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beef Beef Stir-Fry 1 1/4 lb boneless beef chuck, cut 1 in thick. 1 small acorn squash. 2 T oil 1 t salt dash pepper 2 t cornstarch 1/2 c water 1 medium onion, sliced lengthwise into strips 1 clove garlic minced 1 medium red Bell pepper, cut in strips dash nutmeg 1 T snipped parsley Partially freeze steak, then cut in very thin strips. Cut squash in half lengthwise and remove seeds. Cook squash in boiling water covered for 10-12 min. Cut into 1/2 inch slices. Pare slices and cut into 3 pieces. Stir-fry steak 1/2 at a time in hot oil in a wok or large frying pan. Remove; season with 3/4 t of the salt and pepper; keep warm. Reduce heat under wok. Combine cornstarch and water; add to wok along with onion and garlic. Cook 4-5 min, stirring to loosen particles in pan. Add squash, pepper strips and remaining salt and nutmeg. Cook, stirring for 2-3 min. Return steak strips to pan and heat through.. Sprinkle with parsley. Serves 4 KEY WORDS: wok, beef, meat, main dish, menu-6, leftovers, hi-pro, menu-9 ----- Teriyaki Kebabs 1 1/2 lb boneless chuck, cut into strips (3 x 1 x 1/4) 12 pearl onions, parboiled 12 small mushrooms 12 cherry tomatoes 1 zucchini, cut in 1/2 in slices 6 water chestnuts 1 clove garlic, minced 1/4 t pepper 1 t ground ginger 1/4 c dry sherry 1/3 c soy sauce 1/2 c dark corn syrup/honey In a medium bowl stir together corn syrup, soy sauce, Sherry, ginger, pepper and garlic. Add steak and toss to coat well. Cover and refrigerate, turning occasionally several hours or overnight. remove meat from marinade and thread accordian style onto skewers alternately with onions, mushrooms, tomatoes and zucchini. Add water chestnuts at end of each skewer. Grill 6 inches from coals, turning and basting frequently with marinade, about 6 minutes or until done as desired. Serves 6 KEY WORDS: menu-3, entertain, lunch, main dish, outdoor, meat, beef, lo-cal, (277 calories) ----- Garden Beef Kebabs 2 lbs sirloin tip. cur into 1 1/4 cubes 1 c Italian dressing 3 medium carrots, cut in 1 in. pieces and par-boiled 2 medium zucchini, cut in 1 in. pieces Place beef into a plastic bag,, add salad dressing, shake to coat evenly. Place in refrigerator 6-8 hour or overnight. Drain meat, reserving marinade. Thread beef cubes on skewers alternately with carrots and zucchini. Brush vegetables with marinade and place skewers on grill. Grill over medium coals 10-15 minutes, turning and brushing with marinade occasionally. Serves 6 KEY WORDS: menu-3, entertain, lunch, main dish, outdoor, meat, beef ----- Sausage Kebabs 1 1/2 lbs Polish sausage 12 mushrooms 1 pineapple, cut into chunks 12 cherry tomatoes 1 large green pepper, cut into chunks 3/4 c oil 1/2 c honey 1/4 c soy sauce 2 T cider vinegar 1 1/2 t garlic salt 1 t ground ginger 1/4 t onion salt Combine oil, honey, soy sauce, vinegar, garlic salt,ginger and onion salt. Mix well. Place sausage in a shallow dish and cover with marinade, turning to coat sausage. Refrigerate 6 hours or overnight, turning sausage occasionally. Remove sausage from marinade and grill about 6 inches from medium coals. Cook about 10 - 20 minutes or until nearly done. Cut sausage into 1/2 inch pieces and skewer alternately with mushrooms, pineapple, tomatoes and green pepper. Grill about 10" longer, turning and basting often with reserve marinade. Serves 6 KEY WORDS: menu-3, entertain, lunch, main dish, outdoor, meat, beef ----- Tropical Fish Kebabs 1 1/2 lbs halibut, cut in 1 in. cubes 1/4 lb Canadian bacon,, sliced and cut in halves 6 lemons, sliced 1 can (29oz) peaches, halved 1/4 c lemon juice 1 c grated Parmesan cheese Drain peaches, reserving 1/4 cup syrup. Alternately thread half the lemon slices, Canadian bacon and fish on skewers. On separate skewers, alternate peach halves and remaining lemon slices. Mix reserved peach syrup with lemon juice.Sprinkle over skewered fish and fruit. Sprinkle with Parmesan cheese. Place under broiler or over hot coals just long enough for fish to cook and peaches to heat through, about 3 minutes on each side. Serves 6 KEY WORDS: menu-3, menu-8, entertain, main dish, outdoor, fish, meatless ----- Land and Sea Kebabs 1/2 lb sirloin steak, cut into 1 1/4 inch cubes 1/2 lb shrimp,(medium) peeled and deveined 1 can (8oz) pineapple chunks or fresh 16 cherry