Subject: MEAT: Sauerkraut Appetizer and Kapusta Lines: 32 Here are a few of our family favorites: The first is an appetizer that can be served on crackers or mini bread loaves like rye or pumpernickel. 2 packages Buddig Corned Beef (found in the deli section) 1 can or equivalent of sauerkraut 1 8 oz bar of cream cheese 8-12 oz of shredded swiss cheese milk (enough to make it the consistency you prefer) Just chop the corned beef and sauerkraut (so its not too stringy) and combine all ingredients in a frying pan or electric skillet. I wait and add the milk after the cheeses have melted to see how thin it needs to be. Serve warm over crackers or bread. The second has been handed down for generations. Its true name is Kapusta, the Ukranian name that is. Its really a variation to normal sauerkraut but can be an entire meal in itself. Rinse sauerkraut thoroughly. Cook in water for about 20 minutes. Add butter. Now being Ukranian that would probably amount to about 1/2 lb but you can decide exactly how much cholesterol you want to add. My suggestion is at least 1/2 stick. On the side prepare mashed potatoes and cook some type of pork, either ribs or neck bones. Remove some of the water from the sauerkraut before adding the potatoes and pork. Cook an additional 20 minutes. Subject: BEEF: Beef Stroganoff Lines: 32 Beef Stroganoff 1 to 2 lb sirloin tip, round tip, or round steak cut into thin strips (I prefer sirloin tip) 2 tablespoons oil Brown meat in oil. Add the following and simmer for 45 min to an hour. If you use round steak, go for the hour. 3 beef boullion cubes 1-1/4 cup hot water 1/2 teaspoon salt 2 tablespoons catsup 1 teaspoon mustard (dry or regular) The liquid should reduce to about 1/3 cup during simmering. Then combine: 2 tablespoons flour 1/2 cup cold water Stir into meat and heat until boiling. Reduce heat and add: 1/2 to 1 cup sour cream Serve over noodles. My variation: This was the original recipe I found, but now I substitute a mixture of beef broth and water for the boullion cubes. I also add some worchestershire sauce and garlic. I rarely add more than 1/2 sour cream. The sauce should not be too runny. Subject: SAUCE Thai Red Curry Paste and Beef Curry Recipe Lines: 64 [OK, is this Thai or Indian or both? I've classified it as both, but am I correct to do so? MFS] Here is a recipe for 'Thai Red Curry Paste' which you may be able to use for a red chicken... It comes from 'Thai Cooking' by Jennifer Brennan, published by Jill Norman and Hobhouse Ltd, London, England. Jennifer Brennan lives in LA now, apparently, and teaches SE Asian cooking, so this book may be available in the States. I haven't tried this recipe, but others in the same book are good! Krung Gaeng Ped ... Red Curry Paste Makes about 3 Tbs. 14 medium dried red chillies, seeded OR 1tbs ground red chilli powder (cayenne) 3 shallots, finely chopped 1 tsp caraway seeds, finely chopped OR 1tsp ground caraway 1tsp whole coriander (dhaniya) seeds OR 1tsp ground 8 pieces Laos (Ka or galangal), chopped or 1tbs Laos powder 2 tbs coriander (cilantro) roots, finely chopped 1 tsp salt 1 lime zest, finely chopped 1 stalk lemon grass, finely chopped 1 tsp whole black peppercorns OR 1tsp finely ground black pepper 1/2 tsp Kaffir lime powder (Pew Makrut) 1 tbs garlic, finely chopped 1 tsp shrimp paste (Kapee) 4 tbs vegetable oil If using whole spices, grind to a powder. Put into a blender or mortar and pestle, and blend with all remaining ingredients. This is used in a RED BEEF CURRY in the same book; I guess the recipe can be adapted for chicken... GAENG PED NEUA... RED BEEF CURRY 1 pint "thick" coconut milk 2 to 3 Tbs red curry paste 2 lb round steak, sliced into thin strips 2" long by 1/2" wide 1 pint "thin" coconut milk 2 young citrus leaves 1 tsp salt 2 Tbs fish sauce (Nam Pla) 2 red Serrano chilies 1 tsp dried sweet basil 1 tbs coriander (cilantro) leaves, chopped for garnish In a wok, simmer the "thick" coconut milk over low heat, stirring until it thickensan oil appears around the edges. Increase heat, add the red curry paste and fry for 5 minutes. There will be a noticeable colour and odour change as this mixture becomes properly cooked. Add the beef, "thin" coconut milk and the remaining ingredients except the cilantro leaves. Quickly bring to the boil, reduce heat and simmer until meat is tender. Pour into a serving dish, garnish and serve. Subject: Saurkraut Rolls Lines: 76 My wife's grandmother was a German immigrant, so naturaly I picked up some German food from the marriage (as well as some German words you don't usually learn in school, but that's for another newsgroup...) I don't really have a good name for these beasties; we usually just call the "krauts". General description is a chunk of bread dough wrapped around a filling of browned ground beef, onion and saurkraut -- gee, I gave away the recipe already! The measurements below are rough -- usually, I just toss things in till it looks right. Feel free to experiment; if you want more or less saurkraut, or if you want to add caraway seeds to the mixture, try it. Actually, any filling that wasn't too moist should work (too much moisture would make the bread soggy). Anyway.... SAURKRAUT ROLLS 1/2 lb. ground beef 1 medium onion, chopped 1 cup saurkraut, drained 1 loaf bread dough, uncooked salt and pepper Brown ground beef and onion together. Salt and pepper to taste (you may want to lay off the salt until after you add the saurkraut). Add saurkraut and heat through. Remove from heat and cool to lukewarm. Divide bread dough into eight parts. For each part, roll out into a thin rectangle/oval, about 8"x4". Put filling on top of center of dough, and seal edges to form a mini-loaf shape. Place in greased pan (I use a 13x9 pan, with six loafs side-by-side and two lengthways across the top: +-------------------+ | <------> <------> | | ^^ ^^ ^^ ^^ ^^ ^^ | | || || || || || || | | || || || || || || | | vv vv vv vv vv vv | +-------------------+ ) Let raise about 30 minutes. Bake in 375 degree oven for about 35 minutes, or until the bread dough is nicely browned (hey, it looks just like regular bread, use your judgment). Remove from pan and separate -- the sides tend to stick together, so pull apart carefully. [In case you don't have a bread dough recipe, the one I use is: 3 cups flour (all-purpose or bread flour works fine) 1 pkg. yeast 1/4 cup warm water 1 cup milk 1 Tbls. butter or margerine 1 Tbls. sugar 1 tsp. salt Scald milk. Add butter/margerine to melt and cool to luekwarm. Disolve yeast in water. Add milk, sugar and salt. Add 1 cup flour, beating to make smooth batter. Gradually add enough flour to make a smooth dough. Turn onto lightly floured board and knead, about 10-15 minutes. Place in greased bowl, cover with plastic wrap or a damp towel and let raise in a warm place until doubled, about 1 to 1-1/2 hour. If you want to make bread at this point, punch down the dough and form into a loaf shape. Place in greased loaf pan and let raise until doubled, about 1/2 hour. Bake at 375 degrees for about 40 minutes, or until the top is browned and sounds hollow when tapped. Subject: shepard's pie Lines: 36 okay, i'll include one of my favourite recipes: Rich Vegetable Soup One Pound Lean Ground Beef Olive Oil One Medium Onion diced Two Cloves Garlic Two 12 oz Cans Whole Tomatoes One 12 oz Can Tomato Sauce One 8 oz Can Tomato Paste Four medium carrots sliced the way you like them One Green Pepper cut up One large can kidney beans drained and rinsed Subject: Meatballs Lines: 44 Sweet and Sour Meatballs 2-3 lbs. meatloaf mix 1 c. plain bread crumbs 1 egg 1 t. garlic powder 2 T. minced onion Salt and Pepper 2 bottles of chili sauce 2 cans of whole berry cranberry sauce Combine the chili sauce and the cranberry sauce in a large pot and simmer. While the sauce is simmering, mix the meatloaf mix, bread crumbs, egg, and garlic powder together in a large mixing bowl. Add salt and pepper to taste. Shape small meatballs with approximately 1 t. of the meat mix and brown them in a large frying pan with some of the minced onion. Add more minced onion to the pan as needed. As the meatballs are browned, add them to the simmering sauce and mix. Simmer the meatballs and sauce for approximately 1 hour, gently stirring occasionally while simmering. Makes a lot of meatballs! These can be prepared 2-3 days ahead of time. Just keep refrigerated and microwave or reheat them before using. The flavor enhances with time. Enjoy! Hawaiian Meatballs 1 can crushed pineapple 1 lb ground beef 1 egg 2 bread slices crumbled 1 tablespoon finely minced onion 1 teaspoon salt 1/8 teaspoon cloves 1/8 teaspooon allspice 2 tablespoons pineapple syrup For the sauce: 1/3 cup pineapple syrup 1/2 cup ketchup 1/3 cup brown sugar Subject: RECIPE: SCHNITZEL ROYALE Lines: 50 I made this for dinner last night basing it on a dish I had at Max's Allegheny Tavern