Confetti Casserole; Spanish Rice - Oster 4726 Instruction Manual & Recipe Booklet

4 Tbsp. (60 ml)
buttered toast crumbs
1-1/2 pounds (680 g) beef stew meat
1 medium diced onion
1 cup (250 ml) cream style corn
2 tomatoes, sliced
Butter 2 slices of toast. Put through Grinder using Fine Disc. Set aside to be used later.
Grind the meat and onions using the Fine Disc. Brown the meat, onions, and pepper
with the oil in a skillet. Remove from heat. Add seasonings and egg and mix well.
Put half the corn in a greased 1-1/2 quart (1-1/2 liter) casserole. Add half the meat,
mixture, then a layer of sliced tomatoes. Add the remaining corn, meat, and tomatoes.
Top with the buttered crumbs. Bake 35 to 40 minutes at 350°F (180°C).
NOTE: Casserole may be prepared ahead, such as the day before,
and baked the next day.
(A 1-Hour Casserole from Start to Finish)
1/2 pound (225 g) beef stew meat,
cut into cubes
1 medium onion, quartered
1 medium green pepper,
cut into strips
1 cup (250 ml) cheddar cheese cubes
(about 6 ounces or 170 g)
1-1/2 cups (375 ml) quick-cooking rice
Put meat through Grinder using the Fine Disc. In a skillet brown well.
Using the Coarse Disc, grind onion, green pepper, cheese, and drained tomatoes.
In a 3-quart (3 liter) oven-proof casserole combine all ingredients including
tomato juice. Cover and bake in a preheated 350°F (180°C) oven 45 minutes.
Uncover and bake an additional 15 minutes.
C C
ONFETTI ASSEROLE
(A Convenient Do-Ahead Dish)
1/2 tsp. (2 ml) salt
1/2 cup (125 ml) green pepper, diced
S R
PANISH
15
2 Tbsp. (30 ml) oil
dash pepper
1 egg, beaten
Y
IELD
ICE
1 can (28 ounces or 800 g)
whole tomatoes, drain and
reserve liquid
1-1/2 tsp. (7 ml) salt
1/2 tsp. (2 ml) garlic salt
1/2 tsp. (2 ml) oregano
1/4 tsp. (1 ml) pepper
Y
IELD
: 4 S
ERVINGS
: 4-6 S
ERVINGS