Vegetables

5 lb. taro, peeled, cut in cubes and cooked in 1 c. water until soft. Drain and mash the taro. Add: 1 pkg. Milkman or 1-1/4 c. powdered milk 1 block margarine 1 c. sugar 1/4 tsp. salt 1 tsp. vanilla Shape into patties.

1 bunch asparagus 2 or 3 lup cheong sliced in thin slices 1 Tbsp. shoyu ajinomoto 1/4 c. water 1 tsp. cornstarch Slice asparagus in 1-inch length. Combine shoyu and ajinomoto. Heat oil in pan and saute lup cheong. Mix in asparagus and stir fry for a few minutes until tender. Make a well in…