8 oz Canadian bacon,

12 ea Shrimp, med, shelled

1 x -12 slices

1 ea Red bell pepper,

1 1/2 tb Teriyaki sauce

1 x -cut into 12 strips

1 1/2 tb Chili sauce

1 tb Hoisin sauce

1. Place bacon on rack; cover with paper towel. Microwave on High 1

minutes; pat dry on paper towel. Let cool slightly. 2. Wrap one shrimp and one pepper strip in each piece of bacon; secure

with wooden pick. Place in 11×7″ baking dish. 3. In small bowl, combine the teriyaki, chili and hoisin sauces with 2

T. water; pour over shrimp. Cover and refrigerate 2 hours, turning once. 4. Uncover and microwave on High 3-4 minutes, until shrimp is cooked

through. Let stand 5 minutes before serving.

1 1/2 lb Ground Chuck

1 ea Egg; Large

1/4 c Bread Crumbs; Dry

2 T Beer Or Apple Juice

1 t Garlic Salt

2 c Salad Oil

1/2 c Butter;Do NOT UseMargarine,*

——————————-FROTHY BATTER——————————- 1 c Biscuit Baking Mix; Bisquick

1/2 c Beer Or Apple Juice

1 ea Egg; Lg

——————————-MUSTARD SAUCE——————————- 1/2 c Mayonnaise Or Salad Dressing

2 T Mustard; Prepared

1 T Onion; Finely Chopped

—————————–HORSERADISH SAUCE—————————– 1/2 c Dairy Sour Cream

1 T Horseradish

1/8 t Worcestershire Sauce

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. ~————————————————————————- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.

20 Chicken wings

7 1/2 oz Tomato sauce (half can)

2 T Orange marmalade

1 T Honey

2 t Ginger, minced

2 t Fermented chili sauce

-(Summit brand) 2 t Pepper vinegar

4 Garlic cloves, peeled

1 t Salt (scant)

2 t MSG

1/2 c Water (more as needed)

ds Tabasco, to taste -(or other hot pepper -sauce) Cut off spurs from chicken wing-tips and rinse chicken wings. Place in pressure cooker with water; bring to pressure and cook at high heat for up to five minutes. Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses. Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic. Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and serve. Beau’s notes: * Use vinegar “which has been used to keep a supply of bird’s-eye peppers.” * After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach. (One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc. And one should not expect much better from out-of-country chickens.)