|
|
|
|
 |
Beef is the soul of cooking!
Beef's assertive flavor stands up well to most sauces and seasonings.
Although we consume less beef than we once did, we still eat far more beef than any other meat. The beef we eat today is far
leaner than years past.
|
| Directions: Remove the steaks from the skillet and drain off any excess oil. Stir in 2 tablespoons tomato chutney, 1 tablespoon
balsamic vinegar and 1 3/4 cups VICTORIA Pasta Sauce. Bring to a boil and cook until it is thick and pulpy. Sprinkle 1 tablespoon VICTORIA parsley over
the sauce when served. |
 |
Beef Cannelloni Crescents
Serves 8
25 minutes preparation + 45 minutes cooking time
Ingredients:
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon VICTORIA oregano
1/2 teaspoon VICTORIA basil
1/4 teaspoon VICTORIA garlic powder
1 (6-oz.) can tomato paste
1 jar sliced mushrooms, drained
2 cans refrigerated crescent dinner rolls
1 egg, beaten
1 cup VICTORIA pasta sauce
grated Parmesan cheese
|
| Directions: Heat oven to 375oF. Lightly spray cookie sheet with nonstick cooking spray. In large skillet,
cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain well. Stir in bell pepper, oregano,
basil, garlic powder, tomato paste and mushrooms. Reduce heat; simmer 15 minutes. Cool slightly. Separate dough into 8 rectangles. Firmly
press perforations to seal. Spread about 1/3 cup beef mixture on each rectangle to within 1/4 inch of edges. Roll up, starting at shortest side of
rectangle; pinch edges and sides to seal. Place seam side down on sprayed cookie sheet. Brush each roll with beaten egg.
Bake at 375oF for 14 to 19 minutes or until golden brown. Meanwhile, heat pasta sauce in small saucepan.
To serve, place cannelloni on individual serving plates. Pour warm spaghetti sauce over cannelloni. Sprinkle with Parmesan cheese. |
 |
Taco Ring
Serves 8
30 minutes preparation + 20 minutes cooking time
Ingredients:
3/4 lb. lean ground beef
1 pkg. taco Seasoning Mix
1 cup shredded Cheddar Cheese
2 tablespoons water
2 cans refrigerated
Crescent Dinner Rolls
1 medium bell pepper, any color
1 cup VICTORIA salsa
3 cups shredded lettuce
1 medium tomato, chopped
2 1/4-oz. sliced VICTORIA olives, drained
1 cup sour cream, if desired
|
 |
Directions: Heat oven to 375oF. Brown ground beef in medium skillet over medium-high heat for 6-8 minutes or until thoroughly
cooked, stirring frequently. Drain. Add taco seasoning mix, cheese and water; mix well. Set aside. Separate dough into 16 triangles. On ungreased cookie sheet or
13-inch baking stone, arrange triangles with shortest sides toward center, overlapping in wreath shape |
|
and leaving 4-inch circle open in center. (Crescent dough points may overlap edge of cookie sheet; see diagram.) Press overlapping dough slightly to flatten.
Spoon beef mixture onto wides part of dough. Pull end points over beef mixture toward center in pinwheel design; tuck under dough to form ring.
Bake at 375oF. for 18-23 minutes or until golden brown. Meanwhile, cut top off bell pepper. Scoop out membrane and seeds; discard top,
membrane and seeds. Fill hollowed-out pepper with salsa. To serve, remove baked ring from cookie sheet; place on serving platter. Place filled pepper in
center of ring. Arrange lettuce, tomato and olives around taco ring. Serve with sour cream. |
 |
|
|
COPYRIGHT©2005 VICTORIA PACKING CORP. ALL RIGHTS RESERVED
( REC-081105-BEEF )
|
|
