Baked Potato Skins
4 Baked Potato Skins
2 tablespoons melted butter
Salt and Pepper
grated cheese, Swiss, cheddar or Parmesan
1/2 cup Sour Cream
a few drops of Tabasco
Cut the potato skins with scissors or a sharp knife into long strips about I inch wide. Brush them with the melted butter. The easiest way is to use a pastry brush, just enough to coat the skins. Sprinkle the strips with Tabasco salt, pepper and if you wish grated cheese of your choice. Put them under the broiler until brown or cook them in a 450 oven until bubbly, about 5 to 7 minutes. Drain them on paper towels. Serve them with sour cream as a dip
I loaf French Bread cut in half lengthwise and dried in a
200 oven for l/2hr
1/2 Ib. sliced honey baked or Black Forest ham diced
1/41b Swiss cheese grated 1 egg beaten
Dash of cayenne
Hollow a bit of each of the centers of the French bread halves. Mix the ham and cheese with the egg and cayenne. Spread the mixture on each of the two pieces of bread divide the mixture equally. Place the bread on a cookie sheet. Bake in a 400 oven for about 10 min or until the cheese is melted and the egg is cooked. Cut into bite size pieces and serve immediately. The egg - Cheese and ham mixture can be made the day ahead and stored.
General Instructions - Soak wooden skewers about 8 inches long in cold water before using. There are three methods of cooking that you can use. Choose the one most appropriate for you.
1) Thread the skewers with the ingredients and cook them on a stovetop grill.
2) Cook all the ingredients separately before threading them on to a skewer and heat in a 350 oven until warm.
3) Thread the ingredients on the skewers and put under the broiler until done
2 wooden skewers soaked in water Zucchini - cut into 6 bite size pieces Yellow Squash- cut into 6 pieces 2 cherry Tomatoes Mushrooms - 6 pieces
1 - Thread the vegetables alternately on to a skewer, ending with the tomato. Cook on the grill for about 10 minutes turning once.
2 - Sauté the vegetables separately in a frying pan with a little oil, except the tomatoes, toss the tomatoes briefly in the oil. Thread the vegetables alternately ending with a tomato.
3 - Thread the vegetables alternately on a skewer, brush with a little oil and put under the broiler
2 wooden skewers soaked in water
1 boneless chicken breasts
1/2 green pepper 1/2 red pepper
Terraki sauce or barbecue sauce
Cut the chicken breast into bite size pieces. Put the chicken pieces into a food storage bag; add 2 to 3 tablespoons of terraki or barbecue sauce. Let this marinate for at least 4 hours or overnight. Parboil the peppers and cut them into about 6 pieces each.
1) Thread the skewer with the chicken pieces alternately with the red and green pepper and lay them on a stovetop grill, turn and cook until the chicken is cooked through.
2) Toss the pieces of pepper briefly in a fry pan lightly coated with oil, remove and add the chicken pieces to the fry pan and cook When all ingredients are cooked, thread the skewers alternately with the chicken and peppers. Heat in a 400 oven just before serving for about 5 minutes
3) Thread the skewers alternately with the chicken and peppers and put under the broiler.
2 wooden skewers soaked in water Beef -
sirloin or fillet - cut into 6 bite size pieces barbecue sauce -
your favorite mushrooms - cut in halves or quartered depending on size
1/2 green pepper cut into 6 bite size pieces
Put the beef into a food storage bag, add about 2-3 tablespoons of barbecue sauce, marinate overnight.
1) Thread the meat on to a skewer alternately with the green pepper and mushrooms on to a soaked wooden skewer. Cook on a stovetop grill for about 4-5 minutes for rare.
2) Sauté beef in a frying pan tossing frequently. Sauté green
pepper and mushrooms separately. Thread the meat and vegetables on to a soaked skewer and keep warm in a low oven.
2 shrimp medium size or 2 pieces of scallops
1/2 green pepper cut into 6-bite size pieces juice of 1/2 lemon
1/2 teaspoon dried dill or 2 sprigs fresh dill Marinate shrimp with the lemon juice (I add the rind as well) and the dill. for about 4 hours. Thread the shrimp or scallops on to a soaked skewer alternately with pieces of green pepper. I find that the shrimp and scallops cook best on a stovetop grill.
Put 4 eggs in cold water and bring water to a boil. Simmer gently for 10 minutes. Run the eggs under cold water and peel. Cut the eggs in half lengthwise, remove the yolks and put them into a bowl. Set the whites aside. Mash the yolks and add one of the following flavorings:
1) a few drops of Worcestershire sauce, pinch of dry mustard 1/2 teaspoon dried or I teaspoon fresh tarragon a dash of cayenne enough mayonnaise or sour cream to bind.
