Boil noodles according to package directions
Brown beef in oil
Drain off fat
In a casserole dish, layer beef, noodles, cottage cheese and sauce
Top with sauce and grated parmesan cheese
Bake at 375° for 20 minutes
Place unopened package of pea pods in a large bowl of very hot water to thaw.
In a medium sized bowl; mix the 2 tablespoons cornstarch and salt.
Slice chicken into 1/2 inch slices.
Place chicken in bowl with the cornstarch mixtures and toss lightly to coat pieces well.
Pour oil into a large skillet and heat over medium high heat.
Add chicken pieces and cook 3 minutes until lightly browned, turning occasionally.
Remove chicken with a slotted spoon.
Add scallions, celery, garlic powder and ginger to pan and cook about 1 minute stirring occasionally.
In a small bowl mix soy sauce, the 2 tablespoons cornstarch and 2 tablespoons of the chicken broth.
Pour remaining chicken broth into pan.
Gradually add soy sauce mixture and stirring constantly, cook over medium heat until mixture is thickened.
Stir in mushrooms and pea pods and cook one minute.
Stir in chicken and cook a few minutes until everything is hot and mixed.
Add chow mein noodles if desired.
Serve over hot steamed rice.
You can add almonds or cashews for additional flavor.
Cook chicken and then cut into bite sized pieces.
Mix the two cans of soup in a bowl.
Add the olive and sour cream.
In a casserole dish arrange the ingredients in the following order:
-soup mixture
-tortillas
-chicken
-chile pieces
-cheese
Repeat layering one more time.
Top with a bit of the soup mix and cheese.
Bake for 20-30 minutes at 350 degrees.
Grate the potatoes and onion into a large bowl.
Drain the excess water.
In a separate bowl, mix the salt, butter, flour and the whisked eggs.
Pour into potato and onion mixture and mix well.
Grease a 9x13 baking dish. Pour mixture into dish.
Bake at 400 degrees for 15 minutes.
Reduce oven to 375 degrees and bake an additional 45 minutes.
If you are serving this to guests, try using a muffin pan and making individual servings.
Adjust the cooking time for the smaller servings.
Freeze meat for about an hour to make it hard, but not frozen.
Slice meat into 1/8" strips.
Put oil in frying pan.
Add garlic, ginger, salt and pepper.
Fry until garlic is golden brown.
Add meat and saute until brown.
Remove meat.
Place bell pepper and onion slices into frying pan.
Saute, but do not overcook.
Add meat again, along with bouillon, soy sauce, sugar, water chestnuts and cornstarch mixture.
Cook until sauce thickens, Serve over white rice.
Beat eggs in a bowl.
Add tuna and mix well.
Add 1/2 teaspoon salt, the crackers, the onion powder and the 1/8 teaspoon pepper. Mix very well.
Cover and put in refrigerator at least 4 hours.
In a large roomy pot, slice the carrots and onions.
Add water, 1/2 teaspoon salt and dash of pepper.
Bring to a boil.
When almost boiled, make fish balls and add them. Cover tightly.
Lower flame and cook about 45 minutes. Uncover and cook another 45 minutes. Refrigerate.