tomatoes 8 mushroom caps 1 green pepper, cut into 1 1/4 inch squares 1/4 c lemon juice 1 envelope onion soup mix 1/4 c soy sauce 1/4 c oil In a bowl. combine lemon juice, onion soup mix, soy sauce and oil. Add beef cubes and stir to coat meat completely. Cover and refrigerate at least 3 hrs. Add shrimp , stir to coat and refrigerate additional hour. Arrange beef, shrimp, pineapple, tomatoes, mushrooms and green pepper alternately on skewers. Place kebabs on grill and cook about 15 min, turning occasionally and basting with marinade. Serves 4 KEY WORDS: menu-3, entertain, main dish, outdoor, meat, beef, fish, menu-8 ----- Ways with peppers Stuffed Green Peppers 3 large green peppers. 1/2 lb ground beef 1 c bread crumbs of cracker crumbs 1 T chopped onion 1 can (8oz) tomato sauce 1 t salt 1/4 t pepper Preheat oven to 350 deg Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside of pepper. Heat 1 cup of water and 1/2 t salt to boiling. Add peppers; cook 5 min and drain. Mix remaining ingredients. Lightly stuff each pepper with 1/3 of the meat mixture. Stand peppers upright in ungreased baking dish. Cover and bake 45 min. Uncover; bake 15 additional minutes. Serves 3 KEY WORDS: main dish, meat, ground beef ----- Corned beef dinner. New England Boiled Dinner 3 lb corned beef brisket 8 small onions 8 medium carrots 4 potatoes, pared and halved or quarted 2 turnips, cubed, if desired 1 medium green cabbage, cut into wedges caraway seed Place brisket in large kettle; cover with cold water. Cover tightly; simmer 3 1/2 hours or until tender. Skim fat from liquid. Add onions, carrots, potatoes and turnips. Sprinkle with caraway seed. Cover; simmer 20 minutes. Remove meat to warm platter. Add cabbage; simmer uncovered 10-15 minutes longer or until vegetables are tender. To carve meat, cut thin diagonal slices across the grain at a slanting angle from 2 or 3 "faces" of meat. Serves 8 KEY WORDS: main dish, leftovers, meat, menu-9 ----- Mid West favorite: Old-Fashioned Beef Stew 2 lb beef stew meat, cut into 1 in pieces 3 pared medium potatoes, cut into 1 in cubes 1 medium turnip, cut into 1 in cubes 4 carrots, cut into 1 in slices 1 green pepper, cut into strips 1 c sliced celery 1/2 c diced onion 1/2 c flour 1 T salt 1 t salt 1/4 t pepper 2 beef bouillon cubes 1 bay leaf 2 T oil/ shortening 6 c hot water Mix flour, 1 tsp salt and the pepper. Coat meat with flour mixture. Melt shortening or heat oil in a large skillet; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hrs. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender. If desired, thicken stew. In covered jar, shake 1 cup cold water and 2-3 T flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute. Serves 6 KEY WORDS: leftovers, main dish, potluck, meat, beef, stew, cold weather ----- Seasonal Favorite London Broil 2 lbs high quality flank steak, scored (cut lightly in crisscross pattern) 2 medium onions, thinly sliced 1 T butter 2 T salad oil 1/4 t salt 1/2 t salt 1/4 t pepper 2 cloves garlic, crushed 1 t lemon juice Melt butter in skillet. Cook and stir onions and 1/4 t salt in butter until onions are tender. Keep warm over low heat. Stir together salad oil, lemon juice, garlic. 1/2 t salt and the pepper; brush on top of the meat. Set oven to control at broil and/or 550 deg. Broil meat 2-3 in from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil just until rare, 5 more minutes. Cut meat across grain at a slanted angle into very thin slices; serve with the onions. Serves 6 KEY WORDS: menu-5, entertain, leftovers, main dish, meat, beef, hi-pro ----- Budget Casserole Texas Hash 1 lb ground beef 3 large onions, sliced 1 large green pepper, chopped 1 can (16oz) tomatoes 1/2 cup uncooked regular rice 2 t salt 2 t chili powder 1/8 t pepper Preheat oven to 35o deg In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, salt, chili powder and pepper; heat through. Pour into ungreased 2 qt casserole dish. cover and bake 1 hour. Serves 4 KEY WORDS: casseroles, easy, kids, main dish, potluck, spicy, meat, beef, ground beef ----- Saucy Steak Skillet 1 lb boneless round steak, cut into serving pieces 1 large onion 1 can (16oz) whole potatoes, drained - save liquid 1 pkg (10oz) frozen Italian green beans 1 jar (2oz) sliced pimiento, drained 1/4 c flour 1 T oil 1/4 c catsup 1 T Worcestershire