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4 Meals in 1
1. Add a large pre-browned pot roast to the cooking sauce. When roast is
done, wrap in foil and freeze.
2. remove a portion of meat sauce and add a can of chili beans. Freeze
for chili.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds ground beef
salt and pepper
1/2 cup all-purpose flour
1 onion -- chopped
Mix real good and make into meat balls. brown in shortening on all sides.
put in baking dish and pour gray over meat balls.
Bake at 350 degrees for 1 hour.
Use shortening left in pan from meat balls. Put 3 to 4 tablespoons al
purpose flour. Brown, add water and 3 beef cubes. stir real good. cook a
few minutes be sure gravy is smooth pour over meat balls and bake for 1
hours at 350 degrees.
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NOTES : We like this very much.
Bacon-Wrapped Meatballs
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 pounds brisket
Hot water
1 tablespoon salt
1 quart sauerkraut
1/4 teaspoon pepper
1 cup vinegar -- mild
3 tablespoons brown sugar
1 medium potato -- grated
1 teaspoon caraway seed
Cover brisket with water; season. Simmer for 1 hour to 1 1/2 hours. Add
sauerkraut, vinegar and brown sugar. Cook 1 hour longer. Add potato and
caraway seed. Cook 10 minutes longer.
Yield 6 to 8 servings.
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Beef Burgundy
In large skillet, saute mushrooms and onions in hot butter until golden
brown. Remove from skillet and set aside.
Add bacon to skillet and fry until crisp; remove with a slotted spoon and
reserve.
Add top sirloin steak to skillet and fry in bacon fat, stirring
frequently, until well browned.
Return mushroom and onion mixture to skillet and add flour; toss until
flour disappears.
Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30
minutes, stirring frequently.
Add carrots and cooked bacon, and cook covered, for 15 minutes longer.
Before serving remove bay leaf. Serve over hot buttered noodles.
Beef Cutlets
Beat eggs and water together. Dip beef into egg mixture, one at a time,
then into bread crumbs, coating well. Heat a large frying pan. Add
enough olive oil to about 1/4 inch deep. Fry cutlets until well browned
on both sides. Drain on paper towels. Add more oil when frying if
necessary.
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Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal
pieces. Flatten steak to about 1/8 inch thickness.
Sprinkle lightly with salt and pepper. Spread each steak with 1/4
teaspoon mustard. Sprinkle onions on top. Place bacon and a pickle strip
on narrow end of each piece. Roll up and tie, sprinkle with flour.
Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot
oil, brown roulades on all sides, about 15 to 20 minutes. Add broth,
bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until
tender.
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Beef Stew
Add next 4 ingredients and 4 cups of the water. Cover; bring to boil.
Reduce heat; simmer 1 1/2 hours.
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Beef Stew 57
Add water, bouillon cubes. Cover; simmer for 1 hour or until meat is
almost tender.
Stir in Heinz 57 sauce, onions, potatoes, carrots and celery. Cover and
simmer 1 hour or until vegetables are tender.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound carrots
2/3 cup carbonated soda water
1 cup white wine
1 teaspoon salt
1/4 teaspoon sugar
1 pound sirloin steak
2 tablespoons vegetable oil
2 onions; small, diced
1/4 teaspoon white pepper
1/2 cup heavy cream
1 tablespoon parsley; chopped
Peel carrots and cut into thin slices (crosswise at a slant). Place in a
saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and
simmer for 25 minutes or until tender. Meanwhile cut the meat into very
thin slices. Heat the vegetable oil and saute the onions about 5 minutes.
Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2
t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix
carefully. Stir in the cream. Heat through but DO NOT boil. Correct
seasonings if necessary. Sprinkle with chopped parsley and serve.
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Beef Stroganoff
Brown meat in butter. Add mushrooms (sliced and drained), onion, garlic
and brown lightly. Stir in 1 can broth (or consomme). Cover and cook 1
hour until meat is tender. Stir now and then stir in 1 cup sour cream.
Serve over the thin noodles.
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Beef Stroganoff 1
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 Cup Butter
1/4 Cup Flour
1 Pound Tenderloin, Beef -- cut in pieces
1/2 Cup Onions -- diced
1 Clove Garlic -- minced
8 Ounces Fresh Mushrooms -- sliced
1 Can Beef Consomme
1/4 Cup Dry Sherry
1 Cup Sour Cream
Paprika
Place flour in a plastic bag. Add tips to flour. Close bag and shake.
Stir in consomme and cook over low heat for about 20 minutes.
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Beef Stroganoff 2
Cut meat across the grain into 3/4" slices, then into strips 3x1/4 inch.
Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter
about 5 minutes; remove mushrooms.
Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup
and garlic salt. Cover and simmer 15 minutes.
Blend reserved broth and the flour; stir into meat. Add mushrooms; heat
to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour
cream; heat through.
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Cook and stir ground beef, onion, and green pepper in Dutch oven until
beef is brown; drain.
Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes
(with liquid); break up tomatoes with fork.
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups beer (12 oz or 10 oz cans)
2 teaspoons salt
1/2 cup olive oil
1 teaspoon ground cayenne pepper
1 tablespoon wine vinegar
1 tablespoon prepared horseradish
1 teaspoon onion powder
2 tablespoons lemon juice
1 teaspoon garlic powder
Mix all ingredients together and use as a marinade. Then use as a basting
sauce for the meat while it cooks.
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Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove
from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.
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Biscuit-Topped Burgers
Shape into eight 3" patties; place in ungreased oblong pan, 13x9x2 inches.
Cut into 8 biscuits with 3" biscuit cutter dipped in baking mix.
Place 1 biscuit over each patty. Bake until biscuits are golden brown, 8
to 10 minutes.
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Place corned beef brisket in large Dutch oven or saucepot. Add enough
water to cover meat. Cover; bring to a boil. Reduce heat. Simmer,
covered, about 2 hours. Skim fat from liquid in Dutch oven.
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Brisket 1
Mix all seasoning except Woodie's cooking sauce and rub well over meat.