in Pittsburgh. It turned out very much like I remembered and it is scrumptious. I've never made schnitzel before, so I would welcome any other tips people have. I served this with potato pancakes and zucchini. This served two VERY hungry people. Mushroom Wine Sauce 3 T butter 1 T chopped parsley 1 clove garlic, minced 1 large shallot, finely chopped 3/4 - 1 c thinly sliced mushrooms 1 1/2 T flour 1/4 c sherry 1 c stock (chicken or beef) 1/8 t nutmeg Melt 2 T butter in saucepan. Add parsley, garlic, and shallots. Sautee 3 minutes. Stir in flour. Gradually add stock stirring constantly. Add nutmeg. In separate pan, melt 1 T butter. Add mushrooms and sautee 3-5 minutes. Add mushrooms to sauce. Deglaze pan with the sherry. Add sherry to sauce. Simmer sauce on low heat stirring occassionally while preparing veal. Schnitzel Royale 4 fillets of veal (totalling about 1/2 lb) 1/4 c heavy cream (or more if needed) 1 egg fine bread crumbs butter and oil for frying 1 large tomato seeded and diced 1 cup shredded smoked gouda Pound veal til thin and tender. Combine cream and egg. Dip veal in egg mixture to coat and then into bread crumbs. Set aside. Heat ~2 T butter and ~2 T oil in a large frying pan. Fry veal until golden brown and crispy. Arrange veal in a shallow baking pan. Top each cutlet with some diced tomato and then with shredded cheese. Bake at 340 degrees until cheese is melted and meat is thoroughly heated. To serve, place several tablespoonfuls of Mushroom Sauce on plate. Top with veal. If sauce is too thin at time of serving, stir in a teaspoonful or so of flour and increase heat, stirring constantly until sauce thickens. Subject: Re: Beef Lo Mein Lines: 50 this is from the chinese village cookbook by rhoda yee. it is great and kids love it! 1/2 lb egg noodles (i use the 12 oz package) 1/2 lb flank steak meat marinade - 1 tsp. cornstarch 1 tbsp light soy sauce 1 tsp. sherry 1 clove garlic, crushed sauce mixture - 1 tbsp cornstarch 1 c. chicken stock 1 tbsp soy sauce 2 tbsp oyster sauce 1 tsp sesame oil 1 stalk green onion,diced 2 tbsp. oil preparation - par boil fresh egg noodles for 3 minutes. rinse with cold water and drain. slice beef into 1/8-inch strips across the grain. marinate for 15 minutes. prepare sauce mixture. have a pot of hot water ready. cooking -heat wok. add 2 tbsp oil and reheat. add garlic.brown. discard. add beef and salt stir until 3/4 done. add sauce mixture and stir til thickened. add green onions and sesame oil. mix well and keep warm. drop noodles into hot water. stir for a minute to heat. drain well. pour meat and sauce over noodles. ########################### QUICK ONION POT ROAST This roast needs no prior browning. Meat brown in the slow cooker and forms a brown gravy. Prepare vegetables separately. 1 pkt onion soup mix. 3lb lean beef pot roast trim off any fat 3Tbs flour in 3Tbs water, mixed to a paste. Sprinkle onion soup over the bottom of the crock pot. Add pot roast. Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat. BARBECUED POT ROAST 1 tsp salt 2lb lean pot roast 1/2 cup tomato paste 24 peppercorns 1 small onion, chopped 1 tsp worcestershire sauce Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy. ############################## MARINATED BEEF POT ROAST Marinade--- 1 cup tomato juice 3 Tbs made mustard 4 Tbs worcestershire sauce 1 tsp basil 1 tsp oregano 1 tsp onion powder 1 tsp garlic salt 1/4 tsp fresh ground black pepper 3lbs lean beef pot roast 2 Tbs oil Flour and water paste (opt) Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish. ############################## POT-ROAST 1.5 kg topside salt and pepper 25g lard 1 large onion 1 large carrot 500 mls beef stock 1 bay leaf Season the beef with salt and pepper and brown on all sides in lard. Remove the beef and add the chopped onion and carrot to the fat. Cook until the onion is soft and golden. Put the vegetables into the crockpot and put the beef on top. Bring the stock with the bay leaf to the boil and pour over the meat. Cover and cook on HIGH 30 mins., then on LOW 8-9 hrs. If liked a little flour may be mixed with cold water and stirred into the crockpot an hour before serving to make a thick gravy. ############################## SPICY WINE POT ROAST 2 kg topside salt and pepper 1 onion (chopped) 1 pkt brown gravy mix 1 cup water 1/4 cup tomato sauce (ketchup) 1/4 cup red wine 2 tsp made mustard 1 tsp worcestershire sauce 1/8 tsp garlic powder 1/2 tsp dried mixed herbs chopped parsley to garnish Sprinkle meat with salt and pepper. Place in crockpot. Combine the remaining ingredients, except parsley, and pour over meat. Cover and cook on LOW 10 hrs. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley. Subject: RECIPE: Race Day Ribs Lines: 104 This is a recipe for Jamaican Jerk ribs that I've been making for a few years. Traditionally I do this up on the Sunday before Memorial day (500 Mile Race Day here in Indy), 4th of July, Labor Day, and also sometimes on a portable gas grill at baseball game tailgate parties. Purists be forewarned: this is a marinate/parboil/quick-grill recipe. If you don't like that, please hit "n" now. The idea is to minimize the amount of work that has to be done at the cooking site in order to serve a lot of tasty ribs to a large number of people fairly quickly. One batch of this recipe is enough to marinate 10 to 12 pounds of ribs. The last time I did these for a race day party I did two batches each of six slabs of baby-backs (about 2 lbs. per slab). I marinate and parboil each batch in its own covered 8 quart enameled steel roasting pot. For baby-backs I allow about 1 lb. (half of a full slab) per person. Your experience may vary. I have noticed that baby-backs from the grocery store tend to weigh less per slab and have a lot more fat on them than the ones I get from my butcher. Some leanness is desirable, since this cooking method will get the ribs literally falling-off-the-bone done. JAH's "500 Mile Race Day" Jamaican Jerk Baby-Back Ribs Marinade Ingredients (enough for 10 to 12 lbs. of baby-back ribs): 1 large onion, chopped (or 3 medium onions - about 2 cups) 6 shallots, chopped (or another medium onion) 6 scallions (green onions), chopped 6 cloves of garlic, pressed or chopped 5 TBS fresh ginger root, grated or chopped 4 TBS freshly ground whole Jamaican allspice 1.5 tsp nutmeg 1.5 tsp cinnamon 1.5 tsp salt 2 tsp freshly ground black pepper 2 or 3 habenero peppers <= (or substitute 3 to 5 TBS caliente sauce 4 or 5 chiles pequin <= (minced jalapeno) for all dried peppers) 2 TBS peanut oil (or other vegetable oil) 1 pint lime juice (I like Nellie and Joe's Key Lime juice) For parboiling: 2 12 oz. bottles of beer For grilling: Your "tools of the trade" (tongs, meat fork, basting brush) Your favorite BBQ sauce (optional, or use marinade) More beer Ranges and substitution recommendations within parentheses represent variations I have tried before. I'm not real picky about measurements when I make this, and I substitute according to what I have at hand. If you like it hot, use the larger quantities of the dried peppers. If you don't, use the lesser amount of caliente. If you can't get shallots or scallions, use more onion. There really isn't any acceptable substitute for allspice and fresh grated ginger root. Preparation: Please be careful when handling hot peppers. You may wish to use latex kitchen gloves. You should not touch your eyes or any sensitive area after handling hot peppers without very thoroughly washing your hands first. Believe me, I learned this the hard way! To prepare the dried peppers, boil 2 cups of water. Turn off heat and steep the peppers 10 minutes in the hot water. Stem, seed, and chop the peppers finely. Unwrap the ribs and use a heavy kitchen knife or cleaver to chop each slab in half about in the middle (6-7 ribs down). Or if you like, you can have your butcher do this for you. Put all marinade ingredients except beer in food processor or blender and blend or process until thoroughly mixed and chopped. It doesn't have to be pureed -- I prefer it a bit on the chunky side. Place a layer half-slabs into the pot. Pour on some marinade, then poke with a fork, turn, and rub the marinade well into the meat. If you made it hot hot, wear the gloves, watch the eyes, etc. Repeat layers for the remaining meat and marinade. Pour any remaining marinade over the top. Cover and marinate either four hours at room temperature, or overnight in the refrigerator. In the morning, preheat oven to 300 degrees F. Pour the beers slowly down the side of the pot. Cover and cook 2 hours. Baste occasionally to keep ribs on top moist. Remove from oven and allow to cool for about a half an hour. For transport to the grilling site, either remove slabs from the pot or put each pot in a plastic garbage bag to prevent grease and marinade from sloshing out. To finish, grill about five minutes per side