Egg Drop Soup

“Sometimes I get a longing for Wonton Soup, this satisfies my craving as a quick substitute.” – Calla Ferre

“I came home for a weekend, and saw my Mom making this. It looked and smelled amazing so I made her write down the ingredients for me.” – April Ferre

Egg Drop Soup

Course: Soup
Cuisine: Chinese

Ingredients

  • Chicken Stock
  • Mixed Vegetables
  • Chopped Cabbage
  • Minced Fresh Ginger
  • Roasted Dark Sesame Seeds
  • Sesame Oil
  • Beaten Egg

Instructions

  • Combine all ingredients except egg in medium pan. Bring to a boil and slowly drizzle in egg.
  • Reduce heat and keep warm until serving.

2011 Original Recipe – Calla Ferre

Corn Soup with Ground Chicken

“This is a really nice basic soup with good flavor. An excellent accompaniment to your Chinese dinner when you don’t have time to make Won Ton Soup. It is also a nice substitute for Chicken Noodle Soup when you are sick. The original recipe called for a parsley and ham garnish, and while it makes for a pretty presentation, flavor-wise I prefer a bit of green onion sprinkled on top.” – April Ferre

Corn Soup with Ground Chicken

Course: Soup
Cuisine: Chinese

Ingredients

  • 1/4 Pound Ground Chicken
  • 1 Egg White
  • 1 Teaspoon Dry Sherry
  • Dash Pepper
  • 1/2 Teaspoon Salt
  • 1 15-Ounce Can Sweet Corn, Cream Style Undrained
  • 6 Cups Chicken Stock
  • Salt & Pepper To Taste
  • 2 Tablespoons Cornstarch Mixed with 4 Tablespoons Water
  • 1 Egg Lightly Beaten
  • 1 Teaspoon Each Parsley & Ham Chopped
  • – Or 2 Teaspoons Green Onion Chopped

Instructions

  • Mix ground chicken with egg white, dry sherry, pepper, and salt in bowl. Add sweet corn, mix well.
  • Bring chicken stock to boil. Add ground chicken and sweet corn mixture slowly, stirring constantly. Season with salt and pepper to taste.
  • When stock comes to boil again, thicken with cornstarch mixture. Then add beaten egg slowly, stirring constantly.
  • Pour into soup tureen, and sprinkle with chopped parsley and ham or green onion for garnish. Serve hot. Serves 2 as main course or 3 to 6 Chinese style.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng

Sweet & Sour Dipping Sauce

“I find the use of strained baby food apricots an interesting ingredient in this classic sauce. It’s a little sweet and has a little bit of spicy in it too. Highly addictive. Really a quite remarkable combination of ingredients.” – April Ferre

Sweet & Sour Dipping Sauce

Course: Appetizer
Cuisine: Chinese

Ingredients

  • 1 7.5-Ounce Jar Strained Baby Apricots
  • -Or 1 Cup Strained Apricot Puree
  • 3 Tablespoons Heinz 57 Sauce
  • 3 Tablespoons Italian Salad Dressing
  • 3 Tablespoons Honey
  • 3 Tablespoons Sugar
  • 3 Tablespoons Soy Sauce

Instructions

  • Combine and bring to a simmer over medium high heat, stirring occasionally. Serve with Crispy Won Tons. Store in covered container and use within 2 weeks.

Recipe – Helen Ferre

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Egg Rolls

“I modified this a bit to include some cabbage and carrots for color (1 1/2 cup cabbage, 1 cup bean sprouts, and 1/2 cup match stick carrots in place of 3 cups bean sprouts.) You can take out the ground pork and make these into spring rolls as well.” – April Ferre

Egg Rolls

Course: Appetizer
Cuisine: Chinese

Ingredients

  • 1/2 Pound Ground Pork
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sherry
  • 1/2 Teaspoon Garlic
  • 2 Tablespoon Salad Oil
  • 3 Cups Bean Sprouts
  • 1/2 Cup Onion Sliced
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Cornstarch
  • 1/4 Cup Water
  • 8 Sheets Egg Roll Skins
  • 1/2 Cup Bisquick
  • 1/2 Cup Water
  • 1 Egg Beaten
  • Salad Oil

