Name: Quick Chow Mein
Ingredients: 1 cn (4 oz.) mushroom pieces; drained; 1 ts Ground ginger; 2 tb Soy sauce; 2 c Beef broth; 1 pk Cubed pork mix; thawed, (see recipe); 2 c Shredded Chinese cabbage; 2 c Chopped celery; 1/2 lb Fresh bean sprouts; 1 cn (8 oz.) water chestnurs; drained, sliced; 2 tb Cornstarch; 1/4 c Cold water; 3 c Hot cooked rice; 3 tb Snipped fresh parsley; for garnish; 2 tb Sliced blanched almonds; for garnish

Holiness begins in our minds and works out to our actions. That being true, what we allow to enter our minds is critically important. The television programs we watch, the movies we may attend, the books and magazines we read, the music we listen to, and the conversations we have all affect our minds. We need to evaluate the effects of these avenues honestly, using Philippians 4:8 as a standard. Are the thought stimulated by these various avenues true? Are they pure? Lovely? Admirable, excellent, or praiseworthy?

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese		1	Servings

INGREDIENTS

1	cn	(4 oz.) mushroom pieces; drained
1	ts	Ground ginger
2	tb	Soy sauce
2	c	Beef broth
1	pk	Cubed pork mix; thawed, (see recipe)
2	c	Shredded Chinese cabbage
2	c	Chopped celery
1/2	lb	Fresh bean sprouts
1	cn	(8 oz.) water chestnurs; drained, sliced
2	tb	Cornstarch
1/4	c	Cold water
3	c	Hot cooked rice
3	tb	Snipped fresh parsley; for garnish
2	tb	Sliced blanched almonds; for garnish

INSTRUCTIONS

In large skillet or wok, combine mushrooms, ginger, soysauce and beef
broth. Cover and simmer over med. heat 5 minutes. Add pork mix, cabbage,
celery, bean sprouts, and water chestnuts. Simmer until vegetables are hot,
about 5 minutes. Stir cornstarch into cold water to dissolve. Stir into
meat mixture. Continue stirring until mixture boils. Cover; simmer over low
heat 5 minutes longer. Serve overhot cooked rice. Garnish wiht snipped
parsley and sliced almonds. Makes 6 to 8 servings.
Almost forgot!! These recipes were from the More Make-A -Mix Cookery by
Karine Eliason, Nevada Harward and Madeline Westover. I have used it quite
a bit and their recipes have been tasty and especially nice to have on hand
when I was still working.
Posted to recipelu-digest Volume 01 Number 642 by ELAINE DANGERFIELD
<dangerfi@dmi.net> on Jan 30, 1998

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