1 lg Onion, chopped

4 lg Leeks, washed & sliced

12 oz Potatoes, diced

1 pn Arame weed

1 ts Rosemary

1/2 ts Curry powder

1 3/4 pt Water

1 ea Garlic clove

Soy sause, to taste Heat oil in a soup pot & saute the onion & leeks for 5 minutes.
Add the potatoes, arame, rosemary, curry powder & water.
Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes.
Blend until smooth in a blender with the garlic clove & soy sauce.
Reheat & serve.

2 c Brown Sugar

1/2 c Cornsyrup

1 ts Salt

1/2 ts Baking Soda

1 ts Vanilla

6 qt Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt.
Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes.
Remove from heat, stir in soda and vanilla.
Gradually pour over corn, mix well.
Turn into two large, shallow baking pans.
Bake at 250 degrees F for 1 hour, stir every 15 minutes.
Remove from oven, cool completly.
Break apart and store in tightly covered containers.
Found this in some magazine a while ago, dont know which one any more! From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

12 Fresh eggs, preferably duck

-eggs Bring water and rock salt to a boil; cool.
Place eggs in a crock or glass jar.
Pour salt-water mixture over eggs to cover. Cover crock and let stand in a cool place (not refrigerator) for three weeks.
Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.
Yolks should be a bright yellow-orange color and quite firm.
The white should be slightly cloudy and still runny.
Eggs without a firm yolk should be discarded.
To hard cook, cover with fresh cold water and simmer for 20 minutes.
Shell an quarter.
Serve with hot rice or congee.
NOTE: Salted duck eggs may be purchased in mud-pack form or in brine in Oriental markets.
If in mud pack, scrape off mud, wash well and proceed with recipe.
From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.
Posted by Stephen Ceideburg September 7 1990.