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BETTER THAN SEX CAKE
INGREDIENTS
1 CHOCOLATE CAKE MIX (EGGS, OIL & WATER)
1 CAN EVAPORATED MILK
1 JAR MRS. RICHARDSON'S HOT FUDGE CARMEL
1 COOL WHIP
6 HEATH OR SKOR BARS

DIRRECTIONS
MAKE CAKE ACCORDING TO PACKAGE DIRECTIONS.
WHILE CAKE IS STILL WARM POKE HOLES IN TOP WITH
END OF WOODEN SPOON.
POUR 1 CAN OF EVAPORATED MILK INTO HOLES.
POUR ½ OF THE MRS. RICHARDSON'S HOT FUDGE
CARMEL SAUCE INTO HOLES. LET COOL.
CRUMBLE THE 6 HEATH/SKOR BARS INTO TINY PIECES.
AFTER CAKE IS COOL, TOP WITH COOL WHIP AND
HEATH/SKOR BITS.
REFIGERATE FOR AT LEAST 2 HOURS BEFORE SERVING

MOM'S SURF AND TURF Recipe courtesy Ming Tsai, 1999.
All Rights Reserved
1 pound filet mignon or rib eye steak, cut into 1-inch
squares by 1/2-inch thick
1 pound medium size scallops, sliced in half
1/2 cup dry red wine, Syrah
1 1/2 tablespoons minced ginger
1/4 cup chopped scallions plus 1 tablespoon, for
garnish
1 tablespoon minced garlic
3 tablespoons cornstarch
Canola oil, to cook
3 tablespoons oyster sauce
1 teaspoon sugar
1 pound sugar snaps, both ends removed, blanched
and shocked
1 cup chicken stock
Salt and black pepper, to taste
10 crispy rice cakes, deep fried in fryer or bought
already fried

Scallops should be the same size as the beef pieces.
Marinate both beef and scallops in red wine, ginger,
scallions, garlic and 2 tablespoons of cornstarch for
20 minutes. In a hot wok coated with oil, add
marinated beef/scallop with the marinade and stir fry
1 to 2 minutes, stirring constantly. Add 2 tablespoons
oyster sauce and sugar. Check for seasoning. Add the
snap peas and heat through. Beef/scallops should be
medium-rare.

To make an extra glaze, add chicken stock and 1
tablespoon of oyster sauce to the wok. Make a slurry
from 1 tablespoon of chicken stock and 1 tablespoon
of cornstarch and add to wok. Heat mixture until it
thickens slightly and pour over finished dish.

PLATING Serve beef/scallops on top of rice cakes and
garnish with scallions.

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