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Old March 8th, 2008, 04:24 PM   #41
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Ham Rosnaree

¼ cup butter
4 ready to serve ham steaks
½ cup Irish Whiskey (Jameson)
1 diced cooking apple
1 ½ tbsp honey
¼ tsp dry mustard
1 tsp cornstarch
½ cup table cream
1 egg yolk
2 cups mashed potatoes

Melt butter in fry pan and sauté steaks. Pour in whiskey and set alight When flame has died down, remove steaks, cook apples in butter. Combine honey, dry mustard and corn starch, add to fry pan, stirring constantly until mixture thickens, add cream. Return ham to the sauce. Beat egg yolk into mashed potato. Decorate serve dish with potato mixture using a pastry bag, brown under grill. Place ham steaks on dish, cover with sauce and serve.
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Old March 11th, 2008, 02:49 PM   #42
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from the gals in Ohio


ST.Paddy's Day Cornbeef
8 new redskin potatoes
4 to 5 carrots, peeled and cut into chunks
1 onion, cut into 8 wedges
3-lb. corned beef brisket
4 c. apple juice
1 c. brown sugar, packed
1 T. Dijon or honey mustard

Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top.Cover and cook on low setting for 8 to 10 hours. Slice
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Old March 13th, 2008, 02:48 PM   #43
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SF Fusion

Ingredients for the Ribs: feeds 4
2 oz., cooking oil, canola or corn
2 1/2 lbs thin cut short ribs 3 bones per slice
10 pieces of ginger peeled cut the size of a nickel
4 cloves garlic sliced
5 oz., low salt Soya sauce
4 T Sesame oil
6 scallions diced
4oz., water
2 T white toasted sesame seeds
2 Scallions diced for garnish
3T Honey
3T Rice vinegar ( for a gastrique )

Method for the Meat Heat
Heat a thick bottom pan, add the cooking oil, then the short ribs, allow coloring well on both sides, and removing. Add the honey and allow it to reduce to caramelize a bit.. De-glaze this with a dash of rice wine vinegar and reduce.. then add a touch of oil and add to the pan the garlic ginger, and scallions, allow briefly cooking then adding the Soya sauce, sesame oil, and 1T Sesame seeds and water and bringing to simmer. To this add the ribs again and allow to simmer on the stove. From time to time turn the ribs, as the liquid in the pan reduces refresh it with new water as needed to keep the ribs 1/2 deep in the braising liquid. Continue to turn the meat from time to time. As the meet becomes tender, 45 minute to 1 hour, test with a fork or knife, allow the braising liquid to reduce to a light glaze over a reduced heat, use a low flame. The glaze should coat the meat nicely, and provide 2 ounces of remaining sauce per plate, hold warm. Serve with a garnish of fresh chopped scallion, a sprinkle of Sesame seeds, and an ounce or so of the pan juices fat and all, it eats well with the rice, and the Bok Choy which have no fat to speak of.

Ingredients for the Baby Bok Choy: feeds 4

2 T cooking oil canola or corn
8 small heads of baby Bok Choy
1 T Julienne Ginger
2 T Lite Soya Sauce
1 T Sesame Oil
4 scallions cut 3 " length

*in advance prepare white or brown rice as a starch

Method for the Bok Choy: try to find Organic if possible Cut them in half and wash them carefully. In a pan, add the oil allow it warm then add the ginger, and scallions and the Bok Choy cut side facing down, add the Soya sauce, the sesame oil, and pt a lid on allowing to steam over moderate heat. Check in a few minutes and turn them, round side down, place lid back on. These cook quickly and will be done in a total cooking time of 5 - 6 minute, do not overcook they are good with a bit of crunch at the center. Serve them with the pan liquid reduced if need be drizzled over them on the plate.
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Old March 15th, 2008, 02:42 PM   #44
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CORNED BEEF AND CABBAGE
SERVES 8
Ingredients
1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes


Cooking Instructions
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.
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Old March 15th, 2008, 02:58 PM   #45
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STIR-FRY BROCCOLI BEEF
SERVES 4
Ingredients