2) I teaspoon Chutney, mayonnaise and Sour cream to bind. Add to the egg yolks and mash the yolks. Season with salt and pepper.
3) 1 teaspoon curry powder sautéed in a little butter, I teaspoon finely chopped scallion. Mayonnaise to bind.
4) 1 anchovy fillet mashed, or a little anchovy paste I tablespoon mayonnaise I teasp sour cream ** This can be done the day before you wish to serve. Assembly:
1) Put the yolk mixture in a pastry bag if you have one. Pipe the yolk mixture into the egg white halves. If you do not have a pastry bag. Take a teaspoonful of the yolk mixture and gently fill each egg white half. Top each egg with chopped parsley or an anchovy, a shrimp, a dash of curry powder, a bit of paprika or a caper.
Chicken Liver Pate
I Ib. Chicken Livers 1/2 cup butter (1 stick)
1/2 Spanish onion chopped 1/2 teaspoon dried thyme
1/2 cup Port or Dry Sherry 2 dashes nutmeg
Melt butter in a frying pan, add the chicken livers, chopped onion, salt, pepper and thyme, (you should over salt as the salt will decrease in intensity as the pate gets cold). Cook, stirring until the livers are stiff but still slightly rosy inside. Pour in the Port or Sherry and the nutmeg. Continue cooking until the Port or Sherry has reduced by half. Cool slightly, and pour this mixture into a food Proc. Blend until nearly smooth (you want some texture) This mixture will look AWFUL. Pour the mixture into a bowl. Cover and put into the refrigerator. In about 2 hours, taste for seasoning and add salt and pepper if needed. This pate should be made at least I or 2 days ahead.
Crab cakes ( for Appetizer or Main Course)
Fresh or1 can lump crabmeat ( picked over
Cracker crumbs ( saltines or Uneida crackers)
Old bay seasoning
Mayo to bind
Combine the crabmeat, parsley, old bay seasoning and egg in a bowl. Mix and be careful not to break u=p the crabmeat. Add the cracker crumbs and enough mayo to bind. Form them into little cakes for appetizers or larger cakes for a main course. Melt butter in a fry pan and sauté cakes on each side until golden brown. Serve with lemon or a favorite sauce.
Stuffed Clams great for a buffet! great for a buffet!
1 1/2 tblsp butter
1 tblsp chopped onion
1 tblsp flour
1 /2 cup milk or half and half
2 tblsp dry sherry
1/2 cup bread crumbs
1 teasp tarragon, parsley
2 tblsp chopped scallions
cayenne pepper, dots of butter
Open the clams or put them in a large stockpot with a little water and steam them until they relax and just begin to open. Remove the clams from their shells and put them in a bowl. Reserve 6 of the clamshells. Chop the clams to a medium dice. Drain and save juice into a cup and set the clams aside. Melt the butter in a saucepan, add the onion and sauté until the onions are soft, add the sherry and cook briefly. Add the flour, cook I minute. Pour in the milk or half-and-half and stir vigorously until thickened. If the sauce is too thick add some of the clam juice or if it is too thin add some of the breadcrumbs. Season well. Add the sauce to the clams, just enough to bind. Divide this mixture between the 6 clamshells. ** May be done ahead to this point. Cover the mixture in each clamshell with breadcrumbs and dot with butter. Heat in a 425 oven until bubbly.
2 salmon fillets with skin left on 3 to 4 sprigs fresh dill
2 tblsp kosher salt or coarse sea salt mixed with I tblsp sugar
2 to 3 tblsp brandy
Lay a piece of wax paper on the counter large enough to cover the fillets. Put one of the fillets in the center of the paper. Rub I/2 of the salt-sugar mixture into the salmon fillet. Pour on the brandy. Lay the dill sprigs on top. Rub the rest of the salt mixture on the other fillet and lay the second fillet on top of the first, flesh to flesh. The thick end of one fillet should be on top of the thin end of the other fillet. Wrap the fillets in the wax paper, then wrap tightly in aluminum foil. Put this in a food storage bag and refrigerate for 4 to 5 days. Before you serve slice the salmon in very thin slices, decorate with some dill and serve with dark pumpernickel or rye Melba rounds.
