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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Carne De Res Guisada En Jitomate


2 lb beef chuck steak -- *
1 bay leaf
1 cup water
1/4 teaspoon whole allspice
1 salt
6 peppercorns
4 tomatoes -- peeled/1
1 lb/small
14 teaspoon sugar
1 onion -- medium/quartered
12 to 15 green stuffed olives
1 garlic clove -- large
1 teaspoon capers
1 tablespoon vegetable oil
1 salt

* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X 1/4" slices. Place in a large saucepan. Add water and salt to taste. Bring to a boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes, onion and garlic in blender or food processor. Blend until pureed. Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar. Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour. Uncover and simmer 1/2 hour longer. Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup canned or frozen peas during last 7 minutes of cooking. SOURCE: Mexican Cookery, by Barbara Hansen, c1988 Recipe By : From: Western Mexican Cookbook