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Being "over the
hill" is much better than being under it.
If you think the varmints at yer homestead eat a lot,how would you like to have this problem? Elephants eat about 350 pounds of grass, leaves, bark and other vegetation every day.
See-there's
always somethin'
to be thankful fer if you look hard 'nuff.
Old Fashion Corned Beef
& Cabbage
yield: 8 servings
5 lb. corned-beef brisket
1 clove garlic
2 whole cloves
10 whole black peppers
2 bay leaf
8 med. carrots, pared
8 med. potatoes, pared
8 med. yellow onions, peeled
1 med. cabbage,cut in wedges
2 tbs. butter
chopped parsley
Wipe corned beef with damp paper towels. Place in large kettle,cover
with water. Add garlic, cloves, black peppercorns, and bay leaves.
Bring to boiling.
Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer
3 to 4 hours, or untill corned beef is fork-tender. Add
carrots,potatoes, and onions during last 25 minutes. Add cabbage
wedgesduring last 15 minutes. Cook vegetables just till tender. Slice
across the grain. Arrange slices on platter with cabbage. Brush
potatoes with butter, sprinkle with chopped parsley. Serve along with
rest of vegetables and "Mustard Sauce".
Fried Round Steak
Yield: 4 Servings
1 3/4-inch thick round steak
flour
salt and pepper
buttermilk
lard or bacon drippings
With a rolling pin or bottle,pound the steak to 1/2-inch thickness. Cut
it into serving
portions. Dip in buttermilk, then dredge in flour that has been
seasoned with salt and pepper. Heat lard or drippings in a large iron
skillet. When almost at the smoking point, add the steak and sear very
quickly on both sides. Reduce heat and fry until brown on one side,
turn and brown the other. Drain quickly on paper.
Coffee Pot Roast
3 pound beef pot roast
1 tbs. shortening
1 can (approx. 15oz) diced tomatoes with liquid
1 c. black coffee
salt and pepper
1/2 c. chopped onion
1 1/2 c. diced carrots
2 1/2 c. diced potatoes
1 pkg.(10 ounces) frozen green peas
flour mixed with cold water to thicken liquids, optional
Brown meat on all sides in shortening in heavy kettle or Dutch oven.
Add tomatoes, coffee, salt and pepper. Bring to a boil. Cover and
simmer for 1 1/2 hours. Add onion and carrot; simmer for 15 minutes.
Add potatoes and cook until vegetables are tender; add peas and cook
for 3 or 4 minutes.
To thicken liquids: Make a paste with 1 or 2 tablespoons of flour and a
little cold water; stir until smooth. Stir into hot liquid a little at
a time until desired consistency is reached.
Pot roast serves 6.
Southern-style Liver w/Gravy
tub of beef liver
2 large white onions (sliced)
1/2 lb. of bacon strips (cut into 1" pieces)
2 c. all-purpose flour
1 tbs. paprika
1 tbs. minced garlic
salt and pepper to taste
3 dollops sour cream
milk as needed
Mix all the dry ingredients together in a large bowl.
Rinse liver slices in water, pat dry and dredge in the flour mixture
then set aside.
In a large skillet, fry the liver and onions until the onions are just
starting to turn clear. Add the liver slices and cook until the center
is almost starting to turn from pink to gray.
Remove bacon, onions and liver from the pan leaving the grease behind.
Take 3 Tbs. of the left-over flour and combine with the grease to form
a paste in the bottom of the pan. Add the milk, stirring constantly, a
little at a time until a medium thick gravy is formed. Add the sour
cream, garlic and re-season with salt and pepper.
Return the liver, bacon and onions to the pan, cover and simmer slowly
until the liver is fully cooked.
Serve with rice, green beans and biscuits.
Cook potatoes and cool enough to peel. Dice potatoes. Brown onion in fat in a large, deep fry pan or dutch oven. Add diced potatoes and corned beef, chopped in small cubes (chilling helps). Simmer 30 minutes and serve with veggies of choice. Cabbage is good.
