By: Anne Sykes Brooks
Ingredients:
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce (1 dont use this)
2 tablespoons dried Italian herb seasoning
3 bay leaves (I dont use this)
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni
Directions:
In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
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Sloppy Joes
By: Anne Sykes Brooks
Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste ground black pepper to taste
Directions
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
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Hamburger Steak
By:Anne Sykes Brooks
Ingredients
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour 1 cup beef broth
1 tablespoon cooking sherry (I dont use this just because I have never had any)
1/2 teaspoon seasoned salt
Directions
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
(Tip from Jeanne Megal: You can also throw in some red wine in place of some of the broth. The bread will absorb it and give the meat a really good flavor.)
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Glazed Meatloaf
By: Anne Sykes Brooks
Ingredients
1/2 cup ketchup
1/3 cup brown sugar
1 teaspoon dry mustard
2 pounds lean ground beef
3 slices bread, shredded
1/4 cup diced onion 1 egg, beaten
1 cube beef bouillon, crumbled
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine ketchup, brown sugar and dry mustard until smooth.
In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.
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Meatloaf
By: Rachel Britz
2 lbs ground beef
1 egg
oregano, parsley,
tsp minced garlic
large squeeze or 2 lol of ketchup and bbq sauce
1/2 cup breadcrumbs
Preheat over to 350, combine everything in one large bowl, spray baking sheet with cooking spray if its not nonstick and place beef mixture on sheet and flatten, add in mozzarella cheese as little or as much as you would like, and then fold up into a loaf formation, get some bbq and ketchup on top of loaf and spread generously across meatloaf with a brush, bake 45 min to an hr serve with any side dish you would enjoy!
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Yummy family chili
By: Elizabeth Szczech Kays
i don't have any measurements i just add as such or as little till it tastes yummy so this is what i put in for a small pot
at least 1lb of ground beef cooked (for a small pot feeds about 4)
1 pepper of each green red orange and yellow rough chopped
1 onion chopped (cook the onion with the ground beef)
1 can each of light red kidney beans and dark red kidney beans (only use the liquid from 1 can)
1 small can tomato paste
1 can tomato puree
salt
pepper
Worcestershire sauce (as much or as little as you like)
Tabasco sauce (as much or as little as you like)
for a sweeter chili add brown sugar for a small pot about 2 T
(my sister also adds Cumin to her chili i don't)
add everything to a big pot and let it simmer stirring occasionally otherwise the bottom will burn for at least an hour. Dish the chili over cooked rice, pasta, or just eat it plain in a bowl with some crackers and top it off with some shredded cheddar cheese and sour cream
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Amaretto Pork Chops
By: Shannon Celli Durkee
Pack of boneless thin pork chops
1/2 cup of amaretto (alcohol)
1 bottle of sweet and sour sauce (any brand)
1/4 cup water if needed
Garlic powder
Dry Parsley
In large frying pan Add bottle of s&s sauce, Garlic powder, parsley and amaretto. Wisk everything together. Cook on low for 5-8 mins ( lets all the alcohol burn off) turn the temp up to med. fry chops on both sides until fully cooked. eat and enjoy :)
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Sausage Pepper and Onion
By Jeremy Redfern
Sausage
Peppers
Onion
Salt
Pepper
Garlic powder
Vegetable oil
Brown sausage on grill. In a bowl cut up pepper and onion and combine with salt, pepper and garlic powder. Remove Sausage from grill and cut into into pieces however you like. Long slivers or round circles... In a frying pan put a little bit of vegetable oil and combine all ingrediants. Fry for about 10-15 until browned on each side.
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Meatloaf
By Jessica Vanderhoff
Ingredients
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3.In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4.Bake at 350 degrees
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Tastees
By Anne Sykes Brooks
4 oz. ketchup
5 heaping tsp. prepared mustard
5 level tsp. Worcestershire sauce
5 heaping tsp. cream style horseradish
2 tsp. iodized salt
1/4 tsp. black pepper
5 lbs. ground beef (cooked until meat is almost done)
1 c. water
1 c. finely ground yellow onions
1 heaping tsp. Accent
Put ground beef, ketchup, mustard, horseradish, Worcestershire, salt, and pepper in a large pot or frying pan, then add onions and Accent and stir. Cook over low heat stirring constantly, about 15 - 20 minutes. Increase heat gradually until mixture comes to a boil. reduce heat to medium low and simmer for approximately 25 minutes.
Serve with mustard and a good dill pickle on hamburger roll, I prefer it with a hard roll instead of hamburger roll less me.. and add cheese if you want.
NOTE: I drain the ground beef first. Also after it after cooked for the first 15-20 minutes, you can add to your crock pot on low. They can eat out of it whenever. If you can make the day before it's much better.
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Stuffed Pork Chops
By Jessica Vanderhoff
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter or margarine, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 (1-inch thick) boneless pork loin chops
3/4 cup beef broth
1 tablespoon cornstarch
2 tablespoons cold water
Directions
1.In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
2.In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
3.Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.
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Cabbage Rolls
By Jessica Vanderhoff
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
To make the sauce:
Directions
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
Preheat the oven to 350 degrees F.
Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
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Stuffed Peppers
By Jessica Vanderhoff
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3.Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4.In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5.Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender
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Whiskey Marinade for Steak
by Jess Vanderhoff
1/4 cup whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup finely chopped green onion
1/4 cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste
Directions
1.Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper
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Tropical Pork Chops
by Jess Vanderhoff
1/3 cup ketchup
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons soy sauce
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
dash cayenne pepper
4 boneless pork loin chops
salt and pepper to taste
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
1/3 cup water
1/4 cup pineapple tidbits
Hot cooked rice
Directions
1.In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed. Stir in pineapple and heat through. Serve over rice.
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Pork Chop Melody
by Jess Vanderhoff
2 medium onions, thinly sliced
2 garlic cloves, minced
1 tablespoon olive or canola oil
6 (3/4 inch thick) boneless pork chops
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup water
1 (28 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen corn
3 small zucchini, thinly sliced
4 cups hot cooked rice
Directions
1.In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender.
2.Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.
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Rhubarb Pork Chop Bake
by Anne Brooks
4 pork loin chops, cut about 3/4 inch thick
2 tablespoons vegetable oil
1 1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
4 slices day old bread, crusts removed and cubed
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Directions
1.In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
2.Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.
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"The Laurels" Roast Venison - Colonial Williamsburg VA
by Rhyl Rager
1 venison haunch (hung up 4-5 days or in frig 1 week)
1 bottle port wine, 1 large jar Crabapple jelly melted
Cook venison as for rare roast beef. Baste while cooking with sauce made of the wine and jelly. Serve sauce poured over the meat.
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Roast Pork with Maple and Mustard Glaze
by Jess Vanderhoff
2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste
Directions
1.Preheat the oven to 350 degrees F 2.Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
3.Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F , about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
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Easy Barbecued Ribs
by Anne Brooks
1.5 tbsp sweet paprika
1 tbsp light brown sugar, lightly packed
1/8 tsp cayenne pepper
S&P to taste (about 1 tsp each is what I used)
2 lbs pork (baby) back ribs - leave the membrane on the ribs to help hold them together
1 cup barbecue sauce
Vegetable oil spray.
In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).
Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler. These steps are what turn the ordinary into the extraordinary, so don't you dare skip them even if your ribs already look pretty good. Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on bone side up. Set to the side. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice (I did only once because I forgot) to baste with more sauce. Serve any remaining sauce on the side with the ribs.
