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ENTREES I        (441 kb)    Index Pages 600 to 699 

There are two Entrée files: Entrée I has pages in the

600's; Entrée II has pages in the 1400's. The tables

of contents are the same for both files. 

ALICE'S FAMOUS CHILI       623

ASPARAGUS HAM PASTA 607

BAKED BREADED PORK CHOPS      608

BAKED FISH WITH TOMATOES AND SPICES   1433

BAKED MACARONI 610

BAKED SNAPPER L'ORANGE       655

BARBECUED BEANS AND RICE      1439

BARBECUED RIBS ORIENTAL       637

BASIC MICROWAVE MEAT LOAF     1448

BASS, STRIPED, JAMAICAN STYLE      662

BEANIE MEATBALLS        649

BEEF AND SAUSAGE HOT DISH      638

BEEF CASSEROLE WITH EDAM       638

BEEF CHILI         624

BEEF COOKED IN COFFEE       558

BEEF EYE ROAST, MARINATED WITH SWEET ONIONS   671

BEEF NOODLE BAKE       1436

BEEF RAGOUT         686

BEEF ROULADEN         686

BEEF SKILLET DINNER        639

BEEF, VEGGIE SKILLET DINNER      689

BLACK BEAN SWEET POTATO CHILI     1439

BOSTON MARKET MEAT LOAF       630

BOW-TIE GRATIN WITH RADICCHIO AND MUSHROOMS   654

BRAISED BEEF (ITALIAN)      1436

BRISKET WITH BURGUNDY ORANGE SAUCE     651

BROCCOLI AND CHILI BEANS       636

BROCCOLI AND ZITI HOT DISH     1437

BULGUR PILAF        1440

BURGUNDY BEEF PASTA        660

CALDILLO (GREEN CHILI STEW)      644

CARMELIZED PORK SLICES       633

CASSEROLE FLORENTINE       639

CATFISH STEW         663

CHEESE AND POTATO CASSEROLE      681

CHEESEBURGER PIZZA        667

CHEESE STUFFED MANICOTTI       650

CHERRY SAUCED RIBS       620

CHILI (Al Cooper) 604

CHILI AND VEGGIES       1432

CHILI BEANS         624

CHILI, BLACK BEAN       1439

CHILI, BLACK BEAN II      1431

CHILI, GEORGIA STYLE      1429

CHILI, LARRY'S PERFECT       642

CHILI, THREE BEAN       1429

CIDER BAKED HAM 609

CORNBREAD STUFFED TURKEY BREASTS     640

CORNED BEEF & CABBAGE 610

CORNED BEEF & CABBAGE 02      1433

COTTAGE PIE         668

COUNTRY ITALIAN STEW       687

COUSCOUS PILAF        1440

CRAB BAKE (RED LOBSTER)       627

CRAB CAKE (TWINS')        626

CRANBERRY PORK CHOPS       639

CRAPPIE, PARMESAN GRILLED      662

CRESCENT CASSEROLE        670

DUBLIN CODDLE        1437

DUMPLINGS          612

ENCHILADAS         603

FETTUCINI ALFREDO FROM OLIVE GARDEN    644

FISH & VEGGIES IN FOIL      1453

FISH CAKES        1453

FISH FILLETS        1447

FISH, SOUTHERN FRIED       660

FISH STUFF (MORE)       1454

FISH WITH HERBS (CRISPY, BAKED)    1444

FLANK STEAK, ASIAN        670

FLANK STEAK, GRILLED, MARINATED     666

FRIED FISH, SOUTHERN       660

FLANK STEAK TERIYAKI      1449

GOTTA HAVE A SECOND BOWL CHILI    1428

GOURMET POT ROAST        622

GREEN PEPPER STEAK       1435

GRILLADES         1441

HAMBURGER STEAK BRENNAN       621

HAMBURGER STROGANOFF       646

HASH BROWN CASSEROLE, CRACKER BARREL    679

HASH BROWN CASSEROLE, CRACKER BARREL II    679

HAWAIIAN MEAT BALLS       617

HUNGRY MAN'S MANICOTTI       657

INDONESIAN PORK        675

IRISH SOUP DINNER        688

ITALIAN DELIGHT       1450

ITALIAN SAUSAGE CHILI      1430

JALAPENO BEEF ROLL        670

KALUA PORK         643

KIELBASA SKILLET DINNER       674

KNISHES          659

KNISHES, MASHED POTATO       658

KNISHES, MILLER'S MEAT       658

KNISHES YONAH SCHIMMEL'S      629

KRAFT MACARONI & CHEESE       630

LAMB KABOBS, MOROCCAN       666

LARRY'S FAMOUS FRIED RICE 602

LARRY'S FAMOUS STIR-FRIED VEGGIES 602

LASAGNA         622

LEMON RICE WITH TURKEY      1434

LIMA BEANS WITH PORK CHOPS 607

MACARONI & CHEESE FROM KFC     1446

MACARONI SKILLET SUPPER       645

MACARONI SKILLET SUPPER II      675

MAGNIFICENT CASSEROLE      1439

MARINATED STEAK       652

MEATBALLS, SCANDINAVIAN       668

MEAT LOAF, HOT AND SPICY      661

MEAT LOAF, MICROWAVE BASIC     1448

MEAT LOAF, PEACHY        688

MEAT LOAF, SUPER        672

MISSIONARY DELIGHT        656

MOLASSES OVEN-BARBECUED SPARERIBS     619

MOROCCAN SPICED VEGGIE CHILI     1432

MUSTARD BAKED HAM 609

MUSTARD GLAZE         609

NEW YEAR'S RED COOKED BEEF      688

ONE-DISH HAM BAKE        634

ORIENTAL PEPPER STEAK       689

OVEN-BARBECUED WIENERS       619

PARMESAN TURKEY        651

PASTA E FAGIOLI (OLIVE GARDEN)     628

PASTA PRIMO         646

PEDA BURGERS         615

PEPPERED STEAKS        648

PIONEER STEW WITH PARSLEY DUMPLINGS   614

PIZZA CASSEROLE        647

PONHAUS         616

PORCUPINE MEATBALLS        692

PORK, FALL APART       1448

PORK AND BEANS        613

PORK AND PEPPERS       653

PORK CHOPS, GRILLED        664

PORK CHOP SKILLET        615

PORK CHOPS WITH DR. PEPPER     1447

PORK CHOPS WITH APRICOT AND APPLE STUFFING  1442

PORK CHOPS WITH GRAPES      1435

PORK LOIN ROAST WITH SPICED APPLE PLUM SAUCE   613

PORK PLATTER ORANGE       625

PORK STEAK, STUFFED       1438

PORK TENDERLOIN, CINNAMON ORANGE     664

PORK WITH APPLE AND PARSNIPS     1436

PORTUGUESE RAVIOLAS       618

PORTUGUESE SOPAS        626

POTATO AND BEAN SKILLET       635

POTATO AND BEEF TACO SKILLET      635

POTATO LASAGNA        1455

POTATOES WITH HAM AND BROCCOLI SKILLET    636

PUPUSAS         630

QUICHE, COPPER MOUNTAIN       678

RED BEANS AND RICE CHOPS       654

RED SNAPPER ALA ORANGE       655

RIBS, LEMON GRILLED        635

RICE WITH DRIED MUSHROOMS FROM HAITI   1434

RIJSTTAFEL 600

RING IN THE NEW YEAR       690

ROAST BEEF AND ROOT VEGGIES     1445

ROAST BEEF, ONION CRUSTED      673

ROAST TURKEY, DISJOINTED       681

ROUND STEAK AND NOODLES       621

ROUND THE WORLD BURGERS       691

RUNZAS          671

SALISBURY STEAK DELUXE       665

SALMON (AWESOME)       1452

SALMON WITH LEMON-CAPER SAUCE     647

SAUCE MAISON         621

SAUCY BARBECUED CHICKEN OR PORK     613

SAVORY SAUCED PORK CHOPS       632

SCHNITZ UN KNEPP (apples and buttons)    616

SCRUMPTIOUS HAMBURGERS       657

SEAFOOD LASAGNA       1451

SEAFOOD PIE, IMPOSSIBLE       677

SEAFOOD PIZZA        1449

SEAFOOD STUFFED POTATOES      1450

SHAKE 'N BAKE        1447

SHANK 'n' GRAPES STEW       680

SHEPHERD'S PIE         693

SHEPHERD'S PIE II       1444

SHEPHERD'S PIE III       1444

SHRIMP AND PASTA CASSEROLE       692

SHRIMP, ROASTED ON ROCK SALT     1455

SHRIMP SCAMPI         656

SHRIMP SCAMPI II        693

SKILLET LASAGNA        645

SKILLET LASAGNA II        676

SKILLET PORK CHOPS WITH RICE      694

SMOTHERED PORK CHOPS       695

SOUTHWESTERN EGG ROLLS      1965

SPANISH STEAK        620

SPINACH AND SAUSAGE LASAGNA      643

SPRING POT ROAST        623

STRING CASSEROLE        649

STROGANOFF ITALIAN ASSISTER      676

STUFFED BEEF ROLL (ITALIAN)      696

SUMMERTIME BOUNTY PIE       691

SWEET AND SOUR PORK       612

SWEET & SOUR RIBS OR CHOPS 606

SWISS-ITALIAN STEAK       619

SWISS STEAK         685

SYRIAN LAMB STEW        669

TERRIFIC TURKEY PIE        640

TEXAS HASH         646

TEXAS HASH II         676

TEXAS STYLE BEEF BRISKET      611

TOMMIE'S FAMOUS ENCHILADAS 604

TRI-TIP WITH OREGON RUB       675

TURKEY AND DRESSING 605

TURKEY AND TATER PIE      1443

TURKEY BREAST, BRINE ROASTED      684

TURKEY CUTLETS WITH LEMON BUTTER    664

TURKEY TENDERLOIN STEW       678

VEAL SCALLOPS WITH WALNUT CRUST     696

VEGGIE POTATO CHILI        680

VEGGIE STEW        1454

WALNUT AND MEAT PASTIES       695

WENDY'S CHILI        632

ZITI, BAKED        1451 
 
 
 
 
 
 
 
 
 
 
 
 

RIJSTTAFEL 

Scald 3 cups milk, add

2 cups coconut; in the fridge for 2 hours 

Melt 1 tbsp butter, saute in it

1/2 finely chopped onion. 

Add:

a 2-inch length of gingerroot, chopped

1 clove chopped garlic

1 1/2 tbsp curry powder (optional) 

To that, add the milk and coconut. 

Combine 3 tbsp of the liquid with:

1 tbsp flour

1 tbsp cornstarch. 

Heat the remaining liquid and stir the starch paste into it. Cook and stir the sauce until it is hot and thickened. Correct the seasoning, if necessary. Strain the sauce

(that's so you get all the chunks out of it). Put the strained sauce into the top of a double boiler. (If you don't have one, buy a Pyrex double boiler - they are especially good for ceramic stove-tops.)(and they are cheep, cheep, cheep) 

Add to the sauce in the top of the double boiler,

1 cup milk. 

Heat over, not in, hot water. (That means that the boiling

water should not touch the bottom of the top pan of the

double boiler. You can see it really well if the d.b. is

Pyrex.) 

Combine 1/2 of this sauce with 3 cups cooked diced chicken,

shrimp, fish, veal, sweetbreads, mushrooms, etc.,

either alone or in combination. (I use just the chicken. I buy boneless, skinless breasts, and bake them, wrapped in foil, for about 30 minutes at 350o. I then cube them, allow to cool, then put them into the sauce.) 

Steam 2 cups rice. Use long grain white rice. It is best if you cook the rice the day before and keep it in the fridge. 

       "The ceremony of serving this dish is part of its charm. In Java one refers to it by the separate dishes, as a 'One Boy Curry' or a 'Twenty-two boy curry,' each boy representing one dish. Pass the rice first. Spread it generously over your plate, forming a base or "table." Pass the food in the sauce next. Follow this with: 

onion rings

sieved hard-cooked eggs

grated peanuts

toasted almonds

cashews

grated coconut, toasted     

avocado, chopped, with lemon juice to prevent rusting

grated carrots

sliced radishes

sliced green onions

dried apricots, chopped

dates, snipped

pistachios,

fresh berries (in season)

grated cranberries with orange juice

sliced ham, chopped

sliced turkey, chopped

sliced barbecued pork (like Chinese), chopped

deep-fried diced yams

chopped candied cherries

sliced radishes

sliced green onions

relish

chutney

raisins, dark and golden

preserved ginger

kumquats

halved fried bananas

mixed pickles

shrimp (if not in the sauce)

mushrooms (ditto) sliced

dried bananas

pineapple chunks, drained and chopped

mandarin oranges, in segments cut in half 

Just look around the grocery store, and get stuff you like. 
 
 
 

LARRY'S FAMOUS FRIED RICE 

Steam rice - 1 cup rice to 2 cups water. Bring water to

boil, add 1 tbsp. butter, add rice, turn heat to lowest

setting, put on a lid, set timer for 25 minutes. When timer sounds, turn off stove, leave lid on rice, let it sit long enough to cool, empty into bowl, cover with plastic, and put in fridge so you can have it later or next day. 

Chop finely: 

1 cup ham, chicken, or pork

1/4 cup green onion

1/2 cup fresh green veggie, such as asparagus, zucchini,or use fresh or frozen peas (don't chop peas)

1/2 cup anything else you like, including shrimp, green pepper, carrots (chop VERY finely), celery, or other

stuff

1 omelet (plain), diced after cooking (not before) 

Put all that stuff into a bowl and set aside. 

Slice thinly: about 1 inch x 1 inch ginger root

1 clove garlic 

Now for the cookin': 

Heat wok, add 2 tbsp cookin' oil, drop in the ginger

root and the garlic. Cook to point of fragrance. Take out

garlic and ginger root. 

Toss in the rice, and stir it around until it is hot,

drop in the veggies, stir around a bit, throw in about 2 tbsp soy sauce, stir it around a bit. Put the omelet in and there it is. 

LARRY'S FAMOUS STIR FRY VEGGIES 

Chop uniformly: 

Some beef (such as round steak or whatever you want) or chicken, ham, or pork. Maybe 1/2 cup

Any veggies you want, such as asparagus, zucchini,

celery, carrot, green pepper, broccoli, cauliflower, or

anything you want. 

Prepare a little container with 1 tbsp soy sauce,

another little container with 1 tbsp wine. 

Heat in a 1-cup measure, 1/2 cup water with 1 chicken

bouillon cube in it. When it boils, crush the cube, stir

it around in the water. In a little container, place 2

tbsp cold water, add 1 tbsp cornstarch. Make a paste, and add it to the hot bouillon mixture. 

Now for the cookin': 

Heat wok (like for the fried rice), pour in 1 tbsp oil, do the thing with garlic and ginger root, and heat to point of fragrance. Take out garlic and ginger root. 

Toss in the meat and veggies. Stir it a bit, toss in

(literally) the wine (DO NOT STIR) and immediately clap the

lid onto the wok. Let it cook for about 2 minutes. Lift the lid, and stir that stuff. Toss in the soy (DO NOT STIR) and clap the lid on it, and let it cook about 2 minutes. Take off the lid and stir. Test the hardest veggie to see whether it is crisp-cooked. If so, pour in the sauce mix, stirring constantly. When the sauce is thick, the cookin' is finished and it is time for the eatin'.         

ENCHILADAS

       [Tommie Bennett] 

1 pkg corn tortillas (12) (large, if available)

1 12-oz. can Las Palmas Enchilada Sauce

1 12-oz. can Las Palmas chili sauce

1 lb. meat (chicken, hamburger, turkey breast, or etc.)

1 1/2 lb. sharp cheddar cheese

1 1/2 lb. Monterey jack or mozzarella cheese

1 chopped onion

1 cup vegetable (cooking) oil for tortillas

1 or 2 clove(s) garlic, minced

1/2 tsp. ground cumin

1 tbsp. chopped parsley (optional)

1 tsp. oregano

salt & pepper 

Cook meat: cook hamburger in skillet and drain; or

microwave poultry with 1/4 cup olive oil. 

Add herbs and spices, stirring twice (at least). Drain, and cut up. 

Saute onion to transparency in oil and butter, with salt and pepper, in separate pan, and set aside. 

Heat sauces together to warm (don't boil), on low. Heat vegetable oil to medium (keep hot; not smoky). 

Production Line (messy, but worth it): Put tortilla in hot oil (should be able to submerge), turn and let stiffen, not crispy, but real firm (maybe 60 seconds); remove, drain, submerge in sauce, lay flat on plate. Sprinkle cheese, meat, and onion in a line, roll up tightly and place in 9 x 13 baking pan. Continue until pan is full. Spread remaining sauce on each enchilada. Top with cheese. Sliced olives optional. 

Bake, uncovered, at 275o to 300o, for 20 minutes.   

CHILI

Al Cooper

2 1/2 lb ground beef

1 medium onion

2 green chili peppers

1 red chili pepper

4 t cumino

5 t chili powder

4 c cooked red beans

1 c water

1 can tomato sauce

8 soda crackers 

Soak beans overnight, cook until done. Brown meat well,

until all water is out. Add chopped onions and chili peppers Cook awhile. Add seasonings and water, and simmer 1/2 hour. Add tomato sauce and beans; simmer 2 hours. Add 8 soda crackers. Simmer a few minutes, then serve. 

LARRY'S CHILI ADAPTATION (NO SALT) 

1 lb ground chuck

1 medium onion (Vidalia)

2 green chili peppers

1 yellow chili pepper

1 clove minced garlic 

1/2 lb sack pinto beans

1 can cut (no salt added) tomatoes

4 c water

1 t cumino

4 1/2 t chili powder

1/4 c brandy

(no salt, no tomato sauce, no soda crackers) 

Saute meat, onions, peppers, and garlic. Add to soaked beans tomatoes, and water. Add spices and brandy. Simmer for as long as you want - at least 3 hours. Add salt substitute if desired. 

                                           TURKEY AND DRESSING 

Day before cooking turkey, prepare dressing: 

Boil giblets and neck (not the liver) with one cut-up carrot, one sliced onion, and some cut-up celery tops. Simmer for two hours. Strain and set aside. Toss

out the used veggies, the giblets, and the neck. 

Brown 1 1/2 lb ground round. When that has cooked awhile,

add: 2 c finely-chopped onion, 2 c finely-chopped celery. Cook a bit and allow to cool. 

When giblets and veggies have been strained, add to the meat mixture:  

2 c giblet liquid (save the rest for gravy)

2 well-beaten eggs

2 T salt (yes, tablespoons!)

1/4 t pepper

2 1/2 t poultry seasoning 

Put 1 pkg unseasoned bread cubes into a 6-qt pot or bowl.

Gradually add meat mixture, stirring after each addition.

Refrigerate until time to start cooking the turkey.

DO NOT PUT THE DRESSING INTO THE TURKEY UNTIL JUST BEFORE

YOU COOK THE TURKEY. 

Place turkey on 2 sheets of 18" heavy duty foil forming an X, and brush with melted butter or shortening. Pad drumsticks and wing tips with small folded pieces of foil so they won't puncture the outer wrap. Put dressing into

the turkey's cavities. Put the remaining dressing into a baking dish sprayed with baking spray. Bring lengthwise foil up over turkey, overlapping three to four inches at breast. Press down smoothly over legs and neck. Bring second foil up over the width of the turkey, with another fold-over at the breast. Make sure that the bottom layer of foil is folded up so as to form a cachement for the turkey's liquids.  

In addition to the times listed below, add 30 minutes for heavy stuffed turkeys over 10 lbs. During the last 15 minutes of cooking, turn back the foil so as to brown the turkey. 

Preheat oven to 450 degrees F. (Yes, that is correct.)

WEIGHT TIME

6 - 9 lbs 16 minutes per pound

10 - 14 lbs 13 1/2 minutes per pound

15 - 18 lbs 10 minutes per pound

19 - 24 lbs 8 1/2 minutes per pound  

I have been doing turkeys like this for almost ever, and

have never had a failure - either raw, burned, or dry. If

you are preparing a frozen turkey, be sure that it is

thoroughly thawed before cooking. This applies regardless

of what cooking method you use. 

About 30 minutes before you plan to take the turkey out of

the oven, put a lid on your baking dish with the dressing

in it and stick it in the oven. At the end of the cooking,

just mix the dressing from the baking dish into a large

serving bowl with the dressing removed from the turkey. 

When the turkey is done, pour the liquid off into a large

saucepan. Add the retained stock (from simmering the giblets and veggies), toss in some ice cubes to get rid of some of the fat, and bring to the boil. Put about a cup of

cold water and 1/2 cup flour into a jar and shake it. Pouring through a strainer, add to the boiling liquids in the sauce pan, and start stirring. Cook and stir until

thickened. You may want to add a little Kitchen Bouquet. 

SWEET AND SOUR RIBS (OR CHOPS) 

Brown 1 1/2 lbs ribs in small amount of hot oil

Chop: 

2 carrots

1/4 green pepper

1 small onion 

Add:

1 can pineapple chunks, drained (reserve juice) 

1 chicken bouillon cube in

1/2 c hot water

1/4 c vinegar

reserved pineapple juice

2 T soy sauce 

Mix and add to liquid:

1/4 t MSG

1/4 t garlic powder

2 T brown sugar

2 T cornstarch 

When meat is browned, pour in vegetables, then sauce. Simmer for about 1 hour. Serve over rice or Chinese noodles. 

