Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped cooked turkey or 1 tb Finely chopped, green pepper
-chicken -or parsley
2 tb Butter or margarine 6 Slightly beaten eggs
1 cn Bean sprouts, drained 1 ts Salt
1/2 c Chopped, onion Fat for frying
1/2 c Chopped, celery

Brown chicken lightly in butter. Add bean sprouts, onion, celery, and
green pepper. Cover and cook a few minutes until onion is
transparent. Cool slightly. Spoon chicken-vegetable mixture into
beaten eggs, straining out liquid in bottom of pan. Add salt. Mix
thoroughly. Pour 1/4 cup mixture into hot fat, about 1/2 inch deep.
Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides,
turning once. Drain and serve hot with sauce. Makes 12 cakes

Sauce for Egg Foo Yong:

Juice from cooked vegetables above 1 cup juice from canned bean
sprouts 1 T cornstarch 1 t sugar 2 T soy sauce

Combine juices, setting aside 1/4 cup of liquid. Heat to boiling.
Blend cornstarch, sugar, and the 1/4 cup liquid. Add to boiling
juice. Cook, stirring constantly until thickened. Add soy sauce.

Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published
by Homemakers Research Institute copyright,1959

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