The American Legion Department of Nevada District 2 Information Letter(link)(page)

Beef

Cooking Tips
Asian Beef & Broccoli Lettuce Wraps
Autumn Beef Barley Stew
Basic Meat Loaf
Beef Ala Mode
Beef and Shiitake Mushroom Stew
Beef Stew
Beef Stroganoff
Beef Stroganoff with Pasta
Beef Stroganoff with Pickle
Beef Stroganov
Beef Teriyaki Supreme
Belgian Roast Beef
Cajun Rib-Eye Steak
Carne Con Chile (Meat with Chili)
Chili Burgers
Cornish Pastries
Dads Steak Sandwich
Double Decker Tacos
Easy Beef & Pasta Skillet
Empanadas Fritas
Filet Mignon with Roasted Vegetables
Frikadeller Med Log Saus
Garlic-Herb Crusted Beef Roast
High Plains Drifter-Grilled Sirloin Style
Hungarian Steak
Killer Chili
Korean Barbecue
Kottbullar
Lazy Beef Casserole
Macaroni-Beef Skillet Supper
Marinaded Sirloin / Red Peppers & Artichokes
Marinated Steak
Meat and Baked Beans
Meatloaf Stuffed with Ham and Cheese
Mesquite Smoked Brisket
New England Corned Beef Hash
Pastitsio
Pepper Herb London Broil
Pepper Steak
Peppered Steak with Two Mustard Cream
Planked Steak
Pulled Beef & Pork Chili
Red Flannel Hash
Rib Eye Roast with Red Wine Mushroom Sauce
Rib-Eye Stuffed with Garlic & Chile
Roast Beef Sandwich on French Bread
Rolled Rib Roast of Beef
Rudy's Italian Meatballs
Rudy's Meatloaf
Russian Beef Steak in Sour Cream
Russian Meat Turnovers
Sauerbraten (Pennsylvania Dutch Pot Roast)
Savory Pot Roast
Sloppy Joe's Beef burgers
Slow-Cooked Chili Texas-Style
Spanish Rice with Beef
Spicy Stew
Stuffed Bell Peppers
Stuffed Pepper Espana
Swiss Bacon Burger
Tacos
Tacos Beef Mix
Tacos with Beans & Rice
Tereyaki Steak
Teriyaki Flank Steak with Grilled Shiitake Mushrooms
Texas Brisket
Touchdown Honey Mustard Beef Sandwich
Zesty Beef and Corn Nachos

Cooking Tips

Even lean meat has fat in it. Here are some ways to reduce the saturated fat in meat:

  • Use a rack to drain off the fat when broiling, roasting or baking. Instead of basting with drippings, keep meat moist by pouring wine, tomato juice or bouillon over it.
  • Cook a day ahead of time: stews, boiled meat, soup stock, or other dishes in which fat cooks into the liquid. After the food has been refrigerated, the hardened fat can be removed from the top.
  • Make gravies after the fat has hardened and can be removed from the liquid.
  • Broil, rather than pan-fry, meats such as hamburger, lamb chops, pork chops and steak.
  • When a recipe calls for browning the meat first, try browning it under the broiler instead of in a pan.

Asian Beef & Broccoli Lettuce Wraps

One pound beef round tip or top round steaks, cut 1/8 to 1/4 inch thick strips
4 cups fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas)
2 teaspoons vegetable oil
8 Boston or red leaf lettuce leaves

Stack steaks; cut lengthwise in half, then cut crosswise into 1-inch-wide strips.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips. Place beef and 1/4-cup sauce in medium bowl; toss to coat beef. Cover and marinate in refrigerator 30-minutes.
Combine vegetable mixture and 1/2 cup water in large nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4 to 6-minutes or until vegetables are crisp-tender. Drain vegetables; set aside. Remove beef from marinade, discard marinade. Heat oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 11/2 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
Combine vegetables and beef in skillet. Stir in remaining sauce; cook and stir over medium-low heat 1 to 2 minutes or until thickened and bubbly. Serve with lettuce leaves for wrapping. (Makes 4 servings)

Sauce
2 tablespoons hoisin sauce
2 tablespoons orange juice
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons cornstarch

Combine hoisin sauce, orange juice, rice vinegar and soy sauce in small bowl. Stir in cornstarch; set aside.


Autumn Beef Barley Stew

3 tablespoons vegetable oil
2 pounds beef, cut into pieces
2 onions, sliced
4 cups water
1/2 cup medium barley
1 tablespoon hot pepper sauce
2 teaspoons salt
1 teaspoon dries oregano leaves
10-ounce container Brussels spouts, halved
1 yellow squash, cut lengthwise in half and sliced
1 cup cherry tomatoes, halved

Heat oil in 4-quart saucepan over medium-high heat. Add beef, half at a time, and cook them until browned. Cook onions in drippings in pan over medium heat until tender, stirring occasionally.
Add reserved browned beef, water, barley, hot pepper sauce, salt and oregano. Heat to boiling over high heart. Reduce heat to low; cover and simmer 1 hour or until beef is tender, stirring occasionally.
Stir in Brussels sprouts, yellow squash and cherry tomatoes. Heat to boiling over high heat. Reduce heat to low; cover and simmer 5-minutes or until vegetables are tender, stirring occasionally. (Makes 8 servings)


Basic Meat Loaf

2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
3 slices bread, broken and soaked
1/2 cup skim milk
1 large onion, grated
1 clove garlic, minced
2 tablespoons Worcestershire sauce
3 tablespoons chili sauce
1 teaspoon dry mustard

Preheat oven to 375°. Combine all ingredients and mix well. Pat the meat mixture into a loaf shape, and place on an oiled, flat baking dish. Bake 50 to 60-minutes. (Makes 8 servings)


Beef Ala Mode

4 pounds beef round or chuck
1/2 pound salt pork cut in thin strips
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup flour
1/2 cup fat
1 cup peas
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions

Lard beef with salt pork, using a larding needle to insert 1/4-inch strips of salt pork into meat. Season with salt and pepper. Coat with flour and brown in fat. Add cup of hot water, cover and cook slowly about 2 1/2 to 3-hours or until meat is tender. Add peas, carrots, celery, and onions 1/2-hour before meat is done, adding more water if necessary, to cover the vegetables.
When meat is done, place on hot platter with vegetables arranged around it and serve with brown gravy. (Makes 6 to 8 servings)


Beef and Shiitake Mushroom Stew

2 pounds hanger or skirt steak, cut into 2-by-2-inch pieces
Salt and freshly ground black pepper
2 tablespoons canola oil
2 large red onions, cut into 1/2-inch dice
2 large carrots, peeled and cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1 tablespoon Chinese fermented black beans, rinsed and drained
1 tablespoon finely chopped fresh ginger root
Cloves from 2 heads of garlic, peeled but left whole
1 pound shiitake mushrooms, quartered, stems discarded
1 cup Shaoxing wine or dry sherry
1/3 cup soy sauce, preferably reduced-sodium
Garlic Mashers

Season the meat with salt and pepper. Heat a medium Dutch oven or other heavy pot over high heat, add 1-tablespoon of the oil, and swirl to coat the bottom of the pot. When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
Remove the meat; wipe out the pot with paper towels. Add the remaining 1-tablespoon of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic. Sauté over medium heat, stirring, until soft, 8 to10-minutes. Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6-minutes. Stir in the soy sauce.
Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2-hours.
Divide the garlic mashers among 6-large pasta bowls. Cover with the stew and serve. (Makes 6 servings).


Beef Stew


1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat cut into 1-inch pieces
3 1/2 cups halved mushroom (about 8ounces),
2 cups diagonally cut carrots
1 1/2 cups coarsely chopped onion
11/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup dry red wine
1/2 teaspoon dried thyme
1 1/4 teaspoons Kosher salt
1/4 teaspoons coarsely ground black pepper
2 14 1/2-ounce cans no-salt-added stewed tomatoes, undrained
2 bay leaves
2 1/4-ounce can sliced olives
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

Heat oil in a large Dutch - oven over medium-high heat. Add beef; cook 5-minutes, browning on all sides. Remove from pan. Add mushrooms; carrots, onion, celery and garlic to pan; cook 5-minutes, stirring occasionally. Return beef to pan. Stir in water, wine, thyme, salt, pepper, tomatoes and bay leaves; bring to a. boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30-minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley. (Makes 6 servings)


Beef Stroganoff

1 pound lean beef cut in thin strips about 3 inches long and 1/2 inch wide
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup fat
1 cup hot Beef Stock or canned bouillon
3 tablespoons tomato juice
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
3/4 cup sour cream
Salt and pepper

Roll strips of beef in flour, which has been mixed with salt and pepper. Brown in fat and remove meat from skillet. Add hot Beef Stock and bring to a boil. Add tomato juice, mustard, Worcestershire sauce, sour cream, salt and pepper to taste. Bring to a boil again; add the meat. Simmer for about 20 to 25 minutes or until meat is tender. For the last part of cooking, turn up heat and cook a little faster so liquid will be reduced and thickened. Serve the meat with the sauce in which it has been cooked.
This Russian beef dish should be served with rice. The beef for the Stroganoff should preferably be fillet. (Makes 3 to 4 servings)


Beef Stroganoff with Pasta

1 1/2 cups uncooked farfalle (bow tie) pasta
1 pound beef tenderloin tips
Vegetable cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced fresh mushrooms
1/3 cup coarsely chopped onion
2 teaspoons vegetable oil
1 to 2 tablespoons all purpose flour
1/4 cup hot Beef Stock or canned bouillon
1 tablespoon sliced green onion
1/4 cup dairy sour half-and-half

Cook pasta according to package directions. Keep warm.
Meanwhile trim fat from beef, cut into 1-by-1/2-inch pieces. Spray large nonstick skillet, with cooking spray, Heat skillet over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2-minutes or until outside surface is no longer pink, remove from skillet; keep warm, Season with salt and pepper.
In same skillet, cook mushrooms and onion in oil 2 minutes or until tender, stir in flour. Gradually add hot Beef Stock, stirring until blended, Bring to a boil: cook and stir 2 minutes. Return beef to skillet; beat through. Serve beef mixture over pasta. Sprinkle with green onion; pass sour half-and-half to put on top. (Makes 4 servings)


Beef Stroganoff with Pickle

8 ounces beef fillet or boneless sirloin
1 large shallot or 1 small onion
1 small garlic clove
2 tablespoons butter
1 rounded teaspoon paprika
2 tablespoons sunflower oil
Salt and freshly ground black pepper
2/3 cup sour cream
dill pickle, cut into thin strips
1-2 tablespoons finely chopped - fresh Italian parsley

Trim the meat of any fat and sinew, then cut it into strips about 1 1/2-inches long and 1/4-inch thick. Finely chop the shallot or onion. Crush the garlic.
Melt the butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7-minutes until soft and translucent. Stir in the garlic and paprika. Cook for 1-minute, stirring. Remove the mixture from the pan and set aside.
Add the oil to the pan and heat it over high heat. When it sizzles, add the beef and toss for 2 to 3-minutes until the beef is sealed and lightly browned. Stir in the shallot mixture and salt and pepper to taste and heat through, stirring.
Swirl in the sour cream and serve immediately, topped with the pickle strips and parsley. (Makes 2 servings)


Beef Stroganov

2 pounds sirloin steak, julienne
4 cups onions, sliced thin, separate into rings
1 pound mushrooms, sliced
1 1/2 teaspoons salt
4 tablespoons vegetable oil
1 tablespoon dry mustard powder
3 tablespoons hot water
1 tablespoons sugar
2 cups sour cream (16 oz)
Salt & pepper to taste
1 pound pasta, cooked (linguini/broad noodle)

Dissolve mustard powder, 1 1/2-teaspoons of the sugar and pinch of salt in the hot water. Stir to form a paste. Let rest for 15-minutes.
Heat 2 tablespoons of the oil in a heavy pan over high heat until hot. Add mushrooms & onions in pan & cover. Reduce heat to low. Stirring from time to time, simmer for 20 to 30-minutes or until vegetables are soft. Drain them in a sieve. Return the vegetables to the pan.
In a large fry pan, heat 2-tablespoons oil on high heat until hot. Drop in half the meat & stir-fry for 2-minutes or until the meat is lightly browned. With a slotted spoon, transfer the meat to the vegetables. Fry the remaining meat the same way. Add more oil if necessary.
Mix the meat and vegetables. Stir in the remaining salt, pepper and mustard paste. Cook on high heat until the mustard smell diminishes. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2-teaspoon of sugar and reduce heat to low. Cover pan and simmer for 2 to 3-minutes, or until sauce is heated through. Season to taste.Serve over cooked pasta. (Makes 4 to 6 servings)


Beef Teriyaki Supreme

2/3 cup Teriyaki Marinade & Sauce®
1/4 cup chopped green onions and tops
2 tablespoons sugar
2 teaspoons minced fresh gingerroot
1 teaspoon vegetate oil
3 T-bone steaks, each about 1 inch thick

Combine first 5 ingredients; remove and reserve 2-tablespoons mixture. Pour remaining mixture over steaks in large shallow pan. Turn steaks over to coat both sides. Marinate 45-minutes, turning steaks over once. Grill steaks 5-minutes on each side (for medium) or to desire doneness, brushing occasionally with reserved teriyaki sauce mixture. To serve, remove meat from bone and cut across grain into thin slices. Great with Garlic toast (Makes 4 to 6 servings)


Belgian Roast Beef

3 to 4 pounds boneless rump of beef
1/2 pound salt pork
2 teaspoons salt Dash of pepper
2 tablespoons dry mustard
1/2 cup fat
4 large onions, sliced thin
1 cup (or more) Beef Stock or canned bouillon
3 medium tomatoes, peeled
2 tablespoons red wine vinegar

Lard beef, using thin strips of salt pork in larding needle. Combine salt, pepper, and mustard, and rub into meat on both sides. Melt fat in skillet or Dutch oven. Brown meat on both sides and remove from skillet. Add onions and cook until a golden brown.
Then put meat on bed of onions and add Beef Stock. Cook covered 2 1/2 to 3-hours in slow oven 325°. During last 1/2-hour of cooking add tomatoes cut in half and red wine vinegar. Continue cooking until meat is tender. Serve on platter, surrounded by onions.
Garnish with parsley or water cress.(Makes 6 to 8 servings)


Cajun Rib-Eye Steak

1 cup plus 2 tablespoons Cajun Seasoning
6 16-ounce aged rib-eye steaks, each about 1 1/2 inches thick
4 3/4 cups flavorless vegetable oil, such as canola or safflower

Put the Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8-hours and as long as 24-hours. Alternatively, marinate the steaks in heavy duty re-sealable plastic bags.
When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. (The oil can flare on the grill or in the broiler.) Set the steaks aside for 30 to 60-minutes at room temperature.
Prepare a charcoal or gas grill or preheat the broiler and position a rack 4-inches from the heating element The coals should be medium-hot for a charcoal grill; the burners should be on high for the gas grill.
Grill for about 8-minutes, then turn, using tongs, and grill for about 8-minutes more for medium-rare, or until the desired degree of doneness. (Makes 6 servings)

Cajun Seasoning
1/2 cup paprika
1/3 cup salt
1/3 cup freshly ground white pepper
1/3 cup garlic powder
1/3 cup onion powder
2 1/2 tablespoons dried thyme
2 1/2 tablespoons dried oregano
2 1/2 tablespoons freshly ground black pepper
2 1/2 tablespoons cayenne pepper

In a mixing bowl, stir together all of the ingredients. When mixed, transfer to an airtight container and store in a cool dark place. The seasoning will keep for as long as 3-months. (Makes about 21/2 cups)

Carne Con Chile (Meat with Chili)

1 1/2 pounds beef round
2 tablespoons fat
1/2 cup finely chopped onions
1 clove garlic, chopped fine
1 tablespoon chili powder
1 cup chili sauce
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika
1 cup Beef Stock or canned bouillon
1 cup canned tomatoes

Cut meat into 3/4 inch cubes. Sauté in the fat until brown. Add onions and garlic and cook about 5-minutes, stirring constantly. Add chili powder and chili sauce. Season with salt, oregano, and paprika. Add Beef Stock and tomatoes. Cook 45-minutes to 1-hour or until meat is tender and liquid has thickened. Add more meat stock or tomatoes if necessary. Serve with rice or frijoles. If you like chili with beans, add 2-cups cooked kidney beans or 2-cups cooked pinto beans just before serving and add a little more liquid.(Makes 4 to 6 servings)


Chili Burgers

1 pound ground beef
1 medium-sized ripe tomato, seeded and cut into 1/4-inch dice
1/2 cup pitted black olives, chopped
1 teaspoon finely minced garlic
1/2 teaspoon Dijon-style mustard
1 tablespoon chili powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Finely grated zest of 1 lemon
2 tablespoons chopped fresh dill or parsley
Salt and freshly ground black pepper, to taste
4 toasted hamburger buns
1/3 cup soup cream (for garnish),
3 scallions (3 inches of green left on) thinly sliced (for garnish)
1/2 cup grated Monterey Jack cheese (for garnish)

Prepare hot coals for grilling. Place beef in a bowl and mix well with the tomato, olives, garlic, mustard, chili powder, basil, oregano, lemon zest and dill. Season to taste with salt and pepper. Gently form the mixture into 4 patties.
Grill the burgers over hot coals, 3-inches from heat, for about 4-minutes per side for rare meat. Serve immediately on buns. Top with sour cream, sliced scallions and grated Monterey Jack cheese. (Makes 4 servings)


Cornish Pastries

2 1/2 pounds round steak
3 pounds potatoes
1 recipe Plain Roll Dough
1 large onion, sliced thin
1/2 cup chopped parsley
1 cup butter
Water
Salt and pepper
1 egg, beaten

Cut round steak into 1/2-inch cubes. Pare potatoes and slice thin. Plain Roll Dough and cut into 6-inch rounds. Put layer of meat, potatoes, onion, and chopped parsley on each round of pastry. Dot with butter. Put a tablespoon of water over meat and potatoes; salt and pepper each. Dampen edges of pastry, fold over, press edges together, and crimp edge with finger and thumb. Brush with beaten egg.
Make two small slits in top of each pasty. Bake in hot oven 400° for 45-minutes to 1-hour or until meat is done. Serve hot or cold. (Makes 10 to 12 servings)


Dads Steak Sandwich

2 each 2 1/2 lb. sirloin steak or a London broil - 1 1/2 inch thick
2 cloves garlic, slivered
1 or 2-packet(s) bleu cheese salad dressing mix powder
2 to 4 tablespoons extra Virgin olive oil
Bleu cheese dressing (use a bottled fresh brand)
Slices of fresh tomato
Grilled bell peppers
4 to 8 crusty rolls

For subtler flavor, use a single package of dressing mix and 2-tablespoons of oil, brushing mixture more lightly over the meat. Allow time for overnight marinating for this dish. Cut tiny gashes into the meat. Tuck in garlic slivers. Blend packet(s) of seasoning mix with the olive oil. Evenly spread mixture over the steak, both sides. Cover; refrigerate overnight.
Preheat broiler or light outdoor grill. Remove garlic slivers. Broil or grill steak by your favorite method, preferably to medium rare.
Cut meat diagonally into thick slices. Arrange on split halves of rolls. Top with tomato and peppers. Spoon on bleu cheese dressing. (Makes 4 to 8 servings)


Double Decker Tacos

1 pound ground beef
3/4 cup Pour 'N Simmer taco seasoning
10 soft Tortillas
1 can (16 oz.) refried beans
10 Taco shells
Tomato
Lettuce
Cheese
Sour Cream
Onions

Brown meat and drain. Add seasoning and simmer for about 5 minutes.
Spread each warm soft Tortilla shell with 2-tablespoons beans. Place crisp taco shell on beans and fold soft tortilla over taco shell.
Fill each crisp taco shell with seasoned meat. Top with your favorite taco fixings. (Makes 10 tacos)


Easy Beef & Pasta Skillet

1 pound ground beef
3 cups mostaccioli, uncooked
1 jar (28 oz.) spaghetti sauce
1 package Mozzarella Cheese, divided
1/2 Grated Parmesan Cheese

Brown meat in large skillet; drain. Add 2 1/2-cups water. Bring to boil; reduce heat to medium-low. Stir in pasta; cover. Simmer 15-minutes or until pasta is tender. Stir in spaghetti sauce and 1-cup of the mozzarella cheese. Sprinkle with remaining cheeses, cover. Cook 3-minutes or until cheese is melted.