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Sloppy Joe Meatloaf
by Jess Vanderhoff
1 small onion, minced
2 stalks celery, minced
1 (6 ounce) can tomato paste
1 (1.3 ounce) envelope sloppy joe seasoning mix
1 cup dry bread crumbs
1 egg, beaten
1 pound ground beef
6 slices bacon
Directions
1.Preheat oven to 400 degrees F (. Line a baking sheet with aluminum foil.
2.In a bowl, mix together the onion, celery, tomato paste, sloppy joe mix, bread crumbs, and egg. Work in the ground beef lightly with your fingers until thoroughly combined. Shape the mixture into a loaf shape, and place on the prepared baking sheet. Lay bacon strips across the loaf crosswise, overlapping if necessary.
3.Bake in the preheated oven for 30 minutes, then decrease temperature to 350 degrees F . Bake until the meat loaf is no longer pink inside and the juices run clear, about 30 more minutes. Use a bulb baster to remove accumulating grease several times during baking. Allow to stand for 10 minutes before slicing.
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Flanders Tongue
by Rhyl Rager
2 beef tongues, 1 qt. stock, 6 crushed peppercorns,
4 cloves, bay leaves, 1 tsp. nutmeg, 1/2 tsp. thyme,
1 lb. mushrooms, 2 Tbsp. butter, 4 tsp. flour, 1/2 cup tarragon vinegar, 1/2 cup sherry
Boil tongues in salted water until tender. Skin, cool and slice thinly. Add peppercorns, cloves, bay leaves, nutmeg and thyme to the stock. Boil 5 minutes and strain. Saute' mushrooms in butter then remove from butter and add flour to brown. Add tongue stock, when thickened add the meat and mushrooms. Next add vinegar and simmer 30 minutes. Before serving, add 1/2 cup sherry to the gravy. Serve with mashed potatoes. Serves 10-12.
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1.Preheat the oven to 350 degrees F 2.Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
3.Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F , about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
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Easy Barbecued Ribs
by Anne Brooks
1.5 tbsp sweet paprika
1 tbsp light brown sugar, lightly packed
1/8 tsp cayenne pepper
S&P to taste (about 1 tsp each is what I used)
2 lbs pork (baby) back ribs - leave the membrane on the ribs to help hold them together
1 cup barbecue sauce
Vegetable oil spray.
In a small bowl, mix together paprika, brown sugar, cayenne and S&P. Rub this mixture all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot. Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).
Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler. These steps are what turn the ordinary into the extraordinary, so don't you dare skip them even if your ribs already look pretty good. Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on bone side up. Set to the side. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan. Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element. When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes. Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice (I did only once because I forgot) to baste with more sauce. Serve any remaining sauce on the side with the ribs.
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Sloppy Joe Meatloaf
by Jess Vanderhoff
1 small onion, minced
2 stalks celery, minced
1 (6 ounce) can tomato paste
1 (1.3 ounce) envelope sloppy joe seasoning mix
1 cup dry bread crumbs
1 egg, beaten
1 pound ground beef
6 slices bacon
Directions
1.Preheat oven to 400 degrees F (. Line a baking sheet with aluminum foil.
2.In a bowl, mix together the onion, celery, tomato paste, sloppy joe mix, bread crumbs, and egg. Work in the ground beef lightly with your fingers until thoroughly combined. Shape the mixture into a loaf shape, and place on the prepared baking sheet. Lay bacon strips across the loaf crosswise, overlapping if necessary.
3.Bake in the preheated oven for 30 minutes, then decrease temperature to 350 degrees F . Bake until the meat loaf is no longer pink inside and the juices run clear, about 30 more minutes. Use a bulb baster to remove accumulating grease several times during baking. Allow to stand for 10 minutes before slicing.
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Flanders Tongue
by Rhyl Rager
2 beef tongues, 1 qt. stock, 6 crushed peppercorns,
4 cloves, bay leaves, 1 tsp. nutmeg, 1/2 tsp. thyme,
1 lb. mushrooms, 2 Tbsp. butter, 4 tsp. flour, 1/2 cup tarragon vinegar, 1/2 cup sherry
Boil tongues in salted water until tender. Skin, cool and slice thinly. Add peppercorns, cloves, bay leaves, nutmeg and thyme to the stock. Boil 5 minutes and strain. Saute' mushrooms in butter then remove from butter and add flour to brown. Add tongue stock, when thickened add the meat and mushrooms. Next add vinegar and simmer 30 minutes. Before serving, add 1/2 cup sherry to the gravy. Serve with mashed potatoes. Serves 10-12.
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Venison Meatloaf
Rhyl Rager
(use neck, flank or shoulder)
1 lb. ground venison, 1/2 cup toasted bread crumbs,
... 1 med. yellow onion chopped, 1/2 cup shredded carrots, 1/3 lb. ground pork, 1/2 cup A1 Steak sauce, 1/2 cup teriyake sauce, 1 egg
After thoroughly mixing the meats together add the egg, liquids, onion, carrot and bread crumbs. Place in a nonstick loaf pan and bake for 1 hour at 350F degree oven. Serves 4.
(use neck, flank or shoulder)
1 lb. ground venison, 1/2 cup toasted bread crumbs,
... 1 med. yellow onion chopped, 1/2 cup shredded carrots, 1/3 lb. ground pork, 1/2 cup A1 Steak sauce, 1/2 cup teriyake sauce, 1 egg
After thoroughly mixing the meats together add the egg, liquids, onion, carrot and bread crumbs. Place in a nonstick loaf pan and bake for 1 hour at 350F degree oven. Serves 4.
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Turkey Sausage - Italian Style
by Rhyl Rager
2 lb. lean ground turkey, 2 Tbsp. ground fennel seed,
1 tsp. thyme, 2 Tbsp. molasses, 1/2 cayenne, 1 tsp. margoram, 1 tsp. allspice, 1 egg, unseasoned bread crumbs to hold ingredients together
Turkey Sausage - Sage Traditional
2 lbs. lean ground turkey, 2 Tbsp. Sage, 1 tsp. thyme,
salt & pepper to taste, 2 Tbsp. real maple syrup, 1 tsp. coriander, 1 egg, unseasoned bread crumbs to hold ingredients together
Directions for both: put all ingredients for one variety in a bowl and mix thoroughly with clean hands. Lay out waxpaper and make equal size balls with space between; lay waxpaper on top and gently flatten into patties. Roll up and place in gallon ziplock for freezing. Great for breakfast, in a biscuit or with an apple for lunch.
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My Stuffed Cabbage
by Rhyl Rager
1 medium head of cabbage,
1 lb. ground sirloin,
1 lb. ground young lamb (not mutten)
4 cups cooked brown rice,
1 jar Prego or Newman's Own Sockaroonie sauce,
2 small cans mushrooms drained & minced fine,
1 can stewed tomatoes & zucchini,
1/2 cup Kraft Parmesan/Romano sprinkle cheese,
1/4 cup ketchup,
2 tsp. minced garlic,
2 tsp. oregano,
1 Tbsp. basil,
1 tsp. thyme,
1 tsp. marjoram,
1 tsp. coriander,
2 eggs
1 small onion chopped fine
...
You will need: large mixing bowl, very large casserole at least 13"x9"x3" or use two pans. One large tall standing pan of boiling water and a big colander in sink.
First over a bread board cut out center stem of cabbage leaving head intact. Next take head to sink, turn on hot water, leaving water running. Gently, pulling leaf away from head, allowing hot water to run between layers. Now carefully remove leaf away from head being sure not to tear it. Repeat to gain 10-20 leaves. Next place all cabbage leaves in pan of boiling water to blanch (precook). Boil until leaves are no longer opaque then remove from pan place in colander to drain off or pat with paper towels.
