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Savory Stir-Fried Pork
SAVORY STIR-FRIED PORK
3/4 lb. boneless pork 1 clove garlic, minced 2 medium onions, 1" squares
3 Tbsp. cornstarch 1 1/2 tsp. minced ginger root 2 stalks celery, 1/4" thick slices
4 Tbsp. KIKKOMAN 1/2 tsp. sugar 1 green pepper, 1" squares
Soy Sauce 1 cup water 3 small tomatoes, 1" squares
1 Tbsp. sherry 2 tsp. vegetable oil
Cut pork into thin strips. Combine 1 Tbsp. each cornstarch & soy sauce with next 4
ingredients. Stir in pork; let stand 15 minutes. Combine water with remaining
cornstarch, soy sauce. Heat 1 tsp. oil in 10" Wear-Ever Fry Pan with SilverStone over
medium-high heat. Add pork; stir-fry until golden brown; remove. Heat remaining oil
in pan; add next 3 ingredients. Stir-fry until tender-crisp. Stir in pork, soy sauce
mixtures, tomatoes; cook stirring gently, until tomatoes are heated. Serve with
additional soy sauce, as desired. (Serves 4-6)
For 16 page Non-Stick Recipe Ideabook send $1.00
for postage and handling to: WearEver Aluminum Inc.
P.O. Box 60, Dept. S 212, Willow Grove, PA 19090.
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# Savory Stir-Fried Pork
## Ingredients
- 3/4 lb. boneless pork
- 3 Tbsp. cornstarch
- 4 Tbsp. Kikkoman Soy Sauce
- 1 Tbsp. sherry
- 1 clove garlic, minced
- 1 1/2 tsp. minced ginger root
- 1/2 tsp. sugar
- 1 cup water
- 2 tsp. vegetable oil
- 2 medium onions, cut in 1" squares
- 2 stalks celery, sliced 1/4" thick
- 1 green pepper, cut in 1" squares
- 3 small tomatoes, cut in 1" squares
## Instructions
1. Cut pork into thin strips.
2. Combine 1 Tbsp. each cornstarch and soy sauce with the next 4 ingredients (sherry, garlic, ginger root, sugar). Stir in pork; let stand 15 minutes.
3. Combine water with remaining cornstarch and soy sauce; set aside.
4. Heat 1 tsp. oil in a 10" skillet over medium-high heat. Add pork; stir-fry until golden brown; remove from pan.
5. Heat remaining oil in pan; add onions, celery, and green pepper. Stir-fry until tender-crisp.
6. Stir in pork, soy sauce mixture, and tomatoes; cook, stirring gently, until tomatoes are heated through.
7. Serve with additional soy sauce as desired.
Serves 4–6. -
Savory Noodles
Savory Noodles.
1/2 pound noodles 3 tablespns butter
1 minced green pepper salt pepper
1/4 pound peeled diced
fresh mushroom.
Cook noodles in boiling water until tender. and
drain. Saute green pepper and mushrooms in
butter until soft about 3 minutes. add the
noodles and seasoning and serve.
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# Savory Noodles
## Ingredients
- 1/2 pound noodles
- 1 minced green pepper
- 1/4 pound peeled, diced fresh mushrooms
- 3 tablespoons butter
- Salt and pepper
## Instructions
1. Cook noodles in boiling water until tender and drain.
2. Sauté green pepper and mushrooms in butter until soft, about 3 minutes.
3. Add the noodles and seasoning and serve. -
Sausage Plate with Fried Apples
Sausage Plate with fried Apples
1 pound link sausages. - 1 tablespoon sugar
4 peeled cored slice apples - ½ tsp ground cinnamon
Prick the skin of sausages. place on a rack in a broiler
pan. cook until done. about 12 m. Sprinkle sliced apple
with sugar an cinnamon mixed. and fry in
3 tbspn. sausage fat until apples are golden.
serve sausage in center of platter. pile sautéed
apples ring around them.