LIMA BEANS WITH PORK CHOPS

                         (OR SMALL WHITE) 

Soak 1/2 sack lima beans overnight 

Cook until tender, in water to cover. Drain.

Add to cooked and drained beans: 

1/4 c catsup

1/3 c brown sugar, packed

1 minced onion 

Brown pork chops, and remove from pan. Pour the beans

into the frypan and place browned chops on top. Simmer

for about 45 minutes, covered. Add water as necessary. 

Serve with green salad and French bread. 

ASPARAGUS HAM PASTA 

8 0z uncooked pasta (fettuccini or spaghetti)

1 can (10.75 oz) cream of mushroom soup

2 cups diced cooked ham, turkey, or chicken

1/2 c milk

1 can (3 oz) sliced mushrooms, drained

1 can (12 oz or 15 oz) asparagus spears, drained

(or steam some fresh asparagus) 

Cook pasta according to package directions. During the pasta simmering, slice the asparagus and steam until done. Heat the soup, ham (turkey or chicken), milk, and mushrooms in a large skillet. 

Add pasta and asparagus to skillet and toss with the

sauce, season to taste, and serve. 

TACO SALAD 

1 lb. ground beef

1/2 envelope dry onion soup mix (1/4 cup)

3/4 c water

1 medium head lettuce, torn

1 large tomato, cut into wedges

1 small onion, thinly sliced and separated in rings

1/4 c chopped green pepper

1/2 c sliced ripe olives

4 oz cheddar cheese, shredded (1 cup)

6 oz corn chips or tortilla chips

1 can red kidney beans, cooked 

In skillet, brown beef. Sprinkle soup mix over meat; stir in water. Simmer, uncovered, 10 minutes. In salad bowl,

combine lettuce, tomato, onion, green pepper, olives and

cheese; toss well. Place lettuce mixture on individual salad plates. Spoon on the meat; top with corn chips. Serves 4-6. Or mix it all together in large salad bowl. 

BAKED BREADED PORK CHOPS 

6 pork chops, 1/2" thick

1 clove garlic

1 c fine dry bread crumbs

1 1/2 t rosemary leaves, crushed

salt and pepper to taste

1 egg

2 T vegetable oil

melted butter 

Rub meat with cut garlic. Mix crumbs and seasonings, and set aside. Beat egg with the oil and 2 T water. Coat meat with crumbs, dip into egg mixture, and coat again with crumbs. Arrange chops on shallow baking pan and drizzle with butter. Bake on highest shelf at 325 o for 40 to 50 minutes, or until tender. Makes 6 servings. 

CIDER-BAKED HAM

(See also, Mustard Glazed Ham below)

1 ready-to-eat bone-in ham (14-16 lbs)

whole cloves, enough to cover surface of ham

1/4 c apricot preserves

3 T Dijon-style mustard

1 c packed brown sugar

2 c apple cider

1 lb dried apricots, optional

Maple syrup for serving

Mustard for serving 

Carefully cut off thick rind and most excess fat from the top of the ham, being careful not to cut through to the meat. With a sharp knife, score a diamond pattern. 

Set the ham in a shallow roasting pan. Stud ham with a whole clove at the crossed point of each diamond. 

Place the apricot preserves in a small saucepan over low heat to melt slightly. Brush the preserves all over the ham, then brush all over with the mustard. Pat the brown sugar all over. 

Pour the apple cider into the pan and bake the ham for 45

minutes, basting frequently. Add the apricots to the basting liquid and bake another 45 minutes, or until the ham is glazed and brown. 

When the ham is finished baking, remove the apricots and

decorate the top of the ham, securing an apricot in each

diamond pattern with a toothpick. Place on serving platter. Slice thinly and serve with maple syrup and mustard. Left-over ham should be refrigerated, and used within 5 days.

MUSTARD GLAZE 

1/2 c firmly packed brown sugar

1/4 c orange juice, grapefruit juice, or pineapple juice

1/2 t dry mustard. 

During final 30 minutes of baking time, brush ham generously with some of the glaze. Continue basting every 10 minutes. Remove from oven. Cover with foil and let stand 15 to 20 minutes before slicing.  
 

BAKED MACARONI 

4 oz macaroni (1 cup) cooked, and drained. 

Layer in buttered baking dish with

1 c grated cheese 

Beat until blended:

1 or 2 eggs

2/3 c milk

1/4 t salt

1/8 t paprika

few grains cayenne 

Pour this mixture over the macaroni. Top with buttered

crumbs (or don't). Bake at 350o for 40 to 50 minutes. 

VARIATIONS: 

1. Add dried beef to layers. 

2. Instead of milk, add 1/2 c tomato juice, 1/2 c cream,

1/2 t sugar, 1 T chopped parsley or 1 t dried basil. 

3. Instead of milk mixture, use 1 cup well-seasoned cream

sauce and bake at 400o for 30 minutes. 

BUTTERED CRUMBS: 

Saute 1 c bread crumbs in 1/3 c hot butter or bacon drippings and add (if desired): 

chopped minced bacon

minced onions

chopped parsley

chopped nut meats

curry powder

paprika

grated cheese          

CORNED BEEF & CABBAGE 

1 (3-lb) corned beef brisket, trimmed of excess fat

10 baby carrots, peeled and trimmed

12 small potatoes or 5 baking potatoes peeled and halved

1 head green cabbage, cut into 6 wedges and core removed

1 onion, halved and sliced 

Place beef in a large pot or Dutch oven. Add enough cold

water to cover the meet by 2 inches. Bring just to boil on

high heat, then reduce heat to a simmer. Skim and discard

froth that rises to the top. Cover and simmer for 2 1/2 hrs. 

Add vegetables and simmer, covered, until vegetables are

tender, about 25 minutes. If you want the cabbage cooked

tender-crisp, cook the potatoes for 10 minutes, then add the cabbage for about 15 minutes of cooking. Transfer beef to a cutting board and allow to stand for 5 minutes before

slicing. Slice across the grain into 1/2-inch slices. 

Veggies do not have to be cooked with the beef. If you want to use red cabbage, it must be cooked separately. 

Serve with mustard and horseradish sauce on the side:

combine 2 T Dijon-style mustard, 2 T prepared horseradish,

and 2 T sour cream. 

TEXAS STYLE BEEF BRISKET 

                         8 -10 lbs boneless beef brisket 

2 1/2 c catsup

3/4 c brown sugar

1 1/2 c chili sauce

1 1/2 c wine vinegar

1 1/2 c water

3/4 can beer

3/4 c lemon juice

1/2 c prepared mustard

1 T celery seed

1/4 c Worcestershire sauce

2 T soy sauce

2 cloves garlic, minced

1 dash of bottled hot pepper sauce

ground black pepper to taste 

       Combine all ingredients except brisket in a large bowl; reserve 2 c and set aside. Marinate brisket in remaining sauce overnight in fridge, turning several times. Use a fork to make holes in brisket and spoon on marinade to penetrate the meat. Place whole brisket on hot grill to sear. Remove from grill and place in foilware pan with sauce. Cover pan tightly with foil, close hood and cook on slow coals for 2 1/2 to 3 hours, or until meat is tender. Slice brisket very thinly across the grain at an angle. Heat remaining 2 cups reserved sauce, pour over slices and serve. Makes 16 to 20 servings. 

                                                       DUMPLINGS 

1 c flour

2 t baking powder

1/2 t salt 

1/2 c milk

2 T salad oil 

Sift flour, baking powder, and salt together into mixing

bowl. Combine milk and salad oil; add all at once to dry

ingredients, stirring just until moistened. 

Drop from tablespoon on top of bubbling stew; cover tightly; let mixture return to boiling. reduce heat (don't lift cover); simmer 12 to 15 minutes. Makes 10.

 

SWEET & SOUR PORK 

1/4 c flour

1 1/2 t ginger

4 pork chops (1.5 lb total), boned and cut in 1-in dice

3 T oil

1 can (8-oz) pineapple chunks

water

3 T vinegar

2 T soy sauce

2 T sugar

1/8 t pepper

1 med. bell pepper, remove membranes & seeds, chop fine 

       hot cooked rice 

Mix half the flour with ginger, and coat the pork. Brown in hot oil. Remove from skillet. Drain pineapple, save juice; add water to make 2/3 cup. Blend in remaining flour, with juice. Add soy and vinegar. Stir liquid/flour mixture into skillet and boil 1 minute. Add sugar, pepper, and pork. Reduce heat, cover, and simmer 30 minutes or until meat is tender. Add pineapple and green pepper, and cook 10 minutes. Serve with rice or Chinese noodles. 
 
 

SAUCY BARBECUED CHICKEN OR PORK 

1 can (8 oz) tomato sauce

2 T oil

2 T lemon juice

1 clove garlic, minced (or a bit of powder)

1 T sugar

1 1/2 t salt

1 1/2 t paprika

1/2 t chili powder

1/2 t dry mustard

1/4 t pepper

3 lbs chicken legs and thighs, or pork ribs 

Mix all ingredients except meat. Pour over the meat in a large dish. Cover loosely and refrigerate several hours or overnight, turning occasionally. reserve marinade, and broil the meat on broiler rack 6 inches from heat, at 425 o for about 30 minutes, or until tender, turning and basting occasionally. Makes 4 servings.      

PORK LOIN ROAST WITH SPICED APPLE PLUM SAUCE 

1 loin roast, 3 to 5 lbs

1 can purple plums (17 oz)

1/4 t pumpkin pie spices or 1/8 t nutmeg and 1/8 t allspice

1/8 t cinnamon

1 jar applesauce (15 oz)

salt & pepper to taste 

Heat oven to 325 o. Sprinkle pork lightly with salt and pepper, and place on rack in shallow roasting pan. Roast 30 to 35 minutes per pound. Remove to warm platter and let stand in warm place 10 to 15 minutes before carving. Meanwhile, drain plums and reserve 1/4 c syrup. Remove pits from plums and put into blender with reserved syrup. Blend at medium speed for 60 seconds. In saucepan, combine plum puree with applesauce, pumpkin pie spices, cinnamon, and salt to taste. Place mixture over moderate heat and heat to serving temperature. Serve sauce over carved portions of pork. 

PORK AND BEANS 

2 1/2 lbs pea or navy beans (cover with fresh water, boil, cover and simmer gently until almost completely tender, about 1 1/2 hours, but before skins burst. Drain well.) 

1 lb salt pork (blanch in boiling water for 10 minutes. Cut three thin slices from slab and cut slices into large dice. Score rind on remaining slab 

1 1/2 c molasses

1 T dry mustard

1 T salt

1 1/2 t black pepper

1/4 c white vinegar (combine all in bowl and mix well 

1 large onion, studded with

4 whole cloves 

Place about 1/3 of the diced pork pieces onto the bottom of an 18-cup earthenware bean pot. Add about 1/3 of the beans and 1/3 of the molasses mixture. Add more pork bits, and continue layering beans, molasses mixture and pork until pot is full. Bury the onion in the middle of the pot. Add scored pork, burying most of it in the top layer of beans. Add enough boiling water to come to the level of the beans. Cover with a tight-fitting lid. Bake at 275 o for 5 to 7 hours. Add more boiling water during baking if the top beans become dry. Bake uncovered for the last 30 to 45 minutes so the rind will become crisp. Makes 10 to 12 servings. 

             PIONEER STEW WITH PARSLEY DUMPLINGS 

1 1/2 lb beef chuck neck bones

4 T bacon drippings or vegetable oil

3 medium sized onions, peeled and chopped

1 clove garlic, peeled and crushed

1/2 c diced green pepper

1/2 t sage, crumbled

1/4 t leaf thyme, crumbled

1/4 t pepper

1 T chili powder

3  t salt

2 large tomatoes, peel, core, and chop (save juice)

1 qt water

2 sm acorn squash, halve, seed, peel, cut in 3/4-in dice 

Brown beef bones in drippings or oil in a large, heavy kettle over moderately high heat. Remove to paper towels to drain. Reduce heat to moderate, add onions, garlic, and green pepper, and saute 8 to 10 minutes, stirring now and then, until limp. Add sage, thyme, pepper, chili powder, and 3 t salt. Return beef bones to kettle; add tomatoes and their juice, and water. Bring to boil, then adjust heat so mixture simmers gently; cover and cook 2 hours. Taste for salt and add more if necessary. Add squash dice, pushing down beneath the liquid; cover and let mixture simmer another 10 minutes. 

Prepare dumplings: 

1 c sifted flour

1 1/2 t baking powder

1 t chili powder

1/2 t salt

1 T minced parsley

2 t chilled shortening

1/2 c milk 

Sift together flour, baking powder, chili powder, and salt. Mix in the Parsley. Cut in the shortening until it's the texture of coarse meal. Add milk all at once and mix lightly just until dough holds together. Uncover kettle; bring liquid to a boil and drop in dumplings from rounded teaspoonfuls, spacing as evenly as possible over surface of stew. Reduce heat so mixture simmers, and cook, uncovered for 10 minutes. Cover kettle and simmer 10 minutes longer to fluff dumplings.     

PEDA BURGERS 

1 loaf peda bread (see Bread p 103)

1 1/2 lb ground chuck

sliced jack cheese

lettuce

red onion, sliced thinly

tomato, sliced thinly

dill pickle, sliced thinly

mayonnaise  

Shape beef in wedges and broil or grill. Add sliced jack cheese (if desired) and melt it under the broiler. Split wedges of peda bread, insert beef and accoutrements.  

PORK CHOP SKILLET 

4 trimmed pork chops

2 T honey

1 t kitchen bouquet

4 medium size yams

2 medium size apples

1/2 c apple juice

1 t salt

1/8 t pepper

1/8 t cinnamon

1/8 t nutmeg 

Combine honey and kitchen bouquet in large skillet; cook over low heat. Place pork chops into skillet, turning to coat both sides. Increase heat to moderate, and brown the chops. Remove chops. Add a little apple juice to the skillet, and stir. Add pared, sliced (1/4" thick) yams, add pared and quartered apples, sliced, and top with chops. Pour remaining juice and seasonings over the chops. Boil, cover, and cook on low about 45 minutes. Baste occasionally, and add juice if necessary. 

PONHAUS 

1 turkey carcass

salt

pepper

yellow corn meal 

Place turkey carcass into large kettle. Cover with 4 to 5 qts cold water. Simmer gently for 2 or 3 hours, until the meat falls off the bones. Skim off the grease, remove meat, chop finely, and return to stock. Season with salt & pepper to taste. Add yellow corn meal, stirring constantly, until mixture is the consistency of soft mush. Cook slowly for 1 hour, watching carefully (IT SCORCHES!). When cooked, pour into greased bread pans and chill. Cut into thin slices and fry in hot fat until brown.

SCHNITZ UN KNEPP

(Apples and Buttons)

3 lb ham

1 qt dried apples

2 T brown sugar 

DUMPLINGS: 

2 c flour

4 t baking powder

1/4 t pepper

1 egg, well-beaten

3 T melted butter

1 t salt

milk (enough to make fairly moist, stiff batter) 

Wash dried apples. Cover with water and soak overnight. In the morning, cover ham with cold water and let boil for 3 hours. Add apples and water, and boil for 1 hour. Add brown sugar. 

Make dumplings: Sift flour, salt, pepper, and baking powder. Stir in the well-beaten egg, milk, and butter. Drop by spoonfuls into hot liquid with ham and apples. Cover kettle tightly, and cook dumplings for 15 minutes. Serve on large platter. 

                   HAWAIIAN MEAT BALLS 

1 1/2 ground beef

1 1/2 c bread crumbs

2 T brown sugar

1/4 t dry mustard

1/2 t salt

1/8 t pepper

1 egg, beaten

1/3 c milk 

       Combine ingredients. Form into about 18 meat balls. Grown in 2 T drippings. Pour off fat. 

sweet/sour sauce:

1 can pineapple chunks (13 oz) (reserve juice)

1/4 c brown sugar

1/2 t ginger

1/4 c vinegar

1/2 t salt

1 T cornstarch

1/2 c pineapple juice

1 T soy sauce 

       Cook together everything but pineapple chunks. Stir until thick. Add to browned meat balls and cook 5 minutes. 

       Just before serving, add 1 cut-up onion, 1 large tomato (cut in wedges), 1 medium green pepper (cut in strips), and pineapple chunks. Cook only until heated through. Makes 6 servings.        

PORTUGUESE RAVIOLI 

SAUCE:  

Fix first, and cook it a long time: 

3 - 4 stalks celery, chopped fine

1/2 onion, chopped fine 

Saute in 2 T oil and 1 T flour. Add: 

2 cans tomato sauce (8-oz)

4 c water

1 can mushrooms

1/4 c cheese 

Simmer "a long time." 

FILLING: 

1 lb pork sausage

1 large can spinach (squeezed dry)

6 stalks celery

1 onion

1 clove garlic

1/2 lb sharp cheese

1 t thyme

2 eggs

4 slices dried bread (water-soaked and squeezed out) 

       Grind cheese, spinach, onion, garlic, and celery together. add pork sausage and eggs, and milk well. Add thyme, salt, pepper, and bread.  

DOUGH: 

3 c flour

2 t salt

1 1/4 c shortening

1 egg

water 

Prepare dough like pie crust. Divide in half. Roll out in oval shapes. Place filling on half, fold, fork the edges. Boil 15 minutes (in water) and serve with sauce.    

MOLASSES OVEN-BARBECUED SPARERIBS 

4 or 5 lbs spare ribs, cut up

salt & pepper 

1/2 c light molasses

1/4 c undiluted frozen orange juice

1/4 c catsup

1/4 c finely chopped onion

2 T oil

2 T vinegar 

Heat oven to 350o. Salt and pepper ribs. Arrange in shallow pan. Bake 40 minutes. Remove from oven, drain off fat. 

Combine remaining ingredients. Pour over ribs. Bake 30 to 40 minutes, basting frequently. 

OVEN-BARBECUED WIENERS 

1/2 c catsup

1/2 c water

1/4 c cider vinegar

1 T Worcestershire Sauce

1 drop Tobasco sauce

1 T sugar

1 t dry mustard

1 t paprika

salt and pepper 

12 wieners 

Mix thoroughly. 

Brown one medium chopped onion in 3 T salad oil. Add liquid and simmer 15 minutes. 

Split wieners and place in shallow baking dish, split side up. Pour sauce over wieners and bake at 350o for 30 minutes, basting occasionally. 

SWISS-ITALIAN STEAK 

1 round or chuck steak

1 pkg dry onion soup mix

fresh mushrooms ($0.25 worth in 1950!) 

Spread out a large piece of foil, dot with butter, sprinkle 1/2 pkg soup mix and spread evenly. Place steak on top. Sprinkle remaining soup mix onto steak. Cover with thinly sliced mushrooms. Fold foil and seal tightly. Place in pan and bake at 325o for 2 hours. 

Serve with potatoes and green veggie. 

       SPANISH STEAK 

1 flank or round steak

1 onion

1 bell pepper

1 T chili powder

salt and pepper

1 can tomatoes, drained and chopped 

Saute` onion and bell pepper in butter, add remaining sauce

ingredients, and mix thoroughly. Spread sauce onto steak,

roll and fasten or tie. Brown rolled steak on all sides in

hot fat. Transfer to covered baking dish and bake at 350 o

for 1 1/2 hours. before serving, cook a little longer to

finish browning. Slice diagonally. 

CHERRY SAUCED RIBS 

4 lbs spareribs

1 can (1 lb) tart red cherries

1/2 c brown sugar

1/2 c catsup

2 T soy sauce

1 T lemon juice

2 cloves garlic, minced (or 1/4 t powder)

1 t salt

1 t ground ginger

dash pepper 

Place ribs, meat side up, in a shallow pan. Bake at 450 o

for 15 minutes. Pour off fat. Set aside 1/4 c cherries for garnish. Put remaining cherries through a food mill or blender. Add sugar, catsup, soy, lemon juice, garlic, and seasonings. Heat cherry mixture to boiling, and simmer 10 minutes. Reduce oven temperature to 350 o. Spoon cherry sauce over ribs. Bake 1 1/2 hours or until done. Baste ribs with sauce occasionally. Add reserved cherries to final basting. Cut into serving pieces.

   ROUND STEAK AND NOODLES 

1 round steak

3 T butter

1 t salt

1/8 t pepper

1/4 c water

3 c hot cooked noodles

2 T butter, softened

1/4 c chopped parsley 

Cut steak into serving pieces. Melt 3 T butter in skillet and brown meat slowly on both sides. Season with salt and pepper. Add water; cover and cook slowly for 1 1/2 to 2 hours, or until tender. Add butter and parsley to noodles; toss gently until softened butter is melted. Place steak on noodles; serve with gravy. 

HAMBURGER STEAK BRENNAN 

2 lbs ground beef or round

1/4 c minced shallots or green onions

1/4 c white onion, minced

1/2 c toasted fine rusk crumbs

dash nutmeg

1 t salt

1/2 t pepper

2 T Worcestershire sauce

1 T chopped parsley

2 eggs 

       Combine all ingredients thoroughly and shape into six

oval patties. Grill. Pour over it, Sauce Maison, if desired.