Open foil and brush on 1/2 jar of the Woodie's sauce. Rewrap and cook for
1 more hour.
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Brisket 2
Line baking pan with enough foil to cover and seal brisket.
Put fat side down and sprinkle generously with garlic, onion, and celery
salts.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds brisket
water
1 onion
salt -- to taste
2 pounds sauerkraut
1 potato
1 apple -- sliced
1 tablespoon caraway seed
Wipe meat, place in large pan add cold water to cover, bring to a boil and
skim off fat.
Add onion and seasonings and continue to simmer until meat is tender.
About 2 hours.
Transfer the meat and 1/4 of the liquid to another pan.
(The remaining liquid make a strong broth to garish with noodles and serve
as soup.)
To the meat add the sauerkraut, potato, and apple. Sprinkle with caraway
seeds and simmer all together for 15 minutes.
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Add Large Spice Packet; season with salt and cayenne pepper to taste.
For thicker meat mixture, stir in Masa Flour Packet mixed with 1/3 cup
water during last 15 minutes of cooking.
VARIATIONS:
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Burgers Deluxe
In another skillet, melt 2 Tbsp. butter; add teriyaki sauce. Fry burgers
to desired doneness.
Pour tomato mixture over burgers for a quick and easy entree.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds round steak -- 1/2" thick
2 pounds potatoes
8 ounces tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
1 large clove garlic -- smashed
water
Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't
worry if it sticks to the bottom of the skillet. Add tomato sauce, salt,
pepper, cumin powder and garlic. Add Approximately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.
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Casseroles
In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
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Cedric's Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- chopped
2 tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
6 cups cabbage -- coarsely shredded
10 1/2 ounces tomato soup, condensed
Add onion and butter together and heat though out but not browning.
Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with
meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top
the tomato soup. Bake 1 hour and serve.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds round steak -- 3/4 inch thick
salt and pepper
flour
4 tablespoons fat
water
Rub steak liberally with salt and pepper. Pound as much flour into it as
possible. Brown slowly on both sides in hot cooking fat. Add a
tablespoon or two of water. Cover and steam or simmer a few minutes to
make fork tender.
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Chili
Combine butter in skillet or sauce pan. Add the onion, celery, green
peppers and ground beef, saute until meat is brown but not crusty, drain.
Stir frequently separating meat with a fork. Add the tomatoes, tomato
paste, salt, sugar, cloves and chili powder, blend well. Cover. Over
high heat until the mixture steams, then reduce heat to simmer and cook 45
minutes.
Remove cloves, add kidney beans and simmer 15 minutes longer.
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Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8x8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.
Busted by Barb
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Saute onions in a saucepan in butter until tender but not browned. Add
rice and saute until golden brown, stirring frequently. Add chili, water,
and salt. Bring to a boil. Then cover, reduce heat and simmer for about 5
minutes.
Busted by Barb
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In large skillet, brown beef; drain well. Stir in celery, onions, and
soups.
Spoon into greased 9x13" pyrex baking dish. Sprinkle Chow Mein noodles on
top.
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Place corned beef in a 6 to 8 quart pan; add 2 quarts water. Cover and
bring to a boil over high heat, then reduce heat and simmer for 30
minutes. Taste water; if it's too salty, drain beef, discard water, and
add 2 quarts more water to pan.
Add onion, garlic powder, hot pepper seasoning, dill weed, bay leaves,
cinnamon sticks, cloves and orange slices to pan. Cover and simmer until
meat is tender when pierced (2 1/2 to 3 hours). Remove from heat and let
meat cool slightly in broth, then cover and refrigerate until next day.
To serve, remove meat from broth. Cut across the grain into thin slices.
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NOTES : Simmer this corned beef ahead, then chill it in the cooking broth
and serve cold for fasndwiches or on a buffet platter.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can corned beef brisket, canned
1 onion
1 large can tomatoes
1 water -- tomato can size
1 bay leaf -- or 2
pepper pods
salt and pepper -- to taste
1 dash garlic powder
5 potatoes -- cubed
1 medium cabbage -- cut in wedges
1 tablespoon fat
Fry corned beef in skillet, remove than fry cabbage , remove in and fry
onion a few minutes than add corned beef back in a fry for a few minutes
more.
Put onions and corned beef in a large pot, add tomatoes, water, bay
leaves, a few pepper pods, salt and pepper, and a dash of garlic powder.
Let cook for 30 minutes over medium heat. Add potatoes and cook another
30 minutes. Add cabbage and cook until cabbage is done.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 ounces macaroni
12 ounces corned beef brisket, canned -- cubed
1 can cream of chicken soup
1 cup milk -- optional
1/2 cup chopped onions
1 cup bread crumbs -- buttered, OR
1 cup potato chips -- crushed
Cook macaroni in boiling salted water, drain and rinse. Set aside.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can corned beef -- cut into 6 slices
-- (12 oz.)
1/2 cup packed brown sugar
1/4 cup Bisquick baking mix
2 tablespoons soy sauce
1 can pineapple chunks -- drained (reserved
-- syrup) (20 oz.)
8 Green onions -- with tops, cut into
-- 1" pieces
1 Green pepper -- cut into 1" pieces
1 clove garlic -- crushed
Mix brown sugar, baking mix and soy sauce in 2 quart saucepan until
smooth.
Gradually stir in pineapple syrup, onions, green pepper and garlic. Heat
to boiling over medium heat, stirring constantly; boil and stir 1 minutes.
Stir in pineapple.
Spoon over and around corned beef.
Makes 6 servings.
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Biscuit: Sift flour, salt and baking powder. Cut or rub in shortening.
Add milk, stirring only enough to make ingredients hold together. Turn
out on lightly floured board. Knead gently for 1/2 minute. Roll or pat
to desired thickness. roll out dough into rectangular sheet 1/4" thick.
Corned Beef: Shred corned beef with fork. spread on biscuit dough. Roll
jelly roll fashion and seal edge. Bake on ungreased baking sheet in 425
degree oven 20-25 minutes. Serve hot with chili.
