Recipe - Swiss Bliss

One half tablespoon Margarine
2 pound Boneless stew meat
1 Envelope onion soup mix
1 cn Mushroom pieces and stems
1 Bell pepper; cut or sliced up in rings
1 cn Tomatoes; drained and
chopped (reserve juice)
One half cn Rotel tomatoes; drained
and chopped (freeze
balance)
One fourth teaspoon Salt
1 tablespoon Worcestershire sauce
1 tablespoon Cornstarch
Sprinkle of any dried
vegetable flakes you like:
parsley; chives, green
onion etc.
1 (20inch) sheet heavy duty
Reynolds wrap foil

Spread center of Reynolds Wrap with margarine. Place meat on foil. Cover
with onion soup mix, mushrooms, bell pepper, drained tomatoes and Rotel
tomatoes, salt and other seasonings. Mix juice drained from tomatoes with
Worcestershire sauce and cornstarch; pour over the meat mixture. Bring foil
up over and double fold edges to seal tightly. Bake two hours in 365 degree
oven. Serves 6.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.