ORIENTAL STIR-FRY

1/4 c dry sherry        1/4 c water   1/4 c soy sauce   1 TBSP cornstarch

1 TBSP cooking oil      1 tsp grated gingerroot or 1/4 tsp. gr. ginger

1 clove garlic minced   1 c sliced fresh mushrooms      3/4 c gr. pepper strips

2 whole chicken breasts, cut into strips                4 c sliced bok choy

Combine sherry and water. Add chicken, stirring to coat well. Cover and marinate for 30 mins, stirring occasionally. Drain chicken, reserving marinade. Stir soy sauce and cornstarch into marinade.  Preheat a large skillet over medium heat; add cooking oil. Stir-fry gingerroot and garlic in hot oil for 15 seconds. Add Bok-choy; stir-fry for 3 mins.  Add mushrooms and pepper strips; stir-fry about 3 mins or until vegs. are crisp-tender; remove. Add chicken to hot skillet. Stir-fry about 3 minutes or till done. Push chicken from center of the skillet. Stir marinade mixture; add to skillet. Cook and stir till thickened and bubbly. Return vegs to the skillet, stir to coat with sauce. Serves 4.

 

                                 BOMBAY CHICKEN

1/3 c flour    1 1/2 tsp. salt   Dash pepper      2 1/2 to 3 lb. chicken cut up

1/4 c butter    1/2 c coconut     4 c cooked rice  1/4 c chopped salted peanuts

1 1/2 tsp. curry powder (I use a little less.)     1/2 c thin onion slices

1/2 c white raisins

Flour and season chicken & brown in butter.  Remove from skillet. Cook onion in remaining butter in skillet until tender but not brown.  Add raisins & heat until puffed. Stir in rice, coconut & nuts. Sprinkle with curry powder. Mix. Spoon into ungreased 11 1/2 x 7 1/2 x 1 1/2 " pan. Top with chicken. Bake 350 degs.  1 hour. Serve with sliced bananas.(Orange Jello-banana salad is good)

 

                             CHICKEN OR TURKEY DIVAN

Arrange cooked and seasoned fresh broccoli in casserole over which place slices of cooked poultry. Top with cream of mushroom soup diluted with milk or light cream. Sprinkle butter bread crumbs over all. Bake in 375 deg oven till crumbs brown.

 

                            TURKEY CHEDDAR CASSEROLE

1 16 oz.pkg med noodles                 1 10 oz. pkg frozen broccoli spears

3 TBSP margarine      3 TBSP flour      1 tsp. salt     1/4 tsp. mustard     

1/4 tsp. pepper       2 c milk          1 1/2 c shredded cheddar cheese

2 c. cut-up cooked turkey               1 1/2 c slivered toasted almonds

 

Cook noodles until tender; drain. Cook broccoli until just tender. Remove broccoli stems and dice, leaving florets whole. In saucepan, over low heat melt butter, then stir in flour, salt, mustard, pepper and milk. Stirring constantly, cook until thick and smooth. Remove from heat and stir in cheese until melted. In a greased shallow casserole or 8" sq. pan arrange noodles, broccoli stems and turkey. Pour cheese sauce over all. Arrange broccoli florets on top, pressing them lightly into sauce; sprinkle with almonds. Bake covered at 350 degs. for 15 min. Serves 4 to 6.

 

                        BROCCOLI & CHICKEN WITH PANCAKES

Roll broccoli stalks in pancakes (crepes) and serve topped with creamed chicken. Garnish with pimento strips for color and flavor.

                                     CREPES

8 c flour          1 tsp. sugar            1 tsp. salt       1 tsp cornstarch

2 c milk           3 eggs slightly beaten  2 oz. melted butter or margarine

Combine dry ingredients, add milk gradually, then eggs, stirring frequently to remove lumps with wire whisk.  Add melted butter, continue stirring until smooth. Put 1/2 oz. oil  in a seven-inch teflon skillet. Put on high heat until oil slightly smokes but does not burn. Pour off oil.  If using a non-teflon pan leave a few drops of oil in skillet. Put skillet back on heat. It should be very hot. Put 2 oz. batter in skillet, tilting and rolling quickly so that batter covers bottom completely but is very thin. Cook until edges start to brown slightly. Flip crepe using a rubber spatula. Cook only for a few more seconds, turn crepe onto a plate. They can be stacked one on the other and kept warm in low oven or micro-wave.

