Janet Golka of Kernersville responded to a request for a chow-mein recipe. She sent a recipe that she has been using for more than 40 years.
"It's a great way to use leftover chicken, beef or pork," she said.
Chow Mein
1 green bell pepper, cut in thin strips
1 cup celery slices
2 tablespoons butter
2 cups chicken broth
2 tablespoons cornstarch
¼ cup water
2 tablespoons soy sauce
½ envelope dry-onion soup mix
2½ cups diced cooked chicken, beef or pork
1 5-ounce can water chestnuts, drained and thinly sliced
1 can (about 4 ounces) sliced mushrooms, drained
1 can bean sprouts (about 15 ounces), drained
Chow mein noodles (or rice)
1. Cook pepper and celery in butter for 2 minutes. Add broth. In a small bowl, blend cornstarch, water and soy sauce. Slowly stir mixture into broth. Add soup mix. Cook, stirring, until thick and clear.
2. Add meat, water chestnuts. mushroooms and bean sprouts. Heat through.
3. Serve over chow-mein noodles or rice.
Makes 6 servings.
Help
■ Joan Pike would like a recipe for a chocolate pound cake that uses butter flavoring or butter-flavored extract.
■ Recipe Swap would like a recipe for pickled eggs.
Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.
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