SHOYU POT ROAST BEEF (Hawaii)

Liz Briggs

5 lbs. chuck roast

2 onions, sliced

1/2 cup oil

1/2 cup soy sauce

2 cloves garlic, crushed

2 Tbsp. vinegar

1/2 cup sugar

1 Tbsp. ginger, crushed

1 tsp. ajinomoto (MSG)

dash of salt

dash of pepper

1 to 2 cups water

 

Mix all ingredients, except meat. Pour mixture over meat and let stand overnight in refrigerator, turning occasionally. Dredge meat with flour. Brown in fat on all sides. Add 1 to 2 cups water and the soy sauce mixture. Cook slowly about 3 hours.

 

SWISS STEAK

Debbie Dobyns

2 Tbsp. flour

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 to 2 Ibs. round or chuck steak, cut into pieces

2 medium onions, sliced

2 Tbsp. butter or margarine

1 can either cream of tomato or mushroom soup

1/2 cup water

1 1/2 tsp. vinegar

 

Combine flour, salt and pepper; pound into steak. Brown steak in butter. Add soup, water, and vinegar. Cover and simmer for 40 to 50 mins. or until tender. Serve with either rice or noodles. Makes 4 to 6 servings.

 

MEATBALLS

Sheila Shaw

 

1 pkg. hamburger           1 can vegetarian vegetable soup

2 slices bread onion salt  1/2 small can Pet milk

 

Form hamburger into balls. Roll in flour and fry in grease. Pour can of vegetarian vegetable soup over balls. Pour 1/2 can water over balls and mix. Simmer 1 hour. Bring to boil. Pour milk in, mix and serve.

 

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