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February menus: steak pie under golden pastry, on-the-run breakfast for lunch, mild and low-calorie enchiladas.


Steak pie under golden pastry, on-the-run breakfast or lunch, mild and low-calorie enchiladas

Convenient, attractive, and wholesome-- the foods in our February menus have these virtues.

Our steak pie, while easy to put together, is pretty enough to set the mood for a Valentine's Day supper.

The grain-rich oatmeal-peanut chunks in our breakfast menu on page 164 give oversleepers in the family a quick but nutritious start for the day.

And for a lunch or light supper, our third menu--see page 166--offers creamy enchiladas with a low-calorie surprise.

Steak pie with kidney option

Most Britons like kidneys in steak pie, but you might ask your family to vote before you add them. With or without the kidneys, beef chuck cooks moist and tender under its crisp pastry topping.

Steak and Kidney Pie

Mashed Potatoes and Broccoli

Green Salad

Vanilla Ice Cream with Cinnamon

Red-Hot Candy Hearts

Milk Zinfandel

Even for weeknights, this meat pie is an easygoing choice. You just pan-fry the beef briefly, mix it with sauce, and seal it under a lid of purchased puff pastry; you can do all this ahead.

Broccoli brightens the look and taste of accompanying mashed potatoes.

For dessert, sprinkle crunchy candy hearts over scoops of vanilla ice cream.

Steak and Kidney Pie

6 slices bacon

2 pounds lean, boneless beef chuck, trimmed of fat and cut across the grain into 1/4-inch slices

6 tablespoons all-purpose flour

1 medium-size onion, chopped About 2 tablespoons butter or margarine

1 teaspoon each dry rosemary and dry thyme leaves

1 cup regular-strength beef broth

1 cup maderia

1/2 pound lamb kidneys (optional; if omitted, increase beef to 2 1/2 pounds total)

3 medium-size carrots

2 sheets (1 1b.) puff pastry dough

1 large egg, slightly beaten

In 10- to 12-inch frying pan over medium heat, cook bacon until crisp, turning as needed. Lift bacon from pan and drain on paper towels. When cool, crumble and set aside. Reserve pan drippings.

Mix beef strips with flour, then shake off excess; save remaining flour. Place pan with drippings on medium-high heat. When fat is hot, add about half the floured beef to pan and cook until lightly browned, about 4 minutes; turn with a wide spatula several times. Remove meat with a slotted spoon and put in an oval or rectangular 10- by 12-inch or 9- by 13-inch pan or baking dish (about 1 1/2 in. deep). Repeat to cook remaining meat.

Add onion to frying pan. Cook until limp, about 5 minutes, stirring often. If needed to prevent sticking, add butter, a little at a time. Stir in reserved flour, rosemary, and thyme. Cook, stirring, until flour begins to brown, about 5 minutes. Smoothly blend beef broth and madeira into onions. Boil, stirring, until mixture is reduced to about 2 cups, 5 to 8 minutes. Pour this sauce over beef. Pull off and discard any fat on kidneys; cut out white membrane and discard. Thinly slice kidneys and add to beef. Peel or scrape carrots and thinly slice; add with bacon to beef, spreading mixture level. On a floured board, roll out 1 sheet of puff pastry dough until it is 1 inch larger on all sides than top of the beef dish. Brush a 1-inch rim of dough with egg. Lay pastry dough, egg down, on top of the casserole. Without stretching, press dough onto rim and outside edge of dish. Using cooky cutters or a knife, cut remaining sheet of pastry into decorative shapes. Brush one side of each piece with egg and arrange pieces, egg side down, on pastry over beef. Reserve beaten egg. If made ahead, cover casserole and refrigerate up to 24 hours. Bake, uncovered, in a 325| oven. The meat will be tender in 2 hours (do not cut through the crust to test or the steam will escape and the crust will settle). If crust begins to darken excessively, cover loosely with foil. About 10 minutes before pie is done, brush decorative shapes lightly with remaining beaten egg. Remove baked pie from oven and let cool about 15 minutes. Cut through crust with a large spoon to serve meat with pastry. Makes 4 to 6 servings.

Mashed Potatoes and Broccoli

2 1/2 pounds russet potatoes

1 pound broccoli


3 tablespoons butter or margarine

1/4 cup milk

Salt and pepper Peel potatoes and cuut into 1/2-inch dice. Cut off broccoli flowerets; peel stalks. Finely chop tender section and all but a few flowerets; discard tough part of stalks. In a 4- to 5-quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook until tender when pierced, about 15 minutes. Add broccoli and cook until tender to bite, about 3 minutes (overcooked, broccoli loses its bright color). Drain and discard water. Remove whole flowerets. On low heat, add butter and milk to vegetables; stir until butter melts. With a potato masher, mash vegetables smoothly. Add salt and pepper to taste. Spoon vegetables into a bowl; garnish with broccoli flowerets. Serves 4 to 6.

