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-11-
SWISS STEAK
1
1
⁄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 (14
1
⁄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 ingre-
dients. Set temperature Control dial to “SIMMER”. Cover and cook over low
heat about 1
1
⁄
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, thawed
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 stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about
1
⁄2-inch thick
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 (14
1
⁄2-ounces) whole tomatoes
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.
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PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 1
1
⁄2 teaspoons cornstarch
cut into
1
⁄2
-inch x 2-inch strips
3
⁄4
cup chicken broth
1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked
(or combination) and drained
1
⁄2
teaspoon basil
Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook
additional 2 minutes or until vegetables are crisp tender and chicken is done.
Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken
broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring
gently, 1 minutes or until mixture is hot and thickened. Serve over past.
Makes 2 servings.
EASY BEEF FAJITAS
juice of 2 limes
1
⁄2 green or red bell pepper, thinly sliced
2 tablespoons olive oil 4 flour tortillas
1
⁄
2 teaspoons ground cumin
1
⁄
2 cup (2-ounces) monterey jack
1
⁄4 teaspoon salt or cheddar cheese, shredded
1 clove garlic, minced guacamole, optional
1
⁄
8 teaspoon red pepper flakes salsa, optional
freshly ground black pepper, to taste sour cream, optional
3
⁄4-lb. top round steak, thinly sliced chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room tempera-
ture, 30 minutes. Set skillet temperature to 350° F. Add remaining 1 table-
spoon olive oil, onion and green/red bell pepper and stir gently. Cover and
cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and
keep warm. Drain meat, discard marinade and place meat in skillet, Saute
meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil
and heat in 350° F. oven for 5 minutes. To assemble, spoon about
1
⁄
4
of meat
and vegetables into center of each warmed tortilla. Sprinkle with 2 table-
spoons cheese. Roll tortilla and place on serving plate. Garnish, as desired,
with guacamole, salsa, sour cream and/or chopped tomatoes.
S12WN.01.US.OM1_S12WN Manual 11/21/01 12:01 PM Page 10