• • 2 tbsp. olive oil
• • 1 lb. ground beef round; optional
• • 5 c. New Basic Tomato Sauce
• • 4 tbsp. chopped fresh Italian (flat leaf) parsley
• • 3 1/2 c. Ricotta cheese
• • 1 c. chopped cooked spinach, well drained; optional
• • 1/4 c. freshly grated Parmesan cheese
• • 1 tbsp. dried oregano
• • 3/4 tsp. ground nutmeg
• • Freshly ground black pepper, to taste
• • 8 lasagna noodles, cooked until not quite tender
• • 3 c. grated Mozzarella cheese

Directions:

1. Preheat oven to 350 degrees.

2. Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.

3. Place the tomato sauce in a saucepan. Add the beef and 2 tablespoons of the parsley, and cook over medium heat for 5 minutes. Remove the pan from the heat.

4. In a mixing bowl, combine the Ricotta, spinach, Parmesan, remaining 2 tablespoons parsley, oregano, nutmeg, and pepper; stir well.

5. Place 2 cups of the tomato sauce in the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles on top of the sauce. Spread half the Ricotta mixture over the lasagna, and sprinkle with 1 cup of the Mozzarella. Repeat the layers of sauce, noodles, Ricotta, and Mozzarella.

6. Top with the remaining 2 cups of sauce and 1 cup Mozzarella, sprinkle evenly over the top.

7. Cover the dish loosely with aluminum foil, place it on a baking sheet, and bake for 45 minutes. Then remove the foil and bake an additional 20 minutes. Remove the dish from the oven and allow it to rest 10-15 minutes before serving. 8 portions.

NOTE: For individual frozen portions, cut the baked lasagna into eight pieces. Place in freezer container with lids. Freeze when cool. To reheat, defrost and bake, covered with aluminum foil, at 350 degrees for 20 minutes.

• 1 Lb Lean Ground Beef
• 1 Sm Onion — chopped
• 3 C Frozen Potatoes Obrien
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 1 C Salsa
• Sliced Green Onions — optional
• Sliced Black Olives — optional

Directions:

Brown ground beef and onion in large skillet over medium heat until no lnger pink. Drain. Stir in potatoes, salt, and pepper. Increase heat to medium-high and cook 5 minutes, stirring occasionally.

Stir in salsa. Cook 8 to 10 minutes more until potatoes are lightly browned, stirring occasionally. Garnish with green onions and black olives, if desired.

Yield: 4 servings.

• Cucumber Salsa
• Southwest Relish
• Southwest Guacamole
• 1 pound Top Round Steak — Boneless *
• 1/4 cup Lime Juice
• 2 tablespoons Vegetable Oil
• 2 teaspoons Red Chiles — Ground
• 2 Cloves Garlic — Chopped
• 8 Flour Tortillas **

Directions:

* Round Steak should be cut about 1/2 inch thick.

** Flour Tortillas should be 10 inches in Diameter and be warmed.

Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set aside. Cut beef steak diagonally across the grain into thin slices, each 2 X 1/8-inch. Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated.

Cover and refrigerate for at least 1 hour. Set oven control to broil. Place beef slices on rack in broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5 minutes.

Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla. Fold one end of the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping. Fold down the remaining end. Serve with remaining salsa, relish and guacamole.

• 1/4 cup Chili powder
• 6 Garlic cloves — crushed
• 5 tablespoons Strained fresh lime juice
• 3 tablespoons Olive oil
• 1 tablespoon Cumin
• 2 1/2 pounds Stewing beef cut into 1/2 in
• 28 ounces Italian plum tomatoes
• Drained and crushed
• 2 cups Beef broth
• 12 ounces Bottle dark beer
• 1 Large onion chopped
• 2 Jalapeno chilies — minced
• 10 ounces Pkg. frozen corn — thawed and
• 25 Pimento stuffed green olives
• 1/2 cup Pimentos — drained chopped
• Salt and pepper
• 20 Taco shells
• 12 ounces Sharp cheddar cheese — shredd
• 1/2 Bunch romaine lettuce — chopp
• 4 Chopped seeded tomatoes
• Hot or mild salsa
• 1 cup Sour cream

Directions:

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.

Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.

Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately.
Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

• 1/2 cup Vegetable oil
• 1/2 cup Lime juice
• 1 cup Tequila
• 1/4 cup Tomato paste
• 2 Garlic cloves — minced
• 1 Whole jalapeno pepper
• 1/2 teaspoon Salt
• 1/2 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1 1/2 pounds Chicken breast*
• 10 Flour tortillas for fajitas
• 3 tablespoons Vegetable oil
• 1 Large bell pepper — cut into
• 1 Large onion — cut into strips
• 1 Large tomato — cut into chunks

Directions:

*Boneless, skinless breast, cut into strips; or skirt steak.

In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well.

Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil.

Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

• 1 pound Beef stew meat
• 4 Cloves garlic — chopped
• 1 Onion — grated
• 1 teaspoon Cumin — ground
• 1 teaspoon Black pepper — ground
• 2 cans Tomato sauce (or 1 large)
• Granule style beef bouillon
• Flour

Directions:

Sort through stew meat trimming excess fat, gristle.

