of these delicious recipes.

*** PORK MANDARIN 2 teaspoons salt 1 teaspoon ground Thyme 1 teaspoon Bon Appetit 1 teaspoon Orange Peel 1 teaspoon dry Mustard 1 teaspoon Ginger 1 5-pound pork loin roast 1 cup orange juice 1 cup honey Orange slices Whole Cloves 1 11-ounce can Mandarin orange sections, drained COMBINE seasonings and rub over meat. Place on rack in roasting pan; bake in 325 degrees F. oven 21 hours (30) minutes per pound) or until meat thermometer registers 185 degrees F. After 40 minutes, baste 2 or 3 times with orange juice, using about one half of it.

During the last 45 minutes, combine remaining orange juice with honey and baste several times with this mixture. After removing meat to platter, surround the glazed roast with orange slices studded with whole cloves and lettuce cups filled with Mandarin orange sections. Serves 6 to 8.

*** CHINESE STYLE SPARERIBS 1 cup salad oil 1 1 cups brown sugar, packed 1 cup orange juice 1 cup lemon juice 1 teaspoon Ginger 1 teaspoon dry Mustard 1 teaspoon Cloves 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 2 teaspoons salt 1 cup soy sauce 4 pounds spareribs (loin back ribs) COMBINE all ingredients except spareribs. Place spareribs, rounded side up, on grill; sear on both sides. Raise grill to 6 inches from coals. Cook over medium heat 30 minutes or until nicely browned and thickest part of the meat tests well done, turning and basting frequently with sauce. For a longer and slower method, cook ribs over very low coals 1 hour or longer, turning and basting frequently. Serves 3 to 4.

*** SWEET-SOUR PORK 2 pounds lean pork 1 cup water 6 whole Cloves 1 cup butter or margarine 1 cup brown sugar, packed 1 cup Arrowroot 1 cup soy sauce 1 cup vinegar 11 cups pineapple juice 1 teaspoon Onion Powder 1 teaspoon Ginger 1 green pepper 1 carrot 1 cup onion slices 2 tablespoons butter or margarine 2 tablespoons soy sauce 2 tablespoons cornstarch 1 cup shortening CUT pork into pieces about 3 inch thick and 2 inches long. Place in pan with water and cloves and bring to a boil. Reduce heat and cook 25 minutes or until tender. Pour off any remaining water. Cool meat. While meat is cooking combine the next 8 ingredients; cook over low heat until thickened, stirring constantly. (These two steps may be completed in advance; store meat and sauce in refrigerator until needed.) Cut green pepper into large pieces and the carrot into thin slices; saute' along with onion in the 2 tablespoons butter 1 to 2 minutes, stirring once or twice. Remove from skillet. Mix the 2 tablespoons soy sauce and cornstarch until smooth. Pour over the cooled pork; toss to coat pieces of pork. Heat shortening in skillet and fry pork until crisp and brown. Combine meat, vegetables and sauce (if sauce was made ahead of time, heat before using).

Serve piping hot with rice as a side dish. Serves 4 to 6.

Recipes from: Spices of the World Cookbook by McCormick.

*** CHINESE FRIED DUMPLINGS 1 cup raw or unsalted roasted peanuts 1 cup raw white sesame seeds 4 slices candied winter melon* 3 cup sweetened shredded coconut 1 pkg. (1 lb.) round dumpling skins** 3 cups oil for deep-frying *Can substitute candied pear or pineapple **Can substitute won ton skins. Fold dumplings into a triangle rather than a half-moon shape or trim off the corners of the skins before folding to make them round. Makes about 80.

Sealing Mixture 1 tbsp. all-purpose flour, mixed with 2 tbsp. cold water IF using raw peanuts, toast them in a 325 F. oven until golden brown (about 15 minutes). When cool, chop fine. Toast sesame seeds in a dry (no oil) frying pan over medium heat until golden brown (about 1 minute). Dice candied winter melon into 1'' pieces. Combine peanuts, sesame seeds, candied melon, and coconut. Mix well.

Place 1 tsp. of the filling mixture in the centre of each dumpling skin.

Moisten edge of skin with sealing mixture and fold in half to form a half-moon shape. Seal edges by pressing together firmly with your fingers. Heat oil in wok to 325 F. Deep-fry dumplings, about 15 at a time, for 2 minutes. Turn and fry until a light golden brown (about 1 minute).

Remove and drain on paper towels. Repeat procedure with remaining dumplings.

Serve hot or at room temperature.

Recipes to celebrate Chinese New Year Advance preparation: Peanuts and sesame seeds may be toasted up to 2 weeks in advance and stored together in an airtight container at room temperature.

Note: This is another popular food for the Chinese New Year celebration.

