SWISS STEAK
| 1 can | |
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 |
|
Cut meat into 6
SHRIMP AND VEGETABLE STIR-FRY
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 |
1 tablespoon vegetable oil | 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
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about | 1⁄3 | cup raw long grain rice | |
1⁄3 | cup chopped onion | 1⁄2 | teaspoon chili powder |
1⁄4 | cup chopped green bell pepper | 1 can |
Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occa- sionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.