Club Food

1 boneless beef top sirloin steak

1/4 cup prepared salsa

1 teaspoon finely minced garlic

1 teaspoon chili powder

Combine garlic, chili powder, 1/2 teaspoon salt and 1/2 teaspoon
pepper; press evenly into both sides of beef steak.
Heat large
nonstick skillet over medium heat until hot.
Place steak in
skillet; cook 10 to 13 minutes for medium rare to medium doneness,
turning once.
Trim fat from steak.
Carve steak crosswise into
slices.
Serve with salsa.
MAKES 4 SERVINGS

In the same bowl, mix tomato sauce and wine; pour over meatballs.
Cover and cook on Low for 5 1/2 to 6 hours.

To serve: place 3 to 4 meatballs in each split roll; top with sauce
from crockpot.
If desired add condiments and serve.

6-8 Servings.

—–WALDINE VAN GEFFEN VGHC42A—–
4 pounds Ground beef

1 cup Onion — chop

1 cup Green pepper — chop fine

2 cans Tomato soup

1 15 ounce Ca thick and zesty tomato — sauce

8 ounces Tomato sauce

3/4 cup Brown sugar — pack

1/4 cup Ketchup

3 tablespoons Worcestershire

1 tablespoon Prepared mustard

1 tablespoon Dry mustard

1 teaspoon Chili powder

1 teaspoon Garlic salt

20 hamburger buns — (20 to 25)

In large saucepan or Dutch oven over medium heat, brown beef and
onion.
Add green pepper.
Cook and stir for 5 minutes; drain.
Add
the next 10 ingredients; bring to a boil.
Reduce heat; cover and
simmer for 1 hour, stirring occasionally.
Serve on buns.

Source: Taste of Home.

16 oz Ziti noodles, uncooked

1 lb Ground beef

15 oz Ricotta cheese

1/2 c Parmesan cheese

1/4 c Chopped parsley

1 Egg, slightly beaten

3/4 ts Salt

1/4 ts Pepper

29 oz Jar spaghetti sauce

8 oz Shredded mozzarella cheese

Prepare ziti according to package.
Brown beef.
Remove from heat
and stir in ricotta cheese and next five ingredients.
Add 1/2 of
sauce and mix well.
Add ziti and toss to cover.
Put in 9 x 13 inch
pan.
Spread balance of spaghetti sauce on top of mixture, sprinkle
with mozzarella cheese.
Bake at 350 degrees for 20 minutes.

—–

6 Cups Zucchini — sliced

1 Pound Ground Beef

6 Ounces Tomato Paste

1/2 Teaspoon Oregano

1/2 Teaspoon Basil

1/2 Teaspoon Salt

1/8 Teaspoon Garlic Powder

1 Cup Cottage Cheese — or ricotta

1 Egg

1/4 cup Dry Bread Crumbs

2 cups Mozzarella Cheese — shredded

Place zucchini in 2-quart casserole.
Cook, covered, on HIGH
(full power) for 7-10 minutes (I cooked 15 min.) or until zucchini
is thoroughly cooked.
Stir halfway through.
Drain, set aside.
Place
hamburger in 1 quart casserole, cook on high (full power) for 4 to
5 1/2 min or until beef is no longer pink.
Stir halfway through.
Drain.
Add tomato paste, basil, oregano, garlic powder and salt to
beef.
Set aside.
Combine cottage cheese and egg in small bowl.
Layer half of zucchini , bread crumbs, meat mixture, cheese
mixture, and mozzerella cheese i n 8 x8 x2 dish (I used 10 x 10)
Repeat layers with remaining ingr., reserving last mozzerella
cheese layer.
Cover loosely with heavy-duty plastic wrap.
Cook
covered, on High(full power) for 7 to 10 minutes o r until heated
though.
Sprinkle remaining Mozzerella cheese over lasagn a Let
stand 3 to 5 min or until melted.
From: Introduction to cooking
with Amana Radarange recipe based on 650-700 watt micro, I used 800
watt

