CAPE MAY COUNTY MAGAZINE B JUNE '83

dining & entertainment

Slice the steak diagonally into thin strips. Combine the brown gravy mix, soy sauce, sugar, and E . Pour over meat, tossing .. Heat half the oil in a large skillet, add beans, cook and stir 5 minutes. Remove from skillet. Heat remaining oil in same skillet. Add steak. Cobk 3-5 minutes stirring constantly. Add beans and water. Cook, stirring, until heated. Serve over hot rice.

VEAL BREAST FRICASSEE 2 pounds veal breast fa Cup soy sauce 1 Tablespoon vinegar % teaspoon each salt and pepper % teaspoon ginger y 4 Cup flour , 3 Tablespoons Oleo % Cup boiling water I Cup small onions, peeled Cut veal in 8 pieces. Put in bowl. Mix soy sauce, vinegar, salt and pepper and ginger. Pour over veal and let stand 30 minutes. Lift veal from marinade, roll in flour and brown in Oleo Put in Dutch oven

or heavy sauce pan with lid. Bring to boil, cover and simmer, adding onions during last 30 minutes of cooking, 2 hours or until veal is

tender.

BROWN LAMB STEW 2 lbs cubed well trimmed labm

cubes

•f Tablespoons butter 1 teaspoon salt ■ y teaspoon pepper y 4 teaspoon mace 2 Cupbs condensed broth & Water 1 Tablespoon mixed pickling spice 8 small onions, sliced y 4 Cup sliced carrots 1 Cup sliced celery 8 small potatoes, cubed 1 Cup peas 3 Tablespoons four Cut meat and trim, if needed. Melt butter in bottom of kettle Add meat and brown on all sides. Add seasonings Add broth, water, and spice to meat. Bring ingredients to the boiling point Cover the kettle and simmer 1-1 hours. Add vegetables except peas, and cook until crisp tender, about 45 minutes. Add additional stock, if needed. Stir in blended four with Vs cup water into stew and cook until thickened. Add peas the last 15 minutes of cooking. Florence Heal of Cape May is former supervisor of home economics for the state of New Jersey.

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