“A good casserole to make because almost everything is in the cupboard.”

Brown together:

1 1/2 lb hamburger
2 onions
salt and pepper

Mix and boil for 14 minutes:

3/4 cup rice
1 3/4 cold water

Add:

1 can cream of mushroom soup
1 can cream of chicken soup

Mix all ingredients together in 9 x 13″ pan and top with 1 can of (La Choy) Chow Mein noodles. Bake at 350 degrees for 20 minutes.

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3 cups chicken broth
1 cup water
1 tsp. salt
1 chopped onion (green)

Boil all ingredients. Stir in one well-beaten egg. Make sure you stir in the same direction until the egg is white and stringy.

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2 eggs
pinch salt
1 T butter
1 cup cooked rice
1 tsp soy sauce
1/4 cup green onion (chopped)
1 tsp chicken broth
dash pepper
1/2 tsp sesame oil
1/4 cup frozen peas

Beat eggs with salt. heat butter in wok over medium heat. Pour in beaten eggs. Cook as one piece (omelet style) until done. Remove cooked eggs from wok and set aside.

Heat 2 T oil in wok. Add rice, stir-fry for about 2 minutes.  Add green onions and continue to stir fry rice for about 3 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in pepper and sesame oil.

Take eggs and cut into thin strips about an inch long. Add egg strips and peas to rice. Heat and serve.

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1 cup shredded cabbage
1 oz. bean sprouts
1/4 cup chopped green onion
1/4 cup ground pork
1 tsp chicken broth
1 T soy sauce
dash salt and pepper
egg roll wrappers

Heat wok. Cook ground pork until done. Add rest of ingredients and cook until vegetables are tender. Fill egg roll wrappers and roll. Fry in oil until golden brown.

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Cook 2 cups rice with 3 3/4 cup water in microwave for 30 minutes.

Stir fry:

4-6 slices bacon, cut in small pieces
1/2 medium onion, chopped
6 eggs (scrambled)

Add rice to fried ingredients and add soy sauce. Let simmer for 5 minutes before serving.

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1/2 lb. thin spaghetti (substitute dried Chinese noodles, if desired)
2 tsp salt
1 bunch green onions
2 T minced ginger
3 large cloves garlic, minced
1/4 tsp red pepper flakes or red chili paste (optional)
1 1/2 lb (1/2 medium head)cabbage, or 6-8 cups slivered
1/2 lb breakfast sausage
3 T soy sauce

Bring a large pot of water to a boil. Add noodles and salt and cook 8 minutes, or until the noodles are barely tender. Meanwhile, trim and dice green onions. Mince ginger and garlic. Use a large, sharp knife to shred cabbage into thin strips.

Heat wok or wide skillet over high heat; add sausage. cook, breaking the sausage up and stirring until sausage is browned. If there’s lots of fat, pour off all but a tablespoon.  Add half the green onions, all the ginger and garlic. cook one minute. Add slivered cabbage and hot red pepper flakes if using. Stir over highest heat for about 3 minutes; cabbage should be somewhat crisp. Add soy sauce, then drained, cooked noodles and toss to combine.

Serve hot, sprinkled with remaining green onions.  Makes 3-4 servings.

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