Ingredients :

• 1-1/2 pounds flank steak, sliced diagonally into bite-size pieces
• 1/2 tsp salt
• 1 egg white
• 1 tbsp cornstarch
• 4 tbsp peanut oil, divided
• 1/2 cup skinless roasted peanuts
• 10 whole dried red chili peppers
• 2 green onions, cut into 1/2-inch lengths
• 2 cloves garlic, minced
• 1/2 cup diced water chestnuts

Sauce Ingredients :

• 1 tsp chili paste with garlic
• 2 tbsp soy sauce
• 1 tbsp sherry
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/4 cup chicken broth
• 1 tsp cornstarch
• 1 tsp sesame oil

How to Prepare :

• Combine beef, salt, egg white, and cornstarch.
• Mix well by hand and set aside.
• In a small bowl, blend all sauce ingredients. Set aside.
• Add two tbsps oil to heated wok and stir-fry beef till it loses its pink color.
• Remove to serving bowl.
• Add two more tbsps oil to same wok.
• Toss peanuts and chili peppers in the wok and stir-fry until peppers turn dark red.
• Remove from wok and add to beef. Lower heat.
• If necessary, add more oil.
• Stir-fry green onions and garlic for several seconds (Do not let garlic burn)
• Return beef, peanuts and peppers to wok and stir-fry a few seconds to combine.
• Add water chestnuts and combined sauce ingredients and stir-fry till heated through and thickened.

Ingredients :

• 2 oz Chinese barbecued Pork
• 1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
• 1 tsp Salt
• 2 tbsp soy sauce
• 2 tbsp Oil, preferably peanut
• 2 Eggs; lightly beaten
• 2 c Long-Grain Rice, steamed
• 4 oz Fresh Bean sprouts

How to Prepare :

1. Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan.
2. Add rice, pork and peas and stir-fry for about 2 minutes.
3. Pour in soy sauce, stir-fry for another minute.
4. Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes.

Ingredients :

• 2 lbs Chicken
• 2 c Warm water
• 3 tbsp Sesame oil
• 1 tsp Sugar
• 6 Slices ginger root
• 1/2 c Button mushrooms, canned
• 1/2 c Medium sherry
• 8 Fresh asparagus spears
• 1/2 tsp Salt

How to Prepare :

1. Wash chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast Meat without bones, please don’t; bones add to body and flavor of Soup.
2. Peel and slice ginger root.
3. Wash and cut asparagus into 2" sections.
4. Braising: Heat wok to medium Hot.
5. Add sesame oil.
6. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid Hot wok.
7. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
8. When sherry boils, add water and Sugar.
9. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
10. Add mushrooms and asparagus, simmer for another 15 minutes.
11. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
12. You can make this soup in large sauce pan, if wok is needed for something else.

Ingredients :

• 3 c. granulated sugar
• 1 c. vegetable oil
• 4 eggs, beaten
• 1 lb. canned pumpkin
• 3 1/2 c. flour
• 2/3 c. water
• 2 tsp. baking soda
• 2 tsp. salt (scant)
• 1/2 tsp. ground cloves
• 1 tsp. EACH: cinnamon, allspice and nutmeg

How to Prepare :

1. Mix sugar, oil and eggs together.
2. Add pumpkin.
3. Then add dry ingredient and finally water, stirring just until mixed.
4. Pour batter into two (2) greased and floured 9x5 inch loaf pans.
5. Bake at 350 degrees for one (1) hour.
6. Especially good spread with cream cheese.

Ingredients :

• 3 c. flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 3 eggs, beaten
• 1 1/2 c. oil
• 2 1/2 c. sugar
• 1 1/2 c. milk
• 1 1/2 tsp. vanilla
• 1 1/2 tsp. almond flavor
• 1 1/2 tsp. butter flavor
• 1 1/2 tbsp. poppy seeds

Glaze Ingredients :

• 1/4 c. orange juice
• 3/4 c. sugar
• 1/2 tsp. almond flavor
• 1/2 tsp. butter flavor
• 1/2 tsp. vanilla

How to Prepare :

1. Sift together first 3 ingredients.
2. Add remaining ingredients.
3. Mix and put in 2 greased and floured bread pans.
4. Bake 1 hour at 350 degrees or until toothpick test comes out clean.
5. Stir all ingredients together.
6. Prick bread loaves with a fork after baking and pour glaze over while hot.

Ingredients :

• 1 c. sifted flour
• 1/4 c. sugar
• 1 tbsp. baking powder
• 3/4 tsp. salt
• 1 c. yellow cornmeal
• 1 egg, well beaten
• 1 c. milk
• 5 tbsp. shortening melted and cooled

How to Prepare :

1. Sift first 4 ingredients.
2. Mix in cornmeal.
3. Blend egg, milk, shortening until mixed.
4. Add to dry ingredients and beat until smooth.
5. Use greased (bottomonly) 8x8x2 pan.
6. Bake 400 degrees for 20 minutes.

Ingredients :

• 1 c. flour
• 1 stick butter
• 1 c. chopped pecans
• 8 oz. cream cheese
• 1 c. powdered sugar
• 1 c. Cool Whip
• Instant chocolate pudding

How to Prepare :

1. CRUST: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan.
2. Make pudding by directions on box.
3. Mix cream cheese, powdered sugar and Cool Whip until blended well.
4. Cook crust at 350 degrees for 20 minutes. Let cool.
5. Layer mixtures on crust.
6. First cream cheese mixture, then chocolate pudding.
7. Top with Cool Whip and sprinkle chopped pecans on Cool Whip (can use any flavor of pudding).

Ingredients :

• 3 lb. chicken
• 2 qts. water
• 2 tsp. salt
• 1 1/2 c. chicken stock
• 2 c. celery, chopped
• 2 c. carrots, chopped
• 1 tart apple, chopped
• 1 c. onions, chopped
• Dash pepper
• 4 c. egg noodles

How to Prepare :

1. Place chicken in kettle with 2 quarts water.
2. Cover until tender (about 2 1/2 hours).
3. Remove chicken from kettle and strain broth.
4. De-bone chicken and return to kettle with strained broth.
5. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
6. Add noodles and cook 8-10 minutes.

Ingredients :

• 1 lb. navy beans
• 1/2 lb. bacon ends
• 1 med. onion (quartered)
• 1/4 c. brown sugar
• 1/3 c. molasses
• 2 tsp. dry mustard
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. vinegar
• 2 c. hot water

How to Prepare :

1. Long cooking develops the wonderful old-fashioned flavor.
2. Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.
3. Parboil beans for 20 minutes.
4. Drain beans after parboiling; rinse with cold water.
5. Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans.
6. Mix remaining ingredients with hot water.
7. Pour over top of beans.
8. Top with remaining bacon ends.
9. Cover and bake in a slow (300 degree) oven for about 6 hours adding hot water as needed to keep beans moist.

Serves : 8 to 10

Ingredients :

• 1 (12- to 14-inch size) pizza crust
• 1 cup Cheddar cheese, shredded
• 1/2 pound fresh mozzarella (water packed), 1/4 inch slices
• 1/2 cup prepared pizza sauce
• 1 cup Italian salami, thinly sliced into rounds or strips
• 1 cup pepperoni, thinly sliced into rounds or strips

How to Prepare :

1. Preheat oven to 425 degrees F.
2. Spread the pizza sauce on partially baked crust.
3. Sprinkle Cheddar evenly over the sauce.
4. Arrange salami, sausage and pepperoni evenly over Cheddar.
5. Top pizza with mozzarella slices.
6. Bake about 15 minutes, or until cheese is melted and the crust is crisp and golden.