Risotto Eileen Little 1 lb. ground beef 1 green pepper 1 onion 1/2 cup rice 1 can stewed tomatoes (8 oz.) Garlic salt Chili powder Salt Pepper 1 c. water Fry meat, slices of green pepper and onions and then drain. In a 2 quart casserole dish ix stewed tomatoes and rice. Add meat, peppers and onion mixture to the stewed tomatoes and rice. Add seasoning, to taste. Add water so tht all ingredients are covered. Cover with a lid and cook @ 350° for 45 minutes. let for 5 minutes before serving. Enjoy!
Baked Oatmeal Melissa Zipser 3 c. Oatmeal 3/4 c. milk (can use almond milk) 1 Egg 1/3 c. Oil 1/2 c. Brown sugar 1 tsp. Vanilla 1 1/2 tsp. Baking powder 1/3 tsp. Salt Preheat oven to 350°. Mix all of the above ingredients; fold in 2 c. drained fruit of your choice, pecans and blueberry craisens (about 1/2 to 3/4 cup of each). Bake for 30 minutes.
Marinated Flank/Skirt Steak Nancy Frederick 1 1/2 lbs. Flank steak Juice of one lemon 1/2 c. Red wine 1/2 Soy sauce 1 Large clove garlic, minced Pepper, freshly ground 1/4 c. Celery seed or more Mix all marinade ingredients. Poke holes in steak with a fork and put in a zip-lock bag. Pour marinade over steak and marinate for 24-48 hours. (Can also be frozen at this point). Remove steak from marinade and put into preheated 275° oven. Heat marinated steak for 20 minutes. Remove from oven and grill inside or outside for 1-2 minutes per side.