NOTE: Recipes will print out to fit on cards 4-in high by 6-in wide
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MEAT, EGG & CHEESE RECIPES |
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NOTE: tsp. = teaspoon; tbsp. = tablespoon
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Put meat, vinegar, water, bay leaves and spices into a glass
pot, and let stand for two or three days.
Turn over ingredients several times during this period. Drain meat, saving liquids.
Sprinkle with flour, salt and pepper.
Brown meat in hot fat on all sides.
Add marinade and onions and cover.
Cook slowly for 1 & 1/2 hours or until tender. Gravy: Add flour to the pot scrapings and some liquid and fry until
brown. Sour cream may also be added. Slice meat and add to gravy. |
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Mix beef, onion, egg, salt, pepper and bread. Make 16 meatballs. Brown in skillet, and pour off drippings. Add mushroom soup and water. Cover and simmer for 10 to 15 minutes,
stirring occasionally. Blend in sour cream (or yogurt). Heat and serve over noodles. |
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Take chuck steak or round steak cut to about 1/4-inch
thickness. Shape round or to
triangles. Place wedges of onion and slices of bacon on the meat and
roll. Hold together with wooden
toothpicks. Simmer in a frying pan with olive oil or corn oil until browned
and tender. Gravy: After meat has been removed from the skillet, use the remaining
sauce to create the gravy. Such is
most flavorful if the meat has been thoroughly browned. Add some wine or water to the skillet and
thicken with flour. |
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Mix all ingredients thoroughly.
Bake at 350-deg. F. in loaf pan for 1 & 1/2 hours. |
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Cut meat into pieces of about 2 x 2-inches. Dredge with flour. Brown thoroughly in a skillet with lard,
butter, margarine or olive oil. Turn
frequently to brown all sides. Add salt, pepper, oregano, garlic, parsley, onion, celery,
peppers and carrots. Place in covered
pan. Add just enough water, tomato juice, any stock and a little Soya
sauce to cover meat. Simmer with low
heat, stirring occasionally, until meat is tender. Gravy: With some residual liquid add flour mixed with cold water. Then return to pan and bring to a boil for
a couple of minutes. |
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Honey Glazed Frankfurters
Simmer all non-meat ingredients to a thick syrup in a
skillet. Then add frankfurters and
heat until glazed. Serve each frankfurter with an inserted toothpick. Leave in syrup to keep them from
shriveling. |
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Macaroni and Cheese Casserole
Melt 2 tbsp. shortening in a 2-quart saucepan over medium
heat. Stir in 2 tbsp. cornstarch
until smooth. Remove from heat, and
gradually add 2 & 1/2 cups milk, stirring until smooth. Cook mixture over medium heat, stirring constantly, until
mixture comes to a boil and boils 1 minute.
Add 2 cups grated sharp Cheddar cheese, 1 tsp. salt, 1/4 tsp. pepper
and 1/4 tsp. Worcestershire sauce.
Stir until cheese melts. Turn 8 oz. macaroni, cooked and drained, into a greased
casserole, Pour cheese mixture over macaroni, mixing well. Mix together 1/2 cup grated cheese and 2 tbsp. fine dry bread
crumbs. Sprinkle over the top. Bake at 375-deg. F. for 25 minutes, or
until topping is lightly browned. |
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Peel and slice eggplant.
Place in flat dish and sprinkle with salt to extract water. After about 1 hour dry off slices. Dip into beaten egg and dredge in
flour. In skillet add olive oil and
brown on both sides. Drain on paper
towel. In skillet brown meat in olive oil, and add spaghetti
sauce. In a 3 x 12-inch baking dish
arrange one layer of meat sauce,
one layer of fried eggplant, one
layer of ricotta cheese that has been beaten with 1 egg,
and one layer of mozzarella cheese. Then repeat
with sauce, eggplant and cheese. Add remaining sauce to the top and sprinkle generously with
Parmesan cheese. Bake at 300-deg. F. until browned on edges. |
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Crush the potato chips and place one-half in the bottom of a
greased casserole. Mix mushroom soup and tuna.
