Here's a few you might like to try. It really says for two, but depends on your appetite. Enjoy.
* Exported from MasterCook *
Swiss Steak
Recipe By : Taste of Home Oct - Nov 1996
Serving Size : 2 Preparation Time :0:00
Categories : Beef And Pork
Amount Measure Ingredient -- Preparation Method
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2 Tbsp All-Purpose Flour
3/4 Tsp Salt -- Divided
1/4 Tsp Pepper
3/4 Lb Round Steak -- 1/2 Inch Thick
1 Tbsp Cooking Oil
8 Oz Can Stewed Tomatoes
1 Med Green Pepper -- Sliced
1 Med Onion -- Sliced
In a resealable plastic bag, combine the flour, 1/4 tsp. salt and pepper. Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes. Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt. Cover and simmer until meat is tender, about 30 minutes.
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* Exported from MasterCook *
Teriyaki Pork
Recipe By : After 50 Cookbook - Donna Hamilton
Serving Size : 2 Preparation Time :0:00
Categories : Beef And Pork
Amount Measure Ingredient -- Preparation Method
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1 Lb Pork Cutlet Or Tenderloin Or Chops -- Thinly Sliced
2 Tbsp Soy Sauce
1 Tsp Sugar
1/4 Tsp Ground Ginger
1/4 Tsp Pepper
1 Tsp Instant Chopped Onion Or
1/8 Tsp Garlic Powder
2 Tbsp Dry Red Wine -- Optional
4 3/4 Oz Jar Baby Food Peach Cobbler
Arrange pork in bottom of shallow baking dish lined with foil. Mix together remaining ingredients in small bowl or cup; then pour over pork. Marinate for a few hours or overnight in refrigerator. Bake in 350 oven for about 45 minutes or until meat is tender or broil turning once and basting occasionally with marinade until desired doneness.
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* Exported from MasterCook *
Veal Cutlet Or Patties With Mushrooms
Recipe By : After 50 Cookbook - Donna Hamilton
Serving Size : 2 Preparation Time :0:00
Categories : Beef And Pork
Amount Measure Ingredient -- Preparation Method
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1 Tsp Cooking Oil
3/4 Lb Veal Cutlet Or -- Thinly Sliced
Veal Steaks -- Chopped
1/4 C Water
1/4 C Dry White Wine Or
2 Tsp Lemon Juice
1/4 Tsp Garlic Powder
1/8 Tsp Dried Rosemary
1/4 Tsp Salt
1/8 Tsp Pepper
2 Oz Can Mushroom Pieces -- With Liquid
Lightly coat with cooking oil a 9" skillet or pan with cover. Quickly brown veal over medium high heat. Remove meat and add water, mixing and loosening pan drippings. Add wine, garlic, rosemary, salt, pepper, mushrooms and liquid; then lower heat. Arrange veal in sauce, cover adn simmer for 15 to 20 minutes.
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* Exported from MasterCook *
Wienerschnitzel
Recipe By : After 50 Cookbook - Donna Hamilton
Serving Size : 2 Preparation Time :0:00
Categories : Beef And Pork
Amount Measure Ingredient -- Preparation Method
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1 Tbsp Butter Or Margarine
1 Tbsp Cooking Oil
3/4 Lb Veal Steaks -- Chopped
Flour
Salt And Pepper -- To Taste
1 Tbsp Onion -- Finely Minced
1 Tomato -- Cut Up
2 Tbsp Sour Cream
1/8 Tsp Paprika
Heat butter and oil in 9" skillet with cover. Dredge meat in flour; then cook in butter and oil until browned, turning once. Sprinkle with salt and pepper and remove from skillet to plate. Add onion to drippings and cook until soft; then add tomato and mix well, quickly scraping drippings from pan bottom into tomatoes and onions. Place meat on top and cover. Bake at 325 for 20 minutes; then remove meat to piece of aluminum foil and keep warm in very low oven. Stir sour cream and paprika into same skillet with drippings; then add more salt, if needed. Return meat to sauce and heat just until warmed through; do not boil.
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