sauce 2 T bell pepper flakes 1 t instant beef bouillon 1 t salt 1/2 t marjoram leaves 1/4 t pepper water Coat beef steak pieces with flour and pound into beef with mallet to tenderize. Brown beef in oil in 10 in skillet; push steak aside; stir onion and cook until tender; drain. Add enought water to reserved potato liquid to measure 1 cup. Mix liquid with catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt and pepper; Pour onto the beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 - 1 1/2 hours. Rinse frozen beens under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat and cover; simmer until beans are tender; 10-15 minutes. Serves 4 KEY WORDS: kids, leftovers, main dish, potluck, meat, beef ----- Bratwurst and Hot German Potato Salad 2 pk bratwurst (12oz each) 9 medium potatoes 6 slices bacon 3/4 c chopped onion 2 T flour 2 T sugar 2 t salt 1/2 t celery salt dash pepper 3/4 c water 1/3 c vinegar 2 T shortening/ oil Pare potatoes. In saucepan, heat 1 in salted water( 1/2 t salt to 1 cup water) to boiling. Add potatoes. Cover and cook 30 -35 minutes or until tender. Drain and set aside. In a large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, celery seed and pepper. Cook over low heat,stirring mixture until bubbly. Remove from heat, stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute Crumble bacon. Thinly sice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices. In skillet, brown bratwurst in shortening, turning with tongs. do not pierce with a fork. Serve with potato salad. Serves 6 KEY WORDS: kids, lunch, main dish, outdoor, meat, sausage ----- Pritikin Program Vegetable Cutlets 1 c chopped onion 1/2 c choped celery 1 c grated carrots 1/2 c fresh or frozen green beans 1/2 c frozen green peas 2 egg whites, stiffly beaten 1/4 t pepper 4 t matzo meal Bring 3/4 cup water to a boil in a skillet. Add the onion, celery and carrots and cook until half-done. Add the beans and peas ( and more water, if necessary) and continue to cook until all the water is gone and vegetables are tender. Add the egg whites and combine with the vegetables, pepper, and matzo meal. Shape into patties and place on a non-stick baking pan. Bake in a 400 deg oven for 20 min. Serves 6 KEY WORDS: vegetables, meatless, menu-7 ----- Pritikin Program Stuffed Eggplant 1 celery stalk, finely chopped 1/2 carrot, finely chopped 3/4 c chopped onion 1/4 c canned tomato sauce 1 c chopped mushrooms 1 1/2 c water 1 1/2 t soy sauce 1/2 t cornstarch 1/4 t onion powder 1/4 t oregano 1/4 t garlic powder 3/4 c ground whole-wheat bread 1 eggplant,sliced spaghetti sauce Bring a few tablespoons of water to a boil in a skillet. Add the celery, carrot, and onion and cook until almost tender, stirring as required. Add the tomato sauce, water, mushrooms, soy sauce, cornstarch, and seasonings. Add the ground bread last (you may use the blender to grind). Put the eggplant slices in a nonstick baking pan and spoon the vegetable mixture on top. Bake in a 350 deg oven for 45 min. Serve with spaghetti sauce. Serves 8 KEY WORDS: vegetables, meatless, menu-7, lo-cal ----- Pritikin Program Cabbage Rolls 2 lg cabbages *** filling *** 1 c brown rice 1 bay leaf 1 c chopped onion 1 c chopped celery 1 c chopped green pepper 1/4 t onion powder 1/2 t garlic powder 1/2 c canned salsa 1 T soy sauce 1/4 c apple juice, unsweetened 1/4 c lemon juice Cook the rice in 2 cups water with the bay leaf until rice is done,(about 45 min) or until all the water has been absorbed. Place the whole cabbages in a large pot with 1 1/2 to 2 cups water; cover the pot and steam the cabbages until they begin to separate, about 20 min, adding more water if it becomes necessary. Chop the vegetables and combine them with rice and the seasonings. Separate the cabbage leaves. Place 2 to 3 tablespoons of the filling in the center of each leaf. Fold the sides of the leaf over the stuffing and roll up to enclose securely. Place the rolls seam-side down in a shallow pan. Mix the remaining ingredients and pout over the cabbage rolls, cover and bake in a 350 deg oven for 45 min. Serves 5 KEY WORDS: meatless, main dish, menu-7 ----- Great Chili Bill Pfeiffer's 1982 Championship Chili 4 large onions, finely chopped 6 lbs ground rump 2 lbs chuck, cubed 2 lbs pork, cubed (thick butterfly pork chops) 1 can (8oz) tomato