From "Essentials of the Chinese Kitchen": ASIAN COLESLAW WITH TANGY RICE VINEGAR DRESSING Serves 8 Ingredients 4 cups shredded Napa cabbage 1/2 cup shredded carrot 2 stalks bok choy, with leaves 1/2 - 2 cups mung bean sprouts 2 tsp vegetable oil 1/4 cup rice vinegar 3/4 tsp sesame seed oil Garnish (optional): 2 tsp chopped fresh cilantro leaves, or as desired 1 Tbs toasted sesame seeds Directions Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across. Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside. Stir the oil into the rice vinegar. Stir in the sesame seed oil. Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle the toasted sesame seeds on top. MU SHU PORK Serves 6 Ingredients 2 oz dried lily buds 4 to 6 medium cloud ears (mushrooms) 4 medium dried black mushrooms For the Filling: 2-1/2 Tbs vegetable oil (preferably peanut oil) 2 whole eggs, lightly beaten 1 clove garlic, minced 1/2 tsp minced fresh ginger 1/2 lb boneless lean pork, cut into VERY thin slices, 1-inch long by 1/4-inch wide 4 cups finely shredded cabbage, (about 1/2 pound) 1 small carrot, cut into 1-inch slivers 2 stalks green onions(including tops), cut into 1-inch slivers 1/2 cup chicken broth (or vegetable broth) 2 Tbs soy sauce 1 Tbs dry sherry or mirin 1-1/2 tsp cornstarch mixed with 1 tablespoon water For assembling the dish: 16 mu shu pancakes (or very thin flour tortillas) 1/4 cup Hoisin sauce Directions Soak lily buds, cloud ears and mushrooms separately in enough warm water to cover, for 30 minutes; drain. Cut off hard, knobby end of lily buds. Cut off and discard mushroom stems; thinly slice caps. Set lily buds, cloud ears, and mushrooms aside. Place a wok or wide frying pan with a nonstick finish over medium-high heat until hot. Add 1-1/2 teaspoons of the oil, swirling to coat sides. Pour in half the eggs, tilting pan to coat bottom evenly. Cook just until eggs are set and feel dry on top. Remove from pan and let cool slightly while cooking remaining eggs. Cut into thin 1-inch-long strips and set aside. Place pan over high heat until hot. Add remaining 2 tablespoons oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant. Add pork; stir-fry for about 2 minutes or until lightly browned. Add lily buds, cloud ears, mushrooms, cabbage, carrot, green onions, and broth. Cook and toss for 2 minutes. Stir in soy sauce, sherry, and sesame oil; mix well. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well. Meanwhile, place pancakes in a heatproof dish. Set dish in a steamer or on a rack in a wok. Cover and steam over boiling water for 5 minutes or until heated through. To serve, spread a small amount of hoisin sauce on each pancake. Place about 3 tablespoons of meat-vegetable mixture in center of pancake. Wrap like a burrito or diaper. Serve warm. CABBAGE ROLLS Serves 4 Ingredients 8 large Napa cabbage leaves 3/4 lb ground pork 4 medium shiitake mushrooms 1/2 medium onion 1 medium carrot 1/2 tsp salt 2 cups chicken broth 1 Tbs soy sauce Directions Wash cabbage leaves and steam or boil them to just soften. Mince shiitake mushrooms, carrot, and onion. Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions. Put one portion of pork mixture on a cabbage leaf and roll it. Put chicken broth and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked. MU SHU VEGETABLES Makes 6 servings Ingredients 3 Tbs soy sauce 2 Tbs dry sherry or sweet rice wine 2 tsp cornstarch 1-1/2 Tbs minced fresh ginger 3 cloves garlic, minced 1-1/2 tsp sesame oil 1 Tbs vegetable oil 3 medium leeks, washed and cut into 2-inch slivers 3 medium carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2-1/2 X 1/4-inch strips 12 8-inch flour tortillas (thinnest possible), warmed* 3/4 cup finely chopped honey roasted peanuts (optional) Directions Prepare Peanut Sauce (as below); set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla Sprinkle with 1 tablespoon peanuts (optional). Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with extra Peanut Sauce. Peanut Sauce Makes 2/3 cup Ingredients 3 Tbs sugar 3 Tbs dry sherry or sweet rice wine 3 Tbs light soy sauce 3 Tbs water 2 tsp white wine vinegar or rice wine vinegar 1/3 cup creamy peanut butter Directions Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature. CHINESE CABBAGE AND MUSHROOMS Serves 4 Ingredients 1 lb Chinese cabbage, cut into 1 x 2-inch pieces 3 whole dried Chinese mushrooms, soaked in 1/2 cup hot water, drained and sliced (save the mushroom water) 4 Tbs peanut oil 1/2 tsp salt 2 Tbs soy sauce 1 tsp sugar Directions Heat the wok, add the oil and the salt. Add the mushrooms and toss for one minute. Add the Chinese cabbage and stir fry for two minutes. Add the soy sauce, sugar and the mushroom water. Cover and cook for 10 minutes over moderate heat. There should be very little liquid left. If there is too much, boil over high heat until the liquid is reduced. Joe

I do as the others here, removing outer leaves, cutting in quarters, removing core, and shredding in the food processor. Here's my favorite recipe except for the Napa Cabbge Slaw recipe. But first things first - I take the core in one hand and the salt shaker in the other hand and stand over the sink and enjoy. Cole Slaw 1 medium to large head of cabbage 2 carrots 1 green pepper 1 small onion 4 stalks celery ¼ bunch Parsley Shred cabbage and carrots. Remove seeds and membranes from pepper and chop finely. Finely chop the onion and celery. Mince the Parsley. Mix all together. 1 Tablespoon white wine vinegar 1 Tablespoon sugar ½ cup mayonnaise Salt and pepper to taste Mix dressing ingredients together. You may have to double to amounts to get the amount you want. Add to cabbage mixture and mix well. You can let this sit in the fridge a while for the flavors to marry. Beverly

Thank you jasdip. I figured the cut you used was a shoulder. I think the marinade would work on the cut I have in my freezer, but I won't do well in a slow cooker. Chase - there are people who lurk and don't have much experience. I asked so jasdip could clarify to those that don't understand that different cuts respond to different cooking methods. Chase you wrote: "jasdip, not to worry. Most on this forum can figure out the cut and the size based on your recipe." Yes Chase I agree with you in part - but there are always newcomers and inexperienced people who visit also. And there may be people who don't know how to cook at all. It is a public forum and open to anyone who cares to join. A comment like that might intimidate an inexperienced newcomer. Teresa

Coconut Cream Dessert Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 12 Ingredients: 1 cup all-purpose flour 2 tablespoons sugar 1/2 cup cold butter 1/2 cup chopped pecans FILLING: 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (12 ounce) container frozen whipped topping, thawed 4 cups cold milk 3 (3.5 ounce) packages instant coconut cream pudding mix 1/2 cup flaked coconut, toasted Directions: 1. In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 20-25 minutes or until edges are lightly browned. Cool on a wire rack. 2. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Sue