Instructions:

From: FastFrank4@aol.

com Ale-braised Corned Beef with Horseradish Gravy Perfect for your

St.

Patrick's Day feast !! 4 lb.

corned beef brisket 1/2 tsp.

pepper 1 Tbsp.

canola oil 6 carrots, divided 3 diced, 3 quartered lengthwise and

halved 2 medium onions, divided, one diced, one quartered 2 ribs

celery, diced 1/4 cup packed dark brown sugar 1 1/2 tsp.

dried thyme 2 cups ale 1 small head cabbage, 2 lbs, cut into 8 wedges

Horseradish Gravy: 1/2 cup milk 3 Tbsp.

prepared horseradish, squeezed dry 2 Tbsp.

juice, reserved, divided 3/4 tsp.

dried thyme 1/4 tsp.

pepper 1 Tbsp.

+ tsp.

cornstarch 1 Tbsp.

minced fresh parsley Meat: Heat nonstick Dutch oven pot over high

heat.

Sprinkle meat with pepper; add to pot, fat side down.

Cook until browned, 3 minutes.

Lift meat; add oil to pot.

Turn meat; brown, 3 minutes.

Remove.

To drippings in pot add diced carrots and onion and next 3

ingredients; cook, stirring, until softened, 7 minutes.

Add ale; cook 1 minute, scraping up browned bits from bottom of pot.

Return meat to pot.

Cover; reduce heat to low.

Simmer 3 1/2 hrs.

Add cabbage and remaining carrots and onion; cook until vegetables and

brisket are tender, 40 minutes.

With slotted spoon, remove cabbage and large carrot and onion pieces.

Gravy: Strain and skim fat from pan juices.

In pot over medium heat combine 1 cup strained pan juices with milk,

horseradish, thyme and pepper.

Dissolve cornstarch in juice; stir into pan juice mixture.

Cook, stirring, until mixture boils and thickens slightly, 2-3

minutes.

Remove from heat; stir in parsley.

Serve with meat and vegetables.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Time to prepare :480 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pounds beef roast -- * see note

1 1/2 teaspoon black pepper

2 garlic cloves -- minced

1 1/2 package onion soup mix

2 teaspoons Worcestershire sauce

1 teaspoon steak sauce

3 carrots -- sliced

2 celery stalks -- diced

1 green bell pepper -- chopped

1 yellow onion

1 1/2 cup water

1 1/2 cup tomato juice

Instructions:

* Use any cut of beef roast desired.

1.

Cut beef roast into serving-sized portions.

Use more beef if you need more than 6 servings.

Brown beef in a bit of vegetable oil, although you can skip this step

if ru hed for time.

2.

Slice onion and separate into rings.

Dice the peeled carrots, dice the celery a d slice the peppers into

thin strips or circles.

Place these into bottom of crockpot.

S rinkle the beef pieces with fresh ground black pepper, minced garlic

and the onion soup mix.

Place on top of the vegetables.

3.

Mix the steak sauce and Worcestershire sauce in a small bowl with

about 1/2 cup water and 1/2 cup tomato juice.

Pour this over the meat.

4.

Turn the crockpot to high for 30 minutes, or, if you're in a hurry,

skip this s ep.

Turn to low, cover and cook for 7-9 hours.

* Keep the crockpot covered as much as possible throughout cooking

time.

A crockpot can be used to cook this type of meal for a varied amount

of time, depending on your schedu e.

It is not important that you take the meat and vegetables out at a

specific amount o time.

One or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot with a

slotted spoon.

Use he liquid as is or turn crockpot to high and thicken liquid with

a little flour or corn tarch.

Notes:

Servings :8

Time to prepare :80 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound ground beef -- browned, drained

1 cup chopped onions

28 ounces canned tomatoes -- chopped

1 tablespoon Worcestershire sauce

1 teaspoon salt

2 cups potatoes -- diced

1 1/3 cup all-purpose flour

10 ounces frozen corn -- thawed

10 ounces frozen lima beans -- thawed

1 large bell pepper -- cut in strips

1 1/2 cups cheddar cheese, shredded

Instructions:

1.

In a bowl, combine browned and drained beef, onion, and tomatoes with

liquid, W rcestershire sauce and salt.

2.

Spoon into a greased 3-quart casserole.

3.

Layer the potatoes, flour, corn, lima beans and green peppers on top.

4.

Cover and bake at 375 degrees for 45 minutes.

Sprinkle with the cheese and cont nue baking, uncovered, for 30

minutes longer.

Notes:

Instructions:

Yield: 4 servings 1 lb lean ground beef 1 apple, cored and chopped

1 med onion, chopped 1/8 teaspoon pepper 1/2 teaspoon garlic salt 1 or

2 slices of bread Preheat oven to 350^p.

Combine all ingredients except bread.

Soak bread in cold water, squeeze out moisture, shred, and add.

Place in loaf pan and bake 25-30 minutes.

Or.

.

.

form into patties, roll in bread crumbs and pan fry, or broil.

Notes:

Instructions:

2 lbs Baby Beef Liver ( Sliced Thin) 1 tbsp butter 2

tbsp extra virgin olive oil 4 piece thick sliced bacon chopped up

1 tsp All Purpose flour 1 tbsp finely chopped scallions

2 tbsp finely chopped fresh parsley 1 cup chicken stock 1/2

cup merlot wine 1/2 tbsp tomato paste salt fresh ground

black pepper Clean the liver of all membranes and vessels, cut

into pieces.

In a pot heat up 1 tbsp butter,and Olive oil, and chopped bacon

and when hot add the liver; cook for a few minutes, turning it a

few times to brown evenly.

Add salt and pepper, finely chopped scallion, parsley.

Sprinkle 1 with tsp flour.

Let it brown a couple of minutes.

Pour in the wine, the stock, and a little tomato paste.

Bring to a boil.

Serve.

Notes:

Instructions:

Serving Size : 0 Preparation Time :0:00 Amount Measure

Ingredient -- Preparation Method -------- ------------

-------------------------------- 2 pounds Ribs --

Parboiled 1 cup Apple Sauce 2 cups

Brown Sugar 1/2 cup Lemon Juice 1/2 teaspoon

Salt 1/2 teaspoon Pepper 1/2 teaspoon Paprika

1/2 teaspoon Garlic Powder 1/2 teaspoon Cinnamon

In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt,

pepper, paprika, garlic powder and cinnamon.

Over medium-high heat, bring the sauce to the boiling point and

continue boiling for one to two minutes.

Place parboiled ribs in an ovenproof dish and brush liberally with the

sauce.

Bake for 45 minutes at 350 degrees.

Turn ribs and bush underside with remaining sauce.

Continue baking for 45 minutes.

Serves four.

From The Gazette, 90/12/19.

Bar-B-Barn ribs are a Montreal favourite.

Notes:

Instructions:

6 lb Beef brisket 1 ts Salt 1/2 ts Pepper 1 ts Minced garlic 4

Medium onions, thinly sliced 2 c Water, divided 16 oz Tomato sauce 1/2

c Chopped onion 1/4 c Worcestershire sauce 1/4 c Butter, melted 2 tb

Lemon juice 2 tb White vinegar 2 ts Chili powder 1 ts Minced garlic

1/8 ts Hot sauce 3 tb Cornstarch Trim excess fat from brisket and

place fat side up in a roasting pan.

Sprinkle with salt, pepper, and garlic.

Place onion slices over meat.

Bake, uncovered, at 350 for 1 1/2 hours.

Combine 1 1/2 cups water, tomato sauce, and next 8 ingredients; pour

over brisket.

Cover with aluminum foil and bake 2 hours or until tender, spooning

sauce over brisket occasionally.

Transfer brisket to serving platter andpan juices to a saucepan.

Combine cornstarch and remaining 1/2 cup water.

Gradually add to pan juices, stirring constantly.

Bring to a boil; boil 1 minute, stirring constantly.

Serve with brisket.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 cup left over beef, cut in small cubes

1 cup raw potatoes, cut in small cubes 1

or 2 onions cut fine 1 green pepper cut fine

Brown beef and onions together in 2 tablespoons of butter.

Add 2 cups boiling water and the potatoes and green pepper.

Salt and pepper to taste.

Cover and let cook slowly until all ingredients are tender.

The hash should have plenty of gravy, and more hot water may be

needed.

A small amount of flour thickening may be added when done.

Serve on toast or preferably soft grits.

I think you could use some pork in this and would be OK.

Notes:

Instructions:

Recipe By : Crockpot Cooking from Barbara Blitz Serving Size :

1 Preparation Time :0:00 Amount Measure Ingredient --

Preparation Method -------- ------------

-------------------------------- 2 pounds roast,

trimmed -- lean 1 teaspoon salt 1/2 cup

tomato paste 24 peppercorns 1 small

onion -- chopped 1 teaspoon worcestershire sauce

Sprinkle salt over the roast and place in crock pot.

Spread tomato paste over meat; imbed peppercorns into paste; top with

onions and worcestershire sauce.

Cover and cook on LOW 8-10 hrs.

Serve meat with accumulated gravy.

Notes:

Instructions:

Yield: 1 servings 1 3-4 lb beef short ribs, bone -less or thin

sliced* 1 1/2 c Barbecue sauce of your choic -e 1/3 c Seafood

cocktail sauce 3 tb Wine vinegar Directions: Place ribs in a baking

dish, bowl or heavy duty plastic bag.

Combine other ingredients and pour over ribs.

Toss ribs so all are evenly coated.

Refrigerate for at least 8 hours or overnight.

Remove ribs from the sauce and place on smoker grid.

Baste with sauce before cooking and once during cooking.

* This sauce can be used on bone-in ribs, just increase cooking time.

CHARCOAL: Use 5-7 lbs.

charcoal, 3 quarts hot water, 2 wood sticks and smoke 1 1/2 to 2 1/2

hours.

ELECTRIC: Use 2 1/2 quarts hot water, 2 wood sticks and smoke 1 1/2 to

2 1/2 hours.

GAS: Use 3 quarts hot water, 2 wood sticks and smoke 1 1/2 to 2 1/2

hours.

Formatted for Compu-Chef v2.

01 by Jess Poling

Notes:

Instructions:

Recipe By : Sylvia Woods Serving Size : 6 Preparation Time

:2:00 Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 4

pounds beef short ribs -- cut across the bone

-- 1 - 1 1/2 in.

thick 2 teaspoons salt 1 teaspoon black

pepper -- freshly ground 1 cup cider vinegar 1

cup soy sauce 2 quarts water

barbecue sauce 1) Season the ribs with salt and pepper.

Put them into a large bowl and add the vinegar and soy sauce .

Marinate at room temperature 1 to 2 hours, or covered in the

refrigerator overnight, turning the ribs occasionally.

2) Preheat the oven to 350oF.

Remove the ribs from the marinade and place in an 18 by 12 inch

roasting pan.

Pour in the water and bake, covered, until tender, about 1 1/2 hours.

3) Pour off and discard the cooking liquid.

Baste the ribs well with barbecue sauce.

Return the pan to the oven and bake, basting with barbecue sauce once

or twice, until well browned, about 30 minutes.

Serve hot, passing extra sauce separately.

Notes:

Servings :28

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 small onion -- minced

1 garlic clove -- minced

2 tablespoon butter

1 cup ketchup

1 1/4 cup bourbon

2 tablespoon maple syrup

2 tablespoon Worcestershire sauce

1 teaspoon mustard powder

1 teaspoon salt

1 teaspoon chili powder

Instructions:

Saute onions and garlic in butter in a heavy saucepan.

Add remaining ingredients.

ring to a boil and simmer 10 minutes.

Use to baste meats for grilling.

Simmer 10-15 min tes longer to reduce to a thicker sauce for serving

with cooked meat; especially good f r ribs or pork chops.

Makes a little less than 2 cups, about 28 one-tablespoon servings.

Notes:

Instructions:

Serving Size : 0 Preparation Time :0:00 Amount Measure

Ingredient -- Preparation Method -------- ------------

-------------------------------- 3 pounds Beef short

ribs 1/2 cup Chopped onions 1 tablespoon

Margarine 1/2 teaspoon Pepper 4 teaspoons Sugar

1 teaspoon Dry mustard 1 teaspoon Salt 1

teaspoon Paprika 4 teaspoons Worchestershire

sauce 1/2 cup Catsup 1/4 cup White

vinegar 1/4 cup Water Contributed to the echo by:

BOYD NARON BARBEQUED BEEF RIBS Brown ribs.

Saute onions in margarine and add remaining ingredients.

Simmer 30 minutes.

Baste ribs with sauce and bake at 350 degrees for 2 hours.

Drain off fat, baste again and bake at 300 degrees for 1 hour.

Notes:

Servings :6

Time to prepare :10 minutes

Origin :Elizabeth Powell

Ingredients:

pan drippings

1 1/4 cup wine, red

3 tablespoon all-purpose flour

2 cups stock

seasonings: salt, pepper, herbs

Instructions:

Pour off fat from pan drippings and reserve.

Pour liquid portion of drippings int a 2 cup measuring cup.

Deglaze pan with wine: white for chicken and pork, red for beef or

game.

Pour wine into measuring cup.

Add stock to reach 2 cups.

Add back to pan 3 tablespoons of fat.

Place on a burner over medium heat.

Stir in lour and cook one minute, whisking constantly.

Slowly pour in stock mixture.

Heat until oiling.

Season to taste with salt, pepper, and herbs as desired.

Notes:

Instructions:

Recipe Courtesy Gourmet Magazine

2 1/2 cups dry red wine

1 1/2 cups red-wine vinegar

4 onions

Leaves from 1 bunch of celery

2 tablespoons coarse salt

2 tablespoons sugar

1 tablespoon mustard seeds

1/4 teaspoon freshly grated nutmeg

10 cloves

2 teaspoons black peppercorns, crushed lightly

4 parsley sprigs

2 bay leaves

1 (4-pound) rump roast, tied

2 tablespoons clarified butter

1/2 cup crushed gingersnaps

In a large bowl stir together well the wine, vinegar, 1 cup

water, 3 of the onions, quartered, celery leaves, salt, sugar,

mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay

leaves. Add the meat and let it marinate, covered and chilled,

turning occasionally, for 3 to 4 days.

Remove the meat from the marinade and reserve the marinade.

Season the meat with salt and pepper. In a kettle heat the

clarified butter over moderately high heat until it is hot but

not smoking. Add the meat and brown on all sides. Add the

reserved marinade and gently simmer the mixture, covered, for

3 1/2 to 4 hours, or until the meat is tender.

Transfer the meat to a cutting board. Strain the cooking

liquid and skim off the fat. Transfer 1/2 cup of the cooking

liquid to a saucepan, bring to a boil, and stir in the

gingersnaps and the remaining liquid, a little at a time,

stirring. Boil the sauce, stirring, until it is thickened and

add salt and pepper to taste. Slice the meat and serve it with

the sauce and potato dumplings.

Yield: 8 servings

Prep Time: 96 hours 0 minutes

Cooking Time: 4 hours 0 minutes

Notes:

Instructions:

Yield: 6 servings

2 lb Meat; *

1/4 c Unbleached Flour

1/4 c Vegetable Oil

1/2 c Onion; Chopped, 1 Medium

2 ea Bacon; Slices, Cut Up

15 oz Garbanzo Beans; 1 can

4 c Tomatoes; Chopped, 4 Medium

1/4 c Tequila

3/4 c Tomato Juice

2 tb Cilantro; Fresh, Snipped

1 1/2 ts Salt

1/4 c Carrot; Chopped

1/4 c Celery; Chopped

2 ea Cloves Garlic; Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch

cubes.

Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook

and

stir beef in oil over medium heat until brown. Remove beef with

slotted spoon and drain. Cook and stir onion and bacon in same skillet

until bacon is crisp. Stir in beef and remaining ingredients. heat to

boiling; reduce heat. Cover and simmer until beef is tender, about 1

hour.

Notes:

Instructions:

Recipe By : Casseroles {Christie Katona and Thomas

Katona}

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound lean ground beef

1 onion -- chopped

1 pound bacon -- cooked, drained,

-- and crumbled

1 31 oz. can pork and beans

1 27 oz. can red kidney beans -- rinsed and drained

2 15 oz. cans butter beans -- rinsed and drained

2 tablespoons molasses

1 teaspoon dry mustard

1/2 cup ketchup

1/2 cup brown sugar

1/2 cup water

Preheat oven to 350 degrees. Spray a 3-quart casserole with nonstick

cooking

spray. In a large skillet over medium-high heat, brown beef and onion

until

cook through. Drain off any liquid. In large bowl, combine all

ingredients.

Pour into casserole and bake for 1 hour.

Notes:

Instructions:

Recipe By : Casseroles {Christie Katona and Thomas

Katona}

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound lean ground beef

1 onion -- chopped

2 cloves garlic -- minced

1/2 pound fresh mushrooms -- sliced

1 teaspoon salt

1/2 teaspoon pepper

2 8 oz. cans tomato sauce

1 15 oz. can cream-style corn

1 cup tomato juice

1 12 oz. pkg. wide egg noodles -- cooked and drained

8 ounces shredded Cheddar cheese

1 16 oz. can sliced ripe olives -- drained

-- For Garnish

Preheat oven to 325 degrees. Spray a 3-quart casserole with nonstick

cooking

spray. In a large skillet over medium-high heat, brown beef, onion,

garlic,

and mushrooms until beef is cooked through. Drain off any excess

liquid and

season with salt and pepper. Add tomato sauce, corn, and tomato juice.

Combine

with cooked noodles. Pour into casserole and sprinkle with cheese.

Bake for 45

minutes. Top with sliced olives to garnish.

NOTE: This recipe can easily be doubled and is ideal for potluck

suppers.

Notes:

Instructions:

Serves 4

The Burgundy region of France is famous for its fine wines and

sophisticated cuisine. Dishes "a la bourguignonne" generally include a

sauce made of red wine and a garnish of small onions, mushrooms and

pieces

of bacon.

Marinade

1 large carrot, cut into 1/2-inch pieces

1 onion, cut into 1/2-inch pieces

1 stalk celery, cut into 1/2-inch pieces

2 cloves garlic

Bouquet garni

1/4 cup brandy

10 black peppercorns

6 cups good red wine

2 tablespoons oil

2 lb. beef chuck steak, trimmed and cut into 1 1/2-inch cubes

1 heaped tablespoon tomato paste

2 tablespoons all-purpose flour

1 1/2 cups brown stock (see Related Recipe)

32 small boiling onions, peeled

1 tablespoon unsalted butter

2 teaspoons sugar

5 oz. mushrooms, cut into quarters

2 tablespoons chopped garlic

8 oz. slab or sliced bacon, cut into cubes or short batons

2 slices white bread, crusts removed and cut in triangles

2 tablespoons chopped fresh parsley

Place all the ingredients for the marinade in a bowl with the cubes of

beef. Cover and refrigerate overnight.

Preheat the oven to 400 degrees F. Strain the marinade into a

saucepan,

remove the beef and set aside, and keep the vegetables and bouquet

garni

separate. Bring the marinade to a boil, skim off the foam and cook for

6-8

minutes. Strain through a fine sieve. In a large heavy-bottomed

flameproof

casserole or Dutch oven, heat a little oil and butter. Pat dry the

meat and

brown on all sides in batches, remove and keep to one side. Add the

well-drained vegetables from the marinade, lower the heat slightly and

cook, stirring occasionally, until lightly browned. Return the meat to

the

pan with the tomato paste and stir over medium heat for 3 minutes.

Sprinkle

with the flour, place in the oven for 6-8 minutes, then remove and mix

in

the flour. Place over medium heat, add the marinade and bring to a

boil,

stirring constantly, then add the stock and bouquet garni. Return to a

boil, cover and cook in the oven for 1 hour 30 minutes, or until the

meat

is tender.

Place the onions, butter, sugar and some salt in a deep skillet and

pour in

enough water to cover. Cook over medium heat until the water has

almost

evaporated and swirl the skillet until the onions are golden. Fry the

mushrooms in some sizzling butter until golden, season, drain and add

to

the onions. Fry the garlic and bacon in a little oil, drain and add to

the

onions and mushrooms.

Brush the bread with melted butter and toast in the oven for 3-5

minutes,

or until brown.

Once the beef is cooked, skim off excess fat. Remove the beef to a

clean

flameproof casserole or serving dish, cover and keep warm. Strain the

sauce

and return it to the pan, discarding the vegetables and bouquet garni.

Bring the sauce to a boil and simmer for 15 minutes, or until the

sauce

coats the back of a spoon, skimming frequently. Season, strain over

the

meat and simmer or return to the oven for 5 minutes. Add the onions,

mushrooms and bacon. Dip a corner of each bread crouton in the sauce,

then

into the parsley. Sprinkle the remaining parsley over the beef and

serve

with the croutons on the edge of the dish or on the side.

Notes:

Instructions:

From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)

Source: Crockpot Cooking from Barbara Blitz

Ingredients:

------------

4 lbs lean beef cubed

1 - 1 1/2 cups red wine

1/3 cup oil

1 tsp thyme

1 tsp black pepper

8 slices bacon, diced

2 cloves garlic crushed

1 onion diced

1 lb mushrooms sliced

1/3 cup flour

Instructions:

Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or

overnight in the fridge.

n large pan, cook bacon until soft. Add garlic and onion sauteeing

until soft. Add mushrooms and cook until slightly wilted. Drain beef

reserving liquid. Place beef in slow cooker. Sprinkle flour over the

beef stirring until well coated. Add mushroom mixture on top. Pour

reserved marinade over all. Cook on LOW 8-9 hrs.

Here's another extremely simple (and deceivingly good) recipe for pot

roast,

also known as brisket:

Sear a 5-6 lb. beef brisket on all sides in a heavy skillet over

medium-high

heat until nicely browned.

Take two sheets of heavy duty aluminum foil and criss-cross them in

front of

you; place in a roasting pan. Place seared brisket on top of foil.

Chop

about 3 large onions into half-rings and place on top of brisket. Now

add

about 2/3 bottle of Heinz ketchup over onions and brisket. Wrap this

mixture

tightly in the alumnimum foil to make a "package."

Roast the meat in a preheated oven at 375#161# for about 1 hour and 45

minutes. Let sit for 15 minutes before unwrapping. The ketchup,

onions and

beef juices will have made a delicious gravy for the meat. Slice meat

into

1/2" slices and serve the gravy on the side.

This recipe can be made in advance and frozen. Freeze the gravy

separately

from the meat. When ready to reheat, thaw in the microwave and heat

the gravy

and meat together in a large, deep skillet on the stove.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

6 tomatoes

1 1/2 pound ground beef -- * see note

1 1/2 cup onions -- chopped

1 1/2 cup green peppers -- diced

1 1/4 cup dark corn syrup

1 tablespoon Worcestershire sauce

1 teaspoon basil -- or 2 tsp fresh

1 1/2 teaspoon salt

1 1/4 teaspoon black pepper

1 cup bread stuffing cubes, seasoned

1 1/4 cup grated Parmesan cheese

3 3/4 cup mozzarella cheese, part skim milk -- shr

Instructions:

* Omit ground beef for a meatless dish, or substitute part ground

beef, part mild Itali

n sausage. For best taste, try to get vine-ripened tomatoes.

1. Cut slice off top of tomato and scoop out pulp. Use a melon

baller or grapefrui

spoon for ease of removing pulp. Chop pulp and tops then drain and

set aside.

2. Heat a large heavy skillet over medium heat and brown beef,

onion and green pep

ers, about 5-7 minutes. Drain off excess fat that accumulates.

3. Add chopped tomato tops and pulp, corn syrup, Worcestershire

sauce, basil, salt

and pepper. Cook, stirring, for 10 minutes until thick and bubbling.

Remove from heat,

dd stuffing mix and Parmesan cheese.

4. Spoon carefully into tomato shells. Place tomatoes into an 11

x 7 x 2-inch pan

r baking dish that will hold all tomatoes without crowding. Top each

tomato with 2 tabl

spoons mozzarella cheese.

5. Bake in preheated 350-degree oven for 25-30 minutes or until

heated thoroughly.

Notes:

Ingredients:

Instructions:

1 lb beef pot roast, boneless

3/4 tsp chili sauce

3 to 4 potatoes, peeled and sliced

3/4 tsp Worcestershire sauce

1/4 onion, sliced

1/4 tsp vinegar

1 1/2 tsp flour

1/4 tsp sugar

3/4 tsp mustard

Trim all excess fat from roast. Place potatoes and onion in bottom

of crockpot. Make a smooth paste of flour, mustard, chili sauce,

Worcestershire sauce, vinegar and sugar. Spread over top of roast

(cut roast in half, if necessary, to fit easily). Place roast in

crockpot on top of potatoes and onions. Cover and cook on LOW

setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours).

(about 3 quarts).

Yield: 4 Servings

Notes:

Instructions:

Here is how I make Beef jerky.

Slice a flank steak with the grain into 1/8" strips trimming the fat

as you go. Put the strips in a large bowl and sprinkle on Morton's

Curing Salt at the rate of 1 tbsp. per pound of meat. Mix it in

thoroughly, and place the bowl in your refrigerator for two days. This

gives the meat time to cure. I've found this to be an important step,

here in Florida, to keep the meat from going bad in the summertime.

For seasoning, I use 1 tsp. of pepper per pound for a nice peppery

flavor, that's all.

For drying, I use an old charcoal smoker and a hot plate. I set the

temperature on the hot plat to 130 - 140 degrees. Any hotter, and some

of the thinner strips tend to be overcooked. I put the hot plate in

the bottom of the smoker and lay the strips on the racks between 18"

and 24" from the hot plate. I put the cover on the smoker and let it

go for about 6 hours.

This recipe was submitted by Carl Gaddis

Notes:

Instructions:

Slice into long strips some good aussie beef.

Place into a bowl and add:

1 cup of red wine

quarter cup of soy sauce

quarter cup of golden syrup

small amount of olive oil

tabasco sauce if you like a kick

Stir well and place into the fridge for up to two days stirring often.

Place on racks on your convention microwave and dry on 70 - 100

degrees Celsius until firm and dry ( 8 - 10 hours ).

Remove from oven, hide the jerky and enjoy!!!!

This recipe was submitted by David Williams

Notes:

Instructions:

Slice lean boneless beef (such as brisket) into 1/8" strips, trimming

fat. Cut with the grain for chewy jerky or across the grain for

crumbly jerky. Lay strips on oven rack (use foil or pan underneath to

catch drippings). Salt to taste. Dry in oven at lowest temperature

(150 degrees), leaving door slightly ajar, for 8-12 hours. Turn

several times for even drying. Taste test occasionally. For more

seasoned flavor, marinate cut meat overnight in the following

ingredients:

Enough for 1-1/2 pounds of meat.

1 tsp. each - salt,seasoning salt 1/2 tsp. each - pepper, onion

powder, garlic salt 1/4 cup each - soy sauce, worchestershire

Dry as above.

Vary marinade as experience and personal taste dictate... for

instance, I use a little liquid smoke, One packing buddy of mine uses

a little hot pepper sauce....

I got this from Bill Thomson..without the 'p' ... last known e-mail

address:

wthomson@edge.ercnet.com

Notes:

Instructions:

1 lb. (454g) sirloin or top round steak 1 inch thick

1/2 cup water

1&1/2 oz. (42g) package of onion soup mix

1 tsp. (5ml) liquid smoke

1/4tsp. (1ml) garlic powder

1/4tsp. (1ml) salt

1/8tsp. (.5ml) pepper

You will need:

a sharp knife

a cutting board

a plastic bag

measuring

spoons

measuring cups

a small bowl

a mixing spoon

paper towels

wire

racks

a cookie sheet

oven mitts and a pair of tongs.

1. Cut all the visible fat from the meat. Cut the meat into long

strips about 1/8 inch (3mm) thick. This is easier to do if you

partially freeze the meat first. Put the strips into the plastic bag.

2. Measure the remaining 6 ingredients into the small bowl. Stir

together well. Pour into the bag over the meat. Remove as much air as

you can from the bag. Seal with a twist tie. Squeeze to get all the

beef wet with marinade. Place the bag in the refrigerator, turning

occasionally, for a least 6 hours or overnight. Turn the oven on to

150F (65C). Remove the beef from the marinade. Blot with some paper

towels. Arrange the meat strips on the wire rack in the cookie

sheet.Dry on the center rack in the oven for 4 hours. Use the oven

mitts to remove the pan from the oven. Turn the beef strips over with

the tongs. Continue to dry the strips in the oven for 3 or 4 more

hours until the strips begin to get brittle. Use the oven mitts to

remove the cookie sheet to the second wire rack. Cool completely. This

keeps well. Freeze the jerky for long-term storage or keep the jerky

refrigerated.

This recipe was submitted by csinclai@knet.knet.flemingc.on.ca

Notes:

Servings :6

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 pounds beef stew meat

3 tablespoon vegetable oil

1 whole onion -- chopped

2 cloves garlic -- minced

1 1/4 teaspoon salt

1 1/4 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoon sherry

1 1/2 cups beef stock

2 celery stalks -- chopped

2 whole carrots -- sliced

1 whole green peppers -- chopped

2 whole tomatoes -- peeled and seeded

1 pound pearl onions

1 tablespoon cornstarch

pastry for 9" pie crust

Instructions:

Brown meat in oil, over high heat. Add onion and garlic. Saute until

limp. Sprinkl

with salt, pepper, and brown sugar. Cook one minute, then add sherry

and beef stock. C

ver and simmer until meat is tender. Blanch celery and green peppers,

drain. Chop tomat

es. When meat is done, drain off liquid and measure. Add enough water

to make 1-1/4 cup

. Dissolve cornstarch in 1/3 cup cold water. Bring meat juices to a

boil and add cornst

rch. Add meat, then vegetables. Pour into pie pan. Roll pastry into a

round to cover pi

pan. Place over meat mixture, sealing edges to pan. Cut slits in top.

Bake at 450 degr

es for 30 minutes.

Notes:

Servings :8

Time to prepare :360 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup red wine

2 2/3 cup cider vinegar

1 1/2 cups beef bouillon

1 teaspoon salt

6 peppercorns

6 allspice berries

1 1/2 cup brown sugar

1 bay leaf

1 onion -- sliced

3 pounds beef pot roast

1 1/4 cup all-purpose flour

1 1/4 cup bacon fat

4 whole potatoes -- peeled & quartered

4 whole carrots -- peeled & quartered

Instructions:

Mix together wine, vinegar, bouillon, salt, peppercorns, allspice,

brown sugar, ba

leaf, and sliced onion. Trim roast and place in a ceramic bowl. Pour

marinade over roa

t, turn to coat, and marinate at least two hours or over night,

turning once or twice.