SAUCE MAISON 

1/4 lb butter

1 T Worcestershire sauce

3/4 c glace de viands from beef (or 3/4 c water + 1 cube)

pinch chopped parsley 

Melt butter, heating until golden brown. Add Worcestershire sauce and glace de viande; cook 1 minute. Add parsley. Serve with hamburger patties. 
 
 

GOURMET POT ROAST 

SAUCE:

1 c catsup

1/2 c grated Parmesan

2 T melted butter

1 1/2 c chopped onion

1 T vinegar

1/2 t Worcestershire Sauce

1/4 t thyme

1/4 t oregano

1/4 t salt

1/4 t pepper

      

       Combine in small bowl. 

2 T butter

pot roast

1/2 t salt

1/4 t pepper

1 bay leaf

3 large potatoes, peeled and sliced

6 carrots, quartered 

       Brown meat, place on a rack. Sprinkle with salt and pepper, add bay leaf. Spread sauce over meat, cover and cook 2 hours. Add veggies and cook a hour more. Make gravy. 

LASAGNA 

1 lb ground beef

1 large can tomatoes, cut, and juice

1 can tomato paste

1 chopped onion

1 clove garlic or 1/8 t powder

salt and pepper, basil and oregano 

1 pkg lasagna noodles

Monterey Jack cheese and Parmesan cheese 
 

Brown meat and add remaining ingredients. Simmer for one hour. Cook one pkg Lasagna noodles until just soft, and drain. Pour a little sauce into baking dish. Arrange a layer of noodles over sauce, then a layer of Jack cheese. Sprinkle with Parmesan. Repeat layers, ending with sauce then cheese. Bake at 350 for 1/2 hour. 

SPRING POT ROAST 

4 - 5 lb pot roast

1/4 c shortening

1 c wine vinegar

1 c Chablis or other white dinner wine

1 c chopped onion

1/2 c brown sugar (packed)

2 T mixed pickling spice

2 t ground cardamom

1/3 c sifted flour

1/3 c water 

Simmer in all but flour and water for 3 to 4 hours.  

Prepare some veggies for stir-fry. Start their cookin' after 3 1/2 hours of cookin' pot roast. 

Remove meat, stir in 1/3 c water and 1/3 c flour, cooking until thickened.  

ALICE'S FAMOUS CHILI

                                                             Jeston

3 onions, chopped

3 peppers, chopped

3 cloves garlic, chopped (or a bit of powder) 

1 lb ground beef

2 cans tomatoes

1 can tomato paste

2 T chili powder

1 T sugar

salt, pepper, paprika

2 bay leaves

1 t cumin

1 t basil

pinch of cayenne 

Saute chopped fresh veggies. In another pan, brown the beef. Drain off fat, and add to sautéed veggies. Now add canned tomatoes and all the rest of that stuff. After it has simmered for 1/2 hour until thick, add 2 cans kidney beans. Serve on rice and top with some sliced raw onions. 

BEEF CHILI 

5 slices bacon 2 c large onions, chopped

2 cloves garlic, minced 2 1/2 lbs ground chuck

2 T chili powder 2 t cumin

2 t oregano     2 t paprika

1 t thyme 1 t fennel seeds, crushed

1 t salt 1/4 t pepper

1 T flour 1/2 c tomato juice

3 c hot water 

Fry bacon slowly until crisp in a Dutch oven. Remove and reserve. Saute onions and garlic in bacon fat until soft, but not brown. Add meat and cook over fairly high heat, stirring constantly with wooden spoon, to break up the beef. Saute until meat loses its bright red color and juices evaporate. Add chili powder and the remaining herbs and spices. Cook, stirring gently for two or three minutes. Sprinkle flour over and stir until absorbed.

Crumble reserved bacon and add to mixture. 

Stir in 1/4 c tomato juice and 2 c water. Cover Dutch oven and simmer gently and steadily for about 45 minutes, adding tomato juice and hot water if mixture thickens too quickly. (The amount of liquid you add will depend on the consis- tency you prefer. Two cups water will produce a very thick chili, while four cups will result in a soupier version.) Add water gradually, as needed. 

If you like beans in chili, add about 2 c (1-lb can) to the mixture and simmer together for 15 minutes. Serve with these suggested garnishes: chopped parsley, chopped fresh green chili peppers, chopped raw onion, shredded cheese (optional and to taste). Cry cooked white rice can also be served on the side, to be spooned in as desired. 

CHILI BEANS 

1 lb dried pinto beans 

1 ham bone

1 t salt

1/8 t tobasco 

1/2 c bacon fat

1 onion, large, minced

1 clove garlic, minced (or a bit of powder)

1 T chili powder

1 can tomatoes (8-oz)

1 can beer (12-oz)

1/4 c minced celery tops

1/4 c minced parsley

1/2 t crushed leaf oregano 

Soak beans overnight. Rinse, and add fresh water to cover. Heat to boiling, reduce heat, add ham bone, salt and tobasco. Cover and simmer for about 1 1/2 hours, or until beans are tender but not mushy. When the beans are almost cooked, heat bacon fat in large skillet. Saute the onions and garlic until soft but not brown. Stir in chili powder, cook 1 minutes. Add the rest of the stuff, cook, covered over low heat, stirring frequently, for about 15 minutes. Add beans. Cover. Continue cooking for 30 minutes

longer. Taste and add more seasoning if needed. Remove ham bone. 

PORK PLATTER ORANGE 

6 chops, 1 inch thick

1 1/2 t salt

pepper

1 onion, in six slices

1/3 c brown sugar

1/2 c water

1 t orange peel

1/3 c orange juice

2 T lemon juice

1/2 t salt

2 lbs yams, pared and sliced 1/2 inch thick

6 thin orange slices

1 T cornstarch

1/4 c cold water 

Trim excess fat, grease pan with some. Brown chops slowly, with 1 1/2 t and the pepper. Drain off fat. Top each chop with onion slice. Mix brown sugar, 1/2 c water, peel, juices, and 1/2 t salt. Pour over. Cover and simmer 30 minutes. Lift chops and put in yam slices. Replace chops and top each onion with orange slice. Cover and simmer 45 minutes. Put chops and yams on heated platter. Keep warm. Blend cornstarch and 1/4 c cold water. Add to sauce in skillet. Bring to boil, boil and stir 1 minute. Pour over chops and yams. Garnish with parsley. 

                                                       PORTUGUESE SOPA 

5 lb chuck roast

1 medium onion, chopped

1.5 T salt (yes, that is tablespoons)

8 oz tomato sauce

6 oz catsup

1/2 c wine

2.5 qts water

3 T Worcestershire sauce

3/4 T pickling spices

1 T whole allspice (crushed)

1 T cumin seed

1.5 T granulated garlic 

Salt and pepper the meat. Place in large pot with chopped onion. Add water to boil. Combine other ingredients and add to the pot. Simmer or lightly boil for 3 to 3 1/2 hours. Meat should be well cooked - fall off bones. Cover pot while you boil, so as not to lose water. 

Place sliced sweet French bread in pan. Place 2-3 sprigs of fresh mint on bread (optional). Pour meat juice over bread. More salt may be needed. Salt to taste before using juice or meat. 

Personal note: I would not use sweet bread of any kind for sopa. Sour French bread would be better, and less salt would be needed. The recipe as I received it states that it will serve four people. I would suggest that it might be sufficient provender for four grossly, morbidly obese people, but about 10 average-sized adults would be well satisfied. There is probably some kind of Portuguese salad that could accompany the sopa. 

                                                             TWINS' CAPELLINI CRAB CAKES

Guacamole

4 ripe avocados, peeled and halved

1 small red onion, minced

1 ripe tomato, peeled, seeded and chopped

1 small jalapeno pepper, seeded and chopped

2 T minced garlic

juice of 1 lime

1 T chopped fresh cilantro

1 t kosher salt

dash of Tabasco

Dijon Poppy Seed Vinaigrette

10 ounces Dijon mustard 1 T lime juice

3 T dry mustard 1 T honey

3 T rice wine vinegar 1 T poppy seeds

Crab Cakes

1 pound capellini pasta* (cooked al dente)

1 pound lump crab meat (shell bits discarded)

1/4 pound lobster meat

4 eggs

4 t sesame oil

3 T poppy seeds

3 scallions, minced

2 ounces parsley, chopped

2 T lime juice

1 T kosher salt (if desired)

1 T chili paste

1. Preheat oven to 350 degrees F.

2. Prepare guacamole by mashing all of the ingredients together with a medium whisk, leaving small pieces for texture.

3. Prepare vinaigrette by combining all of the ingredients in a food processor or blender and mixing at high speed for 2 minutes.

4. To make crab cakes, combine all of the ingredients in a large bowl and mix well. Form into 3-ounce patties.

5. Lightly coat the bottom of a non-stick oven-proof skillet with vegetable oil and heat over moderate heat for 1 minute.

6. Cook crab cakes in batches for 4 minutes, or until golden brown.

7. Turn crab cakes over and place skillet in oven. Bake for 8 minutes.

8. Drain crab cakes, top each with 1 tablespoon guacamole and serve with vinaigrette. Serves 4.  

RED LOBSTER CHEDDAR BAY CRAB BAKE 

Ahoy. Here's a cool clone for a pizza-shaped adaptation of Red Lobster's famous Cheddar Bay Biscuits, with a little crab thrown in. If you like those tender, cheesy biscuits that come with every meal at Red Lobster, then you'll surely like this new recipe. Plus, it's a cinch to make. I suggest you use fresh crabmeat as they do in the restaurants, but if it's only the canned stuff you have available no problem. You'll still be able to enjoy the taste of Red Lobster's appetizer, without having to leave a tip.  

2 cups Bisquick baking mix

1 3/4 cup finely shredded cheddar cheese

2/3 cups milk

2 tablespoons butter, melted and divided

1/4 teaspoon garlic powder

1/2 teaspoon fine parsley flakes

1/3 cup crab meat (fresh or canned lump) 

1. Preheat oven to 450 degrees.

2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.

3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.

4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.

5. Sprinkle the crab over the top of the dough.

6. Sprinkle the remaining cheese over the crab. Don't go all of the way to the edge of the dough; leave a margin of a half-inch or so around the edge.

7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.

8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.           

OLIVE GARDEN PASTA E FAGIOLI

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes

1 15-ounce can red kidney beans (with liquid)

1 15-ounce can great northern beans (with liquid)

1 15-ounce can tomato sauce

1 12-ounce can V-8 juice

1 tablespoon white vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 pound (1/2 pkg.) ditali pasta  

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and sauté for 10

minutes.

3. Add remaining ingredients, except pasta, and simmer

for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1

1/2 to 2 quarts of boiling water over high heat. Cook for

10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for

5-10 minutes and serve.  

YONAH SCHIMMEL'S NEW YORK CITY KNISHES 

6 medium russet potatoes

2 1/2 tablespoons low-fat butter

1/4 minced onion

3 tablespoons fat-free chicken (or vegetable) broth

1/2 teaspoon salt, or more to taste

1/8 teaspoon ground black pepper, or more to taste

Seasoning blends, chives or pepper flakes to taste

(optional)

6 sheets phyllo dough

1. Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl.

2. Sauté onion in 1 1/2 tablespoons butter until

translucent but not brown. Add to mashed potatoes with

broth, salt, pepper and spices. Stir well.

3. Melt remaining tablespoon of butter. Pre-heat oven to 375 0.  

4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll

ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)

5. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until

golden brown. 

Makes four knishes.  

KRAFT DELUXE ORIGINAL MACARONI & CHEESE DINNER 

8 cups water

2 cups uncooked elbow macaroni

1/3 cup shredded cheddar cheese

1/2 cup Cheez Whiz

2 tablespoons whole milk

1/4 teaspoon salt 

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally. 

2. As macaroni boils, prepare sauce by combining cheddar

cheese, Cheez Whiz, and milk in a small saucepan over

medium/low heat. Stir cheese mixture often as it heats,

so that it does not burn. Add salt. When all of the

cheddar cheese has melted and the sauce is smooth, cover

pan and set aside until macaroni is ready. 

3. When macaroni is ready, strain water, but do not rinse

the macaroni. 

4. Using the same pan you prepared the macaroni in,

combine the macaroni with the cheese sauce, and mix well. 

Makes about 4 cups. 

BOSTON MARKET MEATLOAF 

If you already have a recipe that claims to be a clone for this delicious meatloaf...you can now toss it out, purge if from your hard drive, burn all hard copies. No clone recipe that I've found yet -- and there are several circulating -- as come even close to the tender, tasty meatloaf you can get from this popular chain. Don't be fooled! To make a REAL clone, first thing you've got to do is use ground sirloin, just as the restaurant chain does. And then you need to know how to make the special sauce that goes into

the meatloaf and on top (no it's not ketchup and it's not

V-8). And there's no minced onion in there (just look at

it!), or onion soup mix for that matter. So, search no

more for the perfect clone of Boston Market's tasty

meatloaf. You've now got the result of days and days of

vigorous testing. Even if you don't normally enjoy meatloaf, this one you'll be a cravin'.

1 cup tomato sauce

1 1/2 tablespoons Kraft original barbecue sauce

1 tablespoon granulated sugar

1 1/2 pounds ground sirloin (10% fat)

6 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

dash garlic powder 

1. Preheat oven to 400 degrees. 

2. Combine the tomato sauce, barbecue sauce and sugar in

a small saucepan over medium heat. Heat the mixture

until it begins to bubble, stirring often, then remove

it from the heat. 

3. In a large bowl, add all but 2 tablespoons of the

tomato sauce to the meat. Use a large wooden spoon or

your hands to work the sauce into the meat until it is

very well combined. 

4. Combine the remaining ingredients with the ground

sirloin-- flour, salt, onion powder and ground pepper.

Use the wooden spoon or your hands to work the spices

and flour into the meat. 

5. Load the meat into a loaf pan (preferably a meatloaf

pan with two sections which allows the fat to drain, but

if you don't have one of those a regular loaf pan will

work). Wrap foil over the pan and place it into the oven

for 30 minutes. 

6. After 30 minutes, take the meatloaf from the oven,

remove the foil and, if you aren't using a meatloaf pan,

drain the fat. 

7. Using a knife, slice the meatloaf all the way through

into 8 slices while it is still in the pan. This will

help to cook the center of the meatloaf. Pour the

remaining 2 tablespoons of sauce over the top of the

meatloaf, in a stream down the center. Don't spread the

sauce.

8. Place the meatloaf back into the oven, uncovered, for

25-30 minutes or until it is done. Remove and allow it

to cool for a few minutes before serving. 

WENDY'S CHILI 

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.  

2 pounds ground beef 1 29-oz can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 cup diced celery 3 medium tomatoes, chopped

2 teaspoons cumin powder 3 T chili powder

1 1/2 teaspoons black pepper 2 t salt

2 cups water  

1. Brown the ground beef in a skillet over medium heat; drain off the fat. 

2. Using a fork, crumble the cooked beef into pea-size

pieces. 

3. In a large pot, combine the beef plus all the

remaining ingredients, and bring to a simmer over low

heat. Cook, stirring every 15 minutes, for 2 to 3 hours. 

Makes about 12 servings.  

SAVORY SAUCED PORK CHOPS 

2 tablespoons olive or vegetable oil

4 bone-in or boneless pork chops, 1 inch thick

2 red and/or green bell peppers, sliced

1 rib celery, sliced

1 envelope Lipton Recipe Secrets Onion Soup Mix 1 can (15 oz.) tomato sauce

1/4 cup water

Hot cooked noodles 

Preheat oven to 350°. In 12-inch skillet, heat oil over medium-high heat and brown chops. Remove chops to 13 x 9-inch baking or roasting pan and set aside; reserve drippings. Add red peppers and celery to reserved drippings and cook over medium heat, stirring frequently, 5 minutes or until crisp-tender. Stir in onion soup mix blended with tomato sauce and water. Bring to a boil over high heat; pour over chops. Bake covered 1 hour or until chops are done. Serve over hot noodles. Makes about 4 servings.  

Variations: 

SAVORY SAUCED LAMB CHOPS: Substitute 8 lamb loin or rib chops for pork. Prepare as above, decreasing bake time to 20 minutes. 

SAVORY SAUCED VEAL CHOPS: Substitute 4 veal loin or rib chops for pork. Prepare as above, decreasing bake time to 25 minutes. 

CARMELIZED PORK SLICES  

PREP: 10 min; COOK: 10 min

Makes 4 servings  

Try this sweet-and-spicy glazed pork with grilled corn-on-the-cob, a fast-cooking rice blend mix or a can of sweet

potatoes  

1 pound pork tenderloin, cut into 1/2-inch slices

2 cloves garlic, finely chopped

2 tablespoons packed brown sugar

1 tablespoon orange juice

1 tablespoon molasses

1/2 teaspoon salt

1/4 teaspoon pepper  

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat.

2. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary.

3. Stir in remaining ingredients; cook until mixture thickens and coats pork. 

CRANBERRY PORK CHOPS  

PREP: 10 min; BAKE: 45 min

Makes 2 servings  

Orange marmalade sweetens and enhances the flavor of the tart, scarlet cranberries. For a more intense flavor, use 1/4 cup dried cranberries or cherries (do not chop) instead of the fresh or frozen cranberries.  

1/3 cup fresh cranberries, coarsely chopped

2 tablespoons orange marmalade

1/8 teaspoon ground cloves

2 boneless pork loin chops, about 3/4 inch thick

2 tablespoons honey  

1. Heat oven to 325°. Generously grease square pan, 9x9x2 inches. 

2. Mix cranberries, marmalade and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture. Place pork in pan. Spoon 1 tablespoon honey over each chop. 

3. Bake uncovered about 45 minutes or until pork is no longer pink in center. 

EASY ONE-DISH HAM BAKE 

PREP: 12 min; BAKE: 30 min; STAND: 5 min

Makes 8 to 10 servings  

1 bag (16 ounces) frozen broccoli cuts, rinsed and drained

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 can (10 3/4 ounces) condensed Cheddar cheese soup

1 cup skim milk

3 cups cut-up cooked ham, chicken, turkey or beef

2 cups Bisquick® baking mix

1 1/2 cups skim milk  

1. Heat oven to 450°. Mix broccoli, soups, 1 cup milk and the ham in ungreased rectangular baking dish, 13x9x2 inches 

2. Stir baking mix and 1 1/2 cups milk in medium bowl until blended. Pour evenly over soup mixture. 

3. Bake uncovered 27 to 30 minutes or until light golden brown. Let stand 5 minutes before serving. 

RANCH-STYLE POTATOES AND BEAN SKILLET 

PREP: 5 min; COOK: 20 min

Makes 5 servings  

1 package Betty Crocker® scalloped potatoes

2 cups hot water

2/3 cup milk

5 to 8 franks, cut into 1-inch pieces

1 can (15 ounces) chili beans, drained

1/2 cup shredded Cheddar cheese (2 ounces), if desired  

1. Heat Potatoes, Sauce Mix, water, milk and franks to boiling in 10-inch skillet; reduce heat. 

2. Cover and simmer 16 to 17 minutes, stirring occasionally, until potatoes are tender. Stir in chili beans; sprinkle with cheese. Cover and heat, without stirring, about 3 minutes or until beans are hot and cheese is melted. 

POTATO AND BEEF TACO SKILLET  

PREP: 5 min; COOK: 35 min

Makes 5 servings  

If this south-of-the-border skillet dish gives you the urge to get out the salsa-do it! And while you have the fridge

door open, why not get out the sour cream and olives as well? Any condiments you typically serve with Mexican food

would be great with this dish.  

1 pound lean ground beef

1 package Betty Crocker® sour cream `n chives potatoes

2 cups hot water

3/4 cup milk

  1. can (11 ounces) whole kernel corn with red and green

peppers, drained

  1. cup shredded taco-seasoned, Cheddar or Monterey Jack

cheese (4 ounces)

1 cup coarsely crushed tortilla chips  

1. Brown beef in 10-inch skillet; drain. Stir in Potatoes, Sauce Mix, water and milk. Heat to boiling; reduce heat. 

2. Cover and simmer 20 to 22 minutes, stirring occasionally, until potatoes are tender. Stir in corn; sprinkle with cheese. Cover and heat, without stirring, 2 to 3 minutes or until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving. 

POTATO-HAM-BROCCOLI SKILLET  

PREP: 5 min; COOK: 25 min Makes 5 servings  

Prepared mustard adds a little zest to this appealing family dish.  

1 package Betty Crocker® three-cheese potatoes

2 1/4 cups hot water

2/3 cup milk

1 tablespoon margarine or butter

2 teaspoons mustard

1 package (10 ounces) frozen broccoli spears, thawed

1 1/2 cups cubed fully cooked ham

1/2 cup shredded Cheddar cheese (2 ounces)  

1. Heat Potatoes, Sauce Mix, water, milk, margarine, mustard and broccoli to boiling in 10-inch skillet; reduce heat. 

2. Cover and simmer 15 to 16 minutes, stirring occasionally, until potatoes are tender. Stir in ham; sprinkle with cheese. Cover and heat, without stirring, 2 to 3 minutes or until ham is hot and cheese is melted. 