or more over low heat, basting with your favorite BBQ sauce or the marinade. Now pour yourself a beer, chomp into a slab, and raise a toast to the pig... Background: This recipe was born when I tired of using bottled Jerk marinades, which were becoming a significant expense for the quantities I was getting involved with as well. So I decided to try out the Frug's Jamaican Jerk Pork marinade recipe. After a summer of experimentation it had evolved into this. I do not claim this is authentic Jamaican. I've had many people tell me that it is quite good and I get lots of requests for the recipe. Subject: Jerk Chicken Lines: 59 Jerked Chicken 4 tsp allspice 6 garlic cloves, crushed 2 tbsp fresh ginger 2 tbsp dark brown sugar 1 tsp cinnamon 1 tsp jalapeno, chopped 1/4 tsp cayenne 1/4 tsp black pepper 1/2 tsp salt 1/3 cup olive oil 1/3 cup green onions, sliced 1/2 cup red wine vinegar 2 tbsp lime juice Mix all ingredients. Marinade chicken (about 4 pieces) for 2 hours. Grill or broil, basting frequently. ------------------ Jerked Pork Chops 1 tbsp allspice 1 tbsp thyme 1.5 tsp cayenne 1.5 tsp black pepper 1.5 tsp sage 3/4 tsp nutmeg 3/4 tsp cinnamon 1 tbsp salt 2 tbsp garlic powder 1 tbsp sugar Mix these together. Add: 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1 tbsp lime juice 1 tbsp lemon juice 1 scotch bonnet pepper, minced (serrano or jalapeno ok) 1 cup white onion, chopped 3 green onions, chopped Marinade meat at least one hour. Grill or broil. *even though this recipe is designed for pork, it would probably be good on chicken. Lines: 99 Chicken and Sausage Jambalaya 1 package chicken thighs (6 count) 1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced 1/2 bell pepper, chopped 5 stalks celery, chopped 3 large white onions, chopped (DO NOT use a food processor) 2 cloves garlic, chopped fine 1/4 cup peanut oil 2 cups white rice (regular white rice. NOT Minute rice!!!) 2 1/2 cups water 1 12oz beer (Budweiser works fine) flour to coat chicken 1 1/2 teaspoons Rosemary 1 teaspoon Thyme A handful of chopped parsley (hard to put too much) Salt to taste Lots of cayenne pepper Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want it, coat the chicken with Cayenne pepper until very red (I use a LOT of Cayenne in mine). Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up. Heat the oil in the bottom of a large heavy cast iron or aluminum pot (don't use thin aluminum or stainless steel since the rice will tend to stick and burn if you're not really careful). Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat. Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bellpepper into the pot (along with a bit more oil if necessary) and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so. Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning (break the chicken up a bit with the spatula as it cooks. It should break up naturally as the dish cooks, but this just helps things a little). When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour). Stir the mixture every now and then, scraping the bottom of the pot. Jambalaya 1 bunch scallions 1 bell pepper a few cloves garlic a few stalks celery meat possibilities: sausage, pork chop, chicken (dark meat), country ham. rice and water (1 lb meat with this much veggie is enough for 2-3 cups rice) a few large pinches parsley (maybe 1/4 cup) thyme, bay leaf, etc. Tony Chachere's Creole Spice (McCormick's will work in a bind) Brown the meat for a few minutes, then add the veggies to coat them with the juice. Add the water, herbs, and spice and boil till the meat is about cooked; add the rice and cook till the rice is done. Serve with Tabasco and French bread. This is a cajun recipe, to make it creole add some tomato paste, use a little more water than the rice will absorb so you have some sauce, and possibly use seafood instead of the meat. Since shrimp and crawfish cook quickly, they should be added after the rice has been going 15 minutes or so. Subject: Lebanese Sirloin Tips and Sauce Lines: 26 This is from my fiance's Lebanese grandmother, and measurements are not exact.... 1 1/2 lbs. sirloin tips, cubed 1 can tomato sauce (16 oz. can) 1/4 lb butter 1 onion salt pepper cinnamon Vermicelli 1 cup rice Brown onion in 1/2 stick butter; Add meat, then simmer until brown. Add can of tomato sauce, and let simmer for 1 hour. Then add spices (about a shake each of salt, pepper, and cinnamon). Meanwhile, make rice dish. Get 1 serving of Vermicelli, and brown in 1/4 stick butter. Wash 1 cup rice, and add to vermicelli, mix well. Add 1 1/2 cups hot water, and cook until rice is done. Subject: Crockpot Meat Loaf Lines: 30 Crockpot Meatloaf (From The Best of Electric Crockery Cooking) 1/2 cup whole milk 2 slices white bread 1 1/2 lb ground beef 2 eggs 1 small onion, peeled 1 1/2 tsp salt 1/2 tsp pepper 1 tsp dry mustard 1 can (12 oz.) whole tomatoes Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin. Makes 6 servings. Subject: Crockpot Barbeque Lines: 23 Crockpot Barbeque (From The Best of Electric Crockery Cooking) 1 1/2 lb. boneless chuck steak, 1 1/2 inch thick 1 clove garlic, peeled and minced 1/4 cup wine vinegar 1 Tbsp brown sugar 1 tsp paprika 2 Tbsp Worcestershire sauce 1/2 cup catsup 1 tsp salt 1 tsp dry or prepared mustard 1/4 tsp black pepper Cut the beef on a diagonal, across the grain into slices 1 inch wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours. makes 4 or 5 servings Subject: BBQ Flank Steak Lines: 29 BARBEQUED FLANK STEAK PARTY PLEASER 2 (1-1/2 lb) flank steaks, preferrably prime 6 large garlic cloves, sliced into thin slivers 1/4 cup Dijon Mustard 1 Tablespoon soy sauce 1/2 teaspoon dried thyme Fresh thyme sprigs for garnish Make small slits over surfaces of both steaks with sharp paring knife and insert garlic slivers. Combine mustard, soy sauce and thyme in small bowl and mix well. Spread steaks generously on all sides with mixture. Place steaks in glass or plastic pan and cover with plastic wrap. Refrigerate 6 hours or overnight. When ready to cook, prepare grill. When coals are hot, grill steaks about 5 minutes per side until pink inside. Make slit in center of steaks to check degree of doneness. Cooking time will vary depending on type of grill used and intensity of heat. Steaks also can be broiled 4 to 5 inches from heat 5 to 6 minutes per side approximately. To serve: Cut steaks against grain into 1/4 inch slices. Arrange slices of steak on serving platter and garnish with thyme . Makes 8 (6-ounce) servings. Subject: RECIPE: Swiss Steak Lines: 62 This is MY recipe, it didn't come from a cookbook (none that I've seen anyway). SWISS STEAK (my way) ----------- 2 lbs ROUND STEAK (approx) 1/4 cup FLOUR To taste SALT To taste SEASONED BLACK PEPPER 1 large BELL PEPPER, julienned 1 medium ONION, sliced 1-2 cloves GARLIC, finely minced 1/2 cup CARROTS (small, sweet), sliced 2 ribs CELERY, sliced 1 can BEEF BROTH 1 can STEWED TOMATOES (14-1/2 ozs) 1 TBS BROWN SUGAR (cuts the tomato-y taste) Combine the flour, salt and seasoned black pepper (the one I use has chips of red pepper in it--plain pepper will do). Pound the flour into the meat with a meat tenderizer or use the side of a plate. (If you can, have your butcher run the meat through his tenderizing machine). Cut the meat into serving-size pieces. Heat a large skillet, add oil and heat that up. Add the meat and brown on both sides. Place the meat into a Dutch oven or a pan with a tight fitting lid. Using the same skillet, add the bell pepper, onion, carrots and celery; cook until the veggies are lightly browned. Add the garlic and cook briefly. Add the veggies to the meat. Deglaze the pan with a the beef broth--you want the goodies in the bottom. Add the beef broth, tomatoes and brown sugar to the meat. Cover the pot and cook on LOW for 2 to 2-1/2 hours or until the meat is fork-tender. The cooking time will depend on how tender your meat is to begin with--one time it only took 1- 1/2 hours to cook (melted in your mouth); the next time I made it, it took 2-1/2 hours. Start early, it tastes better the longer it sits--lefters (IF there are any) are even better! I'm sure you can bake this or put it into a crockpot...bake at 325-degrees for 1-1/2 to 2 hours, or until the meat is fork tender; in your crockpot cook it on LOW for 6-8 hours, or until the meat is fork tender. I usually serve this with mashed potatoes, a veggie and a salad. The gravy is deeelicious! Linda/BDT Burbank, CA (USA) (bz baker@lib) (bz baker@liberty.com) Subject: COLLECTION: Bologna Recipes (Long) Lines: 235 ---------------------------- Bologna Hash Brown Casserole ---------------------------- Mix together: 8 oz. piece of bologna, cut into 1/2 inch slices and quartered 1 lb. hash browns, thawed 1/4 cup melted butter or margarine 1 cup shredded cheddar cheese 1 cup sour cream 1/2 cup cream of chicken soup Salt and pepper Put into an greased 8 x 8 inch pan. Top with combination of: 3/4 cup crushed Corn Flakes or cracker crumbs 1/8 cup melted butter or margarine. Can be mixed ahead and baked later. Bake 50 minutes at (350F). ----------- Beetle Hats ----------- Bologna slices Mashed potatoes American cheese slices Fry bologna until edges curl. Put a scoop of mashed potatoes into each bologna cup. Top with cheese; place under broiler until cheese melts. ---------------- Bologna Biscuits ---------------- 2 c. flour 3 tsp. baking powder 1 tsp. salt 1 c. bologna, cut in pieces 1/3 c. cooking oil 1/3 c. milk Sift together dry ingredients. Stir oil, milk and bologna into flour mixture and stir until just combined. Drop by heaping spoonfuls onto lightly greased baking sheets. Bake at (350F) about 15 minutes, or until done. -------------------------- Inside-Out Western Omelets -------------------------- 8 slices bologna 3 eggs 2 tbsp. milk 2 tbsp. finely chopped onion 3 oz. shredded American cheese Cook 6 slices of the bologna in a skillet until the center puffs up, about 1 minute.Put bologna cups in lightly greased muffin cups. Chop the remaining 2 slices of bologna. In a small bowl, beat together eggs and milk. Stir in the chopped bologna and onion. Pour egg mixture into bologna cups. Bake, uncovered, in a (375F) oven for 15 to 17 minutes or until eggs are set. Sprinkle with the cheese. Bake for a couple minutes longer, until cheese melts. ---------------------- Bologna Fried Egg Cups ---------------------- Fry bologna slices and put in muffin cups as in the above recipe. Break 1 egg into each piece of bologna and top each with 1 tsp. milk. Sprinkle with salt and pepper. Bake at (375F), uncovered, until eggs are set, about 15 to 20 minutes. ------------------- Bologna Quiche Cups ------------------- 12 slices bologna 2 eggs 1/2 c. biscuit mix 1/2 c. shredded sharp cheese 1/4 c. sweet pickle relish 1 c. milk Place bologna slices in lightly greased muffin tins to form cups. Mix together remaining ingredients. Pour into bologna cups. Bake at (400F) for 20-25 minutes or until golden. -------------- Bologna Omelet -------------- 4 eggs, well beaten 1/4 tsp. baking powder 2 tbsp. diced onion 2 tbsp. diced green peppers 2 tbsp. diced celery 1/2 slice bologna, cut into small pieces 1 slice American cheese, cut into small pieces Mix all ingredients together in bowl. Fry over medium heat in preheated, greased frying pan, turning once. ------------------- Bologna and Cabbage ------------------- 1 lb. bologna 8 c. shredded cabbage 4 potatoes cut into 1/2" slices 4 carrots, sliced 2/3 c. beef bouillon 1/2 tsp. pepper 1 tsp. salt Put all ingredients in a Dutch oven. Cover and cook 1 hour on low heat on stove or in (350F) oven. Uncover and cook 40 minutes more or until potatoes and carrots are tender. ------------------------- Bologna & Beans Casserole ------------------------- 4 strips bacon, chopped 1 green pepper, chopped 1 onion, chopped 1 clove garlic, chopped 1 can (1 lb. 12 oz.) pork and beans 2 cans (15 1/2 oz. each) chili with beans 1 1/2 lbs. bologna cut into 1 inch cubes 1 c. shredded sharp cheese Fry bacon until crisp. Add onion, green pepper, and garlic and saute until vegetables are tender. Stir in the cans of beans, the chili and bologna. Pour into lightly greased casserole. Top with shredded cheese. Bake in a (400F) oven for 20 minutes or until mixture is bubbly. ------------ Bologna Soup ------------ 1 ring bologna, chopped 4 c. water 1/2 cup chopped celery 1/2 cup chopped carrots 1 onion, chopped 2 medium potatoes, diced 1 cup chopped cabbage 2 green peppers, chopped 1 cup canned or fresh tomatoes, peeled and chopped Cook bologna in water for 30 minutes. Add remaining ingredients. Cook for an additional 30 minutes or until vegetables are tender. ---------------------- Deviled Bologna Spread ---------------------- 2 lbs. bologna, ground 1/2 c. relish 1/2 to 1 c. mayonnaise or Miracle Whip 1 sm. onion, finely chopped (optional) 1 tablespoon mustard 6 hard boiled eggs Mix all together. Use as a sandwich filling or spread for crackers. ----------------- Bologna Bean Stew ----------------- 1 medium potato, peeled and diced 2 medium carrots, thinly sliced 1 medium onion, chopped 1/3 cup chopped celery 3 cup water 1/2 lb. bologna, thinly sliced 1 can bean and bacon soup Combine vegetables and water; bring to a boil Add the sliced bologna and the can of soup. Simmer until vegetables are done. -------------- Bologna Strata -------------- 12 slices firm white bread, crusts removed 1/2 lb. sliced American cheese 2 1/2 cups milk 1 tablespoon minced onion 1/4 teaspoon pepper 1/2 lb. sliced bologna 4 eggs 1 teaspoon mustard 1 teaspoon salt Grease a 13x9-inch baking dish. Arrange 6 slices bread in one layer across the bottom of the baking dish. Cover with bologna slices, cheese slices, and top with remaining 6 slices bread. Beat eggs well. Add remaining ingredients and beat again. Pour egg mixture over the layers in baking dish. Let stand 1 hour or refrigerate overnight. Bake at (350F) uncovered for about 50 minutes until puffed and lightly browned. --------------- Pickled Bologna --------------- 1 c. white vinegar 1/2 c. water 1/4 c. white sugar 1/8 tsp. salt 1 tbsp. mixed pickling spices 1 med. onion, sliced 1 ring bologna, cut into 2-3 inch pieces Mix together first 5 ingredients and boil for 8 minutes; cool. Put bologna and onions in large glass jar. Pour vinegar mixture over bologna. Refrigerate overnight before serving. Store in refrigerator. Subject: COLLECTION: Garlicy Beef/Chicken Entreis Lines: 526 Title: Baked Chicken with Garlic and Apples Salt Free Categories: Chicken, Poultry, Salt free Yield: 4 servings 2 Small chickens, cut up Paprika Pepper Unpeeled cloves of garlic 6 McIntosh apples Butter Directions: Sprinkle the chicken with paprika and pepper. Do not peel the garlic, but remove any obvious tough outer layer. Cut the apples in fourths and core. Lay the garlic and apples among the chicken pieces. Dot with butter and bake as long as you like chicken to bake. The apples will have cooked down, and the garlic cloves can be eaten skin and all. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Baked In A Barrel Categories: Beef, Meats, Fruits Yield: 6 servings 2 lb Ground Beef Chuck 2 ea Large Pineapples 2 ea Med Onions, Chopped 3 ea Cloves Garlic, Minced 2 T Cooking Fat or Oil 1 t Salt 1 t Ground Ginger 1/2 t Seasoned Salt 1/4 t Freshly Ground Pepper 1/2 c Coffee Brandy 1 c Diced Fresh Pineapple 1 c Canned Mandarine Orange Segs 1/4 c Madarine Liqueur 18 ea Fresh Mushrooms 3 T Butter 18 ea Strips Of Pimiento 3 c Cooked Rice Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Scallop Saute Categories: Beef, Fish, Easy, Entertain, Main dish Yield: 4 servings 2 T Peanut oil 1 1/4 c Sliced green onion 1 t Minced garlic 1 T Water 1 lb Beef cut for stirfry 1 pn Fresh ginger 1 pn Red pepper flakes 1 pn White pepper 3/4 lb Sea scallops 1 t Salt 1 pn Red pepper flakes Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Shreds with Green Pepper Categories: Beef, Main dish, Meats, Hot, Vegetables Yield: 4 servings 1 lb Flank Steak 2 ea Medium Bell Peppers 1 ea Clove Garlic 4 T Peanut Oil 1/4 t Salt -------------------------SAUCE------------------- 1/4 c Stock 1 t Thin Soy Sauce 1 t Chili Paste with Soybean 1 t Sherry Wine 1 1/2 t Thin Cornstarch Paste; * * Approx. Remove membrane from flank steak.If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Yakitori Categories: Appetizers Yield: 4 servings 1/2 c Soy sauce 2 T Lemon juice 2 T Sugar 1 ea Garlic clove (crushed) 1/2 t Ginger (ground) 2 T Vegetable oil 1 t Sesame seeds 1 lb Beef sirloin(finely chopped) 2 ea Green onions(finely chopped) in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef & Vegetable Skillet Dinner Categories: Beef, Steak, Vegetables, Main dish Yield: 4 servings 2 T Vegetable Oil 1 lb Sirloin Steak; Bonless, * 1/2 c Carrots; Frozen, Sliced 1 ea Env. Soup Mix; ** 1 c ;Water 2 T Soy Sauce 2 T Ketchup 1/2 t Garlic Powder 1/4 t Ginger; Ground 8 oz Bamboo Shoots; Drained,(1cn) 6 oz Snow Peas; Frozen, Thawed 1 x Rice; Hot Cooked * Boneless Sirloin Steak should be cut into thin stir fry strips. ** Use one of the following Lipton's Recipe Soup Mixes: Beefy Mushroom, In a large skillet, heat oil and brown beef, in two batches, over medium-high heat. Remove beef. Add carrots, then beefy mushroom recipe soup mix blended with water, soy sauce, ketchup, garlic powder and ginger. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until carrots are crisp-tender. Add beef, bamboo shoots and snow peas, simmer 3 minutes or until heated through. To serve, arrange beef mixture over hot rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef salad Vinaigrette Categories: Salads Yield: 4 servings 2 c Pot roast, cold, julienned 3 tb Red wine vinegar 1/2 ts Salt 1 ds Pepper 2 ts Dijon mustard 1/2 c Olive oil 3 tb Parsley, finely chopped 2 tb Capers, drained and coursely -chopped 1 Garlic clove, minced 2 Red onions sliced 2 Tomatoes, peeled and sliced 1/2 c Sweet gherkins 2 Eggs, hard boiled, sliced 1) Trim pot roast of all fat and gristle; Julieene pieces should be 1/4 x 2" long. 2) In a small mixing bowl, combine the vinegar, salt, pepper, and mustard. Whisk in the oil until mixture is emulsified or well blended. It will separate after standing. Add the capers, garlic, and half the parsley. 3) Pour dressing over meat, mix carefully. Cover and marinate 3 hours or more. Serve on shallow platter garnished with tomatoes, gherkins, sliced eggs, onions, and remaining parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackened Chicken Categories: Cajun, Main dish, Poultry Yield: 8 servings 16 ea 3 oz skinless chicken breast ---------------------SEASONING MIX----------------- 2 T Salt 1 1/2 t Garlic powder 1 1/2 t Ground black pepper 1 t White pepper 1 t Onion powder 1 t Ground cumin 1/2 t Gound cayenne pepper 1/2 t Sweet paprika ----------------OTHER INGREDIENTS---------------- 3/4 lb Melted unsalted butter NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Chicken Oregano Categories: Chicken Yield: 4 servings 4 ea Chicken breast 1 ea Garlic clove; quartered 1 x ----marinade---- 1/3 c Lemon juice 1/3 c Olive oil 1 x Salt & pepper to taste 3 T Oregano; fresh or 1 tbsp dr 1 x ----basting ingredients---- 5 T Butter; melted 1/3 c Lemon juice 3 T Oregano; fresh or 1 tbsp dr Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl. Combine marinade ingredients and the garlic clove and pour over chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burgundy Style Beef Categories: Beef, Marinade, Main dish, Entertain Yield: 4 servings 2 lb Round steak 1 x Salt and pepper to taste 3 ea Onions 2 ea Garlic cloves 1/8 t Thyme 1 ea Bay leaf 1 t Parsley 2 ea Strips lemon peel 1 1/4 c Burgundy 4 T Oil 3 ea Slices bacon 2 T Flour 2/3 c Beef stock 6 oz Mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cactus Chicken Fried Steak Categories: Main dish, Meats Yield: 6 servings 6 ea 6-oz Cubed Steaks 3 ea Eggs; Lg 1/2 c Water 2 c Unbleached Flour 1 qt Vegetable Oil; For Frying 2 1/2 c Milk 1 tb Instant Chicken Bouillon; OR 1 tb Chicken Base 3 tb Jalapeno Seasoning Salt 1 c Garlic Salt 3/4 c Celery Salt 1/4 c Salt 2 c Jalapeno Powder; * 1/2 c New Mexico Chile Powder; * -----------JALAPENO SEASONING SALT-------------* Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Chunks with Peanuts in Spicy Sauce Categories: Chicken, Main dish, Meats, Poultry, Hot Yield: 4 servings 1/2 c Peanuts; raw 3 c Peanut Oil 2 ea Whole chicken breasts at roo 1 ea Large egg white 1 1/2 T Water chestnut flour ----------------------SAUCE----------------------- 4 ea Green onions 2 ea Large cloves garlic 1 T Minced ginger root 1/2 c Chicken stock 1/2 T Sesame oil 1/2 T Chinese red vingear 1/2 T Dark soy sauce 1 1/2 t Chili paste with garlic 1 T Dry sherry 1 ea Pinch sugar 1 ea Cornstarch paste Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Braised With 40 Cloves Of Garlic Categories: Garlic, Poultry, Main dish Yield: 6 servings 40 ea Cloves Garlic * 6 ea Chicken Legs/Thighs ** 2 ea Med Onions, Coarsely Chopped 2 T Olive Oil 1 c Fresh Parsley, Chopped 1 t Dried Tarragon, Crumbled 1/2 t Allspice 1/4 t Cinnamon 1 x Salt & Pepper To Taste 1/4 c Cognac 1/3 c Dry White Vermouth * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Florentine Categories: Poultry, Main dish Yield: 6 servings 2 lb Bonless Chicken Breasts 1/2 c Unbleached All-Purpose Flour 2 ea Large Eggs, Well Beaten 2/3 c Seasoned Dry Bread Crumbs 1/4 c Oil 1 ea Med. Clove Garlic Fine Chop 1/2 c Dry White Wine 1 ea Env. Golden Onion Soup Mix 1 1/2 c Water 2 T Finely Chopped Parsley 1/8 t Pepper 1 x Side Dishes * * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. STEAK DIANE 2 boneless shell or club steaks, cut 1/2 inch thick 3 tbsps butter 2 tbsps chopped shallots 1 cup sliced mushrooms 2 tbsps chopped fresh parsley 2 tbsps chopped fresh chives 1/2 cup dry red wine (barolo, chianti, pinot noir) salt & freshly ground pepper to taste Butterfly steaks by cutting horizontally through the middle. Pound with meat mallet and flatten to no thicker than 1/4 inch. In large skillet, melt 2 tbsps butter and saute shollots until lightly browned. Quickly sear steaks on both sides. Remove steak and keep warm. Melt remaining 1 tbsp butter in pan and quckly saute mushroom slices for 1 minute. Stir in parsley, chives, salt and pepper. Add wine and cook 1 minute, stirring well. Pour over steaks. Makes 2 servings. Subject: Shepherd's Pie Lines: 80 The following spruced up recipe for Shepherd's Pie is delicious: Title: Honky Tonk Shepherd's Pie Categories: Meats, Casseroles, Herbs, Tested Yield: 4 servings POTATO TOPPING 4 lg Yukon Gold Potatoes, peeled 1/4 c Whipping cream 2 tb Butter 2 Egg yolks Generous pinch nutmeg Salt and pepper FILLING 3 tb Olive oil 1 ts Butter 1 sm Onion, finaly diced 1 Clove garlic, crushed Pinch chili flakes 1 md Carrot, finely chopped 1 Stalk celery, finely chopped 1 Sprig fresh thyme (1 ts dry) Salt and pepper 250 g Lean ground beef 250 g Ground lamb 1/4 c Chicken or beef stock 1 1/2 tb Tomato paste 1/2 c Chopped ass'd wild mushrooms -oyster, portobello or -shiitake 1 md Ripe, sliced tomato For topping, place potatoes in large saucepan of cold, salted water. Bring to boil and simmer partially covered for 20 minutes or until very tender. Drain. Mash in pot until smooth. Add cream, butter, egg yolks, nutmeg, salt and pepper to taste. Mash until smooth and fluffy. Keep warm. For filling, heat 1 tb. oil and butter in large skillet over medium-high heat. Add onion, garlic and chili flakes; cook 2 minutes. Add carrot, celery, thyme, salt and pepper to taste; cook 3 minutes. Set aside in bowl. Add 1 tb. oil to skillet and heat over medium-high heat. Add beef and lamb; cook, stirring continuously, until meat is no longer pink. Add salt and pepper to taste. Discard sprig thyme and any excess fat from pan. Add vegetable mixture to meat in pan. Stir in stock and tomato paste. Reduce heat and cook covered on low heat 15 minutes, stirring frequently. Meanwhile, in separate small frying pan, heat remaining oil over medium-high heat. Add mushrooms; cook 2 minutes until soft. Sprinkle mushrooms on to bottom of ovenproof casserole dish, about 8 inches square. Pour meat mixture over top, spreading evenly. Place tomato slices on meat. Either pipe mashed potatoes over meat mixture using piping bag fitted with star tip or spread potatoes over mixture. Bake in preheated 375F oven 25 to 30 minutes until potatoes are golden and meat mixture is hot. If potatoes are not golden, place under broiler 2 minutes. Let stand 5 minutes before serving. Subject: Original Wiener Schnitzel, with Corrections Lines: 118 600 grams (1+ pound) veal schnitzel (loin) Salt, flour, egg, breadcrumbs - oil. Wash the Schnitzel, pound them with a mallet. Make several cuts around the edge (cut about 1 inch, towards the center, to prevent the Schnitzel from "rising" out of the oil by assuming a cup-like shape). Salt the Schnitzels. Then take each of them, cover in flour all over, then dip it in egg beaten with a bit of water, then in breadcrumbs. The Schnitzel is now fried in plenty of hot fat, if possible enough for the Schnitzel to be "swimming" in the oil. Gently shake the pan several times to prevent the Schnitzel from sticking to the sides. Arrange with halved lemons and green parsley, and serves them with salt, potatoes, vegetables or compott (boiled apples, for example). ---- Not to be confused with "Vienna Steak" (according to the Fanny Farmer Boston Cooking School CCook Book), which in Austria would be Faschierte Laibchen: Vienna Steaks 1/2 pound ground beef 1/2 pound ground veal 1 1/2 teaspoons salt 1/4 teaspoon paprika 1/2 teaspoon celery salt Few gratings nutmeg 1 teaspoon lemon juice Few drops onion juice 1 egg, well beaten 1/2 cup sour cream. Mix all but cream and form into 12 small oval cakes, not more than 1/2 inch thick. Cook like Hamburg Steak. Remove meat to serving dish. Heat sour cream in the pan and pour it over the meat. Serves 3 or 4. Austrian folk "cuisine" often adds cut-up bread bits or crumbs to the meat. Serve with boiled potatoes and vegies. ---- Additions to a recipe posted earlier: >karlav@delphi.com (Karla Voigt) writes: > >4 slices boneless veal loin >salt >freshly ground black pepper >flour for dredging >1 egg beaten >seasoned bread crumbs (Progresso) >4 Tsp margerine >4 thin lemon slices >Pound veal slices with a flat mallet,sprinkle with salt >and pepper,and dredge in flour.Dip the veal slices in >the beaten egg and then in the bread crumbs.Press the >bread crumbs on with the palm of your hand. >Melt the margerine in a frying pan and add the breaded >veal, making sure the veal slices do not touch each >other.Saute for 8 to 10 