–€€@LÌ}ˬð5 _­¬¦$Ž¦%Ž l0¬±$)ªÈ$ð±$Hȱ$ Uh¨ŠL"©À ¨`©€e$…$æ%`­…$­…%` Œ ©R @©W €¦!àÐ( L¹(©Œ©1© ©€ ­ YäÎ ð¦I˜` ­ d  LÇd M ¼* €@ ÿ­ …$­ …%­ …C¢©C ‘$¥$)¥%1© U©dÊߥ$9¥%:¬ ¢ˆ˜!0 SèàÐñ¥$ç¥%詨™Èú¨¹ð ÉDðÈÈÈÀÐð©D™©Ë™©™` ­ }½J‚)ðLr 콂ÉBEEF AND POTATO CASSEROLE › 6 EXCELLENT 1 HR 400F ›@2 lb Potatoes ›}A1/2 C Butter or Margarine ›B1/2 C Cream ›€1 Egg (beaten) ›}1/4 tsp Nutmeg (ground) ›‚3 tsps Salt ›À3 Onions (chopped) ›}Á2 lbs Stewing Beef (1/2" cubes) ›Â1/2 C Beef Stock ›1/2 tsp Black Pepper ›}1 Bay Leaf ›1/4 C dry Breadcrumbs ›@ › }A ›B1. Cook the unpeeled potatoes until ›€tender. Drain, Peel & mash. Beat in 3 › }tbsps butter, cream, egg, nutmeg, & ›‚1 1/2 tsps Salt until very light & ›Àfluffy. › }Á ›Â2. Melt the remaining butter in a ›large saucepan. Saute the onions for › }5 minutes. › ›@3. Add the meat & cook over a high › }Aheat, stirring constantly, until the ›Bmeat is browned. Mix in the stock, the›€pepper, bay leaf, & remaining salt. ›}Cook over a low heat for 20 minutes. ›‚Discard the bay leaf. ›À ›}Á4. In a greased casserole, arrange as ›Âmany layers as possible the potatoes ›& meat mixture, starting & ending with›}the potatoes. › ›@5. Sprinkle with the bread crumbs & ›}Adot with a little butter. Bake in a ›B400F oven for 25 minutes or until ›ÿÿbrowned. ›}BEEF STEW TOULOUSE ›‚ 6 GREAT 40 MIN HOT ›À3 tbsps Butter or Margarine ›}Á3 lbs Rump Steak (cut in 1/2" cubes) ›Â2 Onions (sliced) ›2 Tomatoes (peeled & sliced) ›}2 tsps Salt ›1/4 tsp Black Pepper ›@1 C uncooked Rice ›}A1 can Corn Niblets (drained) ›B1 C Green Pepper (finely sliced) ›€1/4 tsp Saffron ›}2 tsps Brown Sugar ›‚1 C Dry White Wine ›À1 C Beef Stock ›}Á1/8 tsp Cinnamon ›Â › ›}1. Melt the butter in a large saucepan›& brown the meat in it. ›@ ›}A2. Add the onions, tomatoes, salt & ›Bpepper. Cover & cook over medium heat ›€for 10 minutes. ›} ›‚3. Mix in the rice, corn, green pepper›Àthe saffron, sugar, wine, stock and ›}Ácinnamon. Cover & cook over low heat ›Âfor 20 minutes or until the rice is ›ÿÿtender. ›}WEST INDIAN BEEF STEW › 6 **** 2 1/2 HRS HOT ›@3 lbs Chuck Steak (1" cubes) ›}A1/2 C Flour ›B2 tsps Salt ›€1/2 tsp Pepper ›}1/3 C Oil ›‚1 large Onion (chopped) ›À1 clove Garlic (crushed) ›}Á1 lb Tomatoes (peeled & quartered) ›Â1 tsp powdered Ginger ›2 C half-cooked Rice › } › ›@1. Toss the beef in a mixture of the ›!}Aflour, salt & pepper. Heat the oil in ›Ba large saucepan & brown the meat in ›€it very well. Pour off fat. ›"} ›‚2. Add the onion & garlic & cook until›Àthe onion begins to brown, stirring ›#}Áfrequently. ›Â › 3. Mix in the tomatoes & ginger. Cover›$} & cook over low heat for 2 hours. › ›@ 4. Add the rice & cook for another 20 ›%}ÿÿminutes or until the rice is tender. ›B BEANS AND BEEF ›€ 8 GREAT 3 1/2 HRS HOT ›&} 2 C dried Beans (your choice) ›‚ 3 tbsps Oil ›À 3 lbs Chuck Steak (bite-size pieces) ›'}Á 2 Onions (chopped) ›Â 2 tbsps Honey › 2 tsps Salt ›(} 1/2 tsp Pepper › 1 1/2 tsps Prepared Mustard ›@ ›)}A ›B 1. Soak the beans in enough water to ›€ cover overnight. Simmer the beans in ›*} the water in which they soaked for ›‚ about 20 minutes. Drain the beans & ›À reserving the water. ›+}Á ›Â 2. Heat the oil in a large saucepan & › saute the onions. ›,} › 3. Add the meat & cook until the meat ›@ is browned. ›-}A ›B 4. Mix the honey, salt, pepper & the ›€ mustard with the reserved bean water. ›.} (Add more water if necessary to make ›‚ 3 Cups.) ›À ›/}Á 5. Add the beans to the meat. Mix well›Â & stir in the liquid, cover & simmer › for about 3 hours or until meat is ›0}ÿÿtender. › GROUND BEEF AND MACARONI CASSEROLE ›@ 4 EXCELLENT 1 1/2 HRS 350F ›1}A 1 C Macaroni ›B 2 Onions (chopped) ›€ 4 stalks Celery (sliced) ›2} 1 Red Pepper (chopped) ›‚ 2 1/2 tbsps Butter or Margarine ›À 1 lb Ground Beef ›3}Á 1 can Mushroom Soup ›Â 1 can Water › Salt ›4} Pepper › 1/2 tsp Marjoram ›@ 2 tbsps Parsley (chopped) ›5}A ›B ›€ 1. Cook the macaroni in salted boiling›6} water until just tender. ›‚ ›À 2. Saute the onions, celery & the red ›7}Á pepper in the butter for about five ›Â minutes. Add the meat & cook for about›5 minutes. ›8} ›3. Mix in the soup, water, salt and ›@pepper to taste, marjoram & parsley. ›9}A ›B4. Put the cooked macaroni in the ›€bottom of a greased casserole dish. ›:}Cover with meat mixture. Cover & cook ›ÿÿin a 350F oven for about 1 hour. ›ÀGROUND BEEF AND CELERY CASSEROLE ›;}Á 4 GREAT 1 1/4 HRS 350F ›Â1/2 bunch Celery (sliced) ›1 Onion (chopped) ›<}2 tbsps Butter or Margarine › Salt ›@ Pepper ›=}A4 tbsps Flour ›B1 lb Ground Beef ›€4 Tomatoes (sliced) ›>}1 1/4 C Beef Stock ›‚ ›ÀBISCUIT TOPPING: ›?}Á1 C Flour ›Â2 1/2 tbsps Butter or Margarine ›Milk ›@} › ›@1. Saute the celery & onion in the ›A}Abutter. Put in a casserole dish. ›B ›€2. Season & flour the meat & brown it ›B}in the butter. Add to the casserole ›‚with the tomatoes & stock. Cover and ›Àcook in a 350F oven for 45 minutes. ›C}Á ›Â3. While the meat is cooking, make the›biscuit topping by mixing the flour ›D}with the butter & adding enough milk ›to make a soft dough. Roll out to a ›@thickness of 1/2". Cut into rounds & ›E}Aput on top of casserole. Glaze with ›Bmilk. ›€ ›F}4. Cook the casserole with the biscuit›‚topping uncovered for about 15 minutes›ÿÿtill golden brown. ›G}ÁSHIN OF BEEF/VEGETABLE CASSEROLE ›Â 6 GREAT 3 HRS 325F ›2 lbs Shin of Beef ›H}2 tbsps Oil ›2 tbsps Flour ›@1 tsp Dry Mustard ›I}A1 1/2 tsps Salt ›B1 1/2 tbsps Brown Sugar ›€2 1/2 C Tomato Juice ›J} Salt ›‚ Pepper ›À1/2 Cauliflower (in