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Main Dish:
CHICKEN FRIED RICE
(China)
1 c. diced cooked chicken
1 T. soy sauce
1 c. uncooked long grain rice
2 ½ c. chicken broth
½ c. coarsely chopped onion
¼ minced green pepper
1 tsp. Salt
1/3 c. salad oil
1 T. salad oil
¼ c. thinly sliced celery
2 slightly beaten eggs
1 can Chinese bean sprouts
Combine chicken, ½ tsp. Salt, and soy sauce. Let stand 15 minutes; cook rice in hot skillet over medium heat till golden brown; stir frequently. Reduce heat; add chicken with soy sauce and broth. Simmer covered 20 to 25 minutes or till rice is tender. Remove cover last few minutes. Mix onion, pepper and celery into rice. Cook uncovered over medium heat a few minutes longer, till liquid is absorbed. Scramble eggs in 1 T. hot salad oil until almost set. Stir into rice mixture, then stir in bean sprouts-serve with soy sauce.
SKILLET PINEAPPLE BEANS
(China)
1 can (28 ounces) baked beans
½ c. sliced onions
1/3 c. slivered green pepper
1 T. oil
2 T. teriyaki sauce
1 T. vinegar
1 tsp. Cornstarch
1 can (3 ¼ ounces) crushed pineapple
8 beef frankfurters (about ¾ pound)
Drain off ½ cup liquid from beans. Sauté onion and green pepper lightly in oil. Stir in beans, teriyaki sauce, and vinegar. Stir cornstarch into pineapple; add to beans. Slash frankfurters diagonally part way thru at 1 inch intervals; arrange over top. Heat to boiling. Cover and simmer about 15 minutes, or until heated thru. Makes 6 servings.
Dessert:
TWO MINUTE WHITE CAKE
(U.S.A.)
½ c. vegetable shortening
2 egg whites
½ c. milk
2 tsp. Baking powder
1 c. sugar
½ tsp. Vanilla extract
1 ¾ sifted all-purpose flour
½ tsp. Salt
In mixing bowl, put vegetable shortening, sugar, egg whites, vanilla, milk and sifted dry ingredients. Beat vigorously for 2 minutes by hand or at medium speed if electric mixer. Pour into tow 8” layer pans lined with greased wax paper. Bake in preheated moderate oven (375 degrees F) for 20 minutes. Cool for 5 minutes. Turn out on rack and peel off paper. Cool and frost as desired.
Drinks:
Serve meal with your favorite beverages.
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