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Swiss Steak

16 Jan

Serve with mashed potatoes or white rice.

 

1/2 tsp salt

6 cube steaks

1/2 cup all-purpose flour

1 tsp black pepper

4-1/2 TBSP vegetable oil

1 medium onion, diced

1 medium green bell pepper, diced

1 ( 14.5 oz) can petite diced tomatoes

1 can cola soft drink

1 TBSP beef bouillion granules

2 TBSP tomato paste

 

Sprinkle salt evenly on both sides of steaks. Combine flour and pepper together in a shallow dish. Dredge steaks in flour mixture. In a large heavy skillet, heat oil over medium high heat; brown steaks 3 minutes on each side; Drain on paper towels. Drain drippings from pan leaving 1 TBSP in skillet. Saute onion and bell pepper in hot skillet 7 minutes or until tender. Add diced tomatoes and next 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return steaks to skillet; cover and cook over low heat 55 to 60 minutes or until tender.

 

Serves 4 to 6

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Peasant Stew

7 Jan

1-1/2 cups beef broth

2 celery ribs, chopped

2 large carrots, sliced

1 medium onion, chopped

1 can (46 oz) V8 juice

1 can (14 oz) Italian diced tomatoes, undrained

2 cans ( 6 oz each) Italian tomato paste

1 TBSP dried oregano

1-1/2 tsp black pepper

1 tsp garlic powder

3/4 pound ground sausage

3/4 cup dark red kidney beans, rinsed and drained

3/4 great northern beans, rinsed and drained

1 cup shell pasta, cooked and drained

Shredded Parmesan Cheese

In a large Dutch oven; combine broth, celery, carrots and onions. bring to a boil. Reduce heat; cover and simmer 7 to 10 minutes or until vegetables are crisp tender. Stir in V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer 40 to 45 minutes.

In a skillet, cook sausage over medium heat until no longer pink; Drain. Cook pasta according to package directions Add meat and beans to soup; cover and simmer 30 minutes. Remove from heat; add cooked pasta. Ladle into serving bowls and top with cheese.

Fourth-of-July Baked Beans

31 Dec

1 -roll- hot breakfast sausage–any brand

8 slices smoked bacon–diced

1 large onion, diced

1 medium bell pepper, diced

2-17 oz. cans pork and beans–drained

1/2 cup ketchup

1 small can tomato paste

1/2 cup packed dark brown sugar

2 heaping TBSP yellow mustard

1 TBSP salt

1 TBSP garlic powder

Pre-heat oven to 350

Crumble sausage in a large skillet. Cook until almost done. Add diced bacon and cook until crisp. Add onion, cook until translucent add the bell pepper. Remove and drain on paper towels. In a 13×9 baking dish put pork and beans. In a bowl whisk together ketchup and tomato paste adding a little water if too thick, add brown sugar, mustard, salt and garlic powder. pour into beans and mix well. Bake covered for 45 minutes. Remove cover and bake 15 additional minutes.

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