4 lg Zucchini

2 tb Olive oil

2 cl Garlic

1/2 c Chopped onion

1/2 lb Ground beef

1 lb Can tomatoes

6 oz Can tomato paste

4 oz Can sliced mushrooms

3/4 c Dry red wine

1 1/2 ts Oregano

1/4 ts Thyme

1/2 ts Basil

Salt and pepper 8 oz Mozzarella cheese, thinly

- sliced 8 oz Ricotta cheese, crumbled

1/2 c Grated Parmesan cheese

Cut zucchini into strips 1/4 inch thick.
Heat oil; add garlic
and onion and cook until vegetables are tender but not browned.
Add
meat and brown, stirring to keep meat crumbly.
Add tomatoes, tomato
paste, mushrooms, wine, oregano, thyme, basil and salt and pepper
to taste.
Simmer uncovered 1-1/2 hours.
Place half of the zucchini
strips in an oiled shallow casserole.
Top with half of the
Mozzarella and Ricotta cheeses.
Add half the meat sauce.
Repeat
layers.
Top with Parmesan cheese.
Bake at 350 degrees for 40
minutes.

1 oz Ground beef

1/2 c Ground zucchini

1 t Onion — finely chopped

1 Egg

1/4 c Rice

ds Oregano, cumin, garlic salt ds Ground pepper 1 c Beef
broth

1 lg Tomato — diced

1 t Parsley — chopped

1 tb Salt and pepper to taste

Combine ground beef, zucchini, onion, egg, rice, and seasonings;
mix thoroughly.
Shape into small meatballs.
Combine beef broth,
tomato, and parsley in saucepan; heat to boil.
Drop meatballs into
hot broth, one at a time.
Cover and simmer 30 to 40 minutes.
Add
salt and pepper.
Microwave: Cook beef broth, tomato, and parsley on
High for 3 minutes, covered.
Drop Meatballs into broth.
Cook on
High for 5 minutes.
Hold 10 minutes.
Add salt and pepper.
Food
Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 203

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her

1 pound ground beef

1/2 cup onions — chopped

1 can cream of mushroom soup

2 cups uncooked egg noodles

2 cups zucchini — julienned

salt and pepper 1 teaspoon dried chervil or basil

1 cup sour cream

Brown beef and onions in skillet.
Add other ingredients except
for sour =

cream and simmer covered til noodles are done.
Stir in sour
cream and=20 heat through.
=20

MCII by MARY JO KNAPPER (AKSC87A) (D/l from Prodigy FOOD
SOFTWARE on=20 07/09/95)

1 Lb.
lean ground beef

1 Medium onion — chopped

1 Tbsp.
salad oil

1 Large Can solid pack tomatoes

1 Can tomato sauce — (8 oz.)

1 Can tomato paste — (6 oz.)

1 Small green pepper — chopped

1 C.
grated Cheddar cheese

6 Medium zucchini — sliced 1/2-inch

thick 1/2 C.
pitted ripe olives

pepper to taste 1/4 Tsp.
garlic salt

grated Parmesan cheese

Saute meat and onions together in oil (use large frying pan)
until meat is brown and crumbly.
Add tomatoes, tomato sauce, tomato
paste, green peppers, grated cheese, zucchini and olives.
Add
seasonings.
Simmer 10 minutes, turn into 8 x 12-inch baking dish
and sprinkle generously with Parmesan cheese.
Bake at 350 degrees
for 1 hour or until sauce is thickened and top is nicely browned
and slightly crusty.