 

Joy Thompson                      CHICKALITA

4-6 chicken breasts, simmer and remove from bone and cut into bit size pieces.1 large sour cream        1 can mushroom soup       1 med onion chopped 2 tsp. salt - garlic if desired          1 sm. can diced green chilies 1 pkg Monterey Jack cheese ( 6 oz.)

Mix together. Top with 1 c  grated Cheddar.  Bake 350 degs.   45 min.(Freezes.)

 

Susan Huber, Medina          LEMON BUTTER CORNISH

4 Cornish hens            8 thin slices lemon          8 thin slices butter

2 teas. salt              1 tsp. white pepper          2 tsp. crushed taragon 1

1/2 sticks butter       1 tsp. parsley               1 TBSP lemon juice

1 1/2 c chicken broth     1 TBSP heavy cream           1/2 c sour cream 2 tsp.

finely grated lemon rind      VODKA

Coat hens with Vodka inside and out. Let rest for 15 min. Carefully loosen skin over the breast with fingers making a pocket. Place 2 slices lemon and 2 slices butter in pocket of each hen. Season inside and out with mixture of salt, white pepper and tarragon. Coat with lemon basting sauce (1 1/2 sticks butter, melted, rind, lemon juice).  Mix sauce with chicken broth and place in roasting pan with game hens.  Bake at 450 degs. for 15 mins. Baste. Reduce heat to 375 deg. and cook for 30 to 45 min. or until done. Remove hens from pan. For sauce, reduce pan liquid by half;. add cream, sour cream, parsley. Simmer to thicken.  Serve over noodles.

 

SUE LYNN                          CHICKEN PIE

1 fryer - boil and bone - cut in pieces        1 can mushroom or celery soup

2 c broth  Put in casserole.

MIX: 1 c flour        1 1/2 tsp. baking powder     1/8 tsp.salt        1 c milk

       1 stick margarine, melted

Spoon evenly over chicken. Bake 350 degs. for 1 hour or until brown.

 

                                   CHICKEN PIE

1 c minced onions           1 c mushrooms sliced        1 crushed clove garlic

1 1/2 c diced carrots       1 1/2 c diced celery         1 c diced potatoes

1 c frozen peas             1 c chicken stock            3 TBSP margarine

3 tbsp flour                pepper & salt                1 c milk

1/2 tsp. Tabasco            2 c  cooked cubed chicken    1/4 c parsley

In large skillet, saute lightly the onions, mushrooms and garlic, then reserve in a large bowl.  In the same skillet mix carrots, celery and potatoes. Add 1 cup chicken stock. Simmer until vegetables are cooked but firm.  Then add peas and parsley. Cook several minutes. Reserve onion mixture. In the same skillet, melt 3 TBSP margarine, blend in 3 TBSP flour and cook several minutes.  Gradually stir in 1 cup stock and 1 cup milk, continue cooking until mixture thickens. Add seasonings. Pour sauce over the vegetables and mix in cooked chicken. Line pastry in a buttered 9" baking dish. Add the mixture. Cover the top with pastry. Roll up the edge and crimp. Make vents in the center of the pastry to allow steam to scape. Brush the pastry with egg yolk mixture. Bake 15 mins. at 450 degs. Reduce heat to 350 degs and continue baking until crust is nicely browned and cooked through -- about 35 mins.

 

                                CHICKEN CASSEROLE

1 or 2 can water chestnuts sliced thin    3 large mushroms stems & pieces and

saute in butter. 1/2 c mayonnaise - not salad dressing. 

Line 1 9x13x2 or 2 8x8 pans with bread.  Cut off crusts.  Layer 4 c cooked chicken on bread. Cover chicken layer with water chestnuts and mushrooms.  Layer 1/2 c mayonnaise on top of mushrooms and water chestnuts.  Cover whole thing with sliced American cheese, 2 can cream celery soup, 4 eggs beaten and 2 c milk.  Pour over chicken -bread mixture. Leave overnight.  Bake 225-250 oven for 2 hours.  Serves 12.