Remove roast from marinade and pat dry. Strain marinade,

reserving liquid. Season

lour with salt and pepper to taste. Dredge meat in flour. In heavy

sauce pan, sear meat

quickly on all sides in smoking hot bacon fat. Add reserved

marinating liquid. Cover a

d simmer until tender, about 3-1/2 hours. Add potatoes and carrots

during last hour of

ooking. When done, place roast and vegetables on a platter and keep

warm. Skim fat from

liquid and reduce over medium-high heat until liquid measures about 2

cups. Season to t

ste; if necessary, thicken gravy with one teaspoon cornstarch

dissolved in a tablespoon

of cold water.

Notes:

Servings :4

Time to prepare :180 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cup all-purpose flour

salt

black pepper

2 pounds beef stew meat

3 tablespoon olive oil

1 tablespoon sugar

2 whole celery stalks -- diced

4 whole parsley sprigs -- chopped

1 whole garlic cloves -- minced

1 whole bay leaf

2 cups canned tomatoes

4 cups beef bouillon

1 tablespoon tomato paste

4 whole carrots -- peeled & quartered

3 whole potatoes -- peeled & quartered

12 whole small white boiling onions -- peeled

Instructions:

Season flour with salt and pepper to taste. Dredge meat in flour. In a

large soup

ettle, brown meat in hot olive oil. Add sugar, celery, parsley,

garlic, bay leaf, tomat

es, bouillon, and tomato paste. Bring to a boil, reduce heat, and

simmer one hour. Tast

and season with additional salt and pepper, or herbs of your choice,

if desired. Add c

rrots and potatoes and continue to simmer until vegetables are tender.

Add onions and s

mmer until onions are tender.

Notes:

Instructions:

Yields 3 Servings

1 Tbls Olive Oil 1 1/2 Cups Beef Stock

1 Slice Bacon, Cut Into 1/2" 1/2 Cup Beer

Pieces 1 Tbls Tomato Paste

1 1/2 Lb Lean Stewing Beef, Cut 1 Bouquet Garni

Into 1 1/2" Cubes 4 Strips Orange Peel

1 Onion, Chopped - Coarse Salt

1 Tbls All Purpose Flour - Pepper, Ground

1 Clove Garlic, Minced

Heat the oil in a heavy casserole.

Add the bacon.

Dry the cubes of beef with paper towels.

Brown the beef.

Remove the beef.

Add the onion.

Brown lightly.

Stir in the flour.

Cook 2 to 3 minutes - don't let the flour burn.

Return the beef, with its juices, to the casserole.

Add the garlic, the stock, beer, tomato paste, bouquet garni, orange

peel,

salt and pepper.

Bring to a boil.

Lower the heat.

Simmer gently for 1 1/2 hours, stirring occasionally.

Remove and discard the bouquet garni.

Adjust the seasonings.

Serve warm.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 pounds beef tenderloin -- cut in thin strips

2 tablespoon all-purpose flour

2 tablespoon butter

2 tablespoon olive oil

1 1/2 cups beef bouillon

1 1/4 cup sour cream

2 tablespoon tomato paste

1 1/2 teaspoon paprika

salt to taste

Instructions:

Dredge beef in flour. In a heavy skillet, melt butter with oil and

brown the beef

about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to

a boil. Combine

our cream, tomato paste, paprika, and salt. Slowly stir sour cream

mixture into beef mi

ture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes,

stirring frequen

ly and never allowing mixture to boil.

Notes:

Instructions:

Yield: 4 servings

3 T Corn oil

1 lb Beef top round or flank

Steak cut in small strips

1/2 lb Mushrooms, sliced

1 c Sliced onion

2 c Beef broth

1 T Catsup

1/2 t Salt

1/4 t Pepper

2 T Corn starch

1 t Dry mustard

1/4 c Dry white wine

1 c Dairy sour cream

6 oz Wide egg noodles, cooked

And drained

In a large skillet heat corn oil over medium-high heat. Add beef 1/2

at a time. Brown well on all sides. Remove beef. Add mushrooms and

onion. Cook, stirring, 5 minutes. Stir in beef broth, catsup, salt

and pepper. Stir together corn starch, dry mustard and wine until

smooth. Stir into broth mixture. Stirring constantly, bring to a boil

over medium heat and boil for 1 minute. Add beef. Heat, stirring, 1

minute. Remove from heat. Stir in sour cream. Serve over noodles.

-Natalie Webber

a4gy@jupiter.sun.csd.unb.ca

--

Notes:

Instructions:

Recipe adapted from Emeril's Creole Christmas Cookbook, by

Emeril Lagasse with Marcelle Bienvenu, published by William

Morrow, 1997

1 (3 1/2 pound) beef tenderloin, trimmed of fat

1 tablespoon olive oil

1 tablespoon Creole Seasoning

2 tablespoons Dijon mustard

1/2 pound fresh horseradish, peeled and grated (about 1 1/2

cups)

1/2 teaspoon finely ground black pepper

2 teaspoons chopped garlic

1/2 teaspoons salt

2 cups Emeril's Worcestershire Sauce, or store bought

2 tablespoons finely chopped fresh parsley leaves

1 recipe of Fresh Cranberry Compote (recipe follows)

Preheat the oven to 400 degrees F. Rub the tenderloin with the

oil and Creole Seasoning. Heat a saute pan large enough to

hold the tenderloin over high heat until the pan is very hot,

about 2 minutes. Sear the meat until evenly browned on all

sides, about 2 minutes per side. Remove from the heat. Line a

shallow baking pan fitted with a wire rack with aluminum foil.

Place the tenderloin on the rack. Rub the top and sides of the

meat with the mustard. Combine the horseradish, black pepper,

garlic, salt in a small mixing bowl. Using your hands, press

the horseradish mixture evenly over the mustard on the top and

sides of the tenderloin. Roast the tenderloin for about 30

minutes for rare. And about 35 minutes for medium rare. Remove

from the oven and rest for 5 minutes before slicing.

Yield: 10 servings

Difficulty: Medium

Notes:

Instructions:

To make this finest cut of beef even more delicious, coat the filet

with

a zesty combination of garlic bread crumbs, walnuts, horseradish and

crème fraîche.

Prep time: 25 minutes

Baking time: 45 minutes

Degree of difficulty: easy

1 tablespoon olive oil

2 shallots, sliced thin

1 teaspoon minced garlic

1/2 teaspoon fennel seeds

1 cup coarse fresh bread crumbs

1 cup finely chopped walnuts

1/2 cup prepared horseradish, drained and patted dry on paper towels 1

tablespoon chopped fresh mint, or 1/4 teaspoon dried 1/2 teaspoon red

pepper flakes

3 pounds beef tenderloin, trimmed and tied 1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

1/3 cup crème fraîche or sour cream

1. Heat oven to 450°F. Heat oil in small saucepan over medium heat.

Add shallots; cook until tender. Add garlic and fennel seeds; cook,

stirring, 30 seconds. Transfer to bowl. Stir in bread crumbs, walnuts,

horseradish, mint and red pepper flakes.

2. Rub tenderloin all over with salt and pepper. Place on rack in

foil-lined shallow roasting pan. Spread crème fraîche over top and

sides; press bread-crumb mixture onto beef.

3. Roast tenderloin 45 minutes until meat thermometer inserted in

center

reads 130°F. for medium-rare (cover loosely with sheet of foil during

roasting if crumbs brown too quickly). Let stand 10 minutes before

slicing. Makes 8 servings.

Notes:

Servings :5

Origin :tan

Ingredients:

1 pound ground beef

1 medium onion chopped

1 tsp oregano

1 tsp salt

4 lg 10-inch flour tortilla

1 medium tomato chopped

1 tb fresh basil

1 cup shredded mozzarella

1 1/4 cup grated parmesian

Instructions:

brown beef and onions

pour off drippings

stir in oregano and salt

lightly brush tortillas with oil

bake tortillas on 2 baking sheets in pre heated 400 oven 3 minutes

spoon mixture over top

top with tomatos

sprinkle with basil and cheeses

return to oven

bake 12 to 14 minutes

Notes:

Instructions:

serves 6-8

From Pillsbury's Incredible Crescents

1 lb ground beef

9 oz pkg. cut broccoli, thawed and drained

1 cup mozzarella

1/2 cup chopped onion

1/2 cup dairy sour cream

1/4 tsp salt

1/4 tsp pepper

2 (8oz) cans pullsbury crescent dinner rolls

1 egg, beaten

Poppy seeds (optional)

Heat oven to 375 F. In med skillet brown mean; drain well.

Add broccoli, cheese, onion, sour cream, salt and pepper;

mix well. Simmer 10 minutes

Separate dough into 4 long rectangles. On ungreased

cookie sheet, overlap long sides of 2 rectangles 1/2";

firmly press edges an perforations to seal. Press or roll

to form 13x7" rectangle. Spoon 1/2 mixture onto dough

lengthwise. Bring long edges of dough rectangle over

filling, overlapping edges slightly; pinch edge an ends to

seal. Repeat with remaining dough.

Brush with egg; sprinkle with poppy seeds.

Bake at 375 F. 18 to 22 minutes or till deep golden brown.

Notes:

Instructions:

6 flour tortillas, cut into eighths

6 corn tortillas, cut into eighths

Oil for frying

1 tablespoon olive oil

1 pound lean ground beef

1 cup minced onions

Salt and cayenne

1 tablespoon chili powder

1 teaspoon cumin

1 tablespoon minced garlic

1 cup veal stock

1/4 pound grated Cheddar cheese (about 1 cup)

1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)

1 cup shredded lettuce

1 cup peeled, seeded and chopped Roma tomatoes

1/2 cup sour cream

1/4 cup pickled jalapenos

1 tablespoon chopped cilantro

Preheat the fryer. When the oil is hot, fry the tortillas in batches,

until

crispy, about 2 to 3 minutes, stirring constantly. Remove the chips

from the oil

and drain on a paper-lined plate. Season the chips with Essence. In a

large

saute pan, heat the oil. When the oil is hot, add the ground beef,

stirring

constantly. Season the beef with Essence. Brown the beef with 2

minutes. Add the

onions and continue to brown for 3 to 4 minutes. Stir in the chili

powder,

cumin, and

garlic. Add the stock and bring the liquid to a simmer. Simmer for 2

to 3

minutes, or until the liquid reduces by 1/4. Remove the pan from the

heat. Lay

the chips on a large platter. Spoon the beef mixture over the chips.

Sprinkle

the meat with the two cheeses. Top the cheese with the lettuce,

tomatoes, sour

cream and jalapenos. Garnish the nachos with the cilantro.

Yield: 4 servings

Notes:

Instructions:

Recipe By : The Southern Living Cookbook

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 5 oz. pkg. fine egg noodles

1/2 cup sliced fresh mushrooms

1/2 cup diced celery

1/4 cup chopped onion

1/4 cup chopped green bell pepper

2 tablespoons butter or margarine -- melted

1 1/3 pounds lean ground beef

1 17 oz. can cream-style corn

1 16 oz. can whole tomatoes -- undrained and

-- chopped

1 can condensed tomato soup -- undiluted

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 cup shredded American cheese -- optional

Cook noodles according to package directions; drain and set

aside.

Saute mushrooms, celery, onion, and green bell pepper in butter

in a

large Dutch oven until tender. Add beef; cook until browned, stirring

occasionally. Drain. Stir in corn and next 7 ingredients. Add noodles;

spoon

mixture into a greased deep 3-quart casserole. Cover and bake at 325

degrees

for 25 minutes or until hot and bubbly. Sprinkle with cheese, and

bake,

uncovered, 3 minutes, or until cheese melts.

Notes:

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 Cup butter

3 1/2 Pounds round steak -- boneless *

1 Cup onion -- chopped

1 1/2 Cups green bell pepper -- chopped

1 Pound mushrooms -- sliced

1/2 Cup unbleached flour

2 Cups beef broth -- canned/homemade

1 Cup white wine -- dry

1 Teaspoon salt

1 Teaspoon Worcestershire sauce

1 tabasco sauce -- to taste

* Round steak should be cut into thin strips.

Melt 1/2 cup butter in a large frypan. Brown meat over medium-high

heat. Remove

browned meat. In remaining butter, saute onion for 2 minutes. Add

green bell

pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup

butter and

add flour. Slowly add beef broth; cook until thickened. Stir in wine

and

seasonings. Add meat and mushroom mixture. Cover and simmer 45

minutes to 1

hour, until meat is tender. Serve with buttered noodles or dumplings.

Notes:

Instructions:

1 chuck roast, about 4 pounds

Salt, pepper

2 onions, chopped

2 carrots, diced

1 cup celery, finely chopped

1 teaspoon basil

1 teaspoon thyme

1 cup dry white wine

1/4 cup white wine vinegar

1/4 cup brandy

2 cloves garlic, chopped

Plop roast into foil-lined roasting pan. Scatter or pour on other

ingredients.

Seal in foil. Bake at 350 degrees 2 hours or more, until meat is

easily pierced

with a fork. Remove meat to platter and keep warm while you make the

sauce.

Sauce

2 tablespoons butter

1 cup minced onion

1/4 cup flour

1 tablespoon crushed black peppercorns

1/2 cup half-and-half

2 tablespoons Dijon mustard Salt, pepper

Pour pan juices from roast into a blender and whirl until smooth. In

a

saucepan heat the butter and saute the onion until golden. Stir in

the flour.

Gradually stir in the pan juices, peppercorns, half-and-half plus the

mustard.

Stir over low heat until sauce thickens and bubbles. Season with salt

and

pepper. Cut the roast into thin slices and top each serving with the

sauce.

Serves six to eight.

Notes:

Instructions:

I created this by chance. I needed some moisture and didn't have any

eggs so I added a can of cranberry sauce... and hence my great

Hamburgers were born. Amazing how one can sub. one thing for the

other. I now keep eggs fresh in the fridge just for this recipe,

along with a can of cranberry sauce.

1- can cranberry sauce < about 8 oz's ?>

2-lbs Pork/beef/turkey < whatever your choice of meat >.

6-8 garlic cloves , sliced thinly. < one can never have

enough garlic>.

2-onions < cubed into small pieces, about the size

of one of the letters on your screen >.

1-envelope of salt free crackers < crushed and

made into a powder >.

2-Eggs <hopefully farm fresh as they do add flavor >.

1-dash of soya sauce < careful on this as it does

contain a lot of salt>.

a pinch of dry Mustard.

Mix all of the above and then form into patties. I even make a

Meatloaf out of this recipe in winter. Cook slowly and you'll enjoy a

mouthwatering treat. Add your own condiments,

Tomato/onions/lettuce.etc to the bun and enjoy.

Note: there is a lot of sugar in the cranberry sauce so cook slowly.

Notes:

Instructions:

1 lb. lean ground beef

1/2 cup coarsely chopped onion

1 (14.5-oz.) can diced tomatoes, undrained

1 (12-oz.) jar home-style beef gravy

1 1/2 cups diced peeled potatoes

1 cup carrot strips (1x1/4x1/4-inch)

1 cup frozen cut green beans

1/4 teaspoon pepper

1 (6-oz.) can Hungry Jack Refrigerated Buttermilk Flaky

Biscuits

Heat oven to 375 degrees F. Spray large skillet with nonstick cooking

spray.

Heat over medium-high heat until hot. Add ground beef and onion; cook

and stir

until beef is thoroughly cooked. Drain. Add all remaining ingredients

except

biscuits; mix well. Bring to a boil. Reduce heat to medium-low; cover

and cook

10 to 15 minutes or until vegetables are tender, stirring

occasionally. Spoon

into ungreased 8-inch square (2-quart) or oval (2-1/2-quart) baking

dish.

Separate dough into 5 biscuits; cut each in half. Arrange, cut side

down, around

outside edge of hot mixture. Bake at 375 degrees F. for 20 minutes or

until

casserole is bubbly and biscuits are deep golden brown.

Makes 4 servings

Notes:

Instructions:

EMERIL LIVE

SHOW #EMIB05

COWTOWN-FORT WORTH STYLE

2 tablespoons butter

4 strip loin steaks, (about 10 to 14 ounces) each

Salt

Freshly ground black pepper

In a large cast-iron skillet, melt the butter. Season the steaks with

salt and

pepper. When the butter is very hot and starting to brown, add the

steaks. Cook

the steaks for 3 to 4 minutes on each side. You want to almost char

the outside

of the steak and have the center cold. Remove the steaks from the pan

and serve.

Yield: 4 servings

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds boneless beef chuck or round bone roast

1 onion -- chopped

1/4 cup water

4 dried shiitake mushrooms -- stems removed

crumbled and rinsed

1/4 cup ketchup

1/4 cup dry red wine

2 tablespoons dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 clove garlic -- crushed

2 tablespoons cornstarch

3 tablespoons water

Trim all visible fat from meat; place in a slow cooker. In a small

bowl,

combine onion, water, mushrooms, ketchup, wine, mustard,

Worcestershire

sauce, salt, pepper, and garlic. Pour mixture over meat. Cover and

cook on

Low about 8 hours. Remove meat and slice. Keep meat warm. Turn control

to

High. Dissolve cornstarch in water; stir into cooker. Cover and cook

on

High 15 to 20 minutes or until thickened. Serve sauce with meat.

Notes:

Instructions:

Yield: 2 servings

1 c Strong black coffee

1 c Worcestershire sauce

1 c Catsup

1/2 c Cider vinegar

1/2 c Brown sugar

3 tb Chili powder

2 ts Salt

2 c Chopped onions

1/4 c Minced hot chili peppers

6 x Cloves garlic, minced

Combine all ingredients in a saucepan and simmer 25 mins.

Strain or puree in a blender or food processor. Refrigerate

between uses.

Notes:

Instructions:

Recipe By : Lou Jane Temple

Serving Size : 1 Preparation Time :

Categories : Mystery

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 lbs trimmed beef stew meat

salt

pepper

2 cinnamon sticks

garlic cloves

2 ancho chilies

soaking water

2 lbs dried northern beans, cooked

salt

3 lbs Italian sausage; hot/mild

2 onions

or 3 onions, finely diced

4 peeled carrots

6 celery stalks

1 large can tomatoes

2 ancho chilies, additional

soaking water

chicken stock

1. Oven roast 5 lbs. of trimmed beef stew meat. Season with salt and

pepper, 2 cinnamon sticks, a handful of garlic cloves and 2 ancho

chilies

soaked in warm water (use the water too). Roast at 375F degrees, 2-3

hours,

until the meat is tender. Cool and refrigerate; then remove the fat

that

has congealed on the top.

2. Soak and cook 2 lbs. dried northern beans, adding salt after the

beans

are tender. Cool the beans by surrounding the pot with an ice-water

bath in

the sink or transferring the hot beans into shallow plastic

containers.

Beans are easily soured, so it is important to not put them in the

refrigerator hot. It will take too long for the middle of the pot to

cool.

3. Sausage: 3 lbs. hot or mild Italian sausage or a combination of the

two.

Prick the sausage with a fork on both sides. Roast 25 minutes at 375

degrees. Cool the sausage and cut into three-inch chunks.

4. Finely dice 2-3 onions, 4 peeled carrots, and 6 celery stalks.

Saute

until onions are clear. In a large ovenproof roasting pan, combine the

defatted beef, the beans, sausage and the vegetables. Add 1 large can

of

tomatoes, 2 more ancho chilies that have been soaked in warm water,

and

enough chicken stock to make the whole mixture very wet.

Do not combine until right before you bake or the beans will absorb

the

moisture and the dish will be dry. Top the mixture with toasted bread

crumbs and bake at 350 degrees until the sides are bubbling, the

crumbs

have browned and formed a crust, and the middle of the casserole is

hot.

Notes: "...cowboy stew... It was kind of an American version of

cassoulet,

with White beans sausage and beef and a complex heat Heaven guessed

came

from dried chilis. "*Recipe from REVENGE OF THE BARBEQUE QUEENS, a

culinary

mystery by Lou Jane Temple, with Heaven Lee, chef, Heaven Cafe. Pat

Hanneman (ed) 9/98 MasterCook

Notes:

Servings :8

Time to prepare :285 minutes

Origin :Elizabeth Powell

Ingredients:

3 pounds beef round -- cut in 2-inch cubes

2 cups red wine

2 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoon ground thyme

1 bay leaf

1 celery stalk

3 garlic cloves

2 carrots

3 onions

7 tablespoon butter

1 tablespoon olive oil

1 1/4 cup all-purpose flour

1 1/2 cup beef broth

1 tablespoon tomato paste

1 1/2 cups small white onions -- par-boiled

2 ounces mushrooms -- sliced

5 red ripe tomatoes

1 1/4 teaspoon salt

1 1/4 teaspoon sugar

Instructions:

Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay

leaf. Slice o

e onion, one carrot, one clove of garlic, and celery. Add to wine

mixture. Marinate bee

in this mixture for at least two hours and up to 24 hours. Turn

occasionally. Remove m

at and pat it dry. Strain marinade and reserve. Heat 2 tablespoons

butter with olive oi

in heavy skillet. Brown the meat quickly on all sides. Remove meat to

a two-quart baki

g dish. Deglaze skillet with 1/4 cup reserved marinade and add to

baking dish.

Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup

butter in skillet

and saute the chopped garlic, onions and carrot until lightly browned

(about 5 minutes)

Blend in flour and stir one minute. Add marinade, broth and tomato

paste. Stir until m

xture comes to a boil. Pour over meat. Cover, cook in 350-degree oven

for 2-1/2 hours.

elt 1 tablespoon butter in skillet and saute white onions with salt

and sugar until gol

en. Add mushrooms and saute for two minutes more. Add white onions,

mushrooms, and tom

toes to beef. Continue to bake for 10 more minutes.

Notes:

Instructions:

Also easier to say Beef Burgundy.

This is meant for a slow cooker, but I think a crockpot would work

well,

too.

6 lbs beef rump or chuck, cut in 1 1/2-inch cubes

2 medium onions, sliced

Salt and pepper, to taste

1/3 c flour

2 cans condensed beef broth

3 cups red or Burgundy wine

2 tbls tomato paste

4 cloves garlic, minced

1 1/2 tsp whole thyme

2 whole bay leaves

10-12 small white onions (optional)

Mushrooms (I use fresh and add towards the end.)

Put beef cubes and onions in cooker. It is not necessary to brown

meat

first. Blend remaining ingredients together, stir into meat in

cooker.

Set cooker on low. Cover and slow cook for 8-10 hours (I use sirloin

tip roast, and it cooks in much less time). Serve over cooked rice or

noodles.

If it needs thickening, turn up heat and blend flour with water into

mixture. Serves 6-8.

Notes:

Instructions:

Yields 6 Servings

4 Tbls Bacon Fat 3 Cloves Garlic, Minced

2 LARGE Green Bell Peppers, 3 lb Stewing Beef Cut

Into

Cored, Seeded & 1" Cubes

Chopped - Salt To Taste

- Pepper To Taste - Sour Cream, At Room

1 1/2 Tbls Hungarian Paprika Temperature

6 oz Tomato Paste

5 Large Onions, Chopped Coarse

Preheat the oven to 325 degrees.

Heat the fat in a deep, heavy pot.

Add the onions, paprika, peppers and garlic.

Cook until the onions are limp and transparent and the paprika has

lost its

raw taste.

Add the beef and all the other ingredients except the sour cream.

Stir to combine thoroughly.

Place the pot in the oven.

Simmer in the oven until the meat is tender (1 1/2-2 Hours).

Adjust the oven temperature during the cooking time so that the

contents of

the pot remain at a simmer.

Serve in shallow soup bowls with a tablespoon of sour cream atop each

portion.

Notes:

Instructions:

Yields 6 Servings

3 Pairs Sweetbreads 3 Sprigs Parsley

- Water 1 Tbls Flour

1 tsp Lemon Juice 1/2 Cup Dry White Wine

3 Tbls Butter 1 Cup Chicken Stock

1 Onion, Sliced - Salt

1 Carrot, Sliced - Black Pepper,

Ground

1 Bay Leaf 2 Tbls Dry Sherry

1 Pinch Dried Thyme

Soak the sweetbreads in ice water for 1 hour.

Drain.

Place in boiling water to cover.

Add the lemon juice.

Simmer for 10 minutes.

Drain.

Cool in ice water immediately.

Remove all connective and covering tissues.

Preheat the oven to 350 degrees.

Melt the butter in a flameproof casserole.

Add the onion, carrot, bay leaf, thyme and parsley.

Cook slowly until the onion is golden.

Sprinkle the mixture with the flour.

Add the sweetbreads, wine, stock, salt and pepper.

Heat to simmering.

Cover.

Transfer to the oven.

Bake 20 minutes.

Uncover.

Bake 10 minutes longer.

Transfer the sweetbreads to a platter.

Stir the sherry into the liquid remaining in the casserole.

Strain over the sweetbreads.

Serve.

Notes:

Servings :4

Time to prepare :180 minutes

Origin :Carlucci on Halsted Street, Chicago

Ingredients:

4 pounds veal shank -- cut in equal pieces

1 pinch salt -- to taste

1 pinch black pepper -- to taste

1 1/2 cup flour

1 1/4 cups olive oil

1 pound onions -- diced

1 cup carrots -- diced

1 cup celery -- diced

3 sprigs rosemary -- 1-1/2" long

5 cloves garlic

1 1/2 ounce dried porcini mushrooms

1 cup warm water

1 1/4 cups white wine

2 quarts veal stock

Instructions:

STEP ONE: Prepare Porcini Mushrooms--

Reconstitute porcini mushrooms in 1 cup warm water, then

drain--reserving liquid--and d

ce fine.

STEP TWO:

Season veal shank with salt and pepper. Dust with flour. In an

ovenproof pan, brown vea

in hot olive oil until golden. Remove veal from pan. Add next 5

ingredients to pan, sa

te until browned. Add reserved mushroom liquid and wine to vegetables

and reduce liquid

by one-half. Add mushrooms and veal stock. Bring to a boil. Cover with

foil and bake in

a preheated 375-degree F oven approximately 2 hours. Remove meat from

juice. Keep warm.

Reduce juice by one-half and pour over veal. Serve with risotto on the

side.

Notes:

Instructions:

8 lb. standing rib roast

4-6 cloves garlic, slivered

1/4 cup soy sauce

1 tablespoons freshly ground pepper

1 cup brandy

1 cup beef stock

fresh oregano and thyme sprigs

Using a sharp knife, make 1" deep slits evenly spaced over entire

surgfce

of roast and insert garlic slivers. Place in roasting pan. Brush

outside

of roast with soy sauce, sprinkle with pepper and let roast stand at

room

temperature for one hour.

Preheat oven to 350^. For medium rare, roast 14 minutes per lb. or

until

meat thermometer inserted in center of roast reads 125^. For medium

roast

15 minutes per lb. or until meat thermometer inserted in center of

roast

reads 135^.

While cooking baste every 10 minutes with brandy.

Transfer to warm platter and let sit 15 minutes before carving. Skim

fat

from roasting pan and discard. Place pan on stovetop over medium

heat.

Pour in the stock. Deglaze pan and simmer for a few minutes and

adjust

seasoning. Carve roast and spoon sauce over meat.

Notes:

Nov 12, 2000 we tried this easy and excellent….

Instructions:

2-3 lb brisket with all fat trimmed off (try to get the butcher to do

it!)

5 medium potatoes, peeled and cut into thirds or quartered

5-6 large carrots, peeled and cut in half or thirds

sliced onion (optional)

2 T paprika

water

Place brisket into a large covered dish. Heat oven to broiling.

Uncover

dish and place under broiler for 10-15 minutes until browned. Turn

oven

down to 325. Mix 1 T paprika with 1-2 cups water and pour over brisket

so

that its in about 1 inch of water. Cook for 1 1/2 hours covered. Next

add

potatoes, carrots, onion and 1T paprika mixed with 1 cup water. Cover

and

cook another 1 1/2 hours. Let meat cool about 20 minutes before

slicing

thinly against the grain. Reheat in oven about 10 minutes. Serve with

the

gravy from the pan and enjoy! Leftovers are wonderful reheated the

next

day or as brisket sandwiches.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 12 Servings

6 lbs brisket, whole 1 cup beef stock, well-

2 tbls beef fat rendered from seasoned

the brisket, or - salt to taste

2 tbls vegetable oil - black pepper,

freshly

2 large onions, sliced very ground to taste

thin

Preheat broiler.

Place the brisket on a rack in a broiling pan.

Broil until the outside is browned on both sides.

Preheat oven to 350 degrees.

Heat the beef fat in a large roasting pan or a 7- to 8-quart

heat-proof

casserole.

Saute the onions in the fat.

When the onions are brown, stir in the stock.

Place the meat in the pan or casserole, cutting it in half if

necessary.

Cover the pan.

Place the pan in the oven.

Bake for three to four hours, or until very tender.

Allow to cool.

Refrigerate overnight.

Remove congealed fat from the sauce.

Reheat the meat in the sauce.

Season with salt and pepper.

Slice and serve the meat in the sauce or with sauce on the side.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 can stewed tomatoes cut up ( 1 lb can)

8 oz. of prepared sauerkraut ( canned or fresh/frozen )

1 cup canned or homemade sweetened applesauce

2 tbs. dark brown sugar or to taste

1, 3 pound beef brisket

In a large cook pot place undrained tomatoes, sauerkraut with

applesauce and

brown sugar. Bring to a boil. Lower heat and add brisket so that

mixture can

cover some of brisket.Cover and simmer until meat is fork tender (

about 3 hours

); spooning sauce over brisket intermittently. When meat is done,

place brisket

on serving platter. Remove excess fat from pot. Season sauce to taste

( more

sugar, spices etc. ). Thicken if desired with a bit of cornstarch

mixed with

some cold water and add to sauce and cook and stir till thickened. For

best

serving, prepare brisket ahead of time, let cool completely, slice

meat, cover

with sauce and refrigerate till needed ( may be frozen ). Gently

reheat and

serve slices of meat and sauce. .Serves 6

Notes:

Instructions:

Yields Servings

1 1 1/2 lb Boneless Sirloin Steak 1/4 Cup Worcestershire

Sauce

4 Tbls Butter Parsley, Chopped

1 Tbls Lemon Juice

1 Tbls Parsley, Chopped

Preheat the broiler.

Score the fat around the edge of the sirloin.

Place the steak on the broiler pan and broil 4 or 5 inches from the

heat for

about 5 (rare) to 10 (well done) minutes on each side.

Put the butter into a small saucepan or heavy skillet over medium heat

at the

same time you start the steak.

Add the lemon juice, parsley and Worcestershire Sauce once the butter

is

melted.

Simmer until the sauce is golden brown.

