Recipe - Sichuan Rounds

One half cup Water chestnuts, finely
chopped
1/3 cup Green onion, finely chopped
One half cup Celery, finely chopped
3 Cloves garlic, finely
chopped
1 cup White rice, cooked
12 ounce Ground chicken, or pork
2 tablespoon Grated ginger root
1 teaspoon Sesame oil
One half teaspoon Cayenne
1 tablespoon Orange marmalade
2 tablespoon Soy sauce
3 tablespoon Sesame seeds

Preheat oven to 425 degrees. Grease baking sheet

In large bowl, mix all ingredients except sesame seeds until wellblended.
Form into 4inch wide and 1inch high flat round patties. Sprinkle with
sesame seeds, pressing lightly to make them adhere. Place patties on baking
sheet and bake 1014 minutes or until done in center but not dry serve
immediately.

NOTES : this recipe is for a main course, but it also can be adapted for
hors d'oeuvres by shaping the mixture into small spheres and baking for
about 8 minutes. The spiciness of the dish can be adjusted for low or high
heat by varying the amount of cayenne. Serve with steamed red cabbage and
thinly cut or sliced up zucchini.
Recipe by: Baltimore Sun Posted to MCRecipe Digest V1 #633 by
Aquasea221@aol.com on Jun 3, 1997