Empanadas Fritas

Dough
3 3/4 cups all-purpose flour
1/2 teaspoons salt
1/2 teaspoon sugar
1/2 cup canola oil, plus 1 1/2 quarts for frying
2 large eggs
1 tablespoon dry white wine
1/2 cup ice-cold water

Mix flour, salt and sugar well. Cut in canola oil with knives, and mix in eggs and wine. Gradually add water until a soft dough forms. Flatten into a disk. Wrap in plastic wrap and refrigerate at least 30-minutes.

Filling
2 tablespoons extra-virgin olive oil
3/4 pound ground sirloin, or raw chicken, diced, or small shrimp, diced
1 cup finely chopped onion
2 tablespoons minced garlic
1 green pepper, finely chopped
1 red pepper, finely chopped
1 teaspoon ground cumin
2 bay leaves
1/4 cup pimento-stuffed olives, sliced
1/4 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large skillet, heat olive oil. Add beef, chicken or shrimp, then onion, garlic, peppers, cumin and bay leaves. Cook until meat is done and vegetables are just tender. Add remaining ingredients. Set aside to cool.
Cut dough in half; place half on lightly floured surface. Roll to 1/4-inch thickness. Cut into 6 4-inch rounds; transfer to a tray. Place a heaping tablespoon of filling in middle of each round (discard bay leaves). Moisten dough edges with water, fold to make a half-circle and seal with fork tines. Repeat until dough and filling are used up.
In a large, heavy pot, heat 1 1/2-quarts canola oil to 360°. Add a few empanadas. Fry until golden brown, turning once with tongs. Drain on paper towels. Continue to fry in small batches. (Makes 6 serving)


Filet Mignon with Roasted Vegetables

9-ounce filet mignon
3 cloves garlic, chopped
1/4 bunch Italian parsley
1 cup olive oil
3 asparagus stalks
Pinch of kosher salt
1 yellow squash
1 medium zucchini
1 large carrot
3 Red Bliss potatoes, quartered
2 tablespoon olive oil
1/4 tablespoon (about 1 cloves worth,
garlic chopped
1 white cipollini or pearl onion
1/2 tablespoon butter
1 teaspoon sugar
Salt and pepper to taste
Filet Mignon Sauce

Make marinade by combining garlic, Italian parsley and olive oil. Divide the marinade and marinate the filet overnight in half of the marinade. Cut the bottom 2-inches off of the asparagus stalks and marinate asparagus in remaining marinade for 5 to 10-minutes. Lightly salt asparagus with kosher salt then grill quickly for 2 or 3-minutes.
Cut squash, zucchini and carrot lengthwise at an angle. Wash and quarter potatoes. Blanch potatoes by placing them in pot of cold water, then bringing them to boil for 1 to 2-minutes. Let potatoes cool. Blanch carrot in the same manner.
Put 2-tablespoons of olive oil and 1/4-tablespoon chopped garlic in sauté pan and place vegetables in pan. Toss vegetables to coat with olive oil then sauté 3 to 5-minutes. Place onion in separate pan. Sauté, in 1/2-tablespoon butter, twirling the onion around pan until it browns, add sugar and 1-teaspoon of Filet Mignon Sauce until caramelized, about 10-minutes. Salt and pepper filet and grill to desired degree of doneness.
To serve, arrange vegetables around filet and ladle Filet Mignon Sauce around filet. Garnish with additional sprigs of parsley, thyme and rosemary. (Makes 1 serving)


Frikadeller Med Log Saus (Danish Meat Balls with Onion Sauce)

1/2 cup dry bread crumbs
1 cup milk
1 egg, beaten
1 medium onion, chopped
1 1/4 pounds ground beef
1/2 pound ground pork
1 1/2 teaspoons salt
1/8 teaspoon nutmeg
Dash of pepper
4 tablespoons fat
Onion Sauce

Soak crumbs in milk for about 10-minutes. Add egg, onion, meat, and seasonings. Shape into balls about 2-inches in diameter. Heat fat in skillet. Drop meatballs into hot fat and flatten slightly. When meatballs are browned nicely on both sides, cover pan and simmer about 30-minutes or until done. Serve with Onion Sauce.


Garlic-Herb Crusted Beef Roast

1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
Salt and ground black pepper

For the rub:
2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed

Heat oven to 325°. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325° oven 1 1/2 to 2-hours for medium-rare doneness.
Remove roast when meat thermometer registers 135°, for medium-rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20-minutes. (Temperature will continue to rise about 10° to reach 145° for medium-rare.) Carve roast into thin slices; season with salt and black pepper, as desired. (Makes 6 to 8 servings)


High Plains Drifter-Grilled Sirlion Style

2 tablespoons minced garlic
1/4 cup coarsely chopped fresh oregano
1 tablespoons ground cumin
2 tablespoon paprika
3 tablespoon grainy mustard
1/4 cup olive oil
1/3 cup red wine vinegar
2 1/2 pound boneless sirloin steak, 1 1/2 inches thick
Salt and freshly ground black pepper, to taste

Any steak, from flank to porterhouse, may be used in this recipe. Cooking time will vary with the thickness of the meat, but the spice paste goes well with any of them. You may need to have a butcher cut sirloin 1 1/2-inches thick. Ask for a bone-in round sirloin or a shell sirloin.
First light a two-level fire in your grill, putting 3/4 of the coals on one side, 1/4 on the other. When the fire dies down, the coals will be hot on one side (you can hold your hand 5 inches above the grill for 1-2-seconds) and medium on the other (you can hold your hand above the grill for 4-seconds). Combine the garlic, oregano, cumin, paprika, mustard, oil and vinegar. Pat the steak dry with paper towels; sprinkle with salt and pepper, then coat generously with the spice paste.
Place steak on the grill directly over the hottest part of the fire and sear well on one side, 4-5 minutes. Turn and sear well on the other side, 4 to 5-minutes longer. Move steak to the cooler part of the grill and continue to cook until done to your satisfaction, about 10 to 12-minutes for rare. To check for doneness, cut 1/4-inch into the thickest part of the meat and take a peek; it should be slightly less well-done than you like.
Remove from grill, cover loosely with foil and let rest 5-minutes before serving. Leftovers make a fantastic sandwich; any extra spice paste can be covered, refrigerated and used later to flavor any type of simple grilled meat.


Hungarian Steak

1/2 cup fat
2 onions, sliced thin
2 pounds chuck or round steak
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, mashed
1/2 pound fresh mushrooms, sliced
1 green pepper, sliced thin
1 8-ounce can tomato sauce
1 cup water

Melt fat in heavy skillet. Add onions and cook until golden brown; remove onions. Rub meat with salt, pepper, and mashed garlic; place in hot skillet and sear quickly on both sides. Add browned onions, sliced mushrooms, green pepper, and tomato sauce.
Cook 15 minutes, then add water. Simmer over slow heat about l l/2-hours or until meat is tender and sauce has thickened.
Remove to hot platter. Serve hot with parsley buttered potato balls. (Makes 5 to 6 servings)


Killer Chili

3 pounds coarse ground beef (15% fat)
3 large Anaheim chilies
2 medium onions
2 tablespoons canola oil
8 to 12 cloves garlic
Salt and pepper to taste
2 (24-ounce) cans diced tomatoes
4 (24-ounce) cans chili beans
8 to 10 ounces chili powder, half-hot and half-mild
1 small container cumin (.9 ounce)
1/2 tablespoon cinnamon

Remove seeds from Anaheim chilies and dice both chilies and onions into 1/4-inch pieces. Sauté chilies and onions in oil in a large skillet, adding the garlic (pressed).
Add the ground beef and season with salt and lots of black pepper. Finish browning the ground beef and skim off any excess fat. Add the diced tomatoes and the liquid from the cans of beans. Add the chili powder, cumin and cinnamon. While the meat is simmering add the beans and simmer for as long as it takes. Add more chili powder and salt if necessary. (Makes12 to 18 servings)


Korean Barbecue

2 pounds of beef sirloin, rib steak or tri-tip
2 tablespoons sesame seeds
4 green onions, finely sliced
6 cloves garlic, peeled and grated
1/2 cup soy sauce
2 tablespoons sesame or vegetable oil
1/4 cup Beef Stock
1/4 cup plus 1 tablespoon granulated sugar
1/2 teaspoon ground black pepper
Sliced pineapple, maraschino cherries for garnish

Slice beef very thin, diagonally across the grain. Lightly score each piece with an "X." Brown sesame seeds in dry skillet, then grind. Combine the ground sesame seeds and remaining ingredients in a bowl; stir well until sugar is dissolved. Add meat, stirring well.
Place meat and marinade in shallow glass dish and store covered in the refrigerator for approximately 1-hour. Stir occasionally.
Grill over charcoal, preferably, or on gas grill. (If that isn't possible, grill under oven broiler). Cook for approximately 1-minute on each side.
Serve with garnish of pineapple slice with maraschino cherry in the center. Preparation time: 1 3/4-hours.


Kottbullar (Swedish Meat Balls)

1 1/2 pounds beef round
1 pound pork
2 eggs, beaten
1 medium onion, chopped fine
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon ginger
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1 pint milk, or more if necessary
1 cup bread crumbs
1/2 cup fat

Have meat ground together three times. Mix all ingredients except fat. Form meat mixture into small balls about the size of a walnut.
Melt fat in skillet, add meat balls a few at a time and fry until brown. Add 2-cups boiling water or Beef Stock and cook 20 to 30-minutes. Thicken liquid with a paste of 2-tablespoons flour and 1/4-cup cold water and cook 5-minutes longer. Sauce should not be too thick. (Makes 12 servings)


Lazy Beef Casserole

1 pound lean beef chuck, cut into 1 1/2-inch cubes
1/2 cup red wine
1 10 1/2-ounce can consomme´, undiluted
3/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
1/4 cup fine dry bread crumbs
1/4 cup all-purpose flour
Rice or noodles

Preheat the bven to 300°. Put meat in a casserole with the wine, consomme´, seasonings and onion. Mix flour and bread crumbs and stir into the liquid. Cover and bake about 3-hours. (Or, a lower temperature and longer cooking time may be used if it is more convenient.) A delicious gravy forms during the cooking of this very easy and tender beef dish. Serve with rice or noodles. (Makes 4 servings)


Macaroni-Beef Skillet Supper

1 cup elbow macaroni
1 pound lean ground beef
1 cup diced onions
1 clove garlic, mashed
2 tablespoons oil
1 8-ounce can tomato sauce
1 teaspoon salt
1/4 teaspoon black pepper
cup catsup
1 8-ounce can mushroom stems and pieces, drained
2 tablespoons Worcestershire sauce
1/2 teaspoon Italian seasoning

Cook the macaroni in boiling salted water according to package directions. Drain and set aside. Sauté the meat, onion, and garlic in oil until the meat loses its pink color and the onions are tender. Add salt and pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce and Italian seasoning. Bring mixture to a boil, and then simmer gently for about 5 minutes. Mix in the cooked macaroni and simmer for 5 more minutes. (Makes 8 servings)


Marinaded Sirloin with Red Peppers and Artichokes

1 sirloin steak, about 2 pounds and about 1 1/2 inches thick
Fresh rosemary

Trim the steak of nearly all fat and place on a platter. Spoon 1-tablespoon of the Marinade over each side of the steak, cover, and let stand at room temperature for about 20-minutes.
Grill the steak, peppers and artichokes over direct high heat, turning once halfway through grilling time. The artichokes will take 5-minutes, peppers will take 10 to 12-minutes
The steak will take 12-minutes for medium-rare. Remove from grill. Place the steak on a platter and cover lightly with aluminum foil. Allow grilled steak to stand for 5-minutes.
To serve, cut the steak into thin slices, arrange on a heated platter and surround with red peppers and artichokes. Spoon the remaining Marinade over the meat and vegetables. Garnish platter with sprigs of fresh rosemary, if desired. (Makes 4 servings)

Marinade
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh rosemary
1 teaspoon minced garlic
1/2 teaspoon kosher salt
Freshly ground black pepper

In a small bowl whisk together the oil, vinegars, rosemary, garlic, salt and pepper.

Artichokes:
2 large artichokes
2 large red bell peppers

Trim the tops and tips of the stems, remove the tough outer leaves and halve the artichokes lengthwise. Steam the artichokes in a vegetable steamer over boiling water, covered, until tender, about 20-minutes. Transfer to a plate. When cool enough to handle, scoop out the fuzzy choke and prickly center leaves and discard.
Cut the bell peppers in half lengthwise and remove the stems and seeds. Flatten the pepper halves with the palm of your hand.
Lightly brush the artichokes and bell peppers with about 1-tablespoon of the Marinade.


Marinated Steak

1 thick flank steak or london broil (about 1 1/2 pounds)
2/3 cup dry red wine
1 tablespoon soy sauce
1/8 teaspoon oregano, crumbled
1/8 teaspoon marjoram, crumbled
1/8 teaspoon pepper
Cooked rice

Mix together the wine, soy sauce and seasonings. Place the steak in a long glass baking dish and pour the marinade over the meat. Cover and chill at least 12 to 18-hours, turning meat once or twice. Preheat the broiler. Remove the steak from the marinade. Pat dry and broil 4-inches from the heat for about 5-minutes on each side. To serve, cut thin slices diagonally across the grain. Serve with rice. (Makes 6 servings)


Meat and Baked Beans

1 pound ground beef
1 large onion, chopped
1 bell pepper, chopped
1/2 cup brown sugar
2 tablespoons prepared mustard
3/4 (14-ounce) bottle ketchup
Dash of Worcestershire sauce
3 1-pound cans pork and beans
6 to 8 strips of bacon

Brown beef in skillet without grease. Add onion and bell pepper. Cook until tender. Add sugar, mustard, ketchup and Worcestershire sauce. Mix well with pork and beans. Pour into large greased baking dish and cover with bacon strips. Bake at 350 ° for 1-hour. (Makes 6 servings)


Meatloaf Stuffed with Ham and Cheese

1 1/4 pounds ground sirloin
1 large onion, finely chopped
1 teaspoon prepared mustard, preferably Dijon
1 10 3/4-ounce can tomato soup
2 tablespoons chopped fresh parsley
1 green bell pepper, finely chopped
2 large eggs, lightly beaten
1 cup plain bread crumbs
1/8 teaspoon salt.
1 teaspoon black pepper
1 garlic clove, minced
1/2 teaspoon dried oregano

Stuffing:
6 thin slices of boiled ham
1 cup mozzarella cheese

Topping:
1 tablespoon all-purpose flour
3 slices mozzarella cheese

Preheat oven to 400°. Lightly oil a 9 x 5 x 3-inch loaf pan.
In a large bowl, combined the meatloaf ingredients, adding more breadcrumbs if necessary and a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form a 12 x 8-inch rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jellyroll style. Seal the edges and ends. Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1-hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5-minutes, or until the cheese melts. (Option; Broil the loaf to melt the cheese. Watch it carefully)


Mesquite Smoked Brisket

One 4 to 6 pound beef brisket
3/4 cup red wine vinegar
1/2 cup packed brown sugar
1/2 cup unsweetened pineapple juice
1 bottle (2-ounces) Tabasco pepper sauce (1/4 cup)
1/3 cup spicy mustard
1/3 cup molasses
3 tablespoons Worcestershire sauce
1 tablespoon chill powder
1 tablespoon minced onion