 

Pat Anthony                    STROGANOFF CHICKEN

1 envelope dry onion soup mix                        2 TBSP margarine melted

1 to 2 1/2 lbs. chicken breasts cut up into pieces   1 TBSP flour

8 oz. sour cream, room temperature                   1 sm. can sliced mushrooms

Crush onion soup mix before opening envelope. Sprinkle 1/2 soup mix in bottom of a 9x12" flame-proof baking dish.  Arrange chicken on top. Sprinkle remaining soup mix on top of chicken. Drizzle on melted margarine. Cover tightly with alumin. foil, sealing edges well.  Bake at 350 degs.  1 hour.  Remove chicken and place on heated casserole or platter. In small bowl combine sour cream, flour.  Add to drippings in pan. Stir over low heat scraping bits and pieces from bottom of pan. Continue to stir until sauce is thickened and bubbly. Pour sauce over chicken. Serve with noodles, rice, or mashed potatoes.

 

Pat Anthony                     CHINESE CHICKEN

DRESSING;

3 TBSP sugar       4 TBSP Rice vinegar     7 tsp Seasame oil   1 tsp salt

1/2 tsp. pepper

1 head lettuce cut into bite size pieces   1 can Chinese noodles

Slivered almonds      Chopped cooked chicken breasts     green onions

Celery         Water chestnuts       Seasame seeds. 

Toss and coat well with above dressing.   Double recipe. 

 

                             ORIENTAL CHICKEN SALAD

1 1/2 teas. minced ginger      1/2 c soy sauce    1/4 c rice wine  1/4 teas dry

1 TBSP sesame oil              1/2 c mayonnaise

1 lb. boneless chicken breast cut into thin strips  1 red pepper,thin strips

1 green pepper, thin strips     1 8 oz. can sliced water chestnuts cut in

matchsticks size                1/4 c minced crystallized ginger 

1/2 c sour cream                3 TBSP peanut oil

Blend first five ingredients and marinate the chicken in the mixture at room temp. In a large bowl, combine the peppers and water chestnuts.  In a small bowl blend ginger, mayonnaise and sour cream for dressing.  In a large skillet, heat the oil. Saute the chicken strips about 4 mins. just until they begin to brown. Drain, then add to the large bowl with the peppers and water chestnuts. Toss with the dressing. Serve immediately or refrigerate until ready to serve.

 

                              CHICKEN BREASTS DIANE

 

4 large boneless chicken breast halves or 8 small    1/2 tsp. salt

1/4 to 1/2 tsp. black pepper                         2 TBSP salad oil

2 TBSP margarine                                     3 TBSP chop. parsley

3 TBS. chop fresh chives or green onions             1/2 lime or lemon juice

2 TBSP brandy or cognac, optional                    2 TBSP Dijon mustard

1/4 c chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet or with back of skillet. Sprinkle with salt and black pepper.  Heat 1 TBSP each of oil and margarine in large skillet.  Cook chicken over high heat for 2 mins. on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.  Add chives or green onions, lime or lemon juice and brandy, if used, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.  Serve with noodles with tomato sauce, broccoli and a fresh salad.  TO MICROWAVE:  Place chicken breast between sheets of waxed paper or plastic wrap. Pound slightly. Sprinkle with salt and pepper. In microsafe dish, melt margarine and mix with oil. Place chicken breasts in dish, coating breasts on both sides.  Microwave at HIGH power for 3 mins. Let rest for 1 min. Turn breast over. Microwave again at HIGH power for 3 mins. until chicken breast are done, not overcooked. Set aside. Prepare sauce by mixing chives or green onion, juice and brandy, if used, mustard and parsley in a microsafe dish. Microwave at HIGH power for 1 mim. Add juices from chicken and broth. Stir until smooth. Pour sauce hot over chicken breasts.  Serve immediately with noodles.  Serves 4

 

                        TEXAS CHICKEN FLAUTAS WITH SALSA

1 med. size onion, chopped (1/2 cup)   1 clove garlic, minced   1 1/4 tsp. salt

2 TBSP shortening                      1 TBSP cornstarch        1/4 tsp. pepper

1/2 c chicken broth                    4 oz. can green chilies  Salsa

2 1/4 c chopped cooked chicken         12 corn tortillas        1/2 tsp cumin

Saute onion and garlic in shortening in a large pan until tender, about 3 min. Stir in cornstarch, salt and pepper; mix well. Stir in broth, chicken and chilies. Cook, stirring constantly until very thick and bubbly. Heat a 1/4 " depth of oil in a large skillet. Dip tortillas into hot oil for a few seconds to soften; drain on paper toweling. Spoon a heaping tablespoon of filling in center of each tortilla; roll-up.

