Beggar's Chicken (China)

Makes 4 servings.

1 (3 pound) broiler-fryer chicken
6 1/2 tablespoons soy sauce
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons dry sherry
1 teaspoon granulated sugar
1/4 teaspoon five-spice powder
1 (1-inch square) piece fresh ginger
    root, pared and cut into thin slices
4 cups all-purpose flour
3 cups salt
1 1/2 cups water

Instructions

Remove giblets from chicken and reserve for another use. Rinse chicken and pat dry with paper toweling. Place chicken on large piece of greased extra-wide, heavy duty aluminum foil. Rub or brush 2 1/2 tablespoons of the soy sauce completely over chicken. Rub or brush the oil completely over chicken. Pull skin at neck end under chicken and secure with small skewer. Tuck wing tips under thicken.

Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger. Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity. Secure tail end of chicken with small skewers. Wrap foil around chicken, sealing securely.

Combine flour and salt in bowl. Gradually mix in enough water to make a firm dough. Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken.

Place foil-wrapped chicken onto center of dough. Fold dough over chicken, pressing edges and ends together to seal completely. Place chicken in well greased 13 x 9-inch baking pan.

Bake chicken in preheated 450 degrees F oven 1 hour.

Reduce heat to 300 degrees F. Bake 2 1/2 hours longer.

Remove chicken from oven. Using mallet or hammer, break pastry. Remove chicken from pastry and place on serving plate. Carefully remove foil and skewers.

Apple Streusel Coffee Bread

1 (16 ounce) loaf frozen white bread dough
2 tablespoons butter or margarine, softened
1 1/2 cups finely chopped peeled apples
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 tablespoon butter or margarine, melted
2 tablespoons flour
2 tablespoons granulated sugar
1 tablespoon butter or margarine
1/3 cup slivered almonds (optional)

Thaw dough according to package directions. Divide dough in half. Let rest 10 minutes.

On floured surface, roll each dough half to an 8-inch square. Spread each with 1 tablespoon of the softened butter. Arrange half the apples down the center of each dough square.

Combine brown sugar and cinnamon. Sprinkle over apples. Cutting toward filling, make 2-inch long cuts in dough at 1-inch intervals on both sides of apples. Fold strips alternately over apples. Fold under ends of loaf. Place loaves on a greased baking sheet. Brush with melted butter.

Stir together flour and sugar. Cut in the 1 tablespoon butter till mixture resembles coarse crumbs. Sprinkle half the crumb mixture over each loaf. Top with almost if desire. Cover, let rise till nearly double (45 to 60 minutes). Bake in a 350 degrees F over 30 minutes or until brown.

Salvation Army Donuts

This is the recipe that Salvation Army workers would use during World War I and II when making large amounts of the donuts for hungry troops. To call the recipe "official" is something of a misnomer though, as the donuts have been made differently by various Army groups 
throughout the years. Even during the Wars, chefs would make do with available ingredients to create a delicious donut. A downsized recipe for home cooks follows.

7 1/2 cups sugar
3/4 cup lard
9 eggs
3 large cans evaporated milk
3 large cans water
18 cups all-purpose flour
18 teaspoons baking powder
7 1/2 teaspoons salt
9 teaspoons ground nutmeg

Cream sugar and lard together in a large bowl. Add and beat eggs into mixture. Combine evaporated milk and water. Add water mixture to creamed mixture. Mix flour, baking powder, salt and nutmeg in large sieve and sift into wet ingredients. Add enough flour to make a stiff dough. Roll and cut. Five pounds of lard are required to fry the donuts.

This modified version of the traditional donut recipe is somewhat more appropriate for the modern home chef.

2 cups all-purpose flour
1 level teaspoon baking powder
1 tablespoon shortening
1 1/2 cups sugar
1/4 level teaspoon salt
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground cinnamon
1/2 cup milk
1 egg
Cooking oil or lard for deep frying

Reserve 1/4 cup of the flour for the board. Combine the remaining flour with the baking powder and set aside. 

Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon. Add milk and well-beaten egg and stir. Then add the flour-baking powder mixture. Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet. Cut into the desired shape and fry in the oil, heated to about 375 degrees F. Turn donuts frequently while frying. The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes. While hot, roll donuts in remaining sugar. This recipe will make about 15 good sized donuts.

Yield: 15 donuts

Prep Time: 30 minutes
Cook Time: 3 minutes

Chicken Cutlets

2 thin slices reduced fat Swiss cheese (2 ounces) 
4 chicken cutlets (4 ounces each, 1/4 thick) 
2 tablespoons all-purpose flour 
1/2 teaspoon black pepper 
1 tablespoon unsalted butter or margarine
1/2 cup chicken broth 
1/4 cup dry white wine 
1/4 teaspoon dried oregano

Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jellyroll style. Tie securely with string.

On wax paper, combine flour and paper. Mix well. Add cutlets; toss gently to coat.

In large nonstick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently until golden, about 3 minutes.

Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to medium low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 minutes. Remove from heat, remove string and serve.