RECIPES FROM FOREIGN COUNTRIES

MEXICAN WEDDING CAKES

lc. butter 3/4 c. powdered sugar
2c. flour l tsp. vanilla
1 c. chopped pecans

Mix ingredients and roll by hand into small balls about
3/4 inch indiameter. Place on baking sheet. Bake about 30 min-
utes in very Slow oven, 325 degrees. Roll in powdered sugar
while hot and repeat when cool. Makes about 3 dozen.
Loretta Gatzke

SEMUR
(Indonesian Dish)
1 lb. round beef, about 1/2 tsp. sugar
1/2 inch thick 1/8 tsp. pepper
21/2 Tbsp. salad oil 1/2 c. water
1 large onion, sliced 2 Tbsp. soy sauce

2 cloves garlic, minced

Cut beef into 1/2 inch squares; then heat 1 1/2 tablespoons
salad oil in skillet. Saute beef until nicely browned. Set beef
aside. Then add the remaining salad oil, onion, garlic, sugar
and pepper to the skillet. Cook, stirring until onion is golden.
Return beef to skillet and add the water and soy sauce. Simmer,
covered, about | hour or until beef is tender. Nice over mashed
potatoes, boiled noodles, fluffy rice, etc.

Christine Gutenberg

CHINESE PORK CHOPS

6 loin pork chops, 1/2 inch 2c. apple juice
thick 1/2 can sliced mushrooms
2 Tbsp. soy sauce 1/2 green pepper, cut in strips
1/2 tsp. ginger 4to 5 green onions, sliced
1/2 tsp. salt lengthwise
1/2 tsp. monosodium 1c. sliced celery
glutamate 1/2 c. frozen peas

1/2 tsp. garlic powder, optional

Brush chops with a mixture of first 5 ingredients. Refrig-
erate 1 hour. Brown in 2 tablespoons hot oil for 2 minutes. Add
apple juice and cover. Simmer 50 minutes. Simmer vegetables
in another pan during last 10 minutes cooking time of pork chops.
Remove chops and thicken mixture with 2 tablespoons cornstarch

441-9 -47- Lumby, B. C.