Bring ingredients except
shrimp to a boil, reduce the heat and let simmer for about 19 min. Put in shrimp
and return to a boil and boil for 1 min. Turn off heat and cover tightly. Let
stand until shrimp have cooled Remove shells and put shrimp on a platter
decorated with fresh Parsley sprigs. Serve with seasoned cocktail sauce
Smoked Salmon Canapés with Cucumber Dill Sauce
1 medium cucumber, seeded and diced
1 small red onion, diced
1 3 oz. jar small capers, drained
1 16 oz container sour cream
1 cup fresh dill, chopped finely
1 side of smoked salmon, sliced
thinly sliced dark pumpernickel bread, cut in triangular quarters
1 seedless cucumber, sliced in rounds
To prepare the sauce, in a mixing bowl, combine diced cucumber, red onion, capers and dill with sour cream.
Stir well and season with pepper.
Keep refrigerated until ready to serve over the smoked salmon canapés.
On a large platter, surround the sliced salmon with the bread quarters and seedless cucumber rounds.
Place the cucumber sauce in a small bowl and serve
Salsa: a very good jar of salsa - we use very hot. Serve this with corn chips.
Onion dip 1 package Knoors onion soup mix with 2 cups sour cream. Mix well and store in the sour cream container or in a covered bowl for at least two hours or even better overnight. 1 package Knoors onion soup mix with 2 cups sour cream. Mix well and store in the sour cream container or in a covered bowl for at least two hours or even better overnight.
Vegetable dip: I package Knoors vegetable soup mix, I cup mayonnaise, I cup sour cream, I package frozen chopped spinach - thawed and drained I can water chestnuts drained and chopped I package Knoors vegetable soup mix, I cup mayonnaise, I cup sour cream, I package frozen chopped spinach - thawed and drained I can water chestnuts drained and chopped
I teasp Tabasco or more depending on taste Mix all the ingredients together and store in the refrigerator for at least 2 hours or overnight.
Bacon - Horseradish dip
4-5 slices bacon cooked and crumbled 1/2 bottle horseradish - 2 cups sour cream. Mix all the ingredients together and store in the refrigerator overnight. Taste and correct seasoning Herb dip: 2 cups sour cream or yogurt and for this dip you could use a creamed cottage cheese - you could even use I cup cream cheese to I cup sour cream. Experiment 1/2 cup mixed chopped herbs such as a combination of Parsley, tarragon, chervil and chives. You could substitute dill for the tarragon and use this dip for seafood Tabasco to taste - you could add a minced clove of garlic Mix the ingredients together and store in container overnight
Vegetables for dips
Asparagus tips. Green beans, Broccoli flowerets, carrot sticks, cauliflower, celery sticks, cucumber, mushrooms, green onions, pea pods, peppers (green, red and yellow), radishes and cherry tomatoes.
Henrys Onion Things
I /4 cup Mayo 1 /4 cup Parmesan cheese
1/2 cup chopped onions
Mix. Spread on rye bread. Sprinkle with more Parmesan. Run under broiler until golden brown. EAT
Smoked Turkey (can also substitute roast beef or ham) Argula Mayo Tomatoes Salt, pepper Lay bread on a flat surface. Open. Sprinkle with salt and pepper. Lay on slices of turkey, argula, tomato (sliced very thin) Roll Bread up and slice about I inch thick. (Vivi)
A Greek yogurt & cucumber dip - great with heavy bread or fried zucchini
2 garlic cloves, minced very finely 2-3 TBSP extra virgin olive oil Juice of on fresh lemon pinch of salt 2 cups plain yogurt 1 medium cucumber, peeled and seeded and finely chopped 1/2 tsp. oregano
Mix garlic with olive oil. Using the edge of a fork, continue mixing garlic and oil while adding lemon juice and salt. Add yogurt, cucumber and oregano and mix well. Cover and chill for at least 4 hours for flavors to combine. Serve with bread or fried zucchini or fresh vegetables.
Split Pea Soup
1 bag green split peas (washed)
1 tblsp oil and butter
2 sliced leeks washed well
1/2 onion chopped
2 carrots, finely chopped
leftover ham or ham bone
1 bay leaf water or chicken stock or corned beef water, about 11/2 qts
Bits of ham or croutons for garnish
Melt oil and butter in soup pot. Add leeks, onions and carrots. Stir to coat and cook gently until vegetables are soft. Add chunks of ham or ham bone. Add split peas, bay leaf and liquid to cover. You may add about 1/2 cup white wine, it improves the flavor. Bring to a boil and lower heat and simmer until peas are soft and mushy, about 35-40 min. Remove bay leaf and ham bone. Put soup in a food Proc. and then through a food mill. Pour back into the stockpot. Heat and thin with stock if necessary. Garnish with bits of ham or croutons.
