ltali n min trone, oup
di h to complement nyone' table
year-round.
S up today truly reflect the in-
enui ty of the everyday cook, using
a wealth of vegetable available
year-round. Also, soups can be mad
in large quantities and frozen for
later e. And they are an economi­
cal way to feed a large group or
today' working person who till
wants to avor a home-cooked meal.
Making good soup i notdifficult.
The trick is determining which in­
redients work well together. The
oup pot should never be a hap­
hazard catchall for whatever one has
around. Each vegetable' character
should be respected.
A g od stock is a cook' best
friend. It makes a new cook a good
ne, and a good cook, a great one.
H \ ever, while a homemade stock
doc produce a more full-bodied
up, great re ults can be achieved
with a doctored commercial broth or
a b uil1on-cube broth, as long as the
Deliciou
vegetable are very fres h. Fre h
produ i the mo t important in­
gredient. Fortunately, we h ve ac-
to the b ic ingredien of many
wonderful oup nd toc : 11-
e on vegetables uch as carrots,
onions, celery and potatoes.
Here a recipe for one of the
season' be t from "Perla Meyers'
Seasonal Kitchen".
Root V getabl Soup
2 large lee wbite rt only
4 tabl poon un lted butter
2 1/2 t bl poon II-p rpose
Door
6 cup bomem de chicken tock
3 medium carro peeled and
cubed '
teak
ao Poivre
T-oday'
cooks want
delicious
-bcef meals
that are
cos t -c ffect
ive and con­
venient.
That's
reflected by
by the excit-'
ing new
prize struc­
ture of the
1993- Na­
tional Beef
Cook-Off,
which fea­
t u res
39,000 in
prize money and three recipe
categories attuned to what
amateur contemporary cooks
need: beef recipes for entertain­
ing, peedy meal and cost-con-
cious cookery.
An example of a delicious
recipe that won big at a recent
Cook-Off is Steak au Poivre with
Dijon Sauce, a compelling com­
bination of boneles beef sirloin
steak, Dijon-style mustard, red
wine and herb . This convenient,
tasty recipe ubmitted by a Maine
cook received honorable mention
at the 1990 COOk-Off, as a atis­
fying beef meal that recognized
. key elements of popular contem­
porary cui ine.
Steak au Polvre With
DIJon Sauce
Preparation time: 15 minute
Cooking time: 36 to 42
minutes
3-pound bonel beef lr-
loin teak,cut 2 Incbe tblck
,I to 3 table poon pepper-
corns
I tabl poon v etable 011
I te poon alt
1/2 cup dry white wine
1 table poon e ch honey nd
Oijon- tyle mu tard
Pa ley prl
Preheat oven to 325 degrees F.
Trim excess fat from b n Ie
beef sirloin teak. Crush pepper­
corn . li htly in mortar with
pestle; pre s pepper firmly into
top surface of steak to coat even­
ly. Heat oil in cast-iron frying pan
over high heat until very hot;
sprinkle salt in bottom of pan.
(Oil is hot enough when a drop of
water "dances" in the pan.) Place
steak in pan, peppered side down;
sear 30 seconds to 1 minute. Tum
steak over and sear econd side
30 seconds to 1 minute. Cover
pan, leaving steak with peppered
side up.
Place in oven and cook 30 to
35 minute for medium-rare or to
desired donenes .
Place steak on platter. Add
wine, honey and mustard to pan;
cook over medium heat 5
minutes or until auce i slightly
thickened. Carve about 1/4 of the
steak into thi� slices; poon some
auce over the steak. Garnish
with parsley. Serve teak with
remaining auee.
12 ervings.
Nutrient data per serving of
teak and 1 tablespoon of sauce:
180 calorie ; 6 g fat; 276 mg
odium; 69mg chole terol.
The 1993 National B88fCook­
Off, will be held Sept. 11-13 In
Cheyenne, Wyo.
For more Information or an
entry form, contact your stste
beef council, write to National
Beef Cook-Off Entries, P.O Box
3240, Chicago. ILL 60654.
I ,
pepper to
112 cup be vy
Garnish: 2 t ble poon finely
minced chive and p ley
1. Cut lee in h If lengthwi e
and then c wi e into thin slic .
Run under w rm water in colander to
remov all tra e f nd. Drain nd
t id.
2. In larg erole, melt butter
over low h 1. Add flour and coo
tirring constantly for one minute
without browning. Add chicken
stock and whisk until well-blended.
3. Add re erved leeks, carrots,
turnip , parsnips and potatoes. Bring
to a boil, reduce heat and simmer
until vegetable are almo t tender.
4. Add lettuce and spinach leaves,
and sea on with alt and pepper. let­
tuce hould just wilt, but still remain
cri p. Do not overcook.
Before erving, add heavy cream
and heat oup through without bring­
ing to a boil. Sprinkle with chives
and parsley and erve hot with thin
slices of black bread.
I • 0 ., ''':'7V t • '''' •• \\1
Today there' a new focus on
cooking and eating: healthy fast and
flavorful. That flavorful mealtime
mainstay-beef-fitseasily into this
new eating lifestyle with the help of
recipes like Mexican Beef Stir-Fry.
One cooking method which i
ideal for today's cook-it-quick meal
plans is stir-frying. This method
uses small, uniform pieces of meat
and vegetables which are rapidly
stirred in a small amount of oil over
high heat. While this method
originated in the Far East, the flavor
combinations needn't be limited to
this region of the world.
