October 7, 2002
Dining In:Put the emphasis on comfort
Puff Pastry-Topped Beef Pie
Total preparation and cooking time: 30 minutes
1-14 pounds boneless beef top sirloin steak, cut 3/4 inch thick
1/2 package (17-1/4 ounces) frozen puff pastry (1 sheet), defrosted
1 egg yolk beaten with 1 Tbsp. water (optional)
1 Tbsp. vegetable oil
1/4 tsp. pepper
1/4 tsp. dried thyme leaves, crushed
1 Tbsp. vegetable oil
1 package (16 ounces) frozen vegetables (broccoli, cauliflower and red pepper)
1/4 c. chopped onion
1 jar (12 ounces) beef gravy
Heat oven to 400 degrees F. Unfold puff pastry sheet on lightly floured surface. Cut out four 4-inch circles; place on ungreased baking sheet. Cut decorative pieces from pastry scraps; arrange on pastry circles.
Brush pastry with egg wash, if desired. Bake in 400¼ F oven 12 to 14 minutes or until golden brown. Transfer to wire rack.
Meanwhile cut beef steak lengthwise in thirds, then crosswise into 1/2-inch thick strips. In large nonstick skillet, heat 1 Tbsp. oil over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. Repeat with remaining beef. Season with pepper and thyme.
In same skillet, heat remaining 1 Tbsp. oil until hot. Add vegetables and onion. Stir-fry 5 to 6 minutes or until vegetables are tender. Reduce heat to medium. Stir in gravy and beef. Cook just until heated through. Divide beef mixture among 4 bowls or plates (approximately 1 c. each); top with puff pastry.
Makes 4 servings (serving size: 1 pot pie).
Cook's Tip: One package (16 ounces) frozen broccoli, cauliflower and carrots may be substituted for broccoli, cauliflower and red pepper. Stir-fry vegetables 8 to 10 minutes or until tender.
Nutrition information per serving: 597 calories; 36 g protein; 45 g carbohydrate; 32 g fat; 5.7 mg iron; 768 mg sodium; 78 mg cholesterol.
Creamed Chicken and Biscuits
1/2 large onion
1 1/2 tsp. butter
4 c. chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 c. sour cream
1/2 c. milk
1/2 c. chopped pimiento
1 c. shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed
Preheat oven to 350¼F. Grease the bottom and sides of an 11x7-inch baking dish.
Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
Sprinkle baked layer with 3/4 c. of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar.
Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Italian Veal and Pepper Stew
Total preparation and cooking time: 1-1/2 hours
1-1/2 pounds veal for stew, cut into 1-1/2-inch pieces
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 can (14-1/2 ounces) diced Italian-style tomatoes, undrained
2/3 c. ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers, cut into thin strips
Hot cooked rice
Grated Parmesan cheese
Combine flour, salt and pepper. Lightly coat veal with flour mixture; reserve remaining flour.
Heat oil in Dutch oven. Add veal; bring to a boil. Reduce heat; cover lightly and simmer 45 minutes.
Add bell peppers; continue cooking, covered, 30 minutes or until veal is fork-tender. Serve over rice. Sprinkle with cheese.
Makes 4 servings.
Ginger Pork and Stuffing Skillet
3 Tbsp. butter or margarine
4 boneless pork top loin chops, 1/2 inch thick
Ground pepper to taste
1/2 tsp. ground ginger
1 2/3 c. water
1 package (6 ounces) prepared stuffing mix for pork
2 Tbsp. orange marmalade or apricot preserves
In large nonstick skillet, melt 1 Tbsp. butter over medium-high heat. Sprinkle chops lightly with pepper; add to skillet. Cook for about 5 minutes or until chops are slightly pink in the center, turning once. Remove chops from skillet. Stir remaining 2 Tbsp. butter and ginger into skillet; add water. Stir in stuffing mix just to moisten. Top with chops. Spoon orange marmalade or apricot preserves over chops. Cover and cook over low heat for 3 to 4 minutes or until heated through. Serves 4.
Total time: 20 minutes.
Penne and Tuna
1 small eggplant (1-1 1/4 lbs.)
8 oz. penne pasta
Spray olive oil
1 small red onion, finely chopped (1/2 c.)
4 medium tomatoes, seeded and chopped
1 can (6 oz.) water-packed solid tuna, drained well
2 Tbsp. chopped green olives
2 Tbsp. capers, rinsed, drained, and coarsely chopped
2 Tbsp. chopped fresh basil
2 Tbsp. chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
1/4 c. toasted breadcrumbs (optional)
Preheat oven to 375 degrees.
Cut eggplant vertically into 3/4-inch slices. Trim away peel and cut flesh into 3/4-inch cubes. Arrange eggplant in a single layer on a non-stick baking sheet. Coat pieces well with olive oil spray. Bake 15 minutes or until eggplant is soft but holds its shape, stirring once to turn cubes.
Cook pasta in a large pot of water, simmering until just tender.
Meanwhile, heat oil in a large, nonstick skillet over medium heat. Add eggplant, onion and tomatoes. Stirring occasionally with a wooden spoon, cook until tomatoes soften, about 5 minutes. Add tuna, mixing pieces into the sauce. Add olives, capers, basil and parsley. Cook just until evenly heated through. Season to taste with salt and pepper.
Drain cooked pasta, but leave some water still clinging to it. Immediately add it to the sauce. Stir to combine well. Serve immediately, if desired with a bowl of breadcrumbs to sprinkle over the pasta in place of cheese.
Makes 4 servings.
Per serving: 362 calories, 7 g. total fat (1 g. saturated fat), 57 g. carbohydrate, 20 g. protein, 6. g dietary fiber, 370 mg. sodium.