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Beer Stew

October 9, 2018

1 pound beef boneless chuck, tip or round, cut into 1-inch pieces
1 pound pork shoulder roll or smoked hocks, cut into 1-inch pieces
3 tablespoons vegetable oil
1 can or bottle (12 ounces) beer
1 tablespoon instant beef bouillion
1 1/2 teaspoons salt
1/2 teaspoon garlic salt
1/8 teaspoon ground marjoram
1/8 teaspoon ground thyme
1/8 teaspoon dried basil leaves
6 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
1 medium onion, thinly sliced
1/2 cup cold water
1/4 cup all-purpose flour
3/4 cup walnut halves (optional)
1 tablespoon margarine or butter (optional)

Cook beef and pork in oil over medium heat, stirring frequently, until beef is brown, about 8 minutes; drain. Add enough water to beer to measure 2 cups; pour on beef and pork. Add bouillon, salt, garlic salt, marjoram, thyme and basil. Heat to boiling. Add carrots, potatoes and onion. Cover and cook in 325° oven until beef is tender and pork is done, about 1 1/2 hours.

Shake cold water and flour in tightly covered container; stir gradually into stew. Cover and cook 10 minutes. Stir walnut halves in margarine; sprinkle stew with walnuts. 8 servings.
The beef in this recipes will assume a pink color because of the smoked pork.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.


Tangy Tomato Aspic

October 2, 2018

1 1/4 cups boiling water
1 package (3 ounces) lemon-flavored gelatin
1 can (8 ounces) tomato sauce
1 1/2 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon onion juice
1/8 teaspoon red pepper sauce
Dash cloves
2 cups diced celery
Mayonnaise or salad dressing

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set.

Stir in celery. Pour into 4-cup ring mold. Chill until firm. Just before serving, fill center of unmolded aspic ring with your favorite seafood salad. Serve with mayonnaise. 6 servings.

Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened.

Draing 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. Pour thickened aspic over vegetables; chill until firm. Serve with Creamy Onion Dressing (below). 10 servings.

Cream Onion Dressing: Mix 1 cup mayonnaise or salad dressing, 1/2 cup dairy sour cream and 2 tablespoons finely chopped green onion. Cover; refrigerate at least 4 hours. About 1 1/4 cups.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Rich Apple Fool

September 28, 2018

Cooking time: see points 1,2,4,5 in recipe
Preparation time: 10 mins.
Main cooking utensil: either covered casserole OR double saucepan.
Oven temperature: moderate, 350-375° – Gas Mark 4
Oven position: centre

For 4-6 people you need:
2 lb. cooking apples
4-6 oz. castor sugar
juice of 1 orange or water
1/2 pint cream
green colouring*
To serve:
4 savoy finger biscuits

* to add colouring to ingredients, dip a skewer in the bottle, remove and allow the drops to fall from this into the mixture.

1. Cooking apples in the oven: Peel the apples, slice, put into the dish with sugar and orange juice or water.

2. Cover tightly, and cook for 30 minutes until very soft and fluffy.

3. Remove from oven, beat hard while hot or sieve if wished.

4. Cooking apples in a double saucepan. Prepare the apples as point 1, and put into the top of a double saucepan over a pan of boiling water.

5. Cook for approximately 15-20 minutes. Stir during cooking since the bottom layer cooks more quickly than the top, continue as point 3.

6. Allow apple mixture to cool. 

7. Whip cream until just stiff – do not over beat – then fold into the apple purée, tint half pale green with a few drops of colouring, see opposite.

8. Fill glasses with alternate layers of plan and green purée.

TO SERVE: Top with halved savoy finger biscuits.

TO VARY: Cook other fruit – gooseberries, etc. – in this way.

© Copyright Hamlyn Group Ltd 1973

Pressed Brisket of Beef

September 24, 2018

Cooking time: see Card 28**
Preparation time: 20 mins.
Main cooking utensils: large saucepan, loaf pan or spring form pan

For 8-10 people you need:
3 1/2-4 lb. corned beef
2 onions
1 beef bouillon cube
1 teaspoon powdered gelatin

1. Soak the beef as Card 28.*
2. Cook as directed, covering with water but omit the carrot and use the 2 onions only.
3. Add bouillon beef cube to water.
4. When cooked lift the meat from the stock, press into loaf pan or spring form pan.
5. Boil the stock in an uncovered pan until only 2/3 cup is left.
6. Soften gelatin in 3 tablespoons cold water, add to stock and strain carefully over the meat.
7. Put a piece of wax paper on top and a weight.
8. Leave until cold, then turn out.

TO SERVE: With a mixed salad.

To salt beef: For a piece of beef approximately 5-6 lb. Boil 20 cups water with 1 1/3 cups salt, 2/3 cup brown sugar, 1 1/2 teaspoons saltpeter. Strain into large bowl or pickling jar. Trim discolored parts from meat, wipe, put into cold pickle. Turn daily. Leave in cool place 10-14 days for very salt beef: 5-7 days for mild salt beef.

