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Oriental Beef Ring Recipe
Items Required :
A favorite main dish shown on page
- 1 3-ounce can chow mein noodles
- 1 8-ounce can tomato sauce with chopped onion
- 1 beaten egg
- 1/4 cup chopped celery
- 2 tablespoons soy sauce
- 1/8 teaspoon ground ginger
- 1 pound ground beef
- 1 tablespoon packed brown sugar
- 2 teaspoons soy sauce
- 1 6-ounce package frozen pea pods
- 1 tablespoon butter or margarine
Preparation Method:
Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes t soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 ½ inches in diameter and 2 ½ inches deep). Loosen edges. Invert mold into a 9-inch glass pie plate; remove mold. Micro-cook, covered with waxed paper, till done, about 10 minutes, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce; brush on meat ring. Cook, uncovered, 30 seconds. Cover; keep hot.
In a 1-quart casserole combine pea pods and 2 tablespoons water. Micro-cook, covered, till tender, about 4 minutes, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.
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