1 (8-ounce) can sliced water chestnuts
1 (16-ounce) can Chinese vegetables
3 celery stalks
1 (13 3/4-ounce) can chicken broth
1/2 cup chopped onion
3 tablespoons soy sauce
2 (6 1/2-ounce) cans tuna
3 tablespoons cornstarch
1/4 cup water
6 cups chow mein noodles
Drain cans of water chestnuts and Chinese vegetables.
Wash celery stalks and pinch off leaves. Chop celery into 1/2″ pieces.
In saucepan combine first six ingredients and heat to boiling over medium heat, stirring occasionally. Reduce to low heat and simmer uncovered one minute.
Mix cornstarch and water with fork until smooth. Add to chow mein and cook until mixture thickens and boils, stirring constantly.
Drain tuna and stir into chow mein. Boil and stir one minute.
Place about 1 cup chow mein noodles on each dinner plate and top with chow mein. Serves 6 to 8.
1/4 cup vegetable oil
3 cups cooked rice
1/2 teaspoon salt
1/2 cup diced meat of your choice
1 1/2 tablespoons soy sauce
In heavy skillet heat vegetable oil. Add rice and stir until hot and golden brown.
Mix in salt and meat.
Make a hollow in center of rice and add eggs. Scramble eggs until semicooked, then stir into rice.
Sprinkle with soy sauce and stir.
1/3 cup sugar
1/3 cup flour
3 tablespoons salad oil
2 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon cinnamon (optional)
Cut paper into 1/2″ x 3 1/4″ strips. Write a different fortune on each strip.
Heat griddle over medium heat, then generously grease with shortening.
Beat egg in bowl with fork until foamy; then beat in sugar until light and fluffy. Mix in all other ingredients.
Drop batter by tablespoonfuls onto hot griddle. Spread into circles about 3 1/2″ across using back of spoon. (Cookies must be very thin. Recipe should yield about 12 cookies.)
Cook about 3 minutes or until light brown. Turn cookies over and cook the same.
Lift cookies, one at a time, onto plate. Place paper fortune in center of each cookie; then fold cookie in half. Gently bend cookie in center and fit into muffin pan cup to hold its shape until cool.