Chocolates Desert Waffles

Ingredients:
1/2 cup HERSHEY'S Cocoa
1/4 cup butter or margarine, melted
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk or sour milk*
1/2 cup chopped nuts (optional)

Hot Fudge Sauce (recipe follows)
Strawberry Dessert Cream or Apple-Cinnamon Topping or Peach-Nutmeg Topping (recipes follow)

Procedure:
1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well.
2. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture.
3. Stir in nuts, if desired.
4. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron.
5. Serve warm with Hot Fudge Sauce and Strawberry Dessert Cream.

Makes about 10 (4-inch) waffles.

* To sour milk: Use 1 1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

Hot Fudge Sauce:

3/4 cup granulated sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons (5-ounce can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract

1. Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
2. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm.

--Makes about 1 3/4 cups sauce.

Strawberry Dessert Cream: Beat 1 cup cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. Makes about 2 cups topping.

Apple-Cinnamon Topping: Heat 1 (21-ounce) can apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.

Peach-Nutmeg Topping: Heat 1 (21-ounce) can peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

Note: Leftover waffles can be frozen; thaw in toaster on low heat.

Baked Oatmeal

Ingredients:
2 1/4 cups Quick Quaker® Oats or 2 3/4 cups Old Fashioned Quaker® Oats, uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisins or dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 1/3 cups skim milk
4 large egg whites, lightly beaten or 1/2 cup egg substitute
1 tablespoon vegetable oil
1 tablespoon vanilla extract
Fat-free milk or nonfat yogurt and fruit (optional)

Procedure:
1. Heat oven to 350°F. Spray 8-inch glass baking dish with cooking spray.
2. In large bowl, combine oats, sugar, raisins, cinnamon and salt; mix well. In medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients; mix until well blended. Pour into baking dish.
3. Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly
4. Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.

Chicken Pie

Ingredients:
1 chicken, boiled & boned
1 can cream chicken soup
1 1/2 c. chicken broth
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pepper
1 c. milk
1 stick oleo, melted

Procedure:
Combine chicken, soup and broth. Place in 9 x 13 inch dish. Make batter by combining
remaining ingredients.
Pour over chicken mixture. Bake at 425 degrees for 30 minutes.

Shanghai Moon Cakes

Skin Ingredients:
50 gm margarine
300 gm plain flour }sifted together
1 1/2 teaspoon baking powder}
100 gm icing sugar
100 gm shortening
2 eggs

Filling Ingredients:
600 gm 'Lin Yoong' (lotus bean paste)
12 salted egg yolks, cooked
Egg yolk, lightly beaten for egg wash

Procedure:
Mix skin ingredients and fold evenly. Divide into 12 portions of 60 gm each. Divide lotus bean paste into 12 portions of 50 gm each. Wrap 1 salted egg yolk in the middle of each paste. Wrap skin around filling and roll into the shape of a moon cake. Brush top and sides with egg wash. Arrange in a baking tray and bake at 180°C for 35 minutes. Serve when cool.

Golden Fruit Salad

Ingredients:
50gm margarine
3 slices of bread, cubed
2 mangoes, peeled, stoned and cubed
1 tablespoon castor sugar
4 peach halves, sliced
2 tablespoon lime juice
4 starfruits, sliced
125gm strawberries, sliced
1 green apple, cubed
1 red apple, cubed
50 gm almond flakes
1/2 cup mayonnaise
2 tablespoon lemon juice

Procedure:
Heat pan, add margarine and stir fry the bread cubes until golden then set aside. In a mixing bowl, mix all the fruits together and toss with lemon juice and sugar. Add in the bread cubes and toss. Serve when chilled.

Waffles

Ingredients:
1 cup self-raising flour
2 egg yolk
200-250 mls. milk
2 egg white }
1/2 teaspoon cream of tartar} beat till stiff
1 teaspoon vanilla / butter vanilla essence

Procedure:
Mix egg yolk, flour, milk and essence together. Then, fold in egg whites. Heat and grease waffle pan and use batter immediately. Finally, serve with butter and maple syrup.

Teriyaki Chicken Wings

Ingredients:
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing
tips. Place chicken in baking dish.

Procedure:
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and
place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from
heating element. Brush occasionally with marinade.

