Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 lb ground beef
• 1/4 cup onion, chopped
• 1 3/4 cup beef broth (or 1 beef bouillon cube), dissolved in 1 3/4 cup boiling water
• 1 Tbsp soy sauce
• 1 1/2 tsp sugar
• 1 (10 oz) package frozen Chinese style vegetable with seasoned sauce
• 3 cup precooked rice

Brown beef and onion in skillet. Add broth, soy sauce, and sugar. Add vegetables. Bring to a full boil, separating vegetables with a fork and stirring frequently until sauce cubes are blended. Cover and simmer for 2 minutes. Bring again to a boil. Stir in hot rice. Cover, remove from heat, and let stand 5 minutes.

Makes 4 servings.

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