Mrs. Shirley Kau truly lives in the moment. When I sat down to talk with her and find out about her childhood, education, influences, family, she wasn’t having it! There were only two things she wanted to talk about: her new publication and the meal she prepared last night.
Mrs. Kau’s pamphlet, I mean book, “Art and Embroidery,” is hot off the press. “I want nothing more than to empower women to take something they already have in their homes, a sewing machine, and see the potential it offers in dollars and cents,” she said.
Last night for Sunday dinner she prepared Noodle Cheese Custard with Vegetables. “This is a recipe I have tried perfecting over the years to varying degrees of success,” Mrs. Kau explains. “Last night I used lo mein noodles and added a healthy dose of Siracha.” It is printed here in original form. She promises the presentation is stunning!
Noodle Cheese Custard with Vegetables
Noodles: 1 8-ounce package
Milk: I cup, scalded
Eggs: 3, beaten
Sharp Cheddar Cheese: ½ cup, grated
Salt: 1 teaspoon
Pepper: ⅛ teaspoon
Monosodium Glutamate: ½ teaspoon
Carrots: 1 bunch, sliced and cooked
Lima Beans: 2 cups, cooked
Butter or Margarine: ⅓ cup, melted
Peanuts: ½ cup, chopped
Cook noodles in boiling salted water until tender; drain, rinse in cold water. Pour scalded milk over eggs; add noodles with cheese and seasonings, Pour into greased 9-inch ring mold; set in pan of hot water. Bake in 325°F. oven 45 minutes. Unmold on serving plate. Fill center with hot vegetables. Melt butter or margarine; add peanuts; cook until butter begins to brown; pour over vegetables and top of noodle ring. Serves 6.
If you've got it, flaunt it. (I'm referring to the MSG.)