Browse Items (3 total)

• 
  Textcategory:Maincuisine:Chinese...8 more

  Stir-Fry Beef and Peas

  STIR-FRY BEEF AND PEAS
  
  Makes 4 servings at 71¢ each.
  
  ½ pound boneless lean round steak
  2 teaspoons cornstarch
  1 tablespoon dry sherry
  2 tablespoons soy sauce
  2 tablespoons vegetable oil
  1 small onion, sliced
  1 clove of garlic, crushed
  ½ teaspoon finely chopped fresh
  ginger root
  ¼ cup chicken broth
  2 cups Sugar Snap peas, washed
  and strung
  
  1. Place meat in freezer for 30 minutes
  
  Back:
  until firm enough to slice easily. Cut
  into ⅛-inch slices.
  2. Combine cornstarch, sherry and soy
  sauce in small bowl. Add meat, stir
  ring to coat well. (Can be done ahead to
  this point and refrigerated.)
  3. Heat oil in large skillet or wok; stir-fry
  beef, onion, garlic and ginger 2 min-
  utes. Stir in broth and peas; cook 2
  minutes, until sauce thickens. Serve
  over hot rice, if you wish.
  
  ---
  
  # Stir-Fry Beef and Peas
  
  *Makes 4 servings at 71¢ each*
  
  ## Ingredients
  
  - 1/2 pound boneless lean round steak
  - 2 tsp cornstarch
  - 1 Tbsp dry sherry
  - 2 Tbsp soy sauce
  - 2 Tbsp vegetable oil
  - 1 small onion, sliced
  - 1 clove of garlic, crushed
  - 1/2 tsp finely chopped fresh ginger root
  - 1/4 cup chicken broth
  - 2 cups Sugar Snap peas, washed and strung
  
  ## Instructions
  
  1. Place meat in freezer for 30 minutes until firm enough to slice easily. Cut into 1/8-inch slices.
  2. Combine cornstarch, sherry and soy sauce in small bowl. Add meat, stirring to coat well. (Can be done ahead to this point and refrigerated.)
  3. Heat oil in large skillet or wok; stir-fry beef, onion, garlic and ginger 2 minutes. Stir in broth and peas; cook 2 minutes, until sauce thickens. Serve over hot rice, if you wish.
• 
  Textcategory:Sidedecade:1960s...7 more

  Peas and Walnuts with Zucchini

  PEAS AND WALNUTS
  WITH ZUCCHINI
  
  Makes 6 servings at 34¢ each.
  
  ½ cup coarsely chopped walnuts
  2 tablespoons butter
  2 medium-size zucchini (¾ pound),
  washed and trimmed
  Pinch leaf thyme, crumbled
  ¾ teaspoon salt
  2 cups Sugar Snap peas, washed
  and strung.
  
  1. Sauté walnuts in butter in large skillet
  until lightly browned and crispy, about
  5 minutes; remove with slotted spoon;
  reserve.
  2. Cut zucchini in half lengthwise, then
  into ¼-inch slices. Sauté in butter re-
  maining in skillet just until tender,
  about 5 minutes. Sprinkle with thyme
  and salt.
  3. Add peas and sautéed walnuts; stir 2
  more minutes.
  
  Back: blank
  
  ---
  
  # Peas and Walnuts with Zucchini
  
  ## Ingredients
  
  - 1/2 cup coarsely chopped walnuts
  - 2 Tbsp butter
  - 2 medium-size zucchini (3/4 pound), washed and trimmed
  - Pinch leaf thyme, crumbled
  - 3/4 tsp salt
  - 2 cups Sugar Snap peas, washed and strung
  
  ## Instructions
  
  1. Sauté walnuts in butter in large skillet until lightly browned and crispy, about 5 minutes; remove with slotted spoon; reserve.
  2. Cut zucchini in half lengthwise, then into 1/4-inch slices. Sauté in butter remaining in skillet just until tender, about 5 minutes. Sprinkle with thyme and salt.
  3. Add peas and sautéed walnuts; stir 2 more minutes.
• 
  Textcategory:Maindecade:1950s...8 more

  Caterer's Buffet Chicken Dish

  Caterer's Buffet Chicken Dish
  5 lbs Chicken 4C & 6T Chicken broth
  1 Carrot 1C milk
  1 loaf 2-day old bread 1 Cup flour
  1/2 C. butter 4 eggs beaten
  Parsley - 2 tbs 1 pkg frozen peas
  2 large Celery stalks, diced
  1 T poultry seasoning or sage
  3 t salt
  dash pepper
  1 C fat from broth
  
  Back:
  Simmer chicken in 2 qts water and Carrot & onion
  til done. Cool in liquid, drain & cube. Cube bread,
  saute in butter parsley, onion & celery. Cook 5 min.
  Combine with bread, salt & pepper, sage & mix with
  6T broth. Skim 1 cup fat & melt in pan. Stir in
  flour til smooth. Heat 4C. broth & 1C milk
  in pan. Add broth mix & 2t salt to fat mixture.
  Cook til thick. Add some of hot mixture to
  4 beaten eggs & cook over low heat 3 min. more.
  Combine a layer of stuffing pour 1/2 of
  sauce. Add chicken, pour on remaining
  sauce. Top with sauteed crumbs.
  Bake 350° for 30 min.
  
  ---
  
  # Caterer's Buffet Chicken Dish
  
  ## Ingredients
  
  - 5 lbs chicken (bone in, skin on)
  - 1 carrot
  - 2 onions
  - 1 loaf 2-day old bread
  - 1/2 cup butter
  - 2 Tbsp parsley
  - 2 large celery stalks, diced
  - 1 Tbsp poultry seasoning or sage
  - 3 tsp salt (divided)
  - Dash pepper
  - 1 cup fat from broth
  - 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken)
  - 1 cup milk
  - 1 cup flour
  - 4 eggs, beaten
  - 1 pkg frozen peas
  
  ## Instructions
  
  1. Simmer chicken in 2 quarts water with carrot and onion until done.
  2. Cool in liquid, drain, and cube the chicken.
  3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes.
  4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth.
  5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth.
  6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture.
  7. Cook until thick.
  8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more.
  9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce.
  10. Add chicken and peas, then pour on remaining sauce.
  11. Top with sautéed bread.
  12. Bake at 350° for 30 minutes.
  
  Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ.