Tips are fine, since the starch will only make it stick together, not 'loose' and the peanut butter is used in peanut sauce, sometimes pour on top of the egg rolls when you eat it. So it is not a strange combination. The peanut sauce is usually spicy.

Rick's Beef Stew
~-~-~-~-~-~-~-~-
- 1 cup all purpose flour
- 1/4 c up sugar
- 1 tablespoon freshly ground black pepper
- 2 pound 'London Broil' cut into 1 1/2 in cubes

- 2 6oz cans of tomato paste
- 1 cup Liebfraumilch white wine

- 1 tablespoon beef bass paste
- 2 12 oz bottles ginger soda
- 1/4 cup dried garlic pieces
- 2 bay leaves
- 2-3 cups favorite vegetables, chopped (Onion, Carrot, Potato, Celery, etc.)

Pre-heat oven to 350º. Place 5-6 quart dutch oven on burner and heat on high. Add 2 tablespoons oil.
Combine flour, sugar and pepper in bowl. Toss beef cubes in flour mix until well coated.
When oil is hot, brown beef pieces, several at a time. Do not over crowd. Remove pieces to bowl as they finish. Add more oil to pan as necessary.

When all beef pieces are browned, add 2 cans tomato paste and brown for about 1 minute. Pour in wine and stir, scraping up brown bits from bottom. Stir in beef base paste. Add ginger soda and mix well.

Add beef pieces back to dutch oven, garlic and bay leaves. Stir to evenly distribute. Cover and place dutch oven in oven for 2 hours.

After 2 hours, remove from oven. If more liquid is needed, add plain water as necessary, stirring after each addition.

Stir in chopped vegetables, cover and return to oven until vegetable are cooked to your liking.

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Any leftover gravy/sauce should be thrown in the freezer to be used to season a stew or pot roast at a later date.

Jambalaya is really easy and the ingredients can be varied. I'll start with a list and then try and assemble it.

1# Sausage, I use hot Italian but a spicy Andouille is great.
1# cubed chicken, thighs or breast, your preference
1# peeled med. shrimp or crawdad tails
2 cans diced tomatoes, I use Ro*tel with diced chilies
1 family size Zatarain's Jambalya mix
1 c brown rice
1 lg. sweet onion diced
2 lg sweet peppers diced
3-4 stems of celery diced
2 jalapenos diced
EVOO
your fav hot stuff to taste

I start the rice and mix IAW instructions, my Instant Pot takes 10 mins.
In a lg. skillet I saute the pepper, onions, and meats until suitably cooked
next add the tomatoes and simmer. Stir in the shrimp, use care not to overcook..
after resting, fluff the rice mix, fold the whole thing together and
laisser le bon roulement de temps.

So glad you like the coleslaw. I take it to many parties.

Crispy Coleslaw from Southern Living cookbook
Makes enough to take to a party- I mix it in a 15.7 cup Rubbermaid container, it wilts down as it sits so you can carry it in a medium size container.

One head cabbage, shredded
One onion, sliced thin
One bell pepper, sliced thin
One cup white sugar
1/2 cup vegetable oil
1/2 cup plus 2 TB vinegar (white or cider)
1 tsp salt
1 tsp celery seeds

Combine shredded cabbage, onion, and pepper in large bowl with suagr. Refrigerate for 2 hours.
Combine oil, vinegar, and salt, heat to boiling, and pour over the vegetable mix. Add celery seed. Stir to blend, and refrigerate several hours before serving.

Note:

Use any color of bell pepper

Brandied Blackberries

- FRESH Blackberries
- Brown Sugar
- Brandy

Rinse the berries in cold water to remove any chaf and place is a very large bowl
Add about 2 tablespoons of brown sugar (light or dark) to the bowl for each box of berries used. Mix gently but thoroughly.
Add brandy to bowl and mix again. How much brandy you use depends on how much you want to taste the brandy. I use about a 3/4 cup for each 6 boxes of berries.
Cover bowl and allow to sit at room temperature over night.

Brandied Blackberries
If there are any left over, store in the refrigerator for up to 3 days. The alcohol will inhibit mold growth, but the longer they sit, the more you will end up with blackberry brandy, (Not such a bad thing though, really!)