4 leeks, washed and sliced (no green part) 1 tblsp butter
1/2 onion chopped 5 to 6 potatoes, peeled and sliced
1 qt. water or chicken stock I/2 to 1 cup white wine salt
1 cup, 1/2 and 1/2 or heavy cream and milk
2 to 3 tblsp sour cream
Worcestershire, cayenne pepper
Garnish - chopped scallions or chives
Melt butter and oil in a large saucepan, add leeks and onions and sauté until vegetables are soft. Add potatoes and stir to coat potatoes. Add liquid and salt and bring to a boil. Lower heat and simmer until potatoes are soft and mushy. Pour into a food Porch. and blend until smooth. Put mixture through a food mill and chill until very cold. Add cream, 1/2 and 1/2 and or milk and sour cream, Worcestershire and cayenne. Season well. It will probably need salt and plenty of it. Add milk if you need to thin it out. Chill and garnish with chopped scallions or chopped chives.
Watercress Vichy or Carrot Vichy
Follow instructions for Vichyssoise. Add I or 2 bunches watercress or 1 2 cups grated carrots with the leeks and onions.
Follow instructions for Vichyssoise. Add I to 2-tblsp curry powder to leeks and onions. Stir and cook curry powder before proceeding with recipe.
I tblsp butter and oil
2 to 3 leeks sliced (white part only)
1 peeled and diced apple or 1/2 cup applesauce
2 to 3 tblsp curry powder, mild or hot
1 to 2 potatoes peeled and grated
I to 11/2 qts good quality chicken stock
I cup white wine
I cup heavy cream or 1/2 and 1/2
Cayenne and Worcestershire
slivers of chicken and chives for garnish.
Melt butter in large saucepan. Add leeks and apples and sauté until soft. Add curry powder and burn it a bit but do not brown the leeks. Add potatoes and stock and bring to a boil. Lower heat and simmer for about 20 min or until potatoes are soft Put mixture through a food proc. and then a food mill. Chill until very cold. Add 1/2 and 1/2 and or cream and season with salt, pepper, and Worcestershire. Chill and garnish with slivers of chicken and chives.
Bertha Bartlett Benkards Soup
I can Green pea soup 1 can Tomato soup
1 can beef Bouillon 1 tblsp butter
1 tblsp curry powder
1/8 cup dry sherry
diced lobster or diced chicken for garnish
Melt butter in a saucepan, add curry powder and cook it slightly. Add the 3 cans of soup and 11/2 cans of water. Heat thoroughly and add sherry. Garnish with Lobster. I use diced chicken. It's cheaper!
4 to 6 slices bacon diced 1 onion diced
1 to 2 diced cooked potatoes
2 cans creamed corn
1 to 2 cans milk
Cook bacon, add onions and cook in bacon fat until onions are soft. Add cooked potatoes and creamed corn. Add milk and heat through. Make this soup at least 3 hours or a day ahead. Add chopped parsley just before serving.
Chicken or Turkey Stock
Chicken or turkey bones 1 tbsp. oil
2 leeks washed and chopped 1 onion chopped
1 carrot chopped I celery stalk with leaves Peppercorns, bay leaf, parsley steins 1 - 2 cups white wine Water to cover Brown chicken bones in large stock pot.
Sauté vegetables in oil, add spices and wine and water to cover. Bring to a boil and simmer for about 2 hours. Strain and defat. Season with salt if necessary. Reduce for a stronger flavor.
Potage St. Germain
1 cup split peas 1 box frozen peas
1 to 2 boxes frozen spinach 2 tblsp butter and oil
1 chopped leek
I qt. chicken stock or water Croutons
Sauté leeks in I tblsp butter until soft. Add peas. Spinach and a pinch of sugar. Add the chicken stock or water to cover and cook slowly until split peas are soft. Put through a food mill or food Proc. Add I tblsp butter and season to taste with salt and pepper.
Aunt Jens Baked Bean Soup
1 jar or can B and M Baked Beans 1/2 teasp thyme
1 med. can or bottle Tomato juice
Put Beans and tomato juice in saucepan with thyme. Bring to a boil and simmer for about 10 min. Put through Food Mill and blend well. Thin out with more T. juice if necessary.
Ice box Soup or Anything Goes!
My children used to know it was time to shop when I made this for dinner!
In a large pot, sauté sauté chopped onions in butter or oil. Add some thyme, basil or favorite herbs, a bay leaf is good, but take it out before serving. Add leftover vegetables or cooked meat cut into pieces. Sausage ( any kind ) or just vegetables if you don't eat meat, frozen vegetables if you have a few. Add chicken or beef or vegetable stock, Canned broth will do. A little tomato paste will add body. Simmer slowly for about 20 min. Make this soup in the morning or a day ahead. Flavor improves with time
1/2 head cabbage 1 carrot Mayo mixed with about I tblsp sour cream poppy seeds chopped parsley
Grate cabbage and carrots into large bowl. Add Mayo and sour cream to just coat the cabbage mixture. Add less than you think you need. You can always add more later. Add poppy seeds and chopped parsley and mix thoroughly. Put in icebox for at least 2 hours. Season with salt and pepper and add mayo if needed.
