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["RIB EYE ROAST","1 3/4 HOURS",16,425,"1/4","2","1/2","1","8",null,null,null,null,null,"CUP","TSP.","TSP.","4 POUND",null,null,null,null,null,null,"PREPARED MUSTARD","GARLIC SALT","PEPPER","RIB EYE ROAST","POTATOES, CUT INTO 1 INCH CHUNKS",null,null,null,null,null,"STIR FIRST 3 INGREDIENTS INTO BOWL UNTIL SMOOTH. PLACE ROAST, FAT SIDE UP, ON ROASTING PAN RACK. SPREAD TOP OF ROAST WITH MIXTURE.","PLACE THERMOMETER IN CENTER OF ROAST AND COOK AT 350F FOR 1 HOUR AND 20 MINUTES.","HEAT POTATOES AND WATER TO BOILING IN SAUCEPAN. REDUCE HEAT, COVER AND COOK 10 MINUTES - DRAIN.","ARRANGE POTATOES AROUND ROAST IN PAN, COAT THEM WITH DRIPPINGS. BAKE 50-60 MINUTES LONGER.","REMOVE MEAT TO PLATTER AND LET STAND 15 MINUTES BEFORE CARVING.",null,null,0]
["BEEF STROGANOFF","45 MINUTES",6,580,"1 1/2",null,"1","1/2","2","1",null,"1","1/2",null,"POUNDS",null,null,"POUND","TSP.","TSP.",null,"TBS.","CUP",null,"BEEF TENDERLOIN","BUTTER","DICED ONION","SLICED MUSHROOMS","DRY MUSTARD","SALT","BEEF BROTH","ALL-PURPOSE FLOUR","SOUR CREAM",null,"TRIM FAT AND CUT MEAT INTO 2 INCH BY 1/2 INCH STRIPS.","HEAT 1 TBS. BUTTER IN SKILLET, COOK HALF OF MEAT UNTIL BROWNED. POUR MEAT AND DRIPPINGS INTO BOWL. REPEAT WITH REMAINING MEAT.","ADD 2 TBS. BUTTER TO SKILLET AND COOK ONIONS, MUSTARD, MUSHROOMS AND SALT. COOK UNTIL TENDER.","DRAIN MEAT DRIPPINGS INTO CUP. ADD BEEF BROTH TO MAKE 1/2 CUP. STIR FLOUR INTO SKILLET MIXTURE.","SLOWLY STIR IN BROTH MIXTURE, STIRRING OFTEN UNTIL THICK. STIR IN SOUR CREAM AND MEAT. HEAT BUT DO NOT BOIL.",null,null,0]
["CLASSIC FILET MIGNON","45 MINUTES",4,540,"1/4","1",null,"1","4","1/2","2","4",null,null,"POUND",null,null,null,null,"CUP","TBS.","TSP.",null,null,"MUSHROOMS","TOMATOE","BUTTER","ONION, CUT IN SLICES","FILET MIGNON STEAKS","WATER","PREPARED MUSTARD","DRAINED CAPERS",null,null,"CUT FOR THICK SLICES FROM TOMATOE. HEAT BUTTER IN SKILLET AND ADD TOMATOES, HEAT WELL. REMOVE TO PLATE.","IN 12 INCH SKILLET ADD 2 TBS. BUTTER AND COOK ONION UNTIL TENDER. REMOVE TO A BOWL. COOK MUSHROOMS AND STEAKS ABOUT 5 MINUTES/DONENESS.","REMOVE STEAKS AND MUSHROOMS TO PLATE, AND PLACE TOMATOE SLICE WITH EACH.","STIR WATER, MUSTARD AND CAPERS INTO SKILLET. STIR UNTIL MIXTURE THICKENS AND BOILS. PLACE ONIONS IN SKILLET AGAIN - HEAT.","POUR SAUCE OF STEAKS AND SERVE.",null,null,0]
