Yield: 6 servings.
This comforting casserole loaded with ground beef, pasta, veggies and cheddar cheese comes together in a jiffy. edith landinger // longview, texas
1 package (7 ounces) small pasta shells
1-1/2 pounds ground beef
1 large onion, chopped
3 medium carrots, chopped
1 celery rib, chopped
3 garlic cloves, minced
3 cups cubed cooked red potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add carrots and celery; cook and stir for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted.
Nutrition Facts: 1 cup equals 508 calories, 17 g fat (9 g saturated fat), 76 mg cholesterol, 1,172 mg sodium, 53 g carbohydrate, 5 g fiber, 32 g protein.
BEEF & PORK
TO PURCHASE THE BEST MEAT:
• Look for bright, cherry-red beef and medium to bright-pink pork (with no gray or brown patches).
• The packaging should be cold with no holes, and there should be minimal liquid in the package.
• Check the sell-by date.
TO BE SAFE:
• Cook or freeze the meat before the sell-by date; use leftovers promptly.
• Store uncooked meat on the bottom shelf of the refrigerator so it can’t drip onto other foods.
• Cook pork, pork sausage and ground beef until a meat thermometer reads 160°.
• Some cuts of beef like steak and tender roasts may be cooked to your preferred doneness. For medium-rare, cook beef to 145°; medium, 160°; well-done, 170°.
TO DEFROST:
• The thicker the package, the longer it will take to thaw.
• Steaks and chops need 12 to 24 hours.
• Beef and pork packages that are 1 in. to 1-1/2 in. thick need 24 hours.
• Small roasts need 4 hours per pound; large roasts, 6 hours per pound.
FOR COOKING SUCCESS:
• Beef cuts vary a great deal in tenderness, with the most tender cuts coming from the rib and loin. Pork cuts are generally tender, though the shoulders and legs may be less tender.
• To make the most of less-tender cuts, marinate the meat and/or use moist-heat cooking methods, such as braising or slow-cooking.
• Showcase tender meats with simple dry-heat cooking methods— roasting, sauteeing, grilling, broiling and pan-frying.
tasteofhome
COOKING SCHOOL
SECRET
GO-TO PANTRY MEALS
Good cooks should have a few simple go-to recipes that don’t require a special trip to the store. Hamburger Stir-Fry uses pantry ingredients, plus a pound each of ground beef and frozen vegetables…things that you can easily keep on hand. If necessary, simply defrost the beef in the microwave while you prepare the recipe’s homemade sauce.
This nutritious, family-pleasing meal is the perfect go-to dinner when you don’t have the time or desire to go to the store. Imagine whipping up this stir-fry on a cold and snowy day. You’ll feel smart putting a satisfying meal on the table without ever having to leave home!
Yield: 4 servings.
Here’s a quick, easy teriyaki stir-fry that uses hamburger instead of the traditional beef strips. It has a nice sauce and is different enough to be a treat for the taste buds. kathie and john horst // westfield, new york
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon ground mustard
1/3 cup cold water
1/3 cup reduced-sodium teriyaki sauce
1 pound lean ground beef (90% lean)
1 package (16 ounces) frozen asparagus stir-fry vegetable blend
1 medium onion, halved and thinly sliced
2 teaspoons canola oil
2 cups hot cooked rice
2 teaspoons sesame seeds
In a small bowl, combine the sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside. In a large skillet or wok, stir-fry beef until no longer pink; drain and set aside. In the same pan, stir-fry the vegetable blend and onion in oil until crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds.
Nutrition Facts: 1 cup stir-fry with 1/2 cup rice equals 399 calories, 12 g fat (4 g saturated fat), 56 mg cholesterol, 516 mg sodium, 42 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Yield: 14-16 servings.
This hearty stuffed pasta dish will feed a crowd. Tangy tomato sauce tops manicotti that’s filled with a mouthwatering blend of Italian sausage, chicken, spinach and mozzarella cheese. pat schroeder // elkhorn, wisconsin
2 packages (8 ounces each) manicotti shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-1/2 cups 2% milk
3/4 cup grated Parmesan cheese
1 pound bulk Italian sausage
4 cups cubed cooked chicken or turkey
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 jars (26 ounces each) spaghetti sauce
1/4 cup minced fresh parsley
Cook manicotti according to package directions. Meanwhile, melt butter in a saucepan. Stir in the flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup of the white sauce. Stuff into the manicotti shells.
Spread 1/2 cup spaghetti sauce in each of two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.
Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in the filling reads 160°. Sprinkle with parsley.
Nutrition Facts: 1 serving equals 306 calories, 15 g fat (7 g saturated fat), 90 mg cholesterol, 566 mg sodium, 19 g carbohydrate, 2 g fiber, 22 g protein.
Yield: 4 servings.
This hearty meal-in-one is loaded with tender pork and ramen noodles. Broccoli and red pepper add a fresh-from-the-garden flavor. carmen carlson // kent, washington
1 pound pork tenderloin, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1-inch pieces
1 cup fresh broccoli florets
4 green onions, cut into 1-inch pieces
1 tablespoon canola oil
1-1/2 cups water
2 packages (3 ounces each) pork ramen noodles
1 tablespoon minced fresh parsley
1 tablespoon soy sauce
In a large skillet, cook the pork, red pepper, broccoli and onions in oil until meat is no longer pink.
Add the water, noodles with contents of seasoning packets, parsley and soy sauce. Bring to a boil. Reduce heat; cook for 3-4 minutes or until noodles are tender.
Nutrition Facts: 1 serving equals 272 calories, 11 g fat (4 g saturated fat), 63 mg cholesterol, 735 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.
Yield: 5 servings.
Slices of leftover Italian sausage lend plenty of great flavor to this effortless spaghetti sauce. joyce hostetler // midway, arkansas
1 small onion, chopped
1 small green pepper, chopped
2 teaspoons olive oil
3 garlic cloves, minced
5 cooked Italian sausage links, cut into 1/4-inch slices
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup water
1 teaspoon sugar
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti
In a large saucepan, saute onion and green pepper in oil tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.
Nutrition Facts: 1 serving equals 364 calories, 23 g fat (8 g saturated fat), 65 mg cholesterol, 1,230 mg sodium, 20 g carbohydrate, 5 g fiber, 19 g protein.
Yield: 9 servings.
I’ve fixed this hearty main course for buffets, potluck dinners and even for special dinners at my home. marge unger // la porte, indiana
8 ounces uncooked penne pasta
1 jar (28 ounces) spaghetti sauce, divided
1 package (8 ounces) sliced pepperoni
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (8 ounces) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
Cook pasta according to package directions. Meanwhile, combine 2-1/3 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well.
Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top. Cover and bake at 350° 40-45 minutes or until bubbly. Sprinkle with mozzarella. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts: 1 serving equals 382 calories, 20 g fat (9 g saturated fat), 41 mg cholesterol, 1,414 mg sodium, 31 g carbohydrate, 3 g fiber, 19 g protein.
Yield: 4 servings.
Here’s a lower-in-fat-and-salt take on my mother’s original recipe. I substituted fresh ingredients like garlic, mushrooms and onions for dried onion soup mix and garlic powder. It still tastes like home. brenda moehringer // gansevoort, new york
1 egg white
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
5 medium fresh mushrooms, finely chopped
1/2 cup seasoned bread crumbs
1/3 cup finely chopped sweet onion
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried sage leaves
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound lean ground beef (90% lean)
Barbecue sauce, optional
In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in an 11-in. x 7-in. baking dish coated with cooking spray.
Bake, uncovered, at 350° for 35-40 minutes or until no pink remains and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with barbecue sauce if desired.
Nutrition Facts: 1 serving (calculated without barbecue sauce) equals 264 calories, 11 g fat (4 g saturated fat), 71 mg cholesterol, 503 mg sodium, 15 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Yield: 6 servings.
Pork sausage, taco seasoning and taco sauce add plenty of zip to easy macaroni and cheese. This zesty dish is just as yummy the next day. Just warm it up and garnish with shredded lettuce, diced tomatoes and cheese. jolynn fribley // nokomis, illinois
1 package (24 ounces) shells and cheese dinner mix
1/2 pound bulk pork sausage, cooked and drained
1/3 cup taco sauce
1 tablespoon taco seasoning
4 cups shredded lettuce
2 medium tomatoes, chopped
1 cup (4 ounces) shredded cheddar cheese, optional
Prepare shells and cheese mix according to package directions. Stir in the sausage, taco sauce and seasoning. Garnish with lettuce, tomatoes and cheddar cheese if desired.
EDITOR’S NOTE: This recipe was tested with Kraft Velveeta Family-Size Shells & Cheese.
Nutrition Facts: 1 serving (calculated without cheddar cheese) equals 465 calories, 20 g fat (11 g saturated fat), 54 mg cholesterol, 1,413 mg sodium, 51 g carbohydrate, 2 g fiber, 20 g protein.
Yield: 8 servings.
