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Easy Layered Casserole

RecipeFeed.com — 2008-11-20T10:10:08+01:00

-------------------------WALDINE VAN GEFFEN VGHC42A------------------------- 1 1/2 lb Potatoes; peel, slice thin
Salt and black pepper 17 oz Can whole kernel corn; drain
1 Green pepper; chop
1 lg Onion; chop
4 Carrots; peel, slice
1 1/2 lb Ground beef
1/2 ts Dried marjoram leaves
8 oz Can tomato sauce
1/2 c Cheddar; grate
Parsley; garnish Layer potatoes evenly in oiled baking dish. Sprinkle with salt and pepper. Spread corn over the potatoes. Sprinkle with green pepper, onions and carrots. Crumble beef over the top. Sprinkle with marjoram and additional salt and pepper. Top with the tomato sauce, spreading evenly. Bake, covered, at 350˜ for 30 minutes. Sprinkle with the cheese. Bake 10 to 15 minutes longer. Garnish with parsley. -----

Easy Oriental Beef Stir-Fry

RecipeFeed.com — 2008-11-20T10:10:08+01:00

-Ib. beef top round steak, -cut 1 inch thick 1/3 c Walnuts, coarsely chopped
1/3 c Water
1 tb . cornstarch
2 tb Each dry sherry and soy
-sauce 2 tb Peanut oil, divided
1 Clove garlic, slivered
1 pk ( 16 oz's.) frozen
-vegetable mixture -(such as broccoli, red -peppers, bamboo shoots and -straw mushrooms) 2 c Hot cooked rice
Partially freeze beef top round steak to firm and cut lengthwise in half. Slice across the grain into thin strips l/8-inch thick; reserve. Heat large frying pan or wok over medium-high heat. Add walnuts and stir-fry 1-2 minutes or until lightly browned; reserve. Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat 1 tablespoon oil in same pan over medium-high heat. Add garlic and beef strips (1/2 at a time) and stir-fry 1 minute. Remove; reserve. Add remaining oil to same pan; cook vegetables over medium-high heat 5 minutes, stirring occasionally. Stir in reserved beef strips. Add reserved cornstarch mixture; cook and stir until mixture comes to a boil and thickens slightly. Serve stir-fry over rice; sprinkle with reserved walnuts. Makes 4 servings. PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook time: 12 minutes. FOOD FACTS: calories 474; protein 37g; fat 21g; carbohydrate 36g; iron 4.8mg (27 percent RDA); sodium 597mg; cholesterol 82mg.
From the files of Al Rice, North Pole Alaska. Feb 1994

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Easy Peachy Beef Toss

RecipeFeed.com — 2008-11-20T10:10:08+01:00

1 1/2 c Cooked roast beef/steak
-cut into strips 1 Romaine head, torn
1 md Ripe avocado, sliced [optl]
14 oz Canned sliced peaches,
-in juice 1/4 c Italian dressing
2 tb Sweet & Sour BBQ sauce

In a large salad bowl, combine beef, romaine, avocado and drained peaches (reserving liquid). combine dressing, 1/4 cup peach liquid and BBQ sauce. Just before serving, pour dressing over salad; toss lightly. Garnish with halved cherry tomatoes and freshly ground pepper. Without avocado: 107 calories, 2.7g fat. Source: Beef Information Centre, 2233 Argentia Rd, Suite 100, Dept F, Mississauga, Ontario, Canada L5N 2X7 [write for more recipes]
[-úMÿ PA_Meadows@msn.com

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