Dumplings will keep nicely in a closed container at room temperature for about 3 weeks.

*** SESAME CHICKEN 2 tbsp. raw white sesame seeds 1 whole chicken breast, or 10 drumettes 2 cup oil for deep-frying 1 tbsp. oil for stir-frying 1 tbsp. finely chopped garlic Batter Egg white from 1 large egg 2 1 tsp. cornstarch 1 tsp. baking soda 1 tsp. baking powder 1 tbsp. cold water Seasoning 1 tsp. salt 1 tsp. sugar 2 tsp. oyster sauce Sauce 1 cup chicken stock 1 tbsp. thin soy sauce 2 tbsp. sesame oil 2 tbsp. sugar 2 tbsp. white wine 1 tbsp. oyster sauce 1 tsp. dried crushed red chili pepper (optional) Thickener 2 tsp. cornstarch, mixed well with 2 tsp. cold water TO prepare batter: Lightly beat egg white with a fork. Add cornstarch, baking soda, baking powder, and water. Mix thoroughly. Let stand for at least 5 hours, or as long as overnight at room temperature. If prepared more than a day in advance, refrigerate.

Toast sesame seeds in a dry (no oil) frying pan over medium heat until golden brown (about 1 minute). Skin and bone chicken breast. Cut into pieces 1'' x 1''. Leave drumettes whole. Place chicken in a bowl. Add seasoning ingredients to chicken. Mix well. Combine sauce ingredients and mix well. Heat 2 cup oil in wok to 325 F. Add chicken pieces to batter and coat thoroughly.

Drop chicken, a piece at a time, into hot oil, stirring after each addition to make sure chicken doesn't stick to pan bottom. Deep-fry for 4 minutes. Remove chicken and drain on paper towels. Remove oil from wok. Heat wok and add 1 tbsp. oil. Add garlic and stir-fry for 20-30 seconds. Add sauce mixture and bring quickly to a boil. Stir in thickener. Cook for 30 seconds. Add chicken to wok and mix well. Remove to platter. Sprinkle with sesame seeds and serve.

Serves 4.

Advance preparation: The sesame seeds may be toasted 2 weeks in advance and stored in a closed container at room temperature. The batter may be made up to 2 days in advance and refrigerated. The chicken may be deep-fried a few hours in advance and kept at room temperature. It does not need to be reheated before adding to the wok to mix with other ingredients. The hot sauce will heat the chicken sufficiently.

*** EGG FOO YUNG 2 tbsp. raw white sesame seeds 1 medium-sized yellow onion 1 lb. barbecued pork cooked ham about 7 tbsp. oil 1 lb. bean sprouts 1 cup sliced canned winter bamboo shoots 1 tsp. salt 1 tsp. sugar 6 large eggs 1 tbsp. oyster sauce 1 tbsp. thin soy sauce 1 green onion, finely chopped Gravy 1 cup chicken stock 1 cup sliced fresh mushrooms (optional) 1 1 tbsp. cornstarch, mixed well with 1 1 tbsp. cold water 1 tsp. sugar 1 tsp. dark soy sauce TOAST sesame seeds in a dry (no oil) frying pan over medium heat until golden brown (about 1 minute). Cut yellow onion into thin slices. Cut pork or ham into thin strips, julienne style. Heat wok and add 1 tbsp. oil. Add bean sprouts, yellow onion, barbecued pork or ham, bamboo shoots, salt, and sugar and stir-fry for 2 minutes over high heat. Do not overcook. Remove from wok and set aside to cool.

Make the gravy: In a small saucepan, bring chicken stock and mushrooms to a boil. Combine cornstarch mixture, sugar, and soy sauce and stir into boiling stock. Cook for 1 minute. Keep warm.

In a bowl, beat eggs. Add oyster sauce and soy sauce. Mix well. Add the cooled stir-fried ingredients to egg mixture and mix well. Note: Recipe up to this point may be done a few hours in advance and kept at room temperature.

Heat a large non-stick frying pan and add 2 tbsp. oil. Add 1 cup of the egg-vegetable mixture to the pan for each pancake. An 11'' pan will hold 4 pancakes. Fry pancakes about 2 minutes on each side. Remove to heat proof serving dish and place in an oven pre-heated to 300 0 F. Turn off oven heat.

Repeat procedure with remaining oil and egg-vegetable mixture. You should make about 10 pancakes in all. Meanwhile, re-heat gravy to serving temperature.

Pour hot gravy over patties and garnish with chopped onion and sesame seeds.

Serves 5.

Advance preparation: Sesame seeds may be toasted up to 2 weeks in advance and kept in an airtight container at room temperature. Note: These patties (without the gravy) make great sandwich fillings.

Recipes from Chopsticks, Cleaver and Wok by Jennie Low.