#1
EASY BEEF STROGANOFF
2
lbs stewing beef, cut into chunks
1
can cream of mushroom soup, undiluted
1
can onion soup with beef stock, undiluted
1
cup red wine
Mix
wine and soups. Pour over beef, in
baking dish. Bake @ 350 for 2
hours. Serve over noodles (or rice).
#2 BARBECUED SPARE RIBS
3
lbs ribs 1
tsp celery seed
2
TBSP margarine 2 TBSP
brown sugar
2
TBSP chopped onion 2 TBSP lemon
juice
1
tsp salt 2
TBSP dry mustard
1
cup ketchup 1
cup water
1
TBSP chopped green pepper
Cut
ribs into serving pieces. Brown in
margarine. Add all other ingredients and
simmer @ 325 for 45 min. or longer.
#3
SAUERBRATEN
4
lb rump roast 12
gingersnaps
2
cups vinegar 16
whole cloves
2
cups water 1
TBSP salt
2
cups sliced onions 1/4
tsp pepper
4
bay leaves 2
TBSP sugar
Marinate
roast in rest of ingredients (except gingersnaps) in refrigerator for 24
hours. Remove meat, brown in pressure
cooker and put on rack. Strain liquid
marinade. Measure 3 cups and pour over
meat. Cook 45-60 min. Let pressure drop on own for 5 min. Then cool under water. Place 12 gingersnaps in gravy to thicken.
#4A
BEEF BOURGINON
1/3
lb lean bacon, cut into small strips
3
lbs lean beef, cubed
salt
& pepper to season
1/2
lb onions, finely chopped
1
clove garlic, minced
1
TBSP tomato paste
4&1/2
TBSP flour
2
cups burgundy wine
4
pints beef stock
18
pearl onions
18
mushroom caps
2
bay leaves
#4B
BEEF BOURGINON
Render
bacon. Add beef, salt & pepper,
saute till brown. Add onions, garlic,
simmer slowly, add tomato paste and flour.
Add wine and beef stock. In a
separate pan, saute pearl onions and mushrooms.
Add to sauce pan with bay leaves.
Transfer to ovenproof container and simmer in oven @ 350 for1&1/2
hours.
#5A
SWEET & SOUR PORK
Marinade:
1
egg, beaten 1
tsp salt
1
TBSP sugar ` 1 TBSP soy sauce
Add
1 lb lean pork, cubed, to marinade and let stand 20-30 min.
Prepare
and set aside:
1
clove garlic, minced 1
tomato, in wedges
4
slices ginger root, finely chopped (optional)
1
green pepper, in chunks 1 onion, in
wedges
3/4
cup pineapple chunks, drained (reserve juice)
#5B
SWEET & SOUR PORK
Combine
& set aside:
3
TBSP vinegar 3 TBSP
brown sugar
2
TBSP soy sauce 1
TBSP cornstarch
3/4
cup pineapple juice
Heat
4 TBSP oil in wok. Dredge pork in corn
starch. Fry on all sides till
brown. Remove, keep warm. Pour off all but 2 TBSP fat. Stir-fry garlic, ginger, peppers & onions
2-3 min. Add tomatoes, pineapple &
sauce ingredients. Cook until sauce
thickens and clears. Return pork to wok,
heat to bubbling and serve with hot rice.
Onions and peppers should be partially crisp.
#6
HAM LOAF
1&1/2
lbs ham 1
cup bread crumbs
1/2
lb pork 3/4
cup onion
2
eggs 1
TBSP mustard (optional)
1
cup milk 1/4
cup brown sugar
Grind
ham and pork together. Then mix in rest
of ingredients. Bake @ 375 for 1&1/2
hours.
#7
SIMPLEST ROAST CHICKEN
5-6 lb chicken, wing tips removed
1
lemon, halved kosher
salt, to taste
4
whole garlic cloves 4
TBSP unsalted butter (opt)
freshly
ground black pepper, to taste
1
cup homemade or canned chicken stock
Place
oven rack on second level from bottom of oven.
Preheat to 500. Remove
"innards" and fat from tail.
Stuff cavity with lemon , garlic and butter (if using). Season cavity & skin with salt & pepper. Place chicken in roasting pan, breast side
up. Put in oven legs first and roast
50-60 min. After 10 min, move with
wooden spatula to keep from sticking.
Can add whole new potatoes to pan after about 20 min, turning every 15
min.
#8
BARBECUE
1&1/2
lbs ground beef 3/4
cup ketchup
1
large onion, chopped 1 green pepper,
chopped (opt)
2
TBSP sugar 2
TBSP mustard
1
TBSP vinegar 1 tsp
salt
Brown
ground beef with onion and green pepper.
Add all other ingredients. Simmer
30 min., adding water, if needed.
#9
CAJUN CHICKEN
Preheat
vegetable oil in deep fryer at highest setting.
Cut boneless chicken breasts into 1" cubes. Season with garlic powder, onion powder,
salt, lots of pepper and an even greater amount of Durkee Cajun-for-poultry
spices. Roll in flour. Beat some eggs with a little water or
milk. add cubes to egg mixture, till
completely moistened. Roll each cube in
bread crumbs.. Place in basket, submerge
in hot oil. Fry till golden brown. Drain on paper towels.