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We finally discovered the stylish cuisine of the Asian foods during the 1950's, 60's, and 70's.  Chow Mein became chic, sauve.  Here are various vintage Asian recipes which were popular during those decades.  The handwritten recipes were taken from little tin recipes boxes, that I have collected from around the country. Times were a little easier during these decades.  Dinners were fixed by mom's each evening and everyone gathered around the dinner table.  We were searching for something different.  We found it in the Asian foods.  Lucky us.  Asian foods are one of my all time favorites and if you have never tried them, you are missing a taste of heaven.

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A visit to Hawaii begot this version of Chinese ginger beef and with this recipe came some wonderful photos from California, which I have included here.  I fell in love with the magic of the moments captured in the photographs.  We all raise our children, cook our foods, love our men and hope that in some way a little of the good we have done stays with them when we pass. One of the secrets of its flavor is the light sautéing you give the garlic and ginger before you add the meat.  Have the ingredients ready and stir-fry the meat just before serving. Ginger Beef 1 1/2 pounds boneless beef sirloin, cut about 1 inch thick 1/4 cup beef stock 1 1/2 tablespoons soy sauce 2 teaspoons dry Sherry 1 teaspoon sugar 2 tablespoons salad oil 1 small clove garlic, mashed 2 tablespoons chopped fresh ginger 3 green onions, diagonally sliced into 1/2 inch pieces 1 tablespoon each of cornstarch and water.

Cut meat into strips about 1/8 inch thick.  Combine the stock, soy sauce, Sherry, and sugar.  Set aside.  Heat oil in a large frying pan, sauté garlic and ginger for 1 minute.  Add meat and onions to the hot pan and stirfry over high heat, shaking the pan to keep meat from sticking.  When meat is almost completely browned, pour in the stock mixture, cover, and simmer about three minutes.  Mix cornstarch and water and gradually stir into the liquid in the pan.  Cook until slightly thickened, stirring to coat meat.  Serve immediately with steamed rice and a green vegetables.  Maybe a fruit salad.  Makes 4 to 6 servings.

Cooking with ginger root When using fresh ginger in the following two recipes, you should always break off a small piece and peel it.  Then chop finely with a sharp knife.  In some recipes, grated ginger is called for.  Whether you use chopped or grated ginger is often a matter of personal preference.  A good rule of thumb to go by is a 1 by 2 inch piece of peeled fresh ginger will yield about 3 tablespoons of finely chopped ginger or one tablespoon of grated ginger. The Chinese often use a small amount of fresh ginger when cooking fish.  The ginger flavor is barely noticeable in the final product.  A slightly larger amount of ginger will be used for the rock fish recipe.  The flavor is slightly more pronounced. Chinese Steamed Rock Fish 1 tablespoon Salad Oil 1 Pound Rock Fish Fillets 1/2 Cup Sliced Green Onions 1 Cup Sliced Fresh Mushrooms 1 to 2 Tablespoons Finely Chopped Fresh Ginger. 1/4 Cup Each Chicken stock and dry white wine 4 teaspoons soy sauce 1 Tablespoon each cornstarch and water. Heat oil in a large frying pan.  Add the fish and cook about one minute.  Turn pieces carefully with a wide spatula.  Sprinkle the onions, mushrooms, and ginger evenly over the fish and add the stock, wine, and soy sauce. Cover and let steam about 10 minutes, or just until fish flakes when tested with a fork.  Remove fish to a warm platter and keep warm.. Mix the cornstarch and water and gradually stir into the hot liquid. Cook, stirring, until sauce is slightly thickened.  Pour over fish.  Garnish with parsley and serve with steamed rice.  Make about 4 servings.

Read, "The Story of the Missing Cookie Jar" by PenVampyre.  A delightful little Christmas story with mouthwatering  recipes for the most wonderful time of the year! Read "Santa and the Magic Key", plus recipes for your holidays.  A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs"  Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon Food and Genealogy.  A story By Robin L. Wallace.  Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Kickapoojoyjuice. Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................." Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe

Ground Beef Oriental Casserole 2 onions - chipped 1 cup sliced celery 3 Tablespoons butter 1/2 regular rice - uncooked 1 pound ground beef 1/3 cup soy sauce 1/2 teaspoon pepper 1 can cream chicken soup 2 can cream of mushroom soup 1 1/2 cup water 1 cup (1 pound ) bean sprouts    1 can water chestnuts - chopped Chinese noodles Brown onions and celery in butter.  Remove from pan.  Brown rice and beef.  Put aside. In buttered casserole, combine soups, water, soy sauce, and pepper. Add the rest.  Stir in bean sprouts - lightly. Bake covered in oven at 350 degrees for 30 minutes. Uncover and bake for 30 minutes longer.   Serve with warm crunchy noodles.  Serves 10 to 12.

