Recipe Sheet

1/4 lb Spinach leaves

1/4 c Chinese chili paste

1 lb Dry or fresh penne

16 lg Shrimp

Fettucine

2 TB Olive oil

2 Garlic cloves

1/2 c Butter –cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set aside. Arrange hot cooked pasta on serving platter or individual plates. Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until tender. Stir in remaining butter, bit by bit, until all butter in pan is melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

Skinned and boned 3 tb Dark soy sauce

1 ts Ginger juice*

1/4 ts Sugar

Boiling Water 1/2 lb Fresh bean sprouts

6 Green onions with tops, cut

Into 2 inch lengths and Slivered 1/3 c Chopped walnuts

8 8 inch squares of parchment

PAPER: Cut eight 8 inch squares of parchment paper. INGREDIENTS Cut chicken into thin, narrow strips, about 3 inches long. Combine soy sauce, ginger juice and sugar in large bowl; stir in chicken, let stand 30 minutes. Meanwhile, pour boiling water over bean sprouts; let stand one minute. Drain; cool under cold water and drain well. Thoroughly toss chicken mixture with bean sprouts, green onions and walnuts. Place about 1/2 cupful of chicken mixture in center of each parchment square. Fold bottom point of parchment over filling; crease just below filling and fold point over and under filling. Fold side points over filling, overlapping slightly. Crease paper to hold folds. Fold remaining corner down so point extends below bottom of bundle; tuck this point between folded sides. Crease paper to hold folds. Repeat with remaining parchment squares. (Ends up looking like small envelope, with flap tucked under bundle) Place bundles seam side down, in single layer on steamer rack. Set rack in large pot or wok of boiling water. (Do not let water level reach the bundles) Cover and steam about 7 minutes or until chicken is tender. Serve immediately *Peel fresh ginger root, then squeeze through garlic press.