Antelope Ginger Straps

2lb. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste

Instructions:Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides.

Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes.

Yield: Serves Four

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Beef with Ginger and Onions

450 grams beef (use a good cut like filet, which has no gristle or
fat)
1 tsp. salt
1/8 tsp. pepper (or to taste)
1 1/2 Tbsp. corn flour
1 egg white
2 large onions, sliced into thin rings
1 Tbsp. ginger, grated fine
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1 Tbsp. sugar
3 Tbsp. water
2 Tbsp. soy sauce
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2 tsp. corn flour
2 Tbsp. water
2 Tbsp. sherry, medium dry
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1/4 cup sesame oil
2 Tbsp. vegetable shortening


Instructions:1) Cut the beef into thin strips (approx. 1 1/2 to 2 inches x 3/16-inch).
I find it easiest to first slice the beef into 3/16-inch layers, and then
slice the layers into 3/16-inch wides strips, and then if the strips are
too long, slice the strips in half (or thirds). Put the beef strips into
a bowl.

2) Mix the salt and pepper together in a small bowl and then sprinkle
this over the beef strips and mix well. Add the first amount of corn
flour (1 1/2 Tbsp.) and mix well. Add the egg white and mix well. Set
the bowl by your stove in position 1.

3) Put the sliced onions and grated ginger in a bowl together in position
2 by your stove.

4) Mix the sugar, soy sauce and 3 Tbsp. of water together in a small bowl
or cup and place in position 3 by your stove.

5) Mix the 2 tsp. corn flour, the sherry and 2 Tbsp. of water in a small
bowl or cup and place in position 4 by your stove.

6) Heat the sesame oil in a large frying pan or wok over high heat. When
hot, stir-fry the beef for 1 1/2 minutes. Take the pan from the heat
while you remove the beef from the pan into a clean bowl. Put this bowl
between the soy sauce bowl and the sherry bowl.

7) Return your pan to the heat and add the vegetable shortening. When
melted, stir fry the onions and ginger until the onions are tender. (This
is a tricky part, because you don't want to overcook the onions and yet
you don't want to undercook them either. I would say 5 minutes is about
the maximum time, but be careful. They should lose their hard round
shape. Taste them if you're not sure. Cook them until they are no longer
sharp.).

8) Add the soy sauce mixture and mix well.

9) Return the beef to the pan and mix well.

10) Add the sherry mixture to the pan and mix well for about 1/2 a
minute.

Serve with white rice.

This recipe is really easy to make and my kids (1 1/2 years and 3 1/2
years old) really love it, especially the onions! It is adapted from a
recipe in Kenneth Lo's "New Chinese Cookery Course", a book I highly
recommend.

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Ginger Snaps

1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water

Instructions:1. Preheat oven to 350 degrees.
2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. (http://www.topsecretrecipes.com)
Makes 120 (10 dozen) cookies.

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