| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless beef or lamb, cut in 1/2 inch cubes |
| 1/4 |
c |
Cooking oil2 cup chopped onions |
| 2 |
|
Cloves garlic, minced |
| 1 |
c |
Dry red wine |
| 1 |
cn |
(6-oz) tomato paste |
| 2 |
ts |
Salt |
| 2 |
ts |
Dried oregano, crushed |
| 1 |
ts |
Dried basil, crushed |
| 1/2 |
ts |
Dried rosemary, crushed |
| 1/4 |
c |
Cold water |
| 1/2 |
c |
Cornstarch |
|
|
Pita pocked bread |
| 1 |
lg |
Tomato, seeded and diced |
| 1 |
lg |
Cucumber, seeded and idced |
| 1 |
|
Container (8-oz) plain yogurt |
INSTRUCTIONS
In skillet brown 1 pound of the meat in 1 Tbsp. hot at a time; drain.
Transfer meat to crockery cooker. Add onion and garlic to skillet; cook
till tender. Add to meat with wine, tomato paste, salt, oregano, basil,
rosemary, and dash pepper; mix well. Cover; cook on low-heat setting for 4
hours. To serve trun cooker to high-heat setting. Blend water into
cornstarch; stir into meat mixture, Cook till thickened and bubbly,
stirring occasionally. Split bread to make a pocket; fill each with meat
mixture, lettuce, tomato, cucumber, and yogurt. Makes 10 to 12 sandwiches.
all above recipes from Better Homes and Gardens Crockery Cooker Cook Book
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
<ajewell@sound.net> on Jul 11, 1997
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