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3. Steaks: In large skillet, heat oil over high heat. Rub steaks all
over with chili powder. When oil is hot, add steaks; cook 2 minutes per
side for medium-rare, 3 minutes per side for medium and 4 - 5 minutes per
side for well-done. Serve with beans and slaw.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cube steaks
salt and pepper -- to taste
1 cup rice -- un`
1 can beef broth
1 can consomme
1 cup water
Brown and season steak. Place in casserole dish. Pour rice over steak.
Mix broth, consomme and water. Pour over steak and rice. Cover; cook
about 1 hour at 400 degrees.
Serve Hot.
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Easy Tacos
Brown ground chuck in a large skillet over medium heat, stirring until it
crumbles; drain. Add Taco Seasoning Blend and 1/4 cup water, stirring
well.
Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon
meat mixture into taco shells; top with condiments as desired.
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Heat wok, add oil, heat until hot, but not smoking, put celery, onions,
bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and
soy sauce, cook 1 minute more.
Mix cornstarch and water well. Add to mixture in wok. set aside and
cool. When cool add to egg roll wrappers, wrapping diagonally then fry in
deep fat for 3 to 5 minutes.
Serve with a mixture of mustard and ketchup. Did egg rolls in this.
Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 Cup Flour
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Butter
10 Mushrooms -- sliced
1 Medium Green Pepper -- cut into strips
1 Small Red Onion -- sliced & separated
3 Tablespoons Butter
4 Slices Veal -- pounded
3/4 Cup Chicken Broth
1/2 Cup Cream Of Chicken Soup, Condensed
Add 3 Tbsp. butter and while it is melting, dredge veal slices in flour
mixture; then cook in butter over medium heat until browned on both sides.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 Pound Fresh Mushrooms
3 Tablespoons Butter
2 Teaspoons Flour
Salt And Pepper -- to taste
1 Cup Heavy Cream -- heated
6 Filet Mignons
6 French Bread Slice
6 Tablespoons Butter
1/2 Cup Scotch
Slice mushrooms and saute in 3 Tbsp. butter. Add flour and salt and
pepper to taste. Blend well. Stir in warm cream. Keep well heated.
In a separate skillet saute the filets in hot butter for 2 1/2 minutes per
side (for rare).
Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from
being absorbed. Arrange bread slices in a ring on well heated platter.
Top with the filets and arrange the mushroom sauce in the center. Stir
the Scotch into pan juices, boil up for a minute or two and spoon sauce
over the meat.
In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and
1/2 teaspoon salt. Add beef; mix well. Shape into forty-eight 1-inch
meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven
for 15 to 20 minutes or until no pink remains in center of meatballs.
Drain.
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NOTES : Turn thse minature meatballs into a main dish by spooning several
meatballs and sauce over hot cooked rice or noodles.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 pound beef sirloin steak -- boneless
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- cut into wedges
1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.)
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles
In skillet, over medium-high heat, in hot oil, cook beef and garlic until
beef is browned.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Pound Veal Cutlet -- thinly sliced
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Corn Oil -- to 4 tablespoons
1/4 Pound Mushrooms -- sliced
1 Chicken Bouillon Cube
1 1/4 Cups Water
1/4 Cup Dry White Wine
1 Tablespoon Cornstarch
1/4 Cup Water
With meat mallet, pound veal cutlets to 1/4" thickness; cut into serving
size pieces.
Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to
10 minutes or until veal is lightly browned on both sides. Remove from
skillet; keep warm.
If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium
heat.
To pan add bouillon cube and 1 1/4 cups water. Bring to boil, stirring to
dissolve bouillon.
Stir together cornstarch and 1/4 cup water. Gradually stir into hot
liquid in skillet. Stirring constantly, bring mixture to boil over medium
heat and boil 1 minute.
Hamburger Boat
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 loaf french bread
1 can mushrooms -- sliced
1 pound ground beef
1 onion -- diced
15 ounce tomato sauce
1 package mozzarella cheese slices
Remove center of bread to make a boat shape. Brown ground beef; add sauce,
mushrooms and onion. Simmer 2-3 minutes. Pour into bread and top with
slices of cheese. Heat on baking sheet at 350: for 10-15 minutes or until
the cheese melts. Slice to serve. Serves 5-6.
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Hamburger Fingerlings
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1/2 pound pork sausage
1 can condensed chicken rice soup -- (10 1/2 oz.)
2 Eggs -- slightly beaten
1 medium onion -- chopped
1 cup soft bread crumbs
1/8 teaspoon pepper
1/8 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1 pinch basil
1 package potato chips -- crushed (4 oz.)
2 tablespoons butter or margarine
1 can condensed cream of mushroom soup -- (10 1/2 oz.)
1/2 Soup can water
Can be reheated.
Makes 4 to 6 servings.
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Hamburger Stroganoff
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds ground beef
2 onions -- chopped
1 teaspoon parsley
4 ounces mushrooms, canned -- drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough -- canned
Brown beef, then add rest of ingredients and heat thoroughly.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 pound flank steak -- lean
2 teaspoons finely chopped ginger root -- OR
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon chinese 5 spice -- OR
1/4 teaspoon allspice
1 tablespoon oil
1 medium onion -- thinly sliced
1/2 pound broccoli flowerets
1/2 pound fresh mushrooms -- sliced
2 large tomatoes -- cut in wedges
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Tablespoons Butter
1 Medium Onion -- finely chopped
2 Cloves Garlic -- minced
1 Can Tomato Sauce
2/3 Cup Cider Vinegar
2/3 Cup Brown Sugar -- packed
2 Tablespoons Chili Powder
1 Tablespoon Mustard -- prepared
1/2 Teaspoon Pepper
4 Pounds Spareribs
Melt butter in a large skillet over low heat; add onion and garlic and
saute until tender.
Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake
in oven until ribs are done. Baste as needed to keep moist.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup catsup
1 cup water
1 small onion -- chopped
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 teaspoons dry mustard
1 teaspoon paprika
1 teaspoon chili powder
1 clove garlic -- chopped fine
1 teaspoon seasoned salt
2 pounds frankfurters
Toasted hot dog rolls
Mix catsup, water, onion, worcestershire sauce, vinegar, brown sugar, dry
mustard, paprika, chili powder, garlic and seasoned salt. Let simmer
slowly at side of grill in covered pan and 1/2 hour before using.
Dip frankfurters into sauce and grill about 4 inches from hot coals 10
minutes or until nicely browned.
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Hungarian Goulash 57
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds cubed boneless beef
2 tablespoons shortening
2 slices onion
1 clove garlic -- minced
1 tablespoon paprika
2 teaspoons salt
3 cups water
1/4 cup Heinz 57 Sauce
Hot buttered noodles
Stir in sliced onions, garlic, paprika and salt; saut# until onions are
tender.
Add water, Heinz 57 sauce. Cover; simmer 1 1/2 to 2 hours or until meat
is tender.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1 1/2 cups onions -- chopped
1 1/2 cups milk
3/4 cup Bisquick. baking mix
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes -- sliced
1 cup cheese -- shredded
In 10" skillet, cook and stir meat & onions until brown.
Beat rest of ingredients, except cheese and tomatoes.
Add all ingredients in ovenproof pan. Cook for 15 minutes, test for
doneness.
Place cheese and tomatoes on top and cook for 5 to 8 minutes more.
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Mix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate.
Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till
golden brown.
We have found if you let it sit for about 15 min, it tends to cut more
like a pie.
Can be made the night before and refrigerated; then put in the oven.
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*Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan.
Pour evenly into pan. Bake until knife inserted in center comes out
clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3
minutes longer. cool 30 minutes.
Cook and stir beef and onion over medium heat until beef is brown; drain.
Spread in plate.
Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in
blender on high or 1 minute with hand beater.
Cool 5 minutes.
Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and
flour; set aside.
To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until
soft dough forms; beat vigorously. Gently smooth dough into a ball on
floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease
into pie pan and flute edges; set aside.
To prepare filling, heat oil over medium heat in a skillet. Add chicken,
onions, and bell peppers. Cook until chicken is no longer pink and
vegetables are tender. Stir in black pepper, remaining baking mix, and
worcestershire sauce. Spoon into pie crust. Pour cottage cheese over
chicken mixture.
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Impossible Lasagne Pie
Cook and stir beef over medium heat until brown; drain.
Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese.
Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds on
high in blender or 1 minute with hand beater.
Bake until knife inserted between center and edge comes out clean, 30 to
35 minutes.
Cool 5 minutes.
Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches.
Cook and stir ground beef and onion until beef is brown; drain. Stir in
seasoning mix
Spread beef mixture in pie plate. Sprinkle with chilies and cheese.
Pour into pie plate. Bake until golden brown and knife inserted halfway
between center and edge comes out cleans 25 to 30 minutes.
Impossible Taco
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup onions -- chopped
1 envelope taco seasoning mix
1 can chopped green chilies -- drained
1 1/4 cups milk
3/4 cup Bisquick. baking mix
3 eggs
2 tomatoes -- sliced
1 cup Monterey jack cheese -- shredded
Cook and stir beef and onion over medium heat until beef is brown; drain.
Stir in seasoning mix.
Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high
or 1 minute with hand beater.
Bake 25 minutes.
Bake until knife inserted between center and edge comes out clean, 8 to 10
minutes longer.
Cool 5 minutes.
Serve with sour cream, chopped tomatoes and shredded lettuce if desired.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar Ragu Italian Cooking Sauce
2 Pounds Beef Stew Meat -- cubed
4 Medium Carrots
1 Cup Water
4 Medium Potatoes
2 Medium Onions
Oil -- for cooking
1 Beef Bouillon Cubes
Brown meat in oil. Add sauce and bring to boil. Cover and simmer for 1
hour.
Add water and vegetables to stew. Cover and simmer for 30 minutes more.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Chuck Roast -- boneless
3 Tablespoons Oil
1 Jar Ragu' Italian Cooking Sauce -- traditional
In Dutch oven, sear roast on all sides in hot oil.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar Ragu' Italian Cooking Sauce
4 Pounds Round Roast, Trimmed
1 Clove Garlic -- minced
1 Medium Onion -- sliced
Salt And Pepper -- to taste
2 Tablespoons Oil
Add onion and garlic; brown lightly. Pour off excess oil.
Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender.
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Korean Barbecue Beef
Pour into a shallow, flat pan and place tenderloin tips in marinade.
Cover and let stand for 2 - 3 hours, turning occasionally.
Remove tips and stir fry quickly in hot peanut oil in wok.
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Lasagna Mexicana
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Corn Tortillas
1 Pound Ground Beef
1 Cup Salsa
1 15 Oz Can Tomato Sauce
1 Package Taco Seasoning
1 16 Oz Tub Cottage Cheese
2 Eggs
1 Teaspoon Oregano
1 1/2 C Shredded Cheddar & Jack Cheese -- mixed
Heat oven to 375. Brown meat & drain. Stir in salsa, tomato sauce and
taco seasoning. Simmer, stirring frequently, for 5 minutes.
In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of
13 * 9" baking dish with half the tortillas, overlapping edges. Top with
half the meat mixture. Spoon cottage cheese mixture over meat. Arrange
remaining tortillas over cheese mixture.
Spread remaining meat mixture over all and top with shredded cheese. Bake
for 30-35 minutes or until bubbly. Let stand 10 minutes before serving.
Lynn Herrick
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Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place
cutlets on top. Sprinkle dry soup mix over meat and vegetables, then
spoon soup on to top and spread - do not stir. (Soup will not appear to
cover entire dish.) Bake in 350 degree oven for about 45 minutes or until
vegetables are done.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds whole beef tenderloin
6 slices bacon -- partially cook
2 lobster tails; frozen -- 4oz each
1 tablespoon butter -- melted
1 1/2 teaspoons lemon juice
1/2 cup green onions -- sliced
1/2 cup butter
1/2 cup dry white wine
1/8 teaspoon garlic salt
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Cook pasta according to package directions; drain. Rinse with cold water.
