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Mariano prepares special meal for daughter

By Staff
Oriental Pepper Steak
1 tablespoon vegetable oil
1 pound flank or round steak, thinly sliced
1 clove garlic, minced
1 thick slice fresh ginger root
3 tablespoons soy sauce
2 tablespoons water
1 small green pepper, cubed
1 small onion, sliced and separated into rings
2 small tomatoes, wedged
1 cup fresh bean sprouts
2 teaspoons cornstarch
1/4 cup water
Preheat oil in wok to 375 degrees. Add 1/2 meat and stir. Fry until done; move to side of wok. Repeat with other 1/2 meat. Add garlic, ginger root, soy sauce and water. Stir meat with mixture. Cover and simmer 15 to 20 minutes. Move to side of wok. Increase heat to 450 degrees. Add green pepper and onion, stir. Fry 2 to 3 minutes. Move to side of wok. Add tomatoes and bean sprouts; stir gently and steam 1 minute. Combine with water and cornstarch and stir in wok until thickened. Combine all ingredients. Serve with rice.
Shanghai Chicken Salad
2 cups orange marmalade
3 cups bean sprouts
1/2 cup soy sauce
11/2 cups carrots, shredded
1 clove garlic, minced
11/2 cups cucumber, julienned
3/4 teaspoon ground ginger
11/2 cups green onion, sliced
2 tablespoons olive oil
6 tablespoons parsley, chopped
2 tablespoons cider vinegar
3 tablespoons toasted almonds, sliced
11/2 pounds chicken breast
18 orange slices
1 head iceberg lettuce
12 radish roses
Core, rinse and drain lettuce. Cut into chunks and put in plastic bag to keep crisp. Combine orange marmalade, soy sauce, garlic and ginger in mixing bowl. Cut chicken into cubes or strips and place in another bowl. Add 1 cup of the marmalade mixture to the chicken and toss well. Marinate in refrigerator for up to two hours. Add oil and vinegar to remaining 11/2 cups marinade to make dressing. Remove chicken from marinade and place on baking sheet. Bake at 400 degrees for 15 minutes. Toss beans sprouts with carrot, cucumber, green onion and parsley.
To serve, divide lettuce onto six serving plates and top with vegetable mixture. Drizzle each salad with 1/4 cup of the dressing mixture. Divide the chicken on to each salad and sprinkle with toasted almonds. Garnish with orange slices and radish roses.
Hawaiian Chicken Breast
4 3-ounce chicken breasts
1 cup soy sauce
2 cups crushed or sliced pineapple
2 bell peppers
8 tablespoons brown sugar
Marinate chicken in soy sauce overnight. Place chicken in baking dish. Sprinkle with brown sugar. Pour remaining soy sauce over chicken. Bake covered for1/2 hour at 350 degrees. Uncover; add pepper and pineapple. Bake 1/2 longer. Serve with rice.
Fried Lumpia
1/4 pound shrimp, shelled and chopped
2 bunches onions, finely chopped
11/2 cup ground beef or pork
5-8 mushrooms, chopped
1 cup bamboo shoots
2 egg yolks
1 tablespoon rice wine
2 tablespoons flour
10-12 pieces of flour Lumpia wrappers
Salt and pepper to taste
Brown ground beef; strain. Combine shrimp, onions, mushrooms and bamboo shoots and season for 5 minutes with wine, a dash of salt and pepper and MSG (if desired). In one end of the wrapper, spoon in 2 tablespoons of the mixture and roll tightly. Brush one end of the wrapper with egg white to seal. Deep fry until golden brown.
Fried Lumpia Sauce
1 cup sugar
3 cups water
3 tablespoons soy sauce
3 heaping tablespoons cornstarch
11/2 teaspoons salt
Melt sugar in saucepan over low heat. In a bowl, mix a little water, soy sauce, cornstarch and salt to a smooth paste. Add remaining water. Pour mixture into melted sugar; stir over low heat until thick.

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