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# Sausage Plate with Fried Apples
## Ingredients
- 1 pound link sausages
- 4 apples, peeled, cored, and sliced
- 1 tablespoon sugar
- 1/2 tsp ground cinnamon
- 3 Tbsp sausage fat (reserved from cooking)
## Instructions
1. Prick the skin of sausages. Place on a rack in a broiler pan. Cook until done, about 12 minutes.
2. Sprinkle sliced apples with sugar and cinnamon mixed.
3. Fry apples in 3 Tbsp sausage fat until apples are golden.
4. Serve sausage in center of platter. Pile sautéed apples in a ring around them. -
Sausage Egg Bake
Sausage Egg Bake
8 slices bread cubed
2 cups sharp Cheddar
grated cheese (drain thoroughly)
1 1/2 lbs link (fry) sausage cut up
4 eggs
2 1/2 c milk
3/4 tsp dry mustard
1 can cream mushroom soup
1/2 c milk
Place bread in bottom of well greased casserole
top with cheese & cooked sausage Beat
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eggs. Then beat in milk & mustard.
Pour over stuff in dish & refrigerate over
night or at least 4 hours. Next day
dilute soup with 1/2 cup milk
Pour over mixture
Bake 350 1 1/2 hours Additional
mushrooms Can be added to soup
if desired.
Serve fruit & coffee cake
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# Sausage Egg Bake
## Ingredients
- 8 slices bread, cubed
- 2 cups sharp Cheddar cheese, grated
- 1 1/2 lbs link sausage, cut up (fry, drain thoroughly)
- 4 eggs
- 2 1/2 cups milk
- 3/4 tsp dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk (to dilute soup)
## Instructions
1. Place bread in bottom of well greased casserole.
2. Top with cheese and cooked sausage.
3. Beat eggs, then beat in 2 1/2 cups milk and mustard.
4. Pour over the bread, cheese, and sausage in dish.
5. Refrigerate overnight or at least 4 hours.
6. Next day, dilute soup with 1/2 cup milk and pour over mixture.
7. Bake at 350°F for 1 1/2 hours.
8. Additional mushrooms can be added to soup if desired.
9. Serve with fruit and coffee cake. -
Sausage & Egg Casserole
Sausage & Egg Casserole
6 eggs 1 tsp. salt
2 c. milk 1 tsp. dry mustard
6 slices white bread 1 lb. sausage
1 c. packed grated cheese
Slightly brown sausage. Drain
juice. In a mixing bowl, beat eggs,
add milk, salt and mustard.
Add cubed bread and stir. Add
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sausage and cheese and put
in glass baking dish (9x13).
Place in refrigerator
overnight. Bake 45 min.
at 350°. Let set 15 min. and
serve.
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# Sausage & Egg Casserole
## Ingredients
- 6 eggs
- 2 cups milk
- 6 slices white bread, cubed
- 1 cup packed grated cheese
- 1 tsp salt
- 1 tsp dry mustard
- 1 lb sausage
## Instructions
1. Slightly brown sausage. Drain juice.
2. In a mixing bowl, beat eggs, add milk, salt, and mustard.
3. Add cubed bread and stir.
4. Add sausage and cheese and put in a glass baking dish (9x13).
5. Place in refrigerator overnight.
6. Bake 45 minutes at 350°.
7. Let set 15 minutes and serve. -
Sauer Kraut Salad
Sauer Kraut Salad
1 jar Kraut (Squeeze all juice out)
1 cup diced celery
1 " " onion
1 " " bell pepper
1/2 cup salad oil
1/4 cup vinegar (scant)
1 cup sugar
1 small jar pimentoes
Just mix it all together.
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# Sauer Kraut Salad
## Ingredients
- 1 jar sauerkraut (squeeze all juice out)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced bell pepper
- 1/2 cup salad oil
- 1/4 cup vinegar (scant)
- 1 cup sugar
- 1 small jar pimentos
## Instructions
1. Mix all ingredients together. -
Sauer Kraut Salad
Sauer Kraut Salad
1 quart jar kraut (squeeze all juice out)
1 cup diced celery
1 " " onion
1 " " green pepper
1/2 cup salad oil
1/4 cup vinegar (scant)
1 cup sugar
1 small jar pimentoes.
Just mix it all together.
