Main Dishes

Cheryl Rinehart

1/3 cup dry bread crumbs
3 tbl grated Parmesan cheese
2 large egg whites
2 tsp water
2 chicken breasts, skinned and deboned (halved and pounded to 1/4—inch thickness)
2 tbl olive oil
1 lemon, quartered lengthwise

Place the Parmesan cheese in one bowl. In another bowl, lightly beat the egg whites and water. Place the bread crumbs in a third bowl. Dip the chicken breasts into the cheese, then into the eggs, then into the crumbs, coating both sides evenly. Lay them on a rack and refrigerate, uncovered for 20 minutes. Heat the olive oil in a heavy 10-inch skillet over moderately high heat for 1 minute. Add the chicken and brown about 3 minutes on each side or until golden brown on outside and no longer pink when cut near the center. Transfer to warm platter, garnish with lemon sections and serve.


6 filets of trout (1/2 lb each)
2 eggs
½ pint milk
2 cups vegetable oil
1 lb almonds
1 cup butter
1 lemon
1 tbl chopped parsley
1 tsp Worcestershire sauce

Season trout filets with salt and pepper and roll in flour. Dip in milk, into which eggs have been beaten. Fry slowly in deep fat until golden brown. Remove fish from fat and cover with crushed almonds.

Brown butter until golden brown and remove from heat. Squeeze lemon into butter, add Worcestershire sauce and parsley, pour over fish and serve.

Cheryl Rinehart & Jim Berry

3 lbs boneless chicken breasts
6 tbl peanut oil
3 egg whites
¼ tsp salt
¼ tsp MSG
¼ tsp sugar
¼ tsp white pepper

Score the chicken crosswise and cut into 1 to 1 1/2 inch pieces. Combine the rest of the above ingredients in a large bowl and allow the chicken pieces to soak for at least one hour.

1 ½ cups cornstarch
¾ cup flour

Remove the chicken from the marinade and dip in the cornstarch/flour mixture until dry. Cook the chicken in peanut oil on low heat until the edges just begin to turn brown. Remove from the pan. Using fresh oil, turn up the heat to high and cook the chicken until crispy brown. Do not overcook.

3 green onions, chopped
1 tbl fresh ginger, grated
2 tsp fresh garlic, crushed
2 tbl sesame seeds 

Saute the above ingredients in 2 tablespoons of peanut oil until tender. Add chicken to pan, add enough rice vinegar to just wet the chicken. Stop stirring and sprinkle enough sugar to completely coat the chicken. Resume stirring and add sauce and sesame seeds to completely, and liberally, coat the chicken. Cook until the sauce thickens, stirring constantly.


1 cup Sweet & Sour sauce
½ cup honey
¼ cup Hoisin sauce
¼ cup oyster sauce
5 tbl sugar
2 tbl soy sauce
5 tbl corn starch (mix with water until smooth)
1 tbl fire oil or equivalent 

Chicken may be served as is with rice or on a bed of steamed broccoli.


2 lbs peeled shrimp
1 lb flaked crab meat
1/3 cup flour
1/3 cup liquid vegetable oil
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
10 ounces cut okra
1 8-oz can tomato sauce
¼ cup chopped fresh parsley
1 13-oz can chicken broth
3 bay leaves
2 tbl Worcestershire sauce
1 tbl thyme
1 tbl Kitchen Bouquet
2 tsp garlic salt
2 tsp pepper
liquid hot pepper sauce to taste
hot cooked rice

To make roux, heat oil in large cast-iron kettle. When very hot, but not smoking, add half the flour. Stir constantly with wire whisk. Add remaining flour. Stir rapidly with whisk until dark and smooth. Add vegetables and cook until tender. Add tomato sauce, 2 cups water and chicken broth. Simmer for 1 hour. Add remaining ingredients except rice. Simmer for 15 minutes. Serve over hot rice. Makes 8 to 10 servings.