I found a video how to make the egg roll wrappers--the ones that can be consumed without first frying them. I used to make them in Germany and only a few times here, before they were not available in the stores. Now they are available in the stores, and conveniently packaged each wrapper between 2 squares of paper, so the egg rolls wrappers are not stuck together. Here is the recipe and video URL:

https://www.youtube.com/watch?...

There are more recipes and video available to watch when you open that URLs, I watched the one on mass production of egg roll wrappers. Looks so easy!

This is one of my favorite Indonesian food. I found a place where now I can buy fresh lungs. Would people eat this if I bring it for the Fall swap?
Recipe:

Keripik Paru Recipe (Indonesian Beef Lung Crackers)
BY INDONESIA EATS – JUNE 6, 2013
POSTED IN: ASIAN RECIPES, INDONESIAN COOKING, INDONESIAN FOOD, INDONESIAN RECIPES, JAVA FOOD
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Keripik Paru (Indonesian Beef Lung Crackers) | Indonesia Eats

Dishes from Beef Lung (Paru in Indonesian) are Indonesian and Malaysian delicacies. Beef lung can be cooked in various kind of dish such as rendang, balado, sambal goreng (fried sambal), keripik (crackers).

Offal is actually common to be eaten in other parts of the world. While the rest of the world enjoys (reputedly delicious) lung in a wide variety of preparations as delicacy, here in North America they are impossibly hard to find.

Why is lung that such an important organ has fallen by the wayside? This might be the reason. Way back in 1971, the U.S. Wholesale Meat Act. declared that lungs were unfit for human consumption. Thou, lungs a bit lacking in the vitamin department, they contain more protein than a T-Bone steak while sporting only 6% of the fat.

In Europe, lungs are found in French, Italian, Hungarian, German and Greek cuisines. Well, since I live in Canada I had to hunt down almost all over the place until my girlfriend introduced me to a Filipino dish of lung that she bought at Tindahan, Filipino market by her house. Then I asked the butcher if they do have fresh lungs. And voila I could make Keripik Paru now.

I have tried two different ways on making Keripik Paru. One used a recipe of Sajian Sedap and another one was just a random thought. The random thought was made and served during last weekend for friends. The different is in the freezing and baking method which my random thought recipe didn’t use it.

I will show you two different trials that I did, so feel free which one you are going to adapt.

From Sajian Sedap Adaptation
Indonesian Beef Lung Crackers
– Keripik Paru

Ingredients:
1 kilogram (2.2 lbs) beef lungs
water
3 Indonesian bay leaves (daun salam)
1 stalk lemongrass
1/2 teaspoon tamarind or 2 teaspoon canesugar vinegar
oil for frying

Spices to be ground for a wet paste:
10 cloves garlic
1 tablespoon toasted coriander
5 toasted candlenuts
4 teaspoons kencur powder (kaempferia galanga) or sand ginger powder
1.5 cm (0.6 inch) turmeric root, toasted and peeled (equivalent to 1/4 teaspoon turmeric powder)
2-3 teaspoons seasalt

Batter Ingredients:
125 grams (4.4 oz.) rice flour
180 mL (3/4 cup) thin coconut milk
1 egg yolk

Methods:
In a pot, add water, lemongrass, tamarind or cane sugar vinegar, daun salam and beef lung.

Heat up the pot to boil the lung for about 2-3 hrs till tender. Drain, place in a freezer bag and freeze the beef lung up to an hour.

Slice the lung thinly according to your desired size.

Pre-heat oven at 300F.Divide the spice wet paste into 1/4 and 3/4 parts. Marinate lung slices with 1/4 part of spice paste for 30 minutes. Keep them in the fridge.

Put marinated lung slices on a baking sheet. Bake for another 40 minute and flip once a while until dry. Cool down.

Combine the 3/4 part of spice paste with coconut milk and egg yolk. In a bowl, place rice flour and whisk in a mixture of coconut milk until blended.