Remove the steak from heat when it is done to your liking and place on

a

cutting board with a juice well.

Spoon the sauce over the meat.

Let stand 5 minutes before slicing.

Cut into 1/4 " slices and spoon more sauce over.

Sprinkle with chopped parsley and serve at once.

Notes:

Instructions:

Yields 2 Servings

1 Pair CALF Sweetbreads Sherry

Seasoned Flour Sauce Poulette

4 Strips Bacon Creamed Spinach

Butter

Preheat the broiler.

Soak, blanch, firm, drain, trim and poach the sweetbreads.

Place the broiling rack about 6" from the heat source.

Break the sweetbreads into large pieces and roll in the seasoned

flour.

Wrap them with the strips of bacon.

Secure the bacon with wooden picks.

Baste frequently with the drippings while broiling (use additional

butter if

needed).

Add a small amount of sherry to the drippings.

Serve with Sauce Poulette on a bed of creamed spinach.

Notes:

Instructions:

Yields 6 Servings

3 Pair Sweetbreads 3/4 Cup Butter, Melted

- Water 1 Cup Fine Dry Bread Crumbs

1 Tbls Vinegar 6 Slices Cooked Ham, 1/8"

Thick

1 tsp Salt 6 LARGE Mushroom Caps

- Black Pepper, Ground 6 Slices Toast, Buttered

- Salt

Soak the sweetbreads in ice water for 45 minutes.

Drain.

Add boiling(!) water to cover.

Add the vinegar and the measure of salt.

Simmer until the sweetbreads are white (15-20 minutes).

Drain.

Cool in ice water.

Remove all covering and connective tissue.

Preheat the broiler.

Split the sweetbreads.

Season with salt and pepper.

Roll in the melted butter.

Dredge in the bread crumbs.

Sprinkle more butter over.

Broil 5" from the heat source until well browned.

Broil the ham and mushrooms, brushed liberally with butter, at the

same time.

Place one slice of ham on each slice of toast.

Add the sweetbreads.

Top with a mushroom.

Lightly brown any remaining butter in a skillet.

Drizzle the browned butter over.

Notes:

Servings :8

Time to prepare :180 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

2 1/2 pounds beef shin with meat

1 small veal knuckle

salt and pepper -- to taste

cooking oil -- for braising meat

8 tablespoon butter

1 large carrot -- diced

1 bay leaf

1 large onion -- diced

2 stalks celery -- diced

1 pinch thyme

1 clove garlic -- cut in half

8 tablespoon flour

3 3/4 cup tomato puree

4 cups beef stock

2 cups water

Instructions:

STEP ONE:

In a large, thick-bottomed pot place a little cooking oil. Place in a

425-degree oven a

d get it smoking hot. Add beef shin and veal knuckle (have butcher

break shin and veal

nuckle into medium size pieces), salt, and pepper, and cook to a

golden brown.

STEP TWO:

Add butter and all remaining ingredients except tomato puree and

liquids. Blend thoroug

ly and continue to brown until vegetables are almost tender and flour

is a deep brown.

STEP THREE:

In the meantime, mix tomato puree, beef stock, and water; bring to a

boil. Stir into ho

bones and vegetables, and add salt and pepper to taste. Reduce heat

to 275 degrees and

cook covered for at least 2 hours. Stir frequently.

STEP FOUR:

Strain sauce through a medium strainer, place on stove, and bring to a

slow simmer. Ski

off excess fat (or cool overnight and remove fat). Refrigerate until

needed. Makes app

oximately 1 quart.

Notes:

Instructions:

BRUNCH CASSEROLE

1 1/2 POUNDS GROUND BEEF

1 ONION- CHOPPED FINELY

2 TABLESPOONS OLIVE OIL OR BUTTER

2 GARLIC CLOVES, MINCED

1 CAN (4OZ) MUSHROOMS, SLICED, DRAINED

2 TEASPOONS SALT

1/2 TEASPOON NUTMEG

1/2 TEASPOON OREGANO

1/2 PACKAGE SPINACH, CHOPPED FROZEN. (THAWED AND DRAINED)

3 TABLESPOONS FLOUR

6 EGGS, BEATEN

1/4 CUP MILK, SCALDED

1/2 CUP SHARP CHEDDER CHEESE, GRATED

IN SKILLET, LIGHTLY BROWN BEEF AND ONION IN THE OIL. DRAIN WELL.

PLACE IN GREASED C.P. STIR IN REMAINING INGREDIANTS EXCEPT EGGS, MILK,

AND CHEESE. BEAT EGGS ANDMILK TOGETHER. POUR OVER OTHER INGREDIANTS.

STIR WELL. DUST WITH SOME ADDITIONAL NUTMEG. COVER. COOK LOW FOR 7 TO

10 HOURS OR UNTIL FIRM. JUST BEFORE SERVING- SPRINKLE WITH CHEESE.

Notes:

Servings :10

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound pork sausage

1 pound ground beef

1 onion -- chopped

28 ounces chopped tomatoes

6 ounces tomato paste

2 tablespoon vinegar

1 tablespoon chili powder

1 teaspoon garlic powder

1 1/4 teaspoon red pepper flakes

10 cups shredded cabbage

Instructions:

* The spiciness of the pork depends upon your taste. Experiment with a

mixture of mild

nd hot.

In a large kettle, brown sausage, beef and onion; drain well. Add

remaining ingred

ents except cabbage, mix well. Stir in cabbage and simmer 20-25

minutes or until cabbag

is tender.

Notes:

Instructions:

seasoning mix:

2 whole bay leaves

1 teaspoon salt

1 teaspoon ground cayenne pepper

1 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

for loaf:

4 tablespoons unsalted butter

3/4 cup finely chopped onions

1/2 cup green bell peppers, chopped

1/4 cutup green onions, finely chopped

2 teaspoons minced garlic

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

1/2 cup evaporated milk

1/2 cup catsup

1-1/2 pounds ground beef

1/2 pound ground pork

2 each eggs, lightly beaten

1 cup very fine bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt

the butter in a 1-quart saucepan over medium heat. Add the

onions,celery,

bell peppers, green onions, garlic, Tabasco, Worcestershire and

seasoning

mix. Saute until mixture starts sticking excessively, about 6 minutes,

stirring occasionally and scraping the pan bottom well. Stir in the

milk

and catsup. Continue cooking for about 2 minutes, stirring

occasionally.

Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13"x9" baking pan. Add

the

eggs, the cooked vegetable mixture and the bread crumbs, remove the

bay

leaves. Mix by hand until thoroughly combined. In the center of the

pan,

shape the mixture into a loaf that is about 1-1/2^r high, 6^r wide and

12"

long. Bake uncovered at 350^p for 25 minutes, then raise heat to 400^p

and

continue cooking until done, about 35 minutes longer.

Notes:

Instructions:

2lbs cubed round steak

2 tsp lard

6 C water (or 3 C water, 3 C beer)

1 C chopped onions

2 tomatillos, quartered

1/2 C cliantro leaves, chopped

2 C chopped green chiles

1/2 C tomato sauce

3 cloves garlic, minced

1 1/2 tsp salt

1 tsp pepper (fresh ground)

4 new potatoes, cubed

4 large carrots, sliced

In a stew pot, brown the cubed meat in hot lard. Add water and bring

the pot

to a boil. Reduce to a simmer and add the onion, tomatillos,

cilantro, green

chiles, tomato sauce, garlic, and salt and pepper to taste. Simmer

about 45

minutes, then add the potatoes and carrots. Continue to simmer untile

the

vegetables are tender. Serve with warmed flour tortillas.

Serves 6-8

George

Lonesome Texan in Hoosierland

Notes:

Instructions:

1 lb medium sized white beans

2 1/2 quart water

1/2 lb salt pork,cubed

1 meaty ham bone or smoked pork hock

6 small white potatoes, peeled and diced

1 bunch collards, mustard greens or spinach

4 Spanish sausages [chorizos]

Salt if needed

Rinse beans, cover with 6 cups of water in a large kettle, soak

overnight. When

ready to cook , add additional 1 quart water, the salt pork and ham

bone Bring

to a boil. Cover, reduce heat and simmer about 2 1/2 hours or until

beans are

tender. Add potatoes and collards or mustard greens [If using spinach

add later

with the chorizos]. Simmer 20 minutes. Cut chorizos in 1-inch pieces.

Add to

beans and cook 10 min longer. Taste and add salt if necessary [ I

doubt it]. If

too salty, add additional water. Remove ham bone. Cut off meat and

return meat

to stew. Serve in soup bowls.

Recipe courtesy of Silvia Carry

Notes:

Instructions:

Number of Servings: 6

Approx. Cook Time: 3:00

3 lb chuck steak, 1/2" thick

2 Tbsp plain flour

1 1/2 lb onions - sliced

1/2 pint beef stock

1 Tbsp brown sugar

2 tsp red wine vinegar

salt and pepper

2 Tbsp olive oil

4 clove garlic - crushed

1 pint beer

1 bouquet garni

1 Tbsp parsley - chopped

Cut the steak into 4"x2" strips. Season the flour and use to coat the

meat. Heat

the oil in a large pan, add the meat and fry until lightly browned on

all sides;

remove from the pan. Add the onions to the pan and cook until golden

brown.

Return the meat to the pan and add the garlic, beef stock, beer and

salt and

pepper to taste. Bring to the boil then add the sugar and bouquet

garni.

Transfer to a casserole and cook in a preheated, moderate oven (Gas

Mark 3) for

about 2 1/2 hours, until the meat is very tender. Remove the bouquet

garni and

stir in the vinegar. Transfer to a warmed serving dish and sprinkle

with

parsley. Serve with buttered noodles.

Notes:

Instructions:

Ingredients :

3 lbs. beef chuck roast

1 c. lime juice

3/4 c. vegetable oil

1/4 c. chopped onion

1 tbsp. minced garlic,

(amt. may be varied to

suit your taste)

1/4 tsp. salt

1/4 tsp. pepper

Preparation :

Place meat in shallow glass dish. Combine remaining ingredients;

pour over meat. Refrigerate, covered, overnight, turning meat

several times. Remove meat from marinade; grill 6 inches from hot

coals to desired degree of doneness (about 30 minutes for medium),

turning occasionally and basting with marinade. Slice thin and serve

with warmed tortillas and guacamole or a crisp green salad and

crusty bread. Serves 8.

Notes:

Instructions:

Ingredients :

2 lb. skirt steak

Juice of 2 lemons

2 mashed garlic cloves

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion salt

1/2 med. onion, thinly sliced

Preparation :

Marinate steak, thinly sliced, with above ingredients. Place in

refrigerator until ready to cook. Drain. Can be broiled or

char-broiled. Serve with beans, rice or for a treat dice radishes,

1/2 red onion, cilantro. Mix with lemon juice and salt. For zest,

dice 1/2 serrano pepper, add to tacos.

> I have posted a few times about this but nobody has gotten back to

me.

> I am looking for a recipe for homemade hot sauce.

This salsa I've been making for years--friends regularly ask me to

bring

over a pint of it or to give as gifts. It lasts indefinitely in the

refrigerator.

This is from West-Central Mexico and is best on tacos or in menudo and

pozole. In Mexico it comes in corked liter bottles. Besides the

pumpkin

seeds, it has a dash of tequila.

This sauce is fondly known as pumpkin seed sauce.

Notes:

Instructions:

Recipe By : National Cattlemen's Beef Association & Susan Parenti

Serving Size : 6

Fresh Tomato Salsa

4 beef rib eye steaks -- cut 3/4 inch thick

2 tablespoons fresh lime juice

6 flour tortillas -- 6-inch in diameter

1/4 cup Colby cheese -- shredded

1/4 cup Monterey Jack cheese -- shredded

Prepare Fresh Tomato Salsa. Place beef rib eye steaks in utility dish;

sprinkle both sides of steaks with lime juice, rubbing into surface.

Cover and refrigerate while preparing coals. Wrap tortillas securely

in

heavy-duty aluminum foil. Place steaks on grid over medium coals (see

notes).

Grill steaks 7 to 9 minutes for rare to medium, turning once. Place

tortilla

packet on outer edge of grid, five minutes before end of cooking time.

Heat tortillas 5 minutes, turning once. Top each steak with equal

amounts of

each cheese 1 minutes before end of cooking time. Trim excess fat from

steaks; carve steaks into slices.

Serving Ideas : Serve with salsa and warm tortillas.

NOTES : To check temperature, cautiously hold hand about 4 inches

above

coals. Medium coals will force removal of hand in 4 seconds. Beef rib

eye

steaks will yield three 3-ounce cooked, trimmed servings per pound.

Jeff Lipsitt

The Boston Butt

Notes:

Instructions:

Yield: 6 servings

1 pk Spinach, frozen chopped;

-thawed & squeezed dry

10 oz Bearnaise sauce (in-a-hurry shortcut:

-cream of mushroom soup)

1 Garlic clove; minced

1/2 ts Tarragon, dried

1/2 ts Marjoram, dried

Salt; to taste

Pepper; to taste

4 c Pasta, cooked

1 lb Italian sausage, sweet;

-cooked, drained, chopped

1 lg Onion; coarsely chopped

1 Egg

16 oz Ricotta cheese

1 Tomato; seeded, chopped

Parsley; chopped

Combine the spinach, bearnaise sauce, garlic, and seasonings

in a small bowl; spread evenly over the noodles or other pasta in a

buttered 3-quart flat casserole. Distribute the chopped cooked

sausage over the spinach mixture and sprinkle chopped onion on top of

sausage. Blend the egg into ricotta and spread over all.

Bake in a preheated 375F oven for 25 to 30 minutes or until golden,

then allow to cool slightly. Top with a garnish of tomato and

parsley.

[ YANKEE magazine, October 1989 ]

per Fred Peters

Notes:

Instructions:

2 pounds lean ground beef

1 can(10-3/4 ounces)condensed golden mushroom soup,

undiluted

1 can (10-3/4 ounces)condensed cheddar cheese soup,

undiluted

1 package(20 ounces) frozen crinkle-cut French fries

In a skillet, brown the beef; drain. Stir in soups. Pour

into a greased 13-in.x 9-in.x 2-in. baking dish. Arrange

French fries on top. Bake, uncovered, at 350 degrees for 50-

55 minutes or until the fries are golden brown.

Notes:

Servings :0

Keywords :beef b2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

Recipe By : Best Recipes From The Backs Of Boxes, Bottles, Cans, &

Jars

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup BISQUICK® baking mix

1/4 cup cold water

1 pound ground beef

1/2 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons BISQUICK® baking mix

1 tablespoon Worcestershire sauce

2 eggs

1 cup small curd creamed cottage cheese

2 medium tomatoes -- sliced

1 cup shredded Cheddar cheese

Heat oven to 375 degrees. Mix 1 cup BISQUICK Baking Mix and the water

until

soft dough forms; beat vigorously 20 strokes. Gently smooth dough into

ball on

floured cloth-covered board. Knead 5 times. Roll dough 2 inches

larger than

inverted pie plate, 9 x 1 1/4 inches. Ease into plate; flute edge if

desired.

Cook and stir ground beef and onion until beef is brown; drain. Stir

in salt,

pepper, 2 tablespoons BISQUICK Baking Mix, and the Worcestershire

sauce. Spoon

into pie crust. Mix eggs and cottage cheese; pour over beef mixture.

Arrange

tomato slices in circle on top; sprinkle with Cheddar cheese. Bake

until set,

about 30 minutes.

Notes:

Instructions:

Recipe By :Taste of Home

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Medium Potatoes -- peeled and cut into 1/2 inch cubes

2 Cups Water -- divided

6 Fully Cooked Bratwurst Links (1 Pound) -- cut

into1/2"

slices

1 Can (10 3/4 Oz.) Condensed Cream Of Mushroom

Soup -- undiluted

2 Cups Frozen Cut Green Beans

1 Small Onion -- chopped

1 Cup Shredded Cheddar Cheese

Place potatoes and 1 cup water in a deep skillet or large saucepan;

cook for

15 minutes or until almost tender. Drain and set aside. In the same

pan,

brown bratwurst; add soup, beans, onion, potatoes and remaining water.

Cover

and simmer for 15 minutes or until the vegetables are tender. Stir in

cheese; heat until melted. Yield 6 servings.

Notes:

Instructions:

Yields 4 Servings

1 1 1/2 lb Sirloin Steak 2 Cloves Garlic, pressed

Marinade: Sauce:

1/4 Cup Worcestershire Sauce 2 Tbls Butter

2 Tbls Lemon Juice 1/2 lb Mushrooms,

Quartered

2 Tbls Salad Oil 1 tsp Worcestershire

Sauce

1/4 Cup Instant Minced Onion

3/4 tsp Salt

The steak should be cut 1 1/2" thick.

Trim excess fat from the steaks.

Place in a shallow glass dish and marinate for four to six hours in

the

following marinade, turning at least twice.

Combine the first measure of Worcestershire Sauce, the lemon juice,

oil,

minced onion, salt and garlic.

Mix well.

Pour over the steak.

Heat the broiler.

Broil for 7 to 10 minutes each side, or until done as desired,

brushing with

marinade frequently.

While the steak is cooking, heat the butter in a frying pan.

Add the mushrooms and saute 5 minutes over high heat.

Reduce heat and add the parsley and the second measure of

Worcestershire

Sauce.

Remove the steak to a serving dish and cut into serving slices.

Top with the sauce.

NOTE: You may grill this steak over charcoal.

Notes:

Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound cube steak

1 1/2 cups all-purpose flour

1 egg

1 cup buttermilk

salt

black pepper

Instructions:

Season 1/2 cup flour with salt and pepper to taste. Pat cube steaks

dry with paper

towel and dredge in seasoned flour. Put aside while preparing batter.

Beat egg with mil

, then gradually add remaining 1 cup flour, beating constantly to make

a smooth, thick

atter. Season with salt and pepper.

Heat oil in a fryer to 370 degrees. Dip steaks into batter and

place in hot oil.

ry until golden brown, turning once, about 3-4 minutes per side. Be

sure to heat oil ba

k to 370 degrees between batches. Drain on paper towels before

serving.

Notes:

Instructions:

Yield: 4 servings

1 Round steak, cut about

-1" thick (about 2 lbs)

2 lg Eggs

2 T Milk

1/4 c Flour

Salt; to taste

-Pepper; to taste

2 T Butter

Cream gravy

One of the old standbys, this was served in many of the roadside

diners that catered to truck drivers. It soon became a favorite of

just about everybody.

Cut the steak crosswise into 4 serving pieces. Place one piece

between two sheets of plastic wrap then using a rolling pin or meat

pounder, pound to a 1/4-inch thickness. Repeat with the remaining

pieces. In a pie plate, beat the milk and eggs together, in a second

pie plate combine the flour and the seasonings together. Dip each

piece of steak first into the egg mixture then into the flour

mixture, coating completely. Shake gently to remove the excess flour

mixture. Melt the butter in a 12-inch skillet, using medium heat,

fry the steaks, two at a time, about 5 minutes on a side or until

golden brown on each side. Serve with biscuits and cream gravy.

From The Redbook Magazine January 1986

For a crunchier/crisper outer crust, dip meat in flour mix first. Then

into the drench followed by a second dip into the flour. Meat should

be

at room temperature. This works for crispy fried chicken as well.

Learned this from a old short order cook, she made the finest cfs that

I

have ever eaten!!!!

Stan Perkins

sperkins@admin4.hsc.uth.tmc.edu

Notes:

Instructions:

Recipe By : Southern Living--Our Best Quick and Easy Recipes

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound cubed beef steaks

1 large egg -- lightly beaten

2 tablespoons milk

1 cup saltine cracker crumbs

Vegetable oil

3 tablespoons all-purpose flour

1 1/4 cups chicken broth

1/2 cup milk

Dash Worcestershire sauce

Dash hot sauce

Additional pepper

1. Combine first 3 ingredients; sprinkle over both sides of steaks.

Combine

egg and 2 tablespoons milk. Dip steaks in egg mixture; dredge in

cracker

crumbs.

2. Pour oil to depth of 1/2 inch into a skillet. Brown steaks over

medium

heat. Cover, reduce heat, and cook 15 minutes or until tender, turning

occasionally. Drain on paper towels.

3. Reserve 3 tablespoons drippings in skillet; stir in 3 tablespoons

flour.

Cook over medium heat, stirring constantly, 1 minute. Gradually add

broth and

next 3 ingredients; cook, stirring constantly, until thickened. Serve

steaks

with gravy and additional pepper.

Notes:

Instructions:

Serving Size : 5 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Round steak

2 tablespoons Oil

1 Garlic clove -- minced

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/4 cup Soy sauce

1 teaspoon Sugar

1 cup Bean sprouts -- fresh

(or canned

1 cup Tomatoes; canned -- cut up

2 Green peppers -- cut in strips

1 tablespoon Cornstarch

2 tablespoons Cold water

4 Green onions -- sliced

Slice steak into narrow strips. brown in oil.

Place in crock pot with garlic, salt, pepper, soy sauce, and sugar in

a

slow cooking pot.

Cook on low 6 to 8 hours.

Turn to high; add bean sprouts, tomatoes and green peppers.

Dissolve cornstarch in water. Stir into pot.

Cover and cook on high 15 to 20 minutes or until thickened.

Sprinkle with onions. Makes 4 to 5 servings.

Notes:

Instructions:

Recipe By :

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Pounds Chuck roast

Salt And Pepper -- to taste

2 Onions -- sliced

10 Ounces Can of beef broth

1/2 Cup Brown sugar

1/2 Cup Cider Vinegar

8 Gingersnaps

Noodles

Sprinkle the roast on all sides with salt and pepper;or brown in a HOT

oven

(about 500 deg for 15 minutes or so). Place the roast in crock pot and

the

onion, broth. Mix the brown sugar and vinegar together. heat in the

microwave

until the sugar melts. Then pour this over the beef in Crockpot. Cover

and cook

for 5 to 6 hours on HIGH, turning once or twice. Remove roast and set

aside. Add

the crumbled gingersnaps to the sauce in the Crockpot. Stir until the

sauce

thickens. Slice meat and serve with the gravy spooned over the slices.

Great

with noodles.

Notes:

Instructions:

Recipe By : Taste of Home

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound lean ground beef

2 cups sliced peeled potatoes

2 cups finely chopped celery

3/4 cup finely chopped carrots

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

2 tablespoons butter or margarine

1 cup water

2 (10-3/4 oz) cans condensed cream of mushroom soup -- undiluted

1 (5oz) can chow mein noodles -- divided

1 cup shredd

In a skillet brown ground beef. Drain and set aside. In a large

saucepan

or another skillet, saute potatoes, celery, carrots,

green pepper and onion in butter for 5 min. Add water; cover and

simmer

for 10 min. Add soup and cooked

beef; mix well. Sprinkle half the chow mein noodles into a greased

shallow 2-qt. baking dish. Spoon meat mixture over

noodles. Cover and bake at 350 degrees for 20 min. Top with the cheese

and remaining noodles. Bake, uncovered, 10

min. longer or until heated through.

Notes:

Instructions:

Yield: 8 servings

1 Standing roast of beef

- (4-rib, about 10-11 lbs)

2 Tbsp Flavorless cooking oil

Salt and pepper; to taste

PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only

1/4-inch of fat. Heat the oil in a large roasting pan over

medium-to-high heat on top of the stove. When the oil is hot, place

the roast, fat-side down, in the pan and brown for 5 minutes. Turn

the roast on one end and cook another 5 minutes. Turn on the other

end and cook 5 minutes. Remove from heat and discard fat. Sprinkle

with desired salt and pepper. Place roast in oven and immediately

reduce heat to 350F. Roast approximately 12 minutes per pound for

medium-rare, or about 2 hours for a 10-lb roast. Remove the pan from

the oven, remove the roast from the pan and let stand for 25 minutes

before carving. To serve, strain the gravy into a sauce boat and carve

the roast at the table, counting on about 2 people per rib.

FREEZING THE ROAST: Do not carve the entire roast if you don't have

to. A whole solid piece of meat is more successfully cooked when

defrosted than a few smaller pieces. Before freezing, heat a dry fry

pan over high heat on top of the stove. Place the remainder of the

roast, cut side down, in the pan and sear well. Allow the roast to

cool to room temperature. Wrap with freezer paper and then over wrap

in plastic wrap. Label and place in the freezer for up to 1 month.

Defrost, without unwrapping, in the refrigerator for 24 to 28 hours.

To reheat defrosted rib roast, wrap prime rib in 1 layer of microwave

plastic wrap and place in a covered roasting pan or Dutch oven.

Cover, place in the oven, turn temperature to 250F and cook about 8

minutes per pound or until a meat thermometer placed in the thickest

part of the roast reads 110F. Remove pan from the oven and turn

temperature to 450F. Unwrap the roast, replace, uncovered in the pan

and replace in the oven for about 15 minutes to crust the outside.

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse

1/2 cup plus 2 tablespoons olive oil

2 cups finely chopped onions

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

Salt

Freshly ground black pepper

2 tablespoons chopped garlic

1 cup dry red or white wine

2 (28 ounce) can of peeled, seeded and chopped tomatoes

1 small can tomato paste

2 cups water

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 tablespoons chiffonade of fresh basil

4 double-cut loin veal chops, bone-in, butterflied and pound out

1/4-inch thick

1 cup flour

Essence

2 eggs, beaten with 2 tablespoons milk

2 cups fine dried bread crumbs

1 pound of fresh fettuccine

1 recipe of Mornay sauce

2 ounces Parmigiano-Reggiano cheese, grated

Preheat the oven to 400 degrees F. In a large saucepan, heat 2

tablespoons of

the oil. Add the onions, carrots and celery. Season with salt and

pepper. Cook

for 4 to5 minutes or until the vegetables are soft and clear in color.

Add the

garlic and red wine. Bring the liquid to a boil and reduce by half,

about 2

minutes. Stir in the tomatoes. Season with salt and pepper. Cook for

30 minutes.

Whisk the tomato paste and water together. Add to the tomatoes. Stir

in the

dried herbs. Bring the liquid to a boil, over high heat. Turn the heat

down to

medium-low and simmer for 4 hours, stirring occasionally. Reseason

with salt and

pepper. Stir in the basil. Bring a pot of salted water to a boil.

Season the

veal chops with salt and pepper. Season the flour with Essence. Season

the egg

wash with Essence. Season the bread crumbs with Essence. Dredge the

veal chops

in the flour. Dip each chop in the egg wash, letting the excess drip

off.

Finally, dredge the chops in the seasoned bread crumbs, coating

completely. Add

1/4 cup of the oil to two large skillets. When the oil is hot, add two

chops to

each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or

until

golden. Remove and drain on paper towels. Season with Essence. Add the

pasta to

the boiling water and cook until tender, about 8 minutes. Place the

chops on a

parchment-lined baking sheet and bake for 4 minutes, or until hot.

Remove the

pasta from the heat and drain. Drizzle the pasta with olive oil.

Season the

pasta with salt and pepper. Toss the pasta with the Mornay Sauce. To

serve,

mound the pasta in the center of each plate. Lay the veal chop over

the pasta.

Spoon the sauce over the veal. Garnish with the grated cheese.

Yield: 4 servings

Prep Time: minutes

Cooking Time: minutes

Difficulty: Easy

Notes:

Instructions:

2 lb. filet of beef or flank

4 Tbsp butter

1 cup chopped onion

1 clove garlic

1/2 lb. fresh mushrooms

3 Tbsp flour

2 tsp. meat extract paste

1 Tbsp catsup

1/2 tsp. salt

1/8 tsp. pepper

1 can beef bouillon

1/4 cup white wine

1 Tbsp fresh dill or 1/4 tsp. dried

1 1/2 cup sour cream (dairy)

Trim fat from beef and cut into 1/2-inch slices. Over high heat sear

the beef

quickly in 1 tablespoon butter. In 3 tablespoons butter (same pan)

saute onion,

garlic and mushrooms about 5 minutes. Remove from heat. Stir in flour,

meat

extract paste, catsup, salt and pepper. Stir until smooth. Gradually

add

bouillon, stirring constantly bring to a boil. Reduce heat and simmer

for 5

minutes. Over very low heat, add wine, dill and sour cream. Add beef,

simmer

only until beef is hot. Serve over wild rice. Serves 6.

Notes:

Instructions:

>From Betty Crocker Aug 97 Issue

prep time 15 min

bake time 40 min

1 lb ground beef

1 can (14.5 ozs Mexican Style Stewed Tomatoes, Undrained

1 can (15 ozs) black beans, rinsed and drained

1 can (8 ozs) tomato sauce

1/2 cup frozen whole kernel corn

2 tsp chili powder

1 can (11.5 ozs) refrigerated corn bread twists

Heat oven to 350 degrees

Cook beef in 10" ovenproof skillet over medium heat for 8 - 10 minutes

stirring until beef is brown; drain. Stir in tomatoes, beans, tomato

sauce, corn and chili powder, heat to boiling.

Immediately top with corn bread twists left in round shape (do not

unwind), pressing down gently.

Bake uncovered 35 to 40 minutes or until corn bread is golden brown

Notes:

Instructions:

3 lb (1.5 Kg) corned beef brisket

1 small onion, peeled and studded with 4 cloves

2 cloves garlic, peeled and crushed

2 bay (laurel) leaves

8 whole black peppercorns

1 head cabbage, cut into 4 or 6 wedges, core removed

Salt and freshly ground black pepper to taste

4 to 6 potatoes, boiled in a separate pot

Place the corned beef, onion, garlic, bay leaves, peppercorns, and

enough water to cover in a large, covered pot. Bring to a boil over

moderate heat. Skim off and discard any foam that forms on the

surface. Cover the pot and simmer over low heat for about 3 hours.

Remove the meat to a platter and keep warm in the oven. Add the

cabbage wedges to the pot and simmer covered for 15 to 20 minutes,

until the cabbage is tender. Drain the cabbage well and season with

salt and pepper. Slice the beef and serve with the cabbage, boiled

potatoes, orange horseradish sauce, and some of the pot liquor on the

side. Serves 4 to 6.

Orange Horseradish Sauce

1/2 cup (125 ml) sour cream

1/2 cup (125 ml) mayonnaise

3 Tbs (45 ml) prepared hot horseradish

(or to taste)

1 Tbs (15 ml) grated orange rind (zest)

2 tsp (10 ml) fresh orange juice

1 Tbs (15 ml) Dijon style mustard

Salt and freshly ground black pepper to taste

Combine all ingredients in a small bowl and stir to combine.

Refrigerate for at least one hour before serving. Makes about 1+1/2

cups.

