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-E19-
STEAK SOUP
2 lbs. coarsely ground chuck, 2 cans (14
1
⁄2-oz. each) diced tomatoes
browned and drained 1 package (10-oz.) frozen mixed vegetables
5 cups water 5 tablespoons instant beef bouillon
1 large onion, chopped
1
⁄2 teaspoon ground black pepper
4 stalks celery, chopped
1
⁄2 cup butter, melted
3 carrots, sliced
1
⁄2 cup all-purpose flour
Salt to taste, optional
Place all ingredients, except butter, flour and salt in stoneware. Cover
and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). One hour before
serving, turn to HIGH. Make a paste of the melted butter and flour. Stir
until smooth. Pour into stoneware. Stir until well blended. Season soup,
if desired, with salt. Cover and cook on HIGH until thickened.
VEGETARIAN STUFFED GREEN BELL PEPPERS
1 package (10-oz.) frozen corn 1
1
⁄2 cups cooked rice
1 can (15-oz.) red kidney beans, 1 teaspoon Worcestershire sauce
drained and rinsed
1
⁄4 teaspoon salt
1 can (14
1
⁄2-oz.) diced tomatoes
1
⁄2 teaspoon ground black pepper
1
⁄4 cup salsa
1
⁄4 cup chopped onion
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided
Combine all ingredients, except
1
⁄2 cup cheese and green peppers. Stuff
peppers with this mixture. Arrange peppers in stoneware. Cover and
cook on LOW 6 to 8 hours (HIGH: 3 to 4 hours). Sprinkle with
remaining cheese during last 30 minutes of cooking.
RECIPES
-F19-
SPAGHETTIS FACILES
1 kg de bœuf haché, rissolé et égoutté 10 à 15 mL d’assaisonneTken-8W22 80.08 ur
1,5 litire e jues de tomae ,