2 pounds beef tenderloin, cut into bite-sized pieces
1 (16-ounce) bottle of Italian salad dressing
Combine beef with salad dressing in airtight container. Marinate in refrigerator overnight, stirring several times; drain. Thread beef onto skewers; place in baking pan. Bake at 35o degrees for 10 minutes. Serve with rice pilaf and salad. Yield: 6 servings.
Pork Tenderloin with Orange Glaze
2 pork tenderloins
1 cup orange juice
1/2 cup white wine
1/4 cup soy sauce
1 clove of garlic, minced
2 tablespoons butter
2 tablespoons honey
2 tablespoons orange marmalade
Place pork tenderloins in shallow dish. Combine orange juice, wine, soy sauce and garlic in bowl; mix well. Pour mixture over pork. Marinate, covered, in regrigerator for 8 to 24 hours, turning pork occasionally. Remove pork to shallow baking pan. Pour marinade into saucepan. Add butter, honey and orange marmalade. Simmer until slightly thickened, stirring constantly. Bake pork at 375 degrees for 30 to 40 minutes or until cooked through, basting frequently with orange glaze. Cut into slices. Reheat orange glaze; serve with sliced pork. Yield: 6 servings.
Swiss Steak
1 large piece round steak, cut into 6 serving pieces
All-purpose flour
Oil
1 10-3/4-ounce can cream of mushroom soup
1 soup can of water
1/3 cup cocktail onions and juice
1/4 to 1/2 cup sherry
Preheat oven to 300 degrees. Dredge meat in flour. Brown meat in hot oil. Remove from pan. Palce meat in a 3-quart baking dish. Do not salt. Add remaining ingredients to pan drippings. Cook over medium heat, stirring drippings into liquid. Pour over meat. Bake, covered for 2-1/2 hours. Serve over noodles or rice. Makes 6 servings.
Ham and Potatoes Au Gratin
8 small new potatoes
1 cup cooked diced ham
1/2 cup finely chopped onion
1 clove garlic, minced
2 cups cottage cheese
1 cup sour cream
Salt and pepper to taste
1 cup Cheddar cheese, grated
Boil potatoes in water until tender. Drain. Mix together all ingredients except cheese. Pour mixture into a 1-1/2-quart baking dish. Cover with cheese. Bake at 350 for 30 to 45 minutes. Makes 6 servings.
Salisbury Steak Bake
1 (10-3/4-ounce can golden mushroom soup, divided
1-1/2 pounds ground beef
1/2 cup fine dry bread crumbs
1 egg, slightly beaten
1/4 cup finely chopped onions
Dash pepper
1/3 cup water
Preheat oven to 350 degrees. Mix thoroughly 1/4 cup soup, ground beef, bread crumbs, egg, onions and pepper. Shape into 6 patties. Place in shallow baking dish. Bake for 30 minutes. Spoon off fat. Combine remaining soup with water. Pour over patties. Bake for 10 minutes. Serves 6.
Tennessee Ham and Apple Bake
3 cups diced cooked ham
4 medium tart apples, sliced
1/4 cup packed dark brown sugar
1/4 teaspoon ground mace
1/4 cup apple juice or water
1 cup pancake mix
1 cup milk
2 tablespoon melted butter or margarine
Layer half the ham and apples in a 2-quart casserole. Combine the brown sugar and mace in a small bowl. Sprinkle half the brown sugar mixture over the apples. Repeat the layers. Pour the apple juice over the casserole. Bake at 350 degrees for 40 minutes or until the apples are tender. Combine the pancake mix, milk and butter in a medium bowl; blend well. Pour over the casserole. Bake, uncovered, for 20 minutes longer or until puffed and golden brown. Makes 6 servings.
Pork Chops Ole
6 loin pork chops (1/2 inch thick)
2 tablespoons vegetable oil
Seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1-1/2 cups water
1 can (8onces) tomato sauce
1/2 envelope taco seasoning (2 tablespoons)
1 medium green pepper, chopped
1/2 cup shredded cheddar cheese
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper. Meanwhile, in a greased salt and pepper. Meanwhile, in a greased 13"x9"x2" baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350 for 1-1/2 hours. Uncover and sprinkle with cheese; return to the oven until cheese is melted. Makes 4-6 servings.
Pepper Steak
1 pound round (or sirloin) steak, cut in 1/2-inch thick strips
1 tablespoon paprika
2 tablespoons butter or margarine
2 cloves garlic, crushed
1-1/2 cups beef broth
1 cup sliced green onions, including tops
2 green peppers, cut in strips
2 tablespoons cornstarch
1/4 cup water
1/4 cup soy sauce
2 large fresh tomatoes, cut in eighths
3 cups hot cooked rice
Sprinkle strips of beef with paprika, and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook for 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Makes 6 servings.