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# Sauer Kraut Salad
## Ingredients
- 1 quart jar sauerkraut (squeeze all juice out)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced green pepper
- 1/2 cup salad oil
- 1/4 cup vinegar (scant)
- 1 cup sugar
- 1 small jar pimentos
## Instructions
1. Mix all ingredients together. -
Sauce for Fruit Cake
Sauce for good
Fruit Cake
Nov. 26 1969
1/2 cup butter
1/2 .. light or heavy cream
1 .. sugar (white)
1/2 cook until firm — boil
Watch not
Put in double boiler and cook burn
for 20 minutes on fruit Cake
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Laura G. Palmer
President of the Rebekah Assembly of Maine
requests the pleasure of your company
at a Dinner
Saturday Evening, November Fifteenth
at six o clock
MILO LEGION HALL
Please reply by November 8th
Mrs. S. E. Howland
Milo, Maine 04463
Price $3.00
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# Sauce for Fruit Cake
## Ingredients
- 1/2 cup butter
- 1/2 cup light or heavy cream
- 1 cup sugar (white)
## Instructions
1. Combine butter, cream, and sugar and cook until firm — bring to a boil. Watch that it does not burn.
2. Put in double boiler and cook for 20 minutes.
3. Serve on fruit cake. -
Sarah Gault's Special Croutons
SARAH GAULT'S SPECIAL CROUTONS
Hot Dog Buns
Split them and butter them generously on both
sides.
Place on baking sheet and cut at angles.
Use spatula to turn after slightly brown on
one side; then brown on the other side.
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# Sarah Gault's Special Croutons
*Recipe from the kitchen of Sarah Gault*
## Ingredients
- Hot dog buns
- Butter (generous amount)
## Instructions
1. Split the hot dog buns and butter them generously on both sides.
2. Place on a baking sheet and cut at angles.
3. Bake at 375°F until slightly brown on one side, then use a spatula to turn and brown on the other side. -
Salmon Supper Casserole
Salmon Supper Casserole
1 can (7-3/4 oz.) salmon
3 cups cooked egg noodles
1 cup grated Cheddar cheese
1 cup frozen peas, thawed
1/4 cup sliced green onions
2 tablespoons minced parsley
1 can (10-3/4 oz.) condensed
cream of celery soup
1/2 cup dairy sour cream
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Salt and pepper to taste
Grated Parmesan cheese
Drain and flake salmon, reserving liquid. Combine flaked salmon and liquid
with remaining ingredients, except Parmesan cheese. Place in buttered
2-quart casserole and sprinkle with grated Parmesan cheese. Bake at
375 degrees for 30 to 40 minutes. Garnish with slice of lemon and parsley.
Makes 6 servings.
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# Salmon Supper Casserole
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 3 cups cooked egg noodles
- 1 cup grated Cheddar cheese
- 1 cup frozen peas, thawed
- 1/4 cup sliced green onions
- 2 Tbsp minced parsley
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/2 cup dairy sour cream
- 1 Tbsp lemon juice
- 1/2 tsp dry mustard
- Salt and pepper to taste
- Grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine flaked salmon and liquid with remaining ingredients, except Parmesan cheese.
3. Place in buttered 2-quart casserole and sprinkle with grated Parmesan cheese.
4. Bake at 375 degrees for 30 to 40 minutes.
5. Garnish with slice of lemon and parsley. -
Salmon Lasagna Salad
SALMON LASAGNA SALAD
9 lasagna noodles
1 15½ ounce can salmon, bones removed and flaked
2 green onions sliced thin
1½ cups alfalfa sprouts
1 cup chopped seeded cucumber
1 medium tomato, seeded and bhopped
1 8 ounce can water chestnuts drained and chopped
1 8 ounce package cream cheese softened
3/4 cup creamy buttermilk salad dressing
1 teaspoon dried dillweed
2 small tomatoes thinly sliced
Cook noodles according to package directions; drain. Rins
with cold water; drain again. Set aside. (Over)
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In a bowl combine salmon and onions. In another
bowl combine sprouts, cucumber, chopped tomato and water
chestnuts. Stir together cream cheese, salad dressing
and dillweed (will make 1½ cups dressing mix). Stir ½ cup
of the dressing mixture into salmon mixture. Stir ½ cup of
the dressing mixture into the sprout mixture.
To assemble, line an 8 or 9 inch springform pan with noodle
extending noodles over sides of the pan. Add half the
salmon mix. Top with all the sprout mixture. Add
remaining salmon mix. Trim noodles to 1½ inches over
sides of the pan. Discard trimmings. Fold ends of needles
over top of salmon mix. Spread remaining dressing mix on to
of noodles to within 1 inch of edge. Cover and chill
2 to 4 hours. To serve: Arrange tomato slices on top. Cu
into wedges. Yields 8 servings. 409 calories per serving.
