South Seas Skillet Recipe

South Seas Skillet Recipe photo by Taste of Home

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Soy sauce, raisins, water chestnuts and toasted almond lend to this dish's tropical flavor. Served over rice, it's a filling entree that satisfies my family.—Bernice Muilenburg, Molalla, Oregon

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South Seas Skillet Recipe

Prep: 5 min. Cook: 30 min.

Yield: 6-8 Servings

5 30 35

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 package (10 ounces) frozen peas
1 can (8 ounces) sliced water chestnuts, drained
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1/2 cup beef broth
1/2 cup golden raisins
1/2 cup soy sauce
2 teaspoons ground ginger
1/2 cup slivered almonds, toasted
Fresh orange slices
Hot cooked rice

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add peas, water chestnuts, mushrooms, broth, raisins, soy sauce and ginger; mix well. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Garnish with almonds and orange slices. Serve over rice. Yield: 6-8 servings.

To toast nuts, bake them in a shallow baking pan at &350° for 5 to 10 minutes, stirring twice. Or brown in a skillet over medium heat for 5 to 7 minutes, stirring occasionally.

Nutritional Facts 1 serving (1 each) equals 213 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 1,120 mg sodium, 18 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as South Seas Skillet in Taste of Home Ground Beef Cookbook , p185