Too bad Arthur hadn't run safety tips for cooking live. I felt acutely, painfully embarrassed. You don't know a thing, Goldy. No kidding.

I looked for Rorry Bullock.

She was gone.

Mexican Egg Rolls with Spicy Guacamole Dipping Sauce

2 tablespoons vegetable oil, plus additional oil for deep-fat frying 1 1/2 pounds chicken breast, trimmed of fat and finely chopped (l/2-inch square pieces) 2 1/2 cups chopped onions 1 to 2 tablespoons prepared dry chile mix, to taste 1 cup canned black beans, well drained 4 ounces (1 small can) chopped green chiles 1 cup grated Cheddar cheese 1 cup grated Monterey Jack cheese l/2 cup finely chopped cilantro l/2 jalapeño chile, seeded and finely chopped 3 tablespoons of picante sauce 1 teaspoon salt 1 pound egg-roll wrappers (16 in a package)

In a wide frying pan, heat the 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and onions, stir well, then add the chile powder and stir again. Stir for several minutes, until the onions turn translucent and the chicken is just cooked. Remove the pan from the heat, and add the beans, chiles, cheeses, cilantro, jalapeño, picante sauce, and salt, and set aside. On a very lightly floured surface, place 1 egg-roll wrapper at a time and, following the directions on the wrapper package, roll 1/4 cup of the filling into each egg roll. Complete the 16.

In a wide frying pan, pour vegetable oil to a depth of 1/2 inch. Heat to 370°F, then place no more than three egg rolls at a time into the oil and fry for 3 minutes per side, or until golden brown. Drain on paper towels. Serve with sauce.

Makes 16 egg rolls

Guacamole Dipping Sauce: 1 avocado, peeled, seeded, and chopped juice of 1 lime 1 cup fat-free or regular sour cream 1/2 cup medium-hot picante sauce 1/3 cup finely chopped cilantro 1 tablespoon grated onion 1/2 very finely chopped jalapeño chile, whirled in a small blender or food processor

Either mash all ingredients together until well combined, or whirl in a food processor until smooth, Chill and serve with egg rolls.

Chesapeake Crab Cakes with Sauce Gribiche 1 tablespoon vegetable oil 1/2 cup finely chopped celery 1/2 cup finely chopped onion 2 cloves garlic, crushed 2/3 cup lowfat mayonnaise 3/4 teaspoon dry mustard 1/2 teaspoon paprika 1 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, to taste 1 pound crabmeat (can use refrigerated pasteurized crab) 1 1/3 cups club cracker crumbs, divided in half 2 additional tablespoons vegetable oil, divided in half, plus extra to oil baking pan

In a frying pan, heat 1 tablespoon oil over medium heat, add the celery and onion, lower heat, and add garlic. Sauté over medium-low heat, stirring frequently, for 3 to 5 minutes, or until translucent but not brown. Remove from the heat and set aside. In a large bowl, combine mayonnaise with spices. Add crab, 2/3 cup cracker-cracker crumbs, celery, onion, and garlic. Stir until well combined. Using a 1/2-cup measure, scoop out crab mixture and form into 6 cakes about 4 or 5 inches, in diameter.