Prepare the marinade: In a medium bowl, combine all ingredients except brisket; mix well. Pour marinade over brisket in a nonreactive (glass or stainless steel) baking dish; cover and marinate overnight. Turn occasionally.
Cook the brisket: Build a fire with mesquite or other good smoking wood on one side of a covered barbecue pit. When fire dies down to low, place brisket on other side of grill and cover grill. Cook over low heat for 6 to 8-hours, or until brisket is tender, turning and basting with marinade occasionally. (Use tongs to turn meat, rather than meat; fork, as juices will be lost if meat is pierced.) Add additional wood to fire as needed.
Presentation: When brisket is tender, remove from heat and let stand at least 15-minutes before slicing. Serve warm. (Makes 16 to 20 servings)


New England Corned Beef Hash

2 cups chopped corned beef
2 medium potatoes, cooked and diced
1/4 cup butter
1 small onion, chopped fine
3/4 cup cream
1/2 teaspoon salt
Pepper

Combine corned beef and potatoes. Melt butter in heavy skillet, add onion and sauté until golden brown. Add corned beef and potatoes, cream, salt, and pepper to taste.
Cook in skillet over low heat for about 15-minutes, or until a brown crust has formed. Then fold over as omelet is folded. Remove to hot serving platter. (Makes 6 to 8 servings)


Pastitsio

3 onions, chopped
1 1/2 pounds chopped or ground beef
6 tablespoons butter
1 medium can Italian plum tomatoes
1 can tomato sauce
Dash oregano
Cinnamon, to taste
Salt and pepper, to taste
Garlic powder, to taste
3/4 cup bread crumbs
2 eggs, with whites and yolks separated
1/3 cup and 1/2 cup flour
6 cups milk
4 eggs
1 1/4 pounds ziti (a type of macaroni), cooked and drained
1/2 pound grated Italian cheese (such as Romano)

Brown the chopped onions and meat in 2-tablespoons butter. Add plum tomatoes, tomato sauce, spices and seasonings. Cover. Simmer for 1-hour. Add 1/2-cup bread crumbs and unbeaten egg whites, then mix.
To make light cream sauce, melt 4-tablespoons butter in saucepan and add 1/3-cup flour, stirring till brown. Gradually add 2-cups milk, heating slowing. Beat the egg yolks well in a separate container with a little milk. Gradually add yolks to the sauce, stirring constantly. Do not allow to thicken.
To make heavy cream sauce - both types of sauce are needed-heat 2-cups milk. Beat eggs with 1/2-cup flour. Add 2-cups cold milk to eggs. Then pour cold milk mixture into heated milk. Cook until thick, stirring constantly.
Take an 11x16-inch baking dish, then coat it lightly with butter. Finely crush 1/4-cup bread crumbs, then spread crumbs over the butter coating. Place a layer of macaroni in pan, followed by a layer of meat sauce and half of light cream sauce. Spread 1/3 of the cheese over the top.
Repeat the layering. Spread heavy cream sauce over top. Sprinkle with remaining cheese.
Bake 1-hour in 350° oven. Cool and slice into squares. Makes 15-squares, each about 3 x 3-inches. When ready to serve, reheat in hot oven.


Pepper Herb London Broil

1 London Broil (1 1/2 inch thick)
Pepper Herb Rub
1 teaspoon dried basil leaves
1/2 teaspoon lemon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon rubbed sage

Combine all ingredients; mix well.
Heat grill to medium. Lightly moisten surface of beef with water. Pierce meat deeply with fork at 1/2-inch intervals. Coat both sides of London Broil with Pepper Herb Rub. Place on grill over medium hot coals. Cook on covered grill 22 to 26-minutes until medium rare 140°, turning occasionally. Carve in thin slices across the grain.


Pepper Steak

1 lb. beef (round or sirloin)
2 tablespoon shortening or oil
1/4 cup soy sauce
1 1/2 cup water
2 medium onions cut into strips
2 bell peppers cut into strips
2 tablespoon cornstarch
Cooked rice
Cut steak into small strips or cubes. Brown in shortening or oil for about 5-minutes or until tender. Add the soy sauce and 1 1/4-cups of the water. Simmer for 10-minutes. Add the onions and simmer for 5-minutes. Add the bell peppers. Cook until tender.
Mix the remaining 1/4-cup of water with the cornstarch. Stir until no lumps remain. Add to the beef mixture. Allow it to continue simmering until the sauce thickens. Serve over a bed of warm rice.

Peppered Steak with Two Mustard Cream

2 boneless strip steaks, about 10 ounces each
3 tablespoon Slimm & Nunne Maple Peppercorn Mustard
1 tablespoon olive oil
1 tablespoon dry white wine or dry vermouth
1/2 cup heavy team
1 tablespoon Delouls Fils Grainy Dijon Mustard

Trim the steaks and spread 2 tablespoons of the Maple Peppercorn Dijon mustard onto each steak, covering both sides of the steaks. (If desired, the steaks can rest, covered in the refrigerator, for up to four hours.)
Heat a sauté pan and add the oil. Sear the steaks on both sides and cook to desired degree of doneness. Remove steaks to a warm platter.
Pour off any excess oil or fat from the sauté pan. Over high heat, add the wine or vermouth, scraping the pan. Add the heavy cream and boil vigorously, scraping the pan continuously, until the cream is reduced by about half. (The cream should be thick enough to coat the spoon.)
Remove from heat and stir in the rest of the Maple Peppercorn Dijon and the Delouis Grainy Dijon. (Makes 2 servings)


Planked Steak

1 porterhouse steak, 2 inches thick
Duchess Potatoes
2 tablespoons softened butter
Salt and pepper
2 tablespoons finely chopped parsley
1 12-ounce package frozen peas, cooked
6 or 8 broiled mushroom caps

Broil or pan-broil steak on each side 8 to 10-minutes. Force Duchess Potatoes through pastry bag with rose tube to make a border of potatoes around edge of plank. Place steak in center of plank, and put in hot oven 400° or under broiler until potatoes are brown and steak is done, as desired. Spread steak with softened butter, sprinkle lightly with salt, pepper, and finely chopped parsley. Arrange peas in border around steak. Garnish steak with broiled mushroom caps. (Makes 2 to 3 servings)


Pulled Beef & Pork Chili

2 flat, boneless beef chuck roasts (4 pounds total), patted dry
8 country-style pork ribs (2 1/2 pounds total), patted dry
1/2 cup vegetable oil or other flavorless oil
Salt end freshly ground black pepper
2 tablespoons plus 4 teaspoons ground cumin
1 cup mild chili powder
4 teaspoons dried oregano
4 large onions, diced (about 8 cups)
9 cups crushed tomatoes (2 28-ounce cans plus 1 16-ounce can)
12 garlic cloves minced
2 ounces bittersweet chocolate, coarsely chopped
4 15.5-ounce cans pinto or kidney beans, rinsed.

Adjust oven rack to middle position; heat oven to 450 degrees. Set a large; heavy-duty roasting pan over 2 burners on medium heat. Pour 2 tablespoons oil into a medium bowl. Add half the meat; coat. Generously sprinkle with salt, pepper, and 1 tablespoon cumin. Repeat entire process of rest of meat. Increase heat under roasting pan to medium-high. Add half the meat; cook until a solid brown crust forms on one side, 4 to 5-minutes. Turn over, cook until a crust again forms, 4 to 5 minutes. Transfer meat to a soup pot. Brown remaining meat, add to soup pot. Set roasting pan aside.
Add 2 1/2 cups water to the soup pot and cover with heavy-duty foil, pressing down so foil is concave and touches the meat. Seal foil around the top of the pot so it is airtight; place lid on pot. Heat until you hear pan juices bubble. Set pot in oven. Cook, without checking, 90-minutes (meat should be very tender).
Carefully remove from oven and let cool. Shred pork and beef into bite-size pieces, discarding pork bones. Measure meat juices, then add enough Water, to equal 12 cups.
Meanwhile, in a medium skill over low heat; slow-toast chili powder, oregano and remaining cumin, stirring constantly, until spices are fragrant and darker in color; be careful not to burn.
Set roasting pan over two burners on mediums heat; add remaining oil. Add onions; sauté until soft, 7 to 8-minutes. Add spices, tomatoes, meat and juices.
Simmer until flavors are unified,1 to 1 1/2 hours. Add garlic, chocolate and optional beans; simmer 5.minutes. Serve.
Finish the chili with minced garlic and bittersweet chocolate. I've found that if you saute garlic with the onions at the beginning, the garlic's flavor is barely detectable. Added at the end, however the garlic is pleasantly potent. Ditto the chocolate. (Makes 16 to 20 srervings)

Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party.

Consider these chili accompaniments:

Tortilla and corn chips
Shredded sharp cheddar cheese
Sliced scallions
Sliced black olives
Pickled, sliced jalapenos
Chopped green chilies
Red and green pepper sauce
Sour cream
Cilantro leaves
Avocados mashed with fresh lime juice and salt
Red and green salsa (boost flavor with fresh cilantro and lime juice)


Red Flannel Hash

4 medium beets, cooked
3 medium potatoes, cooked
2 cups chopped cooked beef
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup chopped onion
1/2 cup cream

Chop beets and potatoes and mix with the chopped beef; season with salt and pepper. Melt butter in a heavy skillet; add onion and sauté until golden brown. Add the meat mixture and pour cream over top. Cook slowly for about 15 to 20-minutes until brown crust has formed, or bake in moderate oven 350° for 35-minutes. Turn on to hot platter and serve at once. (Makes 4 to 6 servings)


Rib Eye Roast with Red Wine Mushroom Sauce

1 3-pound boneless beef rib eye roast
3/4 teaspoon salt, divided use
1/2 teaspoon pepper, divided use

Red Wine Mushroom Sauce:
1/2 cup chopped onion
1/2 cup dryred wine
1 tablespoon cornstarch
1 can (about 13 3/4 ounces) Beef Broth
8 ounces sliced fresh mushrooms
1 tablespoon chopped fresh parsley

Rib-Eye Stuffed with Garlic & Chile

1/4 cup olive oil
8-12 small Serrano chilies, stems removed (for milder taste, use 4 jalapenos, seeds removed)
16 garlic cloves, peeled
4 (10- to 12-ounce) rib-eye steaks, at least 1 inch thick
Salt and freshly ground black pepper, to taste
Corn on the Cob with Cayenne & Lime

If grilling, preheat grill. In small saucepan, heat oil over medium heat. Add chilies and sauté until skins start to brown, about 2 minutes. Remove with slotted spoon; drain on paper towels. Add garlic and cook over low heat until soft and lightly browned, 4 to 6-minutes, Transfer to paper towels; cool.
With paring knife, make five or six 1-inch horizontal slits alone edge of each steak. Stuff each slit with either a garlic clove of a chili. Season steaks all over with salt and pepper.
Grill steaks or sauté in a lightly oiled cast-iron pan over high heat, 2 to 3-minutes per side for medium rare. Serve hot. (Makes 4 servings)


About 1 1/2-hours before serving preheat oven to 350°. Sprinkle roast with 1/4-teaspoon of salt and 1/4-teaspoon pepper. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in the thickest part but not resting in fat. Do not add water. Do not cover.
Roast in heated oven to desired degree of doneness. Allow 18 to 20-minutes per pound for rare and 20 to 22-minutes per pound for medium.
Remove roast when meat thermometer registers 140° for medium-rare to 150° for medium. Tent with aluminum foil and allow roast to stand for 15-minutes in a warm place before carving. Roast should continue to rise about 5° in internal temperature to about 145° for medium-rare, about 155-160° for medium.
Prepare Red Wine Sauce: While roast is standing, remove rack from roasting pan and skim fat. Add onions to drippings and place roasting pan over medium high heat on top of range. Cook onions, stirring occasionally, until tender - about 3-minutes. Add mushrooms and wine; bring to a boil and cook 3 to 5-minutes, or until thickened.
Combine cornstarch and remaining salt and pepper. Gradually add beef broth, cornstarch mixture, stirring constantly; add to wine mixture in roasting pan. Continue cooking; stir in parsley.
Carve rib eye into thin slices. Serve with red Wine and Mushroom Sauce. (Makes 8-10 servings)


Roast Beef Sandwich on French Bread

11/2 cup sour cream (regular, light or no-fat)
2 tablespoons horseradish sauce
1 pound loaf French bread,
1 tablespoon butter
1/2 medium red onion, thinly, sliced, separated into rings
1 medium green pepper, cut, into thin rings
3/4 pound thinly sliced dell lean, roast beef
6 3/4-ounce slices American or; Cheddar cheese, cut in half diagonally

Heat broiler. In small bowl, stir together sour cream and horseradish sauce; set aside. Cut ends off French bread loaf, so loaf is 15-inches long. Cut loaf, in half lengthwise. Place bread halves; cut side up, on large cookie sheet. Broil 5 to 6-inches from heat until lightly toasted, 1 to 2-minutes. Spread sour cream mixture evenly on bread halves; set aside.
In 10-inch skillet, melt butter over medium heat. Add onions and peppers. Cook, stirring occasionally, until vegetables are crisply tender, 2 to 3-minutes.
To assemble sandwich, layer each bread half with; half of beef and half of onion and pepper mixture. Broil loaves 5 to 6-inches from heat until heated through, 3 to 4-minutes. Top each bread half with 6 half-slices of cheese continue broiling until cheese is melted, 1-minute. Cut each half into 4-servings. (Makes 8 servings)


Rolled Rib Roast of Beef

3 to 4 pounds rib of beef

Have beef boned, rolled, and tied. Wipe meat with damp cloth. Insert meat thermometer into thickest part of roll.
Put fat side up in roasting pan and roast uncovered in slow oven 325° to an inner temperature of 140° for rare roast beef, 160° for medium, and 170° for well done. Allow 20 to 35-minutes per pound, depending upon desired doneness. Remove fat and use drippings to make roast beef gravy, or serve beef with Brown or Espagnole Sauce with Mushrooms or with Yorkshire Pudding. (Makes 6 to 8 servings)


Rudy's Italian Meatballs

1 1/2 pounds ground beef
12 crushed HiHo's or Ritz crackers
1/2 pound pork sausage
1/2 teaspoon pepper
2 eggs beaten
2 tablespoons parsley flakes
1 teaspoon garlic salt
3 tablespoon milk (use only if more moisture is needed in meat mixture)
1 teaspoon ground oregano
1/8 pound Romano cheese grated
1/2 cup fat
1 clove garlic, crushed

Mix all ingredients, except fat, roll into tiny balls about 1-inch in diameter. Brown in fat. Be careful not to burn meatballs.


Rudy's Meatloaf

1 envelope Lipton Recipe Secrets Onion Soup Mix
2 pounds ground beef
12 crushed HiHo's or Ritz crackers
2 eggs
water (if needed)
1/3 cup ketchup
Garlic salt
Black pepper
Parsley flakes

In a large bowl mix all ingredients, move to a large baking pan, and shape into loaf. Bake about 1-hour in 350° oven or until done. (Makes 4 servings)


Russian Beef Steak in Sour Cream

2 pounds round steak cut in 1-inch cubes
1 large onion, chopped fine
1 clove garlic, chopped fine
1/4 cup bacon fat
1 4-ounce can sliced mushrooms
1 1/2 cups sour cream
1 8-ounce can tomato sauce
3/4 cup beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 tablespoons water

Sauté onion and garlic in bacon fat. Remove from fat. Add diced round steak and brown. Add mushrooms and juice, sour cream, tomato sauce, bouillon, Worcestershire sauce, salt and pepper. Gook slowly for 1 1/2 to 2-hours, or until meat is tender. Make a paste of flour and water and add to gravy to thicken it. Cook 10 to 15-minutes longer. Serve hot. (Makes 8 to 10 servings)


Russian Meat Turnovers

2 cups flour
1/2 teaspoon salt
2/3 cup shortening
1 egg yolk, beaten
5 tablespoons milk

Sift flour and salt together. Cut shortening into flour until mixture resembles coarse corn meal. Combine beaten egg yolk and milk. Add to flour mixture. Mix lightly until all of liquid is blended into dry ingredients. Turn out on board and knead six or eight times. Roll pastry to 1/8-inch thickness and cut into 2 1/2-inch rounds. Put a scant teaspoon of filling on half of circle. Moisten edges, fold other half over meat filling and pinch edges together. Prick top. Put on greased cooky sheet, 14 x 10 inches. Brush with beaten egg to which 1-tablespoon of milk has been added. Bake in hot oven 400° 12 to 15-minutes.

