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76
Three-Meat Fajita Dinner
Serves: 2
10 ounces meat (flank steak,
chicken or pork)
1 large Spanish onion
1 green pepper
1 red pepper
1 yellow pepper
1 package taco or fajita seasoning
mix
1 (8-ounce) package shredded
Mexican or Cheddar cheese
1 package ready-made tortillas
1 (8-ounce) ready-made salsa mix
Salt & pepper for taste
Directions:
1. Cut all vegetables and meats into
3 x ¼-inch strips.
2. Sprinkle seasoning mix onto
meats.
3. On 3-inch rack, place vegetables
around outside and meats on
inside.
4. Cook pork and chicken at 350˚F
for 10-15 minutes per side. Cook
flank steak at 350˚F for 6-7
minutes per side for medium
doneness.
5. Remove Dome and flip
vegetables and meats.
6. Wrap tortillas in aluminum foil and
place in Liner Pan.
7. Replace Dome; cook at 350°F for
another 10-12 minutes until
meats are done.
8. Carefully open foil and place
meats and vegetables on
warmed tortillas.
9. Top with cheese and salsa.
10. Roll up tortillas and enjoy.
Corned Beef Brisket
Pepper Steak
Serves: 4-6
1 (3½ – 4-pound) corned beef brisket
6 small red potatoes, cut in half
1 head cabbage, cut in wedges
1 cup water
1 bouillon cube
1 oven roasting bag
Directions:
1. Rinse meat and place corned beef
fatty side up in cooking bag.
2. Add seasoning packet, water,
bouillon cube and potatoes.
3. Secure bag with twist tie.
4. Lay bag on 1-inch rack.
5. Cook at 325°F for 1 hour.
6. Carefully turn bag over and cook at
350°F for additional 30 minutes or
until meat is tender.
Tip: Making slits in the cooking bag
will result in juices escaping.
Gather the open end of the bag
and leave a thumb-size hole and
tie with string.
Tip: Serve with potatoes, cabbage
and rye bread for that St. Patrick’s
Day touch!
Tip: Add ⅛ teaspoon cloves and 10
peppercorns if it is not included in
the seasoning pack.
Serves: 4-6
1-2 pounds sirloin steak
Salt for taste
½ cup peppercorns, crushed
Directions:
1. Salt steak and press
peppercorns into both sides.
2. Lay steak on 3-inch rack and
cook at 350°F for 8-10 minutes
per side for medium doneness.
Beef
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