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BEEF WITH PEANUT SAUCE
2C.UNCOOK 5MIN.RICE
1Tsp VEG OIL
12OZ.TOP ROUND STEAK,CUT DIAGONALLY IN THIN SLICES
1/3C.BOTTLE THAI PEANUT SAUCE
1BAG OF FROZEN BROCCOLI,CARROTS AND RED OR GREEN CABBAGE,CHOPPED
BRING 2 CUPS WATER TO BOIL IN A MED SAUCE PAN,STIR IN RICE,REMOVE FROM HEAT AND LET STAND COVERED
HEAT OIL IN A LARGE NON STICK SKILLET OVER MED-HIGH HEAT.ADD BEEF AND STIR FRY 30 MIN,REMOVE TO BOWL AND STIR IN PEANUT SAUCE
PUT VEGETABLE MIX AND 1/4 WATER IN SKILLET,COOK,STIRRING 3 TO 4 MINUTES,UNTIL VEG ARE CRISP
ADD BEEF MIX AND STIR 1 MIN OR UNTIL HOT SERVE OVER RICE.
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CREAMY STRAWBERRY CREAM PIE
2/3 C.BOILING WATER
1PKG JELLO STRAWBERRY FLAVORED GELATIN
1/2C.COLD WATER,ICE CUBES
1TUB{8oz}COOL WHIP TOPPING
1PREPARED GRAHAM CRACKERS CRUMB CRUST
SLICED STRAWBERRYS
STIR BOILING WATER INTO GELATIN IN LARGE BOWL AT LEAST 2 MIN UNTIL COMPLETELY DISSOLVED.
MIX COLD WATER AND ICE TO MEASURE 3/4 CUPS.ADD TO GELATIN,STIRRING UNTIL SLIGHTLY THICKENED,REMOVE REMAINING ICE.STIR IN WHIPPED TOPPING WITH WIRERED WHISK UNTIL SMOOTH,REFRIGERATE FOR 15 TO 20 MINUTES,UNTIL THICK,SPOON IN TO CRUST,REF 4 HOURS, TOP WITH SLICED STRAWBERRYS. SERVES 8 |
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BEEF AND CABBAGE ROLLS
1 POUND GROUND BEEF
1/2 POUND GROUD PORK
1/2C.THINLY DICED ONIONS
1/2C.5MIN RICE
1 CABBAGE
2CANS TOMATO SAUCE
2Tbsp.WORCESTERSHIRE SAUCE
SALT AND PEPPER
COMBINE THE BEEF,PORK,ONION,RICE, SALT AND PEPPER AND ROLL IN TO 10 BALLS.BRING WATER TO A BOIL IN A LARGE ENOUGH PAN TO PUT THE CABBAGE IN,WHEN THE CABBAGE LEAVES START TO WILT,PULL THE LEAVES OFF AND THEN PLACE THE MEAT MIXER IN THE CABBAGE,PLACE ROLLED CABBAGE IN CASSROLE DISH,COMBINE TOMATO SAUCE,WORCESTERSHIRE SAUCE AND POUR OVER CABBAGE,BAKE AT 350 DEGREES FOR 1 HOUR OR UNTIL RICE IS DONE.SERVES 10
746
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