CookWorld WATERLESS AND NUTRITIONAL COOKWARE Gebrauchsanweisung - Seite 7
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SPAGHETTI AND MEATBALLS
3-20 oz. cans tomatoes
1/4 cup instant onion
1/4 cup salad or olive oil
1/2 teaspoon pepper
1/2 teaspoon basil leaves
1/2 teaspoon garlic powder
1 tablespoon salt
1 bay leaf
1-6 oz. can tomato paste
Combine tomatoes, onion, oil, pepper,
basil, garlic powder, salt and bay leaf in
large skillet. Cover and simmer over low
heat 2 hours.
Add tomato paste, and
simmer uncovered 1 hour.
Make meatballs (see Hamburger Steak
recipe). Shape into balls and add to sauce
30 minutes before end of cooking time.
Serve over cooked, drained spaghetti.
STUFFED GREEN PEPPERS
5-6 medium green peppers
1 lb. ground, cooked beef
1/2 cup rice, washed
1 egg, slightly beaten
1/4 cup milk
1/2 cup celery, finely chopped
1/3 cup onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 can tomato soup (10-1/2 oz.)
1/2 cup water
Wash pepper, cut off stem and remove
seed.
Mix ground beef, rice, eggs, milk
celery, onion and seasoning. Stuff peppers
loosely and place in 3 qt. pan.
Blend
tomato soup and water; pour around
peppers. Cover. Cook about one hour over
low heat.
Meal-In-One
GREEN PEPPER STEAK AND RICE
1-1/2 lbs. sirloin steak, cut in strips
1 tablespoon paprika
2 cloves garlic, crushed
2 tablespoons butter or margarine
1 cup chopped green onions
2 green peppers, cut in strips
2 large fresh tomatoes, diced
1 cup beef broth
1/4 cup water
2 tablespoons cornstarch
1 tablespoon soy sauce
4 cups hot cooked rice
Sprinkle steak with paprika and allow to
stand while preparing other ingredients.
Brown steak strips and garlic in butter in
large skillet over medium high heat.
Add onions and green pepper; cover
and continue cooking until vegetables
are wilted, about 5 minutes.
tomatoes and broth; cover and simmer
about 15 minutes.
Blend water with
cornstarch and soy sauce.
steak and cook until thickened. Serve
over beds of hot rice.
Makes 6
servings.
GROUND BEEF SKILLET
CASSEROLE
1/2 lb. ground beef
1 medium green pepper, finely
chopped
1 medium onion, finely chopped
1/2 cup celery, finely chopped
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon Worchestershire sauce
1-1/2 cups tomato juice
1 cup cooked rice or macaroni
1/2 cup sliced mushrooms
Combine ground beef, green pepper,
onion and celery in large skillet and
cook over medium heat. Brown.
seasonings and remaining ingredients.
Cover. Reduce heat to low and simmer
40-45 minutes.
19
Here's Why....
MINIMUM MOISTURE COOKWARE COOKS BETTER
Multi-layers of heat-conducting metals within a Stainless
Steel exterior will spread the heat quickly and evenly.
Add
Stir into
Average Mineral Loss
This chart is based on the average percentage of mineral losses for all vegetables from
Add
"University of Wisconsin, Journal of Home Economics, Vol. 17, No. 5."
*Ref.: Paul R. McCann, Food Specialist
Author of the book "The Science of Nutrition."
HERE'S WHY IT'S BETTER FOR YOU...
Foods prepared at low temperatures, with minimum
moisture, contain MORE minerals. In fact, they
contain up to 20 times more than foods prepared by
other methods.
With our Temperature Control Method
2%
there is a
ONLY
average mineral loss
Boiling
Iron
48.9%
Calcium
31.0%
Phosphorus
46.4%
Magnesium
44.7%
4
Pressure
Cooking
17.4%
12.0%
19.4%
21.1%