Add 1/2-cup milk. Stir and
pour over potato chips in the casserole.
Then distribute the remaining potato chips over the top of the
mixture. Bake at 350-deg. F. for 1/2 hour or until surface chips turn
golden brown. |
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Brown chopped meat in olive oil. Add garlic, tomato paste diluted with water, onion, bay leaves,
parsley, salt and pepper. Allow to
simmer for one hour. Boil dry Lasagna as directed on its package. Then in a buttered baking dish alternate
one layer Lasagna, one layer of meat sauce, a layer of Mozzarella and a layer
of Ricotta cheese. Repeat until all
the Lasagna and ingredients are used.
Sprinkle top with Parmesan cheese and breadcrumbs. Bake at 350-deg. F. for 20 minutes or until all cheese has
melted. |
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Brown pork chops in skillet with shortening. Grease a shallow 3-quart baking pan. Transfer
chops to baking pan. Season with salt
and pepper. Add carrots. In a separate pan combine
lemon juice, honey, onion, soy sauce, bouillon and half the pineapple
syrup. In a small bowl mix the
remaining syrup with cornstarch until smooth. Stir this into the lemon juice mixture. Cook, stirring, until thickened. Pour over the pork chops. Cover, bake at 350-deg. F. for 50-60 minutes or until
tender. Add pineapple chunks and top
each chop with a green pepper ring.
Bake another 10 minutes. |
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Cut beef into 1 & 1/2-inch cubes, and dredge with seasoned
flour. Place in skillet with oil and brown on all sides. Add 1/2-cup water. Cover and simmer for 45 minutes. Add onions and cook another 20 minutes. Add green pepper and mushrooms.
Cook 10 minutes. Stir in sour
cream (or yogurt) and heat through, but do not boil. |
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Crumble 1/2 lb. ground beef and 1/2 lb. Chorizo sausage (or more
beef) in frying pan. Add 1 large
chopped onion. Cook on high heat,
stirring until meat is lightly browned.
Discard fat, season with salt and add hot pepper sauce or spice to
taste. Spread 1-2 cans refried beans in a shallow casserole. Top evenly with meat. Chop 1 can of Anaheim or hot chiles and
sprinkle over meat and beans. Cover
evenly with 2-3 cups shredded Jack or Cheddar cheese. Measure 3/4-cup taco sauce and drizzle
over cheese. Cover and chill for
storage. Bake uncovered at 400-deg. F. for 20-25 minutes or until bubbly
hot. Garnish with 1/4 cup chopped green onions, 1 cup ripe
olives. Top with 1 cup sour cream (or
yogurt) and tortilla chips placed around edges. |
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Spread almonds in a shallow baking pan and toast in oven at
325-deg. F. until lightly browned. In a large skillet over medium heat crumble ground beef and cook
until browned. Add onion & garlic
and cook until limp. Add vegetable
and cook stirring often until tender.
Beat eggs slightly and add soy sauce, ginger, mustard and
pepper. Pour egg mixture over meat
and cook until egg is set, turning mixture to cook evenly. Top with chopped nuts. |
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Preheat oven to 425-deg. F.
combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture. Then sprinkle with bread crumbs. Bake for 20 minutes or until chicken is thoroughly cooked. |
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Season meat with salt and pepper and brown in Dutch oven with 3
tbsp. butter. Cover and let simmer
for one hour. Combine garlic, onion, parsley, cheese and wine. Pour over meat. Slowly add water and continue to simmer for 20 minutes. Remove meat and cool.
Slice into thin slices and return to hot gravy in Dutch oven. Simmer for about 10 minutes before
serving. |
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Mix all ingredients and apply sauce to grilling meat during the
final 15 minutes. Or sauce may be poured
over meat after grilling or cooking. Store in refrigerator for later use. |
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In large skillet brown ground beef in olive oil or shortening
over medium heat. Add diced onions,
rice vinegar, soy sauce, water and sugar.