I bag mixed vegetables (frozen) 1/2 cup chopped celery
1 hard-boiled egg (sliced) 1 tomato diced
1 scallion chopped Mayonnaise
2 tblsp chopped parsley
Cook mixed vegetables according to directions on package. Drain and cool thoroughly. Add celery, tomato, egg, scallions and parsley. Add Mayo to coat. Put in icebox until cold. Season with salt and pepper. Add more Mayo if needed.
4 to 5 cooked and cubed potatoes, either white, Yukon or
1 cup diced celery
4 green onions chopped
1 hard boiled egg chopped
1 tomato, cubed and seeded
few dashes balsamic vinegar
chopped parsley, grated carrot
1/2 cup mayonnaise mixed with 2 to 3 tblsp. Sour cream
Put the potatoes in a large bowl. The skins add flavor. Add celery, onions, egg, tomato and carrot. Sprinkle with the vinegar and toss, add parsley. Add the Mayo mixture to the salad, more if needed.
2 to 3 cups cooked elbow or corkscrew pasta 1 cup chopped celery 2 grated carrots red pepper flakes 1/4 cup chopped parsley 1/4 cup Mayo mixed with 2 tblsp sour cream
Put cooked pasta, celery, carrots, red pepper flakes to taste, in a bowl. Add parsley. Add mayo and mix well. Season with salt and pepper.
Lettuce; Boston, Bibb, watercress) chicory, endive, red leaf Herbs; tarragon, chervil, chives, parsley, basil, dill Onions: green, red slices, Bermuda Eggs hard-boiled Tomatoes cherry Beets
Cucumbers; take out the seeds, they are bitter Artichoke hearts Mushrooms Green peppers Croutons Olives Bacon
You can add anything you want. Look for color, texture and taste, The best kind of salad dressing is a light one such as vinegar and oil, particularly in the summer when the vegetables are fresh.
Cider or white wine vinegar
Chopped fresh dill
About one tablespoon or less olive oil
Peel cucumbers, score them and cut them in half lengthwise. Scoop out the seeds. Slice them and sprinkle them with salt and sugar. Drizzle with vinegar and put in the dill, chopped but not too fine. Let them marinated for at least two hours or overnight. Drain and add oil and chopped parsley and more dill. Taste and correct seasoning.
Three tomatoes -- large beefsteak, if possible vine ripened
Salt and sugar
Olive oil if possible from Province
Peel tomatoes by dipping them in boiling water until the skins break, about 10 seconds. Peel and slice. Sprinkle with the salt and a very small amount of sugar. Drizzle with a good balsamic vinegar and olive oil. Chiffonade the basil leaves and add them to the tomatoes
Note -- tomatoes should never be stored or capped in an area under 55 degrees -- in other words not in the fringe.
Red potatoes a
quarter of a cup of chicken broth and white wine
Light olive oil from Province
White wine vinegar
Slice the potatoes and cooked them until tender. Drain and add to the chicken broth salt. Seat for about 10 minutes to affirm them up, add to the scallions, vinegar, parsley and about two tablespoons of light olive oil. Let set up for about 20 minutes and served at room temperature.
Bread, cut into croutons
1 egg, cooked for one minute
Olive oil, garlic
Two or three anchovy’s fillets and oil
Balsamic vinegar -- a few drops
One lemon, cut and squeezed
Shaved parmesan cheese
the croutons in a bit of oil for a few seconds or drizzle oil over them and
put them on the cookie sheet and put in a 200-degree oven until crisp.
Pour olive oil into a cup measure and put into or three sliced garlic
cloves and let marinate for at least one hour.
Cut the anchovies fillets into small pieces.
Break the Romaine hearts into pieces and put in a large bowl.
of the vinegar over the lettuce, at the lemon juice and toss.
Add the anchovies. Add the
egg to the oil and mix well. You
can take out to the garlic if you wish. Add
the oil and egg to the lettuce and toss.
Add the croutons and shaved parmesan cheese.
You can use in grated cheese but I think the shaved gives a better
flavor. Add the crouton and lots
of black pepper toss and serve.
are some very good Caesar's salad dressings on the market but I think this one
is worth the extra work.