1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded

1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped

* See Recipe # 8, this file, for the recipe.
~————————————————————————-
Prepare the basic meat loaf — except spread 1/3 of the mixture
evenly in an ungreased loaf pan, 9 X 5 X 3-inches.
Sprinkle half
each of the cheese, zucchini and pimento in layers, spreading the
layers to within 1/2 inch of all sides of the pan.
Repeat the
layers ending up with a layer of the meat mixture on the top.
Be
sure to cover the layers completely by spreading the mixture to the
sides of the pan.
Omit the catsup and bake, uncovered, for 1 1/4
hours.
Drain off the excess fat and let stand for 5 to 10 minutes
before slicing into thick slices.
Serve on a heated platter.
—–

4 3/4 lb to 5 lb brisket, trimmed but

: not completely 1 head garlic, top 1/4-inch

: sliced off 4 ts olive oil

3 sm onions (about 12 ounces

: total), : peeled, root end kept intact : cut in half
lengthwise, : ea half cut into 3 wedges 1 lb carrots, trimmed,
peeled,

: and cut into 3- to 4-inch : pieces 1/2 c water

2 c drained and mushed whole

: plum tomatoes : plus 1/4 cup reserved : roasting liquid or :
one 16-ounce can whole : tomatoes with liqui 1 sm bay leaf

: Kosher salt — to taste : Freshly ground black pepper : to
taste Place one rack in the center of the oven and another in the
bottom.
Heat oven to 500 degrees F.
Place brisket, fat side down,
in a 14 x12 x 2-inch roasting pan.
It’s best not to use a shallow
pan for this, or later the juices might run over and out.
Put the
garlic in the pan.
Drizzle with 1 teaspoon of the oil.
Using your
hands, rub oil onto

garlic.
Put the onion wedges and carrots into a smaller, 12 x 8
x 1 1/2-inch roasting pan.
Drizzle with remaining

oil.
Using your hands, rub oil over all the pieces until they
are well coated.
Arrange onion wedges on their sides, so that they
touch carrots as little as possible.
Roast vegetables on center
rack of oven for 30 minutes.
Turn with a spatula.
Roast 15 minutes
more.
Roast the brisket simultaneously on the bottom rack of the
oven for 15 minutes.
Turn over so fat side is up.
Roast 30 minutes
more.
Remove both pans from oven.
Lower heat to 275 degrees F,
leaving the door ajar a minute or two to reduce temperature more
quickly.
Leave the brisket and garlic in the large pan and add 1/4
cup of the water.
The water should bubble up from the heat of the
pan; if it does not, put pan on the stove over medium-high heat.
With a wooden spoon, scrape around the brisket to scoop up and
remove the brown bits from the bottom of pan.
Put the onions and
carrots into the brisket pan.
Put the smaller pan on top of the
stove.
Add the remaining water and bring contents to a boil while
scraping the bottom vigorously with a wooden spoon.
Pour liquid
into brisket pan.
Add roasted plum tomatoes and reserved roasting
liquid or, if using canned tomatoes, stick a small knife into the
opened can of tomatoes.
Run it back and forth through the tomatoes
and puree until only small pieces remain.
Pour contents over
vegetables and around brisket.
Put the bay leaf into the liquid.
Cover tightly with foil.
Roast on center rack of oven for 3 1/2
hours.
Remove foil, increase temperature to 500 degrees F, and
roast 15 minutes more or until brisket is nicely browned.

Remove.
Sprinkle with salt and pepper.
With the back of a spoon,
smush the softened garlic out of each section and into the liquid.
Throw the empty papers away.
Transfer brisket to a platter and
cover brisket with a tent of foil.
Use slotted spoon to transfer
vegetables to a large serving bowl or plate.
Discard the bay leaf.
Pour remaining liquid into a measuring cup.
Let sit long enough for
the fat to rise to the surface, about 15 minutes.
Skim fat off
surface.
To serve, cut brisket against the grain into long thin
strips.
Arrange 2 to 3 slices on each plate.
Spoon on some of the
vegetables, and moisten everything with a generous amount of the
liquid.
Recipe By : COOKING LIVE SHOW #CL8746 From: “Angele And Jon
Freeman” <jfreemadate: Mon, 28 Oct 1996 10:03:35 -0500
—–

2 T Slivered almonds

1 1/2 T Chopped Green Pepper

1 T Chopped Onion

1 T Chopped Chives

1/3 c Margarine

2 2/3 c Hot Water

1 t Instant Beef Bouillon

4 1/2 oz (2 Pks) 5-minute Wild Rice

Cook almonds, green pepper, onion and chives in melted margarine
in heavy 2-quart frying-pan, until almonds begin to brown.
(Do not
over brown.)

