CASSEROLE ROAST Lee Morgan

3 lbs beef chuck roast | 1 can mushrooms
l1 envelope dry onion soup 1/2 c. dry red wine
1 can condensed cream of mushroom soup

Place meat in casserole, sprinkle on dry onion soup; add mushroom soup
and mushrooms and pour wine over the top. Cover and place in preheated
325F oven for about 3 hours, or until tender.

Variations: Short ribs of beef can be prepared in same way.

SKILLET BEEF AND BEANS | May Oliver

1/2 1b. lean tender beef 1 tbsp. cornstarch

2 tbsp. cooking oil 1 tbsp. soya sauce

1 chopped onion 1 can mushrooms

2c. french-cut green beans 3/4 c. liquid from mushrooms
l c. sliced celery and water

Cut beef in strips, own in oil. Add onions, beans and were S
Cook 4 to 6 min. Mix starch and soy sauce with liquid. Add to skillet

with mushrooms. Cook, stirring, until liquid is shiny. Cover and cook
until beans are tender. Garnish with pimento if desired. Serve with
rice. Makes 4 servings. (Chuck steak may be used).