You will need 4/5 lb. beef, cut into thin strips ¼ cup butter 2 onions, cut into thin strips ⅓ lb. champignons, thinly sliced ½ cup flour 2 cups milk ¼ cup heavy cream ¼ teaspoon MSG (monosodium glutamate) (optional) 2 sprigs parsley, minced salt, pepper
Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.
Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.
Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.
4 veal cutlets, about 6 ounces each ¼ cup all-purpose flour 1 teaspoon salt Dash pepper 1 egg, slightly beaten 1 cup fine dry bread crumbs ¼ cup butter or margarine 4 Fried Eggs, see below 4 anchovy fillets 1 dill pickle, sliced lengthwise
Have meat man flatten the veal cutlets or pound them with a meat hammer until they are very thin.
Combine the flour, salt and pepper. Coat meat with flour mixture. Dip in the egg, then in the bread crumbs. Heat butter in a skillet. Fry meat in the butter over medium heat until golden brown and tender, turning to brown on both sides.
Place cutlets on a heated platter with 1 fried egg on top of each. Garnish with anchovies and pickle slices. Makes 4 servings.
FRIED EGGS: Heat 2 tablespoons butter or margarine in a skillet over medium heat. Slip 4 eggs into the skillet, one at a time. Add 1 teaspoon water; cover; cook 2 or 3 minutes, until whites are firm but tender.
1½-2 pounds steak ½ pound calf’s kidney 2 tablespoons flour Salt and freshly ground black pepper 6 ounces freshly grated or packaged suet 12 ounces self-raising flour Dripping 4 tablespoons finely chopped shallot or onion ¼ pint rich beef stock 2-4 tablespoons port wine (optional)
Cut steak and kidney into rather small pieces, and shake well in a bowl containing flour and ¼ level teaspoon each salt and freshly ground pepper, until all the pieces are well coated.
Combine finely grated suet with self-raising flour, adding pepper and salt, to taste, to make a light suet crust.
Grease a pudding basin with dripping, line it with the crust and put in the seasoned meat and finely chopped shallot or onion. Combine stock and port wine (if desired), and fill up the basin with this mixture to near the top, adding a little water if necessary. Put on the pastry lid, making sure the edges are well sealed to keep in the steam. Cover the whole pudding with a floured cloth and simmer or steam 3 to 4 hours. The crust should be rather damp. Serves 4 to 6.
2 pounds ground beef 1 cup dairy sour cream ½ cup dry bread crumbs 1 can (4 ounces) mushroom stems and pieces, drained and chopped 2 tablespoons finely chopped onion 2 tablespoons snipped parsley 1½ teaspoons salt ¼ teaspoon pepper
Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Broil or grill 4 inches from heat, turning once, until desired doneness (10 to 15 minutes for medium). Garnish with onion rings if desired. 8 servings.
BEAN SPROUT BURGERS
2 pounds lean ground beef ½ cup bean sprouts, coarsely chopped ½ cup water chestnuts, finely chopped 1¾ teaspoon salt 2 teaspoons soy sauce Watercress sprigs (optional)
Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Set oven control at broil and/or 550°. Place patties on rack in broiler pan. Broil with tops 3 inches from heat until desired doneness (about 5 minutes on each side for medium). Garnish with watercress. 8 servings.
2 beef shank bones (1 to 1½ pounds) 3 quarts water 2 tablespoons salt 1 pound lean ground beef 1 egg 1 tablespoon flour 1 small clove garlic, crushed ½ medium onion, finely chopped 1 medium tomato, peeled and finely chopped 1 teaspoon salt ½ teaspoon white pepper ½ cup tomato sauce 1 small onion, sliced 1 medium carrot, shredded ½ package frozen peas 1 stalk celery (leaves included), sliced 1½ cups noodle shells, cooked and drained
Bring water to a boil in a large kettle; add 1 tablespoon salt and bones. Cover and simmer 1½ hours (remove scum while simmering). Remove bones from broth. Prepare meatballs by combining beef, egg, flour, garlic, onion, tomato, 1 teaspoon salt and pepper. Shape into small balls the size of a walnut and drop into boiling stock. Add carrots, sliced onions, peas, celery and tomato sauce; cover and simmer 20 minutes. Adjust seasoning. Add cooked noodle shells, heat through and serve.
