Recipes 12-3-24

Skillet Beef and Broccoli
1 tablespoon olive or vegetable oil
1 pound sirloin steak, cut into 1-inch strips
1 (10oz.) pkg frozen broccoli florets thawed
1 envelope Lipton Recipe Secret onion soup mix
1 1/4 cups water
1 tablespoon firmly packed brown sugar
1 tablespoon soy sauce
In 12 inch nonstick skillet, heat oil over medium high heat and brown steak, stirring occasionally. Remove steak from skillet and set aside. Stir in broccoli and soup mix blended with water, brown sugar and soy sauce. Bring to boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, usually 2 minutes. Return steak to skillet and cook 1 minute or until steak is done. Serve, if desired, over cooked rice.

Italian Roast
5-6 pound heel of round or rump roast
1 tsp rosemary
2 cloves garlic (or garlic salt to taste)
1 tsp crushed red pepper
1 tsp oregano
1/2 tsp cinnamon
1/4 pound oleo or butter
2 cans beef broth
2 cans water
1/2 tsp nutmeg
1 tablespoon salt
1/2 cup parsley
Mix all ingredients and pour over roast. Bake at 300 degrees for 2-3 hours. Remove roast and refrigerate overnight. Strain and save broth. To serve: Slice thin and warm in broth.

Jello Salad
1 pkg lime or strawberry jello
1 medium can crushed pineapple
24 large marshmallows
8 oz. cream cheese
8 oz. cool whip
Drain pineapple and save juice. Add dry jello to juice and add marshmallows. Microwave 1 minute on medium heat; stir. Continue to heat for 1 minute at a time until marshmallows are melted. Do not get it too hot. When marshmallow mixture is melted, set aside or in fridge until it cools. Cream together the cream cheese and pineapple. Add marshmallow mixture to cream cheese mixture and stir until smooth. Stir in cool whip. Place in refrigerator until firm.

Low Fat Boiled Custard
1 quart skim milk
1 cup sugar
2 whole eggs
1 teaspoon vanilla
Beat eggs and add to milk and sugar. Cook in double boiler until thickens slightly.
Add vanilla. Cool and refrigerate.