Soak 5 Shitake dry mushrooms for 30 min. in hot water.
Slice 2 med. onions into a bowl.
Slice 4 celery stalks, 2 green peppers into a bowl.
Put 2 t. chopped garlic and 1 minced green onion into a little bowl.
Mix 10 T. (a mixture of 2/3 dark soy sauce and 1/3 normal soy sauce that totals 4 1/2 oz.) mix with some cornstarch (about 2 t.)
Slice 1 c. cooked or raw beef onto a plate. Slice mushrooms into strips.Set aside 2 drained 4 oz. cans of regular American mushrooms.
Heat 5 T. oil super hot and flash fry a few seconds the garlic and green onion.
Dump in the normal onions and stir fry for 2 min.
Add celery and green pepper and stir fry for 1 min.
Add everything else (beef, mushrooms, sauce) and stir until heated through and thickened.
As with any Chinese dish, you can put in more water if it's too thick; more water+cornstarch if it's too thin.
Serve with, of course, white rice.
Mix 2 1/2 c. water, 1 c. rice, 1 can cream of mushroom soup, 1 envelope Lipton onion soup.
Pour into large baking pan (Lasagna pan).
Place 2-3 lb. quartered or cut up fryer pieces on top of rice mixture.
Bake 1 hour in 350 oven covered with foil.
Bake 1/2 hour uncovered.
(To use pork instead of chicken, trim fat from, then brown in skillet 6-8 pork chops.
Then follow the above recipe.)
Simmer 3/4 hour whatever chicken parts you wish that will make 3 c. cubed chicken meat. (or use leftover turkey or chicken meat that makes 3 c. cubed)
Saute 1/2 c. chopped onion and 4 T. chopped green pepper in 6 T. butter until limp.
Add 6 T. flour and stir until blended.
Stir in 2 cans Campbell's Chicken Broth, 1/2 c. milk, 1/2 c. evaporated milk a little at a time to blend into the thick roux of flour and butter.
Stir over med-high flame until thickened.
Add chicken, 4 T. chopped pimento, & 8 oz. canned sliced mushrooms.
Keep warm and serve over toast slices.
(You can substitute Baked Chicken (or turkey) juices for the same amount of Broth above: When you bake a chicken or turkey, pour a cup of hot water into the baking dish and scrape up the browned juices. Pour the result into a pyrex measuring cup or something, and refrigerate overnight. Scrape off and discard the fat that rises to the top.)
Mix 1 1/2 c. flour, 3 T. cocoa, 1 t. baking soda, 1 c. sugar, 1/2 t. salt, 5 T. Wesson oil, 1 T. vinegar, 1 t. vanilla, 1 c. cold water.
Mix all dry ingredients and put into greased 9x9 cake pan.
Then Add the wet ingredients, beating with a spoon until mixed into flour.
Cook at 350 1/2 hour
1 1/2 c. diced ham
8 peeled and sliced potatoes (sliced about one-eighth inch thick)
3 T. minced onion
Heat oven to 300.
Make white sauce: melt 2 T. butter in a saucepan, add 3 T. flour. Add 2 1/2 c. milk, plus salt and pepper to taste.
Put about 1/3 of the potatoes in a buttered Lasagne pan, sprinkle 1 T. onion over it, then sprinkle 1 T. flour on it. Add 1/3 of the ham.
Continue making two more layers.
Pour white sauce over all. Add enough additional milk to casserole until the milk just covers the potatoes.
Dot with butter.
Bake 1 1/2 hour, uncovered.
Mix 1 lb. boneless chicken thighs (cut into 1 1/2" X 1/2" strips), 1 t. salt, 1 t. sugar, 2 t. soy sauce, T. oyster sauce
(For Oyster sauce, use "PREMIUM DAU HAO THUONG HANG in 18 oz. bottles with a colorful label of a woman rowing a boat.)
Wash and remove the tips from 20 snow peas (or use the same amount of slices of green pepper). Cut 1 med. onion into 1/4" wedges. Sliver 3 green onions.
Have 1/2 c. chicken broth ready.
Mix sauce: 1 T. Hoisin Sauce (use KOON CHUN brand, for most Chinese ingredients), 1 T. catsup, 1 1/2 t. dark soy sauce, 1 t. crushed dried red chili pepper, 1 t. sesame oil.
Head your Wok. Add 2 T. vegetable oil (corn oil is good, it doesn't burn easily). Dump in and stir 1 T. minced garlic and 1 t. minced fresh ginger a few seconds, then
dump in chicken and wedges of onion. Stir fry for 3 min over high heat. Add peas & chicken stock. Cover and cook 2 min. over high heat.
Add sauce and slivered green onions. Mix & serve at once.
(You can use canned American mushrooms in this to good effect as well.)
Instead of buying expensive Italian Sausage for inclusion in Pizza or Lasagne:
Buy 1 lb. ground pork and mix in:
1 1/2 t. salt.
3 1/2 t. paprika
2/3 t. garlic powder
1/3 t. fennel seed (adds that important licorice taste)
1 t. (black pepper, not fresh)
Let sit in refrigerator for several hours, then cook 15 min. in covered frypan over low with 1/4 c. water.
For "hot" style Italian sausage: add 1/4 t. crushed red pepper to the above.
(Medieval recipe for Split Pea Soup)
Cook 1/2 c. chopped bacon. Then saute in with the bacon, 1 1/2 c. chopped onion, 2 cloves garlic,
Meanwhile, boil 1 c. diced carrots in the microwave until soft.
Into a pot put 4 c. chicken stock, 1/4 t. thyme, 2 T. fresh parsely, 1 1/2 c. split peas, a pinch (very little) of nutmeg and caraway seeds. Salt and pepper.
Simmer 3 hours, adding more broth if necessary, until you've got a thick porridge.
Heat oven to 350
Fill a pie pan with a raw shell and poke holes in it with a fork.
In a double boiler, using hand mixer or whisk, combine:
1/2 c. light brown sugar and 1 stick softened butter (10 seconds in the microwave to soften)
3/4 c. sugar, 3 eggs (one at a time), 1/4 t. salt, 1/4 c. light corn syrup, 1/2 c. milk.
Stir over boiling water for 5 min.
Add 1 c. chopped pecans and 1/2 t. vanilla
Bake 1 hour.
Add 1/4 c. more nuts on top and bake 5 min. more.
This is an excellent, meaty, but not fattening dinner.
Separate 2 lbs. of pork spareribs into individual ribs by cutting them through with a knife.
Using a cleaver, chop the ribs into 1 1/2" pieces (this is important, it releases the marrow into the gravy).
Trim off any fat and mix in 1 1/2 T cornstarch to the meat.
Make the sauce:
1 1/2 c/ chicken broth, 1 t. salt, 1 t. sugar,
3/4 t. chili paste with garlic (available in Oriental Grocery Stores, it's a Vietnamese sauce); or use same amount of chili seeds shake if you must; 1 T. Hoisin Sauce, 1 T. catsup, 1 T. dark soy sauce, 1 T. oyster sauce, 1 1/2 T. white wine.
Mix 2 T. cornstarch into 4 T. water (as an emergency thickener should you need it).
Heat 2 T. oil in Wok. Add 1 T. chopped garlic, 2 diced green onions. Stir in pork and stir fry for 3 min.
Add the sauce and bring to a boil. Cover and cook over medium 40 min. If there is less than 1 c. sauce at the end of this process, add some more broth.
This recipe works equally well with chicken instead of pork.