BUNUELOS
MAKES 3 DOZEN

6 cups vegetable oil, for frying
1 ¼ cup flour
½ cup cornstarch
1 ½ teaspoons baking powder
¼ teaspoon cinnamon
¼ teaspoon salt
1 tub (7.5 oz.) farmers cheese
6 tablespoons unsalted butter, room temp
2 eggs
1/3 to ½ cup sugar
5 teaspoons cinnamon/sugar mix

Heat oil to 375* F. Heat oven to 200* F. Whisk dry ingredients. Beat cheese, eggs and butter; stir in flour mixture making a soft dough. Roll rounded teaspoonfuls into balls. Deep fry for 3 to 4 minutes until lightly browned. Drain. Roll in cinnamon/sugar mixture. Serve slightly warm.

SWEET & SOUR CHICKEN BALLS

Cooked, cubed chicken

BATTER:
1 c. flour
4 t. baking powder
½ t. salt
1 t. sugar
Dash pepper
¾ c. water
1 egg

Sift dry ingredients. Add water and egg. Combine. Coat cooked chicken cube. Deep fry for 5 minutes at 350* F. or until golden brown.

Boil chicken breasts until tender with salt, pepper and onion. Cut into cubes. (any leftover chicken will do)

SWEET & SOUR SAUCE:
2/3 c. water
1 c. sugar
1/3 c. white vinegar
1/3 c. ketchup
2 T. cornstarch
Cold water

Combine sugar, water and vinegar in saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.

CRISPY CHICKEN STRIPS

3/4 lb. boneless skinless chicken breasts
1/2 c. mashed potato flakes
1/2 c. seasoned bread crumbs
Egg substitute equivalent to 1 egg or 1 egg
2 T. olive or vegetable oil

Flatten chicken to 1/2-inch thickness; cut into 1-inch strips. In shallow bowl, combine potato flakes and bread crumbs. Dip chicken in egg substitute, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.

Sweet and Hot Mustard Sauce

Yield: 2 Cups

1/2 cup dry mustard
1/2 teaspoon salt
3/4 cup cider vinegar
3/4 cup corn syrup - light or dark - it doesn?t matter
1/2 cup packed light brown sugar
1 teaspoon caraway seed, crushed (optional)
3 eggs

In medium saucepan stir mustard and salt. With wire whisk or fork gradually stir in enough vinegar to make a smooth paste. Stir in remaining vinegar, corn syrup, brown sugar and caraway seed. Add eggs one at a time, whisking until blended.
Stirring constantly, cook over medium heat until mixture thickens, about 10 minutes. Do not boil.
Pour into 1/2-pint jars; cover.
Refrigerate at least 24 hours before serving.

Honey Mustard Sauce

3/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cups honey
2 Tbsp dry mustard

In a 1-quart saucepan, heat prepared mustard, oil, honey, and dry
mustard just until boiling, stirring constantly.

Remove from heat; cool and spoon mustard into jars or crocks. Seal and
store in the refrigerator.

Fried Pork Tenderloin Sandwich


1 pork tenderloin (cut into 3/4 inch slices)
saltine crackers, made into meal (use a blender or processor)
1 cup water
1 tablespoon bouillon
oil (for frying)
4 hamburger buns


1. Cut the pork tenderloin into 3/4 inch slices.
2. Pound the slices until each is about 1/4 inch thick.
3. Place the cracker meal in a dish
4. In a second dish, pour in the water and stir in the bouillion.
5. Dip each slice in the bouillion water and then in the cracker meal.
6. Coat well.
7. Deep fry at 375 until golden brown.
8. (Pan frying works equally well).
9. Drain.
10. Serve on a hamburger bun with your choice of condiments.

Tropfkrapfen (Drop Doughnuts)

1/4 cup butter, softened
1 cup sugar
2 large egg yolks, Beaten
1 large egg, Beaten
4 cups unbleached flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
3/4 cup buttermilk or sour milk
confectioners' sugar


1. Cream the butter and sugar.
2. Stir in egg yolks and whole egg; blend.
3. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk.
4. Stir to mix all ingredients.
5. Cook by dropping spoonsfuls of dough into 375 degree F deep fat.
6. Fry a few at a time, to keep fat temperature constant.
7. Turn to brown on all sides.
8. Drain on paper towels; sprinkle with confectioners' sugar.