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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: November 18, 2000 SHOW #185 It is the 3rd Firemen's Challenge with the Blue Shift as the competitors! The two guest chefs are firemen, Richard Perry, Jr. and Al Nakasone.                                    JANE’S DELIGHTFUL CORNBREAD 2 c Bisquick 6 Tbs. Cornmeal 1 c Sugar ½ tsp. Baking soda 2 Eggs 1 c Milk 1 block Butter or Margarine Mix altogether and bake in a greased pan at 350 degrees for 20 to 30 minutes.                                      SUNI’S EMBRACE WATERCRESS 1 bunch Watercress 3 stalk Green Onions ¼ Carrot (for color) 1 Tbs. Garlic 2 Tbs. Sesame oil 2 Tbs. Sesame seed (roasted) ½ tsp. Salt ½ tsp. Black pepper ½ tsp. Bonito soup stock Blanch watercress in boiling water, then drain and squeeze water out. Cut watercress into 1" bite size pieces and mix all ingredients together in a large bowl.                                      JANE’S SPIRITUAL TOFU SALAD 1 bunch Won Bok 1 Tofu 3 Tbs. Miso ½ tsp. Sesame seed (roasted) ½ tsp. Salt Blanch won bok in boiling water, then drain and squeeze out water. Slice into bite-size pieces. Drain water from tofu and cut into pieces. Mix all ingredients together and serve cold.                                                    CORN CHOWDER (Serves four) 2 cans Cream 4 c Water 4 whole Potatoes, diced 1 med Onion, diced 1 lb Bacon, sliced 1 can Whole Kernel Corn 1 can Cream Corn Salt and Pepper to taste Fry diced bacon and onion in a large sauce pan until semi-cooked and then drain excess oil. Add cream and water to pan and cook under medium heat, stirring occasionally. Add potatoes. Keep stirring until potatoes are cooked soft. Continue to slowly boil under low heat for 45 to 60 minutes, stirring occasionally.                                                     CHICKEN STIR-FRY 2 lbs Chicken Breast 1 bag Chop Suey Mix 1 sm can Baby Corn 1 sm can Bamboo Shoots, sliced 1 whole Carrot, sliced 1 handful Snow Peas 2 Green Onions, sliced ½ Onion, sliced 1 Spear Broccoli, sliced ½ root of Ginger Boil chicken for 15 minutes, remove and slice. Heat a wok oiled with 2 tsp of olive oil. Fry chicken for 5 minutes and then add vegetables. Cook veggies until crunchy and stir altogether until fully cooked.