Stir in pasta and 1 cup cheese. Sprinkle with remaining cheese. Cover
and heat 4 to 6 minutes or until cheese is melted and pasta is heated
through.
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Meat Loaf 57
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 Egg -- slightly beaten
1 cup soft bread crumbs
1/2 cup milk
3 tablespoons Heinz 57 Sauce
1 1/4 teaspoons salt
1 dash pepper
Combine ground beef, egg, bread crumbs, milk, Heinz 57 sauce, salt and
pepper.
Shape into loaf in lightly greased shallow baking pan.
Makes 6 - 8 servings.
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Mince Meat
Mix and boil in stainless steel or porcelain kettle for 10 minutes, store
in cool place.
Possum Kingdom Lake Cookbook
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Mince Meat 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR MINCE MEAT PIES***
5 cups beef round -- ground
4 cups suet -- ground
3 cups apples -- peeled and chopped
1/4 cup orange pulp -- chopped
1/4 cup lemon juice
3 packages currants -- (11 oz. each)
1 cup brandy
3 cups sweet cider
1/3 cup finely chopped orange peel
3 packages raisins -- (15 oz. each)
1 package chopped candied citron -- (8 oz.)
2 pounds brown sugar
1 tablespoon salt
1 tablespoon cinnamon
1 tablespoon allspice
2 teaspoons nutmeg
1 teaspoon powdered cloves
1/2 teaspoon ginger
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Mongolian B.Q
For each person, each person takes what they want and fry in oil and soy
sauce.
Get won tongs. fry along or fold over & stuff with meat and veggies.
Put 2 won tongs on top one after other filling then seal. fry or drop in
soup
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- cut 1/2 inch thick
3 tablespoons butter
1/2 cup onions
1/2 pound mushroom -- sliced
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 clove garlic -- minced
1 tablespoon worcestershire sauce
4 tablespoons tomato sauce
2 cups sour cream
Cut the steak into strips 1 1/2 inches long by 1/4 inch wide.
Melt the butter in a skillet, saute the onions 5 minutes, add the meat and
let brown.
Mix the mushrooms, salt, pepper, garlic, worcestershire sauce and tomato
sauce. Cover and cook over low heat 30 minutes or until the meat is
tender. Just before serving mix in the sour cream. heat, but do not boil.
Serve with rice or noodles
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New England Boiled Dinner
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef round roast
2 tablespoons shortening
2 cans onion soup -- 10 3/4 oz. each
2 tablespoons prepared horseradish
1 medium bay leaf
1 medium garlic clove -- minced
6 medium carrots -- cut in 2" pieces
1 pound rutabaga -- sliced 1/4" thick
8 small potatoes -- whole
1 medium cabbage -- cut in wedges
1/2 cup water
1/4 cup flour
In large heavy skillet brown meat in shortening, pour off fat, add soup,
horseradish, bay leaf, and garlic, cover and cook over low heat 2 hours.
Blend water into flour until smooth, slowly stir into meat sauce, cook
stirring constantly until thickened.
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One-Dish Dinner
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds chuck roast
salt and pepper -- to taste
1 teaspoon sugar
paprika -- optional
garlic salt
2 cups water
4 medium potatoes -- quartered
4 medium onions -- sliced
4 large carrots -- cut in large chunks
1 cup tomatoes, canned
Brown roast on all sides in hot skillet; rub with salt, pepper and sugar;
sprinkle with paprika and garlic salt. Add water; cover and simmer for 3
hours. Adding water as needed. Add potatoes, onions and carrots. Simmer
for 30 minutes. Add tomatoes and season to taste, simmer for 30 minutes
longer. Thicken liquid for gravy is desired.
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Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh orange juice
1/4 cup soy sauce
2 tablespoons very dry sherry
2 small clove garlic -- minced
2 dashes ground ginger
2 Boneless Strip Sirloins
Remove steaks from marinade and place on preheated grill over medium heat
for approximately 7 to 9 minutes for a medium rare stake.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds steak -- cut in thin strips
4 tablespoons oil
3 green pepper -- cut in strips
salt and pepper -- to taste
3 tablespoons soy sauce
1 cup beef bouillon -- from cube or powder
2 tablespoons cornstarch
Heat oil in skillet and saute meat slices until all red is gone. Add
pepper strips, onions, garlic, salt and pepper.
Cook and stir for 5 to 10 minutes.
Combine soy sauce and bouillon, stir in cornstarch to make a smooth
mixture.
Pour mixture into skillet cook and stir a few minutes more
Serve over rice.
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Picante Burgers
Mix beef and picante sauce together. Shape into patties for hamburgers.
Gill to desired doneness.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion -- chopped
1 package Hamburger Helper mix for Lasagna
5 cups water
1 can whole kernel corn -- (8 1/4 oz.)
1 can whole tomatoes -- (16 oz.)
2 tablespoons grated Parmesan cheese
1 small zucchini -- sliced and slices
-- cut into halves
Cook and stir ground beef and onion in Dutch oven until beef is brown;
drain.
Stir in Sauce Mix, water, corn (with liquid), tomatoes (with liquid), and
cheese; break up tomatoes with fork.
Place in skillet 3 tablespoons cooking oil and the sliced onion. Mix in
sliced mushrooms. Add beef, spinach, celery, scallions and soy sauce.
Sprinkle with sugar. Add half of a 10 1/2 ounce can consomme. Mix. Cook
2 minutes. Serve over rice. Serve 2
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef boneless round steak -- cut into serving
-- pieces
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 large onion -- chopped
1 can whole potatoes -- drained (reserve
-- liquid) (16 oz.)
1/4 cup catsup
1 tablespoon Worcestershire sauce
2 teaspoons bell pepper flakes
1 teaspoon instant beef bouillon
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 package frozen Italian green beans -- (10 oz.)
1 jar sliced pimiento -- drained (2 oz.)
