RED-COOKED EGGS
6 Eggs
1/4 cup Brown sugar
1/2 cup Dark soy sauce
1/2 cup Chicken broth
1 teaspoon Sesame oil
Hoisin sauce
Oyster sauce
In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them.
In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently.
Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6 to 8 appetizer servings.
DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce.
Ricotta and Basil Lasagna
1 pound fresh lasagna noodles
OR 3/4 pound dried
4 tablespoons butter
2 tablespoons flour -- sifted
salt and white pepper
pinch nutmeg
2 cups milk -- warmed
1 1/2 tablespoons fresh basil -- finely chopped
1/2 cup ricotta cheese
1/2 cup Parmesan cheese -- grated
1 1/2 tablespoons fresh basil -- chopped
Cook the lasagna sheets in boiling salted water, a few at a time, until al dente. Remove carefully and drain between dish towels.
Melt butter in a saucepan and stir in flour. Add a little salt, pepper
and nutmeg and cook over a gentle heat until flour begins to change color.
Slowly whisk in warm milk until sauce is smooth and thickened. Remove
from heat and stir in 1 tablespoon basil, the ricotta and half the
Parmesan. Check seasonings.
Preheat oven to 400 degrees F.
In a greased baking dish, or lasagna pan, place a sheet of pasta, followed by a thin layer of ricotta mixture. Sprinkle this with some Parmesan and extra basil. Continue to layer in this order, finishing with the last of the sauce and Parmesan.
Bake for just 20 minutes and serve hot.
Serving Ideas : Serve as an appetizer or luncheon entre.
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