VIVIAN OLDS LTD

Slice meat into thin bite-size pieces, cutting across the grain.
Combine with cornstarch,sherry, 1 tablespoon oil and the garlic.
Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat
wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat
2 to 3 minutes or just until cooked. Remove from pan; set aside. Add
carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean
liquid. Cover and steam for 2 minutes or until tender crisp. Add
drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil;
cook,stirring constantly, until thickened and translucent. Add meat;
heat through. Serve over cooked rice,if desired.Makes 4 servings.
LEMON GINGER SAUCE: Combine all ingredients; mix well.

Servings: 4 servings

Between sheets of waxed paper, pound peppercorns with mallet until
coarsely crushed. Mix in oregano; spread out evenly.

Make small slits in roast; insert garlic slice in each. Brush with
oil. Roll in peppercorn mixture to coat all over; place on greased
rack in roasting pan.

Roast in 275øF oven for 2 hours or until meat thermometer registers
140øF for rare or 160øF for medium. Transfer to warmed platter; tenet
with foil and let stand for 15 minutes. Slice thinly.

Gravy: Meanwhile, in roasting pan, melt butter over medium heat; cook
onion, stirring often, for about 5 minutes or until golden. Stir in
flour; cook, stirring, for 1 minute.

Add beef stock, wine and salt; bring to boil, stirring to scrape up
brown bits. Reduce heat and simmer for about 2 minutes or until
thickened. Strain into sauceboat; pass with meat. Yield: 8 servings
Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living
20th Anniversary Cookbook.

Servings: 8 servings

Combine first five ingredients in small bowl. Add chicken and toss
to coat well. Cover and marinate at room temperature at least 30
minutes, stirring occasionally. Soak orange peel in enough water to
cover, about 5 minutes. Drain and set aside. Combine stock, soy
sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.
Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2
minutes. Remove. Heat peanut oil with orange peel; stir-fry 1 minute.
Return chicken to wok with snow peas and soy mixture; stir-fry 3
minutes. Serve immediately over rice.

Servings: 3 servings

Procedures:
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.

CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Pre-heat oven to 200°C: 400°F: Gas 6.
Make small incisions in the leg of lamb and insert slivers of garlic and sprigs of rosemary.
Place in a roasting dish and rub with the juice of lemon and honey.
Season, then pour cider over and around the joint and roast for 20 minutes.
Reduce oven to 160°C: 300°F: Gas 2, continue roasting for 2 hours 40 minutes, basting occasionally.
Turn the meat twice during roasting.
Transfer the lamb to a warm plate and allow to rest for 5-10 minutes before carving.
Skim off any excess fat from the pan juices.
Place over a low heat, adding more cider if needed to de-glaze the pan, strain and serve the juices with the joint.