2 large green peppers cut into strips

1 onion cut in slices

2 c. water

1/4 c. oil

1/2 t. ginger (or fresh)

1 T. sugar

2 T. corn starch

4 T. soy sauce

Heat oil in wok or skillet. Add meat and cook until done. Add onions and ginger. Cook until done. Add green pepper and cook until tender. Add water. Combine sugar, corn starch and soy sauce in a bowl. Stir well to combine. Add to meat mixture and bring to a boil. Cook several minutes until it forms a thick sauce. Serve over rice with Chinese noodles.

1 lb. ground beef

1 t. chili

1 or 2 slices soft bread crumbs

1 egg or evaporated milk

Mix all ingredients together and form into balls.

Fry slowly on top of the stove or bake for 10 -15 minutes at 350 degrees.

Sauce:

2 T. oil

1/4 c. wine vinegar

1 1/2 c. chili sauce (10 – 12 oz bottle)

1 T. worcestershire sauce

1 T. sugar

1 t. dry mustard

Blend all ingredients together.

Add meatballs to sauce and serve.

Variation: To make meatballs for spaghetti, omit the chili and add chopped onions and parsley.

This recipe came from Mom in 1979.

2 c. beef broth

1 onion, chopped

1 green pepper, chopped

1 can Chinese mixed vegetables

1 can baby corns (optional)

1 can sliced water chestnuts (optional)

1/3 c. soy sauce

1/3 c. water

2 T. cornstarch

pinch of salt

pinch of pepper

In a skillet or wok, brown the steak in butter or margarine. Drain off excess butter. Season to taste. Add beef broth. Simmer 10 minutes. Add onion, pepper and vegetables. Simmer until peppers are tender. Add water, soy sauce and cornstarch. Stir until thickened. Serve over rice. Makes 6 servings.

2 T. oil

1/2 lb. fresh mushrooms, sliced

1 1/2 c. celery, sliced

1 c. green pepper, sliced

1/2 c. onions or scallions, sliced

2 cans onion soup

2 T. soy sauce

2 T. cornstarch

1/2 c. cold water

Brown meat in oil. Ad all ingredients, soup and soy sauce. Cover and simmer 3/4 hr. stirring often. Blend 2 T. cornstarch in 1/2 c. cold water. Add. Cook 10-15 mins. until cornstarch has cooked clear. Serve over rice.

1/2 c. onion, chopped

1/4 c. butter or margarine

1/2 lb. mushrooms, sliced

1 clove garlic, minced

2 T. flour

1 t. salt

1/4 t. pepper

1 can mushroom soup

1 c. sour cream

Melt butter in a heavy skillet. Add onion cooking until soft. Add ground beef and garlic. Cook until lightly brown. Stir in flour, salt, pepper and mushrooms. Cook for 5 mins. Add soup and simmer for 10 mins. Stir in sour cream and cook until heated through. Serve over egg noodles.

This recipe came from Beth in 1982.

1 lb ground beef

1 t. salt

1 t. garlic

Roll into cocktail size meatballs (small). Place on a cookie sheet and cook in oven at 350 degrees until done (approx. 20 mins).

BBQ Sauce:

1/4 c. oil

1/4 c. red wine vinegar

1/2 c. chili sauce

1 T. worchestershire sauce

1 T. sugar

1 t. prepared mustard

1 t. chili powder

1 clove garlic

Mix all ingredients in a sauce pan. Cook over medium heat for 15 mins. Stirring ocassionally. Put meatballs into sauce and simmer for 15 mins.

This recipe is from my Aunt Fran. She would triple the recipe for our family gatherings. We served these as an appetizer at Thanksgiving.

1/2 c. onion, chopped

1/4 t. minced galic

1 lb. ground beef

1 can (16 oz) tomatoes, broken up

1 1/2 T chili powder

1/2 c. carrots, sliced

1/2 c. celery, sliced

1/2 c. green pepper, sliced

1 can (20 oz) red kidney beans

Heat oil in a pan. Add onion and garlic. Cook about 5 mins or until tender. Add beef. Cook until brown. Drain off fat. Add tomatoes and chili powder. Simmer, covered about 40 mins. Add vegetables. Simmer, covered until they are tender, about 15 mins.  Add beans, undrained. Simmer until beans are hot about 4 mins. Makes about 4 servings.

1 large can (15 oz) diced tomatoes

1/2 – 1 bag baby carrots

2 medium onions, chopped

5 potatoes cut into chunks about the size of the meat.

1 T. Barley (optional – it thickens the stew)

1 T. flour

pepper to taste

Put meat into crock pot. Mix flour & pepper with water, stir well and pour over meat. Add remainder of ingredients. Cook on medium setting for 6 – 8 hours.

2 medium onions, chopped

1/2 bag baby carrots

5 large potatoes, washed and cut into 6 chucks each

2 stalks of celery, cut into chunks (optional)

1 small can of mushroom pieces (optional)

Brown both sides  of meat in hot oil on top of stove.(optional step - it browns the meat and seals in the juices) Put meat into crock pot. Season with pepper, if desired.  Add onions, carrots and potatoes on top of meat.  Cook on medium setting for 7 to 9 hours. The longer it cooks, the more tender the meat. The meat will fall apart when touched with a fork.  The meat will create it’s own juices as it cooks. When meat is done cooking, use liquids to make gravy. Combine 1/4 c. flour with 2 T cold water.  Stir into juices, mixing well (a whisk works well) to eliminate lumps. Bring to a boil and cook on low about 15 mins.