I’m asked to make this recipe at least once a month during the winter, especially for birthday dinners. My guests like it with asparagus and garlic mashed potatoes. steven espinosa // salt lake city, utah
2 slices day-old white bread
2 eggs, lightly beaten
1 cup salsa
1/2 cup crushed tortilla chips
1/2 cup each chopped green pepper, onion and celery
1 jalapeno pepper, seeded and chopped
6 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 pound ground beef
1 pound ground pork
Place bread in an ungreased 9-in. x 5-in. loaf pan; set aside. In a large bowl, combine the eggs, salsa, tortilla chips, green pepper, onion, celery, jalapeno, garlic, pepper, Italian seasoning and seasoned salt. Crumble beef and pork over mixture and mix well. Pat into prepared pan.
Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer reads 160°. Invert meat loaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing.
EDITOR’S NOTE: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts: 1 slice equals 315 calories, 18 g fat (7 g saturated fat), 129 mg cholesterol, 319 mg sodium, 10 g carbohydrate, 2 g fiber, 24 g protein.
»HOW TO:
PEEL FRESH GARLIC
Using the flat side of a chef’s knife’s blade, crush the garlic clove. Peel away the skin. Chop or mince the garlic as directed in the recipe.
tasteofhome
COOKING SCHOOL
SECRET
MMM…MEAT LOAF!
Meat loaf recipes may change over time by using lightened-up ingredients the way My Take on Mom’s Meat Loaf (page 103) does. Or they may borrow from other cultures, like Tortilla-Salsa Meat Loaf or the Greek Meat Loaves do. No matter what changes, meat loaf will always be pure comfort food!
Follow these guidelines for success with your meat loaf.
• To ensure a tender loaf, avoid overmixing. Follow the recipe to combine the other loaf ingredients, then crumble the meat over the top and mix just until combined. Gently pat the mixture into a loaf shape.
• Experiment with different meat loaf toppings. Salsa, marinara, barbecue sauce or even jarred olive tapenade could yield tasty results. Add toppings near the end of baking to ensure they do not burn.
• Get a jump on future meals by doubling the recipe and popping an extra loaf in the freezer. Then simply thaw in the refrigerator and bake until done.
• For a classic meal—no matter which loaf you choose—serve Garlic Mashed Potatoes (page 225) and your favorite green vegetable.
• Team up the Tortilla-Salsa Meat Loaf with cooked rice and Home-Style Refried Beans (page 74) for a Southwest-inspired dinner.
Yield: 2 loaves (6 servings each).
Flavored with sun-dried tomatoes and Greek olives, this twist on traditional meat loaf will be a hit, especially when served with a Greek salad and crusty bread. radelle knappenberger // oviedo, florida
2 eggs, lightly beaten
1/2 cup ketchup
1/4 cup 2% milk
1 large red onion, finely chopped
3/4 cup quick-cooking oats
1/3 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
1/3 cup pitted Greek olives, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 pounds lean ground beef (90% lean)
1/2 cup crumbled feta cheese
In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8-in. x 4-in. loaf pans.
Bake, uncovered, at 350° for 50-60 minutes or until no pink remains and a meat thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese.
To Make Ahead: Unbaked meat loaves can be covered and frozen for up to 3 months. Thaw in the refrigerator overnight. Bake as directed.
Nutrition Facts: 1 slice equals 254 calories, 15 g fat (7 g saturated fat), 98 mg cholesterol, 545 mg sodium, 9 g carbohydrate, 1 g fiber, 21 g protein.
GLAZED PORK CHOPS WITH CORN BREAD DRESSING
Yield: 6 servings.
A slightly sweet glaze coats these delicious pork chops that were described by my family as both hearty and homey. A simple corn bread dressing turns this dish into classic comfort food. dawn kloman // watertown, wisconsin
1-1/4 cups reduced-sodium chicken broth
3/4 cup chopped onion
3/4 cup frozen corn
1 celery rib, chopped
Dash cayenne pepper
3 cups crushed corn bread stuffing
6 boneless pork loin chops (6 ounces each)
2 tablespoons brown sugar
2 teaspoons spicy brown mustard
In a large saucepan, bring the broth, onion, corn, celery and cayenne to a boil. Remove from the heat; stir in stuffing.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with pork chops. Combine brown sugar and mustard; spread over chops.
Bake, uncovered, at 400° for 25-30 minutes or until a meat thermometer reads 160°.
Nutrition Facts: 1 pork chop with 2/3 cup dressing equals 389 calories, 11 g fat (4 g saturated fat), 82 mg cholesterol, 516 mg sodium, 33 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
»HOW TO:
READ MEAT LABELS
Meat labels give you a variety of information. The label states the type of meat (beef, pork, veal or lamb), the wholesale cut (loin, rib, shoulder, leg, etc.) and the retail cut (steak, chops, roast, etc.). The label also states the sell by date, the weight of the meat, coast per pound and total price.
