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QUICK AND EASY CUBED STEAK
1½ lb. cubed beef
1 large onion, chopped
1 large green pepper, seeded and cut into strips
2 large cloves garlic, minced
1 tsp. Adobo seasoning
1 tsp. salt
½ tsp. coarse ground pepper
2 large tomatoes, cut into wedges
1 can (8 oz.) tomato sauce
Hot cooked rice
Chopped parsley
Heat skillet to 400°F. Brown beef on both sides, pushing any grease or drippings into
the grease channel. Allow to cook several minutes until tender. Remove to platter and
keep warm; empty drippings from grease channel.
Add onion, green pepper and garlic to skillet. Season all with seasoning, salt and
pepper. Cook until vegetables are tender. Stir in tomatoes and cook several minutes.
Add tomato sauce and return meat to skillet. Bring to a boil. Reduce heat to 250°F.
Cover and let simmer for 5 minutes; stir occasionally.
Serve over hot cooked rice and garnish with parsley.
Makes 4 servings.
SAUTÉED ShRIMP WITh PESTO
2½ lb. shrimp
1 large Vidalia onion, halved and thinly sliced
1 large red pepper, seeded and cut into 2-inch strips
3 large cloves garlic, minced
1 bottle (8 oz.) clam juice
½ cup fresh lemon juice
2 tbsp. jarred traditional basil pesto
2 tbsp. grated lemon peel
1 bay leaf
1 tsp. salt
½ tsp. coarse ground pepper
Hot cooked rice
Chopped parsley
Shell shrimp, leaving tail on and devein. Refrigerate until ready to use.
Heat skillet to 350°F. Cook onion for 3 minutes, stirring occasionally. Add red pepper
and garlic. Cook 3 minutes longer, stirring occasionally.
Add next 7 ingredients. Stir in shrimp. Bring to a boil. Reduce heat to 250°F. Cover and
let simmer for 5 minutes or until shrimp are fully cooked; stir occasionally.
Serve over rice and garnish with parsley, if desired.
Makes about 8 servings.
