We use it for our version of Chinese dishes which Ed loves. With long green beans, tofu, Singapore Noodles, eggplant, Hot & Sour soup. Chinese dishes are the one thing I could make before I 'discovered' cooking and most of our recipes come from Margaret Gin and Alfred E. Castle. Regional Cooking of China, 1975.
I also use a combination of ground beef and pork for Mexican style meat balls, used in a variety of ways including Albondigas soup. My Mexican cookbook, Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking, 1965 is in even worse shape than my Chinese cookbook. I had never eaten pork, as such, before I got married.
