The Baytown Sun (Baytown, Tex.), Vol. 53, No. 98, Ed. 1 Wednesday, February 5, 1975 Page: 6 of 20
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6-A
THE BAYTOWN SUN
Wednesday. February 5, 1975
Orchest
L- ; h'*
I 1
1
n
i
‘Y
.j
• k
f
. Year celebration in China
lasting 15 days. “During the
^ |irji five days, there was c6n-
tinuous open house," he said.
' Every day, friends and rela-
tives filled seven and eight ta-
bles for dinner,"
The Taos and their friends in
T; - Houston and dear Lake City
have-a dinner about once a
month. Each couple brings a
Chinese dish.
* Residents of Baytown since,,
’ • May, the Taes were born in
\ China. .Mrs, Tao came to the
Lfeited States as a; teenager
and attended high school in
New York state. She received
dient is made ready for the
pot. Chinese foods often must
be cooked quickly and at high
. temperatures.
Since cooking times are so
short, it is unwise to take your'
eye off the pot very long, for
you must reduce the heat at
flip first sign of smoking and
you must be careful not to
overcook. '
Each minute can be crucial
in the preservation of the
crispness that is a characteris-
tic of good Chinese cooking, so
M is essential to stick to -the
cooking time stated in the
in a bowl combine soaked
bread, shrirnp mixture, water
• chestnuts, salt, ginger and egg
yolk and mix thoroughly.
Beat egg White to froth with
fork or whisk and stir into
shrimp mixture.
Have shrimp mixture, bowl
of cold water, bakihg pan lined
with double thickness of paper
towel and oil within easy
reach. v
Prebeat oven to lowest set-
ting. Pour 3 cups of oil into 12-
incn wok or largedeepfat fryer
and heat-until a haze forms
above it or' it reaches; 350 de-
grees.
surface roll one ball at a time
intp 14-inch square 1/16 inch
thick. Cut into’ 3% inch
squares. If must rest any
length of time, cover with
lightly dampened towef-May
be frozen wrapped separately
in foil or plastic wrap. Makes 4
dozen.
WRAPPERS
CH’UN-CHUAN
Egg Rolls With
Shrimp and Pork
if lb. fresh or
1 lb. canned
*bean sprouts
' 2 cups flour
W tsp. slat f
5/i cups
cold water
1 egg
3 cups peanut or
flavorless vegetable
oil.- ....
Place filled rolls on plate
and cover with dry towel. If
waiting longer than 30 min-
utes^ cover with plastic .wrap
and refrigerate.
' To cook, set 12-inch wok or
Beat egg lightly. Shell and
devein shrimp. Chop into fine
pulp-like mass. Trim crusts off
bread and cut bread into quar-
ters or diagonally; into triang-
les.
Spring
deep fat fryer over high heat,
add oil and heat until a haze
forms above it or reaches 375
degrees. Place five or six egg
Jb. raw shrimp
in shells
mew »orn state, ane received recipe. . . , ... *. grees. A in shells
........ into a fist, forc^tnixfureup pork, freshly ground
Chop pork fat and water-
chestnuts together as fine as
possible and in small bowl,
Note: 1 pound ready made
egg roll wrappers may be sub- double and with spoon or fingers, mix
stituted for home-made. ' and crisp^ Drain on double anu« ^ . *
Lightly-beat egg. Sift flour thickness of paper toweLs. -. togher until they torm
and salt into large mixing -Sprue ^soon as possible 1**- - ; .
bowl With 'spoon « hands; on heated platter.. Can bekept ■amount of-
combine flour and salt .with “rarm:in n"rinnre a . — >- j
water, mixing until stiff dough
warm an hour in preheated 250 st]rjmp mixtare on bread,
reheated 10 moundjng slightiy in center.
M':
f
rT'-tt:■■■**' , '*■ ‘i#:-W•». 'V*
ton College in Ohio.
While domg graduate work
at Columbia, she met and mar-
ried her husband. Then they
lived in Missouri while Tao
completed his work for a PhD
at the University of Missouri at
Rolla. Their son. Peter is 13
years old.
"The important difference
between American and Chi-
nese food is the blending,”
commented Mrs. Tao. “The
blending of the meat and vege-
tables hr meat ami various
spices is most important
“Hie essence of the cooking
is the blending, hi American
cooking, each thing iS separ-
ate. . ■
I've tried lots of recipes and
burned them. We Have Chi-
nese food every night. Our
favorite dish is steamed fish.
Accordin'g to Emily Hahn in-
“The Cooking of ’China,”
mended by Mrs. Tao ..from
China.”
L. Sa-
IT
ing are some recipes recom-
mended by Mn ”
"Die Cooking of
CHA-HSIA-CH’IU
Deep-Fried
Shrimp Balls
1 slice fresh
white bread
2 tbsp. cold fresh
or canned chicken
stock or water
1 lb. uncooked
shrimp in shells
.....'Tffi.Fresh
pork fat (-‘A cup)
4 peeled and washed
between thumb and forefin-
ger. When it forms a ball twice
the size of a walnut, use a
spoon to scoop it off and drop
into hot oil.