Bon appetit from Nell and the staff at World Wide Recipes

Notes:

Instructions:

1 large green bell pepper, chopped

1 medium onion, chopped

2 TBS butter or margarine

3/4 cup sour cream

1 tsp. dry mustard

Dash cayenne

1/8 tsp. black pepper

2 cans (1 LB EACH) corned beef hash

4 hard-cooked eggs, sliced

Minced parsley, for garnish

In small skillet, cook green pepper and onion in butter until limp but

not

browned.

Add sour cream, mustard, cayenne and black pepper, mixing well.

Empty corned beef hash into medium bowl. Add sour cream mixture and

blend

thoroughly. Add dash salt, if desired.

Transfer mixture to 4 individual or 1 large shallow casserole dish. If

not

baking at this time, cover and refrigerate but remove to room temp one

hour

before baking.

Bake at 400 degrees for 25 minutes for large dish and about 20 minutes

for

individual dishes until bubbly and lightly browned.

Arrange egg slices ion top and sprinkle with parsley.

Serves 4.

Cynthia's notes: If preferred, use canned roast beef hash. Poached

eggs can

be used instead of hard-boiled. However, they must be prepared at the

last

minute. You can also use good-sized individual baking dishes for more

attractive servings. Cut baking time about 5 minutes.

Recipe may be halved or doubled. For 8 servings, increase baking time

to

about 30 minutes.

posted by Cynthia

Notes:

Instructions:

4 lbs corned beef brisket (trimmed of all fat)

4 whole cloves

1 large onion

4 cups diced rhubarb (1/2 inch pieces)

1 cup sugar

1/4 cup coarse-grained Dijon style prepared mustard

Small red potatoes (optional)

Sugar snap pea pods (optional)

Chopped fresh thyme (optional)

1. In an 8 qt saucepot, place brisket and enough water to cover.

Insert

whole cloes into onion and add to pot. Heat to boiling over high heat.

Cover and simmer over low heat 2.5 to 3 hours or until fork-tender.

2. Meanwhile, in a 4 quart saucepot combine rhubarb, sugar, and

mustard

until will mixed. heat to boiling, stirring constantly. Reduce heat to

low and simmer 10-15 minutes or until slightly thickened, Cool to room

temp.

3. Heat oven to 400 F. Transfer brisket to small baking pan. Spoon 1/2

cup of rhubarb-mustard sauce on top of brisket. Bake 15 minutes or u

ntil

lightly browned. If desired cook potatoes in briskets cooking liquid.

When potatoes are tender remove and cook pea pods in liquid. Put

remaining rhubarb-mustard sauce in a serving dish.

4. To serve, place brisket on serving platter. Place potatoes and pea

pods on platter. Granish with chopped thyme. Serve with additional

sauce.

Notes:

Instructions:

1 pound ground beef

1 bag (16 ounces) frozen mixed vegetables, thawed

1 envelope Lipton Recipe Secrets Onion Soup Mix

1 1/2 cups milk

2 tablespoons grated parmesan cheese

2 tablespoons all purpose flour

1 package (12 ounces) refrigerated biscuits

Preheat oven to 375ºF. Grease 2 1/2 quart casserole; set aside.

In 12 inch skillet, brown ground beef over medium high heat; drain.

Stir in

vegetables, soup mix, milk, cheese and flour. Bring to a boil over

high heat.

Spoon into prepared casserole. Cut biscuits in half and arrange cut

side

down on hot mixture.

Bake 20 minutes or until biscuits are golden.

Makes 4 servings.

Notes:

Instructions:

Recipe By : Mr. F&127;&127;d Cooks Like Mama {Art

Ginsburg}

Serving Size : 3 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds cubed steak

1/2 cup Italian salad dressing

1/2 cup vegetable oil

1/2 cup all-purpose flour

Salt and pepper -- to taste

Cut cubed steak into individual-sized portions and place in a large

bowl. Pour

the Italian dressing over the steak pieces and toss well. Place the

flour in a

plastic bag or dish; add steak pieces and coat well. In a heavy

skillet, heat

the oil; fry the steak pieces in oil, turning to brown both sides.

Then fry

the steak approximately 2 minutes more per side or until a golden

brown crust

has formed. Before serving, add salt and pepper to taste.

NOTE: Serve over mashed potatoes, if you like. You can also try this

recipe

with hamburger, chicken, turkey, or veal cutlets, instead of steak.

Instead of

Italian dressing, you can try your favorite salad dressing---creamy,

plain, or

light---and any other seasonings that will give it your own special

touch.

Notes:

Instructions:

Recipe Courtesy Emeril Lagasse

1 cup vegetable oil

1 pound round steak, cut into 4 (4-ounce) pieces

Salt

Freshly ground black pepper

1 egg, beaten

3 cups plus 3 tablespoons milk

1 1/2 cups plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F.

Using a meat

mallet, pound out the meat. Season the steak with salt and pepper.

Combine the

egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a

shallow pan

and season with salt and pepper. Dredge the steaks in the flour,

coating each

piece evenly and tapping off any excess. Drip the steak in the egg

wash, coating

it completely and letting the excess drip off. Dredge again in the

flour,

shaking off any excess. Fry the steaks in the hot oil, until golden

brown on

each side, about 3 minutes. Remove and drain on paper towels. Season

with salt

and pepper. Carefully pour off the oil, leaving behind about 1/4 cup

of the oil

along with the brown bits. Over medium heat, add the remaining 3

tablespoons

flour and cook for 3 to 4 minutes, whisking constantly. Add the

remaining 3 cups

milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then

reduce the

heat to medium-low. Season with salt and plenty of pepper. Cook for 8

to 10

minutes, whisking constantly. The gravy should be thick enough to coat

the back

of a spoon. If it is too thick, add a little water to thin it. Serve

the fried

steak and gravy with mashed potatoes and green beans.

Yield: 4 servings

Notes:

Instructions:

The following is one of my favorite recipe's. It's from "The Cowboy

Cookbook", a gift from my mom. The recipe belongs to Nancy Barnes,

Ellis-

Barnes Livestock Ranch, Tonasket, Washington.

1.5 lbs hamburger

1 medium onion, chopped

1/4 c. chopped green pepper (optional)

1 tsp. salt

1 15.5 oz jar pizza sauce

1 pkg pepperoni slices

1 16 oz pkg mozzarella cheese, grated.

Brown hamburger, onion and add green pepper. Season with salt and

pepper. Boil noodles with 1 tsp salt. Mix hamburger, noodles and

pizza

sauce. Layer in casserole: 1st layer - hamburger-noodle mixture.

2nd

layer - pepperoni slices. 3rd layer - cheese. Heat thru 'til hot and

bubbly. Serves 6

Notes:

Instructions:

Yields 4 Servings

2 Small Beef Top Loin Steaks 1 tsp Soy Sauce

1 Tbls Butter 1 Tsp Onion, Grated

The Sauce: Salt

1/2 lb Mushrooms, Sliced Pepper

1 Tbls Butter 1 sliced Red Bell Pepper

3 Tbls Onion, Chopped 1 sliced Green Bell Pepper

2 Tbls All-Purpose Flour

1 1/2 Cups Half and Half

Trim the steaks of excess fat and allow to sit at room temperature for

2 to 3

hours.

Prepare the mushroom sauce.

Saute the sliced mushrooms in butter for a few minutes in a heavy

saucepan

until they just start to brown.

Add the chopped onions and saute until they are golden and

transparent.

Sprinkle with flour and stir to blend well.

Add the half and half a little at a time while stirring.

Simmer until thick and creamy.

Add the soy sauce, grated onion and salt and pepper to taste.

Brown some butter in a skillet.

Add the steaks.

Brown slightly on both sides.

Reduce heat, cover and simmer for a few minutes in their own juices.

Add the mushroom sauce to the skillet.

Let the steaks simmer in the sauce until they are tender and done to

your

liking.

Remove the membranes and seeds from the bell peppers and slice

vertically into

thin strips.

Use as a garnish on the steaks.

Serve while hot.

Notes:

Instructions:

6 ounces bacon, chopped

2 cups chopped yellow onions

Salt

Freshly ground black pepper

1 cup chopped celery

1 cup fresh tomatoes, peeled, seeded and chopped

2 tablespoons chopped garlic

2 ham hocks, about 4 to 6 ounces each

1/2 pound duck confit, shredded, store bought or homemade, recipe

follows

1 pound navy white beans

10 cups beef stock

6 ounces foie gras, cleaned and small diced

1/4 cup chopped green onions

4 bone-in rib-eye steaks (about 18 to 20 ounces each)

Drizzle of olive oil

1/2 cup Creole Mustard

2 cups fine dried bread crumbs

Essence

2 tablespoons olive oil

Fried parsnips

Preheat the oven to 400 degree F. In a large saucepan, render the

bacon until

crispy, about 6 to 8 minutes. Add the onions. Season with salt and

pepper. Saute

for 3 to 4 minutes. Add the celery, tomatoes and garlic. Season with

salt and

pepper. Add the ham hocks and confit. Stir in the beans and stock.

Bring the

liquid to a boil and reduce to a simmer. Cook until the beans are

tender, about

2 to 2 1/2 hours. In a hot saute pan, sear the foie gras for 1 minute.

Remove

from the heat and turn into the bean mixture, including the foie gras

fat. Mix

thoroughly. Stir in the green onions. Season the steaks with a olive

oil, salt

and pepper. In a hot saute pan, sear the steaks for 3 minutes on each

side.

Remove and cool completely. Smear each steak completely with the

mustard. In a

small mixing bowl, season the bread crumbs with Essence. Add the olive

oil and

mix. Dredge the steaks in the seasoned bread crumbs, coating all sides

completely. Place the steaks on a parchment or waxed paper-lined

baking sheet.

Roast the steaks for 15 minutes or until the steaks are medium rare.

To serve, spoon the bean mixture in the center of the plate. Lay the

steaks on

top of the beans and serve with fried parsnips. Yield: 4 servings

Notes:

Instructions:

4 to 6 tenderloin filets

3 oz. butter

2 tbs. safflower oil

4 strips chopped bacon

2 tbs. chopped chives or 1 tbs dried

2 tbs. chopped parsley or 1 tbs dried

3 tbs. chopped green onions or 1 1/2 tbs dried

1 12 oz bottle Guiness Stout

1 10 oz. can beef broth

1 tbs. Meat and Poultry Seasoning

1 tbs. All-Purpose Seasoning

Salt and pepper

Starch and water mixture to thicken

Servings: 4 to 6

Preparation time: 30 min.

Cooking time: 1-2 hrs.

Cooking Instructions: Salt, pepper and lightly season meats with

All-Purpose

Seasoning. Saute in 2 tbs. safflower oil until meat is brown on all

sides.

Remove meat and set aside. In the same pan, fry bacon until crisp. Add

butter

and saute chives, parsley, and onions for 1 minute. Add beer, broth,

salt,

pepper and seasoning and simmer covered for 5 minutes. Blend in the

whipping

cream and reduce to 1/2 on medium heat. Return the meat to the sauce,

cover and

cook on low (225 to 275 degrees) until the meat is done to your

preferred center

color. This light brown sauce is great with any cut of meat or

poultry. Meats

can be precooked on a charcoal grill and then placed in the sauce.

Notes:

Instructions:

Cut the top off and remove seeds from:

6 green peppers (select tall rather than wide ones so they fit)

Combine:

1 pound ground beef or ground turkey

1/3 cup uncooked rice

1 onion, grated

Salt and pepper as you like it

Any other seasonings you prefer: oregano, parsley, garlic, basil,

chili

powder, etc...

Stuff each pepper about 2/3 full (rice will need room to swell up).

That's right, the meat and rice go in raw, that's the beauty of it!

Stand the peppers side-by-side in the slow cooker (you can stack them

if

you have to).

Combine and pour over the peppers:

1 cup tomato sauce

1 cup water

(I haven't tried it, but you could probably use 2 cups of salsa

instead

of the sauce and water)

Cook on low for 6-8 hours. If desired, heat more sauce to serve with

the

peppers.

Notes:

Servings :8

Time to prepare :480 minutes

Origin :Jo Anne Merrill

Ingredients:

2 pounds round steak -- lean

2 green peppers -- sliced thin

2 tablespoon dried onions -- minced

1 cup beef broth

2 tablespoon low sodium soy sauce

1 1/2 teaspoon ground ginger

1 garlic clove -- minced

1 teaspoon Worcestershire sauce

Instructions:

* Use dried onions or finely chop about 1/2 of a fresh onion.

1. Cut the steak into serving size pieces. If desired you can

brown the meat in a

ittle hot oil before adding to crockpot. Place the thinly sliced

pepper rings in bottom

of crockpot, reserving a few to place on top of meat if desired.

(Vegetables cook bette

when placed on bottom of pot.) Arrange the meat on pepper, careful to

not stack one pi

ce directly on top of another. Mix all other ingredients and pour over

meat and peppers

2. Cover and cook on low for 8-10 hours or on high for about 4

hours. Serve with m

shed potatoes and simply seasoned vegetables.

Notes:

Instructions:

1-1/2-2 lbs stew meat

29 oz can Veg-All, drained (mixed canned vegetables)

2-14 1/2 oz can diced stewed tomatoes

1 small yellow onion, diced

4 medium potatoes diced

1-2 Tbsp Worcestershire sauce

1 Tbsp minced garlic

2 bay leaves

1-14.5 oz can beef or chicken broth

1/2 tsp rubbed thyme

1/2 tsp paprika

1/4 tsp dried rosemary

2 Tbsp olive oil

2 Tbsp "gravy master" (brown gravy flavoring)

2 Tbsp arrowroot (for thickening)

combine everything in crock pot, mixing well, cook on high for 5-6

hours

or low 11-12 hours.

Notes:

Instructions:

2 lb. ground beef

2 medium onions, chopped

2 cloves garlic, minced

small can sliced mushrooms, drained

2-1/2 tsp. salt

1/4 tsp. pepper

1 cup beef bouillon

3 Tbsp. tomato paste

1-1/2 cup sour cream mixed with 4 Tbsp. flour

Brown ground beef in large skillet; add onions, garlic and mushrooms;

saute

until onion is golden brown; place in crockpot; stir in remaining

ingredients.

Cover and cook on LOW for 6-8 hours. Serve over hot buttered noodles

or rice.

Notes:

Servings :0

Keywords :beef ground b2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

1/2 cup milk

2 slices white bread

1-1/2 lb. ground beef

2 eggs

1 small onion, peeled and grated

1-1/2 tsp. salt

1/2 tsp. pepper

1 tsp. dry mustard

12 oz. can whole tomatoes, drained

In large mixing bowl, combine milk and bread; let stand until bread

has absorbed

all the milk. With two forks, break bread into crumbs; beat ground

beef into

crumbs until well mixed; make a hollow in center of meat and break

eggs into it;

lightly beat eggs; add onions; add salt, pepper and mustard; mix well.

Shape

into a round "cake"; put in crockpot and cover with tomatoes. Cover

and cook on

LOW for 5-7 hours. Before serving, uncover crockpot and turn to HIGH

to bubble

away some of the sauce (it should be thick, not thin).

Notes:

Instructions:

Yield: 8 servings

4 lb Eye of round roast

2 Spanish sausages (chorizos)

6 Garlic cloves

1/2 tsp Dried oregano

1/8 tsp Paprika

Salt and pepper to taste

1/2 cup Orange juice

1/4 cup Lime juice

1/4 cup Lemon juice

1/2 cup Olive oil

2 large Onions; thickly sliced

2 Bay leaves; crumbled

1 cup Dry sherry

3 cup Beef broth

4 med Potatoes; peeled and halved

To make the pocket for the chorizo stuffing, insert a long- bladed

knife all the

way through the roast, beginning at the flat end of the meat. (Note:

Most

butchers can do this for you, if preferred.) Rotate the blade 90

degrees, and

insert it again. Stuff the pocket with the chorizo. Pierce the roast

all over

with the tip of the knife. Combine the garlic cloves and oregano in a

mortar and

pestle, mash together into a paste, and rub over the roast. Season the

roast

with paprika, salt and pepper. Pour the lime and lemon juices over the

roast,

and allow to marinate, refrigerated, for three to four hours or

overnight. After

marinating, remove the meat from the container, reserving marinade.

Heat the

olive oil over medium heat in a heavy-bottomed Dutch oven. When the

roast is

browned on all sides, remove it from the pot, and set aside. Add the

onions to

the Dutch oven, and cook, stirring over medium-low heat four to six

minutes.

Onions should be tender but not brown. Return the roast to the pot.

Add the bay

leaves, sherry, broth and reserved marinade. Bring to a boil over

medium-high

heat. Reduce the heat to low, cover and simmer about two hours. Add

the

potatoes, and continue to simmer, covered, an additional 30 minutes or

until

potatoes are tender. Add more beef broth if necessary. Remove the

roast from the

pot, and allow it to rest for 10 minutes. Slice the roast into

1/2-inch-thick

slices. Arrange the slices on a platter, and surround with the

potatoes. Spoon

the remaining sauce over the platter. Serves six to eight.

Notes:

Instructions:

Yield: 6 servings

4 lb Fully trimmed Brisket

-section (sometimes called

-the Flat Cut)

----------------------DALLAS DANDY RUB---------------------------

2 tb Hickory-flavored salt

2 tb Brown sugar

2 tb Paprika

2 tb Chili powder

2 tb Ground black pepper

-------------------DALLAS DANDY MARINADE------------------------

2 tb Dallas Dandy Rub (see above)

12 oz Beer

1 md Onion; chopped

1/2 c Cider or white vinegar

1/4 c Oil (corn or canola)

2 ea Canned chipotle chiles plus

2 tb Adobo sauce

2 tb Liquid smoke

SAUCE:

Your favorite Barbecue Sauce

"The night before you plan to barbecue, stir together the dry rub

ingredients in a small bowl. Combine 2 tablespoons of the rub with the

other marinade ingredients in a blender and puree. Place the brisket

in a plastic bag and pour the marinade over it. Refrigerate the

brisket overnight.

Before you begin to barbecue, take the brisket from the

refrigerator. Drain and discard the marinade. Pat the brisket down

with all but 2 tbsps of the remaining rub, coating the slab well. Let

the brisket sit at room temperature for about 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature up to

200 to 220 degrees F.

Transfer the brisket to the smoker and cook for 3 hours. Place the

meat on a sheet of heavy-duty foil, sprinkle it with the rest of the

rub, and close the foil tightly. Cook for an additional 1-1/2 to 2

hours, until well-done and tender.

Let the brisket sit at room temperature for 15 minutes. Trim any

excess fat and slice the brisket thinly against the grain, changing

direction as the grain changes...". Serve with your favorite barbecue

sauce.

Recipe from _Smoke and Spice_ "Cooking with Smoke, the Real way to

Barbecue..." by Cheryl Alters Jamison and Bill Jamison Harvard

Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett

PERFECT PICNIC RUB

Yield: 1 batch

5 tb Ground black pepper

1/4 c Turbinado sugar

3 tb Paprika

2 tb Salt

1 tb Dry mustard

2 t Onion powder

1 t Cayenne

From: Smoke & Spice Shared By: Pat Stockett

Notes:

Instructions:

Yield: 1 servings

8 lb Spareribs; pork, in 4-rib s

-ections

---dry ingredients---

1 tb Ginger; powdered

1 tb Mustard; powdered

1 tb Paprika

1/2 tb Salt

1/2 tb Five-spice powder; chinese

1 ts Black pepper

1 ts Chili powder

1 ts Sage; powdered

1 ts Crushed red pepper

---basting sauce---

1/2 c Tomato juice

1 c Peach preserves

2 tb Barbecue sauce; commercial

2 tb Butter or margarine, melted

1 tb Wine vinegar

1 tb Onion; finely minced

1 tb Bell pepper; finely minced

Juice of one and one-half li

-mes

Tabasco sauce; two or three

-dashes

Directions: To get started, place a handful of hickory or mesquite

chips into cold water and set aside. Parboil rib sections in boiling

water for about ten minutes (this partially cooks them and renders

much of the fat). Remove rib sections and set on wire rack to cool.

Combine dry ingredients in a bowl and blend well with a fork. When

rib sections are cool, rub the dry ingredient mixture into the meat.

Stack rib sections, seal in aluminum foil and let them sit in the

refrigerator for about two hours. After two hours, start the coals in

your smoker. Combine ingredients for basting sauce in a blender and

blend until smooth. Transfer the basting sauce to a saucepan and heat

over low heat until it begins to bubble. If you prefer for the

basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4

cup of cold water, and mix a little of the cornstarch mixture into

the basting sauce a bit at a time until desired consistency is

achieved. When the coals are uniform gray, scatter a few of the wet

wood chips over them. Rub grill with a paper towel dipped in

vegetable oil. Brush ribs with basting sauce and place them on the

grill. Cover with smoker lid (leave vents about half-open). Grill

the ribs for about an hour, turning about every fifteen minutes and

basting as you turn them. Add wood chips to the coals as necessary to

maintain smoke. Serve ribs with warm basting sauce. Formatted for

Compu-Chef v2.01 by Jess Poling

Notes:

Instructions:

Prep Time:30 mins.

Skill: Learning Cook

Ready In: 55 mins.

Serves: 6 to 8

Ingredients:

------------

1 lb. ground beef

1/4 cup chopped onion

1 pkg. (10 oz.) frozen peas and carrots , cooked, drained

1 cup chopped cooked potatoes

1/2 lb. (8 oz.) VELVEETA Pasteurized Process Cheese Spread , cut up

2 Tbsp. butter or margarine

2 Tbsp. flour

1/2 tsp. salt

1 cup cold water

1 can (8 oz.) refrigerated crescent dinner rolls

Preparation:

------------

BROWN meat in large skillet on medium heat. Drain. Add onion; cook

until

tender. Add vegetables and process cheese spread; mix well.

Spoon into 12 x

8-inch baking dish.

MELT butter in saucepan on low heat. Stir in flour and salt. Cook 2

minutes or

until bubbly. Gradually stir in water until smooth. Stirring

constantly, cook

on medium heat until mixture boils and thickens. Reduce heat to

low; simmer 3 to

5 minutes. Pour over meat mixture.

SEPARATE dough into 4 rectangles; firmly press perforations to seal.

Place over

meat mixture.

BAKE at 375 Degrees F for 20 to 25 minutes or until golden brown.

Notes:

Servings :6

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

1 tablespoon dry mustard

1 1/4 cup all-purpose flour

1 1/2 pounds round steak -- 1" thick

1 cup carrots -- peeled and sliced

1 cup onions -- sliced

1 1/2 cups canned tomatoes

2 tablespoon Worcestershire sauce

salt

pepper

Instructions:

Combine mustard and flour; pound into steak. Season with salt and

pepper. Melt but

er in a large saucepan and brown steaks on both sides. Add remaining

ingredients, cover

simmer 2 hours.

Notes:

Instructions:

Yield: 6 servings

1 Pumpkin; (small to medium)

1 Onion; chopped

1 Tbsp Oil

1 1/2 lb Ground beef

2 Tbsp Soy sauce

2 Tbsp Brown sugar

1 can Mushrooms; (4 oz) drained

1 can Soup, cream of chicken

1 1/2 cup Rice; cooked

8 oz Water chestnuts; sliced,

-drained

Cut off top of pumpkin and thoroughly clean out seeds. If desired,

paint an appropriate face on the front of pumpkin with a permanent

marking pen or acrylic paint. Preheat oven to 350F. In a large

skillet, saute onion in oil until tender. Add meat and brown. Drain.

Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes,

stirring occasionally. Add cooked rice and water chestnuts. Spoon

mixture into the cleaned pumpkin shell. Replace pumpkin top and place

entire pumpkin, with filling, on a baking sheet. Bake 1 hour or

until inside meat of the pumpkin is tender. Remove pumpkin lid and

serve meat. For vegetable, scoop out cooked pumpkin and serve.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup sour cream

3 green onions -- chopped, with tops

3 tablespoon bread crumbs

1 1/2 teaspoon Worcestershire sauce

1 1/2 teaspoon lemon pepper

1 pound lean ground beef

4 hamburger buns

shredded lettuce

1 tomato -- 4 slices/hamburger

1 yellow onion -- 4 slices/hamburger

2 teaspoons mustard

1 tablespoon mayonnaise

1 tablespoon catsup

Instructions:

1. Prepare white or yellow sweet onion by slicing in thick slices,

place in plastic bag

or glass jar with ice water, seal and refrigerate until ready to use.

This makes the on

ons very crisp and juicy.

2. Slice a vine-ripened tomato into thick slices. Mix sour cream,

chopped green onions,

bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix

this in with the gro

nd meat until combined well. Shape into 4 patties.

3. Cooking the hamburger patties:

GRILL: Place meat on grill over hot coals and cook to desired

doneness, turning on

y once or twice.

BROIL: Place meat in broiler pan; broil to desired doneness.

MICROWAVE: Place meat in a microwave-safe dish and cover loosely

with plastic wrap

(made for microwave purposes); vent one edge slightly. Microwave on

highest power for 3

minutes. Turn patties over and cook 3 minutes longer or until desired

doneness. Rotate

he dish 1/4 turn every 1-2 minutes. Drain well.

4. Mix the mayonnaise, mustard and catsup. Blend well.

5. To serve, divide the catsup mixture evenly on the warmed hamburger

buns, top with a

eat patty, tomato slice, onion slice and shredded lettuce. Also good

with alfalfa or ra

ish sprouts.

Notes:

Instructions:

Yield: 8 servings

*

5 lb Corned beef brisket

1 lg Onion stuck with 6 whole -

-cloves

6 Carrots, peeled and sliced

8 Potatoes, peeled and cubed

1 ts Dried Thyme

1 sm Bunch Parsley

1 Head Cabbage (about 2 lbs)-

-cut in quarters

*

---------------------HORSERADISH SAUCE--------------------------

1/2 pt Whipping Cream

2 tb -to 3T prepared horseradish

Put beef in a large pot and cover with cold water. Add all other

ingredients except cabbage and bring to a boil with the lid off the

pot. Turn to simmer and cook for 3 hours. Skim fat from top as it

rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for

20 minutes until cabbage is cooked. Remove the meat and cut into

pieces. Place on center of a large platter. Strain the cabbage and

season it heavily with black pepper. Surround the beef with the

cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stand in peaks. Fold in

horseradish.

Notes:

Instructions:

1 pound of lean ground beef

1 8 oz. can of tomato sauce

1 small bag of frozen peas

1 can of cream of mushroom soup

2 tablespoons of dry onion soup mix

1/2-1 bag of frozen tater tots

salt to your taste

pepper to your taste

Brown the ground beef and drain off the grease; place the ground beef

in a

casserole dish and pat the ground beef down. Pour the tomato sauce on

top of

that, then cover with the frozen peas. Mix the cream of mushroom soup

and

the dry onion soup together and pour over the peas. Layer the tater

tots on

top and bake at 350 degrees for 1- 1 1/2 hours.

Notes:

Instructions:

1/2 pound lean hamburger

1 teaspoon oregano, crushed

1 onion, chopped

1/2 teaspoon chili powder

1 cup dry macaroni

1/2 teaspoon salt

2 1/2 cups tomato juice

1/4 teaspoon pepper

1 15/5-ounce can Mexican style pinto beans

1 cup grated Cheddar cheese

Brown hamburger in a large frying pan or electric skillet. Drain fat.

Add

chopped onion to hamburger; cook until onion is clear. Turn heat

down; add

macroni, beans, juice and spices, stirring to combine. Cover pan and

simmer

mixture for 20 minutes. (If you uncover the pan more than twice to

check

and stir, add additional tomato juice.) Remove pan from heat, stir,

and

sprinkle grated cheese on top of mixture. Cover and let stand until

cheese

melts.

Makes 6 servings.

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse, 1999

2 tablespoons olive oil

2 pounds of beef tenderloin, cut into 1-inch thick medallions

Salt

Freshly ground pepper

2 cups mixed wild mushrooms

1 cup sliced onions

1/2 cup Cognac

1 tablespoon garlic

1 cup veal demi-glace

For garnish:

Chives

Red bell pepper, brunoise

Creole seasoning

In a hot saute pan, add oil. Season the beef with salt and pepper and

add to the

oil. Brown the steak, about 2 minutes per side. Add the mushrooms and

the

onions. Season with salt and pepper. Remove the pan from the heat. Add

the

cognac. Very carefully flambe the cognac. Allow the alcohol to burn

off and then

add the garlic and the demi-glace. Simmer for 5 to 10 minutes.

Garnish with chives, red pepper and Creole seasoning.

Yield: 4 servings

Notes:

Instructions:

2 slices of white bread

1/2 cup milk

1/3 pound ground beef

1/3 pound ground veal

1/3 pound ground pork

1/2 cup minced onions

4 tablespoons olive oil

2 cups chopped onions

Salt

Freshly ground black pepper

2 tablespoons chopped garlic

2 (28 ounce) can of peeled, seeded and chopped tomatoes

1 small can tomato paste

2 cups water

1 pound of dried spaghetti

4 ounces Parmesan Reggiano cheese

Place the bread in a shallow baking dish. Pour the milk over the bread

and let

sit for a couple of minutes. In mixing bowl, combine all of the meats

together.

Season with salt and pepper. Add the minced onions, 1 tablespoon

garlic, parsley

and bread. Mix well. Season with salt and pepper. Form the mixture

into small

balls. In a large skillet, heat 2 tablespoons of the oil. When the oil

is hot

add the meatballs and brown for 4 to 6 minutes. Remove from the pan

and drain on

paper towels. In a large saucepan, heat the remaining oil. Add the

onions.

Season with salt and pepper. Cook for 4 to5 minutes or until the

onions are soft

and clear in color. Add the remaining garlic and tomatoes. Season with

salt and

pepper. Cook for 30 minutes. Whisk the tomato paste and water

together. Add to

the tomatoes. Add the meatballs. Bring the liquid to a boil, over high

heat.

Turn the heat down to medium-low and simmer for 4 hours, stirring

occasionally.

Reseason with salt and pepper. Bring a pot of salted water to a boil.

Add the

pasta and cook until tender, about 8 minutes. Remove from the heat and

drain.

Drizzle the pasta with olive oil. Season the pasta with salt and

pepper. Using a

box grater, grate the cheese. To serve, mound the pasta in the center

of each

bowl. Spoon the meat balls and sauce over the pasta. Garnish with the

grated

cheese.

Yields: 4 servings

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse

1 (3 to 5 pound )Beef Goose Neck Tender Roast or chuck pot roast

10 cloves of fresh garlic, peeled

Drizzle of olive oil

Salt

Freshly ground black pepper

4 cups beef stock

3/4 pound small new or red potatoes, quartered

2 medium onions, peeled and quartered

3/4 pound baby carrots, peeled

3/4 pound baby turnips

3/4 pound baby parsnips, peeled

1/4 cup flour

1/2 cup water

Preheat the oven to 325 degrees F. Make 10 slits throughout the roast.

