- 17 -
MEATS
CHILI STEW
A
1 lb ground beef 500 g
2 medium onions, chopped 2
1
⁄4 tsp instant minced garlic 1 ml
1 can pinto or red kidney 1
(1
1
⁄2 cups) beans (375 ml)
1 can stewed tomatoes, 1
(1
1
⁄2 cups) chopped (375 ml)
1 can tomato sauce 1
(1
1
⁄2 cups) (375 ml)
2 - 3 chili powder 30 -
tbsp 45 ml
Coarsely crumble ground beef in a 3-quart (3 L)
casserole. Stir in onion and garlic. Cook at P7
6 - 7 minutes, or until beef is browned. Stir once,
drain. Stir in remaining ingredients. Cover with lid.
To cook by Sensor Cooking: Press Sensor Cook
Button nine times, then Start.
To Microwave: Cook at P7 6 minutes, and at P3
20 minutes. Stir once.
To Complete: Let stand, covered, 5 minutes before
serving.
Makes: 4 servings
CORNED BEEF DINNER
6 medium new potatoes 6
2
1
⁄2 - 1.25 -
3 lb corned beef brisket 1.5 kg
2 onions, quartered 2
1
1
⁄2 cups water 375 ml
1 small head cabbage 1
[about 1
1
⁄2 lb (750 g)]
cut into 6 wedges
To Microwave: Cook potatoes at P7 11 - 12
minutes. Cool, then peel and slice.
In a 3-quart (3 L) casserole dish place corned beef,
onions and water, cover with lid or plastic wrap.
Cook
at P7 10 - 15 minutes. Cook at P1 3 hours,
or until
beef is tender. Turn over halfway through the cooking
time. Remove to serving platter; let stand, covered
15 minutes. Meanwhile, in the same dish, arrange
cabbage (thick sides toward edge of dish) and
potatoes; add
1
⁄2 cup (125 ml) cooking liquid. Cook,
covered at P7 9 - 11 minutes, or until cabbage and
potatoes are tender. Slice corned beef and serve
with vegetables.
Makes: 6 servings
ROLLED MEAT LOAF
1
1
⁄2 lb ground beef 750 g
3
⁄4 cup bread crumbs 180 ml
2 tbsp ketchup 30 ml
1 tbsp Worcestershire sauce 15 ml
1 tsp Kitchen Bouquet 5 ml
1 tsp salt 5 ml
1
⁄4 tsp pepper 1 ml
1 egg 1
To Microwave: Combine ground beef and other
ingredients and knead together lightly. Spread
between 2 sheets of wax paper and shape in a
rectangle. Remove top sheet of paper. Spread one of
the fillings evenly over meat. Roll up from narrow
end, lifting paper to help roll. Pat seams together.
Place in a loaf pan. Cover with wax paper. Cook at
P7 4 minutes then at P4 12 - 17 minutes, or until the
meat is no longer pink.
Let stand 5 minutes.
Filling Variations:
Mexican:
1
⁄2 cup (125 ml) salsa and a few drops of
hot pepper sauce.
Asparagus: 10 - 12 cooked asparagus spears and
1 cup (250 ml) of grated cheddar cheese.
Rice: 1
1
⁄2 cups (375 ml) of cooked rice,
1
⁄2 cup
(125 ml) of grated mozzarella cheese and 1 tsp
(5 ml) of oregano and dash of salt and pepper.
Plain: Omit filling and pat into a loaf pan.
Makes: 6 servings
SHEPHERD'S PIE
A
1 lb ground beef 500 g
1
⁄2 cup frozen peas, thawed 125 ml
1
⁄4 cup onion, chopped 60 ml
1 tbsp gravy powder 15 ml
1
⁄2 tsp curry powder 2 ml
1
⁄4 tsp salt 1 ml
1
⁄4 tsp pepper 1 ml
2 cups mashed potatoes 500 ml
paprika
In a 2-quart (2 L) casserole dish, crumble ground
beef and cook at P4 4 - 7 minutes, until meat is
cooked; stirring twice. Add remaining ingredients,
except potatoes. Stir well and spread potatoes
evenly on top. Cover with lid.
To cook by Sensor Cooking: Press Sensor Cook
Button eight times, then Start.
To microwave: Cover and cook at P4 10 -12
minutes or until steaming hot. Garnish with paprika.
Makes: 4 servings.
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