Meanwhile, get your mixing bowl and dump in: rice, all meat, all seasonings, garlic, mushrooms, eggs, ketchup, onion and 3/4 of the sprinkle cheese reserving some for later. Now with hands mix all together thoroughly. Set aside. Select casseroles and spray w/nonstick veggie oil. Now place colander and meat mix side by side from left to right then the casserole or pans in assembly line fashion. Begin filling cabbage leaves: one at a time hold leaf in hand an scoop meat out with spoon an put into leaf fold in sides and roll. Lay roll seam side down in pan; repeat till all rolls are side by side tightly in pan. Pour spaghetti sauce and tomatoes & zucchini on top and sprinkle on the remaining cheese. Bake at 375F degree for 1- 1 1/2 hours just until starting to brown nicely on top and bubbling. Freezes well and makes excellent leftovers, great for parties or buffets. I always serve it with cornbread and large salad.....
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Sauerbraten (German Pot Roast)
by Rhyn Rager
4 lb. beef chuck or rump roast,
2 tsp. salt,
1/2 tsp. pepper,
1 onion sliced,
3 Bay leaves,
1 tsp. peppercorns,
1/2 tsp. allspice,
2 cups cider vinegar,
2 cups water,
1/2 cup dark raisins, flour,
1 Tbsp. sugar,
8 gingersnaps crushed
Rub meat well with salt and pepper. Place in Reynolds Oven bag. Add sliced onion, all seasonings, vinegar and water then tie bag tightly. Turn meat in marinade several times in the next 3-4 days. Remove meat from bag and brown in oil on all sides in a fry pan. Now remove half of marinade from bag and pour into a saucepan and place roast back into the oven bag and tie securely. Place the roast/bag in a roasting pan put in oven at 350F degrees and bake 3-4 hours till tender. Return to the marinade in saucepan, add the raisins and simmer till they plump. Now sift out raisins and set them aside. Mix some water with flour to make a smooth paste. Now add the flour paste to the marinade whisking to make gravy. Add the sugar, crushed gingersnaps, raisins and serve. Serves 8-10.
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Roasted Corned Beef Brisket & Cabbage
by Rhyl Rager
1 (3-4 lb.) Corned Beef Brisket wash off the gelatin an keep the seasoning pkg.
1 cabbage cut and quartered,
2 potatoes washed and quartered,
4 peeled washed carrots,
4 peeled washed parsnips,
2 large onions halved
You will need: Heavy duty aluminum foil, a broiler pan, oven mittens, lots of patience and water.
First lay aluminum foil over pan having extra hanging off sides to enclose meat & veggies. Now take off first outer leaves of cabbage and remove stem. Be sure to use the seasoning pkg. Put meat on top of foil in pan and place the cabbage on top of meat with veggies. Next tightly roll and seal foil edges together. Put water in pan every 30-45 minutes consistently and cook at 325F degrees for 6 hrs.
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Norwegian Pork Meat Balls with Prunes
by Rhyl Rager
2 1/2 lbs. finely minced pork 25-30% fat content
1/4 lb. chopped prunes,
1 apple de-cored peeled & chopped,
1/2 cup milk,
1/2 cup port wine,
1 Tbsp. potato starch,
1 tsp. each: powdered ginger & caraway seeds,
1 tsp. curry powder plus a pinch,
1/2 tsp. nutmeg,
1/4 tsp. salt
...
In a bowl, mix the meat with the ginger, nutmeg, 1 tsp. curry, salt, starch. Add milk meanwhile, you make the stuffing. In a pot mix the prunes and apple with caraway and the pinch of curry that is left. Pour over port wine and bring the mixture to boil. Boil for 3-5 minutes until it starts to thicken. Remove from heat and allow to cool. Dip a spoon in some cold water. Take a nice handful of the meat pate' and flatten it out
in your hand. Add some of the apple & prune mix to the pate' and try to seal off the stuffing so it remains within the meatball. Fry the meatballs in butter over medium heat. It takes about 7 minutes depending on the size you make them
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Twin Meat Loafs
by Rhyl Rager
2 1/2 lbs. ground sirloin,
1/2 cup grated carrots,
1/2 cup bread crumbs,
1 medium onion chopped fine,
2 Tbsp. ketchup,
1 Tbsp. Worcestershire sauce,
2 tsp. basil,
1 tsp. each: marjoram thyme oregano nutmeg salt pepper celery seed,
2 eggs beaten
You will need 2 loaf pans 9"x5"x 3" mix all ingredients together well. Divide mixture between pans and press firmly. Bake 350F degrees oven for an hour; just before the last 20 minutes baste loaves with Campbell's condensed tomato soup do not add any water. Soup makes a lovely glaze over the meat loafs.
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Empanadas
by Jess Vanderhoff
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water
2 1/2 cups peeled, cored and sliced apples
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 yellow onion
1 green bell pepper
1 tablespoon olive oil
8 ounces tomato paste
1/2 cup water
1 tablespoon distilled white vinegar
1 pound lean steak, cut into 1 inch cubes
Directions
1.To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
2.To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
3.To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
4.Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F until golden brown.
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Fried Empanadas
by Rhyl Rager
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed
2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed
Directions
In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.
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Cabbage Stir-Fry w/Rice Noodles, Pork and Cilantro
by Rhyl Rager
4 ounces medium flat rice noodles
2 tablespoons vegetable oil
1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground pork
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Asian fish sauce
2 teaspoons Asian chili sauce
1 to 2 tablespoons soy sauce
1/4 cup chopped fresh, cilantro
2 limes, halved
Cilantro sprigs and lime wedges, for garnish
Directions
Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.
Note: There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.
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Greek Lamb with Yogurt Mint Sauce
by Rhyl Rager
4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1½ teaspoons dried oregano
Kosher salt and freshly ground black pepper
½ cup freshly squeezed lemon juice (4 lemons)
½ cup good olive oil
½ cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
For the Yogurt Mint Sauce:
6 scallions, white and green parts, chopped
½ cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch of crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
For the Yogurt Mint Sauce:
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and purée until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
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Smokey Apple Cinnamon Meatloaf
by Jess Vanderhoff
1 1/2 lb lean ground beef
1/2 lb ground pork
1/2 C Vidalia onion, finely chopped
1 Large egg
3/4 C Applesauce
1 C Plain bread crumbs
1 C Smokey Apple Cinnamon Sauce, divided
1 t Salt
1/4 t Black pepper
3 slices of uncooked bacon
Directions
Preheat oven to 350 degrees.
Coat a 9x5x3-inch loaf pan with non-stick cooking spray and set aside.
In a large bowl, combine the ground beef, ground pork, onion, egg, applesauce, bread crumbs, 3 T of Paula Deen Smokey Apple Cinnamon Sauce, salt and pepper. Mix well.
Form the meat loaf mixture into a loaf shape and press into the prepared pan. Brush the top of the meat loaf with half of the remaining Smokey Apple Cinnamon Sauce and top with 3 slices of bacon. Back for 1 1/2 to 2 hours.
In the last 10 minutes of baking, brush the remaining Smokey Apple Cinnamon Sauce over the top of the bacon and return to the oven.
Remove from oven and let cool 10 minutes. Slice and serve alongside your favorite mashed new red potatoes with the skins left on and a little Smokey Apple Cinnamon Sauce drizzled on top!
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Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil
by Jess Vanderhoff
2 large yellow bell peppers, roasted
1 (3-ounce) package cream cheese with chives, at room temperature
1 (5.3-ounce) package basil and roasted garlic goat cheese, or 6 ounces soft fresh herb-flavored goat cheese, at room temperature
1 bunch arugula, stems trimmed
16 large fresh basil leaves
1(3-pound) boneless veal loin
14 oil-packed sun-dried tomatoes, drained
8 bacon slices
2 tablespoons butter
Olive oil
Salt and pepper
Sauce:
2 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley leaves
1/2 cup (1 stick) butter, cut into pieces, at room temperature
Reserved cheese mixture
Salt and pepper
Directions
Char the peppers over a gas flame or in the broiler, turning until blackened on all sides. Place peppers in a paper bag for 10 minutes to loosen the skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside.
