Current Shareware 1994 January

home *** CD-ROM | disk | FTP | other *** search

/ Current Shareware 1994 January / SHAR194.ISO / homecook / il_cook.zip / MEATS < prev next >

Wrap

Text File | 1993-09-04 | 38KB | 1,141 lines

For Mr. Hogan: please do not post ASCII in the cuisine conference. This is more appropriate in the ASCII conference. Sheepishly, I must admit I gathered wool for a while contemplating what will happen now that haggis has been mentioned again. I was reminded of previous passages. I will look, diligently, for what you ask and the more I contemplate the search, the baaaaaatter I feel. I assume ewe are serious, and do not wish me to lambaste you with something like the following: HAGGIS 1. This is a ritual, so purify the cook with fine, single malt Scotch whiskey. 2. Empty one sheep. 3. Separate, empty, retain receptacle, discard sheep. 4. Grind remaining contents, mix with oats, stuff receptacle. 5. Bake receptacle. 6. Donate receptacle to local [insert charity or museum of choice]. 7. Dispose of any remaining purifying liquid in approved manner. John White You've saved my ornery life. ■ SLMR 2.0ß ■ ═══════ The Lunatics Are Running The Asylum ════════ ---------- Recipe via Meal-Master (tm) v7.04 Title: Jellied Moose Nose Categories: Weird, Meats, Canadian Servings: 1 1 Upper jawbone of a moose 1 Onion; sliced 1 Garlic clove 1 tb Mixed pickling spice 1 ts Salt 1/2 ts Pepper 1/4 c Vinegar 1. Cut the upper jaw bone of the moose just below the eyes. 2. Place in a large kettle of scalding water and boil for 45 minutes. 3. Remove and chill in cold water. 4. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). 5. Wash thoroughly until no hairs remain. 6. Place the nose in a kettle and cover with fresh water. 7. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. 9. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. 11. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. 12. Let cool until jelly has set. Slice and serve cold. I must confess I have not yet tried this recipe, mainly for lack of a moose nose... But, sometime, maybe... "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis ... Everyone is weird. Some of us are proud of it. ********************************* ***** Swedish Cabbage Rolls ***** ********************************* Categories: Swedish Cabbage Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ cabbage FILLING: 1/4 cup rice 1 cup water 1 cup milk 1/3 lb ground beef 1/4 lb sausage or ground pork 1 egg 1 1/3 cup milk or cream 1 1/2 tsp salt 1/4 tsp white pepper DIRECTIONS ------------------------------------------------------------ Cut core out of cabbage. Blanch cabbage in salted water ( 2 tsp. per qt. water ) until leaves separate. Remove stem. Cook rice in water until water is just gone then add milk and finish cooking. Mix meat, egg, milk, salt, and white pepper together. Take a cabbage leaf and place 2 tablespoons of meat mixture on one end and pull sides over center and roll. Brown cabbage rolls in 2 tablespoons of butter and brown sugar. Turn over and brown and then place in roasting pan. Sprinkle with brown sugar. Deglaze skillet and add to pan. Cover with water and a little bouillion. Bake for 1 - 1 1/2 hrs. at 350 degrees. Arrange on platter. Make sauce by putting 1 1/2 tablespoons flour, salt and pepper to taste and 1/2 cup cream with pan juices. cook till thick and pour over rolls. Source: Gwen Pitts Peter Case +++++++++++++++++++++++++++++++++++++ BTW, we stopped at a cafeteria in Lyons last Wednesday for the noon meal. The salad bar included fresh boiled, not pickled, pig's feet, all pretty, and pink. Probably not recommended if one already has the trots, though (pun intended). The cafeteria was part of a hypermarket, seated possibly 300 people, and sold self drawn wine at half the price of bottled-in-France Coca-Cola. Wine by the keg to a tap, fill either a half liter or a liter pitcher. One of the meat dishes was Beef Wellington, made with veal, and NOT called Wellington. I suppose the French would have preferred a different result at Waterloo. +++++++++++++++++++++++++++++++++++++ ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BEEF STEW, PRESSURE COOKED Categories: Beef, Pressure, Cooker, Presto Servings: 6 -----INGREDIENTS----- 1 tb Shortening 1 lb 1-in Cubed Stew Beef 1 lg Onion; sliced 1/2 c Water 4 sm Peeled Potatoes 1 pk Frozen Peas 1 sm Carrot; chunked 1 cn (15 oz) Stewed Tomatoes 1 1/2 ts My Seasoning (follows) A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly. Cool cooker at once. If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken. Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the presure regulator rocking slowly. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: FARM POT ROAST Categories: Beef, Easy Servings: 8 -----INGREDIENTS----- 1 4-6 pound Beef Round 2 tb Shortening 1 tb Salt 2 Whole cloves of garlic 2 lg Onions; sliced 2 lg Carrots; sliced 2 cn (16 oz) Stewed Tomatoes 1/2 c - Water 2 tb Flour 1/4 c - Cold water AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened. SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised through the years) Deidre Anne Penrod, Prodigy Food & Wine Board ----- JV> * OLX 2.1 TD * What do you suppose gives Stephen King nightmares?? ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BARBECUE MEATLOAF Categories: Beef, Tex-mex Servings: 6 -----INGREDIENTS----- 2 lb Lean Ground Meat 1 1/2 c Bread crumbs 1 lg Onion; chopped 1 cn (8 oz) Tomato Sauce 1 lg Egg 1 tb My Seasoning (follows) 1 md Green Pepper; chopped ---------------------------SAUCE--------------------------- 1/2 c Water 3 tb Vinegar 3 tb Brown Sugar 2 tb Prepared Mustard 1 1/2 c Tomato sauce 2 tb Butter My favorite meatloaf recipe. Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan. Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350F^. for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally. Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking. My Seasoning: Mix 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ... Never eat more than you can lift. - Miss Piggy RABBIT WITH PRUNES _____________________________ Serves 4 Preparation time: 15 minutes Cooking time: 1 1/4 hours Preheat the oven to 350° _____________________________ 2 cups dry white wine 1/2 cup water 1/2 pound pitted prunes 1 rabbit, about 2 1/2 pounds, cut into 8 pieces 3 tablespoons flour Salt and pepper 4 tablespoons butter 1 small onion, chopped 1 bay leaf 1 teaspoon thyme 1/2 cup heavy cream Combine the wine and water, add the prunes and soak for at least 8 hours. Pat the rabbit pieces dry with paper towels, then place them in a large plastic bag with the flour and salt and pepper to taste. Shake to coat well. Heat the butter in a large frying pan over moderately high heat. When the butter begins to brown, cook the rabbit, turning several times, until evenly browned, about 10 minutes. Transfer the pieces to a large casserole using a slotted spoon. Add the onions to the frying pan and cook until soft and transparent, about 4 minutes. Add the herbs, the prunes and the soaking liquid. Simmer for 10 minutes Add the prune mixture to the casserole. Cover and cook in the oven for about 45 minutes, or until tender. Transfer the rabbit and about half the prunes to a serving dish and keep warm. Puree the remaining prunes until smooth in a blender or food processor. Pour into a saucepan, add the cream and heat until the sauce simmers. Add salt and pepper if necessary. To serve, spoon a little of the sauce over the rabbit and serve the rest separately in a warmed sauceboat. FROM "THE CREATIVE COOK" Unknown publisher, date or copyrite ====================================================================== Lance Hillhouse Sounds like you've been hanging out in Byte Brothers too long..... ;-) Here is an old recipe for a pork, pork liver, and rice sausage that is still in use in South Louisana. It is not original with me and there is no name to credit it to. *BOUDIN* 2 pounds pork meat 1 1/2 pounds pork liver 1 large onion, cut up 2 bunches green onions, chopped 1 bunch parsley 6 cups cooked rice salt and pepper to taste sausage casings, about 1 1/2 inch diameter, soaked in cold water