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SWISS STEAK
1
1
⁄2-lbs beef round steak,
3
⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce
1
⁄4 cup flour 1 onion, sliced
3
⁄4 teaspoon salt 1 stalk celery, sliced
1
⁄4 teaspoon ground black pepper 1 carrot, thinly sliced
2 tablespoons shortening
1
⁄2 teaspoon worcestershire sauce
1 can (14
1
⁄2-ounces) stewed tomatoes, drained
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300° F.
Brown meat on both sides. Carefully drain off excess fat. Add remaining ingre-
dients. Set temperature Control dial to “SIMMER”. Cover and cook over low
heat about 1
1
⁄
2
hours or until meat is tender. Remove meat from skillet.
Combine
1
⁄
4
cup cold water and 1 tablespoon flour, add to tomato mixture in
skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce
spooned over meat.
SHRIMP AND VEGETABLE STIR-FRY
3
⁄4-lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry
1
⁄2 medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot
1
⁄2 package (3-ounces) frozen snow peas, thawed
1 tablespoon vegetable oil 2 stalks celery, sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir-
fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops, about
1
⁄2-inch thick
1
⁄3 cup raw long grain rice
1
⁄3 cup chopped onion
1
⁄2 teaspoon chili powder
1
⁄4 cup chopped green bell pepper 1 can (14
1
⁄2-ounces) whole tomatoes
Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes.
Turn chops; add onion and green bell pepper. Cook, stirring vegetables occa-
sionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder
and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30
minutes, stirring occasionally.
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