sauce 1 T oregano 2 T paprika 2 T MSG 1/2 c+3 T chili powder 1/4 c ground cumin 1/4 c instant beef bouillon, crushed 3 cans (1oz) beer 2 c water 1/2 c oil 10 cloves garlic, finely chopped 1 T mole powder 1 T sugar 2 t coriander seeds 1 t hot pepper sauce 1 T masa harina flour salt In a large pot mix oregano, paprika, MSG, chili powder, cumin, beef bouillon, beer and water. Let simmer. In large heavy skillet heat 1 T oil and add pork, chuck and ground rump in 1 1/2 lb batches. Cook stirring occasionally until meat is light brown. Add more oil as needed. Drain meat and add to simmering spices. Saute onions and garlic in 1 T oil. Add spices and meat mixture. Add more water as needed. Simmer 2 hours. Add mole, sugar, coriander seeds, hot pepper sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Season to taste with salt. Simmer 30 min. Serves 18 KEY WORDS: chili, entertain, leftovers, main dish, outdoor, make ahead, meat, beef, cold weather, spicy, freezes well, kids ----- Great Chili Chasing Chili 1 lb ground lean pork 2 1/2 lbs ground chuck 1 1/2 lbs onions, chopped 1 lb green peppers, chopped 5 c tomatoes,chopped 1/2 lb pinto beans 1 1/2 T oil 2 cloves garlic 1/2 c chopped parsley 1/2 c butter 1/3 c chili powder 2 T salt 1 1/2 t pepper 1 1/2 t cumin seeds 1 1/2 t MSG water Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes ans simmer 5 min longer. Saute green peppers in oil until tender, add onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt butter and add chuck and pork. Brown 15 min until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min and add mixture to beans. Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. Serves 10 KEY WORDS: chili, entertain, kids, leftovers, main dish, make ahead, outdoors, spicy, meat, beef, cold weather, freezes well ----- Great Chili C.V. Woods World Championship Chili 1(3 lb) chicken 1 1/2 qt water 1/2 lb beef suet 1/4 c finely chopped celery 7 c peeled, chopper tomatoes 2 t sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 t oregano 1 T ground cumin 1/2 t MSG 1 T pepper 4 t salt 5 T chili powder 1 t cilantro 1 t thyme 1 c beer 2 cloves garlic, finely chopped juice of lime Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Serves 12 KEY WORDS: chili, entertain, kids, main dish, outdoor, leftovers, make ahead, spicy, meat, beef, freezes well ----- Great Chili Sen. Barry Goldwater's Expert Chili 1 lb coarsely ground beef 1 lb dried pinto beans 1 can (6oz) tomato paste 2 c chopped onions 3 T hot unspiced chili powder 1 T ground cumin salt water Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt.Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serves 6 KEY WORDS: chili, entertain, kids, main dish, make ahead, outdoors, spicy, meat, beef, freezes well ----- Great Chili Sen. Joseph Montoya's New Mexican Chili 1 1/2 lbs round steak, cut in 1/4 cubes 2 cloves garlic, minced 2 T oil 1 1/2 t flour 3 T unspiced chili powder 2 c water 1 t salt Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned. Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min. Serves 4 KEY WORDS: chili, entertain, kids, leftovers, main dish, outdoor, spicy, meat, beef, freezes well ----- Great Chili Jay Pennington's Just Plain Good Chili oil 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt Oregano garlic salt coarsely ground pepper Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min. Serves 16 KEY WORDS: chili, entertain, freezes well, kids, leftovers, main dish, make ahead, outdoor, spicy, meat, ground beef, beef ----- Great Chili 1981 World Championship Butterfield Stageline Chili 4 medium onions, minced 10 lbs lean beef brisket, finely chopped 1/4 c oil 1 1/2 cloves garlic, minced 2 lbs ground pork 1 can (7oz) whole green chiles, minced 1 can (15oz) tomato sauce can (1lb) whole tomatoes, finely chopped 1 T cumin 1 t salt 1 t oregano 1 T dry mustard 1 oz tequila 1 can beer 2 jar (3oz) chili powder 2 beef bouillon cubes Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. Serves 25 KEY WORDS: chili, entertain, freezes well, kids, main dish, make ahead, outdoor, spicy, meat, beef ----- Entrees Chicken Spike and Bake 1 chicken fryer 1/2 c wheat germ 1 T spike seasoning Cut chicken up in quarters, add to paper bag with spike and wheat germ. Shake bag until chicken is well coated. Bake in open pan at 350 