Serves 8 to 10. Preparation time: 2½ HRS. Approximate calories per serving… 150
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Maria’s Meatball Soup Burritos Fresh Fruit Platter
1 package (10 ounces) frozen leaf spinach or chopped broccoli 2 pounds ground beef 2 eggs ¾ cup soft bread crumbs (about 1 slice bread) ¼ cup catsup ¼ cup milk ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon dried oregano leaves 1 teaspoon salt 1 package (3 ounces) smoked sliced ham 3 slices mozzarella cheese, each 3×3 inches, cut diagonally into halves (optional)
Rinse frozen spinach under cold water to separate; drain. Mix ground beef, eggs, bread crumbs, catsup, milk, ½ teaspoon salt, the pepper and oregano. Pat beef mixture into rectangle, 12×10 inches, on piece of aluminum foil, 18×15 inches.
Arrange spinach on beef mixture to within ½ inch of edges; sprinkle with 1 teaspoon salt. Arrange ham on spinach. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and ends of roll to seal. Cover and refrigerate no longer than 24 hours.
About 1¾ hours before serving, place meat loaf roll seam side down on rack in shallow roasting pan. Cook uncovered in 350° oven 1½ hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meat loaf roll may be slightly pink due to ham.) 8 servings.
To serve immediately, do not refrigerate; cook uncovered in 350° oven 1¼ hours. Continue as directed.
1 tablespoon butter ¼ pound dried beef, shredded 1 can (10½ ounces) condensed cream of mushroom soup ¼ cup white wine ½ cup shredded process American cheese 2 tablespoons snipped parsley 1 tablespoon chopped pimiento Popovers (below)
Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.
POPOVERS
2 eggs 1 cup milk 1 cup Gold Medal Wondra flour ½ teaspoon salt
Heat oven to 450°. Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups. with fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.
Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.
The quick-mixing flour blends in seconds with cold milk and no lumps; Popovers rise sky-high because you needn’t overbeat them.
1 package (8.5 ounces) main dish mix for hamburger pizza 1 cup creamed cottage cheese ¼ cup grated Parmesan cheese ¼ cup margarine or butter 1 pound ground beef ½ cup dry bread crumbs ½ cup water 1 egg 1 tablespoon Worcestershire sauce 1 teaspoon onion powder ½ teaspoon garlic powder ¼ cup grated Parmesan cheese Snipped parsley or parsley flakes
Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased 9-inch pie plate.
Mix sauce mix, ground beef, bread crumbs, water, egg, Worcestershire sauce, onion powder and garlic powder. Spread mixture evenly in macaroni crust; sprinkle with ¼ cup Parmesan cheese. Sprinkle parsley on center of pie. Cook uncovered 40 minutes. Let stand 10 minutes before serving. 5 servings.
Cooking time: 1 hr. 40 mins. Preparation time: 25 mins. Main cooking utensils: saucepan, covered large casserole (see stage 1) Oven temperature: 325-350°F; then 425-450°F. Oven position: just above center
For 6-8 servings you need: ¼ cup drippings or shortening 2 onions, ¼ cup flour scant 2 cups tomato juice 2 tablespoons tomato paste (optional) seasoning, pinch mixed herbs 1½ lb. ground raw beef
Cobbler: 2 cups all-purpose flour 2 teaspoons double-acting baking powder pinch salt 3 tablespoons margarine milk to mix
Glaze: 1 egg
Garnish: watercress
Heat the dripping, or shortening in the saucepan; or if using a flameproof casserole prepare the meat mixture in this on top of the cooker.
Peel and chop the onions, toss in the hot fat until tender, but not brown.
Stir in flour, cook for 2-3 minutes.
Gradually blend in the tomato juice, paste; add the seasoning and herbs.
Bring to the boil and cook until thickened, stirring well.
Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover.
Cook for 1 hour. in the center of a 325-350°F. oven.
Raise the heat to 425-450°F.; remove the lid, top with the cobbler mixture and cook for 15 minutes.
To make the cobbler: Sift the flour, baking powder, and salt. Rub in the margarine and add milk to give an elastic rolling consistency. Roll out to ½-¾ inch in thickness, cut into small rounds; glaze with beaten egg. Place on meat mixture.
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