Greatest Recipes

1 1/2 lb Ground Beef

3 tb Butter

1 ts Worcestershire sauce

2 Eggs, Separated

1/2 c Butter

8 Potatoes peeled, boiled mash

2 Onions, Minced

1 tb Tomato catsup

Beef stock 1/2 c Cream

1/8 ts Garlic powder

Parmesan Cheese Brown beef and saute onions in butter untill golden. Mix meat with onions, catsup, Worcestershire, salt & pepper. Add a litter meat stock and cook, covered, over low heat for 15 to 20 minutes. Beat egg yolks untill light, whites untill stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350F. untill puffed and browned.

4 lb Boneless Beef Chuck Roast

2 ea Med. Onions, Sliced

2 T Butter or Shortening

1 c Apple Juice

1 T Catsup

1 t Salt

1/4 t Pepper

1/4 t Thyme Leaves

1/4 t Prepared Mustard

1/8 t Basil Leaves

3 ea Large Sweet Potatoes *

1 x Lemon Juice

———————————GARNISHES——————————— 1 x Chopped Parsley OR

1 x Apple Rings And Parsley

1 x Gravy

* Sweet potatoes should be pared and cut into pieces. ~————————————————————————- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired.

1 lb Mushrooms, chopped

1/2 c Onions, chopped

1/2 c Sherry

1/4 c Butter

1/4 c Parsley, chopped

6 ea Beef filets

1 pk Puff pastry shells

Cook first 5 ingredients in frying pan till all liquid is absorbed and mixture resembles a paste. Cover tops of steaks. Partially thaw patty shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrigerator till serving time. Preheat oven to 425. Cook steaks on rack, uncovered, for 25 minutes. They will be rare but will continue cooking while dish is readied. Serve with Bearnaise sauce. From: A Collection of the Very Finest Recipes ever assembled into one cookbook. From The Cookie Lady’s Files MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

PASTRY 2 cups flour 1 tsp salt 3/4 cup vegetable shortening 1/4 - 1/3 cup ice water FILLING 1 lb ground beef 1 scallion, white part only, chopped 1 tsp salt 2 tsp black pepper 1/2-3/4 tsp crumbled dried thyme about 4 inches of french or Italian bread 1 tsp paprika 1 small red pepper, minced, or drops of Caribbean hot sauce, to taste. Make the pastry. Combine the flour and salt in a bowl, and workin the shortening until the dough resembles coarse meal. Add just enough water to make the dough hold together. Wrap the dough in plastic wrap and let it rest in the refrigerator for several hours or overnight. Make the filling. Combine the beef, scallion, salt, black pepper, and half the thyme. Cook the mixture in a skillet just until the meat loses its pink color but is not browned. While the meat cooks, soad the bread inwater to cover for about 5 minutes. Squeeze the bread but save the water. Grind the bread in a food processor or meat grinder. Put the bread and water in a saucepena with the rest of the thyme and cook until most the othe water has evaporated. Add the bread and the paprika to the meat. Stir in the red pepper or hot sauce and cook over low heat, stirring often, for about 20 minutes. Roll the dough out about 1/8 inch thick; the dough should not be too thin or it may break when filled. Cut out circles about 6 inches in diameter. Place a heaping tablespoon of meat in the center of each circle. Using your finger, moisten the edges of the dough with water. Fold the dough over to make a half circle, and crimp the edges with a fork. Repeat until dough and meat are used upp. Place the patties on ungreased baking sheets. Bake about 35 minutes, or until golden brown. Makes about 15 patties. Converted by MMCONV vers. 1.50 —–

2 tb Vegetable oil

1 1/2 lb Stewing beef, trimmed of

-fat, cut in 1-inch cubes 1 Onion, large, chopped

1 Celery stalk, with leaves,

-chopped 1 Clove garlic, minced

1 1/4 c Boiling water

2 c Cranberries, fresh

1/2 c Raisins

1/4 c Walnuts (optional)

1 tb Cider vinegar

1 tb Honey

1/4 ts Cinnamon, ground

1/4 ts Ginger, ground

1/4 ts Cloves, ground

1/8 ts Cayenne pepper, or more to

-taste Serves 4 *DIRECTIONS* Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and saute until golden brown. Add garlic and saute mixture 1 minute longer, stirring constantly. (Do not let garlic change color.) Stir water into mixture, then add remaining ingredients. Cover and simmer for 1-1/4 hours, or until beef is tender and liquid is reduced to 1/3 to 1/2 cup. If pan juice gets too low during cooking, add a little hot water.

Or, if pan juice does not reduce sufficiently, uncover skillet during last 30 minutes of cooking and stir often. Taste to correct seasonings. Stew

goes well with brown rice. Makes 4 servings.

3 lb Lean beef chuck roast

3 slices Lean bacon chopped

1 tsp Minced garlic

1 tsp Crumbled oregano

1/2 tsp Salt

1/4 tsp Fresh ground pepper

1 tbsp Margarine

1 tbsp Olive oil

1/2 c Chopped onion

1/4 c Chopped carrots

1/4 c Chopped celery

1/2 c Dry red wine

2 c Beef stock canned or made — from bouillon cubes

1 1/2 c Canned tomatoes pureed or — coarsely chopped

1 ea Bay leaf

2 tbsp Soft butter optional

2 tbsp Flour optional

chilled. Top each portion with 1/4 cup chopped watercress. Makes 11 one-cup servings. Nutrient content per serving: 225 calories, 2 grams fat, 4 grams protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams sodium, .4 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991 * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325″. Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2.6 milligrams beta carotene. SOURCE: Tyler Morning Telegraph, Wed., Feb. 27, 1991 In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition.