-12-
SWISS STEAK
1
1
⁄
2
-lbs beef round steak, 3⁄4- to 1-inch thick
1 can (8-ounces) tomato sauce
1
⁄
4
cup flour
1 onion, sliced
3
⁄
4
teaspoon salt
1 stalk celery, sliced
1
⁄
4
teaspoon ground black pepper
1 carrot, thinly sliced
2 tablespoons shortening
1
⁄
2
teaspoon worcestershire sauce
1 can (14
1
⁄
2
-ounces) stewed tomatoes, drained
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
1
⁄
2
hours or until meat is tender. Remove meat from
skillet. Combine
1
⁄
4
cup cold 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
⁄
4
-lb. raw, shrimp, shelled and deveined
1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce
1 cup broccoli flowerettes
2 tablespoons dry sherry
1
⁄
2
medium onion, thinly sliced
2 teaspoons cornstarch
5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot
1
⁄
2
package (3-ounces) frozen snow peas,
1 tablespoon vegetable oil
thawed
2 stalks celery, sliced
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.