Hamburgers in Red Wine Sauce
I lb. ground chuck 2 tblsp sautéed chopped onion
I tblsp butter 1/4 teasp thyme flour to coat
1 to 1 1/2 cups good red wine chopped parsley
French bread cut in about 1" rounds. Mix onion and thyme with the beef. Form into 4 Hamburgers. Dust with flour. Melt butter in a frying pan. Sauté hamburgers quickly on high heat on each side. Lower heat and cook until they reach desired doness. Put each burger on French bread rounds. deglaze. the pan with the wine, add parsley and swirl in butter to thicken slightly. Pour wine mixture over hamburgers and serve.
Corned Beef - unpeeled garlic cloves and cold water
4 carrots, peeled and cut into 2 to 3 " pieces
4 to 6 new potatoes cabbage cut into 4 wedges
Cooked or roasted beets (optional)
Dark brown sugar or REAL maple syrup
Sour cream Horseradish sauce
Put corned beef in stockpot with garlic and cold water to cover by at least 2". Bring to a boil and simmer for about 3 hours or until tender. Remove and place in baking dish. Cover top with brown sugar or syrup and put in 250 oven to melt sugar. Put potatoes and carrots in cooking water and cook until tender, about 15 min. Remove and place in baking pan with corned beef. Cook cabbage wedges until tender. Slice corned beef and serve with potatoes and vegetables. Serve with Sour Cream Horseradish Sauce and whole grain mustard.
Corned Beef Hash
Equal amounts of diced Corned beef and diced cooked
1 /2 cup chopped onion sautéed
1 tblsp butter
2 tblsp cream or milk but preferably cream
Melt butter in pan. Mix beef, potatoes and onion together. Sauté slowly in fry pan until crust forms on bottom. Stir and cook until crust forms again. Turn over until both sides have a brown crust. Add cream. Serve topped if you want with a fried egg on top.
Chuck Steak with Green Beans
1Chuck steak -with bone 1 garlic clove
1 pk. cut green beans
1 can crushed tomatoes
1 cup red wine
Brown steak on both sides. Put in a baking dish, add rest of the ingredients. Cover and bake in a 350 oven for about 1 2 hrs or until tender. Time depends on thickness of steak. Remove and cut steak into serving pieces. Cook down sauce, remove bay leaf and spoon sauce and beans around steak.
Beef Chuck Red wine bay leaf
Onion stuck with cloves Garlic Salt Pork Butter, Hour Thyme, I leek) parsley Stock or bouillon
Small white onions sautéed in butter Sautéed mushroom caps
Cut the beef into cubes; (marinate in red wine and spices for several hours. Blanch the salt pork in water, drain. Sauté the salt pork until brown. Take the marinated beef and dry the pieces on a paper towel, brown them in the fat) after removing the cooked salt pork. When browned, add the rest of the ingredients (except the onions and mushrooms) and enough of the marinade to cover the meat. Bring to a boil and reduce the heat and simmer for about 2 hrs. When meat is tender remove with a slotted spoon, reduce the liquid slightly and thicken if necessary with Beurre Manie (Butter and flour mixed together). Add the meat and salt pork. Serve with the onions, mushrooms, and little boiled potatoes.
Cooked diced beef (about I cup)
Sauté the onions and apples in the oil until tender, add the curry
Powder) cook a bit more. Add the flour, stir the hot liquid and stir until thickened. Add the wine and spices. Cook for about 15 min. Add the Beef.
Chopped Chuck Tomato or Pizza sauce Mozzarella cheese
Cook the hamburgers as usual, when they are nearly done, spoon over the top some spaghetti sauce and shredded mozzarella. Put a cover on top of the pan until the cheese has melted.
2 Ibs chuck or round steak, cut into cubes (small)
1/4 lb. bacon, chopped
2 onions chopped
6 cloves garlic diced 3 jalapeños diced
2 cans black beans, drained
1 14 oz. can crushed tomatoes
1 can dark beer
In a big pot, brown bacon, drain fat, throw in meat, onions, garlic. jalapeños and brown. Throw in tomatoes, beer and 4 tbsp. chili powder and I tbsp. roasted cumin seeds and I tbsp. oregano. Cook about I hr and throw in black beans. Heat more and serve with sour cream.
Cooked mashed potatoes
1 -2 lbs. hamburger meat 1 -2 chopped onions
1 cup cooked corn
1 cup chopped tomatoes
grated Parmesan cheese
Line a baking dish with mashed potatoes. In a frying pan sauté onions, add hamburger and cook until meat is cooked, add corn and tomatoes. Mix. Pour mixture into dish lined with potatoes. Sprinkle top with cheese. Bake in 350 oven about 40 min.
Cubes of fillet mingon Chicken livers cubes of chicken
breast Veal Kidney ?????
