Add an
flair with Chinese recipes
Chinese foods mix plenty of
tender-crisp vegetables with
carefully sliced meats and
seasonings to create nutritious,
tasty meals.
Add a few Chinese recipes to
your collection and and boost the
nutritive value of your meals while
adding an international flair to
your menus.
While you’re enjoying the
Chinese food don’t forget that June
dairy month is rapidly ap
proaching. Some of you have
already submitted your recipes
using fresh dairy products, but
we’d like all of you to participate
by sending us your favorite dairy
recipes.
If you are one of the first 100
people to share a recipe, we will
send you a gift. Each week will
feature a different dairy food
category, as listed below, so feel
free to send a single recipe or a
recipe for each category if you’d
like!
CHINESE BEEF
AND PEA PODS
1 pound sirloin steak, %-inch thick
1 tablespoon soy sauce
1 slice fresh ginger root, crushed
1 clove garlic, crushed
1 package (7 ounces) frozen
Chinese snow peas
% cup salad oil
v« pound mushrooms, sliced
3 stalks Chinese cabbage, cut into
Vt-inch slices
1 medium onion, sliced
1 can (8 ounces) water chestnuts,
drained and sliced
1 can (5 ounces) bamboo shoots,
drained
1 can (13% ounces) chicken broth
(l%cups)
3 tablespoons cornstarch
2 tablespoons soy sauce
M> teaspoon salt
V« teaspoon sugar
Chow mein noodles
Cut meat diagonally into very
thin slices. Mix 1 tablespoon soy
sauce, the ginger root and garlic.
Sprinkle on meat; toss. Marinate
meat 1 hour. Place frozen snow
peas in colander; run cold water
over peas just until separated.
Drain.
In large skillet or wok pan, heat 2
tablespoons of the oil; brown meat,
turning once. Remove meat; keep
warm. Add 2 tablespoons oil; cook
and stir mushrooms, cabbage,
onion, water chestnuts and
bamboo shoots 2 minutes. Stir in
snow peas and 1 cup of the chicken
broth. Cover; cook 2 minutes.
Mix remaining chicken broth,
the cornstarch, soy sauce, salt and
If you have recipes for the topics listed below, please
share them with us You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz, PA
17543
May
26
June
16
23
30
Borne On The Range
international
sugar; pour into skillet. Cook,
stirring constantly, until mixture
thickens and boils. Boil and stir 1
minute. Add meat; heat through.
Serve over chow mem noodles.
Serves 4.
CHINESE BEEF
AND RICE
1% cups uncooked regular rice
V* cup salad oil
1 tablespoon salt
3 cups boiling water
2 beef bouillon cubes
1 tablespoon plus 1 teaspoon soy
sauce
2 medium onions, chopped
4 stalks celery, chopped
2 green peppers, chopped
3 cups diced cooked beef
In large skillet, cook and stir rice
in oil over medium heat until
golden brown. Add salt, water,
bouillon cubes and soy sauce.
Cover tightly; simmer 20 minutes.
Stir in onion, celery, green pepper
and meat. Cover tightly; simmer
10 minutes longer or until all liquid
is absorbed and rice is tender.
Serves 4-6.
TUNACHOW
MEIN CASSEROLE
1 cup cut-up celery
V* cup chopped onion
2 tablespoons chopped green
pepper
1 tablespoon butter or margarine
1 can (6 Vz ounces) tuna
% can (5% ounce size) chow mein
noodles (reserve V* cup)
1 can (10% ounces) condensed
cream of mushroom soup
y* cup each milk and water
pinch of pepper
% cup salted peanuts
Heat oven to 350°F. In large
skillet, cook and stir celery, onion
and green pepper in butter until
onion is tender. Stir in tuna (with
liquid) and remaining ingredients.
Pour into ungreased 1%-quart
casserole. Sprinkle with reserved
chow mein noodles. Bake un
covered 30 minutes. Serves 4-6.
