BEEF AND BROCCOLI
1 pound boneless beef sirloin steak
1 Tablespoon olive oil
1 can (10 3/4 oz) tomato soup
3 Tablespoons low sodium soy sauce
1 Tablespoon vinegar
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper (optional)
3 cups fresh or frozen broccoli flowerettes
4 cups hot cooked rice
Slice beef into very thin strips. Heat oil in skillet or wok and stir fry beef strips until browned and juices evaporate. Add soup, soy sauce, vinegar, garlic and pepper. Bring to a boil. Add broccoli and cook until crisp-tender. Serve over the rice.
This is it: the ideal party spread--for everything from crunchy French bread to grilled fish or chicken. Make a double batch because it will disappear fast.
6 garlic cloves, peeled and halved
1/2 teaspoon coarse sea salt
1 egg yolk
1 cup extra virgin olive oil
the juice of one lemon
You can do this with a mortar and pestle or a food processor. Grind the garlic, add the salt and egg yolk, and beat until the egg turns lighter in color. Very, very slowly, drizzle in the olive oil, followed by the lemon juice. Stir constantly. Season to taste. You may also add herbs for a variation.
HAM 'N EGGS CRESCENT BRUNCH PIZZA
one 8-ounce can Pillsbury® Quick Crescent Dinner Rolls
1/2 teaspoon Italian seasoning
1/2 teaspoon salt, if desired
1 to 1 1/4 cups cubed, cooked ham
4 to 5 oz. (1 to 1 1/4 cups) mozzarella cheese
one 9-ounce package frozen cut broccoli, thawed, drained
one 4 1/2-ounce can sliced mushrooms, drained
2 Tablespoons chopped green pepper
1 large tomato, peeled, seeded, diced (about 1 cup)
2 Tablespoons grated parmesan cheese
Heat oven to 350 degrees.
Separate dough into 8 triangles. Place triangles in ungreased 12-inch pizza pan or 13X9-inch pan; press over bottom and 1/2 inch up sides to form crust. Seal perforations.
Beat eggs with Italian seasoning and salt; pour into dough-lined pan. Top with ham, mozzarella cheese, broccoli, mushrooms, green peppers and tomato; sprinkle with parmesan cheese.
Bake for 30 to 40 minutes or until edges are set and crust is golden brown.
Makes 6 to 8 servings
HERBED VEGETABLE PACKET
1 small onion, sliced
3 cups broccoli florets
2 medium carrots, sliced
1 medium yellow squash or zucchini, sliced
1 teaspoon dried basil
1 teaspoon garlic salt
2 ice cubes
2 Tablespoons margarine
Center vegetables on a sheet of aluminum foil. Sprinkle with seasonings. Top with ice cubes and margarine. Seal foil packet and grill 20-25 minutes until veggies are tender.
KENTUCKY HOT BROWN
2 Tablespoons butter
4 Tablespoons flour
2 cups milk
1/2 teaspoon chicken bouillon
1/2 cup shredded sharp cheddar cheese
4 slices bread, toasted
6 ounces cooked turkey breast meat, thinly sliced
6 ounces cooked ham, thinly sliced
1 tomato, sliced
4 slices bacon, cooked until crisp
2 teaspoons Parmesan cheese
Preheat oven to 300 degrees.
Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat.
Put toast in a flat baking dish. Lay the turkey and ham slices on the toast. Spoon cheese sauce over the meat. Bake 10 minutes.
Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with
Parmesan and paprika before serving.
This is a heavenly lemon spread. It's delicious on English muffins, toast, or pancakes. Or blend it with an equal amount of whipped cream and serve as an elegant dessert. Makes about 1-3/4 cups.
3/4 cup sugar
grated rind and juice (1/3 cup) of 2 lemons
1/2 cup butter
3 eggs, beaten
Put all ingredients in the top of a double boiler, over hot water. Stir until mixture is well blended and begins to thicken. This takes only a few minutes; it will continue to thicken as it cools.
Pour into hot, sterilized jars and seal, or into scrupulously cleaned jars for refrigeration or freezing.
1 pound ground beef
1 can (28 oz.) tomatoes , undrained
1 cup long grain rice , uncooked
1 cup chopped green pepper
1/2 cup chopped onion
1/2 pound (8 oz.) VELVEETA® Pasteurized Process Cheese Spread , sliced
Brown the meat in large skillet on medium-high heat; drain. Add tomatoes, rice, green pepper and onion; cover. Reduce heat to medium-low; simmer 25 minutes.
Top with VELVEETA®; continue cooking until VELVEETA® is melted.
Makes 6 servings