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BEEF
30 minute Meatloaf

1/2 cup ketchup
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
1. Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3. Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
High Altitude (3500-6500 ft): No change.

Nutrition Information

1 Serving: Calories 300 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 105mg; Sodium 440mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 22g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.


Savory meatloaf
1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce
1. Heat oven to 350°F.
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Nutrition Information

1 Serving: Calories 320 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 7 g); Cholesterol 105 mg; Sodium 610 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 25 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium 8 %; Iron 14 % Exchanges: 1 Starch; 3 Medium-Fat Meat; 1/2 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.
Spicy Salsa Meatloaf
1 1/2 lb lean (at least 80%) ground beef
1/2 cup Progresso® plain bread crumbs
1/2 cup Old El Paso® Thick 'n Chunky salsa
1/2 teaspoon red pepper sauce
1 egg
1/4 cup Old El Paso® Thick 'n Chunky salsa
1. Heat oven to 350°F. In large bowl, mix all ingredients except 1/4 cup salsa. Press mixture into ungreased 9x5-inch loaf pan. Top with 1/4 cup salsa.
2. Bake 45 to 55 minutes or until meat thermometer inserted in center of loaf reads 160°F. Serve with additional salsa if desired.

Nutrition Information

1 Serving: Calories 250 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 105mg; Sodium 370mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 1g); Protein 22g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.


Curried Meatloaf
Meat Loaf
1 1/2 lb extra-lean (at least 90%) ground beef
1 medium onion, chopped (1/2 cup)
3/4 cup quick-cooking or old-fashioned oats
1/2 cup plain fat-free yogurt
2 teaspoons curry powder
1 teaspoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 egg whites
1/4 cup fat-free cholesterol-free egg product
Vegetable Sauce
1 small cucumber, seeded, chopped (3/4 cup)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
1/4 cup plain fat-free yogurt
1/2 teaspoon curry powder
1 clove garlic, finely chopped
1. Heat oven to 350°F. In large bowl, mix all meat loaf ingredients until well blended. Spread evenly in ungreased 9-inch loaf pan.
2. Bake uncovered about 1 hour 30 minutes or until no longer pink in center.
3. In medium bowl, mix all vegetable sauce ingredients. Serve sauce with meat loaf.

Nutrition Information

1 Serving: Calories 285 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 70 mg; Sodium 310 mg; Total Carbohydrate 14 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 8 %; Iron 20 % Exchanges: 3 Vegetable; 3 Lean Meat; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.


Beef 'N Veggie Soup
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained
4 cups water
5 teaspoons beef bouillon granules
1 1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)
1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
3. Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.
High Altitude (3500-6500 ft): Increase water to 4 1/2 cups.

Nutrition Information

1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 790mg; Total Carbohydrate 13g (Dietary Fiber 3g, Sugars 5g); Protein 15g Percent Daily Value*: Vitamin A 40%; Vitamin C 6%; Calcium 15%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
Beef Pasta And Mushroom Soup
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
6 cups hot water
1 box Hamburger Helper® beef pasta
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium cloves garlic, finely chopped
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
2 tablespoons dry red wine, if desired
2 tablespoons chopped fresh parsley
1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.
3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine. Cover; cook 10 minutes longer. Stir in parsley.
High Altitude (3500-6500 ft) Increase last cook time to 15 minutes.

Nutrition Information

1 Serving: Calories 260 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 1050 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 18 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 10 % Exchanges: 1 1/2 Starch; 2 Medium-Fat Meat 
*Percent Daily Values are based on a 2,000 calorie diet.


