CHINESE PEPPER STEAK (BEEF)
1 lb. round steak
1 bell pepper
2 tbsp. butter
2 to 4 tbsp. cornstarch
1/2 tsp. Adolf's seasoned meat tenderizer
6 tbsp. soy sauce
2 tomatoes, cut into wedges
2 beef bouillon cubes, dissolved in 2 cups water
Slice steak as thin as possible. Mix cornstarch, soy sauce and meat tenderizer. Add meat and mix well to coat. Set aside. Slice bell pepper in butter, remove. Saute' meat until medium, remove. To drippings, add bouillon cubes that have been dissolved in water. Stir to loose drippings. Add meat and cook on medium for 15 minutes. Add bell pepper and tomato wedges. Cook until gravy is thick. Serve over rice.
Found from cooks.com
Found from food.com
Baked Crab Rangoon
1 (8 ounce) package cream cheese , softened
3 tablespoons yellow onions , finely chopped
2 tablespoons lemon juice
1 tablespoon garlic juice , I used some from a jar of chopped garlic in juice
8 ounces crab or 8 ounces imitation crabmeat , finely chopped
16 wonton wrappers
canola oil , to brush on won tons
Chinese duck sauce or plum sauce , for dipping
Preheat oven to 350°F.
Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
Chop the onions finely, and add to cream cheese.
Add your lemon and garlic juice, and mix well.
Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
Place a heaping teaspoonful of mixture into the center of won ton wrappers.
Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
When done, place on a layer of paper towels to absorb grease.
Serve with your favorite Duck or Plum Dipping Sauce.