dgkritch, I have a good egg roll recipe from a Chinese cooking class I took many years ago. Our teacher was wonderful and we had a great time and learned a lot. She gave us three recipes for sauces...Fruit Sauce, Plum Sauce and Mustard Sauce. I think it's kind of like wines...no rules, just have what you like. EGG ROLLS Ingredients: 10 oz chicken meat (*I usually use more) 1 T soy sauce 1/2 tsp salt 1 T wine (*I use pale dry sherry) 1 tsp chopped ginger root (or 1/2 t ground ginger) 1 large shredded onion 1 1/2 cups shredded bamboo shoots 1 1/2 cups shredded celery 1 cup shredded mushrooms 1 1/2 T oyster sauce 1 tsp salt 2 T cornstarch and water (makes everything stick together) 1 T flour and 1 T water ("glue" to seal the rolls) 5 cups vegetable oil Procedure: 1. Shred the chicken meat and marinate with soy sauce, salt, wine, ginger root and cornstarch for at least 20 minutes. 2. Heat 5 T oil in a frying pan, stir fry chicken until it turns white. Drain and set aside. Use the remaining oil to stir fry onion, bamboo shoots, celery and mushrooms. Add oyster sauce and salt. Add water if needed (I usually use less oil and I do add water to sort of steam the vegetables instead of frying them.) Cook until the vegetables become wilted but are still crisp. Add cornstarch paste. Stir until thickened. This is the filling. 3. Place 3 T filling in the egg roll wrapper an inch from the edge which is toward you. Fold the edge, then the right side and then the left side toward the center. Roll into a tight roll. Stick outer edge of skin to wrapper with flour paste "glue". 4. Heat the oil to 370 degrees. Deep fry the egg rolls until golden. Drain on paper towels. For the vegetables you may substitute: cabbage chinese cabbage (not bok choy) carrots broccoli bean sprouts This may be served over rice (omit cornstarch paste and add 1 cup chicken broth and 1 T cornstarch to make sauce.) FRUIT SAUCE 1 c. apricot preserves 1 c. applesauce 1/2 c apple cider vinegar 1/2 c brown sugar 2 cloves garlic 1/4 tsp red pepper powder (cayenne) 2 slices ginger root Mix all ingredients in a sauce pan and cook over medium heat. Stir until mixture boils. Reduce heat an dsimmer without lid for 15 minutes. Pick out giner root and garlic cloves and discard. PLUM SAUCE 1/4 c water 1/2 c plum jam 2 T brown sugar 2 T vinegar Mix all ingredients in a small saucepan. Brint to a boil and simmer for 2 minutes. MUSTARD SAUCE 2 T mustard powder 3 T cold water 1/8 tsp salt Mix all ingredients together and serve. I also have recipes for Stir-Fry Beef with Barbecue Sauce, Egg Roll Skins, Mar Far (Chinese cookies), Stir-Fried Cabbage with Brown Peppercorns, Cold Noodle Salad with Sesame Paste Sauce, Stir Fried Chicken Cheng-Tu style, Peking Hot and Sour Soup, Double Cooked Pork and Stir Fried Chicken with Mushrooms (Moo Goo Gai Pan) if anyone's interested. Pam

For 6 large eggs, use 1 1/2 lb good sausage, divided into 6 large patties. Roll eggs in flour, then cover with the sausage, and roll in bread crumbs. I put them in the palm of my hands and rolled them softly before the bread crumbs. Then store them on wax paper in a container overnite. I take them out of refrig at least 1/2 hrs ahead of baking. Bake on a broiler pan that I sprayed lightly with pan. Set oven for 400. Bake them 15 minutes, then turn and 15 more minutes. Should be perfectly done. NOW be prepared for the sausage on some of them to separate. That's ok, cause when you cut them in half, cut where there is the flaw. This morning I had to cook mine a bit longer, cause the first one I cut was still a little pink. Then they were a little overcooked. Ones I made yesterday, for Christmas, were cooked the exact same way and came out perfectly done. DUH! Think next time, I might use Jimmy Dean's with sage OR use Italian bread crumbs. If you have a good dijon mustard, put it out, as some like mustard spread on their eggs.You CAN make them the night before, and serve them cold. You cut them in half when serving.Let them cool a bit before attempting to cut. LOL, my son loves these, and when I asked him if he had eaten one, his reply was: MOM, I already ate three. Enjoy. Hope I helped.

I am so sorry I didn't get back to you all yesterday. Our internet went out at 4am Sun. morning and only now got fixed. Lightening. I ended up doing one pan at a time. What made it easy is each pan is supposed to sit for at least 20 min. before going in the oven. So while one pan was cooking, the other pan was resting, and so on. I do have room to set them side by side, but I wasn't going to risk it, since I had spent 4 hours on my feet by then. :)

No idea on the cart, but I do have a suggestion on the utensils: get a second set of spatulas, measuring stuff, whisks, etc. I don't know why it took me so long to figure it out, but I was 60 or so before it dawned on me that my cooking/baking life would be much more efficient if I had more than one set of measuring cups and spoons. It's not like those things are expensive or take up an undue amount of space. Another efficiency move: along with the epiphany that I could have more than 1 set of measuring spoons, it occurred to me that I didn't need to pick out just the spoons I needed from the drawer for each recipe. I could put the entire set in a container that can be moved from the drawer to the counter, pick out as needed, and put the leftovers in their container away as a group at the end of the recipe. It's all so obvious, but I didn't think of it until long past when the kids were grown and gone. Hope it helps someone else to mention it sooner.