Cook pork meat, liver, and seasonings in water to cover until meat falls apart. Remove meat and reserve some broth. Grind meat, onion, green onions, parsley, saving about 1/2 cup of green onion tops and parsley. Mix ground meat with the 1/2 cup of green onion tops and parsley, rice and enough broth to make a moist dressing. Stuff dressing into casing, using a sausage stuffer. John White ********************************************* CAN ANYONE TELL ME WHAT TO DO WITH PIG'S EARS? Yes, our pig, Pork Chop, says to "...kiss them, please...." And, we agree. He lives in the house with us, and we welcome him, Molly, the half German Shephard/Old English Sheepdog, 2 cockatiels, Holstein the cat, and Rocky the flying squirrel. PLEEEEEEESE, don't think that pigs are dumb animals. ********************************************* My family doesn't eat much meat as a rule of thumb. However when we do its usually, chicken or turkey, or pork. Among the recipes I gathered is one given to me be Mike Supanick, who was Chef at the Ramada Hotel in the early eighties. The following is his adaptation of a recipe from the Reynolds Test Kitchen Cook book: ---------- Recipe via Meal-Master (tm) v7.01 Title: Orange Glazed Pork Roast Categories: Pork, Main dish, Meat Servings: 6 2 tb Flour 3 lb Bnls Pork loin roast 1 ts Instant chicken bouillon 1/2 ts Thyme leaves 1/2 ts Ground cinnamon Salt and Pepper to taste 2/3 c Orange juice Preheat oven to 325 degrees F. Using a regular size Reynolds Oven Cooking Bag, shake flour into it; place in a 13 x 9 x x 2-inch baking pan. Add instant bouillion, cinnamon and orange juice. Squeeze bag to blend ingredients. Rub roast with thyme, salt and pepper;place in bag, fat side up. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1 1/2 hours or until meat thermometer registers 170 degrees. Remove roast from bag. Stir sauce and spoon from bag over roast. For a variation: In recipe above, place 2 medium apples, cored and quartered, and 2 medium sweet potatoes, peeled and quartered, in bag around roast. Bake as directed. FROM: The Reynolds Test Kitchens Larry Bibich ----- ******************************** I gotta ask. What the heck are bull fries? Sorry, I'm getting into this kinda late. :-) Does 'Rocky Mountain Oysters' ring a bell? ******************************** This recipe is an off-shoot of the meatloaf I served for years at the Wild West Cafe. This one is not a pungent as the final version , but is, never the less popular with my Mother...go figure! ---------- Recipe via Meal-Master (tm) v7.01 Title: Creole Meatloaf Categories: Meat, Maindish, LB Servings: 6 1 1/2 lb Lean ground beef 1 Egg 1/2 c Cooked white rice 2 cn Tomato sauce (8 oz size) 1/2 c Chopped onion 1 tb Cooking oil 1/2 c Chopped bell pepper 1/2 c Chopped celery 1 ts Salt 1 tb Finely chopped parsley 1/2 ts Crushed thyme (to taste) Preheat oven to 350 degrees. In a large bowl mix ground beef, rice, onion, bell pepper, salt, thyme and eggs. Add 1/2 8-oz can tomato sauce. Blend and shape into loaf; place in shallow pan. Bake one hour, pour off fat. Meanwhile, in a medium saucepan, heat oil and cook sauce over medium heat until tender. Stir in remaining 1 1/2 cans tomato sauce and add parsley. Simmer over low heat while meatloaf is cooking. After pouring off the fat from the meatloaf, top with tomato sauce mixture. Return to oven and cook 10 minutes more. Larry Bibich ----- ************************** It is Christmas Eve as I write. All of the preparation work is done. The pies are in the oven now. Tomorrow I'll finish the ham and make the glaze and bake those items that require it. But, all in all, yes I'm ready. Bring on the Screaming Hordes!!!!!!!!!!!! <G> ************************** Here's the sauerbraten recipe I was making when I wrote you last time: Ingredients: 1 large trimmed beef brisket 1 tsp garlic pepper 1 tsp Beau Monde (or salt) 2 cloves garlic, minced 4 cups wine vinegar 4 cups water 1 cup sliced onions 4 bay leaves 2 tsp peppercorns 4 tsp caraway seeds 1/2 cup sugar To cook: 1/2 cup brown sugar flour to thicken stock 2 cups sour cream Directions: Heat