Shrimps with Cucumber

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

1 lb. fresh shrimp
3 T. oil
1 T. sherry
1/3 tsp. sugar
2 tsp. salt
2 slices ginger root
2 tsp. cornstarch
Pinch MSG
2 med. cucumbers

Clean and shell shrimp, split lengthwise, rinse in cold water. Mix shrimp with sherry, 1 teaspoon of the salt and cornstarch. Peel cucumber and quarter lengthwise. Cut into 1 inch dice. Heat 1 tablespoon of oil in skillet on high flame; add remaining salt and sugar. Add cucumbers and stir-fry until slightly transparent. Do not overcook. Remove and reserve. Stir-fry shrimp in remaining oil with ginger root. When shrimp turns pink, return cucumber to the pan; mix well, add MSG and serve.

Norwegian Salmon Pudding

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elizabeth Knudson Halford

1 lb. can red salmon
2/3 c. butter or margarine, melted
1 c. fine cracker crumbs
3 or 4 eggs, well beaten
1 T. lemon juice
1 c. milk
4 T. ketcup
Salt and pepper

SAUCE:
2 heaping T. butter
1 T. ketchup
1 heaping T. flour
1/2 T. Worcestershire sauce
1 c. milk
1 T. finely chopped parsley
1/2 c. chicken broth

Flake and bone salmon and mix thoroughly with cracker crumbs. Add seasoning. Add milk and well beaten eggs, mixing well. Steam in a quart casserole tightly covered, or bake 1 hour or more covered in a 350° oven until set. Fork inserted in middle should come out clean. Make sauce with first 4 sauce ingredients. Add seasonings and parsley. Also salt and pepper if desired. Preparation time 1 1/2 hours. Serves 6.

Sweet and Sour Pork

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Helen Curtis Davis

1 lb. lean pork
1 T. cold water
2 green peppers
1 can pineapple
1 green onion including top, sliced
6 water chestnuts, sliced
1 T. soy sauce
1/2 tsp. salt
1 T. cornstarch
4 T. cold water
1 T. soy sauce
1 T. cornstarch
3 T. vinegar
4 T. sugar

Cut pork into strips 2x1 / 3x1 / 3 inch and marinate overnight in cornstarch, water, soy sauce, salt. To prepare, coat pork strips with cornstarch and fry in oil till done. Remove, let dry, and keep warm. Saute sliced green pepper and cut-up pineapple lightly and remove excess oil. Add last five ingredients stirring till thickened. Remove from heat and add pork just before serving.

Pork with Snow Peas

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Jeanne Byers Hernandez

2 lbs. pork, cut in 2 inch pieces
1/4 c. water
2 T. soy sauce
1/2 tsp. garlic powder
1/2 tsp. ginger
1/4 tsp. garlic powder
1/4 c. flour
2 pkgs. frozen snow peas, water chestnuts and bamboo shoots
1/2 tsp. pepper
1/4 tsp. ginger
1/3 c. vegetable oil
1/4 c. sherry
1 sm. onion, chopped
2 T. water
1/2 c. dry sherry

Mix flour with garlic powder, ginger and pepper. Dredge pork pieces in seasoned flour. Cook in 375° electric skillet, in oil, until brown. Drain meat. Brown onion in 2 T. of the oil. Mix sherry, water, soy sauce, remaining ginger and garlic powder in skillet. Add drained pork. Cook at 210° for 30 minutes, or until pork is tender. Add vegetables, sherry and water to skillet. Cook at 250° for 5 minutes. Serve with rice for 4-5.

Pork with Bean Sprouts

Originally Published:
Fare Thee Well II, 1980
Original Images:

Contributed by: Virginia Butterworth Eng-Wong

1/2 lb. fresh pork, finely shredded
1 tsp. sherry
2 cloves garlic, crushed
1/2 lb. bean sprouts, rinse and clean
2 T. salad oil (peanut, corn or vegetable; not olive oil or butter)
1/3 c. chicken broth
Pinch salt 1 tsp. cornstarch (dissolved Pinch sugar in 1 T. cold water)
Pinch MSG 1 scallion, chopped
1 tsp. DARK soy sauce

Combine 1 tsp. oil, salt, sugar, MSG, soy sauce, sherry and 1 clove garlic. Marinate pork in this mixture about 15 minutes. Heat remaining oil with second clove of garlic in skillet. Remove garlic; stir-fry bean sprouts about 2 minutes. Remove to bowl. Stir-fry pork for 2-3 minutes. DO NOT BROWN. Add broth, bring to boil, then thicken with cornstarch mixture. Return sprouts to skillet, heat thoroughly, pour into serving dish and garnish with scallions.