The wholesale cut is an indication of tenderness; for example, a loin or rib chop will be more tender than a shoulder or leg chop. Tender cuts are best cooked with dry-heat methods (grilling, broiling, roasting, pan-frying, pan-broiling and stir-frying). Less-tender cuts are better cooked by moist-heat methods (braising or cooking in liquid).
Yield: 9 servings.
Loaded with cheese, meat and beans, this layered casserole comes together in a snap. There are never any leftovers when I take it to potlucks. terri keenan // tuscaloosa, alabama
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Nutrition Facts: 1 piece equals 448 calories, 21 g fat (11 g saturated fat), 69 mg cholesterol, 1,152 mg sodium, 39 g carbohydrate, 5 g fiber, 25 g protein.
Yield: 8 servings.
This may not be a true Reuben, but the taste is fantastic and it’s so easy. Homemade soup is my favorite accompaniment. kathy kittell // lenexa, kansas
2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese, divided
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds
Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine the sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over the cheese. Brush with egg white and sprinkle with caraway seeds.
Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting.
Nutrition Facts: 1 piece equals 610 calories, 39 g fat (18 g saturated fat), 108 mg cholesterol, 1,905 mg sodium, 28 g carbohydrate, 2 g fiber, 31 g protein.
Yield: 12 servings.
For a casual holiday meal, you can’t go wrong with this rich and meaty lasagna. My grown sons request it for their birthdays, too. pam thompson // girard, illinois
9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel seed, 1/2 teaspoon salt and pepper. Bring to a boil. Reduce the heat; simmer, uncovered, for 30 minutes, stirring occasionally. In a small bowl, combine the egg, ricotta, and remaining parsley and salt.
Drain noodles. Spread 2 cups meat sauce into an ungreased 13-in. x 9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses.
Cover and bake at 375° for 25 minutes. Uncover; bake 25 minutes longer or until bubbly and a thermometer reads 160°. Let stand for 15 minutes before cutting.
Nutrition Facts: 1 piece equals 519 calories, 27 g fat (13 g saturated fat), 109 mg cholesterol, 1,013 mg sodium, 35 g carbohydrate, 4 g fiber, 35 g protein.
Yield: 4-6 servings.
My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado. It was a sure bet to win compliments from the men who came in cold and hungry after spending the day tramping through the woods. delma snyder // mccook, nebraska
1 pound ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (2-1/2 ounces) sliced ripe olives, drained, optional
1 tablespoon butter
6 corn tortillas (6 inches)
2 cups (8 ounces) shredded cheddar cheese
1/4 cup water
In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and olives if desired. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened.
Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese.
Pour water around the sides of the casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts: 1 serving (calculated without olives) equals 350 calories, 20 g fat (12 g saturated fat), 82 mg cholesterol, 722 mg sodium, 19 g carbohydrate, 3 g fiber, 24 g protein.
Yield: 8-10 servings.
I make this dish regularly. My kids love the steak, gravy and fork-tender veggies. sharon morrell // parker, south dakota
3 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
2 medium carrots, sliced
2 celery ribs, sliced
1-3/4 cups water
1 can (11 ounces) condensed tomato rice soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1/2 teaspoon pepper
1 bay leaf
In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables.
Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired.
Nutrition Facts: 1 serving equals 246 calories, 8 g fat (2 g saturated fat), 79 mg cholesterol, 477 mg sodium, 10 g carbohydrate, 1 g fiber, 32 g protein.
Yield: 16 servings.
This barbecue is an easy way to have dinner ready for a hungry crowd. It’s the perfect party food. Just add chips, drinks and your favorite deli salads, and dinner is set!
louise watkins // long key, florida
2 pounds beef top sirloin steak, cubed
1-1/2 pounds boneless pork loin roast, cubed
2 large onions, chopped
3/4 cup chopped celery
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon ground mustard
16 hamburger buns, split
In a 5-qt. slow cooker, combine the beef, pork, onions and celery. In a small bowl, combine the tomato paste, brown sugar, vinegar, chili sauce, Worcestershire sauce and mustard. Pour over meat mixture.
Cover and cook on high for 6-8 hours or until the meat is very tender. Shred meat in the slow cooker with two forks. With a slotted spoon, serve 1/2 cup meat mixture on each bun bottom. Replace bun tops.
Nutrition Facts: 1 sandwich equals 297 calories, 7 g fat (2 g saturated fat), 53 mg cholesterol, 336 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
»HOW TO:
SHRED MEAT FOR SANDWICHES
Remove cooked meat from the pan or slow cooker if the recipe directs. Reserve cooking liquid if called for. Place meat in a shallow pan. With two forks, pull meat into thin shreds. Return meat to the liquid to heat through, or use as the recipe directs.
Yield: 4 servings.