Add hot water and instant bouillon, stirring to combine.
Add
rice, bring to a boil and cook slowly, uncovered 10 minutes.
Cover
and let stand 5 minutes.
Drain any excess liquid from rice.

4 cups wild rice — cooked

1 pound lean ground beef — uncooked

2 cups shredded cheddar cheese

1 cup dry bread crumbs

1 cup onion — finely chopped

1/2 cup all-purpose flour

2 eggs — beaten

1 1/4 teaspoons salt

1 teaspoon ground sage

3/4 teaspoon pepper

Combine all ingredients in a large bowl; mix well.
Firmly press
into a greased 9x5x3″ loaf pan.
Bake, uncovered, at 350 degrees for
70 min.
Cover with foil during the last 15 minutes if the top is
browning too quickly.

1 lb Top round or sirloin steak

– sliced into 1/8″ slices 1 tb Vegetable oil

1/2 c Sliced green onions

1 pk Long grain and wild rice mix

– (4.3 to 6.25 oz.) — prepared according to — package
directions 7 oz Canned whole kernel corn

– drained 16 oz Canned stewed tomatoes

– undrained Brown beef in oil in large skillet over medium-high
heat.
Add onions; cook 1 minute longer.
Add rice, corn, and
tomatoes.
Cook until thoroughly heated, about 2 to 3 minutes.
Source: Rice the Timely Ingredient Reprinted with permission from
The USA Rice Council Electronic format courtesy of Karen
Mintzias

12 oz Sirloin steak, trimmed; cut

12 oz Skinless boneless chicken br

12 oz Shrimp; optional

12 Safflower oil

5 Fresh lime juice

3 Fajita seasoning; *see note

1 Salt

1 Red bell pepper; sliced

1 Green bell pepper; sliced

1 Red onion; sliced

3 Green onions; sliced

12 Fresh cilantro

14 Cheddar cheese; crumbled

1 Corn tortillas; warmed

Recipe by: Williams-Sonoma Peel and devein shrimp if using.
Mix
oil, lime juice, fajita seasoning, and
—–

1 lb Ground Beef

1/2 lb Fresh Large Mushrooms; *

1/4 c Salad Oil

1/2 c Burgundy Or Other Red Wine

1 ts Marjoram Leaves

1/2 ts Salt

1/8 ts Instant Minced Garlic

1 ts Worstershire Sauce

2 tb Catsup

* Mushrooms should be washed and trimmed.
~——————————————————
~—————–
Shape the meat by TBLS into 24 balls.
Place in a
glass bowl or plastic bag.
Add the mushrooms.
Mix the remaining
ingredients together and pour over the meatballs and mushrooms.
Cover and refrigerate for at least 8 hours, turning the meatballs
and mushrooms occasionally.
On each of 4 12-inch metal skewers,
alternate 6 meatballs with 6

mushrooms.
Set oven control to broil and/or 550 degrees F.
Broil
kabobs 4-inches from the heat to the desired doneness, about 15 to
20 minutes.
Brush occasionally with the remaining marinade and
gently push with a fork to turn.
—–

1 c Garlic ; minced

3 tb Oil

1/2 c Red wine- dry

2 tb Lemon juice

1 tb Basil; minced

1/2 ts Salt

1/2 ts Dry mustard

3 lb Chuck roast ; 1 1/2 inch th

2 tb Steak sauce ; like a-1

Cook garlic in oil, but don’t brown.
Remove from heat and add
wine, lemon juice, basil, salt and mustard.
Prick roast on both
sides with fork.
Place roast and marinade in a plastic bag and
refrigerate overnight or about 6 hours.
Drain and reserve marinade.
Grill over medium coals, 25-30 minutes on each side.
Add steak
sauce to marinade and > over roast while grilling.

