Shoe by Gary Brookins and Susie MacNelly


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  1. Rod Gonzalez

    Rod Gonzalez said, over 2 years ago

    Yum yum.

  2. Alexikakos

    Alexikakos said, over 2 years ago

    This was a well known New York City restaurant.
    Sou Chan entered the U.S. at Seattle in 1928 from Hong Kong.

    by: Sou Chan

    Doubleday & Company, Inc., Garden City, N. Y.
    Library of Congress Catalog Card Number: 52-5543
    Copyright, 1952, by Sou Chan

    Egg Foo Young

    1 cup leftover chopped cooked ham or roast pork (or chicken, crab meat, shrimp, vegetables etc. etc.)
    ½ cup chopped onion
    1 cup fresh or canned bean sprouts, rinsed and drained
    3 tablespoons chopped scallions (scallions are green onions by another name)
    1 tablespoon soya sauce (soya = soy)
    1 teaspoon salt
    3 eggs
    Oil for deep frying

    1 ½ cups chicken stock (recipe inside {{{ ……. }}} below)

    {{{ Bones of 1 chicken, Seven cups water, salt (to taste, but it’s better to go light and add extra later, if wanted)

    Cover bones with cold water. Cover the kettle and cook slowly, over low heat, 1 to 1 ½ hours.

    Let it cool; skim fat from top. Reheat stock and use with rice or noodles, or in other recipes. Makes 4 to 6 cups. Note: Leftover turkey bones may be used in place of chicken. }}}

    1 teaspoon molasses
    1 teaspoon soya sauce
    1 teaspoon cornstarch mixed with
    2 tablespoons cold water

    Place meat, onion, sprouts, scallions, soya sauce, and salt in a bowl and mix well together.
    Break eggs and stir lightly into the mixture.
    With deep-bowl ladle spoon out the mixture and lower into the hot oil; tip the ladle at once to release the omelets.
    Let them fry till they rise to the top. Turn them over (like doughnuts) and let the other side brown. Lift out at once with a large strainer spoon.
    Put on a hot dish. Serve plain, dashed with soya sauce. 4 Servings.

    Sauce instructions:

    Heat stock, molasses, soya sauce, cornstarch, and water. Stir until smooth. Let come to boiling point and cook only till thickened. Spoon a little over the Egg Foo Young.

    Note: Egg Foo Young may be pan-fried in a very little oil. Grease a hot skillet well with cooking oil or chicken fat. Fry the spoonfuls of egg mixture till brown on both sides.

    More notes from me:
    The italicized notes above appear that way in the book. Any other side notes are mine.
    I make this using the pan-fry method using corn oil and it tastes just as it should.
    If you’re using ham I recommend using just a half cup as the ham tends to overpower the other flavours.
    Fresh or canned, rinse the bean sprouts.
    The chicken stock can be made from one of the powdered varieties available commercially just follow the manufacturer’s instructions, but add no extra salt.
    The stock recipe inside {{{….}}} is also from the cookbook.

    This does not keep. Eat it immediately.

  3. Rad-ish

    Rad-ish GoComics PRO Member said, over 2 years ago

    With two you get egg roll.

  4. Jo Clear (aka: Grasshopper)

    Jo Clear (aka: Grasshopper) GoComics PRO Member said, over 2 years ago

    No thanx, I’d rather have cereal, Shoe…or bacon and eggs w/toast and a nice cup of hot coffee…now that is yum

  5. Bruno Zeigerts

    Bruno Zeigerts said, over 2 years ago

    Ming’s restaurant? Was Flash Gordon there?

  6. edinbaltimore

    edinbaltimore GoComics PRO Member said, over 2 years ago

    Then there was an early 70s comedy album: Radio Dinner. The inside cover was written out as a menu. Included under entrees was: Wan Wel Hong Yong Gai Guy!

  7. J. Short

    J. Short GoComics PRO Member said, over 2 years ago

    How about a bowl of fried puffed rice cereal?

  8. Linguist

    Linguist said, over 2 years ago

    That’s an old yolk !

  9. Radical-Knight

    Radical-Knight said, over 2 years ago

    Then how about a Moo-Goo-Egg-Foo brunch?

  10. JPuzzleWhiz

    JPuzzleWhiz said, over 2 years ago

    No Pork-Fried Rice Krispies?

  11. JPuzzleWhiz

    JPuzzleWhiz said, over 2 years ago

    Soy sausages?

  12. boldyuma

    boldyuma said, over 2 years ago

    There’s no Foo…like an Egg Foo..

  13. edinbaltimore

    edinbaltimore GoComics PRO Member said, over 2 years ago

    Foo me once…

  14. Linguist

    Linguist said, over 2 years ago

    Foo get about it !

  15. JoeCoolLives

    JoeCoolLives said, over 2 years ago


    ’Was it necessary to quote the entire cookbook?

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