½ pound spinach 8 leeks, white parts only 2 onions ½ cup mushrooms celery stalks 10 ounces bamboo shoots 1 pound 5 ounces slightly marbled beefsteak 3 Tablespoons peanut oil 4 eggs For the sauce: ½ cup beef bouillon ½ cup soy sauce 4 teaspoons sake (Japanese rice wine)
Peel and wash all the vegetables. Chop the onions, mushrooms, celery, and bamboo shoots. Cut the meat into very thin slices.
Prepare the sauce: Mix the bouillon, soy sauce, sake and sugar.
At the table: Heat the oil in a pan. Add the onions and meat. Stir. Add the celery and mushrooms. Sprinkle with ⅓ of the sauce. Add the bamboo shoots and other vegetables, then another ⅓ of the sauce. Cook for 10 minutes and add the rest of the sauce. Cook for 5 more minutes and serve.
Give each person a bowl containing a beaten egg yolk to be sued as a sauce to dip each morsel of meat or vegetable.
All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.
1½ pounds ground beef ⅓ cup dry bread crumbs ⅓ cup catsup 2 tablespoons finely chopped onion 2 tablespoons finely chopped green pepper 1 teaspoon salt 1 teaspoon chili powder 1 egg 1 cup shredded Cheddar cheese (about 4 ounces) 1 cup crushed corn chips ½ cup chopped pitted ripe olives ½ loaf (1-pound size) French bread Hot taco sauce or prepared mustard
Mix ground beef, bread crumbs, catsup, onion, green pepper, salt, chili powder and egg. Pat ground beef mixture evenly into edges of piece of aluminum foil, 12×11 inches. Sprinkle with cheese, corn chips and olives.
Heat to 350°. Roll up beef carefully, beginning at long side and using foil to lift beef mixture. Press edge and ends of roll to seal. Place roll on rack in jelly roll pan, 15½x10½x1 inch. (At this point, roll can be refrigerated covered up to 24 hours.) Bake uncovered until done, about 1 hour.
Cut French bread diagonally into 12 slices. Toast slices. Serve sliced beef roll on toast with taco sauce. 12 Open Face Sandwiches.
2 pounds ground veal 2 cups fresh cranberries 1 cup water Artificial sweetener to equal ¼ cup sugar 2 cups tomato purée 1 cup canned, French-style green beans, mashed 3 tablespoons, dehydrated onion flakes 2 tablespoons diced celery 1 teaspoon chili powder, or to taste 1 teaspoon prepared horseradish 1 teaspoon lemon juice ½ teaspoon Worcestershire sauce ½ teaspoon salt
ADVANCED PREPARATION: Shape veal into 16 uniform balls. Brown on all sides in a non-stick skillet, over moderately high heat. Combine cranberries and water in a saucepan. Cook over medium heat for 10 minutes or until cranberry skins pop. Remove from heat. Stir in sweetener. Combine remaining ingredients in a saucepan. Bring to a boil. Add cranberry sauce and meatballs.
FINAL PREPARATION: Cook over low heat for 20 minutes. Arrange on serving platter. Divide evenly. Makes 4 dinner servings.
Cooking time: 40-50 mins. Preparation time: 15 mins. Main cooking utensils: skilled, 8-to9-in. plain ring mold, shallow pan or dish for water, 2 saucepans Oven temperature: 325-350°F. Oven position: center
For 4-6 people you need: 1 red sweet pepper 1½ cups cooked rice ½ cup butter or margarine 2 medium onions ½ green sweet pepper 1 small clove garlic 1 cup ground beef 6-oz. can concentrated tomato paste 1 teaspoon salt ½ teaspoon chili powder pinch pepper 1 pack frozen peas 1 small can tomato soup 2 chopped hard-cooked eggs
Cut red pepper into strips and arrange at intervals in the bottom of the ring mold.
Combine rice and half the melted butter, spoon into mold over pepper.
Chop onions, green pepper, grind or crush garlic, fry in remaining butter until tender.
Add ground beef, cook until brown.
Stir in tomato paste and seasonings.
