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Published Monday, November 19, 18 | By PaulvHill

Contributed by Dennis Howell BACON WRAPPED WATER CHESTNUTS
Ingredients: 24  Round  toothpicks (Heavy duty – Round) 1 can of “Whole” water chestnuts 3/4 cup dark brown sugar 1 lb thin sliced bacon – cut in half 1 Tb. Chinese cooking wine 1 glass baking dish or pie plate  Preparation: Drain water chestnuts, dry on paper towel then place in small bowl. Add cooking wine and let set for 20 minutes. Dredge bacon in large bowl on both sides with sugar. Place 1 chestnut on bacon and wrap bacon around it and spear it all the way through with a toothpick to secure it. With this method, you can turn the bacon during the cooking  as needed. This preparation can be done hours in advance. Cooking: Preheat oven to 375’. Put the wrapped water chestnuts in the glass baking dish or foil lined pan and into oven and cook till however well you like it cooked (I like mine crisp). You will have to turn some of them during the cooking cycle.  Place on very lightly oiled serving dish. Enjoy    

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Published Monday, November 19, 18 | By PaulvHill

contributed by Ronna Fleischman

Hot and Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger. For a vegetarian version, leave out the pork. Serves 4. Ingredients
  • 1 cake tofu
  • 2 ounces pork tenderloin
  • Marinade:
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon tapioca starch (or cornstarch)
  • 1/2 cup bamboo shoots
  • 2 tablespoons black fungus (Wood Ear) or Chinese dried mushrooms or fresh mushrooms
  • 1 small handful dried lily buds
  • 6 cups water  and 1 cup chicken broth
  • 1 teaspoon salt, or to taste
  • 1 teaspoon granulated sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoons cornstarch dissolved in 1/4 cup water
  • 1 egg, beaten
  • 1 green onion, finely chopped
  • White pepper to taste
  • Hot chili oil to taste, optional
Directions
  • Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
  • Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
  • Bring the water to a boil. Add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
  • Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
  • Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
  • Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
  • Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
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