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Kaki No Sunomono (Oysters in Vinegar)
SERVINGS 4 1 box fresh frozen oysters 1 daikon Thaw oysters, wash and cut into 3 or 4 pieces if they are large. If they are of cocktail size, use them whole. Peel or scrape daikon and grate. Drain some liquid. Add to oyster and mix well. Pour enough sanbaizu sauce to suit taste. SAUCE:…
Aku Chowder
2 cups fresh aku, diced2 tbsp. chopped onion2 cups diced potatoes3 tbsp. margarine1 tsp. salt1/2 tsp. pepper1 cup water1 quart milk2 or 3 tbsp. cornstarch Melt margarine in saucepan. Add aku, onion and potatoes and brown slightly. Add seasoning and water and simmer, until potatoes are tender. Turn up heat and add scalded milk. Make…
Chili Beef
1 lb. hamburger1 can Chili Beef Soup (10½ oz.)½ can water1 medium onion1 can whole tomatoes ( 12 oz.) Brown meat and onion in a little bacon dripping. Add soup, water and tomatoes. Heat and serve with crackers, milk, and vegetable sticks. Variation: Sprinkle grated cheese on top before serving.