flowerets) ›K}Á1 Carrot (sliced) ›Â1 Onion (sliced) ›1 C Celery (chopped) ›L}1 Green Pepper (chopped) › ›@ ›M}A1. In a frypan heat the oil & brown ›Bthe meat. Remove to a casserole dish. ›€ ›N}2. Mix the flour, mustard, salt and ›‚brown sugar in the frypan with the ›Àremaining oil. Slowly add the tomato ›O}Ájuice, stirring constantly. Pour over ›Âthe meat. Cover & cook for about two ›hours in a 325F oven. ›P} ›3. Remove bones & cut meat into bite ›@size pieces. Add vegetables & cook for›Q}Aanother 45 minutes or until vegetables›ÿÿare tender. ›€PEPPER POT STEW ›R} 6 EXCELLENT 2 1/2 HRS HOT ›‚2 lbs Stewing Beef (lean) ›À1/4 C Flour ›S}Á2 tbsps Oil ›Â3 C Beef Stock ›1 1/2 tsps Salt ›T}1 C Carrots (sliced) ›1 large Potato (diced) ›@1 Onion (chopped) ›U}A1/2 tsp Black Pepper ›B2 tbsps Parsley (chopped) ›€ ›V} ›‚1. Cut beef in 1" cubes. Cover meat ›Àwith flour & brown on all sides in hot›W}Áoil in a large saucepan. ›Â ›2. Add salt & stock & cook covered, ›X}for about 2 hours or until meat is ›tender. ›@ ›Y}A3. Add vegetables, pepper & parsley & ›ÿÿcook until vegetables are tender. ›€RUMP STEAK AND OLIVE CASSEROLE ›Z} 4 GOOD 3 HRS 325F ›‚1 lb Rump Steak ›À3 tbsps Oil ›[}Á1 Carrot (sliced) ›Â2 small Onions (sliced) ›3 stalks Celery (sliced) ›\}1 1/4 C Red Wine ›1/2 C Wine Vinegar ›@2 tbsps Parsley (chopped) ›]}A1 clove Garlic (crushed) ›B4 Peppercorns ›€ Salt ›^} Pepper ›‚3/4 lb Bacon ›À1/4 lb Black Olives (halved & pitted) ›_}Á4 Tomatoes ›Â › ›`}1. Heat the oil in a saucepan. Saute ›the carrot, onions, & celery for 10 ›@minutes. Add half the red wine, all of›a}Athe vinegar, parsley, garlic, salt & ›Bpepper, peppercorns to taste. Bring to›€a boil, reduce heat & simmer for 15 ›b}minutes. Cool. ›‚ ›À2. Cut the meat into cubes & cover ›c}Áwith strained marinade. Allow to stand›Âfor about 1 hour. › ›d}3. Fry the bacon until crispy. Remove ›the bacon & brown the drained steak. ›@Put into a casserole dish. Add the ›e}Amarinade to the meat with the bacon, ›Bwine, & olives. ›€ ›f}4. Cover & cook in a 325F oven for ›‚about 2 hours. Add sliced tomatoes for›ÿÿthe last 15 minutes of cooking. ›g}ÁFRUITY HOTPOT ›Â 6 **** 2 HRS 350F ›1 1/2 lbs Braising Steak (cut-up) ›p}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡i}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡j}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡k}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡l}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€m}€? MAIN DISH› BEEF›A MAIN DISn}H› BEEF›BC MAIN DISH› BEEF› MAIN DISH› BEEF›€5 MAIN DISH› BEEF›ÁV MAIN DISH› BEEF›€ MAIN DISH› BEEF›@` MAIN DISH› BEEF›‚ o}MAIN DISH› BEEF›@0 MAIN DISH› BEEF›ÀX MAIN DISH› BEEF›B) MAIN DISH› BEEF›$ MAIN DISH› BEEF›‚& MAIN DISH› BEEF›‚ MAIN DISH› 8}2 Onions (sliced) ›3 Cooking Apples ›@ (peeled, cored & sliced) ›q}A3 Tomatoes (sliced) ›B1 tbsp Oil ›€ Curry Powder (to taste) ›r}1/3 C Currants ›‚1/3 C Raisins ›À1 1/2 C Beef Stock ›s}Á1 1/2 tbsps Flour ›Â Salt ›1 tbsp Brown Sugar ›t}3 Eggs (hard-boiled) ›2 tbsps Parsley (chopped) ›@ ›u}A ›B1. Heat oil in a large saucepan. Then ›€lightly fry the meat, onions, & apples›v}until golden brown. Add the tomatoes, ›‚& curry powder to taste & cook for 5 ›Àminutes more. ›w}Á ›Â2. Place the mixture in a casserole ›dish. Stir in the currants & raisins. ›x}Cover & cook in a 350F oven for 2 hrs.› ›@3. Blend the flour with a little water›y}A& stir into the casserole. Season to ›Btaste with salt. Add brown sugar. ›€ ›z}4. Garnish with slices of egg & the ›ÿÿchopped parsley. ›ÀBEEF STROGANOFF ›{}Á 6 **** 1 1/2 HRS HOT ›Â2 tbsps Butter or Margarine ›3 lb Rump Steak (cut into thin strips)›|}3 large Onions ›1/2 lb fresh Mushrooms ›@2 Bay Leaves ›}}A1 tsp Salt ›B1/8 tsp Pepper ›€1 tsp Worcestershire Sauce ›~}1/2 C Water ›‚1 C Sherry ›À2 C Sour Cream ›}Á ›Â › 1. Melt butter in a Dutch Oven or fire›€} proof casserole dish. Add meat & the › onions & saute until meat is brown & ›@ onions golden brown. ›}A ›B 2. Add mushrooms, bay leaves, water, ›€ salt, pepper, & worcestershire sauce. ›‚} Bring to a boil. Reduce heat, cover & ›‚ cook slowly for 1 hour. Remove from ›À heat & cool. ›ƒ}Á ›Â 3. Gradually add sherry. Reheat & cook›!for another 1/2 hour. Cool again. ›„}! ›!4. When ready to serve add sour cream ›ÿÿ& reheat but do not boil. ›…}A!LEFTOVER BEEF CASSEROLE ›B! 6 **** VARIABLE 400F ›€!2 C Beef (chopped, cooked) ›†}!2 medium Onions (sliced) ›‚!1 tbsp Butter or Margarine ›À!2 C Carrots (sliced, cooked) ›‡}Á!1 tsp Salt ›Â!1/4 tsp Pepper ›"4 medium Potatoes (cooked, mashed) ›ˆ}"1/2 C Cream ›"1 tsp Worcestershire sauce ›@"4 tbsps Bread Crumbs (dry) ›‰}A"1 tbsp Butter or Margarine ›B" ›€" ›Š}"1. Melt butter in a frypan & saute the›‚"onions until golden brown. ›À" ›‹}Á"2. Put the onions on the bottom of a ›Â"casserole dish. Add a layer of chopped›#beef & a layer of carrots. Continue ›Œ}#layering until beef & carrots are all ›#used. Season with salt & pepper after ›@#each layer. ›}A# ›B#3. Cover with mashed potatoes. ›€# ›Ž}#4. Mix cream with worcestershire sauce›‚#& pour over the potatoes. ›À# ›}Á#5. Mix bread crumbs with melted butter›Â#& sprinkle on top of casserole. ›$ ›}$6. Cook uncovered in a 400F oven until›ÿÿbrowned & heated through. ›@$CHILI CON CARNE ›‘}A$ 4 EXCELLENT 2 HRS HOT ›B$2 lbs Boneless Beef ›€$ (ground or small cubes) ›’}$3 tbsps Oil ›‚$3 Onions (thinly sliced) ›À$1 Green Pepper (chopped) ›“}Á$1 lb Tomatoes (chopped) ›Â$2 tsps Salt ›%1/2 tsp