HomeMy WebLinkAboutClinton News-Record, 1980-11-08, Page 46•
Oriental deligh
ORIENTAL SKILLET SUPPER
1/2 cup green pepper strips
one-third cup bias -cut celery slices
1 tablespoon salad oil
l large or 2 small minute steaks, cut in 1/4" strips.
one-third cup cold water
1 tablespoon Worcestershire sauce
2 teaspoons cornstarch
1/2 teaspoon sugar
1/ teaspoon salt
1 medium tomato peeled and cut in wedges
1 cup. hat cooked rice'
In a heavy skillerit quickly cook green pepper
and celery in oil till crisp tender. Remove and set
aside. -Add meat to hots U T"etTbrow1rq i-ckiy•
Combine water, worces. sauce, cornstarch,
sugar and salt. Add to skillet. Cook and stir until
mixture thickens and bubbles. Add celerk, green
pepper and tomato, heat thoroughly. Serve over
rice. Makes 2 servings.
From Trinity U.C.W., ,
Listowel
• MEAT CHOP SUEY
CASSEROLE
1-11/2 lbs. hamburg (browned well)
2 cups chopped onion, 2 cups chopped celery,
cook together until clear.
Add:
1 can Mushroom Soup
1 can Tomato Soup
1 tbsp. Soya Sauce
1 can China Lily chopped suey vegetables
Put all in casserole. Bake 20 - 30 minutes in 350
degree oven.
Cover with bread crumbs on Chow Mein
Noodles.
By Mary Levis,
Lucknow
SWEET AND SOUR SAUCE
1 c. cider vinegar
1 c, sugar
two-thirds cup pineapple juice
two -third, cup orange juice
One-third cup catsup
%/ tsp, salt
Thicken with cornstarch. Good with leftover
chicken, turkey or pork.
By Lou Pitre,
Goderich
Cook up
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£�LECTROHOME
MICROWAVE OVEN
GALBRAITH
RADIO and TV
CORNER OF RATTENBURY 8 ALBERT STREETS
CLINTON 482-3841