Place meat in a large shallow glass baking dish. Combine soy sauce, wine, and sugar and pour over meat. Place ginger, garlic and onion on top of meat. Let stand 24 hours, covered, in the refrigerator. Turn once. Bring meat to room temperature and broil over hot coals 4-5 minutes per side. Slice across width [...]

* This recipe came from “Best Recipes – La Choy – Simple Classics” so the ingredients specify using La Choy. Substitute as needed.

TEMPERATURE: 350 F. DEEP FAT 1. WASH SHRIMP  DRAIN WELL. 2. PREPARE TEMPURA BATTER 3. DIP SHRIMP INTO BATTER DROP INTO DEEP FAT. FRY 2 1/2 MINUTES OR UNTIL GOLDEN BROWN. 4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SERVING SIZE: 4 TO 8 SHRIMP

Cut each cucumber in half lengthwise and remove the seeds. Cut each in hlaf again lengthwise and then cut into bite-sized pieces. Put into a mixing bowl and toss with the salt. Chill for onehour and pour off accumulated liquid. Bring salted water to a boil on the stove. Simmer the cucumbers in boiling salted [...]

Bring milk, water, sugar and salt to a boil. Put the prepared noodles into the soup and boil for 3-4 minutes. Variation: use little new potatoes instead of noodles.

Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock,is available in most Oriental stores.) Bring to boil.Add steak and return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it should be rare on the inside. [...]

* Use Campbells Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can Crumble beef into 2 qt e-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break [...]