Cut into 1″ pcs. if necessary. In med. size, heavy bottom pot, place enough bacon drippings or melted lard to cover bottom. Place stew meat, garlic and onion in pot and saute untill meat is lightly browned.

Add water to cover and two or three tbs. beef bouillon, cumin, pepper and tomato sauce. Cover.

Simmer on low heat until meat is tender. Toward end of cooking time (abt. 1 hr.) add flour to thicken and continue simmering , stirring from time to time, additional 10 min. Remove from heat and serve with spanish rice (Sopa de Arroz) and refried beans. Salsa cruda, Pico de Gallo are good garnishes. Coarsely chopped lettuce and tomatoes and shredded cheddar cheese.

Serve with warm flour tortillas, or make soft tacos.

• 1 pound Ground beef
• 1 each Chopped onion
• Salt to taste
• 1 each Clove garlic (optional)
• 1 package Taco shells
• 1 cup Green chili or taco sauce

Directions:

Saute’ the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat.

• 2 pounds Meat — *
• 1/4 cup Unbleached Flour
• 1/4 cup Vegetable Oil
• 1/2 cup Onion; Chopped — 1 Medium
• 2 each Bacon; Slices — Cut Up
• 1/4 cup Carrot — Chopped
• 1/4 cup Celery — Chopped
• 1/4 cup Tequila
• 3/4 cup Tomato Juice
• 2 tablespoons Cilantro; Fresh — Snipped
• 1 1/2 teaspoons Salt
• 15 ounces Garbanzo Beans — 1 Can
• 4 cups Tomatoes; Chopped — 4 Medium
• 2 each Cloves Garlic — Finely Chopped

Directions:

* Meat should be beef boneless chuck, tip or round, cut into 1-inch.

Coat beef with flour. Heat oil in 10-inch skillet until hot.

Cook and stir beef in oil over medium heat until brown.

Remove beef with slotted spoon and drain.

Cook and stir onion and bacon in same skillet until bacon is crisp.

Stir in beef and remaining ingredients. heat to boiling; reduce heat.

Cover and simmer until beef is tender, about 1 hour.

• 1/2 lb of beef boneless sirloin or round steak.
• 1 lb broccoli, cut into florets and 1 * 1/2-inch pieces (4 cups).
• 2 cups of hot cooked rice.
• 1 tablespoon of finely chopped garlic (6 cloves).
• 1/4 teaspoon of salt.
• Dash of white pepper.
• 1 teaspoon of cornstarch.
• 1 teaspoon of soy sauce.
• 1 teaspoon of sesame oil.
• 1/4 cup of chicken broth.
• 1 teaspoon of vegetable oil.
• 1 teaspoon of finely chopped ginger root.
• 2 tablespoons of brown bean paste.
• 1 (8 oz) can of sliced bamboo shoots, drained.

Directions:

Trim the fat from beef.

Cut the beef lengthwise into 2-inch strips.

Cut the strips crosswise into 1/8 inch slices. Toss the beef with salt and white pepper.

Place the broccoli in 1 inch of boiling water; heat to boiling. Cover
and cook for 2 minutes.

Immediately rinse with cold water and drain.

Mix cornstarch and soy sauce; stir in sesame oil and broth.

Spray non-stick wok or 12-inch skillet with non-stick cooking spray; heat over medium-high heat until cooking spray starts to bubble.

Add beef; stir-fry for about 2 minutes or until brown.

Remove beef from wok.

Cool wok slightly.

Wipe clean and respray.

Add oil and rotate wok to coat sides.

Heat over medium-high heat.

Add garlic, ginger root and bean paste and stir-fry for 30 seconds.

Add bamboo shoots and stir-fry for 20 seconds.

Stir in the beef and the broccoli.

Stir in the cornstarch mixture; cook and stir about 30 seconds or until thickened.

Serve over rice.

• ¾ lb of fresh broccoli, cut in two-inch lengths.
• 1/3 lb of beef sirloin, cut into thin strips.
• ½ cup of blanched almonds, toasted.
• 4 tablespoons of vegetable oil.
• 3 tablespoons of white wine.
• 1 tablespoon of soy sauce.
• ½ teaspoon of cornstarch.
• ½ teaspoon of sugar.
• ¼ teaspoon of garlic powder.
• Pinch of ground ginger.
• Boiling water.

Directions:

Combine the beef, white wine, cornstarch, soy sauce, sugar, garlic powder and ginger.

Marinate for 30 minutes.

Split each length of broccoli into four pieces, then drop into boiling water and boil for 2 minutes; then drain.

Heat 2 tablespoons of vegetable oil in a wok or a skillet, then add the broccoli and stir-fry for 2 minutes.

Arrange broccoli in a ring at the edge of a serving plate.

Add the remaining 2 tablespoons of vegetable oil to your wok or skillet.

Lift the beef from the marinade and stir-fry for 1 minute.

Add the marinade and cook, stirring until glazed.

Pour into center of broccoli and sprinkle almonds over top.