BATTER FRIED ORIENTAL DINNER WITH MAHOGANY DIP

1 egg
3/4 cup ice water
1 cup all-purpose flour
2 to 3 tablespoons Chinese Seasoning Mix
2 turkey, pork or beef cutlets OR 10 cleaned and shelled green shrimp
Salt and pepper
12 or 16 assorted mushrooms, pepper strips, pea pods, eggplant slices OR squash slices OR 2-inch pieces of asparagus
2 cups cooked rice

Preheat oil in Presto electric deep fryer.

Beat together egg, ice water, flour and seasoning; mix until smooth. Add an ice cube or two to keep mixture cool.

Sprinkle meat with salt and pepper and cut into thin strips. Select an assortment of vegetables.

Dip meat and vegetables into batter a few at a time.

Fry 2 to 4 minutes or until golden brown.

To serve:
Arrange an assortment of vegetables and meat on plate with a scoop of rice. If desired, serve with Mahogany Dip (below) and soy sauce.

Makes 2 servings

MAHOGANY DIP
Makes about 1 cup

1 (8 ounce) can jellied cranberry sauce
1/4 cup orange marmalade
1 tablespoon soy sauce
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
Sprinkle of dried red pepper flakes

Combine all ingredients for the dip in a small saucepan. Heat, stirring, until cranberry sauce and marmalade are melted. Serve warm or cold.

Source: National Presto Industries, Inc.
Source: Pleasures from the Good Earth by Congregation of the Metropolitan Community Church, Asheville N.C.

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