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.

Chow Mein

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

2 T. oil
1 lb. Chinese noodles
1 tsp. salt
1 T. light soy sauce
2 c. uncooked chicken and/or pork
1 T. sherry
1 tsp. sesame oil, optional
2 stalks celery, diagonally sliced
1 c. chicken broth
1 tsp. sugar
1 c. bamboo shoots, finely sliced
1 tsp. dark soy sauce
1/4 tsp. MSG
1/2 lb. bean sprouts
1 1/2 T. cornstarch, dissolved in 1/4 c. cold water
6 to 8 black mushrooms, soaked and sliced
3 T. oyster sauce
1 lg. bunch bok toi (1 1/2 lb.) diagonally sliced)
Oil for frying
6 to 8 water chestnuts (sliced)

Boil noodles in large pot of boiling salted water, 5 to 7 minutes. Drain in colander and reserve. Heat several tablespoons of oil in large skillet. Add about 1/3 of the noodles and cook, without stirring, on high heat/until golden. Lift noodles and turn once to brown other side. Remove to serving platter and keep warm. Continue frying noodles until all are used up. Meanwhile, heat 2 tablespoons oil in Dutch oven or large frying pan. Add salt, then chicken or pork and cook until meat changes color. Add all vegetables and stir-fry thoroughly (2 to 3 minutes). Mix in soy sauce, sesame oil, sherry, sugar and chicken broth. Cover pan, lower heat to medium and cook 3 to 5 minutes. Raise heat, thicken sauce with cornstarch dissolved in water; season with MSG and oyster sauce. Arrange noodles on individual plates; ladle vegetable mixture over noodles on each plate. vinegar and soy sauce may be used as condiments.

Gnocchi

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor Johnson Bates '23 (Lydia's mother-in-law from L.A.)

1 c. hominy grits-regular
Dash pepper
1 qt. milk
1 c. Gruyere, grated
1/2 c. butter
1/2 c. Parmesan, grated
1 tsp. salt

Bring milk to a boil, add butter, add grits gradually, stirring constantly and cook 5 minutes until thick. Remove from heat, add salt and pepper, beat with electric mixer for 5 minutes. Spread into 9x13 inch pan and let cool. Cut into 1x2 inch rectangles. Lay pieces "fallen domino style" on oven proof serving dish, sprinkle with cheeses and pour melted butter over the top. Bake at 400 degrees for 30-35 minutes.

Football Lasagna

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

1 (8 oz.) pkg. of thin noodles
Salt and pepper
2 lbs. ground beef
1 pt. sour cream
16 oz. tomato sauce
1 lg. pkg. cream cheese
8 oz. mushroom sterns and pieces
6 green onions with tops, chopped
1 tsp. Italian seasoning
1 c. sharp Cheddar, grated
2 T. chili sauce

Cook noodles and drain. Place in buttered 9x13 inch pan. Brown meat and drain, add tomato sauce, mushroom, seasonings. Put in pan. Mix sour cream, cream cheese, onion and put on meat. Spread Cheddar on top. Bake at 350 degrees for 45 minutes.

Lo Mein

Originally Published:
Fare Thee Well, 1974
Original Images:

Contributed by: Virginia Butterworth Eng-Wong

8 to 10 large 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

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

Serves 6.

CHOW MEIN

Originally Published:
,
Original Images:

Contributed by: Virginia Butterworth Eng-Wong

1-2 t. oil
1 t. light soy sauce
1 tsp. salt
1 t. sherry
2 c. uncooked chicken and/or pork
1 tsp. sesame oil (optional)
1 c. chicken broth
2 stalks celery diagonally sliced
1 tsp. sugar
1 tsp. dark soy sauce
1 large bunch bok toi (1 1/2 lb.) (diagonally sliced)
1/4 tsp. MSG
1 1/2 t. corn starch (dissolved in 1/4 c. cold water)
1 c. bamboo shoots (finely sliced)
3 t. oyster sauce
1/2 lb. bean sprouts
1 lb. Chinese noodles
6 to 8 water chestnuts (sliced)
Oil for frying
6 to 8 black mushrooms (soaked and sliced)

1. Boil noodles in large pot of boiling salted water, 5 to 7 min. Drain in colander and reserve.
2. Heat several to oil in large skillet. Add about 1/3 of the noodles and cook, without stirring on high heat until golden. Lift noodles and turn once to brown other side. Remove to serving platter and keep warm. Continue frying noodles until all are used up.
3. Meanwhile, heat 2 T. oil in Dutch oven or large frying pan. Add salt, then chicken or pork and cook until meat changes color.
4. Add all vegetables and stir fry thoroughly, 2 to 3 minutes.
5. Mix in soy sauces, sesame oil, sherry, sugar and chicken broth.
6. Cover pan, lower heat to medium and cook 3 to 5 minutes.
7. Raise heat, thicken sauce with corn starch dissolved in water; season with MSG and oyster sauce.
8. Arrange noodles on individual plates; ladle vegetable mixture over noodles on each plate. Vinegar and soy sauce may be used as condiments.

