Oops, I forgot to take pictures of the Christmas meal before it disappeared again. The menu for Christmas was rabbit soup, shrimp, waldorf salad, broccoli, cheese, braunschweiger, crusty warm bread, and crackers.
I sent most of the shrimp plus several containers of other things home with mom to enjoy.
The next day we had some leftover soup, a few shrimp, and chicken shu-mei filling steamed in some wonton wrappers and fried as egg rolls (a little cheating on hubby's diet).
Of course, it is strongly advised that you say grace with one eye open to keep the four legged lurker from stealing your lunch.
(Chloe, "Hey those roll things look a lot like rawhides,
I wonder if they taste as good as they smell?"
Sorry Chloe NSFD, not safe for dogs.)
(Chloe, "Hey those roll things look a lot like rawhides,
I wonder if they taste as good as they smell?"
Sorry Chloe NSFD, not safe for dogs.)
The chicken shu-mei filling recipe was adapted from the Frugal Gourmet's Three Ancient Cuisines recipe book.
The adapted version included:
One pound ground chicken breast
(the grocery store had it on special for $2.00/lb)
One small yellow onion, chopped very finely
3 cloves garlic, run through a press or finely chopped
1 Tbs rice wine
1 Tbs soy sauce
3/4 tsp freshly grated ginger
1 tsp salt (or less)
ground black pepper (or white if you like)
1 can water chestnuts drained and chopped finely
1 Tbs corn starch
Mix well and stuff into desired wrappers. As wontons they work well steamed, deep fried, or simmered in chicken stock. In egg roll wrappers, the only option to get the insides cooked fully is to deep fry them.

