Author: admin

INGREDIENTS

1/2 cup salad oil
4 lbs veal shoulder, cut in 1″ cubes
1 cup chopped onion
1 cup chopped celery
1 clove garlic, crushed
1 cup dry white wine
2 small cans tomato soup
2 bay leaves
1 tsp oregano
1/2 tsp rosemary
2 tsp salt
1/2 tsp pepper
1 lb mushrooms, sliced
2 Tbl lemon juice
1/4 cup butter
1 Tbl flour
chopped parsley

DIRECTIONS

Heat oil in Dutch oven. Add veal and sauce until brown. Remove veal and add onion, celery and garlic until golden. Stir in 1/2 cup wine, tomato sauce, bay leaves, oregano, rosemary, salt, and pepper, parsley and veal. Bring to boiling, reduce heat, simmer covered 1 1/2 hours. Remove bay leaf. Meanwhile toss mushrooms with lemon juice. In hot butter saute mushrooms. Add 1/2 cup wine and mushrooms to the veal along with flour dissolved in 2 Tbl water. Simmer covered 15 minutes. Sprinkle with chopped parsley and serve. Serves 8.

INGREDIENTS

6 lamb chops (use blade bone or round bone shoulder chops, trimmed and cut into large pieces)
1 large onion, chopped
1 green pepper, seeded and diced
2 ribs celery, diced
salt and pepper
garlic powder
rosemary
marjoram
1 box frozen mixed vegetables or half a bag
1 large potato, diced
1 very ripe tomato, cut up

DIRECTIONS

Heat a 4 or 5 quart pot until hot and sear meat using no fat until brown on both sides. Turn down heat and add water to cover the bottom of the pot. Add chopped onion, green pepper and celery. Add salt and pepper, dash of garlic powder, 1/2 tsp rosemary, 1/2 tsp marjoram. Cover and cook slowly for 1/2 hour. Add the mixed vegetables, potato and the tomato. Recover and continue to cook for another hour or until all is tender. If liquid cooks out, add a little more water.

INGREDIENTS

1 lb lean lamb, cut into paper thin slices
2 Tbl oil
1 Tbl soy sauce
1/2 tsp salt
1 Tbl sherry
1/2 tsp szechuan pepper
oil for frying
1/2 lb green onions, julienned

sauce;
3 cloves garlic
1 Tbl soy sauce
1 Tbl vinegar
1 Tbl sesame oil

DIRECTIONS

Marinate the cut up lamb in the 2 Tbl oil, soy sauce, salt, wine, and pepper. Set aside. Combine the sauce ingredients in a small bowl. Heat wok over high heat until very hot. Add a splash of oil. Immediately add about a quarter of the meat. Rapidly stir until the meat is lightly cooked, about 30 seconds. Repeat with the remaining batches. Reheat the wok. Add another Tbl of oil. Return the meat to the wok and add the green onion and sauce mixture all at once. Toss for 10 seconds and serve.

INGREDIENTS

1/4 fresh snow peas or 1 box frozen, defrosted
1/2 lb beef, sliced thinly
2 Tbl soy sauce
1/2 tsp sugar
1 Tbl sherry
1/2 tsp salt
1 tsp cornstarch
3 Tbl oil
3 thin slices ginger
1 scallion, cut in 1″ pieces

DIRECTIONS

String the fresh pea pods and blanch in boiling water 1 minute. Drain, and run cold water over. In a bowl combine the soy, sugar, wine, and cornstarch and mix til it’s dissolved. Add the meat and stir. Heat a wok over high heat and add 1 Tbl oil and heat 30 seconds. Add the snow peas and stir fry 2 minutes. Remove to a plate. Pour 2 Tbl oil in wok, raise heat to high and add the ginger and scallion. Stir fry 1 minute. Put in the meat and stir fry til brown. About 2-3 minutes. Return peas to wok, add salt and pepper and heat through. Serves 2-4.

INGREDIENTS

1 lb round steak, sliced thinly
2 cloves garlic, minced
1 slice ginger, minced
2 Tbl cornstarch
1 Tbl soy sauce
salt and pepper
2 tsp sherry
1/2 cup oyster sauce mixed with 3 cloves garlic, minced

DIRECTIONS

Heat 4 Tbl oil in skillet or wok. Cook beef mixture quickly and add 2 Tbl oyster sauce. Keep stirring and add 2 green onions cut in 2″ pieces and top with more oyster sauce at the end. Serves 4-6.