Filling
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon finely chopped onion
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fat
1 hard-cooked egg, diced

Combine meat, onion, salt and pepper. Heat fat in skillet and add meat mixture. Sauté until meat is cooked. Add diced hard-cooked eggs. Use as filling for pastry.
Serve as an accompaniment with Borsch. (Makes about 4 dozen)


Sauerbraten (Pennsylvania Dutch Pot Roast)

2 pounds beef, chuck or rump
Salt and pepper
1 cup vinegar
water
3 bay leaves
3 cloves
8 peppercorns
1/4 cup fat
6 medium carrots cut in strips
4 medium onions, sliced thin
1 tablespoon sugar
8 gingersnaps

Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in earthen dish or crock and add vinegar and enough water to cover. Add the bay leaves, cloves, and peppercorns, and let stand tightly covered in a cool place for 5-days. Put fat in Dutch oven, add meat and brown well on all sides. Add the carrots and onions and 1 1/2-cups of the spiced vinegar in which meat was marinated. Cover tightly and cook over low heat for about 3-hours or until meat is tender. Add more of the spiced vinegar, if necessary.
When the meat is cooked, add the sugar and crumbled gingersnaps and cook for 10-minutes longer. This Pennsylvania Dutch meat dish should be served with the gingersnap gravy.
This is an excellent way to tenderize less tender cuts of meat and at the same time introduce an interesting and pleasing sweet-and-sour taste. (Makes 4 to 6 servings)


Savory Pot Roast

2 tablespoons Vegetable Oil
3 1/2 to 4 pounds boneless beef-bottom round or chuck pot roast
Cream of Mushroom Soup
1 1/4 cups water
Campbell's® Dry onion soup and recipe mix
6 medium potatoes cut into quarters
6 medium carrots cut into 2-inch pieces
2 tablespoons all-purpose flour

Heat oil in saucepot, add beef and cook until browned. Pour off fat. Add mushroom soup, 1-cup water and soup mix. Heat to a boil. Corer and cook over low heat 1 1/2 hours.
Add potatoes and carrots. Cover and cook 1-hour, or until roast is fork-tender. Remove roast and vegetables to platter.
Mix flour and remaining water. Add to soup mixture. Cook and stir unfit mixture boils and thickness. Serve with roast and vegetables. (Makes 8 servings)


Sloppy Joe's Beef Burgers

1 pound ground beef
1 clove garlic, minced
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup Dr. Pepper
1 tablespoon Worcestershire sauce
Dash hot pepper sauce
Hamburger buns, toasted
Salt and pepper to taste

In a heavy skillet, brown meat over medium heat, breaking into small pieces. Drain; add garlic, onions and salt. Cook 5-minutes. Add remaining ingredients. Simmer about 20-minutes or until thick. Spoon onto toasted buns. (Makes 8 servings)


Slow-Cooked Chili Texas-Style

1 1/2 pounds boneless beef round steak, cut 1-inch thick
1 tablespoon vegetable oil
2 15-ounce cans pinto or black beans, rinsed and drained
1 1/2 cups sliced onions
2 tablespoons chili powder
1 tablespoon dried basil, crushed
3 14 1/2 ounce cans diced tomatoes with chili peppers
1 6-ounce can tomato paste with garlic

In a large skillet, cook half the beef in hot oil over medium high heat until browned, stirring occasionally. Remove from skillet. Repeat with remaining beef. In a 4 to 6-quart crockery cooker, layer meat, beans and onions. Sprinkle with chili powder and basil. In a large mixing bowl. stir together undrained tomatoes and tomato paste. Pour over mixture in the crockery cooker. Cover; cook on low heat setting for 7 to 9-hours or until beef is tender. (Makes 8 Servings)


Spanish Rice with Beef

1 tablespoon oil
1 small onion, chopped
1/2 green pepper, chopped
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon prepared mustard
2 tablespoons catsup
1 tablespoon Worcestershire sauce
3 cups cooked rice
1 28-ounce can tomatoes

Sauté onion and green pepper in the oil until soft. Add ground beef and seasonings, stirring until meat loses its pink color. Stir in the cooked rice, the tomatoes, the catsup and Worcestershire sauce. Mix thoroughly. Reduce heat and simmer, covered, for 15-minutes. (Makes 8 servings)


Spicy Stew

2 tablespoons salad oil
1 pound beef for stew, cut into 1-inch cubes
1 medium onion, sliced
1 small garlic clove, minced
1 16-once can stewed tomatoes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 medium green or red peppers, cut into bite-site pieces
1 12-ounce can vacuum-packed golden whole kernel corn
1/4 cup of water
1 tablespoon all purpose flour
1 cup coarsely broken corn chips

In 10-inch skillet over medium high heat, in hot salad oil, cook beef for stew until well-browned. on all sides. Remove meat to small bowl. In the drippings, in skillet, over medium heat, cook onion and garlic until onion is tender, stirring occasionally.
Return meat to skillet: add stewed tomatoes with their liquid, sugar, salt and cayenne pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4-hours, stirring occasionally.
Add green or red peppers and corn with its liquid; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15-minutes longer or until meat and vegetables are fork tender, stirring occasionally. Skim off fat. In cup, stir water and flour until blended. Gradually stir flour mixture into liquid in skillet; cook over medium heat until mixture is slightly thickened stirring constantly. Sprinkle about two hours before serving, with corn chips and serve over white rice. (Makes 4 servings).


Stuffed Bell Peppers

1 1/2 pound ground beef
1 small onion, diced
1 egg
Garlic salt to taste
Pepper to taste
1 can tomato soup
2 small cans tomato sauce
Water
1/2 cup white rice
3 bell peppers cut in half

Cook rice. Mix all ingredients then blend in rice. Place blended ingredients into halves of peppers. Place peppers in pan add tomato soup and sauce. Cook on low for 1 1/2-hour.


Stuffed Pepper Espana

Spanish Rice with Beef
4 medium green peppers
1/4 cup of bread crumbs
margarine

Remove tops and seeds from green peppers. Parboil peppers in 1-quart of water for 5-minutes. (Reserve the water.) Fill peppers with Spanish Rice with Beef, top off with breadcrumbs and dot with margarine. Stand peppers in a baking dish in the reserved water in which they were parboiled. Bake 30-minutes at 350° (Makes 4 servings)


Swiss Bacon Burger

1 pound ground chuck or sirloin
1 teaspoon Worcestershire sauce
1 or 2 dashes Tabasco sauce
1/4 teaspoon dried thyme
Salt and pepper, to taste
4 slices Swiss cheese
8 slices cooked bacon
4 toasted hamburger buns
Thinly sliced tomato and red onion
Boston lettuce leaves
Ketchup

Prepare coals for grilling. Lightly combine the beef, Worcestershire, Tabasco, thyme, salt and pepper; form into 4-patties, about 3-inches in diameter and 1-inch thick.
Grill the burgers over hot coals, 3-inches from' the heat, for about 4-minutes per side for rare meat, topping each with a slice of cheese in. the last minute of cooking. Or pan fry over medium heat for 3-minutes per side for medium-rare.
Serve the burgers immediately, each topped with 2-strips of bacon, on a toasted bun with tomato, onion and lettuce. (Makes 4 servings)


Tacos

1 No. 2 1/2 can tomatoes
12 to 14 Tortillas
1 pound hot fat
Taco Beef Mix
Salt and pepper
2 bunches green onions, chopped
1 head lettuce, shredded
1/2 pound grated American cheese
1 tablespoon red hot sauce

Cook tomatoes (well seasoned) until juice of tomatoes has been reduced to consistency of a thick sauce. Fold each Tortilla in half, and fasten with wooden pick. Drop into hot fat and let remain a few minutes or until crisp. Remove from fat and drain. Take out pick. Prepare Taco Beef Mix. Place generous tablespoon of Taco Beef Mix on inside of folded Tortilla, add a little chopped green onion and some of the tomato sauce. Sprinkle with shredded lettuce and grated cheese. Add red hot sauce, and salt to taste. Place tacos on individual plate or pile on platter - Serve hot. (Makes 6 to 7 servings)


Taco Beef Mix

1 pound ground beef
1 tablespoon chili powder
1 cup chunky Salsa

Place beef, chili powder and Salsa in skillet cook to desired doneness. Spoon into shells and add your favorite toppings. (Makes 8 servings)


Tacos with Beans & Rice

1 pound ground beef
1 package taco shells
1 package taco mix
1 (8 ounce) Cheddar Shredded Cheese
Chopped lettuce and tomato
Sour Cream
Refried Beans
Mexican Fried Rice

Brown meat; drain. Add taco mix and 3/4 cup water. Bring to boil; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Heat taco shells for crispness on cookie sheet at 300° for 3 to 5-minutes or until hot. Serve bowls of seasoned meat, cheese, lettuce, tomato and sour cream. Pass the taco shells and let everyone build their own.


Tereyaki Steak

1 pound sirloin steak - 1/2 inch thick
1 clove garlic, mashed
1 tablespoon chopped fresh gingerroot
1/2 cup soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 small onion, sliced

Cut steak into 3 or 4 servings. Combine garlic, gingerroot, soy sauce, vinegar, sugar, and onion. Pour over steak and let stand 2-hours. Turn steak several times during this period. Broil in a charcoal broiler, preferably, or pan broil if desired. (Makes 3 to 4 servings)


Teriyaki Flank Steak with Grilled Shiitake Mushrooms

1/3 cup soy sauce
1 14 cup dry sherry
3 tablespoons vegetable oil
1/3 cup chopped scallions, plus 12 whole scallions
2 cloves garlic, chopped
1 1/2 pounds flank steak
12 fresh Shiitake mushrooms, stemmed

In a shallow dish just large enough to hold the meat, combine the soy sauce, sherry, oil, chopped scallions and garlic. Add the steak and turn to coat both sides. Cover and refrigerate at least 6-hours and up to 24-hours, turning occasionally.
Prepare a hot fire in a covered charcoal or gas grill. Remove the meat from the marinade and pat it dry with paper towels. Trim the whole scallions, leaving 2-inches of the green part. Toss the scallions and mushrooms in the marinade to coat, then, thread them onto metal skewers.
Grill the meat, turning once, to desired degree of doneness 12 to 15-minutes for rare, 15 to 18-minutes for medium-rare to medium. Let the meat rest for 5-minutes before slicing across the grain.
Meanwhile, grill the scallions and mushrooms on skewers. Turn them once, until softened and the edges are brown, 2 to 4-minutes total. Arrange the meat on the serving platter with grilled scallions and mushrooms on top. (Makes 6. Servings)


Texas Brisket

10 to 12 pound Brisket untrimmed
2 teaspoon meat tenderizer
1 teaspoon salt
3 teaspoons cracked black pepper
6 cloves garlic, thinly sliced
1/2 teaspoon oregano
1/2 cup whiskey
2 teaspoons Worcestershire
1 teaspoon liquid smoke

Rub the meat all over with the garlic, season with pepper, tenderizer, salt and oregano. With a meat fork, poke holes in the meat, fat side down, and place in a tight-fitting container. Blend the whiskey, Worcestershire and liquid smoke, then pour over the meat and allow marinate overnight.
Place the meat fat side up in a preheated grill. Allow one hour of cooking at 250° for each pound of meat. Soaked mesquite chips a must for flavor at a gas grill.
If the outside of the brisket gets too dark, wrap in foil. Allow the brisket to rest for a few minutes before slicing and slice thin across the grain.


Touchdown Honey Mustard Beef sandwich

1/2 cup light sour cream
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 pound long-loaf French bread split lengthwise
6 leaf lettuce leaves
1 cup (1/2 pint) deli creamy-style coleslaw
1 pound thinly sliced deli roast beef
1 large tomato, thinly sliced

Combine sour cream, mustard and honey and spread on cut bread slices. Arrange the lettuce leaves on bottom half and spread coleslaw evenly over leaves. Top with roast beef and tomato.
Close with top half of loaf; wrap in foil and refrigerate up to 4-hours. To serve cut into slices. (Makes 6 servings)


Zesty Beef and Corn Nachos

1 pound ground beef
1 can (15.25 oz.) Whole Kernel Golden Sweet Corn, drained
1 can (14.5 oz.) Zesty Diced Tomatoes with Mild Green Chilies
8 oz. tortilla chips
2 cups (8 oz.) shredded cheddar or Pepper Jack cheese

Brown meat in skillet then drain. Stir in corn and tomatoes, cook over medium-high heat 3-minutes or until liquid is gone.
Arrange chips in large shallow ovenproof platter or baking sheet. Spoon meat mixture over chips. Top with cheese.
Bake in preheated 400° oven 2-minutes or until cheese is melted. Garnish with sliced green onions and sour cream, if desired. It may be necessary to bake in 2 batches. (Makes 4 to 6 servings)


Ham

Cider-Braised Ham with Yams & Apple
Classic Glazed Ham
Crisp Fried Won Ton

Cider-Braised Ham with Yams & Apple

1 cup plus 1 tablespoon apple cider
1 tablespoon Dijon mustard
1 tablespoon finely chopped, peeled fresh ginger
1/2 teaspoon ground cloves
1 yam or sweet potato, peeled and cut into 1/8-inch-thick slices
1 pound lean ham steak
1 Granny Smith apple, peeled, cored and cut into 12 wedges
1 tablespoon cornstarch
1/2 cup diagonally sliced green part of scallions

In large skillet, stir together 1 cup of the cider, mustard, ginger and cloves. Bring to a simmer. Add yam slices. Cover tightly and simmer until partially tender, 15-minutes.
Add ham steak, covering with yam slices. Arrange apple wedges over top. Cover and simmer until apples and yam are tender and ham is heated through, 10 to 15-minutes.
Meanwhile, in small bowl, stir together cornstarch and the 1-tablespoon of cider until well blended. With slotted spoon, remove ham, yams and apple from skillet to platter; cover with foil to keep warm. Stir a little of hot pan liquid into cornstarch mixture until smooth. Stir cornstarch mixture into skillet. Cook over medium heat, stirring, until slightly thickened, about 1-minute.
Divide ham, yams and apples among 4 plates. Spoon skillet sauce over. Garnish with scallions. (Makes 4 servings)


Classic Glazed Ham

1 bone-in ham half, 7 to 9-pounds, "with water added" and with as much surface fat as possible (if rind covers a portion of the ham, slit the rind with a small sharp knife, then pull to remove, leaving fat intact)
Cranberry-Dijon Glaze or Pineapple Glaze With Ginger and Cloves

Adjust oven rack to low position and heat oven to 250°. Remove any tough rind (but not fat) from ham with a sharp knife. Starting at cut end of ham, score fat with the knife to create a diamond pattern on the ham's surface. Line a shallow roasting pan with a sheet of foil. Place ham, cut surface down, on a wire rack set over foil-lined pan. Bake ham until scored fat is very visible, about 1-hour.
Remove ham from oven and brush surface with the entire glaze. Return ham to oven; bake until meat thermometer inserted deep into the ham's center registers 140°, 3 to 4-hours longer, depending on ham's internal temperature at the start of roasting. (Total roasting time is 4 to 5-hours, or about 30-minutes per pound.)
Remove from oven. Let rest 5-minutes. Carve and serve. (Makes 10 to 12 servings with leftovers)


Crisp Fried Won Ton

1/2 cup finely chopped ham
1/2 cup finely chopped cooked lean pork
3 tablespoons finely chopped green onions, with tops
1/4 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 egg, beaten
16 squares Won Ton Noodle Paste Wrapper Dough
3 cups peanut oil or other frying fat

Combine the meat, onions, and water chestnuts. Add soy sauce and egg. Mix thoroughly. Place 1-teaspoon of this mixture in each square of Won Ton Noodle Paste Wrappers. Dampen the two opposite corners of the Won Ton and fold the Won Ton forming a triangle. Fold the 2 narrow ends together and press tightly. Fold the center corner back to hold the filling inside. Fry in deep hot fat 375° 4 to 5-minutes or until brown. Drain on unglazed paper and serve hot. Fresh or canned shrimp may be substituted for the pork if desired. Serve with soy sauce and lemon juice. (Makes 6 to 8 servings)


Lamb

Barbecued Lamb
California Dreamin' Lamb Burgers
Caramelized Lamb Roast with Apricot and Cranberry Stuffing
Caucasian Shashlik
Country-Style Rack of Lamb
English Mixed Grill
Grilled Lamb with Rosemary
Lamb Chops with Baked Apples
Lamb Chops with Goat Cheese Soufflé
Lamb Kebabs with Pomegranate-Cumin Glaze
Lamb Ribs with Shollot Pepper Butter Sauce
Lamb Stew
Planked Broiled Lamb Chops
Queen of Sheba Meatloaf
Roast Leg of Lamb
Rolls with Lamb, Mushrooms and Red Onions
Spiced Peloponnesian Lamb Shanks

Barbecued Lamb

1 leg of lamb, 5 pounds
1/4 cup vinegar
Salt and pepper
1/2 teaspoon dry mustard
Flour
1 cup catsup
2 onions, chopped
2 tablespoons sugar
1 cup water
2 tablespoons Worcestershire sauce

Salt and pepper lamb and roll in flour. Put in roaster; add chopped onions. Mix remaining ingredients and pour over meat. Cover roaster and roast in slow oven 325° 2 1/2 to 3-hours or until meat is tender. Meat should be turned and basted with sauce in roaster every half hour. Remove lid from roaster 1/2-hour before meat is done to permit browning. Serve with sauce. (Makes 8 to 10 servings)


California Dreamin' Lamb Burgers

1 pound lean ground lamb
2 tablespoons coarsely grated onion
2 tablespoons chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper, to taste
1 ripe Hass avocado, peeled and pitted
2 teaspoons fresh lemon juice
2 tablespoons plain nonfat yogurt
4 toasted whole-grain rolls
4 thick, ripe tomato slices, for garnish
1/2 cup alfalfa sprouts, for garnish

Prepare coals for grilling. Lightly combine the lamb, onion, parsley, lemon zest, salt and pepper; gently form into 4 patties (about 3/4-inches in diameter and 1-inch thick). In a separate bowl, mash the avocado with the lemon juice and yogurt. Season with salt and pepper. Reserve.
Grill the burgers over hot coals, 3 inches from the heat, for about 4 to 5-minutes per side for medi-um-rare meat.
Serve immediately on toasted rolls topped with the reserved avocado mixture, a tomato slice and alfalfa sprouts. (Makes 4 servings)


Caramelized Lamb Roast with Apricot and Cranberry Stuffing

1 Lamb leg, boned and trimmed
2/3 cup dried apricots, snipped into 1/4-inch pieces
2/3 cup dried cranberries
1 tablespoon olive oil
1/4 cup finely chopped red onion
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup orange juice
2 teaspoons ground cinnamon
Salt and coarsely ground pepper
Butcher's string to tie roast
1/2 cup dark corn syrup

Lay lamb flat on cutting board. Trim off visible fat. Use meat mallet to flatten pieces of meat so that all of the lamb is about 2-inches thick. Wrap up meat and refrigerate. In small bowl, combine apricots and cranberries; set aside. In small skillet, heat oil over medium-high heat. Add onion, rosemary, salt and pepper. Stir and saute 3 to 4-minutes. Add orange juice and cinnamon; bring to a boil. Pour over dried fruit, mix and let stand for 15-minutes.
Lay meat flat on board cutside-up and season with salt and pepper to taste. Cut meat in half, making two rectangles. Divide filling between the two pieces of meat. Evenly spread fruit mixture over meat. Start at the smallest end and roll up meat as tightly as possible. Place seam-side-down on board. Tightly tie string around roast at 1-inch intervals. Tie string around roast from end to end. Repeat process, making two roasts.
Place roasts on a rack in roasting pan. Preheat oven to 500°. Place roasts in oven; immediately turn down temperature to 325°. Baste roasts with corn syrup every 15-minutes. Roast for about 50 to 60-minutes or to desired degree of doneness. Remove from oven, cover and let stand for 10-minutes. Slice into 1/2-inch thick slices. (Makes 8 to 10 servings)


