Pepper Steak

1 pound round or sirloin beef, cut into small cubes
2 T. shortening
1 1/2 c. water
1/4 c. soy sauce
2 medium onions, cut into lenghtwise strips
2 green bell peppers, julienned
2 T. cornstarch

Brown beef cubes in shortening for about 15 minutes. Add water and soy sauce. Simmer 10 minutes. Add onions and simmer 5 minutes.

Add peppers and cook until tender. dissolve cornstarch in a small amount of cold water and stir into steak mixture. Serve over steamed rice.

Makes 4 servings

Stuffed Peppers

3 large green peppers, cut in half lengthwise
1 pound lean ground beef
1 clove garlic, crushed
2 T. chopped onion
1 t. salt
1/4 t. pepper
1/2 t. crushed oregano
1 c. bread stuffing croutons
1 can (15 ounces) tomato sauce
1/2 c. shredded Mozzarella cheese

Preheat oven to 350*. Remove seeds from peppers and cook in boiling water 5 minutes; drain. Cook ground beef, garlic and onion in a skillet until onion it tender. Drain off fat. Stir in salt, pepper, oregano, croutons and 1 cup tomato sauce; heat through.

Lightly stuff pepper halves with meat mixture, Place in a 2 quart baking dish. Spoon balance of sauce over meat and bake 20 minutes.

Sprinkle with shredded cheese and bake 10 minutes longer or until cheese is melted.

Makes 6 servings.

Prep time: 30 minutes

Can Be Frozen

Osso Bucco/Roasted Veal Shanks

6 pieces veal shanks, each about 2 1/2 inches long
3 T. vegtable oil
2 T. lemon juice
1/4 t. salt
1/4 t. pepper
1 onion, cut into pieces
3-5 T. hot water

Place veal in single layer in heavy roasting pan. Sprinkle with oil, lemon juice, salt and pepper. Arrange onion on top. cover and cook in 350* oven for 1 1/2 hours or until tender.

Uncover and brown for 30 minutes longer, adding water to increasae natural juices, if necessary.

Serve with rice or noodles.

Makes 6 servings

Prep time: 15 minutes

Note: This recipe can be used with a veal roast, substitute shoulder or rump roast for the shanks and proceed as above.

Crispy Chicken Casserole

2 c. diced cooked chicken
1 can (10 1/2 ounces) condensed cream of mushroom soup, undiluted
3/4 c. mayonnaise
1 c. diced celery
1 c. cooked rice (cooked in chicken broth)
1 T. lemon juice
1 t. grated onion
1 can (3 1/2 ounces) sliced mushrooms, drained
1/2 c. sliced almonds. toasted
1 c. cornflakes, crushed
3 T. butter

Combine first 9 ingredients. Pour into greased 2 quart casserole. Sprinkle with cornflake crumbs and dot with butter.

Bake at 350* for 30 minutes.

Makes 4-6 servings.

Prep time: 20 minutes

Swiss Cheese Chicken Cutlets

2 1/2 pounds skinned, boned chicken breasts
1/4 c. flour
1/2 t. salt
1/8 t. nutmeg
1 egg
1 t. vegetable oil
1 t. water
1/2 c. bread crumbs
2/3 c. grated swiss cheese
4 T. butter or margarine
Lemon wedges

Pound chicken between 2 sheets of waxed paper to 1/4 inch thickness.

Combine flour, salt and nutmeg, set aside. Combine egg, oil and water, set aside. Mix bread crumbs and cheese, Set aside.

Coat chicken with seasoned flour, shaking off excess. Dip in egg mixture, then in cheese mixture. Chill several hours or overnight.

Sauté chicken in butter in large skillet until golden brown, about 5 minutes per side.

Makes 4-6 servings.

Prep time: 1 hour

Can be frozen

Chicken Dijon

6 chicken breast halves, skinned, boned

Salt
White pepper
1/2 t. paprika
2 T. vegetable oil, divided
1 T. butter
1/2 c. dry vermouth
1 T. grainy mustard
1 T. Dijon mustard
1 t. dry mustard 1 c. heavy cream (room temperature)
White grapes

Sprinkle chicken breasts with salt, pepper and paprika, In skillet, heat 1 tablespoon oil and butter ober medium heat. Add chicken breasts and cook covered 4 minutes on one side. Turn, Add remaining oil and cook covered 5 minutes longer. Remove and keep warm.

Drain excess oil. Combine mustards and add to skillet with vermouth; bring to a boil. Whisk cream into musatard mixtured. Add chicken and cook 5 minutes, Serve with white grapes, topped with cream sauce.

Makes 6 servings

Prep time: 30 minutes

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