Recipes by Billy Graham: Chinese Cabbage; Chinese Eggs; Lazy Man's Rice; Steak and Potatoes

Billy Graham's Chinese Cabbage

1 lb. Chinese cabbage, sliced in 1-inch lengths
1 tbsp. vegetable oil
A little salt (to taste)

1. Heat skillet with oil and salt for about 2 minutes. Add cabbage and stir. Cover pan, simmer 3 minutes or until cabbage is barely tender. Makes 4 servings. Complete menu by serving cabbage alone with rice or with sweet-sour ribs. Serve with quantities of hot green tea.

Thoughts: If desired vary the formula with additions of small quantities of chopped green scallions. dried shrimp, chopped ginger root, hot red pepper; or rotate vegetables using Chinese pea pods (fresh or frozen), spinach, bean sprouts, Chinese mushrooms or mustard greens in combination.

Billy Graham's Chinese Eggs

6 eggs
4-6 spring onions, finely chopped (white part only)
1/4 head of lettuce (iceberg), chopped fine
2 tbsps. soy sauce
1 tbsp. sugar
Dash of ground ginger (or a few scrapings of fresh ginger root if available)
Dash of garlic powder (or few drops pressed garlic)
Vegetable oil

1. Combine all ingredients in bowl except vegetable oil. Heat skillet with just enough vegetable oil to cover bottom of skillet. Pour mixture into skillet. Cook quickly but do not burn. Cook on one side only; top will cook enough to become firm. Remove from skillet; roll up jelly-roll fashion. Serve with rice. Makes about 4 servings.

Billy Graham's Lazy Man's Rice

Prepared in a pressure cooker:

Put even amounts long-grained rice and water in a pressure saucepan. Allow rice to cook according to the package instructions, or allow pressure to rise to 10 pounds, time for 5 minutes, then allow the steam to go down on its own without forcing pressure down by running under cold water.

Billy Graham's Steak and Potatoes

For the potatoes:

One hour before you plan to serve dinner, dig holes in the bed of a good wood fire that's been going all day long, bury scrubbed Irish potatoes in the coals and allow 1 hour roasting time. Note: It is unnecessary to wrap the potatoes in anything. At serving time, remove from coals with tongs, brush off outside, split, fill with butter, salt and pepper.

For the steak:

Select your favorite cut of steak -- Porterhouse, sirloin, etc. -- but have it cut at least two inches thick. If desired, rub both sides of steak with cut garlic. Place on grill over coals cooking to degree of rareness according to one's taste. Serve with your favorite tossed green salad and bread (preferably French or Italian) toasted over the coals.

Thoughts: Billy Graham advises, "This menu is best on a cold winter day when you would have a wood fire going all day long." She was inspired by a small restaurant in the south of France.