Category Archives: Beef

Skillet Corned-Beef Dinner

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skillet_corned_beef

1 teaspoon instant minced onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 small head cabbage, cut in wedges and cored
2 large carrots, pared, halved, and sliced lengthwise
1 can (1 lb) white potatoes, drained
1 can (12 oz) corned beef, chilled and sliced
1 tablespoon chopped parsley

1. In 10-inch skillet, add onion, salt, and pepper to 2 cups water; bring to boiling.

2. Add cabbage wedges and carrot sticks. Cover, and bring to boiling; reduce heat, and simmer 15 minutes.

3. Remove cover, and add potatoes and corned-beef slices.

4. Cover, and continue cooking 5 minutes, or until cabbage is tender.

5. To serve: Using wide, slotted utensil, alternate cabbage wedges and corned-beef slices in center of warmed serving dish. Mound carrots and potatoes around edge of dish. Sprinkle potatoes with parsley. Serve with mustard, if desired.

Makes 4 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Corned Beef and Cabbage

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corned_beef_cabbage

4 pounds corned beef brisket
Cold water
6 medium-sized potatoes
1 small head cabbage

Put beef in a large sauce pot; cover with cold water. Cover sauce pot and bring to boiling over high heat. Reduce to medium and cook 2 1/2 hours, or until beef is almost tender. Scrub potatoes and pare a ring around center of each (see picture). Cut cabbage into sixths. Put cabbage and potatoes in sauce pot with beef. Bring to boiling and cook, covered, 1 hour longer, or until meat is tender. Makes 6 servings.

Corned Beef Casserole

1 can (10 1/2 oz.) cream of asparagus soup
1/3 cup milk
1/8 teaspoon rosemary
2 cups cooked, cut green beans
2 cups cooked, diced potatoes
1 can (12 oz.) corned beef

Set oven for moderate, 350°.

Mix together soup, milk, rosemary, green beans and potatoes in a bowl. Divide among 4 individual casserole dishes.

Cut corned beef into cubes and divide equally among casseroles. Bake 20 to 25 minutes or until sauce bubbles. Garnish with parsley, if desired. Makes 4 servings.

Published by – COOKINDEX- Division of H.S. Stuttman Co.,Inc., New York ©Copyright 1956 Tested Recipe Institute, Inc. New York

Sloppy Joes Manila

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sloppy_joes_manila

12 ounces lean ground veal
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons tomato juice
2 teaspoons dehydrated onion flakes
1/2 cup canned, crushed pineapple, no sugar added
1/4 cup lemon juice
1/4 medium green pepper, chopped
2 tablespoons chopped celery
1 tablespoon grated lemon rind
1/4 teaspoon ginger
1/4 teaspoon dry mustard
2 slices whole-wheat bread, toasted
Parsley

Sprinkle veal with salt and pepper. Brown over medium heat in a non-stick pan, stirring frequently. Drain off fat as it accumulates. Remove veal from pan. Wipe out pan, then return veal to it. Combine tomato juice and onion flakes. Let stand 2 minutes, then add to veal, along with pineapple, lemon juice, green pepper, celery, lemon rind, ginger, and mustard. Cook over medium heat, stirring frequently for 5 minutes. Divide evenly. Serve portion over one slice of toast; garnish with parsley. Makes 2 luncheon servings.

Copyright @copy; Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Freezer-To-Oven Veal Dinner

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2 pounds ground veal
1/2 cup tomato juice
1/4 cup dehydrated onion flakes
1 tablespoon Worcestershire sauce
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup sliced mushrooms
4 radish slices
Parsley sprigs

ADVANCE PREPARATION: Combine veal, tomato juice, onion flakes, Worcestershire, salt, pepper, and garlic powder; mix well. Form two-thirds of the mixture into a loaf. Place mushrooms on veal, in an even layer, 1/2 inch from edges of pan. Top with remaining veal mixture. Mold firmly, being sure veal totally covers mushrooms. Wrap in freezer wrap. Freeze until needed.

FINAL PREPARATION: Thaw veal loaf. Bake on a rack at 375°F (moderately hot oven) for 1 hour, or until well done. Arrange on serving platter. Garnish with radish slices and parsley sprigs. Divide evenly. Makes 4 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Hamburger Dressing Bake

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1 pound ground beef
1/2 cup quick-cooking oats
1/4 cup Thousand Island salad dressing
1 egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 medium onion, finely shopped (about 1/2 cup)
1/3 cup chopped celery
6 cups soft bread cubes
1/2 cup water
1 teaspoon dried sage leaves
1 can (11 ounces) condensed Cheddar cheese soup
1/2 cup water

Mix ground beef, oats, salad dressing, egg, salt and pepper. Shape mixture into 4 patties about 3/4 inch thick. Brown patties in 10-inch skillet over medium heat; drain. Place patties in ungreased baking dish. 10 x 6 x 1 3/4 inches or 11 3/4 x 7 1/2 x 1 3/4 inches.

Heat oven to 350°. Heat butter in skillet until melted. Cook and stir onion and celery in butter until onion is tender, about 3 minutes. Remove from heat. Stir in about 1/3 of the bread cubes. Add remaining bread cubes, 1/2 cup water and sage; toss. Spoon bread mixture onto patties.