An energizing snack-meal This combination makes a quick breakfast or lunch for people on the run.

Oatmeal-Peanut Breakfast Chunks Yogurt Fruit Shakes Keep a supply of the chunks in a cooky jar up to a week.

Oatmeal-Peanut Breakfast Chunks

1 cup (1/2 lb.) butter or margarine, at room temperature

3/4 cup each firmly packed brown sugar and chunk-style peanut butter

1/2 cup honey

2 large eggs

2 teaspoons vanilla

1 1/2 cups whole-wheat flour

3 1/2 cups rolled oats

1 teaspoon baking soda

1 cup chopped dried apricots or chopped pitted prunes In a food processor, whirl butter, brown sugar, peanut butter, honey, eggs, and vanilla until smooth. Mix together whole-wheat flour, oats, and soda. Add dry ingredients to butter mixture and whirl to mix (or beat ingredients with an electric mixer to blend). With a spoon, stir in apricots. Spread batter evenly in a 9- by 13-inch pan. Bake in a 325| oven until edges are light brown and center feels slightly soft when pressed, 25 to 30 minutes. Let cool in pan on a rack. Serve warm or at room temperature, cut into 2-inch squares. Store airtight up to 1 week or freeze to store longer. Makes 20 pieces; allow 1 or 2 for a serving.--Kay Chatalas, Warrenton, Ore.

Yogurt Fruit Shakes In a blender, combine 2 containers (14 to 16 oz.) unflavored or fruit-flavored yogurt; 1/2 cup milk; 1 cup unsweetened frozen berries (such as strawberries, raspberries, or boysenberries), or 1 very-ripe peeled and diced banana; 1 teaspoon vanilla; and 1/4 teaspoon ground nutmeg (optional). Whirl until smooth. If desired, sweeten to taste with honey or brown sugar. Pour into glasses. Makes 2 or 3 servings, 1 to 1 1/2 cups each.

An enchilada masquerade

Where's the tofu?

It's in the enchiladas, a low-calorie, high-protein, subtle ingredient.

Tofu-Sour Cream Enchiladas

Avocado and Green Bean Salad

Grapes with Sliced Oranges and Marmalade

Mineral Water Beer

While the enchiladas heat, you can make the salad. Sweeten the grapes and sliced oranges with a bit of orange marmalade.

Tofu-Sour Cream Enchiladas

1/4 cup salad oil

12 corn tortillas (about 7 in.) Enchilada sauce (recipe follows) Enchilada filling (recipe follows)

1/2 cup each shredded jack and cheddar cheeses

1 can (2 1/4 oz.) sliced olives

Pour saald oil into a 10- to 12-inch frying pan on medium-high heat. When hot, fry tortillas, 1 at a time, just until soft, about 10 seconds a side. Drain on paper towels.

Apread about 3/4 cup sauce over bottom of a 9- by 13-inch pan or baking dish.

Spoon about 1/3 cup filling across a tortillia, slightly off center. Fold nearest edge over filling, then roll to enclose. Lay tortilla, seam down, across one end of pan. Repeat to fill remaining tortillas, laying them snugly side by side as completed.

Evenly pour remaining sauce over filled tortillas and sprinkle with cheese. Scatter olives over cheese. If made ahead, cover and chill up to 24 hours.

Bake enchiladas in a 350| oven until cheese melts and sauce begins to bubble, 30 to 40 minutes. Let cool on a rack about 10 minutes. Use a wide spatual to serve. Makes 4 to 6 servings.--Mindi Jackson, Kalapana, Hawaii

Enchilada sauce. Stir together 1 can (15 oz.) tomato sauce; 1 small onion, minced; 2 tablespoons salad oil; and 2 teaspoons each paprika and chili powder.

Enchilada filling. Rinse 1 container (14 to 16 oz.) firm-style tofu in cool water; drain well. Cut tofu into 1/2-inch cubes and put in a bowl with 1 cup sour cream; 1 small onion, minced; 1/4 cup chopped fresh cilantro (coriander); 1 can (4 oz.) diced green chilies; and 2 teaspoons each chili powder and ground cumin. Mix gently.

Avocado and Green Bean Salad

Thaw 1 package (9 oz.) French- or julienne-cut green beans. Mix with 3 tablespoons each olive oil and vinegar; add salt and pepper to taste.

Cut 2 or 3 medium-size firm-ripe avocados in half lengthwise; pit. Put an avocado half, cup up, on each salad plate. Spoon beans and dressing equally over each half. Markes 4 to 6 servings.

Photo: Under a golden crust of puff pastry, decorated with cutouts of more pastry, is tender, herb-seasoned beef filling. A tossed salad and mashed potatoes with a circlet of broccoli complete the supper menu

Photo: Late-for-school breakfast teams up yogurt shake with uwhole-grain cookies
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Date:Feb 1, 1986
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