1 lb. beef cut in thin strips and pounded flat (sirloin is excellent) green onions celery watercress leeks any of the above vegetables plus any other vegetables may be used except starchy ones like potatoes 1 T sugar 1 T soy sauce fat for frying ½-1 C beef stock or bouillon
Fry meat and vegetables sliced very thin in fat in saucepan until brown. Moisten with stock, add sugar and soy sauce and let simmer for 15-20 minutes or until beef is tender. Serve over dry rice.
note: Pork or chicken may be substituted for beef
1 egg 1/3 C milk 1 onion chopped 2 t salt ¼ t pepper 1 T Worcestershire Sauce 1½ C bread crumbs ½ lb. ground beef ½ lb. ground pork ½ lb. ground veal 10-12 orange sections 2 T sugar 2 T light corn syrup 2 T orange juice
Combine egg, milk, salt, pepper, Worcestershire sauce, bread crumbs and meat. Mix well; shape into loaf about 7 inches long and 2 inches high in greased baking pan. Cut slits across top of loaf and tuck in orange sections. Combine orange juice, sugar and corn syrup. Pour over top of loaf, reserving 1/3 to use for basting. Bake in moderate oven about 1 hour, basting often.
½-1 lb. spaghetti 4-5 T olive oil 3-4 cloves garlic salt pepper parsley boiling water
Boil spaghetti in plenty of water so that strands are well separated from each other. Cook until tender but still firm. Do not break the strands of spaghetti and do not overcook. Drain cooked spaghetti in a colander. Put spaghetti in a frying pan with oil in which the garlic has been browned. Sprinkle with salt, pepper and parsley. Mix well & let simmer a few minutes over low heat. Serve on hot platter.
1 stewing hen cut in pieces 1 large onion chopped 4 bay leaves 4 whole cloves 1 can tomato soup salt & pepper
Make a layer of the onion in the bottom of a large saucepan. Put the spices on the onion and then the pieces of chicken. Pour a can of tomato soup over the top. Bring to a boil and reduce flame so that chicken cooks slowly. When chicken is tender and browned remove spices and use gravy over rice or potatoes. Gravy should be salted before serving.
4 small veal tongues 2 bay leaves 1 onion 3 cloves
Boil tongue until tender. Take out of juice and remove outer skin. Put back in juice, add salt and pepper, bay leaves, onions and cloves. Cook ½ hour.