Appetizing Muse

 

Bits about food, recipes & e-cookbooks...

 

Simply Quick

Posted Sat, 07/09/05

 

The following two recipes from Campbell's Kitchen are simple and refreshing:

 

Orange Mist

6 C V8 Vegetable Juice

1 can (6 oz.) frozen orange juice concentrate, thawed

1-1/2 C seltzer water or orange-flavored seltzer water

Ice cubes

 

Stir vegetable juice and orange juice together in a large pitcher. Add seltzer water. Serve over ice.

And:

 

Beef, Asparagus & Portobello Stir-Fry

2 TBS cornstarch

1/4 tsp. black pepper

1-3/4 C Swanson beef broth or beef stock

2 TBS low-sodium soy sauce

1 TBS packed brown sugar

1 tsp. garlic powder

1 boneless beef sirloin steak, 3/4-inch thick (about 1 LB), cut into very thin strips

1 LB asparagus, cut into 2-inch diagonal pieces (about 4 C)

2 large Portobello mushrooms, sliced

1/2 C roasted red pepper strips

1 C regular long-grain white rice, cooked according to package directions without salt

 

Stir cornstarch, black pepper, broth, soy sauce, brown sugar and garlic powder in a medium bowl until mixture is smooth. Cook beef in a 10-inch nonstick skillet over medium-high heat until it's browned, stirring often. Pour off any fat. Add asparagus, mushrooms and pepper strips to skillet. Reduce heat to medium. Stir cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve beef mixture over rice.

In recent years I've become quite fond of asparagus. I spent my childhood despising it as it reminded me of spinach. I still dislike cooked spinach but love it fresh in salads. Even though Wilbert has yet to develop a taste for asparagus, I manage to have it on a regular basis.

 

 

Tags: Beverages; Entrees; Mushrooms  Send Comment >