THE FIRST MENU IS BY JACK, AKA CHICAGOAAA.
JACK'S COMMENTS:  THIS DISH IS BEST DONE AT THE KITCHEN COUNTER WITH GUESTS CLOSE BY, PLATES NEAR AND CHOP STICK OR FORKS AT HAND, AND COLD LAGER BEER IN THE MUG.
APPETIZER
++ CAJUN POT STICKER ++
32 WONTON WRAPPERS
2 T. BUTTER
1/2 SMALL ONION, FINELY CHOPPED
1 JALAPENO PEPPER, SEEDED AND FINELY CHOPPED
1 STALK CELERY, FINELY CHOPPED
2 CLOVES GARLIC, CRUSHED AND DICED FINE
1/2 LB. GROUND PORK
1/8 tsp. GROUND BAY LEAF
1/4 tsp. CAYENNE PEPPER, OR TO TASTE
SALT TO TASTE
1 T. TOMATO PASTE
1 C. CHICKEN STOCK
1/2 tsp. GROUND THYME
2 T. FLOUR
MELT BUTTER IN A LARGE FRYING PAN AND COOK THE ONION, CELERY AND GARLIC UNTIL ALL ARE TENDER.  ADD THE PORK, BREAKING IT UP WITH A FORK; ADD THE JALAPENO.  STIR FRY UNTIL THE PORK IS COOKED THROUGH.  ADD THE BAY LEAF, CAYENNE, SALT AND FLOUR, COOKING UNTIL FLOUR STARTS TO BROWN.  POUR THE STOCK INTO THE PAN, DEGLAZING THOROUGHLY; ADD THE TOMATO PASTE AND THYME.  STIR WELL AND ALLOW TO COOK UNTIL THE MIXTURE THICKENS.  CHILL AT LEAST 1 HOUR.  WHEN READY TO SERVE, HEAT WOK DRY.  FILL FOUR OF THE WONTON SKINS WITH 1 tsp. OF THE MEAT MIXTURE, CRIMPING DOWN THE EDGES WELL.  AS A HELPER, A BIT OF THICK WATER/CORNSTARCH MIX, DIPPED ON THE FINGERS, HELPS THE WONTONS TO STAY CLOSED.  ADD TWO OR THREE TABLESPOONS OF WATER TO THE WOK, DROP IN THE FOUR STICKERS, ADD A TEASPOON OF OIL AND STEAM THE STICKERS FIRST UNTIL THE WATER HAS BOILED AWAY, THEN CONTINUE STIRRING THE STICKERS UNTIL THEY BECOME SLIGHTLY BROWN.  SERVE EACH GUEST ONE AND MAKE THE NEXT ROUND.  IF DESIRED, A DIPPING SAUCE OF 1/8 CUP OF WHITE VINEGAR, 1/8 C. GOOD SOY SAUCE AND CHOPPED GINGER CAN BE PREPARED AHEAD OF TIME.

SOUP
++ SHRIMP IN CHICKEN BROTH ++
8 TO 12 RAW SHRIMP, HEADED, PEELED AND DEVEINED (20/25 COUNT ARE BEST)
4 C. GOOD CHICKEN BROTH, SLIGHTLY SALTY
4 GREEN ONIONS, THIN SLICED ON THE BIAS, GREEN PART ONLY
2 T. SHAVED FRESH GINGER
4 CILANTRO LEAVES
HEAT BROTH TO A BOIL, DROP IN SHRIMP AND COOK FOR 3 MINUTES AT A BOIL.  DIVIDE BROTH INTO 4 BOWLS AND ADD 2 OR 3 SHRIMP TO EACH.  TOP WITH A SPRINKLING OF SLICE GREEN ONION, 1/2 TABLESPOON FRESH GINGER AND 1 CILANTRO LEAF ON TOP.  SERVE IMMEDIATELY.

SALAD
++ JICAMA SALAD ++
1 MEDIUM JICAMA, PEELED
1 MEDIUM RED BELL PEPPER
1 MEDIUM YELLOW BELL PEPPER
1 LARGE CARROT
1 MEDIUM ZUCCHINI
8 T. SALAD OIL
4 T. FRESH LIME JUICE
SALT AND CAYENNE PEPPER TO TASTE
SLICE THE JICAMA, PEPPERS AND CARROT INTO FINE JULIENNE.  SLICE THE ZUCCHINI AND CUT INTO FINE JULIENNE, DISCARDING THE CENTER WITH THE SEEDS.  WHISK TOGETHER THE OIL, LIME JUICE, SALT AND CAYENNE PEPPER AND TOSS WITH THE JICAMA MIXTURE TO COAT.  REFRIGERATE UNTIL READY TO USE.