Cheesy Lasagna Soup
1 pound lean ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups water
1 can (28 oz) Progresso® diced tomatoes with Italian herbs, undrained
1 can (6 ounces) tomato paste
2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning, crumbled
1/4 teaspoon pepper
1 1/2 cups Italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
1. Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
2. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Set oven control to broil.
4. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Nutrition Information

1 Serving: Calories 460 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 8 g); Cholesterol 60 mg; Sodium 830 mg; Total Carbohydrate 42 g (Dietary Fiber 5 g); Protein 28 g Percent Daily Value*: Vitamin A 40 %; Vitamin C 65 %; Calcium 26 %; Iron 22 % Exchanges: 2 Starch; 2 Vegetable; 2 1/2 High-Fat Meat 
*Percent Daily Values are based on a 2,000 calorie diet.
Asian Beef And Noodle
3 ounces uncooked cellophane noodles
1 tablespoon dark sesame oil
1 1/2 pounds beef boneless top sirloin steak, cut into bite-size strips
2 teaspoons finely chopped garlic
2 packages (3.5 ounces each) fresh shiitake mushrooms or Button mushrooms, sliced
6 cups Progresso® beef flavored broth (from two 32-ounce cartons)
2 cups finely sliced bok choy
1 cup julienne strips (matchstick-size) carrots
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
1. Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
2. Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
3. Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
4. Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.
High Altitude (3500-6500 ft) No changes.

Nutrition Information

1 Serving: Calories 235 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 1300 mg; Total Carbohydrate 14 g (Dietary Fiber 2 g); Protein 28 g Percent Daily Value*: Vitamin A 96 %; Vitamin C 12 %; Calcium 6 %; Iron 18 % Exchanges: 1 Starch; 3 1/2 Very Lean Meat; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.
Burgundy Beef
2 pounds beef round steak, 1 inch thick
2 tablespoons shortening or bacon fat
3 large onions, sliced
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon salt
1/2 teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
1/2 teaspoon snipped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup beef bouillon
1 cup red Burgundy or other dry red wine or tomato juice
1. Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
2. Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if neccessary. Remove mushrooms and onions; cover and refrigerate.
3. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
4. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
5. Add mushrooms and onions; heat through, stirring occasionally.

Nutrition Information

1 Serving: Calories 230 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 75 mg; Sodium 650 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 30 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 8 %; Calcium 2 %; Iron 20 % Exchanges: 2 Vegetable; 4 Very Lean Meat; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.
1 beef arm, blade or rib pot roast, 4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine or Progresso® beef flavored broth (from 32-ounce carton)
2 medium onions, sliced
2 medium tomatoes, chopped (1 1/2 cups)
2 medium yams or sweet potatoes, peeled and cut into 1/4-inch slices
1 can (16 ounces) sliced peaches in juice, drained
1 can (16 ounces) sliced pears in juice, drained
1 tablespoon cornstarch
2 tablespoons cold water
1. Trim fat from beef.
2. Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
3. Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
4. Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
5. Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.

Nutrition Information

1 Serving: Calories 310 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 85 mg; Sodium 240 mg; Total Carbohydrate 23 g (Dietary Fiber 3 g); Protein 33 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 14 %; Calcium 2 %; Iron 18 % Exchanges: 1 Fruit; 2 Vegetable; 4 Lean Meat 
*Percent Daily Values are based on a 2,000 calorie diet.
Beef Roast With Fruit
1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium turnips, cut into fourths
1 medium onion, cut into fourths
2 medium celery stalks, cut into 1-inch pieces (1 cup)
2 tablespoons chopped fresh parsley
1 medium green bell pepper, cut into 1-inch pieces
1. Trim excess fat from beef. Rub Dutch oven with fat.
2. Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
3. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
4. Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

Nutrition Information

1 Serving: Calories 385 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 8 g); Cholesterol 110 mg; Sodium 550 mg; Total Carbohydrate 14 g (Dietary Fiber 4 g); Protein 39 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 30 %; Calcium 4 %; Iron 26 % Exchanges: 3 Vegetable; 5 Lean Meat; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.
Herb Pot Roast With Vegetables
1 pound lean ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick® mix
1/4 cup milk
1 egg
1 small bell pepper, cut into rings
1. Heat oven to 400ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.
2. Stir Bisquick mix, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.
3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.
High Altitude (3500-6500 ft) Bake 22 to 26 minutes.

Nutrition Information

1 Serving: Calories 345 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 105 mg; Sodium 620 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calcium 10 %; Iron 12 % Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.
                Beef Stroganoff Casserole         

1 pound lean ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick® mix
1/4 cup milk
1 egg
1 small bell pepper, cut into rings
1. Heat oven to 400ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.
2. Stir Bisquick mix, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.
3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.
High Altitude (3500-6500 ft) Bake 22 to 26 minutes.

Nutrition Information

1 Serving: Calories 345 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 105 mg; Sodium 620 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calcium 10 %; Iron 12 % Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat 
*Percent Daily Values are based on a 2,000 calorie diet.

Beef Rib Roast With Yorkshire Pudding
Beef Roast
1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper
Yorkshire Pudding

 Vegetable oil, if necessary
1 cup Gold Medal® all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs
1. Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
2. For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
3. While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.

Nutrition Information

1 Serving: Calories 340 (Calories from Fat 160); Total Fat 17g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 140mg; Sodium 390mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know?
Yorkshire Pudding is similar to a popover. Instead of baking in individual cups, though, Yorkshire Pudding bakes in a pan, nestled with the roast beef drippings. When puffed and golden, it is cut into squares and served with the roast beef.
Success
Like a hot soufflé, Yorkshire pudding deflates shortly after it comes out of the oven. If you’re going for the “oohs” and “aahs” of dinner guests, try to get the pudding to the table as quickly as possible.

Beef Pot Pie With Potato Biscuit Crust
1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker® Potato Buds® instant mashed potatoes (dry)
2/3 cup hot water
1 1/2 cups Original Bisquick® mix
3 tablespoons milk
1 tablespoon freeze-dried chives
1. Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
2. In medium bowl, stir potatoes and hot water until well mixed; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
3. Pour beef mixture into ungreased 11x7-inch glass baking dish. Carefully unfold dough onto beef mixture.
4. Bake uncovered 30 to 35 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

Nutrition Information

1 Serving: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 35mg; Sodium 790mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 4g); Protein 18g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 8%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef Pot Pie
1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick® mix
3/4 cup milk
1. Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
2. In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
3. Bake uncovered about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Bake about 35 minutes.

Nutrition Information

1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 730mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 6g); Protein 12g Percent Daily Value*: Vitamin A 60%; Vitamin C 2%; Calcium 8%; Iron 10% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Lean Meat; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
Philly Beef Squares
1 1/2 teaspoons dried minced onion
1 lb lean (at least 80%) ground beef
3/4 cup cheese dip (from 15-oz jar)
2 cups Original Bisquick® mix
1 cup milk
1 egg
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1. Heat oven to 375°F. Spray 8-inch square pan or 2-quart glass baking dish with cooking spray. In small bowl, cover onion with hot water.
2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in cheese dip. Cook 2 to 3 minutes or until hot.
3. In medium bowl, mix Bisquick mix, milk and egg until blended. Pour half of the batter into pan. Top with beef mixture and bell pepper mixture. Pour remaining batter evenly over top. Drain onion; sprinkle over batter.
4. Bake 40 to 45 minutes or until golden brown and center is set. Let stand 5 minutes before cutting into squares. If desired, heat leftover cheese dip as directed on jar and spoon over each serving.
High Altitude (3500-6500 ft): Bake 42 to 47 minutes.

Nutrition Information

1 Serving: Calories 390 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 95mg; Sodium 810mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 7g); Protein 21g Percent Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 20%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
12 new potatoes, cut into fourths (1 1/2 pounds)
1 medium onion, chopped (1/2 cup)
1 bag (8 ounces) baby-cut carrot
1 package (3.4 ounces) fresh shiitake mushrooms, sliced
2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 can (10 1/2 ounces) condensed beef broth
1/2 cup Gold Medal® all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch pieces
1. Mix all ingredients except beef in 3 1/2-to 4-quart slow cooker. Add beef.
2. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender. Stir well before serving.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

Nutrition Information

1 Serving: Calories 230 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 35 mg; Sodium 640 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g); Protein 16 g Percent Daily Value*: Vitamin A 46 %; Vitamin C 16 %; Calcium 4 %; Iron 18 % Exchanges: 1 1/2 Starch; 1 Vegetable; 2 Lean Meat 
*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Beef Stew With Shiitake Mushrooms



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