These yummy ribs will have everyone coming back for seconds. june ross // belmont, north carolina
1/4 cup reduced-sodium soy sauce
1/3 cup orange marmalade
3 tablespoons ketchup
2 garlic cloves, minced
3 pounds bone-in country-style pork ribs
In a small bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce.
Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired.
Nutrition Facts: 1 serving equals 441 calories, 20 g fat (7 g saturated fat), 129 mg cholesterol, 858 mg sodium, 22 g carbohydrate, trace fiber, 40 g protein.
Yield: 8 servings.
This recipe can feed a crowd, and leftovers are great for sandwiches or a hearty barley soup. dorothy duder // north hollywood, california
3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/4 teaspoon each minced chives, parsley flakes and tarragon
1/4 teaspoon pepper
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
8 cups water
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 large onion, chopped
3 celery ribs, cut into chunks
3 garlic cloves, minced
2 bay leaves
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
2 tablespoons butter
Combine 1 tablespoon flour and seasonings; rub over roast. In a Dutch oven, brown roast on all sides in oil over medium-high heat. Add the water, bouillon, Worcestershire sauce, onion, celery, garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning the roast after 1 hour.
Turn roast again. Add potatoes and carrots. Cover and simmer 1 hour longer or until meat and vegetables are tender.
Discard bay leaves. Remove meat and vegetables to a serving platter and keep warm. Pour 2 cups cooking juices and loosened browned bits into a 2-cup measuring cup; skim fat. (Save remaining cooking juices for another use.)
For gravy, in a small saucepan, melt butter; stir in remaining flour until smooth. Gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Nutrition Facts: 6 ounces cooked beef equals 448 calories, 23 g fat (8 g saturated fat), 118 mg cholesterol, 1,053 mg sodium, 24 g carbohydrate, 3 g fiber, 36 g protein.
»HOW TO:
BRAISE
1 Season and coat the meat with flour as the recipe directs. In a Dutch oven, brown the meat in oil in batches. To ensure nice browning, do not crowd the meat.
2 Set meat aside and cook vegetables as directed in the recipe. If the recipe directs, add flour and stir until blended.
3 Slowly add broth, stirring to deglaze the pan. If the recipe contains flour, add liquid gradually to allow a lump-free sauce to start to form.
4 Continue adding broth and return meat to the pan. Stir until mixture comes to a boil to prevent lumps.
5 Add other vegetables as the recipe directs.
Yield: 6 servings.
This is a great cold-weather meal. Add a good loaf of bread and you’re all set. bettina turner // kernersville, north carolina
6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed
In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil in batches. Set aside. Add onion to pan; cook until tender. Stir in garlic with remaining flour and pepper. Gradually stir in broth. Add beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.
Nutrition Facts: 1-1/2 cups (prepared with reduced-sodium broth; calculated without salt) equals 439 calories, 13 g fat (5 g saturated fat), 76 mg cholesterol, 426 mg sodium, 50 g carbohydrate, 6 g fiber, 30 g protein.
Yield: 6 servings.
Corned beef is a treat to our family any time of the year.
joy strasser // mukwonago, wisconsin
1 corned beef brisket with spice packet (3 pounds)
1 teaspoon whole black peppercorns
2 bay leaves
2 medium potatoes, peeled and quartered
3 medium carrots, quartered
1 medium onion, cut into 6 wedges
1 small head green cabbage, cut into 6 wedges
Place brisket and contents of spice packet in a Dutch oven. Add peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. Add potatoes, carrots and onion; cover and simmer for 10 minutes. Add cabbage, cover and cook 15-20 minutes or until tender. Discard bay leaves and peppercorns.
Nutrition Facts: 1 serving equals 282 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,053 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein.
Yield: 2 servings.
This surprisingly spicy pepper steak has a bit of Southwestern flair from the green chilies. It’s economical and convenient.
ladonna reed // ponca city, oklahoma
1/2 pound beef top round steak, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium green pepper, julienned
1/4 cup chopped onion
1 garlic clove, minced
1 teaspoon beef bouillon granules
3/4 cup hot water
1 can (10 ounces) diced tomatoes and green chilies
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked noodles, optional
Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer.
Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender.
Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
Nutrition Facts: 1-1/2 cups (prepared with reduced-sodium bouillon granules; calculated without noodles) equals 282 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,053 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein.
Yield: 4 servings.
In the summer, I love to marinate these steaks overnight, then grill them for family and friends. tim hanchon // muncie, indiana
1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2-1/2 pounds beef ribeye steaks
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-6 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Nutrition Facts: 1 serving equals 700 calories, 45 g fat (18 g saturated fat), 168 mg cholesterol, 1,977 mg sodium, 15 g carbohydrate, trace fiber, 55 g protein.
SIZZLING ANCHO RIBEYES: Combine 2 teaspoons each salt and ground ancho chili powder with 1/2 teaspoon pepper; rub over steaks. Grill as directed. Combine 3 tablespoons softened butter with 3 minced chipotle peppers in adobo sauce; spoon buttermixture over cooked steaks.
Yield: 16 skewers (1-1/3 cups sauce).
The combination of peanut butter and coconut milk on these slightly spicy kabobs is delectable. amy frye // goodyear, arizona
1/4 cup packed brown sugar
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 teaspoon lemon juice
1 can (13.66 ounces) coconut milk, divided
1-1/2 teaspoons crushed red pepper flakes, divided
2 pounds beef top sirloin steak, cut into 1/4-inch slices
2 medium limes, halved and thinly sliced, optional
1/4 cup creamy peanut butter
1 tablespoon chopped salted peanuts
In a large resealable plastic bag, combine the brown sugar, lime juice, soy sauce, curry powder, lemon juice, 1/4 cup coconut milk and 1 teaspoon pepper flakes; add the steak. Seal bag and turn to coat. Refrigerate for 2-4 hours.
Drain and discard marinade. Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired. Grill, covered, over medium-hot heat for 6-8 minutes or until meat reaches desired doneness, turning occasionally.
Meanwhile, in a small saucepan, combine peanut butter with remaining coconut milk and pepper flakes. Cook and stir over medium heat until blended. Transfer to a small bowl; sprinkle with peanuts. Serve with steak skewers.
Nutrition Facts: 1 skewer with 4 teaspoons sauce equals 156 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 106 mg sodium, 4 g carbohydrate, 1 g fiber, 13 g protein.
CHIPOTLE MUSTARD PORK TENDERLOIN
Yield: 4 servings.
This is one flavorful entree with a lot of kick! The heat from the chipotle really comes through. Serve with plenty of ice-cold lemonade or iced tea.
linda foreman // locust grove, oklahoma
1/2 cup honey Dijon mustard
1/3 cup minced fresh cilantro
1/4 cup lime juice
1 tablespoon minced chipotle pepper in adobo sauce
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 pork tenderloin (1 pound)
Chopped honey-roasted peanuts, optional
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from pork. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a meat thermometer reads 160°. Let the pork stand for 5 minutes before slicing.
Heat the reserved mustard mixture; brush over the pork before serving. Sprinkle with peanuts if desired.
Nutrition Facts: 3 ounces cooked pork (calculated without peanuts) equals 191 calories, 6 g fat (2 g saturated fat), 64 mg cholesterol, 366 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
»HOW TO:
PREPARE A CHARCOAL GRILL FOR INDIRECT HEAT
To prepare a charcoal grill for indirect heat, bank half of the coals on one side of the grill and the other half on the other side. Place a foil drip pan in the center if the recipe directs. Replace the cooking grate and place the meat in the center of the grate. Cover and grill according to the recipe.
Yield: 4 servings.
Tender steak is treated to an orange marinade with a peppery kick in this scrumptious recipe. Try it on the grill with your favorite grilled veggies. taste of home cooking school
3/4 cup orange juice
1/4 cup honey
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon coarsely ground pepper
1 tablespoon canola oil
1 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)
In a small bowl, combine the first six ingredients. Reserve 1/2 cup marinade. Add oil and ginger to the remaining orange sauce; pour into a large resealable bag. Add the flank steak; seal bag and turn to coat. Refrigerate for at least 1 hour or overnight. Cover and refrigerate reserved marinade
Drain and discard marinade from steak. Place steak on a broiler pan. Broil 4 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. To serve, thinly slice steak across the grain; serve with orange sauce.
Nutrition Facts: 1 serving equals 289 calories, 12 g fat (4 g saturated fat), 54 mg cholesterol, 298 mg sodium, 23 g carbohydrate, trace fiber, 23 g protein.
»HOW TO:
GRILL STEAK WITH SUCCESS
Trim steaks to avoid flare-ups, leaving a thin layer of fat if desired to help maintain juiciness. Pat dry with paper towels before grilling—a dry steak will brown better than a moist one.
Avoid grilling at too high a temperature, which will char the outside of the steak before the inside reaches the desired doneness. Grill steaks to at least medium-rare, 145°, but do not overcook.
To test for doneness, insert an instant-read thermometer horizontally from the side, making sure to get the reading in the center of the steak.
BEEF TIPS & CARAMELIZED ONION CASSEROLE
Yield: 8 servings.
