EASY CANNED MEAT MEALS

(Page 2 of 2)

September/October 1983
By Linda L. Vance 
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I always sprinkle fresh parsley over the topofthe stew to "dress up" the meal, and set the large iron skillet right in the middleofthe table. With, say, a fruit salad and hot rolls, this is the kind of mouth-watering repast that you can't buy at a restaurant!

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AMERICAN-STYLE CHINESE FRIED RICE

Using a wok or a large skillet, fry (after giving it the 15-minute boiling test) canned pork, chicken or beef. If you're using beef, add 1/2 teaspoonofginger...or try hot, red, dried pepper with the chicken. We prefer no extra seasoning with pork. While the meat is browning, scramble I egg for every three people to be served. Prepare boiled rice according to the quantity needed. Then, when the meat , is ready, combine the rice and scrambled eggs with it, seasoning the mixture with soy sauce, salt, and pepper. Finally, put in bean sprouts, peas, water chestnuts, and scallions...and stir-fry until they're all hot.

Now, are you brave enough to try using chopsticks?

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