Cut olives into large pieces.
Brown beef in oil.
Remove beef from pan; add onion, celery, green pepper and rice.
Cook, stirring, until brown.
Add tomatoes, water, seasonings, beef and olives; bring to a boil.
Pour into 2-quart casserole; cover. Bake at 325\u00b0 for 45 minutes to 1 hour.
In a small bowl, soften onion in milk.
Stir in cream cheese and mayonnaise.
Add beef and olives; mix well.
Chill.
Serve on crackers.
Yield:
1 1/2 cups.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
BEEF AND CARROT STEW:
Toss the
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
Preheat oven to 325\u00b0.
Cut olives into large pieces.
Brown the ground beef in the oil; remove the meat from the pan.
Add onion, celery, green pepper and rice.
Cook, stirring, until browned.
Add the tomatoes, water, seasonings, meat and olives; bring to a boil. Pour into a 2-quart casserole and cover.
Bake for 45 minutes to an hour.
Makes 6 to 8 servings.
hallow bowl, stir flour, salt, and pepper together. Dredge rabbit pieces
o a boil; add penne and cook, stirring occasionally, until tender
Arrange oranges slices and olives on serving plates. Season to taste and drizzle with oil.
For the lamb, combine cumin, coriander and almonds in a shallow bowl and season. Press lamb into mixture to coat. Preheat a grill pan on high. Cook lamb 2 mins each side, until browned but still pink inside. Lay on top of the orange slices and olives and sprinkle with parsley, to serve.
rge pot; cover with water and add 1 teaspoon salt.
he onions, garlic, rosemary, and thyme and saute until the onions are
rge Zip-loc bag. Add beef and shake to coat. Heat
5\u00b0F.
Tie the beef with kitchen string at 1
b>and slice the vegetables into even sized pieces.
Cut the beef
Rinse the corned beef and put it into a large
ucepan over high heat. Sear beef, in batches, for 2-3
Combine the beef, soy sauce and half of the oil in
Cook the quinoa in a pan of boiling, lightly salted water for 15 mins. Drain well then rinse under cold running water and drain again. Transfer to a bowl and stir in the tuna, tomatoes, cucumber, onion and olives.
Whisk the oil and vinegar together and season with salt and freshly ground black pepper. Stir into the quinoa salad and mix well. Top with the crumbled feta and garnish with fresh oregano.