• 4 mushrooms, sliced
• 1/4 cup bamboo shoots
• 1/4 cup water chestnuts, sliced
• 1/4 lb pork
• 4 cups chicken broth
• 1/4 teaspoon pepper
• 1 Tablespoon soy sauce
• 2 Tablespoons cornstarch
• 3 Tablespoons water
• 1 scallion
• 1 egg
• 1 Tablespoon vinegar
• 2 teaspoons sesame oil
• 1 Tablespoon brown sugar

• 1/2 lb ground meat
• 1-2 Tablespoons oil
• 1 Tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated gingerroot
• 1/4 cup sliced mushrooms
• 1/4 cup chopped onion
• 1/4 cup grated carrot
• 2 Tablespoons soy sauce
• 1 cup bean sprouts
• 3-4 cups shredded cabbage
• 1 package of egg roll wrappers

Cook the cabbage in one tablespoon of oil. Stir fry it with the lid off for one to two minutes. Then put the lid on and let it steam for three to five minutes until it has become limp. Push the cabbage to one side of the wok and add a little more oil and the sesame oil. Add the mushrooms and grated carrots to the cabbage and stir fry them for one minute or until they are slightly tender. Remove the cabbage mixture from the wok and set it aside to cool. When the meat and cabbage mixtures are cooled mix them together and add the cup of bean sprouts. Put two heaping tablespoons of the meat, vegetable and bean sprout mixture on an egg roll wrapper and roll it up.

Fry the egg rolls in oil until they are golden.

• 1 teaspoon chinese mustard
• 2 Tablespoons brown sugar
• 2 teaspoons vinegar
• 1 teaspoons grated orange rind
• 1 Tablespoon pineapple or orange juice
• 1 teaspoon corn syrup

Mustard Sauce

• 2 Tablespoons mustard powder
• 4 Tablespoons cold water
• 1/2 teaspoons vinegar.
• Mix thoroughly. This sauce can be stored in the refrigerator.

Sweet and Sour Chicken

• sweet and sour sauce (recipe follows)
• 1/2 lb chicken cubed
• 1/2 green pepper, cubed
• 1 can pineapple chunks
• 1 carrot, sliced
• 1 Tablespoon oil

Add the chicken and stir fry it for two to four minutes until it is cooked through. Remove the chicken and set it aside.

Add the sweet and sour sauce and cook it gently until it just begins to thicken. Add the pineapple, chicken and vegetables and cook for a minute or two more to heat them thoroughly. Serve with rice.

• 3/4 cup pineapple juice
• 2 Tablespoons cornstarch
• 3-4 Tablespoons water
• 1 teaspoon grated ginger root
• 2 Tablespoons soy sauce
• 1/3 cup brown sugar
• 1/4 teaspoon garlic powder

• 1 Tablespoon worcestershire sauce
• 1/2 lb chicken cubed
• 2 Tablespoons soy sauce
• 1 scallion, chopped
• 1 teaspoon mushroom soy sauce
• 1 Tablespoon grated ginger root
• 1 teaspoon cornstarch
• 1/2 cup cashews
• 1 1/2 teaspoons sugar
• 1 can sliced water chestnuts
• 1/2 teaspoon garlic powder
• 1 1/2 Tablespoons sesame oil

Drain the chicken reserving the marinade. The marinade will become the sauce for this dish. Stir fry the chicken with the ginger root and scallion until the chicken is cooked through. This will take approximately two to four minutes depending upon the size of your chicken cubes. Add the marinade and cook it for one to two minutes until it is just beginning to thicken. Add the water chestnuts and cashews and cook until they are heated through. Serve with rice. You can garnish this with mandarin orange slices.

• 1/4 lb pork, thinly sliced
• 1/4 lb egg noodles
• snow peas, sliced
• 1 scallion, sliced thinly
• 1/2 cup bean sprouts
• 1/3 cup beef broth
• 2 teaspoons cornstarch
• 1 Tablespoon water
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder

• 2 1/2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 3/4 cup shortening
• 1 egg
• 2 Tablespoons water
• 1 teaspoon almond extract
• almond slices