Recipe - Beef Medallions In Red Wine Sauce Jb

**** NO E *****
1 pound Lean ground beef
1 tablespoon Dark soy sauce
1 tablespoon Chinese rice wine OR
Dry sherry
One fourth teaspoon Freshly grated ginger
1 teaspoon Sugar
2 Green onions; chopped
1 Egg; beaten
1 tablespoon Cornstarch
1 teaspoon Sesame oil
2 Garlic cloves; crushed
1 teaspoon Soybean condiment *
2 teaspoon Finely grated orange peel
One fourth teaspoon Msg; optional
1 bn Spinach OR
Mustard greens; for garnish

* Note: Soybean condiment (mein see) can be found in Asian and
Oriental markets. Mix all ingredients
together with the exception of the garnish. You need to whip this dish to
make it smooth, so I suggest a good electric mixer. Otherwise, do it by
hand and beat the blazes out of this stuff. Roll into small
meatballs about 1 1/4inches in diameter. Press some of the greens into a
steaming bowl and top with the meatballs. Steam the meatballs in
several dishes, steaming each, or all together, for that matter,
for about 15 minutes. It is best to use your bamboo steaming racks
for these dishes. This recipe makes about 20 dim sum. Hint: To keep
meatballs from sticking to your hands, simply moisten your hands
in between each molding of a meatball. Comments: This is a
quicky. Buy good hamburger and do something special in almost no time at
all. I love these meatballs. Recipe Source: THE FRUGAL GOURMET by Jeff
Smith From the 10211992 issue The Springfield UnionNews
Formatted for MasterCook II by: Joe Co miskey {*Prodigy Service ID #
JPMD44A} on 09061995 Reformatted to Meal Master by: Nancy Filbert
(*Prodigy ID# LRCE87A) Oct. 1995
Posted to MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com