Dip dry lung slices into batter. Deep fry at low medium heat 5-6 pieces at time depend how big your fryer is until they are crispy. I like using a pot for my fryer 🙂

From My Random Thought
Indonesian Beef Lung Crackers
– Keripik Paru

Ingredients:
1 kilogram (2.2 lbs) beef lungs
water
3 Indonesian bay leaves (daun salam)
1 stalk lemongrass
1/2 teaspoon tamarind or 2 teaspoon canesugar vinegar
1 egg white
150 grams rice flour
oil for frying

Spices to be ground for a wet paste:
10 cloves garlic
1 tablespoon toasted coriander
5 toasted candlenuts
1.5 cm (0.6 inch) turmeric root, toasted and peeled (equivalent to 1/4 teaspoon turmeric powder)
2 teaspoons seasalt

Methods:
In a pot, add water, lemongrass, tamarind or cane sugar vinegar, daun salam and beef lung.

Heat up the pot to boil the lung for about 2-3 hrs till tender. Drain and cool down.

Slice the lung thinly according to your desired size.

Marinate lung slices with wet spice paste for 30 minutes. Keep them in the fridge.

Prepare each of small and medium bowl.

Crack 1 egg and separate the white and yolk. Place egg white in a small bowl and rice flour in a medium bowl.

Take 1 piece of sliced beef lung, dip into egg white and press into rice flour. Allow coated beef lung to rest on a wire rack for 20 to 30 minutes.

Dip dry lung slices into batter. Deep fry at low medium heat 5-6 pieces at time depend how big your fryer is until they are crispy. I like using a pot for my fryer 🙂

To maintain the crispiness, we can keep the crackers in an airtight container. Beef Lung Crackers can be enjoyed for snacking or a side dish.

The authors' blog with the recipe's picture and URL:

http://indonesiaeats.com/kerip...

I will use the recipe of 'My random thought" Pepy is a very good cook-- she also has the RENDANG recipe.

Rick's Pulled Pork

I use my crock pot to make pulled pork. I also find it much easier to use a crock pot liner, too.

6 pound piece pork loin
1 bottle Ginger soda (I use Trader Joe's Triple Ginger Brew)
4 Bay leaves
4 Allspice berries

- Put liner into crock and turn heat to high
- Trim fat from pork loin and cut into pieces about 2 inches thick.
- Lay pieces of pork in crock, layering if necessary
- Pour in enough soda to cover
- Add bay leaves and allspice berries
- Cover crock and go away for about 5 hours

After about 5 hours, the pork should be fall-apart tender.

Now, here's where the crock liner comes into play...

Place a large colander into a larger bowl. CAREFULLY lift line from crock pot and slowly pour contents into the colander. KEEP THE LINER!

Using tongs, take the pieces of pork from the colander and place back into the liner. loosely close the liner and break up the pieces of pork with your hands. REMEMBER.... IT'S HOT ! ! ! !

Once it's broken up, you can return the liner/pork to the crock to keep warm. Turn the crock off and put the lid on. When your ready to serve, you can let people get their own pork from the crock and sauce it how ever they like.

Now, back to that large bowl of hot juices. Allow it to cool to that the fat congeals on the top. Remove the fat, and you have a basic pork-flavored stock that you can use for just about anything. Adjust the seasoning accordingly, cook it down to concentrate it, what ever!

Here goes nuttin'
Since I don't often measure things I've approximated many of the ingredients.

Creamy slaw dressing

mayo 1 cup

Dijon or brown mustard 2 Tbs

sour cream ½ cup Greek yogurt can be used instead of sour cream for less fat.

good vinegar, like white wine 1Tbs. Adjust <or> to your own tartness

onion powder ½ tsp If desired

garlic powder ½ tsp If desired

sugar ¼ cup white sugar Adjust <or> to your own sweetness or
use alternative.

fresh cracked black pepper ½ tsp

whisk it all together, fold in slaw, and refrigerate before serving.

Try this recipe with broccoli slaw with craisins.

Keep it interesting with shredded carrot, Julienne apple, raisins, craisins, celery seed, even chopped nuts.

PS this keeps well

Here is a fast and easy but fancy breakfast idea for holiday guests.

