Ingredients:
2 pkgs. (3 oz. each) Ramen Pride Shrimp flavor
4 c. water
1/4 c. seasoned rice vinegar
1/2 c. mayonnaise
1/4 c. sliced green onion
Ingredients:
1 qt. water
6 chicken wings
3 lbs. canned tomatoes, quartered
1 (8 oz.) frozen corn, thawed
Ingredients:
1 c. green onion, minced
1/2 c. celery, minced
1 tbsp. carrots, minced
6 tbsp. flour
Ingredients:
¼ cup (65 ml) water
1 tablespoon sugar
2 tomatoes, cubed
1 pickling cucumber, cut into four lengthwise, seeded and sliced
Materials:
3 lbs. lamb shanks, cut into thirds
1 medium onion, chopped
1 green pepper, chopped
2 tbsp. sweet paprika
1 lb. fresh or frozen green beans
Ingredients
1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
Ingredients
3 lb. raw shrimp
2 tsp. salt
1 1/2 tbsp. pepper
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. garlic powder
Ingredients
1 lb. lg. shrimp
3 tbsp. butter or margarine
1/2 lb. mushrooms
2 tbsp. dry sherry
2 tubes. all-purpose flour
1/8 tsp. pepper
1 env. chicken-flavor bouillon
1 (8 oz.) container sour cream
2 tsp. minced parsley for garnish
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe and calf’s foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain. Rinse tripe and calf’s foot thoroughly. Place in a large pot
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