Bau-Dz (Chinese Stuffed Steamed Buns)

Dough:
1 lb flour (+/-)
1-1/2 t yeast (1/2 package)
1 c water
1 T sugar

Soften yeast in room-temperature water with sugar until dissolved. Gradually add flour until you have a stiff dough. Knead for ~10 minutes. Cover and set aside to let rise.

Filling:
1 lb coarsely minced pork
3 young leeks, chopped
2 spring onions, chopped
1 t salt
2 t sugar
1 T soy sauce
1 t sesame oil

Mix well and let stand for 1 to 1-1/2 hours. Divide dough into 24 equal balls. Flatten each ball in the palm of the hand. Then place 1 T filling in the centre. Carefully draw the sides up around it and pinch it to seal at the top without breaking the dough. (It should look sort of like a fat chocolate Kiss.) Make sure to pinch it sealed at the top, or it will burst open when it cooks. Arrange 1/2" apart in a steamer. When the water in the steamer bottom is boiling vigorously, put them on to steam for 30 minutes.

Makes 24 small buns.

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In north China, these were good traveling food because when you traveled, you could stop at a bau-dz stand and get bau-dz. It had a skin to peel off so that no matter who had touched it, it was still sanitary to eat. That's what my father told me. If you make them without the filling, they're called man-tou, just the steamed bread. I grew up eating these from time to time in Taiwan.

Julie's Rigatoni with Bell Peppers

4 large bell pepper (3-4 peppers)
1 lb rigatoni or other tube-shaped pasta
2 T butter, melted
2 T olive oil
5 whole garlic cloves, peeled (4-5 cloves)
2/3 c parmesan cheese, grated
20 large basil leaves, fresh, grated (16-20)

Heat oil in large skillet. Put in garlic cloves and brown on each side. Discard garlic. Add peppers to the oil and saute until tender (15-20 min). Season with salt & pepper. Boil pasta and drain. Return to pan. Pour melted butter over pasta and toss. Add peppers, parmesan cheese and basil. Toss and serve. Top pasta with extra cheese.

Makes 6 servings

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I got this recipe from my sister-in-law Julie, who's ethnically Italian. She wrote it out for me on a paper restaurant placement, and I still have that in my file. Fresh basil is best, but in a pinch, I substitute dry basil. It can be a wholesome vegetarian meal or can accompany something like fried chicken.

Cherry Swirl Coffee Cake

Cake
4 c Bisquick® baking mix
1/2 c water
1/4 c butter or margarine
1/2 c milk
1 t vanilla
1 t almond extract
3 eggs
1 can cherry pie filling**

Heat oven to 350F. Grease jelly roll pan, 15-1/2"x10-1/2"x1" or 2 square 9"x9"x2" pans.

Mix all ingredients except pie filling and glaze. Beat vigorously 10 seconds. Spread 2/3 of the batter (about 2-1/2 cups) in jelly roll pan or 1/3 of the batter (about 1-1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

Bake until light brown, 20-25 minutes. Drizzle with glaze while warm. Serve warm or cool.

Glaze
1 c powdered sugar
1-1/2 T milk

Beat powdered sugar and milk until smooth and of desired consistency.

Makes 18 servings.

**Note: Can use cherry, apricot, or blueberry pie filling - 21oz (600g) can.

Biscuit mix in place of Bisquick®:
4 c flour
2 T sugar
6 t baking powder
2 t salt
Combine and cut in
1 c shortening

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The recipe came from Bisquick®. It makes a nice entry at a breakfast buffet or a teatime coffee celebration of some kind. It tastes good, and it looks pretty. It even freezes and keeps well. Also, it's easy and makes a can of pie filling go a long way. I haven't tried the other kinds (besides cherry) but will someday.

Creamy Mustard Chicken with Toasted Couscous

1-1/2 c couscous
1 t chicken bouillon, instant
2 large chicken breasts, skinned and boned
5 T butter
1 small onion, chopped
1/2 c half-and-half
2 T chopped parsley
1 T Dijon mustard with seeds

In large bowl, combine couscous, bouillon, 1-3/4 cup boiling water, and 1/4 t salt; cover and let stand 5 minutes. Spread couscous on large plate; let stand at room temperature to cool slightly, about 15 minutes.

Meanwhile, cut chicken into 1" cubes. In 12" skillet over high heat, in 3 T hot butter, cook couscous about 10 minutes or until lightly browned and toasted, stirring often. Remove couscous to platter; cover and keep warm. Wipe skillet clean.

In same skillet over high heat, in 2 T hot butter, cook chicken cubes about 5 minutes or until lightly browned, and fork-tender, stirring constantly. With slotted spoon, remove chicken to small bowl.

In drippings in skillet over medium-high heat, cook onion until golden brown and tender. Stir in half-and-half, chopped parsley, and mustard; cook, stirring constantly, until mixture boils and thickens slightly. Return chicken to skillet; heat. Arrange mixture on platter with couscous.

Serves 4.

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I think I first encountered this recipe in a Good Housekeeping magazine, under recipes with few ingredients. But now I don't think about how many ingredients it has because I just make it, and everyone likes it. It can easily be doubled for more people.

Tandoori Chicken

3 medium onions
salad oil
1 garlic clove
1/4 c plain yogurt
2 T lemon juice
1 T minced, peeled ginger root OR 3/4 t ground ginger
2 t salt
1-1/2 t ground coriander
1 t sugar
1/2 t ground cumin
1/2 t turmeric
1/4 t ground red pepper
2 2-1/2 lb broiler fryers, cut into quarters

Five hours before serving or early in the day:

1. Dice 1 onion. Slice remaining onions. Set aside. In blender or food processor with knife blade attachment, place diced onions, 3 T salad oil, and remaining ingredients, except chicken. Cover. Blend at high speed until mixture is pureed. Pour mixture into 9"x13" glass or Pyrex dish.
2. Add chicken to marinade, turning pieces to coat well. Cover and refrigerate at least 4 hours, turning chicken occasionally.
3. Preheat broiler if manufacturer directs. Place chicken quarters, skin-side down, on rack in broiling pan. Baste with some marinade. About 7-9" from source of heat or at 450F, broil chicken 25 minutes until browned. Turn chicken skin-side up. Baste with marinade. Broil 15-20 minutes longer until fork-tender.
4. Meanwhile, in 3-qt saucepan over medium-high heat, in 2 T hot salad oil, cook sliced onions until golden and tender, about 15 minutes, stirring occasionally.
5. To serve, arrange chicken on warm large platter. Top chicken with onion slices. Makes 8 servings.

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This recipe is from the February 1984 issue of Good Housekeeping magazine. It's a family favourite. I often make it with poori--a whole-wheat deep-fried Indian bread. You can eat it with curry, pilaf, rice, etc. For cooking, I usually allow a total of an hour. I also generally try to make it the night before and marinade overnight. Bon appetit!