The rich flavor of beef sweetened by onions makes this a recipe you’ll want to make again and again. It’s amazing with mashed potatoes. linda stemen // monroeville, indiana
4 pounds beef sirloin tip roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
4 large sweet onions, halved and thinly sliced
3 tablespoons butter
4 garlic cloves, minced
2/3 cup all-purpose flour
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup heavy whipping cream
8 slices French bread (1/2 inch thick), toasted
1 cup (4 ounces) shredded part-skim mozzarella cheese
Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13-in. x 9-in. baking dish.
In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 2 minutes longer.
Stir in flour until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beef.
Cover and bake at 325° for 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes longer or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake for 5 minutes or until cheese is melted.
Nutrition Facts: 1 cup beef mixture with 1 slice cheese toast equals 585 calories, 26 g fat (12 g saturated fat), 186 mg cholesterol, 1,039 mg sodium, 29 g carbohydrate, 2 g fiber, 56 g protein.
DIJON-RUBBED PORK WITH RHUBARB SAUCE
Yield: 12 servings (1-1/2 cups sauce).
This moist and tender pork loin roast is served with a rhubarb sauce that’s just delicious! It’s great for company and makes celebrations special. marilyn rodriquez // fairbanks, alaska
1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar
Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork.
Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 to 1-1/4 to hours or until a meat thermometer reads 160°. Let stand 10 minutes before slicing.
In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.
EDITOR’S NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts: 3 ounces cooked pork with 2 tablespoons sauce equals 181 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 308 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Yield: 16-20 servings.
The combo of zesty horseradish and tangy mustard creates a delicious glaze perfect for ham. I’ve used this recipe for years and always get rave reviews. joan hallford // north richland hills, texas
1 bone-in fully cooked spiral-sliced ham (8 to 10 pounds)
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup apricot jam
1 tablespoon spicy brown mustard
2 teaspoons prepared horseradish
Place ham on a rack in a large roasting pan. Cover and bake at 325° for 1-1/2 hours.
Combine the pineapple, jam, mustard and horseradish; spread over ham. Bake, uncovered, for 30-45 minutes or until a meat thermometer reads 140°.
Nutrition Facts: 6 ounces ham equals 248 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 1,648 mg sodium, 20 g carbohydrate, trace fiber, 33 g protein.
CARAMELIZE ONIONS
1 Slice root and top off onion; cut in half. Peel and slice. Use a large skillet so the onions are not crowded. Heat oil in the pan over medium heat; add the onions and stir to coat.
2 Cook onions, stirring occasionally from the bottom every 5 minutes. Once onions begin to brown, reduce heat. Continue cooking 20-30 minutes, stirring every 2-5 minutes until onions are golden-brown, adding more oil if needed.
3 When onions reach their desired color, remove from heat to stop cooking. Sprinkle onions with salt, pepper and sugar to enhance flavors if desired.
Yield: 6 servings.
This beef roast with crushed peppercorns is elegant, delicious and perfect for company. The aroma in your kitchen while it’s cooking will be out of this world! elaine sweet // dallas, texas
2 tablespoons each whole black and pink peppercorns or 1/4 cup whole black peppercorns
3 dried chipotle chilies, stems removed
1 tablespoon coriander seeds
1 tablespoon dried minced onion
1 tablespoon dried thyme
1-1/2 teaspoons salt
1 teaspoon dried orange peel
3 tablespoons steak sauce
1 beef tri-tip roast (2 to 3 pounds)
ONIONS:
4 large onions, thinly sliced
3 tablespoons olive oil
1/2 cup chardonnay or other white wine
2 teaspoons dried thyme
1/2 teaspoon pepper
1/8 teaspoon salt
2 tablespoons minced fresh parsley
Place the peppercorns, chilies and coriander in a blender. Cover and process until coarsely ground. Stir in the onion, thyme, salt and orange peel.
Rub the steak sauce and seasoning mixture over the roast; cover and refrigerate for 8 hours or overnight.
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large skillet, cook onions in oil over low heat for 30-35 minutes or until golden brown, stirring frequently. Stir in wine and bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until liquid is evaporated. Stir in the thyme, pepper and salt.
Transfer meat to a warm serving platter. Let stand for 10 minutes before slicing. Sprinkle with parsley. Serve with onions.
Nutrition Facts: 5 ounces cooked beef with 1/2 cup caramelized onions equals 367 calories, 18 g fat (5 g saturated fat), 91 mg cholesterol, 851 mg sodium, 15 g carbohydrate, 3 g fiber, 33 g protein.
Yield: 6-8 servings.