Cook until onions are lightly brown.
Add celery, carrots, garlic, water chestnuts, almonds & sesame
seeds. Cook another 10 minutes. Prepare rice as follows: Mix one cup rice in 4 cups water and 1
tsp. salt. Cook in covered pot until
liquid begins to simmer. With heat
turned down very low cook in
covered pot for 12-14 minutes. Turn
off heat and let stand for 2-4 minutes. Serve rice with meat and vegetable mixture. |
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Add water to dry chiles and cook for 20 min. Cover pan and let stand for 10 min. Cool and remove loosened flesh; throw out
seeds. Broil fresh chiles on both sides in broiler until skins brown and
begin to detach. Place in paper bag
for 1/2 hour. Then remove skins and
interior seeds. Fry tortillas in olive oil briefly on both sides. Place one layer in flat glass baking
dishes. Add a light layer of cheese
and another tortilla on top with some cheese. Then pile on meat, onions, garlic, tomatoes and chile
mixture. Add the rest of the cheese
and bake at 350-deg. F. for 1/2 to 3/4 hours until browned on top. Serve with heated enchilada, tomatillo or
taco sauce. Makes 6 servings. |
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Add water to dry chiles and cook for 20 min. Cover pan and let stand for 10 min. Cool and remove loosened flesh; throw out
seeds. Save liquid. Broil fresh chiles on both sides in broiler until skins brown
and begin to detach. Place in paper
bag for 1/2 hour. Then remove skins
and interior seeds. Dip a tortilla in liquid from the cooked dried chiles. On a separate plate, add some meat,
onions, garlic, & chile mixture to each tortilla. Roll the tortilla and place in baking pan
with some olive oil. Repeat for rest
of tortillas. Then top with grated
cheese, onions and tomatoes. Bake at
350-deg. F. for 1/2 to 3/4 hrs. Serve with sour cream (or yogurt), heated tomatillo or taco
sauce. Makes 2 servings. |
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In a metal skillet with olive oil fry pork chops on both sides
until thoroughly browned and liquid has become tacky and adheres to the
bottom of the pan. Add 1/4 cup white wine; bring to boil and scrape bottom of pan with
a spatula to loosen all residue. Add onion, garlic, Worcestershire sauce, soy sauce and
water. Bring to boil and cook chops
at low heat, turning them over several times. Continue until chops are tender, onions have caramelized and
liquid in pan has thickened. Add
additional water if required. |
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Cut short ribs into serving pieces. Brown slowly in a heavy
skillet, turning frequently. Pour off
fat as it accumulates. Combine onion, vinegar, sugar catsup, water, Worcestershire
sauce, mustard and salt, mixing well.
Pour mixture over meat, cover and bake at 325 degrees for 1 ˝ to
3 hours or until meat is tender. Make 4 servings. |
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In a large sauté pan heat the
olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seeds. Cook for l minute.
Add the sweet and spicy paprika, marjoram, thyme, and bay leaf. Deglaze with vinegar and stock and add
pieces of beef chuck, salt and pepper.
Bring to a boil, and then lower to simmer and cook until tender about
1-˝ hours.
(I sometimes like to sauté meat with some spices, take out of pan and then add the onions. I also like
to add some Worcestershire sauce.} |
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Bring to a boil the tomatoes, carrots, squash, and water. For
the meatballs mix all ingredients.