Saute flautas, a few at a time, in the hot oil in the skillet, turning often, until crisp, about 2 mins. Keep flautas warm until all are cooked. Serve with Salsa. Garnish with lettuce, if you wish. SALSA:  Chop 2 med-size ripe tomatoes, 1 medium-size onion and 1 med-size halved and seeded green pepper. Combine with 1/4 c chopped parsley, 1 minced clove garlic, 1/2 teas salt, 1/8 teas. pepper and 1/8 teas ground cumin in a small bowl; mix well. Refrigerate 1 hour or until cold.

 

                               CHICKEN CORDON BLEU

8 chicken breast halves, skinned & boned      1/4 tsp. salt   2 eggs, beaten

4 (1 oz.) slices cooked ham,cut in half       1/4 tsp. white pepper

4 ( 1 oz.) slices Swiss chese,cut in half     1/3 c flour    Vegetable oil

1 1/3 c fine dry breadcrumbs                  Mushroom sauce (optional)

Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 " thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.  Combine eggs and milk; brush both sides of chicken pieces with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken piece.  Brush top of cheese slices with milk mixture. Fold ends over ham and cheese; roll up beginning with long side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with breadcrumbs. Cover and chill 1 hour. Heat 1/2 " oil in heavy skillet; add chicken, and pan fry over medium heat 20 min. or until golden brown, turning frequently. Drain well. Serve with mushroom sauce.  Serves 8.

                                 MUSHROOM SAUCE

1 (10 3/4 oz.) can mushroom soup, undiluted      1 (8 oz) carton sour cream

1 (4 oz.) can sliced mushrooms, drained          1/3 c sherry

Combine all ingredients in a saucepan; cook over medium heat, stirring occasionally, until thoroughly heated. Yield  2 1/2 cups.

 

                                 TURKEY SUPREME

2 c sliced or diced cook turkey (or ham, chicken, veal or fish)

1 pkg. frozen french cut green beans cooked until almost tender   1/2 c milk

1/4 can slivered blanched almonds   1 can condensed cream of mushroom soup

2 c Pepperidge Farm stuffing        2 TBSP butter melted   1/4 c hot water

In buttered shallow baking dish, distribute 2/3 cup Pepperidge Farm dressing. Arrange beans in layer over crumbs; then scatter on almonds. Over this, put turkey (or other meats as desired). Blend soup with milk; pour over casserole. Top with remaining 1 1/3 c dressing blended with 1/4 c hot water and melted butter. Bake at 400 degs. 25 to 30 mins or until browned and bubbly.

                                     LASAGNE

MEAT SAUCE: 1 lb. gr. beef, pork and Italian sausage     1 clove garlic minced

1 TBSP basil (sweet)        1 1/2 tsp. salt              1 TBSP oregano

1 can (2 cups)tomatoes      1  6 oz. cans tomato paste   1 TBSP sugar

1 lrg. can tomato puree with equal parts of water

Brown meat drain off fat. Add other ingredients and simmer 1/2 hour. Cook 10 oz. lasagne noodles for 10 to 15 mins.

CHEESE FILLING: 3 c Ricotta or creamy cottage cheese     1/2 c Parmesan cheese

2 eggs, beaten      2 TBSP parsley flakes   1 tsp. salt  1/2 tsp. pepper

Mix first 6 ingredients. Place 1/2 cooked noodles in 13x9x2 baking dish. Spread 1/2 cheese filling on noodles, 1/2 meat sauce on top of filling. Repeat layering the noodles, cheese filling and meat sauce ending with a layer of noodles, and any remaining meat sauce.  Top with 1/2 lb Mozarella cheese.  Bake at 375 degs. for 30 to 40 mins. Let stand 10 mins before cutting into squares. Serves 12.  This can be frozen before or after baking. Use MILD Italian sausage or cut down a bit on oregano and basil.

 

Joy Thompson                BEEF BURGUNDY (OVEN)

5 lb. stew meat (trim off fat)   1 can burgundy wine    2 pkg.onion soup mix

2 can golden mushroom soup       2 cans mushroom soup   4 cans mushrooms  drain

Mix together. Bake 375 degs. for 5 hours. Serve over rice. Can freeze. Add more wine to reheat. This is not a very pretty dish --but good!