Stuff a

clove of garlic in each slit. Rub the entire roast with the olive oil.

Season

with salt and pepper. Heat a large skillet, over medium heat. When the

pan is

hot, sear the roast on all sides, about 3 to 4 minutes. Remove from

the pan and

place the roast in a Dutch oven with a cover. Add the stock and cover.

Place in

the oven and cook for 4 hours. In a mixing bowl, toss the vegetables

with olive

oil. Season with salt and pepper. Place the vegetables around the

roast and

cover. Cook for additional hour. Remove the roast from the oven and

arrange on a

serving platter, reserving the liquid. Whisk the flour and water

together. Pour

the reserved liquid and grime into a saucepan and bring to a simmer.

Whisk the

flour mixture into the reserved liquid. Bring the liquid back to a

simmer and

cook for 4 to 6 minutes. Season with salt and pepper. Serve with the

pot roast.

Yield: 10 to 12 servings

Prep Time: minutes

Cooking Time: minutes

Difficulty: Easy

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse, 1999

2 tablespoons olive oil

2 large onions, sliced

2 (1-inch thick and 5-inch long) bacon pieces, large diced

Salt

Freshly ground black pepper

1/2 cup Creole mustard

2 12-ounce bottles Turbo Dog beer

5 hot dogs

5 pounds assorted sausage

2 pounds sauerkraut

2 tablespoons chopped garlic

Cracklin's (recipe follows)

Green onions

Creole seasoning

In a large pot, add olive oil. Add sliced onions and saute for 2

minutes. Add

bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon

begins to

render and onions are beginning to caramelize. Add the Creole mustard

and the

beer. Stir. Add half of the sausage. Add the sauerkraut on top of the

sausage.

Add the rest of the sausage. Add the hot dogs and the garlic. Bring to

a boil.

Reduce to a simmer, cover and cook for 45 minutes. Garnish with

Cracklin's green

onions and Creole seasoning.

Yield: 8 to 10 servings

CRACKLIN'S

Recipe Courtesy of Emeril Lagasse, 1999

1 pound pork skin, frozen and sliced into 1/4-inch pieces

Salt

Deep-fry the pork skin until golden brown, about 5 to 6 minutes.

Remove from the

oil and drain on paper towels. Season with salt.

Notes:

Instructions:

Serving Size : 0

Amount Measure Ingredient --

Preparation Method

- -------- ------------ -------------------------------

2 pounds bottom round steak cubed, trimmed

2 veal kidneys -- cubed, trimmed

1/4 cup flour

4 tbsp. oil

1 medium onion -- thinly sliced

1/4 pound mushrooms -- sliced

1/2 cup beef broth

1/2 cup dry red wine

1 tbsp. tomato paste

1 tsp. Worcestershire puce

1/2 tsp. salt

1/4 tsp. pepper -- tarragon

Rosemary to taste

3 carrots -- cut into l-in.

pieces

Yorkshire Pudding

Coat steak and kidneys with flour. Brown several pieces at a time in

oil in

stock pot; remove. Saute onion in pan drippings until tender. Add

mushrooms.

cook for several minutes longer. Stir in broth, wine, tomato paste and

next 5

seasonings. Simmer covered, for 1 hour. Add carrots. Cook for 1 hour

longer.

chill for several hours to overnight . Skim reserving 2 tablespoons

drippings.

Heat to serving temperature. Prepare Yorkshire Pudding. Yorkshire

Pudding Beat

2 eggs in bowl. M ix in 1 cup milk Sift in 1 cup flour and 1 /2

teaspoon salt;

beat unti l smooth. Heat reserved drippings in 6-cup casserole. Pour

batter into

hot casserole. Spoon stew over batter to within 1 inch of edge. Bake

at 400

degrees for 30 minutes or until puffed and brown.

Yield: 6 servings.

Notes:

Instructions:

Recipe By : Gold 'n Delicious

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon garlic -- crushed and divided

1/2 tablespoon salt

1/4 teaspoon black pepper

8 6 to 8-ounce filet mignon steaks -- cut 1 inch thick

5 tablespoons butter -- divided

2 tablespoons brandy

3 tablespoons all-purpose flour

2 teaspoons tomato paste

3/4 cup dry red wine

1 cup chicken broth

1/2 cup beef broth

1/2 cup water

1/4 teaspoon Worcestershire sauce

2 tablespoons currant jelly

8 ounces mushrooms -- sliced

Combine 1/2 teaspoon garlic, salt and pepper to make a paste. Rub

paste on

both sides of steaks. Heat 1 tablespoon butter in a large, heavy

skillet

(not non-stick) until it is very hot. Reduce heat to medium high and

saute

steaks until brown, about 2 minutes per side. If butter begins to

burn,

reduce heat slightly. Place steaks in baking pan with at least 1-inch

sides, leaving at least 1 inch between the steaks. Set aside.

De-glaze skillet with brandy over medium heat, stirring constantly to

scrape up all the brown bits stuck to the bottom of the pan. Add

remaining

4 tablespoons of butter, heat until melted and foamy, then stir in

flour.

Reduce heat to low and cook, stirring constantly, until mixture is

golden.

Stir in tomato paste and remaining ½ teaspoon garlic (the mixture will

be

thick and grainy). Remove pan from heat and whisk in wine, chicken

broth,

beef broth, and water.

Return pan to stove and bring to a boil over medium heat, stirring

constantly. Reduce heat and simmer, uncovered, for 10 minutes or

until

reduced by one-third, stirring constantly. Stir in Worcestershire and

jelly. When jelly has melted, stir in mushrooms and adjust

seasonings, if

necessary. Sauce should be of a coating consistency. Thin with

water,

broth or wine if necessary.

When sauce has completely cooled, pour over steaks making sure that it

does

not come more than halfway up the steaks. (May be covered and

refrigerated

overnight at this point. If refrigerated, return to room temperature

before cooking).

Bake filets, uncovered, at 400 degrees for 15 to 20 minutes (medium

rare)

or 20 to 25 minutes (medium well). To serve, pour sauce over steaks.

Serve with additional sauce.

Notes:

Instructions:

Four (4 ounce) beef tenderloin steaks, cut 1 inch thick

3/4 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1 teaspoon canola oil

1/2 cup no-salt-added beef broth

1/4 cup balsamic vinegar

2 Tablespoons red Jalapeno pepper jelly

Trim fat from steaks. Combine chili powder and next five ingredients

(chili

powder through cumin) and mix well. Rub chili powder mixture over both

sides of

steaks. Heat oil in a large cast iron skillet over medium high heat 2

minutes.

Add steaks and cook 4 minutes on each side until desired degree of

doneness.

Remove steaks from skillet; set aside and keep warm. Add broth,

vinegar, and

jelly to skillet and cook 5 minutes or until slightly thickened,

stirring

frequently. Spoon sauce over steaks.

Makes 4 servings.

Notes:

Servings :4

Time to prepare :15 minutes

Origin :tan

Ingredients:

flank steak

1 bottle tobasco sauce green

1 bottle rose's Lime Juice

1 bottle mr yakimota sauce ??

1 bottle salsa mild

Instructions:

score flank steak

sprinkle with mr yakimota sauce

sprinkle with green tobasco sauce

let sit

spinkle with roses

cook 5 minute per side

remove

sprinkle with roses

slice thin

garnish with mild salsa

Notes:

Instructions:

Yield: 6 servings

3 Chorizo sausages; casing

- removed

1 1/2 cup Unseasoned croutons

1/3 cup Green onions & tops; chopped

1/3 cup Fresh parsley; chopped

2 Eggs; lightly beaten

2 lb Flank steak

3 Tbsp Salad oil

1 Jar green chile salsa (12 oz)

Crumble chorizo into wide frying pan. Cook over medium heat,

stirring, until

meat is browned; then drain off fat. Remove from heat and stir in

croutons,

onions, parsley, and eggs. Butterfly steak by slicing in half

horizontally

almost all the way through. Spread open and pound to 1/4" thick. Spoon

chorizo

mixture over half the steak; fold ends in, roll to enclose, and tie

securely

with string. Heat oil in frying pan over medium-high heat; add meat

and brown

evenly on all sides. Transfer to an ungreased 2 quart baking dish and

pour

salsa over all. Cover and bake in a 375 F. oven until meat is tender

when

pierced (about 2 hours). Remove string. Skim and discard fat, then

spoon sauce

over meat.

Notes:

Instructions:

2 lbs. stewing beef

2 Tbsp minute tapioca

2 Tbsp brown sugar

1 cup celery, chopped

1 cup carrots, chopped

1 cup peas

1 Tbsp salt

2 cups potatoes, diced

1 tsp. Accent (optional)

1 large onion, chopped

1 10 oz. can French Onion soup

15 oz. V8, Tomato, or Clamato juice

1 19 oz. can tomatoes, chopped

There is no need to brown the meat first. Simply combine all

ingredients in a

large casserole or roaster. Bake at 300 F. for 4 hours. Adjust the

amounts of

the ingredients to make this stew your very own creation.

Notes:

Instructions:

Yields 6 Servings

1/4 Cup Vegetable Oil Undrained

6 LARGE Onions, Chopped Coarse 2 Tbls Paprika

2 Cloves Garlic, Crushed - Salt

10 LARGE Green Bell Peppers, - Black Pepper,

Ground

Cored, Seeded & Cut 2 Lb Frankfurters, Sliced

Into 1 1/2" Cubes 1/2" Thick

1 1/2 Tbls Caraway Seeds

2 1/2 Cups Canned Tomatoes,

Heat the oil in a large, heavy kettle.

Add the onions and garlic.

Cook over moderate heat, stirring with a wooden spoon, until the

onions begin

to take on color.

Add the green peppers.

Cook, stirring, for 5 minutes.

Cover.

Cook for 20 minutes, stirring occasionally.

Add the caraway seeds, half the canned tomatoes and the paprika.

Cover.

Simmer for 20 minutes, stirring occasionally.

Add the remaining tomatoes.

Add the salt, pepper and frankfurter slices once the goulash has

thickened

slightly.

Cover.

Heat thoroughly.