1 lb. lean beef chuck,
trimmed
and cut into 1-inch cubes
2 tbs. flour
2 tsp. oil
2 large yellow onions,
thinly
sliced
2 cups sliced mushrooms
2 cloves garlic, chopped
2 tsp. low-sodium
tomato
paste
2 c. low-sodium beef broth
4 c. sliced carrots
2 medium russet potatoes,
thickly sliced
1 cup 1-inch green bean
pieces
1 tbs. cornstarch
1 tbs. cold water
1/4 c. chopped fresh parsley
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned, about 6 minutes. Remove to a plate.
Add onions and mushrooms
to
pot; sauté, stirring for 1 minute.
Pour off fat. Return
beef to pot; stir in tomato paste, then broth.
Add enough water to just
cover.
Bring to a boil. Reduce heat to
low; simmer until beef is
tender, about 1 1/2 hours. Skim off any
foam.
Add carrots, potatoes and green beans. Cover partially; simmer for 15 minutes.
In a small bowl, mix
cornstarch
and cold water; stir into stew.
Increase heat and boil
uncovered
for 1 minute. Sprinkle with
parsley and serve.
1 envelope Lipton Recipe
Secrets
Onion Soup Mix
3/4 c. water
1/2 c. ketchup
1 tsp. garlic powder
1/2 tsp. ground black
pepper
1 (3 pound) boneless brisket
of beef
Preheat oven to 325ºF. In 13 x 9 inch baking or roasting pan, add soup mix blended with water, ketchup, garlic powder and pepper.
Add brisket; turn to coat.
Loosely cover with
aluminum
foil and bake 3 hours or until brisket is
tender.
If desired, thicken gravy.
Makes 8 servings.
1 4 to 6 oz cube
steak
or round steak, cut 1/2 to 1/4-inch thick
flour for dredging
buttermilk
1/4 tsp. onion powder
1/4 tsp. garlic powder
salt and pepper to
taste
vegetable oil for
frying
Gravy:
1/2 tbs. all-purpose
flour
1/2 c. milk
salt and pepper to
taste
Heat a heavy skillet over medium-high heat.
Sprinkle the meat with the garlic powder, onion powder, salt and pepper to taste. Dredge the meat in the flour. If not using cube steak, pound the flour and seasonings into the meat with a meat hammer or the edge of a saucer.
Pour a little buttermilk in a shallow dish. Dip meat into butter milk and let drain a bit.Dredge in flour again. Pour oil into hot skillet (about 1/4-inch deep is good, but if you are watching your fat intake, use less). Brown meat on both sides. Cover, reduce heat to low, and cook for 10 minutes.Remove cover,turn steak and cook for another 10 minutes. Drain on paper towels.
Pour off all but 1 tablespoon of the oil. Add flour and stir to make a roux,scraping any brown bits from the bottom of the pan. When the flour has cooked for a couple of minutes, add the milk, salt, and pepper, and stir to incorporate the roux. When the gravy is thickened to your taste, put steak on plate and pour gravy over it.
Mashed potatoes are a common accompaniment and the gravy goes well on them too.
Variations:
Beat one egg with 1 Tbs.
of
milk and use in place of the buttermilk.
Use saltine cracker or corn
flake crumbs, regular or Italian style bread crumbs for the second
dredging.
Deep fry instead of pan
frying.
1 lg. onion, minced
1 garlic clove, pressed or
minced
2 tbs. oil
1 (10-oz.) can beef
consommé
1/2 cup dry red wine or water
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1/3 to 1/2 cup flour
2 lb.. boneless beef (chuck,
rump, sirloin tip, or stew), trimmed
oil for frying
salt to taste
In a heavy 3-qt. saucepan, sauté onion and garlic in 2 Tbsps. oil until tender but not browned. Add consommé, wine or water, and Worcestershire sauce.Slowly bring to a simmer.