Curried Rice Salad 1 1/3 cups packaged pre-cooked rice 3 Tablespoons finely chopped onions 1 Tablespoons vinegar 2 Tablespoons Salad Oil 1/4 teaspoon curry powder 3 teaspoons salt 1 cup chopped celery 1/4 cup finely chopped green pepper 3/4 cup mayonnaise Cook rice according to directions. While still warm, add: Onion, vinegar, salad oil, curry, and salt.  Toss lightly and chill 3 hours.  Just before serving, add celery, green pepper, and mayonnaise.  Mix gently Serves 6  "I add a few ripe olives and a grated carrot for color." she wrote on the recipe card. Steak Teriyaki By Chickie Imai Mix marinade sauce: 2 tbs. grated fresh ginger root, 1/3 cup soy sauce, 2/3 cup water, 3 tbs. sugar and 1 clove garlic. Marinate strips of steak, pork or spare ribs for 3 or 4 hours.  Boil meat, trun, brush with addtional sauce.  If desired, heat sauce and use as gravy.

Kala's Indian Chicken Curry may not be Chow Mein, but it is a tasty treat. 1/4 cup each salad oil and butter or margarine 2 large onions, sliced 3 cloves of garlic, mashed 1/2 cup finely chopped fresh ginger 2 teaspoons each ground cumin and salt 1 teaspoon each turmeric and chili powder 1/2 teaspoon ground colander 1 inch stick cinnamon 3 whole cloves Dash black pepper 3 tablespoons salad oil, butter, or margarine 2 broiler fryer chickens, cut up 2 cups peeled, chopped tomatoes, fresh or canned. Heat the 1/4 cup oil and 1/4 cup butter in a medium sized frying pan and sauté the onions, garlic, and chopped ginger about 2 minutes, stirring to prevent sticking.  stir in the cumin, salt, turmeric, chili powder, coriander, cinnamon, cloves, and pepper.  Cook about 1 minute, stirring constantly.  Heat the 3 tablespoons salad oil, butter or margarine in a large frying pan and brown the chicken on all sides, a few pieces at a time.  Return all the chicken to the pan and spoon the onion mixture over the chicken.  Add the tomatoes.  Cover and simmer gently for about 1 hour, or until chicken is just tender.  Do not overcook.  Serve with steamed rice.  A green vegetable or salad looks nice too.  Makes 8 to 10 servings.

Chinese Mystery Casserole 1/4 pound pork sausage 4 stalks celery chopped fine 2 medium onions chopped 1 diced bell pepper 2 envelopes chicken noodle soup 6 cups boiling water 1 1/2 cups uncooked long grain rice 1 cup slivered almonds 1/3 cup soy sauce 1/3 cup sherry wine salt, pepper, and Mei Yen Powder (monosodium glutamate) 1 can mushroom soup Fry sausage in large skillet till well browned, remove and pour our all but 2 Tbsp. fat.  Into this put celery, onion and pepper.  Cook 10 minutes browning slightly.  Cook soup mix in boiling water for 7 minutes.  Add to cooked vegetables and stir in rice, sausage, almonds, soy, sherry and season to taste.  Put mixture into covered dish.  Dilute 1 can mushroom soup with 1/2 can water and spoon over the top.  Bake 1 1/2 hours at 375 degrees.

Chicken How-So 2 chicken breast (1 pound) skinned and boned 2 Tablespoons butter or margarine 1 can mushroom soup 1/2 cup water 1 beef bouillon cube 1 Tablespoon soy sauce 1 Teaspoon Worcestershire 1/2 teaspoon curry powder 1 8-ounce can bamboo shoots, drained 1/2 cup sliced celery 1/2 cup sliced onion (1 medium onion) 1 3-ounce can sliced mushrooms, drained 1 small green pepper, cut in strips 1 3-ounce can chow mein noodles Cut chicken into 1 1/2 inch pieces.  In medium skillet, brown chicken in butter or margarine till golden brown.  Stir in the soup, water, bouillon cube, soy sauce, Worcestershire, curry, and mix well.  Cover and simmer 15 minutes, stirring occasionally.  Add the bamboo shoots, celery, onion, and mushrooms.  Cover and simmer 10 minutes or till tender-crisp.  Stir in the green pepper.  Cover and simmer 2 to 3 minutes more.  Serve over chow mein noodles.  Makes 4 to 6 servings.

Chinese Chews 3/4 cup butter 3 T. White sugar 1 1/2 cups flour Line pan and bake 15 minutes or until it begins to brown around the edge. 3 egg yolks - beaten 2 1/4 cups brown sugar 3/4 cups nutmeats 2 T. Flour 3 egg whites - stiffly beaten Place on top of crust and bake from 15 to 30 minutes.

Chinese Almond from Ruth Ronmel A recipe box from California 3 packages chicken noodle soup Boil 7 minutes in 9 cups of boiling water Add 2 cups rice and boil 7 minutes more. Brown #1 bulk sausage and crumble as it cooks. Remove meat and all grease except 1 Tablespoon Chop 2 green peppers chop 1 large stalk celery chop 2 large onions.  Cook in grease until onions are shiny.  Put all together with 1 cup chopped almonds and 1 can cream of mushroom soup Bake in casseroles at 1 hour at 350 degrees "Serve with a nice Cranberry Salad", she wrote.

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