["STEAK BITS","20 MINUTES",8,530,"1","1/4","2","2","1/2","2",null,null,null,null,null,"CUP","TBS.","TSP.","CUP",null,null,null,null,null,"BONELESS SIRLOIN STEAK","SOY SAUCE","CHILI SAUCE","CORNSTARCH","VEGATABLE OIL","ONIONS, CUT INTO WEDGES",null,null,null,null,"CUT STEAK INTO 1 1/2 INCH CUBES. COMBINE MEAT, SOY SAUCE, CHILI SAUCE AND CORNSTARCH IN BOWL.","HEAT OIL IN SKILLET AND COOK ONIONS UNTIL CRISP OVER MEDIUM HEAT.","INCREASE HEAT TO HIGH AND ADD MEAT MIXTURE. COOK 5 MINUTES OR UNTIL DESIRED DONENESS.",null,null,null,null,0]
["DAVE'S LEMON PEPPER STEAK","35 MINUTES",8,220,"1","1","1","1","1","1",null,null,null,null,"TBS.","TBS.","TSP.","TSP.",null,null,null,null,null,null,"GRATED LEMON PEEL","BUTTER","CRACKED PEPPER","SALT","MINCED GARLIC CLOVE","BEEF TOP ROUND STEAK",null,null,null,null,"PREHEAT BOILER IF NECESSARY. MIX FIRST 5 INGREDIENTS IN BOWL.","PLACE STEAK ON BROILING PAN. SPREAD HALF OF SAUCE ON TOP OF STEAK. BROIL 8 MINUTES.","TURN STEAK AND APPLY REMAINING SAUCE. BROIL 8 MORE MINUTES, OR UNTIL DESIRED DONENESS.",null,null,null,null,0]
["GOULASH","2 1/2 HOURS",8,445,"3","6","2","1/4","1 1/2","1","4",null,null,null,"TBS.",null,"POUNDS","CUP","TSP.","8 OZ. PKGE.","CUPS",null,null,null,"BUTTER","ONIONS, THINLY SLICED","BEEF, IN 1 INCH CUBES","PAPRIKA","SALT","SOUR CREAM","BUTTERED HOT NOODLES",null,null,null,"COOK ONIONS AND BUTTER IN 5 QT. DUTCH OVEN OVER MEDIUM HEAT UNTIL LIGHT BROWN.","ADD MEAT, PAPRIKA AND SALT. REDUCE HEAT TO LOW. COVER AND LET SIMMER 1 1/2 HOURS.","STIR IN SOUR CREAM, HEAT BUT DO NOT BOIL. IT'S NOW READY TO EAT!",null,null,null,null,0]
["LONDON BROIL","20 MINUTES",6,190,"1","1","1","1","1",null,null,null,null,null,null,"TBS.","TBS.","TSP.","TBS.",null,null,null,null,null,"BEEF FLANK STEAK","ONION, MINCED","VEGATABLE OIL","SALT","BUTTER",null,null,null,null,null,"PREHEAT BROILER IN REQUIRED. SCORE MEAT ON SIDES WITH KNIFE. PLACE STEAK ON BROILING PAN.","IN BOWL, MIX ONION, VEGATABLE OIL AND SALT. RUB ONTO BOTH SIDES OF STEAK.","BROIL STEAK 5 MINUTES, TURN AND BROIL 5 MORE MINUTES OR UNTIL DONE.","PLACE STEAK ON CUTTING BOARD AND SPREAD WITH BUTTER. CUT INTO THIN SLICES AND SERVE.",null,null,null,0]
["SPICE AND BEEF BRISKET","4 HOURS",16,215,"2","1","10",null,"2","1/2","1 1/2","1",null,null,null,"4 POUND",null,null,"TBS.","CUP","TSP.","TSP.",null,null,"ONIONS","BEEF BRISKET","WHOLE CLOVES","WATER","VEGATABLE OIL","CHILI SAUCE","SUGAR","WORCESTERSHIRE SAUCE",null,null,"CUT 1 ONION INTO QUARTERS. HEAT BRISKET, CLOVES, QUARTERED ONIONS AND WATER ON HIGH HEAT IN 8 QT. DUTCH OVEN TO BOILING.","REDUCE HEAT TO LOW, COVER AND LET SIMMER UP TO 3 HOURS.","DICE REMAINING ONION. IN SKILLET, HEAT VEGATABLE OIL OVER MEDIUM HEAT AND COOK ONION UNTIL TENDER.","ADD CHILI SAUCE, SUGAR, WORCESTERSHIRE AND 1/4 CUP WATER. COVER AND SIMMER FOR 5 MINUTES.","PREHEAT OVEN TO 325F. PLACE MEAT IN 13X9 BAKING PAN, POUR GLAZE OVER MEAT. BAKE 15 MINUTES OR UNTIL BUBBLY.",null,null,0]
