---------- Recipe via Meal-Master (tm) v8.02

     Title: ORIENTAL CHRYSANTHEMUM BOWL
Categories: Chinese, Soups, Chicken, Pork, Seafood
     Yield: 8 servings

     2 qt Chicken broth
   3/4 tb Sesame oil
     2 ts Salt
     4 oz Bean threads
          - cellophane noodles
     1    Cabbage head, shredded
     1 lb Spinach, fresh
     2    Chicken boneless breasts
     8 oz Chicken livers
     8 oz Pork tenderloin
     8 oz Firm white fish
     8 oz Shrimp
     1 c  Small oysters
     3 tb Soy sauce
     2 tb Sherry
     2 lg Chrysanthemums

 Slice all meats and vegetables in Chinese manner (thin
 strips).  Bring chicken stock, oil and salt to boil in
 large serving pot. (A Mongolian Hot Pot is
 traditional) and keep bubbling over heat.  Arrange
 noodles and all raw ingredients attractively on large
 platter.  Add sherry and soy sauce to bubbling broth.
 Provide guests with chopsticks and serving bowls.
 invite guests to add the raw ingredients to the broth.
 Let cook just until fish and shrimp are opaque.  Just
 before guests serve themselves from the pot, sprinkle
 leaves from the chrysanthemums on top of bubbling
 soup. Ladle some of the soup into each guests bowl.

 Source: Bon Appetit From the collection of: Joan
 Mershon

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