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4 Eggs

1 tb Dry sherry

Carrots, finely chopped (for garnish) ————-FILLING————-

1 c (about 1/2 lb) ground pork,

Uncooked 2 md Fresh mushrooms,

Chopped fine 2 Scallions, chopped fine

(white parts separate from The green) 2 ts Cornstarch, dissolved in

2 tb Water, cold

1/2 tb Dark soy sauce

1 tb Dry sherry

1 ts Salt

1 tb Peanut oil

———-SAUCE———

2 tb Oyster sauce

1 tb Light soy sauce

1 tb Plum sauce

Dash hot chili oil or Tabasco Sauce In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg

mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks, 1981

8 Chopped Water Chestnuts

1/4 c Chopped Green Onions & Tops

1 tb Soy Sauce

1/2 ts Salt

1 ts Cornstarch

1/2 ts Grated Fresh Ginger Root

1 lb Wonton Skins

Vegetable Oil For Frying Catsup Hot Mustard Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger.

1/4 c Onion, chopped

1 cn 16 0z saurkraut, drain

-& chopped 2 tb Breadcrumbs,dry & fine

1 pk Cream cheese, soften

2 tb Parsley

1 ts Prepared mustard

1/4 ts Garlic salt

1/8 ts Pepper

1 c Mayo

1/4 c Prepared mustard

2 x Eggs

1/4 c Milk

1/2 c Flour

1 c Breadcrumbs, fine

Veg. oil Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside. Shape sausage mixture into 3/4″ balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2″ into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture. Yields 5 doz

1 t Hungarian hot paprika

2 t Soy sauce

2 t Honey

Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.

———————————-FILLING———————————- 3/4 lb Lean ground pork, or beef

1 tb Soy sauce

1 tb Dry sherry

2 ts Sesame oil

1 ts Sugar

1 ts Cornstarch

———————————–SAUCE———————————– 1/3 c Chicken broth

2 tb Soy sauce

2 tb Dry sherry

1 ts Sugar

—————————-OTHER, BUT NECESSARY—————————- 2 lg Cucumbers

Cornstarch, for coating 2 ts Cornstarch mixed with 2 ts

-water Preperation: Combine filling ingredients in a bowl; mix well. Set aside for 30 minutes. Combine sauce ingredients in a bowl and set aside. Peel cucumbers if desired. Cut cucumbers crosswise into 1-inch thick sections; remove center of each section. Spoon about 1 level tablespoon of filling into each section. Lightly coat with cornstarch, shaking off excess. Set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches 360 to 375 degrees F. Add cucumber sections, a few at a time, and deep fry for 2 minutes. Lift out and drain on paper towels. Cook remaining cucumber. Place fried cucumber sections in a wide frying pan with a nonstick finish. Pour in sauce and bring to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes. Add corn starch solution and cook, stirring, until sauce boils and thickens. Arrange on a serving platter and serve hot. Serves 4 as a Main dish, but also makes a nice hors d’oeuvre for more.