Beef vegetables salad-Chinese food and natural health for December 8

Beef vegetables salad

Beef vegetables salad ingredients

150
g beef

100
g of cucumber

25
g of onion

50
g of tomato

50
g of carrot

1
lemon

seasoning

½
tbsp salt

1
tbsp of the mushroom extract

2
tbsp sesame oil

15
minutes

5
minutes

Beef vegetables salad steps:

1.
Slice beef, put them in boiling water and blanch. Remove and let cool in cold
water for 2 minutes.

2.
Remove and drain beef. Cut a lemon in half and squeeze small pieces to form the
rest of the juice.

3.
Cut the cucumber, onion, carrot julienne, and tomato into small pieces.

4.
Place the beef, vegetables and lemon in a bowl.

5.
Add the lemon juice, salt, extract of the mushroom, sesame oil. Mix well and
serve.

Cooking
Ingredients for Vanilla Ice Milk Recipe

2
c 2% low-fat milk, divided

1
Vanilla bean, split

-lengthwise

1
c Evaporated skimmed milk

3/4
c Sugar

3/4
c Frozen egg substitute,

-thawed

Vanilla
Ice Milk Preparation

Pour
1 cup milk into a small saucepan. Scrape seeds from vanilla bean; add seeds and
bean to milk. Cook over low heat 20 minutes. Remove from heat; discard vanilla
bean. Pour milk mixture into a bowl; cover and chill. Combine evaporated milk,
sugar, egg substitute, remaining 1 cup 2% milk, and chilled milk mixture in a
bowl. Stir with a wire whisk until well blended. Pour mixture into the freezer
can of a 2-quart hand-turned or electric freezer, and freeze according to the
manufacturer”s instructions. Spoon frozen mixture into a freezer-safe
container; cover and freeze (ripen) for at least 1 hour. Yield: 7 cups (serving
size: 1/2 cup). Per serving: 187 Calories; 4g Fat (20% calories from fat); 8g
Protein; 30g Carbohydrate; 7mg Cholesterol; 128mg Sodium.

Cooking
Ingredients for Pudding Tornado Recipe

1/4
c Thawed COOL-WHIP Whipped

-Topping

1
pk JELL-O Instant Pudding and

-Pie
Filling, any flavor

2%
lowfat milk

Pudding
Tornado Preparation

Spoon
COOL WHIP into 6 dessert glasses. Spread onto bottom and up sides of each
glass. Prepare JELL-O as directed using 2% lowfat milk. Let stand 5 minutes.
Spoon into center of each cloud. Refrigerate until ready to serve.

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