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APPLES AND DUMPLINGS HEARTY WOK STEW
6medium apples,pared, cored,sliced (6 cups) 2 Ibs stewmeat, cut into 1/2 inchcubes
1teaspoon grated lemonpeel 1/2cup oil divided
2tablespoons lemonjuice 4 medium onions,peeled andquartered
2/3cup sugar 2 cloves garlic,crushed
1tablespoon all-purposeflour 2 bay leaves
1/2teaspoon pumpkin piespice 3 tablespoonstomato paste
Dumplings. 1cup burgundywine
1cup biscuit mix 2 tablespoons wine vinegar
1/4cup brown sugar 1to 2 teaspoons salt
1/2teaspoon pumpkin piespice 1teaspoon pepper
1/3cup milk 1/2cup hotwater
1/2teaspoonvanilla 2carrots, pared,cut into 1/4inch slices
2 potatoes,pared, cut into 1/2inchcubes
Combine first six ingredients in a 9-inch baking dish. 1 package(10 ounces)frozen peas
Steamover 2-1/2cupsboilingwateronsetting"8" for15
to 20 minutes.To prepare dumplings,mix dry ingredi- Trimfat fromstew meat. Heathalf ofoil in wok on "Hi"
ents in bowl. Add milk and vanilla, stirring just until (about2minutes).Whenoilishot, addhalfthemeatand
blended.Dropheapingtablespoonsof mixtureontopof stir-fry until browned (about2 minutes). With a slotted
steamedapples,circlingthedish.Coverwokand steam spoon,remove meattoaseparate platter. Inremaining
for 15minutes. Removefromwok: let standon counter oil repeat browning process with the rest of the meat.
for 5 minutes for moist surface to evaporate. Serve After browning and removing meat, saut_ onions in
warm with apples and sauce spoonedoverdumplings, remainingoiluntillightlybrowned;removetoaseparate
platter. Quickly brown garlic in wok, then add meatto
garlic. Stir inbay leaves,tomato past,burgundy wine,
POPCORN vinegar,salt, pepperandhotwater. Coverandreduce
1/4cup vegetable oil heat to "2 to 3" setting and simmer for 1 hour. Add
1/3cup popcorn onions,carrots, andpotatoes;cover andcontinue sim-
Salt meringfor anotherhour. Add frozenpeas andheatfor
Heatoilin wokon setting"8"to"10" with onetest kernel about 15 minutes.
ofcorn. When test kernelpops, oil ishot; addpopcorn 6-8 servings
andcover.Oncepoppingstarts,periodicallyliftwok and
shake in a circular motion to keep corn moving until POT ROAST
poppingstops.Cornwillpop inabout 3 minutes.Empty 3to 3-1/2 Ibs boneless beefpot roast
popped corn immediately to prevent scorching (re- (rump, chuck or round)
tained heatinthe wok willburn corn)Salt popped corn 2ta.blespoonsflour
while hot 1/4cup oil
1 clove garlic,crushed
SIMMERED CHICKEN AND PORK 1 envelope dryonion soup mix
1/4cup hot water
1/2 Ibchickenbreast, cut into1/2 inchcubes
1 cup burgundy wine
1/2 Iblean pork,cut into 1/2inch cubes
1 teaspoon FinesHerbs
Marinade: 4 carrots, pared andcut into 1/2-inchslices
1tablespoon sugar 2 large potatoes, paredand cut into 1-inchpieces
1tablespoon dry sherry Gravy:
2tablespoons soy sauce 1cup drippings, skimmed offat
2 tablespoonsoil 2 tablespoonscornstarch dissolved in 1/2cup
1clove garlic, minced cold water
1thin slice gingerroot,minced
2 cups boiling water Dredge roast in flour. Heat oil in wok on"Hi" until hot
2 tablespoons cornstarch,dissolved in1/4 cup water (from2 to 3minutes) Stir-fry garlic untilgolden. Brown
3 cups cook riceor noodles, optional roastin hot faton setting"8"about 5 minutesper side.
Meanwhileblenddrysoupmixwith hotwater, burgundy
Prepare marinade; add meat cubes. Marinate while wine and herbs. When roast is browned, pour hot
preparingother ingredients. Add oil; heatwok on "Hi" liquidsslowly downsidesofwok as notto slowcooking.
for 2 minutes. Addgarlic, gingerroot and meat. Stir-fry Bringto aboil:cover wok andsimmer onsetting"2"for
untilbrowned,about 2to3 minutes. Pourboilingwater 2hours.Add vegetablesandcontinuesimmering foran
in wok, cover and reduce settingto "3".Simmer about additional hour until vegetables are tender. Remove
an hour untit meat is tender. To chicken broth, add meatandvegetablestoaserving platterTomakegravy
cornstarchdissolved inwater and stirwell. Serve over drain drippings from wok reserving 1 cup in wok. To
hot rice or noodles drippingsinwok, addcornstarch-water mixtureandstir
4-6 servings, constantly on setting"5"until thickened
For additional recipes, see Jenn-Air's "Complete Cooking With Jenn-Air" cookbook.
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