Serve with plain boiled potatoes and a crisp green salad.

~~~ Walter Slezak

Notes:

Instructions:

FRESH KIELBASA

6 feet large casings ( Optional )

3 pounds lean pork butt

1 pound lean beef chuck cubed

1/2 pound veal, cubed

1/2 pound pork fat, cubed

2 1/2 tsp salt

3 tsp fresh ground black pepper

2 tsp ground marjoram

2 tsp ground summer savory

1/2 tsp ground allspice

3 cloves garlic, minced

2 tablespoons sweet hungariun paprika

Gather all the utensils, wash them thourouly and wash the work area,

and

your hands. If you get called away, wash them again when you

get back.Prepare the casing as explained above. If you are using a

food

processor. process the meat to a very fine dice and mix in the

seasonings after the entire batch of meat has been processed. If you

are

using an electric grinder with a sausage attachment, sprinkle

the seasonings over the meat and mix with your hands before grinding

since the grinding and stuffing will be one operation. If you are

using a hand grinder, put the meat through the fine disk (1/4 inch or

smaller)twice. Mix in the seasonings between the first and second

grindings.

Sausage tastes better if it has a chance to allow the spices to

incorporate throughout the meat. Weather you made sausage in casings

or

not, refrigerate at least a couple hours. Fresh sausage will keep ok

in

the fridge for a couple days. Otherwise wrap and freeze it.

Cooking fresh sausage should be thorough and slowly. Never eat pork

that

has not been completely cooked!

--

Notes:

Instructions:

>From Mable Hoffman's Crockery Cookery

1 3.5-4 lb corned beef brisket

2 tablespoons prepared mustard

1.5 teaspoons cream-style horseradish

2 tablespoons red wine vinegar

1/4 cup molasses

In a slow cooker, cover corned beef with water. Cover and cook on low

10-12 hours or until tender. Drain corned beef; place on a broiler

pan or

ovenproof platter. Preheat over to 400F. In a small bowl, combine

mustard, horseradish, vinegar and molasses. Brush on all sides of

meat.

Bake, brushing with sauce several times, about 20 minutes or until

meat

begins to brown. Cut into thin slices.

Notes:

Servings :0

Keywords :beef b2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

The Eatery's Way

6 pounds whole beef tenderloin ( Pinned would be great )

2 cups merlot wine

5 tablespoons Jim Beam ( or other Sour Mash burbon)

1 teaspoon liquid smoke ( Hickery Prefered )

1 1/2 cups Extra Virgin olive oil

1/8 tsp ground cloves

3 tablespoons Worcestershire Sauce®

1 cup chili sauce ( without beans )Texas Pete Brand

1/4 cup red onion grated

8 cloves garlic minced ( or 10 tbs minced from a jar )

Combine all ingredients except beef in a large glass or plastic

container and mix well. Trim beef of fat and add to marinade, cover

and

refrigerate for 24 hours, turning occasionally. Remove tenderloin from

marinade and place on top rack of a covered gas grill. Close cover.

Keeping heat low, turn meat occasionally and baste with remaining

marinade. Cook about 1 hour or until desired doneness is reached. Let

the cooked beef rest for about 10 minutes and cut into filets. Discard

marinade. Serves 12.

This is very expensive to make, but it would be exceptional for a

special dinner. Serve with baby portabella mushrooms sauteed in

butter,

or

a creamed horseradish sauce.

Notes:

Instructions:

The Old Stone Inn

Waynesville, North Carolina

6 pounds whole beef tenderloin

2 cups dry red wine

3 tablespoons Kentucky bourbon

1 teaspoon liquid smoke

1 1/2 cups olive oil

3 tablespoons Worcestershire Sauce.

1 cup chili sauce

1/4 cup onion grated

6 cloves garlic minced

Combine all ingredients except beef in a large glass or plastic

container and mix well. Trim beef of fat and add to

marinade, cover and refrigerate for 24 hours, turning occasionally.

Remove tenderloin from marinade and place on top rack

of a covered gas grill. Close cover. Keeping heat low, turn meat

occasionally and baste with remaining marinade. Cook

about 1 hour or until desired doneness is reached. Let the cooked beef

rest for about 10 minutes and cut into filets. Discard

marinade. Serves 12.

This is very expensive to make, but it would be exceptional for an

Easter or Christmas dinner. Serve with mushrooms

sauteed in butter, or horseradish sauce.

Notes:

Servings :4

Time to prepare :45 minutes

Origin :Jimmy Schmidt of the Rattlesnake Club, Detroit

Ingredients:

2 cups beef or veal stock

2 cups dry red wine, preferably Pinot Noir

1 1/2 cup garlic cloves -- roasted

1 1/2 cup shallots -- chopped

1 1/2 cup fresh parsley -- chopped

1 dash salt -- to taste

1 dash fresh ground black pepper -- to taste

1 1/4 cup toasted pistachios -- chopped

1 1/4 cup toasted sunflower seeds -- chopped

2 pounds beef tenderloin -- cut in 8-oz steaks

2 tablespoon olive or corn oil

4 sprigs fresh parsley -- for garnish

Instructions:

Preheat the grill or broiler.

STEP ONE: Making the Red Wine Sauce--

In a large saucepan, combine the stock, red wine, 3 tablespoons of the

roasted garlic,

he shallots, and 1/4 cup of the chopped parsley. Bring to a simmer

over medium heat and

cook until reduced to coat the back of a spoon, about 20 minutes.

Transfer to a blender

and puree until smooth. Strain through a fine sieve into another

saucepan, then adjust

he salt and pepper. Stir in the remaining parsley, then reduce heat to

low.

STEP TWO:

In a small bowl, combine the remaining garlic, the pistachios,

sunflower seeds, and 2 t

blespoons of the Red Wine Sauce. Mix well. Rub the surface of the

steaks with the oil.

STEP THREE: Grilling the Steaks--

Grill until well-seared on the surface, about 5 minutes. Turn over and

cook until you r

ach desired doneness, about 4 minutes for medium-rare, depending on

the thickness.

STEP FOUR:

Brush the tops of the steaks with a small amount of Red Wine Sauce,

then press the stea

s, top side down, into the pistachio mixture, coating the surface

well. Position the st

aks on serving plates, spoon the remaining sauce around them, garnish

with parsley spri

s, and serve.

CHEF'S NOTE: The nut garnish/topping can be added to the sauce, just

before adjusting t

e salt and pepper.

Notes:

Instructions:

Recipe courtesy Emeril Lagasse, 2000

4 cans beer, 12 ounces each

1 1/2 pounds Bratwurst sausage links (2 to 3-ounce links)

2 pounds Idaho potatoes, peeled and medium diced

Salt

6 ounces raw bacon, chopped

1 cup chopped onions

Freshly ground black pepper

1/4 to 1/3 cup apple cider vinegar

1/4 cup whole grain mustard

4 hard-boiled eggs, sliced

1/4 cup chopped green onions

Drizzle vegetable oil

12 slices or 6 rolls, dark bread, warm

Crock whole grain mustard

In a saucepan, over medium heat, bring the beer up to a

simmer. Add the sausages and cook until plump, about 4 to 6

minutes.

Preheat the grill. In a saucepan, over medium heat, cook the

potatoes in salted water until tender, about 15 minutes.

Remove and drain well. Keep warm. In a sauté pan, over medium

heat, cook the bacon until crispy. Add the onions. Season with

black pepper. Sauté for 1 minute. Remove from the heat. In a

large mixing bowl, combine the cooked potatoes, crispy

bacon/onions with fat, vinegar, to taste, mustard, eggs, and

green onions. Season with salt and pepper. Mix well. Using the

back of a spoon, mash the mixture together. The salad should

be well blended but with some lumps.

Lightly brush the sausages with oil. Place on the grill and

cook for a couple of minutes on each side. Remove the sausages

from the grill. Mound the potato salad in the center of each

serving plate. Lay the sausages next to the salad. Garnish

with parsley. Serve with the brown bread and mustard.

Yield: 4 to 6 servings

Notes:

Instructions:

Recipe Courtesy of Gourmet Magazine

1 tablespoon olive oil

1 red bell pepper, large, cut into 1/4-inch rings

1 yellow bell pepper, large, cut into 1/4-inch rings

1 large onion, cut into 1/4-inch slices

8 uncooked bratwurst*

4 hard rolls, halved and buttered, optional

Garnish:

Dill pickles

Mustard

*Note: For mail order brats: Sheboygan's Meat Market (800)

733-GIFT

Prepare grill.

In a bowl drizzle oil over pepper rings and onion slices,

tossing to coat well. Grill peppers and onions on an oiled

rack set 5 to 6 inches over glowing coals 3 minutes on each

side, or until tender. (Alternatively, peppers and onions may

be grilled in batches in a hot well-seasoned ridged grill pan

over moderately-high heat.)

Transfer peppers and onions to a bowl.

Grill bratwurst, turning them, until golden and just cooked

through (about 160 degrees on an instant-read thermometer), 20

minutes.

Put a pair of brats, cut in half lengthwise and stacked on

each roll. Top with peppers, onions, pickles and mustard.

Yield: 4 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Notes:

Servings :6

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup soy sauce

1 1/2 cup brown sugar

1 1/2 cup unsweetened pineapple juice

1 1/2 cup Italian salad dressing

1 1/2 cup red wine vinegar

1 1/2 cup Worcestershire sauce

1 teaspoon salt

1 teaspoon garlic powder

1 1/2 pounds flank steak

Instructions:

Prepare a marinade of all ingredients and marinate steak overnight.

Broil steak over ho

charcoal fire for 5 to 10 minutes on each side, depending on degree

of rareness desire

. Slice thinly across the grain.

Notes:

Instructions:

Yield: 5 Servings

1/4 cup Balsamic vinegar

2 tsp Dijon mustard

1 tsp Salt

1 tsp Rosemary, crumbled

1 tsp Olive oil

1 1/4 lb Flank steak

3 md Onions, cut into 1/2-inch

-slices

Heat grill pan.

Combine vinegar, mustard, salt, rosemary and oil in large, shallow

glass dish. Add steak and onions; turn to coat. Let stand 15 minutes.

Grill steak and onions 8 to 12 minutes, turning once and brushing

with marinade. Slice steak across the grain. Serve with onions.

PER SERVING Calories 240 Total Fat 11 g Saturated Fat 5 g Cholesterol

56 mg Sodium 559 mg Carbohydrates 9 g Protein 23 g

Notes:

Instructions:

>From ``Celebrating the Midwestern Table: Real Food for Real Times,''

1 pound lean ground beef

1 large egg white

2 tablespoons ketchup

1 tablespoon + 1 teaspoon drained prepared white horseradish

2 teaspoons Dijon mustard

Scant 1/2 teaspoon salt

Freshly ground pepper to taste

Barbecue sauce (store- bought), for serving

Use a fork to combine all of the ingredients except the barbecue sauce

in a

mixing bowl. Gently shape the mixture into 4 equal burgers. Cover with

plastic

wrap and refrigerate for at least 2 hours or up to 6 hours to allow

the burgers

to firm up. Prepare a medium-hot barbecue fire with a few chunks of

water-soaked

mesquite wood. Or, alternatively, put the broiler rack 6 inches from

the heat

source and preheat the broiler. Grill the burgers over a medium-hot

fire (or

broil them) until they are very browned on one side. Use a spatula to

carefully

turn them. Grill (or broil) to the desired doneness. Serve hot, with

barbecue

sauce on the side. Makes 4 to 6 servings.

Notes:

Instructions:

By: Beth Hitchcock,

------------------------------------------------

1 cup onion, chopped

2 Tbsp butter, melted

1 lb. ground beef

3 cups noodles

3 cups tomato juice

I prefer to use 3 cups V8 juice and omit the celery salt

2 tsp salt

1-2 tsp celery salt (optional)

2 tsp Worcestershire sauce

Dash of pepper

1 (6-1/2 oz) can mushroom stems and pieces

1 cup sour cream

Saut=E9 onion in butter until tender; add meat, brown lightly. Place

noodles

in a layer over meat. Combine tomato juice and seasonings; pour over

noodles. Bring to a boil; cover. Simmer over low heat 30 minutes or

until

noodles are tender. Stir in sour cream and mushrooms; bring to a

boil.

Serve hot.I made this often when my sons, now grown, were young. It

was a favorite

then and still is. It's a simple skillet meal that can be made

quickly.

Often I serve it with a vegetable, a tossed salad, and french bread.

Notes:

Instructions:

1 pound lean ground beef

1 medium onion, chopped

2 cloves garlic, finely minced

3 tablespoons butter

3 tablespoon all-purpose flour

1 1/2 cups water

2 teaspoons beef base

1 tablespoon dried parsley leaves

1 tablespoon ketchup

1 teaspoon coarse salt

Freshly ground pepper to taste

1 (4-ounce) can mushrooms, any style

1 cup sour cream

1 (12-ounce) package egg noodles

Cook noodles according to package directions. Set aside and keep

warm.

In large skillet, brown ground beef and drain. Add onions and garlic;

cook until onion has softened. Add butter and melt; add flour and

cook

for 1 minute, stirring constantly. Slowly stir in water. Add

remaining

ingredients, except the sour cream. Bring sauce to a boil, reduce

heat

and simmer for 10 minutes. Stir in sour cream and heat through. Do

not

boil. Serve over cooked noodles.

Variation: Serve over cooked rice.

Notes:

Instructions:

Saw a request for Beef Stew with Guinness. I usually make stew with

Guinness, but use a half-lamb, half-beef mix. For the full Irish stew

effect, you can use all lamb, but it might be a bit much for those who

aren't used to the taste. You can also do all beef of course, but the

lamb

and Guinness go so well together that it'd be a shame to leave it out

entirely.

2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher,

fattier cuts

of meat are fine, as they will become tender through long cooking.

4-6 medium potatoes (about 2.5 lbs)

4-6 large carrots (about 1 lb)

3 Tbsp bacon fat or lard

2 Tbsp Worcestershire sauce

1 tsp coarse black pepper

1/2 tsp oregano

1/2 tsp fennel seeds

1/4 tsp tarragon

1/4 tsp sweet paprika

1/4 tsp thyme

2 bay leaves

1 tsp gumbo file

1 can (14.9 oz) Guinness (pub draught style)

flour

water

Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put

some

flour (1/4 cup or so should do it) in a bowl, add the meat, and toss

until

coated. Do not bother to shake off excess flour. In a deep cast-iron

stewpot, heat bacon fat on high until it sputters when you drip water

on

it. For those of you who can't bear using animal fat, 2 Tbsp of your

favorite oil should work fine. When hot, drop meat into stewpot and

brown

thoroughly on high heat. Be attentive here and stir the meat often

until

all sides are browned. Add 1 cup of the Guinness and the

Worcestershire

sauce. Let it simmer a couple minutes until flavor and aroma have

developed, scraping any brown bits up from the pan bottom and sides.

Add 1

cup water, herbs and spices (except file), and remaining Guinness.

Let

simmer on medium-high heat for 10-15 minutes. While it simmers, wash

potatoes and cut into large chunks (perhaps 6 chunks per potato, and

yes

they really should be that big). And don't peel them - it's

sacrilegious.

Wash (don't peel) the carrots, and cut them into long pieces (2 inches

or

so). Add potatoes and carrots to stew. Add enough water to almost

cover

everything, cover and cook over medium heat for at least an hour,

preferably two. Stir occasionally to prevent sticking or burning.

When

you stir, use a fork. Break a few of the potatoes up as you do,

mixing

them back into the broth. This will result in a much thicker,

heartier

stew. You may also adjust the thickness to your preference with water

or

flour, depending on how you like it. About 15 minutes before serving,

add

1/2 tsp of the gumbo file, turn off heat and let the stew stand to

thicken

(don't worry, the cast iron pot will keep it plenty warm). The file

is a

good thickener, so if your stew is too thin, add the full teaspoon.

During

dinner, leave the pot covered in a warm (but turned-off) oven or on a

burner over the lowest possible heat. This will keep it warm when

people

go back for seconds (and they will). Serve with Guinness, bread (for

sopping up afterwards), and plenty of salt. Seal and refrigerate any

uneaten stew. To reheat, add a little water and simmer until

thoroughly

warmed. This stew loses absolutely nothing by being around for a

couple of

days.

Variations: This is a very rich and flavorful stew as is, and really

does

not need the additional flavors of garlic or onion common in most

stews.

However, for people who must have them, one large yellow onion (diced)

can

be added in the last few minutes of the browning of the meat, but be

careful not to burn it. Garlic should be crushed or minced and added

along

with the spices. Other common additions include peas, celery,

parsley, and

other vegetables. Just do what feels right ;) Enjoy!

Notes:

Instructions:

Lioness Doris Probopie

Prince Albert

2 cups cooked rice

1 pound hamburger

1 can tomatoes

1/4 pound chopped bacon

1 teaspoon salt

1 can peas

1/4 pound grated cheese

bread crumbs

Cook all meat until browned. Drain fat. Place remaining ingredients

inalternate

layers in a casserole. Top with bread crumbs. Drizzle with 2 teaspoons

melted

butter and bake 1 hour at 350:F.

Notes:

Servings :0

Keywords :beef b2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

1-1 1/2 lbs Ground meat

Taco Seasoning mix (3 Tbsp or 1.25 oz)

1 can of vegetables (I use green beans)

1 can tomato soup

2 cups mashed potatoes (can be made from instant mix)

Cheese (optional)

Brown ground meat. Place in casserole dish(1qt) Drain vegetables put

in

meat mixture. Add Taco mix. Add can of soup. DON'T DILUTE SOUP!! Mix

together. Add mashed potatoes. Layer with Cheese if desired. Bake at

Oven temp

350 for 1 hour

Frenchy/Gina

[Mod: Taco Seasoning mix is a packaged spice blend

Taco Seasoning Mix

2 teaspoons instant minced onion

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cornstarch

1/2 teaspoon crushed dried red pepper

1/2 teaspoon instant minced garlic

1/4 teaspoon dried oregano

1/2 teaspoon ground cumin

Combine all ingredients until evenly distributed. Use within 6

months.]

Notes:

Instructions:

Recipe By :

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb. ground round

3/4 tsp. salt

1/8 tsp. pepper

2 Tbsp. butter

1 Tbsp. prepared mustard

1 Tbsp. lemon juice

1/2 Tbsp. Worcestershire sauce

Mix the ground round, salt and pepper together lightly and form into 3

1-inch

patties. Melt butter in skillet. Remove from heat. Blend mustard

into butter,

return to heat. Saute hamburgers on medium heat about 5 minutes each

side.

Remove and keep warm. Add lemon juice and Worcestershire sauce to pan

and stir

over low heat until well blended. Return patties to pan and let

simmer in

juices a few minutes while spooning juice over the top occasionally.

- - - - - - - - - - - - - - - - - -

Notes:

Instructions:

I love this recipe because there isn't any measuring!

1 bag extra wide egg noodles

1 lb. ground beef

1 can cream of chicken soup (I use the reduced fat version)

1 can cream of mushroom soup (I use the reduced fat version)

1 can whole kernel corn, drained

1 container of sour cream (I use the reduced fat version)

Cook egg noodles according to the package directions; drain.

Meanwhile, brown the ground beef in a large skillet; drain and

remove from heat. Mix into the ground beef the cream of chicken

soup, cream of mushroom soup, corn and sour cream. Mix together.

Add the cooked noodles and stir until combined. Pour into a deep

casserole dish and bake at 350° for 30 minutes.

Notes:

Servings :0

Keywords :beef ground b2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

Yield: 4 Servings

1 lb Lean Ground Beef

1/2 c Onion; Chopped, 1 md

1 ea Clove Garlic; Minced

3 tb Unbleached Flour

1 t Beef Bouillon; Instant

3/4 t Salt

1/4 t Pepper

4 oz Mushroom Stem/Pieces;Drained

1 c Water

1 c Dairy Sour Cream

2 c Noodles Or Rice; Cooked, Hot

Cook and stir the meat, onion, and garlic in a large skillet until

the meat is brown. Drain off the excess fat. Mix in the flour,

bouillon, salt, pepper and the can of mushroom stems and pieces.

Stir in the water and heat to boiling, reduce the heat and simmer,

covered, for 10 minutes. Stir in the sour cream and heat until just

hot. Serve over the noodles or rice, if desired, and garnish with

chopped parsley, if you wish.

Notes:

Instructions:

By: Ruth Ramsay-Evans (Portage, Wisc.)

1-1/2 lb. hamburger

1 small onion

Salt

4 cups water

1 qt. tomatoes

3 beef bouillon cubes

1 small head cabbage shredded (I use about 1 to 1-1/2 cups cabbage)

1 cup celery with leaves, cut up

2 or 3 carrots, cubed

1 turnip, cubed

2 medium potatoes, cube

1 Tbsp. basil

1 Tbsp. sugar

Brown and season hamburger and onion. After the seasoned hamburger

and

onion are browned add the ten ingredients that come after salt.

Simmer

until vegetables are tender and flavors are well mixed. Adjust

seasoning.

This dish is very good.

Beth Hitchcock

Notes:

Servings :8

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

2 pounds beef bottom round

2 onions -- chopped fine

2 garlic cloves -- minced

1 teaspoon coriander seed

1 1/2 teaspoons ground cumin

10 ounces tomato paste

4 ounces green chili peppers -- chopped

black pepper -- to taste

Instructions:

1. Trim meat of all external fat. Use a deep, heavy pot with lid.

Brown meat on al

sides. You should not need any added fat to brown adequately.

2. Add onion and garlic; cook until the onion is soft, about 3-4

minutes, stirring

occasionally. Stir in coriander, cumin, tomato paste, 3/4 cup water,

chilies and black

epper. Bring to a boil. Reduce heat, cover, and simmer for 2-1/2 to 3

hours or until me

t is tender.

* For freezing, slice into thin slices and freeze in individual

portions. Cover with so

e of the sauce before freezing. Thaw and reheat slowly.

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup rice

1 pound lean ground beef

1 1/2 onion -- chopped

3 tablespoon vegetable oil -- or bacon fat

1 garlic clove -- minced

1 1/2 green bell pepper -- chopped

2 1/2 cups stewed tomatoes

1 teaspoon salt

2 teaspoons chili powder

Instructions:

1. Wash rice, drain, and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice. Cook, stirring

constantly, until lightly b

owned, about 10 minutes.

3. Add onions, garlic, green peppers and beef. Stir often to

break up and brown me

t; cook until onion is limp and lightly browned.

4. Add undrained, chopped tomatoes and seasonings. Cover and

simmer about 25 minut

s or until rice is tender and most of the liquid has been absorbed.

Let stand, covered,

for about 5 minutes before serving.

Notes:

Instructions:

Yields 4 Servings

4 Sirloin Tip Steaks 1 Dash Salt

1/3 Cup Butter 1 Dash Black Pepper

3 Tbls All-Purpose Flour 1/2 Cup Sherry

1 Tbls Mixed Herbs

Preheat the oven to 425 degrees.

Melt the butter and stir in the flour.

Brush the butter & flour mixture on both sides of the steaks.

Sprinkle the herbs onto the floured steaks.

Place the steaks in a baking pan or casserole dish.

Sprinkle with salt and pepper to taste.

Pour the sherry over the steaks.

Bake until done (about 25 minutes), basting from time to time with the

sherry

mixture from the pan.

DON'T OVERCOOK - it makes the meat tough.

Slice 1/4 " thick and serve with rice or egg noodles.

Notes:

Instructions:

Yield: 10 servings

4 lb Beef rib eye roast; trimmed

2 Garlic cloves; crushed

1 ts Salt

1 ts Pepper, black, coarse

1 ts Rosemary leaves, dried;

-crushed

------------------------------SAUCE-----------------------------------

1 cn Gravy, brown, beef (12oz)

1/4 c Jelly, currant

1 1/2 ts Mustard, dry

;dissolved in

1 ts Water

Heat oven to 350F. Combine garlic, salt, pepper, rosemary; press

evenly

onto roast. Place on rack in shallow roasting pan. Insert meat

thermometer

so bulb is centered in thickest part, not setting in fat. Do not add

water

or cover. Roast approx. 18-22 minutes per pound for medium-rare to

medium

doneness.

Remove roast when meat thermometer registers 140F for medium-rare,

155F

for medium. Let stand 15 minutes - temperature will continue to rise

to

145F for medium-rare, 160 for medium.

Meanwhile, in small saucepan, combine sauce ingredients; cover over

medium heat 5 minutes or until bubbly; stirring continuously.

Carve roast into slices; serve with sauce.

From "Holiday Entertaining - BEEF It's Whats For Dinner" from Kroger,

posted by DonW1948@aol.com

Notes:

Instructions:

Recipe By : Working Mom's Fast & Easy One-Pot Cooking-Jeanne

Besser

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or margarine

1 cup chopped onions

1 tablespoon paprika

1 teaspoon minced garlic

1 teaspoon caraway seeds

1 teaspoon dill seed

1/4 teaspoon marjoram

1 1/2 pounds boneless beef chuck -- cut into 1 1/2"

-- pieces

2 tablespoons all-purpose flour

2 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 cups peeled, 1-inch cubed potatoes

1 teaspoon salt

1/2 teaspoon ground black pepper

4 tablespoons sour cream

1. In a large stock pot over medium-high heat, add the butter or

margarine.

Add the onions and saute until softened, 3 to 5 minutes, stirring

frequently.

Reduce the heat to medium and add the paprika, garlic, caraway seeds,

dill

seed, and marjoram. Cook for 1 minute, stirring constantly.

2. Add the beef and stir to combine. Cook for 2 minutes, stirring

frequently.

3. Add the flour and stir until it is absorbed into the onions and

beef, 1 to

2 minutes.

4. Add the broth, tomato paste, and Worcestershire sauce. Bring to a

boil and

stir to deglaze and dislodge any bits of food that have stuck to the

bottom

of the pan and to incorporate the flour. Scrape your stirring spoon to

free

any flour that has adhered to it.

5. Reduce the heat, cover, and simmer for 1 hour, stirring

occasionally.

6. Add the potatoes, cover and simmer for 30 to 45 minutes, or until

the meat

is tender, stirring occasionally. Season with salt and pepper.

7. Top each serving with 1 tablespoon of sour cream.

Notes:

Instructions:

(Submitted by Jerry Wish)

Ingredients:

1 4 to 5 pound brisket

Salt and pepper, to taste

2 medium onion, finely chopped

Celery tops (optional)

1 cup dry Lima beans or Great Northern Beans

4 to 5 potatoes, quartered

1/4 cup reserved water from lima beans

1/4 cup catsup or barbecue sauce

Make a pad on chopped onions and celery tops on bottom of roasting

pan.

Salt and pepper brisket. Place seasoned brisket, fat side up, in

roasting

pan. Place in preheated 400-degree F. preheated oven, uncovered, for

one-half hour. Meanwhile, boil dry beans for twenty to twenty-five

minutes

in 4 cups water. (They absorb a lot of water, you may have to add some

water during cooking.) When done, drain lima beans reserving 1/4 cup

cooking water.

Take brisket out of oven. Reduce oven temperature to 300-degrees F.

Lift

brisket out of roasting pan. Add lima beans, 1/4 cup reserved cooking

water, 1/4 catsup or barbecue sauce and quartered potatoes. Salt it

all.

Return brisket to 300=degree F. oven. Cover and roast for 2-1/2 hours

or

until very tender.

Notes:

Ingredients:

Instructions:

Yield: 6 servings

2/3 lb Beef cubed

1/2 cup Flour seasoned with salt and

-pepper

OIl for frying

2 Sliced onions

4 Minced cloves garlic

3 Sliced carrots

1 ts Minced parsley

1/2 ts Thyme

Salt and pepper to taste

Beef broth or stock

2 Bottles (12-oz each)

-guinness

Dip beef in flour and coat on all sides. Brown in oil, in batches and

remove to heat proof pot or casserole. Saute onions and garlic in

same oil and add to beef. Add carrots, parsley and thyme. Season with

salt and pepper. Pour enough beef broth to cover and bring to a boil.

Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from

pot to serving plate with slotted spoon. Over high heat, reduce sauce

to half the original volume.

Pour sauce over meat and serve.

Notes:

Instructions:

Yield: 6 servings

2 lb Ground beef, lean

1 c Onion; diced

1 c Carrots; diced

1 c Celery; diced

1 1/2 c Corn; fresh or frozen

2 Garlic clove; minced

Salt; to taste

Pepper; to taste

1/2 ts Nutmeg

8 oz Beef broth

2 T Butter; mixed with

2 T Flour

2 lb Potatoes; cooked and mashed

Butter

Cook ground beef in frying pan until brown. Add onion, carrots,

celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10

minutes or until vegetables are wilted. Add beef broth, bring to a

boil. Stir in enough of the butter/flour roux to make a thick gravy

to bind the filling. Pour into large shallow baking pan and cool. The

filling should be about 1-1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with the

hot mashed potatoes. smooth potatoes evenly, brush surface with

butter. Bake at 325 F for 35-40 minutes.

The Irish Rovers, of "Puff the Magic Dragon" and "The Unicorn" fame,

own a very successful "Old Country Pub" in Calgary, Alberta. Their

Shepherd's Pie is justly famous. Vincent Lee, kitchen manager at the

Unicorn says the recipe came directly from Ireland via the Irish

Rovers more than 10 years ago.

Calgary Sun, Monday, October 15, 1990

per Fred Towner

Notes:

Instructions:

This is one our favourite family meals

one pound of Rotini pasta (500 grams)

one pound of lean ground beef ( approx .5kg)

one and one half pounds of sweet Italian sausages or hot if you prefer

(approx. .7 kg)

2 large onions, chopped

2 cloves garlic, minced

2 sweet red peppers

1 can of tomatoes (28 ounces)

28 ounce can of tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil

Cook pasta until al dente. Drain and rinse under cold water.

Meanwhile, brown beef. When it is cooked, leave oil in pan by

transferring beef with slotted spoon to a large casserole dish. Cut

sausages with scissors or a knife into bite sized pieces and cook in

the same skillet until browned. Remove with slotted spoon to

casserole. Add onion, garlic, red pepper, and cook for 5 minutes or

until soft. Add tomatoes,(break them up) basil, tomato sauce and

oregano, to casserole dish with rest of vegetables and sausages. Add

pasta. Stir well. Can be prepared and refrigerated for up to 3 days.

Bake at 350 for about 40 minutes or until heated through.

Notes:

Instructions:

Ingredients for meat

1 lb. veal cutlets (about 1/4 in. thick)

2 eggs (beaten)

salt and pepper

1/2 cup bread crumbs

oil

Ingredients for gravy

2 oz bacon (diced)

4 oz onions (chopped)

8 oz mushrooms (sliced)

1 Tbsp tomato paste

1/2 cup water

1/2 cup dry wine

dash of thyme

pepper

salt

1/2 tsp paprika

1 Tbsp parsley

2 Tbsp sour cream

Preparation of meat Pound cutlets and rub in salt and pepper. Let

stand

for about 10 minutes. Dip the cutlets in beaten egg and then in

crumbs.

Brown in a small amount of oil over a low heat for about 10 minutes on

each side.

Preparation of gravy Whilemeat is browning, saute bacon and onions

until

golden brown. Add tomato paste and mushrooms, and saute over a low

heat.

Add wine, water and seasonings; let simmer for about 5 minutes. Stir

in

the sour cream. Pour over Schnitzel.

Beef Jerky Recipe

Slice lean boneless beef (such as brisket) into 1/8" strips, trimming

fat. Cut with the grain for chewy jerky or across the grain for

crumbly jerky. Lay strips on oven rack (use foil or pan underneath to

catch drippings). Salt to taste. Dry in oven at lowest temperature

(150 degrees), leaving door slightly ajar, for 8-12 hours. Turn

several times for even drying. Taste test occasionally. For more

seasoned flavor, marinate cut meat overnight in the following

ingredients:

Enough for 1-1/2 pounds of meat.

1 tsp. each - salt,seasoning salt 1/2 tsp. each - pepper, onion

powder, garlic salt 1/4 cup each - soy sauce, worchestershire

Dry as above.

Vary marinade as experience and personal taste dictate... for

instance, I use a little liquid smoke, One packing buddy of mine uses

a little hot pepper sauce....

I got this from Bill Thomson..without the 'p' ... last known e-mail

address:

wthomson@edge.ercnet.com

Notes:

Instructions:

Recipe from Julia and Jacques Cooking at Home By Julia Child and

Jacques Pepin.

Random House, Inc, 1999.

1 tablespoon minced shallots

1 teaspoon butter or mild olive oil

1 to 1 1/4 pounds fresh ground beef (preferably 15 to 20 percent fat)

Salt

Freshly ground pepper

Condiments

1 red onion, sliced very thin

1 tomato, sliced thin

Iceberg lettuce leaves

Small whole pickles

Thin cheddar or Swiss cheese slices

Bacon strips, cooked crisp

Butter, at room temperature

Ketchup

Mayonnaise

Dijon mustard

Salsa

Potato chips

In a small saute pan, over high heat, saute the shallots in the butter

until

soft, about 5 minutes. Divide the meat into 4 portions. One at a time,

flatten

each by chopping and spreading the meat with light strokes of your

chefs knife.

Season each with salt, pepper and 1/2 teaspoon of the shallots. Blend

into the

meat, chopping and turning it as you shape the portions into 4 1/2 to

5-inch

round patties, 1/4-inch thick.

Toast the hamburger buns and distribute them to your guests. Suggest

that they

dress the bottom halves of their rolls as they wish while you cook the

burgers.

Lightly dust the surface of a large, hot saute pan, with salt. When

the pan is

very hot, but not smoking, lay a patty in the pan. Rapidly add a

second burger.

Brown the meat, about 20 seconds. Turn patties to other side. Cook

until done,

about 1 minute. Remove cooked burgers to a warm platter. Repeat

process with 2

remaining burgers. Place finished burgers onto guests buns as quickly

as

possible so they can add their finishing touches.

Notes:

Instructions:

Yields 4 Servings

2 12 oz Sirloin Strip Steaks Dash Salt

3 Tbls Butter Dash Black Pepper,

Ground

1 Cup Green Onions, Sliced 9 oz Frozen Green Beans

1/2 Cup Beef Stock

1/2 Cup Chili Sauce

The green onions, tops included, must be sliced very thin.

Cut the meat into even strips.

Heat half the butter in a skillet and add the meat.

Saute over medium high heat until the meat is browned and cooked to

your

liking.

Do NOT overcook!

Remove the meat from the skillet and keep it warm.

Add the remaining butter to the pan and saute the green onion slices

over

medium high heat 4 or 5 minutes until the onions are soft but not

brown.

Remove from the skillet.

Add the stock to the pan.

Heat and scrape the pan brownings.

Add the chili sauce.

Add the green beans to the skillet and heat for a few minutes.

Return the meat and the green onion slices to the skillet.

Stir to blend well.

Cook over high heat for a few minutes until the mixture is hot.

Add salt and pepper and serve.

Notes:

Instructions:

Recipe By : Easy Everyday Cooking Recipe Cards

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound lean round steak -- trimmed

4 tablespoons butter or margarine -- divided

1 10 oz. can mushroom pieces -- drained

1 cup chopped onion

1 1/2 cups chili sauce

2 tablespoons all-purpose flour

1/2 cup cold water

1 9 oz. pkg. frozen cut green beans -- cooked and drained

1 8 oz. pkg. egg noodles -- cooked and drained

1. Cut steak into strips. Heat 3 tablespoons butter in a large skillet

over

medium heat. Add mushrooms and onion; saute until tender, about 2

minutes.

Remove with a slotted spoon.

2. Add remaining butter to skillet. Add steak. Saute for 5 minutes or

until

browned on all sides. Add chili sauce. Simmer, covered, for 10

minutes, or

until meat is tender.

3. Blend flour with cold water. Stir into skillet. Cook, stirring

continually,

until mixture comes to a boil, about 5 minutes. Reduce heat; return

mushrooms

and onion to skillet.

4. Add green beans to skillet; mix well. Heat to serving temperature;

do not

boil. Serve over hot buttered noodles.

Notes:

Instructions:

24 ounces Veal Cutlets (4 @ 6oz each)

2 tablespoons Lemon Juice

1/2 teaspoon Salt

1/8 teaspoon Pepper

1/2 teaspoon Paprika

1 tablespoon Vegetable Oil

2 ounces Capers; Drained(1/2 Sm. Jar)

1/4 cup White Wine; Dry

1 each Bay Leaf

3 tablespoons Evaporated Milk

Garnish:

1 Pickled Beets; Sliced

4 each Lettuce Leaves

Sprinkle cutlets with lemon juice and season with salt, pepper and

paprika. Heat

oil in a frypan and fry cutlets for 3 minutes on the first side. Turn

cutlets

over and add drained capers to pan. Fry again for 3 minutes; remove

cutlets and

arrange on a preheated platter. Pour wine into pan, scraping loose

any brown

particles from bottom of frypan. Add bay leaf, simmer liquid 3

minutes. Remove

bay leaf. Blend in evaporated milk and adjust seasonings. Pour over