Stir the cream cheese and goat cheese in a small bowl until blended. Set aside.
Plunge the arugula and basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.
Slice the veal open like a book and cover with plastic wrap. With a meat pounder or rolling pin gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness. Season with House Seasoning, as desired.
Overlap the arugula leaves down the center of the veal forming a 2-inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.
Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers.
Fold 1 long side of the veal over the filling. Roll up the veal jelly roll style and secure by tying with string. Wrap the string lengthwise around the veal to secure ends. Cover the ends of the veal with aluminum foil to enclose the filling completely. Cover the veal and the reserved cheese separately and chill for at least 6 hours. Can be prepared 1 day ahead.
Preheat oven to 375 degrees F.
Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat. Season the veal with salt and pepper. Brown the veal on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the veal and tuck in the ends.
Place the veal in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140 degrees F, about 45 minutes. Transfer to a work surface and let stand for 15 minutes.
Sauce:
Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes
Whisk in the lemon juice, capers, and parsley. Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture. Season the sauce with salt and pepper, to taste.
To serve, remove the tinfoil from the ends of the roast, the bacon and the string. Cut the veal roast crosswise into even slices. Spoon a few tablespoons of sauce onto each plate. Top with 2 veal slices.
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Easy Creamed Chipped Beef on Toast
by Jess Vanderhoff
1-1/4 cups milk
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
3 ounces beef lunch meat (such as Carl Buddig ®)
4 slices bread, toasted
Directions
1.Whisk the milk, flour, salt, and pepper together in a bowl until smooth.
2.Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.
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Scalloped Potatoes & Pork Chops
by Rhyl Rager
4 bone-in pork chops,
unbleached flour,
nonfat milk,
salt & pepper,
several potatoes depending on size peeled and slice 1/8" thick
Use a 10"x10"x3" casserole nonstick sprayed. Put first layer of sliced potatoes down just touching but not overlapping. Sprinkle an even sweep of flour over potatoe slices add a shake of salt & pepper. Add next layer of thinly sliced potatoes trying to cover gaps from below then sprinkle with flour again this time skipping the salt & pepper continue to next layer of potatoes add your sprinkle of flour and salt & pepper. Repeat as needed. There should be approx. 3-4 layers of potatoes keeping in mind you must leave space to put pork chops on top. Next pour milk over until reaches chops. Cook in oven on 350F degrees until milk is absorbed, potatoes no longer crunch, turn pork chops over just once, should be lightly browned. May be 60-90 minutes. Serves 4.
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Pork Scaloppinis with Star Fruit
by Rhyl Rager
1 tablespoon butter
4 pork cutlets, 4 ounces each
salt and pepper to taste
1 star fruit, sliced
1/2 cup beef broth
1/2 cup orange juice
1 cup whipping cream
2 tablespoons fresh coriander, chopped
2 teaspoons orange peel
Preheat oven to 200F. Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper. Transfer cutlets to a serving dish and set aside in oven. In same pan, cook star fruit 1 minute per side. Set aside in oven. Add beef broth, orange juice and cream to saucepan; cook until reduced by half. Add coriander and orange peel. Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit. Serve with rice and zucchini, if desired. Serves 4.
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Pork Filled Green Tea Dumplings
by Rhyl Rager
Dumpling Dough:
2 1/4 cups hot water
2 lbs. all purpose flour
2 teaspoons Matcha green tea powder
1 Tablespoon sugar
Dumpling Filling:
1 1/2 lbs. ground pork
1 1/2 lbs. finelt chopped napa cabbage
1 beaten egg
2 teaspoons Matcha green tea powder
3 Tablespoons finely chopped scallions
1 Tablespoon minced ginger
1 tsp. salt, 1/2 cup soy sauce, 1 tsp. white pepper
2 Tablespoons sesame oil, 1/2 cup Half & Half
Dough: Combine the water, tea, sugar and flour in a large bowl and mix until smooth. Make into a ball and cover. Let rest for 30 minutes. Filling: Combine the pork, cabbage, egg, scallions, tea powder, ginger, salt, pepper, soy sauce and sesame oil together in a large bowl and mix well. Cook the filling mix until the pork is white. Finish: Cut the dough into ½ ounce sections and roll each into a 5 inch circle. Put 1 tablespoon of the filling in each of the flattened dough. Fold and crimp the edges together firmly. Drain the dumplings in a pot of salted water for 8 minutes than drain on paper towels. Next, cook the dumplings in a skillet of sesame oil until brown on both sides. Serve with dipping sauce.
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Bacon Wrapped Pork Chops
by Cassie Kelly
4 medium thick boneless pork chops
8 pieces uncooked bacon
Honey Dijon mustard
Salt & Pepper
Take the pork chops, sprinkle salt and pepper on top.
Evenly spread Honey Dijon mustard on the top of each pork chop.
Tightly wrap two pieces of bacon around pork chop (make sure the bacon overlaps a bit).
Heat oven to 350 degrees. Place pork chops on rack in a baking dish (you do not want the pork chops to sit in the baking dish as the bacon will get soggy on the bottom).
Place aluminum foil loosely over top of the pork chop and cook for an hour.
Remove aluminum foil and cook for an additional 20 mins so that the bacon crisps a bit.
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Calf's (Beef) Liver and Onions
by Rhyl Rager
4 Livers,
2 large onions,
butter,
flour and milk
Salt & pepper,
2 egg whites beaten lightly
Wash liver in running water and take off any membrain lining. Dredge liver through a dish of beaten whites then lay liver in flour until it coats the outside, repeat with each piece of liver. In a large skillet on medium heat and melt the butter fry the onions. Once the onions are fully cooked and golden remove from pan. Begin frying each liver fillet when done about 10 minutes on each side. Transfer livers to a plate lined with paper towels and set aside. Keep warm. Now to make a roux: add flour to the butter left in the pan an mash with a fork till incorporated slowly whisk in milk and let thicken to make a gravy. Serve with mashed potatoes and green beans. Serves 4.
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Pulled Pork
by Geri Judy
1 Picnic or butt roast-pork (not too much fat)
1 bottle Italian dressing
1c. Brown Sugar
1/2 c water
place the roast in the crockpot pack the brown sugar on it, pour contents of dressing over top the sugar. Now add 1/2c water to the side of the roast. Cook on high 4-6 hours, checking often-you want to keep a lil water in pot. When it's done just take 2 forks and start shredding the meat, stir well and serve on Kaiser rolls.
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Grandma's German Goulash
by Rhyl Rager
2 lb. lean ground beef,
3 large onions,
2 bay leaves
1 large can diced tomatoes,
1 medium rutabaga,
5 potatoes,
1 cup whole milk Greek yogurt,
water as needed
Peel rutabaga and potatoes and cut in 2" cubes then boil separately and drain. Keep warm. In a large skillet brown beef and onions. Next add tomatoes and 1-2 cups of water now add the bay leaves and simmer until you have an aroma from the leaves, then remove them. Return to rutabaga drain and puree in a cuisinart. Now use a hand masher, and mash potatoes with the yogurt an add salt & pepper. Next fold the pureed rutabaga into the mashed potatoes and divide between serving plates an leave a well in the middle. Now ladle the beef tomato/onion mixture into the well of the potato mixture and serve. Serves 4-6.
