4 chicken breast halves, boned and skinned
2 tablespoons cornstarch
2 tablespoons dry sherry
1/2 teaspoon grated fresh ginger
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 cup sliced mushrooms
1/4 cup sliced green onions
1 cup celery cabbage, stalk only, cut into 1/2 inch x 2 inch strips
1/4 cup thinly sliced bamboo shoots
1/2 sweet red pepper, cut into thin strips
1/4 pound snow peas
1 cup chicken broth

Cut chicken into thin strips. Combine cornstarch, sherry, pepper and ginger. Mix 1 tablespoon cornstarch mixture with chicken. Heat oil in wok or skillet. Add chicken and cook, stirring constantly, until chicken turns white. Remove chicken from pan. Add mushrooms, onions, celery cabbage, bamboo shoots and red pepper. Stir fry two minutes. Mix remaining cornstarch mixture with broth. Add to skillet with snow peas. Cook, stirring constantly, until thick. Stir in chicken and heat. Serve with hot rice.

Beat two eggs. Mix 3/4 cup ground saltine crackers into beaten eggs. Add 1 teaspoon poultry seasoning, 1 onion finely minced, 3 cloves ground garlic. Mix together than mix in a pound of ground beef. Make into balls, then fry or bake. Add to sauce.

1 pound lean ground beef
1 green pepper, sliced or chopped, as preferred
1 large onion, sliced or chopped
4-5 garlic cloves
1 teaspoon red pepper
3 bay leaves
1 teaspoon oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian seasoning
1/4 cup olive oil
1 28-oz. can tomatoes
24 ounces. tomato paste
1 pound tomato sauce

Sauté ground beef, green peppers, onion and garlic. Drain off fat. Add seasonings and tomatoes, the paste and sauce. Cook slowly in crock pot or over low heat for 4-5 hours. When almost done, add a small can of drained mushrooms.

mom's meatloaf’, ‘1 pound ground beef
1 egg
1 can chicken with rice soup
2/3 cup saltine cracker crumbs
1 medium onion chopped
1/4 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning

Soak cracker crumbs in beaten egg. Add soup and seasonings and mix well. Add chopped onion and green pepper, then mix in ground beef. Mix well. Spread in 8-inch square pan, top with slices of bacon. Bake in 375 oven for about 45 minutes.

Boil a chicken until done. Save the liquid. Cook one package of Lipton chicken noodle soup mix in chicken liquid according to package directions. Sauté a small minced onion in hot fat; don’t brown. Bone chicken. Run a package of frozen peas under tap water to thaw. Drain and set aside. Arrange in layers in a casserole dish. First the chicken, then a layer of peas, then the onion. Repeat. Thicken the soup with cornstarch. Pour over casserole. Top with buttered bread cubes. Bake 15 minutes at 400 degrees until hot and bubbly and bread cubes have browned.