Meat Loaf

1 pound ground beef or veal

½ pound ground pork

2 stalks celery

1 medium onion

1 medium green pepper

1 cup bread crumbs

(or ½ cup crumbs and ½ cup dry oatmeal)

1 egg, beaten

¾ cup milk

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper

¼ cup tomato sauce or catsup (optional)

Clean and dice celery, onion, and green pepper Mix all ingredients
together and form into a loaf. Bake at 375 degrees F for one to
1½ hour. Serves six.

Stuffed Green Peppers

1 pound ground meat

1 large onion, diced

2 to 4 celery stalks, diced

1 can tomatoes

6 to 8 green peppers

Dice onions and celery and fry together with ground meat. Remove
excess fat. Add one can tomatoes and cook until mushy. Fill cored
and seeded green peppers with mixture. Top with shredded cheese.
Bake with a little water in bottom of pan at 350 degrees F for 45
minutes. Serves six to eight. For an alternate recipe, stuff peppers
with meat loaf mixture (see recipe for meat loaf) and bake.

Sausage and Onion Casserole

1 pound sausage

1 can mushrooms, drained

1 can cream of chicken soup

2 cups grated cheddar cheese

1 large onion, diced

2 cans French fried onion rings

rice or noodles
Prepare rice or noodles according to package directions. Cook
sausage over low heat until brown. Add onion and cook 5 minutes
longer. Drain grease from pan. Add soup and other ingredients,
then simmer 10 to 15 minutes. Serve over rice or noodles
cooked to directions on package. Top with French fried onion
rings. Serves six to eight.

Roast Beef

2- to 4-pound roast

(round or standing rib with ribs removed)

salt and pepper to taste

½ teaspoon cinnamon

1 clove garlic, segmented

Sprinkle salt, pepper, and cinnamon over surfaces of roast and
place roast in an open pan or large skillet. Insert peeled garlic
segments into slits in roast. Place in a 500 degree F oven and sear
for 20 to 30 minutes or until lightly browned. Reduce temperature
to 300 degrees F and continue roasting until beef is cooked
according to taste: allow 16 minutes cooking time per pound for
a rare roast, 22 minutes per pound for a medium roast, and 30
minutes per pound for a well done roast. After temperature has
been reduced, vegetables can be added to pan/skillet. Potatoes,
carrots, celery stalks, and onions cut into chunks are a good choice.
Vegetables will be more juicy if pan is covered with foil for
continued cooking. Serves six to eight.

Chili

2 pounds beef round

6 dried red chili peppers

¼ cup cooking oil

3 buttons garlic

3 onions

2 tablespoons salt

1 teaspoon black pepper

2 cups water

1 tablespoon flour (for thickening)

½ cup water (for thickening)

Dice garlic and onions. Cut beef into ½- to 1-inch cubes. Sear
beef in a skillet on high heat and remove from heat. Use oil in pan
only if beef is very lean and skim off any excess oil after browning.
Seed red peppers and boil in water 20 minutes. Remove skin,
mash, add to skillet with beef, and brown on medium heat. Add
the water that peppers were boiled in, onion, garlic, salt and black
pepper, and more water if needed to cover meat. Cook about four
hours. Thicken with 1 tablespoon flour (dissolve in ½ cup water).

Chili with Beans

1 to 2 cups chili

1 to 1½ pounds dried navy beans

5 to 6 cups water

1 tablespoon salt

Prepare chili by the recipe above (it can be made ahead of time or
while beans are cooking). Rinse beans to clean and remove any
broken or distorted beans. Soak in water 6 to 8 hours (overnight).
Drain beans and add beans to 5 to 6 cups fresh water in large
soup kettle. Add salt. Bring to boil, then reduce heat and simmer
2 to 4 hours or until beans are tender. Mix cooked beans with
chili. Serves ten to twelve.

Liver and Onions

1 pound calves liver

½ cup flour

salt and pepper to taste

1 large onion, sliced

2 tablespoons cooking oil

Slice liver into approximately 3-inch pieces. Add salt and pepper
to flour and cooking oil to skillet. Dredge liver pieces in flour mix
and fry, browning both sides of liver. Add onion slices and continue
cooking until tender. Serves four to six.

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