[Liz]

CHINESE RESTAURANT HOT AND SOUR SOUP

Ing---4 c stock (or use 4 c water/4 chicken bouillon cubes) 3 tbl soy sauce 1/4 c cooked shredded chicken or pork 1/2 c mushrooms, diced 1/2 tbl garlic chili sauce 1/4 tsp wh/pepper 1/4 c white vinegar 1/3 c canned bamboo shoots, julienned 3 oz tofu cubes 2 tbl cornstarch/2 tbl cold water 1 egg, beaten 2 green onions, diced w/ tops 1/2 tsp toasted sesame oil

Method--Bring broth to simmer. Add soy sauce, shredded meat, mushrooms, garlic red chili paste. Simmer five min. Add wh/pepper, vinegar, bamboo shoots, tofu. Simmer five min. Stir in roux--combined 2 tbl cornstarch/2 tbl cold water. Simmer five min to thicken. Pour in beaten egg slowly in fine stream. Stir several times. Wait 30 sec. Add green onions, sesame oil. Stir well. Remove from heat. Serve piping hot.

[Liz]

GLAZED LEMON CAKE / DEVONSHIRE CREAM

Combine in large bowl of elec/mixer: 1 pkg lemon cake mix 1 pkg lemon INSTANT pudding mix 4 eggs 1/2 c Crisco oil 1 c water Beat on med speed 2-3 min. Pour batter into well-buttered pan. Bake just under 350 deg 45-50 min; cake tests done. Cool on rack 10 min. Invert cake on plate. Spoon glaze over warm cake. When cool, fill and frost with Devonshire Cream.

GLAZE: 1 1/3 c sifted powdered sugar 3 tbl lemon juice

DEVONSHIRE CREAM Combine 3 oz cr/cheese, pint sour cream, 1/2 c br/sugar; chill overnight.

[MomwithHope]

Sounds a lot like mine - very good recipe. I start with beef stock and use thinly sliced pork. I will buy dried shitakes and reconstitute them, sliced in thin shreds.