Family and friends are surprised when I tell them this impressive-looking roast is easy to prepare. I simply marinate the roast a few hours, then pop it in the oven. The creamy sauce is perfect alongside. grace brennfleck // clairton, pennsylvania
1-1/2 cups beer or ginger ale
1 cup Dijon mustard
2/3 cup honey
1/2 cup olive oil
16 garlic cloves, minced
1/2 cup minced fresh rosemary, or 4 teaspoons dried rosemary, crushed
1 boneless pork loin roast (2 to 2-1/2 pounds)
1/2 cup heavy whipping cream
In a small bowl, combine the beer, mustard, honey, oil, garlic and rosemary. Pour half into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from pork. Place roast on a rack in a roasting pan. Bake, uncovered, at 350° for 55 to 65 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before carving.
Place reserved marinade in a small saucepan. Add cream and pan drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until slightly thickened. Serve with pork.
Nutrition Facts: 4 ounces cooked pork equals 393 calories, 21 g fat (7 g saturated fat), 77 mg cholesterol, 582 mg sodium, 25 g carbohydrate, trace fiber, 23 g protein.
»HOW TO:
STUD HAM with cloves
With a sharp knife, make diagonal cuts in a diamond pattern about 1/2 in. deep in the surface of the ham. Push a whole clove into the point of each diamond for a pretty presentation.
Yield: 8-10 servings.
I have used this recipe for over 40 years and it is still a favorite with my family. Kids love the glaze with mashed potatoes. beverly payne // el sobrante, california
1 boneless fully cooked ham (about 4 pounds)
3/4 cup packed brown sugar
3/4 cup creamy French salad dressing
Place the ham on a rack in a shallow roasting pan. Cover and bake at 325° for 1-1/2 hours.
In a small microwave-safe bowl, combine the brown sugar and salad dressing. Cover and microwave on high for 30-60 seconds or until sugar is dissolved. Pour 1/4 cup over the ham.
Bake, uncovered, 30-40 minutes longer or until a meat thermometer reads 140°. Let stand for 10 minutes before slicing. Serve with remaining glaze.
EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 6 ounces ham equals 341 calories, 15 g fat (3 g saturated fat), 92 mg cholesterol, 2,045 mg sodium, 19 g carbohydrate, 0 fiber, 34 g protein.
»HOW TO:
STUFF A TENDERLOIN
1 Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.
2 Open tenderloin so it lies flat. If using a tenderloin 1 pound or larger, make another lengthwise slit down the center of each half to within 1/2 in. of bottom.
3 Cover with plastic wrap. Flatten to the thickness directed in the recipe.
4 Remove plastic wrap. Layer or stuff as recipe directs.
5 Roll up jelly-roll style, starting with a long side. Tie roast at 1-1/2-in. to 2-in. intervals with kitchen string.
Yield: 2 servings.
My husband doesn’t usually like healthy meals, but this pretty entree is one of his all-time favorites. melissa holtz // covington, kentucky
1 pork tenderloin (3/4 pound)
Dash salt
Dash pepper
1/2 cup chopped peeled tart apple
1/4 cup soft bread crumbs
2 tablespoons chopped celery
1 tablespoon chopped green onion
1 tablespoon raisins
1 tablespoon chopped walnuts
Dash ground nutmeg
2 tablespoons unsweetened apple juice, divided
SAUCE:
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/2 cup unsweetened apple juice
Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper.
In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting with a long side; tie roast with kitchen string and secure the ends with toothpicks.
Place on a rack in a shallow roasting pan coated with cooking spray. Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375° for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until the meat juices run clear and a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Nutrition Facts: 1 serving equals 314 calories, 8 g fat (2 g saturated fat), 95 mg cholesterol, 181 mg sodium, 23 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat, 1/2 fruit.
Yield: 6 servings.
A savory mushroom-wine sauce is draped over golden puff pastry that encases tender filet mignon. Wow your guests this holiday season.
taste of home cooking school
6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thyme
In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add wine and thyme; cook 2 minutes longer. Serve with beef.
Nutrition Facts: 1 serving equals 1,122 calories, 64 g fat (21 g saturated fat), 201 mg cholesterol, 928 mg sodium, 75 g carbohydrate, 10 g fiber, 59 g protein.
WINES FOR THE CELEBRATION
• Serve the Individual Beef Wellingtons or the Beef Tips with Caramelized Onion Casserole (page 118) with a lighter-bodied red wine like Merlot, French Burgundy, Cabernet Franc or Pinot Noir.
• With its spicy flavor, Beef Roast au Poivre (page 120) needs a more assertive wine like red Zinfandel, Bordeaux or Cabernet Sauvignon.
• Serve either pork roast with Chardonnay or Sauvignon Blanc.
• The sweetly glazed hams will pair perfectly with a light and fruity wine like Riesling or white Zinfandel. Or if serving ham for brunch, consider a sparkling wine or the Mimosas on page 30.