1 md Onion,chopped

1/2 lb Ground beef

2 cn (10 1/2 oz) pizza sauce

1 1/2 ts Fennel seeds

1 1/2 ts Leaf oregano

1/4 ts Garlic powder

2 1/2 c (10 oz.) shredded Cheddar

Cheese 1 c (4 oz.) Mozzarella cheese

Italian or French bread or English muffins In a sauce pan over
medium heat,brown onion and ground beef.
Drain.Add pizza sauce and
seasonings;stir until heated.Add cheese by handfuls.Stir until
smooth.Pour into fondue pot.Keep warm while serving.Serve with
Italian or French,cut in pieces or over English muffins for a
luncheon treat.Makes 4 servings.

2 lb Beef,cut into 1″ cubes

3 c Water

12 sm White onions

1/4 c Flour

6 tb Olive oil

2 cl Garlic, minced

1 c Fresh mushrooms

2 c Burgundy or other good

Red wine 1 c Beef broth

1 1/2 ts Thyme leaves

2 ts Parsley flakes

1 Bay leaf

Salt and pepper to taste In wok,add water and heat to boiling
over high heat.Add onions and blanch 3 minutes;then drain.Discard
water and dry wok.Dust beef with flour.
Heat oil until it bubbles
in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all
sides.Remove beef and keep warm.Lightly brown onions and
garlic.Return the beef to wok.Add remaining ingredients, cover and
simmer over low heat about 1 1/2 hours or until meat is
tender.Remove the bay

leaf.Serve on toasted buttered bread,noodles or mashed
potatoes.Serves 4 to 6.
—–

3 Pounds corned beef brisket

12 Ounces beer

1 bay leaf

1 stick cinnamon

1 green chili pepper — dried

1/2 Teaspoon allspice

1/2 Teaspoon mustard seed

1/2 Teaspoon coriander seed

1 cabbage head

1/2 Cup mayonnaise

1/3 Cup yellow mustard

1/2 Teaspoon ground basil

* Use wok with steaming rack, or large heavy pan with rack and
tight fitting lid.

Into wok place the beer, bay leaf, cinnamon stick, chili pepper,
coriander, allspice, and mustard seed.
Pour enough water to make 2
inches of liquid in bottom of wok.
Heat until steaming.
Place the
rack in wok.
Put the corned beef on rack; cover and steam 2 hours
or until meat is fork-tender.
Add more water to wok to keep up to
1-1/2 or 2 inch level.
Combine mayonnaise, yellow mustard and
basil.
Cover and chill.
Cut cabbage into 8 wedges.
When corned beef
is tender, place the cabbage on and around meat.
Cover and steam
about 20 minutes or until cabbage is still a little bit crisp.
Remove cabbage and corned beef.
Cut beef into slices and arrange
attractively on serving platter.
Place cabbage around the beef
slices; spoon the mayonnaise dressing over top of each cabbage
wedge.
Serve immediately.

4 Slices bacon

Cabbage leaves (1/4 head) 1 md Onion, chopped

2 c Rice, cooked

1 cn Sauerkraut (large can, well

Drained) 1 qt Spaghetti sauce

1 lb Chopped beef

1/2 ts Oregano

Garlic salt to taste Salt and pepper to taste DIRECTIONS Fry the
bacon fairly crisp and reserve it.
Use the bacon fat to grease a
pan or casserole (a 10″ x 12″ x 2″ pan is just about right for this
recipe).
Tear cabbage leaves as necessary to line the bottom of the
pan, about 2-3 leaves thick.
Break up the chopped beef and crumble
on top of the cabbage leaves.
Crumble the bacon pieces on top of
the beef.
Add the chopped onion, and then add salt, pepper, garlic
salt and oregano.
Cover this with the cooked rice and then the
sauerkraut.
Cover with another layer of cabbage leaves, about 2-3
leaves thick.
Finally, pour the spaghetti sauce on top,
distributing it evenly.
Bake, covered at 325 degrees for 3-4
hours.