deg 1 hour or until done. Serves 4 KEY WORDS: menu-10, chicken, easy, hi-pro, main dish, menu-9 ----- Entrees Budget-Easy Roast Beef 4 lb cross rib beef roast Indo tenderizer Moisten meat all over. Sprinkle 1/2 t Indo per lb all over the meat and pierce deeply with a sharp fork; let stand 20 - 30 min ( follow instructions on Indo bottle) Place roast on rack in pan, and roast 300 deg for 27-30 min per lb, depending on the degree of rareness desired. Serves 4 KEY WORDS: menu-5, easy, entertain, leftovers, main dish, meat, beef ----- Entrees Moussaka 1 lb ground lamb or beef 5 T oil 1 large eggplant, unpeeled and sliced 1/4 thick 1 large onion, thinly sliced 1 large green pepper, sliced 2 c cooked tomatoes 4 eggs lightly beaten oregano spike seasoning 4 c hot brown rice Preheat oven to 350 deg. Saute the meat in 1 T oil until no longer pink. Begining with eggplant, arrange all ingredients, except beaten eggs, in alternate layers in a 2 qt casserole. Sprinkle each layer with a little oregano and spike and drizzle with oil. Bake in oven for 1 hour. Remove and pour beaten eggs over the center of the moussaka, cover and return to oven not more than 15 min Serve at once with brown rice. Serves 4 KEY WORDS: casserole, menu-2, menu-5, menu-9, entertain, easy, ethnic, main dish, meat, lamb, beef ----- Vegetables Zucchini Perfezione 1 1/2 lb zucchini 1 small leek,cut up in small slices 2 small tomatoes, cut into 6-8 small pieces 1/2 t vege-sal seasoning rosemary spike oil Cut zucchini into 1/4 in slices.. In a 1 qt saucepan, saute the cut up leek in 2 T oil for 3-5 min( be careful not to let it get brown). Add the sliced zucchini, tomato and seasonings, simmer until done. Serves 4 KEY WORDS: vegetables, main dish, menu-9, easy ----- Vegetables Leafy Spinach 40 washed and stemmed spinach leaves butter vege-Sal seasoning Steam spinach leaves approximately 7 min. Place into a warm dish and add butter, season to taste with vege-sal. Serves 4 KEY WORDS: vegetables, main dish, menu-9 ----- Entrees Roast Beef Gourmet 4 1/2 lbs boneless rib roast 3/4 c olive oil 1/3 c lemon juice 2 bay leaves 4 whole cloves 1/2 t freshly ground peppercorns 1 1/2 t Bon Appetit 1 T parsley flakes 1 t paprika 1/4 t ginger 1/4 t nutmeg Trim meat of all surface fat and place in baking dish. Combine remaining ingredients, mixing well. Pour over meat. Marinate at room temp for 2 hrs, turning and basting meat every 1/2 hr. Place meat on rack in roasting pan, reserving marinade for basting. Roast in 325 deg oven, basting frequently, 1 hour 15 min for rare, 1 hour 30 min for medium. Increase temperature to 350 deg and cook 15 min longer. Serves 6 KEY WORDS: menu-5, entertain, main dish, leftovers, meat, beef ----- Entrees Veal A'LA Herbs 2 lbs lean veal, cut into thin strips 1/4 x 1/2 x 1 1/4 in. 1 1/4 t Italian seasoning 1/3 t marjoram leaves 1/4 t garlic salt 1/4 t nutmeg 1 t flour 1/2 t salt 3 T butter 2 t cornstarch 1/2 c water 1/2 c heavy cream 1/2 c white wine Combine first six ingredients. In large skillet, melt butter over high heat. Add meat. Sprinkle with seasoning mixture. Saute, stirring frequently, until meat is browned on all sides. Reduce heat to low. Add cornstarch to 1 T of the water. Add remaining water to cornstarch mixture. Pour over meat, stirring constantly; add cream and wine. Cover and cook 10 min or until mixture thickens slightly. Do not boil. Serve with rice or noodles. Serves 3 KEY WORDS: entertain, main dish, meat, veal, menu-6 ----- Entrees Herbed Chicken Roll-Ups 4 whole chicken breasts, boned 1/4 c flour 2 t Bon Appetit 1 can (4oz) mushrooms 1/4 c finely chopped celery 1/2 t season-all 1 t basil leaves 1/2 t oregano leaves 3/4 t onion powder 3 T melted butter 1/3 c dry vermouth 1/4 t rosemary leaves, crushed 1/4 t pepper 1/4 t tarragon leaves Remove skin and split breasts. Pat dry. Combine flour and 1 tsp of the Bon Appetit. Roll chicken in flour mixture. Pound each piece to flatten. Drain mushrooms, reserving liquid; chop mushrooms very fine. Combine with celery, season-all, 1/2 tsp basil, 1/4 tsp oregano, 1/4 onion powder and 1 T of butter. Pat 1 T of the mushroom mixture on each piece of chicken. Roll up and secure with a tooth pick. Over medium heat, brown chicken on all sides in the remaining butter. Combine liquid from mushrooms, vermouth, rosemary, pepper, tarragon and remaining tsp of Bon Appetit,1/2 t basil, 1/4 t oregano and 1/2 onion powder. Pour over chicken; cover and simmer 30 min or until chicken is tender. Serves 4 KEY WORDS: chicken, menu-10, company coming, entertaining, main dish ----- Pritikin Program Chinese vegetabls & Chicken 2 1/2 c cooked chunks of boned breast of chicken ( 3 med breasts) 3/4 lb bean sprouts 1/2 med Chinese cabbage, shredded 2 lg onions, cut into chunks 4-5 stems celery, in 2 inch diagonally cut chunks 1 med head bok choy, in 2 inch diagonally cut chunks 2 lg green peppers, cut into strips 1/2 lb Chinese pea pods 1 c sliced mushrooms 1/2 c canned bamboo shoots, drained (save liquid for sauce) 2/3 c sliced water chestnuts, drained (save liquid for sauce) 1/4 c fresh pineapple chunks SAUCE 3 c fat free chicken broth 1 1/2 T undiluted frozen apple concentrate, thawed 2-3 T soy sauce 2-3 t cornstarch 1/4 t garlic powder 1 T grated fresh ginger Bring 2 cups of the chicken broth to a boil. Add onions, celery, and bok choy. Cook quickly, over a high flame, stirring continuously until the vegetables are partly cooked, though still crisp. Add the Chinese cabbage, pea pods, green pepper, and mushrooms. Continue to cook quickly. stirring frequently for a few minutes. Sauce: Make a paste of the cornstarch, garlic powder,ginger,apple juice, and soy sauce with a few tbsp of the chicken broth. Stir the paste into the cooking vegetables. Continue stirring until the mixture thickens. Add the bean sprouts, water chestnuts, bamboo shoots, and cut-up chicken to the vegetables. Cook and stir the mixture for a few more minutes. If the sauce becomes too thick, thin it with some liquid saved earlier or broth or just plane water. Stir in fresh pineapple Serves 8 KEY WORDS: main dish, potluck, menu-10 ----- Great Chili Bill Pfeiffer's 1982 Championship Chili 4 large onions, finely chopped 6 lbs ground rump 2 lbs chuck, cubed 2 lbs pork, cubed (thick butterfly pork chops) 1 can (8oz) tomato sauce 1 T oregano 2 T paprika 2 T MSG 1/2 c+3 T chili powder 1/4 c ground cumin 1/4 c instant beef bouillon, crushed 3 cans (1oz) beer 2 c water 1/2 c oil 10 cloves garlic, finely chopped 1 T mole powder 1 T sugar 2 t coriander seeds 1 t hot pepper sauce 1 T masa harina flour salt In a large pot mix oregano, paprika, MSG, chili powder, cumin, beef bouillon, beer and water. Let simmer. In large heavy skillet heat 1 T oil and add pork, chuck and ground rump in 1 1/2 lb batches. Cook stirring occasionally until meat is light brown. Add more oil as needed. Drain meat and add to simmering spices. Saute onions and garlic in 1 T oil. Add spices and meat mixture. Add more water as needed. Simmer 2 hours. Add mole, sugar, coriander seeds, hot pepper sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Season to taste with salt. Simmer 30 min. Serves 18 KEY WORDS: chili, entertain, leftovers, main dish, outdoor, make ahead, meat, beef, cold weather, spicy, freezes well, kids ----- Great Chili Chasing Chili 1 lb ground lean pork 2 1/2 lbs ground chuck 1 1/2 lbs onions, chopped 1 lb green peppers, chopped 5 c tomatoes,chopped 1/2 lb pinto beans 1 1/2 T oil 2 cloves garlic 1/2 c chopped parsley 1/2 c butter 1/3 c chili powder 2 T salt 1 1/2 t pepper 1 1/2 t cumin seeds 1 1/2 t MSG water Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes ans simmer 5 min longer. Saute green peppers in oil until tender, add onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt butter and add chuck and pork. Brown 15 min until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min and add mixture to beans. Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. Serves 10 KEY WORDS: chili, entertain, kids, leftovers, main dish, make ahead, outdoors, spicy, meat, beef, cold weather, freezes well ----- Great Chili C.V. Woods World Championship Chili 1(3 lb) chicken 1 1/2 qt water 1/2 lb beef suet 1/4 c finely chopped celery 7 c peeled, chopper tomatoes 2 t sugar 5 lbs ctr cut pork chops , thin 4 lbs flank steak 3 medium onions, cut in 1/2 inch pieces 3 green peppers, cut in 3/8 inch pieces 1 lb jack cheese, shredded 6 long green chiles 1 t oregano 1 T ground cumin 1/2 t MSG 1 T pepper 4 t salt 5 T chili powder 1 t cilantro 1 t thyme 1 c beer 2 cloves garlic, finely chopped juice of lime Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Serves 12 KEY WORDS: chili, entertain, kids, main dish, outdoor, leftovers, make ahead, spicy, meat, beef, freezes well ----- Great Chili Sen. Barry Goldwater's Expert Chili 1 lb coarsely ground beef 1 lb dried pinto beans 1 can (6oz) tomato paste 2 c chopped onions 3 T hot unspiced chili powder 1 T ground cumin salt water Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, Drain off drippings, if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt.Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serves 6 KEY WORDS: chili, entertain, kids, main dish, make ahead, outdoors, spicy, meat, beef, freezes well ----- Great Chili Sen. Joseph Montoya's New Mexican Chili 1 1/2 lbs round steak, cut in 1/4 cubes 2 cloves garlic, minced 2 T oil 1 1/2 t flour 3 T unspiced chili powder 2 c water 1 t salt Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned. Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min. Serves 4 KEY WORDS: chili, entertain, kids, leftovers, main dish, outdoor, spicy, meat, beef, freezes well ----- Great Chili Jay Pennington's Just Plain Good Chili oil 3 medium onions, finely chopped 2 medium green peppers, finely chopped 3 stalks celery, finely chopped 8 lbs coarsely ground beef 1 can (6oz) tomato paste 2 can (1lb-13oz) cans stewed tomatoes 2 can (1lb) tomato sauce 1 can (7oz) chile salsa 3 cloves garlic, finely chopped 2 jar (3oz) chili powder 1 medium jalapeno chili, seeded and chopped 2 T salt Oregano garlic salt coarsely ground pepper Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min. Serves 16 KEY WORDS: chili, entertain, freezes well, kids, leftovers, main dish, make ahead, outdoor, spicy, meat, ground beef, beef ----- Great Chili 1981 World Championship Butterfield Stageline Chili 4 medium onions, minced 10 lbs lean beef brisket, finely chopped 1/4 c oil 1 1/2 cloves garlic, minced 2 lbs ground pork 1 can (7oz) whole green chiles, minced 1 can (15oz) tomato sauce can (1lb) whole tomatoes, finely chopped 1 T cumin 1 t salt 1 t oregano 1 T dry mustard 1 oz tequila 1 can beer 2 jar (3oz) chili powder 2 beef bouillon cubes Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. Serves 25 KEY WORDS: chili, entertain, freezes well, kids, main dish, make ahead, outdoor, spicy, meat, beef ----- Entrees Chicken Spike and Bake 1 chicken fryer 1/2 c wheat germ 1 T spike seasoning Cut chicken up in quarters, add to paper bag with spike and wheat germ. Shake bag until chicken is well coated. Bake in open pan at 350 deg 1 hour or until done. Serves 4 KEY WORDS: menu-10, chicken, easy, hi-pro, main dish, menu-9 ----- Entrees Budget-Easy Roast Beef 4 lb cross rib beef roast Indo tenderizer Moisten meat all over. Sprinkle 1/2 t Indo per lb all over the meat and pierce deeply with a sharp fork; let stand 20 - 30 min ( follow instructions on Indo bottle) Place roast on rack in pan, and roast 300 deg for 27-30 min per lb, depending on the degree of rareness desired. Serves 4 KEY WORDS: menu-5, easy, entertain, leftovers, main dish, meat, beef ----- Entrees Moussaka 1 lb ground lamb or beef 5 T oil 1 large eggplant, unpeeled and sliced 1/4 thick 1 large onion, thinly sliced 1 large green pepper, sliced 2 c cooked tomatoes 4 eggs lightly beaten oregano spike seasoning 4 c hot brown rice Preheat oven to 350 deg. Saute the meat in 1 T oil until no longer pink. Begining with eggplant, arrange all ingredients, except beaten eggs, in alternate layers in a 2 qt casserole. Sprinkle each layer with a little oregano and spike and drizzle with oil. Bake in oven for 1 hour. Remove and pour beaten eggs over the center of the moussaka, cover and return to oven not more than 15 min Serve at once with brown rice. Serves 4 KEY WORDS: casserole, menu-2, menu-5, menu-9, entertain, easy, ethnic, main dish, meat, lamb, beef ----- Vegetables Zucchini Perfezione 1 1/2 lb zucchini 1 small leek,cut up in small slices 2 small tomatoes, cut into 6-8 small pieces 1/2 t vege-sal seasoning rosemary spike oil Cut zucchini into 1/4 in slices.. In a 1 qt saucepan, saute the cut up leek in 2 T oil for 3-5 min( be careful not to let it get brown). Add the sliced zucchini, tomato and seasonings, simmer until done. Serves 4 KEY WORDS: vegetables, main dish, menu-9, easy ----- Vegetables Leafy Spinach 40 washed and stemmed spinach leaves butter vege-Sal seasoning Steam spinach leaves approximately 7 min. Place into a warm dish and add butter, season to taste with vege-sal. Serves 4 KEY WORDS: vegetables, main dish, menu-9 ----- Entrees Roast Beef Gourmet 4 1/2 lbs boneless rib roast 3/4 c olive oil 1/3 c lemon juice 2 bay leaves 4 whole cloves 1/2 t freshly ground peppercorns 1 1/2 t Bon Appetit 1 T parsley flakes 1 t paprika 1/4 t ginger 1/4 t nutmeg Trim meat of all surface fat and place in baking dish. Combine remaining ingredients, mixing well. Pour over meat. Marinate at room temp for 2 hrs, turning and basting meat every 1/2 hr. Place meat on rack in roasting pan, reserving marinade for basting. Roast in 325 deg oven, basting frequently, 1 hour 15 min for rare, 1 hour 30 min for medium. Increase temperature to 350 deg and cook 15 min longer. Serves 6 KEY WORDS: menu-5, entertain, main dish, leftovers, meat, beef ----- Entrees Veal A'LA Herbs 2 lbs lean veal, cut into thin strips 1/4 x 1/2 x 1 1/4 in. 1 1/4 t Italian seasoning 1/3 t marjoram leaves 1/4 t garlic salt 1/4 t nutmeg 1 t flour 1/2 t salt 3 T butter 2 t cornstarch 1/2 c water 1/2 c heavy cream 1/2 c white wine Combine first six ingredients. In large skillet, melt butter over high heat. Add meat. Sprinkle with seasoning mixture. Saute, stirring frequently, until meat is browned on all sides. Reduce heat to low. Add cornstarch to 1 T of the water. Add remaining water to cornstarch mixture. Pour over meat, stirring constantly; add cream and wine. Cover and cook 10 min or until mixture thickens slightly. Do not boil. Serve with rice or noodles. Serves 3 KEY WORDS: entertain, main dish, meat, veal, menu-6 ----- Entrees Herbed Chicken Roll-Ups 4 whole chicken breasts, boned 1/4 c flour 2 t Bon Appetit 1 can (4oz) mushrooms 1/4 c finely chopped celery 1/2 t season-all 1 t basil leaves 1/2 t oregano leaves 3/4 t onion powder 3 T melted butter 1/3 c dry vermouth 1/4 t rosemary leaves, crushed 1/4 t pepper 1/4 t tarragon leaves Remove skin and split breasts. Pat dry. Combine flour and 1 tsp of the Bon Appetit. Roll chicken in flour mixture. Pound each piece to flatten. Drain mushrooms, reserving liquid; chop mushrooms very fine. Combine with celery, season-all, 1/2 tsp basil, 1/4 tsp oregano, 1/4 onion powder and 1 T of butter. Pat 1 T of the mushroom mixture on each piece of chicken. Roll up and secure with a tooth pick. Over medium heat, brown chicken on all sides in the remaining butter. Combine liquid from mushrooms, vermouth, rosemary, pepper, tarragon and remaining tsp of Bon Appetit,1/2 t basil, 1/4 t oregano and 1/2 onion powder. Pour over chicken; cover and simmer 30 min or until chicken is tender. Serves 4 KEY WORDS: chicken, menu-10, company coming, entertaining, main dish ----- Pritikin Program Chinese vegetabls & Chicken 2 1/2 c cooked chunks of boned breast of chicken ( 3 med breasts) 3/4 lb bean sprouts 1/2 med Chinese cabbage, shredded 2 lg onions, cut into chunks 4-5 stems celery, in 2 inch diagonally cut chunks 1 med head bok choy, in 2 inch diagonally cut chunks 2 lg green peppers, cut into strips 1/2 lb Chinese pea pods 1 c sliced mushrooms 1/2 c canned bamboo shoots, drained (save liquid for sauce) 2/3 c sliced water chestnuts, drained (save liquid for sauce) 1/4 c fresh pineapple chunks SAUCE 3 c fat free chicken broth 1 1/2 T undiluted frozen apple concentrate, thawed 2-3 T soy sauce 2-3 t cornstarch 1/4 t garlic powder 1 T grated fresh ginger Bring 2 cups of the chicken broth to a boil. Add onions, celery, and bok choy. Cook quickly, over a high flame, stirring continuously until the vegetables are partly cooked, though still crisp. Add the Chinese cabbage, pea pods, green pepper, and mushrooms. Continue to cook quickly. stirring frequently for a few minutes. Sauce: Make a paste of the cornstarch, garlic powder,ginger,apple juice, and soy sauce with a few tbsp of the chicken broth. Stir the paste into the cooking vegetables. Continue stirring until the mixture thickens. Add the bean sprouts, water chestnuts, bamboo shoots, and cut-up chicken to the vegetables. Cook and stir the mixture for a few more minutes. If the sauce becomes too thick, thin it with some liquid saved earlier or broth or just plane water. Stir in fresh pineapple Serves 8 KEY WORDS: main dish, potluck, menu-10 ----- earlier or broth or just pla