Tempura

Ingredients:
* 1 Medium Egg Yolk -- room temperature.
* 1 Cup Ice Water
* 1 Cup Flour
* 1 Pinch Salt
* White Pepper -- to taste
* Flour -- to coat dipping ingredient
* 1/2 Pound Chicken Or Turkey -- bite sized
* Vegetables

Procedure:
Be sure the pieces are dry and room temp before dipping. Beat egg yolk with fork. Add ice water and mix well. Add flour stir with fork to combine. Batter should be thin the consistency of cream. Roll in flour before dippping chicken and vegetable into batter. Fry until golden brown and serve with sweet and sour or teriyaki sauce.

Sushi Rice

Ingredients:
* 3 Cups Rice
* 4 Cups Water
* 3 Inches Giant Kelp -- (konbu)
* 6 Tablespoons Rice Vinegar
* 1 Tablespoon Salt
* 1 Tablespoon Sugar

Procedure :
Put rice, water and kelp into rice steamer, steam as usual.
Mix other ingredients together in small pan, dissolve over low heat.
Remove kelp from steamed rice, discard. Toss together ingredients.

Italian Potato Pizza

Ingredients :
* 1/4 Cup Chicken Stock
* 1 Large Red Onion -- thinly sliced
* 8 Our Tiny New Potatoes -- sliced
* 4 Cloves Garlic -- finely chopped
* 2 Teaspoons Fresh Oregano -- snipped
* 1 Large Pizza Crust
* 2 Teaspoons Olive Oil
* 2 Cups Tomatoes -- finely chopped
* 1/8 Teaspoon Pepper
* 1 1/2 Cups Mozzarella Cheese -- shredded

Procedure :
Heat broth to boiling, add onions, potatoes, garlic and oregano. Brush pizza crust with oil. Spoon potato mixture evenly over the dough. Sprinkle with chopped tomato and pepper. Top with cheese. Bake in 425 degree oven for 20 minutes. Serve.

Muffin

Ingredients:
1 egg
1 1/4 cups (10 fl oz, 300 ml) tepid milk
1 oz (30 g) butter, melted and cooled
1/2 oz (15 g) fresh yeast or 1/4 oz (7g) dried yeast
4 tablespoon tepid water
4 cups (1 lb, 500 g) all-purpose (plain) flour
1 teaspoon salt

Procedure:
Beat egg in a bowl and add milk and butter. Cream yeast with tepid water and set aside.

Put flour and salt in a bowl and warm in low oven. Make a well in the middle and pour in yeast mixture, then egg-milk-butter mixture. Mix well, then knead thoroughly, adding more flour or warm water if necessary; dough should be soft and smooth. Cover bowl with a thick towel and leave in a warm place for about 1 1/2 hours or until it doubles in bulk.

Preheat oven to 450°F (230°C, Gas Mark 8). On a floured board roll dough out into a circle about 1/2 inch (1 cm) thick and cut into rounds with a biscuit cutter about 2 inches (5 Cm) in diameter.

Place muffins on a floured baking tray and bake for 8 minutes, turn over and bake other side for 6 or 7 minutes until well risen.

Toast, then pull apart and butter.

Doughnut

Ingredients:
2 cups (8 oz, 250g) all-purpose (plain flour
1/4 teaspoon baking soda (bicarbonate of soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup (2 oz, 60 g) superfine (caster) sugar
1 egg
1/2 cup (4 fl oz, 125 ml) sour milk
1 tablespoon melted butter
oil for frying
cinnamon sugar for coating

Procedure:
Sift dry ingredients into a bowl. Beat egg lightly and add with sour milk and melted butter to flour. Mix to a soft dough. Turn onto a floured board and knead lightly. Roll out till about 1/4 inch (5 mm) thick and cut into rings with a floured doughtnut cutter or a large and a very small cookie (biscuit) cutter.

Fry 3 or 4 at a time in deep, hot oil for 3 to 4 minutes, turning them to brown evenly. drain on asorbent paper and coat with cinnamon sugar (i.e superfine sugar mixed with ground cinnamon)

Note: To sour milk, add 2 teaspoon vinegar or lemon juice to 1/2 cup fresh milk. Leave at room temperature for 10 to 15 minutes if milk is icy cold.