*Soak the beef overnight in cold water. 
Put into fresh cold water, bring to boil, add onion, carrot , bay leaf.
Simmer very gently in covered pan, allowing ** 30 minutes to the lb. and 30 minutes over.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Hamburgers in Pineapple Sauce

September 20, 2018

Preparation time: 20 min.
Cooking time: 15 min.
There is a little time involved in preparing this dish which, with the rice, is almost a complete meal in itself.

For 4 servings you will need:

1 lb. lean ground beef
3 Tbsp. soy sauce, divided
1 Tbsp. oil
1 medium onion, sliced lengthwise
2 tsp. minced ginger root, optional
1 cup beef broth
1 cup small cauliflowerets
1 can (8 1/4 oz.) sliced pineapple in syrup
2 Tbsp. cornstarch
1 medium green pepper, cut in rings
Hot cooked white or brown rice.

Tips: Broccoli flowerets can be substituted for cauliflowerets.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients.

1. Mix lightly beef and 11 Tbsp. soy sauce
2. Shape meat in 4 large patties, about 1/2-inch thick.
3. Heat oil in medium skillet. Add patties and brown quickly on both sides. Remove meat.
4. Add onion and ginger, if used, to drippings in skillet. Sauté lightly.
5. Return patties to skillet. Add broth and cauliflower.
6. Cover and cook 2 to 3 minutes or until hamburgers are of desired doneness. Remove hamburgers from skillet.
7. Drain pineapple, reserving 1/2 cup syrup (if not enough, add water to equal amount needed). Dice pineapple.
8. Blend cornstarch, pineapple, syrup and remaining 2 Tbsp. soy sauce.
9. Stir into mixture in skillet. Cook, stirring until slightly thickened.
10. Return hamburgers to skillet. Reheat and serve on green pepper rings with rice. Spoon sauce over.

© MCMLXXXV My Great Recipes ® All Rights Reserved. Printed in Holland.

Tuna Lasagna

September 16, 2018

16 ounces lasagna noodles
1 cup chopped onion
2 cloves garlic, minced
1/4 cup butter or margarine
4 6 1/2- or 7-ounce cans tuna, drained and flaked
2 10 3/4-ounce cans condensed cream of celery soup
2/3 cup milk
1 teaspoon dried oregano, crushed
1/4 teaspoon pepper
8 slices mozzarella cheese (12 ounces)
16 slices American cheese (16 ounces)
1 cup grated parmesan cheese

Advance preparation: Cook lasagna noodles according to package directions; drain. In medium saucepan cook onion and garlic in butter or margarine till tender. Add tuna, condensed celery soup, milk, oregano, and pepper. In each of two 12×71/2×2-inch freezer to oven baking dishes, arranged one-fourth of the noodles, half of the tuna sauce, half of the mozzarella cheese and American cheese and half of the grated parmesan. Top each casserole with another one-fourth of the noodles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 1/2 hours or till heated through. Garnish with fresh fennel tops or pickled red peppers, if desired. (Bake unfrozen casserole in 350° oven for 30 minutes or till heated through.) Makes 2 casseroles, 6 to 8 servings each.

©Meredith Corporations, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Vegetable-Burger Cups

September 6, 2018

1 beaten egg
1/4 cup milk
1/3 cup coarsely crushed saltine crackers (9 crackers)
1/2 of a 1 1/2-ounce envelope (2 tablespoons) sloppy joe seasoning mix
1 pound ground beef
■ ■ ■

2 medium carrots, thinly sliced (1 cup)
1 cup fresh or frozen peas
3/4 cup water
1/4 cup chopped onion
1/2 teaspoon instant beef bouillon granules
Dash pepper
1/4 cup cold water
1 tablespoon all-purpose flour
1/2 cup shredded American cheese (2 ounces)

In a bowl mix egg, milk, cracker crumbs and seasoning mix. Add beef; mix well. On 4 squares of waxed paper pat meat into four 5-inch rounds. Shape each over an inverted 6-ounce custard cup; discard paper. Place inverted cups in a 12×71/2×2-inch non-metal baking dish. Cover; set aside. In a 1 quart non-metal casserole combine carrots, peas, the 3/4 cup water, onion, bouillon granules, and pepper. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till vegetables are tender; stir once. Stir the 1/4 cup cold water into flour; stir into vegetables. Micro-cook, uncovered about 1 minute or till thickened and bubbly. Stir in cheese till melted. Cover; set aside.

Micro-cook meat cups, covered, 3 minutes; give dish a half turn. Micro-cook, covered about 2 minutes more or till meat is almost done. Lift meat cups from custard cups; place on serving platter. Fill with vegetable sauce. Micro-cook uncovered, 1 to 2 minutes more or till sauce is hot. If desired, garnish with raw onion rings and parsley sprigs. Makes 4 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.