Tempura Batter

Ingredients:

Sauce 3/4 cup Clam broth
1 1/4 cup Sake
1/2 teaspoon Sugar Batter
2 1/2 cups Sifted flour
2 cups Cold water Egg yolks
1 quart Vegetable oil
1/4 cup soy sauce

Process:

Mix the batter with the exception of the oil. Dip food such as shrimp, lobster scallops and vegetables such as broccoli, pea pods, in batter and dunk in hot oil, fry till lightly browned. This may sound like a hard appetizer but I heat oil in a pan till hot, pour into fondue pot and let the guests make their own. They seem to enjoy doing this.

Spinach - Romano Appetizer

Ingredients:

2 packages Frozen chopped spinach - Thawed and well drai
2 cups Breadcrumbs
1 large Onion - finely chopped
4 Eggs - beaten
3/4 cup Butter - melted and freshly ground - pepper to taste
4 ounces Grated Romano cheese

Process:

Mix breadcrumbs with spinach; add remaining ingredients and mix well; chill in refrigerator; when cold, form into 1 inch balls and bake on an ungreased cookie sheet for about 20 minutes at 375~F; drain on paper towels; if desired, roll balls in additional Romano cheese while hot;