In a paper bag, mix
flour,
1 tsp. salt and the pepper; set aside. Cut meat
into 1/2- to 3/4-inch cubes;
dry on paper towels. Heat oil, 3/4-inch deep, in a small deep saucepan
over medium-high heat. When oil is hot but not smoking, shake a handful
of the meat cubes in flour mixture in paper bag. Shake off excess flour
and drop meat into oil. Do not overcrowd and do not allow oil to cool.
Stir meat occasionally to brown all sides. With a slotted spoon, place
meat in hot broth.
Repeat until all meat cubes
are browned and added to broth.
Adjust heat so that broth
steams
but does not bubble. Cook 4 to 5 hours or until meat is tender. Remove
from heat. Skim excess fat from sauce. Add salt to taste.
Cool and put into 3 or 4
freezer
containers. Label and freeze. Use within 6 months.
Makes 6 to 8 servings.
Use for the following dishes:
Beef Stew
2 servings Basic Beef and Sauce
1/2 tsp. herbs such as chervil, oregano, parsley, and rosemary
About 1/2 c. diced cooked potato
1 c. frozen or fully cooked mixed vegetables
salt to taste
Thaw Beef and Sauce. Mix with herbs, potatoes and frozen vegetables in a medium saucepan. Heat to a simmer and cook 5 minutes. Stir in any cooked vegetables and heat through. Season with salt.
Makes 2 servings.
Quick Beef Stroganoff
2 servings Beef and Sauce
1 tbs. butter
1/2 cup sliced fresh mushrooms
1 tbs. ketchup or chili sauce
1/4 to 1/2 cup dairy sour cream
salt to taste
Thaw beef and sauce. Melt butter in a small saucepan over medium heat. Add mushrooms and sauté until limp. Stir in the beef and sauce. Blend in ketchup or chili sauce. Heat to serving temperature. Remove pan from heat. Blend in sour cream all at once. Add salt. Warm slowly to serving temperature. Do not boil.
Makes 2 servings.
Hungarian Goulash*
2 servings beef and sauce
1 tbs. butter
1/8 med green pepper, slivered
1 tsp. paprika
2 tbs. ketchup or chili sauce
1/2 to 1/2 cup dairy sour cream
salt to taste
Thaw beef and sauce. Melt
butter
in a small saucepan over medium-low heat.
Add green pepper and
sauté
until tender. Stir in paprika. Cook 30 seconds. Stir in beef and sauce.
Blend in ketchup or chili sauce. Heat to serving temperature.
Remove from heat. Blend in
sour cream all at once. Add salt. Warm slowly to serving temperature.
Do
not boil.
Makes 2 servings.
Beef Curry
2 servings beef and sauce
1 to 2 tbs. butter
1 to 2 tsp. curry powder
1/4 cup dairy sour cream, or 2 tbs. plain yogurt, or 2 tbs. lemon
juice
salt to taste
steam rice
chutney
Assorted condiments such as chopped hard cooked eggs,chopped peanuts or almonds,crumbled crisp bacon, shredded coconut, minced cucumber,chopped tomatoes, diced banana and chopped apple.
Thaw beef and sauce.Melt
butter
in a small saucepan over low heat.Stir
curry powder into butter.
Cook gently 2 to 3 minutes. Stir in beef and sauce.
Simmer 4 to 5 minutes.
Remove
from heat and stir in sour cream, yogurt, or lemon juice.
Add salt. Warm to serving
temperature. Serve over rice with chutney and an assortment of
condiments.
Makes 2 servings.
Woman's Day March 1999 issue
3 racks ( about 1 lb each pork baby back ribs,each rack cut in half)
barbecue sauce
1 c. ketchup
!/4 c. cider vinegar
3 tbs. each dark-brown sugar
and Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
1. Put ribs in a large
pot
with water to cover. Bring to a boil, reduce heat, cover and simmer 1
hr
or until meat becomes fork tender.
