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Author and contributor to the Sneaky Kitchen Cynthia MacGregor had another e-book published this  week -- a cookbook, STEALTH LEFTOVERS. This is "sneakiness" at its best!  Which would you rather serve or eat - rewarmed leftover chicken, or Chicken Casbah?  Re-warmed leftover pork or Ranchero Romero's Skillet Dinner?  Of Cynthia's five cookbooks (published and yet-to-publish), STEALTH LEFTOVERS has long been her favorite. To begin with, she thinks  it has the best recipes, but in addition it's economy-minded too, and in these lean times, that counts. Here's a sample recipe. Order this useful book here:  Stealth Leftovers.  Note:  When the page come up, click on General Adult, then on Cookbooks, and you'll be right there.  At the low, low price, this book could pay for itself in a week or so.  Says Cynthia about this recipe:  "Here’s a simple way to use up leftover hamburgers and get dinner or lunch for two out of it.  Although it’s not fancy, it’s very satisfying."

Beef El Torito

1 lb. cooked hamburger or equivalent amount of meatloaf or meatballs
2 tablespoons canola or other oil
1 red or green pepper, diced
2 cloves garlic, diced
1/4 cup pitted green olives (stuffed or not, cook’s choice), halved
1 tablespoon fresh dill
1/4 cup red wine
salt and pepper to taste

In a large skillet, heat the oil over medium heat. Add the green or red pepper and the garlic, cooking just till the garlic is soft but not brown. Crumble the meat into small bits and add to the skillet, stirring as it cooks till the part that had been inside is lightly browned. Add the remaining ingredients, adjusting the heat so the mixture simmers, and allow to simmer, uncovered, till most of the wine is absorbed. (This will just take a few minutes.) Keep an eye on it, and stir it a couple of times as it cooks.

Goes well with salad, French fries, mashed potatoes, home fries, corn on the cob, or most any green vegetable. Serves 2. (Can be doubled easily)

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