2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
5 cubes beef bouillon
6 cups water
4 ounces linguine pasta
1/2 cup fat free beef broth
1 cup small fresh mushrooms
1/2 cup sliced green onion
1 pound broccoli, separated into florets
Cooking Instructions
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
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Old March 15th, 2008, 03:08 PM   #46
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FAST AND EASY SLOPPY JOES
Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
3/4 cup ketchup
3 teaspoons brown sugar
1 teaspoon prepared yellow mustard
1/2 teaspoon garlic powder
salt to taste
ground black pepper to taste
Cooking Instructions
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the ketchup, brown sugar, mustard, and garlic powder; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
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Old March 16th, 2008, 02:29 AM   #47
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yes this is the real one

Burt Reynolds' Beef Stew recipe

3 slices bacon, cut into small pieces
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef round, cut into 1-inch cubes
1 large onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (8 ounce) can beef broth
1 cup dry red wine
1 bay leaf
Pinch of thyme
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
3 potatoes, cut into bite-size pieces
6 to 8 fresh mushrooms, sliced

Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling.

Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours.

Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.

Serves 4.
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Old March 16th, 2008, 02:37 AM   #48
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President Ronald Reagan's Corned Beef Hash in Bell Peppers recipe
3 medium potatoes, cooked
1 large onion, diced
3 medium tomatoes
1 can corned beef
4 bell peppers
4 eggs
Olive oil
Salt and pepper, to taste

Brown onions and potatoes in oil. Add tomatoes, corned beef, salt, pepper andenough warm water to keep from burning. Simmer for 20 minutes. Cut off the tops of the bell peppers. Clean out seeds and remove center core. Parboil in salted water until tender limp. Drain. Fill peppers almost to the top with corned beef mixture. Bake at 350 degrees F for 20 minutes.

Five minutes before serving, drop raw egg in top of each pepper. Return to the oven until egg has set.
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Old March 17th, 2008, 08:08 PM   #49
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Grilled Steak with Horsey Sauce

Ingredients

1 2- to 2-1/2-pound beef sirloin steak, cut 1-1/2 inches thick
3/4 teaspoon ground cumin
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
4 cloves garlic, minced
6 to 8 oak or hickory wood chunks
1 recipe Creamy Horseradish Sauce

Directions
1. Trim fat from steak. Place steak in a shallow dish. For rub, in a small bowl combine cumin, pepper, salt, and garlic. Sprinkle rub evenly over one side of steak; rub in with your fingers. Cover and chill for 1 to 4 hours.

2. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer?s directions. Pour water into pan. Place steak, seasoned side up, on the grill rack over water pan. Cover; smoke until steak is desired doneness. Allow about 2 hours for medium-rare (145 degrees F) or about 2-1/2 hours for medium (160? degrees F). Add additional coals and water as needed to maintain temperature and moisture.

4. To serve, thinly slice steak across the grain. Pass Creamy Horseradish Sauce with steak. Makes 6 servings.

5. Creamy Horseradish Sauce: In a small bowl stir together 1/3 cup dairy sour cream, 2 tablespoons Dijon-style mustard, 1 tablespoon snipped fresh chives, and 2 teaspoons prepared horseradish. In a chilled bowl beat 1/4 cup whipping cream with an electric mixer on medium speed until soft peaks form. Fold whipped cream into sour cream mixture.


Different Horsey sauce

Ingredients
1/4 cup plain nonfat yogurt
2 tablespoons fat-free mayonnaise dressing or salad dressing
2 tablespoons finely chopped green onion
1-1/2 teaspoons prepared horseradish
1 teaspoon snipped parsley

Directions
Stir together yogurt, mayonnaise dressing or salad dressing, green onion, horseradish, and snipped parsley. Makes 1/2 cup (eight 1-tablespoon servings).

