Roast Beef Salad Olé Hearts Spanish Flair
A hearty beef and vegetable salad with a zesty Sherried Chili dressing. Ingredients include roast beef, lettuce, mushrooms, peppers, olives, parsley and onions, with optional shredded cheddar. Directions cover dressing prep and assembly in a wooden bowl for 4 to 6 servings.
MENTIONED IN THIS ARTICLE
Spain
Steak Picado Leads A Colorful Hearty Mexican Dinner
Barbara Hansen reports on Steak Picado a vibrant Mexican dish of steak strips green peppers chiles tomatoes and onions cooked to tender perfection. The article provides step by step prep for beef and easy accompanying rice and beans plus serving ideas for leftovers.
MENTIONED IN THIS ARTICLE
Barbara Hansen
Os Angeles Times
Slim Potatoes Rise in Diets and Peel Is Fashionable
A vintage menu feature highlights potatoes as diet friendly with peel valued for fiber and flavor. Chicken fattening claims fade as skins appear in low calorie salads and oven fries. Recipes include a potato skins salad with celery onion carrot dill pickle relish and paprika and an American style Nicoise style salad with tuna green beans olives and tomatoes.
Harvest Moon Festival Celebrates Fall With Turkey Dish And Bread
The Harvest Moon Festival marks the autumn harvest with a festive menu featuring a Sweet Sour Turkey and Broccoli dish and Pumpkin Spice Bread. The recipes blend American favorites with Chinese ingredients like chow mein noodles and bamboo shoots, offering a unique fall meal.
MENTIONED IN THIS ARTICLE
China
Training grads count from I-B-R Heating Schools
The I-B-R Heating Schools report 42,600 men and women trained over 32 years in accurate heating load calculations and proper equipment sizing earning the Completion Certificate. Some have returned for refresher courses.
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