hee

101

VARINIKY (Continued).

CREAM GRAVY:

2 T. margarine May add flour to thicken

1 sm. onion, finely chopped, 1 c. cream or milk
optional Salt and pepper to taste

Saute’ in skillet, the onion and margarine and flour if
desired. Add the cream or milk and salt and pepper. Heat until
thickened to desired thickness.

NASSI GORENG | Johanna VanVeen
1 to 2 chopped onions Sweet soy sauce

1/2 to 1 lb. leeks, chopped Salt and pepper

1/2 1b. Chinese bean sprouts 2 1/2 ce uncooked rice

Bit of fresh parsley, chopped 1 1/2 ce diced chicken or pork

Cook the rice in 5 cups water. Fry meat in several table-
spoons margarine. Add onions, salt and pepper. Fry well; add
leeks and bean sprouts. When vegetables are still a bit crisp,
add soy sauce and cooked rice and fresh parsley. Mix together.
May be served with an omelette or fried egg on top as decoration.
Sliced cucumbers are nice with this dish as a salad. Serves 4 to
6.

VIETNAM FRIED RICE Jane DeVries

l ce rice, raw 1 tspe pepper
4 T. cooking oil 1 tsp. sugar
1/2 to 1/4 lb. any cooked or 1 T. soy sauce
raw meat 1 ce. leftover or frozen
3 cloves garlic, minced vegetables
1 lg. onion, chopped coarsely 2 eggs
1 tsp. salt

Cook rice or have ready 3 cups leftover rice. Heat in
large skillet, the oil. Add meat which has been cut in thin
strips, garlic, onion, salt, pepper, sugar and soy sauce. Stir-
fry until meat is tender and hot, about 1 to 2 minutes. Add
cooked rice. Stir-fry 5 minutes. Add leftover or frozen
vegetables such as peas, beans, carrots or corn. Stir well into
rice mixture. Just before serving, add beaten eggse Over
medium heat, stir carefully through rice until eggs are cooked.
May be served with a salad of leaf lettuce, cucumbers, fresh
mint and parsley.