Coat beef steak pieces with flour; pound into beef. Brown beef in oil in
10" skillet; push beef to side. Cook and stir onion in oil until tender;
drain.
Add enough water to reserved potato liquid to measure 1 cup. Mix potato
liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon,
salt, marjoram and pepper; pour on beef and onion. Heat to boiling;
reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.
Rinse frozen beans under running cold water to separate. Add potatoes,
beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and
simmer until beans are tender, 10 to 15 minutes.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
3 1/2 pounds beef round -- or chuck pot roast,
-- up to 4
1 can cream of mushroom soup -- (10 3/4 oz.)
1 Pouch Campbell's Dry Onion Soup and
-- Recipe Mix
1 1/4 cups water
6 medium potatoes -- quartered
6 Carrots -- cut into 2" pieces
2 tablespoons all-purpose flour
In 6 quart saucepot, in hot oil, brown roast on all sides. Spoon off
fat.
Stir together flour and remaining water until smooth. Gradually stir
into soup mixture. Cook until mixture boils and thickens, stirring
constantly.
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Saute mushrooms in butter, remove and saute bacon, remove bacon and add
beef. Brown well, sprinkle in flour, garlic, onions, bouillon cubes,
wine, sugar, salt, spices and cover. Simmer 2 hours. Add bacon and
mushrooms and simmer another hour.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups potatoes -- diced
1 pound hamburger
1 cup diced onion
1 can tomato soup
2 cups water
1 cup diced carrot
salt and pepper -- to taste
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds beef round -- cut 1/4" thick
1 clove garlic -- mashed
1 tablespoon minced onion
1 1/2 tablespoons A-1 sauce
1 teaspoon worcestershire sauce
2/3 cup catsup
1 dash pepper
1/4 teaspoon salt
3 tablespoons sherry
12 Squares green pepper -- 1 1/2" x 1 1/2"
12 slices onion -- 1/4" thick or cut
-- in wedges
36 Mushroom crowns -- fresh or canned
Add to sauce made by mixing next 8 ingredients; stir; let stand for
several hours.
Serve on beds of hot cooked rice with a hot green vegetable and garnish of
tomato wedges (or tiny cherry tomatoes) and parsley.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon salad oil
1 medium onion -- chopped
1 medium green pepper -- chopped, optional
1 pound extra-lean ground beef
1 cup enriched regular long-grain rice
1 can kidney beans -- (16 oz.)
1 can tomatoes -- (16 oz.)
1 teaspoon salt
In large skillet over medium heat, in hot oil, cook onion and pepper, 5
minutes or until tender.
Reduce heat to low; cover and simmer 25 minutes or until rice is tender,
stirring occasionally.
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Skillet Spaghetti
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
3/4 cup chopped onions
1/3 cup chopped green pepper
1 clove garlic -- minced
1 tablespoon shortening
2 teaspoons salt
4 cups water
1/2 pound spaghetti -- broken into 2"
-- pieces
1 can tomatoes -- cut into bite-size
-- pieces (1 Lb.)
3/4 cup Heinz Tomato Ketchup
Makes 6 - 8 servings
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Sloppy Joes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 tablespoon cooking oil
1/2 cup chopped onion
2 tablespoons chopped sweet green pepper
2 cups tomato sauce
1 1/4 teaspoons salt
8 Hamburger buns
Brown beef in oil, when meat is al most brown add onion and peppers and
finish browning. Add tomato sauce and salt and simmer 20 to 30 minutes,
until thick. Split and toast buns.
Serve hamburger mixture on hot toasted buns.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground red pepper
1 teaspoon ground white pepper
all-purpose flour (dredging)
1/2 cup vegetable oil
3 medium onions, chopped
2 bell peppers, chopped
1 celery rib, chopped
1 cup beef stock
Season the roast with one half of the salt and peppers. Dust with flour
on all sides. Heat the oil in a Dutch oven or other large heavy pot over
medium-high heat, add the steak, and brown well on all sides. Remove the
meat and pour off all but 1 teaspoon of the oil. Add half the onions,
bell peppers, celery, and the other half of the seasonings, and the stock
or water. Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15
minutes. Serve the meat in slices, with rice alongside and the gravy over
all. When you try this recipe with other kinds of meat, be sure to adjust
the cooking times accordingly--let tenderness be your guide. For extra
flavorful roasts, try larding with slivers of garlic before smothering.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef chuck steak -- cut into 2x1/2"
-- strips
1 cup onion -- chopped
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 can whole tomatoes -- (14 1/2 oz.)
1 can tomato paste -- (6 oz.)
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
3/4 cup sour cream
2 tablespoons Bisquick baking mix
1/3 cup butter -- melted
1 cup sour cream
Mix 3/4 cup sour cream and 2 Tbsp. baking mix; stir into stew. Heat to
boiling.
5 - 6 servings.
Spaghetti Pie
In skillet cook ground beef, onion, and green pepper till vegetables are
tender and meat is browned. Drain off excess fat. stir in undrained
tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.
/turn meat mixture into spaghetti crust. Bake uncovered, in 350 degree
oven for 20 minutes. Sprinkle the mozzarella a cheese atop. Bake 5
minutes longer or till cheese melts. Makes 6 servings.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup chopped onion
2 cloves garlic -- crushed
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 can stewed tomatoes -- undrained (16 oz.)
1 can kidney beans -- undrained (15 1/2
-- Oz.)
1 can tomato sauce -- (15 oz.)
1 can chopped green chilies -- undrained (4 oz.)
1/4 cup sour cream
1/4 cup milk
1 1/4 cups Bisquick baking mix
Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until
beef is brown; drain.
Stir in chili powder, sugar, salt, pepper, stewed tomatoes, kidney beans,
tomato sauce and green chilies.
Mix sour cream and milk in medium bowl until smooth. Mix in baking mix
until soft dough forms.
Drop dough by 6 spoonfuls onto hot chili. Cook uncovered over low heat
10 minutes. Cover and cook 10 minutes longer.
