User Manual
16
BEEF & BROCCOLI BRAID
Yield: 4-6 servings
Preheat oven to 350°F
½ pound lean ground beef
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teaspoon salt
¼ cup chopped onion
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teaspoon pepper
1½ cups frozen chopped broccoli 1 tube (8 oz) refrigerated crescent rolls
½ cup (2 oz) shredded mozzarella cheese
¼ cup sour cream
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the broccoli, sour cream, salt, and pepper; heat through.
2. Unroll tube of dough on greased baking sheet; seal the seams and perforations forming
a 12" x 8" rectangle. Spread the beef mixture lengthwise down the center. On each side, cut 1"
wide strips about 3" into center.
3. Starting at one end, fold alternating strips at an angle across lling; seal ends. Repeat.
4. Bake at 350°F for 15–20 minutes or until lightly browned.
GREEN PEPPERS WITH RICE STUFFING
Yield: 4 servings
Preheat oven to 450°F
4 medium green peppers ¼ cup water
½ pound lean ground beef ¾ teaspoon salt
⅓ cup nely chopped onion ½ teaspoon chili powder
⅓ cup nely chopped celery Dash of pepper
1 tablespoon shortening 1 cup shredded mozzarella cheese (optional)
1½ cups cooked brown or white rice
1 can (8 oz) tomato sauce
1. Cut green peppers in half lengthwise. Remove seeds and membranes; wash. Place in boiling
water to soften slightly; about 4 minutes.
2. In a large skillet, cook beef, onion, and celery in shortening until beef is no longer pink. Add
remaining ingredients, mix well.
3. Spoon an equal amount of mixture into green pepper shells. Top each with ¼ cup mozzarella
cheese. Arrange on baking sheet. Bake at 450°F for 10–15 minutes or until rice mixture is hot
and pepper shells are tender.
CHICKEN ALFREDO ROLLUPS
Yield: 9 Rollups
Preheat oven to 350°F
9 lasagna noodles 2½ cups shredded mozzarella cheese, divided
2 (16.9 oz) jars of Alfredo sauce ½ teaspoon dried oregano
3 cups cooked shredded chicken ½ teaspoon garlic powder
5 tablespoons grated Parmesan cheese, divided
1. Boil noodles according to package directions; rinse. Blot noodles of excess water with paper
towel. Lay at, and set aside.
2. In a medium bowl, combine shredded chicken, 1 jar of Alfredo sauce, 3 tablespoons parmesan
cheese, oregano, and garlic powder. Mix well.
3. Spread ½ cup to 1 cup of Alfredo sauce onto bottom of an 8" x 8" baking dish. Spread chicken
mixture evenly amongst noodles. Roll noodles up and place in pan seam side down.
4. Pour remaining Alfredo sauce on top of noodles. Sprinkle remaining cup of mozzarella cheese,
2 tablespoons parmesan cheese, and additional oregano to taste on top of noodles.
5. Bake at 350°F for 20–30 minutes or until heated through and cheese has melted.