Every year at Christmas, I make Dutch babies for breakfast with a hearty side of ham or sausage.
DUTCH BABIES

INGREDIENTS
1 cup flour
1 cup milk
6 eggs
1/4 cup (real salted) butter (my recipe calls for 1 cube of butter with 1/4 cup in each pan. You may vary this to your preference.
prepare toppings ahead of time, so that they may be added immediately, and the Dutch Babies may be eaten hot.

After years of variations and dish choices, I feel two round cast iron skillets give the most impressive rise and best color to the dish...But you can use any dish you like.

Place butter in a square or rectangular flat bottomed casserole pan, we use two 8x12x2in pans, but you can use other sizes, (two 10 inch cast iron skillets) just be sure that the sides of the pan(s) are at least 2 inches tall and the batter is only about 1/2 in deep at most. If the batter is too deep, it will not develop hills, but if it is too thin it will crisp or burn before hills form. Place pan (with butter) in oven and pre-heat oven (and pan) at 425 degrees; melting butter while you prepare the batter. Whisk milk, flour, and eggs until smooth. Pour batter into pre-heated pan, and return to oven. Bake for approx. 20 minutes or until the peaks are golden brown. Remove from oven, slice into big squares, and serve while hot.

They can be done any where from 13 minutes to 20, so keep an eye on them. Enjoy!




Out of the oven



Powdered sugar and lemon topping



With vegi toppings

Bucatini All'Amatriciana


18 made it | 8 reviews | 3 photos
CHEF CARLO APOLLONI 7
Recipe by: CHEF CARLO APOLLONI

"This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese."
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Ingredients

39 m 2 servings 634 cals
3 crushed garlic cloves
1 1/2 ounces guanciale (cured pork cheek), sliced
1/4 cup sliced red onion
1 pinch red pepper flakes
1/2 (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese
Directions

Add a note Print

Prep

10 m
Cook

29 m
Ready In

39 m
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

I have not made it. You can get Guanciale at the Italian store in Westover, Arlington or in Arlington nearer Washington, DC, or at the Union Market (cheaper). Tomatoes are available at the Italian store.

Brazo de Mercedes

Filipino Brazo de Mercedes is a type of rolled cake made from a sheet of soft meringue with custard filling. This heavenly cake is considered as one of the all-time favorites in the Philippines. What is good about this cake is the light sponge-like texture of the meringue that melts in my mouth. The light flavor of the meringue is balanced by the flavor of the rich custard filling. Many might think that this rolled cake is hard to create; you might be surprised how easy it is!

Origins

Back in the old Spanish colonial days, egg whites and egg shells were used as binders for plaster to build churches. Believe it or not, some of these buildings are still standing today. Since only the egg whites were used, the yolks were being thrown away. And so, people started to find ways how to use egg yolk more extensively in dishes and desserts. This is how Brazo de Mercedes was born.



As for Brazo's name, the article, "Brazo de Gitano," (published in Spanish Food website) says that in Spain, cream-filled cake rolls are known as brazo de Gitano (gypsy's arm). And the brazo (arm) appellation has filtered down to colonial variants like the Chilean brazo de reina (queen's arm) and our very own brazo de Mercedes (our Lady of Mercy's arm). Leave it to us Filipinos in coming up with a religious name for a cake :)

Brazo de Mercedes

Ingredients
10 large eggs
1/2 tsp cream of tartar
1 tsp pure vanilla extract
3/4 c granulated sugar
3 Tbsp confectioners' sugar
14 oz sweetened condensed milk

Instructions
Separate the egg whites from the yolk.
In a bowl, combine egg whites and cream of tartar. Beat using an electric mixer until soft peaks form.
Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Mix until the texture is semi-firm.
Preheat the oven to 350 degrees Fahrenheit.
Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
Place the meringue on top of the greased wax paper then spread evenly using a spatula.
Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.

While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Cook the mixture on the stove (low heat) while continuously stirring until the texture becomes thick.
Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.

Remove the meringue from the oven and cool down for a few minutes.
Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue, place a similar sized baking pan or tray on top. Note: The meringue should now be in the middle of two baking trays.
Flip the trays.

The tray you just placed on top should now be under. Remove the baking tray that is now on top and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
Roll the meringue starting at the longest side. Make sure that the filling is rolled inward and in the center of the roll.

