Beef with Snow Peas (Soot Dow Ngow)

1/4 lb flank steak1/4 lb snow pea pods
dash of pepper
1/2 t sugar
1/4 t monosodium glutamate
1/4 c water
1 t soy sauce
1 slice ginger root
1/4 t salt
1 t sherry
1 t cornstarch mixed with 3 T water

Slice flank steak across the grain into thin slices. String snow peas, leaving the pods intact. Mix pepper, sugar, MSG, soy sauce and water. Using a high flame heat a well greased frying pan. Add ginger root and salt. Stir fry the steak for 1 minute, at the same time sprinkling sherry over the meat. Add water mixture and snow pea pods. Cover and cook for 2 minutes. Add the cornstarch past and cook and stir for 1/2 minute.

Beef with Mushrooms (Moo Goo Ngow)

1/4 lb flank steak
dash of pepper
1 t soy sauce
1/4 t salt or to taste
1/4 t monosodium glutamate
1/2 t sugar
3/4 c water
1 slice ginger root
1 t sherry
1/4 c sliced mushrooms
1 1/4 t cornstarch mixed with 3 T water

Slice the flank steak across the grain into thin slices. Mix pepper, soy sauce, salt, MSG, sugar and water. Using a high flame heat a well greased frying pan and add the ginger root. Add steak and stir fry for 1 minute, at the same time sprinkling sherry over the meat. Add mushrooms and water mixture. Cook and stir until it comes to a boil. Add cornstarch paste and cook and stir for 1/2 minute.

Tacos Nacionales

1 dozen tortillas
3 cups chicken or turkey minced

Sauce
1/ 1/2 t olive oil
1 green onion, minced including the tops
1 small can tomato sauce
1/2 c canned hot green chilis, chopped
1 small clove garlic, minced

Garnish
Sour cream
Sauce above

Crisp the tortillas by sauteing them in a small amount of oil and fill with some of the chicken or turkey. Roll up and place open side down on a serving dish. To make the sauce, combine all the ingredients and mix well. Put some red chili sauce an sour cream on each taco before serving.

Mushroom Gravy for Hamburgers

1 1/4 c water1/3 t soy sauce
1 T beef concentrate
1 T Worcestershire sauce
1/4 t minced onion
1 pinch salt
1 pinch nutmeg
1 T plus 1 t sherry wine
4 T flour blended in 3/4 c cold water
8 oz mushrooms sliced thin

Place all ingredients except flour past and mushrooms in a sauce pan. Stir and bring to a boil and down to a simmer.  Mix the flour and water and then strain into the gravy - stirring with a french whip until thickened. Add mushrooms, heat and pour over hamburger patties.

Quick Chili

1 lb lean ground beef
1 large onion chopped
1 clove garlic crushed
1 green pepper shredded lengthwise
1 (1 lb) can kidney beans drained
2 1/2 T chili powder
1/4 c cold water
1 (8 oz) can tomato sauce
bay leaf
1 1/2 t salt
1/2 t cumin seed

Saute the onion, garlic and green pepper for 10 minutes in 2 tablespoons butter. Add the meat and brown. Put in the kidney beans and lower heat. Add chili powder and water and stir in tomato sauce. Season with bay leaf, salt and cumin seed. Bring to a boil. Cover and simmer for half an hour. Four servings.

Popovers

1 c flour
1/2 t salt
2 eggs
1c milk
2 t melted butter

Sift the flour and salt together.  Beat the eggs, add the milk and shortening.  Add the liquid mixture to the flour and beat hard for 2 minutes.  Pour into 8 cups of popover pan which have been greased generously and heated. Bake in a very hot over, 450, for 15 minutes. Reduce heat to moderate, 350 and bake for another 15-20 minutes. Yield: 8 large popovers.

Scampi

1 lb medium sized shrimp
1 stick butter
juice of 1 lemon
1 t salt
1/8 t pepper
1 clove garlic, minced

Clean and shell the shrimp, leaving on the tails. Melt the butter in a saucepan and add the lemon juice, salt, pepper, and garlic. Toss the shrimp in this mixture to coat well. Furn into a broiler pan and broil 3 inches from the flame for about 5 minutes, or until pink and tender. Tomatoes broiled in the same pan with the shrimp are delicious.