HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 40Main Course Dishes
Meat, Fish, Poultry Dishes and Casseroles
Chow Mein
Heat in skillet:
2 tbsp. cooking oil
1/4 tsp. salt
1/d tsp, pepper
2 c. diced celery
1 large onion (chopped)
' Cook until tender
Add: 2 cans bean sprouts, drained
1 can sliced, drained mushrooms
2 e. cooked, chopped beef, pork or turkey
1 c. chicken or beef broth.
Heat to boiling, thicken with 2 tbsp. corn starch mixed
in 4 tbsp. soya sauce. Serve over fried chow niein
noodles.
Basic Sweet & Sour Sauce
1 c. water
1/2 c. ketchup
1 c. white or brown sugar
1 c. vinegar
Bring to boil and thicken with corn starch. Stir in 1
tbsp. butter and dash of soya sauce.
Mrs. Charmaine Bierling
Centralia, Ont.
Ha waiin Meatballs
2 lb. ground beef
2 eggs
1/2 c. onion, chopped
1/4 tsp. garlic salt
1/2 tsp, salt
2 tbsp. shortening
3/4 c. bread crumbs
Mix meat mixture together and shape into balls.
Dredge in flour and brown in shortening op both sides.
Remove meatballs from pan.
Sauce
1 c. water
1/4 c. vinegar
6 tbsp. sugar (brown)
2 tbsp. soya sauce
tbsp. ketchup
1/4 tsp. ginger
1/4 tsp. dry mustard
1-10 oz. can pineapple (chunks & juice)
2 tbsp. cornstarch
1/2 tsp. salt
Mix dry ingredients well. Stir in wet ingredients. Stir
into fat in pan and cook until thick and boiling. Return
meatballs to pari and cover. Simmer for 10 minutes.
Eleanor Clark
Exeter, Ont.
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