1 1/2 c Mung bean sprouts

1 lb Ground beef

1 Egg

Salt and pepper to taste Mayonnaise Ketchup 6 Hamburger buns

-Tools Mixing bowl lg Frying pan Spatula Aluminum foil
Platter

Wash sprout (worms) with warm water.
Using clean hands, mix one
cup of the sprouts, the ground beef and the raw egg together in a
bowl.
Reserve the remaining srpouts until later.
Form burgers into
six patties.
Place in fry pan and srpinkle with salt and pepper.
With an adult’s help, cook on medium heat until they are well
browned underneath.
Carefully turnthe patties season again and cook
until the second side is well browned.
Place on open buns and serve
with the worms sprinkled on top as a garnish.
Don’t forget the pus
and blood.
Serves 6 worm slurpers.
Sicko serving suggestion: Use a
clean hole ouncher to punch holes in lettuce garnish.
From the
Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

3 pounds Ground beef

4 tablespoons Dried onions

1/4 cup Chili powder – mild — medium

1 tablespoon Cumin

2 tablespoons Worcestershire

1 teaspoon Garlic powder

1/4 teaspoon Cayenne pepper

Salt — Pepper 1 teaspoon Oregano

1 teaspoon Vinegar

1 can Stewed tomatoes

1 can Tomato sauce

Brown the meat in a heavy pot, drain off the fat and add all the
other ingredients.
Simmer for at least 2 hours, adding water as
needed.
Thicken with flour if desired (preferably Masa Harina or
ground-up corn tortillas).

3 lb Chuck roast (lean)

3 Bay leaves

5 Carrots

2 md Onions

4 md Potatoes

2 c Of water

-Salt and Pepper to taste Brown beef in hot Skillet on both
sides.
Turn burner down and add water and bay leaves.
Salt and
pepper to taste.
Cover and simmer slowly for 3 – 4 hours or until
beef is fork tender.
Peel vegetables and cut potato in half.
Add to
pan, cover and simmer another 30 minutes or until carrots are
tender.
Thicken pan juices for gravy.
== Courtesy of Dale &
Gail Shipp, Columbia Md.
== Converted by MMCONV vers.
1.50

3 tbsp vegetable oil

1 brisket — 4-5 pounds

2 tbsp liquid smoke flavoring

1 onion — coarsely chopped

1 14 oz jar ketchup

1 12 oz jar chili sauce

1/4 c molasses

1/4 c cider vinegar

2 tbsp hot pepper sauce

2 tbsp prepared mustard

2 tbsp Worcestershire sauce

2 tsp ground black pepper

1 1/2 c water

2 tbsp fresh lime juice OR Lemon juice

Heat oven to 375.
Heat 2 tbsp oil in large heavy-bottomed
skillet over medium-high heat.
Add meat; brown on both sides, about
4 minutes on each side.
Sprinkle liquid smoke over bottom of
roasting pan.
Place rack in roasting pan.
Then place meat on rack;
cover.

Bake at 375 for 1 hour.
Reduce oven temperature to 250.
Bake for
3-4 hours more or until fork tender.

Meanwhile, heat remaining oil in small Dutch oven over medium
heat.
Add onion; cook 6 minutes or until softened.
Add ketchup,
chili sauce, molasses, vinegar, hot-pepper sauce, mustard,
Worcestershire sauce, black pepper and water.
Simmer for about 20
minutes, stirring occasionally.
Remove from heat.
Stir in lemon
juice.
When cool pour in bowl and refrigerate until meat is
cooked.

When meat is done and cool enough to handle, pull apart into
strands.
Cut into 2-inch pieces and add to sauce.
Return beef and
sauce to Dutch oven.
Simmer, covered, for 1 hour, stirring
occasionally.
Add more water during cooking if needed.
Serve on
toasted buns with potato salad.

