The Journey Museum's annual autumn event, "Guess Who's Coming to Dinner," will be at 6 p.m. Saturday, Sept. 13.

Dinners will be served in six local homes as a fundraiser for the Journey's project to preserve the Pap Madison Cabin. The cabin will be relocated to the museum from Halley Park.

Guests may select three menus in order of preference and be served at a sit-down, gourmet dinner created by the local hosts. The six dinners:

* Mary Havener's "Fall Gourmet French Feast with Wine Pairings."

* Jane and James Doyle's "Harvest Moon Wine Lovers Evening."

* Carole and C.W. Chiang's "Welcome Honored Guests."

* Ruth Brennan and Mary Curry's "Girls Night Out" for women only.

* Suzanne and Chuck Parkinson's "Cajun in the Hills."

* Four couples cooking together for "Pioneer Provision at the Pointe."

An additional dining event will be at 1 p.m. Sunday, Sept 14. Eric Gardener will host "Sunday Wine Brunch" at the Old Governor's Mansion.

Cost for attending a dinner is $75 per person. To make a reservation, call the Journey at 394-6923. A portion of the cost is tax deductible.

The Pap Madison Cabin originally was at the corner of Fifth and Rapid streets in the spring of 1876. In 1926, it was moved to Halley Park. The relocation of the cabin to The Journey Museum will provide an outdoor living history venue with safe and easy access to help tell the history of Rapid City's founding, according to a news release. Proceeds from the dinner event will defray the costs of preservation.

Here is the menu for Carol Chiang's "Welcome Honored Guests" dinner for The Journey Museum's "Guess Who's Coming to Dinner" event.

Chicken Velvet Soup

Pot Stickers (appetizer)

Braised Pork

Soft Beef Jerky

Shrimp Cashew

Lemon Chicken

Mixed Vegetables

Cucumber Salad

Rice

Here is Carol Chiang's recipe for Lemon Chicken.

Lemon Chicken

2 whole chicken breasts

Oil for deep frying

1/4 cup cornstarch

1/4 cup chopped green onion

1/2 teaspoon salt

1/2 cup carrot slices

Sprinkle of pepper

1/2 cup green pepper

3 tablespoons water

1/2 cup cucumber slices

2 egg yolks (beaten)

Lemon Sauce

3/4 cup water

1-1/2 tablespoons cornstarch

1/4 cup lemon juice

2 tablespoons honey

2 tablespoons brown sugar

1/2 teaspoon Accent

1/4 teaspoon ginger powder or 1 tablespoon ginger juice

Remove skin of the breasts; cut breasts in halves. Remove bones. Use meat tenderizer or the back of cleaver to pound chick breast slightly.

Cut meat into 1-inch squares. Combine cornstarch, salt, pepper, water and egg yolks. Stir well.

Pour oil in medium saucepan. Heat pan to deep fry. Dip each piece of meat in cornstarch mixture, and deep fry meat until golden brown. Drain breast pieces on paper towel.

Heat a skillet with 2 tablespoons oil; stir-fry vegetables for 2 or 3 minutes. Then pour lemon sauce over the vegetables and cook until cornstarch turns clear. If cornstarch is too sticky, feel free to add a little water to thin the gravy.

Add chicken pieces into the skillet. Stir well and serve.