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Goulash
by Jess Vanderhoff
Ingredients
2 pounds beef stew meat, diced into 1 inch pieces
salt and pepper to taste
1/4 teaspoon paprika
1 onion, chopped
1 tablespoon vegetable oil
8 large potatoes, scrubbed and chopped
1 (16 ounce) can chili without beans
Directions
1.Season beef with salt, pepper, and paprika.
2.Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
3.An hour before serving, add potatoes and chili.
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Orange Pork Tenderloins with Carmelized Onions
by Rhyl Rager
2 tablespoons olive oil
2 pork tenderloins (about 1 pound each)
1 large red onion, thinly sliced (about 3 cups)
1 cup Pace Picante Sauce
1/2 cup orange marmalade
1 teaspoon grated orange zest
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides. Remove the pork from the skillet. Heat the remaining oil in the skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Stir the picante sauce, marmalade and orange zest in the skillet. Return the pork to the skillet. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Makes: 8 servings.
Nutrition per Serving: Calories: 216
Fat: 6g, Fiber: 1g, Protein: 22g, Sodium: 269mg
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Roasted Beef Tenderloin with Basil-Curry Mayonnaise
by Jess Vanderhoff
Ingredients
Beef:
Vegetable oil cooking spray
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 cloves garlic
1/4 teaspoon kosher salt, plus 2 teaspoons
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 (3 1/2 to 4-pound) beef tenderloin, trimmed
Mayonnaise:
1 cup mayonnaise
1/4 cup mascarpone cheese, at room temperature
1/3 cup finely chopped fresh basil leaves
1 tablespoon curry powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Directions
For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.
To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.
Cook's Note: The spices can also be crushed by placing them in a small sealable bag and crushed using a rolling pin or the bottom of a small saucepan
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Egg Foo Yong
by Rhyl Rager
2 Tbsp. oil,
3 eggs
1 cup fresh bean sprouts
1/2 cup chopped cooked pork
1/4 cup small diced onion
1 Tbsp. Kikoman's Lite Soy Sauce
1 tsp. cornstarch,
1 tsp. sugar
1 tsp. vinegar,
2 1/2 Tbsp. Kikoman's Soy Sauce
1/2 cup water
Heat oil in large skillet. Beat eggs until thick; stir in bean sprouts, pork, onion and 1 Tbsp. soy sauce. Pour 1/4 cup mixture at a time into skillet; with broad spatula, push cooked egg up over pork to form a patty. When patties are set, turn to brown other side. Serve hot with sauce. To make sauce: mix together cornstarch, sugar, vinegar, water and 2 1/2 Tbsp. soy sauce in small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serves 5.
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Curried Lamb and Barley Casserole
by Rhyl Rager
1 lb. boneless lamb cut into 1" cubes
1/4 cup uncooked barley
1 cup chopped celery,
3/4 cup raisins
2 cups water
1 can 16oz. whole tomatoes
1 Tbsp. + 1 tsp. instant dried minced onion
1 Tbsp. parsley
2 tsp. salt,
1/2 tsp. curry powder
Heat oven to 350F degrees. Mix all ingredients in ungreased 2 1/2 quart casserole. Cover tightly; bake 2 hours or until barley is tender and liquid is absorbed. Serves 4.
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Swedish Leg of Lamb
by Rhyl Rager
5 lb. leg of lamb roast
1 Tbsp. salt,
1 tsp. pepper
5 carrots sliced
3 onions sliced
1 tsp. instant beef bouillon
1 cup hot water
1 1/2 cups hot strong coffee
1/2 cup milk
1 Tbsp. sugar
Place meat fat side up on rack in open shallow roasting pan. Season with salt and pepper. Insert meat thermometer so tip is in center of thickest part of meat and does not touch bone or rest in fat. Do not add water. Do not cover. Roast in 325F degree oven 1 1/2 hours. Drain off fat.
Mix remaining ingredients; pour on meat. Continue baking about 1 hour, basting meat every 15 minutes with liquid. Meat thermometer should register 175F degrees. If desired, prepare gravy using liquid. Serves 8-10.
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Liver Creole
by Rhyl Rager
4 slices bacon
1 lb. sliced beef liver
3 Tbsp. flour
1/3 cup chopped green pepper
1 can (16 oz.) tomatoes
1 1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne
Fry bacon until crisp; remove bacon and drain. Drain off all but 3 Tbsp. fat. Coat liver with flour; brown in bacon fat. Stir in remaining ingredients except bacon. Cover tightly; simmer 20 minutes. Serves 4.
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Cresent Cheese Burger
by Bagels Nazzaro
1 lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish(optional)
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS
1 In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. 2 Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese. 3 Bake at 375°F 15 to 20 minutes.
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Peasants' Feast
by Rhyl Rager
1 can (16oz.) sauerkraut
1 can (16oz.) tomatoes
1 medium onion thinly sliced
2 Tbsp. brown sugar
1/2 tsp. salt
4 medium baking potatoes
1 pkg. 12 oz. Hillshire Smokies small Polska Kielbasa
butter,
parsley
Heat oven to 350F degrees. Mix sauerkraut, tomatoes, onions, sugar and salt in ungreased baking dish, 11 1/2" x 7 1/2" x 1 1/2". Rub potatoes with butter and prick with fork; arrange on sauerkraut mixture. Bake uncovered 1 hour.
Add sausages, covering each with sauerkraut mixture. Bake uncovered 30 minutes longer or until potatoes are done. Make crosswise slits on potatoes; squeeze until some potato pops up through opening. Slip butter into opening and sprinkle with parsley. Serve with a salad, serves 4.
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MEATLOAF
By lindy Guam Marsh
I use salt, pepper, campbells tomato soup (3/4 can), shredded cheddar - about 1/2 cup to 1- 1 and 1/2 lbs of meat, parsley flakes, 2 eggs, a dash of milk and Italian bread crumbs. Mix and make into two equal loaves. Put the rest of the tomato soup on top and if I have a red or green pepper I slice long pieces and put on top of each loaf. Yummy ♥
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MEATLOAF WITH MASHED POTATO FILLING
By Debbie Nazzaro
Make meatloaf as you wish.
Bottom layer is the meat, then cooked mashed potatoes, meat, mashed potatoes, etc. Make sure your TOP layer is the meat. The potatoes do not dry out. A pepper makes a nice garnish for the top. If you like, you could add chopped mushrooms to the meat mixture....
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Beef Wellington
by Jess Vanderhoff
Ingredients
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
Directions
1.Preheat oven to 425 degrees F . Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
2.Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3.Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4.Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5.Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6.Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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Turkey Sausage - Italian Style
by Rhyl Rager
2 lb. lean ground turkey, 2 Tbsp. ground fennel seed,
1 tsp. thyme, 2 Tbsp. molasses, 1/2 cayenne, 1 tsp. margoram, 1 tsp. allspice, 1 egg, unseasoned bread crumbs to hold ingredients together
Turkey Sausage - Sage Traditional
2 lbs. lean ground turkey, 2 Tbsp. Sage, 1 tsp. thyme,
salt & pepper to taste, 2 Tbsp. real maple syrup, 1 tsp. coriander, 1 egg, unseasoned bread crumbs to hold ingredients together
Directions for both: put all ingredients for one variety in a bowl and mix thoroughly with clean hands. Lay out waxpaper and make equal size balls with space between; lay waxpaper on top and gently flatten into patties. Roll up and place in gallon ziplock for freezing. Great for breakfast, in a biscuit or with an apple for lunch.