Black Pepper ›”}% Chili Powder (to taste) ›%2 cloves Garlic (crushed) ›@%1 lb Kidney Beans (canned) ›•}A% ›B% ›€%1. Heat the oil in a saucepan. Saute ›–}%the onions & green peppers for about ›‚%10 minutes. ›À% ›—}Á%2. Add the meat & cook over medium ›Â%heat, stirring constantly, until meat ›&is browned. ›˜}& ›&3. Mix in the tomatoes, salt, pepper, ›@&chili powder, & garlic. Cover & cook ›™}A&over low heat for 1 1/2 hours. Add a ›B&little water if necessary. ›€& ›š}&4. Add the beans, taste for seasoning ›ÿÿ& cook for 15 minutes longer. ›À&FAMILY MEAT PIE ››}Á& 6 GREAT 1/2 HR 400F ›Â&2 lbs Ground Beef ›'1 tbsp Butter or Margarine ›œ}'1 Beef Stock Cube ›'1 1/2 C hot Tomato Juice ›@'1 C Carrots (cooked, sliced) ›}A'1 C Peas (cooked) ›B'1/2 C Celery (sliced) ›€' Salt ›ž}'1 Egg (seperated) ›‚'3 C Mashed Potatoes (hot) ›À' ›Ÿ}Á' ›Â'1. Season meat with salt & brown in ›(butter, stirring occasionally, until › }(meat browns. ›( ›@(2. Dissolve the stock cube in the hot ›¡}A(tomato juice & add to meat. Cook for ›B(5-8 minutes. Remove from heat. ›€( ›¢}(3. Add cooked vegetables to the meat &›‚(season to taste with salt. ›À( ›£}Á(4. Beat the egg yolk & add to mashed ›Â(potatoes. Fold in the stiffly beaten ›)egg white. Spread the bottom of baking›¤})dish with 1/2 of the potatoes. Add the›)meat & vegetable mixture & top with ›@)remaining mashed potatoes. ›¥}A) ›ÿÿ5. Bake in 400F oven for 15 minutes. ›€)BRAISED LIVER CASSEROLE ›¦}) 4 **** 1 1/4 HRS 350F ›‚)1 lb Beef or Lamb Liver ›À)1/4 C Flour ›§}Á)1 1/2 tsps Salt ›Â)1/4 tsp Pepper ›*2 tbsps Oil ›¨}*2 Carrots (cubed) ›*1 Onion (sliced) ›@*1 Red Pepper (chopped) ›©}A*2 Potatoes (sliced) ›B*1 C Beef Stock ›€*1/2 lb Tomatoes (chopped) ›ª}*1 Bay Leaf ›‚* ›À* ›«}Á*1. Cut liver in 2" squares. Roll in ›Â*seasoned flour. Brown in hot oil. ›+ ›¬}+2. Remove liver & brown carrots, the ›+onion, pepper & potatoes. Remove the ›@+vegetables & blend in any remaining ›­}A+flour left from dredging liver. Stir ›B+in beef stock & tomatoes. ›€+ ›®}+3. Combine gravy with liver and the ›‚+vegetables. Add bay leaf & pour into ›À+casserole dish. Cover. ›¯}Á+ ›ÿÿ4. Bake in 350F oven for 1 hour. ›,LEFTOVER BEEF STEW ›°}, 6 GREAT 1 HR HOT ›,2 tbsps Butter or Margarine ›@,2 tbsps Flour ›±}A,2 C dry Red Wine ›B,1 tsp Salt ›€,1/2 tsp Black Pepper ›²},2 Tomatoes (peeled, chopped) ›‚,3 White Onions (quartered) ›À,6 Potatoes (peeled, quartered) ›³}Á,2 tbsps Parsley (chopped) ›Â,1/4 tsp Thyme ›-1 Bay Leaf ›´}-4 C Beef (cooked, cut in small cubes) ›-1/2 lb Green Beans (cut 1" pieces) ›@- ›µ}A- ›B-1. Melt butter in a saucepan. Blend in›€-the flour until browned. Gradually add›¶}-the wine, stirring constantly, until ›‚-at the boiling point. ›À- ›·}Á-2. Add salt & pepper, tomatoes, onions›Â-& potatoes, parsley, thyme & bay leaf.›.Cook over low heat, 45 minutes. ›¸}. ›.3. Add the beef & the beans & cook for›ÿÿ15 minutes longer. Discard bay leaf. ›¹}A.RED CABBAGE AND BEEF STEW ›B. 6 ***** 2 HRS HOT ›€.2 tbsps Oil ›º}.3 lbs Chuck Steak (cut 1" cubes) ›‚.2 Onions (thinly sliced) ›À.2 tsps Salt ›»}Á.1/2 tsp Black Pepper ›Â.1 tsp Caraway Seeds ›/2 C Boiling Water ›¼}/1/4 C Vinegar ›/4 tbsps Brown Sugar ›@/4 C Red Cabbage (coarsely shredded) ›½}A/1 tsp powdered Ginger ›B/ ›€/ ›¾}/1. Heat oil in saucepan & brown meat ›‚/& onions. Add salt, pepper, caraway ›À/seeds & water. Cover & cook over low ›¿}Á/heat for 1 hour. ›Â/ ›02. Mix in vinegar, sugar, cabbage, ›À}0ginger & a little more water if it is ›0required. Recover & cook for another ›ÿÿhour or until meat is tender. ›Á}A0BEEF WITH EGGPLANT CASSEROLE ›B0 6 ***** 1 HR 350F ›€02 lbs Fillet of Beef ›Â}01 medium Eggplant ›‚01/4 C Flour ›À01/3 C Oil ›Ã}Á04 medium Tomatoes (chopped) ›Â01 clove Garlic (crushed) ›12 tsps Salt ›Ä}11/2 tsp Black Pepper ›11/4 tsp Basil ›@13 tbsps Parsley (chopped) ›Å}A11/4 C dry Bread Crumbs ›B1 ›€1 ›Æ}11. Cut beef into 1/4" thick slices. ›‚1 ›À12. Peel eggplant & slice 1/4" thick. ›Ç}Á1Dip eggplant in the flour. Heat 1/4 C ›Â1oil in a frypan. Brown eggplant in it.›2 ›È}23. Arrange eggplant on bottom of a ›2greased casserole dish with the beef ›@2on top. ›É}A2 ›B24. Heat remaining oil in frypan, saute›€2the tomatoes, garlic, salt, pepper, ›Ê}2basil, & parsley. Cook over low heat ›‚2for 10 minutes stirring frequently. ›À2Spoon over the beef. Sprinkle with the›Ë}Á2bread crumbs. ›Â2 ›ÿÿ5. Bake in a 350F oven for 35 minutes.›Ì}3POTATO-BEEF PIE ›3 6 GREAT 1 HR 325F ›@32 lbs Ground Bef ›Í}A33 tbsps melted Butter or Margarine ›B32 1/2 tsps Salt ›€31/2 tsp Black Pepper ›Î}31/4 tsp Marjoram ›‚32 medium Carrots (sliced) ›À33 White Onions ›Ï}Á3 (quartered, lightly browned) ›Â34 Potatoes (thinly sliced) ›41 C Cheddar Cheese (grated) ›Ð}4 ›4 ›@41. Mix together beef, butter, marjoram›Ñ}A4& 1 1/2 tsps salt, 1/4 tsp pepper. ›B4 ›€42. Spread half mixture in a buttered ›Ò}4casserole dish. ›‚4 ›À43. Arrange carrots, onions, & potatoes›Ó}Á4over it. Cover with remaining meat ›Â4mixture. ›5 ›Ô}54. Sprinkle with remaining salt, and ›5pepper & bake in 325F oven for 45 ›@5minutes. ›Õ}A5 ›B55. Sprinkle the cheese on top & bake ›ÿÿfor 15 minutes longer. ›Ö}5BEEF AND SAUERKRAUT ›‚5 8 **** 2 HRS HOT ›À53 lbs Chuck Steak (bite-size pieces) ›×}Á52 large Onions (chopped) ›Â52 tbsps Oil ›63 tsps Salt ›Ø}61/2 tsp Pepper ›61 tsp Paprika ›@61 1/2 lbs Sauerkraut (drained) ›Ù}A61 C Boiling Water ›B61 Bay Leaf ›€6 ›Ú}6 ›‚61. Heat oil in large saucepan. Saute ›À6the onions until transparent. Brown ›Û}Á6the