterol; 3 grams fat; 10 grams carbohydrates; 1 gram protein; 0.09 gram fiber.

DEAR SOS: Years ago you printed a fabulous recipe for Texas caviar made with black-eyed peas. I would love a copy of the recipe.

--VIVIENNE

DEAR VIVIENNE: The recipe is from the Beef Baron restaurant at the Flamingo Hilton in Las Vegas.

*

BEEF BARON TEXAS CAVIAR

1/2 pound black-eyed peas 1 cup diced green pepper 1/4 cup diced pimientos 1 cup diced onions 1/2 cup finely chopped green onions 2 tablespoons chopped garlic 1/4 cup finely chopped jalapeno chiles 1 cup bottled Italian dressing Salt, pepper

Soak peas in cold water to cover overnight. Drain and rinse. Cover with fresh water and bring to boil. Reduce heat, cover and simmer 1 hour or longer until tender. Do not overcook.

Drain, rinse and place drained peas in large bowl. Add green peppers, pimientos, onions, green onions, garlic, chiles and Italian dressing. Season to taste with salt and pepper. Makes 4 cups.

Each tablespoon contains about:

34 calories; 46 mg sodium; 0 cholesterol; 2 grams fat; 3 grams carbohydrates; 1 gram protein; 0.21 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

Advertisement
Los Angeles Times Articles
|
|
|