4 Kids 'n Us Recipes

Yield:
6 servings

Ingredients:

1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives
Method:
1.
Cook the bacon in a large heavy-bottomed, non-reactive soup pot over
medium heat until wilted but not browned.
2.
Add onions, celery and carrots and cook until the onion is translucent
and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk
and stock, a little at a time, blending well to ensure there are no
lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and
ale. Season with salt and pepper to taste.

Serve with your favorite bread and top with chopped chives.

Yield:
4 servings

Ingredients:
8
ounces beef flank steak
1
green pepper
1
red pepper
1
small onion
1
cup cooking oil
Marinade:
4
tablespoons water
1/4
teaspoon salt
1/4
teaspoon chicken base
1/4
teaspoon sugar
1
egg white
1
teaspoon cornstarch
Sauce:
1
tablespoon soy sauce
1
teaspoon oyster sauce
1
teaspoon wine
1
teaspoon chicken stock
1/2
teaspoon chicken base
1/2
teaspoon sugar
Pinch
of white pepper
1
teaspoon cornstarch
1/4
teaspoon sesame oil
Method:

1.
Slice beef flank steak. Combine marinade ingredients. Marinate beef
in a bowl for at least 30 minutes. Cut peppers and onion into bite-size
pieces. Set aside.
2.
Mix the sauce ingredients in a bowl and set aside.
3.
Place approximately 1 cup of cooking oil in a heated wok or fry pan
and heat oil to medium heat. Place marinated beef in heated oil and
cook until almost done. Drain beef into a strainer. Set aside.
4.
Leave about a teaspoon of oil in the wok. Place it back on the stove.
Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions
and green peppers. Stir occasionally with a spatula.
5.
When sauce mixture begins to darken in color, place beef back into the
wok and stir-fry swiftly. The dish is done when the peppers have softened.
Serve hot with steamed white rice.