MEXICAN BEEF STIR-FIty
is one flavorful example. It uses thin
lices of lean flank steak which are
cooked in oil seasoned with cumin,
garlic alt and oregano. Then add
favorite Mexican vegetables like
peppers and onions. For an added
south-of-the-border flair serve this
stir-fried meal over a lettuce raft, in
aco shells or on tostada shells.
For more contemporary and
streamlined beef recipes (all under
300 calorie ) you may order a single,
free copy of the recipe brochure "Eat
Light With Beef II." The booklet
provides the latest nutrient data on
lean beef along with healthy cooking
tip to avoid adding extra calories, as
well as fat, cholesterol and sodium.
For a copy send a self-ad­
dressed, stamped, busine s-size en­
velope to Meat Board, Dept. TKBII,
444 North Michigan Avenue,
Chicago. IL 60611. Allow six to
eight weeks for processing.
I
e t 10 f doe n't ve to be
ordinary. This ve ion, Pinwh I
e t Lo f, 100 nd t ex-
traordi ry. Spice up your dinner
t bl by din rlic, pepper,
g nd Lipton Rice S uce
- Cajun- tyle to your round
beef. The p c ed rice nd
auce h the hot and picy
fl voring nd bold color th t
make thi di h pecial, Chopped
pinach adds another circle of
color.
Thi all-in-one meat and
vegetable di h needs very little
else to upport it for a complete
m a1. A few greens with a light
dre ing and pern p a roll or
croi nt is all you need. Best of
all; thi di h can be prepared in
advance. Then imply ba e and
erve. You'll have all the in­
gredients for a declicious meal -
. and for a great party!
Plnwh
eat Loaf
112 cup milk
1-1/2 cup cru tie Italian or
French bread cube
1-1/2 pounds ground beef
1/2 pound weer italian
usage, removed from in
nd crumbled
2 ligbtly beaten
2 tabl poon ftnely chopped
garlic
1 te poon It
1/2 tea poon pepper
2 cups water
1 tabl poon butter or mar­
garine
1 package Lipton Rice &
Sauce - Cajun-Style
Delicious "Steak au Poivre with Dijon Sauce"
i a convenient, favorite family meal - and a
winning recipe for succe from the National
Beef Coo �f
d
d
Mexican Beef Stir-Fry
Preparation time: 15 minutes
Cooking time: 8 to 10 minutes
Mexican Beef Stir-Fry
1 pound beef flank steak
2 tablespoon vegetable 011
1 tea poon each ground 'cutnln
and dried oregano leave
1 clove garlic, minced
1 red bell pepper, cut Into thin
trips
1 medium onion, cut Into thin
.wedge
1 to 2jalapeno peppers, cut into
silvers
3 cup llced romaine lettuce,
cut 1/4 inch
Cut beef flank teak into liB-inch
thick strip. Combine oil, cumin,
oregano and garlic; reserve half.
Heat half the sea oned oilin large
nonstick frying pan over medium­
high heat until hot. Add red pepper,
onion and jalapeno pepper; tir-fry 2
to 3 minutes or until crisp-tender.
Remove and reserve. In same pan
stir-dry beef trip (112 at a tim ) in
re erved oil 1 to 2 minutes. Return
A k Betty Crocker
Dear Betty Crocker
Q. What causes the top of my fruucake to be crusty and crumble?
S.M .• Jackson, MI
A. If a recipe has a high proportion of sugar of flour, the xcess sugar
may eparate and rise to the top, leaving a crystallized layer. Fruitcake
may become crubmly if it' baked in unlined pans or in too hot an
oven. We recommend lining pans with aluminum foil and baking in a
300 degree oven .. Finally, a too fresh fruitcake is more likely to
crumble. For best flavor and ea ie t Slicing, store well-wrapped fruit­
cake for three to four weeks in refrigerator before erving. Cut chilled
fruitcake with a thin, non-serrated knife.
I
,
2 packa e (10 oz. e .) frozen
chopped plnach, th wed and
squeezed dry
In small bowl, pour milk over
bread cubes, th n mash with fork
until bread i oaked.
In large bowl, thoroughly com­
bine bread mixture, ground beef,
sausage, egg , parsley, garlic, alt
and pepper.
Place on 12 x 12-inch sheet of
aluminum foil moi tened with
water.
Cover with 12 x 14-inch sheet
of waxed paper moi tened with
water.
Using hand or rolling pin,
press into into 12 x 12-inch rec­
tangle. Refrigerate 2 hours or
until well chilled.
In medium heat, bring water,
butter and rice and Cajun-style
sauce to a boil. Continue boiling
over medium heat, stirring oc-
ional, 10 minute or until rice
is tender.
Refrigerate 2 hours or until
well chilled.
Preheat oven to 350. Remove
waxed paper from ground beef
mixture. If de ired, ea on
pinach with additional all and
pepper.
Spread spinach over ground
beef mixture leaving I-inch bor­
der.
Spread rice evenly over
spinach.
,Roll, tarting at long end and
using foil as a guide, jelly-roll
style, removing foil while rolling;
seal edges tightly. In 13 x 9-inch
baking pan, place meat loaf seam­
side down.
Bake 1 hour or until done. Let
stand 15 minutes before erving.
Cut into L-Inch slices.
Makes about 8 servines.
vegetables to pan and heat through.
Serve neef mixture over I Uuce.
Serves 4.
·Remove interior rlbs and seeds
if a milder flavor i desired.
Do You Have A Recipe Th�
You Would Like To Share?
Send To:
Michigan Citizen
12541 Second - P.O. Box 03560
Highland Park, MI 48203
, I
M A·
447 W. 9 Mile Road
Ferndale, Michigan 48220
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