Potato-Topped Oven Swiss Steak
Swiss steak:
1 1/2 pound boneless beef round steak (1/2 thick), cut into pieces
3 medium carrots, sliced (1 1/2 cups)
1 large onion, cut into thin wedges (2 cups)
1 can (14.5 oz.) diced tomatoes with Italian herbs, undrained
1 jar (12 oz.) beef gravy
Topping:
1 box (7.2 oz.) mashed potatoes seasoned with butter and herbs
2 1/3 cup milk
1/4 cup butter or margarine
1 egg, beaten
Heat oven to 325º. Arrange beef in single layer in 13×9-inch glass baking dish, top with carrots and onion. Mix tomatoes and gravy; spoon over beef and vegetables. Cover with foil; bake 2 hours.
Make potatoes as directed on package using water, milk and butter. Stir in egg until well blended. Remove baking dish from oven. Uncover; spoon or pipe potatoes mixture over hot mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set and light golden brown.
Mandarin Orange Salad
6 oz. package spinach and radicchio or other salad variety
1 (15 oz.) can mandarin oranges, drained
1/4 cup pecan halves, toasted
1/2 cup light raspberry vinaigrette
1/4 cup crumbled goat or feta cheese
Combine spinach, mandarin oranges, carrots and pecans in large serving bowl. Pour dressing over salad; toss to evenly coat. Top with goat cheese. Makes 4 servings
Applescotch Crisp
4 cups peeled and sliced apples
1/2 cup firmly packed brown sugar
1 tablespoon flour
1/4 cup milk
1/2 cup water
Heat oven to 350º. In a large bowl, combine all ingredients. Mix well. Pour into greased 9 inch square pan.
Topping:
2/3 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup nuts, (optional)
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
One package (4 serving size) dry butterscotch,
or vanilla pudding (not instant)
1/2 cup margarine or butter, melted
Mix until crumbly. Sprinkle over apples. Bake at 350º for 45 to 60 minutes. Serves 6-8.
