Chhiwate

1/4 lb Butter

1/4 lb Margarine

2 c Plain flour

1/2 lb Sharp cheese, grated

1/2 ts Salt

2 c Rice Krispies

Mix thoroughly; form into small balls.
Place on greased cookie
sheet, mash flat with a fork.
Bake at 350 degrees for 10 minutes.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald
17th Annual Cookbook November 16, 1990 and was submitted by Dorothy
Strayer of Patterson, Georgia.

1 Envelope unflavored gelatin

1/4 c Water

Sour cream 2 tb Mayonnaise

2 tb Lemon juice

2 ts Grated onion

1/4 ts Sugar

1 ds Hot pepper sauce

4 oz Caviar

-(lumpfish or white fish) Salt, white pepper Parsley sprigs
Toast rounds -or unsalted crackers Sprinkle gelatin over water and
let stand until softened.
Warm 1 cup sour cream over low heat, add
gelatin and stir constantly until gelatin melts, 1 to 2 minutes.
Remove from heat and add mayonnaise, lemon juice, onion, sugar and
hot pepper sauce, blending well.
Place caviar in strainer and rinse
carefully with cold water.
Shake strainer to remove excess water.
Reserve 1 tablespoon caviar.
Add remaining caviar to sour cream
mixture, stirring gently.
Season to taste with salt and white
pepper.
Turn into greased 2-cup mold or into 8 to 10 small
individual molds and chill until firm, about 3 to 4 hours.
Unmold
on serving plate.
Place about 6 tablespoons sour cream on top of
large mold or 1 tablespoon on each individual mold.
Place some of
reserved caviar on top of sour cream.
Surround with parsley and
accompany with toast rounds.
(C) 1992 The Los Angeles Times

—————————-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.