2/3 c Stone-ground wheat cracker

- crumbs 1/3 c Walnuts, finely chopped

2 tb Butter, softened

8 sl Bacon

1/2 c Onion, chopped

1 tb Bacon drippings

24 oz Cream cheese, softened

3 Eggs, beaten

1/2 ts Cayenne Pepper

1/4 ts Garlic powder

Parsley sprig Shredded carrot Carrot Curl Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350?F oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap. Just before serving at room temp., remove sides of pan. Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.

—————————-BEAN CURD SKIN ROLLS—————————- 4 Sheets fresh bean curd

-skin, approx. 20 cm x 20 cm ———————————–SAUCE———————————– 1 md Red chili pepper (minced)

1 ts Ginger (minced)

1 ts Shallot (chopped)

1 tb Vinegar

1 1/2 ts Light soy sauce

1 ts Dark soy sauce

1/2 ts Sugar

1/2 ts Sesame oil

1/2 tb Water

———————————-FILLING———————————- 4 Dried black Chinese

-mushrooms * 4 Pieces dried bean curd cake

1 Celery stalk

1/4 Whole carrot

1/2 ts Sesame oil

1/4 ts Salt

1/4 ts Sugar

* (or large fresh button mushrooms, approx. 40 g of either) 1. Mix sauce ingredients well.

2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred

filling vegetables and blanch for 1 minute. Drain and add seasonings. 3. Spoon a quarter of the filling mixture onto each bean curd skin

sheet, rolling up and folding over the ends. Shallow-fry until crisp and golden. 4. If necessary, slice the rolls into sections to fit in serving

dish. Pour sauce over. From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.

1 1/2 lb Flank Steak

Select a 1/2 inch thick flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low oven (175? to 200?F) or slowly smoke-cook in smoker until meat is completely dried. Store

in air-tight container. Serve as a snack or appetizer.

1 1/2 lb Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy

plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.