ENTREE
++ PORK RIBS BORRACHO
3 TO 4 LB. BABY BACK PORK RIBS
1 MEDIUM ONION, CHOPPED MEDIUM
1/2 C. LIGHT MOLASSES
1/2 C. CATSUP
1 tsp. DRIED ORANGE PEEL, OR 2 tsp. FRESH, DICED FINELY
1/2 C. ORANGE JUICE
2 T. OIL
1 T. WHITE WINE VINEGAR
2 T. WORCESTERSHIRE SAUCE
1/2 tsp. PREPARED MUSTARD
1/2 tsp. GRANULATED GARLIC
1/2 tsp. SALT
1/2 tsp. FRESH GROUND BLACK PEPPER
1/2 tsp. LOUISIANNA HOT SAUCE
1/8 tsp. GROUND CLOVES
1/4 C. SOUR MASH WHISKEY
PLACE RIBS IN A LARGE PAN, ADD 1 CUP OF WATER IN BOTTOM, COVER AND BAKE 350 DEGREES IN OVEN FOR 35 TO 45 MINUTES.  REMOVE FROM HEAT, DRAIN, SAVING DRIPPINGS.  PUT DRIPPINGS IN REFRIGERATOR TO CHILL.  WHILE RIBS ARE COOKING, MAKE THE SAUCE BY COMBINING ALL EXCEPT RIBS IN A LARGE PAN, BRING TO A BOIL AND SIMMER, UNCOVERED, FOR 15 TO 20 MINUTES.  WHEN DRIPPINGS ARE CHILLED, SCRAPE OFF AS MUCH FAT AS POSSIBLE AND ADD TO THE SAUCE.  JUST BEFORE SERVING, DIP RIBS IN SAUCE AND FINISH ON A HOT GRILL FOR ABOUT 20 MINUTES.  BASTE OFTEN WITH SAUCE.  SERVE HOT WITH STRAINED SAUCE.

VEGETABLE
A NOTE FROM JACK:  THIS ONE I START IN THE MICROWAVE AND FINISH IN THE OVEN.  WORKS FOR ME.
++ BAKED YAMS ++
4 MEDIUM YAMS, WASHED AND STABBED WITH A SKEWER IN 2 OR 3 PLACES
1/2 C. BOURBON WHISKEY
4 HEAPING T. DARK BROWN SUGAR
4 tsp. BUTTER
1/4 tsp. CINNAMON
PINCH OF NUTMEG
1/2 C. ROASTED, SALTED PECANS, CHOPPED
BAKE YAMS IN THE MICROWAVE FOR 7 MINUTE INTERVALS, TURNING AT EACH INTERVAL UNTIL YAMS ARE SOFT.  ALLOW TO COOL SLIGHTLY, SLIT TOPS AND SET ASIDE.  HEAT OVEN TO 400 DEGREES.  WHILE YAMS ARE BAKING IN THE MICROWAVE, PLACE BOURBON, BROWN SUGAR, BUTTER, CINNAMON, NUTMEG AND PECANS IN A SMALL SAUCEPAN AND COOK SLOWLY UNTIL LIQUID IS REDUCED TO ABOUT 1/3 CUP.  POUR A PORTION OF THE SAUCE INTO THE SLIT TOPS OF EACH YAM, PLACE ON TRAY AND BAKE IN OVEN 7 TO 10 MINUTES.  SERVE HOT WITH RIBS.

NOTE FROM JACK:  THIS RECIPE COMES FROM THE AMY VANDERBILT COMPLETE COOKBOOK, 1961, PUBLISHED BY DOUBLEDAY, NEW YORK.
++ PECAN PIE ++
1 9 INCH PIE SHELL
3 EGGS, BEATEN
3/4 C. MOLASSES
3/4 C. LIGHT CORN SYRUP
1/2 C. VERY STRONG BLACK COFFEE
2 T. MELTED BUTTER
1 tsp. SALT
1 tsp. VANILLA
1 C. CHOPPED PECANS
1/4 C. SIFTED FLOUR
HEAT OVEN TO 375 DEGREES.  COMBINE THOROUGHLY EGGS, MOLASSES, SYRUP, COFFEE, MELTED BUTTER, SALT AND VANILLA.  COMBINE THE PECANS AND FLOUR AND ADD TO EGG MIXTURE, STIRRING WELL.  POUR INTO UNBAKED PIE SHELL.  BAKE 40 TO 45 MINUTES OR UNTIL FIRM.  BEST SERVED COLD, MAYBE WITH A DOLLOP OF PRALINE ICE CREAM ON THE SIDE.

NOW WE GO ON TO THE SECOND MENU.  THIS RECIPE IS ANOTHER THAT I HAD IN A RESTAURANT AND CAME HOME TO RECREATE.  APPETIZER
++ COLD ASPARAGUS VINAIGRETTE ++
4 C. CHICKEN STOCK
1 1/2 LB. ASPARAGUS (USE PENCIL-TIP, IF IN SEASON)
BRING CHICKEN STOCK TO A BOIL.  SUBMERGE ASPARAGUS.  COOK UNTIL AL DENTE, APPROX. 3 MINUTES, OR LESS, DEPENDING ON THE SIZE OF THE ASPARAGUS STOCK.  COOL COMPLETELY, BUT DO NOT REFRIGERATE.  TOP WITH THE FOLLOWING DRESSING...
== OLIVE VINAIGRETTE ==
1/4 C. BALSAMIC VINEGAR
1/2 C. OLIVE OIL
3 CLOVES GARLIC, MINCED
1 SHALLOT, MINCED
10 PIMENTO STUFFED GREEN OLIVES, MINCED
10 CAPERS, MINCED
COMBINE ABOVE AND POUR SPARINGLY ON ASPARAGUS.  SERVES 4.

