Chinese Foods Recipes

2 whole chicken breasts,halved - (or 1; chicken cut up) 2 tb melted butter 2 tb worcestershire sauce 1 tb soy sauce

Line baking pan with foil for easier cleaning. Place chicken on foil, skin side up. Combine remaining ingredients. Brush chicken with mixture; bake at 350 degrees for 1 hour, basing occasionally with butter mixture and pan juices.

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3/4 lb Fettucine 12 oz Cooked chicken or smoked -chicken 4 Scallions; thinly sliced 2 tb Oriental sesame oil - (to 3 -tbspns) 2 tb Rice vinegar - (to 3 tbspns) 2 ts Chinese chili paste with -garlic 1/4 c Chunky peanut butter Salt; to taste Crushed red pepper; to taste Spinach leaves; as a bed for - salad 2 Kirby cucumbers; peeled, -seeded, and grated for garnish Chopped peanuts and/or -cilantro lea; for garnish, (optional)

Boil the pasta until al dente, about 10 minutes. While the water is coming to a boil for the pasta and the pasta itself is cooking, cut the chicken into strips about 2 inches long and 1/4-inch wide. In the bottom of a mixing bowl combine the scallions, sesame oil, rice vinegar, chili paste and peanut butter. Whisk until smooth and season with salt and crushed red pepper. Add more of any ingredient to make it taste as you wish. Add the chicken. When the pasta is done, drain and rinse it under cold water to stop the cooking process and pat dry. Add the pasta to the bowl, toss the ingredients together and adjust the seasoning. Transfer the salad to a platter lined with spinach leaves (dressed or not as you wish with a vinaigrette or favorite salad dressing). Garnish with cucumbers, peanuts or cilantro.

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1/2 c butter or margarine 1 md clove garlic * 1 envelope soup mix ** 16 oz tomato puree 1/2 c brown sugar 1/4 c imported soy sauce *** 1/4 c white vinegar 1/4 c chili sauce 5 lb spareribs ****

* Garlic Clove should be finely chopped. ** You can use the following ** You can use the French Onion or Regular Onion soup mixes in this recipe. *** For best taste use the imported soy sauce. **** Country style spareribs can be used, but baby back ribs are the best.

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