cutlets.

Cut beets into strips and arrange on lettuce leaves as a garnish.

Notes:

Instructions:

MEATBALLS

1 each Hard Roll

3/4 cups Water

1 pound Ground Beef; Lean

1 each Bacon; Strip, Diced

4 each Anchovy Fillets; Diced

1 each Onion; Small, Chopped

1 each Egg; Large

1/2 teaspoon Salt

1/4 teaspoon Pepper; White

BROTH

6 cups Water

1/2 teaspoon Salt

1 each Bay Leaf

1 each Onion; Small, Peeled, Halved

6 each Peppercorns

GRAVY

1 1/2 tablespoon Butter or Margarine

1 1/2 tablespoon Unbleached Flour

1 tablespoon Capers

1 each Lemon Juice; Of 1/2Med.Lemon

1/2 teaspoon Mustard; Prepared

1 each Egg Yolk; Large

1/4 teaspoon Salt

1/4 teaspoon Pepper; White

Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it

dry;

place in mixing bowl with the ground beef. Add the bacon, anchovy

fillets,

onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling

the water,

seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat

mixture

into balls about 2 inches in diameter. Add to the boiling broth and

simmer over

low heat for 20 minutes. Remove meatballs with a slotted spoon, set

aside, and

keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir

in flour.

Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of

reserved

broth. Add the drained capers, lemon juice, and mustard. Simmer for 5

minutes.

Remove a small amount of the sauce to blend with the egg yolk. Stir

egg yolk

back into the sauce. Season with salt and pepper. To Serve: Place

reserved

meatballs into the gravy and reheat if necessary. Serve on a

preheated platter.

Notes:

Instructions:

1 - The most famous West Coast Restaurant for Prime Rib is "Lawry's

Prime Rib" in Beverly Hills, CA. They normally make a Prime Rib at

least 15 pounds or more, at a time. They recommend you use a meat

thermometer to determine doneness, because of the inaccuracy of

cooking times. Normally Lawry's cooks its beef rare, which would be

130 degrees on meat thermometer (about 18-20 minutes per pound).

Medium-rare is 140-150 degrees or 22-25 minutes per pound. Well

done (which they don't really like to serve) is 160-165 degrees for

about 27-30 minutes per pound. Allowing about 20 minutes for the

roast to stand before carving. To carve, roast should be place on its

side and cut across the grain towards the ribs.

2 - Per the latest article in Los Angeles Times Culinary SOS column

this is the revised recipe version for normal sized prime rib cooking:

1 8-10 pound prime rib

Rock salt

Seasoned Salt

Place Prime rib fat-side-up in baking pan (make sure the pan won't get

ruined by the rock salt). Roast at 325 degrees until meat thermometer

registers the correct temperature for the doneness you desire (see

above). 8-10 servings.

Don't forget to use the grease drippings to make Yorkshire Pudding!

Note - I have also made this same recipe on a Rotisserie for my

parents

Anniversary Party. It takes a lot more work that way. The reference

to

beef dripping in my posting for Yorkshire Pudding refers to a STANDING

RIB ROAST. This is a more tender cut of top grade beef. The

following

spices are used to add a gourmet touch when cooking the roast:

Garlic, chervil, dill weed, onions, paprika, parsley & rosemary

3 - To Prepare STANDING RIB ROAST (common name PRIME RIB)

Refrigerate the meat until roasting in 325 degree oven. Roast

uncovered. Do not add water.

Bake a 6-8 pound roast (smaller roast require more minutes per pound

to cook). Degree of Doneness - RARE 28-30 minutes per pound internal

meat temperature of 140 degrees Fahrenheit, MEDIUM 30-32 minutes per

pound internal meat temperature of 160 degrees Fahrenheit, WELL DONE

32-35 minutes per pound internal meat temperature of 170 degrees

Fahrenheit.

Use a shallow roasting pan or broiler pan & rack.

Carving tips: Remove roast from oven 20 minutes before carving. This

allows juices to set and permits easier carving and more uniform

slices.

4 - Standing Rib Roast (6 to 8 servings - with "planned-overs")

6 to 8 pound standing rib roast (3 to 4 ribs)

salt and pepper

Optional - To really make a tender and tasty roast, coat the exterior

of the roast with ROCK SALT before baking. Be sure not to allow rock

salt to remain in the roast drippings when used for Yorkshire Pudding.

1. Season roast with salt and pepper and place in uncovered roasting

pan with fat side up--standing on rib ends. No roasting rack is

necessary; the bones keep meat above drippings.

2. Do not cover pan or add water.

3. Roast to desired degree of doneness using timetable given

previously.

4. Carve. Garnish with watercress and mushrooms or spiced crab

apples. Each rib will yield two generous slices, one with bone and

one without.

5. Save pan drippings for Yorkshire Pudding.

I normally serve the Standing Rib Roast (PRIME RIB) with Horseradish

Cream Sauce.

Horseradish Cream Sauce

1 cup stiffly beaten heavy whipping cream

2-3 tablespoons fresh well-grated horseradish root

1 tablespoon lemon juice or vinegar

Dash each salt and white pepper

Add ingredients slowly, blending well. May be made in a blender.

Serve thoroughly chilled.

Classically the dessert served with Roast is plum pudding. Which

seems to be a popular subject on several cooking newsgroups currently.

I have even made the prime rib on an Open Hearth Electric Spit

Rotisserie.

For baking roast this way the diameter of the roast determines the

length

of time needed to cook. But normally for 3 ribs, cut bone short at

4-5"

length trim fat, roll and tie. For 5-6 pound roast cook 2 1/2 to 2

3/4

hours for RARE, 3 to 3 1/4 hours for MEDIUM and 3 1/4 to 3 1/2 hours

for

WELL DONE. This is the method I used almost 25 years ago for a party

I

gave for my parents 25th Anniversary. As I recall, I could fit 2

roasts

on the spit rotisserie to cook them.

Good Luck and Enjoy!

Barbara Jean

Notes:

Instructions:

When we have roast beef and good, homemade beef gravy left over, we

like to make this hash. It's very flavorful and really easy. Feel

free to adjust the amount of any of the ingredients to suit...it's a

very flexible recipe.

Mix together in large oven casserole dish:

2 cups cooked roast beef, cut into 1/2" cubes

2 cups raw potato, cut into 1/2" cubes

3/4 cup chopped onion

1/4 cup chopped fresh parsley

6 oz sliced fresh mushrooms

1 teaspoon dried thyme

salt and freshly ground pepper to taste

1 to 2 cups gravy, to thoroughly moisten meat and potato mixture

Bake, covered in 350 degree oven about 1 hour, until bubbly and

potatoes are cooked.

RED CABBAGE

1 medium head red cabbage,coarsely shredded

6 medium cooking apples,cut into wedges

1 large sweet onion,coarsely chopped

1/2 cup brown sugar

1/2 cup vinegar or apple cider

6 whole cloves

6 whole allspice

12 whole peppercorns

Place all ingredients in large kettle,cover and slowly bring to a

boil,stirring occasionally.Reduce heat and allow to simmer while

the meatballs are being prepared.

Notes:

Instructions:

Yields 6 Servings

3 Tbls Peanut Oil - Salt

1 Onion, Chopped - Tabasco

1 lb Lean Ground Beef 4 Eggs, Beaten

Lightly

1 lb Spinach, Blanched, 4 Tbls Parmesan, Grated

Drained & Chopped

Heat the oil in a large skillet.

Add the onion.

Saute over medium heat until soft.

Add the beef.

Use a fork to break the beef up into small bits.

Cook the beef until the redness is gone.

Add the spinach.

Mix well.

Cook, stirring, for 3 to 4 minutes.

Add salt to taste.

Mix the Tabasco with the eggs.

Pour over the beef mixture.

Cook, stirring, until the eggs are set.

Remove from the heat.

Transfer to a warm platter.

Sprinkle over with parmesan.

Notes:

Instructions:

Yield: 8 Servings

3 -4 lb. whole beef tenderloin

2 -4 oz. frozen lobster tails

1 tb Butter or margarine, melted

1 1/2 ts Lemon juice

6 sl Bacon, partially cooked

1/2 c Green onions, sliced

1/2 c Butter or margarine

1/2 c Dry white wine

1/8 ts Garlic salt

Cut beef tenderloin lengthwise to within 1/2" of bottom of

butterfly.

Place frozen lobster tails in boiling salted water. Return to

boiling, reduce heat. Simmer 5 to 6 minutes. Carefully remove

lobster from shells. Cut in half lengthwise. Place lobster, end to

end,inside beef. Combine the 1 tablespoon melted butter or margarine

and lemon juice. Drizzle on lobster. Close meat around lobster, tie

roast securely with string at intervals of 1 inch. Place on rack in

shallow roasting pan. Roast in 425øF for 45 to 50 minutes for rare

doneness. Lay bacon slices on top, roast 5 minutes more.

Meanwhile,

in saucepan, cook green onions in the remaining butter over very low

heat till tender. Add wine and garlic salt. To serve, slice roast,

spoon on wine sauce. Garnish platter with fluted whole mushrooms

and

watercress if desired. Yield: 8 servings Typed in MMFormat by

cjhartlin@msn.com Source: Good Friends Cookbook

Notes:

Instructions:

1 lb. lean ground beef, cooked & drained

1 can corn, drained

1 can sliced carrots, drained or 1 lb. fresh cooked carrots

1 can tomato soup

1 tbsp. Italian seasoning

1/2 tsp. chili powder

1 recipe Bisquick or Jiffy mix biscuits

Preheat oven to 350 degrees. Stir first 6 ingredients together and

place in

a large casserole.

Cook covered for approximately 25 minutes. Mix biscuits and spoon on

top of

casserole.

Bake uncovered approximately 10 minutes or until biscuits are done.

Notes:

Instructions:

4lbs. or more brisket of beef

? paprika

? onion powder

? garlic powder

2 med onions

Heinz Chili Sauce (she said she has tried other sauces, but nothing

else

tastes quite as good, some not even close)

In a Dutch oven on top of stove. Sprinkle brisket generously with

paprika,

onion powder and garlic powder on both sides. Place in pot and slice

at

least 2 med onions around meat. Pour 1/2 the bottle of chili sauce

over

meat. Spread on top. Cover meat 3/4 the way up with water. Bring to

boil

over med-high heat. Cook covered - turning about every 1/2 hour.

Simmer on

low heat, still turning. Meat should be almost soft. Take out, let

cool.,

slice, put back in pot and cook until tender.

Gravy can be used for cooking potatoes, rice, or noodles.

Let me tell you from experience, this stuff melts in your mouth. You

cannot over cook it. The softer, the better.

Enjoy!

Alisa Goldfarb (courtesy of Illona Goldfarb - my Mom - the best cook

in

the world!)

Notes:

Instructions:

3 lb. brisket

brown sugar (sprinkle over it)

1 pkg. onion soup

Ketchup (shmear over it)

Wrap in foil...Bake 2 1/2 hours...350 degrees

Notes:

Servings :8

Keywords :Meats b2 beef Rice Dishes

Oven Temp:

Time to prepare :80 minutes

Origin :Jo Anne Merrill

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

2 pounds lean ground beef

16 ounces peach slices -- canned

1 1/2 cups soft bread crumbs

2 large eggs

1 onion -- chopped fine

2 teaspoons fresh dill weed

1 1/2 teaspoons salt

1 1/4 teaspoon black pepper

1 cup rice

1 tablespoon fresh parsley -- chopped

1 1/4 teaspoon ground nutmeg

Instructions:

1. Drain the peaches, reserving syrup, and cut slices in half.

2. Combine beef, bread crumbs, beaten eggs, onion, dill weed,

salt, pepper and 1/3

cup of the peach syrup. Mix well.

3. Combine the cooked rice, parsley and 1 tablespoon of peach

syrup.

4. Pat the meat on waxed paper into a 14 x 10 rectangle about

3/4-inch thick.

5. Spread the rice mixture evenly over meat. Stir nutmeg into

peaches and distribu

e evenly over the meat.

6. Roll up meat, jelly-roll fashion, from short side of rectangle

to enclose peach

s and form a pinwheel loaf. Press meat over filling at both ends of

loaf. Place, seam-s

de down, on rack in roasting pan.

7. Bake in preheated 350-degree oven for 1 hour. Brush with peach

syrup and contin

e baking 15 minutes more. Let stand 10-15 minutes before slicing.

Notes:

Instructions:

Buckhorn Inn

Gatlinburg, Tennessee

INGREDIENTS:

1 cup port wine

1 cup soy sauce

1/2 cup olive oil

3 cloves fresh garlic, chopped

1 tsp fresh thyme, or 1 tsp dried thyme

1 tsp fresh ground black pepper

1 tsp hot sauce

1 - 5-6 lb trimmed beef tenderloin

DIRECTIONS:

Combine first 7 ingredients and pour over beef. Marinate covered 4-8

hours, turning once. Preheat charcoal broiler and

pre-heat oven to 325 degrees.

Remove beef from marinade. Brown tenderloin on broiler on all sides.

Place in baking pan and bake 1-1/2 hours or until

inserted meat thermometer reads 140 degrees.

Bring marinade to a boil, then thicken slightly with cornstarch and

water.

Slice tenderloin to desired thickness and serve with marinade.

Notes:

Instructions:

Yield: 4 servings

1 cup Vegetable oil

1/2 cup Soy sauce

1/3 cup Red wine vinegar

1/4 cup Lemon juice

3 Tbsp Worcestershire

2 Tbsp Dijon mustard

1 tsp Pepper

1 clove Garlic, minced

2 (1 lb) flank steaks

Marinate meat in combined ingredients at least 6 hours or overnight

in a ziploc bag, turning occasionally. Discard marinade, retaining

onion slices.

Encase onions in aluminum foil; grill steaks and onions over medium

high coals (350-400 degrees) about 15 minutes or till of desired

doneness, turning.

Cut across diagonally into thin strips.

Southern Living 11-95.

Notes:

Instructions:

Recipe Courtesy of Emeril Lagasse, 1999

Flank steak:

1/4 cup olive oil

Creole seasoning

For the summer salsa:

1/2 cantaloupe, diced

1 jalapeno, minced

1 cup blackberries

1/2 cup red bell pepper, small diced

1 medium red onion, large dice

1/2 lemon, juiced

Parsley

Cilantro

Green onions

Salt

Freshly ground red pepper

Season the flank steak with oil and Creole seasoning. Marinate for 4

hours,

preferably overnight.

In a large bowl, add the cantaloupe, jalapeno, blackberries, red

pepper, lemon

juice, parsley, cilantro and green onions. Mix well. Season with salt

and

pepper.

Grill the flank steak to medium rare, about 6 minutes per side. Slice

the steak

on a bias, against the grain. To serve, fan out a few slices on a

plate. Top

with summer salsa.

Notes:

Instructions:

Yield: 6 Servings

1 1/2 lb Round steak

2 T Oil

1 Garlic clove; minced

3/4 c Vinegar

3/4 c Ketchup

1 t Salt

1 t Dry mustard

1 t Paprika

1 T Sugar

2 T Worcestershire

Slice the steak into 1 inch squares and brown it in a frying pan in

the oil. Place the steak in a 2 quart casserole dish. Put the rest

of

the ingredients in the frying pan. Simmer for 3 minutes. Pour over

steak. Cover and bake at 350 for 1 hour. Uncover and bake 1/2 hour.

Serve over rice or noodles.

Recipe by Maxine Forster

Notes:

Instructions:

1 lb. Lean ground beef

1 onion chopped

1 1/2 cups frozen vegetables-

(I used mixed) you can use peas,

corn, carrots.

2 large potatoes sliced (as for scalloped)

1 1/2 cups grated cheese

1 can cream mushroom soup

Brown meat and drain off fat. Put cooked meat in large casserole,

scatter the chopped onion over meat, then put the

vegetables over the onion, then put the sliced potatoes over

vegetables.

Mix the cheese with the tin of soup in small

bowl. Spoon this over the sliced potatoes. Bake at 350 F for about 1

hour or until potatoes are tender.

Notes:

Servings :6

Time to prepare :70 minutes

Origin :Jo Anne Merrill

Ingredients:

6 large bell peppers

3 3/4 pound lean ground beef

3 3/4 pound ground pork -- * see note

1 onion -- chopped

4 potatoes -- cooked, diced

2 teaspoons angostura bitters

2 cups cheddar cheese, shredded -- 8 ounces

1 1/2 cups milk

salt -- to taste

pepper -- to taste

tomato sauce -- optional

Instructions:

* Use more or less of the meats, or omit if you prefer.

1. Have a large pot of water boiling. Slice top from peppers,

remove seeds, and dr

p into boiling water. Boil 5 minutes, remove and invert to drain and

cool.

2. Mix the beef, pork, onion, potatoes, Angostura bitters, cheese

and milk togethe

. Season with salt and pepper.

3. Stuff peppers with meat mixture. Place peppers in a shallow

baking pan, add wat

r until 1-inch deep. Bake in preheated 350-degree oven for 1 hour.

Serve as is or with

eated tomato sauce, especially sauce with herbs added.

Notes:

Instructions:

Yields 6 Servings

1/2 lb Beef, Ground 1/8 tsp Dried Rosemary,

1/2 lb Pork, Ground Crumbled

1/2 lb Veal, Ground 1/2 tsp Nutmeg, Ground

1 1/2 Cups Spinach, Chopped 2 LARGE Eggs

3/4 Cup White Bread Crumbs 2 Tbls Dijon Mustard

1/2 Cup Pistachios, Chopped 1/4 tsp Tabasco Sauce

2 Cloves Garlic, Chopped 6 Slices Bacon

1/4 tsp Dried Thyme, Crumbled

Preheat the oven to 400 degrees.

Combine the beef, pork, veal, spinach, breadcrumbs, pistachios,

garlic, thyme,

rosemary and nutmeg in a bowl.

Mix the eggs, mustard and Tabasco sauce in a small bowl.

Add to the meat.

Mix well.

Season to taste with salt and pepper.

Line the (9"x5") glass loaf dish with the bacon slices.

Spread the meat mixture in the dish.

Smooth the top.

Place the loaf dish in a larger, deep sided baking pan.

Add hot water to the baking pan to come halfway up the sides of the

loaf dish.

Bake until the meatloaf is brown and firm and the sides pull away from

the

dish (about 55 minutes).

Invert onto a platter.

Remove the bacon.

Slice and serve.

Notes:

Instructions:

from the Old Spaghetti Factory

by way of "By Request", a Seattle Times Column

1/3 cup very finely chopped onion 2 Tbsp olive oil

1 Tbsp very finely minced garlic 1 1/2 tsp - 1 Tbsp salt

3 Tbsp finely chopped parsley 1/4 tsp freshly ground pepper

1 cup fresh bread crumbs 1/4 tsp ground nutmeg

1 egg 2 1/2 lb lean ground chuck

1/2 cup cold water 30 oz tomato sauce

Combine chopped onion, garlic, parsley and bread crumbs in a food

processor and mix 30 seconds.

Break the egg into a 3 quart bowl and mix well using a wire whisk.

Add

water, olive oil, salt, pepper, and nutmeg to the egg and whisk until

well whisked.

Add the bread crumb mixture, combining with a spatula. Add the ground

meat and mix thoroughly until ingredients are well distributed and the

mixture is binding together tightly.

Preheat the oven to 425 degrees. Using a medium sized ice cream

scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form

each meatball by rolling in the palm of your hand until they feel

tight and solid. (The finished meatballs should be about the size of

a golf ball.)

Pour 1/4 cup water into the pan and place in the oven. Time 15

minutes. Remove from the oven and loosen with a spatula. Return to

the oven an additional 10 minutes, or until cooked through. Drain.

Heat the tomato sauce in a large skillet. Add the meatballs and

simmer

2 minutes. Serve over pasta or rice.

--

"One cannot think well, love well, sleep well |

if one has not dined well." | Sandra Vigil

Virginia Woolf | vigil@esca.com

_A Room of One's Own_ |

Notes:

Servings :8

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 pounds lean ground beef

3 3/4 pound bulk sausage

1 1/2 cups bread crumbs

1 pkg onion soup mix

2 2/3 cup milk

1 1/3 cup ketchup

2 eggs -- beaten

Instructions:

Combine all ingredients and pack into 9 x 5 loaf pan. Bake uncovered

at 350 degree

for 1-1/2 hours.

Notes:

Instructions:

Great sandwich meatloaf.

1 pound ground beef

1/2 tablespoon pepper

3/4 cup cheddar cheese ^K cubed

1/2 tablespoon celery seed

1/2 onion ^K chopped

1/4 tablespoon paprika

1/2 bell pepper ^K chopped

1/2 cup milk

1 egg ^K beaten

1/2 cup bread crumbs ^K dry

1 tablespoon salt

Heat oven to 350^p. Mix all ingredients, place in loaf pan. Bake 1

hour +

15 minutes.

Notes:

Instructions:

1 pkg Kraft Dinner (no name brand will do)

1/2 - 1lb of hamburger meat

1 can of corn niblets (drained)

1 can of tomato soup (undiluted)

1 can of cream of mushroom soup (undiluted)

1 can of mushrooms (optional)

1/2 green pepper chopped (optional)

1 med. onion chopped (optional)

salt and pepper to taste

1 tbsp. curry powder

First make your Kraft Dinner according to the directions on the box.

Brown hamburger meat and drain. If using onions, partially cook in

pan

with hamburger meat. Put all cooked ingredients into an oven safe

casserole dish (you can also use a roast pan). Add the soup

(undiluted),

corn (drained), mushrooms, green pepper and curry. Mix thoroughly and

place in a preheated oven at 350 degrees for one hour.

I have made this recipe with as well as without the optional

ingredients

and either way it is very good. At times I have also tried it with a

little splash of Tabasco sauce. This gives it a nice added kick.

This dish is very easy to make and very tasty. Feel free to play with

the ingredients by adding or subtracting from the recipe. It makes

enough

for two with enough leftover for next day's lunch. Hope you try it

and enjoy!

MELANIE ANN BRYANT

MBRYANT@GANYMEDE.CS.MUN.CA

Notes:

Servings :6

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pounds ground beef

3 3/4 cup chopped onions

1 1/2 cup bread crumbs

1 large egg

2 tablespoon ketchup

2 2/3 cup milk

1 1/8 teaspoon paprika

salt -- to taste

black pepper -- to taste

Instructions:

1. Mix together the beef, onion, bread crumbs, beaten egg, ketchup,

milk and seaso

ings. Press mixture into a 9-inch pie plate or similar microwave-safe

dish.

2. Spread about 2 tablespoons ketchup or chili sauce evenly over

top of meat. If y

ur microwave has a temperature probe, insert it so tip is in center of

food. Cover tigh

ly with plastic wrap, arranging loosely around probe to vent. If not

using a probe, cov

r tightly and then vent 1 edge slightly.

3. Microwave on medium high for 26-28 minutes, or until probe

reaches 170 degrees.

Let meat loaf stand for 10 minutes before serving.

Notes:

Servings :6

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

3 1/2 pounds corned beef brisket

1 Bermuda onion -- thinly sliced

2 garlic cloves -- minced

2 bay leaves

black pepper -- to taste

3 potatoes -- sliced

4 carrots -- sliced

1 cabbage head

Hungarian paprika -- optional

Instructions:

1. Place the brisket in a 3-quart casserole dish; add 3 cups water.

Lay slices of

nion over top; add garlic, bay leaves and black pepper. Cover and

microwave on high pow

r for 10 minutes.

2. Turn brisket over and cover again. Microwave on low for 70-80

minutes, turning

eat every 25 minutes.

3. Add sliced potatoes and carrots to broth. Cut cabbage into 6

wedges and arrange

in a circular design on top of meat. Add a dusting of Hungarian

paprika to potatoes and

cabbage if you prefer.

4. Cover and cook at high temperature for 25-30 minutes,

rearranging vegetables af

er 15 minutes. Vegetables should be tender when done. Discard bay

leaves and let stand

few minutes before serving.

Notes:

Instructions:

1 tablespoon cooking oil

4 large onions, thinly-sliced

1 pound beef suitable for stewing (i.e., chuck, round, etc.), cut

into bite-size pieces

1 small can (8 oz.) tomato paste

1 teaspoon salt, 1/4 teaspoon pepper

2 tablespoons (yes, that much!) sweet paprika

1 tablespoon caraway seed (optional, but they'll dissolve in the long

cooking so don't omit them just to keep them out of your teeth--

they do give flavor)

water

Heat oil in a large heavy pot which has a cover. Add onions,

and cook covered over medium-low heat for ten minutes, stirring

occasionally. Onions should be translucent and limp after that

time, but not brown. Remove onions (I simply invert the covered pot

and let them be caught by the cover) and set aside. Raise heat and

brown cubes of beef in batches, so as not to cool the pot by putting

too many in. Return onions; add tomato paste and seasonings, and

just enough water to barely cover the mixture. Stir well; raise

heat to bring pot to boiling, then reduce heat to a simmer and

cover. Cook for as long as you can manage, at least three hours, or

place for the same time or longer in oven heated to 250 degrees.

The onions should dissolve and disappear into the sauce. The longer

this cooks over low heat the better it will taste, and as with all

these long-cooked things, it's even better the day after it's first

cooked. Serve ladled over cooked noodles or rice, and use any

leftovers just as they are as a shepherd's pie topped with mashed

potato mixed with egg and browned in the oven.

Esther H. Vail, Rochester NY USA

(esther@rochgte.fidonet.org)

Notes:

Instructions:

Yield: 2 servings

5 lb Meaty beef ribs

1 10 1/2 oz can beef broth

Dry rib seasoning

Barbecue sauce

Marinade

1 c Mesquite flavored bar-q sauc

1/4 c Apple cider

Combine marinade and marinade meat in refrigerate over night. To

freeze put meat and marinade in ziploc and refrigerate the night

before grilling.

Set up grill use hickory chunks of wood and pour beef broth on drip

pan and add dry rib seasoning.

Remove ribs from marinade and drain and liberally add barbq seasoning.

Place the ribs on grill over the drip pan and smoke 2 1/2 to 3 hours.

Add barbq sauce at least two to three times during the final hour.

Will hold nicely in 200 degree oven for several hours if covered.

Serve with extra sauce. Typed by Annette Johnsen Source Kansas City

Barbq Society

Notes:

Instructions:

(Recipe Courtesy of Sara Moulton )

1 pound ground beef

4 slices Mozzarella cheese

Form 1 pound ground beef into 4 patties. Place on heated grill pan.

Cook for 5 minutes. Turn and cook for 3 more minutes. Place 1 slice

cheese on each burger. Continue to cook for 2 more minutes or until

cheese melts.

Yield: 4 servings

Serve with Basil Mayonnaise and Tomato Salsa.

BASIL MAYONNAISE:

2 cups mayonnaise

1 cup fresh basil leaves

Salt and pepper

Place all ingredients in a blender. Puree until smooth.

TOMATO SALSA:

2 tomatoes, chopped

1 medium onion, chopped

1/2 cup pimento olives, chopped

2 cloves garlic, minced

1 tablespoon red wine vinegar

3 tablespoons olive oil

Salt and pepper

Combine all ingredients in a bowl. Let stand for 30 minutes.

Notes:

Instructions:

Yields 6 Servings

3 LARGE Tomatoes, Peeled & Quartered

2 Tbls Canola Oil 1 Cup Plain Yogurt

2 Medium Onions, Chopped Coarse 1/2 Cup Sour Cream

1 Tbls Sweet Paprika 1 Tbls All-Purpose Flour

4 Pale Green Roasting Salt

Peppers, Cored, Seeded Pepper

& Cut Crossways Into 3 Cups Cooked Wide Egg

1/4" Strips Noodles

1 1/2 lb Large White Mushrooms, 1 Tbls Parsley,

Chopped

Stems trimmed, Cleaned

Bring a small pot of water to a boil.

Coarsely chop the peeled tomatoes.

Set aside.

Heat the oil over low heat in a large, heavy pot.

Add the onions.

Cook, stirring steadily, until wilted (about 10 minutes).

Sprinkle the paprika over the onions.

Cook, still stirring, 1 more minute.

Add the peppers and the chopped tomatoes.

Cook over medium heat for 10 minutes, stirring once or twice.

Add the mushrooms.

Stir well.

Cook for 5 minutes.

Combine the yogurt, flour and sour cream in a bowl.

Whisk in 1/2 cup of the juices from the cooking vegetables.

Remove from the heat.

Whisk the yogurt mixture into the vegetable mixture.

Season with salt and pepper to taste.

Serve immediately over boiled egg noodles.

Garnish with chopped parsley.

Notes:

Instructions:

3 pounds boneless leg of veal, cubed

1 cup flour, seasoned with salt and pepper

1/2 cup olive oil

1/2 medium onion, chopped

1/2 cup dry white wine

2 quarts veal or chicken stock

2 to 3 cloves garlic, minced

1 teaspoon herbes de Provence (mixture of dried

thyme, rosemary and savory)

2 potatoes, peeled and cubed

3 carrots, peeled and cubed

2 white turnips, peeled and cubed (or 1 rutabaga,

peeled andcubed)

1 cup green beans, fresh or frozen, cut in thirds

1/2 cup cannedartichoke hearts, quartered

Fresh parsley, chopped

Preheat oven to 350 F.

Dredge veal in flour. In a heavy skillet, heat oil;

brown meat in batches and transfer to a 6-quart

casserole. Saute onion. Deglaze skillet with white

wine by scraping up browned bits; add to casserole.

Add 1 quart stock, garlic and herbs. Cover and bake at

350 F for 1 hour.

Cook potatoes, carrots, turnips and beans in 1 quart

stock until crisp tender. If frozen beans are used,

add at end of cooking. Stir in artichoke hearts.

Add vegetables to casserole along with enough stock to

cover meat and vegetables. Cover and bake another 30

minutes, or until meat is tender. Garnish with fresh

parsley.

Makes 8 servings.

Notes:

Instructions:

Recipe By : Mr. Food Cooks Like Mama {Art Ginsburg}

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds beef brisket -- trimmed

1/2 cup water

1/4 cup soy sauce

1/4 teaspoon black pepper

1/4 cup chopped onion

1 green bell pepper -- sliced

1/2 cup raisins

2 tablespoons brown sugar

1 20 oz. can unsweetened apple slices -- drained

Place brisket in a large pot or Dutch oven. Add water, soy sauce, and

pepper;

cover and simmer for 2 1/2 to 3 hours. Add onion, green bell pepper,

raisins,

brown sugar, and apple slices; simmer for 30 to 40 minutes more.

Remove

brisket and slice. Serve, covered with pan juices.

NOTE: You can substitute a couple of sliced fresh apples for the

canned. You

can also add a touch of hot pepper sauce or garlic to "heat up" the

recipe.

Notes:

Instructions:

Yield: 6 servings

-------------------------MARINADE-------------------------------

1 c Vinegar; or more

1 c Water

10 Whole cloves

1 Bouquet garni made of:

4 Bay leaves

2 Sprigs celery leaves

1 Sprig fresh thyme

3 Juniper berries; crushed

1 lg Onion; sliced thin

3 Cloves garlic; crushed

2 ts Salt

1 Lemon; sliced

--------------------------MEAT---------------------------------

5 lb Bottom round roast of beef

2 ts Bacon fat

8 oz Tomato sauce

1 Bouillon cube

1/2 c Red wine

3 tb Brown sugar; or more

4 Strips lemon peel

5 Gingersnaps; crumbled

1 tb Worcestershire sauce

1 1/2 ts Arrowroot; approximately

Combine all the ingredients for the marinade in a porcelain-enameled

container. Add the meat and for best results marinate for 10 days,

if

~&127;t more. Turn twice daily.

When ready to cook, presoak a large clay pot, top and bottom, in

water for 15 minutes.

Remove the meat from marinade, put in a large frying pan, and sear

on

all sides in the hot bacon fat. Meanwhile, pour the marinade into a

saucepan and reduce to 1/3 its original volume by boiling rapidly,

uncovered. Place the meat in the presoaked pot, then add the

marinade

and all the other ingredients except the arrowroot.

Cover the pot and place it in a cold oven. Set the oven temperature

at 425 degrees. Cook for 2 to 2 1/2 hours, until almost done, then

remove the po from the oven and pour off the sauce. Return the pot

to

the oven, uncovered, for a final 10 minutes of cooking.

Meanwhile, put the sauce into a blender container and blend. Taste

for

seasoning; the sauce should be "sweet and sour." If not, add brown

sugar and/or vinegar. Heat the sauce, thicken with the arrowroot,

and

serve over the meat and German potato pancakes.

Source: "The Clay-Pot Cookbook" by Georgia McLoed Sales and Grover

Notes:

Servings :6

Time to prepare :240 minutes

Origin :Jo Anne Merrill

Ingredients:

3 pounds corned beef brisket

6 carrots

2 turnips -- * see note

6 onions

6 potatoes

1 cabbage head

Instructions:

* Substitute rutabagas for turnips if desired.

Cut meat into serving-sized pieces, cover with water and bring to

a boil. Lower he

t and simmer for approximately 3-1/2 hours. Remove meat and keep warm.

Scrub the vegetables and cut into quarters or cubes. Cut the

cabbage into 6 wedges

Bring the broth to a boil; add carrots, turnips, onions and

potatoes. Cook for 15

inutes. Add cabbage and cook for 15-20 minutes longer.

Arrange meat on serving platter and place vegetables around the

meat in an attract

ve pattern. Sprinkle all with fresh ground black pepper.

Notes:

Instructions:

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 to 5 1/2 pounds, Beef chuck roast, trimmed of excess fat

1/4 cup vegetable oil

1 large onion, coarsely chopped

4 bay leaves

1 teaspoon dried thyme

2 cups water

2 cups freshly brewed coffee

1 tablespoon instant flour

2 tablespoons butter, chilled

1/4 cup whiskey (optional)

Salt and freshly ground pepper, to taste

Preheat oven to 325 F. On a large plate or platter, stir together

flour, salt

and pepper. Dust the roast with the seasoned flour, discarding any

excess. Heat

the oil in a large, heavy ovenproof skillet over medium heat until

hot. Add the

roast and brown on all sides, about 5 minutes a side. Remove the roast

from the

skillet and set aside. Add onions to the drippings in the skillet and

saute over

medium heat until they are softened. Return the roast to the skillet;

add bay

leaves, thyme, water and coffee. Bring to a simmer, stirring and

turning to

combine the seasonings with the roast. Cover and place the skillet in

the oven.

Bake for 3 to 3 1/2 hours or until fork tender. Remove the roast

from the

skillet, discard any bones or gristle and set aside, loosely covered

with

aluminum foil. To prepare the gravy, place the skillet over medium

heat, skim

off any excess fat and add water, if necessary, to equal about 2 1/2

cups

liquid. Sprinkle the instant flour over the gravy in the skillet and

cook about

5 minutes, stirring until smooth and thickened. Stir in the butter and

whiskey,

if desired, and season with salt and pepper. Return the roast to the

skillet to

warm in the gravy, then serve. Makes 6 to 8 servings.

Notes:

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds ground beef

4 ounces bulk sausage meat

1 envelope onion soup mix

1 cup fresh bread crumbs

1 egg

1 1/4 cup buttermilk

1 teaspoon Worcestershire sauce

Instructions:

Combine all ingredients. Form into patties. Grill or saute as desired.

Notes:

Servings :8

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

2 pounds beef stew meat

1 cup navy beans

6 cups water

2 tablespoon flour

2 teaspoons salt

1 1/4 teaspoon black pepper

1 bay leaves

2 tablespoon bacon grease

8 ounces tomato sauce

2 onions

1 tablespoon yellow mustard

1 teaspoon chili powder

1 1/2 teaspoon basil

1 garlic clove -- minced

Instructions:

1. Sort and rinse beans. Bring beans and the 6 cups water to a boil.

Simmer 2 minu

es. Cover and remove from heat. Let stand at least 1 hour.

2. Trim all fat from beef and cut into 1-inch cubes.

3. Combine flour, salt and pepper in a plastic bag; put in the

beef cubes and shak

to coat beef. Brown the beef in the bacon drippings; drain off the

fat.

4. Drain the beans, reserving 2 cups liquid. Combine beans, beef,

reserved liquid

nd remaining ingredients.

5. Cover tightly and bake in 325-degree oven for 2-1/2 hours or

until meat and bea

s are done.

Notes:

Servings :8

Time to prepare :180 minutes

Origin :Jo Anne Merrill

Ingredients:

4 pounds chuck roast -- * see note

yellow onion -- sliced

2 celery stalks -- chopped

1 1/4 cup green peppers -- chopped

1 1/3 cup water

1 1/2 cup chili sauce

1 1/4 teaspoon black pepper

1 1/2 teaspoon salt

12 ounces beer

Instructions:

* Use a chuck roast or similar cut.

Place roast in large oven-proof pan with lid. Mix the remaining

ingredients except

beer and pour evenly over roast. Roast uncovered in 350-degree oven

for 1 hour.

Pour room temperature beer over, COVER, and cook for 2-3 hours

longer depending on

the thickness of the roast. Thicken liquid with flour if you wish.

Notes:

Instructions:

Recipe courtesy Alton Brown

1 boneless rib eye steak, 1 1/2-inch thick

Canola oil to coat

Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to

500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range

over high heat. Coat steak lightly with oil and season both

sides with a generous pinch of salt. Grind on black pepper to

taste.

Immediately place steak in the middle of hot, dry pan. Cook 30

seconds without moving. Turn with tongs and cook another 30

seconds, then put the pan straight into the oven for 2

minutes. Flip steak and cook for another 2 minutes. (This time

is for medium rare steaks. If you prefer medium, add a minute

to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2

minutes. Serve whole or slice thin and fan onto plate.

Yield: 1 to 2 servings

Prep Time: 10 minutes

Cooking Time: 5 minutes

Difficulty: Medium

Notes:

Instructions:

1/2 pound lump crab meat, picked over for shells and cartilage

2 tablespoons minced red peppers

2 tablespoons minced red onions

1 cup grated Parmigiano-Reggiano cheese

1 tablespoon chopped basil

2 tablespoons heavy cream

