• 2 large carrots
• 2 zucchini
• 4 green onions
• 1/4 lb green beans
• 2 tbsp vegetable oil
• 1 inch fresh root ginger, cut into shreds
• 1/4 lb fresh shiitake OR button mushrooms, thickly sliced
• A few Chinese cabbage leaves, coarsely shredded
• 1/3 cup bean sprouts
• 2 tbsp light soy sauce
• 2 tbsp Chinese rice wine
• 1 tsp sugar
• 1/4 lb crispy Chow Mein noodles
• 2 tbsp roughly torn coriander leaves

1. Cut the carrots and zucchini into fine sticks. Shred the green onions into similar-size pieces. Trim the beans. Heat the oil in a wok or large skillet. Add the beans and stir-fry for 2 to 3 minutes. Add the ginger, red chili, mushrooms, carrots and zucchini and stir-fry or 1 to 2 minutes.
2. Add the Chinese cabbage, bean sprouts and spring onions. Stir-fry for 1 minute, then add the soy sauce, rice wine and sugar. Cook, stirring, for about 30 seconds.
3. Add the noodles and coriander and toss to mix, taking care not to crush the noodles too much. Serve at once, piled up on a plate, accompanied by steamed rice if desired.

Chicken Chow Mein

2 (15 oz.) cans of chicken broth
1 c. chicken breasts, diced
1 (28 oz.) can of bean sprouts, drained
2 cans water chestnuts
1 can bamboo shoots
5 stalks of celery, sliced thin
Cornstarch
Soy sauce
Chow mein noodles


Add chicken broth, chicken and celery in a four quart Dutch oven. Cook until celery is tender. Add bean sprouts, chestnuts and bamboo and bring to a boil. Prepare cornstarch as directed on package for thickening hot liquids. Add to chow mein and cook 5 minutes. Serve over a bed of chow mein noodles with soy sauce to season.

Crispy Spring Rolls

1 cup bean sprouts

1 bunch scallion

2 carrots

2/3 cup bamboo shoots, sliced

1 1/2 cups mushrooms

3 -4 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon light brown sugar

1 tablespoon light soy sauce

1 tablespoon rice wine (or dry sherry)

20 egg roll wraps (approximate)

1 tablespoon corn starch paste

Flour (for dusting)

Oil (deep frying)

Soy sauce (for dipping, or other dipping sauces, as desired)

1. Shred vegetables to the same size and shape as bean sprouts.
2. Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
3. Add salt, sugar, light soy sauce, and rice wine.
4. Stir-fry 2 minutes more; drain and cool.
5. To make a spring roll, cut the wrapper in half diagonally.
6. Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
7. Fold the wide edge of the wrapper over the filling and roll over one time.
8. Fold in the sides, and roll the wrapper away from you one time more.
9. Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
10. Finish rolling the spring roll, keeping it a bit tight.
11. Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
12. To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
13. Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
14. Remove rolls from oil and drain on paper toweling.
15. Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.

Beef & Bean Chimichangas

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded cheddar cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced

1. Preheat the oven to 350.
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, and bell pepper. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Beef Stroganoff

2	pounds beef stew meat
1	cup chopped onion
1	can (10 3/4 ounces) condensed cream of golden mushroom soup
1	can (10 3/4 ounces) condensed cream of onion soup
1	jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4	teaspoon pepper
1	package (8 ounces) cream cheese, cubed
1	container (8 ounces) sour cream
6	cups hot cooked noodles or rice

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1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14 oz.) can sweetened condensed milk
  
• 2 cups (12 oz. pkg.) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut

HEAT oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.

COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips and coconut. Press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with non-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bar

1 (10 inch) angel food cake

4 -5 cups sliced fresh strawberries

2 (1 ounce) packages strawberry glaze

16 ounces cream cheese, softened

1 cup sugar

16 ounces cool whip

5 -6 fresh strawberries, for garnishing

1. Break the angel food cake into small pieces.
2. Cook the glaze following package directions, stir in the sliced strawberries, set aside.
3. Beat the softened cream cheese with the sugar, then fold in the Cool Whip.
4. Place half the cake pieces into the bottom of a large trifle bowl.
5. Spoon 1/2 the cream cheese mixture over the cake.
6. Place 1/2 the strawberry mixture over the cream cheese, then repeat all three layers.
7. Garnish with Cool Whip and whole berries, chill for several hours.
8. Note: This can also be made in a 9x13 pan