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Chinese Hot MustardTo make hot mustard to go with Chinese egg rolls just mix four tablespoons dry mustard with three tablespoons of water and stir until smooth. Serve this mustard with other Chinese dishes, too.
Author: NEWSPAPER, EVENING TIMES. CUMBERLAND. MD., THURSDAY, MARCH 1, 1951 03-01-1951
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RECIPES FROM THE RETRO HOUSEWIFE
HUNG-SHAO JOU (Barbecued Pork), Chinese
Wash meat and cut into 1 or ½ inch cubes. Put vegetable oil in a heavy frying pan. When the oil is very hot, put in the meat and stir-fry it. When the meat changes color, add wine (sherry), soy sauce, ginger and green onion. Cover the pot (or the same frying pan if it is a deep one), and turn the heat very low and cook 1 ½ hours. Then add sugar. Leave the pot on low heat for another 30 minutes and the meat is ready to eat.
Now put the barbecued meat in a beautiful Chinese dish and it is ready for the table. This is really delicious authentic Chinese food. If you don't believe it, please try and see.
Contributed by Mr. John Lu, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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The inner cooking bowl is a beautiful solid mirror finish stainless steel. The glass lid allows you to view the rice or vegetables while cooking and the easy view indicator lights identify cooking modes. Also comes with a vegetable steamer try, measuring cup and rice paddle.
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