SALAD
++ COUNTRY-STYLE SALAD ++
1/2 HEAD ICEBERG LETTUCE
1/2 C. CRUMBLED BACON
2 CHOPPED, HARD BOILED EGGS
2 T. CHOPPED ONION
1 tsp. SALT
1/4 tsp. CAYENNE PEPPER
2 tsp. SUGAR
1/4 C. VINEGAR
1/4 C. MELTED BUTTER
IN A BOWL, BREAK LETTUCE INTO BITE-SIZE PIECES.  IN A JAR, COMBINE SUGAR, SALT, CAYENNE, VINEGAR AND BUTTER; SHAKE WELL.  ADD REMAINING INGREDIENTS TO LETTUCE.  POUR DRESSING OVER SALAD JUST BEFORE SERVING.  SERVES 4.

TOTAL PREPARATION TIME ON THIS ONE IS ABOUT 40 MINUTES.
ENTREE
++ CHICKEN BREASTS WITH PEPPERS ++
2 T. OLIVE OR VEGETABLE OIL
2 MEDIUM RED, GREEN OR YELLOW PEPPERS, CUT INTO STRIPS
2 BONELESS CHICKEN BREASTS, HALVED
1 tsp. GARLIC POWDER
1 ENVELOPE ONION SOUP MIX
1 C. WATER
1/2 tsp. BASIL LEAVES
IN LARGE SKILLET, HEAT OIL AND BROWN CHICKEN OVEN MEDIUM-HIGH HEAT.  REMOVE CHICKEN.  ADD PEPPERS AND COOK, STIRRING FREQUENTLY FOR 2 MINUTES OR UNTIL PEPPERS ARE CRISP-TENDER.  STIR IN ONION SOUP MIX BLENDED WITH WATER AND BASIL.  BRING TO A BOIL.  RETURN CHICKEN TO SKILLET AND SIMMER, UNCOVERED, 8 MINUTES OR UNTIL CHICKEN IS DONE, TURNING CHICKEN ONCE.  SERVES 4.

A QUICK VEGETABLE, WITH NO PRE-COOKING.
VEGETABLE
++ BROCCOLI AU GRATIN ++
1 1/2 LB. FRESH BROCCOLI
3/4 tsp. SALT
3 T. BUTTER
3 T. FLOUR
1 1/2 C. MILK
3/4 GRATED CHEDDAR CHEESE
BREAD CRUMBS
PAPRIKA
PREHEAT OVEN TO 325 DEGREES.  WASH BROCCOLI; DRY WITH PAPER TOWEL.  TRIM STALKS AND SPLIT.  IN A POT, COOK BROCCOLI IN 1/4 tsp. SALT AND WATER TO COVER FOR 10 TO 15 MINUTES, UNTIL TENDER.  DRAIN.  PLACE IN A GREASED CASSEROLE.  IN A POT, COMBINE BUTTER AND FLOUR THOROUGHLY.  ADD MILK, GRADUALLY, STIRRING VIGOROUSLY.  BRING MIXTURE TO A BOIL; CONTINUE STIRRING.  REDUCE HEAT.  SPRINKLE WITH REMAINING SALT.  COOK FOR 1 MINUTE LONGER.  ADD CHEESE; COOK UNTIL CHEESE IS MELTED.  POUR OVER CASSEROLE. TOP WITH BREAD CRUMBS.  BAKE FOR 25 TO 30 MINUTES.  GARNISH WITH PAPRIKA.  SERVES 4-6.

DESSERT
++ FROZEN STRAWBERRY CUSTARD ++
2 BEATEN EGG YOLKS
1 T. LEMON JUICE
2 C. FRESH, CLEANED STRAWBERRIES
2 STIFFLY BEATEN EGG WHITES
1/2 C. CONFECTIONERS' SUGAR
1/2 C. WHIPPED CREAM
IN A BOWL, COMBINE EGG YOLKS AND 3/4 C. CONFECTIONERS' SUGAR, BEATING CONSTANTLY.  IN ANOTHER BOWL, COMBINE LEMON JUICE AND STRAWBERRIES.  STIR INTO EGG YOLK MIXTURE.  COMBINE EGG WHITES AND REMAINING CONFECTIONERS' SUGAR, BEATING CONSTANTLY UNTIL STIFF.  FOLD EGG WHITES AND WHIPPED CREAM INTO THE FRUIT MIXTURE.  PLACE IN FREEZER UNTIL SET.  LET STAND AT ROOM TEMPERATURE 5 TO 10 MINUTES BEFORE SERVING.  SERVES 4.
++ END RECIPE ++
