Page 30 - By His Hands We Shall Be Fed Test 2

CHOP SUEY
Rhonda Lewis

2 lb. ground beef and 3/4 lb. pork, 2 cans bean sprouts

ground together 1 can Chinese mixed vegetables

1 lg. stalk celery 1 bot. thick soy sauce
1 lg. Bell pepper, chopped 2 bot. thin soy sauce

1 lg. Onion, chopped 1 T. flour

In a large skillet, brown meat, celery, onion and pepper. After meat is cooked, mix 2

tablespoons of thick sauce and the flour. Add to meat mixture. Drain vegetables and add this

water to meat mixture. Bring to a boil, then fold in vegetables and 1 bottle of thin sauce.

Thoroughly heat, serve on rice. Add salt and pepper to taste. Go easy on salt as sauce is salty.

A can of water chestnuts, chopped, may also be added. Use other bottle of sauce as a garnish.

This will serve 8 to 10 easily.

This will also freeze quite well.

BEEF AND CABBAGE TACO CASSEROLE (Low-Calorie)

Dona D. Shiflette

2 med. potatoes, peeled and grated 1/4 tsp. onion salt

2 oz. sharp Cheddar cheese, 1/4 tsp. pepper

shredded
Combine ingredients and press into bottom of a “Pam” sprayed 1½ -quart shallow

baking dish. Bake at 350° for 20 minutes.

Filling:

3/4 lb. (9-oz. cooked) ground 1/2 C. taco sauce

turkey or veal 1/4 tsp. pepper

1 1/2 C. shredded cabbage 1/4 tsp. onion salt

2 oz. canned, chopped 1 1/2 oz. sharp Cheddar cheese,

green chili peppers shredded

In a large skillet, brown turkey, add to cabbage and stir-fry. Add chili peppers, taco

sauce, salt and pepper. Simmer 15 to 20 minutes. Muond into partially baked potato crust and

bake for 25 minutes. Top with remaining cheese and bake 5 to 5 minutes more. Let stand 10

minutes before serving. Serves 4.

CHICKEN LUAU (Low-Calorie)

Dona D. Shiflette

4 med. chicken breasts, skinned 2/3 C. uncooked long grain rice

1 C. sugar-free pineapple chunks 2 T. soy sauce

with juice 2 T. dry or cooking sherry
1 1/2 C. water 1/4 tsp. Ground ginger

1 med. green pepper, cut into strips 1/4 tsp garlic or onion powder

“Pam” spray a 2-quart covered baking dish. Place chicken, rice and peppers in dish.

Mix together other ingredients and pour over the top. Spread pineapple, evenly. Cover and

bake at 375° for 30 minutes. Reduce heat to 200° for 1 hour. Serves 4.