Northwest NEWS

February 22, 1999

Home & Garden

Dining In: Hearty dinners for rainy days

Easy Beef Tips

   2 lb. beef chuck roast, cubed
   1 can (10 3/4 oz.) condensed cream of mushroom soup
   1 envelope (1 to 1.5 oz.) dry onion soup mix
   1 c. lemon-lime carbonated beverage
   3 Tbsp. quick-cooking tapioca
   Hot cooked noodles or rice

   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.

Stuffed Pork Roast

   2 Tbsp. and 3/4 c. extra virgin olive oil
   1/2 large Granny Smith apple, diced
   1 medium yellow onion, diced
   2-3 garlic cloves, minced
   1 pint white mushrooms, cleaned of stem ends and chopped
   2 1/2 c. Italian flavored bread crumbs
   1/4 c. grated Romano or Parmesan cheese
   Salt and pepper to taste
   4 lb. boneless pork roast

   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.

Sweet Pepper Stir-Fry

Sweet Pepper Stir-Fry

   2 Tbsp. canola oil
   2 cloves garlic, crushed
   2 tsp. grated fresh ginger
   1/2 each: yellow, red and orange peppers, sliced
   1/2 c. snow peas - wash and remove ends
   1 can (14 oz.) baby corn
   1 can (10 oz.) sliced water chestnuts
   1 apple, diced (drizzle with lemon to preserve color)
   1 can (14 oz.) pineapple chunks - drain, reserving juice
   1/2 c. dried cranberries, rinsed
   1/2 head Chinese celery cabbage, chopped
   6 c. cooked rice noodles
   2 tsp. honey
   3 Tbsp. soy sauce
   1/2 c. packed brown sugar
   3 Tbsp. white vinegar
   Reserved pineapple juice
   1/4 c. water
   3 tsp. cornstarch
   Dash of ground cloves and cinnamon

   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.

Pork Tenderloin Stack-Ups

   1 pork tenderloin (about 2 lb.), cut into 1 1/2 to 2-inch pieces
   1 (16 oz.) package hickory smoked bacon
   2 medium tomatoes, cut into 1/4-inch slices
   1 medium onion, cut into 1/8 inch slices
   Salt, pepper and garlic powder to taste
   2 (16 oz.) containers of mushroom caps, cleaned with stems removed
   2 Tbsp. of butter

   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.

Peppered Beef Tip Roast

   3 1/2 to 5 lb. beef tip roast
   2 tsp. dry mustard
   2 tsp. cracked black pepper
   1 large clove garlic, crushed
   1 tsp. vegetable oil
   1/2 tsp. ground allspice
   1/2 tsp. ground red pepper

   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.

Italian Salad

   1 bag (10 oz.) ready-to-eat romaine lettuce
   1 jar (6 to 6.5oz.) marinated artichoke hearts, drained and chopped
   1 jar (2 oz.) diced pimientos
   1/4 of a red onion, thinly sliced and separated into rings
   1/4 c. grated Parmesan cheese
   1/2 c. croutons, optional
   1/3c. bottled balsamic vinaigrette dressing

   In large bowl, combine romaine, artichokes, pimientos, onion, cheese, and croutons. Pour dressing over salad; toss to coat. Makes 4 to 6 servings.

Gourmet Corn

   1 package. (16 oz.) frozen whole-kernel corn
   2 oz. (1/4 c.) reduced-fat cream cheese
   2 Tbsp. butter or margarine
   1/4 tsp. salt
   1/8 tsp. coarsely ground pepper
   2 Tbsp. sliced green onion or chives

   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.