Form into balls the size of walnuts. Drop into boiling water. In l tlb
oil sauté the onion, chili pepper, garlic and cilantro. Season with the
spices. Add to the soup and continue
to simmer for about 35min to an hour. Serve with some tortillas and salsa or cheese quesadillas. or
use what vegetables you like. I like to use frozen okra. Also for the
seasoning I tend to use more of the cumin and oregano, I also use broth or
bouillon with the water. |
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Cook shrimp until they turn red (about 10 minutes). Chill in refrigerator. Sauce: Mix lime juice, salt, catsup, onion celery and Tabasco. Chill. Transfer shrimp to serving glass. Place 2 tbsp. sauce on top of shrimp. Serve cold. |
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Cover cabbage leaves with boiling water and let stand for 5-min.
or until limp. Drain Combine ground beef, cooked rice, salt, onion, egg and
thyme. Place equal portions of this mixture
into center of each leaf. Fold sides
of leaf over meat mixture, roll up and fasten with toothpicks. Brown in a large skillet with hot oil. Then add tomato sauce.
Combine sugar, water and lemon juice and add to skillet. Simmer for about 1 hour, basting
occasionally. |
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Melt butter in a 3-quart pan over medium heat. Add onion, pepper and garlic and cook for
about 10 minutes, stirring occasionally.
Stir in the Worcestershire, brown sugar, mustard, salt and
catsup. Simmer uncovered for 5-10
minutes to blend flavors. Stir in cooked meat.
Cool, cover and refrigerate up to 24 hours. To serve, heat meat-vegetable mixture until bubbly. Serve over split hamburger buns that are
spread with soft butter and toasted.
Then evenly spoon the meat-vegetable mixture over the buns. |
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Melt in skillet the butter, honey, mustard, curry powder, salt
and pepper. Coat the chicken breasts
or pieces on both sides with mixture. Place in roasting pan and roast, meaty side up, at 375-deg. F.
for 1 hour or until browning. Serve with rice or mashed potatoes and vegetables. Also good with mango chutney. |
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Mix together flour and garlic.
Dredge chicken parts within. Heat oil in deep heavy frying pan over medium heat. Add orange juice and onion. Cover and simmer for 20 minutes. Mix together soy sauce, vinegar, honey and water. Pour over chicken. Add pepper and mushrooms and cover
again. Transfer to baking pan and
bake in oven at 350-deg. F. for about 25 minutes or until chicken is tender. Serve with remaining sauce in shallow bowls with rice and
vegetables. |
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Combine bread crumbs, Parmesan cheese, oregano, garlic and
pepper. Roll chicken pieces in
mixture. Arrange pieces in a 2-quart shallow baking dish (12 x 8 x
2-inch). Bake at 400-deg. F. for 20 minutes. Turn chicken and bake 20 minutes more. Blend soup and milk; pour over chicken. Sprinkle with paprika and remaining Parmesan. Bake 20 min. longer or until tender. Arrange chicken on a platter and add remaining sauce. Serve with mashed potatoes and vegetables. |
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Cut four of the garlic cloves into slivers. Cut small slits in the roast and slide a
garlic sliver into each one. Heat the oil in a large pot and brown the beef on all
sides. Remove meat. Chop onion and the remaining garlic cloves, placing them in the
pot and cook until golden (about 10 min.).
Return the meat to the pot and add the wine, beef stock and salt and
pepper. Bring to a boil; then reduce
heat and simmer, covered, until tender (about 2.5 hours). Turn the meat occasionally. Remove meat and cover loosely with foil to keep warm. Skim fat from the cooking liquid, then
bring to a boil and cook until reduced to about 1.5 cups. Serve this sauce with the pot roast. Steamed carrots, potatoes or green beans
and mashed potatoes are good side dishes. |
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Sauté chicken meaty side down.
Turn and sauté again. add all
ingredients except mushrooms and butter.