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My Stuffed Cabbage
by Rhyl Rager
1 medium head of cabbage,
1 lb. ground sirloin,
1 lb. ground young lamb (not mutten)
4 cups cooked brown rice,
1 jar Prego or Newman's Own Sockaroonie sauce,
2 small cans mushrooms drained & minced fine,
1 can stewed tomatoes & zucchini,
1/2 cup Kraft Parmesan/Romano sprinkle cheese,
1/4 cup ketchup,
2 tsp. minced garlic,
2 tsp. oregano,
1 Tbsp. basil,
1 tsp. thyme,
1 tsp. marjoram,
1 tsp. coriander,
2 eggs
1 small onion chopped fine
...
You will need: large mixing bowl, very large casserole at least 13"x9"x3" or use two pans. One large tall standing pan of boiling water and a big colander in sink.
First over a bread board cut out center stem of cabbage leaving head intact. Next take head to sink, turn on hot water, leaving water running. Gently, pulling leaf away from head, allowing hot water to run between layers. Now carefully remove leaf away from head being sure not to tear it. Repeat to gain 10-20 leaves. Next place all cabbage leaves in pan of boiling water to blanch (precook). Boil until leaves are no longer opaque then remove from pan place in colander to drain off or pat with paper towels.
Meanwhile, get your mixing bowl and dump in: rice, all meat, all seasonings, garlic, mushrooms, eggs, ketchup, onion and 3/4 of the sprinkle cheese reserving some for later. Now with hands mix all together thoroughly. Set aside. Select casseroles and spray w/nonstick veggie oil. Now place colander and meat mix side by side from left to right then the casserole or pans in assembly line fashion. Begin filling cabbage leaves: one at a time hold leaf in hand an scoop meat out with spoon an put into leaf fold in sides and roll. Lay roll seam side down in pan; repeat till all rolls are side by side tightly in pan. Pour spaghetti sauce and tomatoes & zucchini on top and sprinkle on the remaining cheese. Bake at 375F degree for 1- 1 1/2 hours just until starting to brown nicely on top and bubbling. Freezes well and makes excellent leftovers, great for parties or buffets. I always serve it with cornbread and large salad.....
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Sauerbraten (German Pot Roast)
by Rhyn Rager
4 lb. beef chuck or rump roast,
2 tsp. salt,
1/2 tsp. pepper,
1 onion sliced,
3 Bay leaves,
1 tsp. peppercorns,
1/2 tsp. allspice,
2 cups cider vinegar,
2 cups water,
1/2 cup dark raisins, flour,
1 Tbsp. sugar,
8 gingersnaps crushed
Rub meat well with salt and pepper. Place in Reynolds Oven bag. Add sliced onion, all seasonings, vinegar and water then tie bag tightly. Turn meat in marinade several times in the next 3-4 days. Remove meat from bag and brown in oil on all sides in a fry pan. Now remove half of marinade from bag and pour into a saucepan and place roast back into the oven bag and tie securely. Place the roast/bag in a roasting pan put in oven at 350F degrees and bake 3-4 hours till tender. Return to the marinade in saucepan, add the raisins and simmer till they plump. Now sift out raisins and set them aside. Mix some water with flour to make a smooth paste. Now add the flour paste to the marinade whisking to make gravy. Add the sugar, crushed gingersnaps, raisins and serve. Serves 8-10.
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Roasted Corned Beef Brisket & Cabbage
by Rhyl Rager
1 (3-4 lb.) Corned Beef Brisket wash off the gelatin an keep the seasoning pkg.
1 cabbage cut and quartered,
2 potatoes washed and quartered,
4 peeled washed carrots,
4 peeled washed parsnips,
2 large onions halved
You will need: Heavy duty aluminum foil, a broiler pan, oven mittens, lots of patience and water.
First lay aluminum foil over pan having extra hanging off sides to enclose meat & veggies. Now take off first outer leaves of cabbage and remove stem. Be sure to use the seasoning pkg. Put meat on top of foil in pan and place the cabbage on top of meat with veggies. Next tightly roll and seal foil edges together. Put water in pan every 30-45 minutes consistently and cook at 325F degrees for 6 hrs.
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Norwegian Pork Meat Balls with Prunes
by Rhyl Rager
2 1/2 lbs. finely minced pork 25-30% fat content
1/4 lb. chopped prunes,
1 apple de-cored peeled & chopped,
1/2 cup milk,
1/2 cup port wine,
1 Tbsp. potato starch,
1 tsp. each: powdered ginger & caraway seeds,
1 tsp. curry powder plus a pinch,
1/2 tsp. nutmeg,
1/4 tsp. salt
...
In a bowl, mix the meat with the ginger, nutmeg, 1 tsp. curry, salt, starch. Add milk meanwhile, you make the stuffing. In a pot mix the prunes and apple with caraway and the pinch of curry that is left. Pour over port wine and bring the mixture to boil. Boil for 3-5 minutes until it starts to thicken. Remove from heat and allow to cool. Dip a spoon in some cold water. Take a nice handful of the meat pate' and flatten it out
in your hand. Add some of the apple & prune mix to the pate' and try to seal off the stuffing so it remains within the meatball. Fry the meatballs in butter over medium heat. It takes about 7 minutes depending on the size you make them
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Twin Meat Loafs
by Rhyl Rager
2 1/2 lbs. ground sirloin,
1/2 cup grated carrots,
1/2 cup bread crumbs,
1 medium onion chopped fine,
2 Tbsp. ketchup,
1 Tbsp. Worcestershire sauce,
2 tsp. basil,
1 tsp. each: marjoram thyme oregano nutmeg salt pepper celery seed,
2 eggs beaten
You will need 2 loaf pans 9"x5"x 3" mix all ingredients together well. Divide mixture between pans and press firmly. Bake 350F degrees oven for an hour; just before the last 20 minutes baste loaves with Campbell's condensed tomato soup do not add any water. Soup makes a lovely glaze over the meat loafs.
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Empanadas
by Jess Vanderhoff
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water
2 1/2 cups peeled, cored and sliced apples
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 yellow onion
1 green bell pepper
1 tablespoon olive oil
8 ounces tomato paste
1/2 cup water
1 tablespoon distilled white vinegar
1 pound lean steak, cut into 1 inch cubes
Directions
1.To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
2.To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
3.To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
4.Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F until golden brown.
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Fried Empanadas
by Rhyl Rager
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed
2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed
Directions
In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.
Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.
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Cabbage Stir-Fry w/Rice Noodles, Pork and Cilantro
by Rhyl Rager
4 ounces medium flat rice noodles
2 tablespoons vegetable oil
1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground pork
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Asian fish sauce
2 teaspoons Asian chili sauce
1 to 2 tablespoons soy sauce
1/4 cup chopped fresh, cilantro
2 limes, halved
Cilantro sprigs and lime wedges, for garnish
Directions
Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.
Note: There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.
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Greek Lamb with Yogurt Mint Sauce
by Rhyl Rager
4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1½ teaspoons dried oregano
Kosher salt and freshly ground black pepper
½ cup freshly squeezed lemon juice (4 lemons)
½ cup good olive oil
½ cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
For the Yogurt Mint Sauce:
6 scallions, white and green parts, chopped
½ cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch of crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
For the Yogurt Mint Sauce:
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and purée until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
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Smokey Apple Cinnamon Meatloaf
by Jess Vanderhoff
1 1/2 lb lean ground beef
1/2 lb ground pork
1/2 C Vidalia onion, finely chopped
1 Large egg
3/4 C Applesauce
1 C Plain bread crumbs
1 C Smokey Apple Cinnamon Sauce, divided
1 t Salt
1/4 t Black pepper
3 slices of uncooked bacon
Directions
Preheat oven to 350 degrees.
Coat a 9x5x3-inch loaf pan with non-stick cooking spray and set aside.
In a large bowl, combine the ground beef, ground pork, onion, egg, applesauce, bread crumbs, 3 T of Paula Deen Smokey Apple Cinnamon Sauce, salt and pepper. Mix well.
