Recipe of Chili-Spiced Beef And Rice Salad

   1      Lb            Boneless Beef Top Sirloin Steak
   2      Tsp           Spicy Seasoning Mix -- divided
     2/3  C             Rice
   1      Med           Orange (Or Apple) -- cut in pieces
   3                    Green Onions -- thinly sliced
     1/4  C             Toasted Walnuts -- chopped

Cook rice according to package directions, adding 1 tsp Spicy Seasoning
Mix to the water.  Should yield about 2 cups.

Heat 10-inch nonstick frying pan over medium heat 5 minutes.  Meanwhile
rub 1 tsp seasoning into both sides of steak.  Pan broil steak 12 - 14
minutes for rare to medium, turning once.  Season with  salt if desired. Meanwhile combine rice, fruit, onions, and walnuts.  Carve steak into 1/4 inch thick slices.  Arrange beef and rice mixture on individual plates or serving platter.

CHINESE CHICKEN SALAD IN WUN TUN BASKETS

     1/4  cup           Sugar
     1/4  cup           Vinegar
     1/4  cup           Salad oil
   2 1/2  teaspoons     Salt
     1/2  teaspoon      Brown sugar
   2      pounds        Chicken breasts or thighs -- - cooked and shredded
   6      ounces        Wun tun wrappers (about 30)
                        Salad oil for frying
   1                    Head lettuce -- shredded
   1                    Green onion -- sliced
     1/2  cup           Slivered almonds -- toasted

Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix
well.  Pour over chicken, marinate for at least 20 minutes or longer. Heat oil to 375 F.  Place one wun tun wrapper in basket ladle, fit  another ladle on top wrapper to hold in place. Deep fry  in hot oil until golden brown; drain.  Repeat until all wrappers are made into mini baskets.  Place baskets on a platter lined with lettuce.  Fill each basket with lettuce, chicken, green onion and almonds.  Serve immediately.  Makes 10 servings.