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| Beef Stew Ingredients: [1] Beef -- you may use the cheapest steak, such as seven-bone. A little bit fat portion is good for stew. [2] Stew vegetables -- you may use the "stew mix" frozen vegetable bags or fresh vegetables. Usually, they are carrots, onions, and potato. Vegetables are to absorb the excessive grease in the stew. Depending on your taste, the amount of vegetables is roughly the same as that of the beef. [3] Star anise, a few; soy sauce, 1/3 bowl of soy sauce per pound of beef; sugar, a spoonful; a few hot pepper, if you like. [4] Ginger slices. Procedure: [a] Cut the beef to bite size. [b] Boil the beef for a few minutes with a few ginger slices to remove the odor. [c] Use a fresh pot, put [3] in with water. The water should be enough to cover everything. Remember, since most of the water will be boiled out in the end, the "absolute" amount of soy sauce will determine the saltiness, not the initial ratio. You may experiment it to your taste. Heat them up to boil. [d] Keep it boil for a few minutes until the level noticeably drops. Put the beef in. Cover the pot. When it boils again, turn down the heat. Just enough heat to keep it boiling. [e] Keep it simmer for an hour. Put in the vegetables. [f] Keep it simmer for another 20 minutes, then turn off the heat. |
| Ham Loaf Heat oven to 375 degrees. 1 lb. ground pork and 1 lb. ground ham 2 eggs 1 cup saltine cracker crumbs 1/2 can tomatoes Milk to moisten Mix the pork and ham and shape into 2 individual loaves. In a saucepan, combine: 1 cup brown sugar 1 teaspoon dry mustard 1/3 cup vinegar 1/2 cup water Bring to a boil, pour over the meat. Bake 1 hour basting several times. Serves 6 - 8 |
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| Finger-Lickin' Chicken Preparation time: 10 minutes Cooking time: 35 minutes Servings: 4 Dry Mix 1/2 cup dry bread crumbs 1/4 cup flour 2 teaspoons paprika 2 teaspoons Italian dried-herb seasoning 1/4 teaspoon garlic powder 1 teaspoon salt In a mixing bowl, combine bread crumbs, flour, paprika, Italian dried-herb seasoning, garlic powder, and salt. Preheat the oven to 450°F. Transfer a quarter of the dry mix to a resealable plastic bag and add chicken. Close bag and shake until chicken is completely coated. Store remaining mix at room temperature for up to two months and use when ready. Transfer chicken, skin side up, to a nonstick baking pan. Bake uncovered 30-35 minutes or until chicken is cooked through and crisp. Variation Here are two ways to modify the dry mix that make use of ingredients you may already have in your cupboard. Use 1 teaspoon each of paprika and turmeric instead of 2 teaspoons paprika. Or substitute 1 teaspoon dried oregano and 1/2 teaspoon each of dried sage and marjoram for the 2 teaspoons of Italian seasoning. |
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