Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

   Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers

 

   Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup

 soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until

 sugar dissolves. Refrigerate until needed.

    In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

 Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are

 coated evenly. Add cup of vegetable oil to help separate chicken pieces.

   Divide chicken into small quantities and deep-fry at 350 degrees until

 crispy. Drain on paper towels.

   Place a small amount of oil in wok and heat until wok is hot. Add onions

 and peppers and stir-fry briefly. Stir sauce and add to wok.

 Place chicken in sauce and cook until sauce thickens.

4 chicken breast halves, skinned, boned and sliced

salt and pepper

4 cloves garlic, minced

2 cups water

1 tb cornstarch

5 tb corn oil

8 oz. fresh mushrooms, sliced

4 lb. bok choy or Chinese white cabbage, chopped

2 tb sugar

4 tb soy sauce

6 scallions, chopped

 

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch

 mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok

 choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.

 Remove from wok.

3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high

 heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,

 or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1

 minute. Serve hot with rice.

12 fresh uncooked large shrimp

 1 egg

 2 1/2 tablespoons cornstarch

 1/4 teaspoon salt

 Pinch pepper

 3 slices sandwich bread

 1 hard-cooked egg yolk

 1 slice cooked ham (about 1 ounce)

 1 green onion

 2 cups vegetable oil

 

1. Remove shells from shrimp, leaving tails intact. Remove back veins

  from shrimp. Cut down back of shrimp with sharp knife. Gently press

  shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

  Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one

  shrimp, cut side down, on each bread piece. Gently press shrimp to

  adhere to bread. Brush or rub small amount of egg mixture over each

  shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.

  Place one piece each of egg yolk and ham and a scant 1/4 teaspoon

  chopped onion on each shrimp.

5. Heat oil in wok over medium-high heat until it reaches 375F.

  Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden,

  1 to 2 minutes on each side. Drain on absorbent paper.

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4-oz)

 

Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray. Prepare vegetables, removing ends and strings from pea pods,

slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet

over moderate heat, add all the nuts, and cook 1 min shaking the pan,

toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry

chicken quickly, turning often until it looks opaque. Lower heat to low. Add

pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove

cover, add soy sauce mixture, bamboo shoots, and cook until thickened,

stirring constantly. Simmer uncovered a bit more and add green onions and

nuts and serve immediately.

Cranberry juice and cranberry sauce make this brisket tender and tasty.

– Carol Hunihan, Alamosa, Colorado

 

You Will Need

1/4 cup all-purpose flour

1 can (14-1/2 ounces) beef broth

1 can (16 ounces) whole-berry cranberry sauce

1 cup cranberry juice

3 garlic cloves, minced

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 large onion, thinly sliced

1 fresh beef brisket (3 to 4 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

 

What to Do

1. In a bowl, combine the flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and

rosemary. Pour into a large roasting pan. Top with onion slices. Season the brisket with salt and pepper;

place fat side up in he pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting

occasionally.

2. Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve

with onion and pan juices.

 

Serves 12

 

Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket

You Will Need

1 pound beef stew cubes

2 tablespoons flour

1 tablespoon vegetable oil

1 package oxtail soup mix

4 cups cold water

2 cups fresh or frozen baby whole-style carrots

2 medium potatoes, cut in eighths

4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)

 

What to Do

1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix

and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at

least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.

2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen

vegetables, add during the last 15 minutes of cooking time.

Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be

defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.

 

Serves: 4-6

“For a mouthwatering change of taste at your next barbecue,

take steak to new flavor heights by basting your choice of cuts

with a great garlicky blend that requires just minutes to fix. “

– Taste of Home Test Kitchen

 

You Will Need

10 garlic gloves

1 1/2 tablespoons salt

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/2 teaspoon pepper

4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)

 

What to Do

1. In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and

pepper; mix well.

2. Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a

meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).

3. Brush with garlic mixture during the last few minutes of cooking.

 

Serves: 4

Enjoy them prepared in a creamy gravy or freeze and use them later to accent

pasta, soups, and stews.

 

Preparation time: 20 minutes

Cooking time: 20 minutes

 

You Will Need

2 eggs, slightly beaten

1/4 cup ketchup

3/4 cup dry bread crumbs

2 tablespoons dried parsley flakes

2 tablespoons Worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

2 pounds ground beef

1 pound ground pork

 

Additional Ingredients (for each batch)

1 envelope brown gravy mix

1/2 cup sour cream

Dash each nutmeg and pepper

Hot cooked noodles

 

What to Do

1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-

in. balls (about 6 dozen).

2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or

until no longer pink, turning often.

3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.

To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy

according to package directions. Add meatballs; cover and cook for 10 minutes or until heated

through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.

 

Serves 7

Delicious sloppy joes that can be ready to eat in under an hour, or saved for as

long as 3 months in your freezer!

 

Preparation time: 30 minutes

Cooking time: 35 minutes

 

You Will Need

1 pound bulk pork sausage

1 pound ground beef

1 medium onion, chopped

14 to 16 sandwich buns, split

2 cans (8 ounces each) tomato sauce

2 tablespoons prepared mustard

1 teaspoon dried parsley flakes

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano

 

What to Do

1. In a skillet, brown sausage, beef and onion. Remove from the heat; drain. Remove the centers

from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set

buns aside.

2. Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each

bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350°F for 20 minutes or until heated

through or freeze for up to 3 months.

 

To use frozen sandwiches: Bake at 350°F for 35 minutes or until heated through.

 

Serves 14-16

This mouthwatering flank steak recipe can also be made with other beef cuts. Recipes

for grilled porterhouse, tenderloin, and sirloin variations can be found below.

Prep time: 10 minutes plus marinating time

Cooking time: about 15 minutes plus standing time

 

You Will Need

3/4 cup pineapple juice

2 cloves garlic, peeled

1/4 cup soy sauce

One 1 1/2-inch cube ginger, peeled

1 medium-size jalapeño pepper, halved, cored, and seeded

1/4 cup honey

2 tablespoons vegetable oil

1 3/4 pounds flank steak, well trimmed

 

What to Do

1. Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag,

add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.

2. Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate

coals or broil 4 inches from the heat until steak is the way you like it — 5 to 6 minutes on each side for

medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand

about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as

thin as possible.

 

Serves: 4

 

Per serving: Calories 363; total fat 18 g; saturated fat 7 g; protein 42 g; carbohydrate 6 g; fiber 0 g; sodium

170 mg; cholesterol 104 mg

 

Variations:

Grilled Porterhouse

Prepare as directed, using the following marinade: 1/4 cup balsamic vinegar, 2 peeled cloves garlic, 1 cup

tightly packed fresh basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 1 ( 1 1/4-inch-thick, 1-

pound 10-ounce) porterhouse steak for flank steak.

 

Grilled Tenderloin

Prepare as directed, using the following marinade: 1/4 cup red wine vinegar, 2 peeled whole shallots, 2

tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 4 (1 1/4-inch-thick, 1/2-

pound) tenderloin steaks.

 

Rubbed Sirloin

Substitute this dry rub for marinade: 2 tablespoons ground cumin, 3 minced cloves garlic, 1 teaspoon salt,

1/2 teaspoon cayenne, 1/2 teaspoon dried oregano. Rub on both sides of 4 (1/2-inch-thick, 5-ounce) sirloin

steaks and grill 4 minutes on each side for medium-rare.