1 cup oil and 2 sticks unsalted butter Fondue Pot
Sour Cream Horseradish sauce
Heat oil and butter in Fondue pot until bubbly. Make sauces and put them around Fondue pot.
1/2 lb. each of chopped chuck, ground pork, ground veal
1/2 cup finely chopped and sautéed onions
2 to 3 slices white bread, soaked in a little milk
1 egg nutmeg
2 tbsp. butter and oil 2 dashes nutmeg
Beef bouillon to cover meatballs 1 cup white wine
1 / 2 cup heavy cream 1 /2 teasp thyme
Mix meat together, add onions, squeeze white bread and add to meat, add egg and nutmeg. Mix well. Melt butter in a frying pan. Form small meatballs and brown each one on all sides. Be careful not to break the meatballs, if necessary add more oil. As each meatball is browned transfer to a large saucepan. When all meatballs are browned and in the saucepan, cover with the bouillon and wine. Add thyme and bring to a boil. Simmer for about 20 min. Remove meatballs into a chafing dish. Reduce liquid in saucepan. Add heavy cream and reduce until liquid coats the back of a spoon. Season with salt and pepper if necessary and pour sauce over meatballs.
Buy meat loaf mixture or use 1/2 Ib. each ground beef, pork
1/2 cup chopped sautéed onion
1/2 cup chopped sautéed celery with leaves handful fresh breadcrumbs
1 /2 teasp thyme chopped parsley
Mix meat together with onions and celery, add breadcrumbs, egg, thyme and parsley. Put mixture into a loaf pan or divide between individual loaf pans. Bake in 400 oven for about 40 min or until done. Drain off fat and let rest for about 10 min. Slice and serve with Quick Tomato Sauce.
Beef Brisket cut in pieces and floured 2 tbsp. oil Beef
1 - 2 cups red wine
chopped tomatoes garlic, bay leaf, thyme
cooked onions Potatoes, cooked mixed vegetables, cooked carrots, cooked
about I tbsp. cornstarch mixed with a little wine or bouillon
Heat oil in a large soup pot. Brown meat on all sides. Add garlic, bay leaf and thyme. Add liquid and chopped tomatoes. Cook for about 2 hrs or until meat is tender. Defat the stock and boil down to thicken. If mixture is too thin, add cornstarch mixed with the wine, a little at a time. Add potatoes, onions, carrots and vegetables. Make stew at least 24 hrs ahead.
2 lbs. pork scraps or fatty pork, scraps from trimming a pork tenderloin 1/2 lb. pork fat or mixture of fat and Crisco
4 to 6 tbsp. of a mixture of (fennel seeds, salt, peppercorns, sage, thyme, Cardamom seeds, red pepper flakes, cumin) Put pork and fat into food Proc, pulse and blend until mixture is blended to a sausage consistency. Put spices in a spice mill and grind. Add spice mixture to meat and mix well. Sauté a small amount and taste for seasoning. The seasoning will intensify after a day or two. Correct seasoning if necessary and put mixture in food storage bag in the icebox. Do not use for at least a day or two.
I tbsp. oil 4 lamb shanks
1 clove garlic 1 cup bouillon
1 cup red wine 1 bay leaf
1 /2 teasp rosemary I /2 cup chopped tomatoes Brown lamb shanks on each side in a casserole dish. Add garlic, bouillon, wine, bay leaf, rosemary and chopped tomatoes. Cover and put in 350 oven and cook for about 11/2 hours or until tender, depending on size of shanks. Remove cover for last 15 min. Transfer meat to platter. Remove bay leaf and blend sauce until smooth. Boil down if necessary to thicken. Season with salt and pepper. Serve with garlic mashed potatoes.
Leftover lamb leftover gravy
chopped sautéed onions A-l or ketchup
Cut up leftover lamb and chop in food proc. to very fine cubes but not mush. Mix in any leftover gravy and about 2 to 3-tbsp. sautéed onion. Add a few dashes A-l and or ketchup. If there is not enough gravy add bouillon to moisten meat. Put mixture in a baking dish and top with mashed potatoes. Bake in a 350 oven for about 40 min or until bubbly.
Chunks of raw lamb cut from the leg or lamb sirloin. Marinate for 6 hours or overnight in a mixture of red wine, rosemary, garlic, bay leaf, onion, I clove and I to 2 tbsp. oil. Parboiled onions cut in half or quartered Red and green pepper, parboiled and cut in chunks
1 to 2 mushrooms for each skewer 1 tomato cut in quarters
2 to 3 long 12" to 14" skewers
Drain the lamb chunks and thread on I skewer. Thread the other skewers with the vegetables but not the tomato. Preheat the broiler and lay the skewer with the lamb on a roasting pan. Put pan under the broiler about 4 to 5 inches from the flame. Cook turning once or twice until cooked to suit you. About 1/2 way
through the cooking, put the vegetable skewers under the broiler with the lamb and lay the tomato pieces in the roasting pan. When done put lamb and vegetables over yellow rice.
