Convenient, ood t ting nd
nutri tio re the coo ing buz-
zword
And, ther th y de cribed the
grand prize-winning "Be t of Beef
Coo -Off. Sp ni h Stea Roll with
Sauteed Vegetable won the
$15,000 top prize for S ndy Collins
of Wheat Ridge, Colo.
Thi beef recipe not onl y ple e
the palate, but e ch protein-rich I
rving provid a generous helping
of nutrients like zinc and iron - all
for j ust 277 calorie !
The beef roll i actually a
implified version of the cl ic and
more time consuming beef roul e.
The entire di h i ready to
bout If n hour. Th ned
top irloin teak' p nfried, pre d
with our ere m and prinkled ith
chit , th n rolled up. Cri p-t nd r
veggie - bell peppe ,onion nd
mushrooms - make a colorful ac­
compli hment. '
Fre hly baked bre d or crusty
roll from your favorite bakery are
imple, ho-tu addition to the
meal, and Ie mon frozen yogart
makes a refre hing finale.
Spanl h
ut dV
011 With
rllc po der,
1/4 te poon fre hly round
bl c pepper
2 te poon ve et ble 011,
dlv ded
1 te poon butter
3/4 t poon It, dlv ded
Delectable, delicious beef chuck
pot roast accented with Mediter­
ranean flavors is perfect to erve
friends for a casual dinner get­
together. No one will guess that each
avory serving has just 224 calories!
Preparation is simple, and since a
pot roast requires slow, moist heat
cookery, there's plenty of time to
attend to other details, or mingle with
guests, while it cooks.
Mediterranean Braised Beef's
company-special flavor and flair
earned Grace Fogg, .of St. Louis,
Mo., $1,000 for the Best Recipe
Under 300 Calories award at the
1991 National Beef Cook-Off.
The boneless beef chuck shoulder
pot roast cooks in a flavorful com­
bination of balsamic vinegar, onions,
Beware of shortcuts in the
kitchen that could expose you to
. food poisoning. Each year some 6.5
mlltlon Americans are hit with ..
food-borne disease, says the
Centers for Disease Control (CDC)
in Atlanta.
You can avoid the risk of food
poisoning. by following these
guidelines:
Cook aU egg •• meat and
poultry thoroughly. .
Eating anything made with raw
eggs is dangerous. To guard against
infection, cook eggs thorough! y.
Hardboiled eggs are safer- than
soft, especially for infants.
Scrambled or fried eggs shouldn't
be runny.
For homemade ice cream, use a
recipe that calls for cooking the ice
cream mixture before freezing it.
Raw poultry and raw meat are
open invitations to food poisoning.
The only sure defense is cooking
them at no less than 325 degrees
Fahrenhei t.
Poultry: A meat thermometer
should register 180 degrees in the
inner thigh. Stuff the bird just
before cooking - and make suer
the temperature reaches 165 degrees
in the center of the stuffing. Dark
grill marks or charred skin don't
mean the bird is finished.
B f: The center of larger cuts,
such as steaks and roasts, may more
safely remain pink since it is cleaner
on the inside. Hamburger may con­
tain bacteria throughout. Cook to
160 degrees - medium - to kill
any trichinae, worms that cause
trichinosis.
Ke p it clean. "One-fifth of all
outbreaks of food-borne illness can
be traced to food handlers who
simply haven't washed their hands
adequately," says Jack Guzewich,
chief of food protection for the New
York State healt:1 department.
For example, parents �an get
bacteria from meat on their hru:td
and then contaminate their babies'
bottles. Bacteria-laden hands can
leave a almonella trail around the
house that can live on surfaces such
as doorknobs for weeks.
Don't put cooked teaks on the
same plate used for raw meat. The
same board and knife used to cut up
raw chicken shouldn't be used to
chop fresh vegetables that will be
7
rl i powder nd pep­
ov r te . He t 1
t P n oil nd butter in 12-incb
h vy rying p n over medium-high
t until h t. P nfry t 5 to 7
minut for medium-rare (150F) or
t de ired donene , turning once.
Remove te to heated pI tt r;
prin le with 1/2 tea poon alt.
Keep w rm. Add remaining 1
t poon oil to frying pan. dd red
and green peppe , onion, mush­
r ms and walnu
C ok 2 minute lining frequent­
ly.
Combin remaining If2 te poon
rlic powd r; prin le over
v g table nd continu cookin 2
minute , tirring frequently. Sp d
te wi th our cream; top with
chilie .
Starting t hort ide, roll up te
jelly-roll f hion; ecure with 4
w den pic . Sp on vegetabl
around te r ll ; g rni h with
lemon lice nd cilantro pri .
To erve, c rve teak roll be­
twe n wooden pic ; remove and
di card wood n pick ; 4 ervin .
I
hallots and date that is thickened
and erved as a auee.
JUICY, TENDER SLICES of
beef topped with the sauce make a
beautiful presentation garnished
with chopped par ley and onion
rings. Serve witha favorite vegetable
to complete the meal.
1 1/2 cup water
1/4 cup b I mic vineg r
1/2 t poon It
1/4 to 1/2 tea poon fre hly
ground bl ck pepper
2 mall onion , hived nd
liced
4 medium h 110 , IIced
1/4 cup chopped pitted d te
Chopped p ley
Curly endive
, White onion lice
Mediterranean Braised Beef
Preparation time: 30 minutes
Cooking time: 2 hours to 2 hours
and 45 minutes
2 1/2 to 3-pound weD-trimmed
bone le beef chuck boulder pot
roast
1/4 cup all-purpo Dour
2 table poon extra-virgin olive
011
Dredge boneless beef chuck
shoulder pot roast in flour. Discard
excess flour. Heat olive oil in large
oven-proof frying pan or Dutch oven
over medium-high heat until hot. (
Brown pot roast in hot oil, about 5
minutes per side. Remove pot roast
erved raw.
Wash everything with soap:
hands, utensils, dishes, counter tops,
cutting boards (acrylic is safer than
WOOd). Soap kills bacteria com­
pletely, says Robert Tauxe, a CDC
medical epidemologist.
447 W. 9 .Mile Road
Ferndale, Michigan 48220
o �
�e Fresh Place To gb0
STIR FRY BEEF $3.29 lb.
RUMP ROAST $2.79 lb.
. "'We Honor All Major Food Chains
Meat Coupon
from frying pan. Combine war rand
vinegar. Add vine ar mixture t
frying p n; cook over medium h at
craping up brown beef bits. Stir in
alt. Return pot roa t to frying p n:
sprinkle with pepper, as de ired.
Distribute onions, shallots, and
dates around beef. Cover tightly and
bake in 325 degree (low) oven 2 to
2 1f2 hours or until tender, turning
roast once. Remove roa t to carving
board. Simr-er liquid and
yet'\·�bles over 1?' -dium to medium­
high heat to desired consi tency.
Carve roast across the grain into
thin slice ; arrange on erving plat­
ter. Spoon some of the sauce over
sliced roast; sprinkle with parsley.
Garnish with endive and onion
slices. Serve beef with remaining
auce. 8 to 10 ervtngs,
eat The
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