all marinade ingredients to nearly boiling and pour over brisket. More than half of the brisket should be covered. Be sure container is non-metallic; cover with lid and refrigerate for a week, turning every other day. The longer you marinate, the sourer the meat. When ready to bake, pour the marinade through a sieve to strain out the large solid spices. Place the brisket in a large covered roasting pan, pour the strained marinade over the meat, cover and roast in oven at 350 degrees for 2 or 3 hours. During the last 30 minutes, sprinkle the brisket with the 1/2 cup brown sugar and resume roasting. Remove brisket from roaster, and thicken stock with flour; add the 2 cups of sour cream, stir in well, and serve thickened stock over sliced brisket. Enjoy!! Let me know how you like it. It's one of our favorites. Loren Martin *********************************** Title: Smothered Muskrat and Onions Categories: Canadian, Game, Meats ********************************** I got this recipe from a Culinary Arts Institute Cookbook, and have used it often for banquets. Served with Wild Rice its just special! ---------- Recipe via Meal-Master (tm) v7.01 Title: Orange-Glazed Pork Loin Categories: Meat, Pork, LB Servings: 8 4 lb Pork loin roast 1/2 c Water 3 tb Butter 2 tb Cornstarch 1/2 c Lightly packed brown sugar 1 c Green grapes, seed/halved 1 cn Frozen orange juice (6 oz) 1. Score fat on pork roast at 1-inch intervals. Place roast fat side up, on grill directly over drip pan prepared from 3 thickness of heavy duty aluminum foil. Insert meat therometer through fat into very center of the meat. Place cover on kettle-type grill, adjust dampers, cook at low heat (approximately 350 degree) until meat thermometer register 170 degrees (allow 20 to 30 minutes per pound). Use a few mequite chips to add this pungent aroma to the meat.* 2. For sauce, heat butter in a 1-quart saucepan. Stir in brown sugar. Add orange concentrate and stir until smooth. Remove 1/4 cup sauce and baste roast during last 20 minutes of cooking time. 3. To complete sauce, stir water into cornstarch. Add gradually to remaining orange juice mixture. Cook, stirring constantly until thickened. Cook 8 minutes. Add grapes. Serve hot, with pork. *This recipe may be prepared in the oven. Use a 13 x 9 x 2 baking dish. Larry Bibich ----- * OLX 2.2 * Company coming? House a mess? Display old Get Well cards. You want to talk quick, easy and inexpensive? Chops are selling at .99/lb in the local markets. My family loves them and so do I. The "Other White Meat." ---------- Recipe via Meal-Master (tm) v7.01 Title: Dijon Pork Chops Categories: Meat, Pork, Maindish, Lb Servings: 4 4 Lean boneless pork chops 3 tb Lemon juice 1/2 c Dry bread crumbs Vegetable oil cooking spray 3 tb Dijon mustard Heat oven to 375 degrees. Trim all visble fat from pork chops. Spray a 13x9x2-inch pan with cooking spray. Place bread crumbs in shallow dish. In another swallow dish, combine mustard and lemon juice; blend well. Dip both sides of each pork chop in mustard mixture, then in bread crumbs to coat. Place chops in pan. Bake 30 to 40 minutes until pork is no longer pink, turning halfway through baking. Larry Bibich ----- * OLX 2.1 TD * I'm not easy, but I can be tricked. ************************** ***** Teriyaki Roast ***** ************************** Categories: Beef Main Dish Dutch Oven Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: 3-4hr Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup soy sauce 1 cup water 2/3 cup vinegar 3/4 cup brown sugar 1/4 tsp garlic powder 1/4 tsp powdered ginger DIRECTIONS ------------------------------------------------------------ Mix all ingredients together. (Double recipe if your roast is extra large.) Place in deep dutch oven or large casserole dish with lid. Put roast in after piercing with a large fork several times. Bake for 2 - 3 hours or one hour per pound of meat. After meat is fully cooked, remove from oven. Put roast on platter and cool for 10 minutes. Slice roast into 1/2" slices and put back into warm marinade. Let meat absorb marinade for approximately 20 - 30 minutes before serving. While allowing meat to absorb marinade, take 1 to 2 cups of the excess marinade and thicken it in a saucepan using 2 - 3 Tbsp. of cornstarch. If you serve the meat with rice, this makes an excellent gravy. You may vary the amounts of vinegar and brown sugar according to your taste. I add them without using a measuring cup, but the quantities listed are fairly accurate. Variations: Marinate uncooked chicken, steaks, or pork chops in marinade for 6 hours at room temperature and then broil in oven or on outside grill. For chicken, if you don't have 6 hours, you can simmer chicken in marinade on top of the stove for approximately 45 minutes. If you have more than 6 - 8 pieces it may take longer. Shish-Kebabs -- Ask the butcher to slice a boneless roast into 1/2" slices. Slice it into 1 1/2" strips when you get home. Marinate it for 5 - 6 hours. Swivel meat onto skewers alternating with green pepper wedges, and tomato wedges. Fresh pineapple and mushrooms may also be used. Grill on outside grill or in oven. Source: Sharon Gunnell Peter Case *********************************** Calm yourself. I've heard you talking about those blasted bull fries, but I never saw a recipe. ********************************** =====< RECIPE EXTRACTED FROM VITTLES 3.2 >===== FILENAME: CCG 07/10/92 RECIPE NUMBER: 2 RECIPE NAME: VEAL A LA ART KEY INGREDIENTS: veal, artichokes SOURCE: CCG#2 4 Veal scallops (apx. 1/4 lb. each) 3 Tbsp Dijon Mustard 3 Tbsp yellow mustard seed 3/4 cup fresh bread crumbs 2 Tbsp milk Olive oil Salt and freshly ground pepper to taste 4 large mushrooms 1 small onion, thinly sliced into rounds 1 pkg. frozen artichoke hearts 1/4 cup dry white wine 3/4 cup heavy cream 1 jar (2 oz.) diced pimentos 4-5 brine-pickled green peppercorns, crushed 2 Tbsp capers Italian parsley, coarsely chopped (for garnish Trim edges of meat of fat. Remove gristle and connective tissue, if any. Dampen two sheets of waxed paper with water and place the veal between them. Pound to a thickness of 1/8". Combine the mustard and the mustard seed and coat the meat on both sides with the mixture. Moisten the bread crumbs with the milk and use to dredge the mustard- covered veal. Saute the veal in a small amount of olive oil until cooked and golden brown, seasoning with salt and pepper after turning once. Remove to a warm serving platter and place in warming oven to keep warm, leaving any cooking residue in the pan. Cut off sides of mushrooms and then slice the cap-stem portion vertically. Finely chop the sides, leaving slices whole. Set the chopped portion aside. Add mushroom slices and the sliced onion to the pan and cook until onions are cooked through, but not browned. Remove veal from warming oven, cover evenly with mushroom-onion mixture and replace into warming oven. Place artichoke hearts in a steamer and let steam to heat through while preparing the sauce. Deglaze the pan with white wine. While deglazing, heat cream in a small saucepan, but do not let come to a boil. Add warmed cream to white wine in pan and whisk together well. Add the reserved chopped mushrooms, pimentos, peppercorns and capers. Stir well together and allow to slightly thicken. Remove vegetable-covered veal from warming oven and surround with steamed artichoke hearts. Cover with the sauce, garnish with the Italian parsley and serve at once. Serves 4. Creative Cooking Group No. 2 Art Moore Carey Dudgeon Mac McClain Mimi Hiller Kemper Smith Elaine Garneau Nancy Hallas Linda Magee Walter Harvey Submitted by Arthur Moore ********************* I'm certainly glad to see you back here!!!! Now we can have a Snakesnot revival..wow! ********************* ---------- Recipe via Meal-Master (tm) v7.01 Title: Lamb Patties Moroccan Style With Harissa Sauce Categories: Main dish, Meats Servings: 4 1 1/2 lb Ground lean lamb 2 tb Grated onion 1 ts Paprika 4 tb Chopped parsley 1/4 ts Crushed dried hot peppers Salt to taste 1/4 ts Ground black pepper 1 tb Vegetable oil 1 ts Ground cumin Harissa sauce 2 ts Chopped garlic Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Clay Irving ----- ****************************************** Well, I lied to ya, Terri, T'Bones doesn't have armadillo. I guess that's the end of any plans to entice Bob Hooligan out here with the offer of some tasty roadkill armadillo in - what was it - tumbleweed stock? HOOLIGAN..?? <mailing dead rancid armadillo..