Make-Ahead Tip: Prepare sauce; cover and chill up to 2 days.
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Old March 18th, 2008, 02:26 PM   #50
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Again Ohio

Apricot-Glazed Baked Ham

1 T. all-purpose flour
6 to 7-lb. fully-cooked ham
18-oz. jar apricot preserves
1/4 c. spicy brown mustard
1 c. brown sugar, packed
1/2 c. orange juice

Shake flour in a large oven bag. Place ham in bag; set in a roaster pan. Combine remaining ingredients, mixing well; pour over ham. Close bag with nylon tie provided; cut 6 to 8 slits in bag. Bake at 325 degrees for 2 hours to 2 hours and 20 minutes, or until a meat thermometer inserted into thickest part of ham reads 140 degrees. Serves 10 to 15.
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Old March 23rd, 2008, 12:06 AM   #51
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this is from a little contest of the least ingredients. (try at will)
DAllAS in the house!
ITALIAN POT ROAST
-----------------------------
2 1/2 pound roast
1 package dry Italian dressing mix
2 8-ounce cans of tomato sauce
1 medium-sized yellow or white onion, sliced
bag pre-washed baby carrots

Dallas says:
First, I cut the roast in half then I put everything in the slow cooker except the baby carrots. I added the carrots half way through the cooking process so it doesn't get too mushy. I set the slow cooker on LOW for 8 hours (you can also do HIGH for 5 hours) and that's it! Tastes great and it's super easy!
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Old May 7th, 2008, 02:14 PM   #52
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LONDON BROIL & MUSHROOMS
Prep. Time: 6:00
Serves: 6

2 lbs. top round (London Broil) - trimmed of fat
unflavored meat tenderizer - to coat
1/3 cup olive oil
1/4 cup chopped fresh parsley
1 Tbls. lemon juice - preferably fresh
2 Tbls. minced garlic
2 tsp. tarragon vinegar
1/2 tsp. black pepper
2 cups sliced fresh mushrooms
1 Tbls. olive oil
1 cup red wine
2 cups beef broth
1 Tbls. cornstarch
1/4 tsp. dried rosemary - crushed
1/4 tsp. black pepper
1/4 tsp. dried thyme
salt - to taste

Sprinkle meat tenderizer over meat to coat entirely, including sides.
-Score meat in diagonal, cris-cross pattern on both sides, about 1/4" deep.
-Allow to sit, covered, at room temperature for 1 hour.
-Combine olive oil, parsley, lemon juice, garlic, vinegar, and black pepper in plastic zipper bag.
-Place meat in bag, coat with marinade, and refrigerate for at least 4 hours, turning every hour.
-Sauté mushrooms in olive oil until liquid evaporates; remove from heat.
-In saucepan, whisk together wine, broth, and cornstarch then stir in rosemary, pepper, thyme, and salt.
-Cook over medium heat, stirring constantly.
-When sauce begins to thicken, stir in mushrooms.
-Reduce heat to low and keep warm.
-Place meat on a broiler pan and broil, 4" from heat source, until brown on both sides. Meat inside will be rare/medium rare.
-When meat is cooked, slice into 1/8" - 1/4" thin pieces, across the grain.
-Arrange meat slices on plates and pour mushroom sauce over.
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Old May 20th, 2008, 11:43 PM   #53
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from the gals in Ohio


Stuffed -Steaks

1 T. olive oil
1/4 c. garlic, chopped
1/2 c. green onion, chopped
1/4 t. pepper
2 boneless beef top loin steaks, cut 2 inches thick

Heat oil in a skillet; add garlic and sauté for 4 to 5 minutes or until tender. Sprinkle in onion; continue to cook for 4 to 5 more minutes until tender. Sprinkle with pepper and set aside. Cut a pocket in each steak; start 1/2 inch from one long side of steak and cut horizontally through the center of the steak to within 1/2 inch of other side. Spread half of garlic mixture inside each steak pocket; secure opening with a metal skewer. Grill, covered, for 22 to 24 minutes or to desired doneness, turning occasionally. Slice steaks crosswise 1/2-inch thick. Serves 6.
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Old May 21st, 2008, 01:56 AM   #54
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HAM AU POIVRE VERT
(HAM WITH GREEN PEPPERCORNS)


