Title: BEEF WITH CHINESE STEAK SAUCE
Categories: Beef, Main dish, Oriental
Yield: 4 servings

1 lb Beef sirloin or flank steak

————————-MARINADE————————-
1 tb Soy sauce
1 tb Water
1 tb Dry sherry
2 ts Sesame oil
1 ts Cornstarch

—————————SAUCE—————————
2 tb Hot ketchup
1 tb Hoisin sauce
1 tb Steak sauce
2 ts Worcestershire sauce
2 ts Packed brown sugar
1/2 ts Tabasco sauce

————————–NOODLES————————–
2 oz Bean thread noodles, broken
-in half

————————–GARNISH————————–
1 Green onion (including top)
-finely chopped

PREPARATION: Trim and discard fat from beef. Cut beef
across the grain into 3- by 2- by 1/4-inch slices.
Combine marinade ingredients in a bowl and add beef;
stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set
aside. COOKING: Set wok in a ring stand and add oil to
a depth of 1 1/2 to 2 inches. Place over high heat
until oil reaches about 375 degrees F. Add half the
bean thread noodles and deep-fry for about 5 seconds
or until they puff and expand. Turn over and cook
other side. Lift out and drain on paper towels. Cook
remaining noodles. Place noodlen on a serving
platter, pressing down on noodles to flatten slightly;
set aside.
Remove all but 2 Tablespoons oil from wok. Add beef,
6 or 7 pieces at a time, and cook for about 1 to 1 1/2
minutes on each side or until done to your liking. As
beef is cooked, transfr it to a bowl; set aside while
cooking remaining beef. Return all beef to wok and
place over medium heat. Pour sauce over beef and
cook, stirring to coat well, for 2 minutes. Spoon beef
over noodles and srinkle with green onion. Serve hot.
TIPS: Adjust the amount of Tabasco sauce to taste. For
a spicier flavor, substitute sweet bean sause for
hoisin sauce.

—–

Title: Mattie’s Jam Cake
Categories: Cakes Desserts Londontowne
Servings: 1

2 1/2 c Brown sugar 2 c Sour milk
4 c Flour 3/4 c Butter
2 c Jam 2 t Baking soda
3 t Cinnamon 2 t Cloves
2 t Nutmeg 3 ea Eggs, lg
15 oz Raisins 1 c Nutmeats
1 x Figs and dates as desired

Mix all ingredients together well except jam. Lastly, gently stir in the
2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325
degree oven for 35-40 minutes or until toothpick inserted in center comes
out clean. If desired, serve caramel icing.

Mrs. Charles E. Phillips

—————————————————————————–

Title: Creole Beans
Categories: Main dish, Meatless
Yield: 2 servings

1/4 c Celery, sliced
1/4 c Onion, coarsely chopped
1/4 c Green pepper, chopped
1 ts Margarine
1/2 cn Tomatoes (16-ounce can)
– (about 1 cup)
1/8 ts Garlic powder
1/16 ts Salt
1 ds Pepper
1 1/4 c Dried pea (navy) beans
-cooked, unsalted, drained*

2 servings of 1 cup each 60 calories per serving

1. Cook celery, onion, and green pepper in margarine until
tender–about 5 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and
seasonings to cooked vegetables. Bring to a boil.

3. Add beans and return to a boil. Reduce heat, cover, and
boil gently until flavors are blended and liquid is
reduced–about 30 minutes. Stir occasionally to prevent
sticking.

*NOTE: 1-1/4 cups canned navy beans, drained, may be used
in place of cooked dried beans; then omit salt in step 2.
About 202 calories per serving.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Vermont Corn Chowder
Categories: Main dish Meats Soups Vegetables
Servings: 4

1/2 c Salt Pork; Diced
1 ea Onion; Lg, Diced
3 c Corn Kernels; *
5 ea Potatoes; Md, Pare Cube
1 1/2 ts Salt
1 qt Milk
1 x Black Pepper; To taste
1 x Saltines Or Soda Crackers

* Use cooked fresh kernels or canned or cooked frozen.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Cook the diced salt pork over moderate heat, stirring occasionally, so
that all of the pork pieces become brown but not too dry. Remove them
from the pan with a slotted spoon. Saute the onion in the pork fat just
until tender, but not brown. Add the water, corn, potatoes and salt,
cooking, uncovered, until the potatoes are almost soft. Add the milk and
simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste
for seasoning, adding a good bit of freshly ground pepper. Sprinkle the
surface with the salt pork and serve with a large supply of soda crackers.

