Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lean beef chuck roast
3 sl Lean bacon chopped
1 ts Minced garlic
1 ts Crumbled oregano
1/2 ts Salt
1/4 ts Fresh ground pepper
1 tb Margarine
1 tb Olive oil
1/2 c Chopped onion
1/4 c Chopped carrots
1/4 c Chopped celery
1/2 c Dry red wine
2 c Beef stock canned or made
-from bouillon cubes
1 1/2 c Canned tomatoes pureed or
-coarsely chopped
1 ea Bay leaf
2 tb Soft butter optional
2 tb Flour optional

chilled. Top each portion with 1/4 cup chopped watercress. Makes 11
one-cup 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 long-stemmed 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 8-inch 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.

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