BROCCOLI, RICE AND CHILI BEANS  

PREP: 5 min; COOK: 10 min; STAND: 5 min

Makes 6 servings, about 1 cup each  

Tame the fire from this spicy dish with a crisp green salad that's topped with a creamy dressing, such as blue cheese, ranch or cucumber.

6 slices bacon, cut into 1-inch pieces

1 cup uncooked instant rice

2 cans (16 ounces each) hot chili beans, undrained

1 package (16 ounces) frozen broccoli cuts, thawed

1 cup shredded process cheese (8 ounces)  

1. Cook bacon in 10-inch skillet over medium-high heat, stirring occasionally, until crisp; drain. Set aside. 

2. Add remaining ingredients except cheese and bacon to skillet. Heat to boiling; reduce heat to medium. 

3. Cover and simmer 5 minutes; remove from heat. Sprinkle with bacon and cheese. Cover and let stand about 5 minutes or until liquid is absorbed and cheese is melted. 

       BARBECUED RIBS ORIENTAL 

5 lb Pork spare ribs

1 1/2 t Salt

1 Beef bouillon cube

3/4 c Water, boiling

1 t Oil

1 cn Pineapple, crushed, undrained

1/4 c Brown sugar, dark, firmly packed

1 t Onion powder

1/4 t Garlic powder

2 T Worcestershire sauce

2 T Cornstarch

1/4 c Water, cold

1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.

2. Place ribs on a rack in a shallow baking pan; bake in preheated 3750. oven until almost tender, 1 1/2 to 2 hours. Drain off fat.

3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan.

4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil.

5. Reduce heat and simmer, uncovered, 5 minutes.

6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened.

7. Spoon sauce over drained, baked ribs.

8. Increase oven temperature to 4250.; bake until nicely glazed, about 30 minutes. Serves 6

BEAN AND SAUSAGE CASSEROLE 

1 pk Frozen Lima Beans; 10oz

1 cn Baked Beans; 21oz

1 cn Kidney Beans; Drained

1 cn Great Northern Beans; 15-1/2 -oz, Drained

1 sm Onion; Chopped

1 lb Smoked Sausage; Cut 1" Pieces

3/4 c Ketchup

2 T Packed Brown Sugar

1/2 t Salt

1/2 t Dry Mustard

1/8 t Pepper

Heat oven to 4000. 

Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbly. Serves 8. 

       BEEF CASSEROLE WITH EDAM 

1/4 c Onion, finely chopped

1/2 c Unsalted butter

1 lb Sirloin steak, sliced thinly

2 Tomatoes, finely chopped

1 Red bell pepper, in 1/2-inch slices

1/2 Green bell pepper, in 1/2-in, diced

1 lg Egg, hard-boiled, chopped

1/4 c Raisins

1/4 c Black olives, pitted and halved

1/4 c Sweet gherkins, chopped

1/4 c Mushrooms, chopped

2 T Brandy

2 1/2 t Flour

1/2 c Beef broth

1/4 t Oriental chili paste

1/2 t Chili sauce

1/2 t Ketchup

Tabasco sauce to taste

7 oz Edam, sliced 1/4-inch thick

Sauteed bananas as an accompaniment  

In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy, heated, and ignite. Shake skillet gently until flame goes out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes.  

Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas. Serves 4. 

BEEF SKILLET DINNER

2 T Shortening

1 Lb Ground Beef

29 Oz Can, Tomatoes, diced

1 t Salt

1 t Worcestershire Sauce

1 1/2 c Chopped Cabbage

2 T Parsley

1 c Uncooked Macaroni

1/2 c Cheddar Cheese, Grated

Heat shortening in a large skillet, then add ground beef and cook until browned. Drain fat from skillet. Blend tomato, salt, and Worcestershire sauce, with ground beef in skillet. Bring to a boil. Add cabbage, parsley, and macaroni. Cover, reduce heat, and simmer for 15 to 20 minutes. Sprinkle with cheese and serve hot. Serves 5. 

CASSEROLE FLORENTINE 

1 pk Frozen Chopped Spinach, thawed and squeezed dry

1 cn Condensed Cream of Mushroom Soup

1 Garlic Clove, minced

1/2 t Each: Dried Tarragon, Marjoram

Salt and Pepper, to taste

4 c Cooked Noodles, or other cooked pasta

1 lb Sweet Italian Sausage, cooked, drained and chopped

1 lg Onion, coarsely chopped

1 Egg

1 pk (15-16 oz) Riccota Cheese

1 Tomato, seeded and chopped

Parsley, chopped

Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole.

Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Serves 6 

       TERRIFIC TURKEY PIE 

1/4 cup butter or margarine

1/4 cup flour

1 envelope onion soup mix

2 cups water

2 cups cut-up cooked turkey

1 package frozen mixed vegetables, thawed

1 1/2 cups shredded Swiss cheese

1/8 tsp. pepper

1/8 tsp. poultry seasoning

1/8 tsp. garlic powder

5 cups hot mashed potatoes 

Preheat oven to 375 degrees. In large saucepan, melt butter

and cook flour over medium-low heat, stirring constantly,

5 minutes or until golden. Stir in onion soup mix and water. Bring to boil, then simmer 15 minutes, or until thick. Stir in turkey, vegetables, 1 cup of cheese and other seasonings. Pour into lightly greased 2-quart baking dish; top with mashed potatoes, then remaining cheese. Bake 30 minutes or until bubbling. 

Note: This can be made with chicken instead of turkey. 

CORNBREAD STUFFED TURKEY BREASTS 

1/3 cup cornmeal

1/2 cup all purpose flour, plus extra for dusting

1/2 tsp. baking powder

1/4 tsp. salt

1 Tbs. sugar

1/4 cup lowfat milk

1/4 cup water

1 egg, lightly beaten

2/3 cup frozen corn, thawed

1/4 cup unsalted butter

1 celery rib, finely chopped

4 scallions, trimmed and finely chopped

1 egg yolk, lightly beaten

1/4 tsp. dried thyme, crumbled

1/8 tsp. cayenne

1/2 cup chicken stock

2-1/2 lbs. turkey breast halves, with bone

wooden skewers or toothpicks

6 slices bacon, cut in half

1/4 cup brown sugar

oven roasting bag(s)

1 cup cranberry sauce

1 tsp. cornstarch

1 Tbs. water  

Preheat oven to 400°F. Sift together first 5 ingredients in a mixing bowl. Add next 4 ingredients. Mix thoroughly. Transfer mixture to a buttered loaf pan. Bake 20 minutes or until tester comes out clean when inserted in center. Set aside to cool. (This step can be done ahead of time.) If using one turkey breast, crumble half the cornbread in a mixing bowl. Set aside the remaining cornbread for another use. If using more than one turkey breast, crumble all the cornbread. Preheat oven to 350°F. Melt butter in a heavy

nonstick skillet over medium heat. Sauté celery and scallions 5-7 minutes, stirring frequently until celery is softened. Remove from heat and cool slightly. Stir in egg yolk, thyme and cayenne. Transfer to crumbled cornbread and mix thoroughly. Stir in chicken stock until just moistened. Cut a deep horizontal pocket in the thick part of turkey breast fillet without cutting all the way through. Stuff cavity with cornbread mixture. Close cavity using skewers or toothpicks. Lightly dust turkey breast with flour, shaking off excess. Arrange bacon slices over turkey to cover completely. Secure with toothpicks. Sprinkle brown sugar over bacon. Place turkey breast in oven roasting bag. Tie bag securely and pierce according to package directions. Arrange in a large baking dish and roast 1-3/4 to 2 hours until golden and cooked through. Remove turkey from roasting bag and set aside. Combine 1/4 cup turkey

cooking juices with cranberry sauce in a heavy saucepan. Combine cornstarch and water in a small bowl and mix thoroughly. Stir into cranberry mixture. Cook over medium high heat 3-5 minutes, stirring constantly until mixture comes to a boil and begins to thicken. Slice turkey crosswise and serve with cranberry sauce.  

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. 

LARRY'S PERFECT CHILI

1 lb lean ground beef, browned and drained

1/2 lb bulk pork sausage, browned and drained

2 cans (28 oz) cooked red kidney beans

3 cans (28 oz) cooked pinto beans

2 cans (28 oz) diced tomatoes

1 small can Ortega diced chili peppers

1/2 cup hickory smoked barbecue sauce

1/2 cup wine (cheap red)

1 bell pepper, seeds removed and flesh diced

1 medium onion, diced

1 clove garlic, crushed

1 Tbsp brown sugar

1/2 tsp black pepper

1 tsp salt

1/2 tsp cumin

4 tsp chili powder

1/8 tsp cayenne

hot sauce to taste, if desired  

Empty cans into large pot. (If desired, start with dry beans, soaked overnight and simmered for 2 hours.) Brown

beef in fry pan, drain, add to bean mixture. Brown pork

sausage, drain, add to bean mixture. Add veggies, herbs,

and spices. Simmer gently for an hour or so. 

Copyright Larry Griffith 1999 
 
 
 
 
 
 
 
 
 
 
 

SPINACH AND SAUSAGE LASAGNA   
  
12 oz. Lasagna Pasta   
1 lb. lean Pork Sausage   
10-oz. package frozen Chopped Spinach, thawed and well drained   
17-oz. jar Alfredo or Spaghetti Sauce   
Salt and Pepper to taste   
1 large Egg   
2 cups Cheddar Cheese, grated   
15-oz. carton Ricotta Cheese   
1/2 cup Parmesan Cheese, grated   
1 cup Mozzarella Cheese, grated   
  
Soak the lasagna pasta in hot water for about 15 minutes. Drain pasta and reserve.   
  
Meanwhile, brown the pork sausage in a heavy skillet over medium heat. Drain off any excess fat and add the spinach, sauce of your choice, and salt and pepper to taste. Stir and let simmer.   
  
In a small mixing bowl blend the egg with the grated cheddar, ricotta, and parmesan cheeses. Mix well.   
  
Place about a third of the sausage and sauce mixture in the bottom of an oven-proof 9-inch by 13-inch baking dish. Cover with a layer of the lasagna pasta, then the cheese mixture. Repeat the laying process twice, finishing the top with a layer of mozzarella cheese.   
  
Cover and bake in a pre-heated 350-F degree oven for about 45 minutes. Let stand for a few minutes before slicing and serving.  For a complete meal, serve with a green salad and  
garlic bread

 
KALUA PORK 
 
boneless pork roast 
liquid smoke 
2-3 large cloves garlic, minced 
1Tbls soy sauce 
1/2 tsp chili powder 
4Tbs butter 
3Tbs rum 
2Tbs brown sugar 
1/2 jar strained peaches (baby food) 
3oz. chopped macadamia nuts 
 
preheat oven 500. brush roast with liquid smoke and garlic; sear in oven for 10 mins. Reduce heat to 25. combine soy sauce and chili powder. Brush on roast and insert meat thermometer and roast until medium well. Combine butter, rum, brown sugar, and peaches in a small saucepan and stir constantly until melted. Brush over roast and sprinkle with nuts continue cooking 10-15 minutes. slice and serve.           
 

FETTUCCINI ALFREDO WITH SAUCE FROM OLIVE GARDEN 

1 pint heavy cream

1 stick butter

2 tablespoon cream cheese

1/2 cup Parmesan cheese

1 teaspoon garlic powder  

In a pot, combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But not with plain milk. Serve over fettuccini (or other pasta) prepared al dente. 

CALDILLO (Green Chili Stew) 

1 lb. ground beef

2 large potatoes, peeled and diced

1 medium onion, chopped

1 quart water

1/2 tsp. black pepper

1 garlic clove, minced

1 tsp. salt, or to taste

1/2 cup Hatch green chile, chopped  

Place beef in a medium size pan, fry until browned. Add potatoes and fry until potatoes are brown. Add the rest of the ingredients, continue to cook until potatoes are tender. 

Simmer and serve hot. Best if served with fresh, hot, flour tortillas. 

MACARONI SKILLET SUPPER

 
1 lb ground beef 
3/4 cup chopped onion 
½ cup chopped celery 
1/4 cup chopped green pepper 
1 1lb 12 oz can tomatoes 
1 tsp salt 
1/4 tsp pepper 
1 cup uncooked elbow macaroni 
1/2 cup Parmesan cheese grated 
3/4 cup shredded cheddar cheese 
chopped parsley 
 
In large skillet with cover, brown beef, onion, celery, and green pepper. Cook until meat is done.  Add tomatoes, salt, pepper; bring to a boil.  Add macaroni; cover and cook over low heat, stirring occasionally until macaroni is tender.  Stir in Parmesan cheese.  Sprinkle with Cheddar cheese.  Cover and let stand for 5 minutes.  Sprinkle with parsley. Serves 4-6 If desired, omit the Parmesan, and cube Longhorn

cheese, and mix in at the last minute. 

SKILLET LASAGNA 
 
1 lb ground beef 
1 envelope spaghetti sauce mix (like Spatini) 
2 cups (1 lb) cottage cheese 
3 cups medium egg noodles (uncooked) 
1 TBS basil 
1 TBS parsley flakes 
1 tsp salt 
1 No 2 can (3 ½ cups) tomatoes 
1 cup water (or tomato juice) 
4 oz shredded mozzarella cheese 
 
Lightly brown meat in large skillet.  Sprinkle ½ of spaghetti-sauce mix over meat.  Spread cottage cheese in layer over meat. Arrange uncooked noodles over cheese.  Sprinkle with remaining spaghetti sauce mix, basil, parsley, and salt.  Add tomatoes with their liquid and water (or tomato juice) being sure all is moistened.  Cover tightly; set control to 225-250 degrees and cook 30-35 minutes or till noodles are done. Sprinkle cheese over top.  Return cover and let stand 10-15 minutes before serving. 8 servings 

TEXAS HASH 
 
2 medium onions, sliced 
1 small green pepper, minced 
1/2 lb. ground beef 
1 large can tomatoes 
1/2 cup uncooked rice 
1/2 tsp chili powder (optional) 
1 tsp salt 
dash pepper 
 
Brown beef with onions and green pepper.  Stir in remaining ingredients. Cover and cook, stirring occasionally until rice is done.  You can pour mixture into oven proof bowl and bake covered 45 minutes then uncovered 15 minutes.  2 generous servings 
 
HAMBURGER STROGANOFF 
 
1 Pt Sour Cream (or plain yogurt) 
1 lb  egg noodles cooked and drained...(can be any shape ...eg bowties) 
1.5 lb Hamburger  cooked and drained 
1 med onion minced 
1 can mushroom soup 
(milk as needed for consistency) 
 
Combine all, using milk for desired consistency, and serve.
 

PASTA PRIMO 
 
4 oz spinach linguine, uncooked 
1 cup whipping cream 
1 cup chicken broth 
1/2 cup freshly grated Parmesan cheese 
1/2 cup frozen English peas 
3 slices bacon, cooked and crumbled 
1/2 cup chopped cooked chicken or ham 
 
Cook linguine according to package directions; drain and keep warm. Combine whipping cream and chicken broth in a saucepan; bring to a boil. Reduce heat and simmer 25 minutes or until thickened and reduced to 1 cup. Remove mixture from heat. Add cheese, peas, bacon, and chicken or ham stirring until cheese melts. Toss with linguine; serve immediately. Serves 2.
 

PIZZA CASSEROLE  

1 lb. lean Ground Beef   
1 medium Onion, chopped   
28-oz. jar Spaghetti Sauce, or prepare your sauce from scratch   
16-oz. package Pasta Spirals   
1 1/2 cups Mozzarella Cheese, shredded   
1/2 cup Provolone Cheese, shredded   
8 oz. package Pepperoni Slices   
1/4 cup Parmesan Cheese, grated   
  
Preheat the oven to 350-F degrees.   
  
In a large skillet over medium-high heat, brown the lean ground beef with the chopped onion. Stir in the spaghetti sauce and the pasta.   
  
Transfer the mixture to a 9-inch by 13-inch oven-proof   
baking pan. Sprinkle the Mozzarella and Provolone cheeses over the top of the pasta. Evenly distribute the pepperoni slices over the top of the cheeses. Finish with a sprinkling of Parmesan cheese.   
  
Bake for about 30 minutes, or until the casserole is  heated through and the cheeses are bubbly. Serve warm.   
 

SALMON WITH LEMON-CAPER SAUCE  
 
4 Salmon Fillets, about 6 oz. each  
1/2 tsp. Salt  
1/8 tsp. freshly ground Black Pepper  
2 large Lemons  
4 tsp. Capers, drained  
2 cloves Garlic, minced  
1/4 Low-sodium Chicken Broth  
 
Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a serving platter and keep warm.  
 
Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.) Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve.  
 
Reduce the skillet heat setting to medium, and add the  
capers to the skillet. Cook the capers for a few minutes  
to warm through, stirring constantly. Add the minced  
garlic and cook a minute longer, until golden. Add the   
chicken broth, lemon zest, and lemon juice. Heat the  
sauce through, stirring occasionally.  
 
To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes.
 

PEPPERED STEAKS

   
2 Tbs. whole Black Peppercorns, crushed   
4 New York Strip Steaks, about 6-8 oz. each   
1/3 cup Butter or Margarine   
4 cloves Garlic, minced   
2 Tbs. Worcestershire Sauce   
1 cup Red Wine or Low-sodium Beef Broth   
2 tsp. Ground Mustard   
1 tsp. Granulated Sugar   
1 Tbs. Cornstarch   
2 Tbs. Water   
  
Rub the crushed peppercorns into both sides of each   
steak. Refrigerate for about 15 minutes.   
  
Meanwhile, warm an ungreased heavy skillet over   
medium-high heat. Brown the steaks on both sides. Add   
the butter and garlic and sauté for about 5 minutes with   
the steaks, turning at least once.   
  
Add Worcestershire sauce and cook about 5 minutes   
longer, again turning at least once, until the steaks   
attain the desired degree of doneness.   
  
Remove the steaks and keep them warm under foil.  
Add the red wine or beef broth to the skillet. Add the   
ground mustard and sugar. Stir a bit to blend with the   
steak drippings.   
  
In a separate small bowl, blend together the cornstarch   
and water. Pour the liquid into the simmering sauce in   
the skillet. Bring the sauce to a boil and cook for a few   
minutes until thickened. Serve the sauce over or on the   
side of the steaks.   
 

STRING CASSEROLE 
 
   1      pound         Lean Ground Beef 
     1/2  cup           Onion -- chopped 
     1/4  cup           Green Pepper -- chopped 
  15 1/2  ounces        Spaghetti Sauce 
   8      ounces        Spaghetti -- cooked and drained 
     1/3  cup           Parmesan Cheese -- grated 
   2                    Eggs -- slightly beaten 
   2      teaspoons     Butter or Margarine 
   1      cup           Cottage Cheese 
     1/2  cup           Mozzarella Cheese -- shredded 
 
  In a large skillet, brown ground  beef, onion, and green pepper over medium high heat, stirring to separate meat. Drain fat. Stir in spaghetti sauce and mix well.   Combine spaghetti, Parmesan cheese, eggs and  butter in large bowl.  Mix well. Place in bottom of a 9x13 inch pan. Spread cottage cheese over top. Pour sauce mixture over cottage cheese. Sprinkle mozzarella cheese over top. Bake in a 350 degree F oven until cheese is melted,  about 20 minutes. 
 
Note:  When making this casserole for freezing to use later, be sure to undercook spaghetti noodles in an effort to avoid them becoming overcooked. Thaw casserole overnight in refrigerator before baking according the above instructions.
 

BEANIE MEATBALLS 

1/3 cup plain Bread Crumbs  
1/2 cup Evaporated Milk  
1 tsp. Salt  
1/4 tsp. Black Pepper  
1 lb. lean Ground Beef  
1 medium Onion, diced  
16-oz. can Baked Beans  
2 Tbs. Ketchup  
1 Tbs. Worcestershire Sauce  
1 Tbs. Brown Sugar, firmly packed  
1/2 tsp. Ground Mustard  
 
In a large mixing bowl, blend together the bread crumbs,  
evaporated milk, salt, and pepper. Add the ground beef   
and mix well with your freshly cleaned hands. Shape   
the mixture into about 1-inch-round meatballs.  
 
In a heavy skillet over medium heat, brown the meatballs

with onions until cooked nearly through.  Drain off any

excess fat.  
 
Add the baked beans, ketchup, Worcestershire sauce,   
brown sugar, and ground mustard to the skillet. Bring   
the contents to a boil, then reduce the heat to simmer   
and continue to cook for about 25 minutes. Serve warm. 
 