1 3 ½ OZ JAR GREEN PEPPERCORNS IN VINEGAR
1 1-INCH THICK CENTER SLICE FULLY COOKED SMOKED HAM
2 TBSP BUTTER
2 C. COOKED SAUERKRAUT, DRAINED
1 C DRY WHITE WINE
2 tsp. DRIED JUNIPER BERRIES, OR TO TASTE, CRUSHED

1. Remove 6 of the green peppercorns from the jar and set aside.
2. Place remainder of the peppercorns with the liquid into an electric blender and chop finely or drain the peppercorns and mash them in a mortar with a pestle.
3. Spread both sides of the ham with the crushed peppercorns and set aside for an hour or until the ham becomes impregnated with the taste of pepper.
4. Melt the butter in a skillet and saute the ham slice, turning once. Transfer to a warm platter with as many peppercorns as you wish.
5. Meanwhile, reheat the sauerkraut with the wine, reserved peppercorns, and juniper berries. Simmer 5 minutes.
6. Add the sauerkraut to the ham platter.
Yield: 3 servings.
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Old May 22nd, 2008, 03:42 PM   #55
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This is a very old recipe from a place in Texas. Arthur's

STUFFED FILET MIGNON

4 8 OZ. FILETS MIGNONS
8 TBSP BUTTER’ 3 SHALLOTS,, SLICED
½ LB. FRESH LUMP CRAB MEAT
1 TBSP. CHOPPED CHIVES
8 MED-SIZED MUSHROOMS, SLICED
2 C. BEEF STOCK OR BOUILLON
1 C MADEIRA WINE

1.
Ask the butcher to butterfly the steaks. If that is not possible, cut each steak in half horizontally, leaving the left side uncut to make a kind of hinge.
2. In 2 TBSP of butter sauté the shallots just until soft. Add the crab-meat and chives and cook until the crab is well coated with the butter. Spoon the mixture between the halves of the steaks, closing the flaps to cover.
3. Saute’ the mushrooms in 2 TBSP of butter just until tender. Set aside.
4. Heat the remaining butter in the skillet and when very hot quickly brown the steaks on both sides and transfer to a 350-degree oven to cook to desired doneness, rate, and or medium rare.
5. Add the beef stock to the skillet. Scrape the juices from the bottom of the pan with a fork. Add the mushrooms and Madeira and boil down quickly to half ints original volume. Season with salt and pepper. This sauce may be thickened with beurre manie’ if desired.
6. Place the filets mignons on individual heated dinner plates. Top with the saucer and garnish with parsley. Serve with wild rice.

serves 4
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Old May 28th, 2008, 02:36 AM   #56
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SPANISH EMPANADA GARNADOS
2 LBS LEAN PORK
1 LB VEAL
1 TBSP CHOPPED GARLIC
1 TBSP OLIVE OIL
1 tsp DRIED ROSEMARY
4 TBSP STALE BREAD-CRUMBS
5 TBSP BRANDY
5 TBSP PORT
¼ LB WALNUT HALVES
SALT
PASTRY OR BREAD DOUGH FOR DOUBLE-CRUST 9-INCH PIE
1. Put meats through coarse grinder or chop into small pieces.
2. Brown garlic in olive oil. Add meat and rosemary and sauté until meat is brown. Strain off liquid and reserve in covered jar in refrigerator.
3. Mix together breadcrumbs, brandy, and port. Add meat, walnut halves, and salt to taste. Set in the refrigerator, to marinate for 2 days.
4. Preheat oven to 400 F.
5. Line a 9-inch pie plate with crust or dough, add meat mixture, and cover with top crust. Bake until brown, about 30 minutes. Remove pie from oven and brush top0 with reserved liquid. May be served hot or cold.

6 to 8 servings
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Old May 28th, 2008, 02:14 PM   #57
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This is not a recipe I have personally tried, but it does sound very easy compared some other's with the same name.

