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Easy Beef Fajitas
Juice of 2 limes
2 tablespoons olive oil
⁄
teaspoons ground cumin
1
2
1
⁄
teaspoon salt
4
1 clove garlic, minced
1
⁄
teaspoon red pepper flakes
8
Freshly ground black pepper, to taste
3
⁄
-lb. top round steak, thinly sliced
4
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in glass bowl. Add beef and allow to stand, at room temperature, 30
minutes. Set skillet temperature to 350° F. Add remaining 1 tablespoon olive oil,
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 minutes
or until vegetables are tender. Remove vegetables and keep warm. Drain meat,
discard marinade and place meat in skillet, Saute meat 7 to 9 minutes or until
done. Meanwhile, wrap tortillas in aluminum foil and heat in 350° F. oven for 5
minutes. To assemble, spoon about
warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on
serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or
chopped tomatoes.
Swiss Steak
1
1
⁄
-lbs beef round steak,
3
⁄
- to 1-inch thick
2
4
⁄
cup flour
1
4
3
⁄
teaspoon salt
4
1
⁄
teaspoon ground black pepper
4
2 tablespoons shortening
1 can (14
1
⁄
-ounces) stewed tomatoes, drained
2
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 ingredients. Set
Temperature Control Dial to SIMMER. Cover and cook over low heat about 1
hours or until meat is tender. Remove meat from skillet. Combine
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
⁄
-lb. raw, shrimp, shelled and deveined
4
2 tablespoons light soy sauce
1 cup broccoli flowerettes
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 tablespoon vegetable oil
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.
8
⁄
green or red bell pepper, thinly sliced
1
2
4 flour tortillas
⁄
cup (2-ounces) Monterey Jack
1
2
or Cheddar cheese, shredded
Guacamole, optional
Salsa, optional
Sour cream, optional
Chopped tomatoes, optional
1
⁄
of meat and vegetables into center of each
4
1 can (8-ounces) tomato sauce
1 onion, sliced
1 stalk celery, sliced
1 carrot, thinly sliced
1
⁄
teaspoon worcestershire sauce
2
1
⁄
cup cold
4
2 stalks celery, sliced
1 small sweet red bell pepper, in thin
strips
1
⁄
medium onion, thinly sliced
2
5 large fresh mushrooms, sliced
1
⁄
package (3-ounces) frozen snow peas,
2
thawed
Pork Chops with Spanish Rice
2 to 4 center cut pork chops, about
1
⁄
cup chopped onion
3
⁄
cup chopped green bell pepper
1
4
Set skillet temperature to 350° F. Add pork chops and cook on first side 5 minutes.
Turn pork chops; add onion and green bell pepper. Cook, stirring vegetables
occasionally, 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.
Fish Filets with Lemon Dill sauce
1
⁄
-lb. fresh mushrooms, sliced
4
2 green onions, sliced
2 tablespoons butter or margarine
1
1
⁄
teaspoons all-purpose flour
2
1
⁄
cup milk
4
2 tablespoons water
1 tablespoon white wine
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute.
Combine milk and water.
Reduce temperature to WARM. Add milk mixture to skillet and cook, stirring
constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish filets
in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until fish
flakes easily with a fork. Lift fish from sauce with a wide spatula.
If not using cream, spoon sauce over fish and serve. If desired, remove fish from
serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered
1 to 2 minutes. Spoon sauce over fish.
Chicken Cacciatore
1
⁄
2
2 tablespoons vegetable oil
3 to 4 pieces chicken
(thighs, legs, of halved breasts)
1
⁄
cup chopped onion
3
1 clove garlic, minced
1 can (14
1
⁄
-ounces) peeled, diced tomatoes
2
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is
cooked, but not brown. Reduce temperature to WARM. Add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is
cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce
over spaghetti or other pasta.
⁄
-inch thick
⁄
cup raw long grain rice
1
1
2
3
1
⁄
teaspoon chili powder
2
1 can (14
⁄
-ounces) whole tomatoes
1
2
1 tablespoon lemon juice
1
⁄
teaspoon dill weed
3
1
⁄
teaspoon salt
4
Dash ground black pepper
1 to 2 orange roughy or other firm fish
filets, (about 8-ounces each)
1
⁄
cup cream, optional
4
1
⁄
cup chopped green bell pepper
3
1 can (4-ounces) sliced
mushrooms, drained
1 bay leaf
1 teaspoon Italian seasoning
Salt and ground black pepper to taste
Hot cooked spaghetti or other pasta
9
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