min.turning once,or until golden >brown on both sides.Serve on warm platter with a slice >of lemon.This can be also prpared with pork loin. >Then it is called "Schweineschnitzel" I'm Austrian, and Wienerschnitzel is supposed to be an Austrian specialty. Allow me to make a few notes here: a) I have never before heard of Wienerschnitzel being fried in Margarine. The margarines I know cannot be heated to high temperatures safely - this would be like preparing french fries in butter. Most people I know use plain cooking (frying) oil or even lard. b) Four tablespoons sounds like the amount of fat that usually drips out of a single Wienerschnitzel after frying. Using not enough fat will result in the sides of the Schnitzel not remianing raw. Usually, a pan is filled with about 1 centimeter (1/2 inch) high of cooking oil. The Schnitzel is fried in that, and then allowed to drain on absorbing paper. c) The bread crumbs are usually made from dried Semmel. Dried toast or maybe bagels should be okay. Don't just grind up soft toast bits. The bread should be hard before you grind it - as in "makes a tapping sound when you bang it on the table" d) "Schweineschnitzel" is the german (north german) word for any pork Schnitzel. Austrian pork schnitzel would be called Schweinsschnitzel. Pork Wienerschnitzel are usually called Schweinswiener, or "Wiener Schnitzel vom Schwein" in higher-class restaurants. e) Usually, Wienerschnitzel is served with potato salad (with onions in it, mayonnaise sometimes). French Fries also go well with it. Wiener Schnitzel can be eaten cold and is also often put in a semmel for a Schnitzelsemmel, something like a hamburger with a Wienerschnitzel in it. Subject: Old Fashioned Beef Stew Lines: 30 2 lbs beef stew meat 2 Tbsp shortening 1 tsp Worcestershire sauce 1 clove garlic 1 medium onion, chopped 1 or 2 bay leaves 1 Tbsp salt 1 tsp sugar 1/2 tsp paprika 1/4 tsp pepper dash allspice or cloves 6 carrots, sliced 4 potatoes, diced 3 Tbsp all-purpose flour Brown meat in hot shortening, add 2 cups of hot water and the next nine ingredients. Cover, simmer 1-1/2 hours, stirring occasionally. Remove bay leaves and garlic clove. Add vegetables, cover and cook 30 to 40 minutes or until veggies are tender. Slowly blend flour into 1/3 cup cold water. Stir flour mixture slowly into hot stew. Cook and stir until bubbly. Cook and stir 3 milnutes longer. Serve. Subject: Whiskey Sausage Lines: 20 Whiskey Sausage Ingredients: 5 lbs Keobasa sausage, sliced 2" pieces 2 cups brown sugar 2 cups ketchup 4 oz whiskey Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook overnight on low. Holiday Ham Lines: 31 Ingredients: 1 large ham 1 Tbs cinnamon 1 Tbs dry mustard 1 tsp allspice 1/4 lb brown sugar 1/2 quart sweet red concord wine Whole cloves Sliced pineapple, drained reserving the juice Canned orange marmalade Place the ham in a baking pan and stud with cloves. Combine cinnamon, mustard, allspice, brown sugar with pineapple juices and wine and pour over the ham. Spread some orange marmalade over the ham and bake uncovered at 375 degrees until nicely glazed (about one hour). After the ham is glazed, cover and bake another hour. Place the pineapple slices on top during the last half hour of cooking. Baste about every 15 to 20 minutes. Note: I put 1/2 inch deep cuts in the ham about 1 inch apart and then and then cross them with more cuts before pouring marinade over ham. Subject: Pork Chops w/Cider & Garlic Lines: 40 2 thick pork chops 1 apple (a floury type or cooking apple is good) 2 cups cider 1 cup sliced mushrooms good pinch of mixed herbs pinch of rosemary 2 cloves garlic salt & pepper Sear the chops on both sides in a deep frypan. Peel, core and slice the apple. Crush one clove of garlic and smear it on the chops. When they start to put out some juice, add the mushrooms and the other clove of garlic (crushed) and fry(add a small knob of butter if you like). Lay the apple slices on the chops. When mushrooms are done, you can either take them out and put them on one side, or leave them in - we generally leave them. Add the cider and turn the heat way down. Leave to bubble for about 10 mins. Turn the chops, mixing the apple into the sauce, and let bubble another 5 mins. Remove the chops from the pan and set aside. Now turn the heat up again, and deglaze the pan if it needs it. Add the mushrooms at this point if you took them out. We generally thicken the sauce using gravy powder but a rounded tsp of cornflour in 1/2 cup cold water is good too. When sauce is desired thickness, replace the chops, turning to coat in sauce, and serve. It's very good with mashed potato! Subject: Pork Chop recipes! Lines: 86 Title: Grilled Pork Chops with Cinnamon-Apple Relish Categories: Pork, Fruits, Texas/s.w. Yield: 4 servings 4 Center-cut pork chops, Kosher salt to taste - 1 inch thick. Fresh cracked black pepper -------------------CINNAMON-APPLE RELISH------------------------ 1 sm Red bell pepper, diced 1 Cinnamon stick 1 sm Onion, diced 5 Whole cloves 4 Granny Smith apples, peeled 2 Bay leaves -and soaked in lemon water 1 1/2 c Apple juice 2 tb Fresh ginger grated or chopt 1 c Apple cider vinegar 2 tb Brown sugar 1 c Toasted almonds 1/4 ts Red pepper flakes 1 tb Cornstarch 1 tb Curry powder (Madras?) 1 1/2 tb Water 1/2 ts Turmeric Season pork chops with salt and pepper. Sear on both sides in a hot pan over medium-high heat until golden brown. Remove and place on a baking sheet. Place in a 375 degree oven for 8 minutes. Remove from oven. Spoon cinnamon-apple relish on a serving platter and arrange chops on top. CINNAMON-APPLE RELISH: (Also delicious with grilled quail, chicken or venison sausage.) Coat a large skillet with vegetable oil spray and place over medium heat; add bell pepper and onion and saute until softened. Add apples, ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves and bay leaves; continue to saute until they release their aroma. Add apple juice and vinegar and bring to a boil. Add almonds. Dissolve cornstarch in water and stir into mixture; simmer and let reduce for 20 minutes. Use as directed above. As served at the Cattle Kings Grill in Houston. Typos by Mike Henley. Title: Schweinekotelett in Zweibelsosse (Pork Chops In Onion Sau Categories: Pork, Main dish Yield: 4 servings 4 ea Pork chops 2 ea Onions 1/2 ts Salt 1/2 c Beer 1/4 ts Pepper 1/2 c Beef broth 1 1/2 tb Flour 1 ts Cornstarch 1 1/2 tb Oil Thinly slice onions. Season pork chops with salt and pepper; coat with flour. Heat oil in heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork chops to prehaeated platter. Blend cornstarch with small amount cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Sylvia's comments: except for the pork chops not being tender (a constant problem with my pork chops!), this was an acceptable dish, not beery-tasting at all. Quick and flavorful. Subject: COLLECTION: Orange Beef (3) Lines: 93 Title: Orange Beef Categories: Beef, Main dish, Make-ahead, Freeze Yield: 4 servings 3/4 lb Cooked beef top round in 1/4 Inch-thick slices 1 tb Cornstarch 1 tb Light-brown sugar 1 ts Orange rind; grated 1/2 ts Ground ginger 2 tb Soy sauce 1 c Orange juice 1 Orange; peeled & chopped Whisk cornstarch, brown sugar, orange rind, ginger, soy sauce and orange juice in a large skillet. Cook over medium heat, stirring to thicken. Boil 1 minute. Stir in beef. Cool; transfer to freezer container. Freeze, covered. Thaw. Place in skillet along with the orange; cook over medium heat, stirring occasionally, until hot. Source: Family Circle Magazine Nov 23/93 From the collection of Karen Deck Title: Orange Beef #1 Categories: Beef, Main dish, Asian, Alcohol, Fruits Yield: 4 servings 1/2 lb Top Round Steak, sliced 2 tb Sherry 2 tb Cornstarch 2 Egg Whites 6 tb Peanut Oil SAUCE 1 1/2 c Beef Stock 2 tb Light Soy Sauce 1 ts Sugar 1 1/2 tb Cornstarch 1 ts Red Wine Vinegar 5 Dried Red Peppers, chopped 8 sl Orange Rind Freshly Ground Black Pepper Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. Title: Oriental Spicy Orange Beef Categories: Chinese, Beef Yield: 4 servings 1 lb Beef flank or round steak 2 tb Corn oil 1/4 c Slivered orange peel 1 cl Minced garlic 1/2 ts Ground ginger 2 tb Corn starch 1 c Cool beef broth 1/4 c Soy sauce 1/4 c Dry sherry 1/4 c Orange marmalade 1/2 ts Crushed dried red pepper In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1 minute. Stir together: corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice. Serves 4. Subject: Pork-ribs in Delicious Sauce Lines: 63 Title: Pork-ribs in Delicious Sauce Categories: Main dish, Chinese Yield: 4 servings 600 g Pork-ribs (with meat) 3 Cloves garlic (chopped) MMMMM-----------------------SEASONED WITH---------------------------- 1 1/2 ts Sugar 1/2 ts Soda Bi-carbonate 1 T Light soya sauce 1 ts Black soya sauce 1 ts Sesame oil 1/2 ts Five-spice powder 1 Egg 1/2 T Meat tenderiser 2 T Cornflour A dash of pepper MMMMM-------------------------GARNISHING----------------------------- 1 Stalk lettuce 2 Tomatos 1 Cucumber Parsley MMMMM----------------------SEASONING SAUCE--------------------------- 1 Bowl fresh water 1/2 ts Salt 1/2 ts MSG 1 ts Sugar 1 1/2 T Tomato sauce 1/2 T Steak sauce 1. Heat oil, put in the seasoned Pork-ribs (seasoned for about 30 minutes) to deep fry for about 3 minutes. Drain well. 2. With the remaining oil, fry garlic and stir well the seasoning sauce and pour in to cook with the well fried pork-ribs. Stir throughly. 