JACK'S MENU TONIGHT WILL FEATURE ASIAN DISHES.  THIS FIRST RECIPE IS WONDERFUL.
APPETIZER
++ OKONOMIYAKI (JAPANESE EGG FOO YOUNG) ++
1/2 LB. CHICKEN BREAST, DICED IN SMALL PIECES
4 GREEN ONIONS, SLICED THINLY
2 - 3 OZ. SPINACH, TORN IN SMALL PIECES
1 OZ. PICKLED GINGER, THINLY SLICED AND CHOPPED
VEGETABLE OIL
SEA SALT
SOY SAUCE
2 C. UNSWEETENED PANCAKE BATTER
IN A LARGE SKILLET OR ON A STOVE TOP GRILL, PLACE A SMALL AMOUNT OF VEGETABLE OIL, ADD CHICKEN PIECES, SPRINKLE WITH A PINCH OF SEA SALT AND QUICKLY SAUTE UNTIL ALMOST DONE.  ADD GREEN ONIONS AND SPINACH, TOSSING QUICKLY, JUST TO WILT.  TOSS ON GINGER AND JUST WARM.  DIVIDE MIXTURE IN HALF AND PUT IN TWO WARM BOWLS.  TO HEATED SKILLET, ADD ONE CUP OF PANCAKE MIX AND THEN HALF OF THE CHICKEN MIXTURE, SPREADING ACROSS TOP OF PANCAKE.  WHEN BUBBLY, TURN PANCAKE AND BROWN SECOND SIDE.  CONTINUE WITH THE SECOND PANCAKE LIKE THE FIRST.  AS PANCAKES ARE COOKED, POUR ON A SMALL AMOUNT OF SOY SAUCE, BEGINNING IN THE CENTER AND SPIRALING OUTWARD.  CUT EACH PANCAKE IN PIE SHAPED WEDGES AND SERVE WITH ADDITIONAL SOY SAUCE AND PICKLED GINGER SLICES FOR GARNISH.  SERVES FOUR GENEROUSLY.

THIS NEXT RECIPE IS ONE OF MY FAVORITES.
NOTE FROM JACK:  THIS RECIPE COMES FROM A RATHER COMPREHENSIVE VOLUME CALLED "AN ENCYCLOPEDIA OF CHINESE FOOD AND COOKING," BY W. AND I. CHANG AND H. AND A. KUTCHER, PUBLISHED IN 1970 BY CROWN PUBLISHERS, N.Y.C.  THE RECIPE FROM PAGE 119 IS ONE I FOLLOW RELIGIOUSLY WHEN MAKING THIS MARVELOUS SOUP.  THE STYLE OF THE BOOK, IN MY OPINION, MAKES IT RATHER DIFFICULT TO FOLLOW, BUT, PERSEVERE...
SOUP
++ CHINESE HOT AND SOUR SOUP ++
13 3/4 OZ. CAN CHICKEN BROTH
1/4 C. SHREDDED PRESERVED KOHLRABI*
1/2 C. SHREDDED MEAT (I USE PORK, BUT CHICKEN OR BEEF WORK)
3 CHINESE MUSHROOMS
1/2 C. SHREDDED BAMBOO SHOOTS
2 CAKES BEAN CURD (I USE THE FIRM KIND)
2 T. VINEGAR
2 tsp. LIGHT SOY SAUCE
2 T. CORNSTARCH
PEPPER TO TASTE
1 EGG, BEATEN WELL
WASH THE MUSHROOMS WELL IN WARM WATER AND SOAK FOR 15 MINUTES.  SAVE WATER AND ADD TO CHICKEN BROTH.  SHRED MUSHROOMS.  SLICE THE BEAN CURD, THEN, WITH A FORK, SHRED IT MEDIUM FINE.  MIX TOGETHER THE VINEGAR, SOY SAUCE, CORN STARCH AND PEPPER.
DILUTE THE CHICKEN BROTH WITH A CAN OF WATER AND MUSHROOM WATER, BRING TO A BOIL AND ADD KOHLRABI.  COOK FOR 5 MINUTES.  ADD THE PORK, MUSHROOMS AND BAMBOO SHOOTS AND COOK ABOUT 1 MINUTE, STIRRING.  ADD THE BEAN CURD AND WHEN SOUP BOILS AGAIN, THICKEN WITH THE VINEGAR MIXTURE.  TURN OFF HEAT.  SLOWLY STIR IN THE BEATEN EGG AND SERVE VERY HOT.  
NOTE:  THIS MAKES A LOT, BUT IT REWARMS WELL AND, TO ME, IS BETTER THE SECOND DAY, IF ANY IS LEFT.

