Browse Items (4 total)

• 
  Textcategory:Maincuisine:Chinese American...9 more

  Quick Chow Mein

  Card 1 Front:
  
  QUICK CHOW MEIN THE TAMPA TRIBUNE
  
  2 T. margarine 1 can bean sprouts (2½ cups)
  1 12-oz. can Spam drained
  cubed 1/3 cup cold water
  1 c. chopped onion 2 T. cornstarch
  1 c. diced celery 2 tsp. soy sauce
  ½ tsp. salt 1 tsp. sugar
  Dash of pepper 3/4 c. water
  
  Melt margarine in hot skillet; add luncheon
  meat and onion. Cook until onion is golden,
  stirring occasionally. Add celery, seasonings
  and water. Cook covered 5 minutes. Add
  drained bean sprouts; heat to a boil. Blend
  
  Card 1 Back:
  
  water, cornstarch, soy sauce and sugar. Stir
  into meat mixture; simmer 5 minutes. Serve
  over crisp chow mein noodles or rice.
  
  Makes 6 servings.
  
  ---
  
  # Quick Chow Mein
  
  *The Tampa Tribune*
  
  *Makes 6 servings*
  
  ## Ingredients
  
  - 2 Tbsp margarine
  - 1 (12 oz) can Spam, cubed
  - 1 cup chopped onion
  - 1 cup diced celery
  - 1/2 tsp salt
  - Dash of pepper
  - 1 can bean sprouts (2 1/2 cups), drained
  - 1/3 cup cold water
  - 2 Tbsp cornstarch
  - 2 tsp soy sauce
  - 1 tsp sugar
  - 3/4 cup water
  
  ## Instructions
  
  1. Melt margarine in a hot skillet; add cubed Spam and onion. Cook until onion is golden, stirring occasionally.
  2. Add celery, seasonings, and the 3/4 cup water. Cook covered for 5 minutes.
  3. Add drained bean sprouts; heat to a boil.
  4. Blend the 1/3 cup cold water with cornstarch, soy sauce, and sugar. Stir into meat mixture; simmer 5 minutes.
  5. Serve over crisp chow mein noodles or rice.
• 
  Textcategory:Maincuisine:Chinese-American...8 more

  Chinese Noodle Casserole

  Chinese Noodle
  casserole
  1/3 3oz. can Chow Mein
  noodles
  1/2 cup chopped celery (nuts)
  1/2 can tuna (nuts)
  1/4 can bean sprouts
  (drained)
  1/2 can mushroom soup
  2 tablespoons water & bean
  liquid 1/4 cup chopped onion
  
  Card 1 Back:
  Saute onion and celery in
  1 tablespoon butter (do not
  brown) add the bean
  liquid, can and simmer
  until celery is done 5 min.
  add other ingredients and
  put in greased casserole.
  small * Bake 20-30 min.
  at 375
  
  ---
  
  # Chinese Noodle Casserole
  
  ## Ingredients
  
  - 1/3 of a 3 oz. can chow mein noodles
  - 1/2 cup chopped celery
  - 1/2 can tuna
  - 1/4 can bean sprouts, drained
  - 1/2 can mushroom soup
  - 2 tablespoons water and bean liquid combined
  - 1/4 cup chopped onion
  - 1 Tbsp butter
  
  ## Instructions
  
  1. Sauté onion and celery in 1 Tbsp butter (do not brown).
  2. Add the bean liquid and the can of mushroom soup; simmer until celery is done, about 5 minutes.
  3. Add other ingredients and put in a greased small casserole dish.
  4. Bake 20–30 minutes at 375°F.
• 
  Textcategory:Sidedecade:1950s...9 more

  Buffet Green Beans

  Buffet Green Beans
  
  Cook 2 Boxes frozen french style green beans 5 min in Salt water
  Drain & put in shallow 2 qt casserole in alternate layers with
  1 - 19 oz Can bean sprouts
  1 - 8 oz Can diced Water Chestnuts
  1/2 cup parmeson Cheese.
  Pour over Sauce:
  4 TBSP butter } smooth & add 1/4 tsp pepper
  2 Tbsp flour } 1/4 tsp Worcestershire
  1 pt cream or canned milk
  Toast 1 c finely Chopped almonds in 2 Tbsp butter. Sprinkle
  over top - Bake 15-20 min @ 425°F Serves 5
  
  Back: blank
  
  ---
  
  # Buffet Green Beans
  
  ## Ingredients
  
  - 2 boxes frozen french style green beans
  - 1 (19 oz) can bean sprouts
  - 1 (8 oz) can diced water chestnuts
  - 1/2 cup Parmesan cheese
  
  ## Sauce
  
  - 4 Tbsp butter
  - 2 Tbsp flour
  - 1/4 tsp pepper
  - 1/4 tsp Worcestershire sauce
  - 1 pt cream or canned milk
  
  ## Topping
  
  - 1 cup finely chopped almonds
  - 2 Tbsp butter
  
  ## Instructions
  
  1. Cook 2 boxes frozen french style green beans 5 minutes in salted water.
  2. Drain and put in a shallow 2 qt casserole in alternate layers with the bean sprouts, diced water chestnuts, and Parmesan cheese.
  3. Make the sauce: blend 4 Tbsp butter and 2 Tbsp flour until smooth, then add 1/4 tsp pepper, 1/4 tsp Worcestershire sauce, and 1 pt cream or canned milk.
  4. Pour sauce over the layered casserole.
  5. Toast 1 cup finely chopped almonds in 2 Tbsp butter. Sprinkle over top.
  6. Bake 15–20 minutes at 425°F. Serves 5.
• 
  Textcategory:Sidedecade:1950s...8 more

  Spinach Salad

  Spinach Salad
  Recipe from: Jane Eller
  MIX & CHILL: 1/4 c. vegetable oil
  1/4 c. catsup 1/4 c. sugar
  1/2 tsp salt 1/4 c. vinegar
  1 sm. onion- minced 1 Tb. Worcestershire sauce
  Add above dressing with the following & toss:
  8 c. Fresh spinach (10 oz bag) torn & chilled
  4 hard boiled eggs (or as desired)
  8 slices (1/2 lb) bacon, crumbled
  Add after dressing:
  1 c. croutons
  1 c. bean sprouts if desired
  eggs if sliced.
  Serves 8-10
  
  Back: blank
  
  ---
  
  # Spinach Salad
  
  ## Dressing (Mix & Chill)
  
  - 1/4 cup vegetable oil
  - 1/4 cup catsup
  - 1/4 cup sugar
  - 1/2 tsp salt
  - 1/4 cup vinegar
  - 1 small onion, minced
  - 1 Tbsp Worcestershire sauce
  
  ## Ingredients
  
  - 8 cups fresh spinach (10 oz bag), torn and chilled
  - 4 hard boiled eggs (or as desired)
  - 8 slices (1/2 lb) bacon, crumbled
  - 1 cup croutons
  - 1 cup bean sprouts, if desired
  
  ## Instructions
  
  1. Combine all dressing ingredients and chill.
  2. Add dressing to spinach, hard boiled eggs, and crumbled bacon and toss.
  3. Add croutons and bean sprouts after dressing and toss lightly.
  4. Serves 8–10.