|
|
Roast Beef with Horseradish Sauce
Ingredients:
1/2 cup whipping cream
1/3 cup A.1. Original Steak Sauce
2 green onions, chopped
3 Tbsp. Prepared Horseradish
1 beef eye round roast (2 lb.)
Directions:
HEAT oven to 325°F.
BEAT whipping cream with mixer on high speed until soft peaks
form. Mix steak sauce, onions and horseradish in medium bowl.
Add whipped cream; stir gently until well blended. Cover. Refrigerate
until ready to use.
PLACE meat in roasting pan.
BAKE 45 min. to 1 hour 15 min. or until done (160°F). Cut
meat into thin slices. Serve with horseradish sauce.
Serving Size: 8 servings |
| |
 |
| |
Bar-B-Cue Cheeseburger &
Rice Skillet
Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1-3/4 cups water
1 cup Barbecue Sauce
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
Directions:
BROWN meat with onion in large skillet; drain.
ADD water and barbecue sauce; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to low; cook 5 minutes. Stir.
Sprinkle with cheese.
Serving Size: 6 servings,
about 1 cup each |
| |
|
| |
| New Country Chicken Pie with Herbed Biscuit
Topping |
Ingredients:
Filling:
1 (10 3/4 oz.) can condensed cream of celery soup
1 cup chicken broth
1 1/2 cups frozen mixed vegetables
2 1/2 to 3 cups cubed cooked chicken
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
Topping:
1 3/4 cups Martha White® Self-Rising Flour
2 tablespoons chopped fresh parsley
1/3 cup butter, melted
1/2 cup milk
Directions:
Heat oven to 400°F. Whisk together soup and broth in 10-inch cast
iron or other ovenproof skillet. Mix well. Bring to a boil. Add
mixed vegetables. Reduce heat and simmer 5 minutes. Stir in remaining
filling ingredients. Simmer until mixture is hot, about 3 minutes.
Combine flour and parsley in medium bowl. Add butter and milk.
Stir until soft dough forms. Drop dough by tablespoonfuls over
hot chicken mixture in skillet, making about 12 biscuits. Bake
20 to 25 minutes or until biscuits are golden brown
Serving
Size: 6 servings |
| |
|
| |
| Three-Cheese Chili Pup Cups |
Ingredients:
1 (12-ounce) can refrigerated buttermilk biscuit dough (10 count)
5 slices American cheese, cut into 4 triangles each
1/2 cup finely shredded Cheddar and Monterey Jack cheese
1 (10.5-ounce) can Hormel® Chili No Beans
4 Franks, sliced
Directions:
Heat oven to 400°F. Lightly coat 12-cup muffin pan with cooking
spray. Using rolling pin, roll each biscuit into 3-inch circle.
Line each muffin cup with 1 biscuit, gently pressing biscuit up
side and slightly over edge of each cup. In bowl, stir together
chili and franks. Divide chili mixture evenly among cups. Gently
fold dough up and over chili mixture (edges will not completely
meet). Top each cup with 2 triangles American cheese; sprinkle
each with small amount shredded cheese. Bake chili cups 15 to
18 minutes or until golden brown. Let stand 5 minutes before serving.
Serving Size: 8 servings |
| |
|
| |
| Baked French Toast |
Ingredients:
16 slices raisin bread
4-ounces cream cheese
1/3-1/2 cup cinnamon and granulated sugar mixture
1 cup brown sugar
1/2 cup butter
1/4 cup maple syrup
6 eggs
1 3/4 cup Purity Milk
1 teaspoon vanilla
Directions
Spray 11 X 17-inch pan with vegetable spray. Spread cream cheese
evenly over 8 slices of bread. Sprinkle with cinnamon and sugar
mixture. Place remaining bread slices on top, making sandwiches.
Cut sandwiches diagonally. Combine brown sugar, butter and maple
syrup and bring to a boil; heat for 1 minute. Pour in casserole
dish. Place cream cheese sandwiches in dish. Combine eggs, Purity
milk and vanilla; pour over bread. Refrigerate overnight. Bake,
uncovered at 350° F for 30 minutes. Serve with sandwiches flipped
so caramelized side is on top. May serve with fresh berries and
sour cream on the side.
Serving Size: 8-10 servings
|
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
|