SALAD
++ INDIAN YOGURT SALAD ++
4 MEDIUM TOMATOES, SKINNED AND CHOPPED
1/2 MEDIUM CUCUMBER, SLICED THIN
4 LARGE RADISHES , SLICED THIN
4 GREEN ONIONS, SLICED THIN
2 C. PLAIN YOGURT
2 T. CHILI POWDER
PAPRIKA
SALT TO TASTE
COMBINE TOMATOES, CUCUMBER, RADISHES AND ONIONS; TOSS TO MIX.  COMBINE YOGURT, SALT AND CHILI POWDER THOROUGHLY.  MIX WITH VEGETABLES AND TOSS TO COAT WELL.  PLACE ON 4 SALAD DISHES AND SPRINKLE GENEROUSLY WITH PAPRIKA TO GARNISH.

THIS RECIPE IS SO SIMPLE AND WONDERFUL TO EAT.
ENTREE
++ CHICKEN ADOBO WITH COCONUT MILK ++
THE PHILLIPINES
1(2 1/2 LB.) CHICKEN, CUT IN SERVING PIECES
1/2 C. VINEGAR
1 tsp. SALT
2 CLOVES GARLIC, CRUSHED AND MINCED
6 PEPPERCORNS, CRUSHED
2 SMALL COCONUTS, SHELL REMOVED AND MEAT GRATED AND ALL LIQUID SAVED
MIX TOGETHER VINEGAR, SALT AND PEPPERCORNS.  POUR OVER CHICKEN PIECES AND MARINATE AT LEAST 1 HOUR.
PREPARE COCONUT MILK:
PRESS COCONUT FLESH WITH A POTATO MASHER OVER A BOWL TO EXTRACT AS MUCH JUICE AS POSSIBLE.  STRAIN AND SET ASIDE.  POUR 3/4 C. OF WATER OVER COCONUT MEAT IN STRAINER OVER A SECOND BOWL.  PRESS AS MUCH LIQUID AS POSSIBLE FROM THE MEAT AND SET ASIDE.
PLACE CHICKEN AND MARINADE IN A COOKING POT AND BRING TO A BOIL, THEN SIMMER, COVERED, UNTIL CHICKEN IS TENDER.  ADD SECOND BOWL OF COCONUT MILK AND COOK FOR 5 MINUTES.  ADD FIRST BOWL OF COCONUT LIQUID AND BOIL AN ADDITIONAL 5 MINUTES.  SERVE HOT WITH STEAMED RICE.  4 SERVINGS.

VEGETABLE
++ BROCCOLI WITH MUSHROOMS ++
1 HEAVY BUNCH BROCCOLI
4 T. PEANUT OIL
10 MEDIUM TO LARGE SHIITAKE MUSHROOMS
2 T. CHOPPED GREEN ONION
1 1/2 tsp. SALT (SUBSTITUTE 1/4 C. GOOD SOY SAUCE FOR BEST RESULTS)
1 tsp. SUGAR
USING ONLY THE FLOWER PARTS OF THE BROCCOLI, CUT INTO PIECES 1 TO 2 INCHES LONG, DROP TIPS INTO BOILING SALTED WATER.  WHEN WATER RETURNS TO A BOIL, REMOVE FROM HEAT, DRAIN AND RUN COLD WATER OVER THEM.  WASH SHIITAKE MUSHROOMS AND REMOVE STEMS (NOTE"  BOTH THE STEMS FROM THE BROCCOLI AND THE STEMS FROM THE SHIITAKE MAY BE SAVED AND USED IN MAKING BROTH OR OTHER PREPARATIONS).  CUT MUSHROOMS IN 1/2 INCH STRIPS.  HEAT THE OIL AND STIR-FRY THE MUSHROOMS AND GREEN ONIONS FOR ABOUT A MINUTE, ADD BROCCOLI, SALT AND SUGAR AND 1/4 C. WATER.  STEAM, COVERED, FOR ABOUT 2 MINUTES.  MAKES 4 SMALL SERVINGS.

