Peppers
John and other Dutch immigrant families introduced me to this Indonesian rice classic. It has become one of the Glenmount recipes people expect to get at buffets--partly because it is one of John’s favourites!
We like this as a side to the boxes of macaroni and cheese. It is also good over rice. Leftovers of rice, ground beef, and vegies added to Campbell’s Tomato Soup is one of Jonathan’s favourite soups.
Cut cross-grain into thin strips (1/8 inch thick):
1 lb. round steak (fat trimmed off)
Combine the following and mix well, then add beef and toss to coat:
1/4 cup Soya sauce
1/4 tsp. garlic powder
1/2 tsp. ground ginger
Set the above aside and cut the following:
1 cup green onion (thinly sliced)
1 cup red and green peppers (cut into 1 inch pieces)
2 stalks celery (slice thinly)
Heat in large pan and cook beef over high heat until browned:
1/4 cup oil
I developed this recipe for a dinner party which featured all Canadian foods (puffball mushroom soup, venison, salmon, fiddle heads, mushrooms, squash, and thimbleberry pie). Since then I have made it often for special occasions. The kids don’t like it yet.
Sister in law Nellie gave me this recipe. It is a nice meat dish. I usually serve potatoes, vegetables and salad with it.
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