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Scarsdale Diet Recipes

Beef Recipes
Lamb Recipes
Pork Recipes
Poultry Recipes
Fish and Seafood
Egg Recipes
Vegetable Recipes
Marinade Recipes
Salad Dressings
Salad Recipes
Soup Recipes
Bread Recipes
Fruit Recipes
Gourmet Diet Recipes
International Diet Recipes
Vegetarian Diet Recipes
Money Saver Recipes

Beef Recipes

Marinated Barbecue Steak
Monday Dinner - International "American"

4 ounces T-bone steak weight without bone, all visible fat removed
Marinade for steak:
Mix 1/2 cup beef broth with 1 tablespoon lemon juice, 1 tablespoon Teriyaki sauce, salt, pepper and 1 crushed garlic clove or a dash of onion powder
Place steak in marinade. Let stand 2 or 3 hours, turning occasionally.
Place on barbecue or under broiler. Cook to taste. Steak need not be drained before cooking.
Serves one.

Broiled or Grilled Round Steak
Sunday Dinner - Money Saver

2 pounds top round steak, all visible fat removed
*Steak Marinade
Place meat in shallow dish and pour marinade over it to tenderize it.
Refrigerate for 2 or 3 hours, turning meat occasionally.
Broil or grill meat to desired doneness 5 inches from heat, turning 3 or 4 times and brushing
each time with marinade.
Serve cut into thin, diagonal slices.
Serves 4.

Pimento Steak
Sunday Dinner -Money Saver

PIMENTO STEAK (Tenderized)
2 1/2 lb blade chuck steak (look for lean cut, then remove all visible fat)
Meat tenderizer (not over 1 year old)
1 large onion, sliced
2 green peppers cut into thin circles
1 small can pimentos, chopped
1 clove garlic, crushed
Juice of 1 lemon
Sprinkle steak with tenderizer and pierce all over with fork.
Allow to stand about 1/2 hour (or see tenderizer instructions).
Cut meat into 1/2 inch strips, removing any more fat as you do so.
Srinkle a little salt over onion and peppers and cook together in a skillet coated with nonstick vegetable spray, until tender and brown.
Add steak slices and pimento, turning as mizture cooks 3 minutes.
Add garlic and lemon juice, continue cooking and stirring for about 3 min. more.Serves 6.

Oven Braised Beef (Pot Roast)
Sunday Dinner -Money Saver

3 lb boneless beef chuck top roast, all visible fat removed
1 medium onion, sliced thin, 2 carrots, sliced thin
1 rib celery, sliced thin
1 cup dry red wine (or tomato juice)
1 tbs. tomato paste
1 clove garlic, crushed
1 tsp. thyme
3 sprigs parsley
1 bay leaf
2 whole cloves
1 tsp cornstarch
Marinate meat in your choice of Money Saver Diet marinades for several hours, turning occasionally. Place marinated beef in center of large piece of heavy duty foil lining a roasting pan. Place under broiler, turning all sides of meat until browned. Turn off broiler heat. Place sliced onion, carrots, and celery around meat. Mix together wine (or tomato juice), tomato paste, parsley, garlic, thyme, bay leaf and cloves; strain liquid into a saucepan and skim off fat.
Mix cornstarch with 1 tbs water and stir into strained juice.
Cook gently, stirring until slightly thickened. Allow to cool completely, and again skim off fat.
To serve, slice meat thin and surround with vegetables, pour thickened juices over and reheat.
Serves 7 to 8.

Liver and Onions
Sunday Dinner - Money Saver

1 pound of calves or beef liver, 1/4 in thick, cut into thin strips
2 medium onions, sliced
3 tbs beef bouillon
Seasoned salt
Grated Parmesan or Romano cheese
Remove veins and outer skin of liver and wipe with damp paper towels before cutting into strips. Coat a skillet with nonstick vegetable spray. Saute onions in bouillon until transparent. Add liver strips, salt and pepper, and cook, stirring, until liver is browned (about 3 min). Sprinkle with grated cheese before serving. Serves 2 to 3.

Veal Napolitane
Thursday Dinner - International "Italian"

1/4 pound veal scaloppini
Salt, pepper garlic powder to taste
1 garlic clove, mashed (or less, to your taste)
1 tbs very lean chopped ham
1 tbs chopped parsley
1/4 cup dry wine (red or white)
1 tsp. capers
1 small artichoke heart (canned in water or frozen)
1/4 cup tomato juice
Place meat between sheets of wax paper and pound well.
Sprinkle with seasonings.
Coat a heavy nonstick skillet with vegetable spray, add veal.
Fry quickly for two minutes. Remove from pan.
Add to pan garlic, ham and parsley. Bring to a boil.
Add tomato juice, adjust for seasonings. Bring to a second boil.
Reduce heat and simmer 5 minutes more. Add capers.
Pour over meat, mixing well.
Place artichoke hearts on top of the veal just before serving.
Serves one.