CHEESE-STUFFED MANICOTTI

--Cheese Filling-- 
     1/2  pound         Mozzarella Cheese -- 1/2-inch cubes 
   2      pounds        Ricotta Cheese -- 15 ounce pkg 
     1/4  pound         Prosciutto 
   2                    Eggs 
     1/2  cup           Parmesan Cheese -- grated 
                        Salt 
                        Black Pepper -- fresh ground 
     1/4  cup           Parsley -- fresh, chopped 
 
  14                    Manicotti Shells 
   3      cups          Tomato Sauce 
     1/2  cup           Parmesan Cheese -- freshly grated 
   2      tablespoons   Vegetable Oil 
 
Combine all filling ingredients and mix well in a large bowl.  Heat 4 to 6 quarts of salted water to boiling in a large pot, then add vegetable oil to help prevent pasta from sticking/pan from boiling over. Place 7 of the manicotti in the water and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork.  Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer.  Shake manicotti free of water over the pot.  Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, to absorb remaining moisture.  (The shells must be completely dry before stuffing.)  Repeat procedure with other seven shells.  Cool. Generously grease a 9x13 inch pan.  Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end.  This is best done with a pastry tube and a large nozzle, or by placing stuffing into a large zip baggie and cutting off one corner to allow filling to be squeezed into shells. Lay the stuffed manicotti side by 
side in the pan and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.  Bake in a preheated oven at 350 degrees F. for 15 to 20 minutes. Heat remaining tomato sauce to serve separately.  Serve with additional Parmesan Cheese. 
                 

PARMESAN TURKEY  

1 cup plain or seasoned Bread Crumbs  
1/4 cup Parmesan Cheese, grated  
2 tsp. Italian seasoning mix  
1 cup Milk  
1 lb. boneless, skinless Turkey Breast Slices  
1/4 cup Olive Oil  
Salt and Pepper to taste  
 
In a shallow mixing bowl, blend together the bread crumbs, Parmesan cheese, and Italian seasonings.   
 
Pour milk into a separate shallow bowl.  
 
Warm the olive oil in a heavy skillet over medium to medium-high heat setting.  
 
Coat each turkey slice by dipping it first in the milk, then in the breadcrumb mixture. Cook the breaded turkey slices in the warm oil for 10 to 12 minutes, or until cooked through. (If using leftover turkey, coat the slices as directed and cook until warmed through.)  
 
Drain turkey slices on paper towels. Season to taste with salt and pepper, and serve warm.
 

BRISKET WITH BURGUNDY-ORANGE SAUCE

 
1 envelope (about 1-oz.) onion soup mix 
1 1/2 cups Burgundy wine 
1/4 cup water 
2 tablespoons flour 
1 tablespoon dried basil 
2 teaspoons dried thyme 
1/3 cup orange marmalade 
1 1/2 tsp. grated orange peel 
2 teaspoons sugar 
4 cloves garlic, minced 
1/4 to 1/2 teaspoon pepper to taste 
1 (4-pound) brisket of beef, trim as much fat as possible 
1 lb. mushrooms, cleaned; if large, cut in quarters 
 
Preheat oven to 300 degrees. In a roaster into which the 
brisket fits comfortably, stir together soup mix, wine, 
water and flour until blended. Stir in basil, thyme, 
marmalade, orange peel, sugar, garlic and pepper. Add 
brisket, spooning some of the sauce over the top. Cover 
and bake for 4 hours, basting every hour until tender when 
pierced with a fork. If sauce bubbles rapidly, reduce oven 
to 275 degrees. Remove from oven and place brisket on a 
sheet of heavy foil. Pour sauce into a bowl, cover, and 
refrigerate. When brisket is cool, wrap in foil and 
refrigerate. (Brisket and sauce may be refrigerated 
separately overnight). Remove solidified fat from sauce and 
discard. Slice brisket thinly against the grain. Overlap 
slices in a shallow, ovenproof dish that is just large 
enough to hold them. Pour sauce over meat. (Brisket may be 
refrigerated, covered, up to 2 days or frozen. Defrost in 
refrigerator overnight. Bring to room temperature before 
reheating.) 
 
To Reheat: Preheat oven to 325 or 350 degrees. Add mushrooms to meat, basting with sauce. Bake, covered with foil, for 40 to 50 minutes, basting once, until heated through and mushrooms are tender. Yield: 8 servings
 

MARINATED STEAK 

    1/2  cup           Vegetable Oil 
     1/3  cup           Soy Sauce 
     1/4  cup           Red Wine Vinegar 
   2      tablespoons   Lemon Juice 
   1      tablespoon    Worcestershire sauce 
   1      teaspoon      Dry Mustard 
   1      clove         Garlic -- minced 
     1/4  teaspoon      Black Pepper 
   6      medium        Petite Sirloin Steaks -- (or other cut) 
 
Combine marinade  ingredients in a medium sized bowl.  Place steaks into a large zip baggie and pour marinade into baggie with meat.  Seal, mark and freeze. 
 
When you are ready to cook your steaks, thaw them overnight in your refrigerator.  Remove steaks from marinade and cook as desired (I recommend grilling on a barbecue or broiling in an oven) and throw away marinade.  Do NOT save or reuse marinade.
 

PORK & PEPPERS 
 
1 (5-ounce) package Oriental curly noodles 
1 pound pork tenderloin 
3 tablespoons low-sodium soy sauce, divided 
1/2 cup unsweetened orange juice 
2 tablespoons balsamic vinegar 
1 tablespoon honey 
2 teaspoons cornstarch 
1/4 teaspoon freshly ground pepper 
Vegetable cooking spray 
1-1/2 cups cubed red bell pepper 
1-1/2 cups cubed yellow bell pepper 
 
Cook noodles according to package directions, omitting salt 
and fat. Drain and set aside. Trim fat from pork. Cut pork 
into 3/4-inch cubes. Combine pork and 1 tablespoon soy sauce; stir well, and set aside. Combine remaining soy sauce, juice, and next 4 ingredients; stir well, and set aside. Coat a large nonstick skillet with cooking spray, and place over high heat until hot. Add pork mixture; stir-fry 1-1/2 minutes or until browned. Remove pork from skillet; set aside. Add bell peppers to skillet; stir-fry 2 minutes. Return pork to skillet; add juice mixture. Bring to a boil, and cook 1 minute, stirring constantly. Add noodles; cook 1 minute or until heated. 4 servings. 

LEMON GRILLED RIBS 
 
1/2 cup water 
1 chicken-flavored bouillon cube 
1 cup pineapple juice 
3 tbs brown sugar 
2 cloves garlic, minced 
1/4 cup minced onion 
1/4 cup ketchup 
1/4 cup lemon juice 
2 tbs cornstarch 
Salt and ground black pepper 
3 lbs spareribs or country-style spareribs 
 
Combine first 9 ingredients in a saucepan and season to taste with salt and black pepper. Bring to a boil, stirring well. Lower heat, simmer 5 minutes, and set aside. Cut ribs into serving size pieces (3 to 4 ribs per person). Place ribs, bone side down, on grill over slow coals. Grill about 20 minutes; turn meaty side down and cook until browned. Turn meaty side up again and grill about twenty minutes longer. Brush meaty side with sauce mixture. Continue to grill, without turning, 20 to 30 minutes; baste occasionally. Brush sauce on both sides of the ribs and let cook 2 to 3 minutes on each side.  Serves 4 to 6.
 

BOW-TIE GRATIN WITH RADICCHIO AND MUSHROOMS

1 1/2 cups uncooked bow-tie pasta 
2 teaspoons olive oil 
5 ounces assorted mushrooms, sliced 
1/4 pound radicchio, coarsely chopped 
1 1/2 cups heavy cream 
salt and pepper to taste 
1/4 cup parmesan cheese 
 
Preheat oven to 400 degrees. Cook the pasta in boiling salted water until al dente. Leave the pasta more al dente than usual because it will soften considerably during baking. Drain and reserve. Heat the olive oil in a 10-inch skillet over high heat. Add the mushroom slices and saut, tossing frequently, until the mushrooms are browned, 2-3 minutes. Combine the cooked pasta, sauted mushrooms, radicchio, cream, salt and pepper in a 6-cup gratin dish or shallow casserole. Stir to combine, then sprinkle the Parmesan over the gratin. Bake for 25-30 minutes, until the cream has thickened and the gratin is browned on top. Serve immediately. 

RED BEANS AND RICE CHOPS

2 medium Oranges  
4 bone-in Pork Chops, about 6 oz. each and 1/2 inch thick  
Salt and Black Pepper to taste  
1 large Onion, sliced  
1/4 cup Water  
1/4 tsp. Salt  
8-oz. package Red Beans and Rice Mix  
1 cup fresh Cilantro or Flat-leaf Parsley, chopped  
 
Grate about three-quarters of a teaspoon of the rind  
from one orange that has been washed and dried. Slice  
the oranges in half and use a juicer to squeeze out  
between one-third and one-half cup of orange juice. Cut  
any remaining orange sections into wedges for garnish.  
 
Warm a large, non-stick skillet over medium-high heat  
until hot. Add the pork chops, and season with a pinch  
of salt and pepper, if desired. Sear the chops for about 6  
minutes, or until lightly browned on both sides, making  
sure to turn at least once. Transfer the chops to a plate  
and keep warm.  
 
Reduce the heat under the same skillet to medium. Add  
the onion, water, and salt. Cook the onion until tender,  
about 10 minutes. Add the orange peel and stir. Add the  
bean and rice mixture and prepare as directed on the  
manufacturer's packaging, making sure to use the  
orange juice as part of the water called for on the bean  
and rice cooking instructions.  
 
Heat the mixture to boiling, then reduce the heat to low,  
cover, and simmer for 15 minutes. Remove the cover,   
place the pork chops in the cooking rice mixture, and   
cook uncovered for about 10 minutes, or until the rice   
is tender and the chops are no longer pink inside.  
 
To serve, garnish with remaining orange wedges and  
sprinkle some of the cilantro or flat-leaf parsley over the  
pork chops and rice.
 

BAKED SNAPPER A L'ORANGE 
 
2 (2lb) whole-dressed red snappers 
Vegetable spray 
8 small slices onion 
1/4 cup frozen orange juice concentrate, undiluted 
2 tbs margarine, melted 
1 tbs soy sauce 
1/8 tsp garlic powder 
1/8 tsp ground black pepper 
 
Place fish in an aluminum foil-lined shallow baking dish coated with cooking spray. Cut four 1/2-inch-deep slashes in each fish; place an onion slice in each of the slashes. Combine remaining ingredients, stirring well. Brush mixture over fish. Bake, uncovered, at 350 degrees F. for 30 minutes, basting frequently.  Serves 6.

SHRIMP SCAMPI 

8 oz. dry Angel Hair Pasta  
1 3/4 cups Chicken Broth  
2 cloves Garlic, minced  
1/4 tsp. Salt  
1 Tbs. fresh Lemon Juice  
1/8 tsp. Black Pepper  
1/4 cup Green Onions or Scallions, chopped and divided  
1/4 cup fresh Parsley, minced and divided  
1 lb. raw Shrimp, peeled and deveined  
 
Prepare the Angel Hair Pasta as directed on the manufacturer's packaging and reserve.  
 
Meanwhile, in a heavy skillet over medium-high heat,  
combine the chicken broth, garlic, salt, lemon juice, and   
black pepper with 3 or 4 tablespoons each of the green   
onions and parsley. Bring the mixture to a boil and add   
the shrimp.  
 
Cook the shrimp for 3 to 5 minutes, or until the semi- 
transparent shellfish turn white and pink.  
 
Serve portions of the drained pasta with the shrimp   
sauce topping. Sprinkle some of the remaining parsley   
and green onions over the top of each service.
 

MISSIONARY DELIGHT

 
1-lb ground beef 
1/2 onion, chopped 
1 large (3-lb 5-oz) can pork and beans 
1/2 cup brown sugar 
1/4 cup ketchup 
2T vinegar 
salt and pepper to taste 
 
Brown ground beef with onions, drain off excess grease, add remaining ingredients and heat through.  Simple and delicious.  This makes a great camping meal as well.  I brown the meat ahead of time and put everything except the beans in a ziploc bag.  This mix freezes well, too.  At cooking time, just combine the mix with the can of beans. 
 
Other uses for hamburger:  I often use hamburger like I would use beef chunks.  I make hamburger stew, hamburger stir-fry, hamburger stroganoff, etc.  You can substitute ground beef or meatballs in just about any recipe that calls for steak or stewing beef.  The dish will of course be different, but flavors will be compatible.
 

SCRUMPTIOUS HAMBURGERS 
 
2 lb. hamburger (ground chuck works best) 
2/3 c. milk 
2 slices bread, made into crumbs 
1 T. Worcestershire sauce 
Small jar mushrooms 
1/4 c. catsup 
Onions, garlic powder, salt, pepper to taste 
 
Mix together.  Best when grilled but also delicious pan-fried. 
 
HUNGRY MAN'S MANICOTTI

 
   2      packages      Manicotti -- (14 each) 
   1      pound         Lean Ground Beef 
   2                    Eggs 
   1      box           Stuffing -- Mix- Chicken 
   2      cups          Cottage Cheese 
   2      cups          Cheddar Cheese -- shredded 
     1/8  cup           Parmesan Cheese -- grated 
   8      cups          Spaghetti Sauce -- prepared 
 
Note:  This recipe will make either 2- 9 x 13 pans of manicotti, or 3- 8x8 pans.  Have pans prepared with non-stick spray and ready to fill before following the directions below: 
 
In a large bowl, mix dry stuffing mix (similar to Stove Top brand) and seasoning packet, ground beef, eggs, cottage cheese, Parmesan cheese and cheddar cheese, to make a thick paste.  Set mixture aside for 5 minutes so bread crumbs can absorb moisture.  Begin stuffing uncooked manicotti shells by hand, and place them side by side into prepared baking pans.  Continue 
until all shells have been filled and are placed as desired into baking pans.  Next, spoon spaghetti sauce evenly over shells until all sauce has been distributed. 
 
To bake:  Cover and bake in 350 degree F oven for 2 hours. 
 
To freeze:  Cover with foil tightly and mark each package.  Freeze for up to 6 months.  To bake, thaw overnight in refrigerator and bake according to instructions above.
 

MILLER'S DELICATESSEN MEAT KNISH 
 
3 lb. roast beef (fresh brisket) 
2 onions 
garlic 
salt and pepper to taste 
Dough: 
1C flour 
1t baking powder 
3 eggs 
1/4t salt 
1/4C vegetable oil 
1/2t egg whites (I wonder if this is powdered -similar to meringue powder? Recipe doesn't explain) 
Egg Wash: 
4 eggs 
1/4C water 
 
Put pot roast in a pot, cover with water and boil 3 hours, until meat gets soft and falls apart. Grind or finely chop add remaining ingredients. 
 
Dough: 
Place all ingredients in a mixing bowl and mix dough. Roll dough out with rolling pin until about 1/8" thick. Cut dough into 3" x 3" squares. Put 1T of meat in the center of each square and fold over, covering the mixture. Hand shape into balls. Flatten bottoms of each ball gently by pressing against wooden board. Pour egg wash over knishes. Place knishes on baking sheet and bake @ 350* for 1/2 hour or until golden brown 
 
AUNT DOROTHY'S MASHED POTATO KNISH

 
8 large potatoes, boiled and mashed 
2 eggs 
1t baking powder 
1/4 - 3/4C flour 
1 large onion chopped 
2C cooked, chopped beef or poultry 
salt and pepper to taste 

Add 1 egg and baking powder to mashed potatoes. Then add the flour, a little at a time, until the mixture is easy to handle and does not stick to your fingers. To make the filling, sauté onion in oil until soft add the meat and cook until heated through. Remove from heat, add seasonings and 1 egg to 
bind. Take a small handful of potato mixture, cup it in your hand, add a heaping T of the filling. Fold the potato mixture around the filling, covering it completely. Bake on a greased baking sheet @ 350* for 1 hour or until brown.
 

KNISHES 
 
Make the Filling: 
I was using leftovers.  I ground up the brisket and added the mashed potatoes until I had a yummy, gooey mixture.  (really, it's better than it sounds) 
 
Make the Dough: 
1 1/4 to 1 1/2 cups flour 
1/4 tsp salt (or to taste) 
1/4 C  water, boiled, then slightly cooled 
2 Tbs vegetable oil 
1 Egg, beaten 
 
Sift one and 1/4 cups of the flour with the salt.  Place in a processor bowl equipped with a steel blade.  add oil, water and egg; mix well. Add up to 1/4 C addition flour as necessary until the mixture pulls away from the sides of the bowl. 
 
Make the Knishes: 
Preheat the oven to 350 degrees. 
 
Divide the dough in half.  On a lightly floured board or pastry cloth, roll out one piece to about 1/8th of an inch thick, and into a rectangle about 25 inches long and 15 inches wide. 
 
Place the filling along the long edge of the dough-- a lot for big knishes and half as much for little ones.  If using a cloth, lift its edge to help start the dough rolling.  Once the potato mixture is surrounded by the dough, cut away the remaining dough from the roll. Place the potato mixture along the edge of the remaining dough and roll up again, repeating the process until all the dough is used up.  Roll out the second piece of dough and repeat.  You should have four to six rolls, depending on how thick you stuffed them. 
 
Cut each roll into one-inch pieces and bake on greased baking sheets for about thirty minutes or until golden brown. *Note: knishes, once baked, freeze well.  Reheat frozen knishes for 45 minutes in a 350 degree oven.

 
BURGUNDY BEEF PASTA 
 
8 oz uncooked linguine  
1 lb top sirloin, very thinly sliced crosswise  
2 cloves garlic, minced  
1/2 tsp dried thyme leaves  
2 tsps vegetable oil  
1/4 lb fresh mushrooms, sliced  
1 can (14-1/2 oz) DEL MONTE® Stewed Tomatoes (No Salt Added)  
1 can (8 oz) DEL MONTE Tomato Sauce (No Salt Added)  
3/4 cup dry red wine  
Chopped parsley (optional)  
 
Cook pasta according to package directions; drain. Cook sirloin, garlic and thyme in oil in large skillet over medium-high heat 3 minutes. Add mushrooms; cook 1 minute. Add tomatoes, tomato sauce and wine. Cook, uncovered, over medium heat 15 minutes, stirring occasionally. Serve over pasta. Garnish with chopped parsley, if desired.  
 
TIP: Cook pasta ahead; rinse and drain. Cover and refrigerate. Just before serving, heat in microwave or dip in boiling water.  
Makes 4 servings
 

SOUTHERN FRIED FISH 
 
8 catfish or bream fillets (about 2 lbs) 
1 qt water 
1/2 tsp hot sauce 
2 cups yellow cornmeal 
1 cup all-purpose flour 
2 tsp salt 
1 tsp ground white pepper 
1 tsp garlic powder 
1 tsp paprika 
Vegetable oil 
 
Combine first 3 ingredients. Cover and refrigerate 1 hour; drain. Combine cornmeal and next 5 ingredients in a plastic bag. Add fillets, one at a time, shaking well to coat completely. Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375 degrees F. Fry fillets, a few at a time, about 4 minutes on each side or until golden brown. Drain well on paper towels. Serve immediately.  Serves 8. 
 
HOT AND SPICY MEAT LOAF
 

1 1/2 lb. Lean Ground Beef  
2 tsp. Dry Mustard  
2 tsp. Salt  
1/4 tsp. Thyme  
1/2 tsp. Black Pepper  
2 tsp. Hot Pepper Sauce  
1 Onion, grated  
1 stalk Celery, finely chopped  
2 cloves Garlic, minced  
1/2 cup fine Bread Crumbs  
1 egg, lightly beaten  
1/2 cup Evaporated Milk  
  
Pre-heat the oven to 350-F degrees and lightly grease a  
1 1/2-quart ovenproof baking dish.  
  
In a large bowl, blend the ground beef with the dry  
mustard, salt, thyme, black pepper, and hot pepper   
sauce. Blend well.  
  
Add onion, celery, and garlic to the seasoned meat and   
blend again. Add the bread crumbs and blend a third time.  
  
In a separate bowl, beat the egg slightly and combine   
with the evaporated milk. Add the liquid to the beef   
mixture and blend well.  
  
Pour into the prepared baking dish and bake for about   
45 minutes, until cooked through. Serve hot. Good with a fresh cucumber salad.

 
 
 
 
 
 

   STRIPED BASS JAMAICAN STYLE

 

   1/4 cup olive oil

   1 (1-pound) striped bass fillet, skinned

   Flour for dredging

   1/4 cup dry white wine

   1 cup unsweetened shredded coconut

   1 scallion, minced

   1/2 cup any fish or chicken stock

   Juice of one lime

   1/2 cup cubed ripe papaya or cantaloupe

   1/2 teaspoon dried thyme

   Salt and pepper to taste

   Minced fresh parsley for garnish

 

   Dust the fillet lightly with flour. Heat a 10- to 12-inch nonstick skillet over medium-high for 3 or 4 minutes. Add the oil and when it is hot (a pinch of flour will sizzle) raise the heat to high and brown the fish quickly, about 1 minute per side.

 

   Add the wine to the pan and let it bubble away for 20 seconds or so, still over high heat.

 

   Add the remaining ingredients except the parsley, reduce the heat to medium-low, and continue to cook, uncovered. If the sauce seems a bit thick, add a little chicken stock or coconut milk.

 

   Turn the fish once in the sauce during cooking; it will be done 5-7 minutes after the sauce begins to bubble, depending on the thickness of the fillet. (A thin-bladed knife will pass through the fish with little resistance when it is done.) Serve immediately, garnish with parsley. Serves 2.

