Entrees

STUFFED GREEN PEPPERS

Serves 5 5 medium green bell peppers 1 tablespoon CRISCO Oil 1/2 cup chopped onion 2 tablespoons chopped celery 1 garlic clove, minced1/2 pound ground beef round 1 cup cooked rice (cooked without salt or fat)1 can (8 ounces) tomato sauce 1 jar (2-1/2 ounces) sliced mushrooms, drained1 tablespoon Worcestershire sauce 1 -1/2 teaspoons Italian herb seasoning 1/4 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon black pepper Heat oven to 350ÔøΩF. Place cooling rack on countertop.Remove tops and seeds from green peppers. Cool in boiling water 5 minutes. Drain upside down.Heat oil in large skillet on medium heat. Add onion, celery and garlic. Cook and stir until tender. Add meat. Cook until browned, stirring occasionally. Remove from heat.Add rice, tomato sauce, mushrooms, Worcestershire sauce, Italian herb seasoning, sugar, salt and black pepper. Stir until well blended. Spoon into green peppers.Place peppers upright in baking dish. Add just enough boiling water to cover bottom of dish.Bake at 350ÔøΩF for 30 to 40 minutes or until heated through. Do not overbake. Remove baking dish to cooling rack. Serve...

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TANGY LIVERS

4 servings 1/3 cup CRISCO Shortening 1 pound chicken livers, rinsed, dried, and halved2 tablespoons chopped onion 2 tablespoons catsup 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon ground ginger Melt Crisco in a skillet. SautÔøΩ livers over medium heat for 10 to 15 minutes or until medium brown, turnign occasionally.Pour 1 tablespoon of pan driping into a second skillet. SautÔøΩ onion until tender. Add the livers. Combine catsup, brown sugar, salt, and ginger; add to skillet. Heat and stir for 2 minutes. Serve at...

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TUNA POT PIE

Makes 8 servings 1 (9-inch) Classic CRISCO Single Crust 1 tablespoon Crisco Stick or 1 tablespoon CRISCO all-vegetable shortening 1/4 cup minced onion 3 tablespoons all-purpose flour 1/4 teaspoon plus 1/8 teaspoon dried dill weed, divided1/4 teaspoon dried marjoram 1/4 teaspoon salt 1-1/2 cups skim milk 1 can (12-1/2 to 13 ounces) solid white tuna in water, drained1 (16 ounces) package frozen vegetable blend containing cauliflower, carrots, broccoli, green beans and lima beans1/2 cup frozen peas 1 egg white, lightly beatenPrepare crust; set aside.In 3-quart saucepan over medium heat, melt shortening. Add onion; cook, stirring often, until tender. Combine flour, 1/4 teaspoon dill, marjoram and salt; stir into onion mixture. Cook, stirring often, 1 minute. Stir in milk gradually; cook and stir until mixture thickens. Remove from heat. Break up tuna into bite-size pieces with fork; stir tuna, frozen vegetable blend and peas into mixture in saucepan.Between lightly floured sheets of waxed paper, roll dough “pancake” into rectangle 1 inch larger than inverted 12 x 7-1/2 x 1-1/2-inch baking dish. Peel off top sheet.Preheat oven to 400ÔøΩF. Pour filling into baking dish. Moisten edge of dish with water. Flip crust onto filled dish. Remove waxed paper. Fold edge of pastry under. Flute. Cut slits or design in crust to allow steam to escape.Brush egg white over crust. Sprinkle with 1/8 teaspoon dill. Bake pie 30 to 35 minutes or until crust is golden brown. Do not...

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VEGETABLE STIR FRY

6 to 8 Servings 3 tablespoons CRISCO Vegetable Oil 1-1/2 cups sliced (3/8-inch thick) unpeeled yellow squash 1-1/2 cups sliced (3/8-inch thick) unpeeled zucchini 1 red pepper, halved crosswise and cut in 1/4-inch strips1 green pepper, halved crosswise and cut in 1/4-inch strips1 cup diagonally sliced (1/4-inch thick) celery 1/2 teaspoon flaked leaf oregano Heat Crisco oil in large skillet over medium-high heat.Add vegetables, cook and stir constantly for 2-1/2 minutes or until crisp-tender.Sprinkle with oregano. Serve...

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STUFFED ROUND STEAK

4 to 6 Servings 5 tablespoons Butter Flavor CRISCO, divided1/4 cup finely chopped onion 1/4 cup finely chopped celery 1-1/2 cups fine dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground sage 1/4 teaspoon dried thyme leaves1/8 teaspoon garlic powder 1 teaspoon instant beef bouillon granules1/2 cup hot water 1-1/2 to 2 pounds beef boneless round steak, 1/2 inch thick, pounded to 1/4 inch thickness1 can (10-1/2 ounces) onion soup1 cup water Preheat oven to 350ÔøΩF. In small skillet melt 3 tablespoons Butter Flavor Crisco. Add onion and celery. Cook and stir over medium heat until tender. Transfer to medium mixing bowl. Add bread crumbs, salt, pepper, sage, thyme and garlic powder, Dissolve bouillon granules in hot water. Add to crumb mixture; mix well.Place beef on board or wax paper. Press stuffing in even layer over beef to within 1/2 inch of edges. Starting with shorter edge, roll beff tightly. Tie with string at both ends.In large skillet melt remaining 2 tablespoons Butter Flavor Crisco. Add rolled beef. Brown over medium-high heat. Transfer to oven cooking bag. Combine soup and water; pour over beef. Loosely tie bag. Place in shallow pan. Bake for 1-1/2 to 1-1/3 hours, or until fork tender. Let stand 15 minutes before slicing. Serve with...

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TANGY-TOP MEAT LOAF

About 8 servings 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 3/4 cup finely chopped onion 1/4 cup chopped green pepper 1-1/2 pounds lean ground beef 1/2 pound bulk pork sausage 1 cup uncooked oats, quick or old fashioned2 eggs, beaten1/2 cup tomato juice 2 tablespoons prepared horseradish 2 teaspoons salt 1 teaspoon dry mustard Topping:2 tablespoons brown sugar 1 teaspoon dry mustard 1/4 cup catsup Preheat oven to 375ÔøΩF.Melt Crisco in a skillet over low to medium heat; cook onion and green pepper until onion is soft (about 5 minutes).Meanwhile, lightly mix beef, sausage, and oats in a large bowl. Add the cooked green pepper and onion. Combine eggs, tomato juice, horseradish, salt, and dry mustard. Add to meat mixture and mix lightly. Turn into a 9 x 5 x 3-inch loaf pan and press lightly.For topping, mix brown sugar with dry mustard and blend in catsup. Spread over meat loaf.Bake at 375ÔøΩF about 1 hour. Remove from oven and allow meat to stand for 10 minutes. Loosen from edges, if necessary. Using 2 pancake turners, lift meat onto serving...

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