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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.


For-1: Beef & Vegetable Stir-fry With Noodl


1 tablespoon packed brown sugar
1 tablespoon wine vinegar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 lb round steak
2 teaspoon vegetable oil
2 cup oriental mix vegetables
4 oz steamed chinese noodles, broken up

Oriental style frozen vegetables are available in most supermarkets. Look for vacuum packaged steamed noodles in the produce department. Package usually contains 350g [approx 11 oz] only 1/4 pkg is required. In small bowl, combine sugar, vinegar, soy sauce, cornstarch and 1 tb water. Stir until cornstarch is dissolved; set aside. Trim fat from steak; cut meat into thin sliced diagonally. In nonstick skillet, heat half of the oil over medium-high heat; cook meat, stirring, for 2-3 minutes or until well browned. Remove to plate. Add remaining oil and vegetables to pan; stir-fry for 5-6 minutes or until tender. Stir cornstarch mixture; stir into pan along with meat. Cook, stirring, until sauce is boiling and thickened. Add noodles; cook until heated through. Per Serving: about 635 calories, 41 g protein, 18 g fat, 77 g carbohydrate high source fibre, excellent source iron. Source: Canadian Living magazine Oct 94 Presented in article by Rose Murray: "Health & Well-Fare: Cooking On Your Own" [-=PAM=-]