5 lb Beef

1 ea Onion, sliced

3 ea Bay leaf

1 t Peppercorns, black

1 x Vinegar

1 x Water

1 x Salt & pepper

*** My notes: I used red wine vinegar and marinated the meat in
the refrigerator for a little over 24 hours.
I added a little red
wine when making the gravy.
Rub the meat thoroughly with the salt
and pepper and put in an earthen dish.
Add the onion, bay leaves
and peppercorns.
Take equal parts of vinegar and water and pour
over the meat.
Let stand in this liquid for 24 hours.
Put meat in a
roasting pan and sear well in oven at 400-F.
When well browned, add
a little of the spiced vinegar.
Cover pan tightly and cook slowly
for 3-1/2 hours or until meat is tender.
Add more of the

vinegar if necessary.
When cooked, remove meat to a platter and
thicken liquid with 1 Tbsp flour.
Source: Pennsylvania Dutch Cook
Book – Fine Old Recipes, Culinary Arts Press, 1936.

3/4 lb Top sirloin,1″ thick

1/4 c Lime juice,fresh

1/2 ts Garlic salt

1/2 ts Cumin,ground

1/2 ts Black pepper,coarse

3/4 c Rice,long-grain

1 cn Corn,whole-kernel(8oz)

1 cn Black olives,ripe(2 1/2oz)

1 c Cherry tomatoes,halved

1/4 c Red onion rings,sliced

2 tb Cilantro,chopped

1/2 Lettuce hd,iceberg,shredded

——————————PICANTE
DRESSING——————————
1/3 c Picante sauce

1/4 c Italian dressing

1 ts Lime juice

Picante Dressing: Place picante sauce, Italian dressing and lime
juice in jar with tight-fitting cover.
Shake well.
1.
Place beef in
plastic bag or shallow dish.
Combine lime juice, garlic

salt, cumin and pepper; pour over steak.
Seal bag, or cover
dish.
Refrigerate 2-4 hours, turning once or twice.
2.
Cook rice
following package directions, salt optional.
Reserve.

3.
Remove steak from marinade.
Broil steak on rack in broiler
pan 3-4″ from

source of heat, 8-10 minutes for medium-rare, turning once.
4.
Combine warm rice, corn, olives.
tomatoes, onion rings and cilantro
in

bowl.
Pour half the Picante Dressing over top; toss gently.
Place lettuce on platter; top with rice mixture.
5.
Slice steak
diagonally across grain into thin slices.
Place slices on

top of rice.
Drizzle with remaining dressing.
Sprinkle with
remaining cilantro.
Serve warm or at room temperature.
(Stephen
Hill, Sacramento CA)

2 star anise

–or 1/4 teaspoon five spice powder 1/4 cup soy sauce

1 clove garlic — minced

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 pounds — (net weight) filet

– mignon –trimmed of all fat and tied 1 tablespoon prepared
dijon mustard

3/4 cup mayonnaise

2 tablespoons toasted sesame oil — (up to 3)

1 bunch watercress — stems removed

1/4 cup snipped fresh chives

salt pepper crushed red pepper

Place star anise, soy sauce, garlic, sugar and rice vinegar in a
small skillet.
Bring to a boil, reduce heat and simmer for a minute
or until only 1/4 cup remains.
Strain out star anise and reserve.
If you are using five spice powder instead of star anise, add it to
the liquid now.
Let it cool while you boil the beef.
Bring 3 quarts
water to a boil.
Add beef and boil for 15 to 18 minutes.
(depending
if you like it very rare or just rare.) Remove the beef from water
and let stand

at room temperature for 15 minutes while you finish mayonnaise.
Mix cooled reduced star anise liquid with mustard and mayonnaise.
Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper.
Thin mayonnaise with just a teaspoonful of water to make it
spreadable.

When the beef is cool, slice it vertically, with the grain, into
1/2-inch wide slices.
Then slice the long slices, across the grain
into 3-inch long by 1/2-inch wide strips.
Spread some mayonnaise on
a dinner plate.
Center a clump of watercress in the center of your
plate.
Surround watercress with a wreath of beef slices and
sprinkle meat with coarse salt, freshly ground black pepper and
chives.
Drizzle more mayonnaise on beef edges if you wish (or for a
more professional look, transfer mayonnaise to squirt bottle to

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12,
97