V
Program
features
Chinese
By JOAN KINGSBURY
|
ture known for its reverence of
family, colorful, noisy New York
celebrations, and interesting,
unusual foods, was featured in Col-
lege Misericordia’s January session
of A Window on the World.
The Chinese sessions featured
lectures by Steven L. Davies, Ph.D.
and Ann M. Hill, Ph.D. on the life
of the Chinese people, the explana-
tion of Chinese New Year’s celebra-
tion complete with a most impres-
sive dragon created by Alan and
Marsha Landis, Troop 232, Boy
Scouts, and Troop 631, Girl Scouts
as well as various exhibits and
demonstrations. Included in the
demonstrations and exhibits were
information on Chinese Writing,
Chinese Songs, The Legend of Pan
Ku, The Art of China, The Buddhist
China, written and presented by
Elizabeth Williames and The Food
of China, written and presented by
Mary E. Craft.
Although I found the entire ses-
sion intriguing, naturally, I was
very interested in ‘Mary Craft’s
exhibit on the Food of China. Mary
compiled this information as she
works toward her Gold, the highest
award in Girl Scouting, comparable
to the Eagle Scout in Boy Scouting.
Following are some facts Mary
presented about Chinese food and
cooking.
As with many countries, foods
vary from region. The northern
region of China is known for its
lighter version of cooking. Wheat
flour made into noodles, steamed
bread or dumplings is a popular
staple item. Other cooking charac-
teristics include pungent, sweet and
sour sauces, delicate seasonings.
Coastal regions favor rice as a
staple. The coastal area is also
known for its fish dishes and soups.
Soy sauce and sugary, salty and
gravy laden dishes are common.
Western Chinese cooks use
pepper liberally making their
dishes firey hot.
The southern or Canton region is
known for its subtle, less greasy,
cooking. American-Chinese cooking
most often resembles this type of
preparation. The use of a concen-
trated chicken bouillion, nuts, pork,
either roasted or grilled is common
to the Canton region. Rice is not
used here as much as in other
areas.
The most commonly used utensil
in the Chinese kitchen is the wok.
Wok means pot in the Cantonese
dialect. Designed for quick cooking,
the wok uses little fuel and as little
cooking oil as possible.
Whenever one things about eating
Chinese chopsticks usually come to
mind. Called juaize in Chinese,
chopsticks are the main eating
implements of the Chinese. They
are probably as old as the Chinese
civilization itself, having been used
for at least 3,000 years. Chinese
children master the use of chop-
sticks at age three or four. Until
that time, they use porcelain
spoons or are fed by their mothers.
Made of bamboo, wood or ivory,
chopsticks are washed and reused
like our silverware.
If reading about Chinese cooking
has made you hungry for some
delicious Chinese delicacies, the
recipes for Wonton Soup with Wat-
ercress and Crispy Wanton, Crispy
Noodles with Stir-Fried Beef with
Oyster Sauce and Chicken Rice will
allow you to prepare these special
oriental dishes in your own kitchen.
WONTON SOUP WITH
WATERCRESS AND
CRISPY WONTON
1 bunch watercress
Williams and Mary
Elizabeth Craft show staples from
various areas of China; noodles,
wonton, rice stick noodles and
fried noodles. This exhibit was
part of College Misericordia’s A
Window on the World session on
China (Photo by Joan Kingsbury)
1/2 1b/. ground pork
1 T. soy saucel t. sesame oil
1/2 t. sugar
1 T. white wine
1/2 t. pepperl/2 t. gr. ginger
1/4 1b. ready made wonton wrap-
pers
5 c¢. chicken brothl t. saltl t. soy
saucel t. sesame oil
Chop half watercress. Place in
individual soup bowls. Rinse the
other half in boiling water. Finely
chop. Mix with ground pork and
marinate for 6 minutes. Blend well.
Place 1/2 t. mixture below the
center of each wonton wrapper.
Fold one side over the filling.
Moisten the corners with water.
Fold over to seal. Repeat until all
mixture is used.
In a deep pan, bring 4 pints water
to a boil, add the wontons, bring to
a boil, cook for 5 minutes. Bring
the chicken broth to a boil, add salt
and soy sauce to taste. Transfer
wontons to the soup, add sesame oil
and pour into watercress lined
bowls.
CRISPY NOODLES
1 1b. egg noodles
Salt
Sesame oil
0il for deep frying
Cook the noodles in 7 cups salted
water for 12-14 minutes stirring
occasionally. Drain well. Paty dry
with absorbent paper.
Fry in hot oil for 2-3 minutes until
very crisp. Drain well. Spring with
salt and sesame oil.
Serve with Stir-Fried Beef with
Oyster Sauce.
STIR-FRIED BEEF
WITH OYSTER SAUCE
3/4 1b. beef
Marinade
2 t. white wine
1 T. soy sauce
1/2 t. salt
1 t. sugar
1/4 t. baking powder
1/4 t. pepper
1 T. water
2 t. cornstarch
2 T. oil
1 ¢. broccoli
2 c. oil
2 T. oyster sauce
1/2 t. salt
1t. sguar
2 t. chopped scallions
Cut beef into thin 1 inch squares.