Form the meat loaf mixture into a loaf shape and press into the prepared pan. Brush the top of the meat loaf with half of the remaining Smokey Apple Cinnamon Sauce and top with 3 slices of bacon. Back for 1 1/2 to 2 hours.
In the last 10 minutes of baking, brush the remaining Smokey Apple Cinnamon Sauce over the top of the bacon and return to the oven.
Remove from oven and let cool 10 minutes. Slice and serve alongside your favorite mashed new red potatoes with the skins left on and a little Smokey Apple Cinnamon Sauce drizzled on top!
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Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil
by Jess Vanderhoff
2 large yellow bell peppers, roasted
1 (3-ounce) package cream cheese with chives, at room temperature
1 (5.3-ounce) package basil and roasted garlic goat cheese, or 6 ounces soft fresh herb-flavored goat cheese, at room temperature
1 bunch arugula, stems trimmed
16 large fresh basil leaves
1(3-pound) boneless veal loin
14 oil-packed sun-dried tomatoes, drained
8 bacon slices
2 tablespoons butter
Olive oil
Salt and pepper
Sauce:
2 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley leaves
1/2 cup (1 stick) butter, cut into pieces, at room temperature
Reserved cheese mixture
Salt and pepper
Directions
Char the peppers over a gas flame or in the broiler, turning until blackened on all sides. Place peppers in a paper bag for 10 minutes to loosen the skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside.
Stir the cream cheese and goat cheese in a small bowl until blended. Set aside.
Plunge the arugula and basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.
Slice the veal open like a book and cover with plastic wrap. With a meat pounder or rolling pin gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness. Season with House Seasoning, as desired.
Overlap the arugula leaves down the center of the veal forming a 2-inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.
Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers.
Fold 1 long side of the veal over the filling. Roll up the veal jelly roll style and secure by tying with string. Wrap the string lengthwise around the veal to secure ends. Cover the ends of the veal with aluminum foil to enclose the filling completely. Cover the veal and the reserved cheese separately and chill for at least 6 hours. Can be prepared 1 day ahead.
Preheat oven to 375 degrees F.
Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat. Season the veal with salt and pepper. Brown the veal on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the veal and tuck in the ends.
Place the veal in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140 degrees F, about 45 minutes. Transfer to a work surface and let stand for 15 minutes.
Sauce:
Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes
Whisk in the lemon juice, capers, and parsley. Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture. Season the sauce with salt and pepper, to taste.
To serve, remove the tinfoil from the ends of the roast, the bacon and the string. Cut the veal roast crosswise into even slices. Spoon a few tablespoons of sauce onto each plate. Top with 2 veal slices.
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Easy Creamed Chipped Beef on Toast
by Jess Vanderhoff
1-1/4 cups milk
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter
3 ounces beef lunch meat (such as Carl Buddig ®)
4 slices bread, toasted
Directions
1.Whisk the milk, flour, salt, and pepper together in a bowl until smooth.
2.Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.
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Scalloped Potatoes & Pork Chops
by Rhyl Rager
4 bone-in pork chops,
unbleached flour,
nonfat milk,
salt & pepper,
several potatoes depending on size peeled and slice 1/8" thick
Use a 10"x10"x3" casserole nonstick sprayed. Put first layer of sliced potatoes down just touching but not overlapping. Sprinkle an even sweep of flour over potatoe slices add a shake of salt & pepper. Add next layer of thinly sliced potatoes trying to cover gaps from below then sprinkle with flour again this time skipping the salt & pepper continue to next layer of potatoes add your sprinkle of flour and salt & pepper. Repeat as needed. There should be approx. 3-4 layers of potatoes keeping in mind you must leave space to put pork chops on top. Next pour milk over until reaches chops. Cook in oven on 350F degrees until milk is absorbed, potatoes no longer crunch, turn pork chops over just once, should be lightly browned. May be 60-90 minutes. Serves 4.
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Pork Scaloppinis with Star Fruit
by Rhyl Rager
1 tablespoon butter
4 pork cutlets, 4 ounces each
salt and pepper to taste
1 star fruit, sliced
1/2 cup beef broth
1/2 cup orange juice
1 cup whipping cream
2 tablespoons fresh coriander, chopped
2 teaspoons orange peel
Preheat oven to 200F. Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper. Transfer cutlets to a serving dish and set aside in oven. In same pan, cook star fruit 1 minute per side. Set aside in oven. Add beef broth, orange juice and cream to saucepan; cook until reduced by half. Add coriander and orange peel. Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit. Serve with rice and zucchini, if desired. Serves 4.
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Pork Filled Green Tea Dumplings
by Rhyl Rager
Dumpling Dough:
2 1/4 cups hot water
2 lbs. all purpose flour
2 teaspoons Matcha green tea powder
1 Tablespoon sugar
Dumpling Filling:
1 1/2 lbs. ground pork
1 1/2 lbs. finelt chopped napa cabbage
1 beaten egg
2 teaspoons Matcha green tea powder
3 Tablespoons finely chopped scallions
1 Tablespoon minced ginger
1 tsp. salt, 1/2 cup soy sauce, 1 tsp. white pepper
2 Tablespoons sesame oil, 1/2 cup Half & Half
Dough: Combine the water, tea, sugar and flour in a large bowl and mix until smooth. Make into a ball and cover. Let rest for 30 minutes. Filling: Combine the pork, cabbage, egg, scallions, tea powder, ginger, salt, pepper, soy sauce and sesame oil together in a large bowl and mix well. Cook the filling mix until the pork is white. Finish: Cut the dough into ½ ounce sections and roll each into a 5 inch circle. Put 1 tablespoon of the filling in each of the flattened dough. Fold and crimp the edges together firmly. Drain the dumplings in a pot of salted water for 8 minutes than drain on paper towels. Next, cook the dumplings in a skillet of sesame oil until brown on both sides. Serve with dipping sauce.
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Bacon Wrapped Pork Chops
by Cassie Kelly
4 medium thick boneless pork chops
8 pieces uncooked bacon
Honey Dijon mustard
Salt & Pepper
Take the pork chops, sprinkle salt and pepper on top.
Evenly spread Honey Dijon mustard on the top of each pork chop.
Tightly wrap two pieces of bacon around pork chop (make sure the bacon overlaps a bit).
Heat oven to 350 degrees. Place pork chops on rack in a baking dish (you do not want the pork chops to sit in the baking dish as the bacon will get soggy on the bottom).
Place aluminum foil loosely over top of the pork chop and cook for an hour.
Remove aluminum foil and cook for an additional 20 mins so that the bacon crisps a bit.
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Calf's (Beef) Liver and Onions
by Rhyl Rager
4 Livers,
2 large onions,
butter,
flour and milk
Salt & pepper,
2 egg whites beaten lightly
Wash liver in running water and take off any membrain lining. Dredge liver through a dish of beaten whites then lay liver in flour until it coats the outside, repeat with each piece of liver. In a large skillet on medium heat and melt the butter fry the onions. Once the onions are fully cooked and golden remove from pan. Begin frying each liver fillet when done about 10 minutes on each side. Transfer livers to a plate lined with paper towels and set aside. Keep warm. Now to make a roux: add flour to the butter left in the pan an mash with a fork till incorporated slowly whisk in milk and let thicken to make a gravy. Serve with mashed potatoes and green beans. Serves 4.
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Pulled Pork
by Geri Judy
1 Picnic or butt roast-pork (not too much fat)
1 bottle Italian dressing
1c. Brown Sugar
1/2 c water
place the roast in the crockpot pack the brown sugar on it, pour contents of dressing over top the sugar. Now add 1/2c water to the side of the roast. Cook on high 4-6 hours, checking often-you want to keep a lil water in pot. When it's done just take 2 forks and start shredding the meat, stir well and serve on Kaiser rolls.
