March 31, 2005 at 9:21 a.m.
This down-home skillet meal is satisfying and hearty, with meat and veggies all in one dish. Add salad and a muffin and you have a great meal.
SKILLET ROUND STEAK SUPPER
1-1/2 lb. boneless beef round steak (1/2 to 3/4-inch thick)
1/4 c. flour
2 T. oil
1 14-1/2 oz. can beef broth
1 10-3/4 oz. can 1/3 less salt cream of mushroom soup
1/2 t. dried bouquet garnish or thyme leaves
1/8 t. pepper
3 medium russet potatoes, peeled, cut into 1-inch squares
1 medium onion cut into 8 wedges
1-8 oz. package frozen cut green beans*
Cut beef into serving size pieces.
Put flour in shallow bowl (pie tin works); coat both sides of beef.
Heat oil in dutch-oven over medium heat until hot. Add beef; cook 2-3 minutes on each side or until browned.
Combine next four ingredients and any remaining flour in a bowl; blend well. Add to meat; bring to a boil, lower heat, cover and simmer 45-50 minutes. Add potatoes, onion and green beans. Cover, cook 30-35 minutes or till potatoes are fork tender but not overdone, stirring occasionally. Makes 5-6 servings.
*If you prefer, drain one 15 oz. can green beans and add to mixture the last 10 minutes of cooking.
NOTE: You can also use venison or bison steak. If so, cut first cooking time to 20-25 minutes.
The secret to juicy pork chops is cooking them just until they’re tender. Pork that is over-cooked can be tough and dry.
PORK CHOPS AND SPICY SPANISH RICE
1 T. oil
4 pork loin chops (3/4 inch) trimmed of fat
1 c. water
1/3 c. chili sauce
2 c. home-canned diced tomatoes, undrained or one 14 or 16 oz. can diced tomatoes, undrained
1 6 oz. can tomato paste
1 c. uncooked long-grain rice
1/4 t. salt
1/4 t. dried thyme leaves
1/8 to 1/4 t. cayenne pepper (ground red pepper)
1/8 t. pepper
Heat oil in large skillet or dutch oven over medium-high heat until hot. Add chops; cook 2-3 minutes on each side or until browned.
Remove chops from skillet; set aside.
Add rest of ingredients to skillet; blend well.
Put chops over tomato mixture. Bring to a boil. Reduce heat to low; cover and simmer 25-30 minutes or until most of the liquid is absorbed, stirring occasionally. Don’t let it get too dry or it will get gummy. Makes 4 servings.
This Chinese-style dish has lots of veggies in it and is ready to eat in just 20 minutes.
SHRIMP LO MEIN
one 14-1/2 oz. can chicken broth (low sodium preferred)
2-3 T. soy sauce
1 t. sugar
1/4 to 1/2 t. ginger
1/4 t. garlic powder
1-1/2 c. uncooked fine egg noodles (or about one-third of a 16 oz. box of angel hair pasta) broken into thirds
1 medium onion, cut into 8 wedges
1-16 oz. package frozen broccoli, carrots, water chestnuts and red peppers
1 lb. frozen medium-sized cooked shrimp (about 30) tails removed, thawed
2 t. cornstarch
2 T. water
In large skillet or wok, combine first five ingredients and bring to a boil. Add next three ingredients; return to boiling.
Lower heat; cover and simmer 8-10 minutes or until noodles are tender. Stir in shrimp. Turn heat to high, bringing to a boil.
Combine cornstarch and water; stir into mixture. Cook and stir gently over medium heat until thickened and bubbly, 1-2 minutes. Makes 5 servings.
The kids will like this variation of sausage and pepperoni pizza.
UPSIDE DOWN PIZZA
1 lb. mild Italian sausage or ground beef
1 c. diced onion
1 c. diced green pepper
1-15 oz. can pizza sauce
1/4 lb. pepperoni, coarsely chopped
1/2 t. dried Italian seasoning
2 4 oz. jars mushrooms, drained (optional)
6 oz. thinly sliced mozzarella cheese or 1-1/2 c. shredded
1 c. milk
1 T. oil
1 c. flour
1/2 t. salt
1/4 c. grated parmesan cheese
In large skillet, brown sausage, drain off fat. Add onion, and pepper; cook 2-3 minutes. Stir in next four ingredients. Bring to a boil; lower heat to low and simmer, uncovered, 10 minutes; stirring occasionally.
In small bowl, combine milk, oil and eggs; beat one minute at medium speed with electric mixer. Add flour (spoon lightly into measuring cup and level off). Add flour and salt; beat 2 minutes or until smooth.
Spoon hot meat mixture evenly into ungreased 9x13 baking dish. Put cheese slices over top (or sprinkle cheese evenly over top). Carefully pour batter evenly over cheese, covering completely; sprinkle with parmesan cheese. Bake at 400 degrees for 20-30 minutes or until puffed and deep golden brown. Makes 6-8 servings, depending on how hungry everyone is.
Substitutions for casserole size versus baking dish sizes
•1-1/2 quart –– 10x6 or 8” square
•2 to 2-1/2 quart –– 12x8 or 9” square
•3 quart –– 13x9
Thought for the day: Humor is the greatest thing, the saving thing. The minute it crops up, all our irritations and resentments slip away and sunny spirit takes their place.
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