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Beef Compote Casserole

October 21, 2014


2 tablespoons oil
2 pounds lean stew beef, cut in 1-inch cubes
Salt and Pepper
1 cup onions, coarsely chopped
2 eggs
1 cup milk
3 slices whole wheat bread, cubed
1/2 cup coarsely chopped prunes
1/2 cup light raisins
Small can yams, drained and cubed
1/2 cup chopped blanched almonds
3 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon turmeric

Preheat oven to 350°. Heat oil in a large skillet. Season meat with salt and pepper; sauté until browned. Add onions, cover and simmer for 10 minutes. Combine 1 egg, 1/4 cup milk and bread crumbs. Add prunes, raisins, yams, almonds, honey and lemon juice. Combine with meat and pour all into a casserole. Bake, uncovered, 30 minutes. Blend 1 egg, 3/4 cup milk and turmeric; pour over casserole and return to oven for 15 minutes.

Serves 8
Preparation time: 1 1/4 HR.
Approximate calories per serving: 325

Spinach Salad
Beef Compote Casserole
Steamed Rice
Lemon Fluff Pie

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

One Comment leave one →
  1. Phairhead permalink
    October 21, 2014 11:25 pm

    Do you have the Lemon Fluff Pie recipe card?

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