Homes Garden Cookbook
May 6th, 2011
Question: egg foo yung looking for old recipe from Better Homes & Gardens Cook Book (Red-man plaid perhaps 1980)?Not sure of the Year of the cookbook, but the recipe is not in any current Better Homes and Garden Cookbook or have I found in the library. I think the egg foo yung recipe exactly as it was listed. It contained cabbage, bean sprouts, celery and green pepper. It contained a sauce recipe. This is my Favorite Recipe Huband's, and I have lost it. My cookbook was apart and I run by the loose side, I know it should have something fixed. Procrastination is a terrible thing. Tomorrow is my husband birthday and he always requests this Recipe. I know I can be too late and have to punt after tomorrow, but I would still like the original recipe, if possible. Thank you.
Answer: Ingredients: * Sauce: * 1 cup homemade or storebought chicken broth * 1 tablespoon Chinese oyster sauce * 1 tablespoon soy sauce * salt and pepper to taste * 1 tablespoon cornstarch dissolved in 4 tablespoons water * Egg Fu Yung: * 3 / 4 pounds fresh peeled, deveined shrimp * 1 / 2 cup mung bean sprouts * 1 medium white or yellow onion * 1 red bell pepper * fresh mushrooms, 1 / 2 cup green onions * 2 * Oil for stir frying and deep-frying * salt * 6 large eggs and pepper to taste 1 tbsp Chinese rice wine * or dry sherry Preparation: Egg Fu-Yung prepare sauce bring the chicken broth to a boil. Stir in the ingredients, and thicken with the cornstarch and water mixture. Keep warm over low heat and while the Egg Fu-Yung. Rinse the shrimp under warm running water. Pat dry and chop finely. Rinse mung beans make the sprouts and drain. Peel and chop the onion. Cut in half the red peppers, remove seeds and cut into bite-sized Pieces. Wipe the mushrooms clean cut with a damp cloth and thinly. Wash and finely chop the green onions. Heat 2 tablespoons oil in a pan. When the oil is hot, add the shrimp. Stir Fry until they are pink and cooked. Remove from the pan. In a large bowl, lightly beat the Eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and vegetables. In wok, heat 2 1 / 2 inch oil for deep frying to 375 degrees Fahrenheit. If the oil hot, gently ladle 1 / 4 of egg mixture into the wok is. Fry fry on one side (about 2 minutes), then ladle some oil over the top, so it tightens. Use A spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelette with a slotted spoon to paper towels Drain. Serve with the egg fu yung sauce poured on top.
 Vintage 6 Cook Book Collection of Better Homes and Gardens Cookbooks  US $10.00 |  Vintage Better Homes Gardens Dieters Cookbook 1982 US $4.46 |  Better Homes and Gardens After Work Cookbook 1974 US $2.98 |
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May 6th, 2011Question: do Jewish women cook? I met a few ladies and they told me they never cook?This Jewish women cook? I met a few ladies and learned that they do not cook and never and never will. I find that terribly hard to believe and think they were about my chain. I was not on assumptions, obviously you are. I also did not ask someone to cook for me, I would also not a slave. i thought more or less that they were now my chain, I know they were. Enlighten people.
Answer: Those who told you are just kidding with you. In this modern, it's not just women who to do the cooking;)
 The Joys of Jewish Cooking COOKBOOK HISTORY BOOK HC DJ US $8.00 |  Indian Jewish Cooking US $100.00 |  THE JOYS OF JEWISH COOKING COOK BOOK 1974 HCDJ US $18.88 |  Jewish Cooking in America 1994 NEW US $9.95 |
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