Cover and simmer at 250-deg. F. for 30-60 minutes. Add mushrooms that have been sautéed in butter. Add more liquid if chicken becomes dry. Sauce: Mix 2
tbsp. olive oil, 1 medium
chopped onion, 1 chopped green
pepper, 1 tsp. salt, 1/4 tsp. black pepper, 2 tbsp. Parmesan cheese, 1 cup canned tomatoes and 2 tbsp. parsley. Sauté onions and peppers; then add
tomatoes and spices. Heat covered at
low heat for 15 minutes. |
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Rub lamb with lemon and then squeeze juice over. Marinate 10 minutes. Combine flour, salt and pepper; Mix in the lamb. Sauté in olive oil for 10 minutes; then
transfer to 3-quart casserole. Sauté onion and garlic in drippings. Stir in remaining flour and brown lightly. Gradually stir in consommé and wine. Pour over meat and bake at 375-deg. F. for
about 1/2 hour. Serve with pasta or noodles. |
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Brown pork chunks in oil (olive or corn). Add water, cover and simmer 1 hour or
until pork is tender. Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and
soy sauce. Cook 10 minutes. Pour sauce over pork and let stand for 30
minutes. Add remaining ingredients; cook 3-5 minutes. Serve with white rice, chow mein or oriental noodles. |
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Brown the ground beef in a skillet with olive oil. Cover with boiling water and allow to
simmer 20 minutes. Then separately
brown the onions and celery in oil. Mix in all remaining ingredients and add water to dissolve
tomato paste. Allow to cook gently
for about one hour stirring occasionally. Note: Heat may be adjusted to taste.
Kidney beans may be substituted for or mixed with pinto beans. |
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Cut steak into serving pieces.
Roll in flour; dip in beaten egg & pinch of salt. Then dip into bread crumbs mixed with salt
and pepper, Parmesan cheese and parsley. Fry steak in skillet with olive oil until brown. Transfer to baking pan. Pour wine over each piece of steak. Cover pan tightly with aluminum foil. Bake at 350-deg. F. for one hour. Steak will be very ender and can be cut with a fork. Pork chops can be prepared by this same
method. |
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Preheat oven to 375-deg. F.
Sprinkle chicken pieces lightly with pepper. Combine butter and garlic.
Mix together bread crumbs, parsley, rosemary and dry mustard. Spread butter and garlic mixture on both sides of chicken
quarters. Dip quarters into bread
crumb mixture, coating well. Place on
an aluminum foil-lined baking pan. Bake at 350-deg. F. for one hour or until chicken is tender. |
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Trim excess fat from lamb chops. Combine orange peel, orange juice and thyme. Pour over chops. Marinate for 1 hour or more at room temperature, turning chops
occasionally. Drain and reserve
marinade. Remove chops and brown with olive oil in a skillet. Season with the salt and pepper. Add marinade and mushrooms. Cover and simmer for about 40 minutes or
until chops are tender. Uncover and
cook for 5 minutes more. Serve with rice, vegetables of choice and mint sauce &
chutney. |
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Cook green pepper and onion in melted butter or olive oil until
tender but not browned. Stir in
flour, mustard, salt and pepper. Add
milk and cook, stirring constantly, until smooth and thickened. Add cheese and stir until melted. Remove from heat. Mix potatoes, ham, mayonnaise and cheese
sauce. Put into 1 & 1/2 quart
dish. Top with potato chips. Bake at 325-deg. F. for 25 minutes or until food is bubbly. Serves 4-6. |
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Make marinade by placing venegar, oil, garlic, cumin, salt,
pepper, cilantro, cayenne and citrus juice in a large bowl, mixing well. Add flank steaks, stir and let stand for
4-6 hours or overnight in refrigerator. Cook marinated steaks on a barbecue grill with smoking Mesquite
chips until they reach desired tenderness.
Slice meat across the grain and place slices on a serving platter. Serve with warm tortillas, guacamole, sour cream and Cotija
or Asiago cheese. |
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To a large flat glass dish stir in olive oil, granulated garlic,
lime juice, black pepper and soy sauce. Trim fat off of steaks and cut into smaller (e.g., 4 x 4-inch)
pieces. Transfer to dish with
marinade. With a knife stab each steak piece all the way through in
multiple places. Turn and stab
again. Let stand one hour and turn
steaks. Place in refrigerator to
store. Add 1-cup wood chips to aluminum foil, folding edges to form a
boat with a 2-inch space open at the top.