Marinate in all marinate ingredi-
ents for several hours. Cook the
broccoli in boiling salted water for
15-20 minutes, Drain. Heat the 2 c.
oil in a wok, stir-fry the marinated
beef strips for 20 seconds. Remove
beef with slotted spoon. Remove all
but 4 T. oil from the wok. Stir fry
the broccoli for 30 seconds. Add the
beef, sprinkle with oyster sauce,
salt, sugar and chopped scallion.
Stir fry for a further 30 seconds.
ASUAL
"nn MAN
United Penn Plaza
Kingston, PA 18704
(717) 283-2125
Adela Alexandorian, Prop.
CHICKEN RICE
1 1b. long grain ricel-3 lb. chicken
3/4 1b. broccoli
2 med. onions
3 slices ginger root
3 t. salt
1/4 1b. green peas -
Cook the rice in boiling salted
water until tender, drain.
Bone chicken and chop through
the skin into 3 inch bite size pieces.
Cut broccoli into same sized pieces.
Thinly slice the onion.
Simmer the chicken in a large
pan with 2 1/2 pints water, the
‘Heart Day’
Association, Northeastern Pa.
Region, will be sponsoring the
Fourth Annual “Heart Day” on
Saturday, Feb. 11, at the Wyoming
Valley Mall, from 11 a.m. to 5 p.m.
Scheduled activities for the day
include CPR demonstrations,
Blood Pressure Clinics, routine
EKG Heart Rhythm Strips,
ginger, onion and salt for about 50
minutes, or until the chicken is
cooked. Remove the chicken, skim
away the excess fat from the broth.
Add the broccoli and peas. Bring to
a boil. Stir for a few minutes. Add
the rice, cook until broth has been
absorbed. Arrange chicken pieces
on top of the rice and vegetables.
Cover the pan to allow the chicken
pieces to heat through.
The chicken should be eaten
dipped in soy sauce to which has
been added some garlic, scallion
and sesame oil.
American Heart Association in-
formation, Visual Program Slide
Showcase.
Area organizations and volun-
teers who will assist with the
activities are American Heart
Association volujnteers, student
nurses from Wilkes-Barre Area
Vocational-Technical School of
Practical Nursing and local
Paramedics.
The American Heart
Association, Northeastern Penn-
sylvania Region, will conduct a
heart screening program on
Friday, Feb. 10, from 9 a.m. to
noon at the Kirby Memorial Health
Center, 71 N. Franklin St., Wilkes-
Barre.
A nominal fee is charged for this
service, which includes the
electrocardiogram, test for high
blood = pressure, sugar and
cholesterol.
The purpose of the Heart
the coronary prone individuals
who are unaware of their cardiac
abnormalities and refer. them to
their physician for proper follow-
up care. This program is not in-
tended for those persons with
known heart problems.
Individuals over 65 years of age
must present a permission slip
from their physician.
Those wishing to be screened are
asked to call the Heart Office at
822-6247 to make an appointment.
SAENEEEEEEEEN
-»
EEE EEE EE
am
School
WESTSIDE TECH
Feb. 13-17
MONDAY--Sizzled ham on soft
roll, glazed carrots, ‘chilled
pineapple, peanut butter cookies,
milk.
TUESDAY--Love potion, wimpie
on seeded bun, cheese sticks,
buttered green beans, sweetheart
cookies, milk.
WEDNESDAY--Hoagie, lettuce-
tomato, Italian dressing, chips,
buttered vegetables, brownies,
milk.
THURSDAY --Italian meatballs on
hard roll, cheese sticks, buttered
corn, jello-whip cream, milk.
FRIDAY--In-service.
LAKE-LEHMAN SCHOOLS
Feb. 13-17
Junior High & Elementary Schools
MONDAY--Hot dog on bun,
mashed potatoes, sauerkraut, fruit
cocktail, milk.
TUESDAY -Chicken patti on bun,
French fries, buttered carrots,
Valentine jello, milk.
WEDNESDAY --Spaghetti w-
Italian meat sauce, lettuce w-
dressing, Parker House roll-
butter, pears, milk.
THURSDAY--Turkey bar-b-q on
bun w-relish, candied sweet
potatoes, buttered corn, chocolate
pudding, milk.
FRIDAY--In-service.
Senior High School
MONDAY--Steak hoagie or
hamburg on bun w-peppers,
French fries or small salad, ap-
plesauce and cookies, milk.
TUESDAY --Spaghetti w-Italian
meal sauce, lettuce w-dressing,
Parker House : roll-butter,
Valentine jello, milk.
WEDNESDAY--Hot dog or kielbasi
on bun, mashed potatoes,
sauerkraut, peaches, milk.
THURSDAY --Turkey bar-b-q on
bun w-relish, candied sweet
potatoes, buttered corn, chocolate
pudding, milk.
FRIDAY--In service.
scalloped potatoes, apple, choice
of milk-juice.
sweetheart stuffing, buttered
whipped potatoes w-gravy,
cranberry gelatin, milk-juice.
Sweetheart buffet at Senior High.
Bonus: Ice cream treat.
WEDNESDAY--Cheeseburger on
roll, pickle chips, or bunwich (Hot
ham-cheese sandwich), cream of
potato soup, orange wedges,
choice of milk-juice. Bonus: Soft
pretzel.
THURSDAY-Oven baked pizza (2
slices) or peanut butter-jelly
sandwich w-cheese cube w-fresh
celery stick, baby peas, choice of
milk-juice. Bonus: Chocolate cake
with peanut butter icing.
FRIDAY--In-service.
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