Caucasian Shashlik

2 pounds loin or leg of lamb
Coarse black pepper
1/2 cup lemon juice
1 teaspoon salt
1/2 cup water
2 onions, chopped fine

Cut the meat into 1-inch cubes, put in glass bowl or earthenware dish; sprinkle with salt, chopped onion, and a little pepper, and cover with lemon juice and water. Let stand for 4 to 6-hours, or overnight. The pieces of meat should then be well drained. Put on skewers and broil about 15 to 20 minutes, so that all sides are nicely browned. They should be removed from the skewers and served immediately. This meat should be accompanied by boiled rice.
Another version of the shashlik is to alternate the meat cubes with mushrooms and small tomatoes or cubes of tomato on the skewers.
These tender morsels of lamb, broiled to a delicate brown and served with a big helping of fluffy white rice, make a mouth-watering combination that is hard to beat. (Makes 4 to 6 servings)


Country-Style Rack of Lamb

2 well-trimmed 6-rib lamb roasts, about
1 1/2 pounds each
1/4 cup coarse-grain Dijon-style mustard
1/2 cup seasoned dry breadcrumbs
2 tablespoons dried thyme leaves

Generously spread all sides of lamb roast with mustard. In small bowl, combine breadcrumbs and thyme: pat mixture over mustard.
Place roasts, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching bone or fat. Do not add water or cover. Roast in a 375° oven until thermometer registers 140° to 155° (for medium-rare to medium), about 55 to 60-minutes.
Let roasts stand 15 minutes. Roast will continue to rise about 5° in temperature to reach 145° for medium rare, 160° for medium doneness. To serve, carve roasts between ribs. (Makes 6 servings)


English Mixed Grill

1 lamb kidney
1 small piece beef steak-sirloin or fillet
1 lamb chop
2 link pork sausages
1 tomato
2 mushrooms
Bacon
parsley

Wash and skin kidney, slit across and remove core. Place two skewers through kidney to hold together. Brush steak and lamb chop with melted fat. Prick sausages. Cut tomato in half. Place kidney, steak, and chop under broiler and broil 5 to 6-minutes, turning so both sides will be nicely broiled. Cook sausages. Place tomato halves (cut side up), bacon, and mushrooms on broiler rack. Brush tomato and mushrooms with melted fat. Broil a few minutes longer. Arrange on a hot plate; brush meat with butter to which a little lemon juice has been added. Garnish with water cress or parsley and serve shoestring potatoes or potato chips. (Makes 1 serving)


Grilled Lamb with Rosemary

Grilled leg of lamb may be a surprising choice for a fast menu but not when it's butterflied. This means it has been fully boned and left flat (rather than rolled:)
Whether it is grilled or roasted in a hot oven, the lamb cooks in 20 to 25-minutes.
For this recipe the sirloin portion of the leg is used. This leaves additional lamb for later use. The accompaniments are simple, summer-oriented dishes that have a French influence.
For more elaborate entertaining, the menu can be filled out with appetizers, such, as pate, crudites and dips and spreads.
A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use: The larger flap can be grille The smaller one is excellent to use for kebabs. If you're cooking for a larger group, use the entire leg.

1 large clove garlic, minced
1 tablespoon fresh rosemary, minced
1 tablespoon olive oil
2 teaspoons each; white wine vinegar,
Dijon mustard
1/2 teaspoon salt
Center portion of 1 butterflied leg of lamb, about 1 1/2-pounds, brought to room temperature
Freshly ground pepper
Orzo Au Pistou
Herbed Butter Biscuits

Prepare a medium-hot charcoal fire. Or heat oven 450° and line jellyroll pan with aluminum foil. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small bowl. Rub over entire surface of lamb. (Can be done as long as 12 hours ahead of time, if desired.)
Place lamb on grill or baking sheet and sprinkle generously with ground pepper. Grill or bake until it registers 120° on an instant reading thermometer for rare, 22 to 25-minutes or longer as desired. Let rest for 5-minutes before slicing into servings. (Makes 4 servings)


Lamb Chops with Baked Apples

3 firm, tart red apples, such as Red Delicious
3 tablespoons unsalted butter
12 6-ounce, double-cut loin lamb chops, each 1 to 1 1/2 inches thick
2 1/4 teaspoons seasoned salt
Vegetable oil cooking spray
1/4 cup mint jelly

Preheat oven to 450°. Cut the apples in half from top to bottom. Remove the stems and scoop out the cores. Cut a thin slice from the rounded side of each half so that apple halves lie flat. Transfer the apples, core-side up, to a baking sheet.
Place 1 1/2-teaspoons butter in the center of each apple half. Bake uncovered for 15 to 25-minutes, depending on the firmness of the apples, until they begin to soften. Remove the apples from the oven and set aside, covered with aluminum foil. (If you bake apples ahead of time, reheat them in a 450° oven for 3 to 4-minutes, or until heated through.)
Remove lamb chops from the refrigerator 30 to 60-minutes before cooking. Lightly season both sides of the chops with seasoned salt.
Preheat the broiler and position a rack 4-inches from the heating element. Spray rack with cooking spray. Broil the lamb chops for 4 to 5-minutes per side for rare, 5 to 6-minutes per side for medium rare, or to the desired degree of doneness.
Spoon 2-teaspoons of mint jelly into the center of each warm apple half and serve the apples alongside the lamb chops, 2-chops per serving. (Makes 6 servings)


Lamb Chops with Goat Cheese Soufflé

Chops:
48 lamb rib chops Olive oil (as needed)
3 tablespoons kosher salt
1/4 cup cracked pepper
Lonesome Dove Game Rub (As needed)

Brush lamb chops with olive oil. Season lightly with salt and pepper, then rub with Game Rub.
Place on a hot grill for 2-minutes on each side; allow to rest for 10-minutes. Put lamb back on grill for 2-minutes on each side, or to desired degree of doneness -145° for medium rare, 160° for medium or 170° for well done.

Soufflés:
2/3 pound unsalted butter
2 tablespoons minced shallots
2 teaspoons minced garlic
2 cups all-purpose flour
2 cups whole milk
12 eggs, separated
2 tablespoons Lonesome Dove Game Rub
1 teaspoon kosher salt
24 ounces goat cheese
1/4 cup butter
1 cup cornmeal
1 cup walnut halves

For soufflés: In a sauté pan, melt unsalted butter. Sauté shallots and garlic. Add flour and stir to make a roux. Whisk in milk and mix until smooth; remove from heat and pour into mixer bowl. Add egg yolks, game rub, salt and goat cheese and beat until blended.
Whip egg whites into stiff peaks. Mix 1/3-whites into egg mixture. Fold in the remaining 2/3-of whites. Rub 12-ramekins with butter; dust with cornmeal.
Line ramekins with walnuts. Pour in mixture. Bake at 350° for 30-minutes or until toothpick inserted in center comes out clean.

Lonesome Dove Game Rub
1 cup Guajillo chili powder
1 cup kosher salt
3/4 cup freshly ground pepper
1/2 cup ground cumin
1/4 cup dried rosemary (finely chopped)
1/4 cup dried thyme leaves' (finely chopped)
1/4 cup garlic powder
1/4 cup brown sugar (packed)

Combine all ingredients and mix well. Store unused rub in an airtight container for future use. (Makes 12 servings)


Lamb Kebabs with Pomegranate-Cumin Glaze


1 teaspoon cumin seeds
1/4 cup pomegranate molasses (at Middle Eastern markets)
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 pound trimmed boneless leg of lamb, cut into 24 3/4-inch cubes
1 large red bell pepper, cut into 24 3/4-inch squares
24 small metal skewers (or bamboo skewers, soaked in water 30 minutes and drained)

Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2-minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and for as long as 4 hours.
Remove lamb from marinade. Thread 1-lamb piece and 1-red pepper piece on each skewer; place on baking sheet. (Can be made as long as 2-hours ahead; cover and refrigerate.)
Prepare barbecue (mediumhigh heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4-minutes for mediumrare. (Makes 24 appetizer servings)


Lamb Ribs with Shollot Pepper Butter Sauce

2 pounds of Lamb Riblets

The day before, place the lamb riblets (uncut) in a non-reactive shallow dish. Sprinkle with some olive oil, black pepper, a little, chopped garlic, and some fresh thyme, rosemary and Italian parsley. Cover and refrigerate overnight.
Over a medium hot fire, grill the riblets. As they cook slowly, sprinkle with some salt. When they are, done, let them rest for 5-7 minutes before slicing. Slice them, and arrange on patter, drizzle with some of the Shollot Pepper Butter Sauce. Place additional sauce on the side if you want.


Lamb Stew

Salt and pepper
4-pound leg of lamb, cubed
Olive oil
5 cloves garlic, sliced
1 1/2 cups peeled pearl onions, cut in halves
1/2 pound mushrooms, your choice, quartered
1/2 cup fresh parsley leaves
2 bay leaves
1 tablespoon fresh chopped sage
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
4 ribs celery, sliced
3 large carrots, peeled and cut into half-moons
1 parsnip, peeled and cut into half-moons
2 pounds Rose potatoes, cubed the same size as the meat
1/2 cup brandy
1 can diced stewed tomatoes
6 cups beef broth Cornstarch
Butter
1 ounce brandy

Lightly salt and pepper lamb. Sear lamb on high heat in a skillet with a little olive oil, putting a nice brown crust on the lamb to lock in juices.
In large pot, sauté garlic and onions in a little oil on low heat for about one minute. Turn heat up to medium, then add mushrooms and all herbs. Stir until mushrooms begin to cook.
Add celery, carrots, parsnips and potatoes to vegetable mixture and stir until all vegetables begin to brown. Add the lamb and deglaze with brandy, reducing until brandy is almost gone.
Add tomatoes and let them cook for a few minutes. Add enough beef broth to cover meat and vegetables by about one inch. Reduce heat and cover, stirring occasionally. Salt and pepper to taste. Cook until meat is tender and vegetables are done, about one hour.
Thicken with cornstarch slurry of equal parts cornstarch and water, then whisk in slurry a little at a time into the stew, adding slowly until desired thickness - is reached. When the stew is finished, stir in two tablespoons butter and 1-ounce of brandy. (Makes 6 servings)


Planked Broiled Lamb Chops

2 English lamb chops, cut 2 inches, thick
1 12-ounce package frozen peas
Salt and pepper
2 tablespoons softened butter
Duchess Potatoes
1 tomato
2 mushroom caps
2 slices bacon
Shoestring potatoes or potato chips cooked
2 tomatoes, cut into wedges and broiled

Chops may be boned and rolled. Place chops in broiler and broil 15-minutes on each side, turning so both sides will be nicely browned. Pan broil if broiler is not available. Sprinkle with salt and pepper and spread with softened butter.
Place on plank and surround with border of Duchess Potatoes. Put plank in oven to brown potatoes; remove and add cooked peas and broiled tomato sections to complete plank. Garnish as desired, Serve at once. (Makes 2 servings)


Queen of Sheba Meatloaf

2 tablespoons virgin olive oil
3 tablespoons butter
4 garlic cloves, crushed
2 medium onions, finely chopped
1/2 cup finely chopped fresh Italian parsley
1 teaspoon fennel seeds
2 1/2 pounds lean ground lamb
1 pound ground hot sausage, casing removed
Juice of 1 lime
1/4 cup of dry vermouth
3/4 cup fine bulgur wheat, soaked for 30 minutes in water to cover
2 large eggs, lightly beaten
3 tablespoons ketchup
1 teaspoon sesame oil
2 tablespoons dried mint
1 teaspoon ground allspice
1/4 teaspoon dried rosemary
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1/2 teaspoon black pepper
2 tablespoons Worcestershire Sauce
1/3 cup toasted pine nuts
1/3 cup pistachios
3 tablespoons bay leaves split in half

Preheat oven to 375°. Thoroughly coat a Bundt pan with olive oil. In a large sauté pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Sauté until the onions, are translucent, about 3-minutes. Add the parsley and fennel seeds. Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture.
Add the ground sausage to the sauté pan, and brown. Add the limejuice and vermouth. Remove from the heat.
Add this mixture to the reserved onion mixture. Set aside. Squeeze the excess water from the bulgur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire Sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer. Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf. Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it into a round serving platter. (Makes 8 to 10 servings)


Roast Leg of Lamb

1/4 cup olive oil
8 garlic cloves, minced
2 1/2 teaspoon salt
1 teaspoon ground black pepper
3 tablespoon minced fresh rosemary
or substitute 1 tablespoon ground cumin
2 teaspoons dried oregano
1 leg of lamb, 7 to 8-pounds, trimmed of fat (see text for details)
Lemon wedges, for serving

Mix oil, garlic, salt, pepper and rosemary in a small bowl. Spread the paste over both sides of the lamb and let it stand
1 to 2-hours to come to room temperature. Adjust oven rack to middle position and preheat broiler on high for 10-minutes. Place lamb, bottom side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan around to ensure lamb browns as evenly as possible, 5 to 7-minutes.
Turn lamb and continue to broil, moving around, until well-browned on the other side, about 8 minutes longer. (Don't worry if spice paste appears charred.)
Turn oven to 250° and insert a meat thermometer - unless you're using an instant-read thermometer- into thickest portion of lamb, making sure it does not hit a bone. Roast until it registers 135deg; for medium-rare or 140° for medium, about 2 1/2 to 3-hours.
Remove from oven. Let stand 5-minutes. Carve arranging slices on a serving platter. Sprinkle with salt, and serve with lemon for guests to squeeze over the lamb. (Makes 8 to 10 servings)


Rolls with Lamb, Mushrooms and Red Onions

1 Lamb top round, 1 to 1 1/4 pounds
1/2 cup prepared balsamic dressing
1 teaspoon coarse ground pepper
24 medium portabella mushrooms, stems removed
1/4 cup plus 2 tablespoons olive oil
1/4 cup balsamic vinegar
1 large red onion, thinly sliced
48 thin roasted red bell pepper strips, 2 inches long
24 petite rolls, sliced
24 frilly picks

Trim all visible fat off lamb. Place in a sealable bag. In bowl, blend dressing and pepper. Pour into bag; seal and rotate meat to coat. Refrigerate for 4-hours to marinate.
Remove lamb from marinade and discard marinade. Place lamb on roasting rack in pan. Roast in 325° oven for 50 to 60-minutes, or until desired degree of doneness. Remove from oven, cover and let stand for 10-minutes. Thinly slice, cover and refrigerate.
Place mushrooms on rimmed cookie sheet. In small bowl, whisk together 1/4-cup oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375° oven for 15-minutes. Remove and cool.
In large skillet, heat remaining 2-tablespoons olive oil over medium-high heat. Add onion (separated into rings) and saute for 6 to 8-minutes, until lightly browned. Cool and set aside.
Place a mushroom on base of roll and lay on two bell pepper strips. Top with sliced lamb and a few onion rings. Secure top of bun to sandwich with frilly pick. (Makes 24 appetizers servings)


Spiced Peloponnesian Lamb Shanks

4 (1 pound) lamb shanks
1 teaspoon coarse salt
1 teaspoon coarsely ground black pepper
3 tablespoon olive oil
1 medium onion, cut in half lengthwise and slivered
1 cup beef broth
1 cup red wine (dry)
2 tablespoons honey
4 large cloves garlic, lightly bruised
2 3-inch-long cinnamon sticks
4 fresh sage leaves
Dash ground cloves
1 cup seeded and coarsely chopped ripe plum tomatoes
1 1/2 cups pitted prunes
1/4 cup chopped fresh mint leaves

Sprinkle lamb shanks with salt and pepper. Heat two tablespoons of olive oil in large heavy casserole over medium heat.
Add shanks, two at a time, and sauté until well-browned, about 8-minutes per side. Remove lamb and pour off fat.
Add remaining 1-tablespoon oil to casserole and place over low heat. Add onion and cook, stirring occasionally, until tender, about 10-minutes.
Return lamb shanks to casserole. Add beef broth, red wine, honey, garlic, cinnamon sticks, sage and cloves. Bring to boil. Cover casserole and bake at 350° until meat is soft, about 1-hour. Stir in tomatoes and prunes. Cook uncovered until both are blended into sauce, about 45-minutes longer. Before serving, stir in fresh mint. (Makes 4 servings)


Liver


Pork

Cajun Garlic Pork Roast
Cajun Style Chili with Pork
Chilaquiles (Chorizo & Tortilla Casserole)
Chili Verde
Chinese Diced Pork with Almonds and Vegetables
Chinese Roast Pork
Creamy Santa Fe Sautéed Pork Cutlets
Crisp Filipino Pork and Shrimp in Wrapper
Cuban Pork Dinner
Easy Pulled Pork Sandwiches
Egg Roll
English Pork Pie
Estofado
French Pork Chops with Capers
French Pork Chops with Onion Sauce
Grilled Pork Chops in Rum-Tamarind Sauce
Grilled Pork Loin Filets on Latin-Style Salad
Grilled Pork Sandwich
Grilled Pork Tenderloin Jerk
Hawaiian Spareribs with Pineapple
Hungarian Pork with Sauerkraut
Individual Glazed Ham Loaves
Jamaican Jerk Pork Chops or Ribs
Lumpia Macao - Steamed Filipino Pork and Shrimp in Wrapper
Marinated Loin of Pork with Port Wine & Peppercorn Sauce
Niw-Goo-Yok - Chinese Sweet and Pungent Pork
Planked Ham Puff
Plantion Style Ham Slice
PONHAUS
Pork and Shrimp Asian Meatballs
Pork Chops with Walnut Sauce
Pork Vegetable Stir Fry
Pork with Steamed Spiced Sauerkraut
POTATIS KORF
Quick Cured Pork Loin
Racin' 30-Minute Ribs
Roast Pork Tenderloin and Vegetables
Roast Pork with Raspberry Sauce
Roasted Ginger Pork Tenderloin
SCHNITZ UN KNEPP
Stuffed Sicilian style Pork chops
Summer Pork BBQ
Sweetbreads and Broiled Ham
Sweet & Sour Pork

Cajun Garlic Pork Roast

3 to 4 pounds boneless pork loin roast
1 tablespoon crushed oregano leaves
1 1/2 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon seasoned salt
1 tablespoon black pepper
1/2 teaspoon of red pepper flakes
1 teaspoon ground cumin

Heat oven to 350°. Blend all seasonings well and rub mixture over all surfaces of pork loin.
Place pork loin in shallow roasting pan and roast until meat thermometer inserted into the roast registers 155° to 160°, about 60 to 90-minutes. Remove pork roast from oven; let stand 10 minutes before slicing. (Makes 12 servings)


Cajun Style Chili with Pork

2 pounds ground pork
2 large onions, chopped
4 cloves garlic, minced
1 each sweet red and green pepper, chopped
3 stalks celery, chopped
1 can (28 oz.) tomatoes
1 can (28 oz.) kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano or cumin (more traditional)
1/4 teaspoon cayenne pepper
Dash hot pepper sauce
Salt and pepper

In a heavy saucepan, cook the pork over medium heat, stirring to break up the meat, for about 5-minutes or until browned. Pour off the fat. Add onions and cook until tender. Add the garlic, red and green peppers and celery. Cook, stirring occasionally, for 5-minutes or until vegetables are softened.
Add the tomatoes, breaking them up with the back of a spoon. Stir in the kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20-minutes.


