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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.


Mr. Food's Steak & Veggie Soup- 10/20/95

soups, vegetables, beef

: **heart4hom@aol com**

1 cn (14 5oz) beef broth 1 1/2 c water 1 lg onion -- diced 1 lg potato -- in 1/2" pieces 1/2 lb carrots -- (about 3) in : chunks 1 c frozen peas 1/4 c fresh herbs -- assorted : or --1 tablespoon dried : herbs : (like parsely, basil, thyme : & chives) 2 TB balsamic vinegar 2 ts vegetable oil 1 lb beef sirloin steak -- : boneless : (sliced thin and in 1/2" : pieces) In a large saucepan, combine the beef broth, water, onion, potato, carrots, and peas; bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until this vegetables are tender, stirring occasionally. Add the herbs and vinegar, continuing to simmer. Meanwhile, in a medium-sized skillet, heat the oil over medium-high heat and add the steak; stir-fry for 2 to 3 minutes, just until the outside is browned and no pink remains. Drain off and discard the liquid. Spoon the beef evenly into 4 soup bowls and ladle the broth mixture evenly over the beef. Serve immediately. Recipe By : Source: WKBWTV