July 12, 1999
Pour 1 Tbsp. oil into large skillet. Heat over medium-high heat. Cook and stir beef strips until browned and done, about 1 to 2 minutes per side. Remove beef from skillet and drain. Add remaining oil to skillet. Add onion, broccoli, peppers, and garlic. Stir-fry until vegetables are crisp-tender, about 4 minutes. Combine broth, teriyaki sauce, ginger, and cornstarch. Stir beef and broth mixture into vegetables. Heat, stirring constantly, until mixture is slightly thickened. Makes 4 to 6 servings.
Prepare pastry shells according to package directions. Meanwhile, remove pot roast; transfer liquid from package to Dutch oven. Cut pot roast into 1-inch pieces, set aside. Add vegetables, wine, thyme, and pepper to liquid. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 7 to 8 minutes, or until vegetables are tender, stirring occasionally. Add beef; cook until beef is heated through, stirring occasionally. Serve over pastry shells. Makes 4 servings.
In medium bowl, beat together eggs, milk, lemon juice, and seasonings until well blended. Stir 1 c. of the egg mixture into spinach. Evenly spread about 1 c. of the spinach mixture over bottom of greased 9x5x3-inch loaf pan. Layer 1 c. of the macaroni, 1/2 c. of the egg mixture, remaining spinach mixture, remaining macaroni, remaining egg mixture, and salmon over spinach. Bake in preheated 350-degree oven until knife inserted near center comes out clean, about 50 to 55 minutes. Let stand for 5 minutes. With spatula, gently loosen at sides. Invert onto serving platter. Cut into 3/4 inch slices. Makes 6 servings.
Combine soup, corn, chiles, tomato, and onion in stockpot and bring to simmer. Ladle into serving bowl; garnish each serving with diced avocado and a dollop of sour cream, if desired.
* For soup, remove remaining chicken meat from bones and shred; place bones and chicken meat into stockpot with 4 c. water, bring to boil, cover and simmer 20 minutes. Remove bones; discard. Makes 4 servings.
In medium saucepan, stir together 1/3 c. of the sugar and cornstarch. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Add egg yolks, one at a time, beating well after each addition. Reduce heat to low and simmer 1 minute. Remove from heat and stir in vanilla. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Remove custard from saucepan and place in a covered container. Refrigerate the custard several hours or overnight. In heavy saucepan or double boiler, stir together egg whites with the remaining 1/3 c. of the sugar, water, and cream of tartar. Cook over low heat, beating with portable mixer at low speed until whites reach 160 degrees. Pour egg whites into medium bowl. Continue beating until whites stand in soft peaks. Cover the bowl and refrigerate the meringue for no longer than 1 hour before serving. Makes 4 to 6 servings.