 

   PARMESAN GRILLED CRAPPIE

 

   2 pounds fresh crappie fillets

   1 stick butter or margarine

   1/4 cup freshly grated Parmesan cheese

   Lawry's Seasoned Salt, to taste

   1/4 cup fresh lemon juice

   1 cup diced green peppers and onions, mixed

 

   Fold a sheet of aluminum foil in two and form a small "dish."

    Pour enough lemon juice in foil to cover bottom and put fillets in. Place a generous amount of butter on top of each fillet and sprinkle each with seasoned salt and Parmesan cheese.

 

   Add diced green peppers and onions and use another piece of foil to completely enclose fillets by folding over all edges.

 

   Grill for 5 to 6 minutes on each side. Drain juices and serve. Serves 4.

 

   CATFISH STEW

 

   One stipulation on this "secret recipe:" Don't follow it exactly. If you don't like an ingredient, don't put it in there. Add something else.

 

   Make yourself happy, and get it the way you want it.

 

   8-10 pounds catfish fillets

   4 pounds potatoes, peeled and diced

   3 pounds onions, peeled and diced

   1 pound bacon, cut into small pieces

   2 quarts tomatoes, mashed in their juice

   32 ounces ketchup

   3 tablespoons salt

   1 tablespoon black pepper

   1 tablespoon habanero pepper

   3 ounces hot sauce

   5 packets Sweet 'N Low or 10 teaspoons sugar

   1 can of whole kernel corn

 

   Cook fish in a large pot with just enough water to bring to a slow boil. Cook until fish begins to separate. (Keep it at a slow boil.) In another pot, boil the onions until transparent. Drain onions and add to fish pot. Boil potatoes until soft but not falling apart. Add to fish pot.

Fry bacon until crispy. Add bacon and bacon grease to fish pot. Add mashed tomatoes, ketchup, salt, both peppers, hot sauce, sugar and corn to fish pot. Bring back to a slow boil. Cover and stir gently to keep from sticking. Simmer for 1 hour and serve. Makes 24 servings.

 

   Note: Taste often and add something every time to make it taste better.  
  
CINNAMON-ORANGE PORK TENDERLOIN 
 
1/2 cup corn flakes cereal 
1 tbs brown sugar 
2 tsp grated orange rind 
2 tsp ground cinnamon 
2 (1/2 lb each) pork tenderloins 
1 1/2 tbs plain nonfat yogurt 
1 1/2 tbs orange juice 
Vegetable cooking spray 
 
Crush corn flakes; mix well with brown sugar, orange rind, and cinnamon; set aside. Trim fat from tenderloins. Combine yogurt and orange juice in a small bowl; brush over tenderloins. Dredge tenderloins in cereal mixture. Place tenderloins on a rack in a roasting pan coated with cooking spray. Bake at 350 degrees F. for 45 to 50 minutes or until a meat thermometer registers 160 degrees F. Transfer tenderloins to a serving platter. Let stand 10 minutes; slice diagonally across grain into thin slices.
 

GRILLED PORK CHOPS  
 
6 Boneless Pork Chops  
1 cup orange juice  
1/3 cup soy sauce  
1/4 cup olive oil  
2 tsp. dried, crushed rosemary  
2 diced green onions  
 
Marinate chops for 1 1/2 hours in the refrigerator. Broil or grill over medium heat for approximately 7 minutes per side.

  

TURKEY CUTLETS WITH LEMON BUTTER

 

2  large eggs  
3  tablespoons canola or corn oil  
2  tablespoons water  
  Salt and freshly ground black pepper to taste  
  About 1/2 cup flour for dusting the turkey  
Four 5-ounce turkey cutlets  
4  tablespoons ( 1/2 stick) unsalted butter  
2  tablespoons lemon juice  
1  tablespoon finely chopped sage, fresh or dried  
Preheat the oven to 200 degrees.

 

Using a fork or small whisk, lightly beat together the eggs, 1 tablespoon of the oil and the water in a wide-rimmed shallow bowl. Season with salt and pepper.

 

Place the flour in another bowl. Season the turkey with salt and pepper. Dust turkey lightly with flour, shaking off the excess. Dip the cutlets in the egg mixture and let the excess egg run off.

 

In a large skillet over medium heat, heat the remaining 2 tablespoons of oil and 2 tablespoons of butter until the butter foams and then subsides. Add the cutlets one at a time, without crowding (in two batches, if necessary), and cook until golden on both sides, 6 to 7 minutes total. Remove the cutlets to a serving platter and keep warm in the preheated oven.

 

Melt the remaining 2 tablespoons butter in the skillet, add the lemon juice and sage, season with a pinch of salt and pepper and add any juices that may have collected around the turkey on the serving plate. Pour the sauce over the cutlets and serve immediately. 

SALISBURY STEAK DELUXE 
 
1 can (10 3/4oz) cream of mushroom soup, undiluted 
1 tbs prepared mustard 
2 tsp Worcestershire sauce 
1 tsp prepared horseradish 
1 1/2 lbs ground beef 
1 egg, slightly beaten 
1/4 cup dry breadcrumbs 
1/4 cup finely chopped onion 
1/2 tsp salt 
Dash of ground black pepper 
1/2 cup water 
2 tbs chopped parsley 
 
Combine soup, mustard, Worcestershire sauce, and horseradish; blend well. Combine beef, egg, breadcrumbs, onion, salt, pepper, and 1/4 cup soup mixture. Shape into 6 patties; brown in skillet. Drain drippings from pan. Combine remaining soup mixture, 1/2 cup water, and parsley; pour over patties. Cook over low heat 20 minutes, stirring occasionally.  Serves 6.
 

GRILLED MARINATED FLANK STEAK 

Flank Steaks (1-2 lbs feeds 2-3 people)  
1 cup soy sauce  
4 garlic cloves, crushed 
1 cup olive oil  
1/2 cup vinegar  
2 Tblsp. sugar  
2 Tblsp. honey  
Pinches of salt and pepper  
1/2 tsp. each of thyme, parsley, oregano  
Hot sauce (optional to taste)  
 
Combine in coverable bowl all ingredients, except steak. Place flank steak into marinade and cover bowl. Refrigerate a couple of hours or overnight. 
 
Grill steaks and slice thinly. Serve with mushrooms, peppers (red, yellow or green), and onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Serve with hot sauce and/or BBQ sauce.
 

   MOROCCAN LAMB KEBABS

 
   1 medium onion, grated  
   3 tablespoons chopped fresh Italian (flat-leaf) parsley  
   3 tablespoons chopped fresh cilantro  
   1/2 teaspoon each ground cumin, paprika, freshly ground white or black pepper and salt  
   1 tablespoon olive oil  
   1 1/2-2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes (include some fatty pieces)  
   4 pita breads  
    
   * If using bamboo skewers, soak them in water for 30 minutes to prevent charring on the grill.    * Cut meat into 3/4- to 1-inch cubes for even cooking.    * Cook over direct, medium-hot fire. Watch closely and turn frequently to prevent burning.    * Meat kebabs will take longer to cook than seafood, vegetable or fruit kebabs. Plan cooking times accordingly. Keep cooked kebabs warm on grill rack away from direct fire.    * Marinate food in a large plastic zip-lock bag for easy cleanup. Place the bag with marinade and meat in the refrigerator and turn it occasionally.    * Chicken and fish absorb the flavor of a marinade better if you score the skin before marinating.    * To decrease grilling time, such dense foods as carrots and potatoes can be parboiled 10 to 15 minutes in water before being skewered.    Thread the meat    Cooking meat and vegetables together on one skewer is difficult. In the time it takes to properly cook a chunk of meat, the vegetable portion of the kebab is either singed or practically melting into the grill. There are two solutions:    (1) Thread two skewers, one for meat and the other for vegetables. put the meat on the grill first and the vegetables five minutes later.    (2) The more creative solution is to thread the meat around the vegetables. To do this, cut the meat into thin strips and tuck vegetable pieces in between the two ends of each strip.    Try this technique in an entree of flank steak kebabs. First, marinate and tenderize flank steak strips. Marinate sugar-snap peas. Attach one end of a beef strip to a long metal skewer, add three peas to the skewer and end with the second end of the beef strip. The result is three sugar snap peas sandwiched between two ends of a meat strip. Continue to fill up the skewer alternating beef and peas.  
  
CHEESEBURGER PIZZA 

2 packages refrigerated biscuits (7 1/2 ounces each) 
3/4 pound ground beef 
1/2 cup chopped onion (optional) 
1 can (11 ounce) condensed cheddar cheese soup/sauce 
2 teaspoons prepared mustard 
1/8 teaspoon hot pepper sauce (optional) 
1 can (8 ounce) tomatoes, drained and chopped 
2 tablespoons sliced scallions 
1/2 cup shredded mozzarella cheese 
sliced pitted ripe olives and dill pickle chips for garnish

 

 
Pat biscuits into a 12-inch round greased baking sheet or 
pizza pan. Bake at 400 degrees degrees for 10 minutes. 
Meanwhile, cook and stir beef and onion in a skillet until 
beef is browned and onion is tender. Drain off fat. Stir in 
soup, mustard and hot pepper sauce. heat through. Spread 
beef mixture over biscuits to within 1/2-inch of the edge. 
Top with remaining ingredients. Bake 5 minutes more or until biscuits are golden brown. Garnish with sliced pitted ripe olives and dill pickle chips, if desired. Cut into wedges and serve.
 

BEEF COOKED IN COFFEE 
 
3 pounds beef chuck, cut into 2-inch cubes

3 tablespoons corn oil

3 cups sliced onions

1 1/2 cups sliced sweet green peppers

4 garlic cloves, sliced

2 cups chopped ripe tomatoes

2 cups prepared strong coffee

1/4 cup tomato ketchup

6 small carrots, halved  
    
Brown the meat well in oil over moderated heat. Add the onions, green pepper, garlic and tomatoes. Mix and bring to a boil. Add the coffee and ketchup, and continue cooking in a covered pan until soft, about 1 1/2 hours. Add the carrots for the last 20 minutes. The sauce will be reduced and thickened. Serve warm with rice.  
 
SCANDINAVIAN POTATO MEATBALLS 
 
1/2 lb. ground pork 1/8 tsp. pepper 
1/2 lb. ground beef 1 egg 
2 cups finely chopped potatoes 1/4 cup fine dry bread crumbs 
1 small onion finely chopped 2 cups beef broth 
1 tsp. salt 2 tbsp. flour mixed in 1/4 cup 
1/2 tsp. ground allspice water 
 
Mix first 9 ingredients. Form into 24 meatballs. Brown in a skillet in 1 tablespoon oil. Add beef broth or 2 tsp. bouillon mixed in 2 cups water. Cover and simmer for about 20 minutes. Remove meatballs to serving bowl. Add flour mixed in water, cook and stir until smooth and thick. Pour over meatballs and serve.

***Meat used can be all pork or all beef.

****Noodles make a good accompaniment for this dish. 

COTTAGE PIE 
                
1 lb. ground beef 1/2 cup water 
1 onion, chopped 2 tbsp. vinegar 
2 carrots, cleaned and sliced 2 tbsp. brown sugar 
16 oz. can tomatoes, chopped 1 lb. cabbage, shredded 
1 egg TOPPING 
1/2 cup oatmeal 2 1/2 lb. Potatoes (about 7) 
1 tsp. beef bouillon 1 cup milk, warmed with 
1 tbsp. catsup 2 tbsp. margarine 
salt and pepper to taste 1 tbsp. dried parsley and chives 
garlic powder salt and pepper to taste 
 
Grate onion and carrots in food processor until fine. Mix with remaining Pie ingredients and place in a 3 quart casserole. Put in a 375 degree oven for 45 minutes. While casserole is baking, clean, skin and cut up potatoes and place in 1 cup water, cover and cook until tender. Drain potatoes and add remaining ingredients. Mash until smooth. After 40 minutes, place on top of ingredients in casserole and spread to cover the meat mixture. Turn the oven to 400 degrees and return casserole to oven for 15 to 20 minutes or until top is golden brown. 

SYRIAN LAMB STEW WITH GREEN BEANS 
 
Serve this with couscous or steamed white rice 
 
1 pound whole green beans -- fresh or frozen 
1 1/2 pounds lamb cubes 
2 tablespoons butter 
1 onion -- chopped 
1 garlic clove -- minced 
salt to taste 
16 ounces canned tomatoes, chopped (reserve juice) 
water as required 
1/2 teaspoon pepper 
cinnamon -- to taste 
 
If using fresh green beans, steam them until crisp tender. If using frozen whole beans, rinse frozen beans in a colander and let sit at room temperature while preparing the recipe. 
 
In a large saucepan, saute the lamb in butter. Add onion and garlic and cook until softened. Cover and let steam/simmer for about 30 minutes, stirring occasionally. 
 
Add tomatoes (including juice). Add pepper and just enough cinnamon so you can smell it, but you can't tell that it is cinnamon. It should be subtle. Stir in green beans, then add just enough water to barely cover the contents (some green beans will be sticking out). Cover and cook an additional 15 minutes or until tender.
 

ASIAN FLANK STEAK 

1/4 cup Light Soy Sauce  
1 Tbs. White Wine Vinegar  
2 tsp. Granulated Sugar  
2 tsp. Cornstarch  
1/4 tsp. ground Ginger  
1 lb. Flank Steak, thinly sliced  
1 tsp. Vegetable Oil  
1 large Green Bell Pepper, julienne  
Cooked Rice for Four, plain or Asian flavored  
 
In a heavy durable plastic bag, blend together the soy sauce, white wine vinegar, sugar, cornstarch, and ginger until smooth. Add the thinly sliced flank steak and toss to coat.  
 
Warm the vegetable oil in a heavy skillet or wok over  medium-high heat. Sauté or stir-fry the peppers for about

3 minutes, until they're tender, yet crisp.  Add the beef with the marinade to the skillet or wok and cook until the meat attains the desired degree of doneness.  
 
Meanwhile, prepare the rice as directed on the package. . Serve over a bed of plain or flavored cooked rice for a complete meal.
 

SCHULTZ'S CRESCENT CASSEROLE 
 
Saute` onion in butter 
2 lbs hamburger 
16 oz tomato sauce 
2 c mozzarella Cheese 
2 c. cheddar cheese 
2 tubes crescent rolls 
16 oz sour cream 
Basil and oregano 
 
Brown hamburger & onion. Add tomato sauce to hamburger. Spread in a 9 by 13 pan. Sprinkle over the hamburger mixture.  Cover well. Unroll crescents & spread with sour cream. Roll; and place in pan.  Sprinkle with basil and oregano to taste.  Bake 1 hr (or less) at 375-400 deg. f. 
 
 

RUNZAS  
 
1 medium cabbage 
1 lg. onion 
1-2 lbs hamburger 
 
1 tsp pepper (or to taste) 
1 tsp salt (or to taste)  
 
Crumble meat, and brown. Chop, or shred cabbage. Chop onion, and add to meat. Cover and simmer for about 20 minutes. Stirring several times set aside to cool and drain off liquid. Use frozen bread dough or make your own (recipe below) and cut into 5-8 inch squares. Put a large spoon of meat and cabbage mixture in center and squeeze closed, pinching corners together. Bake "seam" side down on ungreased baking sheet. Grease top of runza's, let rise. Bake 20 minutes 375-400 deg. f. 

MARINATED BEEF EYE ROAST WITH SWEET ONIONS 

For a sweeter-tasting simmered onion mixture, start with sweet onions such as Vidalia onions.  

1/2 cup dry white wine

1/4 cup olive oil or cooking oil

2 teaspoons coarsely ground pepper

2 teaspoons dried dillweed

1/2 teaspoon salt

2- to 3- pound beef eye of round roast

2 medium onions

2/3 cup mayonnaise or salad dressing

1/3 cup dairy sour cream

2 tablespoons prepared horseradish

1 teaspoon dried dillweed

1/8 teaspoon salt

1/8 teaspoon pepper 

Prepare the marinade: Combine dry white wine, olive oil, coarsely ground pepper, dried dillweed, and salt in a small mixing bowl. 

Place the meat and marinade in a plastic bag. Place the roast and sliced onions in a plastic bag set in a shallow dish. Pour the marinade over the meat in the bag. Seal the bag, then turn the meat to coat it well with the marinade. Marinate in the refrigerator for 6 to 24 hours. Turn the bag occasionally so the marinade flavors the meat evenly. 

Remove the meat from the bag. When ready to grill, remove the roast from the bag, reserving the marinade and onions. Return the marinade and onions to the refrigerator while grilling the meat. Place the roast on a rack in a roasting pan. Insert a meat thermometer near the center of the roast. 

Grill the meat: In a grill with a cover, arrange for indirect grilling. Test for medium-slow heat where the meat will cook. Place the roasting pan on the grill rack.Cover and grill to desired doneness. Allow 1 to 1-1/2 hours for rare or 1-1/2 to 2 hours for medium doneness. 

Prepare the dill sauce: While the meat cooks, you will have time to prepare the dill sauce. In a small bowl, stir together mayonnaise or salad dressing, sour cream, prepared horseradish, dillweed, salt, and pepper. Chill until serving. Cook the onions in the reserved marinade. Remove the reserved onion marinade from the refrigerator and place it in a large skillet. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until the onions are tender. Thinly slice the roast and serve with the dill sauce and onions. Add a medley of summer vegetables for a family-pleasing meal or a summer patio get-together. 

SUPER MEAT LOAF 

   2                    Eggs 
   1      cup           Dry Bread Crumbs -- or cubes 
   2      cloves        Garlic -- minced or pressed 
   2      teaspoons     Salt 
   1      teaspoon      Dry Mustard 
     1/2  teaspoon      Black Pepper 
   1      bunch         Green Onions -- chopped 
   1      tablespoon    Butter or Margarine 
   1      cup           Swiss Cheese -- shredded 
   2      ounces        Ham -- chopped 
   2      pounds        Lean Ground Beef 
     1/2  cup           Low Sodium Chicken Broth 
   1      cup           Catsup 
 
Preheat oven to 350 degrees F.  Beat eggs in a large bowl, then add bread crumbs, broth, garlic, salt, mustard,  and pepper.  Mix in ground beef.  Set aside.  Saute onions in  butter until tender, then blend cheese, ham and onions in another bowl.  Set aside.  Divide the meat mixture into two equal parts.   Pat one part into a loaf pan to form a layer with an impression in center and meat mixture forming sides to contain cheese mixture. Fill impression with cheese mixture and seal top with remaining meat mixture. Cover and bake for 45 minutes.  Remove from oven and drain off fat.  Top with catsup and bake uncovered for an additional 30 minutes.  Let sit for 10 minutes before slicing to serve. 
 
Note:  To freeze, do not top with catsup- wrap securely, label and freeze in a loaf pan, then thaw in refrigerator overnight before baking according to directions above. 

ONION CRUSTED ROAST BEEF 

  
1  very large onion  
  Kosher salt and freshly ground black pepper to taste  
1 (2- to 3-pound) sirloin tip roast

 

Preheat oven to 400 degrees. Have the children help grate onion with box grater into shallow bowl. Set aside.

 

Have them season meat very well on all sides with salt and freshly ground black pepper.

 

Heat large skillet over high heat and sear meat on all sides. (Only parents or teenagers should do this. Turning meat so every part of its outer surface browns requires dexterity and strength.)

 

When meat is seared, transfer to roasting pan. Have kids pour grated onion over roast, slathering it on all surfaces that are not touching pan. Roast in preheated oven for about 40 minutes or until meat thermometer reaches 130 degrees for rare, 150 degrees for medium. Let meat rest for about 10 minutes before slicing and serving.

 

GRILLED TRI-TIP WITH OREGON RUB

 
1 1/2 pounds beef tri-tip 
1/4 cup salt (we changed it to 2 Tbls.) 
2 teaspoons each garlic salt and celery salt 
1 teaspoon each black pepper, onion powder and paprika 
1/2 teaspoon each dill, sage and rosemary 
 
trim any excess fat from meat.  Moisten surface of meat lightly with water. Combine seasonings.  Sprinkle 1 tablespoon seasoning mix covering all surfaces of meat: rub well onto meat.  Reserve remaining seasoning for future roasts.  Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately.  Grill roast to desired doneness over medium coals 30-35 minutes, turning frequently.  Tent roast with foil and let stand 10 minutes  Carve across grain into thin slices.  Serves 6.  Rub Yield: Approximately 6 roasts.
 

JALAPENO BEEF ROLL WITH ZUCCHINI

 
3 med Zucchini 
2 ounces Monterey Jack cheese (with Jalapeno pepper) 
1 small Onion 
1 1/2 pounds Ground beef 
1/2 cup Bread crumbs 
3 tablespoons Ketchup 
Salt 
1 tb Butter 
 
About 35 minutes before serving, shred enough to measure 1 cup. Set remaining zucchini aside. Shred Monterey Jack cheese. In a medium bowl grate onion. Add ground beef, bread crumbs, ketchup, and 1/2 teaspoon salt. Mix well. On waxed paper, par ground beef mixture into a 11 x 8 inch rectangle. Sprinkle shredded zucchini and cheese over beef mixture. Starting on a long side, roll meat mixture around filling, jelly roll fashion, lifting wax paper to help shape roll. Press seam and sides to seal. Carefully transfer beef roll (seam side down) to a 2 quart oblong baking dish. Microwave cook, covered with waxed paper on high 5 minutes, then on medium for 15 minutes. Let stand covered. Meanwhile, in a 10-inch round baking dish, melt butter on high 30 seconds. Add zucchini. Cook covered with plastic wrap on high 3 to 4 minutes, until just tender. Sprinkle with 3/4 teaspoon salt after cooking. To serve, cut beef roll into 12 slices on serving platter. Spoon zucchini along side of meat.
 