 

Pat Anthony                   ACAPULCO DELIGHT

2 lb ground beef lean              1 pkg Taco seasoning mix     2 c sour cream

2  7 oz. cans green chilies Salsa   6 corn tortillas

2 cup shredded cheddar cheese       1  17 oz. can refried beans

1/2 c chopped green onions          1 2.2 oz. can sliced black olives

1/4 c Parmesan Cheese              

Chopped tomatoes and lettuce Brown meat in skillet and drain. Stir in taco seasoning mix and water according to package directions. Add green chilie salsa. Simmer 5 to 10 mins.  Place two tortillas in bottom of buttered 13x9x2 in. pan or baking dish. Spread half the meat mixture over tortillas and sprinkle 1/2 c cheddar cheese over all.  Top with 2 more tortillas. Spread with refried beans. Cover with about 2/3 of sour cream. Sprinkle green onion and sliced olives on top of sour cream layer.Place remaining 2 tortillas over mixture and cover with remaining meat mixture and cheddar cheese. Sprinkle with Parmesan cheese. Bake at 350 degs. 20 to 30 mins. until bubbly. Serve with shredded lettuce and chopped tomatoes and remaining sour cream.  6 servings.

 

Pat Anthony                      MEAT LOAF PIZZA

1 1/2 lbs extra lean ground beef      1 tsp. salt    1/2 tsp. garlic powder

1/4 tsp.pepper     1 cup plain tomato sauce     1 TSP oregano crumbled        

3 oz. mozarella cheese, shredded

Sprinkle meat with salt; garlic powder and pepper. Gently pat into 10" pie plate including rim. Bake in oven 425 degs for 15 min or until well browned. Spread with tomato sauce. Sprinkle with cheese and oregano. Bake 10 min longer until hot and bubbly. Drain off and discard any melted fat.   6 servings. Chopped peppers, mushrooms, onions or whatever toppings you like on pizza.  200 cal per serving.

 

Pat Anthony                      SPAGHETTI PIE

6 oz. spaghetti            2 TBSP margarine        1/2 c Parmesan cheese

2 well beaten eggs         1 c cottage cheese       1 can (8oz) tomatoes cut up

1/2 c chopped onion       1/4 c chopped gr.pepper  1 lb ground beef

1 6 oz.can tomato paste    1 tsp. sugar             1 tsp. oregano

1/2 tsp. garlic salt       1/2 c shredded mozzarella cheese (2 ozs.)

Cook spaghetti according to directions, drain (should have about 3 cups). Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust. In skillet cook beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. Turn meat mixture onto spaghetti crust. Bake, uncovered, in 350 deg. oven for 20 mins. Sprinkle the mozzarella cheese on top. Bake 5 mins longer or until cheese melts. Makes 6 servings.  You can substitute 15-16 oz. favorite spaghetti sauce from jar for the tomato mixture listed above. Also chopped or shredded Provolone is good instead of the Parmesan cheese.

 

                               BUSY DAY CASSEROLE

1 1/2 lbs. ground beef chuck     1 green pepper chopped fine   2 TBSP catsup

1 lrg. onion, diced              3 c cooked macaroni           1/2 tsp. basil

4 TBSP shortening                2 sm cans tomato sauce        1/2 tsp. oregano

1/2 tsp. minced parsley          1 c grated Cheddar cheese, firmly packed

Saute green pepper and onion in shortening. Add ground beef and brown well. Pour in tomato sauce, catsup and spices. In large greased casserole, place 1 layer macaroni, 1 layer meat mixture, 1 layer of cheese. Repeat, finishing with thin layer of cheese. Cover, bake 350 degs. for 35 mins. Remove lid and continue to bake 10 more minutes.

 

Pat Anthony                     VIENNA BURGERS

1/4 lb. gr. beef      2 TBSP chili sauce      1/2 tsp. mustard     1/4 tsp salt

1/2 tsp. horseradish  1/4 tsp. minced onion   1/4 tsp. Worch.Sauce    Oregano

1/4 loaf vienna bread buttered                2 TBSP grated sharp cheese 

Combine all ingredients except bread, butter, cheese and oregano. Spread bread with butter. Spread beef mixture on bread. Sprinkle cheese and oregano on top. Broil 6 min. or until brown. Cut into serving pieces.

