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Recipes from Aunt Betty Jean

Aunt Betty Jean's kitchen always smells like no other place on earth. A combination of heavenly hash and devil's food makes her kitchen THE place to go and take a load off.......but only if you have time to exercise - a lot - afterwards.

Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.

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Serves 8.
If you prefer not to cook with alcohol, you can substitute cranberry juice for the burgundy.
The flavor will be different, but the juice will add the same tartness and color as the wine.

2 tablespoons shortening
2 pounds beef sirloin tips
2 16-ounce cans beef consomme
1/2 cup burgundy wine
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon onion salt
2 tablespoons cornstarch
1/4 cup water
4 cups hot cooked rice

Melt shortening in large skillet; cook and stir meat until browned.

Stir in consomme, wine, soy sauce, garlic, and onion salt.
Heat to boiling.
Reduce heat; cover and simmer 1 hour, until meat is tender.

In a small bowl, blend cornstarch and water.
Gradually stir into meat mixture.
Cook and stir until mixture thickens and boils.
Boil and stir 1 minute.
Serve over hot rice.

Per serving: 433 calories, 20 g fat, 72 mg cholesterol, 31 g carbohydrates, 1 g fiber, 28 g protein, 957 mg sodium.

Do you have a recipe to share?

You can Write to Aunt Betty Jean!

Include your first initial and last name and put the word RECIPE in the subject.

I'll try to use your contribution in a future column.

(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)

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Now you just can't do better than this.

I also have some Vegetarian Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.

See you soon with another recipe.


Aunt Betty Jean

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