RECIPES

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.

Slice meat and add to gravy.

Meat Stroganoff

1 lb. ground beef

1/2 chopped onion

1 egg

1 slice white bread coarsely crumbled

1/2 tsp. salt

Dash pepper

1 can cream of mushroom soup

1/2 cup water

1/2 cup sour cream (or yogurt)

3 cups cooked noodles

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.

Rouladen (Pigs in Blanket)

Quantities Varies with Meat

Beef chuck or round steak

Onion wedges

Bacon slices

Dry parsley

1/2 tsp. Worcestershire sauce

Cooking oil (olive or corn)

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.

Liver Roll ¹

1 lb ground beef liver

1/8 lb. ground pork

1 cup bread crumbs

2 eggs, beaten

3/4 tsp. salt

1 minced onion

1 cup milk

Mix all ingredients thoroughly. Bake at 350-deg. F. in loaf pan for 1 & 1/2 hours.

Beef Stew

Quantity Varies With Meat

Beef (economical cuts fine)

Salt & Pepper

oregano

Granulated or powdered garlic

1/2 tsp. Worcestershire sauce

Dry parsley

Dried onion

Celery

Green Pepper

Carrots

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.

Chicken Maringo

1 small can tomato soup

1 can mushroom soup

3 pounds chicken

3 tbsp. shortening

1 lb. small onions

1 medium clove garlic, minced

Brown chicken in skillet and pan off fat. Stir in all ingredients. Cover and cook over low heat for 45 minutes.

Uncover and cook until sauce is thick.

Honey Glazed Frankfurters

1 cup orange juice

1/3 cup honey

1/2 cup Madeira wine (or substitute)

1/4 tsp. oregano

2 tbsp. prepared mustard

1 lb. cocktail frankfurters or large

ones cut-up

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.

Macaroni and Cheese Casserole

2 tsp. shortening

2 tsp. cornstarch

2 & 1/2 cups milk

2 cups grated sharp Cheddar cheese

1 tsp. salt, 1/4 tsp. pepper

1/4 tsp. Worcestershire sauce

8 oz. cooked macaroni

1/2 cup grated cheese

2 tbsp. fine dry bread crumbs

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.

Greek Musaka

Rich Spaghetti sauce

1 1/2 lb. beef or other meat

2 eggs

2 medium sized egg plants

Flour & Salt

1/2 lb. Ricotta cheese

1/2 lb. Mozzarella cheese

Parmesan cheese

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.

Tuna Casserole

1 can Tuna (Albacore preferred)

1 can Cream of Mushroom soup

1/2 cup milk.

1/2 bag Potato Chips

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.

Lasagna (Italian style)

1 pkg. dry Lasagna

1 lb chopped beef or other

2 tbsp. olive oil

1 onion, diced

2 six-ounce cans tomato paste

1 & 1/2 cups water

1 clove chopped garlic

3/4 lb. Mozzarella or Monterey Jack

cheese & 1/2 lb. Ricotta cheese

2 Bay leaves

Parsley

1/4 cup bread crumbs

Parmesan cheese

Salt & Pepper

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.

Sweet-Sour Pork Chop

6 pork chops, 3/4 to 1-in. thick

2 tbsp. shortening

1 tsp. salt, 1/4 tsp. black pepper

1/2 cup lemon juice

1/4 cup honey

1/4 cup chopped onion

t tbsp. soy sauce

1 tsp. beef bouillon

1 20-oz. can pineapple chunks in

syrup

3 tbsp. cornstarch

1 cup thinly sliced carrots

6 green pepper rings

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.

Curried Beef Stew

1 lb. lean beef

1/4 cup flour

2 tsp. curry powder

1 tsp. salt, 1/4 tsp. black pepper

1/8 tsp. cayenne pepper

1/4 cup olive oil or other

4 small whole onions

1 green pepper, julienne

1/2 lb. sliced mushrooms

1 cup sour cream (or yogurt)

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.

Beef and Bean Nachos

1/2 lb. each ground beef & Chorizo

1 large chopped onion

1 or 2 cans refried beans

Anaheim or Jalapeño peppers, diced

1/4 cup chopped green onion

3 cups Jack or Cheddar cheese.

3/4 cup taco sauce, 1 cup ripe olives

1 cup sour cream (or yogurt)

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.

Beef Garden Sauté

1/2 cup slivered almonds

1 lb. lean ground beef

1 medium-sized onion, chopped

2 cloves garlic, minced

1 & 1/2 cups green beans, zucchini or

pea pods

4 eggs

1 tbsp. Soy sauce

1 tsp. each of ground ginger, dry

mustard & pepper

1/4 cup lightly chopped nuts

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.

Savory Chicken

1/2 cup Mayonnaise

1/2 cup grated Parmesan cheese

4 boneless, skinless chicken breast

halves

4 tsp. Italian-seasoned bread crumbs

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.

Venetian Beef

2 lbs. boneless pot roast

1 tsp. garlic powder (or granulated)

1 tsp. onion powder

1 tsp. salt

1/4 tsp. pepper

1/4 cup minced parsley

1/2 cup grated Romano cheese

1 cup white wine

1 cup water

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.