 

Betty Crocker Cookbook          FLUFFY MEATLOAF

1 1/2 lbs. beef, veal, pork     1 egg, beaten       1/4 c minced onion

1 1/4 tsp. salt       1/4 teas. pepper     1/4 tsp. dry mustard    1/4 tsp salt

1/4 tsp. celery salt  1/4 tsp. garlic salt 1 TBSP Worchestershire sauce

3 medium slices soft bread torn into pieces, and  1 c milk      or 1 cup dry

bread crumbs and 1 1/4 c milk.

Heat oven to 350 degs. Mix all ingredients thoroughly  For better browning shape into loaf on shallow pan. Bake 1 1/2 hrs. or until done. Serve hot or cold. For catsup topped loaf; mix and spread 3 TBSP catsup, 1/4 tsp. nutmeg, 1/4 tsp dry mustard, 1 TBSP brown sugar on top about 3/4's through baking.  8 servings.  

 

Ann Landers                         MEATLOAF

2 lbs. ground round       2 eggs          1 1/2 c bread crumbs    3/4 c catsup

1 TBSP horseradish        1 tsp. Accent    1/2 c warm water    1 pkg onion soup

Combine all ingredients. Put in loaf pan and cover with 3 strips of bacon. Pour over all,   1  8 oz. can tomato sauce. Bake 1 hour at 350 degs.

 

Peggy Stump                 BARBECUED BEEF BRISKET

4to 5 lb. beef brisket    1 tsp. onion salt     1 1/2 tsp. salt    2 tsp.pepper

1 tsp. garlic salt        2 tsp. celery salt    2 tsp. worchestershire sauce

SAUCE: 1/2 c brown sugar.  1 c barbecue sauce   1 c Russian dressing

Mix first six ingredients and rub into meat. Bake at 225 degs. for 8 hrs. Drain off liquid (use for soup base); chill. Slice thick. (can freeze at this point).  One hour before serving, pour sauce over meat and bake at 325 degs. until meat is hot and sauce coats meat.  Serves 10.  This also makes delicious sandwiches.  Left over slices can be frozen for later use.

 

                           CALIFORNIA BARBECUED STEAK

1 top sirloin steak, cut 2 " thick (about 2 1/2 lbs.) or 1 flank steak (about 2

lbs.      3/4 c catsup        3/4 c chili sauce   1 1/2 TBSP soy sauce

3 TBSP honey                  3 TBSP minced green onions     1/2 tsp. salt

3 cloves garlic, mashed       1/8 tsp. pepper   3 TBSP Hoisin Sauce (optional)

Put steak in a plastic food bag. If using flank steak, score top diagonally on both sides.  Combine catsup, chili sauce, soy sauce, honey, Hoisin sauce, if using, green onions, garlic, salt and pepper in a small bowl; mix well.  Fasten bag securely with wire tape. Place bag in a shallow pan. Let marinate in refrigerator 24 hours, turning occasionally, if possible.  Lift steak out of marinade; pat with paper toweling. Broil 4 " from heat, brushing several times with marinade, about 8 mins. on each side for rare, for sirloin; or 4 mins on each side for flank steak. If grilling outdoors, grill 6 " from grayed coals, about the same time. Serve with fresh corn on the cob and grilled tomatoes; garnish with green onion, if desired.  Serves 10.

 

                            TRIM AND SLIM FLANK STEAK

1 1/2 lbs flank steak      1 clove garlic      1/3 c soy sauce   1/3 c red wine

1/3 c Worchestershire sauce  8 to 12 oz. fresh mushrooms, sliced 1 TBSP butter

or margarine

With sharp knife, score steak on the diagonal on both sides, making cuts in both directions to form diamond pattern. Rub garlic on both sides. Place meat in shallow pan. Mix next three ingredients and pour over meat; marinate at least 1/2 hour, turning after 15 mins.  While meat is marinating, saute mushrooms in butter or margarine. Heat barbecue or broiler to very high temperature. Remove steak from marinade and reserve liquid. Grill 4 to 5 mins on each side; it will cook very rapidly. Remove from heat and place on platter, slice in thin strips against grain and cover with mushrooms. Serve immediately with warmed marinade.  One tsp. garlic powder may be substutiuted for clove of garlic, but do not use garlic salt; marinade can be used with other cuts of meat.

