Shrimp Fried Rice
2 pounds shrimp, cleaned and deveined
Salt and pepper
1/4 cup oil
1 medium onion, chopped
1 cup sliced mushrooms
1 cup diced celery
6 cups cold cooked rice
3 eggs, beaten
3 Tbsp. soy sauce
Sprinkle shrimp with salt and pepper.
Heat oil in heavy pot.
Add shrimp and vegetables and cook, stirring constantly until shrimp is bright pink – about 5 to 6 minutes.
Add rice.
Cook and stir until heated through.
Add beaten eggs.
Cook and stir until eggs are firm.
Add soy sauce, and salt and pepper to taste.

Creamed Chipped Beef
from A&P Cookbook
1/4 pound (1 jar) dried beef, shredded
4 Tbsp. butter or margarine
4 Tbsp. flour
2 cups milk
4 to 6 slices of toast
Cook dried beef in butter in a heavy skillet for five minutes or until the edges curl.
Sprinkle flour over beef and blend in well.
Remove from heat.
Slowly stir in milk.
Return to low heat and cook, stirring until sauce is smooth and thick.
Serve over toast.

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