* Exported from MasterCook Mac * SAVORY SWISS STEAK Recipe By : The Crockery Pot Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Digest-263 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Round steak 1/4 c Flour 2 ts Dry mustard 1 t Salt 1/4 t Pepper 2 tb Butter 2 tb Oil 1 Onion -- finely chopped 2 Carrots -- peeled and grated 2 Stalks celery -- finely chopped 1 cn tomatoes -- (16 oz) 2 tb Worcestershire sauce 1 tb Brown sugar Cut steak into 6 serving-size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Saute onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce spooned over. Sprinkle with parsley. \ - - - - - - - - - - - - - - - - - - Per serving: 1029 Calories; 90g Fat (78% calories from fat); 23g Protein; 33g Carbohydrate; 77mg Cholesterol; 627mg Sodium _____ * Exported from MasterCook Mac * Ma Po Tofu Recipe By : Lisa Oh (lisa_o@msn.com) Serving Size : 5 Preparation Time :0:45 Categories : Digest-262 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound ground pork 1 tablespoon soy sauce 1 tablespoon rice wine 1 teaspoon garlic -- chopped 1 teaspoon ginger -- chopped 1 tablespoon green onion, white part only -- chopped 2 tablespoons hot bean sauce 1 teaspoon hot chili peppers -- crushed 1 cup chicken broth 2 packages tofu -- cubed 1/2 cup frozen peas 1 can straw mushrooms -- drained 1 tablespoon cornstarch 1 tablespoon water sesame oil 1. In a small bowl, combine the pork, soy sauce, rice wine, garlic, ginger, and green onions. Mix well. Put in the refrigerator and marinate for at leat 30 minutes. 2. Heat the wok over high heat. Put in about 2 tablespoons oil. When smoking, add the pork and stir quickly. When no longer pink, add the hot bean paste and crushed chili peppers. Stir. 3. Add the chicken broth and tofu. Bring to a boil. Add the peas and mushrooms 4. Mix the cornstarch with water. Add to the wok and stir gently until thickened. 5. Drizzle with sesame oil and serve. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 203 Calories; 11g Fat (48% calories from fat); 19g Protein; 8g Carbohydrate; 22mg Cholesterol; 561mg Sodium NOTES : The amount of hot bean paste and the crushed peppers might vary, depending on how hot you want it. _____ * Exported from MasterCook Mac * Kung Pao Chicken Stir-Fry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Digest-262 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole Chicken Breast -- skinned and boned 2 Tbsp Cornstarch -- divided 3 Tbsp Kikkoman Teriyaki Sauce -- - divided 1/4 Tsp Ground red pepper (cayenne) 4 Tsp Distilled white vinegar 3/4 Lb Romaine lettuce -- separated 2 Tbsp Vegetable oil -- divided 1/3 C Roasted peanuts Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 213 Calories; 14g Fat (58% calories from fat); 16g Protein; 6g Carbohydrate; 46mg Cholesterol; 52mg Sodium Nutr. Assoc. : 5562 0 0 0 0 0 0 0 _____ * Exported from MasterCook Mac * Pork with Sweet Potatoes and Pineapple Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Digest-260 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops -- 3/4 inch thick 4 medium sweet potatoes -- or canned 4 pineapple rings in juice 1 cup pineapple juice -- from can 1/4 cup brown sugar, packed 1 tablespoon cornstarch 2 tablespoons pineapple juice -- from can 1/4 teaspoon salt 1/4 cup water 2 tablespoons margarine Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain. In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that. Heat the pineapple juice to boiling. Stir in brwon sugar, cornstarch, and salt, stirring until syrup is clar and thickened. Stir the water and margarine into the hot syrup , pour over casserole. Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking. - - - - - - - - - - - - - - - - - - Per serving: 629 Calories; 21g Fat (29% calories from fat); 26g Protein; 87g Carbohydrate; 74mg Cholesterol; 280mg Sodium _____