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Servings: 6
1 (2 pound) round steak, cut 1/2 Inch thick
Garlic salt
Salt
Pepper
1 onion, thinly sliced
3 to 4 potatoes, peeled and quartered (optional)
1 1/2 cups beef broth
1 can green beans, drained
1 can tomato soup
1 can tomatoes
Season round steak lightly with garlic salt, salt, and pepper. Cut into serving pieces and place in crockpot with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on LOW for 8 hours. Remove cover during last half-hour if there is too much liquid.
Sincere diplomacy is no more possible than dry water or wooden iron. — Josef Stalin
1 lb Beef chuck,hamburger grind 1 Bell pepper(s) 4 Chiles,green,fresh whole 1 Jalapeno pepper,pickled 2 Scallions,coarsely chopped 1 cn Tomato sauce(16oz ea) 1/2 t Oregano,dried,pref. Mexican 1/2 t Cumin,ground 1 t Red chile,hot,ground 1 t Chile caribe 1 cn Kidney beans(16oz ea) 1. Form the meat into three or four hamburger patties. 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings. |
Ford used to have a better idea now they don have a clue. — Steve Kravitz
4 c Water 2 c Pinto Or Black Beans; 1 lb 1/2 c Onion; Chopped, 1 Md 1/4 c Vegetable Oil 1 ts Salt 1 ts Cumin Seed 2 ea Cloves Garlic; Crushed 1 ea Bacon; Slice Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour. Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days. |
To be positive To be mistaken at the top of ones voice. — Ambrose Bierce
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup evaporated milk
About 3/4 cup water
Mix dry ingredients with fingers. Stir in water with a fork. Knead and divide into 6 parts. Pat into 4 (8-inch) circles 1/4 inch thick. Fry in oil heated to 365 degrees F until brown. Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream and taco sauce or salsa. Makes 4.
To use as a dessert, spread with butter and honey or confectioners sugar.
The future belongs to those who prepare for it today. — Malcolm X
1 1/3 c Water 1 c Shredded Carrots 1 ts Instant chicken bouillon 1/4 ts Salt 15 oz Can Pinto / Navy Beans,drain 8 oz Plain lo-fat Yogurt 1/2 c Shredded lo-fat Cheddar chee 2/3 c Long grain Rice 1/2 c Sliced Green Onions 1/2 ts Ground Coriander 1 ts Hot pepper Sauce 1 c Lo-fat Cottage Cheese 1 tb Snipped fresh parsley In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed. Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon into a 10×6x2″ baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts. ************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium. |
Vision without action is a daydream. Action with without vision is a nightmare. — Japanese Proverb
Non-stick cooking spray 1 Slightly beaten egg white 1/4 c Finely chopped onion 1/4 c Finely snipped dried apples Or 1/2 c. finely chopped .apples 3 tb Quick-cooking oats 2 tb Snipped fresh parsley 1/2 ts Salt 1/2 ts Ground sage 1/4 ts Ground nutmeg 1/4 ts Pepper Dash ground red pepper 1/2 lb Lean ground turkey breast Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2″ wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat. |
In a world where there is so much to be done. I felt strongly impressed that there must be something for me to do. — Dorothea Dix
3 small zucchini or other summer
squash, unpeeled, diced large
2 large tomatoes, chopped
2 fresh yellow hot peppers, chopped
1 medium onion, diced
1 clove garlic, chopped (optional)
1 can whole kernel corn, drained
1/2 to 1/3 pound Monterey jack cheese,
cut into chunks
1 teaspoon freshly squeezed lime juice (optional)
1 tablespoon finely minced fresh cilantro (optional)
Salt and freshly-ground black pepper
Put squash, tomatoes, peppers, onion and garlic into a saucepan, adding no water or oil. Heat slowly until all ingredients are hot and onion is translucent. Add corn and cheese. Put lid on pan and continue to heat until cheese is melted. At this point, you can add lime juice, cilantro, salt and freshly ground pepper to taste, if desired. Serve hot.
Mathematicians are like Frenchmen whatever you say to them they translate into their own language and forthwith it is something entirely different. — Johann von Goethe
2 medium eggplants
12 ounces tofu
1/2 to 1 teaspoon salt
2 to 3 teaspoons dried, crushed oregano
2 to 3 teaspoons dried, crushed basil olive oil
1 (28 ounce) can marinara sauce
Peel eggplants and slice lengthwise into 1/4-inch slices. Salt lightly and place on nonstick or lightly oiled baking sheet in broiler about 5 to 6 inches from heat, for about 5 minutes each side, until just soft enough to be rolled easily. Allow to cool until able to handle.
Meanwhile, place tofu, salt and spices in food processor and blend briefly until smooth.
Lightly oil a casserole dish with olive oil and spread a few spoonsful of marinara sauce in the bottom. Spread each slice of eggplant with the tofu mixture and roll up, then place rolls side by side in casserole dish. Cover each layer of eggplant rolls with marinara sauce, then bake at 375 degrees F for about 40 minutes.
The Army has carried the American … ideal to its logical conclusion. Not only do they prohibit discrimination on the grounds of race, creed and color, but also on ability. — Tom Lehrer
5 ea Tomatoes; Med., Chopped 1 tb Sugar 1 ts Salt 1 ts Basil; Dried 1/4 ts Thyme; Dried 1/4 ts Pepper; Freshly Ground 1/2 c Vegetable Oil 6 tb Vinegar 1 tb Worcestershire Sauce 1 ea Onion; Large, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. |
Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. — Scott Adams
