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Porcupine Meatballs
Yield: 6 to 8 servings
1 1/2 lbs. ground beef
1 cup cooked rice
1 egg, beaten
1/2 cup dry bread crumbs
1/2 cup minced onion
2 tablespoons catsup
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 oz.) can tomato sauce
1 teaspoon sugar
1/2 teaspoon leaf oregano
1/2 teaspoon pepper
1/8 teaspoon instant minced garlic
Grated Parmesan cheese (optional)
Beef Strips and Tomatoes
Yield: 5 servings
1 (1 lb.) flank steak
1/3 cup soy sauce
1/3 cup dry white wine
1 teaspoon sugar
2 tablespoons cornstarch
1 medium onion, sliced
2 cups sliced fresh mushrooms
1/2 green pepper, sliced
1 pint cherry tomatoes (halved, if desired)
1.
Slice steak into thin strips, diagonally across
grain. Place in dish. Combine soy sauce, wine,
and sugar. Pour over meat. Mix lightly to coat
evenly. Marinate for 1 to 2 hours in refrigerator.
2.
Stir in cornstarch, onion, mushrooms, and
green pepper.
3.
Cook meat mixture, covered, on full power for 5
minutes. Stir halfway through cooking time.
Continue cooking on Cook Level 2 for 13 to 18
minutes, or until meat is cooked and sauce is
thickened. Stir halfway through cooking time.
4.
Pierce or halve tomatoes and add. Heat,
covered, on full power for 1 to 2 minutes, or
until tomatoes are heated.
Swiss Steak
Yield: 6 servings
1 (3 lb.) pot roast
Half clove garlic
2 to 3 tablespoons all-purpose flour
1 (14 1/2 oz. to 16 oz.) can tomatoes, cut-up
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1.
Rub meat with garlic. Pound flour into meat.
2.
Place remaining ingredients in 3-quart
casserole. Cook, covered, on Cook Level 2 for
1 to 1 1/2 hours, or until meat is tender. Turn
meat over halfway through cooking time.
Micro-tip: To thicken sauce, mix 1 tablespoon
cornstarch with 1 tablespoon water. Add to
meat juices. Cook on full power for 1 minute, or
until thickened.
1.
Combine first 8 ingredients and form into
meatballs, 2-inches in diameter. Arrange on
plastic rack in dish. Cover with waxed paper.
Cook, covered, on full power for 5 to 7 minutes,
or until thoroughly cooked. Drain. Remove
rack and place meatballs in utility dish.
2.
Mix together tomato sauce, sugar, oregano,
pepper, and garlic. Pour over meatballs. Cover
with waxed paper. Cook, covered, on full
power for 3 to 5 minutes, or until heated
through and bubbling. Sprinkle with Parmesan
cheese before serving, if desired.