Meanwhile, cook the peas, strain, put over the rice, then cover with the beef mixture made in stages 3, 4, and 5. Press each layer firmly.
Set mold in shallow pan of hot water.
Bake until quite firm to the touch.
TO SERVE: Turn out onto hot dish. Heat tomato soup, add hard-cooked eggs, and serve separately.
MARINADE ¾ cup red wine vinegar ½ cup catsup ¼ cup salad oil 1½ tablespoons salt ¾ teaspoon pepper ¾ teaspoon dry mustard ¾ teaspoon celery salt ¼ teaspoon garlic salt ¼ teaspoon dried thyme leaves ¼ teaspoon cloves
5-or-6-lb sirloin steak, 2 inches thick
MADEIRA SAUCE ¼ cup unsifted all-purpose flour 1 can (10½ oz) condensed beef broth, undiluted ½ cup Madeira
Day before serving, make Marinade: In large, deep roasting pan, combine vinegar, catsup, oil, salt, pepper, mustard, celery salt, garlic salt, thyme, and cloves; mix well.
Wipe steak with damp paper towels. Place in roasting pan; spoon marinade over steak until it is well coated.
Refrigerate, covered, overnight.
Next day: Remove beef from marinade, and place on broiler rack; reserve marinade. Insert meat thermometer into thickest part of meat, away from bone and fat.
Broil steak, turning once and brushing with more marinade – about 20 minutes per side, until thermometer registers 140F for rare. Remove steak to heated serving platter; cover with foil; keep in warm place.
Meanwhile, make Madeira Sauce; Combine flour with some of broth, mixing to make smooth paste. Stir in ⅓ cup reserved marinade and rest of broth. Bring to boiling, stirring until sauce thickens – about. 1minute. Reduce heat, and simmer 5 minutes. Add Madeira. Serve steak thinly sliced, with Madeira Sauce. Makes 10 to 12 servings.
2 pounds beef tenderloin Butter or margarine 1 tablespoon flour 1 cup beef stock or bouillon ½ pint sour cream 3 tablespoons tomato paste ¼ cup grated onion 1 teaspoon salt ⅛ teaspoon pepper
Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.
Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.
Salt 1 pkg (8 oz) medium noodles ½ cup packaged bread stuffing 2 teaspoons instant minced onion ½ cup milk 1 lb ground beef 1 egg 1 teaspoon Worcestershire sauce 1 tablespoon butter or margarine 1 can (10½ oz) mushroom gravy ¼ cup light cream ½ teaspoon dried dillweed
Bring water and salt for noodles to boiling as package label directs.
In medium bowl, combine stuffing, onion, 1/4 teaspoon salt, and milk. When soft, add beef, egg, and Worcestershire; with fork, mix until combined. Shape into 2 dozen meatballs.
Add noodles to boiling water.
In hot butter in skillet, brown meatballs on all sides. Stir in gravy, cream, and dill; simmer, covered, 10 to 15 minutes.
Meanwhile, drain noodles well. Arranged around edge of heated serving platter; spoon meatballs and sauce into center. Makes 4 to 5 servings.
3 cups chopped cooked corned beef 3 cups chopped cooked potatoes ¼ cup chopped onion ½ cup milk Salt and pepper ¼ cup fat or cooking oil Quick Tomato Sauce, see below
Combine corned beef and next 3 ingredients. Season to taste with salt and paper. Heat fat in a skillet. Spread corned beef mixture evenly in skillet; heat and brown slowly, stirring often. Spoon mixture onto a heated platter, forming a ring; fill center with hot kidney beans. Garnish has with parsley and several spoonfuls of Quick Tomato Sauce; serve remaining sauce in a bowl. Makes 6 servings.
Quick Tomato Sauce
1 can (6 ounces) tomato paste 1 clove garlic ½ teaspoon onion salt 1 tablespoon brown sugar ½ teaspoon salt Dash Tabasco sauce 2 to 3 teaspoons chili powder ¼ cup lemon juice 1 cup water
Combine all ingredients in a saucepan; stir to mix well. Heat and stir about 15 minutes. Makes about 1½ cups.