SWISS STEAK
11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick | 1 can (8-ounces) tomato sauce |
1⁄4 cup flour | 1 onion, sliced |
3⁄4 teaspoon salt | 1 stalk celery, sliced |
1⁄4 teaspoon ground black pepper | 1 carrot, thinly sliced |
2 tablespoons shortening | 1⁄2 teaspoon worcestershire sauce |
1 can (141⁄2-ounces) stewed tomatoes, drained | |
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with flour mixture. Add shortening to skillet and preheat to 300°F. Brown meat on both sides. Carefully drain off excess fat. Add remaining ingredients. Set temperature Control dial to “SIMMER”, cover and cook over low heat about 11⁄2 hours or until meat is tender. Remove meat from skillet. Combine 1⁄4 cup cold water and 1 tablespoon flour, add to tomato mixture in skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce spooned over meat.
SHRIMP AND VEGETABLE STIR-FRY
3⁄4-lb. raw, shrimp, shelled and deveined | 1 small sweet red bell pepper,in thin strips |
2 tablespoons light soy sauce | 1 cup broccoli flowerettes |
2 tablespoons dry sherry | 1⁄2 medium onion, thinly sliced |
2 teaspoons cornstarch | 5 large fresh mushrooms, sliced |
1 teaspoon grated gingerroot | 1⁄2 package (3-ounces) frozen snow peas, |
1 tablespoon vegetable oil | thawed |
2 stalks celery, sliced | |
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet. Stir-fry celery, red bell pepper,broccoli and onions for 2 minutes. Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms and snow peas. Stir-fry until heated through.
