Book 1 Page 25 SWiSS STEAK 2 pounds boneless venison sirloin steak, 1” thick, 4 ounce cuts 2 tablespoons dry onion soup mix ½ teaspoon freshly ground pepper ¼-½ teaspoon crushed red pepper flakes 1 green pepper, sliced into rings and seeded 1 cup sliced fresh mushrooms 1 14-ounce can diced tomatoes, drained (reserve liquid) 1 tablespoon steak sauce 1 tablespoon cornstarch Heat oven to 350°F. Line Dutch oven with heavy duty foil. Arrange meat in single layer in dish. Sprinkle meat evenly with soup mix, ground pepper and pepper flakes. Top evenly with green pepper and mushrooms. Spoon on tomatoes over meat. In small bowl, combine reserved tomato liquid and the steak sauce. Stir in cornstarch until smooth. Pour mixture evenly over meat. Fold and crimp foil over meat to enclose. Bake for 75-90 minutes or until meat is very tender. ------------------------ Spam Bake 1 can SPAM® 1½ cups white rice 3 cups beef broth 1 cup cheddar cheese, shredded Grease and preheat a 10” or 12” Dutch oven. Slice or dice SPAM®. Pour rice and broth into Dutch oven. Slice and dice SPAM® and layer over rice. Cover with shredded cheese. Cover with lid and bake for 35-45 minutes at 350°F. Serve hot. Serves 6 ------------------------ RUMP ROAST SPECiAL 1 pound dry pinto beans 6 pounds beef rump roast 1 tablespoon lard or shortening 1 cup banana pepper or green pepper strips 2 medium onions, sliced 2 cups tomato juice 1 8-ounce can tomato sauce ½ cup water 2 tablespoon cider vinegar 2 tablespoon brown sugar 2 teaspoons salt 1 teaspoon dry mustard 1 teaspoon thyme Wash beans; cover with cold water and let soak overnight. Bring beans to a boil in Dutch oven and cook 1 hour; drain, discarding water. Brown roast in hot fat in large Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans, and remaining ingredients. Cover and bake in a 350°F oven for 2½- 3 hours or until beans are tender and meat is done. Makes 8-10 servings
Posted on: Sat, 03 Aug 2013 01:07:11 +0000
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