3. Dish out to garnish with lettuce, tomato, cucumber and parsley before serving. Title: Char's Hot Dog Hash Yield: 4 servings 6 Red casing hot dogs 6 Potatoes: peeled and cubed 1 Medium mild onion, chopped 1 ds Salt and Pepper to taste 1 ds Garlic powder to taste Par boil potato cubes until slightly tender when pierced with a fork. Slice hot dogs into coins (chunks). Heat coating of oil in frying pan. Add chopped onion, hot dogs and potato cubes. Cook until potatoes are golden. Serve. Subject: COLLECTION: Steak Recipes Lines: 125 Tournedos de Filet Mignon Cordon Bleu No. 666 Yields 4 Servings 4 8 oz Filets, 2" thick 2 Tbls Clarified Butter 4 slices Bacon, Thick 1/2 Cup Bearnaise Sauce 4 Slices Swiss Cheese 4 oz Prosciutto Preheat the broiler. Cut a slice in upper surface of each fillet, near the edge, to form a pocket. Stuff one slice of swiss cheese and 1/4 of the Prosciutto into each pocket. Use a toothpick to secure the pocket closed. Wrap one slice of bacon around the edge of each fillet. Saute on both sides in clarified butter until lightly browned. Place on a baking sheet and put in the broiler about 4" under the heat. Broil about 4 minutes per side. The fillets should be well browned on the outside but rare in the center and the cheese should be completely melted. The Bearnaise Sauce should either still be warm from preparation or it should be gently warmed before using. Place fillets on hot dishes and pour a generous amount of Bearnaise sauce over each. Rib Eye Steaks Stroganoff No. 2676 Yields 4 Servings 1 Tbls Butter & Chopped 2 Tbls Vegetable Oil 1/2 tsp Dried Marjoram Leaves 4 Beef Rib Eye Steaks, 1/4 tsp Dried Thyme Leaves Cut 3/4" Thick 1/4 tsp Salt - Salt 1/8 tsp Pepper - Pepper 3 Tbls Cream Cheese, Softened 3 Cups Mushrooms, Sliced 1/3 Cup Half & Half 3/4 Cup Red or Green Bell Peppers, Cored, Seeded Heat the butter and oil together in a large skillet or frying pan over medium heat until the butter is melted. Add the steaks. Cook to the desired degree of doneness (roughly 3 minutes per side for medium). Sprinkle lightly with salt and pepper. Set aside (keep warm). Add the mushrooms and bell peppers to the skillet. Reduce heat to medium low. Cook for 2 minutes, scraping the bottom of the skillet to free any drippings. Stir in the marjoram, thyme and the measured amounts of salt and pepper. Cook for 2 more minutes. Mix the cream cheese and the half & half together. Beat until smooth. Add to the skillet. Cook, stirring constantly, until heated through. Spoon the mixture over the steaks. Serve warm. Rib Steaks w/Wine Sauce No. 994 Yields 4 Servings 4 3/4" Rib Steaks 1/4 Cup Red Wine 1 Tbls Cornstarch 1 Dash Salt 2 Cloves Garlic, Minced 1 Dash Black Pepper 1 Tbls Butter 2 Tbls Butter 1/4 Cup Green Onions, Sliced 1/4 Cup Beef Broth Rub the steaks on both sides with cornstarch and sprinkle with garlic. Heat the butter in a skillet and brown the steaks quickly on both sides. Reduce the heat and saute the steaks to your liking (usually about 4 minutes on each side for rare, up to 7 to 9 minutes for well done). Remove the steaks, set aside and keep warm. Chop the green onion very fine and add to the pan. Saute a few minutes over medium high heat until soft but not browned. Add the beef broth and the wine. Bring to a boil. Add salt and pepper to taste (CAREFUL - the broth is salty to begin with). Add the butter, small pieces at a time, whisking steadily until the sauce is smooth. (You may add 1 teaspoon of cornstarch if needed to make the sauce smoother - beat with a whisk while heating). Pour the sauce over the steaks and serve. Skillet Steak No. 813 Yields 2 Servings 1 1/2 lb Sirloin Steak 1/2 Cup Beef Broth 1/2 tsp Coarse (Kosher) Salt 1 lb Mushrooms, Sliced 1/2 tsp Black Pepper, Cracked 2 tsp Tarragon Leaves 2 Tbls Clarified Butter Salt 1 tsp Vegetable Oil Pepper 2 Tbls Scotch Whiskey The steak should be cut 2" to 2 1/2" thick. Wipe the steak dry and season on both sides with salt and pepper. Heat the oil and half the clarified butter in a heavy skillet over high heat. Saute the steak on the first side for 2 minutes. Turn and saute the second side for another 2 minutes. Reduce the heat to moderately high. Pour the whiskey over the steak and ignite. Reduce heat to medium and continue cooking until the steak is done to your liking. Remove the steak and keep warm. Add the remaining clarified butter and the mushrooms to the skillet. Cook the mushrooms until soft over medium high heat, turning frequently with a spatula. Remove the mushrooms. Place the steak on a platter. Add the mushrooms, leaving the juices in the pan. Add the broth to the mushroom juices and boil down to just enough to pour over the steak. Pour the juices over the steak and mushrooms. Slice the steak crosswise into 1/4 " slices. Serve with the mushrooms. Add salt and pepper to taste. Subject: San Antonio Stew Lines: 31 SAN ANTONIO STEW 2 pounds beef stew meat, cubed 2 tablespoons vegetable oil 1 10 1/2-oz. can condensed beef broth 1 cup hot water 1 8-oz. jar Pace picante sauce (medium) 1 medium onion, chopped 1/4 cup chopped parsley 1 teaspoon salt 1 teaspoon cumin 2 cloves garlic, minced 1 16-oz. can tomatoes 3 medium carrots, sliced 1 10-oz. box frozen whole kernel corn 2 medium zucchini (about 1 pound), sliced 1/2 cup cold water 2 tablespoons flour In large Dutch oven, brown meat, half at a time, in hot oil. Return all meat to Dutch oven, add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil, reduce heat. Cover and simmer 1 hour or until meat is tender. Drain and coarsely chop tomatoes, reserving juice. Add tomatoes and juice to Dutch oven with carrots, corn and zucchini. Cover and simmer 25 minutes or until vegetables are tender. Add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute until slightly thickened. Makes 8 servings, about 10 cups stew. Good served with cornbread. Pepper Steak 1 lb. sirloin, cut in strips (easier to cut if slightly frozen) 2 Tbsp. oil 1/4 c sliced onion 1 clove minced garlic 1 beef bouillon cube, dissolved in 1 c. hot water 2 c. coarsely chopped tomato 1 large green pepper, sliced 2 Tbsp. cornstarch dissolved in 1/4 c. cold water 2 Tbsp. soy sauce Brown meat in oil. Add onion and garlic; season with salt and pepper. Add bouillon and simmer 20-25 minutes. Add tomato and green pepper. Cook 10 minutes. Add cornstarch mixture and soy sauce. Boil until the sauce is clear and thick. Serve on a bed of rice. Subject: COLLECTION: Pepper Steak Recipes Lines: 137 Pepper Steak No. 2007 Yields 6 Servings 2 tsp Garlic, Minced 2 Tbls Soy Sauce 2 Tbls Butter 1/4 Cup Water 2 Medium Onions, Cut Into Thin 2 Tbls Cornstarch Wedges 1 Tbls Paprika 2 small Green Bell Peppers, 3 Medium Tomatoes, Cut Into Sliced Wedges 1 1/2 lb Beef Round Steak, 1 Cup Snow Pea Pods Sliced Thin - Hot Cooked Rice 1 1/2 Cups Beef Broth Stir fry the garlic in a wok or very large skillet in half the butter for 1 minute. Add the onion and green bell pepper. Stir fry until tender (4 to 5 minutes longer). Transfer the vegetables to a bowl using a slotted spoon. Add the remaining butter to the wok. Stir fry the steak (in batches if necessary to prevent overcrowding) until cooked through (2 to 3 minutes). Return the vegetables to the wok. Add the broth and soy sauce. Bring to a boil. Stir the water and cornstarch together in a cup. Add to the mixture in the wok. Cook, stirring, until bubbly. Cook another 2 minutes. Add the paprika, tomato wedges and snow pea pods. Cook, stirring rapidly, for 30 seconds. Serve over rice. Steak Au Poivre (Peppered Steak) No. 507 Yields 1 Servings 1 1" Thick Strip Sirloin 1 tsp Worcestershire Sauce Peppercorns 2 Tbls Lemon Juice 2 tsp Salt 2 oz Brandy 1/4 Cup Butter CRUSH, don't grind the peppercorns coarsely on a board. Press the steak into the crushed peppercorns and work the pepper into both sides of the meat. Sprinkle the bottom of a 9 inch pan with salt and place on the heat. Put the steak into the pan once the salt begins to turn brown. Brown the steak, uncovered, on high heat. Reduce to medium heat, turn steak and cook to desired degree (should be RARE). In a separate pan, blend butter, Worcestershire sauce and lemon juice. Remove the steak. Discard the drippings. Replace steak and flambe using the brandy. Serve the butter mixture separately. Steak aux Deux Poivres No. 3071 Yields 4 