Transfer to a serving plate, slice then serve.

Bulgur Salad
Rick Moses
First 'seen' at 2018 Spring Swap

What is bulgur wheat?
Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. Because it is a wheat, bulgur wheat is not suitable for those on a gluten-free diet.

Bulgur comes in 4 sizes:

#1 FINE
The smallest grind, similar to couscous in appearance.

#2 MEDIUM
The most widely available size in bulk bins and supermarket brands, with grains about the size of sesame seeds or kosher salt.

#3 COARSE
Slightly coarser than medium grind but interchangable with it in recipes.

#4 EXTRA-COARSE
Nearly whole kernels that closely resemble steel-cut oats. Used in pilaf and stuffing.

Ingredients:
- 1 to 4 Cups #3 Bulgur
- Boiling water; allow 2 1/2 cups water per cup of bulgur
- Shelled nuts (I used pistachio)
- Poppy seed
- Dried fruits (I used diced dates, apricots, yellow raisins, cranberries)
- Dressing (I used Aldi's Thai Peanut)

Directions:
The ingredients list is intentionally vague as you can vary the make-up depending on your personal taste

Toast the bulgur in a hot frying pan until it starts to smell nutty. When toasted, put into a large heat-safe bowl such as stainless steel.

Toast the poppy seed and add to bulgur in bowl.

Pour boiling water over bulgur, stir a few times, cover and walk away. The amount of water used will depend on how much bulgur you are using.

Allow bulgur to sit for several hours to absorb at much water as it wants. The bulgur should be soft when ready. You can always drain the remaining water from the bowl.

In a separate bowl, thoroughly mix all of the dry fruit and nuts. Add it to the bulgur and mix well.

Once all of the fruit and nuts are mixed in, add the dressing to taste and mix thoroughly.

Put it all into a container and place in the refrigerator to chill. (1- or 2-gallon zip-tight bags are great for this.)

When ready to serve, put salad into an attractive bowl with a large serving spoon.

Note that I did not specify the use of any salt, sugar or pepper. You may have to adjust the salt and pepper after allowing the competed salad to sit for a while. The dried fruit has more than enough natural sugars.

You can vary the ingredients with fresh vegetables such as cucumber and celery, fresh herbs like parsley, mint, oregano or basil and diced fresh firm fruit such as apple or nectarine. What you use will depend on the flavor of the dressing. You can always use plain olive oil as the dressing, giving you freedom for various spice and fruit/veg combinations.

Enjoy!

Sally's Creamy Chicken in slow cooker

I've made this twice in this size big batch. (Adjust down as needed by cutting in proportion, and it may not need 5 hours High to cook.) Original recipe: https://www.thecountrycook.net...

5-6 pounds boneless chicken breast
4 ribs of celery, diced
4 carrots, diced
4 cloves garlic, minced, or use garlic powder to taste
Black pepper to taste
3 packages chicken gravy mix
2-3 cans cream of chicken soup
2-3 cans water

In slow cooker, layer the chicken breast, vegetables, and gravy mix, sprinkling chicken with black pepper (and garlic powder if using that). Mix soup and water, pour over top, cook on High till tender- 5 hours did it for me. Break up the chicken into portions and return to the sauce.
OR- cook chicken and vegetables on the stove with some water, then cut up the chicken a bit, transfer to the slow cooker with vegetables, gravy mix, soup, and enough cooking broth to make it saucy. Set on Low, allow an hour or two to cook before serving. (Hey, that makes this a nice do-ahead thing! Stove-top one day, then finish in slow cooker the next.)

Serve over rice or noodles. Maybe you could even use this as a pot pie filling- into a casserole dish with pie crust on top? It's probably pretty high in sodium, if concerned, maybe you could sprinkle flour instead of the gravy mix.

Everything Bagel Dip/Spread

(Not from swap, just because it is good and, so you can justify buying poppy seeds for the bulgur salad)

When you have plain bagels but want everything. Or great on crackers like those Alouette cheeses.