Barbeque Sauce for Meat

3/4 cup diced onion

1 & 1/2 cups butter

3 cups water

2 tbsp. lemon juice

6 tsp. salt (or to taste)

6 tsp. Worcestershire sauce

2 1/2 cups brown sugar

2 cups catsup

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.

Beef Oriental Rice

1 lb. ground beef

1/4 cup olive oil or shortening

2 stalks celery, chopped

2 carrots, chopped

2 tbsp. rice vinegar

1 tbsp. sugar

4 tbsp. soy sauce

1 onion, diced

2 cloves minced garlic

1/2 cup water

1 can water chestnuts

1/4 cup slivered almonds

1 tbsp. sesame seeds

1 cup dry white rice

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.

New Mexico Stacked Enchiladas

12 corn tortillas

8 dried New Mexico chiles (or other)

1 cup grated cheddar & Asiago or

Cotija cheese

1 lb., cooked chicken, pork or

browned ground beef

1/2 cup diced tomatoes

2 cloves garlic, diced

1/2 diced onion

6 fired and skinless fresh chiles

1/4 cup olive oil

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.

Enchiladas Verdes

6 corn tortillas

8 dried California chiles (or other)

1 cup grated cheddar & Asiago or

Cotija cheese

1 lb., cooked chicken, pork or

browned ground beef

1/2 cup diced tomatoes

2 cloves garlic, diced

1/2 diced onion

6 fired and skinless fresh chiles

1/4 cup olive oil

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 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 pile on 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 6 servings.

Pan-Fried Pork Chops

4 pork chops

2 tbsp. olive oil

1 onion, sliced in slivers

1 tbsp. granulated garlic

1/4 cup white wine

1/4 cup water

1 tsp. Worcestershire sauce

1 tbsp. soy sauce

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.

Barbequed Short Ribs

3 pounds short ribs

1 onion, chopped fin

¼ cup tarragon wine vinegar

2 tablespoons brown sugar

1 cup catsup

½ cup water

3tlb Worchestshire sauce

1 tsp prepared mustard

1 tsp salt

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 ½ to 3 hours or until meat is tender. Make 4 servings.

Hungarian Goulash

2 tablespoons olive oil

2 ½ pounds beef chuck, 2 inch cubes

4 cups onions thinly sliced

1 tablespoon sugar

3 gloves garlic

l tbsp. caraway seeds, toasted/ground

1 ½ tlb sweet paprika

1 teaspoon spicy paprika

2 tbsp. marjoram leaves

1 tsp minced fresh thyme leaves

1 bay leaf

3 tbsp. tomato paste

2 tbsp. balsamic vinegar

4 cups chicken stock

1 tsp. salt

1 tsp. pepper

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 1-½ 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.}

Albóndigas

1 15 oz can cut up tomatoes

1 large carrot, diced

2 zucchini squash, sliced

6 cups cold water

Meatballs: 1 lb ground beef, ½ cup rice, l egg, 1 green chili pepper,diced ½ tbsp. salt and ¼ tbsp. pepper

1 tbsp. cooking oil

½ cup diced onion

1 fresh green chili pepper, chopped

1 clove garlic chopped fine

½ cup fresh cilantro

¼ tbsp. each oregano, cumin, pepper & salt

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.

Shrimp Cocktail

1 lb. small bay or wild shrimp

Juice of 1 large lime

1/4 tsp. salt

1/2 tbsp. chopped onion

1/2 cup catsup

1/2 cup diced celery

1/4 tsp. Tabasco sauce

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.

Cabbage Rolls

12 large cabbage leaves

1 & 1/4 lb. ground beef

1 cup cooked rice

1/2 tsp. salt

1 small onion, chopped

1 egg

1/2 tsp. thyme

2 tbsp. olive or corn oil

2 (8-oz). cans tomato sauce

1 tbsp. brown sugar

1/4 cup water

1 tbsp. lemon juice or vinegar

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.

Second-Time Beef

4 tbsp butter or margarine

2 large onions, chopped

2 small green peppers, chopped

2 cloves garlic, minced

2 tbsp. Worcestershire sauce

1/4 cup packed brown sugar

1/4 cup prepared mustard

1 tsp. salt

1 & 1/2 cups catsup or chili sauce

3 cups shredded cooked beef

6 hamburger buns

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.

Curried Honey Chicken

4 tbsp. butter or margarine

1/2 cup honey

1/4 cup mustard

1 tsp. curry powder

1 tsp. salt

1/2 tsp. black pepper

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.

Sweet-Sour Orange Chicken

1 chicken fryer (3-lbs), cut up

1/2 cup flour

1/4 cup minced garlic

3 tbsp. olive or corn oil

3/4 cup fresh orange juice

2 medium onions, thinly sliced

1/3rd cup soy sauce

1/3rd cup apple cider vinegar

2 tbsp. each honey & water

1 green pepper, sliced

1 cup mushrooms, sliced

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.

Parmesan Chicken

2 lbs chicken breast or parts

1/4 cup fine dry bread crumbs

4 tbsp. grated Parmesan cheese

1/4 tsp. oregano leaves, crushed

1 tsp. garlic powder

1 tsp. black pepper

1 can cream of chicken soup

1/2 cup milk

1/4 tsp. paprika

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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FOOTNOTES:

1. Modified from an Amana recipe.