Holidays a great time for home-cooked meals

WITH THE holiday season officially started, your already busy schedules will likely get busier. While it might seem counter-intuitive to plan for more home-cooked meals, doing so will save you money and allow better control of the family's diet. Besides, there's something very comforting about eating simple, home-cooked foods in between all the holiday feasting.

These recipes are quick and simple to prepare and the leftovers taste great the next day. To save time and effort, when cooking any of these dishes, double the recipe so you'll have enough for another meal.

Pork or Chicken Tofu

1 pound pork or boneless skinless chicken
1 tablespoon salad oil
1/2 cup soy sauce
1/4 cup water
1/4 cup sugar
1 medium onion, sliced
1 small piece ginger, crushed
1 block firm tofu, cubed
3 green onion, cut in 2-inch lengths

Thinly slice pork. Heat oil in skillet; brown pork. Add soy sauce, water, sugar, onion and ginger. Bring to boil and simmer 5 minutes.

Gently stir in tofu; simmer a few minutes longer.

Add green onions just before serving. Serves 6.

---

Pork or Chicken Guisantes

1-1/2 pounds lean pork or boneless skinless chicken
1 tablespoon oil
2 cloves garlic, minced
1/2 cup water
1 can (8 ounces) tomato sauce
1 teaspoon vinegar
2 sticks cinnamon
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) garbanzo beans, drained
1 package (10 ounces) frozen peas
1 red bell pepper, sliced or 1/2 cup sliced pimientos

Cut pork in 1-by-1-1/2-inch pieces.

In a large skillet, heat oil. Sauté pork and garlic until brown. Drain excess fat.
Add water and cook, uncovered, on medium heat until liquid is reduced. Add tomato sauce, vinegar, cinnamon, bay leaf, salt and pepper. Stirring occasionally, cover and simmer for 20 minutes.

Add garbanzo beans, peas and bell pepper; cover and cook 5 more minutes.

If using pimientos, add just before serving. Discard cinnamon sticks and bay leaf. Serves 6.

---

Ground Beef Stew

2 tablespoons vegetable oil
1/2 teaspoon minced ginger root
1/4 teaspoon minced garlic
1-1/2 pounds ground beef or turkey or chicken
1 can (8 ounces) tomato sauce
1 tablespoon soy sauce
1 tablespoon sherry
2 teaspoons salt
1/2 teaspoon sugar
1/8 teaspoon pepper
3 medium potatoes, cubed
1 medium onion, cubed
2 stalks celery, in half-inch pieces
1 medium carrot, in half-inch pieces
2 cups water
1 tablespoon cornstarch
1 tablespoon water

In a skillet, heat oil; brown ginger and garlic. Add beef; fry until browned; drain excess fat.

Stir in tomato sauce, soy sauce, sherry, salt, sugar and pepper. Bring to a boil.

Stir in vegetables and the 2 cups water. Cover and bring to boil; lower heat and simmer until vegetables are tender.

Combine cornstarch with the 1 tablespoon water; stir into stew. Cook, stirring constantly, until mixture begins to thicken. Serves six.

---