GINNY’S 753544, Руководство пользователя

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RECIPES
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Chow Mein Noodle Casserole
1 lb. lean ground beef 1 c. white rice
½ lg. onion, chopped 1 can (8 oz.) water chestnuts
3 stalks celery, chopped 2 c. frozen peas, thawed
2 cans (10.75 oz. ea.) Cr. of Chicken Soup ½ c. soy sauce
2 cans water 1 c. crispy chow mein noodles
1. Preheat skillet to 350° F. Brown the beef for about 5 minutes. Add the
onion and celery and cook another 5-10 minutes until beef is cooked
through. Drain oil if needed.
2. Stir in the remaining ingredients, except the noodles. Mix well.
3. Cover and bring to a boil, then reduce heat to 250° F and cook for 1
hour, stirring occasionally, until rice is tender.
4. Top the casserole with the crispy noodles and serve hot.
Serves 4
Roast Beef
1/2 t. onion powder 1 t. salt
1/2 t. garlic powder 2 lb. chuck tender roast
1/2 t. black pepper 1 T. olive oil
1/2 t. paprika 3 c. water
1. Mix all the spices together in a small bowl. Dry the roast by patting with
paper towels, then pat the seasoning blend on to all sides of the roast.
2. Heat oil in skillet at 350 0F and brown the roast on all sides (2-3 minutes
per side). Remove roast from skillet.
3. Reduce heat to 250 0F, pour the water into the bottom of the skillet, and
add the rack.
4. Place the roast on the rack, cover and cook for 1.5 hours.
6. If adding vegetables to steam, add them to the rack for last 30-45 minutes.
Serves 4