WITH MANDARIN ORANGES
1 pound boneless pork
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated orange peel
% cup orange juice
2 tablespoons cooking oil
1 teaspoon grated ginger root
2 cups fresh pea pods or 1 8-ounce
package frozen pea pods, thawed
1 11-ounce can mandarin orange
sections, drained
Recipe Topics
Appetizers
Dairy Desserts
Cheese Dishes
Dairy Drinks
Dairy Dinners
Puddings & Custards
STIR-FRIED PORK
This Chinese Beef and Pea Pods dish offers the best of Chinese cooking - nutrition and
flavor.
Partially freeze pork, slice thinly
into bite-size strips. In a small
bowl blend soy sauce into corn
starch; stir in orange peel and
orange juice. Set aside.
Preheat a wok or large skillet
over high heat; add cooking oil.
Stir-fry gingerroot in hot oil for 30
seconds. Add pea pods; stir-fry 2
minutes for fresh pea pods or 1
minute for thawed frozen pea pods.
Remove pea pods. (Add more oil if
necessary.) Add half of the pork to
hot wok or skillet; stir-fry 2 to 3
minutes. Remove from wok. Stir
fry remaining pork 2 to 3 minutes.
Return all pork to wok or skillet.
Stir soy sauce mixture and stir into
pork. Cook and stir till thickened
and bubbly. Stir in pea pods; cover
and cook 1 minute more. Remove
from heat; stir in drained oranges.
Serve at once. Serves 4.
PORK FRIED RICE
2 beaten eggs
3 tablespoons cooki *g oil
M> cup finely diced raw pork
V< cup finely chopped mushroms
3 tablespoons soy sauce
3 tablespoons thinly sliced green
onion
4 cups cooked rice
Soy sauce
In a 10-inch skillet or wok, cook
beaten eggs, in 1 tablespoon of the
oil, without stirring, till set. Invert
eggs and set aside.
In the wok cook pork and
mushrooms in 3 tablespoons of
cooking oil. Add 3 tablespoons of
soy sauce and green onion. Cook
about 4 minutes or until
mushrooms and onions are tender.
Stir in cooked rice and egg strips;
heat thoroughly. Serve with ad
ditional soy sauce. Serves 4-6.
Featured Recipes
This week’s featured recipes come from Miriam Fomey,
chairman of the Pennsylvania Grange cookbook committee.
Miriam and the rest of the cookbook committee spent several
months working on the Grange’s fourth cookbook which is expected
to be completed early in June.
A past home economist, Miriam loves to work in the garden and
cook. The recipe below for Maryland Crab Imperial appears in the
Grange cookbook and is one of Miriam’s favorites. To leant more
about Miriam and the cookbook, see the story featuring her in this
section.
Maryland Crab Imperial
1 pound crab meat
Va green pepper, chopped and sauteed in 2 tablespoons
butter
1 pimento, chopped
1 egg white, slightly beaten
Vz teaspoon salt
1 cup buttered bread crumbs
2 teaspoons Worcestershire sauce
3 teaspoons mayonnaise
Vz teaspoon dry mustard
1/8 teaspoon pepper
Mix crab meat, pimento and sauteed green pepper. Combine the
other ingredients except bread crumbs and gently fold into crab
meat. Place in individual sea shells or greased casserole. Sprinkle
with buttered crumbs and bake in moderate oven (350°F) for about
30 minutes. Serves 6.
Deviled Carrots with Water Chestnuts
1 pound carrots
Vi cup butter
2 tablespoons brown sugar
1 tablespoon chives, chopped
1 teaspoon dry mustard
3 A teaspoon salt
Vi teaspoon pepper
1 can water chestnuts, drained and cut
Wash, peel and cut carrots in half lengthwise. Cook carrots until
tender crisp. Mix all remaining ingredients except water chest
nuts, add carrots and heat. Toss with water chestnuts. Serves six.