Another one of my favourites. Can you tell I have a weakness for ground beef?
3 lg stalks celery, sliced thin
1 medium onion, chopped fine
3 tbsp oil
1 lb ground beef
2 tbsp miso bean paste (or 1 cube beef bouillon) mixed in 1/2 c boiling water
1 can water chestnuts (or fresh mushrooms)
2 and 1/2 tbsp cornstarch
1/2 tsp brown sugar
1/8 tsp pepper
2 tbsp soya sauce
2 tbsp cold water
1 pkg bean sprouts or chop suey vegetables
Brown beef, remove from pan, and drain it.
Saute onions and celery in oil over medium-low heat for about 5 minutes. Add beef.
Mix cornstarch, sugar, pepper, soya sauce and cold water into a smooth paste. Add to meat mixture and stir thoroughly.
Mix in sprouts or veggies and water chestnuts. Heat thoroughly and serve with steamed rice.
Original recipe: Eat, Drink and Be Healthy, by Agnes Tom. If I could only take one recipe book with me to a desert island for the rest of my life, this would be the one.
1 c butter (or peanut butter, or margarine)
1 and 1/2 c brown sugar
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 c flour
1 and 1/2 c oatmeal
1/2 c coconut
1/2 c walnuts
1 c chocolate chips (or 1/2 c each chocolate and butterscotch chips)
Roll into balls and flatten.
Bake at 350F for 10-15 minutes or until slightly browned around the edges.
1 and 1/3 c dry cocoa
2 and 1/4 c white sugar
1/4 tsp salt
1 and 1/3 c boiling water
1 and 1/2 tsp vanilla extract
In a heavy saucepan combine cocoa, sugar and salt.
Gradually stir in boiling water.
Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes.
Remove from heat.
Stir in vanilla.
Stores for 10-12 weeks in fridge.
These were made with only minor variations from the original recipe. They were crispy, delicious, and not sticky or messy! You could make sauces to dip them in, but I didn't. We ate these with our fingers, no muss, no fuss.
Preheat oven to 425F and melt butter on cookie sheet. Mix dry ingredients in a bag and toss thawed, dry (remove moisture with paper towel) wings in mix to coat. Place wings on pan and turn them once before baking for 30 minutes, then turn again and bake another 15 minutes.
Original recipe: www.food.com/recipe/oven-crisp-chicken-wings-40497