4 md Flounder fillets

-(about 1/4″ thick) -or other flat fish fillets, - such as lemon sole 1/2 lb Shrimp, shelled & deveined

1/2 lb Sea scallops

2 tb Butter

4 tb Flour

2 c Fish stock

- OR clam juice - OR chicken broth 1/4 c Dry white wine

Salt Freshly ground pepper 2 Egg yolks; lightly beaten

Parchment paper Vegetable oil 1/4 lb Mushrooms; rinsed and sliced

2 Green onions

- sliced on diagonal, - with green part saved 2 tb Parsley

PREHEAT OVEN TO 400F. Rinse flounder, shrimp and scallops and set aside on a paper towel. Melt butter in a skillet, stir in the flour and cook until tan. Stirring constantly, gradually add the fish stock. Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed. Add the wine and season to taste with salt and pepper. Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce. Stir for a moment over low heat without overcooking the yolks. Strain if necessary. You can make 4 individual pouches or one large one. Cut 8 small or 2 large sheets of parchment paper or aluminum foil. Brush half with the oil. Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. Place 1/4 of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet. Spoon the sauce liberally over the seafood and top with the reserved green onion. Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape. May be made ahead to this point and refrigerated. Place the pouches on an oiled baking sheet and bake until the paper browns, about 10 minutes. Serve in the pouch slitting the pouch at the table, or open the pouch and turn onto a plate or the serving platter just before serving. Serve this with boiled rice (See RECIPE).

1 Bunch watercress washed and

Dried 1/4 c Pecan halves

4 oz Mild goat cheese well

Chilled On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad.

1 c Carrots, shredded

1 c White Chinese turnip,

-shredded 1 c White Chinese celery,

-shredded 8 Pieces soy spiced beancurd

-(or Loma Linda brand -Vegetable Hamburger) 3 c Soybean sprouts (NOT mung

-bean sprouts) 4 Green onions, shredded

1/2 c Nami dried black mushrooms,

-soaked & shredded 1/2 c Cloud Ear dried fungus,

-soaked 1/2 c Dried lily flowers, soaked

-and hard tips removed 2 oz Bean thread noodles, soaked

1 ts Salt (to taste)

About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2″ lengths: carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all, into 2″ lengths. Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying. STIR-FRYING: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving. NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable. Seaweed may be used instead of some of the fungus.

1/3 c Flour

1 ts Baking powder

Beaten Egg White 2 tb Cooking Oil

1 c Chopped Onion

15 oz Can Garbanzo Beans, drained

15 oz Can Tomato Sauce

2 ts Chili powder

1 1/2 ts Cornstarch

1/3 c Yellow Cornmeal

1/4 ts Salt

1/4 c Skim Milk

3/4 c Water

Clove Garlic, minced 15 oz Can Red Kidney Beans,drained

4 oz Can diced green chili pepper

1/4 ts Salt

In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;

set aside. In a 10″ skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt. In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat. For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture. Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean. *************************************************************** Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.