nobleheart: Sorry, I wasn't able to send it. The postmaster sent it back. What were they of?

nobleheart: Oops, don't know how that 'e' got on the end of Mandarin [blush]

nobleheart: Can't get to those.[limited browser] But I like Cashew Chicken. A couple of my other favorites are Snow Peas with Beef, Sweet & Sour Pork [not breaded]. Seseme Chicken with Asparagus, Egg Foo Yong, Shrimp Fried Rice, & Abalone Soup. All of these together make a really nice company meal, which you can top off with Almond Cookies [not quite right unless you use Lard] and Mandarine Oranges.

Foxy Lady: I'm with you Foxy! We have a chef, who is Polish, but trained by a French Cordon Bleu Chef, so he does everything! My mother was born in China & didn't come back to US til she was 17. So my brother & I both cook Gourmet Chinese food. I like trying recipes from all over the world. When I lived in England one year, my Egyptian neighbor gave me a recipe for Rawanah, a type of cake with a lemon syrup in it. I have it written in both Arabic & English. [My husband also likes to cook, & he's from SC]

nobleheart: That's one of my favorites too. The plain boiled ones are called 'goozuhs' in Chinese, but no one ever calls them that now, since Won Ton is a more universal term.

lostlady: You mean 'suet' pudding, which is made with suet, or rendered beef [usually] fat, like you put out for the birds to eat in winter. This is a sweet pudding made with spices, sour milk, molasses, & raisins, then put in a mold and steamed. It's more like a moist cake than what we think of as pudding. It's usually served with Hard Sauce, for holidays. It is not the same as Yorkshire pudding, which is like a big popover[batter] poured into a roasting pan when the roast is done & baked while roast is 'resting' or baked at the side of the roast for the last half hour. It is just flour, salt, eggs & milk. Both of these are old English recipes like Charles Dickins might have written about.

nobleheart: Shortbread is best made with real, saltfree butter.
Pasties [rhymes with nasty] have all kinds of recipes available, some with lard, some without, some using turnips, some not. You need to try some and decide for yourself what kinds you like.
Chinese dumplings-Are you talking about Won Tons or Potstickers? You can buy frozen Won Ton skins & fill them with chopped meat, veg, whatever. Then they're either deep-fried or boiled [often in soup] usually shaped in a circle or square then folded over into a half-circle or triangle before cooking. Potstickers are more specialized, with at thicker dough-skin, usually a filled circle that is pulled together at the top & twisted around, then boiled or braised in a sauce.

Barbee: Yorkshire Pudding is popular in England with roasts, but most restaurant chefs know how to make it.