["MEATBALLS","45 MINUTES",6,385,"1 1/2","1/2","1","1",null,"2","2","1","1",null,"POUND","CUP","TBS.",null,null,"TBS.","TBS.","CUP","CUP",null,"GROUND BEEF","DRIED BREAD CRUMBS","GRATED ONION","EGG","SALT","BUTTER","ALL-PURPOSE FLOUR","MILK","WATER",null,"MIX GROUND BEEF, BREAD CRUMBS, ONION , EGG AND 1 TSP. SALT IN BOWL. SHAPE INTO 24 MEATBALLS.","HEAT BUTTER IN SKILLET AND BROWN MEATBALLS. REMOVE FROM SKILLET. POUR ALL DRIPPINGS FROM SKILLET EXCEPT ABOUT 2 TBS.","STIR FLOUR AND 1 TSP. SALT INTO SKILLET. COOK 1 MINUTE. SLOWLY STIR IN MILK AND WATER, COOK UNTIL THICK.","ADD MEATBALLS TO SKILLET AND BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER FOR 10 MINUTES.",null,null,null,0]
["VEAL PARMIGIAN","1 HOUR",6,910,"2","1","1","1/8","2","6","3","1","1/4",null,"CUPS","CUP","TSP.","TSP.",null,null,"TBS.","8 OZ. PKGE.","CUP",null,"MARINARA SAUCE","DRIED BREAD CRUMBS","SALT","PEPPER","EGGS","VEAL CUTLETS","BUTTER","MOZZARELLA CHEESE","GRATED PARMESAN CHEESE",null,"MIX BREAD CRUMBS, SALT AND PEPPR IN DISH. BEAT EGGS IN BOWL. DIP MEAT INTO EGGS, THEN BREAD CRUMBS. REPEAT AGAIN FOR GOOD COATING.","OVER MEDIUM HEAT IN SKILLT, HEAT BUTTER. COOK MEAT UNTIL BROWNED ON BOTH SIDES - ABOUT 10 MINUTES.","SPOON SAUCE OVER EACH CUTLET. PLACE SLICE OF CHEESE OVER EACH AND SPRINKLE WITH PARMESAN.","REDUCE HEAT TO LOW, COVER AND COOK UNTIL CHEESE MELTS.",null,null,null,0]
["PORK TENDERLOIN","30 MINUTES",4,360,"1","2","1/2",null,"4","2","3/4","2","1/8",null,null,null,"CUP",null,"TBS.","TBS.","CUP","TBS.","TSP.",null,"PORK TENDERLOIN","EGGS","ALL-PURPOSE FLOUR","SALT","BUTTER","VEGATABLE OIL","WATER","DRY SHERRY","PEPPER",null,"CUT TENDERLOIN CROSSWISE INTO 1/4 INCH THICK SLICES. POUND EACH SLICE WITH MEAT MALLET TO 1/8 INCH THICKNESS.","BEAT EGGS WITH FORK IN BOWL. MIX FLOUR AND 1/2 TSP. SALT ON WAX PAPER. DIP MEAT IN EGG, THEN COAT IN FLOUR MIXTURE.","HEAT BUTTER AND OIL IN SKILLET. ADD MEAT AND COOK UNTIL LIGHTLY BROWNED. REMOVE MEAT.","STIR WATER, SHERRY, PEPPER AND 1/4 TSP. SALT INTO SKILLET. RETURN MEAT TO SKILLET. HEAT TO BOILING FOR 2 MINUTES.","SPOON MEAT AND SAUCE ON PLATES TO SERVE.",null,null,0]