meat on all sides. ›Â6 ›72. Add the salt, pepper & paprika, ›Ü}7cover & cook over low heat for about ›720 minutes, stirring occasionally. ›@7 ›Ý}A73. Add sauerkraut to the meat & onions›B7& cook for 10 minutes. Add the boiling›€7water & the bay leaf, cover & cook for›Þ}7about 1 1/2 hrs or until the meat is ›‚7cooked well. Remove bay leaf before ›ÿÿserving. ›ß}Á7SWEET AND SOUR BEEF ›Â7 6 ***** 3 HRS HOT ›83 lbs Blade Steak ›à}8 (cut into bite-size pieces) ›82 tbsps Oil ›@84 Onions (chopped) ›á}A81 1/2 tsps Salt ›B83 C Boiling Water ›€84 tbsps Lemon Juice ›â}83 tbsps Brown Sugar ›‚8 ›À8 ›ã}Á81. Heat oil in large saucepan & brown ›Â8the meat. Add the onions & cook until ›9they are soft. ›ä}9 ›92. Add salt & boiling water and cook, ›@9covered, for 2 hours. ›å}A9 ›B93. Add lemon juice & brown sugar, mix ›€9well, cover & cook for another hour. ›æ}9(Add more sugar if a sweeter taste is ›‚9desired; more lemon if a sour taste is›ÿÿpreferred.) Serve with fluffy rice. ›ç}Á9HUNGARIAN BEEF GOULASH ›Â9 4 **** 3 1/2 HRS HOT ›:1 1/2 lbs Chuck Steak ›è}: (cut into 1" cubes) ›:2 tbsps Butter or Margarine ›@:2 medium Onions (chopped) ›é}A:1 clove Garlic (crushed) ›B:3 tsps Paprika ›€: pinch of Marjoram ›ê}:1 1/2 tsps Salt ›‚:1 medium Green Pepper (chopped) ›À:3 medium Tomatoes (peeled & quartered)›ë}Á:4 medium Potatoes (diced) ›Â: ›; ›ì};1. In large saucepan, melt butter and ›;saute the onions until transparent. ›@; ›í}A;2. Add the steak, garlic, paprika, ›B;marjoram & salt. Cook, stirring until ›€;meat is browned. ›î}; ›‚;3. cover with water & simmer for about›À;1 1/2 hrs. Add more water if necessary›ï}Á; ›Â;4. Add green pepper, tomatoes and the ›2. Saute onions in the same frypan, ›ø}>adding more oil if necessary. Add to ›>the meat with tomatoes, pepper, garlic›@>& rosemary, bay leaf & mustard. ›ù}A> ›B>3. Mix the tomato soup with 1/2 C of ›€>water & pour over meat & vegetables. ›ú}>Stir to mix. ›‚> ›À>4. Cover & cook in a 350F oven for ›û}Á>2 1/2 to 3 hours. ›Â> ›?5. Sprinkle with chopped parsley and ›ü}ÿÿserve with fluffy rice. ›?BARCELONA BEEF STEW ›@? 6 EXCELLENT 2 HRS 325F ›ý}A?3 lbs Rump Steak ›B?6 slices Bacon ›€?2 tsps Salt ›þ}?1/2 tsp Pepper ›‚?3 Onions (sliced) ›À?1 C uncooked Rice ›ÿ}Á?1 C dry White Wine ›Â?2 C Beef Stock ›@1 Bay Leaf (finely crushed) ›}@1/2 tsp Thyme ›@2 cloves Garlic (crushed) ›@@1/4 tsp Saffron ›}A@1 1/2 C Tomatoes (peeled, chopped) ›B@ ›€@ ›}@1. Cut beef into pieces about 1" thick›‚@& 2" square. ›À@ ›}Á@2. Cook the bacon in a frypan until ›Â@crisp. Drain & put in a casserole dish›A ›}A3. Brown meat in bacon fat. When it is›Abrowned, put into the casserole dish ›@Awith the bacon. Sprinkle with salt & ›}AApepper. ›BA ›€A4. In fat remaining in frypan, saute ›}Athe onions for 5 minutes. Add to the ›‚Ameat. ›ÀA ›}ÁA5. In the fat remaining in frypan, add›ÂAthe rice. Cook over a medium heat, ›Bstirring constantly until the rice is ›}Blightly browned. Remove rice & reserve›B ›@B6. Add wine to frypan, bring to a boil› }ABscraping any browned particles from ›BBthe bottom. Add to the meat with the ›€Bstock, bay leaf, thyme, garlic and the› }Bsaffron. ›‚B ›ÀB7. Cover & bake in 325F oven for about› }ÁB1 hour. Add the tomatoes, recover and ›ÂBbake another 1 1/2 hours. ›C › }C8. Place the casserole dish over a ›Cdirect heat. Lightly stir in the rice.›@CCover & cook over a low heat for 20 › }ACminutes or until rice is tender. Add ›ÿÿmore boiling water ifnecessary. ›€CBEEF AND BEER CASSEROLE ›}C 4 GREAT 4 HRS 300F ›‚C1 1/2 lbs Chuck Steak ›ÀC Salt & Pepper ›}ÁC2 tbsps Oil ›ÂC5 slices Bacon ›D1/4 C Flour ›}D1 1/4 C Beer ›D1 1/4 C Beef Stock ›@D1 lb Onions (sliced) ›}AD1 clove Garlic (crushed) ›BD1 1/2 tbsps Sugar ›€D1 Bouquet Garni ›}D3 tbsps Vinegar ›‚D ›ÀD ›}ÁD1. Cut meat into bite-size pieces, ›ÂDseason with salt & pepper & brown in ›Ehot oil. ›}E ›E2. Add the chopped bacon & cook for 5 ›@Eminutes. Remove the meat & bacon and ›}AEgradually stir in the flour. Brown ›BEover low heat. Gradually add beer and ›€Estock, stirring constantly. ›}E ›‚E3. Place meat, bacon, onions & garlic ›ÀEin a casserole dish. Sprinkle with the›}ÁEsugar. Pour the sauce over & add the ›ÂEbouquet garni. ›F ›}F4. Bake covered in a 300F oven for ›F3 1/2 - 4 hours. Before serving remove›ÿÿthe bouquet garni & stir in vinegar. ›}AFSWEDISH SAILOR'S STEW ›BF 4 **** 3 HRS HOT ›€F1 1/2 lbs Chuck Steak (cut in cubes) ›}F2 lbs Potatoes (cubed) ›‚F2 tbsps Butter or Margarine ›ÀF3 Onions (sliced) ›}ÁF Salt ›ÂF Pepper ›G2 C Boiling Water ›}G2 tbsps Parsley (chopped) ›G ›@G ›}AG1. Heat the butter in a large saucepan›BG& saute the onions until golden brown.›€G ›}G2. Add the meat & brown on all sides. ›‚G ›ÀG3. Add potatoes, salt, pepper to taste›}ÁG& boiling water & parsley. Mix well. ›ÂG ›H4. Cover tightly & cook over gentle › }Hheat for 3 hours or until the meat is ›ÿÿtender. ›@HHOTPOT ›!}AH 4 **** 2 1/2 HRS 350F ›BH1 lb Stewing Steak ›€H2 tbsps Oil ›"}H1 Onion (chopped) ›‚H1 stalk Celery (sliced) ›ÀH1/2 lb Carrots (sliced) ›#}ÁH1/2 Green Pepper (chopped) ›ÂH1 Orange ›I Salt ›$}I Pepper ›I ›@I ›%}AI1. Cut the steak into cubes & brown in›BIthe hot oil. Put meat in a casserole ›€Idish. ›&}I ›‚I2. Saute the onion & celery in the oil›ÀIuntil onion is golden brown. ›'}ÁI ›ÂI3. Put the onion, celery, carrots and ›Jpepper in the casserole with the meat.›(}J ›J4. Squeeze the juice from half the ›@Jorange & grate the rind. Mix the juice›)}AJ& rind with meat & vegetables. Add the›BJsalt & pepper & half cover with water.