Ingredients
2 8-oz. packages cream cheese, softened
2 tbsp. dehydrated onion
2 tsp. garlic powder
2 tsp. poppy seeds
2 tsp. sesame seeds
kosher salt
Black pepper
Plain bagel chips, for serving

In the bowl of an electric mixer, beat cream cheese, onion, garlic powder, poppy seeds, sesame seeds, salt, and pepper until well mixed and fluffy (about 1 minute).
Notes: Mine didn't seem very fluffy after chilling. When softened on the counter, makes a great spread for crackers. I also tried it on baked potatoes- a little dry? maybe with sour cream subbed in part, could be a great baked potato topping.

Found a much better recipe for the pan-fried noodles than my ancient Indonesian cook book. VERY LONG, in details explanations.

Crispy Pan-Fried Noodle Cakes With Seafood Recipe
SHAO Z. PROFILE TWITTER FACEBOOK CONTACT
4 PRINTER-FRIENDLY VERSION
Crispy Pan-Fried Noodle Cakes With Seafood Recipe
[Photograph: Shao Z.]

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy.

Why this recipe works:

We use par-cooked noodles so there's no need to boil them, a gently fry in a moderately hot wok is all it takes to get them crisp, browned, and ready for saucing.
Giving the extra-moist seafood a brief plunge into boiling water causes it to expel excess moisture, making it easier to stir fry.
Stir-frying in batches ensures that all ingrediets&mdashl;the scallops, shrimp, fish balls, and squid—are cooked perfectly before finishing in a light gravy.
Read more: Chinese Noodles 101: Crispy Pan-Fried Noodle Cakes With Seafood

YIELD:
Serves 3 to 4
ACTIVE TIME:
30 minutes
TOTAL TIME:
30 minutes
RATED:

Ingredients
¼ pound shrimp
1 teaspoon baking soda
5 tablespoons vegetable oil
1/2 teaspoon white pepper powder
Kosher salt
1 cup chicken stock
2 cloves garlic, finely minced (about 2 teaspoons)
2 teaspoon oyster sauce
1 1/2 teaspoon soy sauce
1/4 teaspoon white pepper powder
1 teaspoon sesame oil
2 teaspoon cornstarch
1/4 pound choy sum or other Chinese greens
4 Chinese fish balls, cut in half
1/4 pound bay scallops
1/4 pound squid
8 ounces Hong Kong Style Pan-Fried Noodles
8 fresh shiitake mushroom, about 1/2 lb
Directions
1.
Combine shrimp, baking soda, 1 teaspoon oil, 1/4 teaspoon white pepper, and 1/4 teaspoon salt in a small bowl. Cover with cold water, stir to combine, and set aside.

2.
Combine stock, garlic, oyster sauce, soy sauce, white pepper, sesame oil, and cornstarch in a medium while. Stir to combine and set aside.

3.
Heat 2 cups of water in the wok until boiling. Add choy sum and cook just until tender, about 30 seconds. Remove with tongs, run under cold running water to stop cooking, then set aside to drain.

4.
Add fish balls to water and simmer for 30 seconds. Add scallops and squid and continue to cook for 30 seconds. Drain and run under cold water to halt cooking.

5.
Gently break apart the noodles with your fingers to separate any large clumps. Heat 1 tablespoon oil in a wok over high heat until shimmering. Add noodles and cook, swirling gently, for 30 seconds. Reduce heat to medium, add 1/4 cup of water, and cook, swirling pan occasionally until beginning to brown. Gently peek under noodles by lifting the edges with a spatula and pushing the edges in towards the center. Continue cooking, swirling, until golden brown underneath, about 5 minutes total.

6.
Slide noodles out onto a large plate. Top with a second plate placed upside down. Grasp both plates by their edges and flip, transferring the noodle cake to the second plate with the crisped side facing up. Heat another tablespoon of oil in the wok until shimmering. Slide noodle cake into wok and continue to cook, swirling regularly, until golden brown on second side, about 5 minutes longer. Transfer to a large plate and keep warm.

7.
Heat another tablespoon oil in the wok over high heat until smoking and add mushrooms. Cook, stirring regularly, until browned and tender, about 2 minutes. Transfer to a large bowl and set aside.