INGREDIENTS

1 1/2 lbs ground beef
1 cup chopped onions
1 clove garlic, minced
1 Tbl oil
2 cups sliced celery
1 can mushroom soup
1/2 cup water
1 pkg frozen mixed vegetables
2 cups cooked rice
2 Tbl soy sauce
2 tsp salt
1/2 tsp pepper
1 can chinese noodles

DIRECTIONS

Brown meat, onions and garlic in oil. Add celery and soup. Cook mixed vegetables in 1/2 cup water 5 minutes. Add vegetables and liquid to meat mixture. Stir in rice and seasonings. Turn into a greased 2 1/2 qt. casserole. Cover and bake 25 minutes at 350 degrees. Remove cover, top with noodles. Return to oven for 5 minutes. Serves 6-8.

INGREDIENTS

1 1/2 lbs top round or flank steak, sliced very thin
1/3 cup soy sauce
2 Tbl dry sherry
2 tsp cornstarch
1/2 tsp sugar
1/4 tsp ground ginger
salt
8 oz pkg thin spaghetti
salad oil
1 bunch green onions, cut in 2″ pieces
1 small head green or chinese cabbage cut into 1/2″ wide strips
1 lb mushrooms, sliced
1 can bamboo shoots, drained

DIRECTIONS

In a medium bowl mix the meat, soy sauce, sherry, cornstarch, sugar, ginger, 1/2 tsp salt. Set aside. In the meanwhile bring 3 its water to boiling. Add 1 Tbl salt and very thin spaghetti. Boil 3 minutes. Drain well. Heat oil in a skillet or wok and saute the meat over high heat stirring constantly until brown. Add the scallions, cabbage and mushrooms tossing all the while. In another skillet, heat 1 Tbl oil and add the drained noodles and stir fry 3-4 minutes and set aside. Toss together the meat vegetable mixture with the noodles adding the bamboo shoots at the end. Serves 4-6.

INGREDIENTS

1 1/2 lbs cubed beef
2 Tbl flour
2 Tbl oil
2 cups chopped onions
2 cups water
1 Tbl paprika
1 1/2 tsp salt
1 bay leaf
1 clove garlic, minced
1 pkg broad noodles

DIRECTIONS

Dust meat with flour. Brown in hot oil. Add onion and cook 5 minutes. Add remaining ingredients (except noodles) stir, cover, and simmer tl meat is tender. About 2-2 1/2 hours. Cook noodles as pkg directs. Drain, and serve meat over the noodles. Serves 6.

INGREDIENTS

4-6 red or green peppers, cut off tops and remove seeds and soft inner parts, leaving peppers whole
1 lb ground beef
1/2 cup raw rice
1 egg
salt and pepper
garlic powder
chopped onion

DIRECTIONS

Mix meat, egg, seasonings and onion together and carefully fill peppers. Don’t pack too tightly. In the meantime heat 1 large can tomato sauce in a large pot and add the stuffed peppers upright figuring one or more peppers per person. Cover and cook for 1 1/2 hours over low heat. Add 1/2 tsp sugar and adjust seasoning.

INGREDIENTS

1 large green cabbage, cored
2 lbs ground beef
salt and pepper
garlic powder
1 egg
1/2 cup raw rice
1 onion, chopped
1 can tomatoes
1 bay leaf
juice of a lemon
2 Tbl brown sugar
1/4 cup raisins
few broken up ginger snaps

DIRECTIONS

Place cabbage in a pot cored side down with enough water to cover the hole. Cook for about 15 minutes. Drain and cool. In the meantime combine meat, salt and pepper, garlic, egg and rice. Mix with your hands. Put a heaping spoonful of the mixture in each cabbage leaf and roll up tucking in the sides. In the bottom of a large pot place the very small leaves of the cabbage and a cut up onion. Add a can of tomatoes, bay leaf, juice of lemon and brown sugar. Add raisins and ginger snaps. Place the cabbage rolls on top and cover the pot and cook over low heat for 1 1/2 hours. Cool and adjust the seasoning. It should be just sweet and sour. Refrigerate or freeze. When you are ready to serve, place in a baking pan and heat in oven for 30 minutes browning the top a little. Serve with steamed rice or mashed potatoes. Should make 12 rolls or serve 4-6.