›€J ›*}J5. Slice the remaining 1/2 orange into›‚Jslices. Arrange these on top of the ›ÀJhotpot. Cover & cook in a 350F oven ›+}ÁJfor 2 hours, or until meat is tender. ›ÿÿAdd more water if necessary. ›KSPICY STEAK CASSEROLE ›,}K 4 **** 2 1/2 HRS 300F ›K1 1/2 lbs Round Steak ›@K1 1/2 tbsps plain Flour ›-}AK2 tbsps Brown Sugar ›BK1 tsp Salt ›€K1/2 tsp Mixed Spice ›.}K1/2 tsp Ginger ›‚K1 tsp dry Mustard ›ÀK1/4 tsp Curry Powder ›/}ÁK1/4 tsp Nutmeg ›ÂK Juice of 1 Lemon ›L1/2 C medium Sherry ›0}L1/4 C Tomato Sauce ›L1 tbsp Vinegar ›@L1 1/2 tbsps Worcestershire Sauce ›1}AL1 Beef Stock Cube ›BL Grated rind of 1/2 a Lemon ›€L1/2 lb Prunes (pitted & chopped) ›2}L ›‚L ›ÀL1. Cut steak into 1" cubes. ›3}ÁL ›ÂL2. Mix together flour, sugar, salt, ›Mmixed spice, ginger, mustard, curry ›4}Mpowder, & nutmeg. Toss meat in the ›Mflour & spice mixture. Place in a ›@Mcasserole dish & allow to stand for ›5}AMseveral hours or overnight in the ›BMrefrigerator. ›€M ›6}M3. Mix together the lemon juice, the ›‚Msherry, tomato sauce, vinegar and the ›ÀMworcestershire sauce. Add beef cube ›7}ÁMwith enough water to cover meat. ›ÂM ›€N4. Cover & cook in a 300F oven for ›:}BEEF›H MAIN DISH› BEEF›@! MAIN DISH› BEEF›Â+ MAIN DISH› BEEF›B MAIN DISH› BEEF›À] MAIN DISH› BEEF›3 MAIN DISH› BEEF›< MAI9}N DISH› BEEF›B MAIN DISH› BEEF›À MAIN DISH› BEEF›AS MAIN DISH› BEEF›ÂJ MAIN DISH› BEEF›@F MAIN DISH› BEEF›À7 MAIN DISH› BEE§}Nabout 2 1/2 hrs. Forty five minutes ›‚Nbefore meat is cooked, add the grated ›ÿÿlemon rinds & prunes. ›;}ÁNVEGETABLE MEAT LOAF ›ÂN 6 GREAT 1 HR 400F ›O1/2 Onion (chopped) ›<}O1/2 Green Pepper (chopped) ›O2 C grated Carrots ›@O2 lbs ground Veal ›=}AO1/2 C Cracker Crumbs ›BO1 tsp Salt ›€O1/4 tsp Black Pepper ›>}O1 tsp Worcestershire Sauce ›‚O1/4 tsp dry Mustard ›ÀO1/2 C Tomato Juice ›?}ÁO ›ÂO ›P1. Mix onion, green pepper, carrots, &›@}Pground meat together. ›P ›@P2. Add cracker crumbs, salt, pepper, ›A}APworcestershire sauce, & mustard. Add ›BPtomato juice & blend well. ›€P ›B}P3. Shape into a loaf & place in an ›‚Poiled casserole. Cover & bake in a ›ÀP400F oven for 40 minutes. Uncover and ›C}ÿÿbake another 20 minutes. ›ÂPVEAL AND NOODLE SUPREME ›Q 6 GOOD 2 HRS 300F ›D}Q2 lbs Veal (cubed) ›Q1/4 C Flour ›@Q2 tsps Salt ›E}AQ1/2 tsp Pepper ›BQ1/4 C Butter or Margarine ›€Q1 small Onion (sliced) ›F}Q1 C Water ›‚Q1/2 lb Noodles ›ÀQ1/4 lb fresh Mushrooms (sliced) ›G}ÁQ1 tsp Sesame Seeds ›ÂQ1 C Sour Cream ›R1/4 C buttered Bread Crumbs ›H}R ›R ›@R1. Roll veal in seasoned flour. Brown ›I}ARin butter. ›BR ›€R2. Add onion & water & simmer, covered›J}Rfor about 1 - 1 1/2 hours. ›‚R ›ÀR3. Cook noodles in boiling salted ›K}ÁRwater until tender. Drain. ›ÂR ›S4. Mix the meat with the noodles, the ›L}Smushrooms, sesame seeds & sour cream ›Sin a casserole dish. Top with buttered›@Sbread crumbs & bake in a 300F oven for›M}ÿÿabout 45 minutes. ›BSSPECIAL BEEF STEW ›€S 8 GREAT 3 HRS HOT ›N}S4 lbs Chuck Steak (cut in cubes) ›‚S3 tbsps Oil ›ÀS4 tbsps warm Sherry ›O}ÁS4 Zucchini (sliced) ›ÂS5 Carrots (sliced) ›T3 Onions (chopped) ›P}T1/2 lb Peas (shelled) ›T1/2 lb Green Beans (cut in pieces) ›@T1/2 lb Mushrooms (sliced) ›Q}AT2 tbsps Flour ›BT4 C Water ›€T Salt ›R}T Pepper ›‚T2 Bay Leaves ›ÀT Red Wine ›S}ÁT5 Tomatoes (peeled & diced) ›ÂT ›U ›T}U1. Heat oil in large saucepan & brown ›Umeat on all sides. Add sherry & mix ›@Uwell. Remove meat. ›U}AU ›BU2. Put zucchini, carrots, onions, peas›€U& beans, & mushrooms in the saucepan &›V}Ucook briskly for 10 minutes, stirring ›‚Ufrequently. Add tomato paste & flour ›ÀU& mix well. Stir in water & cook until›W}ÁUit boils. ›ÂU ›V3. Return meat to the saucepan with ›X}Vthe vegetables. Season to taste with ›Vsalt & pepper. Add bay leaves. ›@V ›Y}AV4. Cover & cook very slowly until meat›BVis tender, about 2 1/2 hours. Add one ›€Vor two tbsps of red wine every fifteen›Z}Vminutes during the cooking. ›‚V ›ÀV5. When the meat is nearly cooked, add›[}ÿÿthe tomatoes. ›ÂVBEEF IN SESAME SEED SAUCE ›W 4 GREAT 1 1/4 HRS HOT ›\}W2 lbs Beef (cut in 1" cubes) ›W1/2 C Sesame Seeds ›@W3 Onions (chopped) ›]}AW1/2 C Soy Sauce ›BW2 tbsps Brown Sugar ›€W1 clove Garlic (crushed) ›^}W1/4 C Oil ›‚W1 lb Green Peas (cooked) ›ÀW ›_}ÁW ›ÂW1. Brown sesame seeds in a saucepan. ›XMix together sesame seeds, onions, soy›`}Xsauce, sugar, garlic & half the oil. ›XMarinate the beef in this mixture for ›@X1 hour at room temperature. Remove the›a}AXmeat, reserving the sauce. ›BX ›€X2. Heat remaining oil in a frypan. ›b}XBrown the meat over a high heat. Add ›‚Xthe marinade & peas. Bring to a boil &›ÿÿcook over medium heat for 10 minutes. ›c}ÁXBRAISED BEEF IN BEER ›ÂX 6 GOOD 3 HRS HOT ›Y4 slices Bacon ›d}Y2 Onions (sliced) ›Y1 C Celery (chopped) ›@Y2 C Carrots (sliced) ›e}AY1 lb Mushrooms (sliced) ›BY3 lbs Round Steak ›€Y2 tsps Salt ›f}Y1/2 tsp Black Pepper ›‚Y2 tsps Lemon Rind (grated) ›ÀY2 C Beer ›g}ÁY1 tbsp Flour ›ÂY2 tbsps Water ›@\ ›q}ò]ÿÿÿÿÿÿÿÿÿÿÿBXRECIPE DATBhRECIPE IDXA\ ›B\1. Place the bacon on bottom of heavy ›€\saucepan. Spread the celery, carrots, ›r}\& mushrooms over it. Add the meat & ›‚\sprinkle salt, pepper & lemon rind. ›À\ ›s}Á\2. Cover & cook over a low heat for ›Â\1/2 hour, turning the meat several ›]times. ›t}] ›]3. Add beer, recover & cook for 2 1/2 ›@]hours longer. ›u}A] ›B]4. Skim the fat from the gravy. Mix ›€]the flour with the water & stir into ›v}]the gravy until thickened. Cook five ›‚]minutes longer. Slice the