MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Beef Stroganoff
Categories: Beef, Pasta, Muchrooms, Vegetables, Dairy
Yield: 6 servings

4 1/2 c Uncooked noodles
1 lb 90% lean ground beef
1/2 lb Sliced fresh mushrooms
1 lg Onion; halved, sliced
3 cl Garlic; minced
1 tb Butter
2 tb A-P flour
14 1/2 oz Can beef broth
2 tb Tomato paste
1 c Sour cream
1/4 ts Salt
1/4 ts Pepper
Chopped fresh parsley; opt

Cook noodles according to package directions. Meanwhile,
in a large saucepan, cook the beef, mushrooms and onion
over medium heat until meat is no longer pink, breaking
meat into crumbles. Add garlic; cook 1 minute longer.
Drain. Remove and keep warm.

In the same pan, melt butter. Stir in flour until
smooth; gradually add broth and tomato paste. Bring to a
boil; cook and stir until thickened, about 2 minutes.

Carefully return beef mixture to the pan. Add the sour
cream, salt and pepper; cook and stir until heated
through (do not boil). Drain noodles; serve with beef
mixture. If desired, top with chopped parsley.

Jennifer Riordan, St. Louis, Missouri

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Chicken
Categories: Oriental, Poultry, Vegetables, Citrus
Yield: 3 Servings

MMMMM--------------------------CHICKEN-------------------------------
1 tb Soy sauce
1 tb Rice wine
2 ts Cornstarch
1 1/2 ts Minced fresh ginger
1 ts Sesame oil
1 lb Boned, skinned chicken; in
- 1/2" cubes
Cooked rice

MMMMM--------------------------GARNISH-------------------------------
2 ts Minced fresh orange peel

MMMMM---------------------------SAUCE--------------------------------
2 tb Chicken stock
1 1/2 tb Soy sauce
1 tb Rice wine
2 ts Cornstarch
1 ts Sesame oil
pn Fresh ground white pepper
1/4 c Peanut oil
6 (to 8) snow pea pods

Combine first five ingredients in small bowl. Add chicken
and toss to coat well. Cover and marinate at room
temperature at least 30 minutes, stirring occasionally.
Soak orange peel in enough water to cover, about 5
minutes. Drain and set aside.

Combine stock, soy sauce, rice wine, cornstarch, sesame
oil and pepper. Mix. Set aside. Heat 1/4 cup oil. Drain
chicken. Stir-fry in small batches, about 2 minutes.
Remove. Heat peanut oil with orange peel; stir-fry 1
minute.

Return chicken to wok with snow peas and soy mixture;
stir-fry 3 minutes. Serve immediately over rice.

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