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EASY SKILLET DINNER
2 cups diagonally sliced celery
1 tablespoon chopped onion
2 tablespoons butter or margarine
2 ½ cups water
¾ teaspoon salt
½ teaspoon basil
¼ teaspoon oregano
1 cup raw rice
1 1-pound can tomatoes, reserve liquid
2 6 ½-ounce cants tuna, drained, or 5 –ounce cans boned chicken or turkey
1. In skillet, combine celery, onion, butter or margarine, water, salt, basil, oregano and reserved tomato liquid. Bring to boil at 225°.
2. Add rice and bring to second boil. Reduce heat to SIMMER and cook, covered, for 30 minutes until rice is fluffy. Add tomatoes and
tuna, chicken or turkey. Heat, covered to serving temperature. Reduce heat to WARM for serving. Makes 6 servings.
CHOW MEIN
1 pound ground lean fresh pork
2 cups diagonally sliced celery
½ cup chopped onion
1 teaspoon seasoned salt
1 tablespoon brown sugar
¼ teaspoon pepper
¼ cup mushroom liquid
1 tablespoon flour
1 cup milk
¼ cup soy sauce
1 1-pound can bean sprouts or Oriental vegetables, drained
1 4-ounce can mushroom stems and pieces, drained (reserve liquid)
1. Preheat skillet, uncovered, at 325°. Add ground pork, celery and onion. Stir gently and fry until browned, about 5 minutes. Remove
excess grease.
2. Add salt, brown sugar, pepper and reserved mushroom liquid. Stir to combine. Cover, reduce heat to SIMMER and cook for 20
minutes.
3. Stir in flour. Increase heat to 225°. Gradually add milk and stir until thickened.
4. Add soy sauce, bean sprouts or Oriental vegetables and mushrooms. Stir to combine. Heat until hot about 5 minutes. Reduce heat to
WARM for serving. Serve with rice or chow mein noodles. Makes 6 servings.
THE POTATO PATCH
BAKED POTATOES
Scrub and prick skins of potatoes. Place on rack, over and bake at 400° until done. Medium-sized potatoes require about 45-55 minutes of
baking.
AMERICAN FRIED POTATOES
For each serving:
1 medium potato
1 tablespoon butter or margarine
Pare at least 4 potatoes; slice thin. Rinse in cold water and pat dry. Season as desired. Preheat skillet, uncovered, at 325°. Melt butter or
margarine. Spread potatoes evenly in skillet. Cover and fry 15 minutes. Uncover and turn potatoes and season with salt and pepper. Fry,
uncovered for 15 minutes, loosening potatoes occasionally.
CANDIED SWEET POTATOES
¾ cup firmly packed brown sugar
½ cup light corn syrup
¼ cup butter or margarine
¼ teaspoon salt
6-8 cooked sweet potatoes, peeled and halved lengthwise.