Feb
Oriental Cook
Posted in Cookbooks | Comments Off |
 Sunset Oriental Cook Book 1970 Book Illustrated  US $3.95
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 Better Homes and Gardens Oriental Cook Book 1977 H US $7.99
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 Oriental Flavours English Cook Travels Eastward Culinary Traditions of East HB US $6.00
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 Sunset Oriental Cook Book Paperback 1971 US $4.99
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 Oriental Flavours English Cook by Frances Bissell HB DJ US $7.99
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 Oriental Minute Rice Cook BooksCollection of 3 US $5.42
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 Better Homes and Gardens Oriental Cook Book US $9.00
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 $125 Favorite Recipes Cook Booklet Kikkoman Oriental Cooking PB Fast Easy US $1.25
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 BETTER HOMES AND GARDENS ORIENTAL COOK BOOK 1977 US $9.95
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 Better Homes and Gardens Oriental Cook Book 1977 Hardcover US $10.00
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 MONIQUES MENUS 1982 VINTAGE ETHNIC RECIPES COOK BOOK ORIENTAL CONTINENTAL US $9.95
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 Better Homes and Gardens Oriental Cook Book US $8.99
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 Better Homes Gardens Oriental Cook Book 1977 Hardback US $6.95
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 Better Homes and Gardens Oriental Cook Book 1977 Book Illustrated US $3.25
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 The Complete Oriental Cook Book IMoore and J Godfrey US $8.99
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 Better Homes and Gardens Oriental Cook Book 1977 US $5.00
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 2 Oriental Cook Books Sunset and Better Homes Garden US $.99
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 Oriental Cook Book Better Homes and Gardens US $4.99
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 Sunset Oriental Cook Book Sunset Books US $2.99
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 The Little Book of Chinese Recipes Chinese cooking Oriental Food Cook Book US $.50
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 Vintage Oriental Cook Book Chinese Japanese Korean Philippines 1954 US $6.99
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Oriental Cook
Recipes for an Old Fashion Meal of Oriental Flank Steak, Buffet Carrot Casserole, and a Bean Salad
There are times that just seem to call for some old fashion comfort food to remind us of days past. Remember the delicious meals your grandmother, aunts, mother, etc so often served? The following are recipes from my vintage recipe files that are sure in invoke memories of some great meals and family times. The entree is a Flank Steak that is easy to prepare. This steak needs to marinate either all day or overnight. Add the Buffet Carrot Casserole and an old fashion Bean Salad for a truly enjoyable meal. The bean salad is best when made a day ahead and refrigerated overnight.
ORIENTAL FLANK STEAK
1 flank steak, approximately 1 1/2 lbs
3/4 cup of your favorite barbecue sauce
3 tbsp soy sauce
1/4 cup green onion slices
2 tbsp toasted sesame seeds
1 garlic clove, minced
1/4 tsp ground ginger
Score steak on both sides with a sharp knife. Mix all ingredients, except steak, in a small bowl; pour over steak. Cover and marinate in the refrigerator 7 or 8 hours or overnight; turning once. To cook steak, remove from marinade and place on a broiler pan or grill that has been sprayed with nonstick cooking spray. Broil or grill over hot coals for approximately 20 minutes or until of desired doneness. Brush with barbecue sauce about half way thru the cooking time. To serve steak, carve across the grain into thin slices.
BUFFET CARROT CASSEROLE
12 carrots, cleaned and sliced diagonally
1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups bread crumbs
1 medium onion, chopped
1 tsp salt
2 cups milk
In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the bread crumbs over the top of the casserole. Bake in a 350 degree oven until until the crumbs are browned, about 25 minutes.
GIGI'S OLD FASHION BEAN SALAD
2/3 cup cider vinegar
3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper
In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com
Oriental cooking tips: easy sweet & sour sauce from Waitrose