The Chinese New Year is January 23 -
the Year of the Dragon

BEEF CHOW MEIN

1 can (12 ounces) roast beef in beef broth
Water
2 tablespoons cornstarch
1 teaspoon beef bouillon granules
2 teaspoons soy sauce
1 can (14 ounces) Chop Suey vegetables, drained
1 can (15 ounces) baby corn nuggets, drained
Chow Mein noodles

Drain beef broth from roast beef into a 2 cup measuring cup and add water to equal 2 cups. Pour into a large saucepan and add cornstarch and bouillon. Heat and stir over medium high heat until mixture thickens. Reduce heat to medium and stir in soy sauce. Cut roast beef into 1/2-inch pieces. Add beef and drained vegetables to the pan and stir until well coated. Heat through. Serve over Chow Mein noodles. Serves 4 to 6.

MANGO COCONUT RICE “CAKE”

2 cups Cal-Rose rice
1 can (14 ounces) regular coconut milk
3/4 cup sugar
1 cup diced dried mangos
1 cup slivered almonds, divided

Cook rice according to package directions or according to instructions below. Stir coconut milk, sugar, mangos and 1/2 cup almonds into hot rice. Pour into an 8-inch square pan and spread evenly. Sprinkle remaining almonds over the top and press them into the rice. Chill several hours. Serves 9 to 16.

Variation: Substitute dried cranberries for the diced dried mangos.

To cook rice: Stir rice and 1 teaspoon salt into 2-2/3 cup water in a medium saucepan. Bring to a boil; reduce heat and cover. Simmer 20 minutes. Remove from heat and let sit 10 minutes.

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