2 beef tenderloin steaks, (4-ounce) (1 inch thick)
1 vegetable cooking spray
1/4 teaspoon olive oil
1/4 cup pear nectar
3/4 teaspoon all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/3 cup evaporated skimmed milk
1 teaspoon white wine vinegar
1 medium red or green pear, sliced
1 fresh rosemary sprigs, (optional)
Trim fat from steaks. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steaks, and cook 2-1/2 minutes, turning to brown all sides. Reduce heat to low; add nectar. Cover and simmer for 10 minutes or until steaks are done. Remove steaks from skillet; set aside, and keep warm.
Combine flour, rosemary, and salt in a bowl. Gradually add milk and vinegar, stirring with a wire whisk until blended; add to skillet. Bring to a boil, and cook 30 seconds or until thickened, stirring constantly. Yield: 2 servings.
1 1/2 lb ground beef
2 pkg (6.8-ounce) rice-a-roniŽbeef
4 cup water
1.In large skillet, over medium-high heat, brown ground beef. Remove from skillet; set aside, reserving drippings.
2.In same skillet, saute rice-vermicelli mix in reserved drippings until vermicelli is golden brown.
3.Add water, beef and Special Seasonings; stir. Bring to a boil. Cover, reduce heat to low. Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender.
Recipe by: RICE-A-RONIŽ
1 lb round steak; 3/4 thick
1 1/2 cup sliced fresh mushrooms; about 1/4 pound
1 cup diagonally sliced carots
1 cup diagonally sliced celery
1/2 cup green onions cut in 2 inch pieces
2 tablespoon olive or canola oil
1 can (10 1/4 oz.) beef gravy
1/2 lb fresh spinach; torn in bite size pieces
2 tablespoon soy sauce
1/2 cup sliced radishes
1 cooked rice
Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips. In skillet, brown mushrooms and cook carrots, celery and onions in oil until just tender; push to one side. Add meat; cook until color changes. Add gravy, spinach and soy. Heat; stir occasionally. Stir in radishes. Serve with rice. Makes about 6 cups, 6 servings.
2 c cubed chicken or turkey (canned or leftover)
1 c frozen peas or peas & carrots
1 1/4 c water
1/2 tsp salt
1 1/3 c minute rice
1 can French fried onion rings
Mix soup with water in saucepan. Add chicken, peas and salt. Bring to a boil while stirring. Put rice in 1 1/2 quart casserole and 1/2 can of the onions. Stir hot mixture into rice and onions. Cover and bake at 400°F for 20 minutes.
Garnish with balance of fried onions last few minutes bake uncovered to brown.
Brown Rice and Mushrooms
1 can French onion soup
Enough water to make 1 3/4 c
1 jar drained mushrooms, sliced
1 1/2 c quick brown rice (10 minute variety)
Bring soup and water to boil. Add mushrooms. Return to boil. Add rice. Cover with tight lid. Simmer for 10 minutes. Fluff and serve.
2 c plain yogurt
2 c fruit slices*
2 tblsp white grape juice concentrate
An example of fruit slice; bananas, peaches, strawberries, blueberries, canned pineapple.
Whip all ingredients together in blender. Freeze for 30 minutes. Then whip again. Repeat 3 more times and then pour into Dixie cups or popsicle-type molds. Freeze.
(8 oz) yogurt (favorite flavor)
1 (12 oz) Cool Whip
1 sm pkg jello (same flavor as yogurt)
1 extra serving size graham cracker pie crust (9-inch size)
Fold yogurt, Cool Whip, and jello together until blended. (Fresh fruit that is the same flavor as yogurt may be added.) Place mixture in Extra Serving Size graham cracker pie crust. Serves 8-10.
1 lb ground beef
1 can refried beans
Fry ground beef and onions in skillet.
Warm refried beans in saucepan on low heat.
Spread refried beans (thin layer) onto tortilla, add hamburger and onion on also. Sprinkle Jack cheese on top.
Wrap. Heat until cheese melts about 1 minute in microwave or 5 to 10 minutes in oven (375°F).
Add salsa and sour cream if desired.
You can also fill a baking pan with burritos, sprinkle cheese on top, bake at 375°F for 15 minutes or until lightly browned. Then serve.
1 1/2-2 lb. hamburger
1 sm onion, chopped
1 pkg lasagne noodles
1 lg jar spaghetti sauce
1 sm can tomato paste
1 (8 oz) pkg each mozzarella & cheddar cheese
Brown hamburger and onion; drain. Add tomato paste and spaghetti sauce. Set aside. Cook noodles until almost done. Grease 9 x 13 inch pan. Layer noodles then sauce mixture then cheese until all is gone. Be sure noodles are covered with sauce.
Bake in 400°F oven for approximately 15-20 minutes or until cheese is melted.
6 c cucumbers, sliced
1 c onions, cut in strips
1 c sliced green or red bell peppers
1 1/2 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
Mix sugar, vinegar, salt and celery seed. Pour over cucumbers. Put in quarts and store in refrigerator. Will keep a year.
1/4 to 1/2 c chopped celery and leaves
1/4 to 1/2 c chopped green onions, tops, too
2 to 3 tblsp butter
4 c milk
Scant c of instant potato flakes
Saute celery and onions in oleo and butter. Add 4 cups of milk and heat until just ready to boil. Add scant cup of potato flakes. Stir and let set for 5 minutes. Salt and pepper to taste. If desired, garnish with parsley.
1/2 c oil
1 c vinegar
1 1/2 tsp poultry seasoning
2 tbsp salt
1/4 tsp pepper
Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.
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