meat and ›ÿÿserve with the gravy. ›w}Á]POT ROAST/PRUNES/SWEET POTATOES ›Â] 6 GREAT 2 HRS LOW ›^1 lb Prunes ›x}^2 C Water ›^1 1/2 C Onions (chopped) ›@^3 lbs Chuck Steak ›y}A^2 tbsps Butter or Margarine ›B^1 1/2 tsps Salt ›€^1 Bay Leaf ›z}^3 tbsps Lemon Juice ›‚^3 tbsps Brown Sugar ›À^1 tsp Cinnamon ›{}Á^1 C Orange Juice ›Â^3 lbs Sweet Potatoes (peeled/sliced) ›_ ›|}_ ›_1. Soak prunes in water for one hour. ›@_Drain & reserve the water. ›}}A_ ›B_2. Brown the onion & the meat in the ›€_butter. ›~}_ ›‚_3. Add salt, bay leaf, lemon juice, ›À_sugar, cinnamon, & the prune water. ›}Á_Cover & cook over low heat for 2 hrs. ›Â_ ›`4. Add the prunes, orange juice, and ›€}`sweet potatoes & cook for another 45 ›`minutes or until the meat is tender. ›ÿÿDiscard the bay leaf. ›}A`BEEF STEW WITH DUMPLINGS ›B` 6 ***** 3 HRS HOT ›€`4 Tbsps Oil ›‚}`3 lbs Round Steak (cut in 6 pieces) ›‚`3 Onions (chopped) ›À`1 C Flour ›ƒ}Á`2 C Beef Stock ›Â`2 Tbsps Vinegar ›a1/2 Tsp Thyme ›„}a1/2 Tsp Black Pepper (fresh ground) ›a2 1/2 Tsps Salt ›@a3/4 Tsp Baking Powder ›…}Aa1/4 Tsp Marjoram ›Ba3 Tbsps Parsley (chopped) ›€a pinch Cayenne ›†}a3 Tbsps Butter or Margarine ›‚a2 Tbsps Ice Water ›Àa1 1/2 C Carrots (sliced) ›‡}Áa ›Âa1. Heat oil in large saucepan. Lightly›bbrown the meat in it. Remove the meat.›ˆ}b ›b2. In oil remaining in saucepan, saute›@bthe onions for 10 minutes. Blend in 3 ›‰}Abtbsps of flour until smooth. ›Bb ›€b3. Gradually add the stock, stirring ›Š}bconstantly, until it boils. ›‚b ›Àb4. Add the vinegar, thyme, pepper, two›‹}Ábtsps salt & the meat. Cover and cook ›Âbover low heat for 2 hours. ›c ›Œ}c5. Sift remaining flour, salt and the ›cbaking powder into a bowl. Add the ›@cmarjoram, parsley, and cayenne, mixing›}Acwell. Cut in the butter with a pastry ›Bcblender or 2 knives until well blended›€cand ice water and toss lightly until a›Ž}cball of dough is formed. Shape into 6 ›‚cballs and drop into stew with carrots.›Àc ›}Ác6. Cover and cook over low heat for 30›ÿÿto 40 minutes. ›dORIENTAL CHICKEN WITH RICE ›}d 4 EXCELLENT 1 1/2 HRS HOT ›d3 lbs Chicken Pieces ›@d3 C Boiling Water ›‘}Ad1 Onion (chopped) ›Bd3 tbsps Soy Sauce ›€d1/2 tsp White Pepper ›’}d2 tbsps Cornstarch ›‚d2 tbsps Oil ›Àd1 C Raw Rice ›“}Ád1 1/2 C Cold Water ›Âd1 1/2 tsps Salt ›e1/2 C Raisins (seedless) ›”}e1/2 C Toasted Almonds (slivered) ›e1/4 C Coconut (shredded) ›@e ›•}Ae ›Be1. Put chicken pieces, boiling water, ›€eonion, soy sauce and pepper in a large›–}esaucepan. Bring to boil. Reduce heat ›‚eand cook over low heat for 45 minutes ›Àeor until chicken is tender. Remove the›—}Áechicken and strain the broth. Return ›Âe1 1/4 cups of broth to the saucepan ›fand reserve the rest. ›˜}f ›f2. Mix the cornstarch with 2 tbsps ›@fcold water. Stir into the 1 1/4 cups ›™}Afbroth in the saucepan and cook over a ›Bflow heat, stirring constantly, until ›€fthick and smooth. ›š}f ›‚f3. Heat the oil in a saucepan. Add the›Àfrice and stir until rice is completely››}Áfcoated with the oil. Add 1 1/2 cups of›Âfcold water, salt and remaining broth. ›gCover and cook over low heat until the›œ}grice is tender and dry (about 20 min.)›g ›@g4. Mix in the raisins and almonds. Add›}Agthe chicken. ›Bg ›€g5. Stir in thickened broth. Sprinkle ›ž}gwith the coconut and cook 10 minutes ›ÿÿmore. ›ÀgCHICKEN CURRY ›Ÿ}Ág 6 ***** 1 HR HOT ›Âg2 Onions (chopped) ›h4 tbsps Oil › }h4 tsps ground Coriander ›h1 1/2 tsps Cumin ›@h1 1/2 tsps dry Mustard ›¡}Ah1 1/4 tsps Tumeric ›Bh1 tsp Cardamon ›€h1/2 tsp Ginger (ground) ›¢}h3 lbs Chicken Legs & Breasts ›‚h3 tsps Salt ›Àh1 1/2 C Hot Water ›£}Áh1/3 C Cream ›Âh2 tsps Lemon Juice ›i ›¤}i ›i1. Saute onions in oil until they are ›@itransparent. Mix all the spices and ›¥}Aimix in with the onion. Cook for one ›Biminute. ›€i ›¦}i2. Add the chicken to the onion and ›‚ispices. Stir and cook for 5 minutes. ›jAdd salt and hot water. ›¨}F› MAIN DISH› BEEF›‚g MAIN DISH› CHICKEN›p MAIN DISH› CHICKEN›j MAIN DISH› CHICKEN›Âc MAIN DISH› CHICKEN›m MAIN DISH› CH }j ›j3. Cover and cook for 30 minutes. Then›@jremove cover and cook for a further 15›©}Ajminutes or until chickn is tender and ›Bjwater is reduced. Just before serving,›€jstir in cream. Heat but do not boil. ›ª}ÿÿAdd lemon juice. ›‚jCHICKEN WITH PINEAPPLE ›Àj 6 GREAT 2 HRS 350F ›«}Áj2/3 C Flour ›Âj2 tsps Salt ›k1/4 tsp Pepper ›¬}k4 lbs Chicken Pieces ›k1/2 C Butter or Margarine ›@k1 large can Sliced Pineapple ›­}Ak2 tbsps Lemon Juice ›Bk2 tbsps Soy Sauce ›€k ›®}k ›‚k1. Mix together flour, salt & pepper. ›ÀkRoll chicken in seasoned flour. ›¯}Ák ›Âk2. Melt butter in a frypan. Add the ›lchicken & cook until lighty browned. ›°}l ›l3. Drain pineapple. Measure 1 1/2 C ›@lpineapple syrup & mix with lemon juice›±}Al& soy sauce. ›Bl ›€l4. Place chiken in casserole dish. ›²}lPour pineapple syrup mixture over the ›‚lchicken. ›Àl ›³}Ál5. Cover & bake in 350F oven for 1 1/2›Âlhours. Add pineapple slices for the ›mlast 20 minutes of cooking. Then bake ›´}muncovered after adding the pineapple ›ÿÿslices. ›@mSWEET POTATO CHICKEN PIE ›µ}Am 6 GREAT 1 1/2 HRS 400F ›Bm4 lbs Chicken Pieces ›€m4 tbsps Butter or Margarine ›¶}m1/2 C Celery (chopped) ›‚m5 tbsps Flour ›Àm1 Bay Leaf ›·}Ám3 Whole Cloves ›Âm2 C Chicken Broth ›n1/2 C Milk ›¸}n1 C Peas ›n Salt ›@n Pepper ›¹}An2 C Sweet Potatoes (mashed) ›Bn ›€n ›º}n1. Cook chicken until tender & remove ›‚nmeat from bones. (Boil & save broth). ›Àn ›»}Án2. Melt the butter in top of a double ›Ânboiler. Add celery and cook until