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2 tablespoons soy sauce, low-sodium
1 clove garlic, minced 1/4 teaspoon onion powder 2 tablespoons cornstarch 1/4 cup water 4 cups hot cooked rice Brown meat on all sides in large heavy skillet. Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder. Heat to boiling, reduce heat, cover, and simmer one hour, or until meat is tender. Blend cornstarch and water and stir gradually into the stew. Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice. Serves 8. Approximate calorie/serving: 390. Quick and easy refrigerator rolls (Lillian Aylor) 2 eggs w hites, slightly beaten 1/2 cup oil 1/2 cup sugar 1 package yeast dissolved in 1/4 cup warm water 1 teaspoon salt 1 cup lukewarm water 4 cups unsifted all-purpose flour or whole wheat flour Stir ingredients together in the order given above. Refrigerate dough at least 12 hours. (Dough may be kept in refrigerator several
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