Recipe - Beef Braised In Red Wine

3 pound Lean beef chuck roast
3 sl Lean bacon chopped
1 teaspoon Minced garlic
1 teaspoon Crumbled oregano
One half teaspoon Salt
One fourth teaspoon Fresh ground pepper
1 tablespoon Margarine
1 tablespoon Olive oil
One half cup Chopped onion
One fourth cup Chopped carrots
One fourth cup Chopped celery
One half cup Dry red wine
2 cup Beef stock canned or made
from bouillon cubes
1 One half cup Canned tomatoes pureed or
coarsely chopped
1 Bay leaf
2 tablespoon Soft butter optional
2 tablespoon Flour optional

chilled. Top each portion with One fourth cup chopped watercress. Makes 11 onecup
servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein,
50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4
milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli should be
cut into longstemmed florets, blanched, drained ** Red Pepper should be
cut in julienne strips
Preheat oven to 325". Place one layer of broccoli in pie shell or
directly into 8inch pie dish. Crumble cheese on top, cover with remaining
broccoli, arranging it with stems pointing center and the flowers to the
outside. Add the carrots and red pepper. Mix egg, oregano and evaporated
skim milk. Pour over vegetables. Bake loosely covered with foil for one
hour or until filling is set. Uncover for last 10 minutes of baking.
Nutrient content per serving: 196 calories, 11 grams fat, 8 grams
protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams
sodium, 2.6 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium mixing
bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar,
one cup at a time, beating after each addition.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini