820-Lancaster Farming, Saturday, December 2, 1995
ANSWER Julianne Medaglia, Birdsboro, wanted
recipes for quick and easy (30 minute type) dinner ideas that
can be made in the morning and cooked for supper or stow
cooker ideas. Thanks to Lisa Sparr, Upper Falls, Md., for
sending numerous recipes.
Herbed Mushroom Round Steak
2 pounds beef round steak, cut */« -inch thick
1 tablespoon cooking oil
1 medium onion, sliced
2 cups sliced fresh mushrooms or 2 4-ounce jars canned
mushrooms
10 V* -ounce can condensed cream of mushroom soup
V: teaspoon dried oregano, crushed
'/< teaspoon dried thyme, crushed
Vi teaspoon pepper
3 cups hot cooked noodles
Trim fat from meat. Cut meat into serving size portions. In a
large skillet brown beef on both sides in hot oil.
In a 3% -4-quart crockery cooker, place onion slices and
mushrooms. Place beef on top of vegetables.
In a small bowl, combine soup, oregano, thyme, and pep
per; pour over meat.
Cover; cook on low-heat setting for 8-10 hours or on high
for 4-5 hours.
Serve over hot cooked noodles.
Herbed Pork Roast
4-7 pounds fresh ham or pork leg
2 cups water
1 teaspoon salt
1 teaspoon thyme, crushed
1 teaspoon ground sage
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 clove garlic
Remove skin and excess fat from pork. Place in large bowl.
Pour water over; add remaining ingredients. Cover and refrig
erate several hours or overnight. Turn meat two or three times
if possible. Transfer meat and marinade to slow cooking pot.
Cover and cook on low for 10-12 hours or until meat is done. If
possible, turn meat in pot once during cooking. Drain and
slice. Makes 8 servings.
1 pound beef shank or stew meat
6 cups water
1 onion, chopped
1 teaspoon salt
1 teaspoon powdered thyme
2 tablespoons minced parsley
Vi teaspoon pepper
16-ounce can tomatoes, cut up
1 zucchini, thinly sliced
16-ounce can garbanzo beans
2 cups chopped cabbage, drained
1 cup small elbow macaroni, uncooked
Vi cup grated Parmesan cheese
In slow-cooking pot, combine beef with water, onion, salt,
thyme, parsley, pepper, and tomatoes. Cover and cook on
low for 7-9 hours. Remove beef bones; cut up meat and return
to pot. Turn control on high. Add zucchini, beans, cabbage,
and macaroni. Cover and cook on high for 30-45 minutes or
until vegetables are tender. Sprinkle with cheese. Makes 8-10
servings.
Chicken Cacciatora
2V4 -3-pound broiler-fryer chicken, cut up
’/»cup salad oil
1 onion, chopped
2 8-ounce cans tomato sauce
1 teaspoon dried oregano leaves, crushed
V* teaspoon dried thyme leaves, crushed
1 teaspoon salt
% teaspoon pepper
1 clove garlic, minced
2-ounce can sliced mushrooms, drained
Cooked spaghetti
In large skillet or slow cooking pot with browning unit,
brown chicken in hot oil. Drain. In slow-cooking pot, combine
chicken with onion, tomato sauce, oregano, thyme, salt, pep
per, and garlic. Cover and cook on low for 4 to 5 hours. Stir in
drained mushrooms. Spoon over hot cooked spaghetti.
Makes 4-5 servings.
Question
(Continued from Page B 8)
Minestrone Soup
Cook's
Comer
Sweet And Sour Chicken With Almonds
1 pound skinless, boneless chicken breast halves
2414 -ounce jar sweet and sour cooking sauce for chicken
16-ounce package loose-pack frozen broccoli, carrots,
water chestnuts, and red sweet peppers
2 cups hot cooked rice
% cup toasted, chopped almonds
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. In a
314 -4-quart crockery cooker, combine chicken cooking
sauce and frozen vegetables.
Cover and cook on low heat setting for 5-6 hours or on high
heat setting for 214 -3 hours. Serve with hot cooked rice.
Sprinkle with almonds. Makes 4 servings.
ANSWER Norma Stoltzfus, Morgantown, wanted a
recipe for English muffins made from scratch. Thanks to a
Dover reader for sending a recipe. She writes that the muffins
are easy to make and kids love them. Store in the refrigerator,
split and toast when ready to eat.
Commeal English Muffins
Makes 20 muffins
1% cups milk
2 tablespoons butter
’/> cup warm water
1 cup commeal
1 package dry yeast
’/«teaspoon sugar
314 -4 cups flour
1 egg
Heat milk in small saucepan until bubbles form. Add butter.
Set aside to cool until warm.
In small bowl, mix water, yeast, and sugar. Stir. Let stand
until foamy (approximately 5 minutes).
In large mixer bowl, mix 2 cups flour and salt. Make well in
center. Add milk mixture, yeast mixture, and egg. Beat (dough
hook or by hand) until smooth. Add 1 % cups flour and the
cornmeal. Mix until soft dough forms. Knead several times,
adding 'A cup flour as needed.
Place dough in oiled bowl, turning to coat. Cover and let
rise one hour.
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iSili
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Punch down dough. Roll
with 3-inch round cutter,
minutes.
Lightly oil skillet and heat on
1 side of rounds for 3 minuti
cook for 2-3 minutes more
browned.
ANSWER—Naomi StolU
on using chestnuts in cooki
Donaldson, for sending insi
degrees. Prick the shins of ch
them in oven 15-20 minuu
Laurie wrote that the chest
she covered them with foil. SI
ANSWER Tammy wi
doughnuts and for chocolatei
ing. Here is a recipe for a
Dougin
1 cup milk
5 tablespoons flour
Cook milk and flour until
'h cup shortening
'A cup butter
Add flour-milk mixture sic
spoon vanilla.
‘ * <3. *