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MAIH DISH RECIPES
Pot Roast with Vegetabges
4 to 5-pound round or chuck pot roast
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 potatoes, peeled and quartered
3 onions, quartered
2 carrots, sliced
3/4 cup water
2 tablespoons brown bouquet sauce
Makes 8 servings
Place meat in 4-quart casserole. Pat seasonings into
meat. Add vegetables. Combine water and browning
sauce; pour into casserole dish. Cover with lid.
Cook 21 to 23 minutes per pound on ROAST or until
meat is fork4ender. Allow to stand 5 minutes.
Meat Loaf Surprise
Protein: 36g, Cholesterol: 102 mg.
Carbohydrate; 21g, Sodium; 227 mg,
11/2 pounds ground beef
1 egg
Steak Roulade
1/4 cup red wine
1/4 cup SOy sauce
1/4 cup vegetable oil
11/2 pounds flank steak
1 medium onion, diced
1 stalk celery, diced
1/2 green pepper, diced
1/2 cup sliced mushrooms
2 tablespoons margarine or butter
1/2 cup seasoned bread crumbs
1 small onion, chopped
1 carrot, grated
1 stalk celery, finely chopped
1/2 cup seasoned bread crumbs
1/4 cup catsup
1/2 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 pound boiled ham, sliced
1/4 pound Swiss cheese, sliced
Makes 6 servings
Thoroughly combine all ingredients except ham and
cheese. On a sheet of wax paper, press mixture into a
9 x 12-inch rectangle.
Layer sliced ham on meat, then cheese. Roll up,
starting at narrow end. Seal ends to form loaf. Place
seam side down in loaf pan, 9 x 5 inches. Cook 35 to
40 minutes on ROAST or until internal temperature
reaches 155°F. Cover and allow to stand 5 to 10
minutes.
Per Serving:
Calories: 384 Eat: 23 g.
Protein: 30g, Cholesterol: 145 mg.
Carbohydrate; t2 g, Sodium; 525 mg,
Makes 4 servings
Combine wine, soy sauce and oil in large dish. Add
steak and marinate several hours.
Combine remaining ingredients, except bread crumbs,
in small bowl. Microwave at HIGH (100%) until
vegetables are tender, 4 to 5 minutes. Stir in crumbs.
Remove meat from marinade. Spread filling evenly
over meat. Roll meat up, starting at narrow end. Tie
securely with string. Place in glass pie plate and on
rack. Cook 30 minutes on ROAST or until internal
temperature reaches 130°F.
PineappJe Pork Roast
1 cup pineapple preserves
1/4 cup prepared mustard
1 tablespoon prepared horseradish
1 tablespoon soy sauce
31/2 pound boneless pork loin
Makes 6 servings
Combine all ingredients except pork roast in small
bowl. Place roast on rack.
Follow directions in COMPU ROAST#2.
Cover roast with sauce during last 10 minutes of
cooking. Internal temperature should be at least 160°F.
Cover and let stand 10 minutes before serving. Extra
sauce may be heated and served with roast.
Protein: 35 g. Cholesterol: 90 rag,
Carbohydrate; t3 g; Sodium; 536 mg,
Protein: 29 g, Cholester01:93 rag.
Carbohydrate: 36 g_ Sodium: 376 rag,
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