Category Archives: Beef

Frizzled Beef

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Frizzled Beef

1/4 cup butter or margarine
1 small green pepper, chopped
1 small onion, finely chopped
1/4 lb dried beef, shredded
1/4 cup flour
2 cups hot milk
Johnny Cake, See Index C (below)

Melted the butter in a skillet. Add the green pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. Add beef to green pepper mixture. Cook and stir 2 or 3 minutes longer.

Blend flour in meat mixture. Slowly add milk, stirring constantly to blend well. Return mixture to medium heat and stir constantly until mixture boils and sauce thickens. Serve over squares of hot Johnny Cake. Makes 4 to 6 servings.

Beef Supreme

3 Tbsp. butter or margarine
1/4 lb dried beef, shredded
3 Tbsp. flour
1/2 tsp. dry mustard
1/2 tsp. paprika
Dash pepper
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. sherry wine, if desired
4 slices hot, buttered toast

Melt butter in a saucepan. Add beef and cook, stirring occasionally, about 5 minutes or until edges curl. Add flour, mustard, paprika and pepper; stir to blend well. Add milk gradually, stirring constantly. Cook mixture over low heat until thickened, stirring constantly. Add and stir in egg yolks and sherry wine just before serving. Serve on hot , buttered toast. Makes 4 servings.

Johnny Cake

1 cup sifted all-purpose flour
1/2 cup sugar
1 tsp. salt
3 tsp. baking powder
1 cup corn meal
1 cup milk
1 egg, well beaten
3 Tbsp. corn syrup
3 Tbsp. cooking oil

Set oven for hot 400°. Grease a 9 x9 x2- inch pan and heat it in oven while mixing batter.

Sift together flour, sugar, salt and baking powder into a mixing bowl. Stir in corn meal and make a “well” in center. Combine milk, egg, corn syrup and oil; add all at once to dry ingredients and stir only until all dry ingredients are dampened. pour int hot pan and bake 20 minutes or until brown. Makes 8 to 12 servings.

©Copyright 1958 Tested Recipe Institute Inc. New York Published by- COOKINDEX – Division of H.S. Stuttman Co., Inc. New York.

Company Meat Loaf

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Company Meat Loaf

1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash pepper
1 onion, minced
1 lb pork shoulder, chopped
1 lb veal shoulder, chopped
5 to 6 strips of bacon

Combine egg and next 5 ingredients n a bowl. Let stand 5 minutes. Add onion and chopped meat and mix well.

Line an 8 x 5 x 3-inch loaf pan with bacon, stretching strips across width of pan. Lightly pack meat mixture into pan. Bake in moderate oven, 350°, 1 1/2 hours. Remove from oven. Drain off fat. Invert the meat loaf on a baking sheet. Raise oven temperature to very hot, 450°. Return meat loaf to oven for about 10 minutes to crisp bacon.

Heat some canned broiled mushrooms, if desired and use to garnish the top of the meat loaf. Makes 8 servings.

Individual Meat Loaves

Drain 1 can (16 oz.) tomatoes (save juice to use in some other recipe). Add pulp to 1 1/2 lb. chopped beef, salt and pepper to taste, 1 1/2 cups soft bread crumbs, 1 egg, beaten and 1 medium-size onion, minced. Mix well. Pack lightly in greased custard cups. Bake in moderately hot oven, 375°, 50 minutes or until brown. Serve with Mushroom Sauce, see below. Makes 6 servings.

Mushroom Sauce: Blend and heat 1 can (10 1/2 oz.) condensed mushroom soup and 1/3 cup cream in a pan. Makes 1 1/3 cups.

©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York

Veal Birds

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1 1/2 pounds veal cutlets, sliced thin
Salt and pepper
1/2 teaspoon garlic powder (optional)
2/3 cup finely chopped celery
2/3 cup finely grated carrots
2 tablespoons snipped parsley
1/2 teaspoon crushed rosemary
1 cup chopped onions
1 1/2 cups beef bouillon
Paprika

Heat oven to 425°. Cut veal into 6 even slices. Season veal with salt, pepper, and garlic powder. Combine celery, carrots, parsley, rosemary and 1/2 cup chopped onions. Spoon 1/6 of vegetable mixture onto each veal slice; roll and fasten with toothpicks. Season to taste with paprika, if desired.

Place remaining 1/2 cup onions in pan with meat. Bake until golden brown – about 1/2 hour. Pour beef bouillon into pan, lower oven temperature to 350° and bake until done – about 45 minutes longer.