KIELBASA SKILLET DINNER  
 
4 to 6 medium Russet or Red Potatoes, sliced  
4-5 large Carrots, peeled and thinly sliced  
2 to 4 bunches of Broccoli, rinsed and cut into bite-size pieces  
1 large Onion, quartered  
About 5 Plum or Romano Tomatoes, halved  
1 Kielbasa Ring Sausage  
 
Put a small amount of grease in a large cast iron skillet,  
or heavily spray the bottom with cooking oil; then warm  
it over medium-high heat.  
 
Brown the sliced potatoes, making sure to turn as you  
cook for about 10 minutes. When the potatoes are  
browned and partially cooked, add the carrots, broccoli,  
and onion to the skillet. Add a bit of water if the  
vegetables seem to require a bit of steam to continue  
cooking. Toss the mixture occasionally to turn, and cook  
to a desired degree of doneness.  
 
Add the tomatoes and let them warm through. Add the  
Kielbasa and cover the skillet to warm the meat through,  
usually about 10 minutes. Serve warm from the skillet.  

SLOW-COOKED INDONESIAN PORK 
 
1 (4 1/2 to 5 lb) pork roast 
Salt and ground black pepper 
1 cup hot water 
1/4 cup molasses 
1/4 cup prepared mustard 
1/4 cup vinegar 
1/4 cup orange marmalade 
1/4 tsp ground ginger 
 
Place metal rack or trivet in bottom of slow-cooking pot. Sprinkle pork roast with salt and pepper; put on trivet in pot. Pour hot water around pork roast. Cover and cook on low setting for 8 to 10 hours or until done. Remove meat from pot. Place on broiler pan or oven-proof platter. Combine molasses, mustard, vinegar, marmalade, and ginger. Brush over cooked pork. 
Brown in 400 degree F. oven for 30 minutes, brushing several times with sauce.  Serves 6 to 8.

 
MACARONI SKILLET SUPPER II 
 
1 lb ground beef 
3/4 cup chopped onion 
½ cup chopped celery 
1/4 cup chopped green pepper 
1 1lb 12 oz can tomatoes 
1 tsp salt 
1/4 tsp pepper 
1 cup uncooked elbow macaroni 
1/2 cup Parmesan cheese grated 
3/4 cup shredded cheddar cheese 
chopped parsley 
 
In large skillet with cover, brown beef, onion, celery, and green pepper. Cook until meat is done.  Add tomatoes, salt, pepper; bring to a boil.  Add macaroni; cover and cook over low heat, stirring occasionally until macaroni is tender.  Stir in Parmesan cheese. Sprinkle with Cheddar cheese.  Cover and let stand for 5 minutes. Sprinkle with parsley. Serves 4-6 
 
SKILLET LASAGNA II 
 
1 lb ground beef 
1 envelope spaghetti sauce mix (like Spatini) 
2 cups (1 lb) cottage cheese 
3 cups medium egg noodles (uncooked) 
1 TBS basil 
1 TBS parsley flakes 
1 tsp salt 
1 No 2 can (3 ½ cups) tomatoes 
1 cup water (or tomato juice) 
4 oz shredded mozzarella cheese 
 
Lightly brown meat in large skillet.  Sprinkle 1/2 of spaghetti-sauce mix over meat.  Spread cottage cheese in layer over meat. Arrange uncooked noodles over cheese.  Sprinkle with remaining spaghetti sauce mix, basil, parsley, and salt.  Add tomatoes with their liquid and water (or tomato juice) being sure all is moistened.  Cover tightly; set control to 225-250 degrees and cook 30-35 minutes or till noodles are done.  Sprinkle cheese over top.  Return cover and let stand 10-15 minutes before serving. 8 servings 
 
TEXAS HASH II 
 
2 medium onions, sliced 
1 small green pepper, minced 
1 ground beef 
#2 can of tomatoes 
1/2 cup uncooked rice 
1/2 tsp chili powder (optional) 
1 tsp salt 
dash pepper 
Brown beef with onions and green pepper.  Stir in remaining ingredients. Cover and cook, stirring occasionally until rice is done. 4 servings 
 
STROGANOFF STYLE ITALIAN ASSISTER  
 
8 ounces noodles, medium size 
1/2 teaspoon paprika 
1 cup dry milk, instant 
1/8 teaspoon black pepper 
1 tablespoon onion, dried 
 
Put mix in waxed paper until ready to use. 
 
To make you will need: 
 
1 can mushrooms w/liquid 
1 pound ground beef, extra lean 
1 tablespoon vinegar 
4 cups water 
 
Lightly brown beef. Add mushrooms. Add water and vinegar. Boil and add mix. Simmer, stirring often.20 min. or until noodles are done. Serves 4 
 
IMPOSSIBLE SEAFOOD PIE
 

2 cups milk 
6 ounces frozen crab, shrimp, or tuna 
1 cup sharp American cheese; shredded 
3 ounces cream cheese; in 1/4-inch cubes 
1/4 cup green onions; thinly sliced 
1 cup Bisquick 
4 eggs 
3/4 teaspoon salt 
1 dash nutmeg 
 
Thaw, rinse well and drain the seafood. Heat oven to 400 
degrees. Lightly grease 10-inch pie plate. Mix seafood, 
cheeses and onions in pie plate. Beat remaining ingredients 
until smooth, 15 sec. in blender at high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 minutes before cutting. (can refrigerate any remaining pie). YIELD: 6-8 servings.

TEXAS TURKEY TENDERLOIN STEW

 
1 1/2-lb. Turkey Tenderloins, cut into 1-inch pieces  
1 Tbs. Chili Powder  
1 tsp. ground Cumin  
1/2 tsp. Salt  
1 Red Bell Pepper, cut into 1-inch slices  
1 Green Bell Pepper, cut into 1-inch slices  
3/4 cup Yellow Onion, chopped  
3 cloves Garlic, minced  
15-oz. can Chili Beans in Spicy Sauce, undrained  
14-oz. can Stewed Tomatoes, undrained  
3/4 cup prepared Salsa or Picante Sauce  
 
Place the turkey pieces in the crock pot. Add the chili  
powder, cumin, and salt, and toss to coat. Add the red  
and green bell pepper pieces, onion, garlic, chili beans,  
tomatoes, and salsa or Picante. Stir to blend well, cover,  
and cook on low setting for 5 hours, or until the turkey  
is thoroughly cooked and the vegetables are tender. 
 
Ladle into bowls to serve.  

COPPER MOUNTAIN QUICHE

Serves 8  
  
1/2 cup Butter  
4 oz. Cream Cheese  
1 cup + 2 Tbs. All-purpose Flour (divided)  
10-oz package frozen Chopped Spinach  
1 cup Cheddar Cheese, grated  
1 cup Swiss Cheese, grated  
3 whole Eggs, lightly beaten  
1/2 cup Mayonnaise  
1/2 cup Milk  
1/2 jar Bacon Bits OR  
10 slices Bacon, crisply cooked and crumbled  
8 oz. fresh Mushrooms, sliced  
1 bunch Green Onions or Scallions, trimmed and sliced  
  
Combine the butter, cream cheese, and 1 cup of the flour in  
a small bowl. Mix with a pastry blender or fork, cutting the butter and cream cheese into the flour until a consistently crumbly mixture is formed.  
  
Place the flour mixture in a 10-inch pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350 degrees.  
  
Cook the spinach in a pot of lightly salted boiling water,  
drain well, and chop. Drain the spinach again on paper  
towels to remove all excess moisture.  
  
In a large bowl, combine the spinach with the two tablespoons flour. Add the cheddar and Swiss cheeses, eggs, mayonnaise, milk, bacon bits or crumbled bacon, mushrooms, and green onions. Pour the mixture into the chilled pastry shell and bake for 1 hour, or until set. Serve warm.

 

CRACKER BARREL HASH BROWN CASSEROLE 

   2      Pounds        Frozen Hash brown Potatoes -- thaw 
     1/2  Cup           Margarine -- melt 
   1      Teaspoon      Salt 
     1/2  Teaspoon      Black pepper 
     1/2  Cup           Onion -- chop fine 
   1      Can           Cream of chicken soup 
   2      Cups          Colby Cheese -- grate

 

Preheat oven at 350~.  Spray a 9x13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese.  Gently mix in the potatoes and pour into prepared pan or dish.  Bake uncovered at 350~ for 35 minutes.

 

CRACKER BARREL HASH BROWN CASSEROLE II 

 

1 26 oz bag frozen country-style hash browns 
2 cups shredded Colby Cheese 
1/4 cup minced onion 
1 cup milk 
1/2 cup beef stock or canned broth 
2 T. butter, melted 
dash garlic powder 
1 t. salt 
1/4 t. pepper

 

Combine hash browns, cheese, and onion in a large bowl. Combine milk beef stock, half the melted butter, the garlic powder, salt and pepper in another bowl. Mix until well blended, the pour over the hash browns and mix well. Pour remaining butter into a large oven proof skillet over high heat. When the skillet is hot put in hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese is melted. Put the skillet into the oven and bake for 45-60 minutes at 425 or until the surface of the hash browns is dark brown.

 

SHANK 'N' GRAPES STEW 

4 lbs beef shanks

1/3 c flour

1/4 c veggie oil

1 large onion, coarsely chopped

4 medium carrots, diced

3 stalks celery, sliced

1 clove garlic, minced

1 can (16 0z) diced tomatoes

1/2 c dry white wine

1 t salt

1/2 t dried thyme, crushed

1/4 t ground pepper

2 c seedless grapes

2 T lemon juice

2 T minced parsley 

Shake shanks and flour in a clean, dry bag until shanks are lightly coated. Brown shanks in oil over medium-high heat

a few at a time; remove and set aside. Add onions, carrots, celery and garlic; cook until onion is tender. Return shanks to pan, add tomatoes, wine, salt, thyme, and pepper. Bring to boil; reduce heat, cover and simmer 1 to 1 1/2 hours or until tender. Stir in grapes and lemon juice; cook grapes until just heated. Sprinkle with parsley before serving. 

VEGGIE POTATO CHILI 

1 lb russet potatoes, pared and cubed

1/2 c carrots, pared and sliced

2 t veggie oil

1/2 c celery

1/2 c chopped onion

1 can (12 Oz) drained corn

1 can (16 oz) dicdd tomatoes, including liquid

1 can (16 oz) pinto beans, rinsed and drained

1/4 c fresh or canned green chili peppers, diced

2 c water

1/4 c chopped parsley

1.5 t chili powder

1 t dried oregano, crushed

1/8 t ground black pepper

1/2 t salt

1 c shredded cheddar cheese 

Saute potatoes and carrots in oil for 5 minutes. Add celery and onion and sauté until onion softens. Add remaining ingredients except cheese. Bring mixture to a boil, reduce heat and simmer about 1 hour or until mixture thickens slightly. Serve with grated cheese. 

CHEESE AND POTATO CASSEROLE 

3 T butter

1/3 c flour

2 t salt

1 quart milk

5 c shredded cheddar cheese

7 c russet potatoes, pared and sliced

1/4 c dry bread crumbs

1.5 t melted butter 

Melt butter in large saucepan. Blend in flour and salt. Stir in milk; cook and stir until mixture thickens. Add cheese and stir until blended. Place potatoes in oiled 13 x 9 x 2 baking pan. Pour sauce over potatoes. Combine crumbs and melted butter; sprinkle over potatoes. Bake at 350 F for 1 to 1 1/2 hours until potatoes are tender and top is brown. Let stand 30 minutes before serving. 

ROAST TURKEY, DISJOINTED 
   This year, Dr. John Voris, our University of California turkey specialist, retired. John has been very helpful to me over the years as a valuable source of information about turkeys. 
 
   About 10 years ago, he published the following roasting technique in his newsletter. I wrote about it then and have used his technique ever since for roasting our family's Thanksgiving turkey. I have used fresh as well as frozen birds, and each time the turkey comes out juicy, tender and delicious. I can cook a 22-pound turkey in 2 1/2 hours.

 
   This roasting method comes from Dr. Ken Wolfe's book, "New American Turkey Cookery." 
 
   * Roasting defined: Roasting is cooking in the oven by dry heat (hot air) with a light addition of fat to commence browning. Roasts need no additional water. In fact, it is important to use a low-rimmed pan to assure that all developing steam be allowed to evaporate. 
 
   * Roasting time: Contrary to popular guidelines, the length of roasting should not depend on the weight of the turkey. Roasting time depends on the size and type of roast, as well as the temperature of the oven and temperature of the meat at the time it is put into the oven. 
 
   It is the understanding of this principle that enables us to roast our turkey to perfection in a much shorter time than roasting a turkey without having disjointed it. 
 
   * Disjointing the turkey: To prepare your bird according to the Wolfe Method, start by removing the last two joints from each wing leaving the third attached to the breast. The last joint is mostly skin and bone and can be discarded or put with the rest of the bones for soup. 
 
   The next to the last joint has a little meat between the two bones and can also be put in the rest of the bones to prepare soup stock. 
 
   Next, remove both legs by cutting the skin between the thigh and the breast of the turkey, popping out the joint from the backbone and cutting the thigh from the breast. 
 
   To make carving of the roasted thigh easier, it is recommended that you remove the thighbone by carefully cutting through the joint between the thigh and the drum and cutting the meat away from the thighbone. Now the thigh is still attached to the drum, but no longer has the thighbone intact. After roasting, it is easy to carve the dark meat since you now have a boneless thigh. 
 
   To complete the disjointing process, cut the backbone off the breast. You now have two pieces that are composed of a boned thigh and the whole drum and the whole breast with the last joint of each wing still attached. 
 
   * Preparation and roasting of the turkey: After you have disjointed the turkey, preheat your oven to 450 degrees. This is 100 degrees hotter than the temperature required for your roast. 
 
   (It is important to note that oven temperatures tend to vary in each stove. Therefore, it is essential that you determine the accuracy of your oven temperature. Oven thermometers are available for a few dollars in markets and hardware stores. Remember: Your oven dial does not necessarily reflect the oven's true temperature. My oven varies between 25-50 degrees on any given day.) 
 
   The higher temperature will help compensate for the heat lost when you open the oven door and put in the cold turkey in its cold (oiled) pan. 
 
   Having cut away the heavy backbones and removed the two end sections of the wings, position the now-trimmed breast section in the oiled pan, neck-cavity side up. In that position it becomes self-basting because the fat in the skin will melt and flow over the breast during roasting. The fat skin-covered neck cavity sticks up into the air. 
 
   The breast sits on its large cavity in its pan and creates the hollow in which the heat can circulate to cook the meat faster. 
 
   Lay the disjointed drumstick-thigh pieces skin-side up (underside salted) in the same pan with the breast. If an additional oven is available, these pieces can be roasted separately in another oiled pan. This is especially 
helpful when using the larger birds. 
 
   Put the turkey into the oven, adjust the temperature to 350 degrees and begin timing. The breast of a large 22 to 24 pound tom turkey still on the carcass along with the drumstick-thigh pieces will cook in approximately 2 1/4 hours. 
 
   After roasting for 2 1/4 hours, the turkey pieces should be removed from the oven. Remember: No roast would be carved immediately upon removal from the oven. For this size turkey, a minimum of 20 minutes for "setting" or recirculation is absolutely essential. (This allows the juices to redistribute themselves and equalize their pressure and heat throughout the 
tissues of the meat.) 
 
   During the first 10 minutes at room temperature, the roast stops cooking. During the next 10 minutes, the roast may be kept in a warming oven that does not exceed 140 degrees. 
 
   At higher temperatures, the roasting process will continue. The roast may be kept in the warming oven for up to 30 minutes more without a loss of quality. 
 
   To reassemble the breast and drumstick-thigh pieces on a platter for presentation, place the breast, crop-side up, in the center of the plate. Position the drumstick-thighs on each side in as natural a position as possible. Garnish with small bunches of parsley and cherry tomatoes. 
 
   * Note: Dr. Wolfe's book, "New American Turkey Cookery," explains this method and has many additional recipes. Contact your local bookstore or library. Or contact the California Poultry Federation (3117-A McHenry, Modesto; 576-6355) for information on turkey roasting.  
 
BRINE ROASTED TURKEY BREAST 
Serves 6-8

 
1 1/2  cups kosher salt or 1/2 cup table salt 
1 1/2  cups sugar 
1 (6- to 8-pound) fresh, whole, bone-in, skin-on turkey breast, rinsed 
4  tablespoons unsalted butter, 3 tablespoons softened, 1 tablespoon melted 
1/4  teaspoon pepper 
1/2  cup water, white wine or stock 
 
Mix salt and sugar in 1 1/2 gallons of cool water in large stockpot until completely dissolved. Set turkey breast in brine, making sure it is submerged. Cover and refrigerate for 5 hours. 
 
Twenty minutes before roasting, adjust oven rack to middle position and preheat oven to 450 degrees. Mix softened butter with pepper in small bowl. Set aside. 
 
Remove turkey breast from brine. Rinse thoroughly under cool running water and pat dry. Rub seasoned butter under breast skin. Brush the skin with melted butter. 
 
Place turkey breast in the oven, wide neck end toward back of oven. Pour 1/2 cup water (or white wine or stock if you are making gravy) into pan bottom to prevent drippings from burning. Roast 15 minutes, then rotate roasting pan. Roast until skin turns golden, 15 minutes longer. Reduce oven temperature to 325 degrees, continue to roast, rotating pan once more, until 
internal temperature in deepest part of breast registers 160 to 165 degrees (depending on preference), 30 to 45 minutes longer. Let stand 20 minutes before carving. 
 
Note: If pressed for time, use twice as much salt and sugar in brine and cut soaking time to 2 hours. 
 
SWISS STEAK

 
1 or 2 pounds steak 
1 large onion, chopped 
2 green peppers, chopped. 
4 or 5 stalks of celery chopped. 
2 cans tomatoes 
garlic 
salt and pepper 
 
Cut steak into small strips, then halve. Place in large pan and brown. Add onion, celery, and green pepper, cook about 10 minutes.  Add tomatoes, salt, pepper and garlic to taste. I use a heaping tbsp. Of garlic.  Place lid on pan and simmer until ingredients are tender. About 1/2 hour.  Put on top of each serving of mashed potatoes.
 

BEEF & VEGETABLE SKILLET DINNER

2 tablespoons oil

1 pound boneless sirloin, cut into thin strips

1 cup frozen sliced carrots

1 envelope Lipton Recipe Secrets Beefy Mushroom Soup Mix

1 cup water

2 tablespoons soy sauce

2 tablespoons ketchup

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

1 can (8 oz.) bamboo shoots, drained

1 package (6 oz.) frozen snow peas, thawed

Hot cooked rice

In large skillet, heat oil over medium-high heat and brown beef, in two batches. Remove beef. Add carrots, then beefy mushroom 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. Makes about 4 servings.

Also terrific with Lipton Recipe Secrets Onion or Onion-Mushroom Soup Mix.

BEEF RAGOUT

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 pounds boneless chuck steak, cut into 1-inch cubes

3 tablespoons shortening

1 clove garlic, crushed

1 envelope Lipton Beefy Mushroom Recipe Soup Mix

1 cup water

1 cup dry red wine

1/4 cup chopped parsley

2 bay leaves

1/2 teaspoon thyme leaves

3/4 pound (about 16) small white onions, peeled

8 medium carrots, cut into 1-1/2-inch pieces

Combine flour, salt, and pepper; dredge beef cubes in flour mixture. In Dutch oven, melt shortening, and brown beef. Add garlic and cook 2 minutes. Stir in beefy mushroom recipe soup mix, water, wine, parsley, bay leaves, and thyme. Simmer, covered 1-1/2 hours. Add onions and carrots, then simmer an additional 30 minutes or until vegetables are tender. Before serving, remove bay leaves. Makes about 8 servings.

       BEEF ROULADEN

6 tip or round steaks (about 1/2 lb. ea.),

pounded to 1/4 inch thick

6 teaspoons prepared mustard

6 slices bacon

6 dill pickle spears

1/4 cup butter or margarine

1 cup chopped celery

1 envelope Lipton Onion-Mushroom Recipe Soup Mix

1/2 teaspoon paprika

1-1/2 cups water

2 tablespoons all-purpose flour

Top each steak with 1 teaspoon mustard and 1 slice bacon. Place 1 pickle across narrow end of steak. Roll up, starting at pickle end and secure with string.

In large skillet, melt butter and cook celery until tender. Add beef rolls and Lipton Onion-Mushroom Recipe Soup Mix and paprika blended with 1-1/4 cups water. Bring to a boil, then simmer covered, stirring occasionally, 1 hour or until beef is done. Remove beef rolls to serving platter and keep warm.