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Steak
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large steaks
flour
salt
pepper
garlic
2 onions -- sliced
1 cup water
1 can tomatoes
1 green pepper
Beat steak, brown on both sides in hot fat, and add the remaining
ingredients, cover and simmer until meat is tender 1 or 2 hours.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Ragu Italian Cooking Sauce
3 pounds London Broil steak
2 medium green peppers
Oil
Preheat broiler.
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Steak Diane
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Filet Mignons -- or other type of
-- steak of your
-- choice
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons butter
1 teaspoon Dijon style mustard
1 tablespoon shallots -- minced
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon fresh chives -- minced
1 teaspoon brandy
1 tablespoon fresh parsley -- minced
Salt & pepper to taste
Melt butter in a heavy skillet; add mustard and shallots. Saut# over
medium heat 1 minute.
Add steaks and cook approximately 3 minutes on each side for medium rare.
Remove steaks to serving plate and keep warm.
Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce
and chives. Cook for 2 minutes.
Add brandy; pour over steaks. Sprinkle parsley over top of steaks.
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Steak Mandarin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound flank steak
1 tablespoon dry sherry
3 tablespoons soy sauce
1 tablespoon cornstarch
1 sweet green pepper, whole
8 1/2 ounces waterchestnuts, canned -- drained
3 tablespoons vegetable oil
16 ounces bean sprouts -- canned, drained
1/2 teaspoon salt
1/2 teaspoon sugar
11 ounces mandarin oranges -- canned, drained
Cut flank steak diagonally into paper thin strips. (1x1/2x1/4 inch).
Marinate steak in sherry and soy sauce about 10 minutes. Stir in
cornstarch to coast each piece.
Meanwhile, wash and cup pepper, remove seeds and cut into 1x1/2 inch wide
strips to make 1/2 cup. Cut waterchestnuts into 1/4 inch thick slices.
In a skillet or wok, heat remaining oil, stir-fry steak until it turns
grey, return vegetables to skillet. stir-fry until heated through. Mix in
mandarin oranges, heat and serve.
Makes 4 or 5 servings.
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Steak Strips
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound top sirloin steaks -- sliced into thin
-- strips
1 can tomatoes -- diced (10 oz.)
1 cup carrots -- thinly sliced
1/2 cup onion -- finely chopped
1/2 teaspoon basil
1/4 teaspoon oregano
4 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1 tablespoon peanut oil
1 cup zucchini -- thinly sliced
1 1/2 cups mushrooms -- sliced
Pour juice from tomatoes into a microwave-safe dish and add carrots,
onion, basil and oregano. Cover and microwave on high power for 4
minutes, stirring once during that time.
Add oil to an oblong microwave-safe baking dish and spread steak strips
over bottom. Cover and cook on medium power for 6 minutes, stirring once
during that time.
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Steak-Vegetable Pockets
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound beef top round steak
1 1/2 cups broccoli, fresh -- slices
carrot -- small, sliced
onion -- small, sliced
green pepper -- sliced
1 tablespoon oil -- cooking
pea pods -- halved crosswise
mushrooms
tomato, small -- chopped
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch
pita bread rounds -- halved
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Stew-Da-Loo
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cubed lean beef for stew
2 tablespoons shortening
3 1/2 cups water
1 medium onion -- sliced
1 tablespoon Heinz Worcestershire Sauce
1/4 teaspoon pepper
6 medium potatoes -- cubed
4 medium carrots -- cut into 1/4"
-- slices
2 medium onions -- cut into eighths
1 cup Heinz Tomato Ketchup
1/2 cup dry red wine
1 package frozen peas -- (10 oz.)
Makes 8 - 10 servings.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
1 teaspoon shortening
16 ounces canned tomatoes
8 ounces tomato sauce
2 teaspoons salt
2 teaspoons sugar
2 cloves garlic -- crushed
1 ounce noodles
1 cup sour cream
3 ounces cream cheese
6 green onions -- chopped with tops
Melt shortening in skillet; add beef, breaking into pieces with fork, cook
until lightly brown. Drain off fat.
Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer
for 5 to 10 minutes.
Cook noodles, drain well and blend in the sour cream, cream cheese and
onions.
Pour small amount of meat sauce in casserole. Cover with layer of noodles
and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***MEAT BALLS***
2 tablespoons butter or margarine -- melted
1/4 cup finely minced onion
1 Egg -- slightly beaten
1/2 cup milk
1/2 cup soft -- fine bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 pound lean ground beef
1/4 pound ground veal -- or pork
SAUCE:
2 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
3/4 cup light cream -- or evaporated milk
Combine egg with milk and bread crumbs; let stand 5 minutes.
Using 2 teaspoons, form meat mixture into small balls about 1/2" in
diameter.
Drop some balls into skillet; brown well on all sides; remove to warm
casserole; repeat until all meat balls are browned.
To make sauce: stir the flour, sugar, salt and pepper into the butter
left in the skillet.
Slowly add water and cream; cook and stir until thickened, about 5
minutes.
Pour sauce over meat balls; cover and bake at 350 degrees 25 to 30
minutes. Or simply return meat balls to skillet; cover and simmer until
tender.
NOTE: These meat balls may be made a day ahead, cooled and refrigerated.
Reheat just before serving.
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Sweet & Sour Meatballs
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 Egg -- beaten
1 teaspoon salt
1 dash pepper
2 tablespoons shortening
1 Green pepper -- cut into strips
1 Onion -- sliced
1 1/2 cups pineapple juice
1/4 cup Heinz 57 Sauce
Cornstarch/water
Combine ground beef, egg, salt and pepper.
Add green pepper and onion; saut# until vegetables are tender.
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Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low
heat, stirring constantly until clear and thickened. Stir in remaining
ingredients. Pour over meatballs.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cans rice -- cooked
1 cup pineapple juice
1/2 cup sugar
1/3 cup water
1/4 cup vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons butter
1 medium green pepper -- cut into strips
4 slices pineapple rings
4 Ground beef burgers
Prepare rice.