THIS IS THE ONLY RECIPE IN JACK'S MENU THAT DEVIATES FROM THE ORIENT.
DESSERT
++ FRIED CUSTARD ALA JACK
1 1/2 tsp. WALNUT EXTRACT (NOTE:  ANY FLAVORED EXTRACT WILL DO)
3 EGG YOLKS, BEATEN
1 C. COLD WATER
1/2 C. FLOUR
1 T. CORNSTARCH
1 T. SUGAR
3 T. CORNSTARCH
PEANUT OIL FOR DEEP FRYING
3 - 4 T. CONFECTIONERS' SUGAR
4 CANNED PEACH HALVES, DRAINED
COMBINE EXTRACT, YOLKS, WATER, FLOUR 1 T. OF CORNSTARCH AND 1 T. SUGAR THOROUGHLY, BEATING WELL.  IN A DOUBLE BOILER, COOK THE MIXTURE UNTIL VERY THICK.  POUR INTO A SHALLOW PAN, REFRIGERATING UNTIL COMPLETELY COOL AND SET, ABOUT 2 HOURS.  CUT STRIPS 1/2 INCH WIDE AND ABOUT 1 INCH WIDE.  HEAT OIL TO VERY HOT (390 DEGREES).  DREDGE STRIPS IN 3 T. CORNSTARCH AND FRY UNTIL GOLDEN BROWN.  DO THIS IN BATCHES, IF NECESSARY, AND DRAIN ON ABSORBENT TOWELS WELL.  SPRINKLE WITH POWDERED SUGAR AND ARRANGE AROUND AND IN PEACH HALVES.  SERVE AS SOON AS POSSIBLE.  GARNISH WITH ANY SMALL SLICED FRESH FRUIT.

AND NOW FOR MY MENU.  ORIGINALLY, I HAD PLANNED TO KEEP IN WITH JACK'S THEME OF FOODS FROM THE ORIENT, BUT REALIZED THAT I HARDLY EVER COOK ORIENTAL.  I ORDER OUT.  IT'S EASIER.  LOL  I DID, HOWEVER, HAVE THIS FIRST RECIPE, WHICH IS EASY AND DELICIOUS.
APPETIZER
++ SHRIMP TOAST ++
3/4 LB. RAW FRESH SHRIMP, SHELLED AND MINCED
5 WATER CHESTNUTS, FINELY CHOPPED
1 T. DRY SHERRY
1 EGG, BEATEN
2 T. CORNSTARCH
1 tsp. SALT
6 SLICES FIRM WHITE BREAD, CRUST REMOVED
CHOPPED PARSLEY
OIL FOR FRYING
MIX SHRIMP WITH WATER CHESTNUTS, SHERRY, EGG, CORNSTARCH AND SALT.  CUT BREAD IN QUARTERS, SPREAD EACH PIECE WITH SHRIMP MIXTURE.  GARNISH WITH PARSLEY.  DROP BREAD, SHRIMP SIDE DOWN, IN OIL AND DEEP FRY UNTIL BREAD AND TOPPING ARE GOLDEN BROWN.  DRAIN AND SERVE.  MAY BE PREPARED AHEAD AND FROZEN.  BAKE AT 350 DEGREES FOR 10 MINUTES TO REHEAT.  SERVES 4 - 6.

I HAD FORGOTTEN ABOUT THIS RECIPE UNTIL LAST WEEK.  LOVE IT.
SALAD
++ CUCUMBER AND DILL SALAD ++
4 CUCUMBERS, ABOUT 1 1/2 LB.
1/2 C. SOUR CREAM
2 T. HEAVY CREAM
3 T. WHITE VINEGAR
S & P TO TASTE
PINCH CAYENNE PEPPER
1 T. FINELY CHOPPED FRESH DILL
TRIM THE CUCUMBERS AND CUT THEM IN  HALF LENGTHWISE.  SCRAPE AWAY AND DISCARD THE SEEDS.  CUT EACH CUCUMBER HALF INTO THIN CROSSWISE SLICES.  PLACE CUCUMBER IN MIXING BOWL, ADD REMAINING INGREDIENTS AND TOSS WELL.  SERVES 4.