8.
Carefully drain shrimp. Heat another tablespoon oil in the wok over high heat until smoking and add shrimp. Cook, stirring regularly, until barely cooked through, about 1 minute. Transfer to a bowl with mushrooms and set aside.

9.
Heat another 2 teaspoons oil in the wok over high heat until smoking and add seafood. Cook, stirring regularly, until barely cooked through, about 1 minute. Transfer to a bowl with mushrooms and shrimp and set aside.

10.
Return wok to heat. Stir sauce mixture and add to wok. Cook until simmering and lightly thickened, about 30 seconds. Return seafood and mushroom mixture to pan and toss to coat. Season to taste with salt. Pour mixture over noodle cake, surround with choy sum, and serve immediately.

Special Equipment

Wok

Sorry--I have edited and took away all the in-details-explanation.
Also found out, for this dish you need "Hong Kong Style Pan-Fried Noodles"--found it in "Great Wall" grocery store, or the "Long Life noodles" or any noodles with eggs in it.

i am planning on making this for the fall fest:
Corn Pudding – Serves 6 (from Good Friends Great Dinners, by Susan Costner)

Ingredients:

*
* 6 ears fresh corn, shucked and kernels cut from the cob, or 3 cups frozen (thawed)
* 6 large eggs, beaten lightly
* 1 ½ cups milk
* 1 ½ cups heavy cream
* 2 tsps salt
* ½ tsp cayenne pepper
* 1 bunch scallions, minced. White and green parts
* 3 tbsp unsalted butter, melted
* ¼ cup shredded asiago cheese

Preheat oven to 350F.  Place kernels of corn in a mixing bowl.  In a separate bowl,  beat the eggs until smooth. Add the milk, cream, salt, cayenne, scallions, and melted butter. Stir in the corn until the mixture is combined well.

Pour the pudding into a well buttered 6 cup souffle dish. Sprinkle the cheese over the top. Bake for 55 – 60 minutes, or until the center is just firm. Cover loosely with aluminum foil if the top is browning to quickly.

Wolvie notes: I sometimes mix monteray jack and parm  for the cheese when I can't find asiago. (this is what I did at Wolviefest) I also sometimes add chili's – depends on how I am feeling. Same thing with garlic. I always add several grinds of black pepper.  This dish is great at room temp, and is trememdous warm. Leftovers hold very well.

Another note: I add a lot more than 1/4 cup cheese, and mix it in,  usually closer to a cup. :-)

i just copied this from an old menu i had for a wolviefest i threw years ago. This stuff disappears so i will make a good batch of it. Obviously the only sweet is from the corn in this one- i will put enough corn up to make sure to have enough for fall

That sounds delicious Sue!

I saved it to make.

Corn Spoon Bread Casserole
When I made this for the Spring 2019 swap, I doubled the recipe.

Ingredients:
• 1 pkg. "JIFFY" Corn Muffin Mix
• 1/2 cup margarine or butter, melted
• 1 can (8-3/4 oz.) whole kernel corn, drained
• 1 can (8-1/4 oz.) cream style corn
• 1 cup sour cream (Optional)
• 2 eggs

Instructions:
• Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
• Pour margarine or butter and corn into dish.
• Blend in sour cream. In separate bowl, beat eggs and stir into casserole.
• Add muffin mix. Blend thoroughly.
• Bake 35 - 40 minutes or until center is firm.


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Gluten Free Version

The boxed Jiffy corn bread mix contains wheat flour, which can be quite painful for those with a gluten allergy. I developed this version because one of the ladies I work with just can't do gluten... at all.

Ingredients:
• 1 Cup yellow corn meal
• 1/2 C melted butter
• 4 T Corn starch
• 2 Can (8-3/4 oz.) whole kernel corn, drained
• 2 Can (8-1/4 oz.) cream style corn
• 1/4 C sugar or sugar substitute
• 5 eggs
• 1/2 C Milk

Instructions:
• Preheat oven to 400°F. Grease a 2 quart casserole dish.
• In large bowl, beat eggs. Add melted butter, sugar and milk
• Blend in corn starch, corn meal, corn and creamed corn
• Pour into prepared casserole
• Bake 1 hour or until center is firm.