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