Chilaquiles (Chorizo & Tortilla Casserole)

1/3 cup Vegetable Oil
10 corn tortillas torn into chip size triangles
1/4 cup yellow onion chopped
8 ounces Pork Chorizo
3 eggs large
1/4 cup Chipotle Salsa
1/4 cup Monterey Jack Cheese shredded
1/4 cup Gueso Fresco crumbled

Heat oil in a large skillet over medium-high heat in batches, add torn tortillas and fry until crispy. Remove from skillet and drain on paper towels. Add onion to the skillet and cook until softened, about 2-minutes. Drain off oil.
Add Chorizo to pan and crumble. Cook thoroughly, about 3 to 4-minutes. Crack eggs into the pan and mix with the Chorizo. Stir in the tortillas and salsa. Cook until the eggs are firm. Top with cheeses. (Makes 4 servings)


Chili Verde

3 tablespoons bacon fat
1/2 teaspoon ground cumin
1 cup chopped onions
2 garlic cloves, minced
2 pounds lean pork cut into 1/2-inch cubes
10 New Mexico green or Anaheim chills, roasted, peeled, cored, seeded and diced
2 tablespoons flour
3 cups of chicken stock
Salt and pepper to taste

Heat bacon fat in large, heavy skillet over medium-low heat. Add onions and sauté until soft, about 5-minutes, or until meat loses its pink color.
Sprinkle flour over pork and onions. Increase heat slightly and cook until pork is browned and onions are golden. Stir in cumin, garlic and chills, mixing well. Slowly add boiling stock and stir until well incorporated. Season to taste with salt and pepper. Reduce heat and simmer, uncovered, until meat is tender, 1 1/2 to 2-hours.


Chinese Diced Pork with Almonds and Vegetables

1/2 cup chopped blanched almonds
1/4 cup oil
1 pound lean pork, cut in 1/2-inch cubes
1/2 cup Chicken Stock or canned consommé
1 teaspoon salt
1 cup diced cooked carrots
2 cups cooked peas
1 1/2 cups diced celery
2 tablespoons cornstarch
2 teaspoons soy sauce
1/8 cup cold water

Brown almonds in 1-tablespoon of the oil. Put remainder of oil in a heavy skillet; add pork and cook until golden brown. Add Chicken Stock and salt and cook about 30-minutes or until pork is tender. Add carrots, peas, and celery; cook 10 to 15-minutes longer. Blend cornstarch, soy sauce, and water. Add to meat mixture and cook until juice thickens. Turn into serving dish. Garnish with almonds. Serve immediately with hot boiled rice. Add additional soy sauce, if desired. (Makes 6 to 8 servings)


Chinese Roast Pork

1 pound lean pork
1/2 teaspoon salt
1/8 cup soy sauce
3 tablespoons lemon juice
1/4 cup sugar
1 teaspoon red food coloring
1 small onion, sliced
4 green onions, cut in 1-inch lengths
3 pieces fresh ginger, crushed, or 1/4 teaspoon ground ginger
6 cloves garlic, crushed
1/2 cup Chicken Stock or canned consommé

Combine salt, soy sauce, lemon juice, sugar, and red coloring. Rub onto pork. Add onion, green onions, ginger, and garlic. Allow to stand 1/2-hour. Place in roasting pan. Add 1/2-cup Chicken Stock. Cook in slow oven 325° 1-hour. Slice in 1/4-inch slices. Serve hot with rice. (Makes 3 to 4 servings)


Creamy Santa Fe Sautéed Pork Cutlets

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound 1/4 inch thick pork cutlets
3 teaspoons oil
1/2 cup salsa
1/2 cup frozen corn
1/4 cup water
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

Combine flour, salt and pepper; dredge pork cutlets in flour mixture. Heat 2-teaspoons oil in a nonstick skillet. Sauté half the cutlets 1 1/2-minutes per side until cooked. Remove to a side plate. Repeat with remaining oil and cutlets. Cover to keep warm. After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1-minute. Off heat, stir in reduced-fat sour cream and chopped cilantro.
Accompaniments: green salad with sliced cucumber, halved cherry tomatoes and baby carrots (Makes 4 servings)


Crisp Filipino Pork and Shrimp in Wrapper

Use dough and filling for Lumpia Macao. Roll dough very thin. Cut into 6-inch circles. Cut each circle into 8- triangular shaped pieces. Place 1/2- teaspoon filling in center of triangle. Fold edges of triangle over filling. Fry in deep hot fat 365° 4 to 5-minutes or until the pincit are light brown in color and crisp. (Makes about 3 dozen)


Cuban Pork Dinner

5 lbs. boneless loin of pork, trimmed and sliced into 1/4-thick medallions
1 large Spanish onion, sliced, for garnish
4 ounces fresh limejuice (or quality bottled juice)

Marinade:
2 ounces vegetable oil
1 cup chopped onions
2 teaspoons minced garlic
1 cup orange juice
4 ounces fresh limejuice
4 tablespoons chopped fresh parsley
1 tablespoon oregano
1/4 teaspoon salt
1 teaspoon black pepper

Combine marinade ingredients in small bowl or shallow pan. Add pork medallions and refrigerate, covered, for 2-hours.
In a hot skillet, pan-sear pork in 1-tablespoon vegetable oil for 1 1/2 to 2-minutes on each side.
Serve with black beans and yellow rice and top with Spanish onion rings that have been marinated in limejuice. (Makes 8 servings)


Easy Pulled Pork Sandwiches

3 tablespoons brown sugar
3 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
1/2 cup Dijon mustard
8 to 9-pound bone-in pork shoulder butt roast or a fresh picnic shoulder, rind removed
1/2 to 1 cup barbecue sauce of your choice (optional)
18 large sandwich buns
Additional barbecue sauce or a selection of hot sauces, for serving

Adjust oven rack to lowest position and heat oven to 250°. In a small bowl, mix sugar, paprika, garlic powder, pepper and salt to make a dry rub.
Line a shallow pan with foil. Pat the pork roast dry. Place it on a rack set over the pan. Lightly sprinkle the top and sides of the meat with additional salt, brush with half the mustard, then sprinkle with half the dry rub. Carefully turn roast over. Repeat the process with a little extra salt and the remaining mustard and dry rub.
Place pork in oven and roast until a meat thermometer registers 170° (about 9 to 11-hours, depending on the roast's size and internal temperature at the start of cooking). When the pork reaches 165°, you may increase the oven temperature to speed cooking, if you like.
Remove pork from oven. Let sit until cool enough to handle, about 1-hour. Meanwhile, scrape pan drippings into a small saucepan, add 1 cup water and bring to a simmer.
Cut pork into 1 to 2-inch chunks. In a large bowl, pull meat apart with fingers into bite-size shreds. Add the pork liquid and optional barbecue sauce; stir.
Can be covered and refrigerated up to 3 days. When ready to serve, warm in the microwave or in a covered pot over low heat. Serve with buns, barbecue sauce and hot sauce, if desired. Put leftovers in freezer bags and freeze up to 3-months. (Makes 18 servings)


Egg Roll

2 ounces lean pork, cut in thin strips
1/4 cup cooking oil
1 piece celery
1 small green pepper
1/2 pared sweet potato
1/4 cup chopped onion
1/4 cup diced shrimp
2 eggs, beaten

Cook pork in oil until well done. Cut celery, green pepper, and sweet potato into julienne strips 2-inches long and add with onion to the pork; cook for about 10-minutes. Add shrimp, and stir carefully. Put a tablespoon of beaten egg into lightly greased skillet; tilt pan so egg will spread evenly and thinly over surface like pancakes. Brown lightly on each side. Remove from pan. Put a tablespoon of vegetable mixture on each egg pancake and roll up. Serve hot with Chicken and Pork Adobo. (Makes 8 to 10 servings)


English Pork Pie

Pastry:
3 cups flour
1 teaspoon salt
3/4 cup milk
3/4 cup lard or other shortening

Sift together flour and salt. Combine milk and lard and heat to boiling. Stir into the flour and mix well. Turn onto lightly floured board and knead until smooth.

Filling:
1 1/2 pounds diced medium-lean pork (1/2-inch cubes)
1/2 cup soda cracker crumbs
3 teaspoons salt
1/4 teaspoon powdered sage
1/4 teaspoon pepper
4 hard-cooked eggs
1 cup Jellied Meat Stock

Combine pork, cracker crumbs, salt, sage, and pepper, and mix thoroughly. Roll pastry 1/4-inch thick. Cut to fit loaf pan, 9 x 5. Line bottom and sides of pan with pastry. Put half of pork mixture into pan; place hard-cooked eggs end to end down center of pan on top of meat mixture. Cover with remaining meat. Cut crust a little larger than top of pan; cut several slits in crust to allow for escape of steam. Cover meat mixture with crust and press onto edges of pan. Bake in moderate oven 350° about 1 1/2-hours. Cover top with brown paper during last half of baking period, so crust will not become too brown. Heat Jellied Stock and pour into pie through one of the slits in crust. The pork pie may be served hot or cold. It is a hearty meal any time. (Makes 10 to 12 servings)


Estofado

2 pounds pork butt
1 cup cooking oil
1 whole medium onion cut in half
5 cloves garlic, crushed
3 tablespoons vinegar
6 pieces black peppercorn, crushed
2 tablespoons brown sugar
1/4 teaspoon salt
Dash of ground black pepper
2 cups boiling water, or more to cover the meat
1 bay leaf
1 or 2 pieces cloves
1 or 2 tablespoons soy sauce

Gravy:
2 tablespoons flour
2 tablespoons from frying the pork
1 cup water or beef broth

Put 2-tablespoons of fat into a pan at low heat. Stir the fat and flour together until smooth for about 2-minutes, stirring every 30-seconds until smooth and bubbly. Add liquid, stirring constantly. Cook 3-minutes or until gravy boils. For thicker gravy, add another half-tablespoon flour. For thinner gravy, add a half-cup more liquid. Preparation time: approximately 1 1/2-hours. Coat the meat in 1-tablespoon vinegar, ground black pepper, a pinch of salt and the soy sauce for 10-minutes. Heat the cooking oil and fry the meat until golden brown. Set aside.
Put the meat into a pan and cover with boiling water. Add 2-tablespoons vinegar, garlic, onions, crushed peppercorn, brown sugar, salt, bay leaf and cloves. Pour the used oil into, the meat, reserving 2-tablespoons for gravy. Add salt to taste. Cover and simmer for about 15-minutes, turning now and then until meat is tender.
After cooking, slice pork into serving pieces. Arrange on a platter, and pour gravy over the pork. (Makes 2 or 3 servings).


French Pork Chops with Capers

6 pork chops, 3/4 inch thick
3/4 cup flour
1/8 teaspoon salt
Dash of pepper
2 tablespoons fat
1 cup hot Beef Stock or canned bouillon
1 tablespoon vinegar
1 green pepper, chopped fine
1 small onion, chopped fine
2 tablespoons capers
Parsley

Roll chops in flour which has been mixed with salt and pepper. Melt fat in skillet; brown chops on both sides. Then add Beef Stock and vinegar. Cover and cook slowly over moderate heat for 40-minutes. Add green pepper, onion, and capers, and cook uncovered 15-minutes longer or until thoroughly done. Garnish with parsley. (Makes 6 servings)


French Pork Chops with Onion Sauce

6 center-cut pork chops, 3/4 inch thick
2 tablespoons fat

Sauté chops in fat in heavy skillet. Brown on both sides.

Sauce:
1 large onion, chopped
1 tablespoon fat
1 teaspoon flour
Salt and pepper
1 teaspoon prepared mustard
1 cup Beef Stock or canned bouillon
2 tablespoons chopped sweet pickles

Cook onion in fat until golden in color and add flour, salt, pepper, and mustard; stir until well blended. Add stock and cook 5-minutes. Add sweet pickles and more seasoning if necessary, to give well-seasoned sauce. Pour over meat and cook 50-minutes, or until well done and stock is reduced. Serve on platter garnished with parsley and strips of pimento. (Makes 6 servings)


Grilled Pork Chops in Rum-Tamarind Sauce

4-6 loin or rib pork chops, about 1-inch thick
Casa Salsa adobo
Vegetable oil for frying
Fresh cilantro, chopped for garnish

Rub Casa Salsa adobo on the pork chops.
Coat a frying pan with oil and set it over moderately high heat. Place chops in the pan (2-3 at a time), lower the heat to medium and grill 5 to 6-minutes on each side. The finished meat should be juicy, yet firm, and pinkish at the bone. Serve each chop with a few spoonfuls of sauce and a little chopped cilantro

Rum-Tamarind Sauce
1 cup sweetened tamarind juice from concentrate or 1 cup water mixed with 1 tablespoon unsweetened tamarind paste and 3 tablespoons sugar
1 cup Puerto Rican gold rum
NOTE: Tamarind juice concentrate is available at many Latino and Caribbean Markets. Indian Groceries often carry unsweetened tamarind paste.

Combine the sweetened tamarind juice and rum in a saucepan and bring to a boil. Reduce heat to low and cook about 20-minutes, or until you have a thick, dark, very pungent syrup.

Watercress Salad
2 bunches watercress, washed
1 red grapefruit, in slices
1 orange, in slices
1 tomato, quartered

Cilantro-Lime Dressing
1 cup extra virgin olive oil
1/4 cup fresh-squeezed lime juice
1 bunch fresh cilantro leaves
1 fresh garlic clove, minced
Salt and pepper to taste

Place olive oil, garlic, lime juice, cilantro, salt and pepper in blender. Blend well. Salad: Wash watercress well and place in a bowl. Pour approximately 1-ounce of the dressing over the watercress and toss with slices of grapefruit, orange and tomatoes. Serve chilled. Refrigerate unused dressing for future use. (Makes 4-6 servings)


Grilled Pork Loin Filets on Latin-Style Salad

4 6-ounce boneless lean pork loin filets about 3/4-inch thick. Pork loin filets are basically boneless top loin chops. You may use boneless rib chops, pork tenderloin sliced into "steaks", less tender boneless sirloin chops or blade chops.
Salt and freshly ground pepper, to taste
2 tablespoons ground cumin

Light the, grill. Dry meat with paper towels. Sprinkle generously with salt and pepper and rub all over with cumin, pressing gently so it adheres.
When the fire has died down and the coals are medium hot (you can hold your hand 5-inches above the grill's surface for 3 to 4-seconds), place the filets on the grill and sear well on one side, about 5-minutes. Turn and continue cooking to desire doneness, about 5-minutes for medium well-done. To check for doneness, cut 1/4-inch into the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove from grill, cover loosely with foil and let rest for 5 minutes.

DRESSING:
1/4 cup fresh orange juice (about 1/2 orange)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup red wine vinegar
1/3 cup olive oil
1 teaspoon minced garlic
2 teaspoons sugar
1/3 cup coarsely chopped fresh oregano

Whisk together the dressing ingredients and season with salt and pepper.

SALAD:
2 ears of corn
2 avocados, pitted, peeled and cut in dice
2 very large tomatoes, about the size of baseballs, cored and cut in large dice
1 red onion, peeled and cut in small dice
1 cup cooked black beans (or canned black beans, drained)
1 bunch arugula (or other bitten greens), washed and dried thoroughly

Blanch the corn for 2-minutes in boiling salted water, drain, cool under cold water, then slice the kernels off the cobs. (You should have about 1 cup of kernels.) Place corns in a bowl, add all the remaining salad ingredients, season with salt and pepper, and set aside.
Pour enough dressing over the vegetables to moisten. Toss well. Divide salad among four plates. Top each with a pork filet.


Grilled Pork Sandwich


2 pork tenderloins, about 1 pound each
Chef's Marinade
8 Kaiser rolls, sliced in half
Orange Aioli Sauce
2 tomatoes, thinly sliced
3 cups chopped leaf lettuce
1 Vidalia onion (or any sweet onion), thinly sliced

Place pork tenderloins in two heavy-duty, resealable bags. Pour half of Chef's Marinade in each bag and seal; marinate in refrigerator for 8 to 24-hours.
Prepare medium-hot grill. Remove pork from marinade; discard marinade. Grill pork for 15 to 20-minutes, or until internal temperature is 160°.
Toast rolls on the grill. Spread Orange Aioli Sauce on toasted side of rolls. Slice tenderloins for sandwiches. Layer pork onto bottom of rolls; add tomatoes, lettuce and onions. Serves 8.


Grilled Pork Tenderloin Jerk

1 lb. boneless pork tenderloin or chicken

Rub each pork tenderloin with the Pork Marinate for at least 2-hours before cooking. Grill pork tenderloin, to medium rare and serve with Banana Salsa.