—————————————————————————–

Title: Rich Chocolate Caramels
Categories: Candies
Yield: 1 servings

-Nancy Speicher DPXX20A
1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each
2 tb Butter or margarine;
-cut in pieces
1 ts Vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy
saucepan. Bring to boil, stirring to melt chocolate and dissolve
sugar. Reduce heat to moderate and continue cooking, stirring
occasionally, until syrup reaches 248F on candy thermometer
(firm-ball stage). Remove from heat. Quickly stir in butter and
vanilla just until blended and butter melts. Pour into well-greased
8x8x2″ pan. Cool; cut in small squares. If desired, top each square
with pecan half or almond slivers. Wrap individually in plastic wrap
or foil. Store in cool, dry place. Makes about 1-1/2 pounds.
From Woman’s Day 3/15/79 Collector’s Cookbook – Chocolate

MMMMM

Title: EGG FOO YUNG (FOO YUNG DON)
Categories: Chinese, Eggs
Yield: 10 servings

1/2 lb Fresh bean sprouts
1/2 md Yellow onion
1/4 lb Chinese BBQ Pork
10 tb Oil, approximately
1 Bamboo shoot tip (canned) or
1/2 c Sliced bamboo shoots
1 Green onion, finely chopped
1 tb Sesame seeds
1/2 ts Salt
1/2 ts Sugar
6 lg Eggs
1 ts Oyster sauce
1/2 ts Thin soy sauce

—————————GRAVY—————————
1 cn (2 cups) chicken broth
1/3 c Sliced mushrooms, optional
1/2 ts Salt
1/2 ts Sugar
Dash of pepper
1 ts Dark soy sauce
3 tb Cornstarch
6 tb Cold water

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, julienne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean
sprouts, onion, BBW pork, and bamboo shoots for 2
minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar.
(Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce
and soy sauce; mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of
the mixture in the wok. Fry about 2 minutes on each
side. Place on serving dish and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the
chopped green onion and toasted sesame seeds.

Toast sesame seeds in a dry frying pan, without oil
for 3 minutes.

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy
sauce.

3. Prepare thickening made with the cornstarch and
cold water; add the seasoned broth and cook for 1
minute.

SOURCE: Chopsticks, Clever, and Wok.

—–

Title: Root Vegetable Hash
Categories: Vegetables, Roots
Yield: 4 servings

1 lb Rutabagas
2/3 lb Carrots
2/3 lb Red-skinned potatoes
3 T Butter
Salt
Freshly ground black pepper
1 T Minced parsley (opt)

(From “More Vegetables, Please” by Janet Fletcher. Harlow and Ratner,
Emeryville, California; $16.95, 1992)

Peel the rutabagas, removing all traces of the thick skin. Cut them
into 1/2″ cubes. Peel the carrots and slice them about 1/2″ thick.
Scrub the potatoes well but do not peel them; cut them into pieces
about the same size as the rutabagas.

Bring a large pot of salted water to a boil over high heat. Add the
rutabagas and cook 5 minutes, then add the remaining vegetables and
cook until they are soft enough to mash but not mushy, about 15 more
minutes. Drain thoroughly in a colander.

Put the hot vegetables in a clean pot and shake the pot over moderate
heat until the vegetables are completely dry. Remove the pot from the
heat, add the butter in small pieces, and mash the vegetables gently
with a potato masher; they should be mashed, not pureed. Season to
taste with salt and pepper. Transfer to a warm serving bowl. Garnish
with parsley if desired.