 

                             CORNED BEEF AND CABBAGE

4 lbs. beef brisket     2 med. onions     2 stalks celery cut in chunks

3 TBSP parsley          1 teas pepper     8 whole carrots  8 potatoes, whole

1 med. cabbage, cut into 8 wedges

In large kettle, cover meat with cold water. Add onions, celery, parsley and pepper. Heat to boiling. Reduce heat, cover tightly and simmer 3 1/4 to 4 hours or until tender.  Add carrots when 2 hours are left in cooking time; allow 45 mins for cabbage and potatoes to cook through. Twenty mins. before serving, add dumplings. To carve meat cut thin, diagonal slices across the grain at angle.

 

                                    DUMPLINGS

1 1/2 c flour       3 TBSP parsley flakes      2 teas. baking powder 

1/4 teas. salt      3 TBSP shortening          1/3 c milk, or less

Measure flour, parsley, baking powder and salt into bowl. Cut in shortening thoroughly. Stir in milk. Drop dough by spoonfuls onto hot meat and vegetables.  Cook uncovered 10 mins. Cover, cook 10 mins. longer or until fluffy.

 

                               IRISH MUSTARD SAUCE

 1 TBSP cornstarch         2 TBSP sugar         1 teas. dry mustard  

1/2 teas. salt            1 c water            1 TBSPbutter     1/4 c vinegar

2 egg yolks, beaten       1 teas. horseradish

Combine cornstarch, sugar, mustard and salt in 1 qt. pan. Add water. Stir over low heat until mixture thickens and boils. Remove from heat; add butter, vinegar, horseradish. Beat a little of hot mixture into egg yolks; then add to yolk mixture back in pan. Cook slowly, stirring until sauce thickens slightly. Serve with corned beef and vegetables.

 

                              NEVER-FAIL BEEF ROAST

Choose a standing rib roast weighing no less than 4 lbs. Let meat stand at room temperature for at least one hour.  Preheat oven to 375 degs. Rub meat all over with salt, pepper and onion flakes. Place, fat side up, on a rack on shallow, uncovered pan. Place meat in oven and bake for one hour.  Turn off the heat but do NOT open the door of the oven at any time until the meat is absolutely stone cold. (This will take at least six hour.) Forty-five mins. before serving, turn on the oven to 375 degs, and cook for 45 mins. (Wait until last guest comes before turning on oven.) Meat will be brown and crisp on outside and pink, (not red,)all the way through.  A roast up to 18 lbs. has been successfully roasted in this manner. 

 

                             SPAGHETTI & MEAT BALLS

3/4 lb. ground beef         1/4 lb. gr. pork           1/4 lb. Italian sausage

1/3 c milk                  1 c fine dry bread crumbs  2 eggs beaten

1/2 c Parmesan cheese       1 TBSP minced parsley      1 clove garlic, minced

1 1/2 tsp. salt             1/8 tsp. pepper            Spaghetti

Mix ingredients lightly and shape into 1" balls. Brown on all sides in hot fat. Pour off fat as it collects. Add to sauce 20 min. before sauce is done. Place hot boiled spaghetti on warm platter. Top with sauce, surround with meat balls. Serve with grated cheese.   4 to 6 servings.

SAUCE:   1/2 c chop. onion     1 clove garlic    3 TBSP olive oil  1 c water

2 cans (1 lb,4 oz. each) tomatoes, rubbed through sieve        1 tsp. basil

1 can (8 oz.) tomato sauce     1 can (6 oz.) tomato paste      2 tsp. salt

1 TBSP minced parsley          1/4 tsp. pepper

Saute onion and garlic in oil . Add rest of ingredients. Simmer over low heat 1

hour.     Serve over cooked spaghetti.

 

Emmie Wilson,Dilke, Sask.       CHUCK WAGON CASSEROLE

2 c cooked beef-cubed       1 lb. can corn, drained     1 TBSP Chili powder

1  10 oz. can tomato soup   1 c shredded Cheddar cheese 2 TBSP melted butter

1/2 c yellow cornmeal       1 can refrigerated biscuits or homemade

Place in shallow 2 1/2 qt. casserole.  Bake 400 degs. for 10 mins. Dip bisquits in butter then in cornmeal.  Arrange around casserole.  Bake 20 to 25 mins longer until bisquits are golden brown.