Instructions

  • Combine pork, 1 teaspoon soy sauce, sherry and garlic; mix well. Let stand 15 minutes.
  • In a large skillet, brown meat in 2 tablespoons oil. Add bean sprouts, onion, and 1 tablespoon soy sauce. Cook, stirring constantly, until vegetables are tender, but still crisp. Drain and cool.
  • Dissolve cornstarch in 1/4 cup water. Place about 1/3 cup vegetable-meat mixture on the lower half of an egg roll skin. Moisten left and right edges with cornstarch mixture. Fold bottom edge up just enough to cover fillings, left and right edges 1/2-inch over, and roll as for jelly roll. Moisten top edge with cornstarch mixture and seal. Continue with the rest of the spring rolls.
  • Mix together bisquick, 1/2 cup water and egg. Dip each roll in batter. Deep fry in oil until golden brown. Drain.
  • Slice each roll into 4 pieces. Serve with hot mustard, catsup or sweet and sour sauce if desired. Makes 8 spring rolls.

1975 Recipe – Jean Hansen

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Fried Wonton

“These shrimp-filled wontons have a sweet, aromatic flavor that would also be fantastic used in Won Ton Soup.” – April Ferre

Fried Wonton

Course: Appetizer
Cuisine: Chinese

Ingredients

  • 1 Cup All-Purpose Flour
  • 1 Egg Beaten
  • Pinch Salt
  • 1/2 Cup Shrimp Finely Chopped
  • 2 Tablespoons Pork Fat Finely Chopped
  • 1 Tablespoon Dry Sherry
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • Dash Pepper
  • Oil for Deep Frying

Instructions

  • Add egg to flour and mix well. Knead dough until smooth, wrap in damp cloth, and set aside for 30 minutes.
  • With rolling pin, roll out dough to semi-transparent thickness and cut into 3-inch squares. Sprinkle squares with cornstarch to prevent sticking and stack. (To store, wrap stacks of wrappings in foil or wax paper and refrigerate).
  • Mix shrimp, pork fat, dry sherry, salt, sugar and pepper. Place wrapping square with corner towards you. Dip finger in water and moisten opposite edge. Place 1/2 teaspoon filling in center of wrapping, fold corner across to opposite corner (corners should not align exactly). Pleat and press gently, but firmly, to seal.
  • Heat oil (360 degrees) and deep fry until golden. Serve hot or at room temperature as an hors d'oeuvre. Makes 20 wontons.
  • Note: Ready-made wrappings may be purchased.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng.

Crispy Won Tons

“A very juice little meatball in a crispy won ton skin. The water chestnuts give these little nuggets a nice texture with a fresh taste. Serve with Sweet and Sour Dipping Sauce (a little sweet and a little spicy) or Sweet and Sour Sauce (much more sweet, like the sweet and sour sauce you get at a Chinese restaurant).” – April Ferre

Crispy Won Ton

Course: Appetizer
Cuisine: Chinese

Ingredients

  • 3/4 Pound Ground Pork
  • 8 Water Chestnuts Finely Chopped
  • 1/4 Cup Green Onion Finely Chopped
  • 1 Tablespoon Soy Sauce
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cornstarch
  • 1/2 Teaspoon Grated Fresh Ginger or 3/4 Teaspoon Ground Ginger
  • 1 16-Ounce Package Won Ton Skins

Instructions

  • In a bowl, combine meat, water chestnuts, green onion, soy sauce, salt, cornstarch and ginger. Mix well. Fold in won ton skins.
  • Deep fry at 350 to 360 degrees until won ton skin is browned. Serve warm with catsup and mustard or favorite sweet and sour sauce, if desired.

Recipe – Jean Hansen – From the Kikkoman Soy Sauce Bottle.

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