For Frying:
Chicken or Pork: Cut into strips less than ½ inch wide and less than two inches long.
Follow the seasoning directions (below) before cooking.
Put the seasoned meat in an appropriate-sized skillet and turn the heat to medium. Keep
turning meat over to ensure it browns evenly on all sides. Brown to desired darkness.
Note: (If you like your meat well done, or if you cook on a higher heat, here’s a
suggestion: add a little water to the pan or the sauces and spices will start burning in the
bottom of the pan and leave a bitter tasting gooey coating on the meat.)
Hamburger or Sausage: Put the hamburger in an appropriate-sized skillet, follow the
seasoning directions (below) and turn the heat to medium. Pull the hamburger apart
while it browns. Use a tablespoon or other blunt cooking utensil if you have a nonstick
coating in your skillet. Keep pulling the hamburger apart until it is all in pea-sized chunks.
As you pull it apart, turn over the chunks that are browning so it browns evenly.
Seasoning Directions: Put the meat in an appropriate-sized bowl. Moisten the top with
Worcestershire sauce and Soy Sauce. Sprinkle a light coating of each of the other spices (it
is not necessary (or healthy) to use regular salt – you get enough from the Soy Sauce and
seasoned salt).
- To add an Italian flavor, add Italian Seasoning to the spices you sprinkle on.
- To add a Mexican flavor, add (a little) Chili Powder to the spices you sprinkle on.
- To add an Oriental flavor, don’t use any Worcestershire sauce and add Ginger to the
spices you sprinkle on.
Note: For an even richer taste put the meat in the refrigerator after seasoning to
soak for a few hours.
For Baking (Chicken or Pork only):
Put the meat in an oven-safe dish with a top (Corningware is great) and follow the
seasoning directions (above). (Be sure to season both sides of the meat.)
Cook at 350° for about one hour. Take the meat out and cut it open in the middle to see
when it is the desired color of pink (or not pink).
(Submitted by Will and Anna Triplett)