February 22, 1999
Place beef in 2-quart baking dish. Pour mushroom soup, dry onion soup mix, lemon-lime beverage, and tapioca over beef; stir until blended. Cover; bake at 275 degrees for 4 hours. Serve over noodles or rice. Makes 6 servings.
Preheat oven to 350 degrees. Heat 2 Tbsp. extra virgin olive oil in large non-stick skillet over medium-high heat. Sauté apple until soft and slightly golden. Add onion and garlic. When onions are soft and transparent, remove all (including oil) from pan and set aside. Add mushrooms and sauté until slightly golden, removing juices as they cook (do not reserve juice). Replace apple and onion mixture. Stir together to heat through. Add remaining olive oil, then bread crumbs. Remove from heat. Mixture should be crumbly, but not dry or oily. Add more bread crumbs or olive oil if necessary. Add grated cheese. Salt and pepper to taste. Remove excess fat from roast. Slice roast lengthwise in an almost butterfly fashion, being careful not to slice roast completely in half. Transfer to roasting pan. Add stuffing mixture. Roast should not be able to close. If desired, roast may be tied with string. Place remaining mixture on top of roast for extra flavor. Cover roasting pan with aluminum foil and place in pre-heated oven for 2 hours. Remove foil and cook an additional 20-30 minutes until top is slightly browned. Makes 8 servings.
In small bowl, combine sauce ingredients; set aside. In a non-stick wok or skillet, heat canola oil. Add garlic and ginger; stir 30 seconds. Add peppers, snow peas, baby corn, water chestnuts, apple, pineapple, and cranberries. Stir-fry until crisp but heated through, about 3-4 minutes. Add sauce; heat until it thickens. Reduce heat and add celery cabbage. Stir. Serve immediately on a bed of noodles. Makes 6 servings.
Criss-cross two strips of bacon and place tenderloin in the center. Sprinkle with salt, pepper, and garlic powder. Layer a slice of onion and tomato over pork. Wrap bacon over the top of the pork and secure with a toothpick. Place on a baking sheet and bake at 350 degrees for about 60 minutes or until meat themometer registers 160 degrees. While pork is baking, melt butter in a heavy skillet and add mushroom caps. Cook until mushrooms are just tender. Layer mushrooms over pork during the last 15 minutes of baking time. May place under broiler for 5 minutes to crisp bacon. Makes 6 to 8 servings.
Heat oven to 325 degrees. In small bowl, combine seasoning ingredients; mix well. Press evenly into surface of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert a meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast in 325-degree oven to desired degree of doneness. Allow 30 to 35 minutes per pound for rare to medium doneness. Remove roast when meat thermometer registers 135 degrees for rare, 155 for medium. Tent roast with aluminum foil and let stand 15 to 20 minutes. Carve roast into thin slices and serve.
In large bowl, combine romaine, artichokes, pimientos, onion, cheese, and croutons. Pour dressing over salad; toss to coat. Makes 4 to 6 servings.
In microwave-safe bowl, microwave corn on high power for 5 minute or until hot, stirring halfway through. In small bowl, microwave cream cheese and butter on high power for 1 minutes; stir until smooth. Add to corn, stirring to combine. Stir in salt and pepper. Top with green onions. Makes 4 to 6 servings.