2. Meanwhile, mix
sauce
ingredients in a medium saucepan. Bring to a boil,reduce heat and
simmer
uncovered, stirring often, 30 min. or until slightly thickened.
3. Heat broiler. Line
broiler
pan with foil for easy clean-up. Place ribs, meat side down, on a
broiler pan
rack, brush with 1/2 the sauce and broil 4-5 in. from heat source 6-7
min.
Turn ribs over, brush with remaining
sauce and broil 6-7 mins.
longer or until edges are just slightly charred
1 envelope Lipton Recipe
Secrets
Onion Soup Mix
2 pounds ground beef
1 1/2 cups fresh bread crumbs
2 eggs
3/4 c. water
1/3 c. ketchup
Preheat oven to 350ºF. In large bowl, combine all ingredients.
In 13 x 9 inch baking or roasting pan, shape into loaf.
Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.
Makes 8 servings.
2 lb.. cubed raw beef
2 tbs. fat
1 c. chopped onions
2 c. chopped celery
1/2 c. chopped green pepper
3 cups canned tomatoes,
juice
and pulp
3 tbs. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 c. kernel corn, drained
Sear meat in hot fat until nicely browned, about 10 to 15 minutes.Remove meat from fat.
Cook onions, celery and green pepper in the fat until tender and lightly browned. Add tomatoes gradually to flour and seasonings; add meat and vegetables. Turn into 2 1/2 quart casserole.
Cover and cook in moderate oven (350º F.) about 30 minutes. top with corn meal biscuit topping and back as directed. serves 8 to 10.
"Corn Meal Biscuit Topping"
1 1/4 c. milk, scalded
1/4 c. yellow corn meal
2 c. sifted enriched flour
2 1/4 tsp. baking powder
1 tsp. salt
1/4 c. shortening
Pour hot milk over corn meal and let cool completely.
Sift flour once, measure; add baking powder and salt and sift together twice. Cut in shortening until mixture resembles coarse meal.
Add corn meal mixture all at once, stirring only until all flour is dampened. Drop by spoonfuls over meat-vegetable mixture.
Bake in hot oven (400º F.) 40 to 45 minutes. Serve at once.
Credited to: Mary Margaret McBride's Encyclopedia of Cooking, 1958.
1 lb round steak 1/2inch
thick
1 egg
1 tbs. water
1/2 c. cornmeal
1/2 c. flour + 2 tbs. flour
Salt and Pepper to taste
Oil for frying (I use
vegetable
oil)
1/2 c. of milk
Pound steak to 1/2 inch
thick.
Cut into about 4 lg. pieces. Beat eggs and
water in shallow bowl.
Combine
cornmeal and 1/2 cups of the flour, salt and pepper in another shallow
bowl. Coat steaks first with plain flour....then dip in the egg mix and
then in the cornmeal mix. heat oil in lg. frying pan. Brown the
steaks
on both sides. Lower heat, cover and cook for about 20 min. Remove
meat.
Pour off all but 2 tbs. of drippings. Blend in 2 tbs. of flour
then
stir in milk salt and pepper. Cook and stir until gravy is
blended,
thick and boiling. Boil gently for 1 min. Serve the meat with
gravy over the top!
1 egg
2 green onions with tops,
sliced
1/4 c. seasoned bread crumbs
1 1/2 lb.. ground beef
1 jar (12 ounces) beef gravy
1/2 c. water
2 to 3 tsp. prepared
horseradish
1/2 lb. fresh mushrooms,
sliced
In a bowl, beat the egg;
stir
in onions, bread crumbs and mustard. Add
beef and mix well.
Shape
into 4 1/2 inch thick patties. In an ungreased
skillet, cook patties for
4-5 minutes on each side or until meat is no
longer pink; drain.
In a small bowl, combine gravy, water and horseradish;add
mushrooms.
Pour over patties. Cook, uncovered, for 5 minutes or until
mushrooms
are tender and heated through. Yield: 4 servings
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