BEEF CHOW MEIN

( Chinese )
1 round steak 1 cup boiling water
]1 can mushrooms ] tsp. salt
4 tbsps. dripping 142 tbsp. Worcestershire Sauce
1 cup chopped celery | thsp. sova sauce
142 cups sliced onions (one big ! tbsp. cornstarch
onion ) 1 can China Lily mixed vegetables

Drain mushrooms and save juice. Heat fat and cook beef in
small cubes, then take meat out, add mushrooms, celery and onions
and cook well. Add meat and boiling water, then add sauces and
vegetables. Mix cornstarch with mushroom juice and let all simmer at
low heat for 20 minutes or so.

Serve with steamed rice and sweet and sour spareribs.

Jeanne Dick

ORIENTAL PORK AND NOODLES

( Chinese )
1 tbsp. flour ] small can chopped water chest.
3 tbsp. sugar nuts
12 cup soya sauce or
2 lbs. lean pork, cut in thin 2 cans mushroom pieces
strips 1 pkg. (8 oz.) medium egg
Vegetable oil for frying noodles

1 small can mushroom pieces and

Combine flour, sugar and soya sauce and blend well. Pour
over sliced pork and chill one hour, stirring occasionally.
Heat oil, add pork and sauce and cook over low-medium heat

15 minutes. Do not allow to burn. Add mushroom pieces, water
chestnuts and approximately 1 can mushroom juice. Continue cooking
15 minutes.

Cook noodles according to directions on package. Drain and top
with pork mixture.

E. Marjanen