 

                           CHINESE BARBECUED SPARERIBS

2 racks spareribs     2 TBSP sugar     1/3 c honey              1/4 c vinegar

1/3 c soy sauce       1 c beef broth   2 cloves garlic minced   1 tsp. ginger 

Trim fat from spareribs and cut into individual ribs. Mix together all remain-

ing ingredients. Marinate ribs in mixture for two hours, basting and turning

frequently. Remove, put on rack and bake in a 350 deg. oven for 50 mins. Serve

hot with lots of napkins.

 

                               SWEET AND SOUR PORK

10 oz. pork tenderloin (I use left-over pork cubed)   1 TBSP soy sauce

1/2 tsp. cooking wine   Ginger juice 

Combine into a marinade and pour over cubed pork. 

6 med. mushrooms sliced       1 sm. onion    1 small carrot   1 green pepper

1 clove garlic    3 TBSP oil  2 slices pineapple  

1 TBSP catsup     6 TBSP sugar   2 TBSP soy sauce 

Combine together for seasonings.

3/4 c soup stock    3 TBSP vinegar      1 1/2 TBSP corn starch

Cut pineapple into six sections. Slice mushrooms; cut peppers and onions in 8 sections; slice carrot thinly.  Heat oil. Add garlic, onion, mushrooms, green pepper, bamboo shoot (if desired).  Fry quickly. Add seasoning and soup stock. Bring to boil. Thicken with corn starch mixed with water. Add vinegar. Add fried pork, pineapple. Mix well. Serve hot over rice.

 

                                    HAM LOAF

1 can mushroom soup    2 lbs. ham loaf mix   1/2 c bread cubes   1/2 c sour

cream

1 tsp. dry mustard   2 eggs slightly beaten  1/2 c finely chopped onions.

Thoroughly mix 1/3 c soup, meat, onion, bread cubes, eggs and mustard. Shape into loaf. Place in shallow baking pan; bake 350 degs. for 1 1/4 hours.  In saucepan, blend remaining soup and sour cream. Heat. Stir now and then. Serve over loaf.   6 to 8 servings.

 

                              CRISPY SALMON PATTIES

3 eggs        1 (16 oz. ) can salmon, drained    2 1/2 c fresh bread crumbs

2/3 c finely chopped celery     2 TBSP chopped green onions  3 TBSP oil

Fresh creamed peas, optional.

In large bowl,with fork, beat eggs slightly. Add salmon, crumbs, celery and green onions and mix well.  With hands, shape mixture firmly into 6 patties.  In a 12" heavy skillet, over medium heat, in hot oil, fry patties, turning once, 10 mins. or until lightly browned and crispy. Add more oil if necessary to make crispy.

 

                               SUPPER SALMON LOAF

2 eggs        1 (16 oz.) can salmon, drained   2 c fresh bread crumbs

1/2 c milk    1/2 tsp. salt      1/4 teas. poultry seasoning  Dash pepper

Grease 9 x 5" loaf pan. In a large bowl, with fork, beat eggs slightly. Add remaining ingredients and mix well. Spoon mixture into loaf pan. Level top with spoon. Bake 375 deg. oven for 45 mins. or until knife inserted in center comes out clean.  If desired cut into slices and serve with creamed peas and onions  Makes 4 or 6 servings. Other seasonings can be used in place of poultry.

 

                                SALMON TETRAZZINI

1 can (15 oz.) salmon      1/2 lb. mushrooms, sliced    2 cloves garlic, minced

1/2 c chopped green onions 1/4 c margarine              1/4 c flour

1 c chicken broth          1 1/2 c light cream          1/4 c sherry wine

1/2 teas. salt             1/8 teas. pepper             1/4 c Parmesan cheese

8 oz. spaghette, cooked    2 TBSP Parmesan cheese

Drain and flake salmon, reserving liquid. Saute mushrooms, garlic and green onions in margarine. Blend in flour.  Gradually add chicken broth, cream and reserved salmon liquid. Cook stirring constantly ntil thickened and smooth. Add sherry, seasonings, 1/4 c Parmesan cheese and salmon.  Combine with spaghetti. Turn into a buttered 2 1/2 quart casserole. Sprinkle with 2 TBSP grated Parmesan cheese. Bake in 375 deg. oven for 20 to 25 mins. Garnish with slice of lemon and sprig of parsley.  Makes 6 to 8 servings.