Chinese Pepper Steak
(Serves 4)
1 pound sirloin, sliced into thin strips
1 tablespoon sugar
1 tablespoon sherry
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon oil If2 teaspoon salt
2 teaspoons cornstarch 1/4 cup chopped onion Ifa cup sliced celery
1 red or green pepper, seeded
and sliced into thin strips
1 tomato, diced
•Combine all ingredients except tomato in rice bowl. Cover and
steam. Water: 2/a cup Time:
•Add diced tomato and stir. Cover;
steam. Water: 1 cup Time:
Enchilada Casserole
(Serves 4)
1 can (141/2 ounces) whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 teaspoon ground red pepper If2 teaspoon salt
1 can (6 ounces) tomato paste
1 pound ground beef, browned
2 cups (8 ounces) shredded Cheddar cheese
10 corn tortillas
•To prepare sauce, blend tomatoes' and liquid with onion and garlic in a blender or food processor. Pour into
Ethnic Dishes
cheese and half of the prepared sauce.
•Dip tortilla in sauce and place 1 to 2 tablespoons of beef filling in the cen- ter. Roll up and place in rice bowl. Repeat for remaining tortillas.
•Pour remaining sauce over enchi- ladas and top with remaining cheese. Cover and steam. Water:
3f4 cup Time:
Jambala1!a(Serves 4Y
1/2 pound smoked sausage
If2 cup chopped green pepper 1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon flour
1 can (14 If2 ounces) whole tomatoes
1 cup water
2 teaspoons dried parsley J tablespoon Worcestershire
sauce
1/4 teaspoon whole thyme
I/S teaspoon ground red pepper 1 cup raw converted rice
8 ounces shrimp, peeled and deveined
•Place sausage, green pepper, onion and garlic in rice bowl. Cover and
steam. Water: 1/2 cup Time:
•Stir flour into sausage mixture. Blend well. Add remaining ingredi-
ents except shrimp. Cover and
. steam. Water: 2 1/2 cups Time: 43-
44 min.
•Add shrimp. Cover and steam. Water: 1/2 cup Time:
15