Hawaiian Spareribs with Pineapple

2 pounds spareribs, cut in 2-inch pieces
1/2 teaspoon salt
1 cup soy sauce
1/2 cup salad oil
2 tablespoons flour
3/4 cup pineapple juice
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup vinegar
1 cup water
1 teaspoon cornstarch
1/2 cup chopped sweet pickles
1/2 cup diced pineapple

Add salt and soy sauce to spareribs. Heat oil in skillet. Brown ribs in oil. Add flour and stir into oil; then add pineapple juice, salt, sugar, vinegar, and water. Simmer for 40-minutes or until pork is tender. Make a smooth paste by combining the cornstarch with 1-tablespoon cold water. Add to the pork mixture, stirring constantly. Add pickles and pineapple to the pork. Bring mixture to boiling point and simmer 1 to 2-minutes. Serve hot. (Makes 4 servings)


Hungarian Pork with Sauerkraut

1/4 cup fat
1 large onion, chopped fine
l/4 teaspoon paprika
1 pound pork, cut in 1/2-inch cubes
1 teaspoon salt
1/2 cup water
1 pound sauerkraut
1/2 cup sour cream

Put fat in skillet, add onion and cook until golden brown in color. Sprinkle with paprika. Add meat and salt and cook for 5-minutes. Pour in the water and simmer until water has evaporated. Add more water, if necessary, and cook until meat is done, 35 to 40-minutes. Heat the sauerkraut and combine with the meat; add sour cream and reheat. Serve hot. (Makes 4 servings)


Individual Glazed Ham Loaves

2 pounds pork sausage

Divide pastry in half. Roll into rectangle about 1/4 inch thick. Divide sausage in half. Shape into roll about 1 inch in diameter and same length as pastry. Place roll of sausage on pastry about 3 inches from edge. Fold end of pastry over sausage so as to cover it. Cut off pastry roll. Cut into 2-inch lengths. Repeat until all of sausage has been used. Place sausage rolls on ungreased cooky sheet, 15 x 12 inches. Bake in hot oven 400° 20 to 25-minutes. Be sure sausage is well cooked. (Makes about 3 dozen)


Jamaican Jerk Pork Chops or Ribs

3 pounds rack pork ribs, cut into 3 rib portions
2 cups Jamaican Jerk Sauce

Coat ribs with Jamaican Jerk Sauce, rubbing sauce in well. Cover and refrigerate overnight. Bake at 350° 45-minutes, occasionally turning and basting. Remove from over and grill over medium hot coals until browned and cooked through, about 25 to 30-minutes, turning ribs 4 to 5-times and basting with Jamaican Jerk Sauce.


Lumpia Macao - Steamed Filipino Pork and Shrimp in Wrapper

Wrapper:
2 cups flour
1/2 cup water
1/2 teaspoon salt

Mix all ingredients. Knead to make a smooth dough. Use cornstarch instead of flour on the board and roll dough very thin. Cut into circles 3-inches in diameter. This will be a very stiff dough.

Filling:
1/2 pound lean pork
1/2 cup shrimp
2 ounces ham
1/4 cup water chestnuts
2 egg yolks
Salt
1/4 cup soy sauce
1 tablespoon lemon juice

Chop chestnuts, shrimp, pork and ham. Bind with unbeaten egg yolks. Season with salt. Place a teaspoonful on each circle of dough and pinch dough together to enclose meat. Steam for 15 to 20-minutes. When done, serve with a generous amount of soy sauce to which lemon juice has been added. (Makes 10 to 12 servings)


Marinated Loin of Pork with Port Wine & Peppercorn Sauce

3 pounds boneless loin of pork, trimmed and sliced into 1/4 inch thick medallions
Port Wine & Peppercorn Sauce

Grill pork 2 to 3-minutes on each side, to desired temperature. In a saucepan, heat 2-cups Port Wine & Peppercorn Sauce until hot. Stir in 1-tablespoon mustard. Place 3 to 4 pork medallions on each plate. Serve with sauce and Mashed Potatoes with Truffle Oil. (Makes 6 Servings)

Marinade: (prepare the day before)
2 cups olive oil
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon minced fresh parsley


Niw-Goo-Yok - Chinese Sweet and Pungent Pork

4 green peppers
3/4 cup oil
1 1/2 teaspoons salt
1 small clove garlic, minced
2 eggs, beaten
3 tablespoons flour
Dash of pepper
1 1/2 pounds lean pork cut in 1/2-inch cubes
1/2 cup Chicken Stock or canned consommé
6 slices canned pineapple, cut in 1/2-inch pieces

Wash green peppers and remove stem and seeds. Cut in strips about 1/2-inch wide. Cook in boiling salted water until almost tender. Pour oil into heavy skillet and add 1-teaspoon of the salt and minced garlic. Combine eggs, flour, the remaining 1/2-teaspoon salt, and pepper, and add to the pork. Mix lightly until every piece of pork is coated. Separate pieces with a fork, drain slightly, and drop one piece at a time into skillet. Cook over medium heat until brown on one side turn and brown on other side. Pour out all but about 1-tablespoon of the oil. Return to heat; add Chicken Stock, pineapple, and green pepper. Cover and simmer for about 20-minutes. Add the Sweet Sour Sauce (see below) and cook about 10-minutes longer or until juice thickens and ingredients are well blended. Serve immediately with hot boiled rice. (Makes 5 to 6 servings)


Planked Ham Puff

1 cup chopped cooked ham
1 cup mashed potatoes
Salt and pepper
2 egg yolks, beaten
2 egg whites, stiffly beaten
1 cup grated American cheese
1 12-ounce package frozen julienne green beans
2 tablespoons butter
8 to 10 mushroom caps

Mix ham and mashed potatoes together and season to taste with salt and pepper. Add beaten egg yolks and fold in stiffly beaten egg whites. Pile the ham mixture on the center of a hot, well-greased plank and sprinkle generously with grated cheese. Bake in slow oven 325° 30-minutes. Cook the green beans, add butter, and surround ham puff with beans as soon as it comes from the oven. Sauté the mushroom caps and garnish beans with them. Serve at once.
If desired, the ham and potato mixture may be made in individual puffs instead of one large puff. Chopped cooked chicken or any other leftover meat may be used instead of ham. (Makes 4 servings)


Plantion Style Ham Slice

1 cup brown sugar
1 teaspoon dry mustard
1 2-inch center slice ham
l 1/4 cups pineapple juice

Mix 1/2 cup of the brown sugar with mustard and rub into ham on both sides until it is all used. Place in a roasting pan or heavy skillet and sprinkle with the remaining 1/2 cup brown sugar. Add pineapple juice. Bake in moderate oven (350°) 2 hours or until tender. Baste occasionally. Remove to hot platter. Decorate with orange slices or Fried Peaches (page 326) and serve hot.
Serve this tender, juicy slice of ham with Sweet Potato Soufflé (page 192) , green beans, and Fruit Salad (page 228) - a meal to suit any epicurel


Ponhaus - Pennsylvania Dutch Scrapple

3 pounds beef spareribs
3 to 3 1/2 cups Beef Stock (page 45) or canned bouillon
1 teaspoon salt
1 medium onion, chopped fine
2 tablespoons parsley
1 bay leaf
2 1/2 cups corn meal

Cook meat in stock to which salt, onion, parsley, and bay leaf have been added. When done, remove meat from bones. Add enough water to stock to make a quart, then add corn meal and cook until very thick. Add meat to corn-meal mixture. Pour into greased loaf pans, 9 x 5-inches. Let stand until cold. Slice in 1/2-inch slices and fry until golden brown. Serve with syrup if desired. (Makes 10 to 12 servings)


Pork and Shrimp Asian Meatballs

5 green onions, chopped, plus more for garnish
2 cloves garlic, coarsely chopped
1 (1/2-inch long) piece ginger root, coarsely chopped
1 (8-ounce) can sliced water chestnuts, drained
3/4 pound ground pork
1/2 pound large shrimp, peeled, deveined
1 egg
1 tablespoon oyster sauce
1 tablespoon Asian sesame oil, divided use
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons peanut oil, divided use
1(8-ounce) package Asian udon or egg noodles, prepared according to package Instructions

Place green onions, garlic, ginger and water chestnuts in bowl of food processor, pulse until, ingredients are finely chopped. Transfer to large bowl, add pork. Mix.
Place shrimp in same bowl of food processor; pulse until finely chopped. Add to pork mixture. Add egg, oyster sauce, 1-teaspoon sesame oil, soy sauce, salt and pepper to pork mixture. Mix lightly until just combined; form into 1 1/2-inch meatballs.
Heat 3 tablespoons peanut oil in large skillet over medium-high heat. Add meatballs; cook, turning often, until browned and cooked through, about 10-minutes.
Meanwhile, toss noodles with remaining 2-teaspoons sesame oil and 1-tablespoon peanut oil. Serve meatballs over noodles. Sprinkle with remaining chopped green onions. (Makes 4 servings)


Combine all ingredients in a large bowl or pan. Place pork medallions in marinade and refrigerate, covered, for 24-hours.


Pork Chops with Walnut Sauce

4 tablespoons unsalted butter
6 pork chops, 1-inch thick or less
Salt and freshly ground pepper
Freshly squeezed juice of 1/2 lemon
1 cup walnut pieces, coarsely chopped
1 cup creme fraiche or 3/4 cup heavy cream

In a frying pan, heat the butter to foaming and add the pork chops. Sprinkle with salt and pepper. Cook just until the meat is white or grayish throughout. Remove the chops from the pan and keep them warm.
To the same pan, add the lemon juice and chopped walnuts. With heat on, stir with a wooden spoon, scraping the pan bits and juices and stirring them into the sauce. Add creme fraiche or heavy cream, stirring continuously to thicken. Remove from heat. Add salt and pepper, to taste.
On each plate, place one chop and coat it with the walnut sauce. Serve immediately. (Makes 6 servings)


Pork Vegetable Stir Fry

1 pound lean boneless center-cut pork loin
2 1/2 tablespoons soy sauce
1 clove garlic, minced
1 tablespoon grated fresh ginger root
2 teaspoons wine vinegar
1 teaspoon cornstarch
1/4 teaspoon pepper
2 teaspoons vegetable oil
2 carrots, peeled and cut diag-onally into 1/2-inch pieces
1 sweet red or green pepper cut into 1/4-inch strips
2 small yellow squash, sliced
2 small zucchini cut into julienne strips
1/2 cup sliced green onions
6 ounces fresh or thawed frozen Chinese pea pods
2 cups broccoli flowerets
2/3 cup beef bouillon
1/3 cup dry white wine
1 tablespoon cornstarch
1/2 teaspoon sugar
Hot cooked rice (optional)

Freeze pork for 30 to 45-minutes for ease in slicing; cut across grain into 1/4-inch strips. Combine 2-tablespoons soy sauce, garlic, ginger, vinegar, 1-teaspoon corn-starch and pepper; mix well and pour over pork. Cover and marinate in refrigerator 4 hours or overnight.
Pour oil around top and sides of preheated wok; heat for about 2-minutes at medium-high. Add marinated pork, undrained to wok; stir-fry for 3-minutes. Add carrots and red pepper; stir-fry for 2-minutes. Add yellow squash, zucchini and green onions; stir-fry for 3-minutes. Add Chinese pea pods and broccoli and continue stir-frying for 2-minutes. Combine beef bouillon, wine, 1-tablespoon corn-starch, remaining 1/2-tablespoon soy sauce and sugar; pour over vegetables and pork. Stir-fry over medium heat for 3 to 5-minutes until sauce is thickened and bubbly. Serve immediately over hot cooked rice, if desired.


Pork with Steamed Spiced Sauerkraut

2 pounds sauerkraut, drained, washed and squeezed dry
1/2 cup chopped onions
1 tablespoon margarine
1 tablespoon sugar
2 cups cold water
1 large raw potato, grated garni (in cheesecloth bag)
5 whole juniper berries
6 peppercorns
2 bay leaves
1/4 teaspoon of caraway seeds
1 whole allspice
6 pieces pork loin (18 ounces)

Preheat oven to 325°. Brown onions lightly in margarine, add sugar, water and sauerkraut. Toss with a fork until well separated. Add grated potato. Put sauerkraut mixture in 2-quart casserole; burrow hole in sauerkraut and bury garni bag. Brown the meat and place it on top of the sauerkraut. Cover and bake for 1 1/2 to 2-hours. Cover may be removed if meat needs browning. (Makes 6 servings)


POTATIS KORF Potato Sausage

3 pounds pork butt, ground
2 pounds ground beef
5 pounds raw potatoes, ground
1 large onion, chopped fine
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon allspice
1 pound sausage casings

Mix all ingredients thoroughly. Stuff into well-cleaned sausage casings. Make each sausage about 18 to 24-inches long. Tie both ends. Do not fill casings too full or they will burst when cooked. Place sausages in mild salt brine and keep cold. Change brine every two days.
To cook: Place sausage in hot, but not boiling, salted water and boil slowly about 30 to 40-minutes. Serve hot in this manner or sliced and browned in butter. (Makes 10 to 12 servings)


Quick Cured Pork Loin

3-pound boneless pork Loin roast, rolled and tied
1/4 cup vegetable oil
3 cloves garlic, minced
2 tablespoons coarse salt
Mustard Dill Sauce

Place roast in a large 2-gallon self-sealing bag. Add oil, garlic and salt; rub over pork, coating roast well. Seal the bag and marinate at room temperature for 1 hour or over-night in the refrigerator.
Prepare medium-hot, banked coals in a kettle-style grill. Remove pork from marinade; place on grill over drip pan. Lower grill hood; grill for 1 to 1 1/4-hours until internal temperature is 155°, internal temperature will rise about 5°. Remove to serving platter, let stand 10-minutes, slice to serve. Serve with Mustard Dill Sauce. (Makes 8 servings)


Racin' 30-Minute Ribs

2 pounds pork baby back ribs cut into 2-rib sections.

Place ribs in large pot. Add enough cold water to cover ribs completely; cover with lid. Bring to boil. Reduce heat to medium-low; cover. Simmer 20-minutes, drain.
Grill ribs on medium heat for 10-minutes, or until ribs are cooked through, turning occasionally and brushing generously with Barbecue Sauce. (Makes 3 servings)


Roast Pork Tenderloin and Vegetables

1 pork tenderloin (about 12 ounce) well trimmed of fat
1/4 cup plus 3 tablespoons Hoisin sauce
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
1 tablespoon Sherry (dry)
1 tablespoon minced green onion, green part only
1 1/2 teaspoons prepared Dijon mustard Vegetables (recipe follows)
1/2 pound fingerling or small new potatoes, washed and dried
1/2 pound Brussels sprouts, trimmed
2 to 3 garlic cloves, in skins
1 tablespoon olive oil
1/4 cup chicken broth
Salt and pepper to taste

Place pork in glass bowl. In a cup, stir together 1/4-cup Hoisin sauce, garlic, ginger and Sherry. Pour over pork. Marinate in refrigerator 2 hours, turning once. Place pork on rack over foil-lined roasting pan. Pour the marinade into small pan and bring to boil. Boil 3-minutes.
Roast pork at 400 degrees 30-minutes or until meat thermometer registers 160°. Baste pork generously with marinade halfway through roasting. Prepare vegetables and place in oven same time as pork so that both will cook at same time.
In small, heavy enamel or cast-iron casserole, combine potatoes, Brussels sprouts and garlic. Add oil, chicken broth and salt and pepper to taste. Stir well to coat vegetables. Roast at 400° 30-minutes or until fork tender.
When done, remove pork from oven. Let rest 5-minutes. Thinly slice and arrange on serving platter. Sprinkle with green onion. Arrange vegetables alongside pork.
In small bowl, stir together 3-ablespoons Hoisin sauce and mustard. Serve on side as sauce. Serve immediately. (Makes 2 servings)


Roast Pork with Raspberry Sauce

1 rolled boneless pork loin roast (about
3 to 4 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground sage
Raspberry Sauce

Preheat oven to 325°. Sprinkle roast with salt, pepper and sage. Place roast on rack in shallow roasting pan. Bake at 325° for l 1/2 to 2-hours or until meat thermometer registers 160°. Serve with Raspberry Sauce.


Roasted Ginger Pork Tenderloin

1 (8-ounce) Lawry's classic lemon-pepper dressing
1 medium-size ginger root
4 small shallots
Coarse ground pepper
1 large ziplock bag (for marinade)
1 package pork tenderloins (2 per package)

Rinse both pork tenderloins in cold water. Make small paring knife cuts 1/2-inch long, 1/2-inch deep throughout the pork tenderloin roast. Slice shallots and insert into the tenderloin. Marinate both roasts in lemon-pepper dressing for 8 to 10-hours.
Peel and dice fresh gingerroot into small pieces. Coat both with the fresh cut ginger after marinating. Sprinkle each side with the coarse ground pepper.
Barbecue on grill or broil in the oven at medium-high heat approximately 8-minutes, then another 6-minutes each side.


SCHNITZ UN KNEPP Pennsylvania Dutch Ham & Dried Apples / Button Dumplings

Schnitz:
1 pound dried apples (schnitz)
2 tablespoons brown sugar
3-pound end piece smoked ham

Add enough water to dried apples to cover them. Soak for 3-hours. Place ham in a large kettle that has a tight-fitting lid; a Dutch oven would do very nicely for this. Add enough water to just cover meat and simmer about 1 1/2-hours. Change water once after 30-minutes of simmering. When ham is tender add dried apples with water in which they have been soaked. Add brown sugar; simmer for 1/2-hour or until the apples are tender. (Makes 8 to 10-servings).

Knepp:
2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1/2 cup milk
3 tablespoons melted shortening

To make the knepp, or dumplings, sift together flour, baking powder, salt, and pepper. Combine egg and milk and add to dry ingredients. Pour in the melted shortening and mix just enough to dampen dry ingredients. Remove ham and schnitz to a hot platter and keep in a warm place. Bring to a boil the liquor in which ham was simmered. Drop dumpling batter from a tablespoon into boiling liquor. Cover tightly and cook 18 to 20-minutes. Surround ham and schnitz with the knepp, or dumplings. Pour remaining liquor over ham. Serve hot.