Place on a covered grill at high heat. When smoking begins, transfer steaks to grill. Grill on both sides at medium heat until
done. NOTE: Substitutes such as Montreal Seasoning in olive oil may be used
for spices. |
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Sauté anion in oil or
shortening. Add beef and cook, stirring
until browned. Add corn and spices. In another pan combine
tomato sauce and enchilada sauce, stirring well. Pour half of this mixture over meat and simmer 5 minutes. In the bottom of a large shallow casserole
arrange six tortillas. Pour meat
mixture over top and arrange half of cheese over meat. Cover with remaining tortillas and
cheese. Pour rest of sauce over
all. Cover with foil and bake at
350-deg. F. for 1415 minutes. |
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Soften breadcrumbs in 1-cup milk. Add meat, onions, eggs, and seasoning and
mix thoroughly. Shape into 1-inch
diameter balls. Heat butter in large
skillet. Add balls, a few at a
time. Brown on all sides. Remove balls. Stir flour into pan in
small quantities and blend. Dissolve
cubes in hot water. Gradually add to
flour mixture, stirring until smooth.
Add milk and cream, cook over low heat, stirring about 3-4
minutes. Add balls to sauce and
simmer for 10-15 minutes, stirring occasionally until sauce has thickened
somewhat. |
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Brown lamb chops in
olive oil. Mix soy sauce, marmalade,
garlic, onions & vinegar. Pour mixture over chops. Remove chops. Thicken sauce with 2
tbsp. cornstarch mixed with 1/4-cup water. Return chops to sauce
and coat both sides. Simmer over low
heat until tender, adding water if necessary. |
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Sauté garlic and onions
in skillet with oil over medium heat until browned; then remove. Lightly coat meat with
flour and brown on both sides in skillet.
Add onions and beer, salt and brown sugar, thyme, pepper and
bouillon. Heat to boiling and simmer
meat at low heat until tender (abt. 1 & 1/4 to 1.5hours). Remove meat. Cook noodles in boiling
salted water until tender; then drain.
Add cooking liquid to flour and stir until smooth. Add to onion
mixture in skillet and simmer until thickened. Arrange noodles around meat, and pour onion-beer sauce over
all. Arrange tomato and parsley
garnish around dish. |
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Brown ribs in oven at
425-deg. F. (20-30 min.) Drain fat. Combine all other ingredients
but the salt and pepper; stir until smooth and cook over medium heat until
thickened, stirring constantly. Sprinkle salt and
pepper over ribs. Spoon one-half of
the sauce over the ribs. Bake at
350-deg. F. about 45 minutes. Spoon
over the remaining sauce and bake another 30 minutes. Serve with sautéed
vegetables (broccoli, carrots, celery) and chow mein noodles, fried rice or
mashed potatoes. |
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For the marinade
combine 1 cup soy sauce, 1 tbsp. grated fresh ginger, 1/2 cup oil, 1 clove crushed garlic thyme and rosemary. Place the leg of lamb
in a large shallow pan. Stab meat all
over with a sharp knife. Pour
marinade over meat, cover and refrigerate about 24 hours, turning meat
occasionally in the marinade. To roast place meat on
a rack in a shallow roasting pan. Roast
uncovered in an oven at 325-deg. F. for 2 to 2.5 hours if boneless (less if
bone is present). NOTE:
A meat thermometer inserted in the center of the thickest part of the
meat will register about 170-deg. F. for medium-well. Serve with sautéed vegetables,
white rice, mint sauce or mint jelly and mango chutney. |
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Fry cut-up chicken in a
skillet with olive oil until brown on all sides. Arrange in a 3-quart casserole
with the onions, mushrooms and green pepper.
