Title: Egg Foo Yong #1
Categories: Chinese Eggs
Yield: 12 Servings

1	c	Chopped cooked turkey or chicken
2	tb	Butter or margarine
1	cn	Bean sprouts, drained
1/2	c	Chopped, onion
1/2	c	Chopped, celery
1	tb	Finely chopped, green pepper or parsley
6	sl	Beaten eggs
1	ts	Salt
		Fat for frying

Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly. Spoon chicken-vegetable mixture into beaten eggs, straining out liquid in bottom of pan. Add salt. Mix thoroughly. Pour 1/4 cup mixture into hot fat, about 1/2 inch deep. Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce for Egg Foo Yong: Juice from cooked vegetables above 1 cup juice from canned bean sprouts 1 T cornstarch 1 t sugar 2 T soy sauce Combine juices, setting aside 1/4 cup of liquid. Heat to boiling. Blend cornstarch, sugar, and the 1/4 cup liquid. Add to boiling juice. Cook, stirring constantly until thickened. Add soy sauce. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959 Courtesy of Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR

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