Repeat until you have made
six balls, dipping the spoon
into cold water between each
to keep from sticking.
Turn with Chinese'strainer
or slotted spoon to keep apart.
Should become golden brown
in two to three minutes.
Transfer to paper lined pan
fresh or canned
water chestnuts
1 tsp. salt ., , .
h tsp ..Finely chopped
peeled ginger rodt '
, ‘« :" ' . a,
3 cups peanut or
flavorless
vegetable oil
-------Roasted salt and ---------
pepper , • :
to drain and keep warm in
oven While frying the rest.
4 cups finely
chopped celery
3tto 3 medium
fresh mushrooms
1 tbsp. soy sauce
1 tbsp. Chinese rice
wine or pale
dry sherry
t 2 tsp. salt
Vi tsp. sugar ".......
1 tbsp. cornstarch
2 tbsp. cold fresh or
canned chicken
stock of water
•"*r
v..
Transfer to heated platter and
serve with roasted salt and
pepper dip. Yield is two dozen'.
As hors d’oeuvre or part of
meat, will serve six,to eight; -
HUA-CHIA-YEN
Roasted Salt
' Finely chop water chest-
nuts. Separate-egg/,, -
Trim crust from bread and
tear bread into small pieces.
."■ByeLENA PFENNIG. .,
Baytonians Jessmin and
FYank Tao celebrate the New
Year twice each year. Besides
the traditional Jan. 1 celebra-
tion, they will celebrate again
.......on-Feb. 11, That's tte-day the.
Chinese usher in the lunar year
4673 - the "Year o! the Kab •
■■ bit.”
Both of Chinese ancestry,
the Taos mil celebrate the be-
ginning of the new year by at-
. tending a dance with friends in
".'.'v Houston.
"The Chinesp observe the
lunar year, which is based on
the waxing and waning of for
moon." Mrs. Tao said.
“Wheu i was a child,Jhe-
New Year celebration was a
real feasting holiday. There
were watermelon seed cand-
-........~ies. Children would receive
Chinese cooking is often sim-
ple if you follow a few firm *
The first thing to remember
is that preparation and coo' ~
some instances are lengthy and
exacting must be completed
before actual copking begins.
not wait while some ingre- ^ ‘
and Pepper
5 tbsp. salt —
1 tbsp'. whole Szech- ’
wan peppercorns
Vi tsp. whole black
peppercorns
Finely chop celery, cut
mushrooms into ‘/2-inch slices
making about ‘A cup. Dissolve
cornstarch in stock or water.
Rinse, first bean sprouts in
cold-water and discard husks..
Drain and pat dry. Rinse can-
ned sprouts and refrigerate in
cold water two hours. Drain
; ■ and pat dry. Shell and devein
•shrimp and dice,
Set 12-inch wok or lO-uicR
skillet over high heat 30 se-
conds'. PoUr in 1 tbsp; oil, swirl
it about and heat another 30 se-
conds, turning down heat if oil
smokes. Add pork and stir fry 2
, Live minutes or until smooth,
then cover with dampened
cloth for 30 minutes.
Turn dough on lightly flour-
ed board and roll firmly to
1/16 inch thick. Cut into 16
seven-inch squares.
To assemble, shape ‘A cup
filling with hands into cylin-
der four inches long and an'
inch in diameter and place dia-
gonally across center of wrap-
per; Lift lower triangular flap
over filling and tuck point un-
der it leaving upper flap ex-
posed.-Bring-small end flaps
one at a time to lop of e*
closed filling and press points
firmly down.
oven
! in 450 degree oven.
HSlA-JEN-TU«t)
Deep Fried
Shrimp Toast
Brush upper and exposed
triangle of dough with-lightly
beaten «gg and roll wrapper
into neat package. Egg will
seal edges.
Mr lb. fresh shrimp
in shells
4 slices homemade-
type white bread
2 tbsp. fresh
pork fat
4 peeled fresh or
canned water
chestnuts
1 tbsp. Chinese rice
wine or pale
dry sherry
1 tsp. salt
1 egg
2 tbsp. cornstarch •
3 cups peanut or
flavorless veget-
able oil
16 leaves fresh Chinese
'cilantro' or flat leaf
Italian parsley
and large shallow baking pan
lined with paper towels within
easy reach.
To cook, preheat oven to 250
degrees. Pour oil into 12-inch
wok or deep fat fryer and heat
oil until haze forms or reaches
375 degrees.
The upcoming events for the
Baytown Community "Orches-
tra have been announced by
Dave Corder, conductor.
The second concert of the
season will be performed at 8
p.m. Feb; 11 at Lee College
auditorium.
Soloists are Larry O’Neill
and Sam-Lester. ~-
The third annual dinner
theater is planned for March
, 22 at Maude Moler Hall. This
year’s play is “What’s So Bad
About Living With
''StrangirT’~~'
The community orchestra
will perform April 2l in
Galveston. Roger Malone will
’ be guest conductor.