COUNTRY FRIED STEAK

1 1./2 LBS ROUND STEAK ¾ INCH THICK
½ C FLOUR
1 ½ tsp SALT
½ tsp PEPPER
3 TBSP. FAT OR DRIPPINGS
2 C. MILK
1.Cut round steak into individual servings. Pound into meat 1/3 c flour that has been seasoned with salt and pepper.
Brown meat on both sides in fat. Cover and cook slowly for 1 hour or until tender. Remove steaks from pan, stir remaining flour into drippings, and add milk. Stir unitl smooth. serve gravy over steaks. Serves 3 to 4
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Old June 4th, 2008, 07:32 PM   #58
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Although I was passing this on to another; who happens to love this meat. Best to leave a copy as well here.

VENISON WITH DRIED CRANBERRY
VINEGAR SAUCE

½ LB VENISON ROAST
1 GARLIC CLOVE
1 SMALL RED ONION
2 TBSP DRIED CRANBERRIES
1 TBSP SUGAR
3 TBSP WATER
2 TBSP WHITE WINE VINEGAR
2 TSP. OLIVE OIL
2 TBSP DRY RED WINE
½ C CHICKEN BROTH
½ TSP CRACKED BLACK PEPPER
1 TSP ALL-PURPOSE FLOUR
1 TBSP WATER
2 TSP BUTTER

1.
Slice the meat thinly. Crush the garlic with the side of a large knife. remove the skin from the the red onion and cut into eighths.
2. Add the cranberries, sugar, water, and vinegar to a saucepan and bring to a boil. Reduce heat to a simmer for 5 minutes. Remove from heat and transfer to a food processor or blender. Process until the cranberries are chopped but not pureed. Set aside.
3. Pour the olive oil into nonstick skillet heated to med-high. Add the garlic and onion, and sauté for 30 seconds. Deglaze the plan with the red wine, and cook, stirring occasionally, until the wine is reduced by half. Add the cranberry mixture and the chicken broth, and bring to a boil.
4. Reduce heat to med-low, season with the pepper, and add the venison; simmer for 10 minutes, or until the meat is cooked. Remove the meat and set aside.
5. Whisk together the flour and water to form a smooth paste. Whisk the slurry into the sauce then simmer until the sauce thickens. Remove form the heat, add the butter, and whisk to in-corporate the butter into the sauce. Drizzle the sauce over the meat before serving.
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Old June 19th, 2008, 05:13 PM   #59
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YANKEE STEAK
2 LBS BEEF ROUND STEAK ½ INCH THICK
½ C FLOUR
2 tsp SALT
½ tsp PEPPER
3 TBSP VEGETABLE OIL ‘
2 MED ONION, THINLY SLICED
1 CAN 15 OZ TOMATO sauce
1/8 TSP. GARLIC POWDER
1. Cut the meat into serving size pieces. Combine flour, salt and pepper; pound into steak.
2. Hat oil in a skillet. Brown meat slowly on both sides. Place in a 13x 9 inch baking dish. top with onion slices.
3. Combine tomato sauce and garlic powder. Pour over meat.
4. Bake, covered, at 350F 1hour, or until meat is tender
serves 8
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Old June 19th, 2008, 05:20 PM   #60
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SWISS STEAK MOZZARELLA
2 LB BEEF ROUND STEAK , ½ INCH THICK
2 TBSP FLOUR
½ BUTTER OR MARGARINE
1 CAN 16oz TOMATOES, CUT UP
1 ¼ tsp SALT
¼ TSP BASIL
½ C CHOPPED GREEN PEPPER
1 ½ C (6 OZ) MOZZARELLA CHEESE
1. Cut meat into serving size pieces; coat with flour.
2. Melt butter in a skillet. Brown meat slowly on both sides. Put into a 12x8 inch baking dish.
3. Combine tomatoes, salt, basil, and green pepper. Pour over meat.
4. Bake, covered, at 350F 1 hour, or until meat is tender. Remove cover. Sprinkle with cheese and bake an additional 5 minutes, or until cheese is melted.
8 servings.
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