(Start rice ahead of time)

6:00 Heat 3 T. Vegetable Oil in skillet

6:02 Add 1 medium Onion, sliced thin and separated in rings

6:02.5 Mix in 4 large Mushrooms

6:03 Add 1/2 lb. very thinly sliced lean Beef

Cook 2 minutes

6:05 Add 1/4 lb. fresh Spinach, sliced into 1″ pieces

6:05.5 Now add 3 (5″ pieces) Celery, sliced thin

6:06 In go 4 Scallions, cut lengthwise into thin pieces

6:07 Add 3 T. Soy Sauce

6:07.5 Sprinkle with 1 T. Sugar

6:08 Add half of a 10-1/2 ounce can Consommé. Mix.

Cook 2 minutes

6:10 Serve with Steamed Rice

(NOTE: The meat should be tender…Sirloin Tip, Eye of Round, Fillet of Beef.)

(This recipe is from Mrs. Deutsch, my George Washington High School Foods Class teacher. It is as quick and easy and delicous today as it was in 1966!)

2 lbs. Ground Beef
4 large cans Tomato Sauce (Hunts is good)
1 large can Tomato Paste (Hunts)
3/4 cup dried Parsley Flakes (it’s not too much!)
1 T Garlic Salt
1 large Onion diced
1/4 t Oregano
Salt & Pepper lightly
2T Oive Oil

Brown ground beef. Drain. Add remaining ingredients. Simmer 2 to 3 hours. Serve over spaghetti. This is delicious!