CRISPY CASHEW CHICKEN

CRISPY CASHEW CHICKEN 

Ingridients

 2 egg whites

1 1/4 c. finely chopped cashew nuts

2 whole chicken breasts, skinned, boned and thinly sliced

2 c. peanut or vegetable oil

1/4 c. cornstarch

1 tsp. sugar

2 tsp. salt

1 1/2 tbsp. dry sherry.

Method:

In small bowl, combine cornstarch, salt, sugar and sherry.  In separate bowl, beat egg white lightly until just frothy.  Gradually add cornstarch mixture.  Stir gently until blended.  Place chopped cashews on plate.  Dip chicken slices into egg mixture, then coat with cashews.  Place on waxed paper.  Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.  Heat oil over medium to medium-high heat until it reaches 375 degrees.  Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.  Fry until golden brown, about 2 to 3 minutes.  Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces.  Makes about 32 appetizers.

Cavatelli Sausage With Broccoli

Cavatelli Sausage With Broccoli Ingridients:

1/2 lb. or 2 cups dried Cavatelli  or other small shell−shaped Italian pasta 1/2 lb. or 3 links sweet Italian Sausage 2 cloves garlic, minced 1 bunch broccoli 1 1/4 cup low−salt chicken  broth 1/4 cup raisins

1tbls.unsalted butter Parmesan cheese Method:

Squeeze sausage from casings  and saute in a heavy skillet or cast  iron frying pan. Stir until no longer  pink and sausage has broken down into small chunks. Remove sausage with slotted spoon leaving juices in pan.

Cut broccoli into 1 inch pieces  and saute in juices or drippings from  the sausage. Stir gently til it begins  to brown. Add garlic and saute 1 minute more.  Add broth and raisins  and simmer until the broccoli is tender,  about 3 minutes. Do not over cook.  Finally, add butter and stir to melt. Add,  with sausage, to cooked pasta  and serve with parmesan cheese.

Eggplant Parmigiana

Eggplant Parmigiana Ingridients

2 Small Eggplants; unpeeled  cut into 1/4−inch rounds 2 Eggs; lightly beaten 1−1/2 Cup Bread crumbs 1/2 Teaspoon Salt 1/8 Teaspoon Pepper 1 Garlic cloves  peeled and  halved 3/4 Cup Olive oil 20 Ounce Tomatoes, canned 1/3 Cup Tomato paste 2 Tablespoon Minced basil 1 Teaspoon Salt 1/8 Teaspoon Pepper 1 Cup Grated Parmesan  cheese 1/2 Pound Mozzarella cheese;  thinly sliced. Method:

Dip eggplant slices in eggs,  then in bread crumbs seasoned with salt  and pepper. Refrigerate 20 minutes.   In a large saucepan, saute garlicin 2 tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes,  tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat  oven to 350F. Brown eggplant in  1/4−inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered,  for 30 minutes.