3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ginger

2 c. sliced celery

1 1/2 c. sliced carrots

4 t. canola oil

1 lb. boneless chicken breasts cut into 1/2 inch strips

1/4 c. chopped peanuts

Combine the first five ingredients in a small bowl. Mix until smooth and set aside. In a wok or skillet, stirfry celery and carrots in 2 t. oil until tender. Remove. Add chicken to the wok and stirfry in oil until thoroughly cooked. Return vegetables to the wok. Stir orange juice mixture and add to the wok. Bring to a boil. Cook and stir for 2 minutes or until thickened. Sprinkle with nuts and serve over rice if desired. Makes 4 servings.

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.

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ground ginger (or equivilant of fresh ginger)

2 c. celery, sliced

1 1/2 c. carrots, sliced

4 t. canola oil

1 lb. boneless chicken breast, cut into 1/2″ chunks or strips

1/4 c. peanuts, chopped

In a small bowl, combine the first 5 ingredients until smooth. Set aside.  In a skillet or wok, stirfry celery and carrots in 2 t. oil until tender. Remove and keep warm. Stirfry chicken in remaining oil until thoroughly cooked. Return vegetables to the pan. Stir orange juice mixture and add to pan. Bring to a boil and cook for 2 minutes or until thickened. Stir often. Sprinkle with nuts and serve over cooked rice. Makes 4 servings.

aluminum foil

onion, sliced

lemon, sliced

1/2 c. brown sugar

1/2 c. ketchup

Place aluminum foil in the bottom of a baking dish. Place pork chops on the foil. Top each chop with 1 slice onion and 1 slice lemon. Sprinkle generously with brown sugar. Place 1 T. ketchup on top of each. Cover dish and bake for 1 hour iin preheated 350 degree oven. Uncover and bake for 1/2 hour more. Baste occasionally if needed.

This recipe came from Sue while in Nebraska about 1971.

2 c. broccoli, fresh or frozen, chopped

2 cloves garlic, crushed

1 c. onion, chopped

1/2 c. mushrooms, chopped

cooking sherry, white wine, or water to taste

2 T. oil

1 t. salt

1/4 t. pepper

1 chicken bouillon cube, dissolved in 1 c. water

3 T. cornstarch

2 T. soy sauce

Place the cubed chicken in a bowl with oil,  salt, pepper, 1 T. soy sauce, 1 T. cornstarch. Mix well & set aside.  Chop broccoli and steam for 2 minutes. Set aside. Heat 1 T. oil in wok or frying pan, stir fry chicken for 2 or 3 minutes until golden brown. Remove. In 1 T. oil, saute garlic, onions & mushrooms until mushrooms are transparent. Add salt & pepper and other seasonings according to taste. Basil, curry, rosemary or hot pepper are all interesting flavors to try. When vegetables are cooked, add cooked chicken and broccoli. Stir until hot. Add 1 T. soy sauce, sherry if desired, stir until mixed. Dissove 2 T. cornstarch in chicken broth and add slowly to the mixture until you have enough to make a gravey. Reduce heat slightly and continue stirring until gravey thickens. Serves 4.

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.

4 T. soy sauce

2 c. Quick Oats

2 T. oil

2 t. honey

2 t. onion powder

1 t. sage

1/2 t. garlic powder

1/2 t. italian seasoning

Combine water and seasonings in a pan. Bring to a boil. Add oats and cook for 1-5 minutes. Spray a cookie sheet with nonstick cooking spray such as Pam (or use Silpat). Using a small ice cream scoop or a heaping tablespoon, scoop onto cookie sheet. Shape into patties and flatten with a spoon. Cook at 350 degrees for 8 – 15 minutes per side depending on patty size.

This is a healthier alternative to pork sausage. Served with pancakes and syrup and they are very good.

This recipe came from Mom in 1999.

1 onion, chopped

1 celery stalk, chopped

8 slices bread, day-old works great

1 1/2 t. poultry seasoning

dash of salt

dash of pepper

1 can cream of chicken soup

Break up bread. Mix onion and celery into the bread. Pour 1/2 c. water over mixture. Add poultry seasoning, salt, pepper. Mix. Spread dressing into the bottom of a low casserole dish or a 9 X 13″ pan. Place chicken on top of the dressing and pour the soup over the top. Cook for one hour at 350 degrees or until meat is done.

This recipe is from Mom in 1977.

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.