Add 1 tsp sugar and 1 Tbsp yeast to 1/2 cup water. Let stand 10 minutes. Add beaten egg to milk, plus yeast mixture. Mix well, then add flour and salt. Slowly add more flour if the dough is very sticky, but it should be just a bit wet/sticky. Work butter and basil into dough. Cover and place in a warm spot for an hour to rise. Will make one deep-pan pizza or two thin-crust pizzas.

Bun Dough:
2 2/3 c Flour
2 t Baking powder
3/4 c Sugar
2/3 T Lard or vegetables oil
2/3 T Vinegar
1 Egg white
1 lb Yeast dough, previously prepared

To prepare yeast dough: Dissolve 1 tablespoon dry yeast in 1-1/3 cups luke warm water. Mix well with 2-2/3cups of flour and knead until smooth. Cover with a damp cloth and set aside for 5 hours.

8 oz Barbecue Pork
2 Pieces green onion, each 2-inch long
3 Cloves garlic
3 T Sugar

Seasoning Mixture:
1 T Soy sauce
1 T Oyster sauce
1 T Sesame oil
1 t Salt
1/2 t Ground white pepper
2/3 c Water
2 t Cornstarch, dissolved in 4 tsp. water
3 T Vegetables oil

Combine all the ingredients for buns in a bowl. Mix thoroughly and knead well until smooth. Press into a large ball and let stand for a while.

Cut barbecued pork into 3/5-inch (1.5cm) squares, 1/8-inch (3 mm) thick. Crush green onions and cloves of garlic.

Heat 3 tablespoons oil in a wok. Stir-fry green onions and garlic until the oil is well-flavored. Add sugar, continue stir-frying until sugar becomes amber colored.
Remove green onions and garlic from the pan. Add pre combined Seasoning Mixture. When it comes to a boil, pour in the dissolved cornstarch so it will thicken.
Transfer this sauce to a bowl and cool completely. Then add pork pieces. Mix well.

Divide dough for buns to 20 portions, one portion weighs about 1-2/3 oz. (50 g).
Flatten each piece to 2 1/2-inch (6 cm) diameter patty. Place 1 Tbs. pork filling in the center of each patty. Fold dough over the filling and pinch tightly to seal.
Place 2-inch (5 cm) square parchment paper at the bottom of each bun. Place buns in a heated steamer and steam over high heat for 15 minutes.

1 c Yellow corn meal
1 c All-purpose flour
2 T Sugar
1 T Baking powder
1 t Ground Cumin
1/2 t Chili Powder
1/2 t Garlic Powder
1/2 t Salt
1/4 c Canned chopped green chiles
1 c Milk
1/4 c Butter, melted
1 Egg
Chili Powder

Preheat oven to 425°F. Lightly grease an 8-inch square pan.

Combine first 8 ingredients in a large bowl; add chiles. Add milk, butter and egg; stir just until the dry ingredients are moistened.

Pour into pan; sprinkle with additional chili powder. Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Calories: 109, Fat: 5 g, Cholesterol: 29 mg, Sodium: 262 mg, Carbohydrates: 13 g, Fiber: 1 g, Protein: 3 g

1/2 c Shortening
1 c Sugar
2 Eggs, beaten
3 Bananas, ripe
1 t Baking soda
2 c Flour
1/4 t Salt
4 t Sour milk *

*You can add a dash of vinegar to milk to sour it.

Cream the shortening and sugar. Beat eggs and mash bananas. Add them to
the above.
Sift flour, salt, and baking soda, add to mixture alternately with milk
and beat until smooth.
Bake in a greased pan at 350 degrees for about one hour or until done.
Cool before slicing.