Place burgers on rice. Top with pineapple slices and several strips of
green pepper. Pour sauce over top.
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Tamale Pie
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cooking oil
1 onion
1 clove garlic
1 green pepper -- chopped fine
1 pound ground beef
1 quart tomatoes
1 can corn, whole kernel, canned
1 can ripe olives -- pitted
1 tablespoon tamale seasoning -- or chili powder
1 tablespoon salt
1 cup milk
3 eggs
1 cup yellow cornmeal
Fry until lightly brown the onion, garlic pepper. Add beef and brown.
Add tomatoes, corn, olives, tamale seasoning and salt. Cook slowly for 15
minutes.
mix together milk and eggs. Add cornmeal and mix well. Pour over beef
mixture.
Pour into a large baking dish. Bake for 1 hour at 350 degrees.
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Serving Ideas : Salad and Tortilla chips
NOTES : Why don't you all try it. Its enough for 4 to 6 people but we eat
it like pigs.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 small onion -- sliced and
-- separated into
-- rings
1/2 Green pepper -- diced
2 cloves garlic -- minced
1/2 teaspoon dried oregano leaves
1 pound tenderloin tips -- cut into lengthwise
-- strips
4 Pita pockets -- cut in half
Place 1/4 meat mixture into a pita and top with Sour Cream Dill Sauce or
another sauce of you choice.
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Tenderloin Tips In Beer
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tenderloin tips
Salt and pepper -- to taste
1/2 cup flour
Oil for saut#ing
1 large onion -- sliced
1 Leek -- white only, chopped
1 Shallot -- finely chopped
2 Garlic cloves -- minced
1 can beer -- (12 oz.)
1/4 teaspoon thyme
1 Bay leaf
Season tenderloin tips with salt and pepper; shake in bag containing the
flour.
Pour a thin film of oil in skillet and saut# the onion, leek, shallot and
garlic until tender. Remove saut# mixture with a slotted spoon and place
in a casserole dish.
In the same pan, brown meat on all sides, adding more oil as needed. You
may have to do this in 2 or 3 batches. Add browned meat to casserole.
Pour half the can of beer into the pan in which the meat was browned. Mix
with the pan juices, scraping sides and bottom of pan. Pour this over
meat in casserole.
Add remaining beer, thyme and bay leaf. Cover tightly and simmer 1 to 1
1/4 hours on top of the stove.
Serves 4 - 6.
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Thailand Beef Curry 1
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salad oil or peanut oil
1/2 cup minced onion
2 small clove garlic
1/2 teaspoon coriander seed -- crushed
1 Small hot chili peppers -- (1 to 2)
1/2 teaspoon powdered ginger
1/2 teaspoon grated lemon rind
1 pound round steak -- cut into 1" cubes
1 Fresh coconut
3 cups hot water
Salt to taste
Heat oil in skillet, add paste and cook until oil blends into paste. Add
meat and brown well.
Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt
knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1
1/2 cups of the hot water in blender. When paste has formed, strain
through cloth into a bowl or 4 cup measure. Repeat with remaining coconut
and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF
COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
Stir in coconut milk to meat mixture, bring to a boil being careful not to
boil over. When foaming ceases, turn to simmer. Cook until mixture has
been reduced to half its volume.
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Thailand Beef Curry 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup minced onion
1 pound round steak -- cut in 1" cubes
2 tablespoons butter or oil
2 1/2 teaspoons curry powder
4 cups coconut milk
1 small hot dried chili pepper
1 Bouillon cube -- crushed
Salt -- to taste
Make coconut milk by cracking shell of coconut with hammer. Pry out meat
with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut
meat and 1 1/2 cups of the hot water in blender. When paste has formed,
strain through cloth into a bowl or 4 cup measure. Repeat with remaining
coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY
CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
Bring to a boil being careful not to boil over. When foaming ceases, turn
to simmer.
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Veal In Cream
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Chopped Onions
1 Clove Garlic -- minced
6 Tablespoons Butter
4 Slices Veal -- pounded & cut
-- in thin strips
Salt And Pepper -- to taste
1 Cup Cream
1/2 Pound Mushrooms -- sliced
2 Tablespoons Brandy
Noodles -- or rice
Add veal and saute for 2 - 3 minutes per side. Season if you wish.
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Veal Parmigiano
In 3 tablespoons hot oil saute garlic and onion till golden - add
tomatoes, salt, pepper, break up tomatoes with fork. Simmer uncovered, 10
minutes . Add tomato sauce, thyme and simmer uncovered 20 minutes. Beat
egg, combine crumbs, 1/4 cup Parmesan cheese. Dip each veal piece into
egg and then into crumbs. Saute until golden brown. Set slices side by
side in baking dish (12x8x2). Heat oven. Pour 2/3 of tomato mixture over
veal. Put mozzarella on top. Spoon on rest of tomato mixture. Sprinkle
with 1/4 cup Parmesan cheese. Bake uncovered 30 minutes.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef liver -- 1 inch thick
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons olive oil -- or salad oil
1 pound onions -- sliced thin
1/2 teaspoon sage leaves
1/4 cup dry white wine
1 tablespoon chopped parsley
Polenta -- see recipe
With paper towels pat liver dry. Cut into strips 1/8 inch wide. (To make
liver easier to slice thinly, place in freezer just long enough to chill
thoroughly) on sheet of waxed paper, combine flour, salt and pepper. roll
liver in mixture, coating well.
In large skillet, heat butter and 2 tablespoons oil. Saute liver strips,
turning frequently until lightly browned on all sides, about 5 minutes.
Remove and set aside. Add remaining oil to skillet. Saute onion slices,
stirring frequently until golden, about 10 minutes. Combine liver with
onion mixture. Tossing lightly, cook covered over low heat 5 minutes.
Remove liver and onions to serving dish.
To dripping in skillet add white wine and lemon juice, bring to a boil
stirring, pour over liver and onions. Sprinkle with chopped parsley.
Arrange squares of Polenta, over lapping around edge of platter.
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