Saddle of Lamb
Preheat oven to 450 Set lamb in upper third of oven for 15 min. Turn oven down to 425 and baste ends of the lamb with melted butter and strew vegetables and garlic around. Baste vegetables. At about 22 min, baste vegetables and meat again A 30 min. Baste. If vegetables are blackening, turn down heat to 400 At 37 min, baste again and cook until thermometer reaches 130 to 135 degrees. Remove from oven and let rest.
Spoon all but 1 tblsp fat out of
roasting pan. Pour in wine, stock and tomato. Set over high heat and boil,
scraping up coagulated juices with a wooden spoon. Mash cooking vegetables into
the cooking liquid. Reduce liquid by half. Correct seasoning and strain into
1/3 cup Dijon mustard
1 mashed garlic clove
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme 11/2 tbsp. soy sauce
1 /4 cup white wine
1- 8 lb. leg lamb, partially boned and tied
4 tbsp. olive oil
20 small onions blanched and peeled
2 carrots cut in pieces
small red potatoes boiled in water for 10 min and cut in 1/2
1 cup red wine
2 cups beef broth
2 tbsp. unsalted butter
3 tbsp. flour
In a small bowl, whisk together the mustard, garlic, rosemary,
thyme, soy sauce, wine, salt and pepper. Add 2 tbsp. of oil in a stream, whisking into
mixture until well combined. Brush lamb generously on all sides with mustard mixture.
Reserve remaining mustard mixture.
Let lamb marinate in an oiled roasting pan or food storage bag for at least 6 hours or overnight. Let lamb come to room temperature and brush it with reserved mustard mixture.
Toss onions with I tbsp. oil. Add onions and carrots to roasting pan and roast for 15 min at 450. Toss potatoes with remaining oil and add them to roasting pan. Reduce heat to 350 and roast for about I hr. and 15 min. or until meat thermometer resisters 130 for rare. Transfer lamb to platter and let rest for 20-min. Transfer onions and potatoes to platter.
Leave carrots in pan and make gravy. Pour fat off pan, add the wine and deglaze. Boil mixture, scraping up all bits until reduced by 1/2. Strain into saucepan. Press hard on carrots. Add the broth and bring mixture to a boil. Knead the flour and butter together and add to gravy a little at a time. Add juices from platter. Simmer for about 3 min or until thickened. Remove strings from lamb and scatter the onions and potatoes around. Garnish with thyme and Rosemary sprigs. Slice and serve.
4 pieces veal scallop flour for coating Fresh breadcrumbs
mixed with a handful of freshly grated Parmesan cheese
I to 2 eggs mixed with I tbsp. water
I stick butter and oil to reach about 11/2 inches in a deep frying pan
Dust each piece of veal first in flour, then into egg mixture and finally coat generously with breadcrumbs. Heat oil and butter until bubbly. Put breaded veal in frying pan and sauté about 4 to 5 min on each side. Do not let the pieces touch each other and do not let them touch the bottom of the pan. When browned and cooked on one side turn with tongs and brown on other side. Remove and drain well on paper towels. In Austria this is done on linen napkins. Serve with a fried egg on top and sprinkle with capers.
VEAL CORDON BLEU
Flour, egg) Bread crumbs
Take a piece of veal; put a piece of ham and a slice of cheese on
top. Fold in half. Secure with a toothpick. Bread with the flour,
egg and bread crumbs. Sauté quickly in Butter. Serve IMMEDIATELY!
Ground veal (I lb makes 4)
I egg Breadcrumbs
Nutmeg white wine
Mix the veal with the egg, breadcrumbs and nutmeg.
Cook in butter
until done. Remove Veal, Deglaze with wine, and add Sour cream.
Breaded Veal cutlets
Sauté the Veal Cutlets until just about done. Put in a baking dish; cover with tomato sauce and mozzarella cheese. Put in the oven until the cheese has melted,
Pound Veal. Sauté green onions in butter, add the mushrooms,
sprinkle with wine, add cream and cook until cream has reduced a
bit. In another pan sauté the veal. Pour the sauce over the veal.
VEAL with HERBS
Parsley, Tarragon, Chives
Pound veal. Sauté Veal in butter, add herbs
and if you want, white
wine. Pour sauce over Veal,
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