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Show Steak RoIIh Set out a heavy skillet having a cover. tight-fittin- g Place on a long length of heavy waxed paper 30 round scalloped cracker ( enough to yield about cup crumbs) Loosely fold paper around them, tucking open ends under. With rolling pin. gently crush to make fine crumbs. Or place crackers in a plastic bag and gently crush. Set crumbs aside. 1 Set out cup (about 1 medium-size- ) finely chopped green pepper 1 medium-sixe- ) finely ) cup (about onion chopped clove garlic (thin, papery outer skin removed), crushed In a garlic press or minced Heat in a small skillet over low heat 2 tablespoons butter or margorine Add vegetables to skillet and cook until onion is transparent, occasionally moving and turning with a fork. Remove from heat and add the cracker crumbs, tossing until well mixed. 1 Set out the contents of can tomato paste Mix one half of the tomato paste (about 1 x. cup) with teaspoon salt teaspoon Accent Yi teaspoon black pepper 4 drops Tabasco Add to the crumb mixture and mix well Set aside. M MOtt. D.'.cto. CMIurt Arts UOituL 1 MELAMIf 1 Wipe with a damp clean cloth 4 (about 1 4 lbs.) cubed steaks Spoon one quarter of the crumb mixture onto each steak. Roll each steak up like jelly roll; secure with wooden picks. Heat in the heavy skillet over low heat 2 tablespoons butter or margarine Brown steak rolls on all sides in the skillet over medium heat Blend remaining tomato paste with cup hot water Pour mixture over browned steak rolls Cover skillet and simmer 40 to 60 mm., or until meat is tender when pierced with 1 a fork. Arrange steak rolls on with fluffy boiled rice, with the tomato gravy. a if warm platter, desired. Serve 4 servings Sharif ! '-iir This arrangement of cool salad greens, enticing at any season, might have been ' specially designed to honor St Patrick Chill 6 individual salad howls in the frigerator. re- Thoroughly wash and drain 3 cups (about 3 ol. ) fresh spinach Remove any bruised or wilted leaves and coarse stems. Use part of the spinach to line the salad bowls Set remainder aside Rinse, discard bruised leaves, and set aside V head lettuce Coarsely chop or dice 4 stalks Pascal celery Vj oreen pepper cucumber, rinsed pat drv Salad Tear lettuce arid reserved spinafh into pieces Toss chopped vegetables t lightly with lettuce, spinach, and j 2 tablespoons chopped chives Add and toss lightly to coat alf greens j thoroughly V, cup French dressing Set aside in the refrigerator ' Pit and slice 6 green olive i Rinse, cut into halves, remove pft, peel and slice 1 small avocado Lightly arrange individual portions of salad mixture in the chilled, Hpinach-lmesalad bowls and garnish with avocado and olive slices Serve t once d 6 1 erring Hunt's Catsup has that Sweet-spicflavor. e It's just what a Steak Sandwich needs! |