BEEF-TOMATO DINNER
1pound lean ground beef
2tablespoons minced onion
1tablespoon parsley flakes
1
3cups water
1teaspoon salt
2teaspoons chili powder
1
1
1.Brown beef in skillet at 325º. Add onion, parsley flakes, tomato paste, water, salt, chili powder, mushrooms and macaroni. Bring to boil.
2.Cover, reduce heat to “simmer” and cook for 20 to 25 minutes or until macaroni is tender. Reduce heat to “warm” for serving. Makes 5 to 6 servings.
GRILLED TOMATO-CHEESE SANDWICHES
½cup mayonnaise or salad dressing
½teaspoon dried dill weed
8 slices white bread
4 slices of Swiss cheese
1 large tomato, thinly sliced
1 tablespoon butter or margarine
1.In small bowl, combine mayonnaise and dill weed. Spread on one side of each of the 8 bread slices. Put cheese and tomato slices on four of the bread slices over dressing. Cover with remaining four bread slices, dressing side down.
2.Preheat skillet, uncovered, at 375º. Melt butter or margarine. Toast sandwiches on both sides until golden brown, about 4 minutes per side. Makes 4 servings.
BEEF ROAST
4 to 5 pound rolled beef roast* Salt and pepper
1.Preheat skillet, uncovered, at 325º. Add roast and brown on all sides. Remove roast.
2.Place rack into skillet. Replace roast onto rack. Season as desired. Insert meat thermometer into thickest part of roast.
3.Cover, and roast at 225º until desired doneness is reached, about 1 ½ hours for rare (140º), 2 hours for medium (160º)
or 2 ½ hours for well done (170º). Let roast stand 10 minutes before carving. Makes 6 to 8 servings. *Skillet with high dome cover only.
PINEAPPLE-GLAZED HAM SLICE
1pound ham slice, cut ¾ to
¼ cup brown sugar
4pineapple slices
1.Preheat skillet, uncovered, at 325º. Cook ham until lightly browned on both sides for 8 to 10 minutes per side. Remove from skillet and keep hot.
2.Combine orange juice and brown sugar in skillet. Bring to a boil at 225º. Add pineapple slices and glaze fruit.
3.Arrange fruit on top of ham. Pour orange sauce over ham and serve at once. Makes 3 to 4 servings.
MEAT LOAF
1½ pounds ground beef
¾cup
¼ teaspoon pepper ¼ cup chopped onion
1
1 egg, slightly beaten
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