Lo Mein

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

8 to 10 lg. black mushrooms
2 c. roast pork, shredded
1 pkg. fresh noodles
1/2 lb. bean sprouts
6 T. oil
4 T. soy sauce
3/4 lb. bok toi, shredded
2 tsp. sugar
2 tsp. salt
1/4 tsp. MSG

Soak mushrooms at least 30 minutes. Rinse, drain and slice julienne. Boil noodles in 2 quarts water for 3 minutes. Rinse in cold water, drain and mix with 2 tablespoons of the oil. Stir fry mushrooms and bok toi in 1 tablespoon of oil over high flame in Dutch oven. Add salt and mix well. Add pork and bean sprouts; stir-fry 1 minute. Remove all and reserve for later use. Add remaining 3 tablespoons of oil to pan; stir-fry noodles, breaking with spoon while stirring. Add soy sauce, sugar and MSG. Return vegetables and meat to pan, mix well and serve. Serves 6.

Turkey Oriental

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Martha Hatcher Cargo

1/2 d. crushed pineapple, drained
Dash Tabasco sauce
2 c. turkey, diced
3 T. butter or margarine
1/2 c. celery, dices
2 c. turkey broth or chicken bouillon
2 T. green pepper, chopped
3/4 tsp. salt
1/2 c. pineapple juice
Rice or chow mein noodles
2 T. flour
1/3 c. chopped almonds, toasted

Saute pineapple in butter or margarine about 5 minutes; Add turkey broth or bouillon and bring to boiling. Blend pineapple juice and flour and stir into hot mixture; cook, stirring constantly, until mixture thickens. Add Tabasco, turkey, celery, green pepper, pimiento, almonds and salt and heat to serving temperature; serve over hot rice or crisp fried noodles. Serves 4-6.

Red-Cooked Chicken

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Harriet Mills

1 (5-6 lbs.) chicken, whole or cut up
1 wedge ginger root (size of 50¢ piece)
1 clove garlic
4 T. sugar (or to taste)
1 c. water
1 star anise
2 tsp. sherry
1 c. light soy sauce (regular supermarket type)
1 c. dark soy sauce (regular soy sauce will do)

Wash chicken thoroughly and dry with paper towels. Some people hang chicken up for a few hours before cooking. This insures greater absorption of sauce and therefore a darker, more appealing color. Smash wedge of ginger and bruise garlic. Mix all ingredients together. Bring combined ingredients to boil, and add whole chicken. Simmer for 20 minutes on each side (total of 1 hour 20 minutes; less for cut up chicken), basting often. Remove and cool. Chop chicken, if whole, into bite sized pieces to serve. Heat sauce and pour 1/4 cup over chicken. Serves 5 to 6.

This is best served cold. I personally do not reheat the sauce and pour it over the chicken. I find the chicken very nice for buffets, picnics and general icebox consumption. The sauce can be kept for quite awhile in the refrigerator and used to cook more chicken. I recommend spicing it up a bit with a bit of new ginger, garlic, and a little more soy sauce.

Home is the place where we grumble the most and are treated the best.

Hoisin Chicken

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

3 or 4 black mushrooms
6 water chestnuts, diced
1 or 2 whole chicken breasts
1/2 c. bamboo shoots, diced
2 T. sherry
1 med. green pepper, diced
2 tsp. cornstarch
1 tsp. sugar
3 T. oil
2 T. Hoisin sauce

Soak mushrooms at least 30 minutes. Rinse, drain and dice. Skin and bone chicken breasts. Cut into large dice. Mix chicken with sherry and cornstarch. Heat oil in skillet over high flame; stir-fry chicken about three minutes until meat whitens. DO NOT BROWN. Add vegetables; mix and stir-fry thoroughly. Add sugar and Hoisin sauce; mix thoroughly. You may also stir in 1/3 cup slivered blanched almonds.

Sweet and Sour Chicken

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Caroline Child Tucker

12 whole chicken breasts, boned or 24 mixed chicken pieces
1 lg. green pepper, diced
1 c. brown sugar
1 c. ketchup
1 can (No.2) crushed pineapple
3 T. prepared mustard
1 lg. onion, diced

Simmer ketchup, custard, sugar and pineapple in a saucepan for 20 minutes. Meanwhile, saute onion and green pepper in a little oil in a frying pan. After 10 to 15 minutes, add onion and green pepper to saucepan mixture, and continue cooking for 10 minutes. Pour over seasoned chicken pieces. Bake boned breasts 45 minutes at 375 degrees; other parts 1 1/2 hours at 350 degrees.

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