> However, here is the T'Bones menu (abbreviated): Elk (elk steaks are featured this month) Venison Buffalo (featured this month, steaks and burgers) Rattlesnake Alligator Tail Beefsteaks (NY, T-bone, and Top Sirloin), 8-32+ oz. Chicken My kinda place... ****************************************** ---------- Recipe via Meal-Master (tm) v7.01 Title: Marinated Cubed Beef with Lime Sauce (Cambodian) Categories: Meats, Appetizers, Main dish Servings: 4 1 tb Sugar 2 tb Lime juice 1 1/2 ts Fresh ground black pepper 1 ts Water 2 tb Mushroom soy sauce 2 tb Canola Oil 7 Garlic cloves, crushed 1 Green leaf lettuce 1 1/2 lb Sirloin, 1/2 in cubes Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with lime juice and water. Place in a small serving bowl. Saute beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice. Clay Irving ----- ++++++++++++++++++++++++++++++++++++++++ Not particularly - here in Victoria, we don't HAVE #$%@ winters. =) This year we only got a total of about 5 inches of snow through the entire winter, most of that didn't stick, and no more is expected. We're now into spring rains. I *like* living in "The Hawaii of the North"! =) +++++++++++++++++++++++++++++++++++++++++ ---------- Recipe via Meal-Master (tm) v7.01 Title: Veal Ragout with Red Pepper Categories: Main dish, Meats Servings: 6 5 tb Olive oil 1 ts Thyme, dried 3 lb Veal stew meat, 1.5 in cubes 1/2 ts Basil, dried 1 1/2 c Carrots, chopped Salt and pepper 1/2 c Onion, chopped 1 Red bell pepper 1/4 c Flour 1/2 c Parsley, chopped 4 c Chicken stock 1/4 c Green onions, minced 1 Italian plum tomatoes (28oz) 2 ts Garlic, minced 1 c White wine, dry 2 ts Lemon peel, grated 2 Garlic cloves, crushed 1 3/4 lb Fettuccine, fresh 3 Parsley sprigs 2 tb Butter 1 Bay leaf Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add to pan in batches. Cook until brown on all sides, adding more oil if necessary. Drain on paper towels. Add carrots and onion to pan and cook for approx. 5 min., stirring frequently. Return veal to pan, sprinkle with flour. Stir 3 min. Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper. Bring to a simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and simmer 1 hr. Uncover and simmer until veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx. 10 min. Transfer meat and bell pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return meat and peppers to pan. (NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.). Combine parsley, green onion, minced garlic, and lemon peel. Cook fettuccine in salted water al dente'. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve. Clay Irving ----- ... I stress quality, but I settle for quality stress. ----------------- Meal-Master ------------------ Title: Ham Loaf Categories: Main dish, Meats Servings: 6 .50 lb Cured Ham .75 lb Ground Beef .25 lb Fresh Ground Pork 1 ea Egg, Beaten .75 c Milk .50 c Cracker Crumbs, Crumbled .50 c Tomato Soup .50 t Salt .50 t Pepper GLAZE .50 c Brown Sugar .50 c Crushed Pineapple Directions: In large bowl, mix well by hand the meats, egg, milk, crumbs, soup, and pepper. Shape and place in loaf pan. Bake 1 1/2 hours at 350 degrees, basting with glaze during the last 15 minutes of baking time. Bob Hogan ----- ■ OLX 2.2 ■ Abort, Retry, Fail, Get out the .45 This next one for consideration for the cookbook is from the Meat Board Test Kitchens. These people know how to cook beef. The hardest part of this recipe for me is getting the timing right on cooking the beef. I just don't do steaks enough to be good at it. I have this feeling you're not going to be any help, either. :-) This is a great dish for entertaining if you can do the accompaniments ahead of time... it cooks up pretty quickly and is impressive. Not to vegetarians, though. ---------- Recipe via Meal-Master (tm) v7.04 Title: Top Round Aromatica Categories: Main dishes Servings: 6 2 lb Top round beef steak, cut 1 inch thick 1 1/2 tb Crushed black (Java) pepper 1 tb Butter 1/4 ts Garlic powder 1 tb Vegetable oil 1/4 c Dry red wine 2 tb Cognac 1/2 c Heavy cream (optional) 2 tb Fresh chopped parsley Salt Parsley sprigs This is SOOOO good. I make it without the sour cream and it is SOOOO good without the sour cream that it is probably devine with it. Warning: once you start cooking this, you should have your accompaniments ready; the cooking goes pretty fast. I heat up a toaster oven first and when the time comes to keep the steak warm, I turn OFF the toaster oven and pop the steak in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste. Spread evenly on both sides of the steak. Heat oil in heavy frying pan over medium high heat. When very hot, add steak and brown evenly on both sides. Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes for medium. Place steak on a serving platter and keep warm. Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat, add cream and chopped parsley and continue cooking 1-2 minutes, stirring constantly. Season to taste with salt. Carve steak diagonally across the grain into thin slices. Pour the sauce over steak and garnish with parsley. From the Meat Board Test Kitchens. Nancy H. Miller ----- * SLMR 2.1a #1952 Inflation is when the buck doesn't stop anywhere. Title: Beef with Oyster Sauce Categories: Cantonese Serving: 4 Ingredients: 1 lb. beef flank steak or Marinade: other tender beef 1 tablespoon oyster sauce 1 tablespoon soy sauce Seasoning sauce: 1 teaspoon sugar 2 tablespoons oyster sauce 1 tablespoon cornstarch 3 tablespoons water 2 tablespoons vegetable oil ½ teaspoon sugar ½ lb. fresh green vegetable such ¼ teaspoon salt as lettuce, spinach, snow peas 1 tablespoon soy sauce or celery ½ tablespoon corntarch 2 cups of boiling water 1 teaspoon sesamese oil 2 tablespoon vegetable 3 tablespoons chicken broth, 1½ teaspoon rice wine or if desired for flavor dry sherry ¼ teaspoon salt ½ teaspoon sugar 1 cup of vegetable 5 slices fresh ginger root. Instruction: Use a cleaver to slice beef across grain and at an angle into thin stips. Cut strips 2 inches long. Combine marinade ingredients in a medium bowl. Add beef strip; mix well . Let stand 20 minutes. Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside. Add green vegetables to 2 cups boiling water. Cook 10 seconds; drain well. Heat 2 tablespoons oil in a wok over medium heat for 1 minute. Stir-fry cooked green vegetable 30 seconds. Add wine, salt and sugar. Stir-fry 10 seconds. Remove from wok and arrange on platter. Heat 1 cup oil in wok over high heat 1 minute. Stir-fry ginger root 10 seconds. Add marinaded beef and stir-fry until very lightly browned. Remove beef with a slotted spoon, draining well over wok; set aside. Remove oil from wok except 1 tablespoon. Heat oil remaining in wok over high heat 30 seconds. Add seasoning sauce. Stir-fry until sauce thickens lightly. Add cooked beef to wok, mixing well with sauce. Pour over green vegetables. Serve hot. Louie Pham ---------- Recipe via Meal-Master (tm) v7.05 Title: Curried Beef with Fruit Categories: Crock pot, Main dish, Meats, Fruits Servings: 9 3 lb Beef Roast; boneless, chuck 3 ts Curry powder 3/4 c Onion 1 1/2 ts Beef bouillon granules 1 tb Oil 1/4 ts Pepper 1 cn Pineapple chunks; (juice 2 Bay leaves -packed) 15 1/4 oz. 16 oz Apricot halves; drained 1 c Orange juice Hot cooked rice 3 tb Tapioca; quick-cooking 3/4 c Peanuts; chopped Trim fat from meat; cut meat into 3/4 inch cubes. In a large skillet brown meat cubes and onion, half at a time, in hot oil. In crock pot, combine undrained pineapple, orange juice, tapioca, curry powder, bouillon granules, pepper, and bay leaves. Add meat and onion to cooker. Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high heat setting for 3 1/2-4 1/2 hours. Add drained apricots, cover; cook on low or high heat setting for 30 minutes more. Serve over rice. Sprinkle peanuts on top of beef. Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson -----