#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.