Serves 6
Preparation time: 1 1/2 hr
Approximate calories per serving: 145

Suggested Menu
Broiled Grapefruit
Veal Birds
Lemon Seasoned Spinach
Strawberry Delight

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

Gettysburg Veal Casserole

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1/2 cup butter or margarine
4 lb boneless veal, cut in 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (10 1/2-oz size) condensed cream-of-mushroom soup, undiluted
3 cups sliced onion
1/4 teaspoon seasoned salt
1/8 teaspoon Tabasco
1/4 cup sherry
1 cup dairy sour cream
1/8 teaspoon cracked black pepper
Hot cooked rice

1. Heat 1/4 cup butter in large skille. Add veal, half at a time, and brown well on all sides. Remove as browned to large, deep roasting pan with tight-fitting cover.

2. Sprinkle veal with salt and 1/8 teaspoon pepper. Spoon mushroom soup over top.

3. Preheat oven to 375F.

4. Heat remaining butter in same skillet. Add onion; sauté until golden. Place on meat mixture in roasting pan.

5. Add 1/4 cup water, seasoned salt, and Tabasco to skillet; bring to boiling, stirring to dissolve browned bits in pan. Pour over onion.

6. Bake, covered, 1 hour and 20 minutes.

7. Remove cover. Add sherry and sour cream; sprinkle with cracked pepper; stir gently just until blended. Bake, uncovered, 10 minutes longer. Serve over rice.

Makes 12 servings.

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

Ribbon Meat Loaf

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3 slices soft bread, torn into small pieces
1 cup milk
1 pound ground beef or veal
1/2 pound ground lean pork
1 egg yolk
1/4 cup minced onion
1 1/4 teaspoons salt
1/4 teaspoon each pepper, dry mustard, sage, celery salt, and garlic salt
1 tablespoon Worcestershire sauce
Cheese Filling (below)

Heat oven to 350°. Stir together bread and milk; mix in remaining ingredients thoroughly. Pat one half of meat mixture in greased loaf pan, 9x5x3 inches. Cover with Cheese Filling. Top with remaining meat mixture. Bake 1 hour 30 minutes. 6 to 8 servings.

Cheese Filling

1 egg white, slightly beaten
1 tablespoon water
2 slices soft bread, torn into pieces
4 ounces crumbled blue cheese or shredded Cheddar cheese

Combine egg white and water; toss lightly with bread crumbs and cheese.

Beautifully mellow in flavor with your choice of blue or Cheddar cheese. Bake in a well-greased pan so none of the goodness sticks!

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

Lasagna Roma

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1 pound ground beef
1/2 pound pork sausage
1 clove garlic
3/4 cup chopped onions
15 ounce can tomato sauce
1 pound can tomatoes
2 tablespoons chopped parsley
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon each – marjoram, thyme, oregano, basil
1 1/2 cups cubed Mozzarella cheese
1 1/2 pounds Ricotta cheese
1 cup grated Parmesan cheese
8-ounce package lasagna noodles, cooked

Brown ground beef, pork sausage, garlic and onion in a large saucepan. Drain off all fat. Add tomato sauce, tomatoes, parsley, sugar, salt and spices. Simmer uncovered 1 hour or until sauce is the consistency of spaghetti sauce. Heat oven to 350°. Pour 1/2 cup sauce into baking pan and alternate with layers of noodles, grated cheese, mozzarella, spoonfuls of ricotta cheese, tomato sauce until all ingredients are used. Top layer should be sauce and grated cheese. Bake for 1 hour.

Serves 8 to 10
Preparation time: 2 Hr., 25 Min.
Approximate calories per serving: 500

Suggested Menu

Tossed Green Salad
Lasagna
Buttered Italian Green Beans
Cantaloupe â la Mode

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

Island Sweet-Sour Meatballs

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1 beaten egg
1 cup soft bread crumbs
2 tablespoons chopped onion
2 tablespoons milk
3/4 teaspoon salt
1 pound ground beef
2 tablespoons shortening
1 8 1/4 ounce can pineapple slices
1 8-ounce can (1 cup) whole cranberry sauce
1/2 cup bottled barbecue sauce
1/4 teaspoon salt
Dash pepper
1/4 cup cold water
1 tablespoon cornstarch
1/2 cup green pepper strips
Hot cooked rice

In bowl combine egg, bread crumbs, onion, milk, and the 3.4 teaspoon salt. Add meat; mix well. Shape mixture into 24 one-inch meatballs (1 tablespoon each). In large skilled brown the meatballs in hot shortening. Drain off fat. Drain pineapple, reserving syrup; cut pineapple into small wedges and set aside. Add water to reserved syrup to make 3/4 cup. Combine syrup mixture, cranberry sauce, barbecue sauce, the 1/4 teaspoon salt, and dash pepper. Pour over meatballs in skillet. Bring to boiling. Reduce heat; cover and simmer 15 to 20 minutes. Slowly blend the 1/4 cup cold water into the cornstarch. Stir into skillet. Cook and stir till thickened and bubbly. Add pineapple and green pepper. Simmer, covered, till pepper is barely tender. Serve mixture over hot cooked rice. Makes 6 servings.

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

Western Barbecues

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The barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite. The word could mean “from snout to tail” as in roast pig or “a framework of sticks” as in grill.

Beef Brisket Barbecue

4-5lb well-trimmed boneless beef brisket
1 1/2 tsp. salt
1/2 cup catsup
1/4 cup vinegar
1/2 cup finely chopped onion
1 tsp. Worcestershire sauce
1 1/2 tsp liquid smoke
1 bay leaf, crumbled
1/4 tsp. pepper

Rub meat with salt. Place on 20×15-inch piece of double thickness heavy-duty aluminum foil. Stir together remaining ingredients; pour on meat. Fold foil over meat and seal securely. Place on grill 5 inches from medium coals. Cook, turning once, 1 1/2 hours or until meat is tender. 10 to 12 servings.

Hamburger-Steak Sauce

1/4 cup Worcestershire sauce
2 tbsp. butter or margarine, melted
1/4 cup vinegar
Few drops red pepper sauce

Combine all ingredients. Brush on both sides of hamburgers or steaks; let stand 15 minutes. During cooking, brush meat with sauce, 2/3 cup.

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

Fruit-Filled Meat Loaf

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This fruit filling adds a touch of sweetness and helps to extend the meat in this lusciously browned loaf. It cuts well and any leftovers are good cold or used in sandwiches.

For 4 to 6 servings you will need:
1 1/4 lbs beef and pork for meat loaf
or
1 lb ground beef
1/4 lb ground pork
1 small onion minced
1 Tbsp. butter or margarine
1/4 cup chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 cup seasoned dry bread crumbs
1 cup milk
2 eggs
Additional parsley, optional

Fruit Filling
1 Tbsp. onion, reserved
1/4 cup butter or margarine, melted
1 3/4 cups soft whole wheat or white bread crumbs
1/2 cup chopped pitted dried prunes
1/2 cup, peeled cored apples
1/2 tsp salt
1/4 tsp. dried thyme leaves, crumbled
1 egg
Toss together reserved onion, butter, crumbs, prunes, apples, salt, herbs, and egg.

Preparation:
1. Sauté onion in butter until tender. Set aside 1 Tbsp. for the filling.

2. Combine the onion, parsley, salt, pepper, fine crumbs, milk and eggs. Mix well.

3. Add meat. Mix lightly but thoroughly (over mixing toughens meat).

4. Pack half of the mixture into greased 9-by-5-by-3 inch loaf pan.

5. Cover with filling. Press down lightly.

6. Add remaining meat mixture and press down to pack. Turn out into shallow 2 quart baking dish.

7. Bake at 350° for 1 1/4 hours or until loaf is firm and golden brown.

8. Remove to hot platter, Garnish with parsley, if used, add apple slices.

Good served with: baked potatoes with sour cream and green peas.

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

Mimi’s Pot Roast

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A different and delicious pot roast, this unusual combination will surprise and delight your family. Serve with a green salad for a complete dinner.

For 6 servings you will need:
3 1/2 lbs. blade cut or round bone pot roast
1 tsp. onion salt
1/2 tsp. pepper
1 tsp. paprika
Garlic salt, optional
1 bottle (12 oz.) chili sauce
3/4 cup water
3/4 cup brown sugar
4 to 6 raw potatoes, peeled and cut in quarters
3 carrots, cut in 1/2 inch diagonal slices
1 cup pitted prunes, cooked

Preparation:

1. Season pot roast with onion salt, pepper, paprika, and a little garlic salt, if desired.

2. Cook, uncovered, at 350°F for 30 minutes. Turn and brown the other side in the same manner.

3. Mix together chili sauce and water. Pour over meat.

4. Pat brown sugar on top of meat and stirring some into sauce.

5. Cover. Roast for about 2 hours, basting frequently.

6. Add potatoes, carrots and prunes. Continue cooking until meat and potatoes are tender. Baste potatoes, meat and carrots frequently.

7. To serve, arrange vegetables around meat on platter or cut into serving size portions.

Tips: This dish is just as delicious reheated the following day or two. To cook prunes, cover with water. Simmer about 30 minutes.

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