Herb'n Swiss Beef Tips

You'll need:

2 1/2 pounds round steak, trimmed and cut into 1/2 inch pieces

2 1/2 tablespoons RUB'N SEASON BEEF

2 tablespoons olive oil

1 medium onion, cut into strips

1 green pepper, diced into 1/4 inch pieces

2 tablespoons sugar

2 ribs celery, sliced into 1/2 inch pieces

1 14 1/2 ounce can diced tomatoes

1 29 ounce can tomato sauce

1 8 ounce can mushrooms, drained

Toss beef in RUB'N SEASON; let sit in fridge for 30 minutes.  In a large pan brown beef in olive oil on high heat.  Add onion, pepper and celery and cook for 5 minutes.  Add remaining ingredients and simmer for 5-10 minutes.  Transfer to a large covered casserole dish and bake in a preheated 350 degree oven for 1 1/2 hours or until meat is tender.  Serve over noodles or rice.

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Kick'n Cornbread

You'll need:

4 strips bacon, cooked and crumbled

4 tablespoons bacon drippings

1/2 cup onions, diced small

1 cup frozen corn

2 teaspoons CAJUN WING'N SEASON

2 cups self rising yellow cornmeal

2 eggs, slightly beaten

1 cup milk

1 cup finely shredded cheddar cheese

In 2 tablespoons of bacon drippings, saute the peppers, onion, corn and CAJUN WING'N SEASON.  Add chopped bacon and set aside.  Preheat oven to 450 degrees.  In a bowl combine next 4 ingredients.  Mix well.  Fold in vegetable mixture.  Heat a 9 inch cast iron skillet or pan containing the remaining 2 tablespoons of bacon drippings for 10 minutes in the oven.  Pour mixture into hot skillet/pan and bake for 20-25 minutes.  Let cornbread stand for 5 minutes before serving.

Recipes courtesy:

HERB'N RENEWAL®
2509 Rogers Rd.
Lancaster, KY 40444

Telephone: (859) 548-3516

Email: seasoning@herbnrenewal.com
rubnseason@aol.com