I made this recipe yesterday after watching Ming Tsai prepare it on his TV show, "Simply Ming." It was delicious. I left out the hot pepper, and my rice didn't start out cold. But everything else was pretty much the same.

Wok-Stirred Gingered Chicken with Brown Sugar Rice

Ming demonstrated that the easiest way to peel ginger root is to use the ege of a spoon. It works!

Citrus-Marinated Roasted Chicken (Fine Cooking)
(This needs to marinate for several hours!)

If you're going to roast one chicken, why not roast two? That way, you have plenty of leftovers to use in new, delicious guises later in the week.

This recipe uses a two-part roasting method: first, the chicken is roasted at a high temperature to brown the skin, and then at a lower temperature to gently cook the meat through.

1/4 cup extra-virgin olive oil
2 4-lb. whole chickens, each cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings)
4 large lemons
2 large oranges
8 medium cloves garlic, chopped
1 Tbs. dried oregano, crumbled
3 Tbs. soy sauce
1 Tbs. honey
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper

Pour the olive oil into a heavy-duty nonreactive roasting pan large enough to accommodate the chicken pieces in one layer. Arrange the chicken in the pan with the breasts in the center and the legs and wings around the edge.

Cut 1 of the lemons into 6 wedges. Finely grate the zest from another lemon to yield 1 tsp. and then squeeze the remaining lemons to yield 2/3 cup juice; transfer the zest and juice to a small bowl.

Cut 1 of the oranges into 8 wedges. Finely grate the zest from the remaining orange to yield 1 tsp., and then squeeze the orange to yield 1/2 cup juice; add to the bowl with the lemon juice and zest. Scatter the lemon and orange wedges around the chicken pieces, but don't put them on top of the chicken or they'll interfere with browning.

Stir the garlic, oregano, soy sauce, honey, and pepper flakes into the citrus juice. Pour the marinade evenly over the chicken. Cover with plastic and refrigerate, turning the chicken pieces occasionally, for at least 6 hours and up to 12 hours.

Position a rack in the center of the oven and heat the oven to 425F.

Turn the chicken so all the pieces are skin side up. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Roast for 20 minutes, and then reduce the heat to 375F and continue to roast until the chicken is golden-brown and cooked through, about 30 minutes.

Transfer the chicken and the lemon and orange wedges to a platter. Pour the pan juice into a fat separator and let sit until the fat rises to the top. Discard the excess fat and pour the juice into a 10-inch skillet. Boil over medium-high heat until reduced to 1-1/2 cups, about 10 minutes.

Hi Sherry, good to see you posting!

Fat Rascals

1 cup mashed potatoes
2 eggs, beaten
1/2 cup milk
2 cups American or cheddar cheese, shredded
1/2 cup all purpose flour
1/4 tsp. baking powder
Salt and pepper to taste
Salad Oil

Combine all ingredients, except oil; mix well. Pour about 2" of salad oil into a saucepan or frying pan and heat to 375 degrees F. Drop batter by tablespoonsful, 4 or 5 at a time, into the hot oil. Fry 3 to 4 minutes, or until golden brown. Serve immediately. Yield: About 24 puffs.

From Recipes Tried and True by Bobbie Q

Sue

Thanks Sue!! I love the name of your recipe!!

Excellent

String Bean Salad
1/2 pound green beans
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese

Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.

In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately

Recipe for Gingerbread Coffee:

2 cups powdered coffee creamer
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
3/4 cups instant coffee granules

Blend together with a whisk.
Add 3 tablespoons to a mug
of hot water. Taste test to
see if you want to use slightly
rounded or level tablespoons.

We always plant okra in the garden in the summer and I freeze as much as possible. This is a great recipe, if you like okra.

Fried Okra Salad

4-6 qts. okra, breaded & fried crisp; drain on paper towels(I sprinkle with salt, pepper, and a little ground cayenne while frying)
1 sm. red onion, diced
1 sm. green pepper, diced
1 lg. tomato, diced
12 slices bacon, fried crisp & crumbled
Toss together in large bowl.
Dressing:
1/4 cup vinegar
1/2 cup oil
1/2 cup sugar
Put in jar and shake. Pour over salad and toss lightly.