| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Cyberealm, Low-cal, Nets |
2 |
Servings |
INGREDIENTS
| 10 |
oz |
Boneless chuck steak 1/2" thick |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Sliced onion |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Canned Italian tomatoes, drained, seeded and chopped reserve liquid |
| 2 |
ts |
Minced fresh cilantro |
| 6 |
oz |
New potatoes, scrubbed, |
|
|
1/4 inch thick slices |
| 1/4 |
c |
Seeded and sliced mild green peppers (1" strips) |
INSTRUCTIONS
1. On a rack in a broiling pan, broil steak, turning once until well
browned but rare, about 3-4 minutes on each side. Transfer to a 1
quart flameproof casserole and set aside.
2. In a 9" skillet, heat oil over medium high heat; add onion and
garlic and saute until onion in soft. Add tomatoes with reserved
liquid and cilantro and saute for 5 minutes.
3. Arrange potato slices over steak in casserole dish; pour in tomato
mixture and top with chili pepper strips. Cover and bake at 350F for
20-25 minutes. Remove cover and bake until steak is tender and
potatoes are browned, about 30 minutes longer. (If potatoes are not
browned, place casserole under broiler for the last 5 minutes of
cooking.)
Source: Weight Watchers New International Cookbook Posted by: Fred
Peters Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY
1993 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”