SPAGHETTI LUIGI

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Terry Cunningham Beem

1/2 lb. Italian hot sausage
1 large can tomato paste
1/2 lb. Italian mild sausage
2 bay leaves
Red cooking wine to cover meat
Garlic and pepper to taste
2 large onions (chopped)
Oil
3 t. parsley
Mushrooms (optional)
1 large can Italian tomatoes (chopped)
1 lb. spaghetti (cooked)

Bake sausage in red wine for 1 hour (turn once). Saute' onions in large skillet with oil until transparent. Add parsley and cook a little longer. Add tomatoes with juice, tomato paste, bay leaves, garlic and pepper and simmer 45 minutes to 1 hour. When sausage is done, cut it in thin slices and mix into sauce. Don't add any of the juice it was cooked in unless sauce is very dry (and then add only a little). Simmer 30 minutes or eat immediately with cooked spaghetti. (Add mushrooms 15 minutes before serving if desired.)

Serves about 6.

LASAGNA

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Molly Hunter Dobson

4 t. olive oil
1 can tomato soup
3 cloves garlic
1 (20 oz. ) can tomatoes
2 lb. ground beef
2 lb. Ricotta cheese (or cottage cheese)
3 cans tomato paste
2 tsp. oregano
1 lb. Mozzarella cheese
1 tsp. salt
1 pkg. lasagna noodles
1 tsp. black pepper
Parmesan cheese

Brown garlic in oil. Add beef and brown. Add remaining liquids,
spices and tomatoes. Cook 30 minutes covered. Layer cooked noodles, Ricotta, Mozzarella and Parmesan cheese and sauce in greased (11 3/4 x 7 1/2) inch Pyrex dishes and cook 20 minutes in 375 degree oven.

Recipe fills 2 dishes with 2 or 3 layers each.

(Serves 12)

MA BEEM'S LASAGNA

Originally Published:
Fare Thee Well, 1974
Original Images:

3/4 lb. lasagna noodles (barely cooked)
2 small cans tomato paste
1 1/4 tsp. salt
1 c. onion (chopped)
1 T. sugar
1 c. celery (chopped)
3/4 tsp. oregano
1/2 c. green pepper (chopped)
1/4 tsp. basil
1 clove garlic (minced)
1/2 tsp. Worecstershire sauce
1 1/2 lb. ground round
1/2 tsp. black pepper
3 1/2 c. Italian tomatoes
1/4 lb. mushrooms (canned)

Saute' vegetables and garlic in oil. Add beef. Cook 5 minutes. Add tomatoes and seasonings and simmer 2 hours. Add mushrooms. In greased (9 x 13) inch pan, alternate layers of sauce, noodles and cheese {1/2 lb. Mozzarella, 1/2 C. Parmesan, 1/2 1b. Ricotta). Begin and end with sauce. Bake at 350 degrees for 35 minutes; longer if cold.

10 to 12 servings.

LASAGNA

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Anne Pyne Cowley

PART 1:
1 lb. Italian sausage
1 1/4 tsp. salt
1 lb. ground beef
2 c. tomatoes (1 1b. can)
1 clove garlic (minced)
12 oz. tomato paste
1 T. basil

PART 2:
10 oz. lasagna noodles

PART 3:
2 or 3 C. Ricotta or cottage cheese
2 T. parsley (chopped)
2 eggs (beaten)
1/2 c. Parmesan or Romano cheese (grated)
1 1/2 tsp. salt
1/2 tsp. pepper

PART 4:
1 lb. Mozzarella cheese (sliced)

Part 1.- Brown meat. Add rest of ingredients from Part 1. Simmer 1/2 hour.
Part 2.- Cook noodles. Place 1/2 noodles in (13x9x2) inch baking dish.
Part 3.- Combine cheeses, parsley, eggs, salt and pepper and spread 1/2 of mixture on noodles.

Add a layer of meat sauce (part 1.) and a layer of sliced Mozzarella cheese (Part 4.). Repeat layers. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving to set.

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