ANDORRA AUSTRIA BELGIUM DUBAI EGYPT ENGLAND FRANCE GERMANY GIBRALTAR INDIA ISRAEL ITALY JORDAN KENYA LESOTHO LIECHTENSTEIN LUXEMBOURG MADAGASCAR MALAWI MOZAMBIQUE THE NEATHERLANDS NEW ZEALNAD PORTUGAL SOUTH AFRICA SPAIN SRI LANKA SWAZILAND SWITZERLAND TANZANIA TUNISIA TURKS AND CAISCOS ISLANDS U.S.A. ZIMBABWE

NYAMA NA IRIO

Steak and Irio

Yield: 8 portions

The Irio:

Drain 1 16-oz. can PEAS and measure the liquid.

Put the peas through a vegetable mill or sieve to make a puree.

Drain 1 16-oz. can KERNEL CORN and add the liquid to that of the peas.

In a 2-quart saucepan:

Prepare 4 cups INSTANT MASHED POTATOES following package directions and using the vegetable liquors as part of the required liquid.

Add: 3 Tbs. BUTTER

1 tsp. SALT

1/4 tsp. PEPPER.

Blend the puree of peas into the mashed potatoes until a smooth green color results. Fold in the drained kernel corn. The consistency should be that of firm mashed potatoes.

The Steak:

In a large skillet: Cut 3 Ibs. FILET MIGNON (or any steak) in a 2 x 1/2 x 1/2-inch strips. Saute in 4 oz. MARGARINE OR OIL, until lightly browned. Remove the steak from the skillet. Blend in 6 Tbs. FLOUR to make a roux. Add 2 cups ONION SOUP made from a packaged mix and cook to medium-sauce consistency. Correct the Seasoning with salt, pepper, and a little Tabasco. Return the steak to the sauce. Make a large mound (about 1 cup) of Irio in center of dinner plate. Form a hole in the center about 2 inches in diameter. Fill the hole with 1/2 cup of the sauteed steak and gravy. Smooth around edges of the Irio so it looks like a volcano.