Into skillet, stir in flour blended with remaining water.

Bring to a boil, then simmer, stirring constantly, until

sauce is thickened, about 5 minutes. To serve, pour

sauce over beef rolls. Makes 6 servings.

MICROWAVE DIRECTIONS: Prepare beef rolls as above. In 3-quart casserole, microwave butter at HIGH (full power) 1-1/2 minutes. Add celery and microwave 7 minutes or until tender. Stir in Lipton Onion-Mushroom Recipe Soup Mix and paprika blended with 1-1/4 cups water. Microwave 3 to 5 minutes. Add beef rolls and microwave covered at DEFROST (30% Full Power), rearranging occasionally, 50 minutes or until beef is tender. Remove beef rolls to serving platter and keep warm. Into casserole, stir in flour blended with remaining water and microwave at HIGH 5 minutes or until sauce is thickened, stirring once. Serve as above.

COUNTRY ITALIAN STEW

1 tablespoon oil

1/2 pound beef cubes (about 1 in. ea.)

1 can (14-1/2 oz.) whole peeled tomatoes,

drained and chopped (reserve liquid)

1 envelope Lipton Recipe Secrets Onion Soup Mix

3 cups water

1 medium onion, cut into chunks

1 large stalk celery, cut into 1-inch pieces

1/2 cup sliced carrot

1 cup cut green beans

1 can (16 oz.) chick peas or garbanzos,

rinsed and drained

1/2 cup sliced zucchini

1/4 Cup uncooked elbow macaroni

1/4 teaspoon oregano

In large saucepan or stockpot, heat oil and brown beef. Add tomatoes, then onion soup mix blended with water and reserved liquid. Simmer uncovered, stirring occasionally, 30 minutes. Add onion, celery, carrot and green beans. Simmer uncovered, stirring occasionally, 30 minutes. Stir in remaining ingredients and simmer uncovered, stirring occasionally, an additional 15 minutes or until vegetables and macaroni are tender. Serve, if desired, with grated Parmesan cheese. Makes about 8 servings. 

IRISH SOUP DINNER

1 pound cross-cut short ribs, cut in 2-inch pieces

1 envelope Lipton Onion Recipe Soup Mix

4 cups water

2 medium carrots, cut in 1/2-inch lengths

2 medium potatoes, pared, quartered

1 stalk celery, cut in 1-inch lengths

In large saucepan, place meat, Lipton Onion Recipe Soup Mix and water. Bring to a boil, then simmer, covered, 1-1/2 hours. Add carrots, potatoes and celery and cook, covered, 1/2 hour, or until meat and vegetables are tender. Skim off excess fat. Makes 4 to 6 main-dish servings.

NEW YEAR'S RED COOKED BEEF

4 tablespoons soy sauce

1 large clove garlic, minced

1 teaspoon sugar

2 pounds beef for stewing, cut into 1-inch cubes

1 tablespoon oil

1 envelope Lipton Onion-Mushroom Recipe Soup Mix

3/4 teaspoon fennel seed, crushed

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon black pepper

2-1/2 cups water

6 medium carrots, cut into 1-inch pieces

6 green onions, cut into 1-inch pieces

3 tablespoons cornstarch

1/3 cup water

Hot cooked egg noodles

Combine 2 tablespoons soy sauce, garlic and sugar; stir in beef until coated.

In Dutch oven or large skillet, heat oil and brown beef over high heat. Meanwhile, in small bowl, blend onion-mushroom recipe soup mix, fennel seed, ginger, cloves, pepper, remaining soy sauce and 2-1/2 cups water; pour over beef. Cover and bring to a boil; reduce heat and simmer 40 minutes. Stir in carrots and simmer covered 25 minutes. Add green onions and simmer an additional 10 minutes. Stir in cornstarch blended with 1/3 cup water. Bring to a boil, then simmer, stirring constantly, until mixture thickens, about 1 minute. Serve over hot noodles. 8 servings.

ORIENTAL PEPPER STEAK

2 tablespoons oil

1 pound boneless chuck or round steak, cut

into thin strips

1 envelope Lipton Recipe Secrets Onion Soup Mix

2 cups water

1 medium green bell pepper, cut into thin strips

2 teaspoons soy sauce

1/2 teaspoon ground ginger

1 medium clove garlic, finely chopped

1 medium tomato, cut into wedges

1 tablespoon cornstarch

Hot cooked rice

In 12-inch skillet, heat oil and brown beef; drain. Stir in onion soup mix blended with 1-1/2 cups water. Bring to a boil, then simmer covered 20 minutes. Stir in green pepper, soy sauce, ginger and garlic. Simmer covered 15 minutes or until beef is tender. Stir in tomato, then cornstarch blended with remaining water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. To serve, arrange beef mixture over hot rice. Makes about 4 servings.

PEACHY MEAT LOAF

2 pounds ground beef

1 envelope Lipton Beefy Mushroom Recipe Soup Mix

1 egg

1 can (8 oz.) whole tomatoes, undrained

1/2 cup dry bread crumbs

1 can (29 oz.) cling peach halves, drained (save syrup)

Sauce:

1 envelope Lipton Beefy Mushroom Recipe Soup Mix

1 tablespoon wine vinegar

1 tomato, peeled and thinly sliced

Preheat oven to 375°.

Combine ground beef, beefy mushroom recipe soup mix, egg, tomatoes, and bread crumbs. Press into 8 x 8-inch sqaure baking pan; top with peaches. Bake 1 hour.

In medium saucepan, thoroughly blend beefy mushroom recipe soup mix and 1-1/2 cups reserved syrup; add vinegar and tomato slice. Simmer 5 minutes; serve over peaches and meat loaf. Makes about 8 servings.

"RING" IN THE LEAP YEAR

1 envelope Lipton Onion-Mushroom Recipe Soup Mix

1-1/4 cups water

3/4 pound ground beef

1/3 cup cooked whole kernel corn*

1/3 cup fresh bread crumbs

1 cup hot mashed potatoes

2 tablespoons shredded Cheddar or American cheese

1 tablespoon all-purpose flour

Preheat oven to 350°.

In small bowl, blend onion-mushroom recipe soup mix with 1/2 cup water. In medium bowl, thoroughly combine ground beef, corn, bread crumbs and 6 tablespoons onion-mushroom mixture. In shallow baking pan, shape meat mixture into a ring about 6 inches in diameter. Bake 35 minutes or until almost done; drain. Completely cover ring with mashed potatoes, then sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.

Meanwhile, in small saucepan, add remaining onion-mushroom mixture and remaining water blended with flour. Heat, stirring constantly, until mixture is slightly thickened, about 5 minutes. Serve gravy with ring. Makes about 2 servings.

*SUBSTITUTION: Use 1/3 cup leftover cooked vegetables.

ROUND-THE-WORLD BURGERS

1 envelope Lipton Onion-Mushroom Recipe Soup Mix

1-1/2 pounds ground beef

1/2 cup water

In large bowl, combine onion-mushroom recipe soup mix, ground beef and water. Add any of the following variations, then shape into 6 patties. Grill or broil until done. Makes about 6 servings.

Variations:

For Deliciously Bavarian Burgers - add 1/2 cup shredded Swiss cheese, 1 tablespoon imitation bacon bits, 1/2 teaspoon caraway seeds. Serve on rye or pumpernickle bread; top with sauerkraut and additional bacon bits.

For Typically British Burgers - add 1/2 cup shredded

Cheddar cheese, 1 tablespoon Worcestershire sauce and 1/4 teaspoon thyme leaves. Serve on English muffins; top with additional cheese and a sprig of parsley.

For South of the Border Burgers - omit water and add 1/2 cup chopped tomato, 1 can (4 oz.) chopped chilies. Serve on corn toaster cakes or cornbread; top with shredded lettuce, additional chopped tomatoes, sliced ripe olives or shredded Monterey Jack cheese.

For Indian Curry Burgers - omit water and add 1/2 sour cream, 1/2 cup raisins and 1/2 teaspoon curry powder. Serve on pita bread; top with additional sour cream blended with curry powder and chopped peanuts.

SUMMERTIME'S BOUNTY PIE

1 envelope Lipton Recipe Secrets Onion Soup Mix

1-1/2 pounds ground beef

2 cups fresh bread crumbs

1/2 pint (8 oz.) sour cream

1 egg

1/4 teaspoon thyme or basil leaves

1 tablespoon all-purpose flour

1-1/2 cups shredded cheddar cheese (about 6 oz.)

3-1/2 cups hot cooked assorted vegetables

Preheat oven to 350°.

In large bowl, combine onion soup mix, ground beef, bread crumbs, sour cream, egg and thyme. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center 'well.' Bake 40 minutes; drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. Makes about 6 servings.

MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Microwave uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and microwave 3 minutes or until cheese is melted. Let stand covered 5 minutes.

PORCUPINE MEATBALLS 

1/2 Ilb. ground beef

1 cup celery (chopped fine)

3/4 cup rice (uncooked)

1/2 cups onion (chopped fine)

2 8 oz. cans tomatoe sauce

2 cups water 

In large bowl. combine ground beef, celery, rice and onion;

mix well. Form meat mixture into small balls and put into

large skillet. Brown lightly and remove from heat. Add tomato sauce and water; cover skillet and return to medium heat. After 15 minutes, uncover and stir, continue cooking

over low heat for 1 1/2 hour or until rice is falling out

of meatballs. 

SHRIMP AND PASTA CASSEROLE 

2 T butter

2 eggs

1 cup half-and-half

1 cup plain yogurt

1/2 cup shredded Swiss cheese

1/3 cup crumbled feta cheese

1 tsp. dried basil leaves (crushed)

1 tsp. oregano leaves (crushed)

1 9 oz. package angel hair pasta (uncooked)

1 jar mild salsa

1 Ilb. medium shrimp (peeled and deveined)

1/2 cup shredded Monterey Jack cheese 

Preheat oven to 350 degrees. With butter, grease a 13x9

inch baking pan. In medium bowl, combine eggs, half-and-half, yogurt, Swiss cheese, feta cheese, basil and oregano; mix well. Spread half of pasta on buttered baking dish; cover with salsa. Add 1/2 of the shrimp; cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle Monterey Jack cheese over top. Bake 30 minutes or until bubbly. Let stand 10 minutes before serving. 

SHRIMP SCAMPI II 

1 bunch green onions, sliced

4 cloves garlic, finely chopped

2 Tbls. butter

2 Tbls. olive oil

1 pound shrimp, peeled and deveined

1/4 cup lemon juice

1/8 tsp. salt 

In large skillet, over medium heat, cook and stir onion

and garlic in butter and oil 1 minute. Add shrimp; cook

and stir until shrimp are pink. Add lemon juice and

salt; heat through. 

SHEPHERD'S PIE  

1 lb. beef round steaks 1 large onion, chopped fine

2 t olive oil    1 clove garlic, minced

1-1/4 cups beef stock, divided 2 bay leaves

1/2 lb. canned tomato sauce 1 t dried thyme leaves

2 medium carrots, peeled and thinly sliced

2 celery stalks, thinly sliced

2 cups green bean pieces, 2 inches long, stem removed

1/2 tsp. dried marjoram leaves

1/4 tsp. dry mustard 1/4 t pepper

1/4 tsp. salt, or to taste (optional)

1/8 tsp. cayenne pepper

vegetable cooking spray

4 cups potatoes, peeled and cut into 1 inch cubes

1/4 cup 1% milk, approximate

1/3 cup nonfat yogurt

1 ounce light cheddar cheese, grated

1 Tbs. margarine, canola or corn oil

1/2 tsp. salt, scant, or to taste (optional)

1/8 tsp. white pepper, generous  

Preheat oven to 350°F. Trim off and discard all fat from meat. Cut into very thin 2 inch long diagonal strips. In Dutch oven or large ovenproof pot coated with cooking spray, brown meat over medium-high heat, about 6-7 minutes. Remove meat to medium size bowl and reserve. In Dutch oven, combine onion, garlic, oil and 3 Tbs. stock. Cook over medium heat, stirring 6-7 minutes, or until onion is tender. If liquid begins to evaporate, add more stock. Return meat to pot with onion and garlic. Stir in tomato sauce and remaining beef stock. Stir in carrots, celery, and green beans. Add bay leaves, thyme, marjoram, mustard, pepper, salt, if desired, and cayenne pepper. Stir to mix well. Bake , covered, 1 hour or until meat is tender. Meanwhile, in large saucepan, combine potatoes and enough water to cover. Cover and bring to boil over high heat. Lower heat and simmer 15-17 minutes or until potatoes are very tender. Drain potatoes well in colander. Return potatoes to pot in which they were cooked and add remaining

topping ingredients. Mash with potato masher. If mixture seems too stiff to spread, add a bit more milk. Remove stew from oven and uncover. Drop potato topping by large spoonfuls onto bubbling mixture. Carefully spread out topping with back of large spoon, making attractive peaks. Return to oven and bake, uncovered, 17-20 minutes or until potatoes are heated through and begin to brown.  

SKILLET PORT CHOPS WITH RICE  

4 pork chops

1 cup Uncle Ben's Long Grain Rice

1-1/3 cups water or chicken stock

1 lb. canned peeled tomatoes, coarsely chopped

1 medium leek, chopped

1/4 cup scallions, chopped

1/3 cup golden raisins

1/2 tsp. rosemary, finely chopped

1 clove garlic, minced  

Heat a heavy nonstick skillet over medium high heat. Sauté pork chops 2 minutes per side or until browned. Transfer to platter. Add remaining ingredients and salt and pepper to taste to skillet and bring to a boil. Reduce heat to low. Arrange pork chops on top of rice. Cover skillet and simmer 35 minutes.  
 
 

SMOTHERED PORK CHOPS  

4 pork loin chops, bone in

1 onion, coarsely chopped

11 ounces condensed cream of mushroom soup

1 tsp. dried thyme

1/2 cup water  

Season pork chops with salt and pepper to taste. Spray a heavy nonstick pan or Dutch oven with nonstick cooking spray and place over medium high heat. Cook pork 2 minutes per side, or until browned. Transfer to a platter. Add onion to drippings in pan and cook 5-7 minutes, stirring frequently. Whisk in remaining ingredients. Bring to a boil over high heat. Return pork and any accumulated juices to pan. Reduce heat to medium low, cover pan and cook about 7 minutes, or until pork is cooked throughout.  

WARM WALNUT AND MEAT PASTRIES

16 ounces puff pastry (ready-made frozen or make it)

1/2 pound lean ground beef or ground turkey

1 teaspoon dried

1/2 cup walnut pieces, coarsely chopped

1 tablespoon minced shallots

1 whole egg

2 tablespoons heavy cream

Salt and freshly ground pepper

1 egg yolk

Thaw frozen puff pastry according to package directions, or prepare your own puff pastry. Preheat oven to 400 degrees. In a bowl, mix together the ground beef, chopped basil, chopped nuts, minced shallots, egg and cream. When well mixed, add salt and pepper to taste. Spread or roll out the puff pastry sheets, and cut them into 12 squares. Place a spoonful of the meat mixture on each pastry square, dividing the mixture equally among them. Fold the pastry over into a triangle and pinch the edges closed with a fork. Beat the egg yolk with a few drops of water. Using a pastry brush, glaze each pastry with the egg yolk. Put the pastries on a baking sheet and bake about 12 minutes, or until golden brown. Serve warm. Makes 12 pastries; serves 6 
 
 
 

VEAL SCALLOPS WITH WALNUT CRUST  

1 1/4 cups walnut pieces

1/2 cup bread crumbs

2 eggs, well beaten

6 veal scallops (thin cutlets)

Salt and freshly ground pepper

3 tablespoons vegetable oil

1 tablespoon butter

6 sprigs parsley, for garnish

In the bowl of a food processor, finely chop or grate the walnut pieces. In a shallow dish, combine the resulting walnut powder with the bread crumbs. With a meat mallet or the flat side of a hammer, pound and flatten the veal scallops, then sprinkle with salt and pepper. Dredge each scallop in the beaten egg, then in the walnut and bread crumbs. Set each scallop aside on a piece of waxed paper or a rack. 

Heat the oil and butter in a large frying pan over medium-high heat. Add breaded scallops. When the scallops start to shrink (about 2 minutes on each side), lower the heat to avoid burning the coating. Cook about 6 more minutes on low heat. Present the veal scallops on a serving platter garnished with sprigs of parsley. Serve immediately. Svs 6

Skip's BRACCIOLETONE DI MANZO 

Stuffed Beef Roll 

For me, holidays mean Braccioletone di Manzo. You can only imagine the trials I face when I discuss this with Laurie--the same person who, at the same time, begins to study recipes for Oyster Casserole, baked squash, and Turkey with dressing and Cranberry Sauce.  

My Sicilian grandfather made Braccioletone three times per year: Thanksgiving, Christmas, and Easter. And my family was particularly thankful, merry, and happy on each of those occasions.  

While it's labor-intensive to get the beef stuffed and tied, the cooking is simple enough to insure that you'll be able to enjoy a glass of Chianti with your guests while the meat bubbles on the stove. So this makes a great Saturday supper or Sunday dinner. In fact, you can get the whole thing ready on Saturday morning, then choose whether you want to serve it that evening, or Sunday after Church.  

Like Manzo Brasato, Braccioletone makes a wonderful sauce for a first course of penne rigati or gemelli while the beef rests in a warm oven.  

In my family, this was neither an antipasto nor entree but simply a dish that preceded the ham or turkey that my grandmother always felt were obligatory affec-tations. While it might cross some cultural barriers, consider that Braccioletone could work that way for you too.  

If you're planning to serve Braccioletone as an entree, mashed potatoes and Spinaci Saltita are great accompaniments.  

Ingredients:  

2 Lb. Flank steak, butterflied along the long side.*

4 - 6 slices Genoa Salami

4 - 6 slices Provolone cheese

1 Bunch flat leaf Italian parsley, stems removed

2 Tbs. grated Parmesan cheese

2 Hardboiled eggs, peeled but left whole

4 Tbs. olive oil

2 Med. carrots, peeled and finely diced

1 Med. onion, peeled and finely diced

1 Cup dry red wine

1 28 oz. can Italian plum tomatoes

Salt & freshly ground black pepper  

Preparation:  

Lay the beef on a cutting board or clean countertop so the short sides of the rectangle are facing you. Place a sheet of plastic wrap over the beef and pound it with a meat mallet or a cleaver, trying to achieve a uniform thickness throughout. Remove the plastic wrap, then cover the beef--as if dealing playing cards--with the Genoa salami, then the provolone. Spread the parsley over all, then sprinkle with the Parmesan cheese.  

Place the two hardboiled eggs on the beef at the end nearest to you, then begin to roll the beef away from you, jelly-roll style. You may have to poke the eggs back into the roll, as it will be their inclination to sneak out the ends. When you've completed rolling the beef, either tie it with butcher's twine, or secure it with toothpicks along the seam. You can cover the beef with plastic wrap and refrigerate it when you've completed this step. It will be perfectly fine for at least 24 hours. Allow two hours of cooking time before serving.  

Heat a saute` pan large enough to hold the beef over medium heat. When the pan is heated through, add the olive oil and allow to become warm. Add the carrots and the onions and saute, shaking the pan frequently, until the onions have wilted and begun to caramelize, and the carrots have softened.  

Clear a space for the beef, then place the Braccioletone in the center of the pan and brown on all sides. This will take approximately fifteen to twenty minutes. When the beef has browned, raise the heat to high and add the wine. Cook until the wine has been reduced by approximately 1/2, then remove the pan from the stove.  

Remove the beef from the saute pan, and place in a stove-top casserole just large enough to accomodate it. Pour the wine/onion/carrot mixture over the beef, then add the tomatoes. If necessary, add enough water to the casserole to bring the liquid level nearly to the top of the beef.

Place the casserole over medium heat and bring to a simmer. When the liquid starts to bubble, lower the heat, cover, and simmer for approximately 1 1/2 hours, checking from time to time that the liquid isn't evaporating--replacing it with water if it is. At the end of 1 1/2 hours, taste the sauce for seasonings, and add salt and pepper to your taste.  

Remove the beef to a platter and cover with aluminum foil. Keep warm in a low oven. If your oven can't go as low as 150 degrees, just set it for 200, and keep the door slightly ajar. If you intend to serve the Braccioletone with pasta, now is the time to put the pasta in the water.  

As for the sauce, bring the heat to high, and, stirring constantly, reduce by approximately 1/3 until the sauce thickens and boils away all the extraneous moisture accumulated by covered cooking.

To Serve:  

When ready to serve, place the Braccioletone on a platter, cut away the butcher's twine or remove the toothpicks, then slice crosswise into approximately 1/2 inch portions. Garnish the rest of the platter with the optional mashed potatoes and spinach, then ladle the remaining sauce over the beef. Serve two to three slices of Braccioletone per person.  

Serves four  

Note: Nearly any butcher at any supermarket will butterfly a flank steak. What that means, is that they will lay the meat flat on a cutting surface, then, with the knife parallel to the surface, cut through the meat to effectively double its size.  

If you can't find a butcher to do it for you, you can find any number of sources for instruction at your local Barnes & Noble cookbook section.

SHALOM FROM SPIKE & JAMIE