Ingredients:
6 ounces of packaged ramen noodles, crushed (2 packages)
2 tablespoons sesame seeds
3/4 cup slivered almonds
1/2 cup margarine (or butter)
1 head Foxy-brand Napa cabbage, shredded
1 bunch Foxy-brand green onions, diced 1 small red bell pepper, diced
3/4 cup olive oil
1/2 cup sugar
1/4 cup white vinegar
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce

Cooking Instructions:
In medium skillet melt margarine. Add ramen noodles, sesame seeds and almonds.
Over low heat, brown while occasionally stirring. Once brown, set aside to cool.
In a large mixing bowl add shredded Foxy-brand Napa cabbage, diced Foxy-brand green
onions and diced red bell pepper. In a medium saucepan bring olive oil, sugar, and
vinegar to a boil, while stirring. Remove from heat to cool. Stir in soy and
Worcestershire sauces. In the large mixing bowl add the noodles, sesame seed and
almond mixture. Add liquid mixture, and toss to coat evenly. Serve.

Ingredients:
1 cup All-purpose flour
1 Egg
2/3 cup Milk
2/3 cup Cold water
5 tablespoons Corn oil
1 Onion, chopped
8 oz Lean ground beef
2 Carrots, grated
1 Parsnip, grated 2 teaspoons Curry Powder
1 tablespoons Tomato paste
2 teaspoons Cornstarch
2/3 cup Beef stock
1 Egg, beaten
Vegetable oil for deep frying
Carrot strip (optional)

Cooking Instructions:
Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk
and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher.
Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling
skillet to spread batter evenly over bottom to make a thin coating. Cook until underside
is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining
batter, adding more oil to pan each time, to make 8 pancakes. Heat 2 tablespoons oil in
a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently
5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a
little stock. Add remaining stock to ground beef mixture and bring to a boil.
Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.
Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines
across center to within 1-1/2" of side edges. Fold these side edges over mixture and
then fold remaining top and bottom edges over to cover filling. Brush with egg and
fold pancakes in half. Chill 1 hour. Half fill a deep fat fryer or saucepan with oil;
heat to 350'F. (175'C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded
pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through.
Drain on paper towels. Garnish with carrot strip, if desired, and serve hot.