2 tablespoons bread crumbs

1 sheet of fresh pasta, (11x14 inches), cut into 4x4 squares, 8

squares

total

2 tablespoons olive oil

3 red peppers, chopped

1 jalapeno, chopped

1/2 chopped white onion

1 teaspoon minced garlic

2 ounces white wine

1 1/2 quart heavy cream

2 tablespoons butter

Salt and pepper

8 (3 ounce) veal top round, pounded out thin

Essence

1 cup flour

2 eggs, slightly beaten with 2 tablespoons milk

1 1/2 cup brioche bread crumbs

5 blanched asparagus spears,

2 tablespoon chiffonade basil

1/4 cup grated Parmigiano-Reggiano cheese

Heat a pot of salt water for poaching. For the ravioli: In a mixing

bowl, combine crab, red peppers, onions, cheese, 1

tablespoon basil, 2 tablespoons cream and bread crumbs. Season with

salt

and pepper. Fill each ravioli with 1/2 cup of the

filling. Seal each ravioli with some of the egg wash, using a pastry

brush.

For the sauce: In a sauce pan, heat the olive oil. Saute the peppers,

jalapeno, onions and garlic for 2 minutes. Season with

salt and pepper. Stir in the wine and cream. Bring up to a boil,

reduce

to a simmer. Simmer the sauce until the cream has

reduced by half, about 4-5 minutes. Remove from the heat. With a

hand-held blender, puree the sauce until smooth. Place

back on the stove and mount in the butter. Season with salt and

pepper.

To finish the pasta: drop the ravioli in boiling

salted and oiled water for 3-4 minutes or until the pasta is tender.

For the veal: In a saute pan, heat some olive oil. Season the veal

with

Essence, and season the flour and bread crumbs with

Essence. Dredge the veal in the flour. Dip each piece in the egg wash,

removing any excess. Dredge the veal in the bread

crumbs. Fry the veal for 3 minutes on each side or until golden.

Remove

from the pan and place on a paper-lined plate.

Season with Essence. Remove the pasta from the water and drain. Season

with olive oil, salt and pepper. Spoon the sauce in

the center of platter. Lay the ravioli in the center of sauce. Place

the

veal against the ravioli Garnish with the asparagus

spears, basil and cheese.

Yield: 4 servings

Notes:

Instructions:

Prep & Cooking Time: 2 hours

4 LB boneless rib eye roast

1/4 cup whole green, pink, or black peppercorns (or combination)

2 Tbsp brandy or cognac

1/2 cup heavy creme

1 Tbsp Dijon-style mustard

1 Tbsp Worcestershire Sauce

Juice of 1/2 lemon

6 red potatoes

2 Tbsp macadamia nut or olive oil

2 tsp minced garlic

2 portabella mushrooms, thinly sliced

Preheat oven to 325 F. Crack peppercorns coarsely; sprinkle on roast

and

press into surface. Set meat in a shallow roasting pan and cook for

about

1 1/2 hours or until meat thermometer inserted into center registers

140

to 150 F. Cut red potatoes lengthwise into 6 wedges each and toss with

oil

and galic. One hour before meat is done, place potatoes around meat in

roasting pan. About 15 minutes before meat is done, add mushrooms to

potatoes. When cooked, transfer roast and vegetables to a serving

platter

and keep warm. Add brandy to drippings in roasting pan and ignite

mixture

with match. After fire extinguishes, whisk in heavy cream, mustard and

Worcestershire sauce and bring to a boil, reduce heat and cook for 3

minutes or until thickened. Remove from heat and add lemon juice.

Carve

roast and pour sauce over sliced meat. Serve with potatoes and

mushrooms.

Makes 8 servings.

>From the Foodland Hawaii Coupon Promo Book, Sept. 1998

Serve with Oven Roasted Garlic Potatoes and Portabella Mushrooms

Notes:

Instructions:

Recipe By : Sun-Sentinel (8/10/95)

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Red Onion, Peeled And Very Thinly Sliced

1/4 C Lime Juice

2 Dashes Tabasco Sauce

1 Lb London Broil, About 1 Inch Thick

1/4 C Fresh-Ground Black Pepper -- 1/4 inch

1 Tbsp Salt

1 Tbsp Flour

In a small nonreactive bowl, combine onions, lime juice and Tabasco;

cover and refrigerate for at least 2 hours but less than 6.

Rub meat all over with pepper and salt. Sprinkle half the flour on

each side of the meat. Saute over high heat in a large saute pan, with

no oil,

until well seared, 5 to 7 minutes on each side for rare.

Remove from heat and serve in thickish slices, topped with generous

portion

of the marinated onions.

Per serving: 210 calories, 5 grams fat.

Notes:

Servings :8

Time to prepare :70 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound lean ground beef

1 1/2 pound ground pork

2 Italian sausage links

1 cup cornbread stuffing -- * see note

1 onion -- chopped

1 garlic clove -- minced

1 1/4 teaspoon garlic powder

4 ounces green chiles -- minced

1 egg

1 tablespoon chili powder

8 ounces tomato sauce

1 pinch ground nutmeg

1 1/2 teaspoon Worcestershire sauce

1 green pepper

Instructions:

* Use prepared stuffing mix in box.

Combine the ground meat, pork, and sausage in large bowl. Mix in

the stuffing mix

which has been crushed slightly), onions, chiles, beaten egg, chili

powder, garlic and

arlic powder. Pour in half the tomato sauce and mix very well with

your hands. (Wear pl

stic baggies on hands.)

Slice the green bell peppers into very thin slivers. Grease a

cookie sheet with at

least 2-inch sides. Place the green peppers onto the sheet.

Press the meat mixture into a loaf dish and then turn out on top

of the slivered g

een peppers, tucking under any peppers slices that are not under the

meat.

Bake in a preheated 375-degree oven for 1 hour and 15 minutes.

Drain off any fat f

om dish. An easy way is to absorb the fat with paper towels. Pour the

remaining tomato

auce, which has been blended with the nutmeg and Worcestershire sauce,

over the top of

he meatloaf.

Continue baking for 5-10 minutes longer. Let stand 15 minutes

before slicing.

Notes:

Instructions:

(Microwave)

INGREDIENTS

1 cup yellow cornmeal

1 cup cold water

1 teaspoon salt

3 cups boiling water

Nonstick spray coating

1 pound lean ground beef (or Italian-style turkey sausage)

2 green onions, sliced

1 17-ounce can cream-style corn

1 small green pepper, cut into thin strips

1 teaspoon dried Italian seasoning

Dash pepper

1 2-ounce jar diced pimento, drained

DIRECTIONS

For polenta, in a 2-quart casserole combine cornmeal, the 1 cup cold

water, and

salt. Slowly pour boiling water into cornmeal mixture, stirring

constantly till

the mixture is well blended. Cook, uncovered, on 100% power (high) for

6-8

minutes or till very thick, stirring every minute. Spray a 12x8x2 inch

baking

dish with nonstick coating. Spread polenta in dish. Cover, cool 45

minutes or

chill overnight.

In a 2-quart casserole combine meat and onions. Cook, covered, on high

5-7

minutes or till no pink remains, stirring once. Drain; set mixture

aside. In the

casserole combine corn, green pepper, Italian seasoning, and pepper.

Cook,

covered, on high 5-6 minutes or till green pepper is crisp-tender.

Stir in meat

mixture and pimento.

Cut polenta into 24 squares; arrange on platter. Cook, covered with

wax paper,

on 70% power (medium-high) 4-5 minutes till heated through. Transfer

to serving

plates. Cook meat mixture, covered, on high for 1.5-2.5 minutes or

till hot.

Serve with polenta slices.

Makes 6 servings.

TIME

Preparation Time: 50 min.

Cooking Time: 28 min.

NUTRITIONAL INFORMATION PER SERVING

19g Protein 31g Carbohydrate

8g Fat 53mg Cholesterol

625mg Sodium 381mg Potassium

Cynthia Krueger

Stratford ONT

Canada

Notes:

Instructions:

Yield: 8 servings

2 lbs boneless beef stew meat, cut into 1 1/2" cubes

8 ribs celery, cut into 1" chunks

8 carrots, cut into 2" chunks

6 potatoes, peeled, quartered

2 large onions, peeled, cut up

1 cup water

1 (28 oz) can whole tomatoes, undrained

1 tsp instant beef bouillon

1/3 cup instant tapioca

2 tsp salt

1/4 tsp pepper

1 tsp dried basil, crumbled

1 tsp minced garlic

Combine all ingredients in Dutch oven. Bake, covered, at 325 until

meat

and vegetables are tender (2 1/2 to 3 hours).

VARIATIONS: Two (12 oz) jars of brown homestyle gravy can be

substituted

for the tomatoes. Chunked turkey breast and turkey gravy can be

substituted for beef and brown gravy.

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lb Boneless rump roast stuck

-wilh whole cloves

2 Peeled onions, halved

2 Scraped parsnips

1 lb Pork lenderloin, (oplional)

2 Stalks celery, cut in 2-inch

-pieces

2 Or 3 chicken breasts

10 oz Beef bouillon

1/2 lb Polish sausage, cut up,

-browned and drained

3 Carrots, scraped and cut in

3 Inch pieces

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6

peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** Alternate

pieces

of meat in CROCK-POT with sausage on top; add vegetables on sides to

fill up. Put herbs wrapped in cheesecloth or in strainer in the

approximate center. Pour in bouillon. Cover and cook on Low 8 to 10

hours. Serve with cooked carrots, leeks, turnips, onions and

potatoes. From Rival Crock-Pot cookbook, date unknown Via:

mmdoor@the_cheshire_cat.bbs, 08-19-1995, recipe # 9997 in Primary

Notes:

Servings :0

Keywords :beef b2

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

Recipe By : The Southern Living Cookbook

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds boneless chuck roast

2 tablespoons vegetable oil

1/2 cup water

3 medium potatoes -- peeled and quartered

3 medium carrots -- cut into 2" pieces

3 medium onions -- quartered

1 tablespoon all-purpose flour

1 8 oz. carton sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

Brown roast on all sides in hot oil in a large Dutch oven; add

water.

Cover, reduce heat, and simmer 2 1/2 hours. Add vegetables; cover and

simmer

30 minutes or until vegetables are tender, adding additional water if

needed.

Remove roast and vegetables to a serving dish. Drain off

drippings,

leaving 2 tablespoons drippings in pan; reserve remaining drippings.

Stir

flour into drippings in pan; cook over medium heat until browned,

stirring

constantly. Add enough water to reserved drippings to make 1 cup; stir

into

flour and cook, stirring constantly, until smooth and slightly

thickened. Add

sour cream, salt, and pepper; cook, stirring constantly, until

thoroughly

heated. Serve gravy with roast.

Notes:

Instructions:

Recipe By : Betty Crocker's Quick Dinners In 30 Minutes Or Less

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef

2 stalks celery -- sliced

1 medium onion -- chopped

1 clove garlic -- minced

1 16 oz. can whole kernel corn -- undrained

1 16 oz. can pork and beans

1/2 cup chopped green bell pepper

1 teaspoon salt

1 6 oz. can tomato paste

Cook and stir meat, celery, onion, and garlic in large skillet until

meat is

brown. Drain off fat. Stir in corn {with liquid}, and remaining

ingredients.

Heat mixture to boiling. Reduce heat; cover and simmer 10 minutes,

stirring

occasionally.

Notes:

Instructions:

Prep time: 12 . Bake time: 30 .

1 Lb. ground beef

3/4 cup chopped onion

1 can (10 3/4 oz) condensed Cheddar cheese soup

1 cup frozen mixed vegetables, if desired

1/4 cup milk

2 cups Bisquick Original baking mix

3/4 cup water

1 cup shredded Cheddar cheese

----------------------

HEAT oven to 400 Generously grease 13x9x2"baking dish.

Cook beef and onion in 10" skillet until beef is brown;

drain. Stir in soup, vegetables and milk. STIR baking mix

and water in baking dish until moistened; Spread evenly.

Spread beef mixture over batter; sprinkle with cheese.

BAKE 30 min. 10 servings. High Altitude: No changes.

Notes:

Instructions:

This roast needs no prior browning. Meat browns in the slow

cooker and forms a brown gravy. Prepare vegetables separately.

1 pkt onion soup mix

3 lb lean beef pot roast trim off any fat

3 Tbsp flour in 3 Tbsp water, mixed to a paste.

Sprinkle onion soup over the bottom of the crock pot.

Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs.

on HIGH. Pour accumulated juices into a saucepan; skim off fat.

Add flour-water paste and bring to the boil, stirring constantly

until thickened. Serve over sliced meat.

Notes:

Instructions:

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds boneless beef stew meat -- cut into 1" cubes

12 small white onions

4 whole cloves

2 tablespoons brown sugar

1 1/2 teaspoons salt

1/2 teaspoon bottled brown gravy sauce

1 tablespoon red wine vinegar

1 bay leaf

1/8 teaspoon thyme

3/4 cup water

1/4 cup flour

In slow-cooking pot, alternate beef and onions; stick cloves into 4

onions.

Sprinkle with sugar and salt. Combine gravy sauce, vinegar, bay leaf,

thyme,

and water. Pour over meat. Cover and cook on low for 5 to 7 hours or

until

tender. Turn control to high. Dissolve flour in small amount of

water. Stir

into meat juices. Cook on high for 15 to 20 minutes.

Notes:

Instructions:

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----STEAK-----

4 Pounds Round Steak 1/2-inch Thick

1 Cup Milk

1 Cup Unbleached Flour

Salt & Pepper

Milk

-----GRAVY-----

4 Tablespoons Fat

4 Tablespoons Unbleached Flour

1 Quart Milk

Tenderize round steak. Dip in milk and then flour, salt and pepper to

taste.

Fry in deep fat at approximately 375 Degrees F. until golden brown.

After steak

is done, pour off fat leaving about 4 Tbsp in pan. Add 4 Tbsp flour.

Stir

until smooth. Add 1 qt milk. Stir and cook until until thickened for

steak

gravy.

Notes:

Instructions:

Yield: 16 servings

12 lb Prime rib roast

Salt to taste

Black pepper to taste

Remove roast from the refrigerator at least two hours before

beginning to cook. Place in a shallow roasting pan and liberally

sprinkle fatty top with salt and pepper. Pat in. To protect the oven

from spattering fat, place a tent of aluminum foil loosely over the

top of the meat. Preheat the oven to 500*F and when preheated place

roast in oven and roast for the times listed below. THE TIMES MUST

ABE ADHERED TO EXACTLY. Set a timer to remind you as a few minutes of

overcooking will ruin the roast. When the cooking time ends, turn off

the oven but DO NOT open the door. Allow the roast to remain in the

oven for at least 1 hour or until the oven is lukewarm, which occurs

in about 2 hours. The roast will be beautifully rare inside and

retain a crunchy outside and an internal heat suitable for serving

for 2 hours. The roasting time works out to 15 minutes per rib or

approximately 5 minutes per pound. NOTES: 1. For a 2 rib roast

weighing 41/2 -5 lbs. allow 25 to 30 minutes at 500*F

2. For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes at

500F

For a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at

500*F

Have your butcher prepare the roast by removing the chine

bone and cutting the meat from the bones. Then return the chine bone

and the meat to its original shape and tie the roast to hold it

together. This will facilitate your carving.

A small end Prime rib is always the best.

Notes:

Instructions:

Yield: 4 servings

Braising liquid and ribs:

4 qt Homemade beef stock; or can

-ned broth

3/4 c Red wine vinegar

1 tb Paprika

1 tb Cayenne pepper

1 1/2 tb Ground cumin

3 tb Tabasco sauce

1 1/4 tb Garlic powder

1 tb Ground ginger

1 c Tomato paste

1/4 c Honey

1 tb Salt

4 Slabs baby back ribs (about

-1-1/4 pounds each)

Spice mixture:

1/4 c Garlic salt

1 tb Ground white pepper

1/2 c Paprika

1/4 c Dry mustard

1/4 c Red wine vinegar

1/4 c Worcestershire sauce

1/2 c Beer

Barbecue sauce:

1 c Chili sauce

1 c Ketchup

1/4 c Steak sauce

1 tb Ground tamarind seeds; or w

-orcestershire sauce

1 tb Finely pressed garlic

1/4 c Finely grated fresh horserad

-ish; or 2 tablespoons

Prepared, well drained

3 tb Dry mustard

1 tb Tabasco sauce

1 tb Molasses

1 tb Jalapeno salsa (see note)

1 tb Red wine vinegar

Note: Most supermarkets carry salsas in varying degrees of hotness.

For this dish, we recommend using one that packs a substantial wallop.

BARBECUE SAUCE:

Combine all the ingredients in a medium-size bowl, and whisk

until the sauce is well blended. Adjust seasonings to taste.

Makes 3 cups.

RIBS:

1. Combine all the braising liquid ingredients in a large pot.

Stir well, and bring to a simmer over medium heat.

2. Add the ribs, and simmer until tender but not falling apart,

about 1 hour and 45 minutes. When done, carefully transfer the ribs

to a baking sheet.

3. Combine all the spice mixture ingredients in a medium-size

bowl, and stir to form a paste. (Add more beer if it is too dry.)

4. Rub the paste over all surfaces of the ribs. Wrap each slab

in aluminum foil, dull side out, and refrigerate until ready to cook.

(These can be prepared up to 4 days in advance.)

5. Preheat the oven to 400F, and prepare hot coals for grilling.

Place the rack 3 to 4 inches from the heat.

6. Cover a baking sheet with aluminum foil and arrange the ribs

on the foil. Coat the ribs with 2 cups of the barbecue sauce, and

bake on the center rack of the oven for 10 minutes.

7. Transfer the ribs to the grill, and cook long enough to char.

Serve immediately, with the remaining 1 cup barbecue sauce on the

side.

4 portions.

Author's note: One of America's finest chefs, Jimmy Schmidt -- of the

Rattlesnake Club in Denver -- has made these one of his signature

dishes. The three sauces created deep hot flavor -- these are real

mean western ribs.

Recipe from Michelle M. Bass. Source: The New Basics Cookbook

Notes:

Instructions:

1 jar of Classico Red Pepper I/2 fresh green pepper,

chunked

1 # round steak 1 small onion, diced

salt & pepper 1 sm. Can mushrooms or

equivelent fresh

oregano 1 stalk celery, small chunked

Cut steak into four pieces, push salt, pepper, and oregano into

steak, both sides.

Put into crock pot, pour Classico over top. Saute green pepper,

onion, and celery. Add to the crock, then top off with mushrooms.

Cook on low for 8 hrs. Or high for 2 hrs, then low

for 3 to 4 hrs, till steak is tender. Serve with boiled & buttered

white

potatoes.

Notes:

Instructions:

Easy Everyday Cooking Recipe Cards

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 rib eye steaks

1 1/2 tablespoons butter or margarine

1 1/2 tablespoons vegetable oil

1 large red onion -- chopped

3 cloves garlic -- crushed

1/3 cup beef broth

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1. Pat steaks dry with paper towels. Heat skillet over medium-high

heat. Add

steaks to skillet. Cook for 5 minutes per side for medium. Remove and

keep

warm.

2. Add butter and oil to skillet; mix. Add onion and garlic; saute

until

tender, about 5 minutes or until onion is brown and pan juices have

almost

evaporated. Remove with a slotted spoon.

3. Add broth to skillet. Cook, stirring continually, about 2 minutes

or until

sauce is reduced. Return onion mixture to skillet. Add salt and pepper

to

skillet.

4. Heat sauce to serving temperature. Spoon over steaks.

COOK'N XPRESS: Keep steaks warm while preparing the sauce by placing

them on

an ovenproof dish in a 250 degree oven.

Notes:

Instructions:

Recipe By : Best Recipes From The Backs Of Boxes, Bottles, Cans, &

Jars

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds boned chuck roast -- 2 inches thick

2 tablespoons shortening

1 can CAMPBELL'S Condensed Tomato Soup

1/2 cup water

1 cup sliced onion

1 clove garlic -- minced

2 teaspoons dried oregano -- crushed

Dash black pepper

In large heavy pan, brown meat in shortening. Pour off fat. Stir in

remaining

ingredients. Cover; cook over low heat for 2 1/2 hours or until

tender. Spoon

off fat.

NOTES : NOTE: This is one of the easiest recipes ever to appear on a

Campbell's soup label, and one of the best tasting ways you'll ever

find to

cook this inexpensive cut of meat.

Notes:

Instructions:

Recipe By : Mr. Food Cooks Like Mama {Art Ginsburg}

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds ground beef

1 1/2 cups dry bread crumbs

2 eggs

1 1/2 cups canned carrots -- drained and chopped

1 small onion -- chopped

1/4 cup milk

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 can condensed cream of mushroom soup

All-purpose flour -- for coating

Vegetable oil -- for browning

GRAVY:

1 4 oz. can mushroom pieces

1 can condensed cream of mushroom soup

1 soup can milk

In a large bowl, mix the ground beef, bread crumbs, eggs, carrots,

onion,

milk, salt, pepper, and 1 can mushroom soup; form mixture into

patties. Place

flour in a shallow dish; dust patties with flour. In 2 large skillets,

heat

oil; brown patties on both sides. Drain off excess fat. Sprinkle

mushroom

pieces over patties. In a medium-sized bowl, combine the remaining 1

can

mushroom soup and milk; pour soup-milk mixture evenly over patties.

Cook

slowly in covered skillet for 25 minutes.

Notes:

Instructions:

I've tried a lot of Sauerbraten recipes, including many in Germany,

and

my mom's is the best!

1) Marinate 3 to 4 pound roast for 2 to 3 days in:

3 c. red wine vinegar

1 1/2 T salt

3/4 tsp. thyme

1 1/2 T pickling spice

(Turn meat daily)

2) Remove meat from marinate - wipe spices from meat and brown in

1 1/2 T butter (save marinate).

3) When brown, remove meat to plate.

4) In pan, melt 4 1/2 T more butter. Add 3 1/2 T flour and stir till

dissolved.

5) Put 1/2 c. of strained marinate in blender with 8 gingersnap

cookies

and blend until smooth.

6) Add 1-15 oz. and 2-10 oz. cans of beef gravy, 3 T white sugar, 1 T

brown sugar and blend again.

7) Add gravy to deep pan - add meat, bring to a boil, turn to low and

cook 2 to 2 1/4 hours (covered). will be thick at first.

8) Make Bisquick dumplings in gravy after removing meat -

2 c. Bisquick with 2/3 c. milk. Cook for 10 minutes covered and then

10

minutes uncovered.

9) Serve with red cabbage.

Notes:

Instructions:

INGREDIENTS

-------

4 lb beef **

1 pt vinegar

water

4 bay leaf

12 who peppercorns, black

4 who cloves

1 bun carrot

6 onion

1 Tbsp sugar

12 gingersnaps

salt & pepper

** Use beef chuck, rump, or round.

*** My notes: Watch meat while it sits and add more vinegar and water

(half of each) to keep meat covered. A similar recipe in Bon Appetit

used red vinegar and red wine for the marinade and the beef was left

in the refrigerator for about 9 days.

Wipe meat with damp cloth and then sprinkle thoroughly with salt and

pepper. Place meat in an earthen dish and add vinegar and enough water

to cover. Add the bay leaves, peppercorns and cloves, and let stand

tightly covered for 5 days in a cool place.

Cut carrots in strips; slice onions. Put meat in a dutch oven and

brown well on all sides. Add the carrots and onions and 1 cup of the

spiced vinegar. Cover tightly and cook over low flame about 3 hours or

until meat is tender. When meat is cooked, add the sugar and crumbled

ginger snaps and cook for 10 minutes. This makes delicious gravy. If

necessary, more of the spiced vinegar may be added.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary

Arts Press, 1936.

Notes:

Instructions:

2 cups red wine

2 cups red wine vinegar

1/2 cup pickling spice

2-1 pound pieces of beef, inside round, tied with twine in 2

places-against the

grain

Oil for searing

1 cup chopped onion

2 tablespoons tomato paste

1 cup dark chicken stock

1 cup ground gingersnap cookies

Chopped orange zest, for garnish

Chopped parsley, for garnish

Combine the red wine, red wine vinegar, and pickling spice. Place the

beef in a

non-reactive container just large enough to hold the meat and 4 1/2

cups of

liquid. Pour the liquid over the meat. It should be completely covered

with

liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours

or so.

Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil

in a dutch

oven. Sear the meat on all sides and ends until very dark brown,

remove the

meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste,

and cook,

stirring for 2 minutes. Strain the brine and add it to the dutch oven.

Add the

meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2

hours or

until fork tender, rotating occasionally. Remove the meat, whisk in

the cookie

crumbs. Puree with a hand held blender until smooth. Season. Thinly

slice the

meat against the grain. Top with the gravy. Garnish with chopped

parsley.

Yield: 2 to 3 servings

Notes:

Instructions:

4 cups red onions (2 cups cut-up and 2 cups diced), divided

2 1/2 cups water, divided

1 cup celery cut up

1 cup carrot diced

1 small lemon, sliced

2 tablespoons chopped pared ginger root or 1 teaspoon ground ginger

(or

gingersnaps)

12 multicolored whole peppercorns

12 whole cloves

2 bay leaf

4 pounds boneless beef bottom round roast

2 tablespoons canoli oil

1 tablespoon all-purpose flour

2 tablespoons firmly packed dark brown sugar

2 packets instant beef broth and seasoning mix

16 ounces sour cream

In 1-quart saucepan combine cut-up onions, 1 cup water, celery,

carrots,

lemon and peppercorns, cloves and bayleaf; bring marinade to a

boil. In 4-quart stainless steel or glass bowl pour marinade over

beef;

cover with plastic wrap and refrigerate for 3 to 4 days, turning

meat over once everyday and stirring the ingredients, rubbing the

meat.

Preheat oven to 350 degrees F. Drain meat, reserving marinade and

transfer meat to rack in roasting pan; strain marinade, discard

solids and reserving liquid. Roast meat until rare, about 45 minutes.

In a 4-quart saucepan or Dutch oven heat oil; add meat and cook until

well browned on all sides. Remove meat from pan and set aside. In

same pan saute diced onions until browned; spinkle with flour and

cook,

stirring constantly, for approximately one minute. Gradually

stir in reserved marinade; add remaining 1 1/2 cups of water and the

sugar and broth mix and, stirring constantly, bring to a

boil.

Return meat to pan and reduce heat to a simmer; cover and let simmer

until meat is tender, about 45 minutes, turning meat and stirring

gravy several times during cooking. Add sour cream heat till hot.

Serve

meat thinly sliced with gravy.

I like serving this dish with Homemade potato pancakes and a side dish

of sour cream, and a for a veggie, i like cooked red cabbage and this

is

great with a tall glass of Friuty wine cooler ( San Griea or Bali High

and Seven Up ) Dessert should be a Black forest Triffle!

Serves 12

Notes:

Ingredients:

Instructions:

The Chalet Inn

Whittier, North Carolina

In truly traditional style, this dish is marinated for at least 3

days.

Serve with Kartoffelklvsse (potato dumplings) and Rotkohl

(red cabbage)

4 cups onions (2 cups cut-up and 2 cups diced), divided

2 1/2 cups water, divided

1 cup each cut-up celery and carrots

1 small lemon, sliced

2 tablespoons chopped pared ginger root or 1 teaspoon ground ginger

(or

gingersnaps)

12 peppercorns

6 whole cloves

1 bay leaf

3 3/4 pounds boneless beef chuck, rump, or bottom round roast

2 tablespoons vegetable oil

1 tablespoon all-purpose flour

2 tablespoons firmly packed brown sugar or dark corn syrup

2 packets instant beef broth and seasoning mix

In 1-quart saucepan combine cut-up onions, 1 cup water, celery,

carrots,

lemon and peppercorns, cloves and bayleaf; bring

marinade to a boil. In 4-quart stainless steel or glass bowl pour

marinade over beef; cover with plastic wrap and refrigerate

for 3 to 4 days, turning meat over once everyday and stirring the

ingredients, rubbing the meat.

Preheat oven to 350 degrees F. Drain meat, reserving marinade and

transfer meat to rack in roasting pan; strain marinade,

discard solids and reserving liquid. Roast meat until rare, about 45

minutes.

In a 4-quart saucepan or Dutch oven heat oil; add meat and cook until

well browned on all sides. Remove meat from pan

and set aside. In same pan saute diced onions until browned; spinkle

with flour and cook, stirring constantly, for

approximately one minute. Gradually stir in reserved marinade; add

remaining 1 1/2 cups of water and the sugar (or syrup)

and broth mix and, stirring constantly, bring to a boil.

Return meat to pan and reduce heat to a simmer; cover and let simmer

until meat is tender, about 45 minutes, turning meat

and stirring gravy several times during cooking. Adjust thickness of

gravy with flour and broth if necessary. Serve meat

thinly sliced with gravy.

Serves 12

Notes:

Instructions:

1 pkg. smoked sausage

1 (15 oz.) can pinto beans

1 (14 1/2 oz.) can tomatoes

1 large can whole corn,

drained

1 chopped onion

1 pkg. corn bread mix

Cut up the link sausage into bite-size. Add this to

beans, tomatoes, corn and onion in a casserole dish. Prepare

corn bread mix according to instructions. Pour over the top of

other ingredients. Bake at 350 degrees until done.

Note: For a zestier taste, Ro-Tel tomatoes can be used.

Notes:

Instructions:

Yields 2 Servings

3 Slices Polenta Roasted, Peeled,

- Parmesan, Grated Seeded, Cored &

Sliced

2 Italian Sweet Sausage 1/4 Cup Marinara Sauce

2 Cloves Garlic, Minced Provolone, Grated

1 Red Bell Pepper,

Preheat the broiler.

Prepare the polenta as usual, finishing with a generous sprinkle of

grated

Parmesan while still hot.

Let the polenta cool.

Cut each slice in half diagonally, forming triangles.

Blanch the sweet Italian sausages and slice thinly.

Combine the sausage, bell pepper slices and minced garlic with the

Marinara

sauce.

Heat through.

Spoon the sauce over the polenta.

Top with a very generous grating of Provolone.

Heat the dish under the broiler just until the cheese melts.

Notes:

Servings :2

Time to prepare :45 minutes

Origin :David Jarvis, Melange, Northfield, IL

Ingredients:

1 teaspoon butter

1 cup flour

10 ounces calves' liver -- sliced

4 ounces pancetta -- thinly sliced

1 1/2 red onion -- thinly sliced

1 tablespoon sherry vinegar

1 1/2 cup demi-glace -- (or veal juice)

Instructions:

CHEF'S NOTE: Pancetta is Italian salted pork belly that, when smoked,

is called bacon.

STEP ONE: Saute the Liver--

In a hot saute pan, melt butter until it begins to smoke. Lightly

flour each piece of l

ver and saute until pink.

STEP TWO:

In a second saute pan, heat the pancetta and cover with onions until

they begin to cara

elize. (The pancetta itself is sufficiently fatty to saute the

onions.) Plate the pance

ta and onion and top with liver.

STEP THREE: Sauce--

Pour the sherry vinegar into the liver pan and reduce to one teaspoon

of liquid. Add th

veal juice and bring to a boil, reducing the mixture to sauce

consistency. Pour sauce

hrough a fine strainer over the liver and serve.

Notes:

Instructions:

Recipe By : Extra-Special Crockery Pot Recipes {Lou Seibert

Pappas}

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds round steak

1/4 cup flour

2 teaspoons dry mustard

Salt and pepper -- to taste

1 teaspoon olive oil

1 onion -- finely chopped

2 carrots -- peeled and grated

2 stalks celery -- finely chopped

1 16 oz. can tomatoes -- undrained

2 tablespoons Worcestershire sauce

2 teaspoons firmly packed brown sugar

Chopped fresh parsley -- for garnish

Cut steak into 6 serving-size pieces. Coat with mixture of flour,

mustard,

salt, and pepper. In a large skillet, brown meat in oil. Transfer to a

crockery pot. In the same skillet, saute onion, carrots, and celery

until

glazed. Add tomatoes, Worcestershire sauce, and brown sugar. Heat,

scraping up

browned bits, and pour over meat. Cover and cook on Low for 6 to 8

hours, or

until tender. To serve, spoon sauce over meat. Sprinkle with parsley.

Notes:

Instructions:

2 tb Vegetable oil

1 md Onion; chopped

2 Stalks of celery; diced

1 lb Ground beef

1 1/2 ts Salt (optional)

1 cn (19-oz) tomatoes

1 c Water

1/4 ts Dry mustard

Pepper to taste

1 1/2 c Macaroni

Saute onions, celery, ground beef and salt in oil to brown meat.

Drain off fat. Stir in tomatoes, water, mustard and pepper. Bring

to

a

boil. Stir in macaroni and bring back to boil. Cover and simmer

gently,

stirring occasionally, until macaroni are cooked, about 15 minutes.

Notes:

Instructions:

Two - 4 ounces slices of veal, inside round

Salt and pepper

Flour for dredging

Egg wash for dipping-1 egg, beaten with 1/4 cup milk

Seasoned bread crumbs, for coating

Oil for pan frying

2 eggs

4 anchovies, rinsed

2 tablespoons unsalted butter

1 lemon, split

1 tablespoon chopped parsley

1 teaspoon capers, rinsed

Working with one piece of veal at a time, place the veal slice between

two large

pieces of plastic wrap. Using the flat side of a meat mallet, pound

the meat

until 1/4-inch thick, being careful not to make any tears in the meat.

Repeat

with the remaining piece of veal. Season the veal with salt and

pepper. Dredge

in the flour, shake off excess. Dip into the egg wash, allow excess to

drip off.

Coat in the bread crumbs.

Heat 3/4 cup of oil in a large skillet until very hot. Place the veal

pieces

into the oil. (A sign of a good schnitzel is when the breading

"bubbles" up

while pan frying.) Cook until golden brown, about 2 minutes. Flip and

cook until

golden. Remove and keep warm on a service platter. Remove the excess

oil from

the skillet.

Crack the eggs into the skillet, season and cook perfect sunny side up

eggs.

Place a cooked egg on top of each veal schnitzel. Criss cross the egg

with 2

anchovies each. In the same pan, brown the butter, squeeze in the

lemon juice,

add the parsley and capers and pour the sauce over the entire platter.

Yield: 2 servings

Notes:

Instructions:

Mushroom Wine Sauce:

--------------------

5 tblsp sweet cream butter

1 tblsp chopped fresh parsley

2 clove garlic, minced

2 large shallot, finely chopped

1 cup thinly sliced baby portabella mushrooms

1 1/2 tblsp all purpose flour

1/4 cup sherry

1 cup chicken stock

1/8 tsp fresh ground nutmeg

Instructions:

-------------

Melt 2 tblsp butter in saucepan. Add parsley, garlic, and shallots.

Sautee 3 minutes.

Stir in flour. Gradually add stock stirring constantly. Add nutmeg.

In separate pan, melt 3 tblsp butter. Add mushrooms and sautee 3-5

minutes. Add mushrooms to sauce. Deglaze pan with the sherry. Add

sherry to sauce. Simmer sauce on low heat stirring occassionally

while

preparing veal.

Schnitzel Royale:

-----------------

4 fillets of veal (totalling about 1 lb)

1/4 cup heavy cream (or more if needed)

1 large tomato seeded and diced

1 cup shredded smoked gouda

1 egg

fine bread crumbs

butter and oil for frying

Instructions:

-------------

Pound veal til thin and tender. Combine cream and egg. Dip veal in

egg

mixture to coat and then into bread crumbs. Set aside.

Heat ~2 tblsp butter and ~2 tblsp oil in a large frying pan. Fry veal

until golden brown and crispy. Arrange veal in a shallow baking pan.

Top each cutlet with some diced tomato and then with shredded cheese.

Bake at 340 degrees until cheese is melted and meat is thoroughly

heated.

To serve, place several tablespoonfuls of Mushroom Sauce on plate.

Top

with veal. If sauce is too thin at time of serving, stir in a

teaspoonful or so of flour and increase heat, stirring constantly

until

sauce thickens. Top with freshly ground black pepper and salt

I served this with potato pancakes and zucchini. This served two VERY

hungry people.

Notes:

Instructions:

Beef: roastbeef or T-bones - the beef should not be too fresh.

Pork: shoulder or rib - eye

Every piece should have among 350 and 500 gram and it should be cut

regular.

Spices: salt, pepper, onions, garlic

The meat should be prepared one night before eating. At first spice

the

meat with salt and pepper. Now peel the onions and cut them in rings.

Spice them with salt and pepper, too and press them in a little bit.

Put

the onions and the meat in sites. The last site is onions. The next

day

you start a big beech-wood-fire and burn it down until it's very hot.

Rearrange the onions now and put the meat on the grill. It should be

well done from both sides. The meat is ready after about 25 minutes

(it

depends on the weight). The meat is ready when it starts loosing juice

or when it is not compliant any more when you press it. Pork should be

done very well, beef can be done medium or English, just as you like

it.

As supplement we recommend green salad, fresh bread and grilled

potatoes. We wish a delicious meal.

The most important ingredient is very STRONG ONIONS otherwise it

doesn't

come out so well.