Heat soup and 1/2 cup water in skillet until hot; pour on bread mixture. Bake uncovered until top is golden and bubbly, about 40 minutes. 4 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Meat Loaf and Dilled Limas

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2 pounds ground beef
2 eggs, slightly beaten
1 cup dairy sour cream
3/4 cup dry bread crumbs
3/4 cup catsup
1 envelope (about 1 1/2 ounces) onion soup mix
1 teaspoon prepared mustard
Dilled Limas (below)

Heat oven to 350°. Mix ground beef, eggs, sour cream, bread crumbs, 1/4 cup of the catsup, the soup mix and mustard. Press mixture firmly in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, by tapping mold on bottom of pan. Bake uncovered until done, 45 to 50 minutes. Fill center with Dilled Limas. Brush Meat Loaf with remaining 1/2 cup catsup. 6 to 8 servings.

Dilled Limas

1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen green peas
2 tablespoons water
1/2 teaspoon salt
2 tablespoons butter or margarine
1/4 teaspoon dried dill weed

Heat oven to 350°. Rinse frozen beans and peas under running cold water to separate; drain. Place in ungreased 1-quart casserole. Sprinkle with water and salt; dot with butter. Cover and bake until vegetables are tender, about 50 minutes. Stir dill into vegetables.

Timing Tip: If you want to serve at different times, after baking, reduce oven temperature to 150° and cover meat with aluminum foil. Meat Loaf will hold up to 45 minutes. Dilled Limas will hold covered to 45 minutes.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A

Beef Malabar

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Curry fans will enjoy this spicy beef dish from the Malabar Coast, a region of South India. Raisin-Almond Rice complements the curry.

For 4 servings you will need:
1 lb rump or round steak
1 medium onion, minced
1 clove garlic, minced or pressed
2 Tbsp. oil
1 tsp tumeric
2 tsp. coriander
1/4 tsp. black pepper
1/2 tsp. each ginger, dry mustard, and cumin
2 Tbsp. all-purpose flour
1 tsp. grated lemon rind
2 Tbsp. lemon juice
1 can (10 3/4 ox) beef broth
Raisin-Almond Rice (recipe follows)

Preparation
1. Cut off any visible fat from beef. Cut into 1/4-inch strips about 2 inches long. (For ease in slicing, partially freeze beef before slicing)

2. Saute onion and garlic in the oil in heavy saucepan or skillet. Add spices and saute a few minutes.

3. Coat beef with the flour. Add to saucepan and brown lightly. Add lemon rind, lemon juice and broth.

4. Bring to boiling. Cover and simmer 25 to 30 min. or until meat is tender, stirring occasionally. Serve with the Raisin-Almond Rice.

Raisin Almond Rice: Saute 3/4 cup long-grain rice and 1 minced small onion in 1 Tbsp. butter or margarine until golden. Add 2 cups boiling water, 1/2 cup raisings and 3/4 tsp. salt. Bring to boiling. Cover and simmer 10 min or until rice is tender. Transfer to serving dish. Sprinkle with 1/4 cup toasted slivered almonds and chopped parsley if you wish. Sprinkle lightly with paprika.

©MCMLXXXIV My Great Recipes. All Rights Reseved. Printed in Holland.

Potato Puffs & Beef

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2 tablespoons oil
1 1/2 pounds sirloin or round steak, cut in 3x1x1/2 inch strips
1/2 cup chopped onions
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon ground thyme
8 ounce can tomato sauce
1/2 cup Burgundy wine
2 cups mashed potatoes
2 tablespoons finely chopped green onions or chives
1/3 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
1 egg
Salt and pepper

In a large skillet, brown meat and onions. Add garlic, salt, pepper, basil, thyme, tomato sauce and wine; cover and simmer 30 minutes until meat is tender. Heat oven to 375°. Mix mashed potatoes, green onions, cheese, butter and egg. Season with salt an pepper. Place meat mixture in a casserole. Shape potato mixture into balls and place around top edge of the casserole. Bake 20 to 25 minutes – until potato puffs are golden brown.

Serves 4 to 6
Preparation Time 1 1/4 HR
Approximate calories per serving… 350

Suggested Menu
Potato Puffs and Beef
Dilled Carrots
Garden Salad
Cherries Jubilee

©1973 Curtin Publications, Inc., New York, NY Printed in U.S.A.

Oriental Beef Ring

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1 3 ounce can chow mein noodles
1 8 ounce can tomato sauce with chopped onion
1 beaten egg
1/4 cup chopped celery
2 tablespoon soy sauce
1/8 teaspoon ground ginger
1 pound ground beef
1 tablespoon brown sugar
2 teaspoons soy sauce
– – –

1 6 ounce package frozen pea pods
2 tablespoons water
1 tablespoon butter or margarine

Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes to soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep). Loosen edges. Invert mold into a 9-inch non-metal pie plate. Remove mold. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till done, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring. Micro-cook, uncovered, 30 seconds. Cover; keep meat ring hot.

In a 1 quart non-metal casserole combing pea pods and water. Micro-cook, covered, about 4 minutes or till pea pods are tender, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.

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

Beany Spoon-Up Meat Loaf

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1 1/2 pounds ground beef
1 can (11 1/2 ounces) condensed bean with bacon soup
1 egg
1/2 cup milk
1 slice bread, torn into small pieces
1 teaspoon salt
1 clove garlic, crushed
1 can (4 ounces) chopped chilies, drained
1 tablespoon Worcestershire sauce
8 English muffins
Tangy Cream Sauces (below)

Heat oven to 350°. Mix all ingredients except muffins and Tangy Cream Sauces. Spread beef mixture in ungreased 2-quart casserole. Bake uncovered 1 1/4 hours.

Split, toast, and butter muffins. Spoon the meat loaf onto muffins; top with Tangy Cream Sauces. 8 Servings.

Tangy Cream Sauces

Mix 2 tablespoons prepared mustart and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

Mix 2 tablespoons chili sauce and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.