all ›otender. Place over boiling water, add ›¼}oflour and stir until well blended. Add›obay leaf & cloves. Gradually add the ›@ochicken broth and milk. Cook, stirring›½}Aoconstantly, until mixture thickens. ›BoRemove spices. Add peas & season to ›€otaste with salt & pepper. ›¾}o ›‚o3. Put chicken in a casserole. Pour ›Àosauce over the chicken. Spread mashed ›¿}Áosweet potatoes over the top. ›Âo ›ÿÿ4. Bake in 400F oven for 10-15 minutes›À}pCHICKEN IN WHISKY SAUCE ›p 6 YUMMY 45 MINUTES HOT ›@p4 lbs Chicken Pieces ›Á}Ap2 tsps Salt ›Bp1/2 tsp White Pepper ›€p1/2 C Butter or Margarine ›Â}p1/2 C Whisky ›‚p1 Onion (sliced) ›Àp1 C Carrots (grated) ›Ã}Áp2 C Tomatoes (chopped) ›Âp1 1/2 C Cream ›q ›Ä}q ›q1. Season chicken with salt & pepper. ›@q ›Å}Aq2. Melt the butter in a saucepan and ›Bqbrown chicken on all sides. ›€q ›Æ}q3. Add the whisky & cook over a high ›‚qheat for 2 minutes. Add the onions, ›Àqcarrots, tomatoes and cream. ›Ç}Áq ›Âq4. Bring to a boil, cover & cook over ›rlow heat for 1/2 hour or until the ›È}ÿÿchicken is tender. ›rPILAF WITH LAMB PATTIES ›@r 4 **** 1 HR 400F ›É}Ar4 slices Bacon ›Br2 tbsps Mustard (prepared) ›€r1 C Brown Rice ›Ê}r1 Onion (thinly sliced) ›‚r2 C Tomato Juice ›Àr ›Ë}ÁrLAMB PATTIES:- ›Âr ›s1 lb Ground Lamb ›Ì}s2 tbsps Mustard (prepared) ›s1 tsp Salt ›@s1/4 tsp Pepper ›Í}As ›Bs ›€s1. Cut bacon into small pieces & brown›Î}sslowly in frypan. Add 2 tbsps mustard ›‚s& brown rice. Stir over low heat until›Àsbrown & heated through. ›Ï}Ás ›Âs2. Add the onion & tomato juice and ›tbring to boiling point. Put into a ›Ð}tcasserole dish. ›t ›@t3. Make lamb patties by combining the ›Ñ}Atlamb, mustard, salt & pepper & shaping›Btinto patties. ›€t ›Ò}t4. Arrange lamb patties on top of rice›‚tmixture & bake, uncovered, in a 400F ›Àtoven until patties are brown on top ›Ó}Át(about 15 minutes). Cover & bake until›Âtrice is well cooked (about 20 to 30 ›ÿÿminutes). ›Ô}uPORK AND SAUERKRAUT STEW ›u 6 **** 1 1/4 HRS HOT ›@u4 slices Bacon ›Õ}Au2 lbs Pork Boneless Boston Shoulder ›Bu1 tbsp Paprika ›€u2 to 3 tsps Caraway Seed ›Ö}u1 tsp Salt ›‚u1 clove Garlic (finely chopped) ›Àu1 can Sauerkraut (16 oz., drained) ›×}Áu1 1/2 C Water ›Âu4 medium Onions (sliced) ›v10 small New Potatoes (about 1 lb) ›Ø}v1/2 tsp Salt ›v Snipped Parsley ›@v3/4 C Sour Cream (dairy) ›Ù}Av ›Bv ›€vFry bacon slices in Dutch oven over ›Ú}vmedium heat until crisp; remove bacon ›‚vand drain on paper towels. ›Àv ›Û}ÁvTrim excess fat from pork shoulder;cut›Âvpork into 1" pieces. Brown pork pieces›win bacon fat; drain. Sprinkle pork ›Ü}wwith paprika, caraway seed, 1 tsp salt›wand the garlic. Stir in sauerkraut, ›@wwater,onions and potatoes. Sprinkle ›Ý}Awwith 1/2 tsp salt. Heat to boiling; ›Bwreduce heat. Cover and simmer until ›€wpork is tender, about 1 hour. ›Þ}w ›‚wCrumble the bacon; sprinkle bacon and ›Àwparsley over pork mixture. Serve with ›ß}ÿÿsour cream. ›ÂwDEVILED CRAB AND SCALLOPS ›x 6 FANTASTIC 45 MIN 375F ›à}x1/4 C Butter or Margarine ›x1/4 C Onion (finely chopped) ›@x3 tbsps Flour ›á}Ax3/4 tsp Salt ›Bx1 tsp thick Steak Sauce (bottled) ›€x1/2 tsp Worcestershire Sauce ›â}x dash Tabasco ›‚x1 C Light Cream ›Àx1/3 C Milk ›ã}Áx1/2 C dry Sherry ›Âx1 lb Sea Scallops (quartered) ›y2 cans King Crabmeat (7 1/2 oz size) ›ä}y ›yTOPPING:- ›@y ›å}Ay1 tbsp Butter or Margarine (melted) ›By1/4 C seasoned Dry Bread Crumbs ›€y (packaged) ›æ}y ›‚y ›Ày1. Preheat oven to 375F. ›ç}Áy ›Ây2. In 1/4 C hot butter in medium sauce›zpan, saute onion until golden - about ›è}z5 minutes. Remove from heat. ›z ›@z3. Stir in flour, salt, steak sauce, ›é}AzWorcestershire, Tabasco, cream and ›Bzmilk. ›€z ›ê}z4. Bring to boiling, stirring; reduce ›‚zheat, and simmer 1 minute. Remove from›Àzheat. ›ë}Áz ›Âz5. Stir in sherry and scallops. ›{ ›ì}{6. Drain crabmeat, removing any of the›{cartilage. Break crabmeat into large ›@{pieces. Add to scallop mixture. ›í}A{ ›B{7. Turn into shallow, 1 1/2 quart ›€{casserole. ›î}{ ›‚{8. Make Topping: Combine butter with ›À{crumbs. Sprinkle over top. ›ï}Á{ ›Â{9. Bake 25 to 30 minutes, or until the›|mixture is bubbly and heated through. ›ð}|Nice served with lemon-buttered fresh ›ÿÿasparagus. ›@|CLASSIC CRAB CASSEROLE ›ñ}A| 10 EXCELLENT 45 MIN 350F ›B|1 pkg Shell Macaroni (small) ›€|1/2 C Butter or Margarine ›ò}|1/2 C Green Pepper (chopped) ›‚|1/2 C Green Onion (chopped) ›À|1/2 C All-Purpose Flour ›ó}Á|1 tsp Salt ›Â|1 tsp Dry Mustard ›}1/4 tsp White Pepper ›ô}}1 qt Milk ›}3 cans King Crabmeat (7 1/2 oz, drain)›@}1 can Button Mushrooms (3 oz, drain) ›õ}A}1 can Chopped Mushrooms (3 oz, drain) ›B}1 can Pimientos (4 oz, drain, chopped)›€}1 tsp Worcestershire Sauce ›ö}}1/4 tsp Tabasco ›‚}2 C Cheddar Cheese (grated) ›À} ›÷}Á} ›Â}1. Cook macaroni as package label ›~directs; drain. Preheat oven to 350F. ›ø}~ ›~2. Meanwhile, in hot butter in Dutch ›@~oven, saute pepper and onion until ›ù}A~tender - about 5 minutes. Remove from ›B~heat. ›€~ ›ú}~3. Stir in flour, salt, mustard, and ›‚~pepper until well blended. Gradually ›À~stir in milk. Bring to boiling, and ›û}Á~stirring constantly; reduce heat, and ›Â~simmer 3 minutes. Remove from heat. › ›ü}4. Add macaroni, crab, mushrooms, the ›pimiento, Worcestershire, and Tabasco;›@mix until well blended. Turn into a ›ý}A13"-by-9"-by-2" inch baking dish. ›BSprinkle with cheese. ›€ ›þ}5. Bake, uncovered, 30 minutes, until ›ÿÿbubbling hot and cheese is melted. ›ÀJOHN WAYNE'S CHEESE CASSEROLE ›ÿ}Á 8 GREAT 1 HR 325F ›Â2 cans Green Chilies (4 oz,drain) ›€1 lb Monterey Jack cheese (grated) ›}€1 lb Cheddar Cheese (grated) ›€4 Egg Whites ›@€4 Egg Yolks ›}A€2/3 C canned Evaporated Milk ›B€ (undiluted) ›€€1 tbsp Flour ›}€1/2 tsp Salt ›‚€1/8 tsp Pepper ›À€2 medium Tomatoes (sliced) ›}Á€ ›Â€ ›1. Preheat oven to 325F. Remove seeds ›}from chilies and dice. › ›@2. In large bowl, combine the grated ›}Acheeses and green chiles. Turn into a ›Bwell-buttered , shallow, 12"-by-8"-by ›€2" inch, 2 qt. casserole. ›} ›‚3. In large bowl, with electric mixer ›Àat high speed, beat egg whites just ›}Áuntil stiff peaks form when beater is ›Âslowly raised. ›‚ ›}‚4. In small bowl with electric mixer ›‚combine egg yolks, milk, flour, salt, ›@‚and pepper; mix until well blended. › }A‚ ›B‚5. Using rubber scraper, gently fold ›€‚beaten whites into egg yolk mixture. › }‚ ›‚‚6. Pour egg mixture over the cheese ›À‚mixture in casserole; with fork, › }Á‚"ooze" it through the cheese. ›Â‚ ›€ƒ7. Bake 30 minutes. Remove from oven ›}ICKEN›AŒ MAIN DISH› HAM›€† MAIN DISH› LAMB›„ MAIN DISH› LAMB›r MAIN DISH› LAMB›| MAIN DISH› SEAFOOD›Áw MAIN DISH› SEAFOOD› }A‰ MAIN DISH› SEAFOOD›u MAIN DISH› STEW›ÁP MAIN DISH› VEAL›ÀN MAIN DISH› VEAL›‚ MAIN DISH› VEGETABLE› MAIN MEAL› BEEF›À9 r}ƒand arrange sliced tomatoes, over ›‚ƒlapping, around edge of casserole. ›ÀƒBake 30 minutes longer, or until a ›}Áƒsilver knife inserted in center comes ›Âƒout clean. Garnish with a sprinkling ›ÿÿof chopped green chiles, if desired. ›}„LAMB AND BEAN STEW ›„ 6 VERY GOOD 2 HRS HOT ›@„3 lb Boneless Lamb (cut in 1" cubes) ›}A„1/3 C Oil ›B„4 Onions (chopped) ›€„ Parsley ›}„2 1/2 tsps Salt ›‚„3/4 tsp Black Pepper ›À„1/3 C Lemon Juice ›}Á„1 Lemon (quartered) ›Â„3 C Boiling Water ›…2 lb Kidney Beans (canned) ›}… ›… ›@…1. Heat 2 tbsps of the oil in a large ›}A…saucepan. Brown lamb in it. Remove the›B…lamb. ›€… ›}…2. Heat the remaining oil in saucepan.›‚…Add the onions and parsley; cook for 5›À…minutes, stirring frequently. ›}Á… ›Â…3. Return the meat, add salt, pepper, ›†lemon juice, lemon and boiling water. ›}† ›†4. Cover and cook over low heat for ›@†1 1/4 hours. ›}A† ›B†5. Add the undrained beans and cook ›ÿÿfor another 15-20 minutes. ›}†GROUND LAMB CURRY ›‚† 6 **** 45 MIN HOT ›À†2 lb Ground Lamb (lean) ›}Á†1 Onion (finely chopped) ›Â†2 cloves Garlic (crushed) ›‡2 1/2 tsps Salt ›}‡1/2 C Butter or Margarine ›‡2 Onions (thinly sliced) ›@‡ Curry Powder (to taste) ›}A‡1 tbsp Tomato Paste ›B‡2 C Yogurt ›€‡2 potatoes (peeled & cubed) ›}‡1/4 C Ground Almonds ›‚‡ ›À‡ ›}Á‡1. Mix together lamb, chopped onion, ›Â‡garlic and 1 1/2 tsps salt. Shape into›ˆ1" balls. › }ˆ ›ˆ2. Melt the butter in large saucepan. ›@ˆSaute the sliced onions until golden ›!}Aˆbrown. Add the meat balls and cook for›Bˆ5 minutes, turning the meat balls ›€ˆfrequently. ›"}ˆ ›‚ˆ3. Mix the curry powder with tomato ›Àˆpaste, yogurt and remaining salt. Mix ›#}Áˆinto the saucepan with the meat balls.›ÂˆCook over low heat for 10 minutes, and›‰stirring frequently. ›$}‰ ›‰4. Add the potatoes and almonds. Cover›@‰and cook for 20 minutes over low heat.›%}ÿÿAdd more water if necessary. ›B‰TUNA AND VEGETABLE CASSEROLE ›€‰ 6 GREAT 1/2 HR 450F ›&}‰1/2 C Butter or Margarine ›‚‰1 Onion (chopped) ›À‰1/2 Green Pepper (chopped) ›'}Á‰3 tbsps Flour ›Â‰1 tsp Salt ›Š1/4 tsp Pepper ›(}Š1/4 tsp Paprika ›Š1/8 tsp Nutmeg ›@Š1 1/2 C Milk ›)}AŠ1 tbsp Lemon Juice ›BŠ1 large can Tuna (packed in oil) ›€Š1 can Corn Niblets ›*}Š1 C Crackers (crushed) ›‚Š1/4 lb Cheddar Cheese (thinly sliced) ›ÀŠ ›+}ÁŠ ›ÂŠ1. Melt butter in the top of a double ›‹boiler. Add onion and green pepper and›,}‹saute until onion is golden brown. ›‹ ›@‹2. Gradually add flour, salt, pepper, ›-}A‹paprika, and nutmeg. Blend well. Place›B‹double boiler top over simmering water›€‹and add milk. Cook, stirring constant ›.}‹until mixture is thick and smooth. Add›‚‹lemon juice and tuna oil and cook for ›À‹10 minutes. ›/}Á‹ ›Â‹3. Flake the tuna and alternate in ›Œlayers the tuna, cracker crumbs, corn,›0}Œcheese and sauce. ›Œ ›@Œ4. Bake in 450F oven for 15-20 minutes›1}ÿÿor until well done. ›BŒPOTATOES WITH HAM CASSEROLE ›€Œ 4 **** 1/2 HR 350F ›2}Œ1/4 C Sour Cream ›‚Œ3 tbsps Cream ›ÀŒ1 tsp Salt ›3}ÁŒ2 1/2 tbsps Butter or Margarine ›ÂŒ1 lb cooked Potatoes (thinly sliced) ›4 hard-boiled Eggs (sliced) ›4}1/2 lb Ham (chopped) ›1 1/4 C Bread Crumbs (fresh) ›@2 1/2 tbsps Butter or Margarine ›5}A ›B ›€1. Blend together the sour cream, salt›6}and cream. ›‚ ›À2. In a well-buttered casserole dish, ›7}Áarrange 1/3 of the potatos with layer ›Âof sliced egg on top. Pour over 1/3 of›Žthe cream mixture. Add another 1/3 of ›8}Žthe potatoes, sprinkle with 2/3 of the›Žchopped ham. Pour the remaining cream ›@Žmixture over. Top with the rest of the›9}AŽpotatoes. ›BŽ ›€Ž3. Mix the remaining ham with bread ›:}Žcrumbs and melted butter. Sprinkle ›‚Žover the top layer of potatoes. ›ÀŽ ›;}ÿÿ4. Bake in a 350F oven for 30 minutes.› › ›<} › › ›=} › › ›>} › › ›?} › › ›@} › › ›A} › › ›B} › › ›C} › › ›D} › › ›E} › › ›F} › › ›G} › › ›H} › › ›I} › › ›J} › › ›K} › › ›L} › › ›M} › › ›N} › › ›O} › › ›P} › › ›Q} › › ›R} › › ›S} › › ›T} › › ›U} › › ›V} › › ›W} › › ›X} › › ›Y} › › ›Z} › › ›[} › › ›\} › › ›]} › › ›^} › › ›_} › › ›`} › › ›a} › › ›b} › › ›c} › › ›d} › › ›e} › › ›f} › › ›g} › › ›h} › › ›i} › › ›j} › › ›k} › › ›l} › › ›m} › › ›n} › › ›o} › › ›p} › › ›q} › › ›}MAIN MEAL› BEEF›@. MAIN MEAL› BEEF›ÀMAIN DISH› BEEF›› VEAL›ÀN MAIN DISH› VEAL›‚ MAIN DISH› VEGETABLE› MAIN MEAL› BEEF›À9 5