An April 22 concert is plann-
Drop bread squares in,
shrimp side down, six at a
time. Fry orte minute, then
gently turn over with slotted
.spoon Fry one minute lunger
until bread and shrimp topr
ping are golden brown. Then
turn over and fry another min-
ute.
Heir
Drain in pan and keep warm
in oven/Serve on heated plat-
ter as hors doeuvre, Makes 16. -■
--,--------. . . -/
STUTES
Mr. and Mrs. Guy Weldon
Stutes of Highlands announce
the birth of a son, Weldon Lee,
Feb. 1 at San Jacinto Metho-
dist Hospital He weighed 8
pounds, Vk ounce. Grandpar-
ents ate Mr. and Mrs. P. W.
Stutes and Mr. and Mrs. J..W.
Sanders, all of Highlands and
Mr. and Mfsr Bert L. O’Ban-
- ion of Baytown. Great-grand-
parents ap& Mrs. R. C. Sand-
ers of Warren, Ark., and Mr.
and Mrs. C. H. Stewart, Mr.
and Mrs. Guy Patton arid Mr.
and Mrs. T. A. Cooper, all of
Highlands.
rooms and stir' fey" another
smooth
money, in red envelopes Red
signified prosperity.
Tan rjmipmhprc thp Npw*
five minutes' dr until light »inuie or unth shrimp4um
brown. Do not bum. —■;— — pink. Transfer'to bowl and set
Criish to a fine powder with as$e „ .' .
mortal and pesttejor wrap in ^Qur ^ 9>1 wto same
waxed paper and crush with wo*t or skillet, swirl it about
kitchen mallet. Shake through and heat 30 seconds, turning
a fine sieve or strainer into ^owri heat if oil smokes. Add
small bowl and serve as dip. celery,and stir fry five min-
Makes about >k cup.
Wonton Wrappers
4 cups sifted all- ..
purpose flour
I tsp. salt ----
. , 2 eggs
I run
1 cup cold water
Lightly Beat eggs. SitniOUf
utes, then add salt, and bean
sprouts; mixing thoroughly.
Return pork and shrimp to
pan and until well combined.
Cook over moderate heat stir-
ring constantly until liquid
-starts toriroil. .....- ~--
Spoon out lfquidTintil two or
three tablespoons remain. Stir
cornstarch to recombine. Add
mi stir until .liquids have
eggs and water. With fingers or
spoon mix until can be gather-
ed into a soft ball. Knead in
bowl four to five minutes or
not overknead.
Divide dough into four equal-
sized balls. On lightly floured
Vegetables Tasty
Cooked Quickly
‘ strin™beansDand
WATER CHESTNUTS
1 lb. fresh string
-• beans - ■
2 tbsp. peanut
oil or flavorless
^'yggaBtroil
1''2 tsp. salt
1 tsp. sugar
1® water chestnuts,
cut into ‘A-inch slices
' i cup chicken stock,
fresh or ennned
1 tsp. cornstareh
SAVORY SCRAMBLED
EGGS WITH
CHINESE VEGETABtES-
lYield: 46 Servings)
2 tbsp. chopped green
onions .•.'
JiMolywi in
2 tbsp. butter
1 16-oz. can bean
sprouts, rinsed and
drained
V4 cup sliced water
.' chestnuts
6 eggs -
1 tsp. salt
*« tgp. pepper
2 tbsp. soy sauce"
fresh or canned water chestnuts, mixing light- I
Prepare ahead: Snap off and ly. Combine eggs, salt, pep-'l
discard the ends of the beans per, and soy sauce; tfeat slight-1
with a small knife, remove any ly ^ T
strings. Cut the beans into 2- n
WE’RE NEARLYA
HALF-CENTURY OLD AND
STILL GROWING YOUNG.
Through all these years we’ve served a lot of people.
Helping th^m build homes and expand businesses. And
now we’re doing the same for people like you.________________
~ Come into any of the Harris County Federal offices
and let us show you first hand how your savings can earn
the maximum and be fully protected.
inch pieces.
Have the *beans, oil, salt,
sugar, water chestnuts,
chicken stock and cornstarch
mixture within easy reach.
To Cook; Set a 12-inch wok
or 10-inch skillet over high
heat for 30 seconds. Pour in
the 2 tablespoons of oil, swirl it
about in the pan and heat for
another 30 seconds, turning
the heat down t&rooderate if
the oil begins to smoke.
Drop in the string lieans and
stir-fry for 3 minutes. Add the
salt, sugar and water chest-'
nuts, and sfir once or twice be-
fore pouring in the stock.
Cover the pan and cook over
ll:DEl\AL
utes until the beans are tender
but still wisp. .
Now give the cornstarch
mixture a stir to recombine it
and add it to the pan. Code,
Transfer the entire ceatate
OUR ACCOUNT? NOW INSURED SAFE TO S40.000
{
of the pan Aon heated platter
andserveItooce. =
Serves four.
- r -5-
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Brown, Leon. The Baytown Sun (Baytown, Tex.), Vol. 53, No. 98, Ed. 1 Wednesday, February 5, 1975, newspaper, February 5, 1975; Baytown, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1103946/m1/6/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Sterling Municipal Library.