Stuffed Sicilian style Pork Chops

8 dried tomato halves
1 tablespoon olive oil
1 clove garlic, minced
2 cups fresh bread cubes, 1/2 inch thick
2 tablespoons lightly toasted pine nuts
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley leaves
salt pepper
4 pork chops (3/4 inch thick), with pocket cut in curved side of each
1 tablespoon plus 1 1/2 teaspoons olive oil
1 cup chicken broth

In a small bowl, combine dried tomatoes and enough boiling water to cover; let stand until softened. Squeezes dry, reserving soaking liquid, finely chop the 6-halves.
In a large, heavy, skillet and in 1 tablespoon oil, sauté onion and garlic 5-minutes or until translucent. Transfer to a medium bowl. Add chopped dried tomatoes, the bread cubes, pine nuts, cheese, parsley, salt and pepper. Toss to mix, stuff pork chops with mixture. Seal pockets with wooden picks.
In the same skillet, heat remaining oil over medium heat. Add chops; cook 3 to 5-minutes on each side or until browned. Add chicken broth; reduce to simmer. Cover, cook 15 to 20-minutes or until chops are tender. Remove to warm platter, keep warm. To drippings in pan, add 1/2-cup reserved soaking water from tomatoes. Heat to boiling; simmer 5-minutes or until liquid thickens slightly, scraping pan with spoon to loosen browned bits. Finely chop remaining 2 tomato halves; add liquid in pan. Simmer for 1-minute. Spoon over chops. (Makes 4 servings)


Summer Pork BBQ

1 Large Pork Tenderloin
Pork Marinade
Pork Sauce

Place tenderloin in small container so Pork Marinade covers completely. Remove tenderloin from marinade, pat dry with paper towel. Salt and pepper lightly. On medium-hot grill, cook tenderloin until medium to medium well done. (140° on a meat thermometer) Slice in one inch thick slices. Top each serving with a dollop of Pork Sauce. (Makes 3-4 slices per serving)


Sweetbreads and Broiled Ham

1 pound sweetbreads
1/4 cup butter
1 teaspoon vinegar
Salt
6 thin slices boiled ham
4 slices bread, cut in half
1 small onion, diced
1 clove garlic, crushed
4 tablespoons butter
2 tablespoons flour
1 1/3 cups Chicken Stock or canned consommé
1 tablespoon chopped parsley
1 tablespoon soy sauce
1/8 teaspoon salt
1/4 teaspoon ground thyme
Dash of pepper

Precook sweetbreads by cooking in boiling water to which 1-teaspoon vinegar and salt have been added. Simmer 20 to 25-minutes, or until sweetbreads are tender. Drain.
Hold under cold running water. Then separate each sweetbread into four pieces and remove membrane and thick connective tissue. Brown sweetbreads in the 1/4-cup of butter. Wrap each piece in slice of boiled ham; hold in place with a wooden pick and broil on both sides. Sauté the bread on both sides in 2-tablespoons of the butter until lightly browned. Remove the picks and place each roll of sweetbread and ham on a slice of the fried bread. Make a sauce by browning onion and garlic in remaining 2-tablespoons butter. Add flour and continue to brown without burning. Pour in the *Chicken Stock and add remaining ingredients. Let this simmer gently for 10-minutes and then strain sauce. Serve the sweetbreads and ham with 1-tablespoon of the sauce on each roll. (Makes 6 servings)


Sweet & Sour Pork

1 pound lean pork, cut in 1-in. cubes
2 tablespoons soy sauce
1 cup flour
1 egg, slightly beaten with
1 tablespoon water
Oil for deep frying
1 tablespoon oil
1/2 teaspoon salt
1 clove garlic, peeled, crushed
1 green pepper, seeded, cut in 1-in. squares
1 carrot, peeled, sliced at a 45-degree angle in thin ovals
1/2 cup water

Sweet & Sour Sauce
1 (8-oz.) can unsweetened pineapple chunks, drained; reserve 1/2 cup juice
2 cups cooked white rice

Place pork cubes in a saucepan. Cover with water. Bring to a boil and reduce heat. Simmer for 20 minutes or until no longer pink in center. Drain. Cool to room temperature. Toss cubes with soy sauce. Roll each in flour, then in beaten egg and again in flour. Place on a rack and let stand for 5 to 10 minutes. Fill wok with oil to center depth of 2 inches. Heat to 375°F . Fry pork cubes in hot oil, a few at a time, until lightly browned and crisp. Drain and set aside. Pour oil from wok. Wipe clean with paper towel. Heat 1 tablespoon oil with salt in wok. Add garlic and stir against sides until browned; remove and discard garlic. Add green pepper and carrot. Stir-fry about 1 minute. Pour in water. Cover and steam about 3 minutes or until crisp-tender. Stir-fry until liquid has evaporated. Pour in Sweet & Sour Sauce. Add pork and pineapple. Stir gently until meat is re-heated. Serve over hot cooked rice. Makes 4 servings.


Sweet-Sour Sauce:
2 tablespoons water
1/2 cup vinegar
1 tablespoon soy sauce
1/2 cup sugar
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
3 tablespoons lemon juice
1 cup Chicken Stock

Combine ingredients; mix until smooth and pour over pork.


Sausage

Sausage & Asparagus Frittata

Sausage & Asparagus Frittata

6 ounces bulk sausage or sausage Links
1 tablespoons unsalted Butter
6 eggs extra-large
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese shredded
5 stalk asparagus blanched
1/4 cup red onion sliced
1/3 cup red bell pepper sliced
3 basil leaves finely minced
Garnish: grated Parmesan cheese and fresh basil leaves

Cook the sausage in a skillet over medium heat. Crumble the sausage as it cooks. Drain off rendered fat and set aside.
Melt butter in a 12-inch nonstick skillet over low heat Beat eggs and salt and pepper in a bowl. Pour the egg mixture in the skillet. With a spatula, loosen outer edges as eggs cook. Continue cooking until eggs are cooked halfway.
Sprinkle the sausage and mozzarella cheese on the eggs, and then add the asparagus, red onion, red bell pepper and minced basil. Cook until firm on the bottom.
Place a large round plate over skillet. Flip Frittata over onto plate. Slide the Frittata back into the skillet to cook on other side. Cook for 3 to 4-minutes until eggs are set. Place on plate; garnish with Parmesan and basil, slice and serve. (Makes 6 servings)


Veal

Planked Veal Cutlets
Ravioli
Russian Meat Balls
Stuffed Veal Chops
Sylta - Swedish Pressed Veal
Veal Chops with Paprika Sauce
Veal Cutlets
Veal Marengo
Veal Paprika
Veal Steak Paprika
Veau Roulu - Swedish Pressed Veal
Wiener Schnitzel - Breaded Veal Cutlet
Wood-Grilled Veal Chops with Tomato-Basil Salsa

Planked Veal Cutlets

4 veal cutlets, 1/2 inch thick
Salt and pepper
2 eggs, beaten with 2 tablespoons water
1 cup bread crumbs
1 1/2 cups hot cooked rice
4 carrots, cut in julienne strips and cooked
1/8 cup grated cheese, if desired

Sprinkle veal cutlets with salt and pepper and dip in beaten egg, then in crumbs. Brown on both sides in a small amount of fat. Add 1/2-cup water; simmer for 25 minutes. Remove from pan and place overlapping slices of veal cutlets in center of the hot Plank. Garnish with a border of fluffy boiled rice and buttered julienne carrots. Place under broiler 5-minutes. Garnish with parsley and serve at once. For color and flavor, the rice border may be sprinkled with grated cheese just before Plank is put under broiler. (Makes 4 servings)


Ravioli

Dough:
3 eggs
21/2 cups flour
2 teaspoons salt

Beat eggs lightly and add flour and salt. This dough will be stiff like noodle dough. Knead. Roll 1/8 inch thick.

Filling:
1 1/2 cups ground cooked veal
1/8 cup finely chopped onion
1 piece celery, chopped fine
1/4 pound cream cheese
1/2 cup cooked spinach, squeezed dry
Dash of nutmeg
2 eggs, beaten

Mix veal, onion, celery, cream cheese, spinach, and nutmeg. Thin with beaten egg until the consistency of hamburger.
Cut dough into 2 x 2-inch squares. Place 1-teaspoon of filling in center of square. Place another square of dough over filling and press edges together to seal dough. Brush the surface with beaten egg. Place squares of filled dough in pan of boiling salted water or chicken broth. Cook 12 to 15-minutes or until dough is tender. Serve hot with Tomato Sauce and Parmesan cheese.

Tomato Sauce:
4 tablespoons butter or olive oil
2 small onions, chopped
1 clove garlic, minced
1 No. 2 can tomatoes
Salt and pepper
Parmesan cheese, grated

Put butter or olive oil in skillet. Add chopped onion and minced garlic. Sauté until onion is golden in color. Add tomatoes, salt, and pepper. Cook slowly until liquid has thickened. Add more seasoning, if desired, to make well-flavored tomato sauce. Serve over ravioli and sprinkle generously with Parmesan cheese.


Russian Meat Balls

1 1/2 pounds veal, ground fine
4 medium potatoes, cooked and chopped
1 medium onion, grated
1/8 teaspoon pepper
1 1/2 teaspoons salt
1 egg, beaten
1/4 cup butter
1 1/4 cups sour cream

Mix together veal, potatoes, onion, seasonings, and egg. Shape in round balls and fry in butter or other fat until well browned. Add 3/4-cup sour cream and simmer 15-minutes. Just before serving, add remaining 1/2-cup cream; bring to boil. Serve hot. (Makes 6 to 8 servings)


Stuffed Veal Chops

4 l-inch thick rib or loin veal chops, with pocket cut for stuffing (Veal steaks may also be used.)
1 cup Riesling wine
1/3 cup ginger marmalade
2 teaspoons fresh lime juice
3 tablespoons sage honey
1/2 teaspoon crushed leaf sage
1 large firm-ripe Asian or Anjou pear
1 cup grated Gruyere cheese
4 tablespoons roasted chopped walnuts
1/2 cup buttermilk
1 egg, beaten
1 cup seasoned breadcrumbs
1/4 cup diced, fresh parsley
2 tablespoons salad oil

Wipe chops with damp paper towel. In a small flat casserole, combine wine, marmalade, lime juice, honey and sage. Blend well and marinate chops 20-minutes, turning once. Pat chops dry. Stuff each cavity with two or three thin slices of pear, 1/4-cup cheese and 1-tablespoon walnuts. Splash with 2-teaspoons marinades, then close cavity, securing with toothpick or small meat skewer.
In a small bowl beat together egg and buttermilk. In second bowl combine breadcrumbs and parsley. Heat oil in heavy skillet. Dip chops in buttermilk then crumbs. Brown quickly and cook 3 to 5-minutes depending on desired doneness. Keep warm while garnishing plates.


Sylta - Swedish Pressed Veal

3 pounds veal
5 pounds pork shoulder
1 onion, sliced
2 bay leaves
10 whole allspice
10 whole peppercorns
Salt and pepper

Cover veal and pork with water and add onion and spices. Cook until meat is well done. Cool. Cut up meat and place on a piece of clean cheesecloth (double thickness), alternating the veal and pork, and seasoning each layer with salt and pepper. Tie ends of cloth into a bag. Place bag in a pan. Cover with a plate and a heavy weight. Let remain in press 24-hours. Remove loaf from cloth and place in mild salt brine. Slice off as needed and serve cold. (Makes 12 to 15 servings)


Veal Chops with Paprika Sauce

8 slices bacon
1 tablespoon chopped onion
4 veal chops, 1 inch thick
Salt and pepper
1 tablespoon paprika
1 cup sour cream

Fry bacon, and when done remove from pan and keep warm. Sauté onion in bacon fat; remove onion. Brown chops on both sides in hot bacon fat, add 1/2-cup hot water, and simmer 25 to 35-minutes, or until chops are tender. Season with salt, pepper, and paprika. Add the sour cream gradually. Cook slowly about 30-minutes until cream has thickened. Serve hot with plain boiled rice. Put rice in center of serving dish, arrange chops around it and place bacon slices over meat. Garnish platter with parsley. (Makes 4 servings)


Veal Cutlets

4 veal cutlets, 1/2 inch thick
3 tablespoons fat
1/2 pound ham, cut into thin strips
8 anchovy fillets
4 small onions, cut in halves
Small bunch parsley
1/2 teaspoon sweet basil
2 or 3 cloves
1/2 cup water or chicken broth

Sauté cutlets in fat until nicely browned. Lay strips of ham and anchovy fillets crisscross on cutlets. Place in 1 1/2-quart casserole. Add the onions, parsley, basil, and cloves, and add water or broth. Bake in moderate oven 350° 45-minutes or until meat and onions are done. Add a little more broth if necessary. Serve on a hot platter garnished with parsley. (Makes 4 servings)


Veal Marengo

1 1/2 cups Beef Stock or canned bouillon
4 medium tomatoes or 2 cups canned tomatoes
1/2 pound fresh mushrooms or 1 cup canned mushrooms
1 1/2 pounds veal round, 1/2 inch thick
Flour, salt, and pepper
1/2 cup fat
1 small onion, chopped
1 clove garlic, minced
4 tablespoons flour

Cut the veal into six pieces. Dip in flour, salt, and pepper. Heat fat in skillet, add onion and garlic and cook until golden brown; remove from fat. Brown meat in flavored fat; remove from skillet. Add flour to fat and stir until browned. Add stock to make brown sauce, cooking until smooth. Season well and add onion and garlic. Peel and slice tomatoes (if fresh ones are used) and arrange in greased 1 1/2-quart casserole. Lay meat on layer of tomatoes and pour brown sauce over meat. Cover and bake in moderate oven 350° 45 to 50-minutes. During the last 15-minutes of cooking add mushrooms, and finish cooking with cover off. (Makes 6 servings)


Veal Paprika

1 teaspoon salt
1/4 teaspoon pepper
1/4 cup plus 1 tablespoon flour
1 1/2 pounds veal cubes
3 tablespoons oil
1 teaspoon paprika
3/4 cup water
1 tablespoon vinegar
1 cup skim milk

Mix 1/4 cup of flour with the pepper and 1/2 teaspoon of the salt. Coat the veal cubes with the mixture. Brown meat in hot oil. Combine the paprika, the remaining 1/2-teaspoon of salt and water. Pour over the browned veal. Cover and simmer about 1 hour, or until meat is tender. Remove to a hot platter. Add the tablespoon of flour to the drippings in the skillet. Combine the vinegar and skim milk, and add slowly to the drippings. Do not boil. Heat sauce thoroughly, and pour over veal. Serve at once. (Makes 6 servings)


Veal Steak Paprika

1 bunch green onions
2 tablespoons fat
1 1/2 pounds veal steak, cut 1 inch thick
1/4 cup flour
Salt and pepper
1 teaspoon paprika
1/2 cup sour cream
2 tablespoons milk
1 tablespoon flour
1/2 cup water

Chop the green onions (including part of the tops) and brown lightly in hot fat in skillet. Skim out onions and reserve. Coat veal steak with flour and brown in hot fat. When browned, sprinkle each side well with salt, pepper, and paprika. Scatter onions over the steak. Combine sour cream and milk; pour over veal steak. Cover skillet, and cook slowly 1-hour or until very tender. Remove meat from skillet to hot serving platter; garnish with onions. Make gravy from sour cream and drippings in pan by adding the tablespoon of flour and water. Cook 5-minutes. Pour over veal steak. Serve with buttered cauliflower. (Makes 3 to 4 servings)


Veau Roulu - French Veal Rolls

6 veal cutlets, cut 3 per pound
1/2 cup fine bread crumbs
1/4 cup milk
1/4 pound bulk pork sausage
1/4 cup chopped onion
1/2 clove garlic, minced
2 slices bacon, cooked and diced
1 tablespoon minced parsley
1 egg yolk
2 tablespoons fat
2 cups Veal Stock (page 46) or canned consommé
1 tablespoon flour
Parsley
6 slices lemon

Pound veal until it is 1/2-inch thick. Combine crumbs with milk. Mix together the sausage, crumbs, onion, garlic, bacon, parsley, and egg yolk. Lay 1-tablespoon of this filling across the center of each piece of veal; roll up, securing with wooden pick. Heat fat in iron skillet and sauté veal rolls until nicely browned. Add hot meat stock and simmer until done, 45-minutes to 1-hour. Thicken the liquid with flour to make sauce. Place veal rolls on serving platter and pour sauce over them. Garnish with parsley and lemon slices. (Makes 6 servings)


Wiener Schnitzel - Breaded Veal Cutlet

2 pounds veal round, cut 1/2-inch thick
2 eggs
1/4 cup milk
Flour
Salt
Fine breadcrumbs
1/4 cup butter
1/4 cup sour cream
Parsley
6 thin slices lemon
Cut meat into pieces for serving; put on board, flatten to make cutlets. Beat eggs and add milk. Dip the veal cutlets first in flour and salt, then in the beaten egg mixture, and finally in the breadcrumbs. Fry on both sides in butter until golden brown. Cover skillet; add sour cream and cook at low heat 30-minutes or until meat is tender. Serve, garnished with parsley and lemon slices. (Makes 4 to 6 servings)

Wood-Grilled Veal Chops with Tomato-Basil Salsa

4 3/4-pound veal rib chops
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped oregano
Salt and freshly ground pepper
Tomato Basil Salsa

Set the veal chops in a large glass-baking dish and add the olive oil, lemon juice and oregano. Season with salt and pepper and turn to coat, Let marinate at room temperature for 30-minutes.
Light a grill, preferably using oak for fuel. Grill the chops over a medium-hot fire for 6 to 7-minutes per side for medium; for attractive grill marks; rotate the chops 90° after 3-minutes on each side. Transfer the chops to a platter and let stand for 2-minutes before spooning the Tomato Basil Salsa on top and serving. (Makes 4 servings)



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