The Rural Voice, 1980-04, Page 31the rural
Family
more to clip!
Best beef recipes
Although there are very few people
who'd turn down 'the offer of a good
standard home cooked roast beef dinner.
there are more adventurous ways of
preparing one of the meats that Canada's
famous for.
With the help of Rural Voice's collection
of cookbooks from local groups (for a
complete list and where to buy them, see
February's Rural Voice) we've found a
variety of interesting ways to cook beef...
some tried and true, some unusual, some
fancy and others for family meals.
We've also included a few vegetable
recipes, for mouth watering accompani-
ments to your beef main courses. Bon
appetit!
MEAT CASSEROLE
1'/2 lbs. ground round steak and 2 med.
oni ons(chopped) browned in 2 tblsp.
butter.
Add:
1 Can Tomato soup
1 can mushrooms (with juice)
1 3 -oz cream cheese
1 tsp. Worcestershire sauce
'/z package noodles (or rice) cooked in
salted water.
Drain and put in bottom of casserole.
Spread mixture on top. Cover with crushed
cornflakes and cut almonds and butter.
Bake '/ hour at 325°.
PG. 32 THE RURAL VOICE/APRIL 1980
from the St. Matthew's ACW, Kingarf
Cookbook
TEXAS CHILI
11/2 c. pinto beans
3 bacon slices
11/2 Ib. chuck, cut into '/i inch cubes
1 clove garlic, split
1 tbsp. salt
1 tbsp. flour
1 (1 Ib.) can tomatoes, undrained
1 c. chopped onion
11/2 tsp. chili powder
1 (14 oz.) can tomato sauce
Wash beans. Cover with cold water; let
stand, covered overnight. Next day. drain.
Place beans in large saucepan with 2
quarts water; bring to boiling. Reduce
heat; simmer, covered, about 1' hours, or
until beans are tender. Drain beans,
reserving 1 cup liquid. Meanwhile, cut up
bacon. Saute in large Dutch oven 2
minutes. Add chuck; brown well, turning
on all sides. Remove bacon and chuck as
they brown; set aside. Add onion and
garlic; saute until tender, about 5 minutes.
Remove from heat. Stir in flour, reserved
bean liquid, tomatoes, tomato sauce, chili
powder and salt. Bring to boiling, stirring;
add meat, reduce heat and simmer,
covered, one hour. Add beans; simmer 1
hour longer or until chuck is tender.
Makes 8 servings.
Wilda (Smith) Hogg
from the St. Peter's Church, St. Clair,
Michigan Cookbook
WILD RICE BROCCOLI BAKE
1 pkg. long grain wild rice, 6 oz., cooked
1 cup sliced celery
1/2 cup onion, diced
2 pkgs. frozen broccoli spears, 10 oz. each
cooked and drained
3 T. butter
3 T. flour '/. tsp. salt
1 chicken bouillon 2 cups milk
1/2 cup Parmesan cheese 1 T. lemon juice
Cook rice. stir in celery, onions. Place in
even layer in shallow 2 qt. casserole.
arrange broccoli spear on top. Melt butter;
add flour, salt, milk, and bouillon cube.
Cook, stirring constantly until smooth and
thick. Stir in 'A cup cheese and lemon
juice. Pour over broccoli. Sprinkle re-
maining cheese. Bake at 375°, until hot
and bubbly - 20 minutes.
Mary Ellen Snider
BRUSSELS SPROUTS IN ONION CREAM
1-'/2 lbs. Brussels sprouts 2 T. butter
1/2 cup onion, chopped 1 pint sour cream
Steam Brussels sprouts for 15 minutes
until tender. Saute' onions in butter until
rich brown. Stir in sour cream and heat,
stirring constantly. Add Brussels sprouts
and mix well. Serves 6.
Alice Kneller
frI
2
';7
2
Sa
sh,
mi
21
3/4
1,'2
'/
'/2
2T
1/4
1T
21
Flo
wit
lar!
slic
Spr
bar
Car
shit
at
fi
1-8
lc
4c
1 11
1 II
2 t
2 tt
1 c;
1 01
1 gi
1 c.
1 tii
L1
tent
alon
onic
In ;
soul
one