Brenda Pace, R.B.S. 1 (12 oz) package chocolate morsels1 cup salted peanuts3 cup chow mein noodles Melt morsels in double boiler over low heat until smooth. Remove from heat. Add noodles and nuts. Drop by spoonfuls onto wax paper. Cool until firm.
Ann Dodd, F.H.S. 2 lb beef, cubed1 can cream of chicken soup1 can cream of mushroom soup1 chopped onion2 cups chopped celery1 cup uncooked, soaked rice1 cup water4 Tbsp. soy sauce Brown meat and remove brown onions and celery. Add meat, soup and water. Cook. Simmer 1 hour. Soak rice while this is cooking. After … Continue reading African Chop Suey
Rebecca Lawrence-Stenzel Any firm fresh vegetables (broccoli, carrots, cauliflower, mushrooms, celery, cabbage, etc.) 2 Tbsp cornstarch 3 Tbsp soy sauce 1 bouillon cube 1 cup water 2 Tbsp vegetable oil 1/2 tsp sesame seed oil 1 large onion, sliced 2 cloves garlic, minced 1-2 cup sliced raw meat (chicken or beef stew) 1 can sliced … Continue reading Stir-Fried Chinese Vegetables
Hazel Hui 3 Tbsp catsup 3 small slices ginger root 2 1/2 Tbsp. Worcestershire sauce 1/2 cup green onions dash of salt 3 Tbsp sugar Cook peeled or unpeeled shrimp in small amount of oil until pink; add sauce. Heat all together. Serve over rice.
Hazel Hui 2 Large chicken breast, cut in strips 2 Tbsp soy sauce 2 Tbsp cooking wine 2 tsp cornstarch 1/4 tsp sugar 1/4 tsp ground ginger 1/4 tsp crushed red pepper 1/8 tsp garlic powder 6 green onions, copped 2 medium bell peppers, chopped 1/2 cup cashews (dry roasted) Mix chicken with next 7 … Continue reading Stir-Fried Cashew Chicken
Bernadette Normand 1 medium cabbage 3 carrots 1 lb hot sausage (Bryan) 6 Tbsp soy sauce 3 Tbsp cornstarch 6 Tbsp water 3 tsp molasses 2 packages egg roll wraps sweet and sour sauce 1 lb shrimp, boiled Grate cabbage and carrots coarse, place in large microwave bowl. Add sausage and microwave 4 minutes. Stir. … Continue reading Egg Rolls