tw«f an Beef and Pasta ,s an economical, family-pleasing favorite with a new flavor Ideas For One-Dish Meals We all need dinner in a hurry from time to time. But, dinner in a hurry doesn’t need to mean dash ing to the local carry-out or fast food restaurant. Not when you know the basics for one-dish cooking. One of the beauties of one-dish cooking is that it’s very fast when you use quick-cooking meats and frozen or freshly prepared veget ables from the supermarket. Another plus for one-dish meals is that cleanup is easy because there is only one pan. Some one-dish meals do require longer cooking times. But these, too, are often timesavers, for they can be prepared and stuck in the oven while you do your chores. Save these longer cooking one dish meals for those days when you can allow extra time for baking. Many busy families have favo rite dinner fall-backs conve nient, tasty weekday meals that complement hectic routines. Have fun trying these. Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. January 29- Cooking With Lamb February 5- Favorite Muffins 12- Heart Happy Recipes 19- National Cherry Month Bobu On The Banjo ITALIAN SIRLOIN STEW 1 pound boneless beef sirloin steak, cut 1-inch thick 1 large clove garlic, crushed 2 tablespooas olive oil, divided 2 medium onions, cut into 'A -inch slices 1 teaspoon dried basil leaves ‘/i teaspoon ground red pepper 141/iounce-can tomatoes, undrained 1 cup ready-to-serve beef broth 2 medium zucchini, cut into 'A -inch slices Grated parmesan cheese, optional Cut beefsteak into'/< -inch thick strips; cut each strip into 1-inch pieces. Combine garlic with 1 tablespoon oil; stir into beef and reserve. Saute onion in remaining oil in large saucepan 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add toma toes, beef broth, and zucchini. Bring to a boil; cover, reduce heat, and simmer IS minutes. Meanwhile, heat large nonstick skillet over medium-high heat. Cook and stir beef 1 to 2 minutes; add to sauce. Stir 2 teaspoons cornstarch dissolved in 2 tables poons water into stew and cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired. Serves 4. Beef Council MEAL-IN-ONE VA pounds ground beef 'A cup chopped onion 1 can cream of mushroom soup 1 can tomato soup 'A cup water Dash pepper 9-ounce frozen cut green beans, cooked and drained 1 cup cooked sliced carrots 3 cups mashed potatoes Cheese, shredded In saucepan, brown beef and onion until tender. Pour off fat. Add soups, water, pepper, beans, and carrots. Pour into 2-quart shal low baking dish. Spoon potatoes in diagonal lines across top of casser ole, sprinkle with shredded mild cheese. Serves 6. June Unruh Adamstown ITALIAN BEEF STIR FRY 1 pound beef round tip steaks, cut '/• to 'A -inch thick 2 cloves garlic, crushed 1 tablespoon olive oil 2 small zucchini, thinly sliced 1 cup cherry tomato halves 'A cup reduced-calorie Italian salad dressing 2 cups hot cooked spaghetti I tablespoon grated Parmesan cheese Cut beef steaks crosswise into 1-inch wide strips; cut each strip corsswise in half. Cook and stir garlic in oil in large nonstick skillet over medium-high heat 1 minute. Add beef strips QA at a time); stir fry 1 to 1/2 minutes. Season with salt and pepper. Remove with slot ted spoon; keep warm. Add zuc chini to same skillet; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with tomato halves and dressing; heat through. Serve beef mixture over hot pasta, sprinkle with parmesan cheese. Serves 4. SIRLOIN CITRUS SALAD 1-pound boneless beef top sir loin steak, cut 1-inch thick Citrus Vinaigrette 1 tablespoon olive oil 4 cups tom romaine lettuce 2 oranges, peeled and separated into segments 'A cup walnuts, toasted Sliced strawberries, optional Prepare citrus vinaigrette; reserve. Cut beef steak into /• -inch thick strips; cut each strip in half. Heat oil in a large nonstick skillet over medium-high heat. Stir fry beef 1 to 2 minutes. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl. Sprinkle wilth walnuts. Drizzle with vinaigrette. Garnish with strawberries, if desired. Serve immediately. 4 servings. Citrus Vinaigrette: Thoroughly combine 2 tables poons each orange juice and red wine vinegar, 1 tablespoon olive oil, 2 teaspoons honey and VA teaspoons Dijon-style mus tard. Yield: approximately 'A cup. Beef Council DINNER IN A DISH 4 tablespoons butter 1 medium onion, chopped 2 green peppers, chopped 1 pound ground beef VA teaspoon salt 14 teaspoon pepper 2 eggs 2 cups freshly cut com 4 medium tomatoes A cup dry bread crumbs Fry onions and pepper in butter for 3 minutes. Add meat and blend thoroughly. Add seasonings. Remove from heat. Stir in eggs and mix well. Put 1 cup com in baking dish, then half of the meat mixture, a layer of sliced tomatoes, repeat layers. Cover with crumbs. Dot generously with butter. Bake at 325 degrees for approximately 35 minutes. Serves 6. Lucinda Lehman Honey Grove Featured Recipe Cathy Gro, the Mifflin County Dairy Princess, is a junior at Lewis town Area High School. The daughter of Dale and Susan Gro of Pal- Ray Farm in McVeytown. Cathy helps milk 92 Holsteins and Ayr shires and crop farm the 200 acres. Here are two of her breakfast favorites. BANANA BREAKFAST DRINK 3 ripe bananas, sliced 3 cups cold milk 3 tablespoons honey 1 teaspoon vanilla extract Place all ingredients in blender container; cover. Blend until smooth and frothy. Serve immediately in tall chilled glasses. 3 eggs 3 tablespoons water 'A cup shredded cheddar cheese Dash pepper 1 tablespoon butter With a fork, thoroughly mix eggs, water,'/ cup cheese and pepper. Heat butter in 8-10-inch omelet pan or skillet until hot enough to sizzle a drop of water. Pour in egg mixture. It should begin to cook at edges immediately. Draw the cooked portions with a spatula or fork toward the center so that the uncooked portions flow to the bottom and outer edge. Keep mixture as level as possible. Shake skillet frequently to keep omelet from sticking. When eggs no longer flow and surface is still moist, increase heat to brown bottom quickly. If necessary, loosen edges. Shake skillet again to be certain omelet is not sticking at .my point. Sprinkle with remaining '/« cup cheese. Fold in half. Total cooking time is about VA minutes. ITALIAN BEEF AND PASTA VA pounds boneless beef round steak or boneless beef chuck steak, cut V 4 -inch thick 1 tablespoon vegetable oil 1 medium onion, chopped 1 large clove garlic, crushed 1 teaspoon Italian seasoning 1 can Italian-stewed tomatoes, undrained, broken 1 can ready-to-serve beef broth 'A cup red wine ‘A pound mushrooms, halved VA cups dry mostaccioli 2 tablespoon grated Parmesan cheese 1 tablespoon chopped parsley, optional Cut steak into 1-inch pieces. Heat oil in large skillet over medium heat until hot. Brown beef pieces. Pour off drippings, if nec cessary. Stir in onion, garlic, and Italian seasoning; continue to cook 2 minutes. Add tomatoes, broth and wine. Bring to a boil. Reduce heat to low; cover tightly and cook slowly on top of range or in 300-degree oven for I'/l hours or until meat is tender. Add mushrooms and mostaccioli, stir ring to separate pasta. Cook, cov ered, 20 minutes. Remove cover; continue cooking 10 minutes or until mostaccioli is tender. Trans fer to deep serving dish; stir in cheese. Sprinkle with parsley, if desired. Serves 4. SHEPHERD’S PIE In bottom of baking dish, place cooked vegetables. Mix meat and gravy and place on top of veget ables. Cover with mashed pota toes. Bake at 350 degrees for 30 minutes or until the gravy boils. Top with cheese and return cas serole to the oven until cheese is melted. (Turn to Page B 8) CHEDDAR OMELET Beef Council Lucinda Lehman Honey Grove
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