The most memorable meals don't occur in restaurants! They happen at home. Here are some ideas on how you can make dinner for an Asian occasion to remember.

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   Beef
   Chicken
   Pork

Seafood
Vegetarian

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Meal Planner - New Year

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Tropical Sweet and Sour Tomatoes

Lauralee H. Pueblo West, Colorado

Entree Ingredients:
1 Package 11 oz Sweet and Sour Chicken 6 Tomatoes 1/2 Cup Monterey Jack Cheese
Directions: Cook one package of 11 oz Tropical Sweet and Sour Chicken per package instructions. Take the top 1/5 of 6 tomatoes off, as well as stem/core area. Take a spoon and make a bowl well in each medium to large size tomato, so it can hold nearly two ounces. Stuff each tomato equally with the Tropical Sweet and Sour Chicken mixture. Make sure to get rice and chicken in each tomato along with the sauce. Grate 1/2 cup of Monterey Jack Cheese. Sprinkle cheese over top of each stuffed tropical tomato. Put the Tropical Sweet and Sour tomatoes on a serving plate. Serves 3 (2 tomato's each).

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Teriyaki Orange Chicken & Rice Soup

Mary S. Ada, Oklahoma

Entree Ingredients:
2 Tbsp. unsalted butter 1/2 Cup finely chopped onion 1/2 tsp. minced garlic 1 Cup chow mein noodles	3 (14 oz.) Cans organic chicken broth 3 (9.5 oz.) Boxes Kahiki Naturals Mandarin Orange Chicken 2 (9.5 oz.) Boxes Kahiki Naturals Teriyaki Brown Rice with Mixed Vegetables
Directions: Melt butter over medium-high heat in a 6-quart heavy bottom pot. Add onion and sauté for 3-4 minutes until onion clears, stirring often. Add garlic and slowly pour in broth. Bring to a boil. Add contents from boxes of Mandarin Orange Chicken and Teriyaki Brown Rice with Mixed Vegetables. Return to a boil. Boil for 5-7 minutes until vegetables are tender. Ladle into bowls to serve. Garnish each with chow mein noodles as desired. Serves 6.

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Asian Egg Roll Bake

Paul H. Denver, Colorado

Entree Ingredients:
3 pkgs Kahiki Chicken Egg Rolls, sauce reserved 4 Large eggs 4 Egg whites 2 Cups milk 1/2 tsp. wasabi powder 1/2 tsp. salt	1/2 tsp. pepper 1 tsp. freshly grated ginger 1/4 Cup chopped water chestnuts 2 Tbsp. freshly chopped cilantro 2 Tbsp. finely sliced green onions
Directions: Oil a 9-inch spring form pan. Cut egg rolls in half and stand up in pan, cut side facing up, until pan filled with single layer. In a mixer, beat eggs and egg whites. Add milk, wasabi and salt and pepper. Pour egg mixture over egg rolls. Refrigerate at least 2 hours. Remove dish from refrigerator and bake in 350-degree oven for 35-40 minutes, or until eggs have set and are slightly puffed. Let egg roll bake sit approx. 5 minutes before releasing side of spring form pan. Meanwhile, in small bowl, combine reserved sweet and sour sauce and ginger. Drizzle sauce over egg roll bake and top with water chestnuts, cilantro and green onions. Serve immediately.

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Honey Sponge Cake

Ingredients:
6 Eggs separated 1 Cups sugar 1 Cups honey 2 Tbsp Cup oil 1/4 Cup orange juice 1 1/2 Cup flour	1/2 tsp. baking soda 1/2 tsp. baking powder 1 Tbsp. cinnamon 1/8 tsp. cloves 1/8 tsp. nutmeg
Directions: Mix well egg yolks, sugar, honey and oil. Mix flour, baking soda, baking powder, cinnamon, cloves and nutmeg. The spices are adjustable in line with any personal preferences that you might have. Combine both mixtures. Beat egg whites till stiff. Gently fold egg whites into batter. Turn into a greased 9 x 13 pan. Bake in a preheated 350-degree oven for 1 hour.

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