Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had: London Broil with mushroom/veggie gravy, rice cooked in the microwave, rutabagas, zipper cream peas, CLAUSSEN Pickles, sweet tea with lemon, sour cream raisin bars, and peach pie.

LONDON BROIL WITH MUSHROOM/VEGETABLE GRAVY

1 2 1/2-3 lb. piece of London Broil
1 bottle no-fat Italian salad dressing
1 T. chopped garlic

Cut the London Broil into six serving pieces. Put the meat along with the salad dressing and garlic into a plastic zipper bag. Marinate the meat overnight.

When you wish to cook the London Broil, remove the meat from the plastic bag and discard the marinade. Mix 1/2 cup flour with 1 T. garlic powder, 1 T. onion powder, and 1 pkg. dry Italian dressing mix. Mix thoroughly. Put this mixture into a clean paper bag and add the beef pieces one at a time. Shake the bag to coat the beef. After each piece has been coated, put 2 T. vegetable oil into a Dutch oven and brown the pieces of beef. Remove the beef from the oven once it has browned and set aside.

GRAVY

1 large can 98% fat-free mushroom soup
1/2 cup wine
1 large onion, sliced
1 bell pepper, sliced
1 8 oz.pkg. mushrooms
1 T. butter
2 T. balsamic vinegar

In a large pan, saute the onion, pepper, and mushrooms. Cook until onions are transparent. In a bowl, mix the mushroom soup and wine together. In a plastic cooking bag, put 1 T. flour tossing to coat the bag. Put the beef, the vegetables, and the gravy mixture in the bag. Place the bag in a baking dish, cut 6 holes in the top of the bag, and bake the London Broil for 2-2 1/2 hours.

RICE COOKED IN THE MICROWAVE

5 cups water
1 tsp. salt (or more if you prefer)

Put water and salt in a microwave-safe bowl and boil in the microwave for 18 minutes. Remove the bowl from the microwave and stir in 2 cups of Uncle Ben's, or another brand of parboiled rice. Place the bowl back into the microwave and cook on high for 18 minutes or until all of the water has been absorbed.
***NOTE--Cooking rice in the microwave does not reduce the cooking time, but the bowls is MUCH easier to clean. I've never made rice any other way!RUTABAGAS--SOUTHERN STYLE

2 large rutabagas, peeled and cut into bite-sized pieces
seasoned salt
1/2 tsp. sugar
water
1 T. vegetable oil

Put the rutabagas into a pan and cover with water. Put the salt, sugar, and vegetable oil into the pan and cook until the rutabagas are tender.

SOUR CREAM RAISIN BARS

2 cups dark raisins
1 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cup rolled oats
1 3/4 cups all-purpose flour
1 tsp. baking soda
1 cup packed brown sugar
1/2 pound (2 sticks) butter or margarine
3 egg yolks
1 1/2 cups sour cream
1 cup granulated sugar
2 1/2 T. cornstarch
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Cover the raisins with water and bring to a boil in a small saucepan. Boil the raisins until they are plump, about 5 minutes. Drain the raisins and set them aside.

Stir together the oats, flour, baking soda, brown sugar, butter, cinnamon and nutmeg in a large bowl. Pat half of this crumb mixture into the bottom of a 9X13" baking pan. Bake the crust for 7 minutes, then remove from the oven. Whisk together the egg yolks, sour cream, granulated sugar, and cornstarch in a saucepan over medium heat. Continue whisking until the mixture thickens, about 10 minutes. Remove from the heat, and stir in the vanilla and the raisins.

Pour the filling over the partially baked crust. Sprinkle the remaining oats-brown sugar crumb mixture on top of the filling. Bake for 30 minutes, or until the top has browned. Let cool for 10-15 mintues, then cut into bars and serve.

Have a happy Sunday!