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Caaaroles & Main Dishes
Polynesian Beef
Edna Borntrager
2
1
1
1
1
1
1
1
2
1
3
2
1
-1/2 lb Meat chunks
-1/2 tsp Garlic Powder
tsp Paprika
lg can Pineapple chunks
can beef Broth
/4 cup Wine Vinegar
/2 cup each Celery and Green Pepper
cup sliced Onions
Tomatoes cut in wedges
tbsp Soy Sauce
tbsp Brown Sugar
tbsp Cornstarch
/2 cup Water
Add spices to meat and brown. Add pineapple juice, stir in broth.
Add 2 tsp vinegar. Simmer until tender. Add celery and green
pepper. Cook for 5 minutes. Add tomatoes and pineapple. Blend
in soy sauce, sugar, cornstarch and water and remaining vinegar.
Stir into beef, cook until thick and clear. Serve with rice.
Chicken Parisienne
Katy Burke
4
4
1
3
1
1
-6 servings
Large Chicken Breasts
Can Cream of Mushroom Soup
oz. can Mushrooms (or 1/3 cup fresh)
Cup Sour Cream
/2 Cup Cooking Sherry or Wine Vinegar
Paprika
Place chicken breasts, skin side up, in 11-1/2 x 7-1/2 x 1-1/2 inch
pan. Combine remaining ingredients (including mushroom liquid)
and pour over chicken. Sprinkle with paprika generously. Bake at
350° for 1 to 1-1/4 hours or until tender.
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