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# Salmon Lasagna Salad
## Ingredients
- 9 lasagna noodles
- 1 (15 1/2 oz) can salmon, bones removed and flaked
- 2 green onions, sliced thin
- 1 1/2 cups alfalfa sprouts
- 1 cup chopped seeded cucumber
- 1 medium tomato, seeded and chopped
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 3/4 cup creamy buttermilk salad dressing
- 1 tsp dried dillweed
- 2 small tomatoes, thinly sliced
## Instructions
1. Cook noodles according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In a bowl combine salmon and onions. In another bowl combine sprouts, cucumber, chopped tomato and water chestnuts.
3. Stir together cream cheese, salad dressing and dillweed (will make 1 1/2 cups dressing mix).
4. Stir 1/2 cup of the dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into the sprout mixture.
5. To assemble, line an 8 or 9 inch springform pan with noodles, extending noodles over sides of the pan.
6. Add half the salmon mix. Top with all the sprout mixture. Add remaining salmon mix.
7. Trim noodles to 1 1/2 inches over sides of the pan. Discard trimmings. Fold ends of noodles over top of salmon mix.
8. Spread remaining dressing mix on top of noodles to within 1 inch of edge.
9. Cover and chill 2 to 4 hours.
10. To serve: Arrange tomato slices on top. Cut into wedges. Yields 8 servings. -
Salmon Crepes Pacifica
Salmon Crepes Pacifica
1 can (15-1/2 oz.) salmon 10 to 12 crepes (6-inch)
1/4 cup chopped green onions 1-1/2 cups grated Swiss cheese
1/2 pound chopped mushrooms 1/4 cup grated Parmesan
1/4 cup butter cheese
3 cups medium cream sauce
Drain and flake salmon, reserving liquid. Saute onions and mushrooms
in butter. Add salmon and reserved liquid. For cream sauce, melt 6 table-
spoons butter. Blend in 5 tablespoons flour. Add 2 cups milk and 1 cup
heavy cream. Cook, stirring, until thickened. Season with 3/4 teaspoon salt
and dash of cayenne pepper. Add about 3/4 cup cream sauce to salmon
mixture. Spoon portion of salmon mixture in center of each crepe and roll.
Add Swiss cheese to remaining sauce and heat until melted. Spoon thin
layer of sauce in bottom of buttered baking dish. Arrange crepes over
sauce. Spoon remaining sauce over crepes. Sprinkle with Parmesan
cheese. Bake at 375 degrees 30 minutes. Makes 5 to 6 servings.
For Crepes, blend 1 cup flour, 1/4 teaspoon salt, 1 cup milk and 2 eggs until
smooth. Let stand at room temperature 1 hour. Brush 6-inch crepe pan
with butter and heat. Add about 2 tablespoons batter and cook, turning
once, until golden on both sides. Continue with remaining batter.
Makes 1 dozen crepes.
Back: [Photo of finished dish — Salmon Crepes Pacifica]
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# Salmon Crepes Pacifica
## Ingredients
- 1 can (15-1/2 oz.) salmon
- 1/4 cup chopped green onions
- 1/2 pound chopped mushrooms
- 1/4 cup butter
- 3 cups medium cream sauce
- 10 to 12 crepes (6-inch)
- 1-1/2 cups grated Swiss cheese
- 1/4 cup grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Sauté onions and mushrooms in butter. Add salmon and reserved liquid.
3. For cream sauce, melt 6 Tbsp butter. Blend in 5 Tbsp flour. Add 2 cups milk and 1 cup heavy cream. Cook, stirring, until thickened. Season with 3/4 tsp salt and a dash of cayenne pepper.
4. Add about 3/4 cup cream sauce to salmon mixture.
5. Spoon a portion of salmon mixture in center of each crepe and roll.
6. Add Swiss cheese to remaining sauce and heat until melted.
7. Spoon a thin layer of sauce in bottom of a buttered baking dish. Arrange crepes over sauce. Spoon remaining sauce over crepes.
8. Sprinkle with Parmesan cheese.
9. Bake at 375 degrees for 30 minutes. Makes 5 to 6 servings.
## Crepes
- 1 cup flour
- 1/4 tsp salt
- 1 cup milk
- 2 eggs
## Crepe Instructions
1. Blend flour, salt, milk, and eggs until smooth. Let stand at room temperature 1 hour.
2. Brush a 6-inch crepe pan with butter and heat.
3. Add about 2 Tbsp batter and cook, turning once, until golden on both sides.
4. Continue with remaining batter. Makes 1 dozen crepes.