Combine garlic, jelly, wine, tomato, salt, oregano and pepper. Pour over chicken and vegetables. Cover and bake at 325-deg. F. for 1.5
hours or until chicken is tender. To serve, spoon rice
into a large rimmed platter; top with chicken, vegetables and saucd |
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Mix the first 10 ingredients in the order shown above. Drop by tablespoons into boiling salted
water. Simmer for 15 minutes. Then remove with sifter. Serve with breadcrumbs that have been browned in butter. |
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Cook macaroni in salted
water until tender. Melt butter or
oil in skillet and fry onions and garlic until lightly browned. Add meat and cook until beginning to
brown. Add salt, sugar, oregano, basil,
marjoram, chile powder, pepper and tomatoes.
Simmer 1.5 - 2 hours, stirring occasionally. Combine cottage cheese
and cooked macaroni. Pour some of the
above mixture into a casserole. Top
with 1/3rd of the macaroni mixture, then with 1/3rd of the shredded
cheese. Repeat for two more
layers. Combine melted butter, crumbs
and Parmesan and sprinkle over casserole.
Bake uncovered at 325-deg. for 1 hour. Let stand 10 minutes before serving. |
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Cook and drain rice
(see preparation). Make a sauce with butter, flour, chicken
broth and white wine. Add mushrooms,
parsley, onion, sage and one-half of the cheese. Stir until cheese is melted.
Add rice and pork. Season with
salt and black pepper. Place into a buttered
shallow baking dish. Sprinkle with
remaining cheese and paprika. Bake at
375-deg. F. for 30-40 minutes. |
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Brown beef in olive
oil. Add garlic and onion. Sauté until transparent. Sprinkle with salt and black pepper. Stir in soup, wine and water. Cover and simmer for 30
minutes. Add herbs and catsup. Arrange carrots, celery
and potatoes on top of meat and gravy.
Simmer covered for 1 & 1/2 hours or until meat and vegetables are
tender. Add more water if necessary. Makes about 6 servings. |
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In a Dutch oven brown
whole meat pieces on both sides with olive oil. In a separate pan sauté onions in butter until golden
brown. Sprinkle with flour and cook 2
minutes. Pour in beer and bring
to a boil, stirring. Then pour over
meat. Add brown sugar, vinegar, bay
leaf, garlic and salt. Cover and
simmer for 2 hours or until meat is tender. Lift meat onto a hot
platter. Sprinkle with parsley and
keep warm. Cook down pan juices with
onions until juices are slightly thickened.
Strain juices into a sauce bowl.
Spoon vegetables into a serving bowl.
Carve meat and pass gravy and onions at the table. Makes about 8 servings. |
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Combine flour with 1
tsp. salt and pepper. Coat meat with
this mixture. In large skillet brown
meat on both sides in olive oil.
Combine water, catsup, brown sugar and vinegar, Worcestershire sauce
and 1 tsp. salt. Stir into browned
meat; add onion. Cover Cook over low heat for
45 minutes, stirring a few times. Add
carrots and cook 45 minutes more or until meat and carrots are tender. Makes 4-6 servings. |
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Mix ground ham with
bread crumbs, onion, milk, egg and pepper.
Shape into 6 patties. Heat butter or olive
oil in a skillet and brown patties slowly on both sides. Place on a warm platter. Add to skillet 1 cup
sour cream and heat carefully without a boil. Pour over warm patties to serve. |
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Cook beef, onion,
celery and green pepper in butter for about 5 minutes, stirring
frequently. Mix with remaining
ingredients except bacon. Transfer to
a buttered casserole. Bake at 350-deg. F. for
45 minutes. Top with crumbled bacon
and serve. |
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Brown hamburger in
butter or olive oil. Place as a layer
in the bottom of a casserole pan.
Then layers of peas and onions.
Top with sliced potatoes.
Dilute soup with 1 can of water and pour over top. Bake at 350-400-deg. F.
for about one hour. |
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FOOTNOTES:
1. Modified from an Amana recipe.