MMMMM

Scallops and Pasta with Fresh Tomato Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Scallops

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Bay scallops
1 tb Butter
1/2 c Dry white wine
2 tb Minced shallots
1 tb Chives
1 t Minced garlic
2 tb Minced red bell pepper
1/4 c Shredded fresh basil
1 c Heavy cream
2 c Cooked pasta shells
Salt Pepper — to taste
2 Ripe tomatos
1 Gallon boiling water

Plunge the tomatos into the water for 10 to 15 seconds or until the skin
just begins to show a tiny split or two. Remove and let cool for a second

or two and then peel the tomato under running water. Slice into halves an
d
gently squeeze the tomato to force out the seeds. Chop the tomato quickly

into a glass bowl until ready for use. (Glass or glazed china is importan
t
because of the acid)
Rinse the scallops. Heat the butter in a pan and add the scallops. Cook a
nd
toss for a minute and add the wine, shallots, chives, garlic, bell pepper
=2E
Cover the pan and let simmer for five minutes or until the scallops are
just done. Remove the scallops with a slotted spoon and reserve. Put the

liquid into a glass dish. Add the basil to the liquid. Put the cream and
tomato into the pan and reduce over high heat buy one-half. Add the
reserved liquid and reduce by half again. Add the pasta to this to heat
through and then the scallops for just a minute. Serve with freshly grate
d
parmesan cheese. Servings: 4

– – – – – – – – – – – – – – – – – –

Per serving: 419 Calories; 26g Fat (59% calories from fat); 31g Protein;
10g Carbohydrate; 145mg Cholesterol; 357mg Sodium

Title: Hearty alphabet beef soup
Categories: Crockpot, Soups
Yield: 2 servings

1/2 lb Stew beef
-or round steak
1 Stewed tomatoes 1 pound can
1 cn Tomato sauce, 8 oz can
1 c Water
1 pk Onion soup mix
1 pk Frozen mixed vegetables;
-partially thawed
1/2 c Alphabet noodles;uncooked

Using the beef stew meat which is already cut up, place the meat, combined
with the stewed tomatoes, tomato sauce, water and soup mix into crockpot.
Cover and cook on LOW for 6 to 8 hours. Turn to HIGH, add vegetables that
have been partially thawed, and noodles. Cover and cook on HIGH for 30
minutes or until vegetables are done.

—–

CHICKEN LIVER PATE’ 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe

How to make Livering Puddinges–Take the Liver of a
Hogge, and give it three or fower waumes over the
fier. The either grate it or choppe it verye small,
and take a little grated bread and two egges well
beaten, whites and all, and Currans, Nutmegges,
Pepper, and Salte, and Hogges suet. –The Good
Hous-wives Treasurie

“Puddyng time” was any time that puddings were to be
had, hence a time when one was in luck. Well, it’s
pudding time for you: here is an easy, pleasantly
spiced pate’ made with chicken livers. It would be
suitable as an hors d’oeuvre, appetizer, or luncheon
entree.

1 pound chicken livers 1 quart salted, boiling water 1
tablespoon bread crumbs 2 eggs, lightly beaten 3/4
teaspoon freshly grated nutmeg 1/8 teaspoon freshly
ground pepper Salt to taste 1 tablespoon melted beef
suet or rendered chicken fat 2 tablespoons currants
Garnish: currants, bay leaves, whole-wheat toast

1. Plunge chicken livers into boiling water. Cover
and cook over medium heat for 10 minutes. 2. Drain
livers. Push them through the fine blade of a food
mill, or pound them into a paste with a mortar and
pestle. 3. In a bowl, combine remaining ingredients.
4. Add mixture to ground liver, and stir to distribute
evenly. 5. Place “pudding” in a small serving bowl and
chill at least 2 hours. 6. Before serving, plant a few
bay leaves in the “pudding”, and scatter currants
around them. 7. Serve with small squares of
whole-wheat toast. Yield: 1 1/2 cups

– – – – – – – – – – – – – – – – – –