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 325ëF/162ëC. 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.
SKILLET POT ROAST
½teaspoon seasoned salt
½teaspoon seasoned pepper
1
1.Preheat skillet, uncovered, at 325ëF/162ëC. Brown roast for 5 minutes per side.
2.Reduce heat to “simmer’. Sprinkle roast with seasoned salt and pepper, and soup mix or onion. Roast, covered, for 2 to 2½ hours. Turn after 1 hour. Vegetables such as quartered potatoes or cut carrots may be added at this time. Juices that accumulate may be used for gravy. Makes 6 to 8 servings.
CHOW MEIN
1pound ground lean fresh pork
2cups diagonally sliced celery ½ cup chopped onion
1teaspoon seasoned salt
1tablespoon brown sugar ¼ teaspoon pepper
¼ cup mushroom liquid
1tablespoon flour
1cup milk
¼ cup soy sauce
1
1
1.Preheat skillet, uncovered, at 325ëF/162ëC. Add ground pork, celery and onion. Stir gently and fry until browned, about 5 minutes. Remove excess grease.
2.Add salt, brown sugar, pepper and reserved mushroom liquid. Stir to combine. Cover, reduce heat to “simmer” and cook 20 minutes.
3.Stir in flour. Increase heat to 225ëF/107ëC. Gradually add milk and stir until thickened.
4.Add soy sauce, bean sprouts or Oriental vegetables, and mushrooms. Stir to combine. Heat until hot, about 5 minutes. Reduce heat to “warm” for serving. Serve with rice or chow mein noodles. Makes 6 servings.
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