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Grandma's German Goulash
by Rhyl Rager
2 lb. lean ground beef,
3 large onions,
2 bay leaves
1 large can diced tomatoes,
1 medium rutabaga,
5 potatoes,
1 cup whole milk Greek yogurt,
water as needed
Peel rutabaga and potatoes and cut in 2" cubes then boil separately and drain. Keep warm. In a large skillet brown beef and onions. Next add tomatoes and 1-2 cups of water now add the bay leaves and simmer until you have an aroma from the leaves, then remove them. Return to rutabaga drain and puree in a cuisinart. Now use a hand masher, and mash potatoes with the yogurt an add salt & pepper. Next fold the pureed rutabaga into the mashed potatoes and divide between serving plates an leave a well in the middle. Now ladle the beef tomato/onion mixture into the well of the potato mixture and serve. Serves 4-6.
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Goulash
by Jess Vanderhoff
Ingredients
2 pounds beef stew meat, diced into 1 inch pieces
salt and pepper to taste
1/4 teaspoon paprika
1 onion, chopped
1 tablespoon vegetable oil
8 large potatoes, scrubbed and chopped
1 (16 ounce) can chili without beans
Directions
1.Season beef with salt, pepper, and paprika.
2.Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients.
3.An hour before serving, add potatoes and chili.
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Orange Pork Tenderloins with Carmelized Onions
by Rhyl Rager
2 tablespoons olive oil
2 pork tenderloins (about 1 pound each)
1 large red onion, thinly sliced (about 3 cups)
1 cup Pace Picante Sauce
1/2 cup orange marmalade
1 teaspoon grated orange zest
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides. Remove the pork from the skillet. Heat the remaining oil in the skillet over medium heat. Add the onion and cook for 15 minutes or until well browned, stirring often. Stir the picante sauce, marmalade and orange zest in the skillet. Return the pork to the skillet. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Makes: 8 servings.
Nutrition per Serving: Calories: 216
Fat: 6g, Fiber: 1g, Protein: 22g, Sodium: 269mg
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Roasted Beef Tenderloin with Basil-Curry Mayonnaise
by Jess Vanderhoff
Ingredients
Beef:
Vegetable oil cooking spray
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 cloves garlic
1/4 teaspoon kosher salt, plus 2 teaspoons
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 (3 1/2 to 4-pound) beef tenderloin, trimmed
Mayonnaise:
1 cup mayonnaise
1/4 cup mascarpone cheese, at room temperature
1/3 cup finely chopped fresh basil leaves
1 tablespoon curry powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Directions
For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.
To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.
Cook's Note: The spices can also be crushed by placing them in a small sealable bag and crushed using a rolling pin or the bottom of a small saucepan
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Egg Foo Yong
by Rhyl Rager
2 Tbsp. oil,
3 eggs
1 cup fresh bean sprouts
1/2 cup chopped cooked pork
1/4 cup small diced onion
1 Tbsp. Kikoman's Lite Soy Sauce
1 tsp. cornstarch,
1 tsp. sugar
1 tsp. vinegar,
2 1/2 Tbsp. Kikoman's Soy Sauce
1/2 cup water
Heat oil in large skillet. Beat eggs until thick; stir in bean sprouts, pork, onion and 1 Tbsp. soy sauce. Pour 1/4 cup mixture at a time into skillet; with broad spatula, push cooked egg up over pork to form a patty. When patties are set, turn to brown other side. Serve hot with sauce. To make sauce: mix together cornstarch, sugar, vinegar, water and 2 1/2 Tbsp. soy sauce in small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serves 5.
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Curried Lamb and Barley Casserole
by Rhyl Rager
1 lb. boneless lamb cut into 1" cubes
1/4 cup uncooked barley
1 cup chopped celery,
3/4 cup raisins
2 cups water
1 can 16oz. whole tomatoes
1 Tbsp. + 1 tsp. instant dried minced onion
1 Tbsp. parsley
2 tsp. salt,
1/2 tsp. curry powder
Heat oven to 350F degrees. Mix all ingredients in ungreased 2 1/2 quart casserole. Cover tightly; bake 2 hours or until barley is tender and liquid is absorbed. Serves 4.
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Swedish Leg of Lamb
by Rhyl Rager
5 lb. leg of lamb roast
1 Tbsp. salt,
1 tsp. pepper
5 carrots sliced
3 onions sliced
1 tsp. instant beef bouillon
1 cup hot water
1 1/2 cups hot strong coffee
1/2 cup milk
1 Tbsp. sugar
Place meat fat side up on rack in open shallow roasting pan. Season with salt and pepper. Insert meat thermometer so tip is in center of thickest part of meat and does not touch bone or rest in fat. Do not add water. Do not cover. Roast in 325F degree oven 1 1/2 hours. Drain off fat.
Mix remaining ingredients; pour on meat. Continue baking about 1 hour, basting meat every 15 minutes with liquid. Meat thermometer should register 175F degrees. If desired, prepare gravy using liquid. Serves 8-10.
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Liver Creole
by Rhyl Rager
4 slices bacon
1 lb. sliced beef liver
3 Tbsp. flour
1/3 cup chopped green pepper
1 can (16 oz.) tomatoes
1 1/2 tsp. salt
1/2 tsp. chili powder
1/8 tsp. cayenne
Fry bacon until crisp; remove bacon and drain. Drain off all but 3 Tbsp. fat. Coat liver with flour; brown in bacon fat. Stir in remaining ingredients except bacon. Cover tightly; simmer 20 minutes. Serves 4.
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Cresent Cheese Burger
by Bagels Nazzaro
1 lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish(optional)
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS
1 In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. 2 Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese. 3 Bake at 375°F 15 to 20 minutes.
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Peasants' Feast
by Rhyl Rager
1 can (16oz.) sauerkraut
1 can (16oz.) tomatoes
1 medium onion thinly sliced
2 Tbsp. brown sugar
1/2 tsp. salt
4 medium baking potatoes
1 pkg. 12 oz. Hillshire Smokies small Polska Kielbasa
butter,
parsley
Heat oven to 350F degrees. Mix sauerkraut, tomatoes, onions, sugar and salt in ungreased baking dish, 11 1/2" x 7 1/2" x 1 1/2". Rub potatoes with butter and prick with fork; arrange on sauerkraut mixture. Bake uncovered 1 hour.
Add sausages, covering each with sauerkraut mixture. Bake uncovered 30 minutes longer or until potatoes are done. Make crosswise slits on potatoes; squeeze until some potato pops up through opening. Slip butter into opening and sprinkle with parsley. Serve with a salad, serves 4.
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MEATLOAF
By lindy Guam Marsh
I use salt, pepper, campbells tomato soup (3/4 can), shredded cheddar - about 1/2 cup to 1- 1 and 1/2 lbs of meat, parsley flakes, 2 eggs, a dash of milk and Italian bread crumbs. Mix and make into two equal loaves. Put the rest of the tomato soup on top and if I have a red or green pepper I slice long pieces and put on top of each loaf. Yummy ♥
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MEATLOAF WITH MASHED POTATO FILLING
By Debbie Nazzaro
Make meatloaf as you wish.
Bottom layer is the meat, then cooked mashed potatoes, meat, mashed potatoes, etc. Make sure your TOP layer is the meat. The potatoes do not dry out. A pepper makes a nice garnish for the top. If you like, you could add chopped mushrooms to the meat mixture....
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Beef Wellington
by Jess Vanderhoff
Ingredients
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
Directions
1.Preheat oven to 425 degrees F . Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
2.Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3.Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4.Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5.Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6.Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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