Lemon Sauce
Ingredients:
1/4 cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil 1 1/2 teaspoons catsup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold waterCooking Instructions:
Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in 1-quart saucepan. Mix cornstarch and water and stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate.Serving Suggestions:
Serve with appetizers.
Crab Filled Wontons
Ingredients:
6 ozs crabmeat, minced
6 ozs softened cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon garlic powder 40 wonton skins
1 slightly beaten egg
Vegetable oilCooking Instructions:
Place a heaping teaspoonful of crabmeat mixture in the center of one wonton skin. Cover
remaining skins with damp towel to keep them pliable.
Top with another wonton skin and press edges to seal. Brush dab of egg on center of
both sides of puff.
Use fingers to pleat each edge, pressing to seal. Repeat with remaining wonton skins. Cover puffs with damp towel or plastic wrap to keep them from drying out.Heat 1 1/2 inches of vegetable oil in wok to 350 degrees F. Fry 4 or 5 puffs at a time
until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel.Serving Suggestions:
Serve with lemon sauce if desired. Lemon sauce recipe in Sauces category.
CHICKEN WING DRUMSTICKS
Ingredients:
10 chicken wings
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon salt
1 teaspoon light soy sauce
1/2 teaspoon five spice powder
Vegetable oil 1/2 cup all-purpose flour
1/2 cup water
1 egg
3 tablespoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon saltCooking Instructions:
Cut each chicken wing at joint to make 2 pieces.Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone.
Pull skin and meat down over end of bone to form a ball. Mix 1 tablespoon cornstarch, the sugar, 1 teaspoon salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks. Cover and refrigerate 30 minutes. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees F. Mix flour, water, egg, 3 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/2 teaspoon salt. Dip ball end of each drumstick into batter. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4 to 5 minutes. Drain on paper towel. Increase oil temperature to 375 degrees F. Fry drumsticks all at one time until golden brown, about 2 minutes.
Drain on paper towel.
Serving Suggestions:
Serve with Hot Mustard and a sweet and sour sauce if desired.Additional Comments:
If desired, save the wing tips to use in chicken broth.
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