|
|
Swiss Steak
INGREDIENTS:
3 lbs. boneless round, tip or chuck steak
2 cups diced carrots
2 cups diced celery
1 medium onion, chopped
2 15 oz cans stewed tomatoes, undrained
salt & pepper to taste
DIRECTIONS:
Cut meat into serving sized protions & dredge in flour. Brown in a large dutch oven or skillet in 2 tablespoons shortening. Place in the bottom of a large, ungreased casserole dish. Cover the meat with the carrots, celery, onions and tomatoes. Add salt & pepper to taste. Bake covered at 325 degrees for about 2 hours or until vegetables are tender. Serve over hot rice.
By Lanette Masseth
|
|
|
|
|
|
Chicken (or Turkey) a' la King
This recipe is great for leftover chicken or turkey & kids love it!
INGREDIENTS:
1/4 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons butter
1 can cream of chicken soup
1 cup milk
1 cup leftover chicken or turkey, cut up into tiny bite sized pieces
frozen peas and carrots to your liking
DIRECTIONS:
Saute green pepper and onion in the butter until tender. Add remaining ingredients; heat to boiling. Serve over toast, mashed potatoes or rice.
By Lanette Masseth
|
|
|
Pork
To add a recipe to this category, click on ''Reply to This Message'' below.
|
|
|
Pueblo Green Chili Stew
This is a variation of the traditional taco made with pork & vegetables. Serve with fajita style tortillas or elephant ears (directions at bottom).
INGREDIENTS:
2 lbs. boneless pork cut into 3/4 inch cubes
1 tablespoon vegetable oil
3 12 oz cans corn, drained
2 stalks celery, diced
2 medium potatos, diced
2 medium tomatoes, coarsley chopped
3 4 oz. cans diced green chilies
2 cups chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
salt to taste
DIRECTIONS:
In a large dutch oven or deep skillet with lid, lightly brown pork cubes in oil over med-high heat. Ad remainind ingredients, cover and simmer for aout 1 hour. Serve with fajita style tortillas or elephant ears. Top with tradidional taco toppings.
Elephant Ears:
Using the rapid rise method, thaw as many Rhode's frozen dinner rolls as you feel you will need. Once risen, stretch & flatten dinner rolls into a medium sized 'pancake' being careful not to tear them. Fry, turning once in hot vegetable oil until golden brown, drain off excess oil & pat lightly with a paper towel.
Another great way to serve elephant ears is as a dessert! Lightly butter them, then sprinkle cinnamon & sugar on them while they are still warm. Delicious!
By Lanette Masseth
|