Servings 2 Lb Beefsteak (Filet 1/4 Cup Cognac Mignon, Sirloin, etc.) 1 Cup Heavy Cream - Black Peppercorns, 3 Tbls Green Peppercorns Whole, Crushed - Coarse Salt 2 Tbls Peanut Oil Trim the steaks. Pat dry with paper towels. Work the crushed black peppercorns into the meat on both sides. Heat the oil in a large frying pan. Saute the steak on both sides in the oil. Remove. Set aside - keep warm in a slow (200 degrees) oven. Pour off the fat. Add the cognac. Bring to a boil. Add the cream. Cook the sauce until it is reduced and thickened. Add the green peppercorns and salt to taste. Remove the steaks from the oven. Add any juices which have accumulated around the steak to the sauce. Mix well. Pour the sauce over the steaks. Serve. Spicy Pepper Steak No. 892 Yields 4 Servings 1 1/2 lb Chuck or Round Steak 1 Cup Celery, Sliced Fine MARINADE: 1 Cup Green Onion, Sliced 1/3 Cup Soy Sauce 1 Tbls Cornstarch 1 Clove Garlic, Pressed 3/4 Cup Water 1 tsp Paprika Salt 1/2 tsp Ginger, Ground Pepper 1/3 Cup Salad Oil 1 Cup Tomatoes, Diced 1 1/2 Cups Red, Green and Yellow Bell Peppers, Sliced Remove seeds and membranes from the bell peppers and slice lengthwise into strips. Cut the beef across the grain into thin strips. Combine the soy sauce, garlic, paprika, ginger and 2/3 of the oil. Add the beef strips, toss to blend and let the beef marinate at room temperature for at least 30 minutes. Prepare the vegetables while the meat is marinating. Remove the meat from the marinade. Strain the marinade and set aside. Heat the remaining oil in a wok or large, heavy frying pan. Add the beef and toss over high heat until the beef is well browned. If the meat isn't tender enough at this time, add a little water and simmer over medium heat for about 20 minutes. Remove the meat and set aside. Add all the vegetables except the tomatoes. Turn up the heat (medium or high) and toss the vegetables, cooking until tender-crisp (about 10 minutes). Add the meat. Mix the cornstarch with water and add to the pan. Cook, stirring steadily, until thickened. Add the tomatoes and salt and pepper to taste. Reheat. Serve over cooked rice or noodles. Lines: 35 Title: Spicy Turkey Roast Yield: 10 servings 1 Frozen Whole Boneless Turkey ,4lbs, thawed as package Directs 8 (to 10) large cloves garlic 3 T Rosemary 1 t Paprika 1 T Coarsely ground black pepper 1 t Coarse Kosher style salt 2 T Olive oil Rosemary sprigs, for garnish ,optional Red pepper, for garnish, Optional Remove mesh from the turkey. Lay turkey out as flat as possible on a cutting board, placing the skin side down. Combine the garlic, rosemary, pepper and salt in the work bowl of the food processor with the steel blade in place, or in blender. Turn motor on. Add the oil, processing until coarsely chopped. Spread half the garlic mixture over the inside of the turkey. Reroll the turkey. Tie firmly with string every two inches to return the meat to its original log shape. Spread evenly with the remaining garlic mixture. Place on rack in roasting pan. Roast at 350F for 1 1/2 to 2 hours until a meat thermometer inserted in the center registers 170F. A long log shape takes less time than a more compact roast. Remove from oven. Let stand 20 minutes before removing string. Cut thin slices to serve. Garnish with rosemary and red pepper. Scrape up cooking juices from bottom of pan. Spoon over meat, or thicken with flour and add chicken broth for gravy, if desired. Subject: Chicago Beer Burgers Lines: 57 Preparation time: 30 minutes Cooking time: 15 minutes Yield: 4 servings 1 1/2 pounds ground chuck 2 tablespoons beer 1/2 teaspoon hot pepper sauce 1/4 teaspoon Worcestershire sauce Salt, pepper to taste 4 1/2-ounce slices brick cheese 4 hamburger buns Beer-braised onions, recipe follows Mushroom-beer ketchup, recipe follows, optional Sliced tomato and lettuce leaves, optional 1. Gently but thoroughly combine the ground chuck, beer, hot red pepper sauce, Worcestershire sauce, salt and pepper in a large bowl. Gently form into four 6-ounce, 1-inch thick burgers. Cover the burgers with plastic wrap and refrigerate up to several hours. 2. Grill the burgers over a medium grill or charcoal fire. Cook to the desired doneness: 3 to 4 minutes on each side for rare, 5 to 6 minutes on each side for medium, and 8 to 9 minutes on each side for well done. Top each burger with some of the beer-braised onions and a slice of cheese and allow it to melt. 3. Toast the buns, cut side down, on the grill or in a non-stick skillet until golden brown, about 1 minute. 4. Serve the burgers on the toasted buns with lettuce and tomato, with the mushroom-beer ketchup on the side. Beer-braised onions: Melt 1 tablespoon unsalted butter in a 3-quart saucepan over medium-high heat. Add 1 large onion, thinly sliced, and cook, stirring frequently, until tender, 5 to 6 minutes. Add 3/4 cup beer, 1 teaspoon sugar and 1/2 teaspoon salt. Cook until all beer has been absorbed by onions and they begin to brown, 16 to 18 minutes. Stir in 1/4 cup beer and heat to a simmer. Serve hot. Mushroom-beer ketchup: Melt 1 tablespoon butter in 3-quart saucepan over medium heat. Add 1 small onion, chopped, and cook until tender, 3 to 4 minutes. Stir in 1/4 pound sliced mushrooms and cook 3 to 4 minutes. Stir in 1/3 cup each beer and ketchup, 1 tablespoon white vinegar, and 1/4 teaspoon each sugar and salt. Puree in blender if desired. Return to saucepan and simmer until thickened, about 12 minutes. Nutrition information per sandwich with 1/4 of each topping: 850 calories (50 percent calories from fat), 24 g protein, 48 g fat, 47 g carbohydrate, 187 mg cholesterol, 1,812 mg sodium. Subject: Sicilian Burgers Lines: 51 SICILIAN BURGERS Preparation time: 25 minutes Cooking time: 30 minutes Yield: 4 servings 4 tablespoons extra-virgin olive oil 1/2 cup finely minced onions 1/4 cup dry white wine 2 tablespoons sweet Marsala wine 1 small bay leaf 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 pound ground chuck 1/2 pound ground pork 1 large egg, lightly beaten 1/4 cup each: dry white bread crumbs, grated imported Romano cheese 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil 4 onion rolls 1/2 cup marinara sauce 1. Heat 2 tablespoons olive oil in small non-stick skillet over medium-high heat. When hot, add onions and cook until translucent, 3 to 4 minutes. Add wine, Marsala, bay leaf, 1 teaspoon pepper and 1/2 teaspoon salt. Heat to a boil, then simmer until most of liquid evaporates, 9 to 10 minutes. Discard bay leaf. Transfer to a plate and refrigerate until cold. 2. Gently but thoroughly combine ground beef, ground pork, chilled onion mixture, egg, bread crumbs, cheese, parsley and chopped basil. Form into four 7-ounce, 1 1/4-inch thick burgers. Cover with plastic wrap and refrigerate up to several hours. 3. Just before grilling, lightly season burgers with salt and pepper. Grill burgers over medium grill or charcoal fire. Cook to desired doneness: 6 to 7 minutes on each side for medium, and 9 to 10 minutes a side for medium-well. 4. Remove burgers from grill. Lightly brush buns with remaining olive oil and toast, oiled side down, on grill or in non-stick skillet, about 1 minute. Serve burgers on buns topped with marinara sauce. Nutrition information per sandwich: 457 calories (56 percent calories from fat), 29 g protein, 28 g fat, 20 g carbohydrates, 131 mg cholesterol, 466 mg sodium. Title: HOW TO MAKE "PULLED" BAR-B-QUE\BUTEL Categories: Meats, Salli's Yield: 1 servings This is how to prepare your meat for delicious pulled bar-b-que. Beef brisket, beef round roasts and pork shoulders and butts may be used If cooking the meat in the oven, prehaet to 325. Sprinkle meat with salt and pepper to taste. Place in a heavy pot. If you intend to go "stovetop" add 1/2 cup water to the pot and cover tightly with BOTH foil and a lid. Check meat periodically and add more water as needed. If cooking in the oven, DO NOT ADD WATER, just seal and place in the oven. For either method, cook approximately 1 hour per pound, or until fork tender and falling apart. When meat is done, remove and allow to cool. Trim any excess fat. For full pulled meat, pull meat into shreds with your hands or two forks. For partially pulled meat, pull into 1-inch chunks. Return the shredded meat to the pot and add your favorite sauce, allowing 1/2 cup per pound. Cook uncovered over low heat. Title: PIRATE STEAK Categories: Beef, Salli's Yield: 6 servings 1 3 lb. sirloin steak 1 1/2 to 2 inches thick ***SAUCE*** 1 cn Beer (12 oz) 1/2 c Chili sauce 1/4 c Salad oil 2 T Soy sauce 1/2 c Coarsely chopped onion 2 Cloves garlic, crushed 1 t Salt 1/2 t Pepper 1 T Dijon mustard 1/2 t Tabasco 1/8 t Liquid smoke Mix all ingredients except steak, salt and pepper. Simmer 30 minutes. Brush meat with sauce. Place steak on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper right before serving. Serve with remaining sauce.