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Beef Braised in Red Wine

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Title: Beef Braised in Red Wine
Yield: 1 Servings
Categories: Ethnic, Beef

Ingredients:

3 lb Lean beef chuck roast
3 sl Lean bacon chopped
1 ts Minced garlic
1 ts Crumbled oregano
1/2 ts Salt
1/4 ts Fresh ground pepper
1 tb Margarine
1 tb Olive oil
1/2 c Chopped onion
1/4 c Chopped carrots
1/4 c Chopped celery
1/2 c Dry red wine
2 c Beef stock canned or made
-from bouillon cubes
1 1/2 c Canned tomatoes pureed or
-coarsely chopped
1 Bay leaf
2 tb Soft butter optional
2 tb Flour optional


chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup
servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein,
50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4
milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli should be
cut into long-stemmed florets, blanched, drained ** Red Pepper should be
cut in julienne strips
Preheat oven to 325". Place one layer of broccoli in pie shell or
directly into 8-inch pie dish. Crumble cheese on top, cover with remaining
broccoli, arranging it with stems pointing center and the flowers to the
outside. Add the carrots and red pepper. Mix egg, oregano and evaporated
skim milk. Pour over vegetables. Bake loosely covered with foil for one
hour or until filling is set. Uncover for last 10 minutes of baking.
Nutrient content per serving: 196 calories, 11 grams fat, 8 grams
protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams
sodium, 2.6 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium mixing
bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar,
one cup at a time, beating after each addition.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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