Beef Fajitas

¼ cup lemon or lime juice
¼ cup oil
2 garlics, finely chopped
2 tsp. beef flavor instant bouillon
1 to 1½ lbs. Top round steak
10 flour tortillas, warmed

Garnishes:
Picante sauce, shredded lettuce, shredded Cheddar cheese and
sliced green onions.

In large shallow dish or plastic bag; combine juice, oil, garlic and bouillon;
add steak. Cover; marinate in refrigerator 6 hours or overnight.
Remove steak from marinade; grill or broil 8 to 10 minuets on each side or
until steak is cooked to desired doneness, basting frequently with marinade.

Slice steak diagonally into thin strips; place on tortillas. Top with one or
more garnishes; fold tortillas.

Serve immediately. Refrigerate leftovers.

Makes 10 fajitas

Beef and Bean Sprout Stir Fry

1 egg white, sight beaten
5 tsp. soy sauce
3 tsp. cornstarch
1/8 tsp. ginger
1/8 tsp. garlic powder
1/8 tsp. salt
Dash white pepper
1 lb. boneless beef sirloin, cut into thin strips
½ cup cold water
½ tsp. instant chicken bouillon
4 tbsp. oil
1 cup sliced mushrooms
½ cup green onion slices
1 14oz. can bean sprouts, drained
½ cup sliced water chestnuts

Blend egg white, 2 tsp. soy sauce, 1 tsp. cornstarch, ginger, garlic, salt and
pepper in medium bowl. Add beef. Stir to coat. Cover; refrigerate 30 minutes.

Combine cold water, reaming soy sauce, remaining cornstarch and bouillon in
small bowl. Mix well. Set aside.

Heat 2 tbsp. oil in large skillet. Add beef mixture. Stir fry over medium-high
heat until beef is browned. Remove mixture form skillet; set aside.
Heat remaining oil in large skillet. Add mushroom and onion. Stir fry over
medium-high heat 1 minute. Add bean sprouts and water chestnuts. Stir–fry
1 minute. Add cornstarch mixture and beef. Cook until thickened and bubbly.

Serve rice and additional soy sauce, if desired.

Makes 4 to 6 servings

Baked Ham with Glazed Vegetables

1 cup apricot nectar
1 cup dried apricot halves
1 cup WishBone® Deluxe French Dressing
¼ cup honey
¼ tsp. cinnamon
1/8 tsp. nutmeg
½ cup sliced almonds, optional
1 5 to 6 lb. fully cooked ham butt end with bone
2 lbs. sweet potatoes, peeled and cut into large chunks
1 lb. pearl onions, peeled

In medium saucepan; bring nectar to a boil. Add apricots, then remove from
heat. Let stand 10 minutes. Stir in French Dressing, hony, cinnamon,
nutmeg, then almonds.

On aluminum foil-lined roasting pan, place ham. With knife, score lightly fat
in diamond pattern. Arrange potatoes and onions around ham. Spoon dressing
mixture over ham and vegetables. Loosely cover with heavy duty aluminum
foil and bake, turning vegetables and basting occasionally, 1 hour or until
ham is golden and vegetables are tender.

Makes about 10 servings

Baked Ham with Wine & Onion Glaze

1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Recipe Soup Mix
1 cup water
1/3 cup brown sugar
¼ cup sherry
2 tbsp. margarine, melted
1 tbsp. finely chopped parsley
5 to 6 lbs. fully cooked ham butt end
1 lb. shallots or small onions, peeled and quartered

In small bowl, blend onion recipe soup mix, water, sugar, wine, margarine and
parsley; set aside.

In roasting pan, place ham. With knife score fat in diamond patterns; top with
soup mixture. Arrange shallots around ham. Bake, stirring shallots and
basting ham occasionally, 60 minutes or until golden brown.

Makes 8 servings

Apple Veal Scallop

2 large apples, peeled, cored and sliced
¼ cup ReaLemon® Lemon Juice from Concentrate
½ cup flour
1 tsp. salt
White pepper
8 veal scallops
¼ cup margarine
½ cup apple cider or apple juice
1 cup whipping cream

In medium bowl, combine apples and juice; set aside. In paper or plastic bag;
combine flour, salt and pepper. Add veal, a few at a time; shake to coat.

In large skillet, brown veal on both sides in margarine; remove from skillet
and set aside. Stir in apple mixture and cider, scraping bottom of skillet.
Cook 3 to 5 minutes. Slowly add cream, stirring constantly.
Simmer 5 to 10 minutes or until lightly thickened. Add veal; heat though.
Refrigerate leftovers.

Makes 4 servings

Aegean Lamb Stew

1 tbsp. oil
2 lbs. lamb with ones for stew, cut into large pieces
1 large onion, sliced
2 garlics, minced
1 28oz. can tomatoes, undrained
½ tsp. cinnamon
½ tsp. turmeric
½ tsp. Tabasco® pepper sauce
¼ tsp. salt
6 new potatoes, cut into chunks
1 small eggplant, cut into 1” pieces
1 zucchini, cut into 3/4” pieces

In large skillet heat oil over medium high heat. Add lamb a few pieces at a
time; brown on all sides. Arrange lamb in 3-qt. casserole. Drain off all
but 1 tbsp. fat from skillet; cook onion and garlic 5 minutes or until
tender. Add tomatoes; stir up bits from bottom of skillet. Stir in
cinnamon, turmeric, Tabasco, and salt. Pour mixture over lamb. Stir in
potatoes. Cover; bake at 350° for 30 minutes. Stir in eggplant and
zucchini. Cover; cook 45 minutes longer or until meat and vegetables
are tender.

Makes 6 servings

Eight Flavors Pot Roast

2½ lbs. boneless beef chunk
1 tbsp. oil
1 small yellow onion, chopped
2 garlics, minced
1½ cups water
½ cup soy sauce
¼ cup dry sherry
2½ tsp. brown sugar
2 cinnamon sticks
1 tbsp. minced ginger
1 tsp. allspice
1 head cabbage, cut into quarters
4 tsp. cornstarch
2 tbsp. water

Trim excess fat from beef. Heat large skillet until hot. Add oil, swirling to
coat sides. Cook onion and garlic in hot oil, stirring, 1 minute. Add
beef; brown 2 minutes on each side.

In medium bowl, 1½ cups water, soy sauce, sherry, sugar, cinnamon, ginger and
allspice; pour over beef. Bring to boil; reduce heat and simmer
covered, turning meat occasionally, 1¼ hours. Add cabbage; cook 30 minutes longer.

Remove meat and cabbage from pot. Slice meat and arrange on serving platter
with cabbage. Strain remaining broth. Pour 1 cup into saucepan. Dissolve
cornstarch in 2 tbsp. water; add to broth. Cook, stirring, until
sauce boils and thickens. Pour over beef to serve.

Makes 6 servings