"Quick, easy... and intriguing ways to add zest to your menus..." says the cover of American Oriental Cookery recipe guide, published in 1962, and courtesy of the kitchens of Chun Kingand Mazola Corn Oil. As you flip through the guide and marvel at some of the more exotic asian fare, you may also be scratching your head in wonder over the recipes for Sloppy Joes, garlic bread, French Dressing, and London Broil. What the heck does some of this have to do with "oriental cookery" you ask? The angle of this guide, of course, is to show you how to prepare in a more modern, Chinese cuisine way, and to cut down on the saturated fats in your diet.