ANOTHER RECIPE I HAD FORGOTTEN ABOUT UNTIL THIS WEEK.  PLEASE NOTE THAT THIS RECIPE IS ONE THAT I HAVE NO WRITTEN RECORD OF.  I MADE IT THIS WEEK AND WROTE DOWN WHAT I DID SO I COULD PRESENT IT TO YOU.
ENTREE
++ STUFFED BREAST OF VEAL ++
1 1/2 TO 2 LB. BREAST OF VEAL, BONE REMOVED, FAT TRIMMED
6 SLICES WHITE BREAD
1 SHALLOT, DICED SMALL
1/4 LB. BUTTER
1/2 C. CHICKEN STOCK
1 EGG
1 T. DRIED THYME
1/2 T. SAGE
SALT & PEPPER, TO TASTE
2 GRANNY SMITH APPLES, DICED SMALL
1 SMALL ONION, SLICED
1/4 C. WATER
1/2 LB. ROASTED MARINATED CHESTNUTS, DICED (RECIPE TO FOLLOW)
FOR ROASTED, MARINATED CHESTNUTS:
ROAST CHESTNUTS IN 350 DEGREE OVEN FOR 30 MINUTES.  REMOVE CHESTNUTS FROM SHELL.  WHILE CHESTNUTS ARE STILL WARM, DICE SMALL, PUT IN A SMALL BOWL, ADD SOME GRAND MARNIER AND DARK RUM (NOT MUCH, JUST ENOUGH TO COAT THE NUTS).  LET SIT AT LEAST 1 HOUR.
FOR BREAST OF VEAL:
MELT 4 T. BUTTER IN A SAUTE PAN, ADD SHALLOTS AND COOK UNTIL SLIGHTLY BROWN.  ADD REMAINING BUTTER AND COOK UNTIL MELTED.  COMBINE BREAD, BUTTER AND SHALLOTS, CHICKEN STOCK, EGG, THYME, SAGE, SALT AND PEPPER, APPLES AND CHESTNUTS WITH ANY MARINADE TO MAKE STUFFING.  LAY VEAL FLAT.  SALT AND PEPPER LIGHTLY.  PUT STUFFING IN CENTER OF MEAT AND FOLD MEAT OVER IT.  TIE TO SECURE.  PLACE BREAST, SEAM SIDE DOWN, IN ROASTING PAN.  ADD SLICED ONION AND 1/4 C. WATER.  BAKE 350 DEGREES FOR ABOUT 1 1/2 HOURS.  SERVES 4.

THIS VEGETABLE TAKES ABOUT 15 MINUTES TO MAKE IN TOTAL.
VEGETABLE
++ ZUCCHINI AND CARROTS ++
2 1/2 C. CARROTS, CUT JULIENNE
2 1/2 C. ZUCCHINI, CUT JULIENNE
2 tsp. OLIVE OIL
1 CLOVE GARLIC, CRUSHED
1 T. FRESH LEMON JUICE
3 T. DRY WHITE WINE
IN A LARGE FRYING PAN, ADD OIL TO HOT PAN AND THEN THE CARROTS AND GARLIC.  SAUTE FOR 2 MINUTES; ADD ZUCCHINI.  SAUTE FOR ABOUT 3 MINUTES MORE.  ADD LEMON AND WINE.  TOSS, REMOVE FROM HEAT, AND SERVE.  SERVES 4.

THE DESSERT TONIGHT I HAVE MADE MANY TIMES.  IT COMES FROM THE PILLSBURY 14TH GRAND NATIONAL BAKEOFF COOKBOOK, 1963.  RECIPE BY MRS. WILLIAM SLOSS, ST. LOUIS, MISSOURI.
++ CHERRY STREUSEL SPECIAL ++
1 1/2 C. ALL-PURPOSE FLOUR
1 1/2 tsp. BAKING POWDER
1/2 tsp. SALT
1/4 C. BUTTER
1/2 C. SUGAR
1 EGG
1 tsp. VANILLA
1/3 C. MILK
1 (16 OZ.) CAN CHERRY PIE FILLING
2 T. BUTTER
1/3 C. ALL-PURPOSE FLOUR
1/4 C. SUGAR
1/2 tsp. CINNAMON
PREHEAT OVEN TO 350 DEGREES.  SIFT FLOUR, BAKING POWDER AND SALT.  CREAM 1/4 C. BUTTER AND 1/2 C. SUGAR.  ADD EGG AND VANILLA.  ADD SIFTED INGREDIENTS ALTERNATELY WITH MILK, BEGINNING AND ENDING WITH DRY INGREDIENTS.  BLEND WELL AFTER EACH ADDITION.  SPREAD HALF OF BATTER IN BOTTOM OF GREASED 9 X 9 INCH PAN.  SPOON CHERRY FILLING (OR OTHER FRUIT, IF YOU PREFER) OVER BATTER.  DROP REMAINING BATTER BY SMALL SPOONFULS OVER FILLING.  CUT 2 T. BUTTER INTO 1/3 C. FLOUR, 1/4 C. SUGAR AND 1/2 tsp. CINNAMON.  SPRINKLE OVER BATTER.  BAKE FOR 40 TO 45 MINUTES.   SERVE WARM.
