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11
¼ teaspoon hot pepper sauce
16 taco shells
shredded lettuce
1. Melt butter or margarine in skillet, uncovered, at 250° Add onion and celery; sauté until crisp.
2. Reduce heat to SIMMER. Add browned ground beef, tomatoes, tomato paste, salt, sugar, chili powder and hot pepper sauce. Cook
gently, uncovered at SIMMER for 20 to 30 minutes.
3. Cut cheese into ½ x ½ x 3-inch sticks. Place 1 cheese stick into each taco shell. Add about ¼ cup tomato mixture to each taco. Top
each with shredded lettuce. Makes 16 tacos.
COMPANY LIVER WITH ONIONS
1 ½ pounds of calf or baby beef livers, cut into 1-inch strips
½ teaspoon salt
⅛ teaspoon pepper
¼ up butter or bacon drippings
2 onions, thinly sliced
1 8-ounce can sliced mushrooms, undrained
2 cups dairy sour cream
1 teaspoon Worcestershire sauce.
1. Season liver with salt and pepper. Preheat skillet, uncovered, at 325°. Melt butter and sauté onions until tender. Add liver and brown
on all sides.
2. Add mushrooms with liquid. Reduce heat to SIMMER. Simmer covered for 8 to 10 minutes
3. Add sour cream and continue to cook for an additional 8 to 10 minutes. Add Worcestershire sauce. Make 6 servings.
PORK ‘N BEER
1-1 ½ pounds port tenderloin, cut 1-inch thick
¼ cup flour
2 tablespoons vegetable oil
1 4-ounce can mushroom stems and pieces, undrained
1 12-ounce can beer
¼ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon cloves
1 tablespoon flour
¼ cup cold water
1. Dredge meat in ¼ cup flour. Preheat oil in skillet, uncovered, at 350°. Brown meat, about 5 minutes per side.
2. Stir in mushrooms, beer, garlic salt, pepper and cloves. Bring to a boil; cover. Reduce heat to SIMMER. Simmer for 1 hour or until
meat is tender.
3. Thoroughly blend 1-tablespoon flour with water. Increase heat to 225°. Vigorously stir flour-water mixture into meat mixture. Cook
stirring constantly until thickened. Reduce heat to WARM for serving. Makes 4 to 6 servings.
SKILLT POT ROAST
3-4 pound chuck or blade roast
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 1-⅜ ounce envelope dry onion soup mix or thinly sliced onion.
1. Preheat skillet, uncovered, at 325°. 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 2 ½ 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.
PAN-FRIED FISH
1 ½ - 2 pounds fish fillets
1 egg, slightly beaten
½ cup milk